2020 PRICING & PACKAGING MANUAL

PRICING &PACKAGINGMANUAL

2020

Experience Extraordinary

2Page

HOMECTICC | Pricing & Packaging Manual 2020

3Page

CTICC | Pricing & Packaging Manual 2020 HOME

1617181920212527

29303436

424346

15

51

5253

5657

5961616263656566

68697273747475777778798383858686888990

Packages

Day Conference PackagesFull Day BallroomFull Day Meeting RoomsHalf Day Business Conference PackageMeeting Suite Conference Package Day Conference Package Catering Conference Packages | Additional InformationBreakfast Package

Banquet PackagesBallroom or Roof Terrace Banquet Package Gold Festive PackagePlatinum Festive Package

Government PackagesMeeting Room or Roof Terrace Auditoria or Ballroom

Food & Beverage

Food & Beverage PricelistPricelist

Lunch BoxesLunch Box Options

The Beverage CollectionCocktail MenuMocktail MenuBeers, Ciders and Soft DrinksWine MenuChampagneMéthode Cap ClassiqueSpirits

Cuisine CollectionBreakfast MenusEnhance Your BreakfastSample MenuCocktail Menu SelectorCold Cocktail Menu ItemsWarm Cocktail Menu ItemsDessert Cocktail Menu ItemsEnhance Your Cocktail MenuMore Substantial Items and Bowl FoodFull Buffet Menu SelectorEnhance Your BuffetSet Menu SelectorMain CoursesVegetarian Main CoursesBanqueting afternoon tea menuTraditional BBQ/Braai MenuSummer BBQ/Braai MenuSeafood BBQ/Braai Menu

TABL

E O

F C

ON

TEN

TS

4Page

CTICC | Pricing & Packaging Manual 2020 HOME

939393939393939395959596969696969697

999999100100100

Additional Services & Hire Costs

Advertising Audio-Visual ServicesCarpetingCleaning Stand CleaningElectricityExhibition Surcharge ICT ServicesPaperICT Technical SupportLifting EquipmentMedical Facilities (ILS)Mobile Elevated Working PlatformsPlumbing ConnectionsRefuse HandlingSateliteService StaffStorage and Offices

Parking

Parking DeskPrepaid Parking TicketsPrepaid Parking TariffsVIP ParkingMulti-Access Parking TicketsStaff Costs

Terms & Conditions

TABL

E O

F C

ON

TEN

TS

98

91

101

5Page


Whether you are organising a meeting for 10 people or arranging an event for 10 000 delegates, the CTICC is the ideal venue to accommodate your needs. If you can imagine it, the centre can host it!

As a result of the recent CTICC 2 expansion, the centre doubled its capacity, offering an additional 10 000m² of multi-purpose conference and exhibition space, and 3 000m² of formal and informal meeting space.

Whatever your requirements, the CTICC can create the ideal event for you.

This PACKAGING & PRICING MANUAL contains information and prices for the various types of spaces and services offered.

The CTICC implements price adjustments in November each year. Generally, any increase is linked to the Consumer Price Index (CPI). All prices quoted are exclusive of VAT, except for Food & Beverages where VAT is included.

For security services, the CTICC implements price adjustments in September each year, as determined by The Basic Conditions of Employment Act (75/1997): Amendment of Sectoral Determination 6: Private Security Sector, as published in the government gazette.

Prices in this manual are for 2020 and subject to change without notice.

WELCOME

+27 21 410 5000+27 21 410 5001

[email protected]

@CTICC@CTICC_Official@official_cticcCape Town International Convention Centre

http://www.cticc.co.za

https://www.facebook.com/CTICC

https://www.instagram.com/official_cticc/

https://twitter.com/CTICC_official

https://www.linkedin.com/company/cape-town-international-convention-centre/

https://www.cticc.co.za/contact-us/



https://www.cticc.co.za/

6Page


MEMBERSHIPThe CTICC is a member of the following professional organisations:

International Association of Convention Centres (AIPC)Federated Hospitality Association of Southern Africa (FEDHASA)International Congress and Convention Association (ICCA)Meeting Professionals International (MPI)Southern African Association for the Conference Industry (SAACI)The Global Association of the Exhibition Industry (UFI)

Cape Town TourismProudly South AfricanGreen Building Council of South AfricaEvent Greening ForumCape Chamber of CommerceSouth African Chefs Association (SACA)SABS Accredited: ISO Certification

CTICC is proudly associated with:

7Page


CTICC 1 CAPACITY CHART

CTICC 1 Auditorium Rooms

Venue Rentable Area Ref: Floor Area(m²)

Area(ft²)

Length(m)

Width(m)

Height(m)

Theatre Classroom U-Shape Boardroom Banquet Cocktail Exhibition Booth (3m x 3m)

Auditorium 1 Room 1.1 1 1 170 12 593 47.0 Splayed 16.0 1 516 1 516 - - - - -

Auditorium 2 Room 1.80 1 490 5 274 31.0 15.8 8.0 612 612 - - - - -

Auditorium Foyer Auditorium Foyer 1 700 7 534 13.6 3.5 3.5 - - - - - 650 -

CTICC 1 Ballrooms


Area(ft²)

Length(m)

Width(m)

Height(m)


Ballroom East Room 1.20 1 1 064 11 452 38.0 28.0 8.0 1 080 790 - - 740 770 -

Ballroom West Room 1.20 1 812 8 740 29.0 28.0 8.0 840 528 - - 540 625 -

Full Ballroom Room 1.20 1 1 876 20 193 67.0 28.0 8.0 1 980 1 296 - - 1 300 1500 -

Surcharge on non-exhibition space: R80/m² The capacity of the venue is subject to safety, health, fire and buildings regulations.

8Page



Area(ft²)

Length(m)

Width(m)

Height(m)


Meeting Room Room 1.40 1 375 4 036 23.4 16.0 4.0 330 220 69 - 220 300 -

Meeting (x4) Room 1.41 - 1.44 1 75 807 9.4 8.0 4.0 60 30 24 30 50 80 -

Meeting Suites (x5) Room 1.51 - 1.55 1 35 376 7.9 4.5 3.3 24 18 15 18 - - -

Meeting Room Room 1.60 1 375 4 036 23.4 16.0 4.0 330 220 69 - 220 300 -

Meeting Room (x4) Room 1.61 - 1.64 1 75 807 9.4 8.0 4.0 60 30 24 30 50 80 -

Meeting Suites (x4) Room 1.71 - 1.74 1 24 269/376 5.5/7.9 4.5 3.3 24 18 15 18 - - -

Meeting Suite (x3) Room 1.91 - 1.93 1 25/35 269/376 5.5/7.9 4.5/5.0 3.3 24 18 15 18 - - -

Meeting Room 2.40 Room 2.40 2 375 4 036 23.4 16.0 4.0 330 220 69 - 220 300 -

Meeting Room (x6) Room 2.41 - 2.46 2 50 538 9.4 5.4 4.0 30 24 18 24 - - -

Meeting Room 2.60 Room 2.60 2 375 4 036 23.4 16.0 4.0 330 220 69 - 220 300 -

Meeting Room (x6) Room 2.61 - 2.66 2 50 538 9.4 5.4 4.0 30 24 18 24 - - -

CTICC Roof Terrace

CTICC 1 Meeting Rooms

CTICC 1 Roof Terrace


Area(ft²)

Length(m)

Width(m)

Height(m)


Roof Terrace Room Room 2.80 2 370 3 962 25.0 14.8 4.2 380 220 69 60 190 250 -Roof Terrace Foyer Inside 2 180 1 937 15.0 12.0 4.2 150 - - - 100 - -Roof Terrace Balcony Outside 2 24/35 1 582 21.0 7.0 6.7 140 - - - - 120 -

9Page


CTICC 1 Art Landing Floor


Area(ft²)

Length(m)

Width(m)

Height(m)


Art Landing 1st Floor Art Landing 1st Floor - - - - - - - - - - - - -

Art Landing 2nd Floor Art Landing 2nd Floor - - - - - - - - - - - - -


Area(ft²)

Length(m)

Width(m)

Height(m)


Strelitzia Restaurant Strelitzia Restaurant 0 315 3 390 21.0 15.0 4.3 - - - - 250 400 -

Strelitzia Conservatory Strelitzia Conservatory 0 285 3 067 19.0 14.0 17.0 - - - - - 250 -


Area(ft²)

Length(m)

Width(m)

Height(m)


Jasminum Restaurant Jasminum Restaurant 0 315 3 390 21.0 15.0 4.3 - - - - 250 400 -

Jasminum Conservatory Jasminum Conservatory 0 294 3 164 21.0 14.0 17.0 - - - - - 250 -

CTICC 1 Strelitzia

CTICC 1 Jasminum

Page


10

CTICC 1 Exhibition Halls

CTICC 1 Miscellaneous


Area(ft²)

Length(m)

Width(m)

Height(m)


Exhibition Hall Hall 1A 0 1 032 11 108 34.5 29.9 10.0-18.0 1 000 770 - - 800 800 60

Exhibition Hall Hall 1B 0 997 10 731 34.5 28.9 10.0-18.0 950 730 - - 750 750 50

Exhibition Hall Hall 2 0 2 118 22 798 63.6 33.3 10.0-18.0 2 000 1 500 - - 1 600 1 600 132

Exhibition Hall Hall 3 0 2 258 24 307 67.8 33.3 10.0-18.0 2 200 1 690 - - 1 800 1 700 141

Exhibition Hall Hall 4A 0 2 982 32 098 71.5 41.7 10.0-18.0 2 400 1 850 - - 2 000 1 900 186

Exhibition Hall Hall 4B 0 1 267 13 637 70 18.1 9.0 1 000 770 - - 800 800 70

Full Exhibition Centre Hall 1 - 4B 0 11 399 122 698 341.9 58.7-71.5 9.0-18.0 9 500 7 720 - - 6 100 7 300 746


Area(ft²)

Length(m)

Width(m)

Height(m)


Boardroom Room 1.30 1 73 785 9.3 7.9 3.3 - - - 20 - 40 -

Registration Foyer Registration Foyer 0 315 3 390 21.0 15.0 4.0 300 200 100 120 120 220 -

Clivia Conservatory Clivia Conservatory 0 252 2 712 18.0 14.0 17.0 - - - - 160 210 -

Green Room Green Room 0 - N/A - - - - - - - - - -

VIP Rooms 1/2 VIP Rooms 1/2 0 60 645 9.5 6.35 2.10 - - - - - - -

Storage Room Storage Room 0 38 409 7.7 5.0 3.20 - - - - - - -

Landing Landing 1 104 1 119 12.3 8.47 1.8 - - - - - - -

Marshalling Yard Marshalling Yard 0 6 110 65 767 130.0 47.0-54.8 - - - - - - - -

Lounge Lounge 1 165 1 776 31.8 5.2 - - - - - - - -

Main Entrance Foyer Main Entrance Foyer 0 775 8 342 48.9 16.9 - - - - - - - -

-

Page


11

CTICC 2 CAPACITY CHART

CTICC 2 Exhibition Halls


Area(ft²)

Length(m)

Width(m)

Height(m)


Exhibition Hall Hall 5 0 1 569 16 889 53.88 28.47 9.0 1 387 1 050 - - 720 684 65



Exhibition Halls Hall 5 & 6 0 3 351 36 070 53.88 61.27 9.0 3 150 2 619 - - 1 680 1 664 147


Exhibition Halls Hall 5, 6 & 7 0 4 937 53 141 53.88 89.81 9.0 4 788 3 981 - - 2 520 2 492 210

Exhibition Hall Hall 8 2 1 468 15 801 53.92 36.97 10.0 1 344 864 - - 720 648 -

Exhibition Hall Hall 8.1 2 313 3 369 17.00 18.11 10.0 220 144 - - 120 100 -




Exhibition Hall Hall 10 - Ballroom/Banqueting 2 1 489 16 027 53.92 27.07 10.0 1 386 960 - - 720 648 70



Exhibition Halls Hall 8, 9 & 10 2 4 901 52 754 54.00 89.69 10.0 4 830 3 672 - - 2 520 2 376 216

Surcharge on non-exhibition space: R80/m² The capacity of the venue is subject to safety, health, fire and buildings regulations.

Page


12

CTICC 2 Lobby

CTICC 2 Meeting Pods


Area(ft²)

Length(m)

Width(m)

Height(m)


Lobby Lobby 1 29 312 9.60 3.10 2.8 - - - - - - -

Lobby Lobby 1 43 388 4.40 9.80 2.8 - - - - - - -


Area(ft²)

Length(m)

Width(m)

Height(m)


Meeting Pod Nerina 1 137 1 475 14.88 11.08 4.9 124 96 27 36 50 60 -

Meeting Pod Protea 1 229 2 465 16.05 15.03 4.9 204 189 42 54 110 108 -

Meeting Pod Nerina + Protea 1 366 3 940 30.93 26.11 4.9 337 306 72 84 200 180 -

Meeting Pod Daisy 2 179 1 927 16.19 11.80 3.15 146 126 39 48 60 76 -

Meeting Pod Freesia 2 146 1 572 14.88 10.99 3.15 136 111 36 48 60 68 -

Meeting Pod Orchid 2 161 1 733 16.14 10.77 3.15 156 129 39 48 80 84 -

Meeting Pod Daisy + Freesia 2 325 3 498 31.07 22.79 3.15 281 231 72 78 160 144 -

Meeting Pod Freesia + Orchid 2 307 3 305 31.02 21.76 3.15 300 225 60 66 170 144 -

Meeting Pod Daisy + Freesia + Orchid 2 486 5 231 47.21 33.56 3.15 478 381 96 108 250 236 -

13Page


CTICC 2 Meeting Rooms


Area(ft²)

Length(m)

Width(m)

Height(m)


Meeting Room Pincushion 1 147 1 582 12.60 8.60 2.8 - - - 24 - - -

Meeting Room Arum 1 41 441 6.73 6.12 2.7 40 18 15 10 - - -

Meeting Room Disa 1 45 484 6.04 7.54 2.7 37 24 12 10 - - -

Meeting Room Aloe 1 40 431 9.44 4.54 2.8 32 15 15 16 - - -

CTICC 2 Terrace Rooms


Area(ft²)

Length(m)

Width(m)

Height(m)


Terrace Room Watsonia 3 206 2 217 16.33 13.41 3.13 196 168 42 54 110 104 -

Terrace Room Bluebell 3 192 2 067 16.30 13.29 3.13 183 156 42 54 110 96 -

Terrace Room Watsonia + Bluebell 3 398 4 284 32.63 26.7 3.15 380 327 81 90 240 204 -

Terrace Bluebell Terrace 3 201 2 174 15.20 14.01 - - - - - - - -

CTICC 2 Miscellaneous


Area(ft²)

Length(m)

Width(m)

Height(m)


Marshalling Yard Marshalling Yard 0 1 267 13 638 - - - - - - - - - -

Habour View Habour View 4 222 2 389 17.36 12.2 - - - - - - 84 -

Mountain View Mountain View 4 561 6 038 18.55 24.12 - - - - - - 216 -

Page


14

PACKAGES 15

DAY CONFERENCE PACKAGES

16

17Page


Package Includes:

• One plenary room venue hire, excluding catering area• Registration station• Arrival coffee, tea and refreshments• Mid-morning coffee, tea and refreshments• Standing buffet organic lunch• Mid-afternoon coffee, tea and refreshments• Jugs of water, mints and environmentally-friendly stationery

• Security guard for plenary venue

Standard equipment in the plenary venue Includes:

• Presentation slide changer• Two data projector, switcher and splitter• Event lighting: 12 x RGW LEDs• Flipchart and markers/pens• LCD lectern• PA system: one lectern microphone and media player • Two multi-skilled technicians• Infrastructure with plug points for telephone, data and additional AV connections• Motorised blackout screens (depending on allocation of venue)• One schoolroom or cinema-style set-up per day, depending on venue• Parking• Basic Wi-Fi internet service

• Medic

Access to allocated venues is from 06:00 to 17:00, inclusive of build-up and breakdown.

