S E T T I N G S B Y U S , I N S P I R E D B Y Y O U .
CONTACT
SENIOR CATERING SALES EXECUTIVE
LORESSA DE TORRES LEE
604.639.4104
L E T U S B R I N G Y O U R
S P E C I A L D A Y T O L I F E
A T T H E V A N C O U V E R
M A R R I O T T P I N N A C L E
D O W N T O W N . O U R E X P E R T S
W I L L G O A B O V E A N D
B E Y O N D T O M A K E Y O U R
V I S I O N , Y O U R T A S T E S ,
Y O U R D R E A M S C O M E T R U E
F O R A N U N F O R G E T T A B L E
H A P P I L Y E V E R A F T E R
T H A T E X C E E D S E V E R Y
E X P E C T A T I O N .
VANCOUVER MARRIOTT PINNACLE
DOW NTOW N HOTEL ®
1128 West Hastings St., Vancouver V6E 4R5
marriott .com/yvrdt
WHETHER A TRADITIONAL W EDDING OR A ONE-OF-A-KIND CELEBRATION,
THE VANCOUVER MARRIOTT PINNACLE DOW NTOWN W ILL EXCEED EVERY
EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN
EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED
VENDORS, W E OFFER EVERYTHING YOU NEED TO MAKE YOUR BIG DAY AN
AFFAIR TO REMEMBER.
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
V A N C O U V E R M A R R I O T T
P I N N A C L E D O W N T O W N H O T E L ®
F R O M “ Y E S ” T O “ I D O ”
T H E P L A N N I N G- Exper t i se and gu idance f rom a Marr io t t cer t i f ied wedding p lanner
- Access to Marr io t t Red Coat Di rec t Mobi le App for d i rec t communicat ion wi th
the banquets team 3 days pr ior to the wedding
- Cus tom ized wedding webpage mak ing i t easy for gues ts to book the i r rooms
on l ine
- Prefer red gues t room ra tes for wedding gues ts
- Compl imentary menu tas t ing, cake tas t ing & consu l ta t ion wi th Pas t ry Chef *
*For book ings o f 80 - 120 gues ts - compl imentary tas t ing for 2 peop le
*For book ings o f 120-250 gues ts - compl imentary tas t ing for 4 peop le
*For book ings o f 250+ gues ts - compl imentary tas t ing for 6 peop le
T H E C O C K T A I L H O U R- H igh top cock ta i l tab les and vot ive cand les wi th your cho ice o f b lack or
wh i te spandex l inen
T H E R E C E P T I O N- W hi te sk i r ted reg is t ra t ion tab le , g i f t tab le , and ease l
- Dance f loor
- S tag ing
- Mic rophone and pod ium
- W hi te l inens and napk ins
- Vot ive cand les
- Tab le number s tands
- China , f la tware, and s temware
T H E W E D D I N G N I G H T- Harbourv iew room for the br ide and groom the n ight o f the wedding
- Spark l ing wine and choco la te -d ipped s t rawberr ies in your gues t room
- Vale t park ing for the br ide and groom the n ight o f the wedding
- Extended checkout t ime
- Break fas t fo r two (Showcase Res taurant OR room serv ice)
- Upgraded gues t room for parents o f br ide & groom (sub jec t to ava i lab i l i t y )
A D D E D P E R K S- Day-use room for the br ida l par ty (m in $15,000 food & beverage commi tment
requ i red)
- Marr io t t Rewards Po in ts : rece ive 3 po in ts per US do l la r spent , up to 50,000 po in ts
to ta l
- For your ann iversary , rece ive a $100 g i f t cer t i f i ca te for Showcase Res taurant
- 30,000 bonus Marr io t t rewards po in ts wi th reg is t ra t ion o f Marr io t t c red i t card , and an
add i t iona l 5 po in ts per do l la r when you pay for your wedding wi th the card .
For more in format ion v is i t : www.chase.c om/on l i ne/c anada/c anada -home-en.h tm
(Terms Subjec t to Change)
Our Marr io t t Cert i f ied W edding Planners and Cul inary Team are here for you every s tep of
the way. W e are here to make sure each and every deta i l is taken care of . To s tar t , here is
a l is t o f what we inc lude c o m p l i m e n t a r y :
Mimosas for the Mrs. | $21 per person
f resh m imosas
seasonal f ru i t and ber r ies
assor ted break fas t pas t r ies
Rise and Shine | $19 per person
cof fee & tea
seasonal f ru i t and ber r ies
assor ted break fas t pas t r ies
Afternoon Tea | $25 per person
assor ted tea sandwiches (cucumber , smoked sa lmon, ham)
assor ted f rench macaron
seasonal pet i t fours
cof fee & tea serv ice
NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y
G E T T I N G R E A D YTreat yourself and your br idal party
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
Point Grey Pat io (seats up to 100) | $1400 ( inc ludes res in cha i rs * , spa water s ta t ion, s ign ing tab le)
5th F loor Pat io (seats up to 200) | $ 2800 ( inc ludes res in cha i rs * , spa water s ta t ion, s ign ing tab le)
Shaughnessy Salon (seats up to 180) | $ 1200 ( inc ludes hote l banquet cha i rs , s tag ing, s ign ing tab le)
Pinnacle Bal l room (seats 150 -600) | Custom pr ic ing
P lease speak to your Cater ing Sa les Manager for fu r ther deta i l s about your Tea Ceremony, Bharat , Mandap, Sof reh
or any o ther spec ia l ceremony space you may requ i re .
* res in cha i rs | speak wi th your Event Manager for co lor opt ions .
