c ontemporary event s in a historic fort
welcome to the fort!
You haven’t seen Curaçao if you haven’t been to
Fort Nassau! This we often say to tourists visiting
the island, but locals are also still in awe of the
gorgeous views seen from the Fort.
At the end of 2012, Fort Nassau underwent its
2nd largest renovation since the establishment of
the restaurant within the Fort walls. The ambiance
and character have chanced dramatically! The
restaurant now breaths an open, light and fresh
ambiance with an off-white, light grey- and natural
color pallet resulting in a modern vintage look.
Featuring meat, fish/seafood and vegetarian
dishes, the menu is best described as “Art Culinair
with a Caribbean Flair”. From intimate dinners to
elegant buffets or grand parties with mini food
stations and specialty bars, the options are endless!
The historical character of the 18th century fortress,
the beautiful 360° view over part of the island
and the city of Willemstad and the sea of lights at
night stretching to the horizon make Fort Nassau a
special location for any celebration.
For information and customized proposals, please
contact our office at 461 3450 or via e-mail at
[email protected]
Christmas and New Years!
The festive season is fast approaching… make
yours a very merry Christmas and book your
Christmas party, Year End Party or New Years
Reception at Fort Nassau Restaurant!
Whether it be a cocktail party, an extravagant
formal dinner, or simply casual drinks and nibbles
to mark the end of the working year, Fort Nassau
Restaurant can provide you with catering that will
dazzle and delight. Our extensive menu comes
with all the trimmings, including your traditional
festive favorites as well as some tasty treats with a
modern twist.
We offer function packages to cater for varying
budgets and groups of all sizes, from intimate
gatherings to parties for hundreds. Alternatively,
if you'd like something a little more personalized,
our events team and executive chef can work
with you to create a custom menu. We can tailor
your Christmas party catering to suit your budget,
venue, special dietary requirements and theme.
We’ll ensure you celebrate in style!
Check out our special Christmas & Year end menus
and packages and call to make your reservation.
C HR I STMAS D I N N ER B UFFET 2 0 1 6
Ang. 87.50 p.p.
All prices are incl. 10% service charge and 9% sales tax
Cold Items
• Roasted red beet salad, pearl onions, balsamic
vinaigrette and basil
• Caribbean spiced Christmas ham, piccalily
• Winter greens, arugula, pear tomatoes, craisins,
roasted nuts, feta cheese, roasted fig vinaigrette
• Tuna salad with capers, cilantro and red onions
• Greenland shrimp salad, chipotle sauce
• Pan de Jamon
• Assorted bread basket
• Sjalot chili butter
Wa r m i t e m s
• Filet mignon, ‘Shiraz’ and aceto balsamic reduction
• Turkey roulade served with chili-cranberry sauce
• Grilled salmon topped with dill and anise sauce
• Traditional Caribbean “Ayaca na fornu”(chicken)
• Medley of vegetables
• ‘Lyonaisse’ potatoes
Dessert
• Gold dusted mini profiterol dougnut with lemon
pastry cream and raspberry
• Chocolate brownie, chantilly and strawberry
shotglas trifle
• Mocca cheese cake mousse, chocolate syrup,
pistache nut
Design your own buffet with these add-on items and exchangeable dishes!
‘A d d o n ’ c o l d i t e m s :
• Smoked salmon or gravad lax
Ang. 9.25 p.p.
• Prosciutto ham w. watermelon in sherry reduction
Ang. 7.50 p.p.
• Game pâté w. cumberland sauce
Ang. 7.50 p.p.
• Soup (Seafood cazuela or mustard soup)
Ang. 6.75 p.p.
‘A d d o n ’ wa r m i t e m s :
• Seared chicken breast, orange-rosemary jus
Ang. 9.75 p.p.
• Grilled rib eye steak, ‘Paris’ butter sauce
Ang. 11.75 p.p.
• Jumbo shrimps ‘Cajun’ chipotle sauce
Ang. 12.00 p.p.
• Spinach lasagna with truffle, Parmesan cheese and cream
Ang. 6.75 p.p.
• Risotto with cantharelles and pecorino cheese
Ang. 8.00 p.p.
• Deep fried sweet potatoe fries with rosemary sea salt
Ang. 5.50 p.p.
‘A d d o n ’ d e s s e r t :
• Chocolate truffle squares with marshmallows
Ang. 6.25 p.p.
