W E D D I N G PA C K A G E S

E N G L I S H R U S T I CR u s t i c , Wo o d y , C h i c

Buf f e t L in e Ta b l e s cap e D e c or + St y l ing in c lu d e s• C enter p i e c e St y l ing• Ta b l e R unn er / O verlay• D i sp lay Prop s an d Ac c e ss ori e s• Fl ora l C enter p i e c e s

E N G L I S H RU S T I CR u s t i c , Wo o d y, C h i cC enter p i e c e St y l ing wi th h i g h-l ow wo o d en crate s , wo o d en l o g s , s e ts o f can d l e s .

Tab l e R unner / O ver l ay Ava i la b l e c o l o ur : natura l s an d c innam on brown , l i g ht b lu e a qua b lu e , l i g ht g re y, c o l d g re y, b ur g un d y win e , b l o s e ro s e an d p lum

D isp l ay Pro p s a nd Ac c e ss or i e s

Fl or a l C enter p i e c e s a c c ord ing to th em e

N A T U R A L E L E G A N C EG r e e n e r y , O r g a n i c , E l e g a n t

Buf f e t L in e Ta b l e s cap e D e c or + St y l ing in c lu d e s• C enter p i e c e St y l ing• Ta b l e R unn er / O verlay• D i sp lay Prop s an d Ac c e ss ori e s• Fl ora l C enter p i e c e s

NAT U R A L E L E G A N C EG r e e n e r y , O r g a n i c , E l e g a n tC enter p i e c e St y l ing wi th h i g h-l ow wo o d en crate s , wo o d en l o g s , s e ts o f can d l e s .

Tab l e R unner / O ver l ay Ava i la b l e c o l o ur : natura l s an d c innam on brown , l i g ht b lu e a qua b lu e , l i g ht g re y, c o l d g re y, b ur g un d y win e , b l o s e ro s e an d p lum

D isp l ay Pro p s a nd Ac c e ss or i e s

Fl or a l C enter p i e c e s a c c ord ing to th em e

R O M A N T I C G A R D E NR o m a n t i c , E t h e r e a l , B l u s h

Buf f e t L in e Ta b l e s cap e D e c or + St y l ing in c lu d e s• C enter p i e c e St y l ing• Ta b l e R unn er / O verlay• D i sp lay Prop s an d Ac c e ss ori e s• Fl ora l C enter p i e c e s

R O M A N T I C G A R D E NR o m a n t i c , E t h e r e a l , B l u s hC enter p i e c e St y l ing wi th s e l f - stan d ing str u c ture f rom ta b l e up st y l e d wi th f l ow f a bri c d rap e s , l e ave s f o l i a g e , Eng l i s h lanter s an d can d l e s

Tab l e R unner / O ver l ay Ava i la b l e c o l o ur : natura l s an d c innam on brown , l i g ht b lu e a qua b lu e , l i g ht g re y, c o l d g re y, b ur g un d y win e , b l o s e ro s e an d p lum

D isp l ay Pro p s a nd Ac c e ss or i e s

L e ave s Fo l i a g e Ga r l a nd a nd Fl o wer s a c c ord ing to th em e

S TA N D I N G B U F F E T PAC K AG E S 1 0 - C o u r s e H e r i t a g e @ $ 1 9 . 9 0 + p e r p e r s o n (m i n i m u m 2 0 0 Pa x )

St a r ter s ( Cho i c e o f 2 ) Cold & Tang y Cucumber Salad (VEG)Tauhu Goreng with Pineapple Peanut Sauce (VEG)Chicken Ngoh Hiang

Crispy Potato Curry Samosa (VEG)

Ma in Entré eNonya Chicken Curry with Pumpkin & Ginger Flower OR Sesame & Ginger Chicken Stew Baked Fish Fillet with Tomato Concasse OR Assam Fish Fillet with PineappleButter Prawn OR Prawns with Onion and Capsicum in Sweet & Sour SauceStir-fried French Bean with Shrimp Sambal OR Stir-fried Kailan with Minced Garlic (VEG)Pineapple Fried Rice with Chicken Floss OR Sambal Fried Rice *Chef ’s Signature*Dry Laksa Goreng (Stir-fried Dry Laksa Noodles) OR Peranakan Mee Goreng with Seafood

Swe e t D el ig hts ( Cho i c e o f 2 ) ( VE G )Fresh Fruit PlatterMini Chocolate Orange Cake SliceMini Mango Mousse CakeMini Chocolate ÉclairsMini Green Tea Almond CakeMini Gula Melaka CakeChilled Almond Jelly with LonganMini Chocolate Brownies

