Wedding Event Packages

Valid from January – December 2019

Php510 per guest

4 main dishes, 1 pasta, 1 salad, 2 desserts, rice & free-flowing drinks

Php570 per guest

4 main dishes, 1 pasta (live station), 1 soup, 1 salad, 2 desserts, rice & free-flowing drinks

Php630 per guest

5 main dishes, 1 pasta (live station), 1 soup, 1 salad, 2 desserts, rice & free-flowing drinks
(All prices are subject to 10% service charge and delivery fee depending on the location)

AMENITIES:
Elegant buffet set-up with well-lit buffet lamps, fine cutleries, silverware and glassware
Presidential long table with floor length linens and table runner
20pcs. Tiffany chairs and seated service for the presidential table
Guests round dinner tables dressed with floor length linens and table runner
Monoblock chairs with floor length seat covers
Fine linens to match your color motif
Fresh flower arrangement for the table centerpiece
Couple’s area with backdrop and lounge chair
Long red carpet for the aisle
3-layer cake with edible bottom
Bottle of sparkling wine for the ceremonial toasting
Dressed tables for the cake, gifts, giveaways and registration
Bar service – purified drinking water, free-flowing iced tea and ice for beverages
Service of uniformed well-trained waiters to assist and serve the guests
Complimentary mixed nuts per table
In excess of 150 guests will be charging only:
Php510 rate – Php390/head
Php570 rate – Php430/head
Php630 rate – Php480/head

UPGRADES:
Additional Php100/head for tiffany chairs
Complete venue styling (price based on the extent of set-up
Crew meal (2 viands, rice & drinks)

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering

SOUP
Seafood clam chowder soup
Roasted pumpkin soup
Creamy mushroom soup
Cream of spinach soup
Seafood bisque soup
Chicken taco soup
Creamy chicken and corn chowder soup
Miso soup

SALAD BAR
Mexican salad ( roma ine let t uc e, lolo ros s o , c orn, t oma t o, oliv es , t a c o s t rips , bell pepper, onion, c uc umber, t a c o dres s ing)
Oriental Asian salad ( roma ine let t uc e, c a rrot s , c uc umber, roa s t ed pea nut s , onion, honey ginger dres s ing)
Greek salad ( roma ine let t uc e, lolo ros s o , c orn, t oma t o, c uc umber, oliv es , fet a , onions , lemon dres s ing)
Caesar salad ( roma ine let t uc e, c rout ons , grilled c hic ken, ba c on bit s , pa rmes a n c hees e, a nc hov y dres s ing)
Summer salad ( roma ine let t uc e, lolo ros s o , gra pes , t oma t o, c uc umber, pea nut s , c orn, onion, c it rus da la nda n dres s ing)

BEEF
Roast beef with mushroom gravy ( s erv ed wit h 3 kinds of mus hroom blended t o a t hic k c rea my s a uc e)
Beef stroganoff ( our own t a ke on beef s t roga noff wit h demi gla c e a nd c rea m)
Burgundy braised beef with garlic mashed potato ( s erv ed wit h but t on mus hroom; t opped wit h our c rea my ma s hed pot a t o)
Tomato braised beef roast ( s low c ooked beef wit h t oma t o s a uc e)
Korean style beef stew ( s low bra is ed beef ribs wit h leeks , c a rrot s a nd ra dis h)
Beef gyudon ( t hin s lic e beef, s weet s oy -ginger s a uc e, s es a me s eeds )

UPGRADE TO CARVING STATION (additional Php60.00 per head)

Sous vide US beef belly with mushroom demi -glace, mint jelly, horseradish and cream

PORK
Hickory BBQ pork with grilled corncobs ( honey pork ribs BBQ ribs wit h grilled c orn c obs )
Gochujang braised pork belly ( s oy bea n ma rina t ed pork belly)
Pork roulade with creamy mushroom sauce ( rolled pork s houlder wit h c rea my mus hroom s a uc e)
Honey roast pork loin with glazed sweet potato ( pork loin, s erv ed wit h ma ple gla zed s weet pot a t o)
Braised Hawaiian pork shoulder ( pork s houlder, pinea pples , honey s a uc e)
Shepards pie ( ground pork t opped wit h ma s hed pot a t o)
Lechon style pork belly with pineapple liver sauce ( our t a ke on lec hon ka wa li wit h s pec ia l liv er pinea pple s a uc e)

