Weekend Wedding Dinner Package Minimum of 13 tables required. January to December 2016
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1 Weekend Wedding Dinner Package Minimum of 13 tables required January to December 2016 Choice of 8 course Chinese, 4 course Western or International Buffet Dinner An invitation for 10 persons to sample your chosen menu prior to your wedding event (applicable for set menu only) Complimentary soft drinks and mixers for up to 4 hours during your celebration Waiver of corkage charge for 6 bottles of sealed and duty paid hard liquor brought into the hotel, subsequent bottles will be at $ per bottle Corkage charge for sealed and duty paid wines will be at $ per bottle Champagne fountain with a complimentary bottle of Champagne Glamorous wedding decorations to enhance your celebrations Creative floral centrepieces on all tables Wedding cake replica for cake cutting ceremony Elegant wedding invitation cards for up to 70% of your confirmed guest list (excluding printing) Wedding accessories consisting a of a token box and guest signature register Usage of LCD projector and screen A choice of wedding gifts for your guests One night stay in one of our luxurious suites and enjoy your breakfast at Tablescape One night stay in our Deluxe Room for your bridal party Complimentary parking tickets for up to 20% of your guaranteed attendance One reserved VIP parking lot at the main hotel entrance Complimentary admission onto the island Pre-event snacks will be served in the comfort of your Bridal Suite Your selection of post-event meal served in the comfort of your Bridal Suite with a value of S$80nett 1kg complimentary cake From S$ per table of 10 persons, inclusive of one 22.7 litre barrel of beer and one complimentary bottle of house wine per guaranteed table
2 Chinese Set Dinner Menu Deluxe Lobster Combination Platter ( 龙 虾 三 拼 盘 ) served with Choose 2 item: Golden Chicken Pocket ( 黄 金 石 榴 鸡 ) Marinated Jelly Fish ( 特 酱 芝 麻 海 蜇 ) Deep Fried Crab Claw ( 酥 炸 蟹 钳 ) Deep Fried Seafood Roll ( 炸 海 鲜 卷 ) Stir-Fried Egg with Crabmeat ( 蟹 肉 桂 花 蛋 ) Deep Fried Silver Baits ( 脆 炸 白 饭 鱼 ) Soft Shell Crab with Lime Sauce ( 奶 柠 软 壳 蟹 ) Fruit Salad with Prawn( 水 果 沙 拉 虾 ) Marinated Baby Octopus ( 日 式 八 爪 鱼 ) Topshell with Thai Sauce( 泰 式 肉 鲍 片 ) Deep Fried Salted Egg Yolk Prawn ( 咸 蛋 虾 球 ) Pacific Clam with Thai Sauce ( 北 极 贝 泰 式 酱 ) Drunken Chicken( 醉 鸡 ) Deep Fried Tempura Prawn( 日 式 炸 天 府 罗 虾 ) Lobster & Black Fungus Salad Sezchuan Style( 川 麻 云 耳 伴 龙 虾 肉 丝 ) Soup ( 汤 ) Braised Lobster Soup with Eight Treasure( 八 宝 龙 虾 羹 ) Double Boiled Sea Couch, Cordyceps Infused in Superior Broth ( 虫 草 花 螺 头 炖 汤 ) Traditional Seafood Broth with Hashima ( 红 烧 海 味 雪 羮 ) Meat ( 肉 ) Crispy Chicken with Golden Floss ( 金 沙 脆 皮 烧 鸡 ) Roasted "Pi-Pa Duck" in Superior Sauce ( 一 品 琵 琶 鸭 ) Roasted Crispy Chicken with Roasted Duck( 鸳 鸯 双 拚 ) Steamed Fish ( 蒸 