E xc ha ng e a bl e di sh e s :
• Turkey roulade for seared chicken breast
• Filet mignon for grilled rib eye steak
• Grilled salmon for jumbo shrimp
Buffet Notes
All buffets will be served to a minimum
of 35 persons. For smaller groups we
can make other arrangements as well.
C o r p o r at e C h r i s t m a s
E v e nin g
Are you a company with less than 30
employees and you prefer a buffet,
maybe our ‘Corporate Christmas Evening’
is something for you! You group will be
‘together, but apart’ with other small
companies, all enjoying our Christmas
dinner buffet. The tentative date for this
festive evening is December 15th. Please
check with our sales team for availability.
F o r t N a s s a u : t h e FOOD ,
THE V I E W, THE FU N
As of this summer it is not only possible
to PAY with Fun Miles, but you can also
SAVE Fun Miles on your F&B quotation!
Limited festive special: book and pay
your ‘year-end event’ by the end of
October and receive DUBBLE Fun Miles!
PET I T C HR I STMAS STAT I O N S 2 0 1 6
FEST I VE ME N U 2 0 1 6
Ang. 72.50 p.p.
Ang. 105.00 p.p.
All prices are incl. 10% service charge and 9% sales tax
All prices are incl. 10% service charge and 9% sales tax
C u r- X - M a s
• Roasted red beet salad w. blue cheese
• Caribbean spiced Christmas ham, piccalilly
• Luke warm pasta salad with spinach leaves, feta
and cranberries
• Turkey roulade served with chili-cranberry sauce
• Breads – Horseradish butter & pan de jamon
Surf & Turf
• Rosemary Rib eye from the grill with Chimi churri
• Jumbo shrimps ‘Cajun’ chipotle sauce
• Potato gratin
• Stewed Red wine pears
Add one or two extra stations to give your guests even more delicious options to choose from!
T r a d i t i o n wi t h a t wi s t - Ang. 17.50 p.p.
• Winter greens, arugula, pear tomatoes, craisins,
roasted nuts, balsamic vinaigrette
• Red skin potato salad with sour cream, bacon bits
and herbs
• Grilled salmon topped with chived cream cheese
• Ayaka na fornu
I ta l i a n - Ang. 17.50 p.p.
• Caesar salad; Romaine, Parmesan,
Anchovies, Croutons, Egg
• Foccacia bread and assorted Italian salami’s
• Grilled Mahi Mahi, in creamy pesto sauce
• Risotto with cantharelles and pecorino
cheese
C h e e s e - Ang. 19.50 p.p.
• Breads – Nuts – Grapes – Olives - Crackers
• Cheese board w. International cheeses
• Cheese fondue w. Gruyere and Emmenthaler cheese
• Cheese tortellini w. pesto sauce
D e s s e r t - Ang. 16.50 p.p.
• Gold dusted mini profiterol dougnut with
lemon pastry cream and raspberry
• Chocolate brownie, chantilly and strawberry
shotglas trifle
• Mocca cheese cake mousse, chocolate
syrup, pistache nut
F o u r c o u r s e C h r i s t m a s d inn e r
• Christmas amuse
• Caribbean salad of Spiny lobster with mango,
papaya and watermelon topped with micro greens,
plantain chips, Sriracha chili cream
• Filet of salmon*, tarragon cream, ricotta, grape
tomato, fried capers
or
• Grilled tenderloin*, baby asparagus, Pecorino
Romano, ripe olive sauce
* both entrees are served with potato gratin with
fresh herbs
• Crème brûlée, Limoncello & lemongrass,
blackberry-mint salad
• Coffee or tea with chocolates and cookies
Ang.
H o r s d ’ o e u v r e s F o r t i s e l e c t i o n
Ang.
