Wedding introduction eng in diamond bay Nha Trang

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Wedding introduction eng in diamond bay Nha Trang

  1. 1. at Diam ond Bay Resor t
  2. 2. Whisk into the everlasting moments of a lifetime.. CONTENTS: PageWe would like to congratulate you on your engagement and thank you for considering us for your 1. HOW TO BOOK YOUR WEDDING 1forthcoming Wedding Reception. 2. OPTIONS 2We are sure that the months ahead will be very exciting as you plan every detail of your Wedding dayand honeymoon. 3. STANDARD DIAMOND BAY 3 WEDDING PACKAGEAt the Diamond Bay Resort, we understand that attention to detail is what really matters on yourspecial day. It is our sincere wish to help you and your respective families, ensuring that everything is 4. ACCOMODATIONS 4perfect by taking care of every detail. 5 5. FOOD & BEVERAGEWith a variety of venues on site and numerous menus to choose from, we are here to cater to any 6. VENUES 14requests to make this special day even more special. 7. OTHER SERVICE 15May I take this opportunity to invite you to the resort to view our function rooms at a time convenientfor you. To make an appointment please call (84) 583 711 711 8. TERMS & CONDITIONS 16 9. CONTACT 17We pride ourselves on our exibility and professionalism and you can be assured your Wedding Recep-tion will be a memorable one...
  3. 3. HOW TO BOOK YOUR WEDDING1 Contact Ms. Tram our Banquet Sales Manager to con rm: a) if the date you would like for your wedding is available. b) a time and date for an initial meeting (you may like to have this meeting by telephone if you are unable to come to the Diamond Bay Resort in person).2 After this initial meeting you will be sent a preliminary copy of the Wedding Reception function sheets con rming arrangements made at the original meeting.3 Arrange to pay a deposit of 30% within 14 days to the Diamond Bay Resort to secure your booking and return a signed copy of the Terms and Conditions.4 During the year, call us whenever you would like to discuss any aspect of your Wedding or to con rm/amend details. If you haven’t already seen our Wedding Reception room in all it’s splendor, make a time and date with us to view the room.5 Two weeks before the Wedding the following needs to be con rmed: a) Final numbers b) Seating plan6 Two days before your Wedding, make arrangements to bring in your cake, place cards and any other decorations you would like, personally.7 Beverages can be paid for at the end of the wedding reception or the following morning. However credit card details would be required as a security. Please con rm this prior to the wedding. 1
  4. 4. OPTIONS VND++BRIDAL BOUQUET BONQUET 360,000 600,000WEDDING GATE PIECE 1,440,000 3,600,000DECORATION BUGGY WITH FLOWERS 180,000 3,600,000DECORATION CAR WITH FLOWERS 180,000 3,600,000FLOWER STANDY PIECE 480,000 840,000FLOWERS PUT ON MONEY BOX PIECE 180,000 600,000HONEYMOON DECORATION 600,000 1,200,000CHAMPANGE TOWER WITHOUT FLOWER DECORATION 5 LAYERS 540,000CHAMPANGE TOWER WITH FLOWER DECORATION 5 LAYERS 180,000 3 LAYERS 2 FAKE + 1REAL LAYER 1,000,000WEDDING CAKE 5 LAYERS 4 FAKE + 1REAL LAYER 2,000,000 7 LAYERS 6 FAKE + 1REAL LAYER 3,000,000ENGLISH MC 2,400,000VIETNAMESE MC 1,000,000VIOLIN / GUITAR / ORGAN 1,000,000 2
