January December 2018 MONDAYS - FRIDAYS (excluding · PDF fileJanuary – December 2018 Dear Valued Guest, Thank you for your interest in Diep in die Berg. Below please find our general

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


R560 per person

R715 per person


R605 per person

R775 per person

May & August 2018

R540 per person

R700 per person


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.


SUNDAYS (excluding Sundays before a public holiday)

Breakfast Package

Lunch / Dinner Package


R535 per person

R690 per person


R580 per person

R745 per person

May & August 2018

R530 per person

R680 per person


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 .


Please initial each page:

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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 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


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


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


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


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


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


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 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


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

[email protected]

www.diepindieberg.com

mailto:[email protected]

http://www.diepindieberg.com/


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

mailto:[email protected]


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

Documents

January December 2018 MONDAYS - FRIDAYS (excluding · PDF fileJanuary – December 2018 Dear Valued Guest, Thank you for your interest in Diep in die Berg. Below please find our general