Y O U R C E R E M O N YTwo beauti ful roof top terraces or one elegant indoor space, the choice is yours for your ceremony
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
D É C O R & M O R E
Chair Cover & L inen Package | $15 per person (d inner recept ion)
Chai r covers , l inens , de l i very , se t up & teardown
Floral Centerpieces
Pr ic ing & se lec t ion for f resh f lowers i s determ ined seasonal ly .
Head Table Backdrop | star ts at $600
Please speak to your cater ing sa les manager for a cus tom quote
Custom Pr inted Menus | star ts at $3 per person
One per p lace set t ing
Photobooth | star ts at $300/hour
Inc ludes props , pr in ts , and cus tom des igned templa te
DJ | star ts at $800
Please speak to your cater ing sa les manager for a cus tom quote
Projector & Screen Package | star ts at $450
Speak wi th your cater ing sa les manager for a cus tom quote shou ld you requ i re add i t iona l AV serv ices
NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y
Personalize your wedding with a var iety of decor, design, color, and entertainment opt ions
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
C O C K T A I L R E C E P T I O N
Oyster | $17 per person
but ler passed spark l ing wine (1 g lass per person)
oys ters wi th lemon, m ignonet te , & horserad ish
(2 pcs per person)
Vancouver | $25 per person
spark l ing punch (a lcoho l ic ) (1 g lass per person)
Roas ted Vegetab le Disp lay (speak wi th your Event
Manager for a fu l l canapé l i s t )
Double Joy | $20 per person
non-a lcoho l ic f ru i t punch (1 g lass per person)
vegetar ian summer ro l l wi th f resh herbs , ho is in peanut
sauce
seared a lbacore tuna , wonton, wasabi a io l i
Delhi | $21 per person
non-a lcoho l ic f ru i t punch (1 g lass per person)
vegetab le pakora wi th cucumber ra i ta
m in ia ture ch icken t i kka skewers
ind ian prawn cock ta i l wi th tomato chutney
I ta ly | $25 per person
prosecco bar (1 g lass per person)
ant ipas to s ta t ion | g r i l l ed sourdough bread, warm ar t i choke
sp inach d ip , tomato bruschet ta , o l i ve tapenade, mar inated
f resh mozzare l la , gorgonzo la
France | $30 per person
but ler passed spark l ing wine (1 g lass per person)
charcuter ie s ta t ion | p rosc iu t to , sp icy cap ico la , sa lam i ,
pepperon i , mar inated o l i ves , d i jon and whole gra in
mus tard , corn ichon, baguet te , and c r isp f la tbread
in ternat iona l cheese board | b r ie , oka , aged cheddar , b lue
goat cheese, nuts , dr ied f ru i t , c rackers , ar t i san breads
NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y
Select f rom our cockta i l recept ion packages for your guests to en joy af ter the ceremony. Each
package is des igned to provide your guests wi th a welcome dr ink and canapes pr ior to d inner.
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
P L A T E D D I N N E RSelec t one o f the fo l lowing p la ted d inner opt ions or speak wi th your cater ing sa les manager to des ign a cus tom menu.
ALL PLATED DINNER PRICING INCLUDES:
f resh ly baked ro l l s & but ter
f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee,
assor ted tazo tea
wedding cake or p la ted desser t
W EST COAST | $77 per person
To Star t (select 1)
acadian greens
grape tomatoes , goat cheese,
ber r ies , sher ry v ina igre t te
waterc ress and sp inach
b lue c la i re , c rus t in i , poached
pears , orange tar ragon v ina igre t te
Main Course (pre-selected)
ch icken
ar t i choke sun dr ied tomato and
sp inach s tu f fed ch icken breas t ,
roas ted asparagus and red sk in
pota toes , d i jonna ise sauce
seared wi ld sa lmon
bra ised greens , roas t car ro ts , fe ta
and oregano r i so t to cake, sweet
ch ipot le sauce
sp inach and r i co t ta rav io l i
mar inated cherry tomatoes ,
c reamed leeks , f rench beans
Dessert
cus tom wedding cake
CLASSIC | $82 per person
To Star t (select 1)
caesar sa lad
c r isp romaine hear ts , sourdough
c routons , c lass ic dress ing
sweet corn b isque
roas ted p iqu i l lo peppers , c i lan t ro
c reme f ra iche
Main Course (pre -selected)
miso g lazed l ing cod
sesame sca l l ion r i ce , gar l i c ch i l i
roas ted brocco l in i , soy caramel
bra ised beef shor t r ib
sour c ream and ch ive smashed
pota to , market vegetab les ,
cabernet sauce
to fu , jasm ine r i ce , baby bok choy,
m iso soy sauce, sesame green
beans
Dessert
cus tom wedding cake
PLATINUM | $93 per person
To Star t (select 1)
organ ic m ixed greens
c i t rus roas ted prawns , shaved
rad ish, avocado puree, to r t i l l a
c r i sps , pob lano l ime v ina igre t te
mushroom c ream
whipped okanagan goat cheese,
gr i l l ed c iabat ta
Main Course (pre-selected)
herb mar inated f ree range ch icken
bar ley r i so t to , market vegetab les ,
sher ry wine jus
peppered new york s t r ip lo in
brown but ter ye l low sk in pota toes ,
seasonal vegetab les , tamar ind bbq
glaze
to fu , jasm ine r i ce , baby bok choy,
m iso soy sauce, sesame green
beans
Dessert
cus tom wedding cake
+
chef sarah ’s min i desser t bar
(se lec t 5 m in is )
ENHANCEMENTS:
add a soup course | +$10 per person
subs t i tu te p la ted desser t fo r desser t bar | + $9 per person
add a pa la te c leanser | +$5 per person
NOT E : E n t rée se l ec t i ons can i nc l ude up t o two p ro te i ns + one vege ta r i a n op t i on . Fo r p l a ted d i nne rs we reques t an es t im a te coun t f o r
t he en t rees t h ree week s p r i o r t o you r wedd ing . F i na l gua ran t e es a re due 72 bus i ness hou rs p r i o r t o even t .
