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January – December 2018
Dear Valued Guest,
Thank you for your interest in Diep in die Berg. Below please find our general rul es, conditions & prices for 2018 as requested.
Seasonal Packages
MONDAYS - FRIDAYS (excluding public holidays)
Dinner Package
January & February 2018
R690 per person
March - April 2018 & September – December 2018
R750 per person
May & August 2018
R690 per person
June & July 2018 (Winter Menu not Standard Menus)
R580 per person
PLEASE NOTE:
Venue available from 17h00 for setup .
Chapel available from 17h00 for ceremony.
Banquet 2 – Minimum of 70 adult guests – 230 guests.
SATURDAYS, FRIDAY & SUNDAY PUBLIC HOLIDAYS
Breakfast Package
Lunch / Dinner Package
January & February 2018
R560 per person
R715 per person
March - April 2018 & September – December 2018
R605 per person
R775 per person
May & August 2018
R540 per person
R700 per person
June & July 2018 (Winter Menu not Standard Menus)
R515 per person
R580 per person
PLEASE NOTE:
Venue available from 09h00 for setup, if not being used for an earlier event.
Venue available from 17h00 for setup on Fridays.
Chapel available at 15h00 or 17h00 for ceremony, depe nding on availability.
Banquet 2 – Minimum of 70 adult guests – 230 guests.
SUNDAYS (excluding Sundays before a public holiday)
Breakfast Package
Lunch / Dinner Package
January & February 2018
R535 per person
R690 per person
March - April 2018 & September – December 2018
R580 per person
R745 per person
May & August 2018
R530 per person
R680 per person
June & July 2018 (Winter Menu not Standard Menus)
R515 per person
R580 per person
PLEASE NOTE:
Venue available from 09h00 for setup, if not being used for an earlier event.
Chapel available for morning and afternoon weddings, depending on availability .
Banquet 2 – Minimum of 70 adult guests – 230 guests.
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Included in Seasonal Package Ceremony
Fully air-conditioned Chapel.
Oasis filtered water with fresh mint to be served on arrival outside cha pel.
Wrought iron chairs with cushions in chapel (no chair covers needed) .
Wedding ceremony rehearsal – depending on availability of venue . To be confirmed with your coordinator.
Chapel Décor includes: (chapel décor only included for a minimum of 70 guests )
10 x Isle stands decorated with a ribbon, white flower and white pillar candles.
2x Large tuscan urns with white flower arrangements.
Register table with unity candles.
Fresh mixed rose petals in isle .
Confetti stands filled with fresh rose petals .
Wedding ceremony PA system and microphone facility .
Podium.
Ceremony cushions.
Should your wedding be the only wedding for that day, you have the option of removing the chapel décor from your package and you will then be responsible for your
own chapel decorations at your own cost. Discounted amount to be confirmed on request.
Reception
Venue Hire (included for a minimum of 70 guests)
Choice of Standard Plated or Buffet Menu (January - April 2018, September – December 2018 & May, August 2018 package only).
Choice of Special Winter Buffet Menu (June, July 2018 package only).
Welcome drink area (Banquet 2 – Courtyard) .
Welcome drink: A choice between a juice, a sherry or a Brutal Fruit (135ml in champagne glass) per person.
Fully air-conditioned Banqueting hall (no draping needed in venue) .
Fairy lights in banqueting hall around 2 pillars .
Round banqueting tables with wrought iron chairs and cushions (no chair covers needed).
Off white tablecloth.
Off white linen napkins.
White St Andrews underplates.
Wrought iron table numbers (1 -18) .
St Tropez cutlery, St Andrews crockery and standard glassware.
DJ station (table with tablecloth included at back of venue) .
Cake Table with tablecloth.
Gift Table with tablecloth.
Bridal Table (2 – 6 guests) .
Service waiters included, 1 per 3 tables.
Barmen included (1 per 50 guests).
Fully equipped bar.
Fireplace and air-conditioning system (cooling & heating) .
Supervisor on duty during your wedding.
Extras included
Complementary honeymoon-suite for the bridal couple with breakfast included.
Secure parking.
Wedding Planner.
The role of the wedding planner is to bring elegance, quality & personal attention to the planning of your wedding including her vast experience, from the
first meeting to the perfectly orchestrated wedding day.
Services of the wedding planner:
Advice and assistance with the se lection of your flowers, décor, photographer etc from our preferred suppliers list.
Contact person between your own suppliers and Diep in die Berg.
Delivery & collection of items quoted on by Die p in die Berg only, excludes own arranged decorations.
Obtaining quotes and liaison between the bridal couple and the service providers.
Full sample table with various options. (Flowers to be charged at an additional cost from the florist)
Setup of chapel & reception venue on the wedding day.
Assist & advice with the menu selections.
