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EVENT PROPOSAL 2013

EVENT PROPOSAL 2013 Enjoy the essence of urban dining with a room full of view at the fashionably iconic Plaza Indonesia shopping mall. Partake in the culinary expertise of Luke Mangan with a menu of modern Australian cuisine .

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EVENT PROPOSAL 2013

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  1. EVENT PROPOSAL 2013 Enjoy the essence of urban dining with a room full of view at the fashionably iconic Plaza Indonesia shopping mall. Partake in the culinary expertise of Luke Mangan with a menu of modern Australian cuisine. Let your guests be dazzled by the marvelous view of the city at the 46th level coupled with quality food and wine to make your event an even more memorable one. We promise to deliver an event that will linger in the minds of your guests.

  2. Operating hours (DAILY) 11:00am-2:30pm lunch 2:30pm-6:00pm afternoon tapas 6:00pm-11:00pm dinner Capacity Restaurant - Seats 130 guests Cocktail bar - Seats 40 guests Standing cocktail entire restaurant 250 pax

  3. Luke Mangan is one of Australia’s leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia’s culinary culture. His career started in Melbourne under Herman Schneider, of “Two Faces” fame. After completing his training, Luke persuaded Michel Roux of the 3 Michelin starred “Waterside Inn” in London to give him a chance. He believes that working under these great chefs in the early years were the two most important steps he took to learn his craft. Luke currently owns and operates glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill and Salt tapas & bar, Singapore; Salt and the adjoining World Wine Bar, Tokyo; Salt grill, Jakarta and Salt grill onboard three P&O cruise liners. He is also the consulting chef for Virgin Australia.

  4. The main dining area has a magnificent view of South Jakarta. The unique layout of the area leaves no question as to why guests love to dine here. With floor to ceiling windows, guests can marvel at the view while dining in comfort with the current setting. Group seating can be done in rows of 8 or 10 pax. The night view in the main dining area is breathtaking and you get to gaze into the twinkling lights of Jakarta.

  5. The cocktail bar is over two levels and is situated next to Salt grill. Downstairs you can enjoy sitting at the bar top watching our talented bar staff create cocktails that will get your taste buds going. The upstairs bar is an area where you can enjoy the comfort of a relaxed and warm surroundings and try one of our great selection of cigars. The cocktail bar is a cozy setting which is great for a get together or for important discussions.

  6. Minimum spend: For exclusive bookings, the following minimum charges apply: Lunch Event from 60.000.000++ Dinner or Cocktail Event from 80.000.000++ Altitude bar from 50.000++ Dinner Altitude bar from 70.000++ Main dining hall from 80.000++ We provide food tastings for bookings of 50 guests or more. One portion will be provided free of charge. Any additional portions will be charged accordingly.

  7. Additional cost 1) AV Rental (Charges subject to change) 1 Projector, 1 Screen, 2 speakers, 2 microphones, 1 console is price on request. 2 Speakers, 2 microphones, 1 console is price on request. 2) Stage set up is price on request 3) Additional furniture (Cocktail tables, IBM tables etc.) 4) Full length skirting or coloured table cloth 5) Floral arrangements or other theming 6) Altitude audio visual rental is separate from the minimum spend required for F&B from Salt grill. Salt grill would require payment as well as having to adhere to the rules and regulations stipulated by the audio visual company.

  8. Menus and Packages We have a variety of menus for you to choose from. Our culinary style is modern Australian. If you require menus for special dietary guests, that can be arranged. For weekday lunch or a la carte please contact the restaurant for copies. Kindly note that our menus are subject to change. Our beverage packages are not on a free flow basis. If you require the wine list and beverage list please contact the restaurant for more information.

  9. Three Course menu 420++ Sashimi of kingfish, ginger, eschallot and goats feta or Tempura zucchini, goats feta, corn puree, sauce vierge or Char grilled tiger prawns, mango salsa, rocket salad, lemon olive oil dressing or Chicken liver parfait, pear chutney, toasted brioche Barramundi, capers, tomatoes, olives, basil, preserved lemon with nut brown butter, green beans or Tenderloin 200g, grass fed, truffle mash potatoes, bone marrow and madeira sauce or Pumpkin risotto, goats feta, curry dressing or Char grilled baby chicken, endive with pickled onion and apple salad, salsa verde Truffle oil and parmesan fries Rocket salad with pear, walnut and blue cheese Salt grill selection sorbets or Coconut cremebrulee with kafir lime biscotti or Passion fruit cheesecake, orange sorbet or Liquorice parfait, “signature”