P r i ces a re sub jec t t o t axes and g ra tu i t y
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
B U F F E T D I N N E RCan’ t dec ide on a d inner? o f fer your gues ts our exqu is i te wedding buf fe t and opt iona l se lec t ion o f Chef ’s Carvery.
W EDDING DINNER BUFFET | $99
pr ic ing includes:
f resh ly baked ro l l s & but ter
f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee
assor ted tazo tea
salads and appet izers
organ ic greens , champagne v ina igre t te , sun dr ied tomato v ina igre t te
ka le caesar sa lad, parm ig iano regg iano , gar l i c c routon
roma tomato, arugu la , mozzare l la , bas i l and ba lsam ic reduc t ion
chopped greek sa lad, fe ta cheese, ka lamata o l i ves , cucumbers , tomato, red on ion, red wine v ina igre t te
ch i l led asparagus sa lad, c i t rus v ina igre t te , toas ted a lmonds
charcuter ie and cheese, d i jon , gra iny mus tard , p ick led vegetab le , baguet te
entrées
roas ted l ing cod, roas ted red pepper emuls ion, arugu la bas i l sa lad
c i t rus br ined f ree range ch icken breas t , caramel ized sha l lo ts , wi ld mushrooms, soy but ter sauce
chef carved roas t new york s t r ip lo in , horserad ish beef jus
sp inach and r i co t ta rav io l i , s low roas ted tomato sauce, grana padano , c ream
*opt iona l enhancement | the carvery
sides
herb roas ted f inger l ing pota toes , cherry tomato
chef ' s sesonal vegetab les
wi ld r i ce p i la f , g inger , sca l l ion
dessert bar
seasonal f ru i t ta r t le ts
f ru i t mousse cake mar jo la ine
m in i cheesecake
f lour less choco la te cake
crème brû lée
c rème puf f
f resh f ru i t and ber r ies
THE CARVERY
Custom ize your buf fe t wi th the fo l lowing carv ing opt ions :
A l l carved i tems are served wi th f resh ly baked s i l ver do l la r ro l l s and but ter
sage roas t tu rkey. c ranberry walnut compote (serves approx. 40 por t ions ) | $315
roas t pr ime r ib o f beef herb and sa l t c rus t , horserad ish, d i jon mus tard (serves approx. 30 por t ions ) | $ 550
roas ted new york beef s t r ip lo in . gar l i c rubbed, horserad ish, d i jon mus tard (serves approx 30 por t ions ) | $450
roas t leg o f lamb. d i jon and whole gra in mus tard (serves approx. 20 por t ions ) | $180
c i t rus br ined pork rack . mango chutney (serves approx 20 por t ions ) | $160
For add i t iona l buf fe t opt ions p lease speak wi th your cater ing sa les manager . Our chef i s happy to cus tom ize
menus to su i t your gues ts
NOT E : Min im um o f 60 gues t s . P r i ces a re sub jec t t o t axes and g ra tu i t y
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
B O M B A Y D I N N E R B U F F E TDel ight your gues ts wi th the exper i enc e o f a modern twis t to the t rad i t iona l Ind ian d inner
COCKTAIL RECEPTION | $15 per person | select 3 i tems
vegetar ian samosa wi th tamar ind chutney
paneer bruschet ta
vegetab le pakora wi th cucumber ra i ta
sp ice c rus ted lamb chops
m in ia ture ch icken t i kka skewers
ind ian prawn cock ta i l wi th tomato chutney
BOMBAY DINNER BUFFET | $82
s ides
house made ind ian bread & papadums
ra i ta , chutney, ind ian p ick les
cor iander r i ce OR coconut r i ce
cucumber sa lad, tomato, pars ley
ch ickpea sa lad, pota to , tomato, garam masala
mains
(se lec t 3 - two pro te ins + 1 vegetar ian)
but ter ch icken cur ry
ch icken t i kka masala
lamb v inda loo
coconut l ing cod cur ry
vegetar ian sp inach & tomato paneer cur ry , c r i spy ch ickpeas sp iced (V)
sp iced green beans
chana masala
dessert
Inc ludes house made masala cha i OR Cof fee & Tea S ta t ion
(se lec t 4)
cha i panna cot ta
c reme bru lee
pass ionf ru i t choco la te par fa i t
choco la te covered s t rawberr ies
f rench macaron
mango mousse cake
p is tach io cardamom cake
f resh f ru i t p la t ter
ENHANCEMENTS
namkeen (ch i l l i roas ted peanuts & sp icy cand ied cashews) | $4 per person
cof fee & tea s ta t ion | $6.75 per person
house made mango lass i | $5 per person
house made f ru i t punch | $105 / ga l lon
Pop/bot t led dr inks | $6 per person
NOT E : Min im um 150 gues t s . P r i ces a re sub jec t t o t axes and g ra tu i t y
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
D O U B L E H A P P I N E S S B U F F E THost your gues ts to an e legant As ian insp i red buf fe t d inner .
