Ardliaun Inserts - theardilaunhotel.ie
The wedding venue of your dreams
W E D D I N G
P R O P O S A L S
2 0 1 6
Dear Bride & Groom to be
We are delighted that you are considering The Ardilaun Hotel and Leisure Club as the venue for your
forthcoming Wedding Reception and have the pleasure of enclosing a copy of our Wedding Proposals.
At The Ardilaun we have ‘Just One Wedding Per Day’. Knowing how important this exciting day will be
for you both, we will do our utmost to ensure it will be the most perfect day for you and all of
your guests, in a warm friendly atmosphere.
We work very closely with our Brides & Grooms to ensure a most cost effective wedding reception whilst
not affecting, in any way, our very high levels of quality and service.
As a family owned and managed hotel celebrating over 50 years as specialists in wedding planning,
we are financially secure and can assure you of a most memorable and fun day which will enable
you to sit back, relax and enjoy your Wedding Day giving you complete peace of mind.
Sincerely Yours,
The Ardilaun Wedding Team
Contact us today to arrange your Wedding Showaround
PH: 091 519703 / E: weddings@theardilaunhotel.ie
Visit our Wedding Guide on www.theardilaunhotel.ie
‘Maireann lá go ruaig ach maireann an fíor-grá go huaigh’
True love lasts forever
Est. 1962
W I T H
O U R
C O M P L I M E N T S
Red Carpet Arrival
Champagne and Chocolate Dipped Strawberries on Arrival for the Bridal Party
Pre-Wedding Consultations with our Dedicated & Professional Team
Pre-Wedding Consultation with our Executive Head Chef
Fresh Floral Pedestals within the Ballroom
Five Armed Tall Silver Candelabra seated on Mirror with Nightlight Surround on tables
Personalised Table Menus & Table Plans
Irish / English Menu Translation (upon request)
Use of Cake Stand & Silver Knife
Audio Visual Presentation Equipment and Atmospheric Lighting
Bar Exemption
Accommodation for the Bride & Groom in our Luxurious Bridal Suite for 2 Nights (wedding night and night following)
Champagne and Homemade Truffles for the Newly Weds to enjoy in the Bridal Suite
Overnight Accommodation for Parents of Bride & Groom on the night of the wedding (max.two rooms)
Moposa Online Wedding Service
Discount Voucher towards Wedding Stationary
Engagement Portrait Voucher
Discount Voucher towards Wedding Cake
Ardilaun Leisure Club Package – One Months Membership for Bride & Groom
Skin Consultation & Express Botanical Facial for the Bride & Groom at Avalon Beauty Salon
Suit Hire for Groom (with wedding party booking)
Free Parking for 300 Cars
Est. 1962
SAPPHIRE PROPOSAL €50
Tea/Coffee and Luxury Biscuit & Cookie
Selection on Arrival
Arrival Reception for all Guests
Iced Tea / Fruit Sangria (Summer) or
Hot Fruit Sangria / Mulled Wine (Winter)
Chaircover & Sash
Sumptuous Five Course Menu
Evening Reception – Sesame & Honey Glazed
Cocktail Sausages, Freshly Cut Sandwiches,
Tea/Coffee
PEARL PROPOSAL €55
Tea /Coffee, Luxury Biscuit & Cookie Selection
and Mini Scones with Fruit Preserve and
Cream on Arrival
Arrival Reception for all Guests
Iced Tea / Fruit Sangria (Summer) or
Hot Fruit Sangria / Mulled Wine (Winter)
Chaircover & Sash
Sumptuous Five Course Menu
Glass and Top-Up of Wine with Dinner
(please ask your wedding co-ordinator for details)
Wine for Toast
(please ask wedding co-ordinator for details)
Evening Reception – Sesame & Honey Glazed
Cocktail Sausages, Mini Vegetarian Spring Rolls,
Freshly Cut Sandwiches and Tea/Coffee
RUBY PROPOSAL €65
Guinness Jazz Trio on Arrival
Tea/Coffee, Luxury Biscuit & Cookie Selection.