FULL DAY CONFERENCE PACKAGE BALLROOM

R740.00 per delegate, including VAT | minimum 250 delegates

18Page


FULL DAY CONFERENCE PACKAGE

MEETING ROOMS

R660.00 per delegate, including VAT | minimum 30, maximum 250 delegates

Lunch Venues:

• Groups fewer than 80 delegates: lunch available on landing area

• Groups more than 80 delegates: enquire from sales executives regarding appropriate venues

Package Includes:

• One plenary room venue hire, including catering venue at CTICC’s discretion• Registration station• Arrival coffee, tea and refreshments• Mid-morning coffee, tea and refreshments• Standing buffet lunch• Mid-afternoon coffee, tea and refreshments• Jugs of water, mints and environmentally-friendly stationery• Security guard for plenary venue


• Screen (availability subject to standard seating configuration of allocated venue)• Laser pointer• Data projector• Flipchart and markers/pens• LCD lectern• PA system with two tabletop microphones and one lectern microphone (excluding wireless microphone)• On-call multi-skilled technician• Infrastructure with plug points for telephone, data and additional AV connection• Motorised blackout screens• One schoolroom-style set-up per day• Parking• Basic Wi-Fi internet service

• Medic (ILS)


19Page


HALF-DAY BUSINESS CONFERENCE PACKAGE

R590.00 per delegate, including VAT | maximum 220 delegates

Package Includes:

• One plenary room venue hire, including catering venue at CTICC’s discretion• Registration station• Arrival coffee, tea and refreshments• Mid-morning coffee, tea and refreshments• Standing organic buffet lunch• Mid-afternoon coffee, tea and refreshments• Jugs of water, mints and environmentally-friendly stationery• Security officer for plenary venue


• Screen (availability subject to standard seating configuration of allocated venue)• Laser pointer• Data projector• Flipchart and markers/pens• LCD lectern• PA system with two tabletop microphones and one lectern microphone (excluding wireless microphone)• On-call multi-skilled technician• Infrastructure with plug points for telephone, data and additional AV connection• Motorised blackout screens• One schoolroom-style set-up per day• Parking• Basic Wi-Fi internet service

• Medic


20Page


MEETING SUITE CONFERENCE PACKAGE

R400.00 per delegate, including VAT | maximum 30 delegates

Package Includes:

• One meeting suite/meeting room

• Arrival coffee, tea and biscuits

• Mid-morning coffee, tea and muffins

• Two-course chef’s choice lunch

• Mid-afternoon coffee, tea and biscuits

• Mineral water bottled in-house, mints and environmentally friendly stationery

• Parking

• Basic Wi-Fi internet service

• Catering space at the discretion of the CTICC


21Page


DAY CONFERENCE PACKAGE CATERINGThe following menu selections apply to all the above packages. The Half-Day Conference Package excludes afternoon refreshments.

ARRIVAL REFRESHMENTS

Choose one item per group, per refreshment break.

Group A

• Mini muesli and yoghurt shots

• Freshly baked assorted muffins

• Assorted Danish pastries

• Spinach scones topped with caramelised onion and Camembert

• Date and coconut balls

Group B

• Fresh whole fruit

• Mini chicken sausage and egg buns

• Smoked trout and chunky cottage cheese open sandwich with fennel and capers

• Chorizo, cheese and parsley quiches

• Croissants filled with seared beef, homemade pickled cucumber and creamed mustard

MID-MORNING REFRESHMENTS:


Group A

• Selection of closed and open sandwiches

• Cookie jars and biscuit selection

• Pumpkin seed and cranberry crunchies

• Bruschetta topped with hummus, roasted vine tomatoes and parsley pesto

• Salted pretzels with pastrami, horseradish and marinated tomatoes


22Page


MID-AFTERNOON REFRESHMENTS

Applicable to full-day conference packages only


Group A

• Mini health bars

• Chocolate brownies

• Fresh fruit

• Chocolate macarons with chocolate mousse shots

• Spinach and feta phyllo parcels

Group B

• Crumbed beef frikkadels with chutney

• Tiramisu-style biscuits and a layer of mocha biscuits with mascarpone/honey mousse

• Classic custard slices

• Mini bobotie tartlets

• Butter bean and roti wraps with tomato chutney

FINGER FORK LUNCH OPTIONS

Starters|choose five items per day

• Chicken nicoise salad with rocket

• Thai beef sirloin salad with pickled cucumber, lime and basil dressing, mint and bean sprouts

• Peruvian botifarra with chicken pastrami, iceberg lettuce, marinated white onion and English mustard mayonnaise on

mini brioche bun

• Tomato salad with braised leeks, kalamata olives with parsley and haricot blanc vinaigrette

• Chilli and garlic wilted baby bok choy, with black pepper plum dressing, toasted peanuts and sourdough croutons

• Tandoori chicken sosaties with pimento, red onion, leek with chilli and minted yoghurt

• Homemade tortilla crisps with guacamole, hummus, sundried tomato and cream cheese

• Prawn and Marie Rose sauce with salad verrines with iceberg lettuce and red onion

• Pickled barley tabbouleh with mint, apple, capers, plum tomato and cucumber

• Butternut and roasted white onion with feta, green beans, butter lettuce and mustard vinaigrette

• Garlic miso chicken drumsticks

• Spicy fried pastrami Caesar salads with rustic croutons

• Vegetable tempura skewers with chilli mayonnaise, soy and jalapeño dressing

• Homemade tortilla crisps with brinjal dip, hummus and tzatziki

• Chicken samosas with raiata

• Chicken schnitzel salad with roast beetroot, peppadew and mustard coleslaw

Group B

• Lamb kofta served with tzatziki in shot glasses

• Jalapeño cheese rissoles

• Spicy duck pancakes with salad of carrot, spring onion and peanuts

• Vietnamese lettuce wraps with sweet and sour chicken

• Mushroom tartlets with pesto aioli

23Page


• Coronation chicken, coriander, apricot mayonnaise on rosemary loaf

• Marinated tomato and mint salad with buttermilk dressing

• Chilli and garlic wilted bok choy, with black pepper plum dressing and toasted peanuts

• Pineapple BBQ chicken sosaties with corn salsa

• Shrimp on toast with sesame crust and sweet ginger dressing

• Tex-Mex beef steak sandwich with spicy beef, BBQ mayonnaise, pickled onion, iceberg lettuce and plum tomato

• Tuscan bread salad with rustic sourdough croutons, macerated red onion, plum tomato, kalamata olives, parsley

and classic vinaigrette

• Tomato and buffalo mozzarella verrines with basil, tomato, garlic and olives

• Smoked beef salad bowls with baby leaves, rocket, Parmesan shavings and coriander pesto

• Roast mushroom verrine with basil and shaved pecorino

• Greek salad bowls

• Smoked ostrich carpaccio with mustard mayonnaise, rocket and Parmesan

• Chicken pastrami, capers, Parmesan and pickled mushroom on Cape seed buns

• Grilled chicken wraps with brie and sweet chilli

Mains|choose five items per day

• Homemade fish frikkadels with smoked mayonnaise and lemons

• Buttermilk chicken medallions, blue cheese, chilli sauce and popcorn powder

• Pepper steak pies with mushroom mayonnaise

• Camembert and fig spring rolls

• Vegetable samoosas with curried ranch dressing

• Cocktail tempura hake with chilli mayonnaise

• Chicken rissoles with cilantro dressing

• Cumin BBQ braised lamb skewers with cilantro

• Potato and lentil masala taquitos with garlic and lime raiata

• Hake tempura with Asian coleslaw and Thai vinaigrette

• Slow cooked corned beef with pickled cabbage and mustard gravy

• Double cheese, olive and bolognaise pizza rolls

• Sweet and sour grilled brinjal with feta

• Crispy spanakopita

• Creamy truffle mushroom bombs

• Panko prawns with rustic sweet piquanté pepper salsa

• Italian meatballs with tomato, basil and mozzarella

• Braised boneless beef short rib, pearl onions and red wine jus

• Sweet and sour stir fried vegetables in crispy taquitos

• Oven baked sweet potato wedges with spring onion, cumin and smoked paprika

• Chicken skewers, lemon butter sauce and peri-peri

• Ostrich bobotie tartlets with fruit chutney

• Mini vegetable curry vetkoek with tomato chutney

• Chicken dumplings

• Chicken sosaties with pimento, red onion and leek, with chilli and minted yoghurt

• Cape Malay spiced lamb skewers, mint vinaigrette and braised pearl onions

• Southern fried chicken drumsticks

• Barbecue sirloin sosaties

• Fish and chip cones with tartare sauce

• Hake, onion and lemon croquettes with garlic and chilli mayonnaise

24Page


Desserts | choose four items per day

• Chocolate mousse cake

• Paradiso cake

• Cocktail religieuse

• Lemon meringue tart

• Red velvet cake

• Strawberry tart

• Pecan tart

• Chocolate profiteroles

• Seasonal fruit tart

• Cupcake

• Chocolate truffle

• Mocha baked cheesecake

• Chocolate opera

• Vanilla cheesecake

• Lime-macerated fruit skewers

• Koeksisters

• Banana cheesecake with cocoa crumble

• Chocolate and vanilla lamingtons

• Coffee meringue

• Passionfruit and coconut cream with pineapple salsa

• Black Forest cupcakes

• Apple crumble with cinnamon Chantilly

• Blueberry and vanilla cake verrine

• Mini carrot cakes

• Malva pudding espresso cups with crème anglaise

• Whole fruit bowls

• Sliced fruit platter

• Seasonal fruit salad

Dietary requirements can be discussed with sales or event executives.

Dairy Free = df, Gluten Free = gf, Nut Free = nf, Seafood/Crustacean Free = sf,

Vegan = ve, Vegetarian = v

Although every precaution is taken to ensure that menu items are allergen

free, certain items may still contain traces of allergy-causing ingredients as

they are prepared in facilities that also process milk products, egg products,

products containing gluten, fish, crustacean, soybean, sesame seeds and nuts.

Please note that the CTICC kitchen is halaal-certified. Surcharges apply for

strictly kosher meals.

25Page


CONFERENCE PACKAGES ADDITIONAL INFORMATIONDAY CONFERENCE PACKAGES INCLUDE:

• The Meeting Suite Package for 1-30 delegates

• The Meeting Room Conference Package for 30-250 delegates

• Ballroom Conference Package for more than 250 delegates

If numbers drop below minimum, clients may no longer qualify for the Day Conference Packages

The cost of Day Conference Packages Includes VAT.

Audio-visual (AV)

The CTICC endeavours to provide world-class service and to do so needs to rely on first-class service providers who

can meet expectations.

A single AV service provider has been appointed to deliver all package-included AV services (for the package venue)

or AV for Auditoria when hired with AV. The package service provider will assist with customising the package venue

AV with any changes or additions to the package venue.

The CTICC has appointed two excellent and experienced preferred AV suppliers who will assist with AV services for

any other venues booked for an event. Both preferred service providers can provide creative and competitive options

for AV services for other venues.

Build-up and breakdown

• Time allocated to a package is inclusive of build-up and breakdown.

• If your function exceeds the time of hire, an additional fee applies to cover the cost of venue hire and staff

(overtime) wages. This cost depends on the additional time required. You will be advised upon submission of your

final requirements.

• It is the event organiser’s responsibility to ensure that all attendees have vacated the hired area at the agreed times. Should

you require additional time for build-up or breakdown purposes, please contact the CTICC for a booking.

• A detailed list of contractors and suppliers in your service, or acting on your behalf, will be required closer to the

time of the function.

• A detailed inventory and description of all items brought on to the premises must be submitted and validated

by orders or invoices from suppliers. This Includes AV equipment, décor, branding, staging and linen.

26Page


CONFERENCE PROGRAMME

A detailed programme, VIP guest list and special dietary requirements are required at least 10 working days before a function.

Final numbers

Final numbers must be confirmed in writing seven days before a function. The CTICC will cater and charge accordingly.

In the event of the hired area being booked for a specific number of persons, this number may not be exceeded without

prior written consent. A minimum of 90% of the total capacity of the plenary venue will be charged.

Vacating the venue

Equipment, décor or structures belonging to the client or his/her suppliers and contractors must be removed within

the time allocated, unless otherwise agreed to by the CTICC.

Venue capacity

Maximum capacities of hired areas are subject to change and dependent on equipment and décor requirements. The

CTICC reserves the right to change the name and location of the designated function room should the anticipated

number of guests be reduced or increased by the client.

Venue turnaround

All venues are provided with one selected set-up per day. Additional seating turnaround during a conference day will

incur costs. These costs are provided once conference details have been finalised.

