2017 The Boma Full Wedding Package

Transcription

THE BOMA 2017
WELCOME TO COLLISHEEN ESTATE
Over the last 14 years, Collisheen Estate has earned, through top class service and a high level of
professionalism, an outstanding reputation as a wedding and functions venue. Please find attached our
package together with pricing. Our venue facilities are very flexible so please feel free to ask us should you
have any special requests. We look forward to assisting you in hosting the PERFECT FUNCTION.
COLLISHEEN ESTATE
MANAGEMENT TEAM
032-815 1107/08/09
087-375 0788
086-295 1118
:Phone
:VOIP
:Fax
E-Mail THE BOMA:
E-Mail ORCHID HOUSE:
Website:
info@collisheen.co.za
admin@collisheen.co.za
www.collisheen.co.za
COLLISHEEN ESTATE “THE BOMA”
WEDDING PACKAGE
(2017 – All prices include VAT)
WHAT’S INCLUDED……
A PRIVATE VENUE
FUNCTION MANAGER
WEDDING CO-ORDINATOR
CATERING
CHAPEL
SETTING UP, CLEARING AND CLEANING OF THE
VENUE
TABLES & LINEN
CHAIRS & CHAIR COVERS
GLASSWARE, CUTLERY & CROCKERY
EASEL
TABLE NUMBERS & STANDS
FULL BAR FACILITIES
BARMEN AND WAITRON SERVICE
BATHROOM ATTENDANTS
FRUIT COCKTAILS
BRIDAL SALON
BEAUTIFUL LANDSCAPED GARDENS
PARKING
PARKING ATTENDANTS
WHAT’S NOT INCLUDED……
We ensure that there will be no other function at the venue on the day of your
wedding
On duty for the entire evening / duration of function
Very experienced coordinator to help you plan your special day
Our chefs will prepare a delicious meal for you
Includes an alter cloth & a kneeling cushion
We will set up, clear & clean the venue for you
We will supply 10 seater round tables for your guests, your bridal, cake, DJ and gift
tables. All with white table cloths and white linen napkins
White chairs and white chair covers will be supplied
Crystal glassware comes standard with cutlery and white crockery
An easel will be supplied for your seating plan
Basic wooden stands with white table numbers are supplied if needed
We offer a very well stocked bar that can be personalized according to your needs.
Our barmen and waitrons are very experienced and are supervised by our Maitre’D
who has been with us since we opened our doors
The bathroom attendants make sure that the facilities are always clean and tidy for
your guests
We serve complimentary fruit cocktails after the chapel service
This is offered to the bride and her maids to use to bath, change, do their makeup
and hair (staff are not included)
Including a water feature, these can be used for photographs
There is ample free parking
Our staff will make sure that your guests know where to park and look after their
cars
BUT CAN BE ARRANGED OR RECOMMENDED
DRAPING & LIGHTING
FLOWERS
PHOTOGRAPHER
VIDEO
MUSIC / DJ
DECORATIONS
WEDDING CAKE
DRESS
ACCOMMODATION
PRIEST OR MINISTER
ORGANIST / MUSICIAN IN THE CHAPEL
AUDIO VISUAL EQUIPMENT
HONEYMOON SUITE
TABLE GIFTS
HOW DOES THE PRICING WORK……
STEP 1……
CHOOSE YOUR MENU ON THE LEFT BELOW
STEP 2……
PICK THE DAY OF THE WEEK
STEP 3……
HOW MANY PEOPLE YOU WOULD LIKE
MENUS
PLATED
MENU
BUFFET
MENU
TRADITIONAL
AFRICAN
MENU
TRADITIONAL
EASTERN
MENU
VEGETARIAN
MENU
DAY OF THE
WEEK
120
140
200
250
300
350
400
Fridays & Sundays
(Excl. Holidays & long weekends)
374
363
352
340
329
318
306
Saturdays
Monday to Thursdays
Saturdays
Fridays & Sundays
Monday to Thursdays
Saturdays
Fridays & Sundays
Monday to Thursdays
Saturdays
Fridays & Sundays
Monday to Thursdays
Saturdays
Fridays & Sundays
Monday to Thursdays
476
352
488
391
369
459
363
340
459
363
340
431
329
306
465
340
476
380
357
448
352
329
448
352
329
420
318
295
SOME IMPORTANT POINTS TO NOTE……
NUMBER OF PEOPLE
454
329
465
369
346
437
340
318
437
340
318
408
306
284
442
318
454
357
335
425
329
306
425
329
306
397
295
272
431
306
442
346
323
414
318
295
414
318
295
386
284
261
1. THE ABOVE PRICES ARE SUBJECT TO MINIMUM NUMBERS ON CERTAIN DAYS
2. THE BOMA VENUE ACCOMMODATES A MINIMUM OF 120 PEOPLE
420
295
431
335
312
403
306
284
403
306
284
374
272
249
408
284
420
323
323
391
295
272
391
295
272
363
261
238
COLLISHEEN ESTATE
PLATED MENU
TO START……
