Rochestown Park Hotel - Banqueting & Buffet Menus
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Rochestown
Park Hotel
Cork, Ireland.
Tel: +353 21 489 0800
Fax: +353 21 489 2178
Banqueting &
Buffet MenusRochestown Park Hotel
W E L C O M E Any event assumes a special distinction, a grand banquet or less formal luncheon, a christening party or an annual dinner dance. The organisation combines detail and imagination to ensure that every function is well remarked and happily remembered. For a private dining experience, or a relaxed evening buffet, try our exclusive banqueting suites, with their own bars and dedicated staff. This allows you to enjoy exquisite food in a very personal and relaxed atmosphere. We pride ourselves on providing all the services of a large hotel, yet we are intent on tailoring our product and service to suit your every need and can accommodate any special requirements you may have, with ease. As a privately owned establishment we are able to make decisions as situations are presented to us. We are flexible and dynamic and go out of our way to provide superior service. I invite you to come celebrate your event with us and I will assure you every care will be taken so that you will be enthusiastic about telling everybody of your experiences in the Rochestown Park Hotel. If you wish to visit the Hotel, we would be very happy to discuss your requirements with you. Assuring you of our best attention at all times. Shay Livingstone General Manager.
B A N Q U E T
Menu No. 1
Roast Carrot Soup with Moroccan Spices
Drizzled with Herb Oil
Stuffed Chicken Breast with Wild Mushrooms
On Risotto with a Jameson Sauce
Chefs Selection of Potatoes and Vegetables
Baileys Cheese Cake, Fruit Coulis Menu No. 2
Tea/Coffee Smoked Haddock Tartlette with Green Leek
Topped with a Grain Mustard Hollandaise
€31.00
Minestrone Soup Flavoured with Basil
And Served with Garlic Bread
Roast Pork Cutlet on Savoury Mash
Apple and Cider Jús
Chefs Selection of Potatoes and Vegetables
Homemade Pavlova with Tropical Fruits
Tea/Coffee
€31.50B A N Q U E T
Menu No. 3
Tossed Salad in a Filo Basket with
Smoked Chicken and a Balsamic Dressing
Farmhouse Country Vegetable Soup
Honey Roasted Loin of Bacon, Parsley Cream
Chefs Selection of Potatoes and Vegetables
Apple and Cinnamon Crumble with
Vanilla Ice Cream and Egg Custard
Tea/Coffee
Menu No. 4
€34.00
Smoked Mackerel on a Celery and Apple Salad
Red Onion Vinaigrette
Cream of Potato and Leek Soup
Roast Leg of Lamb with Sage and Onion Stuffing,
Thyme Jús
Chefs Selection of Potatoes and Vegetables
Passion Fruit Delice with a Trio of Sauces
Tea/Coffee
€34.50B A N Q U E T
Menu No. 5
Vine Tomato and Buffalo Mozzarella
With Frissee Lettuce and Pesto Dressing
Cream of Mushroom Soup Flavoured with
Tarragon and Madeira
Roast Stuffed Turkey Crown with Baked Ham
And a Rosemary Jús Menu No. 6
Chefs Selection of Potatoes and Vegetables
Warm Goats Cheese Topped with Walnuts
Lemon Curd Tartlette with Mint Sorbet On Tossed Leaves and Roasted Beetroot
Tea/Coffee Traditional French Onion Soup
With a Smoked Cheddar Croute
€34.50
Roast Sirloin of Irish Beef
With a Rich Red Wine Sauce
Chefs Selection of Potatoes and Vegetables
Warm Pear and Almond Tart
With Vanilla Ice Cream
Tea/Coffee
€38.00B A N Q U E T
Menu No. 7
Grilled Chicken Breast on a Tossed Salad
With Caesar Dressing and Chorizo Lardons
Thai Beef Consommé with Savoury Pancake
Roast Stuffed Pork Steak Filled with Leaf Spinach
Wrapped in Parma Ham, Cider Vinegar Jús
Chefs Selection of Potatoes and Vegetables
Menu No. 8
Profiterole Gateau with a Duo of Chocolate Sauce
Marinated Salmon with Dill, Sea Salt and
Citrus Juices on a Tossed Salad, Guacamole Dressing
Tea/Coffee
€41.00 Cream of Celery Soup
With Blue Cheese Croutons
Roast Stuffed Rack and Leg of Lamb
Mint and Redcurrant Sauce
Chefs Selection of Potatoes and Vegetables
Chocolate and Caramel Tart
Mocha Anglaise
Tea/Coffee
€46.50C H O I C E O F S U P E R I O R M E N U S
Please be advised that these superior menus are not interchangeable with Menus
No. 1 through to No. 8
Menu No. 10
Grilled Smoked Salmon on an Avocado Sweet Chilli Salsa with
Roasted Cherry Tomatoes
Cream of Wild Mushroom Soup
