2015 Bespoke Price List
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
© Copyright 2024