CHOOSE ONE OF THE FOLLOWING (Plated)
CHILLED GAZPACHO With Basil & Pancetta
WARM ROQUEFORT & BUTTERNUT TART SERVED With A Home Made Red Onion Jam
GRILLED SALMON With Sauce Vierge
SMOKED FISH PLATER With Rocket Salad & A Shellfish Cream Sauce
SHELL FISH BISQUE With Fresh Cream & A Rouille Crostini
ROAST TOMATO SOUP With Goats Cheese & Black Olive Crostini
PRAWN & SHRIMP COCKTAIL SERVED With A Marie Rose Sauce Shredded Lettuce & Caramelized Lemon
CLASSIC CAESAR SALAD With Parma Ham
COURGETTE BRIE & BASIL SOUP With A Garlic Feta Crostini & Extra Virgin Olive Oil
DUCK SPRING ROLL With A Cucumber, Carrot & Chilli Salad & Hoisin Sauce
FRESH GREEN ASPARAGUS With A Home Made Lemon Mayonnaise
ORIENTAL DUCK SALAD With Fresh Rocket Leaves & A Soy Dressing
MEDITERRANEAN MEZZE PLATTER With Home Made Pita Bread
ROLLED GOATS CHEESE SALAD With Beetroot, Caramelised Onion & A Balsamic Reduction
(All The Above Served With Fresh Bread Rolls & Butter)
FOR MAIN COURSE……
GRILLED NORWEGIAN SALMON
BUTTERED WEST COAST SOLE
SLOW BRAISED LAMB SHANK
FIVE SPICED DUCK BREAST SERVED
BREASTS OF FREE RANGE CHICKEN
ROAST RIB EYE STEAK
ROAST RACK OF LAMB
BRAISED OXTAIL
CHAR GRILLED PORK LOIN
GRILLED BEEF FILLET
WILD MUSHROOM RISOTTO
ASPARUGUS RISOTTO
With Lyonnais Potatos, Steamed Asparagus & Broccoli & A Caper Parsley Butter
With New Baby Potatos With Garlic Butter, Fresh Chopped Parsley, Steamed Green Vegetables &
An Olive Dressing
With Saffron Mashed Potato, Root Vegetables & Red Wine
With Sautéed Coriander Potatos, Marrows With Cumin & A Star Anise Jus
Filled With Wild Mushrooms, Truffle Mashed Potato, Green Beans With Cherry Tomatos & A
Creamy Poultry Sauce
With Potato Fondant With Thyme, Baby Vegetables With Parsley Butter & A Sauce Béarnaise
With Potato Dauphinoise With Garlic & Onion, Ratatouille, Peppers, Brinjal, Marrows, Tomato &
Basil & A Rich Lamb Jus
With Creamy Mashed Potato With Loads Of Herbs With Root Vegetables & Red Wine
With Mustard Mashed Potato, Creamy Cauliflower & Broccoli Bake, A Parsley Mustard Sauce &
Caramelised Apples
With Hasselback Potatos, Wilted Spinach, Wild Mushrooms & A Bordelaise Sauce
With Parmesan Shavings & Parsley
With Truffle Oil & Parmesan Shavings
SOMETHING SWEET……
OPERA GATEAUX
ESPRESSO & BAVARIAN CREAM MOUSSE
ORANGE FLAVOURED CHOCOLATE TRUFFLE TART
BAKED VANILLA CHEESECAKE
PASSION FRUIT CURD PARFAIT
MILLE-FEUILLE
LEMON PIE
WARM MOLTEN LAVA CAKE
BAKED PHILLIDELPHIAN APPLE PIE
CRÈME CARAMEL
REFRESHING CHILLED LEMON BAVAROIS
With A Coffee Syrup Topped With Chocolate Shavings
Set On A Nutty Chocolate Brownie
Served With Crispy Chocolate Nut Crisps & Macerated Citrus Fruits
Served With A Star Anise Scented Blueberry Compote
Placed On Japanoise Biscuit & Chantilly Cream
Filled With Crème Patisserie, Slow Stewed Raspberries & Chantilly Cream
With A Decadent Mango Scented Italian Meringue
Served With A Cinnamon Infused Ice-Cream And Macerated Turkish Apricots
Sprinkled With A Streusel Pastry And Served With Clotted Cream
Gently Placed On Seasonal Fruit Salad
Dusted With Candied Pistachio Nuts
(Served With Tea & Coffee)
COLLISHEEN ESTATE
BUFFET MENU
TO START……
SPINACH, POTATO & BACON SOUP With A Blue Cheese Crostini
THAI SWEET CHILLI & LEMONGRASS PRAWNS With Coriander, Basil & Lemon
COURGETTE BRIE & BASIL SOUP With A Feta Crostini & Extra Virgin Olive Oil
STEAMED NEW ZEALAND MUSSELS In A Saffron Cream Served With Potato Chips
CHICKEN LIVER PATE & BABY ONIONS With Stewed Red Peppers & Homemade Melba Toast
TRADITIONAL BUTTERNUT SOUP With Fresh Cream & Home Made Croutons
SPANISH GRILLED CALAMARI With A Rocket Salad
HOME MADE FISH CAKES With Avocado & Mixed Orange Salsa
FISH KEBABS With Mediterranean Style Vegetables, Basil, Balsamic & Extra Virgin Olive Oil
CLASSIC CAESAR With Grilled Chicken & Basil
GRILLED FIELD MUSHROOM TOPPED With Tomato, Spinach, Parmesan, Mixed Herbs, Julienne Of Peppers & A Neapolitan Sauce
ROAST BUTTERNUT, CHIVE AND GORGONZOLA
With Baby Spinach & A Balsamic Reduction
TARTLETS
LAYERS OF PLUM TOMATOS, PEPPERS, GRILLED
Served With A Herb Oil & Rocket