Selection of Freshly Cut Finger Sandwiches /
Mini Muffins (Cup Cakes) / Mini Scones
(30:30:30 Ratio) with Fruit Preserve & Cream
on Arrival
DIAMOND PROPOSAL
Our Diamond Proposal is our ‘A la Carte’ proposal
where each element is priced separately. Details
available upon request
Arrival Reception for all Guests
Champagne Cocktails or Iced Tea /
Fruit Sangria (Summer) or Hot Fruit Sangria /
Mulled Wine (Winter)
Chaircover & Sash
Sumptuous Five Course Menu
Freepour of Wine with Dinner
(please ask your wedding co-ordinator for details)
Wine for Toast
(please ask wedding co-ordinator for details)
Evening Reception
Sesame & Honey Glazed Cocktail Sausages,
Choose One Item from our Late Night Fare
Menu, Freshly Cut Sandwiches and Tea/Coffee
Est. 1962
EMERALD PROPOSAL €60
Guinness Jazz Trio on Arrival
Tea/Coffee, Luxury Biscuit & Cookie Selection
and Mini Muffins (Cup Cakes) & Mini Scones
(50:50 Ratio) with Fruit Preserve and Cream
on Arrival
Arrival Reception for all Guests
Sparkling Wine with Strawberries or Iced Tea /
Fruit Sangria (Summer) or Hot Fruit Sangria /
Mulled Wine (Winter)
Chaircover & Sash
Sumptuous Five Course Menu
Freepour of Wine with Dinner
(please ask your wedding co-ordinator for details)
Wine for Toast
(please ask wedding co-ordinator for details)
Evening Reception – Sesame & Honey Glazed
Cocktail Sausages, Chicken Goujons, Freshly
Cut Sandwiches and Tea/Coffee
SAPPHIRE PROPOSAL MENU
To Start – Choose One
Feuillete of Chicken, Leeks, Mushrooms and Sweet Potatoes with Morel and Chervil Veloute in a Crisp Puff Pastry Case and Petit Salad
Variation of Charantais, Honeydew and Watermelon with a Pineapple, Kiwi and Plum Salad, Passion Fruit Vanilla Reduction
Slivers of Connemara Smoked Salmon with Fennel Slaw, Caper Berries and Mixed Leaves, Sauce Gribiche
Root Vegetable and Thyme
or
Soups - Choose One
Potato, Leek and Tarragon
or
Roma Tomato, White Bean and Pancetta
Main Course – Choose Two
Slow Roasted Rib Eye of Beef served with Caramelised Onions, Yorkshire Pudding, Thyme and Garlic Jus
Seared Fillet of Aran Hake on Giant Haricot, Butternut Squash, Pancetta and Flageolet Ragout, Merlot Butter Chervil Sauce
Pan Roasted Supreme of Chicken on Apricot, Almond and Scallion Stuffing with Madeira and Tarragon Jus
Dessert – Choose One
Profiteroles served with Vanilla Ice Cream, Dark Chocolate and Hazelnut Sauce
Warm Apple, Raisin and Cinnamon Crumble accompanied with Honeyed Mascarpone Cream and Devon Style Custard
Irish Mist, White Chocolate and Roasted Hazelnut Cheesecake with Honey Ice Cream and Berry Anglaise
Freshly Brewed Tea/Coffee served with After Dinner Mint Chocolates
Est. 1962
Note: All food was prepared by our resident chefs and shot on location in The Ardilaun
PEARL PROPOSAL MENU
To Start – Choose One
Tequila, Fennel and Brown Sugar Cured Salmon Gravalax with Celeriac and Apple Remoulade, Ciabatta Wafers, Rocket and Frisee Leaves, Lemon and Dill Crème Fraiche
Feuillete of Chicken, Leeks, Mushrooms and Sweet Potatoes with Morel and Chervil Veloute in a Crisp Puff Pastry Case and Petit Salad
Variation of Charantais, Honeydew and Watermelon with a Pineapple, Kiwi and Plum Salad, Passion Fruit Vanilla Reduction
Lemon and Thyme Marinated Feta Cheese accompanied with Roma Tomato Confit, Toasted Pecan Nuts, Shaved Radish and Sourdough Crisps and Mixed Leaves
Spiced Sweet Potato and Red Onion
or
Soups - Choose One
Root Vegetable and Thyme
or
Potato, Leek and Tarragon
or
Mushroom, Rocket and Walnut
Main Course – Choose Two
Preserved Lemon, Almond and Parmesan Crusted Escalope of Salmon on Truffled Celeriac Puree, Lemon and Dill Veloute
Slow Roasted Rib Eye of Beef served with Caramelised Onions, Yorkshire Pudding, Thyme and Garlic Jus
Seared Fillet of Aran Hake on Giant Haricot, Butternut Squash, Pancetta and Flageolet Ragout, Merlot Butter Chervil Sauce
Roast Breast of Turkey served with Spiced Rubbed Ham Loin on Orange, Cranberry and Pecan Stuffing, Tarragon and Port Jus
Dessert – Choose One
Warm Sticky Toffee Pudding with Vermont Maple Syrup and Pecan Ice Cream, Salt Caramel Sauce
Profiteroles served with Vanilla Ice Cream, Dark Chocolate and Hazelnut Sauce
Warm Apple, Raisin and Cinnamon Crumble accompanied with Honeyed Mascarpone Cream and Devon Style Custard
Praline Scented Pavlova topped with Rich Berry and Cointreau Compote, Condensed Milk Ice Cream
Freshly Brewed Tea/Coffee served with After Dinner Mint Chocolates
Est. 1962
Note: All food was prepared by our resident chefs and shot on location in The Ardilaun
EMERALD PROPOSAL MENU
To Start – Choose One
Chargrilled Chicken Caesar Salad with Cos Lettuce, Rustic Croutons, Parmesan Shavings, Crisp Bacon, Toasted Pine Nuts and Parmigianino Reggiano Dressing
Slivers of Connemara Smoked Salmon with Cucumber Fettuccine, Shaved Fennel, Scallion and Crayfish Salad with Lobster and Dill Mayonnaise