B e ver a g e ( Cho i c e o f 1 ) Chilled Barley / Zesty Orange / Fruit Punch / Iced Lemonade / Iced Peach Tea / Iced Lemon Tea Coffee & Tea

S TA N D I N G B U F F E T PAC K AG E S

• Ch o i c e o f Ch e f ’s e xc lus i ve l y- cra f te d D e l e c ta b l e Internati ona l Buf f e t Spre a d

• Fu l l s e t o f E xqu i s i te We d d ing Buf f e t S e t-Up o f s e l e c te d We d d ing Th em e wi th Ivor y S kir t ing

• C omp l e te s e t o f Bi o d e g ra da b l e D i sp o s a b l e -ware

• Up g ra d e to Prem i um D i sp o s a b l e -ware at $ 3 + p er p er s on

• O p ti ona l Ad d- On : C ommuna l Ta b l e S er vi c e o f V I P Ta b l e o f up to 2 0 Gu e sts at $ 3 5 0 + ( in c lus i ve o f 1 un i f orm e d sta f f )

S TA N D I N G B U F F E T PAC K AG E S 1 2 - C o u r s e Fu s i o n @ $ 2 4 . 9 0 + p e r p e r s o n (m i n i m u m 1 0 0 Pa x )

S a l a d ( Cho i c e o f 1 ) Signature Green Mango Salad (VEG)Tiger Prawn & Mango Salad with House Cocktail Dressing

Classic Caesar Salad with Chicken Ham

St a r ter s ( Cho i c e o f 1 ) Deep-fried Calamari with Tartar SauceGolden Fried Seafood Wanton with Mayonnaise DipPan Fried Chives Gyoza with Ginger & Vinegar Dressing (VEG) Pan Fried Carrot Cake with Chilli Sauce

Po u ltr y ( Cho i c e o f 1 )Thai Green Curry Chicken *Chef ’s Signature*Hainanese Poached Chicken with Minced Ginger Dressing Oven Roasted Chicken with Lemon & Parsley

B e ef ( Cho i c e o f 1 ) Traditional Beef Stew with Celery, Carrot & Potato Massaman Beef Curry

S e a f o o d ( Cho i c e o f 1 ) Baked Mussels in Béchamel SauceWasabi Prawn with Tobiko *Chef ’s Signature*Seafood Au Gratin

Fis h ( Cho i c e o f 1 ) Baked Fish Fillet with Tomato ConcasseDeep Fried Fish Fillet with Salted Egg Yolk Sauce *Chef ’s Signature*Pan Seared Fish Fillet with Mushroom Cream Sauce

Ve g e t ab l e s / Eg g ( Cho i c e o f 1 )Medley of Seasonal Vegetables with Garlic Butter Sauce (VEG) Stir-fried Kailan with Salted FishStir-fried Fu Yong Egg

St ap l e ( Cho i c e o f 2 ) Pilaf Rice with RaisinsSalted Egg Fried Rice with Silver Fish *Chef ’s Signature*Black Olive Fried Rice with Chillies, Lime & Cashew Nuts *Chef ’s Signature*Spaghetti Aglio Olio with Sautéed Mushrooms & Chilli (VEG)Stir-fried Mee Sua with Seafood *Chef ’s Signature*Stir-fried Spicy Basil Spaghetti with Seafood

D I Y-Yo ur -Me a l ( Cho i c e o f 1 ) * O pti on al A d d - on $ 1 2 0 . 0 0 + p e r che f on s i te (up to 3 ho urs) to Up g ra d e to a Liv e S tati on *

Singapore Laksa Thick Bee Hoon, Prawn, Fish Cake, Beancurd, Hard Boiled Egg , Sambal Chilli & Laksa Leaves

OR

Signature Thai Beef Ball Soup with Noodles Rice Noodle with Beansprouts, Chinese Parsley, Sugar, Fish Sauce, Chilli Powder, Fried Shallots in Vegetable Oil and Red Cut Chilli

OR

Satay Bee Hoon Served with Beancurd, Morning Glory, Hard Boiled Egg and Spicy Peanut Gravy

Swe e t D el ig hts ( Cho i c e o f 2 ) ( VE G )Fresh Fruit PlatterCaramelised Tapioca with Sweet Coconut MilkMini Chocolate ÉclairsAssortment of Petit French PastriesMini Marble Cheese CakeDouble Chocolate Walnut BrowniesEnglish Carrot CakeMini Oreo Cheese Cakes

