W E D D I N G P R O P O S A L S

Transcription

1 W E D D I N G P R O P O S A L S Dear Wedding Couple to be We are delighted that you are considering The Ardilaun Hotel and Leisure Club as the venue for your forthcoming Wedding Reception and have the pleasure of enclosing a copy of our Wedding Proposals. At The Ardilaun we have Just One Wedding Per Day. Knowing how important this exciting day will be for you both, we will do our utmost to ensure it will be the most perfect day for you and all of your guests, in a warm friendly atmosphere. We work very closely with our wedding couples to ensure a most cost effective wedding reception whilst not affecting, in any way, our very high levels of quality and service. As a family owned and managed hotel celebrating over 55 years as specialists in wedding planning, we are financially secure and can assure you of a most memorable and fun day which will enable you to sit back, relax and enjoy your Wedding Day giving you complete peace of mind. Sincerely Yours, The Ardilaun Wedding Team Contact us today to arrange your Wedding Showaround PH: / E: weddings@theardilaunhotel.ie Visit our Wedding Guide on Maireann lá go ruaig ach maireann an fíor-grá go huaigh True love lasts forever

2 W I T H O U R C O M P L I M E N T S Red Carpet Arrival Champagne and Chocolate Dipped Strawberries on Arrival for the Bridal Party Pre-Wedding Consultations with our Dedicated & Professional Team Pre-Wedding Consultation with our Executive Head Chef Fresh Floral Pedestals within the Ballroom Five Armed Tall Silver Candelabra seated on Mirror with Nightlight Surround on tables Personalised Table Menus & Table Plans Irish / English Menu Translation (upon request) Use of Cake Stand & Silver Knife Audio Visual Presentation Equipment and Atmospheric Lighting Bar Exemption Accommodation for the Bride & Groom in our Luxurious Bridal Suite for 2 Nights (wedding night and night following) Champagne and Homemade Truffles for the Newly Weds to enjoy in the Bridal Suite Overnight Accommodation for Parents of Wedding Couple on the night of the wedding (max.two rooms) Moposa Online Wedding Service Discount Voucher towards Wedding Stationary Engagement Portrait Voucher Discount Voucher towards Wedding Cake Ardilaun Leisure Club Package One Months Membership for Bride & Groom Skin Consultation & Express Botanical Facial for the Bride & Groom at Avalon Beauty Salon Suit Hire for Groom (with wedding party booking) Free Parking for 300 Cars

3 SAP P H I R E P R O P O S A L Tea/Coffee and Luxury Biscuit & Cookie Selection on Arrival Arrival Reception for all Guests Iced Tea / Fruit Sangria (Summer) or Hot Fruit Sangria / Mulled Wine (Winter) Chaircover & Sash Sumptuous Five Course Menu Evening Reception Cocktail Sausages, Freshly Cut Sandwiches, Tea/Coffee PEAR L P R O P O S A L Tea /Coffee, Luxury Biscuit & Cookie Selection and Mini Scones with Fruit Preserve and Cream on Arrival Arrival Reception for all Guests Iced Tea / Fruit Sangria (Summer) or Hot Fruit Sangria / Mulled Wine (Winter) Chaircover & Sash Sumptuous Five Course Menu Glass and Top-Up of Wine with Dinner (please ask your wedding co-ordinator for details) Wine for Toast (please ask wedding co-ordinator for details) Evening Reception Cocktail Sausages, Mini Vegetarian Spring Rolls, Freshly Cut Sandwiches and Tea/Coffee DIAM O N D P R O P O S A L Our Diamond Proposal is our A la Carte proposal where each element is priced separately. Details available upon request E M E R A L D P R O P O S A L Guinness Jazz Trio on Arrival Tea/Coffee, Luxury Biscuit & Cookie Selection and Mini Muffins (Cup Cakes) & Mini Scones (50:50 Ratio) with Fruit Preserve and Cream on Arrival Arrival Reception for all Guests Sparkling Wine with Strawberries or Iced Tea / Fruit Sangria (Summer) or Hot Fruit Sangria / Mulled Wine (Winter) Chaircover & Sash Sumptuous Five Course Menu Freepour of Wine with Dinner (please ask your wedding co-ordinator for details) Wine for Toast (please ask wedding co-ordinator for details) Evening Reception Cocktail Sausages, Chicken Goujons, Freshly Cut Sandwiches and Tea/Coffee R U B Y P R O P O S A L Guinness Jazz Trio on Arrival Tea/Coffee, Luxury Biscuit & Cookie Selection. Selection of Freshly Cut Finger Sandwiches / Mini Muffins (Cup Cakes) / Mini Scones (30:30:30 Ratio) with Fruit Preserve & Cream on Arrival Arrival Reception for all Guests Champagne Cocktails or Iced Tea / Fruit Sangria (Summer) or Hot Fruit Sangria / Mulled Wine (Winter) Chaircover & Sash Sumptuous Five Course Menu Freepour of Wine with Dinner (please ask your wedding co-ordinator for details) Wine for Toast (please ask wedding co-ordinator for details) Evening Reception Cocktail Sausages, Choose One Item from our Late Night Fare Menu, Freshly Cut Sandwiches and Tea/Coffee