4.25
Quiche w/ spinach, leek and mushroom
6.00
Crab salad on toast
4.25
Grilled Pork tenderloin w/ Whiskey caramelized Fuji Apple (on crouton)
6.00
Canapé w/ olive tapenade and truffled salami 4.25
Profiterole w/ smoked Salmon mousse and seaweed salad
6.00
Mini Quiche Lorraine or vegetarian
4.25
Peppadew around Whiskeyed cream cheese, Parmesan chip
6.00
Mini skewer of chicken served w/ peanut sauce
4.25
Truffled Risotto & Chicken fritter w/ sweet pea puree
6.00
Prosciutto roll w/ egg, cucumber and bell pepper
4.25
Tomato Shell “Caprese”
6.00
Mini wrap w/ cream cheese, smoked chicken, ruccola and basil pesto
4.25
Lychees stuffed w/ Roquefort, ginger syrup
6.00
Mini vegetarian Samosas w/ mint chutney dip
5.50
Gazpacho w/ Shrimp-Prosciutto lollipop
7.25
Chicken fritter w/ plantain crust and chili sauce
5.50
Salmon Tetaki on Seaweed salad w/ Chili mayonnaise
7.25
Puff Pastry stuffed w/ Spinach & Greek Feta cheese
5.50
(seared salmon marinated in natural soy sauce)
Tempura Shrimp, whiskey sauce
5.50
Poached pear w/ caramelized Goat cheese
7.25
Mini skewer of beef tenderloin w/ hoi sin sauce
5.50
Canapé Caramelized Goat cheese w/ Apricots
7.25
Hors d’ oeuvres Deluxe
Ang.
Mini cup of seafood soup, coconut cream, lemongrass, ginger and cilantro 7.25
Diamond ‘Arepa’ w/ Tartar of Yellow fin Tuna
7.50
Smoked Rib eye w/ Grained mustard & Whiskey glaze 8.25
Graved lax met Pecorino cheese, basil oil 8.25
Lamb Cutlet w/ ginger and balsamic
9.50
Herb crusted Lamb chop on eggplant ’caviar’ 9.50
Éclair stuffed w/ Duck liver and caramelized onion 10.00
Tortilla wrap w/ Grilled Lobster-Avocado salad and Aioli
10.75
All prices are incl. 10% service charge and 9% sales tax
hors d’oeuvres
H o r s d ’ o e u v r e s Pi r at e s e l e c t i o n
Brushetta w/ Tomato and Basil
Non alcoholic cocktails
Ang.12.00 p.p.
Sparkling wines (Prosecco – Cava)
Alcoholic cocktails
Ang.15.00 p.p.
Champagne* (Veuve Clicquot Ponsardin or Moët & Chandon, by the bottle)
R e s t r ic t e d b a r s e l e c t i o n
Soft drinks, Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water, House wine (Red, – White – White Zinfandel), Beer (Polar –
Ang. 1 5.00 p.p.
Amstel – Heineken – Amstel Bright)
1 hour: Ang. 27.00 p.p. • 2 hours: Ang. 36.00 p.p. • 3 hours: Ang. 45.00 p.p. • Extra hours: Ang. 9.00 p.p. per hour
O p e n b a r s e l e c t i o n
Soft drinks, Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water, House wine (Red – White – White Zinfandel), Beer (Polar –
Amstel – Heineken – Amstel Bright), Hard liquor (Bacardi rum – Smirnoff vodka – Gordon’s gin – Dewar’s White Label whiskey)
1 hour: Ang. 30.00 p.p. • 2 hours: Ang. 42.00 p.p. • 3 hours: Ang. 54.00 p.p. • Extra hours: Ang. 12.00 p.p. per hour
D e l u x e b a r s e l e c t i o n
Soft drinks, Juices (Apple, Cranberry and Orange), Fruit punch, Bottled water, Wine & Bubbles (Red – White – White Zinfandel – Prosecco),
Beer (Polar – Amstel – Heineken – Amstel Bright), Hard liquor (Bacardi rum – Absolute vodka – Tanqueray gin – Dewar’s White Label
whiskey – JW Black Label whiskey – Old Parr), Deluxe (Ponche Crema – Sherry – Port Wine – Campari – Malibu – Amaretto – Baileys)
1 hour: Ang. 39.00 p.p. • 2 hours: Ang. 54.00 p.p. • 3 hours: Ang. 65.00 p.p. • Extra hours: Ang. 15.00 p.p. per hour
S o f t b a r s e l e c t i o n
Soft drinks (Cola (diet) – Sprite – Tonic – Soda – Ginger ale – Cassis), Juices (Apple – Cranberry – Orange), Fruit punch, Bottled water
1 hour: Ang. 21.00 p.p. • 2 hours: Ang. 27.00 p.p. • 3 hours: Ang. 33.00 p.p. • Extra hours: Ang. 6.75 p.p. per hour
S p e ci a lt y b a r s u g g e s t i o n s Mojito bar - Frozen cocktail bar - Specialty wine bar - Whiskey bar - Rum bar - Infused water station (non alcoholic)
Prices upon request
Bar notes
*Clients are allowed to bring in their own champagne at a corkage fee of Ang. 15.00 per bottle.