Variation of Charantais, Honeydew and Watermelon with a Pineapple, Kiwi and Plum Salad, Passion Fruit Vanilla Reduction
Warm Caramelised Onion and Goats Cheese Tartlet served with Tomato and Apple Chutney, Petit Salad and Rocket Pesto
Salad of Slow Roasted Cherry Tomatoes, Baby Mozzarella, Shaved Red Onions, Polenta Croutons and Mixed Leaves, Balsamic Vinaigrette
Carrot, Ginger and Honey
or
Mushroom, Rocket and Walnut
or
Soups - Choose One
Celeriac, Parmesan and Sage
or
Broccoli, Spinach and Brie
or
Root Vegetable and Thyme
Main Course – Choose Two
Seared Fillet of Rossaveel Cod on Inverin Crab Meat, Courgette, Fennel and Tomato Risotto, Saffron and Basil Cream
Slow Roasted Short Rib of Beef with Sweet Potato and Smoked Gubeen Puree, Yorkshire Pudding, Horseradish Jus
Pan Roasted Supreme of Chicken on a Bed of Potato Gnocchi, Forest Mushroom, Beef Cheek and Celeriac Fricassee, Bordelaise Jus
Pan Fried Sea Trout on Butternut Squash, Mussel, Leek and Coriander Hash, Vermouth, Tomato and Dill Cream
Lightly Smoked Pork Loin with Truffle Honey Roasted Parsnips, Shallot and Cracked Black Pepper Jus
Dessert – Choose One
White Chocolate and Raspberry Crème Brulee Tart served with Quenelle of Vanilla Bean Mascarpone, Calvados Crème Chiboust and Filo Pastry Crisp
Warm Apple, Raisin and Cinnamon Crumble accompanied with Honeyed Mascarpone Cream and Devon Style Custard
Praline Scented Pavlova topped with Rich Berry and Cointreau Compote, Condensed Milk Ice Cream
Warm Sticky Toffee Pudding with Vermont Maple Syrup and Pecan Ice Cream, Salt Caramel Sauce
Spiced Sweet Potato Cake accompanied with Fennel Ice Cream, Stewed Rhubarb and Sweet Potato Chip
Freshly Brewed Tea/Coffee served with After Dinner Mint Chocolates
Est. 1962
Note: All food was prepared by our resident chefs and shot on location in The Ardilaun
RUBY PROPOSAL MENU
To Start – Choose Two
Chargrilled Chicken Caesar Salad with Cos Lettuce, Rustic Croutons, Parmesan Shavings, Crisp Bacon, Toasted Pine Nuts and Parmigianino Reggiano Dressing
Rillette of Salmon, Smoked Cod, Lime and Coriander with Crème Fraiche and Tobiko Caviar, Chicory, Rocket and Frisee Leaves, Taztziki Dressing
Variation of Charantais, Honeydew and Watermelon with a Pineapple, Kiwi and Plum Salad, Passion Fruit Vanilla Reduction
Warm Caramelised Onion and Goats Cheese Tartlet served with Tomato and Apple Chutney, Petit Salad and Rocket Pesto
Lemon and Thyme Marinated Feta Cheese accompanied with Roma Tomato Confit, Toasted Pecan Nuts, Shaved Radish and Sourdough Crisps and Mixed Leaves
Spiced Sweet Potato and Red Onion Soup
or
Broccoli, Spinach and Brie Soup
or
or
Soups - Choose One
Roma Tomato, White Bean and Pancetta Soup
Lemon & Lime Sorbet
or
or
Celeriac, Parmesan and Sage Soup
Passion Fruit & Mango Sorbet
Main Course – Choose Two
or
Apple & Cider Sorbet
Seared Fillet of Rossaveel Cod on Inverin Crab Meat, Courgette, Fennel and Tomato Risotto, Saffron and Basil Cream
Slow Roasted Sirloin of Hereford Beef with Red Onion and Thyme Marmalade, Yorkshire Pudding, Shallot and Sage Jus
Pan Roasted Supreme of Chicken on Bed of Potato Gnocchi, Forest Mushroom, Beef Cheek and Celeriac Fricassee, Bordelaise Jus
Preserved Lemon, Almond and Parmesan Crusted Escalope of Salmon on Truffled Celeriac Puree, Lemon and Dill Veloute
Lightly Smoked Pork Loin with Truffle Honey Roasted Parsnips, Shallot and Cracked Black Pepper Jus
Dessert – Choose One
Lemon and Pine Nut Sabayon Tart served with Lemon Curd, Lemon Macaroon filled with Lemoncello Cream
Warm Apple, Raisin and Cinnamon Crumble accompanied with Honeyed Mascarpone Cream and Devon Style Custard
Irish Mist, White Chocolate and Roasted Hazelnut Cheesecake with Honey Ice Cream and Berry Anglaise
Chocolate and Orange Truffle Torte served with Brandy Snap Cannelloni filled with Grand Marnier Cream, Mango Vanilla Reduction
Trio of Mini Desserts from the “ Ardilaun Trio List”
Freshly Brewed Tea/Coffee served with After Dinner Mint Chocolates
Est. 1962
Note: All food was prepared by our resident chefs and shot on location in The Ardilaun
SIDE OPTIONS
Choose Two Vegetable Options and One Potato Option
Carrot and Parsnip Puree
or
or
Vegetables
Sesame and Honey Glazed Baton Carrots
Broccoli and Cauliflower with Cheddar Cheese Béchamel
Pesto Roasted Baby Potatoes
or
Potatoes
Dauphinoise
or
or
Sage Scented Roast Root Vegetables
Green Beans with Smoked Bacon and Shallots
or
Colcannon
or
Creamed Potatoes (Flavoured on request with the following)
Delmonico
Chive and Truffle, Scallion, Bubble and Squeak or Horseradish and Tarragon
ARDILAUN DESSERT TRIO
Included in the Ruby & Diamond Packages
Choose Three Options
Mousse
Cappuccino
Caramel, Orange & Cinnamon
Honey, Vanilla & Mascarpone
Tart
Lemon Sabayon
Chocolate & Almond
Apple Crumble
Cheesecake
Pistachio
Mango & Vanilla
Baileys
Other Desserts
Profiteroles
filled with Vanilla
Cream or Vanilla
Ice Cream
Berry Eton Mess
Lemon Macaroon
on request
Est. 1962
ALTERNATIVE MENU OPTIONS