  5. 5. STANDARD DIAMOND BAY WEDDING PACKAGE13.123.944 VND++ Minimum 20 pax+ 01 LUXURY WEDDING ROOM FOR 2 PERSONS WITH BREAKFAST NUMBER OF PAX PRICE / USD+1 ROMANTIC DINNER ON THE BEACH FOR 1 YEAR ANNIVERSARY+ SIGNING BOOK From 20 - 50 guests 31.40++ / per guest+ STAGE’S BACK DROP DECORATION From 51 - 100 guests 20.24++ / per guest+ WEDDING GATE WITH SILK DECORATION , BALOON From 101 - 150 guests 16.52++ / per guest+ WEDDING CAKE (3LAYERS FAKE) + 1REAL LAYER From 151 - 200 guests 15.00++ / per guest+ CHAMPAGNE TOWER (2 BOTTLES) From 201 - 300 guests 14.50++ / per guest+ FRESH FLOWERS ON TABLES From 301 - 400 guests 14.04++ / per guest+ CONFETTI CRACKERS From 401 - 2000 guests 13.73++ / per guest+ 250.000VND SET MENU 3
  6. 6. ACCOMODATIONS • Private Balcony or Terrace • Separate Bath & Shower *Bungalows : 166 • Open-style Bath room *Deluxe and Standard Rooms: 176 rooms • Mini-Bar • In-Room Electronic safe • IDD Telephone • Coffee & Tea • Wireless Internet Access • 24-hour Room Service • 24-hour Movie Channel * bungalows onlyGARDEN SUPERIOR ROOM Single or Double Room type No. of rooms Room size (m2) (USD++) DIAMOND BAY HOTEL ROOMS Garden superior 80 37 150 Garden Deluxe 80 44 170 Junior suite 8 75 200 Executive Suite 8 87 250 GARDEN DELUXE ROOM DIAMOND BAY BUNGALOWS Diamond Garden Bungalow 108 61 220 Diamond Ocean Bungalow 52 68 270 Diamond Jacuzzi Bungalow 6 75 320 Extra Bed (Bungalows only) 35 (Including 5% service charge and 10% VAT) 1) Room rates are quoted in US dollars. 2 Room rates are the same, regardless of Single or Double occupancy. 3) All contracted rates include Bu et Breakfast . DIAMOND BUNGALOW 4
  7. 7. FOOD & BEVERAGECOCKTAIL PARTY Food Menu: Option 2 at $ 12.00 + + /paxVenue: Pool or Rosy or Beach or UniverseQuantity: 30 - 1000 pax COLD : Canape Twin Tuna melt croissantsFood Menu: Option 1 at $ 8.00 ++ / pax Croque MonsieurCOLD: Canape Pork Terrine in egg mini toastSmoked salmon roulade with dill, capers and lime Pineapple & Smoked Chicken Breast Skewercream cheese Parma ham with olive breadSpanish potatoes Veggies and dip-selection of mixed vegetablesDiamond bay Club Sandwich with cream cheese dip( glass)Scallop with Vietnamese herb mango salad on SpoonTuna sh mousse in egg mini toast HOT Mini pizza with cold cutHOT Grilled mini beef skewerFish nger with chili mayonnaise Pork nger with chili sauceDeep fried Wontons Deep Fried Squid Ring with Tartar SaucePrawn mousse on sugar cane with chili sauce Deep fried Prawn with green rice ackCrispy chicken wings with spicy salt Vietnamese Spring RollVegetarian French mushroom vol au vents B.B.Q. Pork Spare-ribSWEETS SWEETSHome made cookies, Selection of fresh fruit tartlets,Freshly sliced seasonal fruits French pastries, Freshly sliced seasonal fruits 5
  8. 8. FOOD & BEVERAGEGRAND WEDDING PROMOTIONSelecting any set or bu et menu with 100 or more guests will automaticallyqualify for complimentary wedding favors!* From 100 guests - 300 guests: • Guest Signing Book • Champagne Tower with 02 bottles • Wedding Cake • Confetti Explosion • Commemorative Diamond Bay Marriage Certificate • Bride’s Bouquet* From 301 guests - 500 guests * (Additions to the above) • 01 Honeymoon Bungalow with breakfast for 02 nights • 01 Romantic Dinner on the beach for one-year wedding anniversary • Decorated stage with dimensions of 9m x 4m • Wedding Gate decorated with silk and balloons • Fresh flowers on every tableFrom 501 Guests and up: * (Even more additions to the above) • Use of the Classic Vintage Diamond Bay car for photography and wedding reception • 01 Honeymoon Bungalow with breakfast for 02 nights, to celebrate the first year wedding anniversary 6
