FUNCTIONS - WEDDING Package 2010

Established in 1906, The Country Club Johannesburg is synonymous with the grand old days of social events. Ladies were at their most elegant and men were decked out in top hat and tails. Live bands drew guests onto the dance floor after savoring exceptional menus and sipping fine wines.

The age of elegance still has its home at The Country Club Johannesburg offering Elegance for the New Age. With two versatile locations, Auckland Park and Woodmead, our elegant and tastefully decorated rooms are perfect for your dream wedding whether styled in the traditional fashion of yesteryear or contemporary times.

For more than a century of dedication to creating a home away from home for its members, we pride ourselves in our personalized service and attention to fine detail which will ensure your day is a memorable occasion for family and friends.

Auckland Park has the versatility of the Rainbow Room, Ballroom, Terrace Room and Private Dining Room

The Rainbow Room offers a tranquil setting where the floors are bathed in natural light with majestic views of the Club gardens presenting a magnificent backdrop for morning, afternoon and evening weddings. The Rainbow Room is perfectly named with its half moon wrap around windows allowing you to create an intimate atmosphere with up to 150 guests.

The Ballroom with its softly mirrored walls, sprung dance floor and stage is the perfect setting for wedding parties up to 200 with a dance floor.

The Terrace Room with glass sliders onto its own private Terrace area overlooking the picturesque gardens is ideal for weddings seeking a more intimate venue. Morning, afternoon or evening weddings for up to 100 guests with arrival cocktails and canapés is perfect.

The Private Dining Room with its views over the gardens is a perfect setting for smaller intimate weddings of up to 60 guests with its own balcony.

Two beautiful outdoor venues for your ceremony are available in the style of the Gazebo or the Rose Garden. These may also be reserved for your arrival cocktails and canapés and photographs.

Auckland Park offers a complimentary stay for the Bridal Couple in The Lodge. Accommodation is available for wedding guests with the option of 18 en-suite bedrooms.

Woodmead offers just such versatility of venues with The Aviary.

The Aviary is a newly renovated venue with incredible views, floor to ceiling sliding doors leading onto a magnificent wrap around balcony with an adjoining patio. The Aviary is made up of 3 rooms, Kingfisher, Barbet and Starling and can comfortably accommodate up to 320 guests. The neutral décor allows carte blanche on décor ideas which come to life.

Wedding photographs can be taken in the bush-like setting around the course as well as the magnificent boulders providing an exciting backdrop. The Bride and Groom will have the opportunity to be taken to secret locations on the course for exceptional photographic shoot.

Guests are welcomed with cocktails and canapés as they take in the landscape of the Woodmead Golf Estate.

Should you require any further information or wish to make an appointment, kindly contact us on the numbers below and we will gladly assist you.

Kind Regards

Thalita Visser Wedding Co-ordinator - Auckland Park Country Club Johannesburg Tel: 011 710-6411 Fax: 011 482-5504 Email: thalitav@ccj.co.za

Lana Badish Wedding Co-ordinator - Woodmead Country Club Johannesburg Tel: 011 202-1612 Fax: 011 202-1659 Email: lanab@ccj.co.za

VENUES, CAPACITIES AND RATES

Auckland Park Min – Max Summer Jun - Aug

Please note: In case of rain, the garden ceremony will take place in the reception venue

Woodmead Min – Max Summer Jun - Aug

Please note:

• Regrettably no garden ceremony facilities are available at Woodmead
• Marquee/Bedouin tent can be hired for your own account
• Please discuss space availability with your co-ordinator
• All Public Holidays incur a R20.00 per person surcharge

The above rates include the following:

• Set up of the venue – please discuss with your coordinator
• The use of the venue until 24H00, dependant on start time of event
• Welcome beverage and canapés as per menu
• The tables, chairs, cutlery, crockery and glassware
• White / Cream damask table linen, matching serviettes and chair covers
• Organza Overlays – limited colours available
• Dance Floor
• All Service Staff which includes Manager, waiters and bar staff
• One night’s accommodation for the bridal couple at The Lodge at Auckland Park with breakfast the following morning. Subject to availability.