To Start – Supplement €3.50 on proposal price
Marbled Terrine of Duck Confit, Foie Gras and Braised Shallots served with Pear, Ginger and Chilli Chutney, Herb Salad and Truffled Balsamic Vinaigrette
Golden Fried Ham Knuckle, Pea and Scallion Croquettes accompanied with Celeriac, Apple Remoulade, Petit Salad, Cider, and Caraway Dressing
Tian of Smoked Cod and Inverin Crab with Lime, Ginger and Coriander, Shaved Fennel Witlof and Rocket Leaves, Saffron Aioli
Apple, Parsnip and Cardamom
or
or
Soups
Pea, Rocket and Smoked Ham
or
Cannellini Bean, Cauliflower and Truffle
Smoked Haddock, Clam, Corn and Sweet Potato Chowder – supplement €2.50
Sorbet as an extra course – Supplement €3.00 on proposal price
Blackcurrant & Mint
or
Raspberry & Balsamic
or
Champagne
Main Course – Supplement as per below, on proposal price
Pan Roasted Barbary Duck Leg Confit on Beluga Lentil, Leek, Sweet Potato and Field Mushroom Stew, Madeira and Thyme Jus – €2.00
Carved Fillet of Beef with Sautéed Savoy Cabbage, Smoked Bacon and Celeriac, Yorkshire Pudding, Forest Mushroom and Port Jus – €4.75
Seared Fillet of Halibut on Pea, Rocket and Boile Goats Cheese Puree, Caramelised Chicory, Lobster and Chive Sauce – €4.75
Herb Crusted Rack of Connemara Hill Lamb with Rosemary and Honey Glazed Root Vegetables, Balsamic and Hazelnut Jus
(Available April to September Only) Price On Request
Steamed Lemongrass and Coriander Marinated Sea Bass on Fava Bean, Roma Tomato, Courgette and Fennel Quinoa, Sauce Vierge – €4.75
Dessert – Supplement €2.75 on proposal price
Pistachio Cake served with Variation of Malt Milk Cream, Milk Tuille and Spiced Red Wine Syrup
Layered Mango, Vanilla Bean and Almond Slice served with Lemongrass Ice Cream
and Caramel Croquant
Chocolate Meringue Roulade with Baileys Mousse, Pistachio Ice Cream and Raspberry Curd
Trio of Mini Desserts from “The Ardilaun List”
Est. 1962
Please be aware food ingredients contain allergans, with consultation available upon request.
UPGRADE OPTIONS
Course Upgrade Options
To include a Choice of Starter or Dessert – Supplement €2.00 per person
To include a Third Choice of Main Course – Supplement €3.00 per person
After Dinner Upgrade Options
To include Petit Fours – Supplement €2.50 per person
To include Macaroons – Supplement €2.00 per person
Late Night Fare Upgrade Options
Mini Beef Burgers with Caramelized Onions, Cheddar Cheese and Sweet Potato Fries
Beer Battered Whiting with French Fries in a Newspaper Cone
Warm Shredded Ham Knuckle in a Waterford Blaa with Ballymaloe Relish
Southern Fried Chicken Drumsticks
Mini Ham and Cheese Pizza
To upgrade your Package to Include Additional Items, Choose
One Item for €1.50
or
Two Items for €3.00
or
Three Items for €4.50
Est. 1962
CANAPÉ LISTING
Savoury Canapés
Hot
Warm Bouchee filled with Smoked Chicken, Fava Beans, Sweet Potato in a Morel Veloute
Crisp Fried Hazelnut Crusted Boile Goats Cheese Lollipops with Ballymaloe Relish
Mini Salmon, Crayfish, Leek and Grain Mustard Cake with Lime and Dill Mayonnaise
Warm Ham Knuckle, Asparagus, Red Onion and Smoked Gubbeen Tartlet
Cold
Pork Shoulder Confit, Chorizo and Avocado in a Sesame Cone with Cumin Crème Fraiche
Slivers of Connemara Smoked Salmon on a Ciabatta Crisp with Lemon Chervil Mayonnaise
Cracked Black Pepper and Honey Scented Ardsallagh Cheese in Choux Pastry with Caramelised Onions
Smoked Cod, Apple, Celeriac and Fennel Tartare topped with Tobiko Caviar
Raspberry and Chocolate Macaroon
Sweet Canapés
Spiced Sweet Potato Cake with Vanilla Mascarpone
Tia Maria and Pistachio filled Mini Waffle Cone
Opera Gateaux
Lemon Sabayon Tartlet
Chocolate and Baileys Truffles
Honey Banana Cup Cake
White Chocolate and Chestnut Mini Éclairs
Select Four for €5.00
or
Select Six for €7.50
Est. 1962
Note: All food was prepared by our resident chefs and shot on location in the Ardilaun
AFTERNOON TEA
Selection of Finger Sandwiches
Selection of Sultana and Buttermilk Scones served with Preserves and Clotted Cream
An Assortment of Sweet Treats
Macaroons
Opera Gateaux
Fruit Tartlets
White Chocolate and Chestnut Mini Éclairs
€12 per Stand
(Four Persons per Stand)
(Tea/Coffee Biscuits are Included in Proposal also)
Est. 1962
DISCOUNTED WEDDING & FUNCTION WINE LIST
WHITE WINE
Millaman Chardonnay
or Millaman Sauvignon Blanc
Chile
€18.50
Domaine du Peras Sauvignon
Aromas of citrus, mint and fennel, the palate
has aromas of grapefruit with an elegant crisp finish
France
€19.50
Bella Luna Pinot Grigio
Light & refreshing with flavours of peach & pear
Italy
€20.25
Baron de Ley White Rioja
This is a clean tasting, fresh & appealing wine with
flavours of lemon, red apples and a touch of melon
Spain
€24.50
Millaman Cabernet Sauvignon
Chile
€18.50
Moreau Merlot Vin de Pays d’Oc
A soft, yet full, flavoursome wine with a
touch of oak on the finish
France
€22.50
Castellani Montepulciano D’Abruzzo
Medium bodied with intense ripe bramble
fruit aromas.