AUBERGINE & GOAT’S CHEESE STACK
THAI BEEF SALAD With Coriander, Mint, Peppers, Beans & A Chilli Soy Dressing
ROQUEFORT, TOMATO & SWEET ONION TARTLET With A Rocket Salad & Balsamic Reduction
(All The Above Served With Fresh Bread Rolls & Butter)
CHOOSE TWO OF THE FOLLOWING (From the Buffet)
CHICKEN & PRAWN CURRY
GRILLED FRESH LINE FISH SERVED
LAMB & TUSCAN BEAN STEW
LAMB SHANK CURRY
LAMB KORMA
CRISPY BELLY OF PORK
THINLY SLICED GAMMON
ROLLED LEG OF LAMB
AGED RUMP STEAK
MARINATED GINGER CHICKEN TAE-MARIE
MARINATED ROAST BEEF
CAJUN BLACKENED LINE FISH
BUTTER CHICKEN
VEGETABLE LASAGNE
AND FIVE OF THE FOLLOWING (From the Buffet)
POTATO WEDGES
CREAMY MASHED POTATO
PROVENCAL VEGETABLES
BROCCOLI & CAULIFLOWER
STEAMED RICE
NEW BABY POTATOS
OVEN ROAST BUTTERNUT
BUTTERNUT FETA & SPINACH BAKE
CREAMED COURGETTES
SAFRON POTATOS
CHICKPEA COUSCOUS
HERB MASHED POTATOS
GREEN BEANS
CREAMED SPINACH
ORANGE GLAZED CARROTS
RATATOUILLE
SAVOURY RICE
SPINACH HALLOUMI LENTIL & PARSLEY SALAD
The Best On The North Coast
With A Sundried Tomato, Caper & Parsley Butter
With Carrots & Celery
With Tomato, Eastern Spices, Coriander & Mint
With Cashew Nuts, Yoghurt & Cumin
Served With A Soy, Coriander, Chilli & Ginger Dressing
Layered With A Thai Style Salad
With A Spinach And Goat’s Cheese Stuffing
With A Mustard Herb Crust
Served With A Three Flavored Thai Sauce
With Yorkshire Pudding & A Red Wine Gravy
With A Kiwi, Melon & Pineapple Salsa
With Yoghurt, Chilli, Cumin & Lemon
With Butternut, Spinach & Feta (V)
With Rosemary Olive Oil & Feta
With Whole Grain Mustard
With Fresh Herbs
With A Creamy Cheese Sauce
With Turmeric & Raisons
With Fresh Chopped Parsley & Mustard Butter
With Feta & Peppadews & Parsley
With Sweet Baby Tomatos
With Cumin & Mint
With Flat Leaf Parsley
With Mint & Lemon
With Garlic & Cream
With Cherry Tomatos & Red Onion
With Creamy White Sauce
With Parsley & Palm Sugar
With Peppers, Brinjal, Marrow, Tomato & Basil
With Mixed Peppers & Onion
With A Garlic Herb Dressing
MOROCCAN AUBERGINE SALAD
ROAST BUTTERNUT & CHICKPEA SALAD
WILD RICE SALAD
TRADITIONAL GREEK SALAD
SMOKED CHICKEN CAESAR
SPICY CHICKEN PEPPER PINEAPPLE SALAD
POTATO SALAD
ROAST BEETROOT ONION & FETA SALAD
CARROT & PINE NUT SALAD
With Feta & Cherry Tomato’s
With White Wine Vinegar
With Peppers Sultanas & Parsley
Classic & Chunky
With Garlic Croutons
With A Basil & Pine Nut Pesto
With Bacon & Sour Cream
With Traditional Chutney
With Raisons
OPERA GATEAUX
ESPRESSO & BAVARIAN CREAM MOUSSE
ORANGE FLAVOURED CHOCOLATE TRUFFLE TART
PASSION FRUIT CURD PARFAIT
MILLE-FEUILLE
LEMON PIE
WARM MOLTEN LAVA CAKE
BAKED PHILLIDELPHIAN APPLE PIE
CRÈME CARAMEL
REFRESHING CHILLED LEMON BAVAROIS
With A Coffee Syrup Topped With Chocolate Shavings
Set On A Nutty Chocolate Brownie
Served With Crispy Chocolate Nut Crisps & Macerated Citrus Fruits
Served With A Star Anise Scented Blueberry Compote
Placed On Japanoise Biscuit & Chantilly Cream
Filled With Crème Patisserie, Slow Stewed Raspberries & Chantilly Cream
With A Decadent Mango Scented Italian Meringue
Served With A Cinnamon Infused Ice-Cream And Macerated Turkish Apricots
Sprinkled With A Streusel Pastry And Served With Clotted Cream
Gently Placed On Seasonal Fruit Salad
Dusted With Candied Pistachio Nuts
(Served With Tea & Coffee)
COLLISHEEN ESTATE
TO START……
TRADITIONAL AFRICAN MENU
CHOOSE THREE OF THE FOLLOWING (In The Garden)
CRUMBED MUSHROOMS
PURE MUTTON MEAT BALLS
CRUMBED FISH STRIPS
ASSORTED SAMOOSAS
MORROCAN LAMB BRUCHETTS
CHICKEN KEBABS
COCKTAIL SAUSAGE ROLLS
CHICKEN DRUMSTICKS
ASSORTED SPRINGROLLS
ASSORTED COCKTAIL SANDWICHES
Served With A Garlic, Parsley Mayonnaise
With Mint, Garlic, Cumin & A Fresh Tomato Sauce
Served With Home Made Sauce Tartar
With A Selection Of Sauces
With Garlic, Mint & Yoghurt Sauce
With A BBQ Dipping Sauce
With A BBQ Sauce
Roasted & Crispy
With Soy Sauce
Freshly Made
TENDER MUTTON CURRY
ROAST CHICKEN LEG QUARTERS
BEEF OR CHICKEN LASAGNE
CHICKEN & MUSHROOM CASSEROLLE
GARLIC & PARSLEY GRILLED LINE FISH
MARINATED ROAST BEEF