Exclusions:

• Floral decor
• Musicians, Entertainment
• Candles and Candelabras. All Candelabras to have cups
• Wedding Cake
• Draping
• Décor – please speak to your coordinator regarding décor available from the Club
• Photographer and Videographer
• Wedding Stationery (menus, seating plan, etc)
• Minister
• 7.5% Gratuity Fee

TERMS & CONDITIONS

1. Temporary Membership Fee Explained:
   1. The Country Club Johannesburg is a private members club with initial joining fees and annual subscriptions.
   2. The facility is made available to you by Country Club Johannesburg providing Temporary
   3. Membership for the day.
   4. This fee is non-refundable
      

2. Booking Requirements:
   1. In order to secure the booking for the date you have requested a non-refundable deposit of R10 000.00 is required. R10 000 deposit towards your final account
   2. The deposit is payable within seven days of making your provisional booking

3. Cancellation Policy
   1. This cancellation policy pertains to all banquet rooms and garden venues at Auckland Park and Woodmead
   2. Cancellations will only be accepted in writing
   3. Weddings are generally booked 6 – 12 months in advance. We therefore turn many other potential bookings away whilst holding your confirmed booking. Upon cancellation we will endeavor to rebook the venue. Should we be successful in doing so and the new booking is equal to the cost of your cancelled function, no cancellation fee will be levied. This can however only be ascertained at the close of the new events accounts.

The following cancellation fees apply:

• 6 – 12 months prior to date, 25% of the total value of the function
• 3 – 6 months prior to date, 50% of the total value of the function
• 1 – 3 months prior to date, 90% of the total value of the function
• Less than 30 days, 100% of the total value of the functio

4. Payment Policy
   1. Full payment 7 days after the confirmed function date
   2. Full payment includes beverages on a limited bar. E.g. if you should you have a bar limit available for your guests of e.g. R8000.00, this is to be included in the full payment. Should there be a credit due, this will be made available to you as soon as the accounts have been finalized. Any shortfall to be settled within 7 days of the function date.
   3. If the final deposit is not received 14 days before the function date, the Club has the right to cancel the wedding and withhold the deposit
   4. All outstanding amounts to be settled within 7 days of the function date

5. Gratuity
   1. A 7.5 % gratuity is automatically added to the food and beverage portion of your bill
   2. Should you wish to revise the rate, please advise your coordinator, in writing, 14 days prior to your function
   3. Cash gratuities are not accepted and should not be handed to staff at any time.

6. Catering
   1. All menu prices are quoted per person and inclusive of 14% vat
   2. Menu prices are subject to change without prior notice
   3. Children under the age of 12 years can be provided with the Kiddies Meal. Please see Menu Extra’s in the menu pack for details
   4. Special dietary requirements must be confirmed with your co-ordinator no later than 7 days prior to the function.
   5. Kosher and Halaal meals do carry an additional cost
   6. An increase or decrease in catering numbers in excess of 10% must be confirmed no later than 7 days prior to the function
   7. Change of final numbers no later than the Tuesday before the wedding
   8. Should the number of guests decrease after the above period, the number of guests previously booked will be the number charged for. An increase in number of guests after this period will obviously be charged for.
   9. Minimum number of guests for catering is 30 guests

7. Beverages
   1. Beverage rates quoted are subject to increase at any time and without prior notice
   2. The following bar facilities are available:
   3. FULL BAR which includes soft drinks, beer, wine and spirits on your account
   4. WINE & MALT which will exclude spirits from your account
   5. LIMITED BAR indicates a monetary limit. This is only a guideline. The actual bar account is based on a physical stock take. Should you wish to extend your limit during the function, a signed confirmation is required by the designated organiser on the day.
   6. Cash Bar facilities are not available due to security risks (unless stipulated otherwise by General Management)
   7. Corkage – We do not allow any beverage (local or imported brand or type) to be brought onto the property. Imported beverages that cannot be sourced by The Country Club Johannesburg, may then be brought in, only by approval of the General Manager. Corkage for these items:
   8. Imported Champagne or Wine – R120,00 per 750 ml bottle - Max 4 x Bottles per table
   9. Imported Spirits - R150,00 per 750 ml bottle - Max 2 x Bottles per table
   10. CLOSURE - As per the Club constitution, all bars are scheduled to close by 24:00
       
       