Please let us know if there are kids among your guests. Kids are charged the ‘soft bar prices’.
All prices are incl. 10% service charge and 9% sales tax
B EVERAGE ME N U
W e l c o m e d r in k s e l e c t i o n s Price
Simon white PVC
Price
In stock
Chivalry gold, ivory cushions
Price
In stock
Tent without lighting (4.5 x 4.5)
Ang. 272.50
Chairs
Ang. 7.00
300
Chairs
Ang. 8.00
120
Tent with lighting (4.5 x 4.5)
Ang. 300.00
Bar chairs
Ang. 13.50
100
Bar chairs
Ang. 10.25
48
Tent without lighting (6 x 6)
Ang. 381.50
Tent with lighting (6 x 6)
Ang. 408.75
Tent without lighting (9 x 4.5)
Ang. 490.50
Tent with lighting (9 x 4.5)
Ang. 545.00
Tent without lighting (12 x 6)
Ang. 705.00
Tent with lighting (12 x 6)
Ang. 760.00
Tent without lighting (hexagon)
Ang. 980.00
Tent with lighting (hexagon)
Ang.1035.00
Price
In stock
Price
In stock
Chairs
Ang. 7.00
100
Chairs
Ang. 13.50
120
Bar chairs
Ang. 13.50
24
Bar chairs
Ang. 19.00
24
Ang. 5.00
24
per color
Ang. 5.00
12
per color
Price
In stock
Ang. 8.00
140
Tables
Price
Simon black PVC
Cameleon crème leather
Round table with linen*
medium size (8 persons)
Ang. 27.50
Round table with linen*
medium size (10 persons)
Ang. 27.50
Cameleon chair cover.
Available: white, black & red
High cocktail table with linen*
Ang. 27.50
Cameleon bar chair cover.
Available: white, black & red
Short rectangular banquet table
with linen* (Table skirts Ang. 17.50)
Ang. 27.50
Long rectangular banquet table
with linen* (Table skirts Ang. 17.50)
Ang. 27.50
Narrow rectangular banquet table
with linen* (Table skirts Ang. 17.50)
Ang. 27.50
50 pcs.
* Table linen available in the colours: white and ivory.
White square table
Price
In stock
Low table
Ang. 24.50
24
High table
Ang. 24.50
24
White wood, soft seat
Price
In stock
Chairs
Ang. 3.80
252
Bar chairs
Ang. 9.25
100
White chair with seat
cover & bow/with lace
Ang. 10.25
Banquet chairs - mauve
Banquet chairs
r e n ta l s
All prices are incl. 9% sales tax
Tents
TERMS & C O N D I T I O N S
Reservations
Reservations will be made, based on ‘first come first
serve’ basis and are tentative bookings, unless the
contract is signed and the down payment is made.
All quotations are valid for two weeks, after this
period Fort Nassau reserves the right to cancel your
tentative booking and free the date you reserved.
To make your reservation definite a signed copy
of the contract as well as a 50% down payment is
required.
Number of guests
The final number of guests attending your event
should be specified to us no later than a week (7
days) prior to the event. This is also the date that
the remainder 50% payment should be paid in full.
Please note that the food & beverage will be
prepared and charged based on the final number of
guests you confirm to us the week (7 days) prior to
the event date. This despite the actual number of
guests attending in case they are less than originally
specified. Extra guests can be specified till two work
days prior to the event date.
Food & beverage selection
Final changes to the menu offered can be made up
to one week prior to the event. After this deadline
the chef may not be able to comply with your
desired changes.
Fort Nassau is responsible for all food & beverage
at the restaurant, Rocobli, Fort garden en Fort
roof. Guests are therefore not permitted to bring
in their own food and drinks, except for wedding
cakes, local sweets and champagne. For the latter a
corkage fee will apply.
Cancelation policy
In the unfortunate event you need to cancel your
confirmed booking the following cancelation charge
applies:
Less then 7 work days notice: 50% of full contract
amount
Less then 2 work days notice: 85% of full contract
amount
Please note that Fort Nassau cannot be held
responsible for cancelations caused by acts of
God, such as weather occurrences. A cancellation
by you due to weather circumstances will result
in a cancelation fee to be determined by the
management of Fort Nassau. Of course we will do
our utmost to accommodate your group in any
possible way.