4 S A P P H I R E P R O P O S A L M E N U To Start Choose One Feuillete of Chicken, Leeks, Mushrooms and Sweet Potato with Chestnut and Chervil Veloute in a Crisp Puff Pastry Case and Petit Salad. Variation of Charantais, Honeydew and Watermelons with a Seasonal Fruit Salad, Passion Fruit and a Fruit Coulis. Connemara Smoked Salmon with Fennel Slaw, Caper Berries and Mixed Leaves, Sauce Gribiche. Soups - Choose One Root Vegetable and Thyme or Potato, Leek and Tarragon or Tomato, White Bean and Pancetta Main Course Choose Two Slow Roasted Sirloin of Beef served with Caramelised Onions, Yorkshire Pudding, Thyme and Garlic Jus Seared Filet of Aran Hake on Giant Haricot, Butternut Squash, Pancetta Ragout, Merlot Butter Chervil Sauce. Supreme of Chicken with Puy Lentiles, Pearl Onions and a Foie Gras Cream. Dessert Choose One Profiteroles Served with Vanilla Ice Cream, Dark Chocolate and Hazelnut Sauce Warm Apple, Raisin and Cinnamon Crumble Accompanied with Honeyed Mascarpone Cream and Devon Style Custard. Traditional Cheesecake of your choice with Hazel Nut Ice Cream and Berry Anglaise. Freshly Brewed Tea/Coffee and Little Afters

5 P E A R L P R O P O S A L M E N U To Start Choose One Tequila, Fennel and Brown Sugar Cured Salmon Gravalax with Celeriac and Apple Remoulade, Ciabatta Wafers, Rocket and Frisee Leaves, Lemon and Dill Crème Fraiche Feuillete of Chicken, Leeks, Mushrooms and Sweet Potato with Morel and Chervil Veloute in a Crisp Puff Pastry Case and Petit Salad. Variation of Charantais, Honeydew and Watermelons with a Pineapple, Kiwi and Plum Salad, Passion Fruit Vanilla Reduction. Lemon and Thyme Marinated Feta Cheese Accompanied with Roma Tomato Confit, Toasted Pecan Nuts, Shaved Radish and Sourdough Crisps and Mixed Leaves Soups - Choose One Spiced Sweet Potato and Red Onion or Root Vegetable and Thyme or Potato, Leek and Tarragon or Mushroom, Rocket and Walnut Main Course Choose Two Lemon, Almond and Parmesan Crusted Escalope of Salmon on Truffled Celeriac Puree, Lemon and Dill Veloute. Slow Roasted Sirloin of Beef Served with Caramelised Onions, Yorkshire Pudding, Thyme and Garlic Jus Seared Filet of Aran Hake on Giant Haricot, Butternut Squash, Pancetta and Flageolet Ragout, Merlot Butter Chervil Sauce. Roast Breast of Turkey Served with Spiced Rubbed Ham Loin on Orange, Cranberry Stuffing, Tarragon and Port Jus Dessert Choose One Belgian Chocolate and Baileys Cheesecake. Profiteroles Served with Vanilla Ice Cream, Dark Chocolate and Hazelnut Sauce Warm Apple, Raisin and Cinnamon Crumble Accompanied with Honeyed Mascarpone Cream and Devon Style Custard. Praline Scented Pavlova Topped with Rich Berry and Cointreau Compote, Condensed Milk Freshly Brewed Tea/Coffee and Little Afters