DOUBLE HAPPINESS BUFFET | $90 per person
pr ic ing Includes:
f resh ly baked ro l l s & but ter
f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee
assor ted tazo tea
cus tom wedding cake
salads, soups & appet izers
ch icken and corn egg drop soup
napa cabbage chopped sa lad, snow peas , peanuts , c i lan t ro , m iso g inger v ina igre t te , g lazed to fu
r ice noodle sa lad, p ick led car ro ts , cucumber , bean sprouts , c i lan t ro , ch i l i l ime v ina igre t te - served in take out
conta iners wi th chops t icks
gr i l led shr imp skewers
s team baskets | pork pot s t i ckers , har gow, and vegetab le spr ing ro l l s , soy and sca l l ion ponzu
sush i | mak i ro l l s , wasabi , soy sauce, p ick led g inger
entrees
korean s ty le beef shor t r ibs , k imchi
m iso g lazed l ing cod, green peas , hon sh imej i mushrooms
char gr i l l ed lemongrass ch icken, red cur ry bro th , p ineapple sambal
vegetar ian mushroom, bean sprouts , chow mein noodles
to fu , baby bok choy, be l l peppers , water ches tnuts , green beans , suey choy, oys ter sauce
s teamed jasm ine r i ce , sca l l ion , sesame
dessert bar & wedding cake
cus tom wedding cake (2 - t ie r fo r ceremonia l cu t t ing)
m in i desser t bar ( ie : f rench macaron , mango mousse, lemon mer ingue tar t le ts , c rème bru lee spoons)
s l i ced seasonal f ru i t
ENHANCEMENTS
whole roas t p ig (speak to cater ing sa les manager for deta i l s )
chef a t tended roas ted whole pork lo in , sweet and sour sauce | $10 per person
N O T E : Min im um 60 gues t s . P r i c e s a r e s u b je c t t o t a xe s a n d g r a t u i t y
C A K E S b y m a r r i o t t
W e of fer cus tom cake serv ices , wh ich inc lude a compl imentary
consu l ta t ion wi th our Pas t ry Chef . A l l our cakes are made in-
house, f rom sc ra tch and can be ta i lo red to su i t your tas te . Se lec t
f rom a var ie ty o f cake, f i l l i ng , and enhancements .
Once you have dec ided on the ‘ ins ide ’ o f your cake, our Pas t ry
Chef wi l l meet wi th you to d iscuss the des ign. W e are ab le to
accommodate anyth ing f rom s imple but terc ream, to ornate ly p iped
des igns on fondant . I f you have photos we welcome you to br ing
these dur ing your consu l ta t ion.
CUSTOM CAKES | beg in a t $8.00 per person
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
Cake
red ve lvet cake
choco la te cake
vani l la pound cake
carro t cake
whi te sponge cake
choco la te sponge cake
haze lnut sponge cake
green tea sponge cake
banana cake
lemon sourc ream poundcake
choco la te ch i f fon cake
Cake Fi l l ing
van i l la but terc ream
choco la te but terc ream
dark choco la te ganache
mi lk choco la te ganache
whi te choco la te ganache
f resh whipped c ream
vani l la mousse l ine
Flavor Enhancement
haze lnut
espresso
raspberry
cherry
orange
pass ionf ru i t
mango
lemon
grand marn ier or any l iquor
Crunch (opt ional )
feu i l l i t i ne
b iscu i t pear ls
caramel c runch
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
S W E E T SDesser t i s inc luded in a l l o f our d inner packages , but sa t is fy your gues ts ’ sweet tooth wi th add i t iona l desser t bar
opt ions .
Mini Dessert Bar (based on 5 pcs per per son) | $20 per person
choco la te d ipped s t rawberr ies
choco la te t ru f f les
m in i cheesecake b i tes
choco la te t ru f f les
f rench macaron
m in i mousse cones
panna cot ta
assor ted f rench pas t r ies
Donuts | $6 per person
warm churros wi th choco la te sauce
High Tea | $35 per person
f inger sandwiches | sa lmon, cucumber & b lack fores t ham (3 pcs per person)
choco la te covered s t rawberr ies
f rench macaron
assor ted f rench pas t r ies
m in i scones . house made jam
pet i t fours
cof fee/ tea serv ice
*h igh tea s tand renta ls are not inc luded in pr ice
Fresh Seasonal Frui t | $8 .00 per person
F A V O U R SAl low us to c reate your own un ique take -away for gues ts as the i r wedding favour . W hat bet ter than to say thank
you to your gues ts .
house made marshmal lows | $5 each
cus tom cook ies | $5 each
t ru f f le lo l l ipops | $5 each
candy bar | cus tom quote
f rench macaron | $5 each
NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y
Dim Sum| $18 per person
vegetab le spr ing ro l l s , s teamed pork dumpl ings , shr imp pots t i ckers , duck spr ing ro l l s and served wi th p lum, hot
mus tard , soy and s i r iacha d ipp ing sauces (4 p ieces per person)
Pout iner ie | $16 per person
f r ies , peppercorn gravy, smoked tomato gravy, cheese curds , parmesan, shredded cheddar , bacon, green on ion
Sl iders| $6 each (min 25 per order)
bbq pul led pork , cabbage s law
gr i l led beef s l iders , pepper jack cheese, russ ian dress ing
dungeness c rab cake, remoulade, i ceberg
Select 3 | $25 per person (one p iece per person)
gr i l led beef s l iders , pepper jack cheese, russ ian dress ing
whi te cheddar gr i l l ed cheese and tomato soup
p izza*
charred corn , pob lano pepper quesadi l la , guacamole , sa lsa
m in i corn dogs , house mus tard
*P izza Select ions
Pepperon i
Tomato, Bas i l , Buf fa lo Mozzare l la (Vegetar i an )
Bacon, Mushroom, Roas t Onions
Feta , Roas t Peppers , Ka lamata Ol ives (Vegetar ian)
NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y
L A T E N I G H T
W ho doesn’ t love a la te n ight snack? Don’ t le t the par ty end af ter d inner .