On the wedding day a dedicated coordinator will orchestrate the event to ensure that everything runs smoothly & according to your specifications.
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Excluded from the Seasonal Package
Additional beverages not included in package.
Alternative welcome drinks available on request at an additional cost .
Arrival snacks – menus available on request.
Wedding reception sound system and microphone facility.
Wedding reception flowers and additional décor.
Special cutlery and crockery.
Coloured table linen & napkins.
Photography and entertainment.
Fire wood, available on request at a cost of R240 .00.
Menu Options
Our menus are interchangeable to accommodate your personal requirements.
Children under the age of 10 years, please refer to kiddies menu.
Kiddies Menu – Price per person R160 (catering only) or Main Buffet Menu – Price per person R380 (catering only).
Service providers – Price per person R560 (catering only).
PLEASE NOTE:
Valid : 1 January 2018 – 31 December 2018.
For alternate options, Vegetarian, Special Requirements & additional extras please discuss with your coordinator.
All prices are inclusive of VAT and are subject to change without prior notice .
A minimum catering/menu selection shall automatically be added to all agreements unless specifically otherwise agreed in writing, same is calculated in accordance with the
function/venue/reception time and capacity.
Time Schedule
Standard service time is worked on a maximum of three hours from starter to end of service .
Should these service times be extended or delayed there will be an additional charge of R525.00 per hour to cover catering staff overtime.
FOR EXAMPLE:
Starters served at 18h00
Main course served at 19h00
Dessert served at 20h00
Waiters
1 Waiter per 3 tables for seated functions & 1 waiter per 50 guests for cocktail functions.
Dedicated waiters to tables available on reque st at an additional charge of R90 .00 per hour per waiter for a minimum of 6 hours.
Waiters & bar attendant cut off time 24h00, thereafter an over-time rate of R990.00 per hour will apply.
Overtime charges must be paid in advance or at time of request if not paid in advance.
No overtime will be allowed unless fully paid for.
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Standard Plated Breakfast Menu
PLATED AND SERVED TO GUESTS
On the Table:
Fresh Fruit Juice
Tea & Coffee Station Bakers Basket - A selection of Danish Pastries, Sweet and Savoury Muffins, and Scones with Farm Style Butter, Preserves and Grated Cheese
Fresh Toast – Fresh White, Brown and Whole-wheat Toast with Butters & Jams
PLATED AND SERVED TO GUESTS
Plated Starter: Please select one
Blueberry Flapjack Tower
Freshly Made Flapjacks Topped with Blueberry Compote and finished with Chantilly Cream
Muesli and Yoghurt
Homemade Muesli with a Vanilla & Honey Yoghurt and a Berry Coulis
Passion fruit Yoghurt Mousse
In a Wafer Cup with Crushed Pecans, Miniature Fruit Skewer and Blueberry Coulis
Main Course Selection: Please select one
South African Breakfast
Creamed Eggs, Bacon, Grilled Tomato, Button Mushrooms, Cocktail Boerewors, Sautéed Potatoes
Breakfast Frittata
Crustless Pepperdew & Feta Quiche, Tomato Chutney, Potato Rosti, Crispy Streaky Bacon
Bacon Wrapped Egg
Streaky Oak Smoked Bacon, Egg, Corn Crumpet, Tomato Relish, Pork Banger
Egg Florentine(V)
Poached Eggs, English Muffin, Sautéed Spinach, Béarnaise Sauce, Smooth Tomato Confit
Something Sweet: Please select one
Chocolate Chip Cookies
Cinnamon and Sugar Crepe
Triple Chocolate Brownies - Drenched with Chocolate Ganache
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Standard Buffet Breakfast Menu
BUFFET WITH PLATED STARTER
On the Table:
Fresh Fruit Juice
Tea & Coffee Station
Bakers Basket - A selection of Danish Pastries, Sweet and Savoury Muffins, and Scones with Farm Style Butter, Preserves and Grated Cheese
Fresh Toast – Fresh White, Brown and Whole-wheat Toast with Butters & Jams
Plated Starter: Please select one
Blueberry Flapjack Tower
Freshly made Flapjacks topped with Blueberry Compote and Finished with Chantilly Cream
Muesli and Yoghurt
Homemade Muesli with a Vanilla & Honey Yoghurt and a Berry Coulis