6 E M E R A L D P R O P O S A L M E N U To Start Choose One Ardilaun Chicken Caesar Salad, Cos Lettuce, Smoked Bacon Lardons and Parmesan Cheese in a Creamy Dressing. Connemara Smoked Salmon, Caper Dressing and Young Leaves. Ardilaun Melon Plate of Trio of Melon with Fruit and Coulis. Salad of Slow Roasted Cherry Tomatoes, Baby Mozzarella, Shaved Red Onions, Croutons and Mixed Leaves, Balsamic Vinaigrette. Pastry Tart of Red Onion and Cashel Blue Cheese with Petit Salad and Pommegranate Dressing. Soups - Choose One Carrot, Ginger and Honey or Mushroom, Rocket and Walnut or Celeriac, Parmesan and Sage or Broccoli, Spinach and Brie or Root Vegetable and Thyme Main Course Choose Two Seared Filet of Rossaveel Cod on Inverin Crab Meat, Courgette, Fennel and Tomato Risotto, Saffron and Basil Cream. Slow Roasted Sirloin of Beef with Red Onion Jam, Yorkshire Pudding, Butternut Squash and Horseradish Jus. Pan Roasted Supreme of Chicken with Puy Lentils, Pearl Onions and a Foie Gras Cream. Pan Fried Sea Trout on Leek Fondue, Mussels and Dill Cream. Lightly Smoked Pork Loin with Truffle Honey Roasted Parsnips, Shallot and Madeira Jus. Dessert Choose One White Chocolate and Raspberry Crème Brulee Tart Served with Quenelle of Vanilla Bean Mascarpone, Calvados Crème Chiboust and Filo Pastry Crisp Warm Apple, Raisin and Cinnamon Crumble Accompanied with Honeyed Mascarpone Cream and Devon Style Custard. Praline Scented Pavlova Topped with Rich Berry and Cointreau Compote, Condensed Milk Ice Cream. Baked Lemon and Raspberry Tart served with Caramel Ice cream Freshly Brewed Tea/Coffee and Little Afters

7 R U B Y P R O P O S A L M E N U To Start Choose Two Ardilaun Chicken Caesar Salad, Cos Lettuce, Smoked Bacon Lardons and Parmesan Cheese in a Creamy Dressing. Rillette of Salmon, Cod, Lime and Coriander with Crème Fraiche and Tobiko Caviar, Rocket and Frisee Leaves, Taztziki Dressing. Variation of Charantais, Honeydew and Watermelons with Seasonal Fruit Salad and Fruit Coulis. Warm Caramelised Onion and Goats Cheese Tartlet Served with Tomato and Apple Chutney, Petit Salad and Rocket Pesto. Lemon and Thyme Marinated Feta Cheese Accompanied with Tomato Confit, Toasted Pecan Nuts, Shaved Radish and Sourdough Crisps and Mixed Leaves. Soup or Sorbet - Choose One Celeriac and Thyme Soup or Sweet Potato and Cumin Soup or Tomato and Basil Soup or Broccoli, Spinach and Brie Soup or Lemon & Lime Sorbet or Passion Fruit & Mango Sorbet or Apple & Cider Sorbet Main Course Choose Two Roast Rossaveal Cod with a Flageolet Bean and a Tomato Ragout. Slow Roasted Sirloin of Hereford Beef with a Parsnip Puree, Yorkshire Pudding and Thyme Jus. Supreme of Chicken with Puy Lentils, Pearl Onions and a Foie Gras Cream. Salmon Pave with Celeriac Puree and a Lobster Bisque Sauce. Roast Loin of Pork with Charred Apple Puree and Tarragon Jus. Dessert Choose One Baked Lemon and Raspberry Tart Served with Rum and Raisin Ice Cream. Warm Apple, Raisin and Cinnamon Crumble Accompanied with Honeyed Mascarpone Cream and Devon Style Custard. Irish Mist, White Chocolate and Roasted Hazelnut Cheesecake with Honey Ice Cream and Berry Anglaise. Trio of Mini Desserts from the Ardilaun Trio List. Freshly Brewed Tea/Coffee and Little Afters

8 S I D E O P T I O N S Choose Two Vegetable Options and Two Potatoes VEGETABLES (Served with the Main Course in Large Bowls) Carrot and Parsnip Puree or Honey Glazed Baton Carrots or Sage Scented Roast Root Vegetables or Broccoli and Cauliflower with Cheddar Cheese Béchamel or Green Beans with Smoked Bacon and Shallots POTATOES (Served with the Main Course in Large Bowls) Pesto Roasted Baby Potatoes or Dauphinoise or Colcannon or Delmonico Creamed Potatoes (Flavoured on request with the following) Chive and Truffle, Scallion, Bubble and Squeak or Horseradish and Tarragon A R D I L A U N D E S S E R T T R I O Included in the Ruby & Diamond Packages Choose Three Options served with Ice-Cream MOUSSE TART CHEESECAKE OTHER DESSERTS on request Toffee & Vanilla Tiramisu Coconut Baked Lemon & Raspberry or Meringue Pie Crème Brulee (choice of flavour) Apple & Berry Crumble or Pear & Almond Frangipane Belgian Chocolate and Baileys or Baked Spiced Apple or Tradational Choice of Flavour Mango & Vanilla Baileys Berry Eton Mess Lemon & Passion Fruit Macaroon or Mini Berry Pavlova Profiteroles, filled with Vanilla Cream or Vanilla Ice Cream CHOICE OF ICE-CREAM Vanilla, Strawberry, Chocolate, Caramel, Stracciatella, Hazelnut, Cappuccino, Cherry, Tiramisu, Rum and Raisin