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
B A RHost Bar
Al l beverages consumed are pa id for by the hos t and can be managed in 3 ways .
- Fu l l Hos ted Bar (a l l beverages are charged to the mas ter b i l l )
- Dr ink T ickets ( the hos t can pre -pay for X amount o f dr ink t i ckets ; and once those t i ckets are consumed
gues ts wi l l be respons ib le for pay ing for the i r own beverages)
- T ime L im i t ( the hos t can dec ide when they would l i ke to hos t the bar and the durat ion. For example : hos ted
bar dur ing cock ta i l recept ion + wine serv ice wi th d inner . A l l o ther dr inks gues ts to pay on own)
W e recommend one bar per 75 people . I f consumpt ion a t the event i s less than $450 per bar , a bar tender fee o f $160
wi l l app ly per bar . Pr ices are sub jec t to app l i cab le taxes and gra tu i t ies .
Host Bar Pr ic ing
popular o f fer ings | $9
house wine | $9
draf t wine | $9
domes t ic & m ic robrew beer | $9
draf t beer | $9
impor ted beer , c iders and coo lers | $9
non-a lcoho l ic beer | $7
Ju ice, m inera l water , so f t d r inks | $6
l iqueurs | $12
enhancements cock ta i l s & de luxe brands (ask your event manager for deta i l s ) | s tar ts a t $14
Cash Bar
Gues ts are respons ib le for pay ing for the i r own beverages . Cash bar pr ices are inc lus ive o f app l i cab le taxes and
gra tu i t y i s a t the d isc re t ion o f the gues t . A cash ier fee o f $160 wi l l app ly per bar . Should consumpt ion be less than
$450 per bar , a bar tender fee o f $160 wi l l app ly per bar .
popu lar o f fer ings | $10
house wine | $10
draf t wine | $10
domes t ic & m ic robrew Beer | $10
draf t beer | $10
impor ted Beer , c ider & coo lers | $10
non-a lcoho l ic beer | $8
ju ice , m inera l water , so f t d r ink | $7
l iqueurs | $13
Enhancements , cock ta i l s & de luxe brands (ask your event manager for deta i l s ) | $15
In accordance wi th BC l iquor laws , a l l a lcoho l beverages consumed in l i censed areas mus t be purchased by the hote l
th rough the BC l iquor d is t r ibu t ion board. L iquor serv ice is not perm i t ted a f ter 1 :00 am.
B E V E R A G E SSome o f ou r f av our i t e add i t i ona l bev erage op t ions
Alcohol ic
dinner wine ( two bot t les per tab le o f 10) | $9 per person
red or wh i te sangr ia | $155 per ga l lon (serves 30 gues ts )
champagne punch | $165 per ga l lon (serves 30 gues ts )
s ignature cock ta i l | speak wi th your event manager for deta i l s and pr ic ing
Non-Alcohol ic
cucumber m in t OR f resh c i t rus spa water | $3 per person
house made organ ic i ced tea, in fused f lavours | $45 per p i t cher (serves 8)
house made caramel van i l la lemonade or s t rawberry and m in t l imeade | $45 per p i t cher (serves 8)
non a lcoho l ic f ru i t punch | $135 per ga l lon (serves 30 gues ts )pop/bot t led dr inks | $6 each
FAQ
What is the average cost of a wedding at your hotel?Our d inners range f rom $75 -$130 per person. Typ ica l l y the food spend is between $85 -$100 and the remainder o f the b i l l
wou ld depend on your bar b i l l ( the var iab le) . P lease speak wi th your Cater ing Sa les Manager so we can put together an
es t imate for you.
Do you have a food & beverage minimum? W hat happens i f we do not meet this?Yes ; a l l o f our spaces have food & beverage m in imums. Typ ica l l y you shou ld have no prob lem meet ing them as the f igures
are based on the room capac i t y and the menu pr ic ing. I f you do not reach the food & beverage m in imum the remainder wi l l
be charged as a room renta l .
Do you provide a menu tast ing?Yes - we do prov ide compl imentary menu tas t ings based on a m in imum number o f gues ts . P lease see page 2 o f the
wedding package for deta i l s
How far in advance do you require our guest count?The hote l requ i res an approximate gues t count 30 days pr ior to your event . Your f ina l guarantee o f a t tendance is due 72
bus iness hours pr io r to the event . A t that po in t , i t i s poss ib le to inc rease the gues t count . i f gues ts exceed the guarante e
numbers re la t i ve charges wi l l be incur red.
How many choices of entree can we have for a plated dinner?You can se lec t up to 3 ent rée cho ices wi th a maximum of 2 pro te ins . W e requ i re guaranteed numbers for each ent rée 7
days pr ior to the wedding. P lace cards mus t inc lude a method for servers to ident i f y ent rée se lec t ion o f each gues t .
How long do you set your buf fet for?Dinner buf fe ts are des igned to be set fo r 1 .5 hours . Chef ’s fees inc luded in pr ice (apar t f rom l i ve ac t ion s ta t ions ) .
Can we customize the menu?Absolu te ly ; we love work ing wi th our c l ien ts to ensure the menu re f lec ts the coup le . Food is very impor tant and we want a l l
o f your gues ts to leave rav ing about the i r exper ience. Speak wi th your Cater ing Sa les Manager for deta i l s .
Do you make wedding cakes in house?Yes - many o f our d inner packages inc lude wedding cake or we can add a wedding cake to any package.
Can I br ing in my own cake?Yes - i f you requ i re p la t ing f rom the hote l the charge is $3.50 per person.