Need to know

• Final room allocation is at the discretion of the CTICC and subject to change. A minimum of 75% of maximum

delegate capacity for the plenary venue will be charged

• If numbers drop below minimum numbers listed, the client may no longer qualify for a Day Conference Package

• Day Conference Packages are not discountable by excluding any item

• Venue hire, equipment and services specified apply to the plenary venue only; break-out rooms are quoted on a

venue hire and itemised selection basis

• Reservations for Day Conference Packages can only be confirmed six months prior to function date

• Venues and space for refreshment breaks and lunches are allocated at the discretion of the CTICC

• Jugs of water and mints are refreshed up to three times a day during breaks, based on package selection

• The CTICC pays 10% commission on itemised venue rental; no commission is offered on food, beverages

or other services. Exclusive of VAT, this commission is paid to professional conference organisers (PCOs),

destination management companies and event organising companies. Should the CTICC contract not be signed

by the organiser, the contract signatory must confirm in writing that commission is to be paid to the PCO.

27Page


BREAKFAST PACKAGE R350.00 per delegate, including VAT | served 06:00 to 11:00

Package Includes:

• Welcome coffee and tea

• Registration station

• Full English breakfast plated/buffet


• Screen (availability subject to standard seating configuration of allocated venue)• Laser pointer• Data projector• Flipchart and markers/pens• LCD lectern• PA system with two tabletop microphones and one lectern microphone (excluding wireless microphone)• On-call multi-skilled technician• Infrastructure with plug points for telephone, data and additional AV connection• Motorised blackout screens• One banquet-style set-up per day• Parking• Basic Wi-Fi internet service• One security officer for plenary venue

• Medic


28Page


BREAKFAST MENU OPTIONSBREAKFAST SET MENU

On the table

• Pastry basket containing muffins, croissants and Danish pastries

• Assortment of marmalade, honey and fruit preserves

• Fruit juice

• Toast

First course | select one

• Seasonal fruit plate with a lemon yoghurt mousse, berry compote and a muesli stick OR

• Breakfast verrine, orange and passion fruit marinated fruits, with granola and yoghurt OR

• Shaved pineapple lavender and honey, muesli stick with yoghurt panna cotta

Second course | select one

• Poached egg with a potato macon hash, spinach, Parmesan cream, tomato confit and rocket salad OR

• Scrambled eggs, hash brown potatoes, grilled tomato, mushroom, beef sausage and macon OR

• Eggs Florentine

This option Includes freshly brewed coffee and tea.

29BANQUETPACKAGES

30Page


BALLROOM OR ROOF TERRACE BANQUET PACKAGE

R835.00 per person, including VAT

With a passion for fine dining and a commitment to creating exceptional experiences, the CTICC offers a range of

innovative banqueting packages designed for anyone with a taste for the finer things in life. Celebrate a special

occasion in the Ballroom, in the intimate Roof Terrace Room, or in Hall 10 of CTICC 2.

• The Ballroom offers 1 876m2 of subdivisible space and is a special day-time or night-time venue, with a

cityscape backdrop.

• The Roof Terrace Room is designed to maximise natural light, offering an open-air terrace, reception foyer

and seamless flexibility.

• Hall 10, with a balcony overlooking Table Bay Harbour and boasting acoustic kites, combines practicality with grandeur.

All venues are manned by world-class chefs. An extensive three-course menu is delivered to guests by the CTICC’s

experienced service team.

31Page


THREE-COURSE SET MENU|STARTER, MAIN COURSE, DESSERT

Includes breadboard of homemade breads (including banting bread), rolls, grissini sticks, salted butter, hummus and

smoked snoek pâté.

Please select one dish per course to form the menu for your event

Cold starters

• Smoked salmon and new potato terrine with pickled pearl onion and masala mayonnaise

• Pressed confit chicken and leek terrine with curried parsnip cream, sourdough crouton

• Octopus carpaccio with wild rocket, heirloom tomatoes, pickled mushrooms, basil oil and cucumber

• Tandoori kingklip, corn, kombucha cucumber, yuzu and squid ink crisps (df, gf, nf)

• Hot smoked salmon with snoek pâté and fennel salad with fresh peas, roasted baby turnips and roasted baby beetroot

• Smoked ostrich carpaccio served with roasted baby beetroot, Parmesan, rocket, basil pesto and balsamic glaze

• Pepper-seared duck breast, chicken liver parfait, poached pear and cashew nut salad, with brioche toast

• Pickled baby beetroot salad with quinoa, hazelnuts, feta, grilled onion and baby spinach

• Textures of tomato salad with buffalo mozzarella, basil, chopped olives, basil pesto and aged balsamic

• Beetroot tart, smoked garlic and onion purée, rocket salad, fromage blanc and toasted hazelnuts

• Terrine of confit of duck, pistachio and cranberry with a pickled kumquat salsa, toasted brioche and baby herb salad

• Trout carpaccio with artisanal buffalo mozzarella, heirloom tomatoes, soy sauce, yuzu, olives and baby leaves

• Smoked salmon and prawn stack with fresh rocket, lemon segments, basil oil, green beans and piquanté

peppers dressing (R25.00 surcharge)

Hot starters

• Spicy chorizo and potato soup with picked parsley and olive oil

• Field mushroom velouté with crème fraîche and truffled cauliflower panna cotta

• Warm tomato, olive and three-cheese tart with rocket salad and basil dressing

• Tower of masala marinated vegetables presented on a naan croute with chickpea salsa, yoghurt and tamarind dressing

• Chicken tagine on aromatic couscous with chargrilled lemon, and coriander yoghurt

• Wild mushroom risotto with roasted baby onions, Parmesan shavings, basil foam and micro greens on a grilled

Portobello mushroom

• Cream of pumpkin and Parmesan soup, sage and herb brioche

• Mussel and corn chowder with garlic bread

• Asparagus soup with a soft poached egg and truffle oil

MAIN COURSES

Fish and seafood

• Pine nut and parsley crusted kingklip with garlic sautéed bok choy, pickled Spanish onion, vannamei prawn tails

and prawn velouté

• Grilled escallop of Norwegian salmon with new potato, courgette and mushroom ragout with mussel velouté

• Duo of West Coast sole and smoked hake rolls, with roasted sesame sweet potatoes, spiced fine beans and a Cape

Malay curry sauce

• Oven-roasted kingklip, potato and spinach bake, butternut purée, buttered baby vegetables, chive and lime butter sauce

• Chargrilled tuna with baby vegetables, artichoke and olives served with buttered new potatoes and gremolata

• Pan-fried Norwegian salmon, served with sautéed fine beans, warm baby potato and confit tomato salad with

caper butter sauce

32Page


VEGETARIAN MAIN COURSES

• Parmesan grilled polenta with confit mushrooms, parsnip purée, carrot purée, grilled vegetables and mushroom jus

• Butternut and lentil lasagne, carrot purée, steamed baby vegetables and baby herb salad.

• Ratatouille and feta stuffed aubergine with root vegetables and butternut purée

• Lentil, Basmati and grilled vegetable stack served with roasted red peppers and sautéed spinach

• Vegetable bobotie pie served with steamed Basmati, fresh coriander, homemade tomato chutney

• Penne with feta, olive and spinach - Calamata olives, feta cheese, baby spinach and fresh coriander tossed together

with extra virgin olive oil

• Cape Malay vegetable curry with steamed Basmati, fresh coriander, curry condiments and poppadom

• Braised root vegetable cottage pie with sautéed spinach and pickled baby marrow slivers

Meat and game

• Braised lamb neck with roast root vegetables, butter poached potato fondant and confit garlic jus

• Free range ostrich fillet, beef cheeks, deboned oxtail, pearl onion, potato fondant, broccoli and peppercorn jus

• Beef tenderloin, slow-cooked beef short rib, crispy smoked brisket tagine spheres, carrot purée, baby root vegetables

• Grilled fillet of beef with duck liver mousse, wild mushroom, grilled baby vegetables, truffled potato bake

and rosemary jus

• Braised lamb shank, balsamic onion and mushroom confit, pea and mint mash, roast root vegetables and thyme jus

• Roasted deboned leg of lamb roll, pommes fondant, tomato and garlic confit, pulled braised shoulder, green

beans and mushroom cream sauce

• Roasted rack of herb-crusted lamb, redcurrant and rosemary sauce, fondant potato with grilled baby vegetables (R70.00 surcharge)

Poultry

• Confit chicken supreme with chilli and garlic bok choy, sweet corn royale, potato fondant with creamed shallot jus

• Citrus duck breast and thyme confit duck leg, roasted turnip purée, pea purée, baby carrots, wilted baby

spinach and citrus jus

• Roasted supreme of corn-fed chicken, roasted pumpkin and potato gnocchi, baby spinach and wild mushroom

cream sauce

• Smoked duck breast, slow-cooked crispy duck leg, fondant potato, braised red cabbage, buttered baby

vegetables and black cherry sauce

• Tandoori-spiced fillet of ostrich, crispy-pulled ostrich, parsnip puree, roasted root vegetables, rooibos jus and

peach chutney

• Confit duck leg, duck liver parfait, spring onion mash, spinach, spiced lentils, baby vegetables and jus

• Cape Malay curried chicken supreme and baby vegetables, yellow Basmati and sultana rice, coriander yoghurt,

poppadom crisp and tomato sambal

Desserts

• Trio of citrus: ruby grapefruit meringue tart slice, orange cheesecake and lemon sorbet

• Granny Smith tarte tatin with vanilla pannacotta, apple sorbet, salted caramel and hazelnut crumble

• Traditional malva pudding, Madagascan vanilla ice cream, caramel schemer and milk chocolate

• Creamy milk tart, mandarin marmalade, hibiscus and elderberry sauce, pink grapefruit jelly and sesame wafer (nf)

• Dark chocolate cake, milk chocolate and cream bavarois, crushed honeycomb, dark chocolate and strawberry sorbet

• Buttermilk pannacotta, mango sorbet, passion fruit gel, white chocolate and almond shard

• Sticky toffee pudding, dulce de leche sauce and dark chocolate ice cream

33Page


• Caramel banana cheesecake, chocolate crumble, toasted almonds, vanilla ice cream lime meringue tart, citrus gel,

orange financier and frozen yoghurt

• Traditional tiramisu, espresso biscuit with Mascarpone crème, amaretti cookie, chocolate cigar

• Chef’s selection of mini desserts served on stands per table

• South African cheese plate with preserves, sultana bread, crackers and fresh fruit (R30.00 surcharge)

Include the following with your dessert | speciality coffee@ R34.00 per person

Beverages | included in package

• 1 x bottle of red wine per table

• 1 x bottle of white wine per table

• 1 x bottle of still water per table

Audio-visual

• PA system with a lectern microphone

• 2 x cordless microphones

• Media player

• Screen and projector

• Basic lighting including LED floor fixtures for lighting up walls

• LCD lectern

• Multi-skilled technicians

Inclusions

• 1 x ILS Medic (ILS) included for groups exceeding 50 people

• For groups exceeding 1 000 people, client will be quoted for 2 BLS Medic (ILS)

• Parking

• Standard décor

Excluded items

• Safety officer

• Dietary requirements can be discussed with sales or event executives.

Dairy Free = df | Gluten Free = gf | Nut Free = nf | Seafood/Crustacean Free =

sf | Vegan = ve, Vegetarian = v

• Premium items carry a surcharge as shown.

• If a choice of different dishes is required on the day of the event, the

following surcharges apply: R50.00 per each extra starter; R90.00 per each extra

main course; R50.00 per each extra dessert

34Page


GOLD FESTIVE PACKAGE R550.00 per person including VAT | minimum 50; maximum 1 000

Venue allocation is at the discretion of the CTICC

MENU

Plated starter

Smoked salmon and prawn stack with fresh rocket, lemon segments, basil oil, green beans and mini textures of

tomato salad with piquanté pepper dressing

Main course | buffet service

• Grilled line fish with seafood bisque sauce

• Cape chicken curry accompanied by tomato sambal, homemade chutney, poppadoms and raiata

• Roast potatoes prepared with rosemary and extra virgin olive oil

• Steamed Basmati rice

• Grilled seasonal vegetables prepared with thyme, black pepper and butter

• Roasted butternut with green beans and mustard seeds

• Spinach and feta lasagne prepared with cheese sauce, tomato sauce, basil pesto, olives and fresh cracked black pepper

Carvery

• Roasted loin of beef with a hot Pommery mustard and shallot crust

• Succulent roast turkey with hazelnut and sage stuffing and traditional gravy

• Traditional Yorkshire pudding

• Horseradish cream

• Cranberry jelly

35Page


Desserts | buffet service

• Cinnamon-scented apple brioche bread and butter pudding with crème anglaise

• Christmas pudding with double thick pouring cream

• Buche de Noel (Yule log)

• Black Forest gâteaux

• Tropical fruit salad

• Traditional trifle

• Mince pies

• Freshly brewed coffee and a selection of teas

This menu can be customised to meet your requirements.

Beverages | Included in package

• 1 x bottle of white wine or white grape juice per table

• 1 x bottle of red wine or red grape juice per table

• 1 x bottle of sparkling wine or mineral water per table

Décor

• CTICC standard linen, white cloth

• Standard crockery, cutlery, glassware

• Centrepiece per table

• Décor is included for 10 people per table

Audio-visual



• Media player

• LCD lectern

• Multi-skilled technician (on-call if venue is a meeting room)

Inclusions

• 1 x ILS Medic (ILS) (a BLS Medic (ILS) will be quoted if numbers exceed 1 000 people)

• Parking

36Page


PLATINUM FESTIVE PACKAGE

R660.00 per person including VAT | minimum 50; maximum 100

Venue allocation is at the discretion of the CTICC

MENU

Cocktail option

Please choose 10 items from the choices below to make up your cocktail menu.