Menu No. 9 Baked with a Puff Pastry Hat
Shrimp and Smoked Haddock Pattie in a Sesame Crumb Roast Lamb Rack with Provencale Crust,
On a Seasonal Salad with a Coriander, Lime and Yogurt Dressing Rosemary Jús
Chefs Selection of Potatoes and Vegetables
Traditional Pea Soup with Smokey Bacon
And Garlic Croutons Trio of Triple Chocolate Mousse
With Wild Berry Compote
Roast Duck Breast with Leg Confit and
Roasted Button Onions in Balsamic Vinegar Tea/Coffee
Chefs Selection of Potatoes and Vegetables
€52.00
Baileys and Hazelnut Tart
Tea/Coffee
€48.50S U P E R I O R M E N U S
Menu No. 11
Oak Smoked Salmon on a Buckwheat Pancake with
Chard Leaves and Dill Crème Fraîche
Roast Parsnip and Coriander Soup with
Turmeric Cream Menu No. 12
Roast Fillet of Beef set in a Mushroom Duxelle Crab Crème Brulée with Toasted Ciabatta
Baked in Puff Pastry, Served with Bordelaise Sauce
Chefs Selection of Potatoes and Vegetables Tossed Salad with Roasted Pine Kernels
Cherry Tomatoes, Red Onions, Garlic Melba Toast, Blue Cheese
Sticky Toffee Pudding Dressing
Butterscotch Sauce
Beef Tournedos on a Wild Mushroom Galette
Tea/Coffee Pink Peppercorn Sauce
Chefs Selection of Potatoes and Vegetables
€56.50
Old Fashioned Bread and Butter Pudding
With Custard
Tea/Coffee
€56.50F O R K B U F F E T
Menu A Menu D
Seafood Platter with Cold & Hot Buffet
Smoked Salmon, Prawns, Mussels, Salmon Mayonnaise Starter Served to the Table
With Red Onion, Capers and Green Leaves Thai Fish Cake on a Seasonal Salad
Served with a Side Salad, Brown Bread and Crispy Rolls with Crispy Rolls and Brown Bread
Fresh Fruit Pavlova
Tea/Coffee SELF SERVICE
€20.50 Hot Dishes
Poached Chicken in a Creamy White Wine Sauce
Menu B
With Peppers, Onions and Mushrooms
Marinated Chicken Breast with Soya Sauce
Ginger and Honey Served on a Bed of Roasted Vegetables
Beef, Guinness & Mushroom Pie, Champ Potatoes
with Linguini
Selection of 3 Salads and Dressing
Salads
Mille Feuille Mixed Leaves, Roast Beetroot with Rosemary,
Tea/Coffee Coleslaw, Potato, Cherry Tomatoes & Feta Cheese
€21.50
Dressings
Menu C Honey Grain Mustard, Pesto, Balsamic
Thai Beef Curry with Coconut Milk, Stirfry Vegetables and Red
Chilli, Served with Basmati Rice. Dessert Served to the Table
Baileys Cheesecake Lemon Meringue Pie
Tea/Coffee
Tea / Coffee
€22.50
€26.50C L A S S I C A L B U F F E T
Menu E Minimum 50 People
€48.00
Display Mirror Dressings
Honey Glazed Limerick Ham Mayonnaise / Marie Rose / French Dressing
Dressed Turkey Crown
Roast Free Range Beef
Whole Dressed Salmon with Prawns
Hot Dishes
Carved Sirloin of Beef Chasseur
Chicken Terrine
Selection of Vegetables
Dauphinoise Potato
Salads
German Potato
Raita Desserts
Carrot & Pineapple Fresh Fruit Pavlova
Seafood Italian Cheesecake
Sweetcorn & Pepper Profiterole Pyramid
Mixed Lettuce Dark & White Chocolate Terrine
Tomato & Feta Cheese
Tea / Coffee & Petit FoursF I N G E R S N A C K M E N U S
Cold Canapés
Smoked Salmon on Brown Bread with a Greek Olive
Serrano Ham with Roasted Red Pepper
Crab and Mango Flavoured with Sesame Oil
Goats Cheese Tartlette Topped with Black Olive Tapenade Cocktail Menu
Cherry Tomatoes and Bolle Cheese Skewer Open Sandwiches
Smoked Duck with Redcurrant Jelly Smoked Salmon on Brown Bread
Tortilla Wrap Filled with Chicken Tikka Chicken Tikka in a Wrap
Serrano Ham with Melon Pearls
Hot Canapés
Goats Cheese on Ciabatta with Black Olive Tapenade
Sweet Onion and Goats Cheese Tartlette
Chicken Goujons, Mango Mayonnaise
Clonakilty Pudding in Puff Pastry Dusted with Sesame Seed
Cocktail Sausage Wrapped in Pancetta
Chipolata Sausage Rolled in Pancetta
Cod Goujons in Beer Batter, Tartar Sauce
Smoked Haddock Patties Flavoured with Coriander
Savoury Vol au Vents
Deep Fried Brie Dipped in Poppy Seed
€14.00
Savoury Vol au Vent with Shrimps and Chive
Chicken Bits in a Spicy Beer Batter
Arabic Lamb Kebab With Sweet Chilli Dip
Choose 3 Canapés from both Hot and Cold Canapés options. €10.00M E N U C H O I C E S A N D S U P P L E M E N T S
• Should you wish to offer your guests a choice of starter, soup or dessert, a supplement of
€2.00 per person will apply
• For a choice of main course to include a Meat or Poultry or Salmon option a supplement
of €3.75 per person will apply.