Do you of fer Childrens Menus?Yes - P la ted d inners (ch i ld ren under 11) $25++. Buf fe t D inners (ch i ld ren under 5) eat compl imentary and ch i ld ren between
5-11 rece ive 50% of f the menu.
Are we required to get insurance or l iquor l icenses?No, you are not requ i red to get any insurance or l iquor l i censes . The hote l has the i r own insurance and l iquor l i cense.
W aivers and or Cer t i f i ca te o f Insurance may be requ i red o f th i rd par ty vendors (ex. Per formers , Dry I ce e tc . )
Can we br ing in our own alcohol?No, a l l a lcoho l ic beverage mus t be purchased f rom the hote l . The hote l has a l iquor l i cense which means we are
respons ib le for purchas ing and serv ing the beverages . Th is e l im inates the need for you to h i re bar tenders , rent
bars /g lassware, insurance, and a l iquor l i cense.
How can we control our bar costs?Speak wi th your Cater ing Sa les Manager for a cus tom bar package. W e of fer a number o f opt ions f rom a l im i ted bar (what
i s served a t the bar ) , to a t imed bar ( the bar i s on ly open for a cer ta in per iod o f t ime) , or prov id ing a l im i ted number o f
dr ink t i ckets .
What is the average bar bi l l at the hotel?This rea l l y depends on your gues ts ; some groups dr ink very l i t t le and some consume more. As a genera l ru le we can
es t imate 1 dr ink per person per hour that the bar i s open.
Do you have park ing at the hotel?Yes ; there is a parkade di rec t ly underneath the hote l and a l l o f the e levators come s t ra ight to the func t ion f loor . On
weekends park ing is $7.00 ( f la t fee) a l l day f rom 6am -1am. Park ing ra tes are sub jec t to change as the lo t i s managed by a
3rd par ty .
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
Where are my guests able to smoke?There is a des ignated smok ing area outs ide the f ront o f the hote l .
Do you of fer accommodation for the br ide & groom? What about for other wedding guests?Yes ! Fur ther accommodat ion for your gues ts can be prov ided as a room b lock a t spec ia l g roup ra tes . W hat i s the depos i t
upon book ing? W hen is the f ina l payment due?
Upon book ing we take a 30% depos i t based upon the agreed commi tment . The remainder o f the ba lance is d iv ided in to
inc rementa l depos i t s and the f ina l payment i s due the week pr ior to your wedding.
Do you al low outs ide Decor?Yes , abso lu te ly . W e have a pre fer red vendor l i s t that we par tner wi th and who are very fam i l ia r wi th our hote l . Should you
wish to br ing your own décor or br ing in a vendor not on our pre fer red l i s t , the Event Manager mus t be adv ised. W e may
requ i re proof o f insurance f rom an outs ide vendor depending on the serv ices they are prov id ing.
A l l cand les mus t be in enc losed conta iners . Any decorat ion or s igns mus t be d isp layed wi th suppor t ing equ ipment . Use o f
tacks , s tap les , na i l o r anyth ing that cou ld mark the wal ls i s not perm i t ted. Any use o f smoke, fog or dry i ce wi l l t r igger the
f i re a larm . I t i s the c l ien t ’s respons ib i l i t y to prov ide the hote l wi th advance not ice o f any smoke be ing used. Fa i l ing to in fo rm
the event Manager and ac t iva t ing the f i re a larm sys tem that wi l l resu l t in a $1000 charge to the event hos t . Set up and tear
down t ime is not inc luded in renta l and may be an add i t iona l cos t . P lease adv ise your Event Manager i f you do requ i re
add i t iona l t ime.
Can we have i tems del ivered to the hotel in advance?Yes - You can ar range th is wi th your Event Manager in fur ther deta i l .
P lease ensure proper labe l ing o f a l l de l i ver ies . There is l im i ted s torage space on proper ty ; we are there fore unable to
accept sh ipment ear l ie r than 2 days pr ior to the event . A l l sh ipments are to be de l i vered to the load ing dock . The hote l wi l l
no t rece ive or s ign for cod sh ipments or be respons ib le for sh ipments le f t beh ind. A charge may be app l ied for moving and
s tor ing o f sh ipped i tems.
What are the taxes and gratuity at your hotel? Are there any other costs I should consider? 5% GST
7% PST
10% L iquor Tax
22% Gratu i t y
Socan & Resound Fee Ceremony fee (opt iona l ) .
I f you dec ide to add decor , d j , photobooth , Aud io V isua l equ ipment , e tc - a quote can be prov ided separate ly .
P lease speak to your Cater ing/Event Manager i f you wish to have a deta i led es t imate o f what your wedding cos ts cou ld look
l i ke .
What is a SOCAN/Re SOund fee?This i s the Soc ie ty o f Composers , Authors , and Mus ic Publ ishers o f Canada ( socan) Mus ic Tar i f f Fees and ReSound Fee.
These fees are based on the square footage o f the func t ion space you book . Th is i s a tar r i f tha t i s pa id when any l i ve or
taped mus ic i s used to enhance your wedding ceremony or recept ion. Consu l t wi th your event Manager for spec i f i c pr ic ing.
I f I need a pro jec tor and sc reen who wi l l p rov ide th is? wi l l they be respons ib le for se t t ing i t up?
W e have an in -house aud io V isua l Company ( Fr ishkorn MediaCo) and they are ab le to o f fer packages to you that inc lude set
up and tear down.
What t ime do we have the Event space unt i l?You have the space unt i l 1am ( l iquor l i cense does not perm i t us to serve a lcoho l pas t th is po in t ) . Should you requ i re the
space la ter than 1 :00 AM p lease speak wi th your Cater ing Sa les Manager in advance to d iscuss t im ing and add i t iona l labour
charges .