  9. 9. FOOD & BEVERAGE 190.000 VNĐ++/ PAX = 1 TABLE / 10 PAX DESSERT: PLEASE CHOOSE 1APPERTIZERS PLEASE CHOOSE 1 Rau câu d a ki u Diamond Bay G i “PHU THÊ” Tôm, Th t v i rau câu và Bánh Ph ng Tôm Diamond bay coconut jelly & SALAD: Agar agar salad with prawn & pork served with shrimp cracker Trái cây theo mùa “H nh Phúc” Diamond bay Fruit platter in seasonal Diamond bay Vietnamese cold cut Kem an G i “PHU THÊ” Tôm thit v i su hào Bánh Flan Kohlrabi salad with shrimp and pork Bư i G i “PHU THÊ” Bê v i và Bánh Ph ng Tôm Grape fruit Smoked Veal salad with vegetable served with shrimp cracker SOUP: PLEASE CHOOSE 1 Chicken with white fungus soup Súp gà v i tuy t nhĩ Soup H i S n Tam Tơ Three avor with seafood soup Soup B p Th t Cua Crab meat soup with sweet corn Minced Beef soup with Eggs White Súp Th t bò ‘ Fù Dung ‘MAIN COURSE: PLEASE CHOOSE 1 PLEASE CHOOSE 1 PLEASE CHOOSE 1 Điêu H ng S t Chua Ng t- Salad Heo Quay – Bánh h i L u h i s n Thái Lan – Bún, rau Sweet sour snapper sh with julienne lettuce Suckling pig’s with steamed rice vermicelli Thai Lan hot pot with seafood and vegetable, noodle Cá Lóc Quay uyên ương Giò Heo H m Đông Cô L u H i S n “ Cua, tôm, m c, cá, nghêu, c i th t, rau, Bún” Deep fried mud sh with rice vermicelli Braised pork knuckle with black mushroom and herb Seafood hot pot with vegetable and noodle Càng Cua Bách Hoa Uyên ương Bò Cu n Phô Mai – Khoai Tây Chiên L u T Pín Lù – Bún, rau, Mì Vàng Fried stu ed claw crab Stu ed beef with cheese and French fries Mixed hot pot with vegetable and Noodle Tôm Sú Nư ng M m t Gà H p nư c d a v i Hành lá L u đuôi Bò v i rau và bún Grilled tiger prawn with chili sh sauce Steamed whole chicken in coconut juice with spring onion Oxtail hot pot with vegetable and Noodle Gà Quay Qu ng Đông –Xôi HP Roasted chicken “Qzuang Dong” with sticky rice 7
  10. 10. FOOD & BEVERAGE 250.000 VNĐ++ / PAX = 1 TABLE / 10 PAXAPPERTIZERS PLEASE CHOOSE 2 MAIN COURSE: PLEASE CHOOSE 1 Ch giò H ng Kông Thuy n Hoa H i S n cari –Bún & SALAD: Deep fried Hong Kong spring roll PLEASE CHOOSE 2 Seafood curry with rice noodle Cá Chim X t Chua Ng t M c c m chiên giòn Sweet sour butter sh Cơm Chiên H nh phúc Diamond Fried Squid cake “H nh Phúc” Diamond bay fried rice Tôm Sú H p Nư c D a Nem rán v i nư c ch m Steamed tiger prawn in coconut Xôi h nh phúc Deep Fried spring roll and dressing Sticky rice “ Hanh phuc” Cá H ng h p s t xì d u Ch o tôm bao mía Steamed Red Snapper sh with Superior soya sauce Xôi chiên ph ng Grilled Prawn mouse on sugar cane Deep fried sticky rice Cá chem chien s t xì d u Sò ng t h p x t Deep fried Seabass sh with Superior soya sauce PLEASE CHOOSE 1 Steamed Shell with lemon grass, chili Bò h m rư u vang + bánh mì M c h p g ng Stewed Beef in red wine + bread G i M c thái lan Steamed Squid with ginger Squid salad “ Thai “ style Cà ri gà + bánh mì Chicken curry with bread G i Ngó Sen v i Tôm Th t PLEASE CHOOSE 1 Lotus Stem salad with Prawn and Pork Đùi Gà Quay Bơ Ca ri sư n + bánh mì Roasted chicken in butter Curry spare-rib with bread G i th t Gà xé ki u Thái Shredded Chicken salad ‘ Thai style ‘ V t Quay giòn L u h i s n Thái Lan – Bún, rau Roasted Duck with herb Thai Lan hot pot with seafood and vegetable, noodle G i Đu đ v i th t Bò khô Green Papaya salad with Dry beef Gà h p c i đ ng L