WEDDING PACKAGE 2017 / 2018VALID FROM JUNE 2017 UNTIL JUNE 2018

�e Lagoon Beach Hotel and spa is situated on the wide sandy beaches of the west coast with stunning views of Cape Town and Table Mountain that will leave your guests breathless.

We provide an exceptional setting, excellent service and the ability to o�er something more than just a venue. Our highly experienced team and dedicated wedding coordinator will ensure your dream wedding becomes a

reality with a happy ever after ending.

For more information please contact Jessi Morison021 528 2040

INTRODUCTION

VENUE OPTIONS

�e Brasserie

Avoca

Library

Guests Minimum Guests Maximum View Ceremony

80

30

30

150 Full Sea Facing On the Pool Deck

On the Pool Deck

On the Pool Deck

Full Sea Facing

-

50

50

PACKAGE BREAKDOWNPrice per a head is R950

• Ceremony and Reception Venue Hire • 3 Course Meal – either buffet or set • Canapes – 3 canapes per a person at Pre Drinks • Welcome Drink – One glass of sparkling wine per person • Toast – One glass of sparkling wine per a person • Waiters – 1 Waitron per table and 1 Waitron entirely dedicated to the bride and groom • Gratuity – For wait staff • Wedding Coordinator • Day Use Room – A standard room to get dressed in on the day of your wedding. • Honeymoon Suite – A Wonderful Suite on the night of your wedding with a romantic turn down and VIP gifting • Discounted accommodation for your guest – 15% off • Venue Set up – Basic Set up of tables, table clothes, crockery and cutlery

WEDDING PACKAGE 2017 / 2018VALID FROM JUNE 2017 UNTIL JUNE 2018

CANAPE OPTIONSPre-Dinner Canapé Menus (Please select 3 – we shall make 1 per a person)(Pre-Dinner Menus available for Groups of 30 Guests, and more)

Meat MenuCrispy pork belly with spiced pear chutneyBeef carpaccio with parmesan baby mushroom saladLamb sliders with humus and tatziki

Vegetarian Menu Asian vegetable springrolls with peppadew jam Cherry Tomato and camembert tart with black olive tapenadeVegetable maki rolls with ginger soy

Cape Menu Smoked springbok and caramelized butternut Wild mushroom and brandy pate with spiced marmalade Baked goats cheese and biltong tart

Lagoon Menu Prawn and coriander fritters with minted yoghurt Duck springrolls with orange and ginger sauce Salmon and avocado inside out rolls with wasabi mayonnaise

SET MENU OPTION 1Please Select 1 x Starter and 1 x Main Course and 1 x Dessert from the below Selection)

Starters • Spiced butternut and caramelized pancetta with feta cheese, honey and mustard dressing • Roast red pepper and tomato soup served with black olive crostini• Crispy fried pork belly, Waldorf salad and bloody Mary dressing• Chicken and peanut spring rolls served with ginger salad and coconut dressing• Caesar salad, crisp cos lettuce parmesan, bacon and anchovies

Main Course • Spiced breast of chicken served on dahl potatoes with roast tomato sauce• Roast leg of Greek style lamb with cape mustard mash potatoes and roasted root vegetables• Grilled linefish on warm niciose salad with a white wine and lemon butter sauce• Medallions of beef with watercress salad, fried potatoes and hollandaise• Slow roast pork with wasabi mash and grilled beet salad

Desserts • Sticky toffee pudding with vanilla custard• Granadilla and citrus tart with mango ice cream• Amarula and coffee brule with brandy snap cigars • Strawberry cheese cake with wild berry and lemongrass compote• Warm chocolate brownies with cream and double chocolate sauce

SET MENU OPTION 2(Please Select 1 x Starter and 1 x Main Course and 1 x Dessert from the below Selection)