COLD COCKTAIL MENU ITEMSSeafood

• Smoked trout with a horseradish cream on rye

• Smoked trout pâté with seaweed (gf)

• Lemon-cured salmon on cauliflower with sour cream (gf)

• Smoked trout with pickles, Danish feta and sesame

• Seared tuna on potato latkes

• Ceviche with radish, onion and lime chilli marinade (gf)

• Oyster in soya chilli dressing

Soups

• Gazpacho (gf)

• Vichyssoise soup with chives (gf)

Vegetarian

• Tomato mozzarella with basil pesto and toasted pine nuts

• Beetroot roulade with chevin, rocket and black pepper (gf)

• Mushroom custard with a pickled mushroom salad (gf)

• Onion phyllo tart with brie cheese

• Chickpea and courgette fritter (gf)

37Page


Poultry

• Cajun spiced chicken and sweet piquanté pepper cream cheese (gf)

• Seared duck on brioche with prune purée

• Chicken liver pâté on wholewheat with red onion marmalade

• Duck wraps with hoisin sauce

Meat

• Beef tartare with onion and mustard on Cape seed bread (gf)

• Rare roast beef, gherkin and mustard crostini

• Pepper cured beef with baba ghanoush on baby gem lettuce (gf)

• Smoked ostrich carpaccio with a mustard mayonnaise and Parmesan cheese (gf)

• Lightly smoked lamb rump on ciabatta, herb and garlic cream cheese, and rocket

• Biltong gougères (biltong puffs)

Sushi selection

• Salmon maki (gf)

• Tuna maki (gf)

• Avocado maki (gf)

• Cucumber maki (gf)

• Prawn and avocado inside out roll (gf)

• Salmon roses (gf)

WARM COCKTAIL MENU ITEMS

Seafood

• Crumbed prawns, sweet and sour dipping sauce

• Thai-style fish cakes with a lime dressing and avocado salsa (gf)

• Salmon and caper tartlet

• Salt and pepper fried calamari with a smoked aioli (gf)

• Fried fish and chips cones with a tartare sauce

• Prawn tempura with sweet and sour sauce

Soups

• Mushroom soup with sour cream (gf)

• Asparagus soup with truffle oil (gf)

Vegetarian

• Chilli poppers

• Pear, celery and gorgonzola empanada

• Potato samoosas

• Falafel with hummus in pita

• Vegetable spring rolls and dipping sauce

• Feta and spinach quiche

• Tempura-fried vegetables

• Mushroom tartlets

38Page


Poultry

• Spicy duck in steamed buns with sprouts and spring onion

• Southern-fried chicken pieces

• Chicken satays with coconut and peanut sauce (gf)


• Soya and honey-marinated chicken drumsticks

• Duck bitterballen with mustard mayonnaise

• Curried chicken empanada

Meat

• Beef satay with oyster sauce

• Crumbed beef frikkadels, homemade chutney

• Cocktail sausage selection with mustards

• Mini bobotie puff pastry pies

• Pulled lamb pita with hummus and yoghurt

• BBQ beef ribs (gf)

• Macon-wrapped jalapeño poppers

• Lamb and apricot kebabs (gf)

• Lamb koftas with coriander dipping sauce (gf)

DESSERT COCKTAIL MENU ITEMS

• Tiramisu Paris-Brest

• Malay coconut doughnuts

• Seasonal fresh fruit kebabs (gf)

• Chocolate lamingtons

• Petit key lime tartlets

• Mini doughnuts

• Mini brûlée (gf)

• Chocolate-dipped strawberries (gf)

• Macarons (gf)

39Page


PLATED SET MENU OPTION

Set menu prices include homemade breads (including banting bread), rolls, grissini sticks, salted butter, flavoured

butter and hummus).

Please select one dish per course to form the menu for your event.

Cold starters


• Pressed confit chicken and leek terrine with curried parsnip cream and sourdough crouton



• Hot smoked salmon with snoek pâté and fennel salad with fresh peas, roasted baby turnips and roasted baby beetroot





• Beetroot tart, smoked garlic and onion purée, rocket salad, fromage blanc and toasted hazelnuts herb salad


• Smoked salmon and prawn stack with fresh rocket, lemon segments, basil oil, green beans and piquanté pepper

dressing (R25.00 surcharge)

Hot starters

• Spicy chorizo and potato soup with picked parsley and olive oil


• Warm tomato, olive and three-cheese tart with rocket salad and basil dressing

• Tower of masala-marinated vegetables presented on a naan croute with chickpea salsa, yoghurt and tamarind dressing

• Chicken tagine on aromatic couscous with chargrilled lemon, and coriander yoghurt


Portobello mushroom


• Mussel and corn chowder with garlic bread


MAIN COURSES

Fish and seafood


and prawn velouté

• Grilled escallop of Norwegian salmon with new potato, courgette and mushroom ragout with mussel velouté


Malay curry sauce

• Oven roasted kingklip, potato and spinach bake, butternut purée, buttered baby vegetables, chive and lime butter sauce



caper butter sauce

40Page


Meat and game



• Beef tenderloin, slow-cooked beef short rib, crispy smoked brisket tagine spheres, carrot purée and baby root vegetables

• Grilled fillet of beef with duck liver mousse, wild mushroom, grilled baby vegetables, truffled potato bake and

rosemary jus

• Braised lamb shank, balsamic onion and mushroom confit, pea and mint mash, roast root vegetables and thyme jus

• Roasted deboned leg of lamb roll, pommes fondant, tomato and garlic confit, pulled braised shoulder, green beans

and mushroom cream sauce

• Roasted rack of herb-crusted lamb, redcurrant and rosemary sauce, fondant potato and grilled baby vegetables

(R70.00 surcharge)

Poultry

• Confit chicken supreme with chilli and garlic bok choy, sweet corn royale, potato fondant with creamed shallot jus

• Citrus duck breast and thyme confit duck leg, roasted turnip purée, pea purée, baby carrots, wilted baby spinach

and citrus jus

• Roasted supreme of corn-fed chicken, roasted pumpkin and potato gnocchi, baby spinach and wild mushroom cream sauce

• Smoked duck breast, slow-cooked crispy duck leg, fondant potato, braised red cabbage, buttered baby vegetables

and black cherry sauce

• Tandoori-spiced fillet of ostrich, crispy-pulled ostrich, parsnip purée, roasted root vegetables, rooibos jus and peach chutney


• Cape Malay curried chicken supreme and baby vegetables, yellow Basmati and sultana rice, coriander yoghurt,

poppadom crisp and tomato sambal

Desserts

• Trio of citrus of ruby grapefruit meringue tart slice, orange cheesecake and lemon sorbet

• Granny Smith tarte tatin with vanilla pannacotta, apple sorbet, salted caramel and hazelnut crumble

• Traditional malva pudding, Madagascan vanilla ice cream, caramel schemer and milk chocolate

• Creamy milk tart, mandarin marmalade, hibiscus and elderberry sauce, pink grapefruit jelly and sesame wafer (nf)


• Buttermilk pannacotta, mango sorbet, passion fruit gel, white chocolate and almond shard


• Caramel banana cheesecake, chocolate crumble, toasted almonds, vanilla ice cream, lime meringue tart, citrus gel,


• Traditional tiramisu, espresso biscuit with Mascarpone w, amaretti cookie and chocolate cigar

• Chef’s selection of mini desserts served on stands, one per table


This menu can be customised to your meet requirements

Beverages | included in the package

• 1 x bottle of white wine or white grape juice per table

• 1 x bottle of red wine or red grape juice per table

• 1 x bottle of sparkling wine or mineral water per table

41Page


Décor

• CTICC standard linen, off-white cloth

• Colour napkins

• Colour overlays

• Standard crockery, cutlery, glassware

• Centrepiece per table

• Chair sashes

Audio-visual



• Media player

• LCD lectern

• Multi-skilled technician (on-call if the venue is a meeting room)

Inclusions

• 1 x ILS Medic (ILS) (a BLS Medic (ILS) will be quoted if numbers exceed 1 000 people)

• Parking

GOVERNMENTPACKAGES 42

43Page


GOVERNMENT PACKAGESMEETING ROOMS OR ROOF TERRACE

R475.00 per delegate including VAT | maximum 220 delegates

Package Includes: • One plenary room venue with natural light (subject to event requirements), including catering area

• Registration area

• Arrival coffee, tea and refreshments

• Mid-morning coffee, tea and refreshments

• Mid-afternoon coffee, tea and refreshments

• Standing buffet lunch

• Bottled water, mints and environmentally-friendly stationery

Standard equipment in plenary venue Includes:

• PA with two-speaker system

• PC audio kit

• Lectern microphone

• Audio console

• Screen with skirt (size availability subject to standard seating configuration of allocated venue)

• Projector (min 4 000 ANSI Lumens)

• Totem stand and skirt

• Laser pointer/remote mouse/clicker

• Standard lectern

• Riser 2x2 (for speaker and lectern only)

• Multi-skilled technician (on-call if venue is a meeting room)

Other inclusions:

• Choice of one seating style set-up per day

• Parking


• Medic (ILS)

Access to the allocated venues is from 06h00 to 17h00, inclusive of build-up and breakdown.

44Page


TEA BREAKS SELECTOR MENUARRIVAL REFRESHMENTS

Choose one item per group, per refreshment break; please note that one item is produced per person, per item, per break:

Group A






Group B




• Chorizo, cheese and parsley quiche


MID-MORNING REFRESHMENTS


Group A






Group B









Group A

• Mini health bars and chocolate brownies

• Fresh fruit



45Page


Group B


• Tiramisu-style biscuits and a layer of mocha biscuits with mascarpone/honey mousse




Fish | select one

• Grilled salmon trout, roasted tomato and fennel

• Pan fried line fish with lemon butter sauce

• Fried hake

• Grilled basa with lemon butter sauce

• Grilled hake with roasted tomato and olive sauce

Chicken | select one

• Thai-style chicken green curry

• Soya and honey marinated chicken drumsticks

• Peri-peri chicken thighs

• Southern fried chicken

Vegetables | select two

• Vegetable stir fry with cashew, ginger and sesame

• Roasted vegetables

• Buttered mixed vegetables

• Roasted squash selection

• Ratatouille

Potatoes | select one

• Potato and garlic bake

• Steamed new potatoes

• Roast potatoes

• Potato hash with onion and chives

• Baked baby jacket potatoes with rock salt and sour cream

Desserts | select two

• Roasted banana tiramisu verrines

• Seasonal fruit salad with custard and cream

• Apple and blueberry crumble tartlets

• Berry crème brûlée

• Chocolate marquise

• Cape malva pudding with vanilla custard

• Mini Black Forest cupcakes

• Baked vanilla cheesecake

• Mini koeksisters

• Fresh fruit salad and pouring cream

• Baked caramel and apple pudding with vanilla custard

• Mini raspberry and pear crumbles with sweet spice cream

46Page


GOVERNMENT PACKAGEAUDITORIA OR BALLROOM

R535.00 per delegate including VAT | minimum 220

Package Includes:

• Auditorium or Ballroom venue room

• Registration station

• Arrival coffee, tea and refreshments

• Mid-morning coffee, tea and refreshments

• Mid-afternoon coffee, tea and refreshments

• Standing buffet lunch

• Bottled water, mints and environmentally friendly stationery

Standard equipment in plenary venue Includes:

• PA with two-speaker system

• PC audio kit

• Lectern microphone

• Audio console

• 2 x Totem stands & skirt

• 2 x screens with skirt (size subject to standard seating configuration of allocated venue). 1 screen in Auditoria

• Switcher + splitters

• CAT5 transmitter/receiver

• Laser pointer/remote mouse/clicker

• 2 x projector (min 4 000 ANSI Lumens) - 1 projector in Auditoria

• Standard lectern

• 3m x 2m stage for lectern and single top table only

• 1 multi-skilled technician

Other inclusions:

• Choice of one seating style set-up per day (Ballroom only)

• Parking


• Medic (ILS)

Access to allocated venues is from 06h00 to 17h00, inclusive of build-up and breakdown.

47Page


TEA BREAKS SELECTOR MENU

ARRIVAL REFRESHMENTS


Group A:






Group B:




• Chorizo, cheese and parsley quiche


MID-MORNING REFRESHMENTS


Group A:






Group B:






48Page





Group A:

• Mini health bars and chocolate brownies

• Fresh fruit



Group B:


• Tiramisu-style biscuits with a layer of mocha biscuits with mascarpone/honey mousse




LUNCH BUFFET MENU SELECTOR

Includes selection of artisan breads, crostini, grissini and bruschetta; fresh salted butter portions

Salads | select two

• Build your own Caesar salad station

• Build your own Greek salad station

• Roasted butternut pearl onion salad with honey and thyme

• Spiced chicken and couscous salad with mint, parsley and lemon

• Waldorf salad

• Green bean and broccoli salad with toasted almonds

• Tomato and mozzarella with basil pesto

• Three bean and chakalaka salad

• Cabbage and Parmesan salad with toasted sunflower seeds

• Pickled baby beetroot salad, quinoa, hazelnuts, feta, grilled onion and baby spinach

• Smoked chicken salad, orzo, zucchini, tomato, mint and capers with Parmesan shavings & lemon dressing

• Classic potato salad, specially selected potatoes in a tangy mayonnaise-based dressing

• Tangy coleslaw, sliced cabbage and carrots in tangy homestyle dressing

Rice | select one

• Savoury rice with carrot and green pepper

• Yellow rice with raisins

• Cinnamon stick and star anise infused rice

• Egg fried rice with peas and spring onion


49Page


Pasta | select one

• Lasagne bolognese

• Spinach and ricotta cannelloni

• Shrimp, baby marrow and penne

• Butternut ravioli

• Roasted butternut lasagne with green beans and mustard seeds

• Mushroom tortellini with wild mushroom sauce

• Spinach and feta linguini, basil pesto, olives and fresh cracked black pepper

Beef or Lamb | select one

• Lamb curry

• Slow roasted beef silverside with rosemary gravy

• Beef and carrot casserole

• Slow roasted beef with mushroom sauce

• Beef skewers with rosemary gravy

Fish | select one

• Grilled salmon trout, roasted tomato and fennel

• Pan fried line fish with lemon butter sauce

• Fried hake

• Grilled basa with lemon butter sauce




• Soya and honey marinated chicken drumsticks


• Southern fried chicken

• Cape Malay chicken curry with tomato sambal, homemade chutney and poppadoms

• Grilled chicken skewers with tomato and basil sauce with freshly grated Parmesan cheese

• Chicken sate with peanut sauce

Vegetables | select two

• Vegetable stir fry with cashew, ginger and sesame




• Ratatouille

50Page


Potato | select one



• Roast potatoes



Desserts | select two


• Seasonal fruit salad with custard and cream






• Baked vanilla cheesecakes





FOOD & BEVERAGE 51

FOOD & BEVERAGEPRICELIST 52

53Page


FOOD & BEVERAGEPRICELIST

All food and beverage prices are inclusive of 15% VAT and subject to availability of fresh produce

Food and beverage price lists for exhibitors are available on request.