Italy
€19.50
Castillo de Liria Bobal Shiraz
An intense cherry-coloured wine with an
expressive bouquet, in which blackberries
and raspberries stand out
Spain
€19.50
RED WINE
SPARKLING WINE
Prosecco doc di Valdobbiadene Spumante
Prosecco Fornartina
Italy
Italy
€41.50
€26.50
Extensive Wine List also available
Please note – Wine prices subject to change in accordance with any government or supplier cost price increase
When stock of any particular vintage becomes exhausted, the best succeeding year is offered with every confidence
Est. 1962
THE CEREMONY
The Ardilaun Hotel is the ideal venue for both your Wedding Ceremony and your
Wedding Reception.
An approved venue for civil ceremonies, we have elegant and intimate private rooms
available which create the perfect setting for your religious blessing or civil ceremony
or partnership.
Our rooms are suitable for a smaller intimate family ceremony or one to include all of
your family and friends.
T H E DAY A F T E R
While we offer you to enjoy a second night on a complimentary basis in our luxurious
bridal suite, why not continue the celebrations the next day with a Post Wedding Buffet
or BBQ at The Ardilaun.
Enjoy one of our BBQ menus in the surroundings of our beautifully landscaped gardens
or maybe an indoor Buffet?
Our BBQ Packages startfrom only €15 per person and Buffets start from only €16.50
per person
Prefer something more casual? Then you may like to consider a Finger Buffet from just
€7.75 per person or something from our Bistro - all in the company of your family and
friends
Est. 1962
S TAY W I T H U S
Jan / Feb / Mar / Nov / Dec
Twin/Double Room with Full Irish Breakfast
€60.00 per person sharing
April / October
Twin/Double Room with Full Irish Breakfast
€65.00 per person sharing
May / September
Twin/Double Room with Full Irish Breakfast
€70.00 per person sharing
June / July / August
Twin/Double Room with Full Irish Breakfast
€75.00 per person sharing
Single Supplement €20.00 per night
Children up to 3 years of age sharing with parents are free of
charge
Children up to 15 years of age sharing with parents - €15.00 per
child
Babysitting services are available on request
• All of the above rates are inclusive of VAT
and Service Charge
• Please ensure bedrooms are reserved at time of Wedding
Reservation to ensure availability
• Wedding guest rate applies to the night of
wedding only
• Should guests wish to stay longer, please check out our 2 or 3
night packages
• Rooming lists must be provided 4 weeks prior to the wedding.
Where not received, rooms will be automatically released
without notification
• Check in time is 2pm on the day of arrival and checkout time is
12 noon
• GPS Co-ordinates: 53° 16' 7" N 9° 4' 36" W
Important Note
To book, please contact Reservations at
The Ardilaun Hotel directly on 091 521433
E-mail: reservations@theardilaunhotel.ie
Guests may also avail of our Superb Leisure Club which includes
18m Pool, Jacuzzi, Sauna, Steamroom, Hydro Pool, and Fitness
Suite
For treatments at the Avalon Beauty Salon Contact 091-514708
or visit www.theardilaunhotel.ie to view Avalons brochure
• Bookings are subject to availability
• Superior Room / Deluxe Room / Suite upgrades available upon
request at an additional cost
A wedding is a very important day for all family members but it
can be a little tiresome for some of the younger ones.
With this in mind, we have put together some packages for you to
consider which will keep your younger guests entertained.
A base fee of €50 applies with a minimum of 4 children
attending the club. Terms & Conditions Apply
For full details please contact The Ardilaun Hotel Leisure Club
091 514700 email: leisure@theardilaunhotel.ie
Est. 1962
TERMS & CONDITIONS
FOR WEDDING RECEPTION BOOKINGS AT THE ARDILAUN
1.
2.
3.
4.