MUTTON OR CHICKEN BREYANI
TANDOORI MARINATED CHICKEN LEG QUARTER
BEEF CASSEROLE
CAJUN FISH
With Fresh Tomatoes Spices, Topped With Desiccated Coconut
Served With A Creamy Mushroom Thyme Sauce
With A Fresh Tomato & Basil Sauce
With Carrots, Baby Potatos & Thyme
With A Fresh Tomato & Onion Sauce
With A Roast Meat Gravy
With Masala Style Rice With Saffron
With A Light Curry Sauce
With Baby Onions, Carrot & Mushroom
With Pineapple Chilli & Coriander Salsa
AND FIVE OF THE FOLLOWING (From the Buffet)
CREAMED SPINACH
STEAMED MIXED VEGETABLES
POTATO BAKE
ROAST BUTTERNUT
SAVOURY RICE
CRISPY POTATO WEDGES
GREEN BEANS
BUTTERNUT & SPINACH & FETA BAKE
ROAST BEETROOT SALAD
SPICY PASTA SALAD
BEETROOT SALAD
POTATO SALAD
THREE BEAN SALAD
A CLASSIC GREEK SALAD
TRADITIONAL COLESLAW
With Béchamel Sauce
With A Garlic Parsley Butter
With Fresh Garlic & Onion
With Cumin, Mint & Chili
With Mixed Peppers & Onions
With Garlic & Rosemary
With Cherry Tomato’s & Red Onions
With Baby Tomatos
With Onion & Feta
With Curry Cream Sauce & Chicken
With Mrs. Balls Chutney & Onion Rings
With Egg & Parsley
With White Wine Vinegar & Parsley
With Feta, Olives, Tomato’s & Cucumber
With Carrots, Cabbage, Onion & Mayo
FRESH FRUIT SALAD
MALVA PUDDING
DYLAN’S CHOCOLATE BROWNIES
CLASSIC TRIFLE
CHOCOLATE TART
With Ice-Cream
With Home Made Custard
With Cream Or Ice Cream
With Fresh Fruit
With Fresh Cream
With Chocolate Sauce
(Served With 2 Jugs Of Juice On The Table)
COLLISHEEN ESTATE
TRADITIONAL EASTERN MENU
TO START……
TANDOORI LAMB CUTLET
PRAWN & SHRIMP COCKTAIL
PERI-PERI CHICKEN LIVERS
PURE LAMB MEAT BALLS
CRUMBED MUSHROOMS, ASSORTED SAMOOSAS
& CHICKEN KEBABS
SPICY CALAMARI
FISH KEBABS
MARINATED WRAPPED PRAWNS
HOMEMADE FISH CAKE
BOMBAY ROLL
CRISPY DUCK SPRING ROLL
TANDOORI CHICKEN PITAS
With Raita & A Salad Garnish
With A Seafood Mayonnaise Crispy Lettuce & Lemon
Served On Garlic & Olive Oil Bruchette
With Mint, Garlic, Cumin & Fresh Tomato Chutney
Served On Platters with Dipping Sauces At The Table Or In The Garden As Snacks
Served With A Seafood Mayonnaise
With Mediterranean Style Vegetables Oven Roasted
With A Sweet Chilli Jam
With Baby Corn & A Red Pepper Chilli Sauce
With A Tomato & Coriander Chutney
With A Home Made Sweet Chilli Sauce & Coriander
With Raita & A Side Salad
MUTTON OR CHICKEN BREYANI
CREAMY MUSHROOM & CHICKEN PASTA
TENDER MUTTON CURRY
CHICKEN CURRY
DAHL GOSHT
GARLIC & PARSLEY GRILLED LINE FISH
CAJUN FISH
GRILLED CHICKEN TIKKA
SPICY LAMB LASAGNE
BUTTER CHICKEN
LAMB KORMA
PRAWN & CHICKEN CURRY
TANDOORI CHICKEN LEG QUARTERS
FISH & CHIPS
With Saffron Spiced Rice
With A Garlic Parsley Sauce
With Fresh Tomatoes Spices
With Cinnamon, Star Anise, Cardamom & Coriander
Flavored With Tamarind Mustard Seeds & Turmeric
With A Lemon Butter Sauce
With Pineapple Chilli Coriander Salsa
With A Creamy Saffron Sauce
With A Fresh Tomato & Basil Sauce
With Yoghurt, Chilli, Cumin & Lemon
With Yoghurt & Cashew Nuts
The Best On The North Coast
With A Spicy Lemon Cream Sauce
With A Masala Batter & Tartar Sauce
AND FOR THE VEGETARIANS, CHOOSE ONE OF THE FOLLOWING
HOMEMADE PANCAKES
BUTTERNUT, FETA & SPINACH CANNELLONI
VEGETABLE CURRY - PIECES OF POTATO
MEDITERRANEAN VEGETABLE LASAGNE
VEGETABLE BREYANI
PANEER KORMA, CHUTNEY OR MAKHANI
GRILLED FIELD MUSHROOMS
ALL SERVED WITH
STEAMED RICE
BRINJAL DAL
INDIAN SALAD
TRADITIONAL SAMBALS
ROTI
With Mushroom & Spinach Served With Fresh Parmesan Shavings
With Mozzarella Cheese & A Fresh Basil & Tomato Sauce
With Green Bean, Cauliflower, Carrots Cooked In A Delicately Spiced Sauce
With Tomato & Basil Sauce
With Spiced Rice & Saffron
With Roti
With Tomato, Spinach, Feta, Mixed Herbs, Julienne Of Peppers & A Neapolitan Sauce
With Turmeric, Raisons & Coriander
With Brinjal
Traditionally Prepared
Tomato, Onion & Chili
With Home Made Pickles & Raita With Yoghurt, Cucumber, Mint & Garlic
SOJI or KHEER With Almonds Raisons & Fresh / Nestle Dessert Cream
INDIVIDUAL MILK TARTS With Cinnamon
LEMON & PASSION FRUIT MERINGUES Served With A Chocolate Sauce
CLASSIC TIRAMISU With Chocolate Shavings