All quoted prices are per person and subject to increase without notification.

Coffee/Tea breaks

R20.00

R24.00

R25.00

R30.00

R30.00

R32.00

R95.00

R100.00

Breakfast

from R235.00

from R305.00

from R305.00

BuffetsMenu suggestions are available

-

from R160.00 per box

-

from R325.00

Cold or hot buffet selection

Lunch boxes

Snack boxes

Lunch or dinner

Continental

Plated breakfast

Buffet breakfast

Mini muffins (two per person)

Filter coffees/selection of teas

Homemade biscuits (four per person)

Open scones with jam and cream (two halves per person)

Danish pastries (two per person)

Speciality coffee and tea

All day coffee (per person, per day)

Juice on-consumption (per jug)

54Page


R95.00*

R116.00*

R168.00*

R243.00

R312.00

R375.00

Canapé, bowl food & live station options

Conference lunch

from R295.00

from R295.00

Set menus | lunch or dinner

*Recommended for pre-dinner reception only and not as a stand-alone cocktail event

Cocktail parties are only served between 16:00 and 18:30; parties extending beyond 18:30 require the addition of food stations and/or bowl food.

Three pieces per person

Four pieces per person

Six pieces per person

Nine pieces per person

Twelve pieces per person

Fifteen pieces per person

Speciality tea and coffee

Sorbet

Friandises

South African cheese and biscuit platter (minimum number of 10)

Two-course menu

Three-course menu

Four-course menu

from R32.00

from R35.00

from R50.00

from R75.00

from R310.00

from R410.00

from R460.00

Lunch buffet menus

Finger fork buffet (standing)

from R55.00 per item

from R130.00

Stand catering platters | served between 10:00 and 15:00

from R600.00 (30 pieces)

from R620.00 (8-10 guests)

from R720.00 (8-10 guests; 40 pieces)

from R845.00 (10-15 guests; 45 pieces)

Bowl food

Crew Meals

Sushi platters

Cheese platters

Cold canapés

Hot canapés

55Page


from R85.00

from R95.00

from R95.00

from R95.00

from R150.00

from R150.00

All staff rates are per person, per hour, with a minimum charge of four hours. Double-time rates apply to staff working on Sundays and public holidays.

Equipment hire | rate per item per day and Includes VAT

R35.00

R40.00

R50.00

R75.00

R80.00

R85.00

R100.00

R135.00

R165.00

R235.00

R350.00

R3 200.00

CTICC 2 halls are treated as the BallroomCTICC 1, chairs included up to 1 000 units. All chairs above 1 000 units are charged to the client’s account

Additional staff |Rate per hour and Includes VAT

Waitrons

Barista

Barman/wine steward

Room turnaround

Hostess

Ushers

Conference/ Banquet chairs

Stanchions (limited availability)

Dance floor per m2

Banquet round table including linen

Cocktail tables

Bar chairs/stools

Trestle table with modesty panel

Café table and four café chairs

Conversation table 4 seats

Conversation table 6 seats

Registration desks

Lounge pockets (perimeter)

LUNCH BOXES 56

57Page


LUNCH BOXESLUNCH BOX OPTIONS

Price Includes VAT

Option 1

R155.00 pp

• Slow roasted pulled chicken wrap with tzatziki, chopped tomato salad and hummus

• Cheese and biscuit portion

• Packet of crisps

• Chocolate bar

• Whole fruit

Option 2

R175.00 pp

• Olive and herb panini smothered with mozzarella cheese, smoked chicken, basil pesto on fresh rocket


• Packet of jungle mix

• Chocolate cake portion

• Chocolate bar

• Whole fruit

Option 3

R205.00 pp

• Trout carpaccio salad with celery and cucumber pickle, goats cheese and lemon dressing

• Herb focaccia layered with smoked salmon, chive cream cheese and salad greens


• Packet of health mix

• Lemon cheesecake portion

• Whole fruit

58Page


Option 5

R155.00 pp

• Mini panini with roast beef and gherkin

• Greek salad

• Health bar

• Tropical muesli mix

Option 6

R155.00 pp

• Pre-packed carrots and celery with hummus

• Muesli bar

• banting bread sandwich with smoked salmon and cream cheese

• Fruit salad

Option 7 | Gluten free

R160.00 pp

• Mini whole wheat sandwich banting bread with smoked chicken and peri-mayo (banting bread)

• Energy bar

• Roasted nut mix

• Pre-packed cucumber and chive cream cheese dip

• Apple, celery and walnut salad

Option 8 | Vegetarian

R150.00 pp

• Butternut and chickpea wrap with hummus, chopped tomato and tzatziki

• Dry fruit mix

• Health chocolate bar (e.g. snacker)

• Green salad

• Cheese portion and biscuits

Option 4 | Breakfast box

R165.00 pp

• Portion of fruit flavoured yoghurt with muesli

• Large muffin

• Scone with jam portion and butter portion

• Health breakfast bar

• Croissant filled with Emmentaler cheese and salami

• Fresh fruit

THE BEVERAGE COLLECTION

59

60Page


61Page


THE BEVERAGE COLLECTIONCOCKTAIL MENU

Kir Royale A Méthode Cap Classique-based cocktail, topped off with crème de cassis

Bellini A Méthode Cap Classique-based cocktail with peach nectar

MimosaA Méthode Cap Classique-based cocktail with a splash of fresh orange juice

HugoA Méthode Cap Classique with a splash of elderflower cordial and mint garnish

Cape DoctorA local spin on the classic Bay Breeze with vodka, pineapple juice and cranberry juice

Trio of Gins & Tonics Choose one or all, from our Trio of G&Ts. Our classic: gin, indian tonic and grapefruit wheel; the

pink: gin, cucumber and rose tonic with a cucumber ribbon garnish; the blue: gin, blueberry

tonic, mint and orange wheel

Terrace MojitosInspired by city views from our Mountain and Roof Terrace balcony, this is a colourful and

flavoursome take on a cocktail classic. Try our Classic, Mint & Lime or seasonal Berry flavours

MOCKTAIL MENU

African Sunset Layered colours of orange juice and pomegranate syrup bleed into each other creating a sunset

in a martini glass

Virgin Mojito

Choose from a classic or berry, refreshing mint & lime or mint & berry topped with crushed ice

and soda

Rose LemonadeSoft and subtle sparkling pink rose lemonade with a beautiful floral aroma and fresh lemon

Elderflower Apple CupCloudy apple juice, elderflower cordial, lemon and lime juice

R55.00

R55.00

R55.00

R55.00

R65.00

R45.00

R55.00

R45.00

R45.00

R45.00

R55.00

62Page


BEERS, CIDERS & SOFT DRINKS

Beer

Windhoek

Castle

Castle Lite

Black Label

Amstel

Heineken

Devil’s Peak Lager

Devil’s Peak Pale Ale

Devil’s Peak First Light Golden Ale

Cider

Savanah

Savanah Lite

Hunters Dry

Soft Drinks

Assorted soft drinks 200ml

Juice 350ml

Assorted soft drinks 300ml

Iced Tea 300ml

Appletizer 330ml

Grapetizer 330ml

Red Bull 250ml

Jugs of juice 1 litre

Water

Still or sparkling 330ml

Still or sparkling 500ml

Still or sparkling 1 litre

Watercoolers

18 litre watercooler refill bottle

Watercooler with full 18 litre bottle included

R37.00

R37.00

R37.00

R37.00

R37.00

R42.00

R42.00

R45.00

R45.00

R37.00

R37.00

R37.00

R26.00

R26.00

R30.00

R30.00

R34.00

R34.00

R45.00

R100.00

R20.00

R22.00

R30.00

R200.00

R275.00

63Page


WINE MENU

The crown jewels of our beverage offering our wines. We bring the winelands to your event. Our wine stewards are

on hand to pair the perfect wines to your menu. Or feel free to choose from the list below and create the ideal bar for

your event.

SAUVIGNON BLANC

Anthonij Rupert, Protea A fresh and lively wine with hints of ripe gooseberry and white pear

La Motte Intense gooseberry followed by green apple and winter melon

Springfield Estate, Life From StoneThis wine offers balanced minerality and complexity, very much a food wine

CHENIN BLANC

Kleine Zalze, Cellar SelectionIntense stone fruit flavours backed by hints of passion fruit, blackcurrant and bell pepper

J9Prominent guava aromas are supported by flavours of litchi and mango with a subtle

herbaceous undertone

CHARDONNAY

Diemersdal Nuances of limes on the palate combine to offer a delicious, flavourful wine with a creamy taste

Boschendal, 1685 Soft, buttery tropical fruit flavours as a result of barrel fermentation, while maturation adds to

the wines complexity and roundness

WHITE BLENDS

Reyneke, OrganicThis Sauvignon Blanc/Semillon blend is crisp, fresh and 100% herbicide, pesticide and

fungicide free

Bouchard Finlayson, Blanc de Mer Unconventional fusion of five varietals create a fresh and exciting wine with hints of quince

and apricot

BLUSH

Pierre Jourdan, Tranquille Beautiful bouquet of fine berries, ending off with an amazing freshness

Warwick, First Lady Displays scents of peaches and melon; surprisingly fresh on the palate and features a crisp acidity

Per bottle

R195.00

R240.00

R300.00

R195.00

R265.00

R195.00

R265.00

R265.00

R220.00

R195.00

R230.00

64Page


PINOT NOIR

Paul Cluver, Village Elegant silky palate of poached ripe plums resulting in a medium-bodied wine with soft edges

Iona, Mr PA pure with a lovely texture and dominated by sweet cherry fruit

CABERNET SAUVIGNON

LandskroonFull-bodied with dark berry flavours and touches of cedar

RustenbergFlavours of dark berries and tobacco with a well-structured and lengthy palate

Springfield, Whole Berry A velvety wine with softer tannins and classical varietal characteristics

MERLOT

Anthonij Rupert, Protea Expressive black fruit aromas of plum, mulberry and cherry with a light brush of spice

Bon Courage, Mulberry BushMedium- to full-bodied red wine with hints of plum and soft tones of blackberry

DiemersdalWell-structured with elegance and mouth-filling, strong fruit flavours; hints of cedar wood

and mint

SHIRAZ

Leeuwenkuil Bright red fruit, fine peppered tannins and crunchy acidity

Saronsberg, Provenance Soft-textured tannins, full-bodied silken finish with a mix of red berry and black fruit flavours

Tokara Palate of berries ranging from black to red berries and white pepper to finish

PINOTAGE

BeyerskloofStrong plum flavours with velvety tannins, medium-bodied with a fresh and superbly

balanced finish

Simonsig Aromas of red berries and blueberries, with soft nuances of dried prunes and red cherries;

fresh and superbly balanced finish

R290.00

R320.00

R220.00

R280.00

R350.00

R195.00

R195.00

R290.00

R210.00

R290.00

R300.00

R250.00

R280.00

65Page


RED BLENDS

Rickety Bridge, Foundation Stone Velvety soft with juicy tannins and flavours of white chocolate, white pepper, cherry tobacco

and blackcurrant

CederbergSweet plums and blackcurrants from the merlot and cherries and spice from the Shiraz:

a wine that’s very accessible and smooth, with fruity flavours that linger on the palate

Mulderbosch, Faithful Hound A full-bodied, generous palate with flavours of dark chocolate and sweet cherry tobacco

MÉTHODE CAP CLASSIQUE

Klein Zalze, NV Brut A traditional MCC, showing elegance and complexity with a long finish; aromas of

strawberry and blackberry flavours

Nitida, the Matriarch Brut Classy fine mousse bursts through gorgeous creamy lemon grass and apfelstrudel;

balancing cinnamon cream biscuits, fresh honeycrisp apples and Brazil nuts

CHAMPAGNE

Moët & Chandon Brut NV Characterised by bright fruitiness and elegant maturity; the palate reveals subtle pear,

citrus and brioche notes

Moët & Chandon Brut Rose NV Strong plum flavours with velvety tannins, medium-bodied with a fresh and superbly

balanced finish

Moët & Chandon NectarAromas of red berries and blueberries, with soft nuances of dried prunes and red cherries;

fresh and superbly balanced finish

Dom Pérignon Classic toasted notes give a rounded finish and denote a fully realised maturity, a blend of

chardonnay, pinot noir grapes

R270.00

R280.00

R350.00

R350.00

R375.00

R1 800.00

R1 600.00

R1 800.00

R3 900.00

66Page


SPIRITS

To complement your choice of cocktails and wine, please select the spirits you would like to see in the

bar at your event. These can be added on an account or cash basis to match your budget requirements.

Vodka

Smirnoff 1818

Hope Small Batch

Absolut

Ketel One

Belvedere

Grey Goose

Gin

Gordon’s

Tanqueray

Hope on Hopkins London Dry

Inverroche

Hendricks

Tequila

El Jimador

Rum

Bacardi Light Rum

Captain Morgan Spiced Gold

Captain Morgan Dark Rum

Brandy

KWV 10-Year-Old

Van Ryn’s 10-Year-Old

Bourbon

Maker’s Mark

Jack Daniel’s

Scotch whisky

Bains Cape Mountain Whisky

Three Ships Premium Select Five-Year

Chivas Regal

Johnnie Walker Blacké

Johnnie Walker Green

Per shot

R28.00

R35.00

R38.00

R38.00

R46.00

R46.00

R28.00

R35.00

R42.00

R42.00

R46.00

R30.00

R28.00

R36.00

R38.00

R38.00

R32.00

R32.00

R40.00

R50.00

R70.00

R28.00

R28.00

R28.00

67Page


Single Malt

Glen Grant Major’s Reserve

Glen Morangie 10-Year-Old

Glenfiddich 12-Year-Old

Lagavulin 16yr

Irish Whiskey

Jameson

Tullamore Dew 12-Year-Old

Liqueurs

Amarula

Disaronno Amaretto

Cointreau

Kahlua

Jägermeister

R40.00

R60.00

R55.00

R85.00

R35.00

R50.00

R28.00

R32.00

R32.00

R28.00

R28.00

THE CUISINECOLLECTION

68

69Page


THE CUISINE COLLECTION

The CTICC understands that superb catering can elevate any event into an

extraordinary experience.

