wedding themes

~ A Passion for Themed Weddings ~ Royal Pavilion Ballroom Dinner 2009 Monday to Thursday (Minimum 25 tables) Passion I – Eight Course Menu at $818.00 Passion I – Eight Course Menu at $848.00 (Auspicious) Friday (Minimum 30 tables) Passion I – Eight Course Menu at $908.00 Passion I – Eight Course Menu at $938.00 (Auspicious) Saturday, Sunday, Eve of Public Holiday & Public Holiday (Minimum 35 tables) (Minimum 40 tables) - Auspicious Wedding from January to August Passion II – Eight Course Menu at $948.00 Wedding from September to December Passion II – Eight Course Menu at $998.00 * 31 December 2009 priced separately All prices are for tables of 10 persons. All prices are subject to 10% service charge and prevailing taxes Auspicious Dates for 2009 Calendar M 5 12 19 26 T 6 13 20 27 January W T F 1 2 7 8 9 14 15 16 21 22 23 28 29 30 April T 2 9 16 23 30 July T 2 9 16 23 30 S 3 10 17 24 31 S 4 11 18 25 M 2 9 16 23 T 3 10 17 24 February W T F 4 11 18 25 5 12 19 26 6 13 20 27 S 7 14 21 28 S 1 8 15 22 M 30 2 9 16 23 T 31 3 10 17 24 March W T F 4 11 18 25 5 12 19 26 June T 4 11 18 25 6 13 20 27 S 7 14 21 28 S 1 8 15 22 29 M 6 13 20 27 T 7 14 21 28 W 1 8 15 22 29 F 3 10 17 24 S 4 11 18 25 S 5 12 19 26 M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 May T F 1 7 8 14 15 21 22 28 29 August T F 6 13 20 27 7 14 21 28 S 2 9 16 23 30 S 3 10 17 24 31 M 1 8 15 22 29 T 2 9 16 23 30 W 3 10 17 24 F 5 12 19 26 S 6 13 20 27 S 7 14 21 28 M 6 13 20 27 T 7 14 21 28 W 1 8 15 22 29 F 3 10 17 24 31 S 4 11 18 25 S 5 12 19 26 M 31 3 10 17 24 T 4 11 18 25 W 5 12 19 26 S 1 8 15 22 29 S 2 9 16 23 30 M 7 14 21 28 T 1 8 15 22 29 September W T F 2 3 4 *9 10 11 16 17 18 23 24 25 30 December W T F 2 3 4 9 10 11 16 17 18 23 24 25 30 *31 S 5 12 19 26 S 6 13 20 27 M 5 12 19 26 T 6 13 20 27 October T F 1 2 7 8 9 14 15 16 21 22 23 28 29 30 W S 3 10 17 24 31 S 4 11 18 25 M 30 2 9 16 23 T 3 10 17 24 November W T F 4 11 18 25 5 12 19 26 6 13 20 27 S 7 14 21 28 S 1 8 15 22 29 M 7 14 21 28 T 1 8 15 22 29 S 5 12 19 26 S 6 13 20 27 Source : Cheong Geomancy Consultants * Auspicious Weekdays Auspicious Weekends / Eve & Public Holidays Date of 09 September & 31 December 09 package priced separately L’Amour Every Bride longs to be portrayed as an admired Princess at her nuptial celebration. This wish is encapsulated in this epic of rich and ornate trappings of a barouque – styled and courtly L’ Amour. ~ Preston Bailey ~ La Dolce Vita An Italian Love Affair – Deep passionate red roses, satin sashes in rich bronze streams down from the ceiling. Five Dragees - a classic Italian wedding favour of sugar-coated almonds symbolise health, wealth, longevity, fertility and happiness. Elements of Emotion Harmony of the senses ignites warmth in the hearts of two as they become one… An orchestra of magnificent candles and flames dancing in a glow of passion. Chinois Burgundy picturesque colors of blossoming romance. Openly declare their passionate love for each other with a kiss under the floral arch before completing the bridal walk. Jazz From the wedding march to the point where you take centre stage, you will be immersed in an elegant