Upon receipt of your initial deposit of €1,000 and our signed contract, your
booking will be confirmed with us. A second deposit, of €2,000, is required
at least 10 months in advance of the wedding date. All remaining accounts
must be settled prior to departure from the hotel
Provisional bookings shall be held for two weeks only and shall be
automatically released unless confirmed with a booking deposit
wedding) for the Bride & Groom and the two complimentary rooms for parents
on the night of the wedding are subject to a minimum of 100 adult guests
attending the wedding
• Deposits paid shall be refunded on the basis that the date is booked
for another Wedding Reception (of the same or higher guest
numbers) and total deposit of €3,000 has been received for the
new booking
10. Bar Exemption is included in our Pearl, Emerald & Ruby Proposals subject to
In the event of a cancellation, the following applies:
• Cancellation less than 1 month in advance of wedding date
– total cancellation fee is 100% of total event cost
7.
Complimentary accommodation for the second night (i.e. the night after the
9.
• Cancellation less than 3 months in advance of wedding date
– total cancellation fee is 75% of total event cost
6.
Complimentary accommodation on the night of the wedding for the Bride &
Groom is subject to a minimum of 80 adult guests attending the wedding.
In the event of a date change, a further deposit is required in order to secure
a second date. The original deposit/s shall be refunded on the basis that the
original date is booked for another Wedding Reception (of the same or higher
guest numbers) and full deposits have been received for the new booking
• Cancellation less than 6 months in advance of wedding date
– total cancellation fee is 50% of total event cost
5.
8.
Cancellation fees will be calculated on the basis of the number of guests you
have estimated at time of booking and on our Emerald Proposal price unless
it has been confirmed to us in writing in advance that you have decided to opt
for another proposal
Should the need arise, we reserve the right to assign your event to another
room. We will make every effort to contact you in advance should this be the
case
The hotel retains the right to cancel the event should false information be given
to the hotel or should there be reason to believe it may prejudice the reputation
of the hotel through inappropriate or unacceptable behaviour
Unless otherwise discussed and agreed in writing to you, on Fridays &
Saturdays during April to October inclusive & certain dates during December,
proposal details are valid where adult guest numbers are a minimum of 130
Complimentary Jazz Trio on arrival is to a latest time of 17:45. If you would
like the jazz to play later than this time it must be arranged in advance and a
charge will apply. The Jazz Trio is included in our Emerald & Ruby Proposals
only and is subject to a minimum of 130 adult guests attending the wedding.
Should adult guest numbers be less than 130, preferential fee will apply
a minimum of 130 adult guests attending the wedding. Should adult guest
numbers be less than 130, a fee of €410 will apply
11. Should you wish to have a table plan, this must be supplied to the hotel 48
hours in advance
12. The final guaranteed number of guests, along with table plan details, must be
received 48 hours (two business days) prior to your Wedding date. This will
be the basis for billing. Should final numbers not be received 48 hours prior
to the event, the above arrangements will be the basis for billing
13. All prices listed may be subject to change without prior notice in line with any
inflationary, government or supplier cost price increase (e.g. VAT)
14. Children, under twelve years, are charged at the following price options - €15
for a childrens menu or €25.75 for a half portion of the adult menu
15. In keeping with food hygiene regulations, food which has not been prepared
on the premises may not be brought into the hotel for consumption – with the
exception of the wedding cake
16. All vouchers / offers relating to your wedding booking with us must be
redeemed within two months following your wedding date. They cannot be
extended beyond this date
17. Vouchers and complimentary offers, listed throughout our proposals, cannot
be redeemed on a monetary basis and are non-transferrable
Est. 1962
HELPFUL LISTINGS
We do advise that you meet with the suppliers to ensure they can provide your preferences
Bands
Contact Number
Email/Website
Weightless Astronauts / The Cosmonauts
087 2266237
www.theastronauts.net
Silkwood
087 2507296 / 087 9000607
apmcentee@eircom.net
091 520096 / 085 7388549
www.facevalue.ie
086 8137104
www.carmeldempsey.com
Guinness Jazz
Horizon
091 591448
091 757772 / 087 2490500
West Coast Big Band
087 6680579
Gemini 4
087 2345860
Face Value
Carmel Dempsey
Da Derga
higfam@eircom.net
www.gemini4.ie
087 6773926
www.daderga.com
Raindance
086 8211331
www.raindancelive.net
Streetwise
093 25178 / 087 9573989
www.streetwiseweddingband.ie
Fraggle Rock
086 8154976
Restless
KIF
Pyramid
The Bentley Boys
Oddity
More Cowbell
091 529398 / 087 8266307
086 1061381
jameskif@hotmail.com
www.fragglerock.it
086 3425831
www.pyramidlive.com
091 442350 / 086 7744838
info@bentleyboys.ie
085 7031848
info@oddity.ie
086 7834181
Sean Slattery and the Connections
087 6160201 / 087 6596313
One Man Bands
Contact Number
Gerry Kennedy
091 527406 / 087 8126554
Gary Brogan
www.restless.net
www.morecowbell.ie
www.seanslattery.ie
086 0892446
gfbrogan@eircom.net
kennedy.gerry@gmail.com
‘Ná cuir an sonas ar athlá!’
Don’t postpone joy!