  10. Four Course menu 520++ Oysters with eschallot dressing Sashimi of kingfish, ginger, eschallot and goats feta or Tempura zucchini, goats feta, corn puree, sauce vierge or Char grilled tiger prawns, mango salsa, rocket salad, lemon olive oil dressing or Chicken liver parfait, pear chutney, toasted brioche Barramundi, capers, tomatoes, olives, basil, preserved lemon with nut brown butter, green beans or Tenderloin 200g, grass fed, truffle mash potatoes, bone marrow and madeira sauce or Pumpkin risotto, goats feta, curry dressing or Char grilled baby chicken, endive with pickled onion and apple salad, salsa verde Truffle oil and parmesan fries Rocket salad with pear, walnut and blue cheese Salt grill selection sorbets or Coconut cremebrulee with kafir lime biscotti or Passion fruit cheesecake, orange sorbet or Liquorice parfait, “signature”

  11. Five Course Menu 620++ Natural oysters with eschallot dressing Sashimi of kingfish, ginger, eschallot and goats feta or Tempura zucchini, goats feta, corn puree, sauce vierge or Char grilled tiger prawns, mango salsa, rocket salad, lemon olive oil dressing or Chicken liver parfait, pear chutney, toasted brioche Barramundi, capers, tomatoes, olives, basil, preserved lemon with nut brown butter, green beans or Tenderloin 200g, grass fed, truffle mash potatoes, bone marrow and madeira sauce or Pumpkin risotto, goats feta, curry dressing or Char grilled baby chicken, endive with pickled onion and apple salad, salsa verde Truffle oil and parmesan fries Rocket salad with pear, walnut and blue cheese Salt grill selection sorbets or Coconut cremebrulee with kafir lime biscotti or Passion fruit cheesecake, orange sorbet or Liquoriceparfait, “signature” Chefs selection of cheese with muscatel, honeycomb, lavosh

  12. Degustation 850++ Bread selection with Luke Mangan olive oil & dukkah Amuse bouche Sashimi of kingfish, ginger, eschallot and goat’s feta ‘glass’ Sydney crab omelette, enoki mushroom and herb salad, miso mustard broth Tempura zucchini with goat’s feta, corn purée, sauce vierge Tasmanian Salmon, poached yabbie tail, squid ink tortellini, baby spinach, vanilla and chervil dressing Roast duck breast, confit duck leg and shitake mushroom wrapped in puff pastry,roast figs, duck sauce Liquorice Parfait, “signature” Coffee or tea and petit fours

  13. Beverage Package *Do note that the alcoholic beverage package is not on a free flow basis. *Beverage items are subject to availability.

  14. Booking and Confirmation Form Attention To: ______________________________________ Area Booked (please highlight) - Private Dining Rooms 1, 2 or 3 / Kitchen Table / Cocktail Bar / Main Dining Room Date ______________ Arrival Time (of have pre-drinks) ________________ Time Seated (time of reservation) _________________ Reservation Name _____________________________________Number of Guests_________________ Work ___________________________ Mobile _______________________________ Fax ______________ Email____________________________________________________________________________________ Host (point of contact on day) ______________________________________ OrganisedBy _________________________________ Set Menu Choices – Please Tick * All group bookings of 10 people and over are required to dine from a set/degustation menu 420 Three Course Menu 850 Seven Course Degustation 520 Four Course Menu 700 Degustation with Wines 620 Five Course Menu Other _________________________________ In order to secure my reservation I authorise Salt grill to retain my credit card details on file. I agree to the charges being debited from my card in the event of a cancellation or transferal to the amount of 350,000 per person. My signature below confirms that I have read and understood the terms and conditions. I acknowledge that my booking attracts a 10% service charge and GST fee of 10% on the total bill. Please note payments by credit card incur a 1.5% merchant service fee added to the amount payable. Credit Card No: _______ / _______ / _______ / ________ Expiry Date: _________ CCV number: __ __ __ (3digit number on the back of your card) Documentation of your CCV number will be destroyed upon processing of payment. Card Type: AMEX / VISA / MC / BANK CARD / DINERS Name of Card Holder: ________________________________________________ Signature of card holder _____________________________________ In order to secure my reservation I authorise Salt grill retain my credit card details on file.

  15. Thank you for considering to hold your event with us at Salt grill Jakarta We do hope to work with you on your event and we aim to deliver impeccable service with great food and wine

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