u H i S n “ Cua, tôm, m c, cá, nghêu, c i th t, rau, Bún” Steamed chicken with vegetable Seafood hot pot with vegetable and noodle Th t Bò xào s t tiêu đen Sauteed Beef with Black Pepper sauce SOUP: PLEASE CHOOSE 1 Súp Bào ngư v i đ u và n m Đông cô D sư n Heo chiên s t Kinh Đô DESSERT: Abalone soup with Bean Curd and Mushroom Deep fried Pork spare rib with Cantonese sauce PLEASE CHOOSE 1 Súp Th t bò ‘ Fù Dung ‘ Bò X t Pa-tê- Sandwich Banh kem chanh day Minced Beef soup with Eggs White Fried beef with pate and sandwich Passion fruit mouse cake Súp Sen Gà Đà Đi u Áp Ch o – Khoai Tây Chiên Rau câu d a ki u diamond bay Chicken soup with lotus and vegetables Pan fried Ostrich with French fries Diamond bay coconut jelly Súp H i s n Tuy t nhĩ Trái cây theo mùa Seafood soup with White mushroom Fruit platter in seasonal Kem an Bánh Flan Bư i Grape fruit 8
  11. 11. FOOD & BEVERAGE V t Ti m Bát Trân Braised Duck in herb 400.000 VNĐ++ / PAX = 1 TABLE / 10 PAX V t Quay giòn – xôi chiên Roasted Duck with sticky riceAPPERTIZERS PLEASE CHOOSE 3 Tôm c m chiên giòn MAIN COURSE: D sư n Heo chiên s t Kinh Đô & SALAD: Deep fried Prawn with green rice ackle PLEASE CHOOSE 2 Deep fried Pork spare rib with Cantonese sauce Cá mú h p s t xì d u Ch qu ,giò bò, giò l a, nem chua kèm v i kim Steamed Grouper sh with Superior soya sauce Bò X t Pa-tê- Sandwich chi rong bi n Fried beef with pate and sandwich Vietnamese cold cut with spicy seaweed pickles Cá Ng đ i dương nư ng Grilled Tuna with herb Đà Đi u Áp Ch o – Khoai Tây Chiên G i rau ti n vua v i H i s n Pan fried Ostrich with French fries Royal vegetable salad with Seafood Cua ram me Sautéed crab with tamarind PLEASE CHOOSE 1 G i Hoa chu i v i tôm L u cá mú v i rau và mì bún Banana ower salad with Prawn Tôm sú h p nư c d a Grouper sh hot pot with vegetable and noodle Steamed tiger Prawn in coconut G i h i s n nha trang L u h i s n Thái Lan – Bún, rau Nha trang seafood salad Cua X t t Thai Lan hot pot with seafood and vegetable, noodle Fried crab with chili sauce Ch giò chiên ‘ H ng Kông ‘ L u H i S n “ Cua, tôm, m c, cá, nghêu, c i th t, rau, Bún” Home made Spring roll ‘ Hong Kong’ style M c Chiên Bơ – Salad Seafood hot pot with vegetable and noodle Deep fried squid in butter and lettuce Ch o tôm bao mía L u T Pín Lù – Bún, rau, Mì Vàng Grilled Prawn mouse on sugar cane Cá Ch m X t Chua Ng t Mixed hot pot with vegetable and Noodle Sweet sour whole sea bass sh Xúc xích nư ng kèm mù t t Grilled sausage with mustard L u đuôi Bò v i rau và bún Cá dìa Diamond bay nư ng lá thơm Oxtail hot pot with vegetable and Noodle Grilled diamond sea sh with herb Cánh gà b lò Oven bake chicken wing PLEASE CHOOSE 2 DESSERT: PLEASE CHOOSE 1 Các lo i sò nư ng m hành Heo Quay - Bánh h i Các lo i bánh ng t ki u pháp Grilled assorted shell with spring onion Suckling pig’s with steamed rice vermicelli Assorted cake Đà Đi u Nư ng Ngũ V - Salad Banh kem chanh day Grilled Ostrich with ve spice and lettuce Passion fruit mouse cake SOUP: PLEASE CHOOSE 1 Súp H i Sâm Bào Ngư B Câu Quay Bơ uyên ương Rau câu d a ki u diamond bay Abalone and holothurians soup Roaster pigeon in butter with rice vermicelli Diamond bay coconut jelly Súp Vi Cá v i N m Đông Cô Bò Nư ng Lá Chanh – Khoai Tây Chiên Trái cây theo mùa Shark n soup with black mushroom Grilled Beef with Lemon leaf and French fries Fruit platter in seasonal Súp Vi Cá N u Cua Gà quay xôi g c Kem an Shark n soup with crab Roasted chicken with sticky rice Bánh Flan Súp Bào ngư v i h i s n Nho m Abalone soup with seafood Th t Bò xào t ng t- khoai tây chiên Wok - fried Beef with Bell Pepper American grape 9