Est. 1962
HELPFUL LISTINGS
We do advise that you meet with the suppliers to ensure they can provide your preferences
DJs
Contact Number
Email/Website
Johnny Burke
086 2515514
johnnyb@live.ie
Ger Cooke
087 8149046
Benen Tierney
Alan Geraghty
Aidan Kenny
086 8145905
087 2714649
www.topdj.ie
091 557896 / 087 2356859
Kevin Belton
091 766792 / 087 2836655
DJ Doc
087 7470685
Jimmy Norman
benen@o2.ie
086 8208000
jimmy@jimmynorman.ie
087 9159568
www.galwaydj.com
Entertainment
Contact Number
Email/Website
String Quartets
Contact Number
Email/Website
String Serenade
091 528485
www.stringserenade.ie
Jason Shaughnessy
Mystic Force
Corrib String Quartet
Church/Reception Music/Vocals
Rosemarie Hosty
Margaret Duggan
Lucia Evans
Kieran Duffy
Majella Cody / Aislebthere4u
Mary Tansey
087 1391656
www.mysticforce.ie
091 528638 / 086 8557929
www.corribquartet.com
Contact Number
Email/Website
087 9894984
Rosmarie_hosty@hotmail.com
091 860882
weddings@luciaevans.com
087 2566019
www.aislebthere4u.com
091 770339 / 087 6128667
087 1436505
087 2372386
Est. 1962
HELPFUL LISTINGS
We do advise that you meet with the suppliers to ensure they can provide your preferences
Photographers
Contact Number
Email/Website
The Lane Studios
091 567938
www.thelanestudios.com
Melissa Mannion
093 38108/086 8038034
www.melissamannion.com
Peter Harkin
091 529700
www.peterharkin.com
Abbey Photography & Video
Martina Regan
Lisa Hynes
Mike Patterson
091 751768/087 2333675
info@abbeyprophoto.com
087 2021992
www.martinaregan.com
087 2903976
www.lisahynesphotography.com
085 7533471
www.mikepatterson.com
Philip Smyth Photography
091 555814 / 087 6381227
www.smythphotography.com
Ik Mellick
086 0863556
www.mellickphoto.com
Deirdre Langan
Videographers
086 3861764
Contact Number
Gary Loughlin
091 444143
Avalon Video
093 35933
Andrew Davey
www.deirdrelangan.com
Email/Website
www.garyloughlin.com
091 848481/086 3198227
www.weddings.daveyav.com
www.avalonvideo.ie
Marriage Multimedia
093 51122
www.marriagemultimedia.com
Car Hire
Contact Number
Email/Website
Getaway Wedding Car Hire
Wedding Cakes
Couture Cakes
O’Connors Bakery
091 506896/087 9902294
www.getawayweddingcars.com
Contact Number
Email/Website
087 9317233
091 561757
www.couturecakesgalway.com
www.oconnorsbakery.com
Lilies & Pearls
091 630931/086 8379850
www.weddingcakes.ie
The Cake Studio
087 6505088
www.thecakestudio.ie
Goya’s
Chocolate Fountain / Sweet Cart
Cascading Chocolate Fountain
Sweetcart.ie
091 567010
www.goyas.ie
Contact Number
Email/Website
085 7728954
www.chocolatefountainhire.ie
085 7728954
www.chocolatefountainhire.ie
Est. 1962
HELPFUL LISTINGS
We do advise that you meet with the suppliers to ensure they can provide your preferences
Wedding Stationary
Contact Number
Email/Website
Save the Date
086 3524879
www.savethedate.ie
Swift Print & Design
Congratulations.ie
091 561131
051 376405
Bridalwear / Jewellery
Contact Number
Martin Feeney Formalwear
091 566050
Belladonna
Corless Formalwear
www.swiftprintdesign.com
www.congratulations.ie
Email/Website
091 755139
www.belladonnagalway.com
091 563253
www.galwaysuithire.ie
Cara Diamonds
091 759666
www.caradiamonds.ie
Gallery Crest
057 93 43976
www.michaelhoranjewellery.com
New 2 You
Blacoe Jewellers
Flowers
087 1300255
091 568556
www.blacoe.com
The Art of Blooming
Contact Number
091 868807 / 086 3608666
Email/Website
Room Décor
Contact Number
Email/Website
Wedding Uplighting
www.theartofblooming.ie
086 3525334
www.eclipsesoundlighting.com
Wedding Couture
093 32724 / 087 9566769
www.weddingcouture.ie
Honeymoon Planning
Contact Number
091 594747
Email/Website
www.fahytravel.ie
Wedding Speeches
Contact Number
Email/Website
Fahy Travel
Great Speech
091 388000
www.greatspeech.ie
‘Capall na beatha an grá’
The horse of life is love (c.f.’Love makes the world go round’)
Est. 1962
We want your wedding day to be everything you hope for and more.
That is why we provide you with complimentary access to Moposa – our award winning, online wedding service.
Moposa helps you Share more of the experience with your friends and family,
Simplify the wedding planning process and Save time and money along the way.
Some of the complimentary Moposa tools include :
Seating planner – Drag 'n' drop guest names onto seats and see how the room will look.
Photo & Video sharing – Guests can upload full size photos and videos after the wedding
Personalised, 'hand-drawn' maps of the hotel location and your ceremony venue
A wedding website with your own personal '.com' URL
Guestxt – Send hundreds of text message to guests
Guest list & RSVP manager
Task list manager
Budget planner
Find out more www.moposa.com
CONTRACT
BOOKING CONFIRMATION
Upon receipt of your initial deposit of €1,000 and
our signed contract, your booking will be confirmed
with us.