Passion fruit Yoghurt Mousse
In a Wafer Cup with Crushed Pecans, Miniature Fruit Skewer and Blueberry Coulis
Main Course Selection
Egg Dishes: Please select one
Creamy Scrambled Eggs with Chives
Poached Eggs with Hollandaise
Spinach and Cheese Frittata
Aged Cheddar and Mushroom Omelette
Protein Options: Please select two
Choice of Grilled beef or Chicken or Pork sausage
Maple Glazed Bacon or Crispy Bacon
Haddock Kedegree
Boerewors in Sheba Sauce
Slow Braised Savoury Mince
Beef Liver with Sautéed Onions
Peppered Steaklets
Fishcakes
Poached Kippers
Vegetable Options: Please select two
Thyme infused Sautéed Mushrooms
Creamy Mushrooms - Button Mushrooms Braised in a Parmesan Cream
Sautéed Baked Beans
Black Peppered Tomatoes
Italian Plum Tomatoes with Gratinated Mozzarella
Fire Roasted Cocktail Tomatoes with Basil Pesto
Sweetcorn and Chive Fritters
Starch Options: Please select one
Potato Hashbrowns
Potato Rosti
Potato Lyonnaise
Potato Croquettes
Something Sweet (Hot): Please select one
All our Hot Desserts come with Golden Syrup, Cinnamon and Sugar, Honey, Chocolate Sauce and Whipped Cream
Waffles
Flapjacks
Pancakes
Pineapple fritters
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Standard Plated Lunch or Dinner Menu
PLATED AND SERVED TO GUESTS
Starter: Please select one
Chicken liver Tart
with Balsamic onion confit
Chicken tikka salad Cubed Chicken Breast marinated in an Indian Spiced Yoghurt and served with a Tzatiki Mousse and a Baked Poppadom Chip
Baked Chicken and Bacon Terrine
Finished with a Raisin and Thyme Compote
Butternut and Thyme Crème Brulee Toasted Walnut & Rock Salt Brittle, Rocket Salad (V)
Pear and Red Onion Quiche
Fried halloumi , micro Salad, Roast Pepper and thyme Coulis (V)
Spinach and Feta Bundle with smooth Tomato Chutney (V)
Biltong and Feta Tian
Layers of Biltong and Danish Feta with a Sundried Tomato Salad and Balsamic Reduction
Stuffed Calamari Tubes Hake & Crab filling, Tomato puree, Pepper & Coriander Salsa
Main meals plated and served to guests: Please select one
Baked Chicken
On a Bed of lyonnaise potatoes, snow peas and a caper cream sauce
Bacon Wrapped Chicken With a mushroom farce, parsley potatoes, pumpkin puree and chicken gravy
Slow Roasted Brisket
Potato & Garlic Puree, Vegetable Ribbons and Mustard Jus
Grilled Pork Neck With braised red cabbage, sweet potato mash, apple mousse and Jus
Chicken and Beef Duo
Crumbed Chicken Breast & 150gram Mustard New Yorker Mushroom and Green Bean Ragout, Rosemary roasted potato disc, and a mustard sauce
Desserts plated and served to guests: Please select one
Cape Malva Pudding
Vanilla Ice cream and Crème Anglaise
Dark Chocolate Mousse Peanut Brittle, Chantilly Cream
Chocolate Study
Salted dark chocolate parfait White chocolate & strawberry Gateaux
Milk Chocolate fondue
Tiramisu Coffee infused boudoir biscuits, mascarpone cream, cocoa and coffee liqueur
Lemon Meringues Pie
Lemon curd in a sweet tartlet topped with Italian meringues accompanied with Chantilly cream
Strawberry Mille Feuille Thin layers of pastry with crème patisserie, strawberries and cream
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Standard Buffet Lunch or Dinner Menu
PLATED STARTER SERVED TO GUESTS WITH BUFFET MAIN COURSE AND BUFFET DESSERT
All Buffets come standard with:
Salads
Build your own Green Salad (V) Assorted salad greens, plum tomatoes, shaved onion rings, assorted capsicums, English cucumber, dressings and condiments
Dessert Seasonal Fruit Salad
Homemade Vanilla Custard Condiments: All relevant condiments to your choice selection
Beef: Creamed Horseradish, Mustards Pork: Apple Sauce and Cranberry Jelly
Lamb: Mint Sauce and Mint Jelly Curries: Raita, Tomato onion chilli salsa, toasted coconut, chutney, poppadoms, chopped chillies
Asian: Soya Sauce, Plum Sauce, Sweet and Sour Sauce Seafood: Lemon Wedges, Tartar Sauce, Dill Sauce, Capers, Shaved Onion
Pasta Dishes: Parmesan, Garlic in Olive Oil, Chillies in Olive Oil Soup: Garlic and Herb Croutons
Plated Starter: Please select one
Chicken Liver Tart: with Balsamic onion confit
Chicken tikka salad: Cubed Chicken Breast marinated in an Indian Spiced Yoghurt and served with a Tzatziki Mousse and a Baked Poppadom Chip Baked Chicken and Bacon Terrine: Finished with a Raisin and Thyme Compote