DARK CHOCOLATE MOUSSE With Orange Curd
FRESH FRUIT SALAD With Ice Cream
(Served With 2 Jugs Of Juice On The Table Or Tea & Coffee)
COLLISHEEN ESTATE
VEGETERIAN MENU
STARTER SNACKS……
CHOOSE THREE OF THE FOLLOWING (Served on Platters)
ASSORTED VEGETABLE SAMOOSAS
SPINACH AND POTATO CAKE
TANDOORI VEGETABLE KEBABS
CRUMBED BUTTON MUSHROOMS
VEGETABLE SPRING ROLLS
GRILLED ROLLED BRINJAL
CHILLI BITES
SPINACH & FETA SPANAKOPITA
Served With Minted Yoghurt
With Chilli Sauce
With Lemon & Coriander
With A Garlic Parsley Mayonnaise
With A Homemade Sweet Chilli Sauce
With Red Peppers, Basil And A Fresh Tomato Sauce
With A Tangy Chilli Sauce
With Raita
CHOOSE THREE OF THE FOLLOWING (From the Buffet)
VEGETABLE BREYANI
ALOO MUTTER
ALOO GOBHI
PANEER KORMA, CHUTNEY OR MAKHANI
BUTTERNUT, FETA & SPINACH LASAGNE TOPPED
MEDITERRANEAN VEGETABLE LASAGNE
POTATO & MUSHROOM CURRY
ALL SERVED WITH
STEAMED RICE
BRINJAL DAL
INDIAN SALAD
RAITA
TRADITIONAL SAMBALS
ROTI
With Saffron Spiced Rice & Fried Onions
Pieces Of Potato With Fresh Green Peas Cooked In A Delicately Spiced Sauce
Cauliflower & Potatoes Cooked With Tomato, Onion, Herbs & Spices
With Tomato & Roti
With Mozzarella Cheese
With Tomato & Basil Sauce
With Green Pepper & Deep Fried Curry Leaves
With Turmeric, Raisons & Coriander
With Spiced Tomato & Onion
Traditionally Prepared
With Yoghurt, Cucumber, Mint & Garlic
Tomato, Onion & Chili
With Home Made Pickles
INDIVIDUAL MILK TARTS With Cinnamon
LEMON & PASSION FRUIT MERINGUES Served With A Chocolate Sauce
SOJI or KHEER With Almonds Raisons & Fresh / Nestle Dessert Cream
CLASSIC TIRAMISU Traditional & Delicious
DARK CHOCOLATE MOUSSE With Orange Curd
FRESH FRUIT SALAD & Ice Cream
(Served With 2 Jugs Of Juice On The Table Or Tea & Coffee)
COLLISHEEN ESTATE
DRAPING & LIGHTING……
DÉCOR PRICES (THE BOMA) 2017
All prices quoted are for white draping
To swag the perimeter of the main hall *
To drape behind the main table with swags *
To drape sections of the perimeter (between the poles) each
Skirting of main table *
Skirting of cake table *
To drape the 4 corner structures *
To drape the entrance to the hall
To drape the four centre poles (hung or wrapped)
To drape outer or walkway poles (hung or wrapped) per pole
Swagging of main table *
Swagging of cake table
Drape the bridge (Swagged or wrapped)
To swag the walkway
Skirting of gift table (per tressel table)
To drape the Easel
To drape the podium
Centre poles to corner Strip Draping
To drape the back wall extensions (2 on either side)
To String the roof with lights in the main hall and walkway *
To light 6 trees with string lights around the venue *
To hang string lights (2 per pole) on the four centre poles *
To edge swags with string lights on the back wall
To edge swags with string lights around the main hall
To skirt the main table with string lights
To skirt the cake table with string lights
To edge swags with string lights on cake table
To edge swags with string lights on main table
To hang string lights on the bridge *
To edge the swags with string lights on the walkway
To hang curtain lights behind the main table
To hang fairy lights under the strip draping to the corners
Colour Wash Lighting (Main Table area only)
Colour Wash Lighting (Hall area only)
STANDARD DRAPING & LIGHTING PACKAGE
(All the above market with an * , discounted)
TABLE & CHAIR DÉCOR……
Overlays (to cover the table top or scrunched per table)
Overlays (full length to the floor per table)
Runners (one per table 30cm wide and to the floor)
Chair tiebacks (per chair)
Chair belts with diamante detail (per chair)
OTHER BITS & PIECES……
PLEASE NOTE……
Red Carpet (per 15 metre length)
Cream Carpet
Garden lanterns (Bamboo including fuel) each
Outdoor fire places / burners (Including wood & coal) each
White Tiffany Chairs (Up to 200)
Perspex Tiffany Chairs
No Ceiling Draping Is Allowed In The Main Hall & No Draping Is Allowed In The Chapel
All Draping & Lighting To Be Done By Collisheen
R 2 310.00
R 620.00
R 370.00
R 530.00
R 210.00
R 1 270.00