9 A L T E R N A T I V E M E N U O P T I O N S To Start Supplement 3.50 Marbled Terrine of Chicken Confit, Foie Gras and Braised Shallots Served with Pear, and Chilli Chutney, Herb Salad and Truffled Vinaigrette. Ham Hock Terraine, accompanied with Celeriac, Apple Remoulade, Petit Salad, Cider, and Apple Dressing. Tian of Smoked Haddock Terrine and Inverin Crab with Lime, Ginger and Coriander, Shaved Fennel Wilt and Rocket Leaves, Saffron Aioli. Soups Apple, Parsnip and Cardamom or Pea, Rocket and Smoked Ham Soup or Cannellini Bean, Cauliflower and Truffle Soup or Smoked Haddock, Clam, Corn and Sweet Potato Chowder ( 2.50 extra) Sorbet as an extra course Supplement 3.00 Blackcurrant & Mint or Raspberry & Balsamic or Champagne Main Course Supplement as per below Pan Roasted Silverhill Duck Breast on Beluga Lentil, Leek, Beetroot and Field Mushroom Madeira and Thyme Jus ( 3.50 ) Carved Fillet of Beef with Tender Stem Broccoli and Celeriac, Yorkshire Pudding, Forest Mushroom and Port Jus ( 4.75) Seared Filet of Halibut on Cauliflower Puree, Caramelised Chicory, Lobster and Chive Sauce ( 4.75) Loin of Connemara Hill Lamb with Rosemary and Honey Glazed Root Vegetables, and Hazelnut Jus Dessert Supplement 2.75 Pistachio Cake Served with Variation of Malt Milk Cream, Milk Tuille and Spiced Red Wine Syrup. Layered Mango, Vanilla Bean and Almond Slice Served with Lemongrass Ice Cream and Caramel Croquant. Chocolate Meringue Roulade with Baileys Mousse, Pistachio Ice Cream and Raspberry Curd. Trio of Mini Desserts from The Ardilaun List Please be aware food ingredients contain allergans, with consultation available upon request.

10 U P G R A D E O P T I O N S Course Upgrade Options To include a Choice of Starter or Dessert Supplement 2.00 per person To include a Third Choice of Main Course Supplement 3.00 per person After Dinner Upgrade Options To include Petit Fours Supplement 2.50 per person To include Macaroons Supplement 2.00 per person Late Night Fare Upgrade Options Mini Beef Burgers with Caramelized Onions, Cheddar Cheese and French Fries Beer Battered Whiting with French Fries in a Newspaper Cone Warm Shredded Ham Knuckle in a Waterford Blaa with Ballymaloe Relish Southern Fried Chicken Drumsticks Mini Ham and Cheese Pizza To upgrade your Package to include Additional Items, Choose One Item for 1.50 or Two Items for 3.00 or Three Items for 4.50

11 C A N A P É L I S T I N G Savoury Canapés Hot (M) Warm Bouchee filled with Smoked Chicken, Fava Beans, Sweet Potato in a Morel Veloute (V) Crisp Fried Hazelnut Crusted Boile Goats Cheese Lollypops with Ballymaloe Relish (F) Mini Salmon, Crayfish, Leek and Grain Mustard Cake with Lime and Dill Mayonnaise (M) Warm Ham Knuckle, Asparagus, Red Onion and Smoked Gubeen Tartlet Cold (M) Pork Shoulder Confit, Chorizo and Avocado in a Sesame Cone with Cumin Crème Fraiche (F) Slivers of Connemara Smoked Salmon on a Ciabatta crisp with Lemon Chervil Mayonnaise (V) Cracked Black Pepper and Honey Scented Ardsallagh Cheese in Choux Pastry with Caramelised Onions (F) Smoked Cod, Apple, Celeriac and Fennel Tatare Topped with Tobiko Caviar Sweet Canapés Raspberry and Chocolate Macaroon Spiced Sweet Potato Cake with Vanilla Mascarpone Tia Maria and Pistachio filled Mini Waffle Cone Opera Gateaux Lemon Sabayon Tartlet Chocolate and Baileys Truffles Honey Banana Cup Cake White Chocolate and Chestnut Mini Éclairs Select Four for 5.00 or Select Six for 7.50 Chocolate dipped Strawberries 2.50