Butternut and Thyme Crème Brulee: Toasted Walnut & Rock Salt Brittle, Rocket Salad (V) Pear and Red Onion Quiche: Fried halloumi, micro Salad, Roast Pepper and thyme Coulis (V)
Spinach and Feta Bundle: with smooth Tomato Chutney (V) Biltong and Feta Tian: Layers of Biltong and Danish Feta with a Sundried Tomato Salad and Balsamic Reduction
Stuffed Calamari Tubes: Hake & Crab filling, Tomato puree, Pepper & Coriander Salsa
Main Course Selection
Roast Options: Please select one
Mustard & Rosemary Prime Roast Beef with Yorkshire Pudding and Roasting Jus
Slow roasted Beef Brisket with a Rosemary Jus 5 Spice Roast Leg of Pork with an Asian Barbeque Basting
Citrus Glazed Gammon with Vanilla Roasted Oranges
Main Options: Please select two
Double Crumbed Chicken Thighs with a cheddar melt sauce
Chicken Scallopini: Pan Seared Chicken in a Rich Brown Chicken Jus with Sautéed Mushrooms Chicken Korma: Chicken pieces prepared in a spicy sauce finished off with cream
Lemon and Herb Flame Grilled Chicken: Marinated chicken Flame grilled to perfection Beef Schnitzel: with a mushroom sauce
Beef Stroganoff: with cream cheese and gherkins Beef Oyster: Beef cubes and broccoli florets cooked in an Asian oyster sauce
Smoked Haddock Pie: Oak Smoked Haddock with Green Peas with Crispy Puff Pastry (V) Tempura Hake: with a lemon caper cream
Starch Options: Please select two
Roasted Potatoes: Potatoes slow roasted until golden and seasoned with cajun spice
Parsley New Potatoes: Baby potatoes sautéed with a parsley butter and topped with caramelised onions Bombay Potatoes: Potatoes roasted with turmeric, cumin and organic butter
Herb and Garlic Roasted Potato Savoury Rice: Steamed rice fried with onions, carrots and peas
Wild Brown Rice Pilaf Pap: Traditionally prepared pap with a sesheba sauce
Moroccan Cous Cous seasoned with spices of morocco
Vegetable Options: Please select two
Spinach Au Gratin: Creamed Spinach with aged cheddar cheese and baked Sweet Potato Fondant: Sweet potatoes cooked in maple syrup and butter
Green Beans sautéed with red onion, garlic and Bacon Salty Roasted Pumpkin: Pumpkin roasted with pearl onions and pumpkin seeds
Sweet Roasted Butternut with brown sugar and a hint of cinnamon Glazed Carrots with a citrus and ginger sauce
Butternut and Sweet Potato Fries Lentil Bolognaise
Pumpkin Fritters with a sweet caramel sauce Ratatouille: Brinjal, baby marrow & Capsicum braised slowly in a rich tomato fondue
Dessert Selection
Cold Desserts: Please select one
Lemon Cheese Cake Squares
Vanilla Trifle Shooter: Layers of sponge cake with fruit and topped with vanilla custard Classic Crème Caramel
Mini Milk Tart Dark Chocolate Mousse Sprinkled with a peanut Praline
Peppermint Crisp Tart Double Chocolate Brownie Slices
Hot Desserts: Please select one
Chocolate Mud Pudding
Cape Brandy Pudding Traditional Malva Pudding
Lemon and Almond Baked Pudding Warm Apple and Raisin Crumble
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Standard Braai Lunch or Dinner Menu
PACKAGE ONE – Please select one salad, one starter, two sauces, two grill items, one starch, one vegetable and two desserts
All Buffets come standard with:
Breads Cocktail Garlic Rolls, Braai Broodjies and Mielie Bread
Served with Chilled Flavoured Butters Salads
Build your own Green Salad (V) Assorted Salad Greens, Plum Tomatoes, Shaved Onion Rings, Assorted Capsicums, English Cucumber, Dressings and Condiments
Dessert Seasonal Fruit Salad Homemade Custard
Condiments All relevant condiments to your choice selection
Starter
Peri-Peri Chicken and Livers sautéed with Chillies and Tomatoes
Snoek Pate Dry Wors and Peanut Bowls
Cape Malay Pickled Fish
Main Course Selection
Salad Options
Potato and Mayonnaise: Potato Cubes coated with a Chive Mayonnaise
Coleslaw: Shredded Cabbage and Carrots with a Tangy Mayonnaise topped with Pineapple Sweet and Sour Beetroot Salad: Steamed Beetroot with Mrs Balls Chutney Dressing
Curried Three Bean Salad Sweet Curried Barley and Apricot
Spinach Bacon and Egg Salad: with a Mustard Mayonnaise Dressing
Sauce Options
Homemade Monkey Gland Sauce
Creamy Mushrooms Sauce Madagascan Peppercorn Sauce
