www.glenburn.co.

za Tel 011 668 1600

2012 Banqueting Info

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Venue information
MENU PRICES
Venue Hire and Menus. Valid until December 2012 Menu Gala Deluxe Brunch Traditional braai menu Spit braai menu Chefs Menu plated Price per person R295.00 R325.00 R275.00 R245.00 R295.00 R345.00

VENUE HIRE
Venue hire Glenkyle Glencove Pool Lapa River Lapa Wine Cellar Glenwillow Tented Camp Valid until End December 2012 R 11000.00 R 7500.00 R 2 600.00 R 2 100.00 R 1 600.00 R 8 600.00 (Including accommodation. Max 60 guests. Excl bed linen)

Included in the cost of venue hire: Venue for 5 hours Standard crockery Standard cutlery Standard glass ware Oval tables (10 seater ) (8 seater ) (Square tables in Glenwillow) White table linen and napkins Kitchen service, bar staff, waiters Venue manager

Excluded in the cost are: Flowers Photography Menu choice Bar charges Welcome drinks Entertainment Dcor Bed Linen (Glenwillow Tented camp)

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BANQUETING MENUS Gala Menu

Starter Plated and served to the table (pre choose one) Duo of Smoked Salmon Roulade & Gravadlax with Horseradish, accompanied by apple, dill & celery salad
Italian Parma Ham garnished with a Melon Port Ragout wrapped in cucumber served with fresh garden greens Green Peppercorn flavored Chicken Liver Pate in a Pastry cup, Cranberry sauce and Apple Relish Ostrich Caparccio with Mango Chutney accompanied by Balsamic tossed herb salad & Grated Parmesan Smoked Chicken & Bell Pepper Salad accompanied by Garden Greens coated with Blueberry Vinaigrette Grilled Aubergine filled with Butternut Mousse served with Garden Greens, Sweet corn & Pineapple Salsa OR Salmagundi Platters served per table consisting of; Variety of Seafood, cold meats and variety of vegetables Salad Buffet Favourite Glenburn Salad Mirror Create your own favorite with the following ingredients: Lettuce, Tomatoes, Cucumber, Onions, Pine Apple, Carrots, Olives, Feta Cheese Plus choose two of the following Pasta tossed with Basil pesto, Cherry Tomato, Celery garnished with Mozzarella & Radishes Mouthwatering Potato Salad with Roquefort Cheese and Bacon Green Bean and Lentil Salad with Roasted Lamb topped with Garlic Croutons Refreshing Waldorff Salad in a Greek-Yoghurt Dressing Grated Butternut & Mango Salad spiced with a Minted - Nut Vinaigrette Dressing Main Course Buffet (pre choose three of the following) Well Spiced rolled shoulder of Lamb with a classic Rosemary Sauce Sliced Braised Beef in a Provencal served with a Mushroom Herb Sauce Crispy Roasted Pork served in a sweet chili Soya Jus Blackened Fillet of Kingklip smothered in a Shrimp and Mussel Gumbo Sauce Chicken Breast filled with Spinach & Feta Cheese accompanied in a light mushroom cream sauce Chicken Coq au Vin braised in Red wine sauce with baby onions & button mushrooms Saddle of Venison in a Juniper berry Sauce with sweetened Stewed Fruits Penne or Spaghetti tossed with baby tomatoes, basil and mushrooms in a light cream sauce Cannelloni filled with savory Italian mince served in a rich Napolitano Sauce with Mozzarella Beef, - Lamb, - Chicken or Vegetarian Curry served with traditional Condiments All above main courses are served with seasonal vegetables, rice and potatoes Dessert Plated and served to the table (pre choose one) Home made Blueberry, - Strawberry or Citrus Cheese cake Classic Chocolate Mousse served in a Brandy Snap Basket with Home-made Berry Compote Seasonal Fresh Sliced Fruit marinated with Hanepoot topped with Lemon Sorbet Heavenly Malva Pudding accompanied by a rich Vanilla Custard Warm Apple Strudel served with whipped cream or a rich Vanilla Custard Sauce All time favorite Lemon Meringue Pie Final Round South African Cheese Platter with traditional condiments and savory biscuits