  12. 12. FOOD & BEVERAGEMENU BUFFET WEDDING MÓN NÓNG - HOT DISHES410.000 VNĐ ++ / pax ( Minimum 100 pax ) Baked tiger prawn with cheese & lemon butter sauce Tôm b lò v i phô mai,s t bơ chanhKHAI V & SÀ LÁCH - SALAD AND APPERTIZER Roasted pork loin with pumpkin & mustard sauceSnow Mushroom Salad with shrimp & pork Thăn Heo quay v i Bí ngô, s t mù t tN m tuy t tôm th t Pan-crusted beef llet with herb ProvencalSalad watercress Lecture Bò nư ng lá thơm và s t rư u đG i xà lách xoong tôm Deep fried Squid ringSea snail salad with vegetable M c chiên giònG i c bi n v i rau Steamed Whole Sea bass sh with Soya sauceSalad Russian Cá Ch m h p xì d uSalad Nga Sautéed vegetable with garlicOrange & Beetroot Salad Rau xào t i theo mùaSalad cam và c d n Simmer meat ball with mushroomFreshly garden Salad bar Th t viên ôm n m(Lettuce, carrot, onion, red cabbage, red & green capsicum, cherry tomato…)Condiment “green & black olive, caper, crouton… Stir fried Ell with lemon grass, chili TRÁNG MI NG - DESSERT & dressings: French, Italian, Thousand Island, Vinaigrette… Lươn xào x t Fresh Seasonal Fruits : Trái cây theo mùa Grilled chicken leg with prune sauce (chu i, dưa h u, dưa lư i, quýt, thanh long, Đùi gà nư ng s t m n bư i, chôm chôm…)SÚP - SOUPCream of Broccoli Soup and almond Steamed rice Tiramisu cake, Le bouisson cake, Apple tart,Súp kem hoa lơ xanh và h nh nhân Cơm tr ng Vanilla roll, Black forest cakesChicken broth with vegetable QU Y MÓN BÚN - NOODLE STATION Mouse cup: passion fruit, papaya, coconutCánh gà lá giang Beef noodle with vegetable Bún bò hu Lotus and longan sweet soupBread and butter Chè long nhãn h t senBánh mì và bơ QU Y N U VÀ PH C V TAI CH Red bean sweet soup SHOW COOKING STATION Chè đ u đ Vietnamese pan cake w/ pork and Seafood Bánh xèo Viêt Nam Hot: Banana caramels light crumble Bánh chu i nư ng 10
  13. 13. FOOD & BEVERAGEMENU BUFFET WEDDING MÓN NÓNG - HOT DISHES520.000 VNĐ ++ / pax ( Minimum 100 pax ) Steamed Fish”ky lan” style Cá h p ki u Kỳ LânKHAI V & SÀ LÁCH - SALAD AND APPERTIZER Sautéed Ostrich with pepper sauceWaldo salad Đà đi u xào s t tiêuSalad Táo Stir fried Squids with oyster sauceTomato & Mozzarella Cheese M c xào d u hàoCà chua k p phoma Sticky riceRoyal Salad with seafood Xôi g cG i cung đình Chicken Picacta with tomato sauceOriental Chicken Salad Gà t m pho mát v i tr ng và s t cà chuaGà xé phay Beef lasagnaTuna salad with Potatoes Bánh nhân th t ki u ÝSalát Cá ng và Khoai tây Seafood ragoutParma & Zucchini Grill H i s n ôm kemParma k p mư p M nư ng Deep fried crispy pork lletInternational Cold Cut Heo chiên giònTh t ngu i qu c t Lyonnaise potato TRÁNG MI NG - DESSERTVietnamese Cold Cut Khoai tây xào hànhTh t ngu i Vi t Nam Fresh Seasonal Fruits : Trái cây theo mùa Stewed Beef in red wine (chu i, dưa h u, dưa lư i, quýt, thanh long, bư i, chôm chôm )Freshly garden Salad bar Bò h m rư u vang(Lettuce, carrot, onion, red cabbage, red & green capsicum, cherry tomato…)Condiment “green & black olive, caper, crouton… Chocolate cake & dressings: French, Italian, Thousand Island, Vinaigrette… QU Y MÓN BÚN - NOODLE STATION Bánh Sô cô la đen Fish noodle soup with vegetable Bún cá Nha trang Mini apple crumble Bánh táo nư ngSÚP - SOUP QU Y MÓN QUAY - CARVING STATIONWhite bean and sausage soup Mini caramel, mini cream brullé B.B.Q Suckling pig’s with steamed rice cake Kem Caramel, kem cháySúp kem đ u và xúc xích Heo quay v i bánh h iChicken soup with lotus seed American cheese cake Roasted Chicken with mushroom sauce Bánh phô mai nư ng ki u MSúp gà h t sen Gà quay v i s t n mBread and butter Banana sweet soupBánh mì và bơ Chè chu i Hot: Banana caramels light crumble Bánh chu i nư ng) 11