A second deposit, of €2,000, is required at least 10
months in advance of the wedding date.
ROOM ALLOCATION
Should the need arise, we reserve the right to assign
your event to another room. We will make every
effort to contact you in advance should this be the
case.
CATERING REQUIREMENTS
FINAL NUMBERS / TABLE PLAN
The final guaranteed number of guests, along with
table plan details, must be received 48 hours (two
business days) prior to your Wedding date. This will
be the basis for billing. Should final numbers not
be received 48 hours prior to the event, the
arrangements below will be the basis for billing.
RATES
All prices listed may be subject to change without
prior notice in line with any inflationary,
government or supplier cost price increase (e.g.
VAT)
FOOD SAFETY
All catering requirements and other detail must be
advised to the hotel at least 4 weeks prior to the
event – with the exception of actual final number
and table plan which will be required at least 48
hours in advance.
In keeping with food hygiene regulations, food
which has not been prepared on the premises may
not be brought into the hotel for consumption –
with the exception of the wedding cake.
MINIMUM NUMBER REQUIREMENTS
VOUCHERS
Unless otherwise discussed and agreed in writing to
you, on Fridays & Saturdays during April to October
inclusive and during December, proposal details are
valid where adult guest numbers are a minimum of
130.
Complimentary accommodation on the night of the
wedding for the Bride & Groom is subject to a
minimum of 80 adult guests attending the wedding.
Complimentary accommodation for the second
night (i.e. the night after the wedding) for the Bride
& Groom and the two complimentary rooms for
parents on the night of the wedding are subject to a
minimum of 100 adult guests attending the
wedding.
Complimentary Jazz Trio on arrival is to a latest time
of 17:45. If you would like the jazz to play later
than this time it must be arranged in advance and a
charge will apply. The Jazz Trio is included in our
Emerald & Ruby Proposals only and is subject to a
minimum of 130 adult guests attending the
wedding. Should adult guest numbers be less than
130, preferential fee will apply.
Bar Exemption is included in our Pearl, Emerald &
Ruby Proposals subject to a minimum of 130 adult
guests attending the wedding. Should adult guest
numbers be less than 130, a fee of €410 will apply.
All vouchers / offers relating to your wedding
booking with us must be redeemed within two
months following your wedding date. They cannot
be extended beyond this date.
Vouchers and complimentary offers, listed
throughout our proposals, cannot be redeemed on a
monetary basis and are non-transferrable.
PAYMENT
All bills must be paid in full prior to departure from
the hotel.
DATE CHANGE / CANCELLATION POLICY
The hotel retains the right to cancel the event should
false information be given to the hotel or should
there be reason to believe it may prejudice the
reputation of the hotel through inappropriate or
unacceptable behaviour.
In the event of a date change, a further deposit is
required in order to secure a second date. The
original deposit/s shall be refunded on the basis that
the original date is booked for another Wedding
Reception and full deposits have been received for
the new booking.
In the event of a cancellation, the following applies:
Deposits paid shall be refunded on the basis that
the date is booked for another Wedding
Reception (of the same or higher guest numbers)
and total deposit of €3,000 has been received for
the new booking
Cancellation less than 6 months in advance of
wedding date – total cancellation fee is 50% of
total event cost (based on information below)
Cancellation less than 3 months in advance of
wedding date – total cancellation fee is 75% of
total event cost (based on information below)
Cancellation less than 1 month in advance of
wedding date – total cancellation fee is 100% of
total event cost (based on information below)
Cancellation fees will be calculated on the basis of
our Emerald Proposal price unless it has been
confirmed to us in writing in advance that you have
decided to opt for another proposal.
Date of Wedding: ___________________________________________________
Estimate Number of Guests: ___________________________________________________
Bride and/or Groom Signature:
___________________________________________________
Date: ______________________________
Est. 1962
TESTIMONIALS
“Last year my husband and I celebrated our wedding day at The Ardilaun Hotel. We planned our wedding while living in
Canada. The staff at The Ardilaun were very organised and helpful, which made the planning of our big day straight-forward
and stress-free …Moposa was very beneficial too.
The Ardilaun is an excellent venue for wedding celebrations and I have no hesitation recommending this hotel to anyone.
The food exceeded expectations and the service was next to none. I recommend the homemade scones and the rib of beef!
Enjoy planning your special Day!”
Fidelma & Steve, Canada
“Thank you for helping to make our wedding day one of the most wonderful days of our lives. From the moment we met you
and walked into The Ardilaun Hotel, we knew it was the place that we wanted to have our wedding reception.The staff have
always been so helpful and friendly and happy….. Many of our guests have said to us how beautiful the hotel was,
how friendly and professional the staff were, and how beautiful the food was…..
we wish all of the staff the very best in the future and thank you all so much.”
Aoife & Eamon, Clare
“I just want to say a big thank you and all of the staff in The Ardilaun Hotel for the fantastic job you did for Aodán’s and
Neasa’s wedding….Overall the high attention to detail, the outstanding food, fantastic beautifully landscaped gardens, and the
high level of customer service you provided for my son’s wedding made a most memorable experience. Well done and thanks.”
Kathleen (Mother of the Groom), Galway
Est. 1962
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