B e ver a g e ( Cho i c e o f 1 ) Chilled Barley / Zesty Orange / Fruit Punch / Iced Lemonade / Iced Peach Tea / Iced Lemon Tea Coffee & Tea

S TA N D I N G B U F F E T PAC K AG E S 1 2 - C o u r s e L u s h @ $ 2 9 . 9 0 + p e r p e r s o n (m i n i m u m 8 0 Pa x )

S a l a d B a r Mes cl un L eav es , R om a i n e L et tu ce , R ocket L eav es Condiments of Corn Kernel, Cherry Tomatoes, Onion, Carrots, Cucumber, Croutons, Chilled Pasta, Roasted Pumpkin, Grilled Chicken, Tuna Flakes

Dressing : Olive Oil, Thousand Island, Citrus Dressing

St a r ter s ( Cho i c e o f 1 ) Thai Chicken Satay with Peanut SauceGolden Fried Thai Fish Cake with Tom Yum Mayo Oak Smoked Salmon Carpaccio with Pickled Onion Forest Mushroom Ragout with Semi Dried Tomato (VEG)

Po u ltr y ( Cho i c e o f 1 )Tuscan Style Chicken Pronto Concasse with Chickpea Baked Hoisin Chicken with Char Siew Sauce & Lychee

B e ef ( Cho i c e o f 1 ) Beef Stew in Paprika Goulash Minced New Zealand Beef with Basil & Chilli

S e a f o o d ( Cho i c e o f 1 ) Udang Sambal Petai (Sambal Prawns with Bitter Beans) Sautéed Seafood with Marinara Sauce

Fis h ( Cho i c e o f 1 ) Roasted Salmon with Orange Citrus Beurre Blanc Oven Baked Snapper with Lemon Caper Sauce

Ve g e t ab l e s / Eg g ( Cho i c e o f 1 )Shallow-Fried Silken Tofu with Wood Deer Fungus and Minced Chicken Sambal Telur (Egg Sambal)Sautéed Cauliflower with Baby Carrots (VEG)

St ap l e ( Cho i c e o f 2 ) Wok Fried Udon with Seafood in Teriyaki SauceBlack Olive Fried Rice with Chillies, Lime & Cashew Nuts *Chef ’s Signature*Penne Rigate Pasta with Herbed Concasse Clam SauceGreen Curry Fried Rice (VEG)Nasi Kuning with Dried Raisin (VEG)Yang Zhou Fried Rice

D I Y-Yo ur -Me a l ( Cho i c e o f 1 ) * O pti on al A d d - on $ 1 2 0 . 0 0 + p e r che f on s i te (up to 3 ho urs) to Up g ra d e to a Liv e S tati on *

Chilli Crayfish with Chinese Mantou Simmered with Rich Chilli Gravy

OR

Slider Station (Mini Wag yu Beef & Grilled Teriyaki Chicken Burger) Served with Cheddar Cheese, Tomato, Barbecue or Teriyaki Sauce

Swe e t D el ig hts ( Cho i c e o f 2 ) ( VE G ) Compl i me nta r y up g ra d e to D es s e r t Tabl e o f up to 5 Sw e et D el i g ht s (mi ni m um 1 2 0 p a x)

Fresh Fruit PlatterPandan Kaya CakeDurian Mousse CakeMini Orange Pound CakeMini Red Velvet CakeMini Dark Cherry Almond CakeMini Chocolate Tiramisu CakeMini Lemon MeringuesAssortment of Petit Fruit TartletsMini Green Tea Almond CakeMini Gula Melaka Cake

B e ver a g e ( Cho i c e o f 1 ) Chilled Barley / Zesty Orange / Fruit Punch / Iced Lemonade / Iced Peach Tea / Iced Lemon Tea Coffee & Tea

W E S T E R N S I T D O W N PAC K AG E S

E v e r l a s t i n g A f f e c t i o n 4 C o u r s e We s t e r n S e t M e n u $ 8 8 . 0 0 + p e r p e r s o n

Fre s h l y B a ke d Bre a d R o l l w ith Butter

S a l a d / Ap p e tis er ( Cho i c e o f 1 )Alaska Crabmeat Quenelle with Crisp Fennel, Fruit Segment Purple Endive, Tobiko and Lemon Gel ORSous-vide Pacific Prawn and Timbale Avocado, Slow Cooked Grapes with Micro Leaf and Pas-sionfruit GelORBeet Root Salad with Orange Segments and Honey Mustard Dressing (VEG)

S o up ( Cho i c e o f 1 )Roasted Whole Corn Velouté with Glazed Sweet Chestnut ORWild Forest Mushroom Puree drizzled with Crème (VEG)