Three Cheese Sauce
Braai or Grill Options
Minted Glazed Lamb Chops Barbeque Basted Lamb Rib
Apple and Balsamic Marinated Pork Chops Barbeque Minute Steak Pure Beef Boerewors
Barbeque Buffalo Wings Sweet Chilli Chicken Drumsticks
Whole Portuguese Linefish
Starch Options
Brown Onion Potato Bake
Baked Potato and Sour Cream Sweetcorn on the Cob Sweet Potato Fondant
Pap with a Braised Tomato and Onion Gravy Krimmel Pap with a Tomato and Onion Sauce
Vegetable Options
Pumpkin and Potato Smash
Garlic Roasted Black Mushrooms Creamed Sweetcorn Bake
Creamy Spinach and Feta Cheese Grilled Sweetcorn in a salted chive butter
Dessert
Milk Tart
Peppermint Crisp and Caramel Tart
Custard Slices: Layers of Pastry and Thick Custard topped with a Sweet Icing
Double Chocolate Chip and Pecan Brownies
Granadilla Cheesecake Slices
Chocolate Mousse
Banoffee: Layers of Tennis Biscuits, with Whipped Caramel Cream and Sliced Banana
Trifle: Layers of Vanilla Sponge, jelly, custard and preserved fruits topped with whipped cream
Malva Pudding
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June and July Winter Buffet Menu
STANDARD ITEMS INCLUDED IN WINTER BUFFET MENU
Breads
Selection of Freshly Baked Breads and Rolls Served with Chilled Flavoured Butters, Flavoured Oils and Vinegars
Salads Build your own Green Salad (V)
Assorted Salad Greens, Plum Tomatoes, Shaved Onion Rings, Assorted Capsicums, English Cucumber, Dressings and Condiments Dessert
Seasonal Fruit Salad Homemade Vanilla Custard
Condiments: All relevant condiments to your choice selection Beef: Creamed Horseradish, Mustards Pork: Apple Sauce and Cranberry Jelly
Lamb: Mint Sauce and Mint Jelly Curries: Raita, Tomato Onion Chilli Salsa, Toasted Coconut, Chutney, Poppadoms, Chopped Chillies
Asian: Soya Sauce, Plum Sauce, Sweet and Sour Sauce Seafood: Lemon Wedges, Tartar Sauce, Dill Sauce, Capers, Shaved Onion
Pasta Dishes: Parmesan, Garlic in Olive Oil, Chillies in Olive Oil Soup: Garlic and Herb Croutons
Starter Selection: Please choose one
Plated Starter Selection - An Individual Pot Pie with one of the following fillings:
Madagascan Peppercorn and Braised Oxtail off the Bone Pie Lamb Tagine Pie: Slow Braised deboned Lamb Shank with Ground Herbs and Spices
Bacon cheddar melt and a north African Smoked Paprika Pie Garlic & Herb Creamed Mussel Pie with Grilled Ciabatta
OR Soup Selection:
Chicken and Barley Broth Thai Curried Butternut Soup
Slow Roasted Tomato and Coriander
Soup Intensifier
Choose three toppings to liven up your Soup – R37.00 per person
Chicken popcorn, Bacon Bits, Sour Cream & Chives, Shoestring potatoes, Fresh Coriander, Toasted nuts, Mascarpone, Tempura Vegetables
Buffet Style Main Meal: Please select two
Classic Style Osso Bucco
Beef Shin Slow Braised in a Red Wine Broth and served with Potato Dumplings Lamb Maknie
Tender pieces of Lamb Braised in a Creamy Curry and Almond Gravy Sticky Barbeque Roast Chicken
with Honey, Soy and Coriander Basting served on Steamed Leeks Asian Spiced Slow Braised Pork Belly
with Tomato and Shallot Jam and Applekraut Mixed Seafood Thermidor Bake
Mixed Seafood cooked in a Cognac and Cream Sauce, and topped with Cheddar Cheese and Grilled
All main meals with a selection of one starch and one vegetable option
Starch Option:
Mascarpone infused Mash Potatoes Slow Roasted Potatoes with Rosemary and Red Onion Marmalade
Wild Brown Rice with Sautéed Onions and Fresh Coriander Steamed Basmati Rice with Brown lentils
Moroccan Braised Cous Cous Vegetarian Option:
Vegetable Tagine: Mixed Vegetables Braised in a Slow Roasted Tomato Sauce with Indian Spices Butternut and Pumpkin Au Gratin
Steamed Broccoli with Roasted Cocktail Tomatoes with an Aged Cheddar Cheese Sauce Green Beans with Mashed Potato
Spinach and Ricotta Ravioli with a Stone Roasted Olive and Creamy Parmegiano Sauce
Dessert: Please select one
Apple Crumble with Whipped Cream
Warm Cashew Nut Tartlets with a Chantilly Cream Homemade Malva Pudding
Pancake Station: Warm Pancakes with Cinnamon and Sugar, Jubilee Sauce, Fried Banana Fritters, Whipped Cream, Peppermint Crisp, Chocolate Sauce, Strawberry Sauce Chocolate Fondue with Marshmallows, Strawberries (SQ), and Cubed Fruits
Rhubarb Pie
