WEDDING PACKAGES

Very special moments are made more memorable with the ambience of the quiet and breathtaking scenery
complemented by great food and trained staff of

SOL Y VIENTO HOTELS and RESORTS

Inclusions

Use of Sierra de Grados Hall for five (5) hours

One hour ingress time prior to start of event
(Earlier ingress is subject to availability)
One (1) bottle of sparkling wine for ceremonial toast
Standard guestbook and pen
Buffet lunch or dinner
One (1) round of juice
3-tier fondant cake (middle layer edible)

Standard Set-up

Floral centerpiece:
 Couple’s table
 Two (2) presidential tables (10-seater)
 Ten (10) guests’ tables (8-seater)
 Two (2) buffet tables
 Cake table
Standard stage decoration
Round tables with floor length table cloth
Banquet or tiffany chairs with ribbon/seat cover
Pair of doves with decorated cage
Lights & sound system with wireless microphones
Red carpet
LCD projector and (2) wide screens

Concessions

Overnight accommodation in a One-Bed Cabana good for two with breakfast

Free prenuptial shoot – venue only (maximum of 10 persons)
Food tasting for (2) persons upon confirmation of the event
Waived corkage fee for (3) bottles of wine (750 ml/bottle)
Waived corkage fee for (1) pork lechon
25% discount from the Published Room Rates for the couple’s 2nd night
25% discount from the Published Room Rates for all participants attending the wedding

___________________________________________________________________________

OTHER EXCESS RATES

Venue Upgrade in Upper Pool Area - Php35, 000.00nett
Venue Upgrade in Café Sabroso - Php35, 000.00nett
Venue Upgrade in Fabero Bar - Php40, 000.00nett
 Package A
Php125, 000.00

BUFFET LUNCH OR DINNER

Good for 1st 100 Guests
(Php 1, 400.00/head (in excess of 100 persons)

APPETIZER
Chicken Spinach Canapé
(Chicken and spinach with parmesan and cream cheese)

SOUP
Seafood Chowder
(Mixed seafood in cream soup)

SALAD
Fresh Ancient Greek Salad
(Mixed lettuce with olive oil, honey mustard, lemon and vinegar dressing)

MAINS

Herb Crusted Pork Loin

(Slowly baked oven pork loin coated in herb breadcrumbs in maderia sauce)

Chicken Cassia Tore

(Chicken with black and green olives in herb tomato sauce)

Seafood Thermidore
(Combination of prawn, mussel, fish fillet, squid, sautéed in white wine cream sauce)

Hearty Grilled Vegetable Tossed in Balsamic Vinaigrette

(Zucchini, eggplant, carrot, bell pepper and mushroom)

STEAMED RICE

DESSERTS
Custard caramel
Fresh fruits

DRINKS
Flavored juice or iced tea
 Package B
Php135, 000.00

BUFFET LUNCH OR DINNER

Good for 1st 100 Guests
(Php 1, 500.00/head (in excess of 100 persons)

APPETIZER
Mushroom and Chicken Canapés
(Sautéed shiitake mushroom and chicken in cream)

SOUP
Cream of Zucchini
(Zucchini in cream soup topped with toasted bacon)

SALAD
Italian Salad
(Mixed lettuce with tomato, onion, celery, sundried tomato and cheddar cheese with Italian dressing)

MAINS

Oven Baked Ribs

(Baby back ribs marinated in homemade smoked barbecue sauce bedded in roasted vegetables)

Chicken Basil in Tomato Sofrito Sauce

(Chicken breast sautéed in Basil and tomato, smoked paprika and mire piox sauce)

Seafood Au gratin
(Mixed seafood in white sauce covered with breadcrumbs and parmesan cheese and brown broiler)

Vegetable Pesto
(Baby carrots, French beans, sayote and cherry tomato in pesto sauce)

PASTA

Creamy Shiitake Pasta

(Fettuccine pasta in shiitake cream white wine sauce)

STEAMED RICE

DESSERTS
Chocolate Truffle
Mango Sago

DRINKS
Flavored juice or iced tea
 Package C
Php145, 000.00

BUFFET LUNCH OR DINNER

Good for 1st 100 Guests
(Php 1, 600.00/head (in excess of 100 persons)

APPETIZER
Ham and Olives Canapes
(Grilled ham and olives)

SOUP
Cream of Broccoli
(Broccoli in cream soup top with herb croutons)

SALAD
Mix Fresh Garden Salad
(Mixed lettuce, cucumber, green bell peppers with thousand island, honey balsamic and caesar dressing)

MAINS

Roast Beef Provençale

(Beef top round with roast corn on the cob, baby potato, carrot, tomato with red wine sauce)

Chinese Style Peppered Pork Spareribs

(Pork baby back ribs marinated in Chinese wine and hoisin sauce)

Chicken Picatta
(Pan fried chicken fillet glazed with grenobloise sauce)

Fish Fillet in Cream Tomato Sauce

(Fried fish fillet with creamy tomato chutney)

Eggplant and Mushroom Lasagna

(Grilled eggplant and mushroom Lasagna, in bechamel and tomato con casse)

PASTA
Spaghetti Aglio e Olio
(Combined garlic and olive oil and red pepper flakes)

STEAMED RICE

DESSERTS
Red Velvet Mini Cakes
Pineapple Crumble

DRINKS
Flavored Juice or Iced Tea
 Basic Requirements:

I. 50% down payment is required upon confirmation of the event.

II. Remaining balance of the contracted price should be settled two (2) weeks prior to the
actual event (cash or check, with clearing date period included).
III. ALL PAYMENTS MADE ARE NON-REFUNDABLE AND NON-CONSUMABLE SHOULD THERE
BE ANY CANCELLATION OF BOOKING.
IV. Other optional items and services mentioned above must be coordinated with the SALES
MANAGER in-charge of the function at least a week prior to the actual event.
V. Rates are subject to change without prior notice

SOL Y VIENTO-PANSOL

__________________________
SHENNA V. SANTOS
Sales Manager
0927 896 0537
slsantos@syvhotelsandresorts.com