Our 2015 Price List
Our 2015 Price List
BESPOKE SUGGESTIONS
Canapés
Selection of 4 per person
Chair Covers
£11
White or ivory chair covers with
a choice of sash
Entertainment
Resident DJ
£6
Wedding Breakfast
Stage for band
Menu 1
£40
Little Extras
Menu 2
£45
Menu 3
£50
Red carpet, cake stand and personalised
knife, easel for table plan and 30 boxes
of confetti
£180
Bespoke menu made by our Head Chef £300
Why not add a cheese board for £14 per person?
Evening Buffet
Selection of seven items from
the buffet menu
Must cater for at least 75% of the total number of guests
Why not add Bacon and Sausage Rolls to be served
at the end of the evening for £6 per person?
Menu tasting for two with wine
£80
Staffed cloakroom
£120
Private doorman
£130
Sweet table, six large jugs of retro sweets
with scoops and candy-striped bags
£180
£18
Personalised table plan, place cards
and menus, based on 60 guests
£485
Dance floor, disco lighting and DJ booth £225
£390
£200
Use of three microphones for speeches
£45
Projector, screen and/or TV
£80
Room Hire*
Ceremony room
£450
Wedding Breakfast room
Exclusive use of events venue
£995
£1,600
*with hotel catering
Why not add private breakfast room for you and
your guests £180?
Self Catering Hire
Exclusive use of events venue
£8,000
*Include guests own food and drink with use of tables and chairs.
RECEPTION DRINKS
Laurent-Perrier NV Brut
Laurent-Perrier Rose
EVENING BUFFET
£11.50
£16.80
Cold Items
Selection of Wraps and Sandwiches
Kir Royale
£8.50
Buck’s Fizz
£8.50
Mixed Nuts, Marinated Olives and
Homemade Root Vegetables Crisps
Bellini (Peach, Strawberry or Raspberry)£9.00
Tomato and Red Onion Mixed Salad
Pimm’s & Lemonade
Potato Salad
Orange Juice (per jug)
Elderflower and Sparkling Water
(per jug)
£7.50
£11.00
£10.00
All prices are per glass unless indicated otherwise
Pesto Pasta
Hot Items
BBQ Marinated Chicken Fillets
Homemade Mini Cheeseburgers
CANAPÉS
Grilled Potato Skins with Sour Cream, Cheese
and Spring Onions (v)
Cold
Pork and Sesame Seed Sausage rolls
Parma Ham and Honeydew Melon Tartlet
Breast of Chicken Satay with a Spicy Peanut Dip
Poached Pear and Stilton Tartlet
Roasted Tomato and Goats Cheese Tart with Thyme (v)
Tomato, Lime and Fresh Coriander Bruschetta
Smoked Salmon, Black Olive Tapenade Pinwheel
with Salmon Caviar
Sweets
Ham and Coarse Mustard Pressing With Piccalilli
Baby Meringues with Chantilly Cream
Hot
Smoked Mackerel with Toasted Brioche, Rhubarb Relish
Blue Cheese Rarebit on Toast
Smoked Chicken and White Truffle Cream Vol-au-Vent
Roast Beef and Mini Yorkshire Pudding with
Horseradish Cream
Duck Spring Rolls with Hoi Sin Dipping Sauce
Fresh Fruit Kebabs
Chocolate Éclairs
MENU 1
MENU 2
MENU 3
Starters
Starters
Starters
Vine Tomato and Fresh Basil Soup
served with a Warm Crusty Bread Roll
Cream of Button Mushroom and Fresh Tarragon Soup
with White Truffle Essence, Crusty Bread Roll
Sliced Smoked Chicken served with Berry and Baby Leaf
Salad and Pomegranate Dressing
Scottish Smoked Salmon, Rocket leaf, Caper Berries,
Tomato with Parsley and Lemon Zest Salsa
Ham Hock and Baby Herb Pressing served with Piccalilli
and Dressed Leaves
Moroccan Style Aubergine, Chickpea and Tomato Timbale
with Buffalo Mozzarella and Pesto Dressing
Salad of Roasted Asparagus with Caramelised Peach,
Rocket Leaves and Balsamic Dressing
Potted Salmon served with Toasted Sourdough Bread
Parma Ham, Marinated Olive, Home-dried Cherry Tomato
Salad with Balsamic Olive Oil Dressing
Mains
Mains
Pan Fried Chicken Supreme, Buttered Cabbage,
Roasted Shallots and Red Wine Jus
Baked Fresh British Salmon Fillet, Spinach Veloute
Sun Blushed Tomato-infused Cous Cous, Chargrilled
Mediterranean Vegetables and Salsa Verde