Ma in Entré e ( Cho i c e o f 1 : Pre - O rd er R e qu ire d ) Noisette of Maple Glazed Salmon served with Seasoned Vegetables, Yuzu Beurre BlancORBraised Lamb Shank Gremolata with Garlic Mousseline Potato, Edamame Beans and Fennel Arugula Salad OROven Roasted Chicken Roulade Supreme stuffed with Prawn Mousse and Chestnut, Australian Asparagus Spear, Burnt Pearl Tomato and Quenelle Carrot infused with Aux Cherry SauceORBaked Portobello Mushroom stuffed with Mashed Potato and Parmigiano Cheese and Austra-lian Flinder Shiso Salad drizzled with Honey Lime Capsicum Coulis (VEG)

D e ss er t ( Cho i c e o f 1 ) Dark Chocolate Cake Slice laced with Chocolate Sauce & Pistachio TuileORStrawberry Sacher with Chocolate Sauce topped with Fresh Berries

D e ss er t ( Cho i c e o f 1 ) Soft Drinks & Juices Coffee & Tea

W E S T E R N S I T D O W N PAC K AG E S

We d d i n g R e c e p t i o n s ( M i n i m u m 1 0 0 G u e s t s ) M o r n i n g : 1 1 . 0 0 a m t o 3 . 0 0 p m E v e n i n g : 6 . 0 0 p m t o 1 0 . 0 0 p m

• R e c ep ti on Ta b l e wi th Ta b l e L in en an d Cha ir s

• S e t up o f S o l emn i s ati on Ta b l e an d 5 Cha ir s , R ing Pi l l ow s an d S i g nature Pens

• Fl ora l Arc h o f S e l e c te d Fl ora l Th em e

• Ch o i c e o f Ch e f ’s e xc lus i ve l y- cra f te d D e l e c ta b l e We stern S e t Menu

• El e g ant f in e - d in ing ta b l e s e t-up c omp l e te wi th Porc e la in ware , Sta in l e ss Ste e l Cutl er i e s & G la ss ware

• Yo ur pre f erre d c h o i c e o f d e l i cate we d d ing th emati c f l ora l arrang em ents f rom o ur s e l e c ti on f or a l l Gu e st Ta b l e s

• 0 1 Mana g er In- Char g e

• 0 1 un i f orm e d sta f f p er e ver y 1 0 g u e sts

• Ch e f s On- S i te

• C omp l im entar y f o o d ta st ing o f c h o s en m enu f or 2 p er s ons pri or to e vent

A P E R S O NA L TO U C H TO YO U R W E D D I N G S

M i s c e l l a n e o u s C h a r g e s

L o g is ti cs

• D e l i ver y f e e o f $ 8 0 app l i e s f or a l l Buf f e t Pa c k a g e s

• Stan d ing C o c kta i l Ta b l e s wi th Ivor y L in en @ $ 2 5 . 0 0 + p er s e t

• Stan d ing C o c kta i l ta b l e s wi th Ivor y L in en an d S e l e c te d Fl ora l Arrang em ents @ $ 4 5 . 0 0 + p er s e t

• Cus h i on Cha ir s wi th o ut S e at C o ver s @ $ 5 . 0 0 + p er s e t

• Cus h i on Cha ir s wi th Ivor y S e at C o ver s @ $ 8 . 0 0 + p er s e t

• Ti f f any Cha ir s wi th S e at Cus h i on @ $ 1 2 . 0 0 + p er s e t

• Fu l l S e t Porc e la in ware , Sta in l e ss Ste e l Cutl er i e s , G la ss ware @ $ 3 . 0 0 + p er s e t ( Stan d ing Buf f e t )

• Fu l l S e t Porc e la in ware , Sta in l e ss Ste e l Cutl er i e s , G la ss ware @ $ 6 . 0 0 + p er s e t ( S i t-D own Arrang em ent )

• G la ss ware @ $ 2 . 0 0 + p er s e t

• 1 Un i f orm e d S er vi c e Sta f f On- S i te @ $ 8 0 . 0 0 + p er s ta f f ( p er 4 h o ur s )

Surcha r g e s

• E xtens i on Surc har g e : f rom $ 8 0 . 0 0 +/ h o ur p er e vent

• L ate Ni g ht Surc har g e : f rom $ 1 0 0 . 0 0 +/ h o ur p er e vent (Af ter 1 1 . 0 0 pm)

• Eve o f Pu b l i c Ho l i day / Pu b l i c Ho l i day Surc har g e s : Ad d i ti ona l 2 0 % p er e vent

In p art ne rs hip w it h

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