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African Buffet Lunch or Dinner Menu
Welcoming Drink
Salads
African Ginger Ale/ Traditional Gemmer Build your own delectable salad
Starter: Please select one
Peri Peri Chicken Livers
Chicken Livers prepared in a spicy tomato and onion gravy and garnished with melba corn bread
Frikkadels with sweet Chutney and potbrood
Grilled Pap Cakes with chakalaka and mango atchar puree
Sweet and Sour Beetroot Salad on a lettuce cup and toasted sesame
Fritter Duo Pumpkin Fritter with a caramel sauce, and a creamed sweetcorn fritter garnished with chive and
roasted garlic aioli
Chutney Chicken Sosaties on a bed of morogo
Cape Malay Pickled Fish
Main Course Selection
Main Options: Please select three
Whole Roast Cajun Chicken
Malamogodu
African Braised Tripe
Boerewors In tomato and onion gravy with steamed dumplings
Maotwana(Khogo) Tswana style Chicken Feet
Babotie
Beef Mince prepared with cape malay spices and topped with an egg custard and baked
Starch Options: Please select two
Ting
Fermented Mabele
Putu Pap
Maize Rice
Samp and Beans
Vegetable Options: Please select two
Morogo
Spinach braised in a tomato and onion gravy
Sweet Roasted Pumpkin
Spinach and Potato with Sautéed Onions
Honey Baked Butternut with Sweet Potato
Green Beans with Potato
Dessert Selection: Please select three
Malva Pudding
with Homemade Custard
Banoffee Layers of coconut biscuit, banana and a whipped caramel cream
Traditional Trifle
Layers of sponge, fruit cocktail and custard
Milktart
Lemon Meringue
Tea/Coffee Station
Alternative Options
Starter Options:
Main Course Options:
Vetkoek with Babotie Mince
and a black label beer sauce – R45.00 per person surcharge
Lamb Stew(Bone In) Slow Braised Lamb in a traditionally prepared sauce- R45.00 per person surcharge
Biltong and Avocado Terrine micro leaf salad with roasted julienne beetroot and sundried tomato pesto brushed puff pastry –
R37.00 per person surcharge
Dessert Options:
Frikkadels with sweet Chutney
and potbrood – R31.00 per person Surcharge Peppermint Fridge Tart
Layers of Tennis Biscuit, Fluffy Caramel Cream with Peppermint Crisp – R17.50 per person Surcharge
Snoek and Dill Mousse with a lime cheek and melba toast – R85.00 per person Surcharge
Mini Boerewors on a Skewer on a pap disc with chakalaka and sesheba sauce – R30 per person surcharge
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Kiddies Catering
PLATED AND SERVED WITH STARTERS – R160.00 PP
Main Meal: Please choose one
Cheeseburger and French Fries
Homemade Beef Pattie with a Slice of Cheddar Cheese on a Toasted Sesame Bun with Seasoned French Fries, Tomato Sauce and Mustard sauce
Chicken and Cheese Burger and French Fries
Grilled Chicken Breast with a Slice of Cheddar Cheese on a Toasted Sesame Bun with Seasoned French Fries, Tomato Sauce and Mustard Sauce
Footlong and French Fries
Toasted Footlong Rolls with a Footlong Russian, French Fries, Tomato Sauce and Mustard Sauce
Chicken Nuggets and Chips
with a Cheese Sauce
Fish Goujons and French Fries
with Tartar Sauce
Pizza Options:
Hawaiian Pizza: Ham and Pineapples
Margherita
Meaty: With Ground Mince
Dessert Options: Please choose 1
Vanilla Ice Cream with a Hot Chocolate Sauce
Chocolate Brownies with Ice Cream and Strawberry Sauce
Chocolate and Strawberry Cupcake Tower
Seasonal Fruit Kebabs with Vanilla Ice Cream and Butterscotch Sauce
Trio of Ice Cream: Vanilla, Chocolate and Strawberry Ice Cream with Chocolate Sauce
Valid : 1 January 2018 – 31 December 2018
For alternate options, vegetarian, special requirements & additional extras please discuss with your co-ordinator.
All prices are inclusive of VAT and are subject to change without prior notice.
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Wine List
All beverages must be purchased from Diep in die Berg.
Wines & champagne brought in have a corkage fee of R80.00 per 750ml bottle.
Corkage for other sizes available on request.
All prices are inclusive of VAT and are subject to change without prior notice.
Full Wine list available on request.
Bar Service
Standard bar: guests to pay for their own drinks.
Limit bar: a limit to be set on the total bar spent for your account. Regular updates available from barmen.