CHICKEN
Grilled chicken with creamy mango chutney ( “our bes t s eller dis h” – c hic ken t high fillet grilled t o perfec t ion s erv ed wit h
c rea my ma ngo c hut ney)
Baked chicken parmigiana ( c rus t ed c hic ken fillet , pa rmes a n c hees e, t oma t o s a uc e)
Pan fried chicken with rosemary & mushrooms ( s erv ed wit h gra v y infus ed wit h ros ema ry a nd mus hrooms )
Pan fried chicken with garlic cream sauce ( s erv ed wit h c rea my ga rlic s a uc e)
Roast chicken thighs with pesto sauce ( s erv ed wit h our t a ke of c rea m pes t o)
Roast chicken thighs with marble potatoes ( ros ema ry infus ed c hic ken, herbed ma rble pot a t oes )
Hainanese chicken thigh fillet ( t ra dit iona l Ha ina n c hic ken, t hic k s oy a nd ginger ga rlic )
Chicken inasal with garlic vinegar sauce ( “a n a ll t ime Filipino fa v orit e”)

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering

FISH (upgrade to Salmon - additional Php40.00 per head)
Deep fried fish fillet with honey mustard & tartar sauce ( our t a ke on t he c la s s ic fis h fillet dis h)
Seared fish with lemon - capers & leeks ( s erv ed wit h a c rea my t a s t eful s a uc e)
Poached fish fillet with white wine cream sauce & garlic spinach ( hea lt hy dis h s erv ed wit h a beurre bla nc s a uc e)
Seared fish with tomato & papaya salsa ( s erv ed wit h a fres h -ba la nc ed s a ls a )
Baked cobbler with cream cheese & garlic ( ba ked a nd t opped wit h a c rea m c hees e ba s ed s a uc e)
Mixed seafood stew with olives & capers ( mus s els , c la ms , s quid, s hrimp & fis h medley s erv ed wit h a t hic k t oma t o ba s ed s a uc e)
Braised mussels with tomato & white wine ( mus s els c ooked in fres h t oma t o a nd ba s il, drizzled wit h whit e wine)

VEGETABLE
Marble potatoes with garlic & herbs ( roa s t ed ma rble pot a t oes wit h mix ed herbs )
Broccoli - cauliflower & green beans with mornay sauce ( s a ut éed fres h v eggies in a t hic k c rea my c hees e s a uc e)
Buttered vegetables with roasted garlic ( our t a ke on mix ed v eggies wit h but t er)
Chinese style chopsuey ( our t a ke on t he c la s s ic dis h s erv ed wit h more liv er)
Cous-cous with mixed vegetables -olives & feta cheese ( s erv ed wit h honey & ma ple)
Balsamic roasted vegetables ( s erv ed wit h s weet ba ls a mic reduc t ion)

PASTA
Baked penne pasta ( s erv ed wit h It a lia n s a us a ge & t opped wit h a c rea my béc ha mel s a uc e)
Mixed seafood marinara ( c la s s ic ma rina ra red s a uc e wit h mix ed s ea food)
Linguini carbonara ( ba c on, ba c on & more ba c on & ha m in a c rea my s a uc e)
Farfalle pasta with aligue cream sauce ( c ra b mea t fa t , mix ed s ea food in a c rea my s a uc e)
Seafood aglio olio ( mix ed s ea food, linguini pa s t a , oliv e oil)
Fusilli with creamy trio mushroom sauce ( but t on, oys t er a nd s hit a ke mus hrooms on fus ill i)
Pasta Live Station ( 2 kinds of pa s t a , 2 kinds of s a uc e wit h c ondiment s : onions , ga rlic , s ea food, ba c on)

DESSERT
Fresh seasonal fruits
Fresh fruit salad
Buko pandan
Vanilla crème brule
Almond panna cota
Classic chocolate brownies
White chocolate caramel brownies
Lemon butter brownies