Working in one of the largest, most advanced kitchens in South Africa, the

centre’s renowned chefs can create culinary masterpieces to suit the most

discerning palate. To meet all needs, there are 14 satellite kitchens strategically

located throughout the centre. All are HACCP (Hazard Analysis & Critical Control

Points) and ISO 22000 (Food Safety Management) accredited.

To complement world-class service, the freshest in-season local ingredients

are procured, resulting in innovative, sustainable cuisine. In addition,

the CTICC kitchen is halaal-certified and all meat is sourced from a strictly

halaal supplier.

BREAKFAST MENUS

Continental breakfast buffet

R235.00 PP

• Fresh fruit juice selection

• Assortment of whole and sliced seasonal fruit yoghurt station

• Granola, muesli, seeds, nuts, fruit coulis and dried fruit compotes

• Fruit salad

• Bircher muesli

• Selection of four cereals served with milk

• Assorted home-baked artisanal breads, toast, croissants, Danish pastries, flapjacks and a muffin selection

• Marmalade, honey, maple syrup and fruit preserves

• Mini quiche frittata

• Selection of cured sliced meats, pickles and mustards

• Peppered mackerel and smoked trout with condiments

• South African cheese selection with cottage cheese and preserves

• Biscuits and melba toast

• Freshly brewed filter coffee and tea

70Page


Full breakfast buffet

R305.00 PP

• Fruit juice selection

• Assortment of whole and sliced seasonal fruit

• Yoghurt station

• Granola, muesli, seeds, nuts, fruit coulis and dried fruit compote

• Fruit salad

• Bircher muesli

• Selection of four cereals served with milk

• Assorted home-baked artisanal breads, toast, croissants, Danish pastries, flapjacks and muffin selection

• Marmalade, honey, maple syrup and fruit preserves

• Mini quiche frittata

• Selection of cured sliced meats, pickles and mustards

• Peppered mackerel and smoked trout with condiments

• South African cheese selection, cottage cheese and preserves

• Biscuits and melba toast

Standing breakfast

R305.00 PP

• Buffet

• Macon and cheddar quiche

• Quinoa and broccoli frittata

• Tomato cocktail, celery and cucumber

• Potted yoghurt and muesli

• Fresh fruit kebabs

• Whole fresh fruit

• Smoothies (strawberry smoothie and berry smoothie)

• Smoked trout on mini baguettes with a horseradish cream, pickled onion and capers

• Smoked chicken with peppered goat’s cheese, honey and rocket on ciabatta

• Roast beef with tomato chutney and mustard greens on bruschetta

• South African cheese selection with preserves

• Chunky chives cream cheese and biltong cream cheese

• Crackers, melba toast and grissini

71Page


Waiter served

• Tomato and feta tartlets

• Macon-wrapped beef kebabs with a béarnaise sauce

• Cheddar cheese gratinated mushroom on ciabatta

• Curried mince in herb wrap with chutney

• Poached egg with a chorizo hash

• Mini sausage selection with mustards

• Jam doughnuts

• Assorted Danish pastries and mini muffins

• Pain au chocolat

• Freshly brewed coffee and tea

Hot dishes

• Scrambled eggs with chives

• Eggs Florentine

• Macon

• Sautéed new potatoes

• Mushrooms, herb roasted plum tomatoes

• Beef and chicken sausages

• Freshly brewed filter coffee and tea

72Page


Breakfast set menu

R305.00 PP

On the table• Pastry basket containing muffins, croissants and Danish pastries

• Assortment of marmalade, honey and fruit preserves

• Fresh fruit juice

• Toast

First course | select one

• Seasonal fruit plate with a lemon yoghurt mousse, berry compote and a muesli stick OR

• Breakfast verrine; orange and passion fruit marinated fruits, with granola and yoghurt OR

• Shaved pineapple, lavender and honey, muesli stick with yoghurt panna cotta

Second course | select one

• Poached egg with a potato macon hash, spinach, Parmesan cream, tomato confit and rocket salad OR

• Scrambled eggs, hash brown potatoes, grilled tomato, mushroom, beef sausage and macon OR

• Eggs Florentine | Royale or Benedict

• Freshly brewed coffee and tea

ENHANCE YOUR BREAKFAST

Additional breakfast menu items priced per person:

Macon

Chicken sausage

Beef sausage

Turkey bacon

Lamb sausage

Grilled minute steak

Cheese platter (serves 5)

Charcuterie platter (serves 5)

Smoked salmon platter (serves 5)

The CTICC uses only the freshest seasonal ingredients available. If an item is required that doesn’tfeature on the menu, please enquire about availability. The Food & Beverage Department is happy to assist in suggesting alternative dishes or customising your menu.

R25.00

R25.00

R25.00

R25.00

R35.00

R35.00

R520.00

R520.00

R650.00

73Page


SAMPLE MENU Morning tea/Afternoon tea

Please note that one piece of each item is produced, unless otherwise stated

Sweet items

R36.00 per item

• Custard filled croissants

• Pain au chocolat

• Apple Danish pastries

• Assorted biscuits (3 per person)

• Cinnamon buns

• Selection of muffins: banana, orange, choc chip and coffee

• Seasonal fresh fruit kebabs

• Scones with jam and fresh cream

• Blueberry and lime almond friands

• Dark chocolate, coconut and raspberry brownie slice

• Mini health bars

• Coconut date balls (2 per person)

• Chocolate brownies

• Fresh whole fruit selection (2 per person)

Savoury items

R36.00 per item

• Savoury cheese and baby marrow muffins

• Tomato and mozzarella with basil on bruschetta


• Southern-fried chicken rolls with pineapple and peri-peri aioli

• Roast beef, mustard and pickles on seed buns

• Smoked trout finger sandwiches (2 per person)

• Egg mayonnaise and watercress finger sandwiches (2 per person)

This is a sample menu and items are subject to change. Menus are valid until December 31, 2020. Please note that the menu does not include any beverages.

74Page


COCKTAIL MENU SELECTOR

3 pieces per person R100.00*



9 pieces per person R255.00



Cocktail parties are served between 16:00 and 18:30. Parties extending beyond this time require the addition of food stations and/or bowl foods.*Recommended for pre-dinner receptions only, not as a stand-alone cocktail event

COLD COCKTAIL MENU ITEMS

Seafood

• Smoked trout with a horseradish cream on rye

• Smoked trout pâté with seaweed (gf)

• Lemon-cured salmon on cauliflower with sour cream (gf)

• Smoked trout with pickles, Danish feta and sesame seeds

• Seared tuna on potato latkes

• Ceviche with radish, onion and lime chilli marinade (gf)

• Oyster in soya chilli dressing

Soups

• Gazpacho (gf)

• Vichyssoise soup with chives (gf)

Vegetarian

• Tomato and mozzarella with basil pesto and toasted pine nuts

• Beetroot roulade with chevin, rocket and black pepper (gf)

• Mushroom custard with a pickled mushroom salad (gf)

• Onion phyllo tart with brie cheese

• Chickpea and courgette fritter (gf)

75Page


Poultry

• Cajun spiced chicken and sweet piquanté pepper cream cheese (gf)

• Seared duck on brioche with prune purée

• Chicken liver pâté on whole-wheat with red onion marmalade

• Duck wraps with hoisin sauce

Meat

• Beef tartare with onion and mustard on Cape seed bread (gf)

• Rare roast beef, gherkin and mustard crostini

• Pepper cured beef with baba ghanoush on baby gem lettuce (gf)

• Smoked ostrich carpaccio with a mustard mayonnaise and Parmesan cheese (gf)

• Lightly smoked lamb rump on ciabatta, herb and garlic cream cheese, and rocket

• Biltong gougères (biltong puffs)

Sushi selection

• Salmon maki (gf)

• Tuna maki (gf)

• Avocado maki (gf)

• Cucumber maki (gf)

• Prawn and avocado inside out roll (gf)

• Salmon roses (gf)

WARM COCKTAIL MENU ITEMS

Seafood

• Crumbed prawns with sweet and sour dipping sauce

• Thai-style fish cakes with a lime dressing and avocado salsa (gf)

• Salmon and caper tartlet

• Salt and pepper fried calamari with a smoked aioli (gf)

• Fried fish and chips cones with a tartare sauce

• Prawn tempura with sweet and sour sauce

Soups

• Mushroom soup with sour cream (gf)

• Asparagus soup with truffle oil (gf)

76Page


Vegetarian

• Chilli poppers

• Pear, celery and gorgonzola empanada

• Potato samoosas

• Falafel with hummus in pita

• Vegetable spring rolls and dipping sauce

• Feta and spinach quiche

• Tempura-fried vegetables

• Mushroom tartlets

Poultry

• Spicy duck in steamed buns with sprouts and spring onion

• Southern-fried chicken pieces

• Chicken satays with coconut and peanut sauce (gf)



• Duck bitterballen with mustard mayonnaise

• Curried chicken empanada

Meat

• Beef satay with oyster sauce

• Crumbed beef frikkadels with homemade chutney

• Cocktail sausage selection with mustards

• Mini bobotie puff pastry pies

• Pulled lamb pita with hummus and yoghurt

• BBQ beef ribs (gf)

• Macon-wrapped jalapeño poppers

• Lamb and apricot kebabs (gf)

• Lamb koftas with coriander dipping sauce (gf)

77Page


DESSERT COCKTAIL MENU ITEMS

• Tiramisu Paris-Brest

• Malay coconut doughnuts

• Seasonal fresh fruit kebabs (gf)

• Chocolate lamingtons

• Petit key lime tartlets

• Mini doughnuts

• Mini brûlée (gf)

• Chocolate-dipped strawberries (gf)

• Macarons (gf)

ENHANCE YOUR COCKTAIL MENU

Additional cocktail stations priced per person:

Oyster station*

Fresh West Coast oyster selection; shallot vinaigrette and lemon juice;

Tabasco and fresh lemon

3 pieces per person

6 pieces per person

Beef carvery station*

Beef sirloin with soft butter rolls, potato wedges, chutneys, horseradish,

béarnaise sauce, Tabasco and mustards

Sushi station*

A selection of maki, California rolls, sandwiches and sashimi

3 pieces per person

*Stations only available with canapé menus, and full party participation is required.

Dessert buffet

Selection of truffles, macarons, caramelised hazelnut clusters, macadamia tarts,

meringue nest with fruits, tiramisu Paris-Brest, glazed chocolate brownies mini

fruit salad pots, fresh sliced fruits and condiments

R90.00 Per Person

R75.00 Per Person

R145.00 Per Person

R120.00 Per Person

R135.00 Per Person

78Page


Cheese buffet

Brie and Camembert, potted stilton, mature and mild cheddar, Gouda, goat’s cheese,

savoury cheesecake, blue cheese and selection of breads and crackers, grapes, fig

preserve and waatlemoen konfyt

MORE SUBSTANTIAL ITEMS AND BOWL FOOD

R55.00 Per Item, Per Person

• Smoked salmon tartine with cottage cheese

• Mini Caesar salad with crispy macon and Parmesan croutes

• Southern-fried chicken on a sesame bun with a peri-peri mayonnaise

• Mini cheese beef burger with pickles and tomato chutney

• Beef stroganoff with mashed potato

• Mushroom risotto

• Pea risotto with pulled lamb shoulder

• Spinach and ricotta ravioli

• Chicken curry with Basmati rice and raiata

• Thai-style chicken curry

• Mini hot dogs

• Pulled lamb sliders

• Mini beef prego

• Penne carbonara

MORE SUBSTANTIAL ITEMS AND BOWL FOOD

R65.00 Per Item, Per Person

• Sweet and sour prawns (3) with egg-fried rice

• Bakmi goreng with prawn, chicken and lamb satay

• Smoked lamb belly with soya honey glaze and potato hash

• Dim sum selection with a dipping sauce

• Mushroom gnocchi with prawn and peas

*Bowl food only available with canapé menus, and full party participation is required.

R135.00 Per Person

79Page


Dry snacksPriced per 250ml bowl

Savoury crisps

Prawn crackers

Sweet potato crisps

Salted pretzels

Stuffed green olives

Spiced mixed olives

Spiced mixed nuts

Droëwors

Biltong

FULL BUFFET MENU SELECTOR

R345.00 per person

Includes a selection of artisan breads, crostini, grissini and bruschetta

Dips and spreads

• Hummus

• Tapenade

• Aioli

• Chicken liver pâté

• Smoked snoek pâté

• Biltong cream cheese

• Chive cottage cheese

• Baba ghanoush

R42.00

R42.00

R42.00

R58.00

R63.00

R80.00

R95.00

R125.00

R150.00

80Page


Salads | select four

• Build your own Caesar salad station

• Build your own Greek salad station

• Roasted butternut pearl onion salad with honey and thyme

• Spiced chicken and couscous salad with mint, parsley and lemon

• Waldorf salad

• Green bean and broccoli salad with toasted almonds

• Tomato and mozzarella with basil pesto

• Three bean and chakalaka salad

• Cabbage and Parmesan salad with toasted sunflower seeds

• Pickled baby beetroot salad, quinoa, hazelnuts, feta, grilled onion and baby spinach

• Smoked chicken salad, orzo, zucchini, tomato, mint and capers with Parmesan shavings and lemon dressing

• Classic potato salad, specially selected potatoes in a tangy mayonnaise-based dressing

• Tangy coleslaw, sliced cabbage and carrots in tangy home-style dressing

Cold platters | select two

• Antipasti platter, beef and chicken pastrami, beef salami, smoked beef, marinated artichokes, piquanté peppers

and wild rocket

• Malay-style pickled fish

• Dolmades

• Marinated half-shell mussels

• Shrimp and avocado ritz verrines

• Smoked snoek tartlets with cucumber yoghurt

Rice | select one

• Savoury rice with carrot and green pepper

• Yellow rice with raisins

• Cinnamon stick and star anise-infused rice

• Egg fried rice with peas and spring onion


81Page


Pasta | select one

• Lasagne bolognese

• Spinach and ricotta cannelloni

• Shrimp, baby marrow and penne

• Butternut ravioli

• Roasted butternut lasagne with green beans and mustard seeds

• Mushroom tortellini with wild mushroom sauce

• Spinach and feta linguini, basil pesto, olives and fresh cracked black pepper

Beef or lamb | select one

• Lamb navarin

• Lamb curry

• Lamb sosaties with thyme gravy

• Roast leg of lamb with rosemary gravy

• Beef and carrot casserole

• Slow-roasted beef with mushroom sauce

• Beef skewers with rosemary gravy

Fish | select one

• Grilled salmon trout, roasted tomato, fennel

• Pan-fried line fish, lemon butter sauce

• Fried hake

• Grilled bass with lemon butter sauce






• Southern-fried chicken

• Cape Malay chicken curry with tomato sambal, homemade chutney and poppadoms

• Grilled chicken skewers with tomato and basil sauce topped with freshly grated Parmesan cheese

• Chicken satay with peanut sauce

82Page


Vegetables | select one

• Vegetable stir-fry with cashew, ginger and sesame




• Ratatouille

Potato | select one



• Roast potatoes



Desserts | select five


• Seasonal fruit salad with a lime syrup

• Bitter chocolate and pecan dobos











• Mini peppermint crisp tartlets

83Page


ENHANCE YOUR BUFFET

Live carvery station

Roast beef sirloin, mustards and rosemary gravy

Roast leg of lamb with thyme, mint jelly and herb jus

Live sushi station

A selection of maki, California rolls, sandwiches and sashimi

(3 pieces per person)

Cheese buffet

Brie and Camembert, potted stilton, mature and mild cheddar, Gouda,

goat’s cheese, savoury cheesecake, blue cheese, and selection of breads

and crackers, grapes, fig preserve, waatlemoen konfyt, pan-fried peri-peri

SET MENU SELECTOR

Create your own menu to fit your budget and requirements; choose two, three or four course meals

Two-courses

Starter and main course OR main course and dessert

Three-courses

Starter, main course and dessert

Four-courses

Amuse-bouche, starter, main course and dessert

Set menu prices include a breadboard of homemade breads (including banting bread), rolls, grissini sticks, salted butter, hummus and smoked snoek pâté. Premium items carry a surcharge as stated per item.