Diep in die Berg will be a cashless venue from 1 January 2015, We do accept debit and credit card payments on site. Please en sure that you inform your
guests prior to your function .
Cut Off Times
Morning weddings: venue available from 08h00 – 14h00, where after an overtime rate applies if the venue has not been booked for a later function, as
mentioned below.
Early Saturday afternoon wedding: ceremony in chapel at 15h00 – 16h00. Wedding reception venue available from 0 9h00 for setup if the venue has not been
booked for an earlier function. After 24h00 an overtime rate of R990 will be charged per hour.
Late Saturday afternoon wedding: ceremony in chapel at 17h00 – 18h00. Wedding reception venue available from 09h00 for setup if the venue has not been
booked for an earlier function. After 24h00 an overtime rate of R990 will be charged per hour.
Late Friday afternoon wedding: ceremony in chapel at 17h00 – 18h00. Wedding reception venue available from for setup if the venue has not been booked
for an earlier function. After 24h00 an overtime rate of R990 will be charged per hour.
Weekend day Wedding: venue available for a maximum time period of 9(nine) hours from the start time of your ceremony as indicated in this contract,
where after an overtime rate of R990 will apply per hour.
Complimentary Honeymoon Suite
Complementary honeymoon suite for the bridal couple will be available on ly on the night of the wedding which includes bed & breakfast.
A list of honeymoon suites to choose from will be provided by your coordinator.
Guesthouses availability cannot be guaranteed. Should the honeymoon suite be fully booked prior to your wedding day an alternative guesthouse will be
arranged by our wedding coordinator.
Breakage Deposit
We charge a refundable breakage deposit of R1800.00 per wedding, after deducting for excessive breakages.
This will be transferred into bank account supplied within 7 working days after wedding.
Risk, Loss or Damages
Except where Diep in die Berg acted grossly negligent, the following will apply:
Diep in die Berg, its employees or any person employed at any function will not be held liable for any loss or injury to persons, due to negligence or any
other cause whatsoever.
Diep in die Berg will not be liable for loss or damage to any property whatsoever.
Décor must be removed by 9am the following morning. Diep in die Berg does not accept liability for loss or damage of any item.
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Payment Procedures
To confirm and secure your booking a R10 000 deposit is payable immediately (non-refundable).
In order to secure your booking proof of payment must be provided using unique reference number. Confirmation will be se nt via e-mail or fax upon
receipt of proof of payment and signed off basic wedding rates including general terms and conditions.
Your wedding date will only be secured upon receipt of the above and confirmed written confirmation by Diep in die Berg.
30 Days before event 50% of the Seasonal Package bill is payable (non-refundable).
All outstanding payments to be settled 7 calendar days before event (non -refundable).
Should an open bar limit be required, 100% of this limit is payable 7 calendar days before event .
Diep in die Berg reserves the right to cancel the wedding should all outstanding amounts not be paid timorously as indicated above.
Diep in die Berg is a cashless venue. Should you wish to pay cash you are welcome to deposit it into our bank account. Alternatively we do accept EFT,
debit or credit card payments.
Cancellations
Due to the limited booking space available and the extensive preparation for all functions, the following reasonable terms ar e applicable:
All function cancellations must be done with a minimum of 6 months and by way of written notice prior to the date of the function (here inafter “the notice
period”).
Any function cancellation made after the start of the notice period will be subject to a 50% (fifty percent) cancellation fee of the total function charges.
If a function is cancelled within 7 days or less from the date of the function such cancellation will be subject to a 100% (o ne hundred percent) cancellation
fee of the total function charges.
Any date or venue change/s will be considered a cancellation of the function and will be subject to the sole and absolute discreti on of Diep in die Berg
management.
Please confirm all changes and function cancellation in writing.
Bank Details
Name : Diep in die Berg Conference & Function Centre
Bank : Nedbank
Branch no : 149745
Account no : 1497218314
We have established a reputation for quality, we look forward to showing you that it is well deserved. Should you have any q uestions, do not hesitate to contact me &
please book early to avoid disappointment.
Kind regards,
CHANTELLÉ MÜLLER PIETERSE
Assistant General Manager
Office: (012) 807 4630
Fax: (088) 012 807 4640
www.diepindieberg.com
Please initial each page:
14
WEDDING CONFIRMATION
Booking will only be confirmed on acceptance of this document. Please sign and initial each page where requested and email together with proof of
payment, to [email protected].