KIDS MENU (additional Php150.00 per head)

Sweet style spaghetti, crispy fried chicken and hotdog on stick with marshmallow

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering

COCKTAIL STATION (additional Php200.00 per head)
Anti Pasti ( G rilled eggpla nt wit h ros ema ry / G rilled c a ps ic um wit h fet a c hees e / G rilled a s pa ra gus wit h pa rmes a n c hees e / Art ic hoke
flowers , ga rlic , pea rl onions a nd dill)
Cheese Platter ( s elec t ion of a s s ort ed c hees e wit h dried fruit s a nd s oda c ra c kers )
Bread Platter ( s elec t ion of a s s ort ed brea d wit h but t er a nd liv er pa rfa it )

HORS D’ OEUVRES
Selection of 2 – Php120.00/head (3pcs./person)
Selection of 3 – Php160.00/head (4pcs./person)
Tomato mozzarella on French bread ( roma t oma t oes , s lic ed mozza rella , ba s il pes t o)
Spicy pork triangles ( pork s is ig, deep fried t o perfec t ion)
Fresh crudites with garlic mayo dressing ( c a rrot s , jic a ma , c uc umber, c elery s t ic ks )
Green salad shooters with caesar dressing ( s erv ed on s hoot er gla s s )
Grilled eggplant bruschetta with feta cheese ( grilled eggpla nt s wit h t a hini s a uc e)
Chicken teriyaki skewers ( grilled c hic ken brea s t wit h leeks )
Watermelon & feta skewers ( s erv ed wit h s weet ba ls a mic reduc t ion)

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering

TERMS AND CONDITIONS:
• Minimum of 100 guests for standard buffet style service

• Php10,000 reservation fee is required to book the date of your choice (non-refundable).

• Total of four (4) hours catering service excluding the ingress and egress. Overtime fee of Php100.00 per hour per waiter in excess
of contracted time and Php100.00 per waiter per floor if the function area/building has no service elevator.

• We require at least four (4) hours set-up time.

• Any losses, breakages, gate entrance fee & caterer’s bond at the venue will be charged to our client.

• All permits required by the venue/location will be processed by the client. The client needs to provide the permit at least one (1)
week before the event.

• Customer has the option of keeping any extra food remaining after the initial cater service is over. The client is responsible for
providing own food storage containers. SAFFRON Catering is no longer responsible for leftovers after the initial 3-hour service or
any consequences due to its later consumption.

• All non-food support items brought in by the caterer such as table napkin, floral arrangements, centerpieces, plates, glass, utensils,
denatured alcohol, etc. remain the property of SAFFRON Catering.

• Clients have the right to do inventory of the equipments brought in by SAFFRON Catering. While in the premises of the cater
venue, clients have the right to search through the caterer’s equipment and waiters’ personal items. Clients’ forfeits this right after
the caterer has departed.

• 10% additional service charge.

• 50% down payment upon signing or confirmation of the contract.

• 50% full payment a day before the event.

• 20% of the contract price will be charged upon cancellation of the contract.

• 50% of the contract price will be forfeited for any cancellation made seven (7) days before the event date.

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering

 Event Styling
Rate starts at:
o Stage Backdrop – Php10,000
o Welcome/Registration Area – Php10,000
o Guest table centerpiece – Php600
o VIP table centerpiece – Php3,000
o Dessert Buffet Area – Php5,000

***Price may vary depending on the extent of the set-up

Terms and conditions:

• Final contract and mood board will be provided upon confirmation.
• We require at least 6 hours set-up time.
• Client will be responsible for any losses, breakages and all other fees which are not included in the packag e
such as venue fees, entrance fees, clubhouse fees and the likes.
• Desserts/candies will be provided by the client.
• Delivery fee will depend on the location.
• 50% down payment upon signing or confirmation of the contract.
• 50% full payment a day before the event.
• 20% of the contract price will be charged upon cancellation of the contract.
• 50% of the contract price will be forfeited for any cancellation made seven (7) days before the event date.

245-6249/0919-998-9685/0917-824-5155/0917-85-00609 saffron.ph@gmail.com saffroncatering.ph saffroncatering