Starters • Smoked springbok carpaccio, wild rocket and walnut salad served with pickled beets• Salmon Vietnamese roll with avocado and cucumber salsa, lemon and ginger confit• Baked goats cheese and red onion tart with almond and apple salad• Fried camembert and marinated mushroom salad• Prawn and leek ravioli with roast garlic cream Main courses • Roasted linefish, chick pea and bean salad, grilled potatoes and English spinach, harissa butter sauce• Roast fillet of beef, dauphinoise potato, caramelized baby onions and wild mushroom salad• Malay spiced kingklip with chat potatoes and coconut cream sauce• Slow roast garlic studded lamb leg on braised lamb wellington with seasonal greens• Herb crusted pork loin with poached apple and celery salad, bubble and squeak springrolls

Desserts • Cape Malva pudding with van der hum custard and ginger nut ice cream• Chocolate tart with peanut butter ice cream• New York baked cheese cake with blueberry compote• Turkish delight springrolls with pistachio ice cream• Steamed marmalade sponge with vanilla bean ice cream and custard

SET MENU OPTION 3(Please Select 1 x Starter and 1 x Main Course and 1 x Dessert from the below Selection)

Starters • Smoked Franschhoek salmon trout with warm confit potato and asparagus salad• Prawn and avocado samosa with black lentil vinaigrette and Malay fish cakes• Spiced springbok and red onion marmalade with baby spinach salad and wafer crisps• Ginger fried duck springrolls with Asian slaw, orange and chili dressing

Main courses • Grilled fillet of beef, oxtail ravioli, long stem broccoli and sweet potato fries• Braised Lamb shank with spring onion mash and roasted root vegetables• Baked West Coast kingklip with apricot and garlic marinade, coconut rice, shrimp and cucumber salad• Ostrich wellington with grilled garden greens and watercress and enoki salad

Desserts • Hot chocolate pudding with chocolate sauce and white chocolate ice cream• Chai brule with pistachio and fruit samosa• Banana tart, toffee ice cream and hazelnut brittle• Classic milk tart with koesister ice cream

BUFFET MENU 1 Salads & Starters Caramelized butternut with shaved biltong and watercress �ai chicken noodle salad with fried peanuts and lime dressing Grilled vegetables salad with crumbled feta Flaked salmon with cucumber and avocado salad DIY salad bar with condiments and dressings ORPlated starter (Plated starter to replace all buffet) Tea smoked salmon salad with niciose salad and hollandaise

Main Course • Oven baked Malay linefish with curried black mussels • Crispy honey roast pork belly with cider potatoes • Grilled breast of chicken, roast tomato sauce, feta and corn fritters • Roast root vegetables • Rosemary potatoes • Coriander rice with dahl and sambals

Desserts • Cape malva pudding and vanilla custard • Seasonal fruit and berry kebabs with ginger syrup • Chocolate brownies with ice cream • Red velvet cake

BUFFET MENU 2 Salads & Starters • Beef carpaccio with wild rocket, confit beetroot and parmesan • Chili fried shrimps with ginger and broccoli • Baked pumpkin with cranberries and roasted walnuts • Marinated aubergine, feta and tahini • DIY salad bar with condiments and dressings OrPlated starter (Plated starter to replace buffet starters) Open samosa of springbok and spiced goats cheese

Main Course • Grilled linefish, citrus and garlic butter sauce, wilted garden greens • Braised shoulder of lamb with pot vegetables and traditional pap • Butter chicken curry with cardamom rice and riata • Grilled seasonal vegetables • Baby baked potatoes with sour cream

Desserts • Tipsy tart with amarula custard • Fresh fruit and berry platters • Lemon meringue • Almond truffle cake

BUFFET SELECTORSalads & Starters • Five spiced BBQ belly pork with Asian slaw • Cajun chicken and peppadew salad • Bocconcini mozzarella with sun dried tomato and watercress • Franschhoek smoked salmon and ginger salad with pickled cucumber • Mezza platters (humus, marinated eggplant, baba ganosh, dolmados) • Springbok carpaccio with rocket and wild mushroom salad • Malay prawn and coriander salad with lentil dressing and samosa wafers • DIY salad bar with condiments and dressings Or Plated starter (Plated starter to replace buffet starters) Spiced duck springrolls with bean sprout, apple and sesame salad. Served with chili marmalade