12 A F T E R N O O N T E A Pre-wedding get-together for you and your bridal party Choose from our bakery tier, gourmet sandwiches and homemade pastry kitchen delights per person or with Prosecco per person Enquire today for group bookings on

13 A L T E R N A T I V E W I N E O P T I O N S WHITE WINE Supplement Per Person RED WINE Supplement Per Person CHILE Alameda Sauvignon Blanc Bella Luna Pinot Grigio Included in package Included in package Crucero Sauvignon Blanc 1.50 Fruity on the palate with apple, melon & citrus flavours. FRANCE Picpoul De Pinet 4.50 Crystal clear with green highlights, though can be more golden from older vines, soft, delicate nose, with pleasant hints of acacia and hawthorn blossom. Delicate and fresh in the mouth it has an excellent acid/structure balance. ITALY Ara Della Valle 4.00 Fruity wine displaying all the classical nuances in the mouth, yet balanced and structured. SPAIN Baron de Ley Blanco 2.00 This is a clean tasting, fresh & appealing wine with flavours of lemon, green apples and a touch of melon. CHILE Alameda Cabernet Sauvignon Included in package Crucero Cabernet Sauvignon 1.50 Black fruit, blackberry and plum flavours abound. Merlot Villabelvedere 0.50 Dark ruby colour with a garnet rim, full and complex bouquet of raisins, violets with spicy and balsamic touches. PORTUGAL Ciconia Tinto, Alentejo 3.00 Ripe berry fruit, lovely silky, mouth-coating tannins and a nice, rustic buzz of pepper and sea salt. AUSTRALIA Darling River Shiraz 3.00 Hints of oak and spice that complement the fruit flavours finishing long and smooth. FRANCE Bouchard Pinot Noir 3.00 Cherry Red with aromas of coffee & cherry. An appealing & fruity palate with silky tannins, flavours of chocolate underscored by a hint of menthol. ARGENTINA Pascual Toso Malbec 4.00 Aromas of plums & quince, the mouth has a mild bouquet, blackberry and licorice fruit. Rich and long finish with smoky accents of vanilla and lingering oak. EXTENSIVE WINE LIST ALSO AVAILABLE Please note Wine prices subject to change in accordance with any government or supplier cost price increase When stock of any particular vintage becomes exhausted, the best succeeding year is offered with every confidence

14 T H E C E R E M O N Y The Ardilaun Hotel is the ideal venue for both your Wedding Ceremony and your Wedding Reception. An approved venue for civil ceremonies, we have elegant and intimate private rooms available which create the perfect setting for your religious blessing or civil ceremony or partnership. Our rooms are suitable for a smaller intimate family ceremony or one to include all of your family and friends. T H E D A Y A F T E R While we offer you to enjoy a second night on a complimentary basis in our luxurious bridal suite, why not continue the celebrations the next day with a Post Wedding Buffet or BBQ at The Ardilaun. Enjoy one of our BBQ menus in the surroundings of our beautifully landscaped gardens or maybe an indoor Buffet? Our BBQ & Buffet Options are available on request. Prefer something more casual? Then you may like to consider a Finger Buffet or something from our Bistro - all in the company of your family and friends