  14. 14. FOOD & BEVERAGEMENU BUFFET WEDDING620.000 VNĐ ++ / pax ( Minimum 100 pax )KHAI V & SÀ LÁCH - SALAD AND APPERTIZER MÓN NÓNG - HOT DISHES TRÁNG MI NG - DESSERTSalad Potato Chicken Lamb curry Fresh Seasonal Fruits :Salad Khoai tây gà C u h m Carry Trái cây theo mùa (chu i, dưa h u, dưa lư i, quýt, thanh long,Beef salad and sprouts Beef tenderloin with vegetable and on red wine sauce bư i, chôm chôm…)G i rau m m v i cá Bò bit tet và s t rư u vang đ Damblance cakeWhite Cabbage salad with ham Steamed Sea bass with dill sauce Bánh sô cô la tr ngB p sú tr n Mayonnaise Cá ch m v i s t thì là Carrot cakeChayote salad with shrimp and pork Sautéed octopus with garlic butter and boiled potatoes Bánh carrotG i su hào tôm th t B ch tu t xào bơ t i American cheese cakeBeef salad Vietnam style Sautéed green bean with bacon, shallots, and mushroom Bánh phô mai nư ng ki u MG i bò bóp th u Rau xào th t hun khói và n m Mousse cup: co ee, papaya, yoghurtMarinated Grilled Eggplant Sautéed Ostrich with chili sauce Mousse café, đu đ , s a chuaCà tím nư ng ngâm d u Đà đi u xào s t t Dark chocolate mousseGreek salad Braised Chicken with shitake mushroom Mousse sô cô la đenSalát ki u Ai c p Gà h m n m đông cô Mini caramelInternational Cold Cut Sautéed Squids “si chuan “style Kem caramelTh t ngu i qu c t M c xào ki u T Xuyên Green bean sweet soupVietnamese Cold Cut Stir fried green mustard with garlic Chè đ u xanhTh t ngu i Vi t Nam C i xanh xào t i 3 color of nut sweet soupFreshly garden Salad bar Steamed rice Chè th p c m(Lettuce, carrot, onion, red cabbage, red & green capsicum, cherry tomato… ) Cơm tr ngCondiment “green & black olive, caper, crouton… Hot: chocolate bread butter pudding & dressings: French, Italian, Thousand Island, Vinaigrette… Bánh mì sô cô la đen nóng QU Y MÓN VI T NAM - VIETNAMESE STATION Seafood hot pot with vegetable and noodle L u H i s n v i bún và rauSÚP - SOUPCream of Broccoli Soup and almond QU Y N U VÀ PH C V TAI CHSúp kem hoa lơ xanh và h nh nhân SHOW COOKING STATION Vietnamese pan cake w/ pork and SeafoodFour jewer soup Bánh xèo Viêt NamSúp t quýBread and butter QU Y MÓN QUAY - CARVING STATIONBánh mì và bơ Oven baked Australian Lamb leg with herb Đùi c u úc b lò v i lá thơm 12
  15. 15. FOOD & BEVERAGE MENU 2 MENU 3MENU 1 1 Hour Cocktail Party 1 Hour Cocktail Party1 Hour Cocktail Party $ 18++ per head, additional hour is $10++ per head$ 6++ per head, additional hour is $3++ per head $ 9++ per head, additional hour is $5++ per head COCKTAILS :COCKTAILS : COCKTAILS : • MARGARITA : • DAIQUIRI : • TEQUILA SUNRISE : Tequila White Rum Tequila Cointreau Sour Mixed Grenadine Sour Mix Seasonal Fruit for Flavoring choice of Orange juice • COSMOPOLITAN: (mango, orange, pineapple, banana) Vodka • BLUE DIAMOND BAY : CointreauMOCKTAIL : Vodka Cranberry Juice Blue Curacao LONG DRINKS : • FUSSY FOOT Sour mixed Apple Juice • Rum and Coke SMOOTHIES : • Gin with 7up Orange Juice • Vodka with 7up Pineapple Juice • DIAMOND BAY 3 SEASON : • Whisky with Coke Grenadine Passion Juice SMOOTHIES : • BEERS : Orange juice • DAIMOND BAY 3 SEASON : 333 beer Pineapple juice Passion Juice Heineken Grenadine Orange Juice San Miguel (can) WINE : Pineapple Juice GrenadineSOFT DRINKS & MINERAL WATER: • RED WINE : • RED WINE : Pepsi Bordeaux Belle France Rouge Bordeaux Belle France Rouge 7 up • WHITE WINE : Mirinda orange • WHITE WINE : Bordeaux Belle France Rouge Bordeaux Belle France Rouge Diamond Bay Mineral 500ml SPARKING WINE . BEERS : POURING BRANDS : Heineken Whiskey 333 Vodka Tiger Gin Tequila SOFT DRINKS & MINERAL WATER 500ml : Rum Coke BEERS : 7 up Heineken Mirinda Orange 333 Diamond Bay Mineral 500ml Tiger SOFT DRINKS & MINERAL WATER 500ml : Coke 7 up Mirinda Orange Diamond Bay Mineral 500ml 13
  16. 16. FREE FLOW BEVERAGE PACKAGES BANQUET SPECIAL SOFT DRINK PACKAGE $3++ PERSON Soft Drink & Mineral Water 1.5L To e ectively serve large groups, bottles will be put on the tables and guests could request for more soft drinks STANDARD BAR FOR 1 HOUR $6++ PERSON Soft drinks & mineral water 2 kinds of fruit juice Beer: Tiger / 333 Additional hour is $4++ per person SUPERIOR BAR FOR 1 HOUR $9++ PERSON Soft drinks & mineral water 2 kinds of fruit juice Beer: Tiger / 333 House wine & Sparkling wine Additional hour is $5++ per person PREMIUM BAR FOR 1 HOUR $18++ PERSON Soft drinks and Mineral Water 2 Kinds of Fruit Juices Standard Cocktails and pouring brands: Whiskey, Vodka, Gin, Tequila, Rum Mixers Beer: Heineken/ Tiger Sparkling & House Wine Additional hour is $10++ per person B.Y.O. “BRING YOUR OWN” POLICY Corkage will be charged per opened bottle or case: • Wine/Champagne 08USD • Soft Drinks 10USD • Beers 15USD • Local & Premium Spirits 12/15USD 14
  17. 17. VENUE CONFERENCE DIMENSIONS CAPACITY PERSONS PRICE IN USD Classroom Theatre U shape BQ Seating Standing 01 Hour 02 Hours Half Day Full Day Rooms Sqm U Cocktail Party LOBBY ROOM 42,63 (8.7*4.9) * * 10 * * 50 70 100 150 UNIVERSE HALL 235 (14*16.8) 50 150 40 120 80 70 120 200 350 UNIVERSE 1782 BANQUET HALL (33*54)h 6 800 1500 300 1000 1000 500 900 1.500 1.750 ROSY RESTAURANT * * * 700 600 * * * * WOODEN HOUSE POOLSIDE * * * 100 100 * * * * * * * 800 600 100 * * * 15
  18. 18. OTHER SERVICES Violin & Organ USD$ 100++/show Violin & Guitar USD$ 100++/show Violin+ Organ + Piano USD$ 200++/show Mordern music USD$ 400++/show Traditional Vietnamese music USD$ 400++/show Flamenco USD$ 400++/show Dragon Dance USD$ 300++/show Stage L x W x H (2.4m*4.8m*0.7m) USD$ 150 (4.8m*7.2m*0.7m) USD$ 250 Projector Screen USD$ 20 LCD Projector USD$ 70/day (USD$ 40 half day) Sound& Lighting System (Outdoor) USD$ 800 Sound& Lighting System (Medium) USD$ 250 Sound& Lighting System (Small) USD$ 200 MC USD$ 150MUSICAL ENTERTAINMENT • A variety of musical entertainment is available from our contracted musicians and performers. • Any sound & lighting equipment will be calculated separately. • Stages needs to be booked in advance, which will be charged by the square meter. • Due to the layout of the resort and consideration towards other hotel guests, hours of entertainment will vary based on the location of your event. • Holding the event beyond 22:30 must be discussed in advance, continuing the party will be dependent on the number of guests and the venue. • Karaoke will not be carried out on the beach or the poolside. If any entertainment of this kind will take place, it will be subject to a sound and time limit. Karaoke will be available in the Banquet Hall during dinner. 16