R 325.00
R 595.00
R 75.00
R 160.00
R 135.00
R 315.00
R 580.00
R 370.00
R 130.00
R 130.00
R 2 625.00
R 1 860.00
R 790.00
R 525.00
R 580.00
R 235.00
R 895.00
R 235.00
R 140.00
R 140.00
R 195.00
R 225.00
R 465.00
R 500.00
R 2 100.00
R 1 000.00
R 1 500.00
R 6 800.00
R 27.50
R 79.00
R 27.50
R 11.00
R 12.00
R 265.00
R 720.00
R 45.00
R 160.00
R 25.00
R 35.00
COLLISHEEN ESTATE
RECOMMENDED SERVICE PROVIDERS
FLOWERS & DÉCOR
PHOTOGRAPHERS
LOCAL ACCOMMODATION
VIDEO
DJ / MUSIC
1ST DANCE
DOVE DISPLAY
HONEYMOON SUITE
DRESSMAKERS
COLLISHEEN ESTATE
WEDDINGS BY AMANDA J
LUANNE O’TOOLE
JACKI BRUNIQUEL
SAM MABER
DAVID WEEKS
ELANA SCHILZ
DAVID REES
CC ROSSLER
DEAN DEMOSTHENOUS
ASH NAIDOO
TRENT SAUNDERS
ADRIAN SHIELDS
SEAN BAKER
COLIN BROWN
ANAND – The Image Factor
CARMEN ROBERTS
EMMA GATLAND
STUART DODS
DIONNE SWART
MATT MASSON
GERALD – Stella Nova
COLLISHEEN B&B
REGAL INN
HAMPSHIRE HOTEL
RAND VIDEO
HEARTISTIC – Jason
NICKI HAYWOOD
KAREN LE GRANGE
PRO-MARC
VIDEOCCASIONS
STILL MOVING IMAGES – Mark Thompson
RICHARD ANDERSON
TOP JOCKS
DAVID WARD
DAVID YAPP
MICHAEL ZUMA
VIBE SOUND & LIGHTING – Terence
THE WEDDING DJ – Brendan
LITTLE FISH (Live band & DJ) – Marc Maurel
MBUSO SHOZI
SOUND FACTOR – Kamal
JOHN ROUX
KEVIN COTTON
ALLEGRO String Quartet – Kolio
BAGPIPES – Dave
VICTORIA (Wedding 1st Dance Choreography)
WINGS OF WHITE – Terry Fry
COCO DER MER
SAK N PAK
VINEYARD
CHRISTA WHITE
HILLARY MURRY
NEIL STUART-HARRIS
CORINNE HORN
032-815 1107
082-6868 004
084-708 7777
082-642 8547
076-385 5853
082-530 6170
076-971 6736
083-777 7071
071-607 0658
082-963 3906
083-470 5720
083-310 9763
083-635 9765
072-972 2463
079-716 1281
083-984 1365
084-514 5230
082-442 8384
083-789 5283
083-648 3865
083-287 1278
083-500 0644
032-815 1107
032-946 0789
032-586 6000
031-562 8849
083-781 9025
031-202 1453
082-438 5089
031-562 9880
083-320 3711
082-321 6792
083-358 5902
031-266 0878
082-777 7389
083-787 7888
072-394 7057
083-777 2864
084-599 8904
084-538 0800
082-512 3634
084-400 6389
083-627 7714
082-569 7034
031-266 6892
082-602 8211
082-467 0696
072-739 4133
032-946 1034
032-946 1585
032-946 1204
031-201 5894
072-723 1331
082-578 0917
083-255 9978
CAKE
HONEYMOONS
PROFESSIONAL MAKE UP &
HAIRDRESSER
SUIT HIRE
PRINTING / INVITATIONS
TRANSFERS/TAXI SERVICE
MINISTER
MC’S
ORGANIST / PIANIST
SPECIAL CAR HIRE
PHOTOBOOTH KZN
JEWELLERY
DRAGONFLY – Jade Pollock
JACQUI REY
LEE McDONOUGH
NICOLE WALTERS
LEMON CANARY – Kerry
KAY SHACKS
ARRIBA CHOCOLATES
BALLITO NORTH TRAVEL - Marilyn Steynberg
MAKE UP YOUR MIND Durban – Angela
MAKE UP YOUR MIND Ballito - Kirsty
LINDSAY NIXON
KYLIE HIGHT
EMBELESH – Samke
SUIT YOURSELF
LORD LOUIS
OCCASIONS ON BROADWAY
WEDDING WORDS - Alexis Pitt
BY INVITATION - Monique Mann
CRYSTAL PRINT - Amanda / Ross
HOUSE OF FINE PAPERS – Bev
COPY HOUSE
CALICO’S – Lisa
083-649 2024
082-331 5969
082-921 0676
082-654 0749
083-293 2396
082-854 5811
031-309 2407
087-808 6582
083-537 1765
072-954 1687
082-554 3006
082-326 5171
076-198 6591
031-564 2188
031-305 1925
031-563 0920
083-509 3018
082-875 5551
082-417 4668
031-303 9830
031-202 7552
032-586 3464
DOLPHIN COAST TAXIS
BLUE BAY CABS
REV. MICHELLE BLACK
FIONA BRIGGS
JONATHAN PAYNE
PETER BUTTERWORTH
DUNCAN COMRIE
REV. PETER WESSELS
AJ HAASBROEK
REV.MYLES JEE
RIYASH MISRA
NEVILLE PILLAY
ALAN CHETTY
FELIX HLOPE
RAHUL BRIJNATH
ROSE HARKER
ARRIVE IN STYLE
ARRIVE IN STYLE - Colin
CLASSIC LONDON CARS - Richard
LISA & GRANT
CHERRY DESIGNS – Gary Cherry
082-629 3365
082-879 0102
082-650 1766
079-887 0236
083-461 7123
031-916 4603
072-460 0692
084-575 8417
082-921 6475
072-608 2365
083-996 5128
087-943 9435
079-939 9332
078-748 4740
079-749 2606
083-527 3157
033-343 3482
082-471 3434
081-336 4360
084-842 7464
031-566 5665
ALTHOUGH WE RECOMMEND THAT YOU USE THE ABOVE PEOPLE / COMPANIES, WE UNDERSTAND THAT YOU MIGHT
HAVE FRIENDS OR FAMILY THAT OFFER THE SAME SERVICES AND WE DO NOT OBJECT TO YOU USING THEM. IF THERE
ARE ANY OTHER SERVICES THAT YOU REQUIRE THAT ARE NOT ON THE ABOVE LIST, PLEASE LET US KNOW WE WILL BE
MORE THAN HAPPY TO HELP YOU LOCATE THEM.