All served with fresh seasonal vegetables and potatoes
Saffron Gnocchi, Caramelised Onion, Orange Zest,
Shaved Parmesan
Mains
Pan Seared Chicken Supreme served with a White Wine
and Tarragon Sauce
Pan fried Sea Bass Fillet, Sauce Ratatouille,
Garden Vegetable Salad, Pea and Mint Foam
Roast Sirloin of Beef, Red Wine Jus
Roast Chicken, Celeriac Gratin, Salsify, Roast Cauliflower
and Black Garlic
Grilled Hake Fillet served with Lobster Risotto,
Spinach, Lobster Sauce
All served with a medley of fresh vegetables and potatoes
Desserts
Confit Duck Leg with Orange and Rosemary
All served with a medley of fresh vegetables and potatoes
Desserts
Warm Treacle Tart served with Vanilla Ice Cream
Desserts
Fresh Strawberry Tartlet with Vanilla Ice Cream
Classic Eton Mess
Lemon Tart served with Blackcurrant Sorbet
Chocolate Brownie (75% cocoa) with Vanilla Ice Cream
Vanilla Crème Brûlée served with Homemade Shortbread
Apple Tart Tatin served with Chantilly Cream
Vanilla Panna Cotta served with Mango Coulis
Baileys Crème Brûlée served with Homemade Shortbread
All our menus are subject to seasonal change in order to reflect the market fresh quality of every dish we prepare,
your co-ordinator will be delighted to offer seasonal variations where appropriate.
FAQS
Music
Capacity
Cancellation
You are welcome to arrange a band or disco if your
wedding reception is taking place in the Mandolay
Suite. We ask that the number of band members does
not exceed five and that they finish at 10pm, at which
point the DJ can play until midnight.
Our largest suite will hold 280 seated for the meal
and up to 500 for socialising and dancing.
Any cancellations should be in writing. All deposits
and part-payments are non refundable.
Minimum Numbers
Final Numbers
Any function held on a Friday or Saturday requires
a minimum of 50 guests dining. However, this is
subject to negotiation on last minute availability
or ‘off peak’ bookings.
Once final balance is paid 8 weeks prior, numbers
may only be increased. Final numbers must be
confirmed 14 days prior.
Ceremony Room Hire
The Mandolay Hotel is licensed to hold both
religious and civil ceremonies for up to 120 guests
at additional charge.
Menus
The three menus shown in this brochure are only
examples. A full range of vegetarian options are
available with special dietary requirements available
by arrangement.
£450.00
Ceremony in the Hotel
Children
Wines
Children under 12 are charged 2/3 of the adult price,
A full wine list is available on request.
Civil Marriage by Registrar in the Hotel
or a meal from our children’s menu.
VAT
Accommodation
All prices are inclusive of VAT at the current rate.
In the event of a change to this rate prices would be
adjusted accordingly.
Couples wishing to use a registrar at the Hotel
should contact the registrar at:
Accommodation is subject to availability.
Your wedding co-ordinator will check availability
for your chosen date. We would be delighted to
arrange preferential rates for your guests. All rates
quoted will be room only unless otherwise stated.
Artington House
42 Portsmouth Road
Guildford GU2 4DZ
Account Payable / Booking Conditions
Telephone: 0300 200 1002
Bookings are provisionally held for 10 days and
then a £600 non-refundable deposit is requested to
confirm your booking. Six months prior, a further
non‑refundable 50% of the estimated booking total
will be due. The remaining balance will be due
8 weeks prior to your Wedding Reception.
A fee is payable to the registrar and is separate from
any room hire charged by the Hotel.
For full terms and conditions please contact your wedding coordinator.
The Mandolay Hotel
36–40 London Road
Guildford, Surrey GU1 2AE
01483 303030
[email protected]
www.guildford.com