Please choose one dish per course to form your event menu.

R95.00 Per Person

R120.00 Per Person

R90.00 Per Person

R135.00 Per Person

R310.00 Per Person

R410.00 Per Person

R460.00 Per Person

84Page


Amuse-bouche

• Smoked trout, pickled fennel and caper salad with a horseradish cream

• Smoked trout parcel filled with avocado, prawns and mustard mayonnaise

• Prawn cocktail, avocado mousse and shredded lettuce verrine

• Salmon sashimi, avocado, wasabi, cucumber and yuzu dressing (df, gf, nf)

• Smoked ostrich, pickled carrot purée and fresh rocket in coriander pesto (gf, nf, sf)

• Crab and creamed caper stack, tomato, cucumber and green tea jelly (df, gf, nf)

• Roasted tomato soup finished with sour cream

• Slow cooked chicken breast, curried corn, cashew and crispy flat leaf parsley (gf)

Cold starters


• Pressed confit chicken and leek terrine with curried parsnip cream and sourdough crouton



• Hot smoked salmon with snoek pâté and fennel salad alongside fresh peas, roasted baby turnips and roasted baby beetroot





• Beetroot tart, smoked garlic and onion purée, rocket salad, fromage blanc and toasted hazelnuts

• Terrine of confit of duck, pistachio and cranberry with a pickled kumquat salsa, toasted brioche and baby herb salad


• Smoked salmon and prawn stack with fresh rocket, lemon segments, basil oil, green beans and piquanté pepper

dressing (R25.00 surcharge)

Hot starters

• Spicy chorizo and potato soup with pickled parsley and olive oil


• Warm tomato, olive and three cheese tart with rocket salad and basil dressing

• Tower of masala-marinated vegetables presented on a naan croute with chickpea salsa, yoghurt and tamarind dressing

• Chicken tagine on aromatic couscous with chargrilled lemon and coriander yoghurt


Portobello mushroom


• Mussel and corn chowder and garlic bread


85Page


MAIN COURSES

Fish and seafood


and prawn velouté

• Grilled escallop of Norwegian salmon with new potato, courgette and mushroom ragout and mussel velouté


Malay curry sauce

• Oven-roasted kingklip, potato and spinach bake, butternut purée, buttered baby vegetables, chive and lime

butter sauce



caper butter sauce

Meat and game



• Beef tenderloin, slow-cooked beef short rib, crispy smoked brisket tagine spheres, carrot purée, baby root vegetables

• Grilled fillet of beef with duck liver mousse, wild mushroom, grilled baby vegetables, truffled potato bake and

rosemary jus

• Braised lamb shank, balsamic onion and mushroom confit, pea and mint mash, roast root vegetables, thyme jus

• Roasted deboned leg of lamb roll, pommes fondant, tomato and garlic confit, pulled braised shoulder, green

beans with mushroom cream sauce

• Roasted rack of herb-crusted lamb, redcurrant and rosemary sauce, fondant potato and grilled baby vegetables

(R70.00 surcharge)

Poultry

• Confit chicken supreme with chilli and garlic bok choy sweet corn royale, potato fondant with creamed shallot jus

• Citrus duck breast and thyme confit duck leg, roasted turnip purée, pea purée, baby carrots, wilted baby spinach

and citrus jus

• Roasted supreme of corn-fed chicken, roasted pumpkin and potato gnocchi, baby spinach and wild mushroom

cream sauce

• Smoked duck breast, slow-cooked crispy duck leg, fondant potato, braised red cabbage, buttered baby vegetables

and black cherry sauce

• Tandoori-spiced fillet of ostrich, crispy-pulled ostrich, parsnip puree, roasted root vegetables, rooibos jus and peach

chutney


86Page


VEGETARIAN MAIN COURSES

• Parmesan grilled polenta with confit mushrooms, parsnip purée, carrot purée, grilled vegetables and mushroom jus

• Butternut and lentil lasagne, carrot purée, steamed baby vegetables and baby herb salad.

• Ratatouille and feta stuffed aubergine with root vegetables and butternut purée

• Lentil, Basmati and grilled vegetable stack served with roasted red peppers and sautéed spinach

• Vegetable bobotie pie served with steamed Basmati, fresh coriander, homemade tomato chutney

• Penne with calamata olives, feta cheese, baby spinach and fresh coriander tossed together with extra virgin olive oil

• Cape Malay vegetable curry with steamed Basmati, fresh coriander, curry condiments and poppadom

• Braised root vegetable cottage pie with sautéed spinach and pickled baby marrow slivers

Desserts

• Trio of citrus: ruby grapefruit meringue tart slice, orange cheesecake and lemon sorbet

• Granny Smith tarte tatin with vanilla panna cotta, apple sorbet, salted caramel and hazelnut crumble

• Traditional malva pudding, Madagascan vanilla ice cream, caramel schemer, milk chocolate

• Creamy milk tart, mandarin marmalade, hibiscus and elderberry sauce with pink grapefruit jelly and sesame wafer (nf)


• Buttermilk panna cotta, mango sorbet, passion fruit gel, white chocolate and almond shard


• Caramel banana cheesecake, chocolate crumble, toasted almonds, vanilla ice cream lime meringue tart, citrus gel,


• Traditional tiramisu, espresso biscuit with Mascarpone crème, amaretti cookie and chocolate cigar

• Chef’s selection of mini desserts served on stands, one per table


BANQUETING AFTERNOON TEA MENU

R315.00 PP

Savoury items

• Mini prego rolls with caramelised onion and garlic sauce

• Jalapeño and cheese rissoles

• Smoked salmon, cucumber and cream cheese triple-decker sandwiches

• Spinach and feta frittata with chive cottage cheese

• Buffalo mozzarella and plum tomato croissants with pesto butter and fresh rocket

• Spicy buttermilk chicken satay with blue cheese sauce and popcorn powder

• Ostrich bobotie tartlets with coriander chutney

87Page


Sweet items

• Warm scones with Chantilly cream and strawberry jam on the side


• Chocolate and caramel eclairs

• Mini milk tarts

• Marble tea loaf

• Orange tea loaf

• Variety of macarons

• Koeksisters

• Peanut cookies

• Choc-chip cookies

• Biscotti

• Homemade marshmallows

• Homemade nougat

• White chocolate and passion fruit slice

• Tea and filter coffee

*Speciality coffee charged on consumption.

88Page


TRADITIONAL BBQ/BRAAI MENU

R345.00 PP

Starter

• New potato salad with paprika and olive oil

• Seasonal melon salad with Danish feta cheese and pumpkin seeds

• Tossed rocket salad with mature Parmesan cheese and smoked chicken

• Biltong and butternut tartlets

• Mediterranean pasta salad

• Grilled corn on the cob with balsamic vinaigrette

• Grilled vegetable platter

• Interactive salad station

• Basket of homemade breads and rolls

Main course

• Home-style boerewors

• Kingklip with rock salt and lemon

• Beef sirloin skewers

• Chilli and tomato-basted chicken

• Mielie pap and tomato smoor

• Garlic and herb black mushrooms

• Garlic bread

• Coal-roasted sweet potato

• Green bean, tomato and onion potjie

Dessert

• Raspberry trifle glass dessert

• Lemon meringue cupcakes

• Mud pie with pouring cream

• Frosted melon skewers

• Assorted macarons

89Page


SUMMER BBQ/BRAAI MENU

R355.00 PP

Starters

• Chunky new potato salad

• Marinated black olives

• Seasonal melon salad with Danish feta

• Biltong and butternut tartlets

• Tossed rocket salad with mature Parmesan and home-smoked chicken

• Mediterranean grilled vegetable platter

• Greek pasta salad

• Snoek and chive quiche

• Grilled corn on the cob with balsamic vinaigrette

• Basket of homemade breads and rolls

Main course

• Kingklip with rock salt and lemons

• Chilli and tomato-basted grilled chicken

• Home-style boerewors

• Marinated Karoo lamb chops

• Flame-grilled sirloin

• Oven-baked garlic black mushrooms

• Coal-roasted honey and garlic-basted sweet potatoes

• Garlic bread

• Green bean, tomato and onion potjie

Dessert

• Raspberry trifle glass dessert

• Lemon meringue cupcakes

• Mud pie with pouring cream

• Lindt choc chip cookies

• Moroccan orange and mint salad tasters

90Page


SEAFOOD BBQ/BRAAI MENU

R525.00 PP

Starters

• Malay-style pickled fish with brown bread

• Chunky new-potato salad

• Tomato, basil and mozzarella salad

• Marinated olives and feta

• Tossed rocket salad and mature Parmesan cheese salad with home-smoked chicken

• Pickled herring and cucumber platter with creamed blue cheese

• Polenta diamonds topped with smoked salmon and chive cream cheese

• Snoek, onion and tomato tartlets

• Seafood pasta salad

• Crispy fried calamari strips with Thai cocktail sauce

Main course

• Kingklip with rock salt and lemon

• Grilled prawns with lemon herb butter

• Calamari steaks with peri-peri sauce

• Black mushrooms stuffed with sautéed shrimp in garlic sauce

• Home-style boere-wors

• Marinated Karoo lamb chops

• Coal-roasted sweet potato

• Grilled vegetables

• Saffron and roasted red pepper risotto

Dessert

• Assorted macarons

• Very chocolate espresso cupcakes

• Iced berry skewers

• Churros with dipping sauce

• Custard filled mini doughnuts

• Peanut cookie sandwich on a stick

ADDITIONAL SERVICE& HIRE COSTS

91

92Page


ADDITIONAL SERVICE & HIRE COSTSContact your sales or event executive for costings on:

• Event websites

• Cellular solutions

• Lead retrieval systems

• Programme, speaker, abstract and presentation management systems

• Registration systems

• RFID (radio frequency identification) readers

• Barcodes

• Creation of badges and vouchers

• Online payment portals

• Delegate messaging systems

• Conference management software

• Electronic signage systems

• Video recording

• Web, video and podcasts

• People-counting systems

• Internet and intranet cafés

• Audience response systems

93Page


ADVERTISING

Please contact your event or sales executive for a quote tailored to your event requirements.

Prices are subject to change without notice*Rates for Sundays and public holidays remain the same

AUDIO-VISUAL SERVICES

The CTICC has appointed two preferred suppliers for audio-visual services. Please contact your event

or sales executive for a quote tailored to your event requirements.

CARPETING

Carpeting is charged at R32.50/m2. Please consult your sales or event executive for a quote for any event taking place in

our exhibition halls. It is compulsory to carpet halls 1 to 4B.

CLEANING | DAILY LABOUR RATES

Please request a quote from your sales or event executive.

STAND CLEANING

General cleaning (removal of water, surface dust and vacuuming)

Night shift

ELECTRICITY

All halls, Auditorium 1 and the Ballroom are fitted with electrical bulk supplies. These range from 125A 3-phase to

400A 3-phase. These bulk supplies are monitored by sub-metering devices that measure electricity consumption for

which clients are charged at a rate of R0.95/kWh. The rate is amended from time-to-time, in accordance with municipal

escalations. The charge is only applicable for consumption above R100.00.

The CTICC has appointed preferred suppliers for this purpose. Please contact your event or sales executive for a quote

tailored to your event requirements.

EXHIBITION SURCHARGER85.00, excluding VAT, per net m2/day applies to the use of non-dedicated exhibition space for commercial or non-

commercial exhibits. This surcharge is not applicable for build-up and breakdown days.

ICT SERVICES

R8.56/m2

R8.89/m2

Unit Price (per day)

R1 600.00

R3 200.00

R3 600.00

R6 800.00

R10 000.00

R14 000.00

R17 600.00

Contact: [email protected]

Internet Bandwidth Services

5Mbps Dedicated Internet Connection







Bandwidth exceeding 100Mbps

http://[email protected]

94Page


Notes:• Unit prices followed by a * are indicative of a “once off” fee structure. All other unit prices are charged on a “per day” basis• Wireless services exceeding 80 concurrently connected devices are available and will be quoted on request

COMPUTERS AND NETWORKS

Network Services

Cabled CAT5 or CAT6 Ethernet connection, on dedicated VLAN,

for duration, to be ordered per connected device (all cables and

switch ports will be provided). Add internet if required.