Main Course Selector (Please Select 3 x Main Course Dishes, from the below Selection) • Pepper and mustard crusted sirloin medallions served with sautéed wild mushrooms • West coast seafood parcels with apricot and chili marinade • Garlic and lemon roast leg of lamb served on Greek style potatoes • Pan seared linefish on warm niciose salad with prawn butter • Spiced kingklip, fired greens and coconut broth • Malay lamb curry, lentil fried rice, riata and homemade roti • Honey baked Kassler on pickled red cabbage with cider potatoes • Roast sirloin of beef, Yorkshire pudding and roasted root vegetables • Cape prawn and black mussel potjie • Chicken korma served with sambals and black lentil dahl • BBQ pork belly with hoisin sauce and tempura vegetables i

Desserts • Warm orange and chocolate fondant • Fresh fruit platters with seasonal berries • Milo brule with peanut praline Strawberry cheese cake • Smoor station or ice cream bar

VEGETARIAN OPTIONS

Vegetarian Main Course Selector (Please Select 1 x Vegetarian Main Course Dish, from the below Selection)

• Vegetarian pad Thai with powa flaked long stem broccoli • Mushroom ravioli with asparagus and chevin cheese • Butternut and pumpkin risotto with hazelnut and rocket salad • Grilled vegetable wellington with mozzarella and roast tomato sauce

WEDDING INFORMATIONSET UP

�e venue for ceremony and reception is only available for set up by the external company of choice at 12.30 PM on the day of the wedding.

STRIKEAll décor needs to be removed at 12 AM on the evening of the wedding. Regret that items left behind are not the responsibility of the hotel

and should any damage or lose occur, the hotel cannot be held liable.

DÉCORYou are more than welcome to use your own suppliers, but regret that we do not allow DIY setups.

We would need to have a reputable décor company to be in charge of the décor and flower set up. Please see our list of preferred suppliers for further guidance or ask our wedding coordinator to assist with details.

Please note that Lagoon Beach Hotel does not provide an wedding arch, carpet, nor aisle. If you would like to investigate a standard décor package, please liaise with Jessi for further information. �is package will include:

• Wedding Arch • Carpet • Underplates • Napkin • Table Cloth • Easel

ACCOMMODATION: All your wedding guests will have access to our wonderful wedding accommodation discounts.

Should your guests wish to book accommodation during your wedding, they will receive a 15% discount on the hotel’s rack rate. �ey may book directly through the wedding coordinator who will gladly assist them with their booking.

To receive the wedding discount, they will need to stipulate that they are attending your Wedding and all the appropriate rates will apply. To Book - Tel: +27 21 528 2040 Mail: weddings@lagoonbeachhotel.co.za

WEDDING INFORMATIONCHILDREN POLICY

Here at Lagoon Beach Hotel we are happy to have kiddies share your special day with you! We have formulated a special children’s pack whereby they can enjoy the festivities too.

The cost per child is R150 (ages 4-12). They will receive a meal and dessert. Please request the menu from the wedding coordinator

OUTSOURCED CATERING & CORKAGE: Lagoon Beach Hotel does not allow any form of outsourced food and beverages to be brought in by our clients.

We do not have Halaal certified Kitchens nor do we have a Kosher Kitchen on site. Should you require specialised catering such as Halaal and Kosher, we will gladly order this for you through our

preferred suppliers at a surcharge of R250 per person. We do allow for wine and sparkling wine to be brought in. We allow 2 X 750 ml bottles for every 10 guest.

Corkage will be charged at an additional fee of R65 per bottle opened on site. Regret no magnums.

BEVERAGES, PRE-DRINK COCKTAILS & JUICE We o�er jugs of fresh fruit juice at R65. Each jug can serve 10 glasses.

We o�er Pimms and Lemonade for R30 per glassWe supply a fully stocked bar on the night of the wedding, either inside the venue or just outside. �is can either be a cash bar or a tab bar.