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
PREFERRED VENDORS
PHOTO & VIDEO
But ter S tud ios
but ters tud ios .ca
D’so le i l
dso le i l . com
Li fe S tud ios
l i fes tud ios inc .com
Modern Romance
modernromance.ca
rF W eddings
r fweddings .com
Jamie Dela ine
jam ie.de la ine.com
DECOR
Debut Event Des ign
debuteventdes ign.ca
Imagine That Events
imaginethatevents .ca
Ec la t Decor
ec la tdecor .com
Sunam
sunam.ca
FLOWERS
Balcon i F lora l Des ign S tud io
ba lcon i . ca
F lower Fac tory
f lower fac tory .ca
F lower -Z
f lower -z .com
V iv io
v iv io f lowers .ca
RENTALS
A&B Par ty Renta ls
abpar ty t ime.com
Chai r Decor
cha i rdecor .com
Loungeworks
loungeworks .ca
Spruce V in tage Renta ls
sprucerenta ls .com
Bespoke Décor Renta ls
bespokedec or .ca
STATIONARY & FAVORS
Insp i ras ian Creat ions
insp i ras ianc reat i ons .com
Love By Phoebe
lovebyphoebe.com
Soi re t te Macarons & Tea
Soi re t te .com
MUSIC/ENTERTAINMENT
Hot W ax Mobi le Mus ic
hot -wax.com
Beyond Sound
beyondsound.ca
Famous P layers Band
famousplayersband.c om
Mus ica l Occas ions
mus ica loccas ions .ca
Noteab le Enter ta inment
noteab le .net
Ten Soul je rs
tensou l je rs .com
PHOTOBOOTH
Modern F lash Photobooth Co
modernf lash.ca
But ter Photoboo th
but terphotobooth .ca
Storybooth
Storybooth .c a
MAKEUP & HAIR
Denise E l io t t Ha i r & Makeup
denisee l l io t t . ca
Jayne Mar ie Hai r & Makeup
jaynamar ie .com
Margaret La i Ha i r & Makeup
margaret la i . com
ONLINE RESOURCES
www.myweddings .c om
www.weds i te .c om
www.weddings tar .c om
AUDIO VISUAL
FMAV
(P lease ask your Event
Manager for more deta i l and
pr ic ing through our in house
supp l ie r )
WEDDING PLANNERS
Bes t Day Ever
bes tdayevervan.com
Dreamgroup Produc t ions
dreamgroup.com
Epic Events
ep icevents .ca
Shing W eddings
sh ingweddings .c om
Always & Forever
a lwaysandforeverweddings .ca
MARRIAGE OFFICIANTS &
CELEBRANTS
Marry Us
marryus .ca
Modern Celebrant
modernce lebrant .c a
Young Hip and Marr ied
younghipandmarr i ed .com
MARRIAGE
COMMISSIONERS
www.vs .gov.bc .c a/marra ige/ho
wto.h tm l
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
L O V E , L A U G H T E R A N DH A P P I L Y E V E R A F T E R
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
2-9 months out Announce your engagement
Selec t a wedding date
Hire a pro fess iona l consu l tant (determ ine degree o f
invo lvement )
Determ ine type o f wedding you des i re : s ty le , fo rmal i t y ,
locat ion, s ize , t ime o f day
Determ ine budget and how expens es wi l l be shared
Pick top 3 i tems o f impor tance. ( these are the areas you
are unwi l l ing to negot ia te or make sac r i f i ces on; fo r
example : food qua l i t y , outdoor space, and both
ceremony & recept ion in one venue)
Develop a recordkeeping sys tem for payments made &
remainder due
Develop a Cos t Es t imate budget ca lcu la t ing too l
Consol idate gues t l i s ts : Br ides , Grooms and both sets
o f parents
A l i s t - mus t be inv i ted B l i s t - shou ld be inv i ted
C l i s t - n ice to inv i te but not necessary
Dec ide i f ch i ld ren wi l l be inv i ted
Selec t and reserve ceremony s i te
Selec t and reserve o f f i c ia te
Selec t and reserve recept ion s i te
Selec t and order br ida l gown & head p iece
Determ ine Color Scheme and/or theme
Order passpor t , v isa or b i r th cer t i f i ca te , i f needed for
honeymoon or marr iage l i cense
Selec t and book photographer
Selec t br ida l par ty
9-6 months Selec t r ing bearer & f lower g i r l
In form br ida l par ty o f the i r respons ib i l i t i es (dut ies ,
monetary , he lp /ass is tance)
Reserve wedding n ight br ida l su i te
Selec t a t tendants ( inc lud ing RB & FG) out f i t s , shoes and
accessor ies
Selec t and book mus ic ians (ceremony, recept ion,
danc ing)
Selec t and book v ideographer
Selec t and book f lo r i s t
Begin to map out f loor p lan and décor , based on venues
chosen
Create wedding webs i te i f des i red (about you, b r ida l
par ty , event deta i l s , out o f town in format ion, d i rec t ions ,
reg is t ry in format ion, contac t in fo) (Hote l to prov ide
reservat ions webpage which you can inc lude on your
wedding webs i te) Samples to use: mywedding.c om,
theknot .com
Create a l i s t o f DIY pro jec ts and rec ru i t he lp needed
6-4 monthsStar t shopping for each o ther ’s wedding g i f t s
Selec t and secure Decor i tems/des igner
Fina l i ze gues t l i s t
Selec t and order save the dates , inv i ta t ions , thank you
notes , ceremony programs, menus , seat ing cards , thank
you notes , s ignage e tc .