Tea / Coffee

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DELUXE BUFFET Full buffet menu Starter & Salad Buffet Seafood Mlange consisting of a Line Fish centre piece surrounded by: Smoked Salmon, Smoked Butter Fish, Marinated Mussels, Crab Sticks, Shrimps Mary Rose, Pickled Fish, Roll Mops Poultry Platter made up with: Smoked Chicken, Home made Chicken Liver Pate, Buffalo wings, Sliced Turkey Breast, Smoked Ostrich Mirror of Fine Cold Cuts presenting: Italian Parma Ham, Salami, Roast Beef and Sliced Glazed Pork For the vegetarians, there will be a medley of pickled and marinated vegetables All the above is served with Horseradish Sauce, Apple Sauce, Mustard Sauce, Cranberry Sauce Glenburn Salad Mirror Create your own favorite with the following: Lettuce, Tomatoes, Cucumber, Onions, Pine Apple, Carrots, Olives, Feta Cheese

Plus choose two of the following Pasta tossed with Basil pesto, Cherry Tomato, Celery garnished with Mozzarella & Radishes Mouthwatering Potato Salad with Roquefort Cheese and Bacon Green Bean and Lentil Salad with Roasted Lamb topped with Garlic Croutons Refreshing Waldorff Salad in a Greek-Yoghurt Dressing Grated Butternut & Mango Salad spiced with a Minted - Nut Vinaigrette Dressing Main Course Buffet - From the Carvery (pre choose one) Honey Glazed Pork Apple Sauce * Herb & Garlic Crusted Roast Lamb Mint Sauce Roast Rolled Brisket of Beef stuffed with Garden Fresh Herbs Horseradish Sauce From the Chafing Dishes (pre choose three) Loin of Lamb stuffed with Tomato, Basil and Feta Cheese served with a Rosemary Sauce Sliced Braised Beef in a Provencal Mushroom Herb Sauce Crispy Roasted Pork served in a sweet chili Soya Jus Blackened Fillet of Kingklip smothered in a Shrimp and Mussel Gumbo Sauce Chicken Breast filled with Spinach & Feta Cheese accompanied in a light mushroom cream sauce Ostrich or Beef Fillet wrapped with Bacon, coated with a Brandy flavored creamy Green Peppercorn Sauce Saddle of Venison in a Juniper berry Sauce with sweetened Stewed Fruits Penne or Spaghetti tossed with baby tomatoes, basil and mushrooms in a light cream sauce Cannelloni filled with savory Italian mince served in a rich Napolitano Sauce with Mozzarella Beef, - Lamb, - Chicken or Vegetarian Curry served with traditional Condiments (All above main courses are served with seasonal vegetables, rice and potatoes) Dessert Buffet (pre choose four) Home-made Blueberry, - Strawberry or Citrus Cheese cake Classic Chocolate Mousse served in a Brandy Snap Basket with Home-made Berry Compote Seasonal Fresh Sliced Fruit marinated with Hanepoot topped with Lemon Sorbet Heavenly Malva Pudding accompanied by a rich Vanilla Custard Warm Apple Strudel served with whipped cream or a rich Vanilla Custard Sauce All time favorite Lemon Meringue Pie * Tiramisu * Black Forest Cake Final Round South African Cheese Platter with traditional condiments and savory biscuits Tea / Coffee

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THE SUNSHINE BRUNCH

Cold Buffet Chilled Fresh Fruit Juices Sliced Seasonal Fresh Fruits Plain & Fruit Yoghurt Corn Flakes, Rice Crispies, Muesli Cold & Hot Milk Platters of assorted Cold Meats & Cheeses Smoked Salmon with traditional Condiments

