Say ‘I do’ at BON Hotel Shelley Point Offering true West Coast charm and hospitality, BON Hotel Shelley Point is the perfect setting for your wedding day. Exchange your vows on our pool terrace, then celebrate with your guests in one of our venues, and make memories with pictures taken on the pristine Shelley Beach with the ocean as a beautiful backdrop.

São Gabriel Restaurant Venue: São Gabriel Restaurant (First floor overlooking the golf course) with partial sea views. Maximum 100 guests Venue Hire: R10 000,00

Pool Terrace Venue: Pool terrace Maximum 80 guests Venue Hire: R10 000,00 (Excludes marquee & São Antonio Restaurant) Marquee: R15 000 additional Maximum 120 guests

Please note that when blocking off the above mentioned venues for private use, the booking of a minimum of 50 rooms in the hotel is a prerequisite.

Included in the costs:  Venue for 8 hours from the start of your wedding service  Standard crockery and cutlery  Standard glassware – wine and champagne glasses  10 x round tables (seating 8 – 10 guests per table)  Cake and gift table  Kitchen service, bar staff and waiter staff  Venue manager  Only black linen for buffets – should you request a different colour, this will be hired at an additional cost.

Excluded in the costs are:  Menu choice  Welcome drinks  Bar arrangements – we are a fully licenced establishment. Drinks are charged at the rates current at the time of the wedding. You may select your own wine list from our comprehensive range. Bar limit can be arranged. As a licenced establishment, we do not allow drinks of any nature to be brought onto the premises. Corkage: R45,00 per bottle.

Excluded in the cost and ordered externally (directly with supplier, or by the hotel):  Flowers  Music  Photography  Minister  Décor – please note that the hotel does not supply staff for décor set up purposes  Linen, Napkins  Draping  Chair covers of any design or colour, tie backs, overlays, etc.  Ceremony on the beach – permission from Shelley Point Body Corporate must be obtained. Additional hire charges may apply.

Accommodation:

Special Occasions Package: R3635.00  A Luxury room and a standard twin room for the Bride-to-be and 2 friends for the night before, including a turndown platter with a bottle of bubbly.  Full English breakfast buffet per person  Mid-morning snack platter during dress up time.  Full use of the premises for photo shoot.  A Luxury room for the wedding night, including a turndown platter and a bottle of bubbly.  Full English breakfast buffet, complimentary for the newlyweds.

Family and Friends rate: Best Available Rate of the day  For the guests attending your wedding.  Rates include a full English Breakfast buffet per person.

Rates are subject to availability. Rates are subject to change. Upgrade fees apply. All rates are valid until 30 September 2015. Terms and Conditions apply.

Wedding menus can be tailor made to suit your needs

Buffet Menu

R175 per person (minimum of 20 people) Garden green split salad Rooster brood with homemade apricot Melange of seasonal fruit Local cheese platter with savoury biscuits and preserves Choice of two starters Choice of two meats Choice of two vegetable dishes Choice of one vegetarian dish Choice of two starches Choice of one dessert

Additional Items Starter R15pp Meat R25pp Vegetable R15pp Vegetarian R18pp Starch R15pp Dessert R22pp

Selection of Starters Cajun line fish with cucumber salad Frutti di mare pasta with a sweet chilli Mary Rose sauce Baby potato salad with whole grain mustard dressing Classic Waldorf salad with apple dressing Grilled Mediterranean salad with grapefruit dressing West coast Caesar salad with bokkoms and garlic croutons Chicken and prawn noodle salad in a light curry cream Pickled fish with sweet onions and brown raisin bread Beef strips cooked in soya, ginger and garlic on couscous Smoor snoek with sweet potato crisp salad and apricot chutney Potato, chive and gherkin salad topped with sprouts Tuna niçoise salad served with new potatoes, green beans and a boiled egg with mustard dressing Wild spinach, orange and feta salad in balsamic jus

Avocado and shrimp salad with fennel dressing

Mozzarella and tomato slices with basil pesto Tempura prawns with apple and coriander slaw Peppered mackerel with citrus salad Creamy West Coast mussels in garlic Saldana fish cakes with rocket salad West coast inspired soups

Selection of Mains Meat Dishes: Sliced roast sirloin in rosemary and cherry tomato jus Pork medallions with mustard jus Roast steak fillet rolled in black pepper corns and its own jus Lamb chops, grilled, with rosemary and garlic jus Beef Green Thai curry with assorted sambals Mint and yoghurt marinated leg of lamb Lamb neck osso buco with orange gremolata

Poultry Dishes: Chicken marinated lime pickle and an olive sauce Chicken and prawn curry with poppadom and sambals Chicken rotisserie dusted with smoked paprika Chicken and paella Crumbed chicken breast fillet with creamy blue cheese sauce

Fish Dishes: Baked line fish fillet in lime cream with grilled lemon wedges Grilled Kingklip fillets with tomato, mash and Parmesan crust Snoek parcels with an apricot and garlic sauce Smoor snoek served with sweet potato ginger snaps Pan seared line fish served with fresh crisp vegetables and mango and mussel salsa with Portuguese potatoes Da Gama mussels served in a creamy tomato sauce with fresh cilantro, capsicum salsa and linguini pasta Seafood paella with spinach, capsicum and cilantro Calamari stir fry with soy sauce and fresh ginger Snoek biryani

Vegetarian Dishes: Vegetable biryani Mushroom baked in garlic and cream Asian vegetable stir fry with egg noodles Spiced butternut feta and Pepperdew lasagne Layered Ratatouille Baked penne Napolitana with Parmesan dust and wild rocket Grilled corn on the cob with parsley butter

Selection of Side Dishes: Vegetable Side Dishes: Roasted vegetables with herbs and garlic Roasted butternut and feta cheese Baby carrots in ginger orange reduction Sweet potatoes with ginger snaps Creamed spinach with mushrooms Savoury baked butternut pie Cinnamon pumpkin fritters Caramelised sweet potatoes Steamed broccoli with blue cheese Cauliflower and cheese sauce Grilled mushrooms, feta and tomato with basil pesto

Starch Side Dishes: Basmati rice with parsley Rosemary and rock salt golden crisp potatoes Baked potatoes in foil and rock salt Spicy smoked paprika rice Spanish rice with cilantro Red pepper mashed potato Creamy potato bake with bacon New potatoes with thyme and garlic Herbed polenta with Parmesan cheese Pasta Napolitana Mieliepap tert with spinach and tomato smoor

Selection of Desserts: Chocolate bread and butter pudding with caramel sauce Peppermint tart Apple and cranberry pudding with cream sauce

Classic tiramisu Passion fruit Eton mess Tropical fruit salad in honey syrup Chocolate mousse and mix berry trifle Sweet potato with chantilly cream or custard Chocolate roulade with black forest cherry glaze Milk tart sugar cone with cinnamon dust