Address and mai l inv i ta t ions
Set date , t ime and locat ion for rehearsa l d inner
Arrange accommodat ions for out -o f - town gues ts
Star t p lann ing your honeymoon
Selec t day o f he lpers : MC, ushers , g i f t tab le / s ign in
book / seat ing a t tendant
Selec t and reserve m isce l laneous serv ices : va le t ,
shut t les , enter ta inment e tc .
Purchase br ida l accessor ies and shoes (Begin to break
in )
Set up br ida l reg is t ry
Begin prepar ing for 1s t dance
4-2 monthsDo menu tas t ing and f ina l i ze se lec t ions
Selec t W edding Cake Des igner , ar range tas t ing, and
order wedding cake
Order par ty favors or se lec t char i t y fo r donat ion
(house-made ed ib le favours can be ordered through
hote l d i rec t l y )
Conf i rm décor deta i l s
Purchase honeymoon at t i re and luggage
Selec t and book wedding day t ranspor ta t i on
Check and comple te b lood tes t and marr iage l i cense
requ i rements
Shop for wedding r ings (have engraved i f des i red)
Cons ider wr i t ing a wi l l o r pre -nupt ia l agreement
Plan ac t iv i t ies for out o f town gues ts
Purchase a t tendant g i f t s
Review and update your g i f t reg is t ry
Star t any DIY pro jec ts
WEDDING PLANNING CHECKLIST
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®
2 months- 6 weeks Mai l inv i ta t ions . Inc lude accommodat ion cho ices , maps
and reg is t ry , in format ion
Mainta in record o f RSVP’s and g i f t s rece ived. Send
thank you notes upon rece ip t o f g i f t
Determ ine ha i rs ty le and makeup
Schedule ha i r , makeup and na i l appo in tments for
wedding day
Fina l i ze accessor ies shopping ( toas t ing g lasses , r ing
p i l low, gues t book , cer t i f i ca te pen, un i t y cand le , favors
e tc . )
Take engagement photos
Check change o f name requ i rements (dr ivers l i cense,
insurance, soc ia l secur i t y , bank accounts , b i l l s ,
subsc r ip t ions e tc )
Selec t a t t i re for ushers , fa thers and any o ther he lp
Dec ide where and when you wi l l have your reg is t ra t ion
tab le
Mai l inv i ta t ions to rehearsa l d inner ( rsvp approx. 1
month f rom mai l date)
Get b lood tes t and hea l th cer t i f i ca te
Obta in marr iage l i cense
Plan when and where to g ive a t tendants the i r g i f t s
Find someth ing o ld , new, bor rowed and b lue.
Fina l i ze your menu, beverage, décor , and a lcoho l order
6 weeks-2 weeks Conf i rm ceremony deta i l s wi th your o f f i c ia te –
communicate th is to venue ( i f there are any spec ia l
requ i rements e tc )
Arrange f ina l f i t t ings (br idesmaids & br ide)
Fina l i ze rehearsa l d inner p lans ; seat ing, p lace cards ,
menu, décor i f des i red
Fina l i ze f lo ra l se lec t ions
Make deta i led t imel ines for : W edding par ty , Serv ice
Prov iders ( inc lud ing day o f co-ord inator ) MC, Hote l
Event Manager
Conf i rm deta i l s & t imel ines wi th vendors
Star t pack ing for your honeymoon
Dec ide i f you want a rece iv ing l ine : i f so , when and
where s tar t wr i t ing your vows
Contac t gues ts who have not RSVP’s yet
Pick up r ings and conf i rm s iz ing is cor rec t
Conf i rm l i s t o f photos wanted wi th photographer
Conf i rm “wants ” wi th v ideographer
Conf i rm song l i s t wi th mus ic ians / DJ , inc lud ing f i rs t dance
Remind a t tendan ts when and where to p ick up out f i t s
Review ha i r , make up and accessor ies wi th br idesmaids
and appropr ia t e vendors
Determ ine ceremony seat ing for spec ia l gues ts and
prov ide l i s t to ushers
Conf i rm f loor p lan(s ) fo r ceremony & recept ion
Fina l i ze seat ing char t & p lace cards – communicate wi th
Hote l
2 weeks-1 week Pick up wedding a t t i re and ensure everyth ing f i t s
Fina l i ze gues t count and in form Event Manager
Gather everyth ing you wi l l need for rehearsa l d inner and
wedding day
Arrange get away car i f des i red
Conf i rm a l l honeymoon reservat ions and exchange money
or get t rave ler ' s cheques
Fin ish pack ing for honeymoon
Rehearsal Day Review l i s t o f th ings to br ing
Put su i t case in get away car
Give Bes t Man or Day o f Co -ord inator remain ing ba lances
needing to be pa id on day o f to vendors
Pack a l l décor / accessor ies and ar range for de l i very
(ar range de l i very /s torage wi th hote l i f needed)
Arrange for re turn o f any renta l i tems
Review ceremony seat ing wi th ushers
Review ceremony procedures / order o f events wi th a l l
invo lved
Prepare/p lan for food on wedding day! (Schedule t ime to
eat or you ’ l l fo rget ! )
Prepare br ida l emergency k i t & touch up k i t s fo r
br idesmaids
Wedding Day Review l i s t o f th ings to br ing
Give Grooms r ing to maid o f honor
Give Br ides r ing to bes t man
Throughout the day, remember to s top and look around to
take in the moment
Relax and en joy; Leave everyth ing e lse up to your
vendors . They ’ re pro fess iona ls for a reason!
V A N C O U V E R M A R R I O T T P I N N A C L E
D O W N T O W N H O T E L ®