COLLISHEEN ESTATE MANAGEMENT TEAM
COLLISHEEN ESTATE
1.
THE BOMA
TERMS AND CONDITIONS OF BOOKING (2016/2017)
11.
RESERVATIONS WILL ONLY BE CONFIRMED UPON RECEIPT OF A DEPOSIT OF R10 000-00 WHICH IS REQUIRED WITHIN ONE (1) WEEK OF MAKING THE PROVISIONAL BOOKING. ONCE A
CONFIRMATION DATE EXPIRES, THE PROVISIONAL BOOKING WILL AUTOMATICALLY BE RELEASED.
CANCELLATION / POSTPONEMENT POLICY
2.1
100% OF THE DEPOSIT WILL BE REFUNDED IF YOU CANCEL/POSTPONE 12 MONTHS OR LONGER BEFORE THE BOOKED DATE
2.2
80% OF THE DEPOSIT WILL BE REFUNDED IF YOU CANCEL/POSTPONE 10 TO 12 MONTHS BEFORE THE BOOKED DATE
2.3
2.4
2.5
2.6
2.7
0% OF THE DEPOSIT WILL BE REFUNDED IF YOU CANCEL/POSTPONE LES THAN 2 MONTHS BEFORE THE BOOKED DATE
DEPOSITS ARE TO SECURE A SPECIFIC DATE. IF THE WEDDING DATE IS CHANGED OR POSPONED WITHIN THE SIX (6) MONTHS AS IN POINT 2 ABOVE, ANOTHER DEPOSIT WILL BE
REQUIRED TO SECURE THE NEW DATE.
ALL ACCOUNTS INCLUDING YOUR BAR LIMIT AND ANY OTHER PRE-ARRANGED EXPENSES ARE TO BE SETTLED IN FULL FOURTEEN (14) DAYS PRIOR TO THE FUNCTION.
WE RESERVE THE RIGHT TO CHARGE A BREAKAGE DEPOSIT, PAYABLE FOURTEEN DAYS PRIOR TO THE FUNCTION, WHICH IS REFUNDABLE SEVEN (7) DAYS AFTER THE FUNCTION, IF NO
DAMAGE HAS OCCURRED. THE DEPOSIT WILL VARY DEPENDING ON THE SIZE AND POTENTIAL RISK OF THE FUNCTION. WE ALSO REQUIRE A CREDIT CARD AUTHORISATION FORM TO BE
SIGNED TO COVER ANY AND ALL EXTRA COSTS OCCURING DURING THE FUNCTION (FOR EXAMPLE; BAR TAB OVERUN, EXTRA GUESTS ARRIVING, STAFF OVERTIME & BREAKAGES
AMOUNTING TO MORE THAN THE BREAKAGE DEPOSIT TAKEN)
ALL PRICES QUOTED ARE SUBJECT TO CHANGE, PROVIDED THAT THE CLIENT IS INFORMED OF SUCH CHANGES AT LEAST THIRTY (30) DAYS PRIOR TO A RESERVED BOOKING.
THE CLIENT WILL NOTIFY COLLISHEEN ESTATE NOT LESS THAN FOURTEEN (14) DAYS PRIOR TO THE FUNCTION OF THE CONFIRMED NUMBER OF GUESTS THAT WILL BE ATTENDING. THIS
WILL BE THE NUMBER USED TO FINALISE YOUR CATERING ARRANGEMENTS AND PAY THE BALANCE OF YOUR ACCOUNT.
IF MORE GUESTS THAN THE ORIGINAL AMOUNT AGREED ON AND PAID FOR ARRIVE, THE CLIENT WILL BE CHARGED THE SAME “PER HEAD RATE” AS THE REST OF THE GUESTS PER EXTRA
GUEST.
A MAXIMUM OF 400 GUESTS WILL BE ALLOWED AT THE VENUE PER FUNCTION. MANAGEMENT RESERVES THE RIGHT TO CLOSE THE GATES AND RESTRICT FURTHER ENTRY SHOULD THIS
AMOUNT BE EXCEEDED. RIGHT OF ADMISSION IS RESERVED AT ALL TIMES.