15 S T A Y W I T H U S Jan / Feb / Mar / Nov Twin/Double Room with Full Irish Breakfast per person sharing April / October / December Twin/Double Room with Full Irish Breakfast per person sharing New Years Eve per person sharing May / September Twin/Double Room with Full Irish Breakfast per person sharing June / July / August Twin/Double Room with Full Irish Breakfast per person sharing Single Supplement per night High season rate applies for New Years Eve Children up to 3 years of age sharing with parents are free of charge Children up to 15 years of age sharing with parents per child Babysitting services are available on request All of the above rates are inclusive of VAT and Service Charge Please ensure bedrooms are reserved at time of Wedding Reservation to ensure availability Bookings are subject to availability Superior Room / Deluxe Room / Suite upgrades available upon request at an additional cost Wedding guest rate applies to the night of wedding only Should guests wish to stay longer, please check out our 2 or 3 night packages Rooming lists must be provided 4 weeks prior to the wedding. Where not received, rooms will be automatically released without notification Check in time is 2:30pm on the day of arrival and checkout time is 12 noon GPS Co-ordinates: 53 16' 7" N 9 4' 36" W Important Note To book, please contact Reservations at The Ardilaun Hotel directly on reservations@theardilaunhotel.ie Guests may also avail of our Superb Leisure Club which includes 18m Pool, Jacuzzi, Sauna, Steamroom, Hydro Pool, and Fitness Suite For treatments at the Avalon Beauty Salon Contact or visit to view Avalons brochure A wedding is a very important day for all family members but it can be a little tiresome for some of the younger ones. With this in mind, we have put together some packages for you to consider which will keep your younger guests entertained. A base fee of 50 applies with a minimum of 4 children attending the Koala Kids Club. Terms & Conditions Apply For full details please contact The Ardilaun Hotel Leisure Club leisure@theardilaunhotel.ie

16 T E R M S & C O N D I T I O N S F O R W E D D I N G R E C E PTI O N B O O K I N G S A T T H E A R D I L A U N 1. Upon receipt of your initial deposit of 1,000 and our signed contract, your booking will be confirmed with us. A second deposit, of 2,000, is required at least 10 months in advance of the wedding date. All remaining accounts must be settled prior to departure from the hotel 2. Provisional bookings shall be held for two weeks only and shall be automatically released unless confirmed with a booking deposit 3. In the event of a date change, a further deposit is required in order to secure a second date. The original deposit/s shall be refunded on the basis that the original date is booked for another Wedding Reception (of the same or higher guest numbers) and full deposits have been received for the new booking 4. In the event of a cancellation, the following applies: Deposits paid shall be refunded on the basis that the date is booked for another Wedding Reception (of the same or higher guest numbers) and total deposit of 3,000 has been received for the new booking Cancellation less than 6 months in advance of wedding date total cancellation fee is 50% of total event cost Cancellation less than 3 months in advance of wedding date total cancellation fee is 75% of total event cost Cancellation less than 1 month in advance of wedding date total cancellation fee is 100% of total event cost Cancellation fees will be calculated on the basis of the number of guests you have estimated at time of booking and on our Emerald Proposal price unless it has been confirmed to us in writing in advance that you have decided to opt for another proposal 5. Should the need arise, we reserve the right to assign your event to another room. We will make every effort to contact you in advance should this be the case 6. The hotel retains the right to cancel the event should false information be given to the hotel or should there be reason to believe it may prejudice the reputation of the hotel through inappropriate or unacceptable behaviour 7. Unless otherwise discussed and agreed in writing to you, on Fridays & Saturdays during April to October inclusive & certain dates during December, proposal details are valid where adult guest numbers are a minimum of Complimentary accommodation on the night of the wedding for the Wedding Couple is subject to a minimum of 80 adult guests attending the wedding. Complimentary accommodation for the second night (i.e. the night after the wedding) for the Wedding Couple and the two complimentary rooms for parents on the night of the wedding are subject to a minimum of 100 adult guests attending the wedding 9. Complimentary Jazz Trio on arrival is to a latest time of 17:45. If you would like the jazz to play later than this time it must be arranged in advance and a charge will apply. The Jazz Trio is included in our Emerald & Ruby Proposals only and is subject to a minimum of 130 adult guests attending the wedding. Should adult guest numbers be less than 130, preferential fee will apply 10. Bar Exemption is included in our Pearl, Emerald & Ruby Proposals subject to a minimum of 130 adult guests attending the wedding. Should adult guest numbers be less than 130, a fee of 410 will apply 11. Should you wish to have a table plan, this must be supplied to the hotel 48 hours in advance 12. The final guaranteed number of guests, along with table plan details, must be received 48 hours (two business days) prior to your Wedding date. This will be the basis for billing. Should final numbers not be received 48 hours prior to the event, the above arrangements will be the basis for billing 13. All prices listed may be subject to change without prior notice in line with any inflationary, government or supplier cost price increase (e.g. VAT) 14. Children, under twelve years, are charged at the following price options - 15 for a childrens menu or for a half portion of the adult menu 15. In keeping with food hygiene regulations, food which has not been prepared on the premises may not be brought into the hotel for consumption with the exception of the wedding cake 16. All vouchers / offers relating to your wedding booking with us must be redeemed within two months following your wedding date. They cannot be extended beyond this date 17. Vouchers and complimentary offers, listed throughout our proposals, cannot be redeemed on a monetary basis and are non-transferrable