Third party vendors
You are free to book your own musical entertainment, rentals, illumination and decoration services.
Please inform us of the arrangements made at least
one week prior to the event. We are happy to assist
you with a list of valued third party vendors.
Fort Nassau cannot be held responsible in any way
or form by services provided by third party vendors.
In case your expectations of the offered services are
not met, your third party contact person should be
contacted directly.
All products and services by third party vendors,
as well as any other personal belongings should be
cleared from the Fort Nassau property directly after
the event. Fort Nassau is not responsible for any
damage or loss of these items during or after the
event.
Non smoking
By law it is stated that enclosed rooms and open
air locations with ceiling, such as our restaurant are
designated ‘smoke-free’ areas. This also includes the
'koetshuis' and tents in the Fort garden. Smoking is
allowed in the Fort garden and on the Fort roof.
Damage control
We love beautiful decorations at Fort Nassau, but
the many (double stick) tape, staples and other
damages due to fixing decorations to ceilings, wood
beams or walls is less attractive! Therefore, it is not
allowed to staple in our wood beams or ceilings, nor
use double stick tape on ceilings, walls, chairs or
tables. We trust your decorator can come up with a
creative solution to create a gorgeous décor without
any lasting damage to the Fort.
R e s tau r a n t
l o c at i o n
fa c i l i t i e s
s e t- u p a n d c a pa c i t y
Fort Nassau restaurant is a beautiful location for different functions,
being social, corporate or special celebrations like weddings. The bar
terrace can be used for a small cocktail reception or as a pre-dinner
area. The adjacent open air restaurant is well suited for sit-down
dinners, receptions and parties. The terrace and restaurant can be
combined to form a big area that accommodates larger events.
•Open-air with 360 degree view
•Large fixed bar
•Sound system
•Ambiance lighting (adjustable)
•Lavatory facilities downstairs
•Banquet:
Bar terrace up to 40 persons
Restaurant up to 70 persons
•Reception:
Bar terrace up to 70 persons
Restaurant up to 80 persons
Rocobli Room
l o c at i o n
fa c i l i t i e s
s e t- u p a n d c a pa c i t y
The Rocobli Room is an elegant banquet and meeting room. The
room is ideal for a meeting, private lunch or dinner. The adjacent bar
can provide F&B services during meetings. With its private bar and
lounge area, the Rocobli Room is also the perfect venue for smaller
receptions.
• Air-conditioned
• Large windows
• Cozy fixed bar with lounge area
• Wine display case
• Sound system
• Ambiance lighting (adjustable)
• Lavatory facilities
•Banquet:
up to 40 persons
•Reception:
up to 80 persons
•Rental charges for half or full day
•Including present chairs and tables
for max 40 guests
Fort Garden
l o c at i o n
fa c i l i t i e s
s e t- u p a n d c a pa c i t y
Surrounded by the historic Fort walls the garden gives any social,
corporate and wedding event an extra dimension. The Fort garden can
be divided into three areas. There are large white tents on either side
of the ‘koetshuis’ which is located in the middle of the garden. These
two areas can be used together or seperately. The third area, the Fort
roof, can be reached by walking through the garden and is mostly
used for cocktail receptions and as a dance area at large events.
•Two fixed tents
•‘Koetshuis’
•Sound system
•Basic illumination
•Banquet:
up to 100 persons
•Reception:
up to 250 persons (incl. the roof)
•No rental charges
•Excluded chairs and tables
C o r p o r at e & S o c ia l e v e n t s
At Fort Nassau, we’re all about the details. We
understand and appreciate the expectations
and respect the investment. That’s why we work
closely with our clients to help them realize their
vision.
Our seasoned staff helps your company save
time, money and energy by coordinating all of the
logistics ranging from catering to design and floral.
From a grand non-profit event with a meaningful
purpose to a glowing intimate dinner for eight,
we understand social events and the fine art of
entertaining.
Whether you are celebrating a company milestone
with employees, a product launch, or entertaining
clients, our professional catering team will create
the perfect cuisine to meet your event vision.
View our gallery and take a peek at our catering
menu. If you would like to make changes, please
contact us for a tailor made menu by our chef.