• The above supplements apply to the higher priced menu.
• Alternative fish options are available on request at a supplement of €6.00 per person.
• All alternative fish options are Seasonal and subject to availability
Corkage Charges
• Should you decide to supply your own wine or champagne a corkage charge will apply
Wine @ €12.00 per bottle
Sparkling Wine @ €14.00 per bottle
Champagne @ €18.00 per bottle
Corkage based on 75cl bottlesT E R M S & C O N D I T I O N S Provisional Bookings All provisional bookings will be held for a maximum of 14 days after which time a deposit of €800.00 is required to secure your reservation. If confirmation is not received that date will be automatically released. Deposit A deposit of €800.00 is required to confirm all function bookings of 50 guests and over. For function bookings of 50 guests and below, please consult a Duty Manager for deposit details. Please note that all deposits are non refundable in the event of a cancellation. Final Details Please arrange an appointment with your function co-ordinator three months prior to your function date to finalise details. Final Numbers Anticipated numbers are to be given to the hotel 14 days prior to your function date. Final number of guests attending are to be given no later than 2 days prior to your function date. Please note that this will be the minimum number of guests that will be charged for on the day. Table Plans Table Plans will be accepted no later than 2 days prior to your function date. Security All functions who request a bar extension require the presence of a security officer to be on duty for the duration of the bar extension period. The legal requirement is one security officer for every seventy-five guest attending the function. Security personnel will be charged to the function bill at the current rate which will be confirmed and agreed prior to your function date. Bar Facilities It is the policy of the Rochestown Park Hotel to close its bars on time; however a Residents bar is available until 4.00am in the Douglas Tavern area of the Hotel. Please note that the Hotel applies a strict “Residents Only” policy. Bar Extensions In order to comply with District Court regulations, all functions must contact the Hotel if they require a bar extension. Confirmation is required three weeks in advance of the function date and should be signed by organisers. A bar extension permits the service of alcohol until 1.30am. The Government duty on bar extensions brings to €350.00 the amount payable by the function organisers. Entertainment Amplified music must cease on or before 2.00am as required by our dance licence.
T E R M S & C O N D I T I O N S C O N T ’ D
Deliveries and Collection of Function Items
Wines, presentations, displays etc. can be delivered to the hotel no later than 2 days in advance of your function date. All items left in the
hotel by your function must be collected no later than 12 hours after your function date.
Prices
All prices quoted are inclusive of VAT. Due to the fluctuations in food costs, prices may be subject to change. Final function menu prices /
quotations will be given during the final details stage.
Payment
All accounts must be settled on or before departure. Payment may be made by cash, or bank draft.
Change of Date/Cancellation
Notification of cancellation or change of date must be confirmed in writing. Any deposit paid will be transferred to the new date.
Guest Accommodation
Rooms can be reserved for your guests at our reduced function rate for the night of your function. All bookings must be guaranteed by a
non-refundable deposit of €50.00 per room or by credit card confirmation. Rooms are not automatically booked when a function deposit
is paid. Please contact reservations directly which operates 9.00am to 5.30pm Monday to Friday to confirm your block booking. All
unnamed rooms will be released one month prior to your function date. The function organisers will be liable for any rooms named or
guaranteed by them.
For further information regarding reservations please contact them directly on 021 4890800 or res@rochestownpark.com.
• It is the responsibility of the organisers to ensure that no Alcoholic Beverage other than that purchased on the premises is
consumed. In the event of same occurring, the organisers will indemnify the hotel for the prescribed corkage charges which are
available on requestH O W T O F I N D U S
Rochestown Park Hotel
R o c h e s t o w n R o a d , D o u g l a s , C o r k , I re l a n d .
Telep h o n e : + 3 5 3 2 1 4 8 9 0 8 0 0 Fa x : +3 5 3 2 1 4 8 9 2 1 7 8 R eser v at i o n s F ax : + 3 5 3 2 1 4 9 1 8 0 5 2
Online room booking available on our website www.rochestownpark.com info@rochestownpark.comYou can also read