THE COMPANY RESERVES THE RIGHT TO CANCEL ANY BOOKING FORTHWITH AND WITHOUT LIABILITY ON ITS PART IN THE EVENT OF ANY DAMAGE OR DESTRUCTION OF THE VENUE BY
FIRE OR ANY OTHER CAUSE, ANY SHORTAGE OF LABOUR OR FOOD SUPPLIES, STRIKES, LOCKOUTS OR INDUSTRIAL UNREST, OR ANY CAUSE BEYOND THE CONTROL OF THE COMPANY
WHICH SHALL PREVENT IT FROM PERFORMING ITS OBLIGATIONS IN CONNECTION WITH ANY BOOKINGS IN ITS ESTABLISHMENT.
THE COMPANY DOES NOT ACCEPT LIABILITY FOR LOSS OR DAMAGE TO ANY ITEM OF PROPERTY OF CUSTOMERS HOWSOEVER SUCH LOSS OR DAMAGE MAY OCCUR.
13.
NO ALCOHOL, BEVERAGES OR FOOD MAY BE BROUGHT ONTO THE COMPANY PREMISES FOR CONSUMPTION.
2.
3.
4.
5.
6.
7.
8.
9.
10.
12.
14.
15.
16.
17.
18.
19.
20.
21.
INITIAL
THE COMPANY DOES NOT ACCEPT LIABILITY FOR INJURY TO YOU OR YOUR GUESTS ON THE PREMISIS DUE TO NEGLIGENCE, OVER-INDULGENCE OR ANY OTHER CAUSE.
COLLISHEEN RESERVES THE RIGHT TO CHARGE A CORKAGE FEE, SHOULD IT BE AGREED THAT CLIENT WILL SUPPLY THEIR OWN WINE AND OR CHAMPAGNE.
THE COMPANY RESERVES THE RIGHT TO CHARGE A PER HEAD AMOUNT FOR A DRY WEDDING.
AN ADDITIONAL COST OF R1000-00 PER HOUR, OR PART THEREOF, WILL BE CHARGED FOR FUNCTIONS THAT LAST LONGER THAN 8 HOURS. THE CLIENT WILL BE INVOICED BEFORE THE
FUNCTION FOR ANY OVERTIME PLANNED.
UNLESS BY PRIOR ARRANGEMENT, (AND AT AN ADDITIONAL COST) THE PREMISES MUST BE VACATED BY 1.00AM.
IF THE VENUE HAS BEEN BOOKED THE DAY FOLLOWING YOUR FUNCTION, ALL DRAPING AND ANY OTHER DECORATION NOT SUPPLIED BY COLLISHEEN MUST BE REMOVED BY 07H00 THE
MORNING FOLLOWING YOUR FUNCTION AT YOUR OWN COST. ANY DÉCOR OR PERSONAL POSSESIONS LEFT ON THE PREMISES WILL NOT BE KEPT FOR LONGER THAT 30 DAYS.
THE CLIENT SHALL NOT BE ENTITLED TO ASSIGN THE BOOKING TO ANY THIRD PARTY TO UTILISE THE COMPANY’S FACILITIES WITHOUT THE COMPANY’S PRIOR WRITTEN APPROVAL.
IN THE UNLIKELY EVENT OF THERE BEING A BREACH OF THIS CONTRACT, REQUIRING LEGAL INTERVENTION, THE PARTY IN BREACH WILL PAY THE ATTORNEY CLIENT FEES ASSOCIATED
WITH THIS INTERVENTION.
AGREEMENT TO CHANGES OF THE ABOVE CONDITIONS WILL ONLY BE VALID IF IN WRITING BY BOTH PARTIES.
22.
PRICE PER HEAD QUOTED.
(The price quoted will be for the number of guests quoted on, a change in the number of guests could affect the quoted price per head.)
23.
APROXIMATE NUMBER OF GUESTS.
(This number will be confirmed two (2) weeks before the function.)
24.
DATE OF FUNCTION
25.
BREAKAGE DEPOSIT
26.
DEPOSIT PAID
FOR THE CLIENT
R
INITIAL
R
R
FOR CONFIRMATION OF RESERVATION
FOR COLLISHEEN ESTATE
NAME:
NAME:
DATE:
DATE:
SIGNATURE:
SIGNATURE:
WITNESS:
WITNESS:
PLEASE NOTE:
COLLISHEEN ESTATE HAVE DRAWN ON YEARS OF EXPERIENCE IN THE FUNCTIONS INDUSTRY TO DEVISE THE ABOVE CONDITIONS TO SAFE-GUARD BOTH YOURSELVES, OUR VALUED CLIENT, AND OURSELVES AND
GUARANTEES THAT YOU RECEIVE AN EXCELLENT STANDARD OF SERVICE.
WE LOOK FORWARD TO ENSURING THAT YOU HOST AN OUTSTANDING FUNCTION AND IF YOU NEED ANY ASSISTANCE WHATSOEVER, PLEASE DO NOT HESITATE TO CONTACT US.
COLLISHEEN ESTATE MANAGEMENT TEAM
PLEASE SIGN AND FAX THIS DOCUMENT AND PROOF OF DEPOSIT PAYMENT TO 086-2951118 TO CONFIRM YOUR BOOKING.
ACCOUNT NAME:
COLLISHEEN ESTATE
ACCOUNT NUMBER: 104 898 5644
BRANCH CODE:
198 765
BANKING DETAILS
BANK NAME:
BRANCH NAME:
ACCOUNT TYPE:
NEDBANK LTD
LA LUCIA
CURRENT

2017 The Boma Full Wedding Package

Transcription

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