鱼 ) Red Garoupa ( 红 斑 ) Cod Fish ( 鳕 鱼 ) Soon Hock ( 顺 壳 ) Pomfret ( 斗 昌 ) Choose 1 type of cooking method: H.K Style ( 港 蒸 ) Deep Fried ( 油 炸 ) Teochew Style ( 潮 州 蒸 ) Golden Garlic Steamed ( 金 银 蒜 蒸 ) Seafood ( 海 鲜 ) Stir Fried Asparagus with Prawn and Scallop in X.O Sauce (X.O 带 子 虾 球 炒 芦 笋 ) Stir-Fried Crayfish with Chili Sauce together with Man Tou( 辣 子 虾 婆 拼 黄 金 馒 头 ) Stir-Fried King Prawn with Superior Sauce( 干 烧 大 虾 ) Vegetables ( 菜 ) Braised Baby Abalone with Flower Mushroom and Broccoli ( 鲍 鱼 仔 花 菇 扒 西 兰 花 ) Braised Slice Abalone with Sea Cucumber, Flower Mushroom and Broccoli ( 鲍 片 海 参 扒 冬 菇 西 兰 花 ) Braised Fish Maw with Sea Cucumber, Flower Mushroom and Broccoli ( 花 胶 海 参 扒 花 菇 西 兰 花 ) Rice / Noodle ( 饭 或 面 ) Fragrant Rice with Wax Sausage in Lotus Leaf ( 飘 香 腊 味 荷 叶 饭 ) Wok Fried Egg Noodle with Seafood ( 海 鲜 香 港 炒 面 ) Braised Ee-Fu Noodle with Trio Mushroom and Yellow Chives ( 三 菇 韭 王 焖 伊 府 面 ) Dessert ( 甜 品 ) Double Boiled Ginseng Chrysanthemum in Hashima ( 人 参 菊 花 炖 雪 蛤 ) Chilled Aloe Vera Jelly with Exotic Fruits infused with Lemongrass ( 香 茅 鲜 果 芦 荟 冻 ) Steamed Yam Paste with Gingko Nuts & Coconut Milk ( 椰 香 白 果 蒸 芋 泥 )
3 International Buffet Dinner Menu Appetizer Poached Whole Salmon Fillet Vietnamese Rice Paper Roll with chili Dip, Green Mango Salad with Boston Lobster in Sweet Thai chilli Sauce Parma Ham with Rock Melon Plum Tomato and Mozzarella Cheese with Pesto Assorted Chinese Cold Cut Marinated Octopus, Seafood roll, Egg Omelets, Golden Pocket Hiyayakko- Cold Bean curd with Shoyu & crispy fish flakes Mesculun Mixed Green, Romaine, Spinach Salad French dressing / Thousand Island dressing / Caesar s Dressing / Ponzu dressing Black & Green Olives, Cherry Tomato, Pickled Onions and Corn Kernel Seafood On Ice Emerald Prawns, Alaska Crab Leg & Oyster on Ice Salmon, Tuna & Octopus Sashimi with Maki Roll Soup Cream Of Wild Mushroom With Bread Basket or Double Boiled Sea Couch with Brazil Mushroom & Cordyceps Infused in Superior Broth Carving Station Pot Roasted Wagyu Beef With Roasted Baby Potato in Provençale Herbs Served with Red wine merlot Jus, Pommery Mustard and Dijon Mustard Hot Entrée Selection Roasted Duck A la Orange Stir-Fried Prawns in Chilli Crab Sauce Tori Katsu Breaded Chicken Cutlet Poached Salmon Fillet in Dill Broth with Papaya Salsa Crispy Pork Ribs with Marmite Sauce Braised Bai Ling Mushroom with Broccoli Pineapple fried Rice with Chicken Floss Braised Ee-Fu Noodles with chives & mushroom
4 Dessert Lemon Caramel Choux Puff Lychee Scented Meringue in Sweet Pastry Shell Flamed Apricot Rhum Baba with Crème Chantilly Green Tea Cheese Cake with Azuki red bean Dark Chocolate Truffle Cake Mango Cheese Cake Blue Berry Panna Cotta Red Bean with Sago and Lotus Seed Strawberry Mousse Fresh Fruit Platter Movenpick Ice cream With topping and condiments Coffee / Tea
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