17 HEL P F U L L I S T I N G S We do advise that you meet with the suppliers to ensure they can provide your preferences Bands Contact Number /Website Guinness Jazz Weightless Astronauts / The Cosmonauts Horizon / higfam@eircom.net Champagne Shuffle champagneshuffle@gmail.com West Coast Big Band Face Value / Gemini Carmel Dempsey Sean Slattery and the Connections / Raindance Restless / Streetwise / KIF jameskif@hotmail.com Fraggle Rock Pyramid The Bentley Boys / info@bentleyboys.ie Oddity info@oddity.ie More Cowbell One Man Bands Contact Number David Cunningham (Concord) Caricatures / Photobooth Contact Number /Website Caricatures Paddy s Photobooth / Ná cuir an sonas ar athlá! Don t postpone joy!

18 HEL P F U L L I S T I N G S We do advise that you meet with the suppliers to ensure they can provide your preferences DJs Contact Number /Website Benen Tierney benen@o2.ie Alan Geraghty Ger Cooke Aidan Kenny / Kevin Belton / Jimmy Norman jimmy@jimmynorman.ie DJ Doc Jason Shaughnessy Entertainment Contact Number /Website Mystic Force String Quartets Contact Number /Website Corrib String Quartet / String Serenade Church/Reception Music/Vocals Contact Number /Website Karina Harte Rosemarie Hosty Rosmarie_hosty@hotmail.com Lucia Evans weddings@luciaevans.com Kieran Duffy Majella Cody / Aislebthere4u Seán De Búrca Pionist Marice Culligan Claire Lynch

19 HEL P F U L L I S T I N G S We do advise that you meet with the suppliers to ensure they can provide your preferences Photographers Contact Number /Website The Lane Studios Abbey Photography & Video / info@abbeyprophoto.com Melissa Mannion / Martina Regan Peter Harkin Lisa Hynes Mike Patterson Philip Smyth Photography / Deirdre Langan John McMahon Sarah Connolly Louis Carr Photography Joe Crean Photography Videographers Contact Number /Website Picture Perfect Andrew Davey / Avalon Video Marriage Multimedia ER Films Car Hire Contact Number /Website Getaway Wedding Car Hire / The Essential Chauffeur Wedding Cakes Contact Number /Website Couture Cakes O Connors Bakery Lilies & Pearls / Goya s The Cake Studio Simply Divine Cakes / Sandras Cake House Chocolate Fountain / Sweet Cart Contact Number /Website Cascading Chocolate Fountain Candy Cart candycraves@yahoo.com

20 H E L P F U L L I S T I N G S We do advise that you meet with the suppliers to ensure they can provide your preferences Wedding Stationary Contact Number /Website Swift Print & Design Save the Date Bridalwear / Jewellery Contact Number /Website Belladonna Tracy Bridal Thistles Martin Feeney Formalwear Corless Formalwear Blacoe Jewellers Gallery Crest Fine Cut Diamonds finecytdiomonds@gmail.com Flowers Contact Number /Website The Art of Blooming / Go Dutch Room Décor Contact Number /Website Wedding Uplighting Wedding Couture / Enchanted Wedding Company / Aisle Love You aisleloveyou@gmail.com Honeymoon Planning Contact Number /Website Fahy Travel Wedding Speeches Contact Number /Website Great Speech Capall na beatha an grá The horse of life is love (c.f. Love makes the world go round )

21 We want your wedding day to be everything you hope for and more. That is why we provide you with complimentary access to Moposa our award winning, online wedding service. Moposa helps you Share more of the experience with your friends and family, Simplify the wedding planning process and Save time and money along the way. Some of the complimentary Moposa tools include : Seating planner Drag 'n' drop guest names onto seats and see how the room will look. Photo & Video sharing Guests can upload full size photos and videos after the wedding Personalised, 'hand-drawn' maps of the hotel location and your ceremony venue A wedding website with your own personal '.com' URL Guestxt Send hundreds of text message to guests Guest list & RSVP manager Task list manager Budget planner Find out more