From Our Bakery (on the table) Croissants, Danish Pastries, Muffins and Scones Brown & White Toast Variety of Jams and Marmalade Honey, Butter From the Chafing Dishes (choose two) Delicately grilled Fillet Steak with Mushroom Sauce Poached Fillet of Kingklip served with a Dill-Cream Sauce Apricot & Ginger basted Lamb Chops with mint flavored Jus Chicken Kebabs with Dried Fruits and served with a Pineapple-Raisin Sauce Plus Scrambled or Poached Eggs or Spanish Omelets Flan Bacon Pork & Beef Chipolatas Chicken Livers & Onions Lyonnaise Potatoes Grilled Tomatoes Sautee of Mushrooms with fine Herbs Salad Selection Fresh garden greens with various fresh market available accompaniments served with Olive oil, Balsamic vinegar and home made dressing Potato and Chive Salad Celery, Apple and Raisin Salad Desserts Chocolate clairs Mini Lemon Meringue Tartlets Viennese Apple Strudel with Vanilla Sauce Friandies Tea / Coffee Minimum 40 People

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TRADITIONAL BRAAI
Salads (choose three) Fresh garden greens with various fresh market available accompaniments served with Olive oil, Balsamic vinegar and home-made dressing Fruity Coleslaw Salad Pickled Beetroot & Apple Salad Potato & Chive Salad Curried Banana & Pineapple Salad Spinach & Mushroom Salad Rice & Lentil Salad with diced Apples and Pecan Nuts Green Bean & Onion Salad with Cherry Tomatoes and Olives Cucumber & Yoghurt Salad with Fresh Fennel Spicy Three-Bean Salad From the Fire (choose four) BBQ Marinated Rump Steaks with Fresh Marjoram Traditional Boerewors Marinated Pork Spare Ribs Beef Fillet wrapped in bacon - rolled in Crushed Lemon Pepper Ginger & Lemon marinated Lamb Rolls on a Skewer with Fresh Rosemary Curried Chicken Sosaties Lamb Cutlets with Garlic & Honey Basting with a Hint of Mint Pork Chops with Garlic and Caraway Seeds and Apple Sauce Citrus Marinated Kabeljou Cutlet rolled in Crushed Lemon-Pepper Lemon & Herb Marinated Seafood Kebabs Blackened Fillet of Kingklip (spicy) Sauces (choose two) Pepper, Mushroom, Garlic, Monkey gland, Lemon Butter, Garlic Butter, Creamy White Wine From the Potjie Pot (choose one) Lamb Bredie Shone Chicken in Chili & Tomato finished with Peanut Butter Traditional Cape Malay Bobotie Braised Guinea Fowl in a Fruity Wine Sauce Oxtail Casserole braised in Red Wine with Butter Beans Venison Leg Pot Roast with Root Vegetables Mildly Spiced Seafood Pot with a Hint of Curry Starches (choose two) Pap & Sauce Roasted Baby Garlic Potatoes BBQ Potatoes Savory Paprika Rice Yellow Rice with Raisins Baked Potatoes Grandmas Sweet Potatoes

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From the Veggie Patch (choose two) Green Beans & Onions with Diced Potatoes Sweet & Sour Cabbage Sugar & Cinnamon Baked Pumpkin Wedges Spinach & Tomato Sautee with Hint of Garlic Buttered Gem Squash with Green Peas Honey Glazed Carrots Cauliflower & Broccoli with Cheese Sauce and a touch of Nutmeg Corn on the Cob Traditional Sousboontjies Assorted Condiments & Breads Chutney, Atchar, Mixed Pickles, Mustard Ragout, Bananas & Cream, Mint Jelly, Cranberry Sauce Mielie Bread, Garlic Bread, Beer Pot Bread Dessert Buffet (choose four) Souskluitjies (cinnamon dumplings in a sweet sauce) Bread & Butter Pudding with Hot Apricot Sauce topping Cape Brandy Pudding with Vanilla Custard Sauce Traditional Milk Tart Sherry Trifle Carrot Cake with Icing Apple Crumble Pie with Custard Fresh Fruit Salad with Cream Amarula flavored Chocolate Mousse Lemon Cheese Cake with Cape Berry Fruit Sauce Koeksisters Lemon Meringue Pie Ice Cream & Chocolate Sauce with Nibbed Nuts

Chefs Selection of fine Cheeses with Savoury Biscuits, Dried & Fresh Fruits Tea / Coffee Minimum 30 Pax