PERSONALISED WEDDING CO-ORDINATOR WILL INCLUDED: • Book & Secure your wedding date • Provide you with Lagoon Beach Hotel’s list of suppliers, all of these chosen for their excellent service & high quality products • Assist with any special dietary requirements • Explain the contract and service provided by Lagoon Beach Hotel • Control & consolidate your account • Assist with accommodation bookings • Prepare necessary functions sheets & floor plans that will be used on the day by our efficient banqueting department to ensure all details are seen to • Wedding Concept, Decor & Design • Venue set up, planning liaison • 8 hours of On-the-day Coordination & on site meetings • Staging & Audio/Visual Lighting design bookings • Photography/ Videography bookings • Guest favours & Stationary sourcing • Cake sourcing & booking (including tastings) • Music & Entertainment sourcing & overseeing • Florist search & liaisons • Municipality permit negotiations (nature & special venues) • Beauty artist search & trial meetings • Confirm availability & advice on our various wedding venues

Salads & Starters • Five spiced BBQ belly pork with Asian slaw • Cajun chicken and peppadew salad • Bocconcini mozzarella with sun dried tomato and watercress • Franschhoek smoked salmon and ginger salad with pickled cucumber • Mezza platters (humus, marinated eggplant, baba ganosh, dolmados) • Springbok carpaccio with rocket and wild mushroom salad • Malay prawn and coriander salad with lentil dressing and samosa wafers • DIY salad bar with condiments and dressings Or Plated starter (Plated starter to replace buffet starters) Spiced duck springrolls with bean sprout, apple and sesame salad. Served with chili marmalade

Main Course Selector (Please Select 3 x Main Course Dishes, from the below Selection) • Pepper and mustard crusted sirloin medallions served with sautéed wild mushrooms • West coast seafood parcels with apricot and chili marinade • Garlic and lemon roast leg of lamb served on Greek style potatoes • Pan seared linefish on warm niciose salad with prawn butter • Spiced kingklip, fired greens and coconut broth • Malay lamb curry, lentil fried rice, riata and homemade roti • Honey baked Kassler on pickled red cabbage with cider potatoes • Roast sirloin of beef, Yorkshire pudding and roasted root vegetables • Cape prawn and black mussel potjie • Chicken korma served with sambals and black lentil dahl • BBQ pork belly with hoisin sauce and tempura vegetables i

WEDDING COORDINATOR ROLE

PREFERRED SUPPLIERSDécor and FlowersFloral and Décor Innovations - www.theweddingguys.co.za - floraldecor@telkomsa.net Authentic Planning - www.authenticplanning.co.za - lene@authenticplanning.co.za Blank Canvas - www.blank-canvas.co.za - margaux@blank-canvas.co.zaMy Green Love A�air - www.mygreenlovea�air.com

DJMusic 2 the Max - www.music2themax.co.za - brendan@music2themax.co.zaStream Line Audio - www.streamline-audio.co.za - danie@streamlineaudio.co.za�e Wedding Guys - geo�@theweddingguys.co.za

Lighting and technicalDavid Harris - www.smdtech.co.za

PhotographerTim Wecke - www.timwecke.comGreg Lumley - www.greglumley.comDebbie Lourens - debbielourens.comAaran Graham www.afgphoto.co.za Steven Booth - www.stevenbooth.co.zaPaco Arbol - www.pacoarbol.org

Videographer Hand Stitched Films – handstitchedfilms.com - bookings@handstitchedfilms.com�e Wedding Guys - theweddingguys.co.za - nathan@theweddingguys.co.za

Stationer Love Punch - www.lovepunch.co.za - caitlin@lovepunch.co.zaLezanne’s Designs - info@lezannesdesigns.co.za

Make-up and Hair Amore Make-up and Hair Styling - info@amoremakeup.co.zaBlush Make-up - www.blushmakeupandhair.co.za

Cakes Liminlu - www.limonlucatgering.co.za - mail@limonlucatering.co.zaCakes by Wade - www.wadescake.co.za - wade@wadescakes.co.za

Tents Toureg Tents - www.touaregtents.co.za - stefan@touaregtents.co.za

EntertainersGabriel Shai - www.gabrielshai.co.za