22 C O N T R A C T BOOKING CONFIRMATION Upon receipt of your initial deposit of 1,000 and our signed contract, your booking will be confirmed with us. A second deposit, of 2,000, is required at least 10 months in advance of the wedding date. ROOM ALLOCATION Should the need arise, we reserve the right to assign your event to another room. We will make every effort to contact you in advance should this be the case. CATERING REQUIREMENTS All catering requirements and other detail must be advised to the hotel at least 4 weeks prior to the event with the exception of actual final number and table plan which will be required at least 48 hours in advance. MINIMUM NUMBER REQUIREMENTS Unless otherwise discussed and agreed in writing to you, on Fridays & Saturdays during April to October inclusive and during December, proposal details are valid where adult guest numbers are a minimum of 130. Complimentary accommodation on the night of the wedding for the Bride & Groom is subject to a minimum of 80 adult guests attending the wedding. Complimentary accommodation for the second night (i.e. the night after the wedding) for the Bride & Groom and the two complimentary rooms for parents on the night of the wedding are subject to a minimum of 100 adult guests attending the wedding. Complimentary Jazz Trio on arrival is to a latest time of 17:45. If you would like the jazz to play later than this time it must be arranged in advance and a charge will apply. The Jazz Trio is included in our Emerald & Ruby Proposals only and is subject to a minimum of 130 adult guests attending the wedding. Should adult guest numbers be less than 130, preferential fee will apply. Bar Exemption is included in our Pearl, Emerald & Ruby Proposals subject to a minimum of 130 adult guests attending the wedding. Should adult guest numbers be less than 130, a fee of 410 will apply. FINAL NUMBERS / TABLE PLAN The final guaranteed number of guests, along with table plan details, must be received 48 hours (two business days) prior to your Wedding date. This will be the basis for billing. Should final numbers not be received 48 hours prior to the event, the arrangements below will be the basis for billing. RATES All prices listed may be subject to change without prior notice in line with any inflationary, government or supplier cost price increase (e.g. VAT) FOOD SAFETY In keeping with food hygiene regulations, food which has not been prepared on the premises may not be brought into the hotel for consumption with the exception of the wedding cake. VOUCHERS All vouchers / offers relating to your wedding booking with us must be redeemed within two months following your wedding date. They cannot be extended beyond this date. Vouchers and complimentary offers, listed throughout our proposals, cannot be redeemed on a monetary basis and are non-transferrable. PAYMENT All bills must be paid in full prior to departure from the hotel. Date of Wedding: Estimate Number of Guests: Couple s Signature: Date: DATE CHANGE / CANCELLATION POLICY The hotel retains the right to cancel the event should false information be given to the hotel or should there be reason to believe it may prejudice the reputation of the hotel through inappropriate or unacceptable behaviour. In the event of a date change, a further deposit is required in order to secure a second date. The original deposit/s shall be refunded on the basis that the original date is booked for another Wedding Reception and full deposits have been received for the new booking. In the event of a cancellation, the following applies: Deposits paid shall be refunded on the basis that the date is booked for another Wedding Reception (of the same or higher guest numbers) and total deposit of 3,000 has been received for the new booking Cancellation less than 6 months in advance of wedding date total cancellation fee is 50% of total event cost (based on information below) Cancellation less than 3 months in advance of wedding date total cancellation fee is 75% of total event cost (based on information below) Cancellation less than 1 month in advance of wedding date total cancellation fee is 100% of total event cost (based on information below) Cancellation fees will be calculated on the basis of our Emerald Proposal price unless it has been confirmed to us in writing in advance that you have decided to opt for another proposal.

23 T E S T I M O N I A L S We recently had our wedding reception in The Ardilaun and cannot recommend it enough. Maureen and her team run a tight ship with such attention to detail and perfection. From the beautiful grounds, welcome reception food and jazz band, decor, food and top class service it allows the bridal party and family to enjoy every moment of the special day stress free. Maureen is simply fantastic at her job, is so friendly and cannot be more helpful from the moment you meet her. Our guests are still raving about the service from all the staff, the food especially the beef and the free pour of wine. We had a barbecue also the following day in the hotel and when the weather turned, a room was beautifully decorated to accommodate our 2 day celebration. It was just perfect and thank you again to all at The Ardilaun for helping to make our amazing memories so special. Rowena Booth, Galway It s hard to believe that The Wedding has come and gone, the day just flew, but boy we did enjoy it. The feedback from everyone was a Very Special Wedding. I know we re a bit biased but we thought it was absolutely perfect. John that's the only way we can describe how You, Maureen and all the staff look after us. from the excellent service, to the pleasantness of staff, to the ambience of the setting, to the wonderful food, just perfect. As I said in my speech ye pulled out all the stops, The Ardilaun is a very special place. So I would just like to say on behalf of us all, our sincerest thank you and your wonderful staff, and please pass on our message to Maureen and the Chefand kitchen staff. John Flannery, Galway