white wedding setting. Accompanied by a Jazz ensemble, we promise the occasion will create an everlasting memory. M onday to Friday Wedding Highlights ∼ ∼ Free Flow of Beer ∼ A Complimentary bottle of House Wine per table A set of 45 Minutes Jazz Ensemble to accompany the themes ( 2 pieces band) ∼ Complimentary one night Anniversary Stay in our Executive Suite Valid within one year from date of wedding. Reservation applicable for Friday and Saturday only, subject to availability. Not applicable for N ew Y ear ’ s E ve. Saturday, Sunday, Eve of Public Holidays & Public Holidays Wedding High lights ∼ ∼ Additional night stay in the Bridal Suite ∼ Free flow of beer A set of 45 Minutes Jazz Ensemble to acco m pany the themes (2 pieces band) Wedding Menus designed by famed Summer Palace Master Chef Western Set & Buffet Menus available on request from our culinary team Unlimited serving of soft drinks and mixers Waiver of corkage for hard liquor (All hard liquor must be Duty-paid and Sealed under the Exercise Customs Act) A Complimentary bottle of Champagne for toasting ceremony Decorative model wedding cake for cake-cutting ceremony for each theme Choice of wedding favors* for your guests Complimentary usage of 2 LCD Projectors Complimentary taste panel for 6 persons at Summer Palace Creative ‘Miracles’ wedding themes*: L’ Amour, La Dolce Vita, Elements of Emotion, Chinois &Jazz Specially Designed Guest Signature Book* Specially designed invitation cards* for up to 60% of the guaranteed attendance Complimentary printing of wedding invitation cards Complimentary car passes for up to 20% of the guaranteed attendance Enjoy a one night stay in our Bridal Suite with welcome amenities and breakfast in bed A complimentary Superior day use room for co-ordinator’s from 3 pm – 8 pm Special rates for additional rooms subject to availability (Maximum two rooms) Solemnization at The Bar with exclusive lunch package Or An Afternoon Wedding Affair at the Tanglin (Both packages priced separately) * Wedding Themes, guest favours, invitation cards and guest book designs subject to change for the enhancement of creativity. Passion I (8-course) (Monday to Friday) Select a menu item for each course 1st Course Five Treasures (Roast Duck, Soya Chicken, Vegetarian Goose, Spring Roll and Jelly Fish) (Prawns Salad, Fu Yong Egg, Spring Roll, Roast Duck and Jelly Fish) (Roast Duck, Crab Roll, Jelly Fish, Mini Octopus and Crispy Butterfly Shrimp) Chef Specialty: Half Barbecued Suckling Pig with Lobster Salad at $80.00 ++  2 Course Braised Shark’s Fin Soup with Crabmeat Braised Shark’s Fin Soup with Conpoy and Fish Maw Double-boiled Shark’s Fin, Conpoy with Bamboo Pith and Chinese Cabbage Chef Specialty: Double-boiled Shark’s Fin Soup with Dried Scallop, White Cabbage and Fish Maw at $30.00 ++  nd 3 Course Stir-fried Prawns with Celery and Cashewnuts Poached Live Prawns with Chinese Hua Diao Wine Sautéed Prawns with Dried Chilli “Sze Chuan” Style Chef Specialty: Wok-fried Prawns with Julienne Capsicum and Honey Peas in Chilli Sauce at $20.00 ++  rd 4 Course Braised Black Mushroom with Vegetables in Oyster Sauce Braised “Ling