WEDDING COUPLE NAMES:
Wedding date:
Ceremony time:
15h00 – 16h00 OR 17h00 – 18h00
Reception venue:
Banquet venue 2 (min 70 pax adults)
Menu selection:
Breakfast Menu OR Dinner Menu
WEDDING CONTACT PERSON:
Tel:
Cellular:
Fax:
E-mail:
BILLING CONTACT PERSON:
(Client responsible for all bills)
ID number:
(Copy to be faxed with contract)
Physical address:
Tel:
Fax:
E-mail:
BANK DETAILS: (For refund purposes)
Name of account holder :
Bank:
Branch code:
Account number:
CLIENT NAME SIGNATURE
DATE
Please initial each page:
15
DIEP IN DIE BERG GENERAL TERMS AND CONDITIONS: APPLICABLE TO ALL BOOKINGS
STANDARD TERMS AND CONDITIONS: APPLY TO ALL FUNCTIONS, OCCASIONS AND TRANSACTIONS
1. I/we agree that these Terms and Conditions apply to all functions, occasions and transactions.
2. I/we agree that, by signing these Terms and Conditions, I/we and the entity we represent (if applicable) accept the Terms and Conditions.
3. I/we acknowledge that, if I/we sign on behalf of an entity, I/we have the authority to do so.
4. If I/we sign, I/we will be jointly and severally liable with the entity on whose behalf I/we sign for all debt due to Diep In Die Berg arising as a result of this transaction.
5. FUNCTION CANCELLATION a) ALL FUNCTION CANCELLATIONS MUST BE DONE WITH A MINIMUM OF 6 MONTHS AND BY WAY OF WRITTEN
NOTICE PRIOR TO THE DATE OF THE FUNCTION (HEREINAFTER “THE NOTICE PERIOD”) . b) ANY FUNCTION CANCELLATION MADE AFTER THE START OF THE NOTICE PERIOD WILL BE SUBJECT TO A 50% (FIFTY
PERCENT) CANCELLATION FEE OF THE TOTAL FUNCTION CHARGES. c) IF A FUNCTION IS CANCELLED WITHIN 7 DAYS OR LESS FROM THE DATE OF THE FUNCTION SUCH CANCELLATION
WILL BE SUBJECT TO A 100% (ONE HUNDRED PERCENT) CANCELLATION FEE OF THE TOTAL FUNCTION CHARGES. d) ANY DATE OR VENUE CHANGE/S WILL BE CONSIDERED A CANCELLATION OF THE FUNCTION AND WILL BE SUBJECT TO THE SOLE
AND ABSOLUTE DISCRETION OF DIEP IN DIE BERG MANAGEMENT. e) PLEASE CONFIRM ALL CHANGES AND FUNCTION CANCELLATIONS IN WRITING.
6. I/we agree that if Diep In Die Berg issue a certificate of indebtedness, it will mean that I/we do owe the amount (if I/we cannot proof otherwise) as indicated on the certificate and will
the contents thereof, as it appears on the certificate, be used as evidence in legal proceedings or any legal action taken against me by Die in die Berg to collect the debt.
7. I/we agree to the jurisdiction of the Magistrate’s Court for purposes of these legal proceedings, but can Diep In Die Berg institute legal proceedings in a different forum if applicable.
8. I/we agree that we will be liable for the legal costs of Diep in die Berg on an Attorney and Client Scale as a result of these legal proceedings.
9. I / We hereby authorises Diep In Die Berg to obtain a credit report from an established Credit Bureau from time to time, before or after signing of the agreement as they may require.
10. I/we confirm that the address we provide in this agreement will: a) Be the address where all legal documents will be delivered b) If I/we want to change this address, we will notify Diep In die Berg in writing
11. I/we agree that interest of 15.5% per year will apply since the date when these amounts are due and payable.
12. I/we agree that Diep In Die Berg will have a damage/liquidated claim for all amounts payable as a cancellation or deposit forfeited under any other terms or conditions contained in the
booking form or elsewhere.
13. I/we agree that Diep In Die Berg or any agent, employee or contractor will not be liable for any loss/injury or damages on my/our side, except where Diep In Die Berg acted grossly negligent.
14. I/we agree that all the Rights of Diep In Die Berg are always protected and reserved during the whole process of this transaction.
15. I/we agree that any part of this agreement will only be changed in writing.
STANDARD TERMS AND CONDITIONS
Customer to sign against each of the following: I acknowledge that all transactions will be subject to the Diep In Die Berg’s standard terms and conditions. I confirm that the contents of clause 5 of the Standard Terms and Conditions were explained to me and I take note of the contents thereof and the risks associated therewith. I confirm that the contents of clause 6 of the Standard Terms and Conditions were explained to me and I take note of the contents thereof and the risks associated therewith. I acknowledge receipt of the standard terms and conditions, which I have read, were given the opportunity to consider and understand. I agree that I will be liable for charges when applicable as stipulated in the standard terms and conditions. I agree that the booking form and/or estimate (if any) forms part of this agreement. I confirm that I enter into this agreement out of my own free will, without any undue influence or duress being applied to me.
SIGNED AND ACCEPTED
CLIENT NAME ID NUMBER
SIGNATURE DATE