8. Signage /Banners/ Logos/Décor
   1. Any signage banners, posters, displays, draping etc other than CCJ items required for a function, must be submitted for approval prior to the function.
   2. None of the above mentioned items may be affixed to the walls or Club drapery
   3. We do not take responsibility for any décor items whatsoever. All décor needs to be collected no later than 48 hours after the wedding
   4. Please remember that the venue is available to your suppliers at the time stipulated by your Wedding Co-ordinator, dependant on other functions on the day.
   5. A final appointment will be held approximately 1 month prior to the day, Tuesday to Friday between 09h00 – 14h30.
   6. Late Departure is charged at R1000.00 per hour or part thereof.
   7. PLEASE BE ADVISED – NO CELL PHONES OR SMOKING ALLOWED IN THE CLUB BUILDINGS.
   8. PLEASE ADHERE TO THE CLUB DRESS CODE AT ALL TIMES. Details listed below in the CLUB RULES

Club Rules & Bye Laws Applicable To Your Function & Guests

• The function is booked in the name of the member/temporary member and the member/temporary member must be present for the duration of the function. The member/temporary member is responsible for his guests’ behaviour while on the club premises.
• The names and contact details of all non-members must be submitted to the functions department prior to the function
• Please ensure that any written article or photographs do not mention the club in any context, as rule 46 of the Country Club rules state “… no member may make use of the address of the club in any advertisement or any business whatsoever” This excludes personal invitations.
• CLUB DRESS CODE - Members and their guests are requested to dress appropriately at all times. We ask that your guests are made fully aware of these dress codes as inappropriately attired guests will not be permitted:
• Smart casual attire which includes smart Denims is accepted.
• T-shirts, takkies, torn apparel, running, cycle or track pants are not permitted.
• No flip flops allowed.
• Gentlemen’s shirts must be tucked in at all times.
• ALL goods brought onto the premises (including musical equipment, décor items), at any time shall be exclusively at your own risk and the Country Club will not, under any circumstances, be liable in respect of such goods. These are to be collected by no later than 48 hours after the function.
• No cell phones are to be used inside the club buildings.
• No smoking permitted inside the club buildings

Wedding Menu - Brunch Buffet Menu

R185 pp valid until 31 August 2010
R205 pp from 1 September 2010 valid until 31 August 2011

Arrival Drinks & Snacks

Selection of freshly brewed coffee, finest Ceylon tea and fresh orange juice and mini muffins

On the Cold Buffet

CCJ selection of fresh Danish pastries and croissants

Continental smoked and cured meat platter with traditional accompaniments

Seasonal fresh fruit salad, compotes and yoghurt with nuts and honey

South African cheese board complemented with fig and green melon preserve

Continental smoked and cured seafood platter with traditional accompaniments

Grilled Vegetable Platter Mediterranean

Hot Selection

Whole Roast Sirloin with cream horseradish

Crispy Bacon

Scrambled Eggs and Smoked Salmon

Beef and Pork Sausages

Rosti Potatoes

Grilled Tomatoes with Herbs and Parmesan

Mushrooms in Sherry Cream

Dessert

Island Pavlova

Strawberry cheesecake

Flapjacks with maple syrup

Selection of ice creams

Tea and coffe

Wedding Menu - Plated Menu Selection

R275 pp valid until 31 August 2010
R305 pp valid 1 September 2010 until 31 August 2011

Plated Menu Selection

Arrival Drinks & Snacks

SUMMER: Alcoholic and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

WINTER: Gluhwein and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

PLEASE SELECT ONE OF EACH PER COURSE.

R30.00 PER PERSON ADDITIONAL FOR A CHOICE OF TWO MAIN COURSES

Plated Starter

Grilled Haloumi cheese (v)

Grilled haloumi cheese, staked with balsamic roasted tomato and a sweet chili mayonnaise

OR

Parma ham & melon

Parma ham, with melon, basil, fresh asparagus, orange segments, and a citrus vinaigrette

OR

Pan fried salmon

Pan fried salmon, rubbed with red chili, sea salt and lemon zest, served on a tomato bredie, with crayfish cream sauce

OR

Roast butternut soup

Roast butternut, creamed with cinnamon and coconut milk, topped with crisp croutons

OR

Seared Chicken Bistro salad

A festive mix of field greens with diced tomatoes, sweet mandarin oranges, cucumbers, cheddar cheese, red onions, and seared marinated chicken breast. Crowned with crispy tortilla strips and served with honey mustard vinaigrette

Sorbet

Refreshing seasonal fruit sorbet

Plated Main Course

Beef fillet medallions

Beef fillet, rubbed with garlic and thyme, served on a leek and potato rosti, topped with a chocolate chili sauce