  19. 19. TERMS & CONDITIONS • All food and beverage charges are subject to a 5% service charge and a 10% sales tax (VAT Government Requirement). • We do not allow any food to be brought out of the venue where the function is held. • We need your approval for any substitutions based on product availability, within a reasonable time frame before the event. • Whenever a BBQ is pre-ordered and the weather conditions are unfair that day, selected items from the BBQ will be pre-cooked in the main kitchen. • Clients may use fire-crackers with powder, glitter, or paper on the beach, but a $150USD surcharge for clean-up will be applied. • We will happily design custom set or buffet menus upon request • A surcharge of 30% will be applied per person for set menus at the poolside or beach due to the extra staffing required for service and logistics between the main kitchen. • Any major electrical equipment used, that is not belonging to Diamond Bay Resort, will be subject to a charge of 4000vnd/kwhCONFIRMATIONA deposit of 30% is required within two weeks of receiving the initial wedding reception booking. The Hotel reserves the right to cancel the booking and reallo-cate the function room if a deposit is not received. Please note all menu’s and prices are subject to change.FINAL NUMBERSA minimum number of guests attending the wedding is required 14 days prior to the wedding. Charges will be based on these minimum numbers or the actualattendance whichever is greater.PAYMENTAn additional 40% deposit will be required 14 days prior to the wedding and the remaining 30% after a couple days to soak in the new bliss. The beverages canbe paid for on the night of the wedding or the following morning if credit card details are given for security.CANCELLATIONIn the event of the wedding being cancelled within two months of the event being held, a refund of the deposit will be subject to the function venue being resold.Cancellation received within ten days of the event, the Hotel will charge 50% of the expected revenue. For cancellation with less than seven days notice, the Hotelwill charge 100% of expected revenue.COMPLIANCESIt is understood that the organiser will conduct their wedding in an orderly manner in full compliance with the Hotel Management and applicable VietnameselawsLIABILITYThe Hotel reserves the right to exclude or eject any and all objectionable persons from the function or Hotel premises without liability.ROOM OCCUPANCYThe organiser agrees to begin the wedding and vacate the room at the scheduled times. Due to in house guests all music will be ceased at 22.30h. RESPONSIBILITY The Hotel will not accept any responsibility for damages to or loss of merchandise left in the Hotel and its equipment or function area prior to, during or after the wedding. Organisers are nancially responsible for any damages sustained to the Hotel by the organiser, organiser’s guests, invitees or other persons attending the wedding, whether in the area reserved or another part of the Hotel. 17
  20. 20. DIAMOND BAY RESORT & GOLFNGUYEN TAT THANH BLVD., PHUOC DONG, NHA TRANG, KHANH HOA, VIETNAM TEL: 84 58 3711 711 | FAX: 84 58 3711 666 EMAIL: INFO DIAMONDBAYRESORT.VN WEBSITE: WWW.DIAMONDBAYRESORT.VN 18

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