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OUT OF AFRICA SPIT BRAAI

Cold Starters & Salads
Cape Malay pickled Curry Fish Cold Smoked Snoek Pate Smoked Peppered Mackerel with Whole Grain Mustard Sauce Glenburn Salad Mirror Create your own favourite with the following: Lettuce, Tomatoes, Cucumber, Onions, Pine Apple, Carrots, Olives, Feta Cheese

Fruity Coleslaw Salad Pickled Beetroot & Apple Salad Potato & Chive Salad From the Fire Apricot Glazed Lamb on the Spit Or Suckling Pig on the Spit with Apple & Mustard Marinade Plus (choose two) BBQ Marinated Rump Steaks with Fresh Marjoram Traditional Boerewors Marinated Pork Spare Ribs Curried Chicken Sosaties Lamb Cutlets with Garlic & Honey Basting with a Hint of Mint Lemon & Herb Marinated Seafood Kebab Blackened Fillet of Kingklip (spicy) Sauces Pepper or Mushroom or Garlic Sauce Lemon Butter or Garlic Butter From the Potjie Pot (choose one) Lamb Bredie Shone Chicken in Chili & Tomato finished with Peanut Butter Braised Guinea Fowl in a Fruity Wine Sauce Oxtail Casserole braised in Red Wine with Butter Beans Mildly Spiced Seafood Pot with a Hint of Curry Starches (choose two) Pap & Sauce Roasted Baby Garlic Potatoes BBQ Potatoes

Savory Paprika Rice Baked Potatoes

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From the Veggie Patch (choose two) Green Beans & Onions with Diced Potatoes Sugar & Cinnamon Baked Pumpkin Wedges Spinach & Tomato Sautee with Hint of Garlic Honey Glazed Carrots Cauliflower & Broccoli with Cheese Sauce and a touch of Nutmeg Corn on the Cob Assorted Condiments & Breads Chutney, Atchar, Mixed Pickles, Mustard Ragout, Bananas & Cream, Mint Jelly Garlic Rolls & Beer Pot Bread Dessert Buffet (choose four) Souskluitjies (cinnamon dumplings in a sweet sauce) Cape Brandy Pudding with Vanilla Custard Sauce Traditional Milk Tart Sherry Trifle Apple Crumble Pie with Custard Fresh Fruit Salad with Cream Amarula flavoured Chocolate Mousse Lemon Cheese Cake with Cape Berry Fruit Sauce Koeksisters Lemon Meringue Pie Ice Cream & Chocolate Sauce with Nibbed Nuts

South African Cheese Platter with traditional condiments and savoury biscuits Tea / Coffee Minimum 50 People

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GLENBURN LODGE TERMS AND CONDITIONS FOR BANQUETS

1. 2. 3. 4. 5. 6. 7. Once a date has been provisionally booked at Glenburn Lodge (further to be known as GBL), a deposit must be paid within a seven day period of this provisional booking. By paying a deposit you automatically indicate your acceptance of GBLs policies, regarding payment, cancellation and postponements. Should the required deposit have not been paid by the required date, GBL reserves the right to cancel the provisional booking. Deposits will only be received by, credit card or direct bank transfer. (For banking details, please refer to your portfolio or kindly contact the co-ordinator at (011) 668 1600. Proof of such payments must be faxed to GBL at (011) 668 1620. Regret no cheques Should you cancel your Function for whatever reason, GBL will forfeit reserves the right to charge the balance of the estimated and proposed menu and venue cost. The full and final payment for the banquet must be made no later than 3 working days, once final numbers have been confirmed. Should full payment not be received by the required date, GBL reserves the right to cancel the banquet and hold all prior payment. Food & Beverage Items and Prices quoted are subject to change without prior notice, however, these will be kept to a maximum of 10%. All outstanding liquor accounts are to be settled on the date of the function or the following morning at reception. A final appointment be scheduled with the banqueting coordinator. This final appointment will be to finalize details such as final number of guests, final payment, outside supplier details etc. as well as to sign the final function sheet for your function. (A copy of this final function sheet will be forwarded to you.) Please be advised that once this final function sheet is signed, no changes will be accepted, unless done so in writing. Once the final function sheet has been signed, GBL will use this as the specifications as to how your function is to be run, any changes to this signed document must be made in writing. Please be advised that all final operations details, as well as cleaning will be completed by GBL, no less than one hour prior to your function starting time. GBL will accept no deliveries prior to the date of your function unless prior arrangement has been made with the Banqueting Coordinator. No decorating or flower arranging may take place at GBL prior to the date of your function, however this is flexible and arrangements may be made. We accept no responsibility for any deviation by yourself from the signed final function sheet. We accept no responsibility for poor service deliverance; actions and / or opinions from any suppliers, recommended or otherwise. All supplier details must be made known to GBL no later than the final appointment (fourteen working days prior to the function date). No liquor, other than that supplied by GBL may be used at the function. No outside or private catering is permitted at Glenburn Lodge. The venue is booked for a period of 5 hours from the starting time of your function Last round in the bar will be called at 23:30, should you wish to keep the venue and bar open after 00:00, you will be charged R1 500.00 per hour or part thereof. GBL reserves the right to close the bar at anytime, and for any reasons that may be harmful to the property, guests or staff of GBL. GBL will allocate a Banqueting Manager as well as staff to run your Banquet. This staffing allocation will be done at our discretion and will be to the level that we see functional to run a successful Function. Glenburn Lodge, Glencove, Glenkyle or any of its employees do not accept responsibility for any loss or damage of personal property. All damages occurred to the venue (structural), cutlery, crockery, linen and furniture will be charged directly to the client (signatory as per the service agreement).