OR

Balsamic chicken breast

Chicken breast, marinated in balsamic vinegar, pan fried and served with a minted couscous stack

and a balsamic reduction

OR

Oven baked linefish

Linefish, baked with white wine, lemon juice and fresh dill, set on a Champagne sauce, and served

with parsley buttered potato

OR

Pork loin

Pork loin, rubbed with wholegrain mustard, served on braised red cabbage, with an apple and rum jus

OR

Lamb parcel

Lamb wrapped in fresh sage, Parma ham, crisp phyllo, with a pinotage jus and spring onion potato mousse

All main courses are served with seasonal vegetables

Plated Dessert

Fudge Picasso Gateau

White chocolate mousse, loaded with chunks of home-made fudge and Cape Velvet liqueur, coated
with a white chocolate ganache

OR

Lemon cheesecake

Lemon cheesecake made with fresh lemon juice and whirls of lemon curd over a shortbread crumb base
glazed with lemon coulis and candied lemon zest.

OR

Chocolate Volcano

A hot pudding, filled with melted chocolate, served with a fruit coulis and vanilla ice cream

OR

Mixed berry brulee

Traditional egg custard, laced with mixed berries, topped with a crisp layer of burnt sugar

OR

Tuille basket

Crisp tuille basket filed with seasonal fruit and berries

Topped with vanilla ice cream

Tea and coffee

Wedding Menu - Vegetarian Menu Selection

Starter

Vegetarian Phyllo Parcel

Spinach, feta cheese, tomato and mushrooms wrapped in phyllo pastry set on garlic flavored couscous

with chive and mustard sauce

Main

Roast butternut cannelloni

Cannelloni filled with roasted butternut, oven baked with mozzarella cheese, topped with a tomato and Basil Coulis

OR

Mediterranean Cheese Crumble

A bake of roasted brinjals, baby marrows, lentils, & tomato, topped with a cheese crumble

Vegan Menu

Starter

The vegan salad

Mixed herb salad greens with cherry tomatoes, English cucumber, red pepper, green apple and roasted pine nuts with a light chilli and peanut oil dressing

Main

Vietnamese spring roll

Crisp julienne of mixed vegetables and sprouts wrapped in rice paper and served with a tomato infused sesame seed oil

Dessert

Tropical sliced fruit plate with a duo of fruit sorbets

Tea / Coffee

Wedding Menu - Emerald Buffet

R275 pp valid until 31 August 2010

R305 pp valid 1 September 2010 until 31 August 2011

Arrival Drinks & Snacks

SUMMER: Alcoholic and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

WINTER: Gluhwein and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

Plated starters

Salmon roulade

Smoked salmon, wrapped with cream cheese and chives, set on mixed greens with a salsa and lime dressing

OR

Smoked chicken salad

Chicken breast, set on Soya and chili marinated julienne of vegetables

Or

Ostrich carpaccio

Ostrich carpaccio, topped with a balsamic and berry vinaigrette, and parmesan shavings

Salad Buffet

Roasted vegetable and couscous, with a minted dressing

Blue cheese & spinach, topped with pecan nuts, and chopped bacon

Traditional Greek, with creamy feta and Calamata olives

Grilled chicken Caesar salad

Hot Buffet

On the Carvery

Mustard and thyme crusted roast beef, with horseradish cream

Honey and pineapple glazed pork, with apple mousse
Foil baked linefish, topped with olives, white wine and fennel

Spinach and Ricotta Panzarotti

Served with

Oven baked baby potato
Savoury fried rice

Sugar sautéed carrots

Broccoli almandine

Dessert

Cape brandy pudding, with vanilla custard
Cookies and crème Gateau

Mixed berry Brulee

Lemon flavored cheesecake

Tea and coffee

Wedding Menu - Ruby Buffet

R285 pp valid until 31 August 2010
R305 pp valid 1 September 2010 until 31 August 2011