Zhi” Mushroom with Vegetables in Oyster Sauce Poached Spinach with Fresh Lily Bulb and Wolfberries in Superior Stock Chef Specialty: Braised Mini Abalone with “Ling Zhi” Mushroom and Vegetables in Oyster Sauce at $100.00 ++  th 5 Course Roast Crispy Chicken Roasted Chicken “Mongolian Style” with Minced Garlic Roasted Chicken Thigh with Plum and Chilli Sauce Chef Specialty: Roasted Pipa Duck with Preserved Beancurd at $30.00 ++  th 6 Course Steamed Seabass with Superior Soya Sauce Deep-fried Red Tillipa with Thai Chilli Sauce Steamed Snapper with Superior Soya Sauce Chef Specialty: Steamed Red Garoupa with Superior Soya Sauce at $50.00 ++  th 7th Course Stewed Ee-fu Noodles with Golden Mushroom Steamed Fried Rice wrapped in Lotus Leaf Stewed Ee-fu Noodles with Yellow Chives in X.O Chilli Sauce Chef Specialty: Steamed Glutinous Rice with Eight Treasures at $20.00 ++  8 Course Hot Cream with Yam and Gingko Nut Cream of Red Bean with Lotus Seeds and Dumplings Chilled Sea Coconut with Mormodica Fruit, Dried Longan and Lotus Seed Chef Specialty: An Italian Individually Plated Dessert at $20.00 ++ Chinese Tea th Passion II (8-course) (Saturday, Sunday, Eve of Public Holiday, Public Holiday) Select a menu item from each course 1st Course Lobster Premium, Suckling Pig Combination (Lobster Salad, Suckling Pig, Spring Roll, Crab Roll and Jelly Fish) (Lobster Salad, Suckling Pig, Roast Duck, Vegetarian Goose and Mini Octopus) (Lobster Salad, Suckling Pig, Soya Chicken, Crab Roll and Jelly Fish) Chef Specialty: Half Barbecued Suckling Pig with Lobster Salad at $50.00 ++  2 Course Braised Bird’s Nest Soup with Conpoy, Winter Melon and Crabmeat Braised Shark’s Fin Soup with Assorted Seafood Braised Lobster Soup with Dried Scallops and Winter-Melon Chef Specialty: Double-boiled Shark’s Fin Soup with Dried Scallop, White Cabbage and Fish Maw at $20.00 ++  nd 3 Course Steamed Minced Scallops and Prawn Balls with Vegetables and Japanese Benito Pan-fried King Prawns with Lemongrass in Chinese Style Stir-fried Scallops, Cuttlefish, Flower and Celery in home-made Chilli Sauce Chef Specialty: Wok-fried Prawns with Julienne Capsicum and Honey Peas in Chilli Sauce at $10.00 ++  rd 4 Course Braised “Ling Zhi” Mushroom with Broccoli in Oyster Sauce Braised Sea Cucumber Black Mushroom with Vegetable in Oyster Sauce Poached Mini Tienshin Cabbage with Superior Stock topped, Dried Scallops and sliced Mushroom Chef Specialty: Braised Mini Abalone with “Ling Zhi” Mushroom and Vegetables in Oyster Sauce at $80.00 ++  th 5 Course Crispy Roast Chicken with Minced Garlic, S liced Ginger, Dried Chilli and Sliced Almond “Bi Feng Tang” Style Roasted Chicken Thigh with Cereals Crispy Roast Chicken “Mongolian” Style in Thai Chilli Sauce Chef Specialty: Roasted Pipa Duck with Preserved Beancurd at $20.00 ++  th 6th Course Steamed Cod Fillet with Minced Garlic Steamed Promfret with Superior Soya Sauce Steamed Soon Hock with Superior Soya Sauce Chef Specialty: Steamed Red Garoupa with Superior Soya Sauce at $50.00 ++  7 Course Wok-fried Rice Vermicelli with Diced Prawns in Shredded Chicken and Bean Sprouts Braised Rice with Squid, Roast