8. 9. 10.

11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26.

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27. GBL does not accept responsibility for any losses, damage to personal property or inconvenience due to power failures and / or acts of God. 28. GBL reserves the right to cancel any booking (provisional or confirmed) forthwith and without liability on its part in the event of any damages and / or destruction caused of the venue by fire, acts of God, industrial unrest and any other cause beyond the control of GBL, which shall prevent GBL from performing its obligations. However in these circumstances, GBL will make all efforts possible with available resources to assist in finding an alternative venue for your function. 29. All decorations are to be discussed with the Banqueting Coordinator prior of proceeding to ensure no damage is done to the venue. 30. NO fireworks will be allowed on the property of GBL. 31. No candles are allowed to be placed directly on the table linen. It is your responsibility to ensure appropriate precaution is made in this regard. Candle holders must be wide enough to prevent the wax from dripping onto any of GBL table linen (including linen napkins). GBL reserves the right to remove any candles, should such precaution not be taken. GBL furthermore reserves the right to charge the client (signatory of service agreement) in full for any damages caused to any table linen as a result of burns or wax drippings. 32. Please be advised that all decorations must be removed from the venue by 08h00 the following day. 33. Should decorations not have been removed by this time, GBL does not accept responsibility for any damage to such decorations should they have to be removed by GBL employees. 34. Availability of accommodation can not be guaranteed. Please ensure that you book your accommodation with our reservationists at reception, as the banqueting department does not hold rooms or book rooms for guests. GBL does not accept block bookings without full prepayment of this block booking. Ensure the Group Booking document in your portfolio is used. 35. All prices are inclusive of VAT and exclude any staff gratuity.

The above terms and conditions apply to both Glenkyle and Glencove Country Venues as well as to any other venues used at Glenburn Lodge to facilitate a Function. Please be advised that a final co-ordination meeting must take place no less than fourteen working days prior to the function date. All details in respect of the weddings and events, decided and agreed upon by both Glenburn Lodge Management and the client, will and shall only be changed through written communication. These changes may only be made by the due signatories of this document. No verbal changes will be accepted by Glenburn Lodge Management after the confirmation of this document. We look forward to making this a memorable occasion for you and can be contacted on the numbers below:

Tel: (011) 668 1600 / (011) 668 1609/011 668 1607 Direct E-mail: ismith@glenburn.co.za/banquet@glenburn.co.za Website: www.glenburn.co.za Glenburn Lodge Bank Details are as follows: Glenburn Lodge Pty (Ltd) ABSA Sandton Business Centre Account Number: 011 348 305 70 Branch Code: 33 11 55 00

Yours in Hospitality
Banqueting Department

www.guvonhotels.co.za Last update December 2011