Arrival Drinks & Snacks

SUMMER: Alcoholic and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

WINTER: Gluhwein and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

Cold Selection

Smoked salmon and butterfish, with traditional accompaniments

Mussels with a spicy tomato dressing

Smoked chicken breast, topped with honey mustard mayonnaise

Salads

Baby potato, with garlic mayonnaise

Thai roasted vegetables with noodles

Rocket, basil and grilled haloumi, with sweet chili

Mediterranean salad of roasted Aubergine, baby marrow and mixed peppers

Hot Selection

Rosemary and garlic studded lamb leg, with mint sauce

Red wine Jus

Green Thai chicken curry

Grilled linefish, topped with dill butter and shrimp

Mediterranean Cheese Crumble, a bake of roasted brinjals, baby marrows, lentils,

and tomato topped with a cheese crumble

Served with

Braised brown and white rice

Roast baby potato

Cheese topped cauliflower

Sugar and cinnamon baked butternut

Desserts

Traditional black forest gateau

Irish coffee cake

Strawberry cheesecake

Apple and pear tart

Malva pudding with custard and vanilla ice cream

Tea / Coffee

Wedding Menu - Gold Buffet

R285 pp valid until 31 August 2010
R305 pp valid 1 September 2010 until 31 August 2011

Arrival Drinks & Snacks

SUMMER: Alcoholic and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

WINTER: Gluhwein and non-alcoholic punch

Roasted red onion and cheddar cheese tartlets

Plated starter

Smoked & Teriyaki salmon

A duo of smoked & teriyaki marinated salmon, on crisp greens and a lime salsa

Or

Smoked ostrich carpaccio

Shaved ostrich carpaccio, served with parmesan shavings and balsamic reduction

Salads

Pasta with seasonal roasted vegetables, Bocconcini balls and citrus dressing

Baby spinach, with croutons, blue cheese and bacon

Green and red cabbage coleslaw, with spicy mayonnaise

Balsamic marinated mushrooms

Traditional Waldorf salad

Hot Selection

Mustard crusted roast beef

Honey and pineapple basted gammon

Vegetable curry

Dijon mustard chicken breast

Savory Rice

Roast baby potatoes

Stir-fried vegetables

Desserts

Dark chocolate mousse

Pecan nut pie

Milk tartlets

SA Cheese board, with preserves and biscuits

Tea/coffee

Wedding Menu - Extras

Kiddies Menu’s

(Children under 12 yrs)

Burgers and chips = R 35.00 per person

Margarita Pizza = R 35.00 per person

Chicken nuggets and chips = R 35.00 per person

Condiment salad per table: R20.00 per person

South Africa Cheese Board per table: R 35.00 per person

Canapés on arrival: POA

ALL PRICES QUOTED ARE SUBJECT TO INCREASE AT ANY TIME AND

WITHOUT PRIOR NOTICE

RECOMMENDED SUPPLIERS LIST

BANDS:

Havanah Gas 012 664 3510

Mike du Preez Trio 011 708-1473

All South African Bands – GRANT 082 855 5445

MAKE-UP TREATMENTS:

David - John 082 459 2140

Lyn Reece 011 465 9889

DISCOS:

N-Joy - Nelson 083 255-9581

Tunes - Andrew 082 715 4005

Starry Nights - 011 884 1394 / 082 461 8702

CANDLE & CANDELABRA HIRE:

Chelly B – www.chellyb.co.za 011 768-4626 / 083 452 3636

FLORISTS:

Delightful Flowers - Di 011 679-5359 / 084 679 5359

Lynn from Bunches 011 880 2890 / 082 808 3263

HARPISTS:

Ventura Rosenthal 011 782-3931

Elfreda Jordaan 083 263 0443

LINEN HIRE AND DÉCOR:

Chelly B 011 768 4626 / 083 452 3636

Fancy Affairs 011 444-8380

PHOTOGRAPHER:

Mark Hoinkes – Hera Photography 082 255 5906

Adrian – Wedding Photography 011 782 0651

Arthur - Lyric Photography 011 615 6038 / 072 602 0468

Twilight Photography (Tyrone) 0824855100

Adam Hilton – Hiltonprophoto 0828513514

Tamlyn / Dylan – Tyme photography 076 279 4357 / 083 412 5847

PIANISTS:

Martin Lane 011 782-8782 / 082 450-6777

JAZZ BAND

Red Hand 083 288 0069 / www.redhand.org.za

STRING QUARTETS:

Lyric Ensemble - Laurie 011 615 6038

VIDEOGRAPHER:

Peter 084 657 5707

Natalia 011 789 5041 / 082 330 3752

WEDDING CAKES

Café Mozart (french wedding cake) 011 614-1284/5

Franco Lambiase 011 786-6494

Janet Goemans 011 794 8056 / 083 454 2564

MINISTERS:

Dave West 083 701 4454

Chunky Young 011 646-5420

Peter Smith 011 482-3980