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:
Venue Hire:
Pool terrace
Maximum 80 guests
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 rooibos apricot chutney
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 seafood 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 malva pudding with chantilly cream or custard
Chocolate roulade with black forest cherry glaze
Milk tart sugar cone with cinnamon dust