Duck, Conpoy and Mushroom Stewed Ee-fu Noodles with Nameko in X.O Chilli Sauce Chef Specialty: Steamed Glutinous Rice with Eight Treasures at $20.00 ++  th 8th Course Sweetened Walnut Cream with Lotus Seeds and Rice Dumplings Chilled Black Herbal Jelly with Honey Chilled Mango Puree with Sago and Aloe Vera Chef Specialty: Dark Pistachio Mousse with Raspberry Compote at $20.00 ++ Chinese Tea Chinese Vegetarian Menu (8-course) Select a menu item for each course 1st Course Cold Combination Platter (Shredded Mango, Rock Melon, Honeydew with Sesame Seeds and Chinese Croissant) Assorted Deluxe Combination Platter (Vegetarian Goose with Cashew Nuts, Beancurd Rolls and Mini Spring Rolls )  2nd Course Sweet Corn Soup with White Fungus Double-boiled Bamboo Pith Soup with Three Treasures  3rd Course Stir-fried Sliced Vegetarian Goose with Button Mushrooms and Seasonal Vegetables Braised Button Mushrooms with Sweet Corn and Broccoli  4th Course Braised Sliced Vegetarian Abalone with Black Mushrooms and Seasonal Vegetables Steamed Home-made Tofu with Mixed Vegetables  5th Course Deep-fried Crispy Vegetarian Rolls Crispy Vegetarian Abalone Rolls  6th Course Sweet and Sour Vegetarian Prawns with Mixed Fruits Stir-fried Kang Bao Vegetarian Prawn and Cashew Nuts in Szechuan Style  7th Course Stewed Ee-fu Noodles with Golden Mushrooms and Bean Sprouts Vegetarian Fried Rice wrapped in Lotus Leaf  8th Course Dessert as per Passion Menu Chinese Tea Muslim Menu (8-course) Select a menu item for each course 1st Course Prawn Wanton, Chicken Spring Roll and Indian Samosas with Spicy Soya Dressing Assorted Platter)  2nd Course Mutton Soup with Barley and Coriander Soto Asam Pedas with Silken Tofu and Minced Chicken Meat  3 Course Curry Scented Butter Prawn Baked Green Masala Chicken  rd 4th Course Fried Garoupa with Chili Black Bean Laksa Scented Steamed Seabass with Prawn Paste Gravy  5th Course Fenugreek Marinate Roasted Chicken Korma Saute Spinach with Cumin and Spiced Pumpkin  6th Course Mixed Vegetable with Masala Spice Mutton Bahmiah  7th Course Tumeric Raisin Pilao Ghee Pilac with Dried Fruit and Green Peas  8th Course Dessert as per Passion Menu WINE LIST Champagne Piper Heidsieck Champagne, Brut Mumm Champagne, Brut FRENCH White Wine Le Havre Ugni Blanc/Colombard Red Wine Le Havre Grenache/Syrah Cornerstone Bordeaux 2003 AUSTRALIA White Wine Willow Glen Semillon Chardonnay Lyrup Crossing Semillon Chardonnay Lyrup Crossing Chardonnay Red Wine Willow Glen Shiraz Cabernet Lyrup Crossing Cabernet Sauvignon Lyrup Crossing Shiraz Cabernet CHILEAN Wh ite Wine Santa Luz Red Wine Santa Luz Merlot SOUTH AFRICA White Wine Culemborg Chardonnay Red Wine Culemborg Cinsault PER GLASS Beer Tiger Beer Guinness Stout Draught Beer - 20-litre/30-litre Other Beverages Juices (Fresh Orange, Grapefruit & Tomato) PER BOTTLE $110.00 $170.00 $55 55.00 $55.00 $44.00 $42.00 $42.00 $43.00 $42.00 $42.00 $43.00 $40.00 $40 40.00 $40.00 $40.00 $11.00 $15.00 $500.00 per barrel / $680.00 per barrel $8.00 Prices are subjected to 10% service charge and prevailing government taxes The above selections are subjected to change without prior notice