Wireless Service for 20 concurrent device connections or less

Wireless Service for 21 - 50 concurrent device connections

Wireless Service for 51 - 80 concurrent device

Wireless Service for more than 80 concurrent device connections

R325.00

R325.00

R875.00

R1 750.00

Contact: [email protected]

R130.00*

R270.00

R990.00

R1980.00

R165.00

R165.00

R165.00

R110.00

R110.00

R55.00

R200.00

R430.00

R490.00

R270.00

R90.00

R325.00

Computer and Network Services Delivery/Setup Fee (PI) Unit Price

Computer Services

Desktop Workstation (4 GB RAM, Win 8.1 Pro, Office 2013,

antivirus) with 20” LCD – add network/internet if required

High Spec Desktop Workstation (i7 processor, 8 GB RAM,

dedicated graphics card, Win 10 Pro, Office 2016, antivirus)

with 20” LCD – add network/internet if required

All-in-one Touchscreen Workstation (23”, 8 GB RAM, Win 10

Pro, Office 2016, antivirus) with keyboard and mouse – add

network/internet if required

Standard Laptop (4 GB RAM, Win 8.1 Pro, Office 2013, antivirus,

wireless, etc) with mouse, cable lock, bag – add network

internet if required

Presentation Laptop (8 GB RAM, Win 8.1 Pro, Office 2016, 256

SSD, antivirus, wireless, etc.) with mouse, cable lock, bag - add

network / internet If required.

20” LCD, keyboard and mouse only

23” LCD, keyboard and mouse only R55.00

R450.00

Notes:• Internet services must be ordered in conjunction with a Wireless Service, Cabled Ethernet Connection or a combination of connection services (*See Computers and Networks section below).• All premier bandwidth services are provided uncapped and unshaped at a contention ratio of 1:1. • Bandwidth exceeding 100Mbps is available and will be quoted on request.• Bandwidth requirements exceeding 100Mbps are available in the following tiers: 150Mbps, 200Mbps and then in intervals of 100Mbps, up to 1Gbps.

http://[email protected]

95Page


DOCUMENT IMAGING

PAPER

A4 document (*not applicable to MFP’s) - plain, white paper (2 500 pages/box = 5 reams) R500.00

ICT TECHNICAL SUPPORT

On site Technical Support (Mon-Fri | Office Hours) R380.00 Hourly rate

On-site Technical Support (After Hours | Sat, Sun & SA Public Holidays) R705.00 Hourly rate

On site Technical Support (Mon-Fri | Office Hours) R1 650.00 Daily rate

On-site Technical Support (After Hours | Sat, Sun & SA Public Holidays) R2 500.00 Daily rate

*In all cases, the CTICC will endeavour to honour prices listed in the ICT services section. There may be instances, however, where a volatile exchange rate requires a pricing adjustment. For this reason, ICT services pricing is subject to change.

LIFTING EQUIPMENT



*Please note equipment hire excludes the driver’s rate. Driver to be booked for a minimum of four hours.

Document Imaging Services Delivery/Setup Fee (PI) Unit Price

Copy Costs for Colour (per page) - min 500 pages

- Includes paper

Copy Costs for Black & White (per page) min1 000 pages

- Includes paper

Colour LaserJet printer (min 20 ppm) - Includes network/USB R325.00 R305.00

R325.00

R1 030.00 R1 790.00

R3,50

R1,35

R165.00

R2 000.00

Cartridge set for colour LaserJet printer (up to 3 000 pages) R7 400.00

B&W LaserJet printer (min 28 ppm) - Includes network/USB

connection

Cartridge for B&W LaserJet printer (up to 3 000 pages)

MFP Colour Document Copier / Printer / Scanner / Fax

- Black: Up to 40 ppm; Colour: Up to 30 ppm

- Includes network/USB connection

- Includes device installation to 3 computers

- add Fax line for fax capability (separate order

96Page


MEDICAL FACILITIES

The medics for conference packages are for the CTICC’s account, as indicated. The cost of all other medical staff as

indicated by the event requirements is for the client’s account as per the advertised rates.

The CTICC has an on-site clinic where patients can be treated immediately in the event of an emergency, stabilised

and transferred to the nearest medical facility. This service is for the client’s account. Only approved independent

practising medics will be allowed to work at the CTICC (ILS or higher qualification).

Please note that the Safety at Sport and Recreational Events Act 2010 (SANS 10336:2015) requires that medical

assistance is provided during all stages of an event, including build-up and breakdown. Where events or conferences

reach a capacity of over 1 000 attendees, the National Health Act 2003 and regulations for medical provisions at mass

gatherings requires that an assessment be carried out for medical provisions.

The following rates would apply:

BLS (Basic Life Support)

ILS (Intermediate Life Support)

ALS (Advanced Life Support)

MOBILE ELEVATED WORKING PLATFORMS

The hire of lifting equipment required for hanging banners will be at an additional cost. Please ask your sales or

event executive for a quote.

PLUMBING CONNECTIONS



REFUSE HANDLING

To meet the CTICC’s environmental compliance standards, skips have to be ordered directly from the centre’s

Exhibition Conference Services. Quotes are provided per event and are based on waste separation, upcycling

requirements, and removal from site. An event recycling and waste certificate can be provided if required.

SATELLITE



SERVICE STAFF

Wages for waitrons, barmen and supervisory staff are included in the costs of Day Conference Packages. Requirements

for additional staff, including porters, ushers and hostesses, must be prearranged and will be billed to the client.

R174.00/ per hour

R207.00/ per hour

R473.00/ per hour

97Page


STORAGE & OFFICES

If additional storage space or organiser/media offices are required, these will be allocated and billed to the client’s account.

Telecommunications

When booking events in the Ballroom and Exhibition Halls, a customised quote will be generated based on specific requirements.

R1 000.00

R1 000.00

R1 000.00

R1 000.00

R1 000.00

R1 000.00

R330.00

R330.00

R330.00

R330.00

R330.00

R330.00

R200.00

R950.00

R330.00

R170.00

R170.00

R450.00

Telephone handset and line connection

Conference phone and line

Fax machine and line

Telephone/Fax line only

Speed point line for credit card machine

ISDN line 128K (excludes equipment)

Part-Refundable Call Charge

Deposit (per line)

Delivery/Setup Fee

(per line)

Unit Price

(per day)

Telecommunication Services

PARKING 98

99Page


PARKINGPARKING DESK

Exhibitors and delegates may purchase parking tickets from the CTICC Parking Desk, situated in the exhibition area at

R60. Tickets can be purchased by cash or credit card.

The CTICC Parking Desk will be provided on event days only, for the period of nine hours, depending on requirements:

• 08:00 to 17:00

• 09:00 to 18:00

• 10:00 to 19:00

Additional hours are charged to the client’s account.If clients choose to utilise the pay-on-foot system, the parking tariffs for P1, P3 and P5 parking garages are as follows:

Fee

R0.00

R20.00

R30.00

R40.00

R45.00

R50.00

R70.00

R85.00

R100.00

R150.00

R150.00

R150.00

PREPAID PARKING TICKETS

Prepaid parking tickets do not guarantee parking bays, as parking is on a first-come, first-serve basis. Ask your Event

Executive which events are booked on the days you require parking.

PREPAID PARKING TARIFFS

• Exhibitions and conferences: R60.00 exit tickets

• Banquets/dinners: R40.00 exit tickets | events starting after 18:00 pm

• Special events: discounted/hourly rate | please ask the event executive for the rates

All pay on foot parking machines have a tap and go credit card facility available for payment.

5.5 - 6.5 hours

0 - 0.5 hours

0.5 - 1.5 hours

1.5 - 2.5 hours

2.5 - 3.5 hours

3.5 - 4.5 hours

Duration

4.5 - 5.5 hours

6.5 - 8 hours

8 - 12 hours

P5 Parking

P3 Parking

Fee

0 - 0.5 hours

0.5 - 1.5 hours

1.5 - 2.5 hours

2.5 - 3.5 hours

3.5 - 4.5 hours

Duration

R0.00

R20.00

R30.00

R40.00

R45.00

4.5 - 5.5 hours

5.5 - 6.5 hours

6.5 - 8 hours

8 - 12 hours

R50.00

R70.00

R85.00

R100.00

Fee

0 - 1 hour

1 - 2.5 hours

2.5 - 3.5 hours

3.5 - 4.5 hours

4.5 - 5.5 hours

Duration

R10.00

R25.00

R30.00

R35.00

R40.00

5.5 - 6.5 hours

6.5 - 7.5 hours

7.5 - 8.5 hours

8.5 - 12 hours

R60.00

R70.00

R85.00

R100.00

P1 Parking

Lost CardLost CardLost Card

After 12 hours, a R15.00 fee is applicable per hour for both P3 and P5. After 12 hours, a R15.00 fee is

applicable per hour for P1.

100Page


VIP PARKING

The CTICC no longer offers dedicated VIP parking bays. If these are required, the Parking Department can reserve

bays closest to the CTICC entrance, at a cost. Clients who wish to reserve parking bays for their visitors are excluded

from the option of refundable tickets.

• Reserved parking bays: R150.00/ per bay/per day. Client to manage reserved bays.

• CTICC-managed reserved bays: R150.00 per bay/ per day, with the additional cost of R98.00/hour per staff member.

MULTI-ACCESS PARKING TICKETS

A multi-access option in and out of P1 for clients/exhibitors/delegates: R60.00/day/vehicle (non-transferable).

Banquets and cultural events commencing after 18:00 pm qualify for discounted prices: R40.00/vehicle (non-

transferable).

Day Conference Package parking tickets are R45.00, unless included in selected package.

STAFF COSTS

Parking attendant R98.00/hour (minimum four consecutive hours)

Special event rates:

• 1 to 2 hours (show duration) R30.00




MARSHALLING YARD PARKING

0 - 1.5 hours

0 - 3.5 hours

1.5 - 2.5 hours

2.5 - 3.5 hours

3.5 - 4.5 hours

4.5 - 5.5 hours

5.5 - 6.5 hours

6.5 - 7 hours

7 - 8 hours

8 - 24 hours

Free

Free

R100.00

R150.00

R250.00

R300.00

R350.00

R400.00

R500.00

R500.00

R500.00Overnight Parking and Lost Card

CTICC 1 and CTICC 2 Marshalling Yard Rates

Vehicle Type Duration Fee

TERMS & CONDITIONS 101

102Page


CTICC 1 AND CTICC 2: TERMS AND CONDITIONSGENERAL CONDITIONS OF HIRE OF THE CAPE TOWN INTERNATIONAL CONVENTION CENTRE SOC LTD (RF) (“CTICC”)1. INTERPRETATION In the contract of hire unless the context otherwise indicates:1.1 “agreement” means the contract of hire;1.2 “client function sheet” means the document outlining the specific services and all requirements for a particular event to be held at the convention centre;1.3 “commencement date” means the date of commencement of the hire period;1.4 “confirmation of hire” means the written confirmation of hire concluded between the CTICC and the hirer containing inter alia the details of the hirer, the hired area, the hire period and the hire charge;1.5 “contract of hire” means these general conditions of hire read together with the confirmation of hire and any other ancillary documentation (e.g. client function sheets) attached thereto;1.6 “convention centre” means the Cape Town International Convention Centre located at the corner of Walter Sisulu Avenue and FW de Klerk Boulevard, Foreshore, Cape Town and any extended areas;1.7 “days” means ordinary days including Saturdays, Sundays and South African public or national holidays unless the context indicates otherwise.1.8 “event/s” means events for which the hired area will be utilised;1.9 “hazardous substance” means any substance or article which, in the opinion of the CEO of CTICC or any person designated by the CEO, may create a risk of fire, explosion or the release of noxious gases, or cause damage to the convention centre or its contents, or may create any risk to the health and safety of occupants of the convention centre or surrounding areas;1.10 “hirer” means the party indicated on the confirmation of hire who is hiring the hired area from CTICC;1.11 “hired area” means the specific areas and facilities to be utilised by the hirer for the event/s identified in the confirmation of hire comprising inter alia, exhibition halls, rooms and foyers;1.12 “hire charge” means the amount specified in the confirmation of hire that is payable by the hirer to CTICC as consideration for the hire of the hired area for the hire period but excluding the additional charges referred to in clause 3;1.13 “hire period” means the period during which the hired area shall be hired as specified in the confirmation of hire;1.14 “CTICC” means Cape Town International Convention Centre State Owned Company Limited (RF);1.15 “prime rate” means the prime interest rate charged by CTICC’s bankers on overdrawn current accounts from time to time calculated daily and compounded monthly in arrears as certified (in the case of a dispute as to the rate so payable) by any manager of any branch of the bank whose authority, designation and appointment it shall not be necessary to prove;1.16 “total charges” means the hire charge and additional charges for the provision of services including any other charges or costs due to CTICC in terms of the contract of hire;1.17 “VAT” means Value Added Tax payable in terms of the VAT Act 89 of 1991.2. THE HIRED AREA2.1 The hired area shall consist solely of the area(s) and facilities specified in the written confirmation of hire and, unless the confirmation of hire confirms that the entire convention centre is hired by the hirer, areas outside of the hired area shall not be available for the sole occupation or use of the hirer as other clients of CTICC or CTICC itself may utilise the remaining areas in the convention centre.2.2 The hirer shall not without the prior written consent of CTICC be entitled to:2.2.1 display any goods or services not consented to by CTICC; or2.2.2 change the name of the event/s;2.2.3 use the hired area for any purpose other than described or disclosed in or authorised in terms of the contract of hire;

2.2.4 sub-let, cede, assign, delegate or in any way purport to transfer its rights and/ or obligations in respect of the use of the hired area to any person.2.3 If and to the extent that the hired area(s) is/are used to hold exhibitions, and the hirer is acting partly or wholly as an organiser, the hirer shall be entitled to make part/s of the hired space available to participants. It is the responsibility of the hirer to ensure that the participants are made aware of the terms of the agreement. The hirer shall take responsibility for the conduct of the participants and shall be liable for any breach of the agreement committed by a participant as if such breach was committed by the hirer itself.

3. ADDITIONAL CHARGES3.1 The hirer shall be liable for all additional charges incurred by CTICC at the hirer’s request or where obligatory in connection with the event and/or the hirer’s occupation of the hired area including but not limited to costs in respect of:3.1.1 compressed air, bulk electricity, gas and water consumed, carpeting, parking and porterage;3.1.2 waste gas and refuse removal;3.1.3 audio visual equipment and services, telephony, data transmission or access services, facsimile and photocopy charges;3.1.4 fire prevention, first aid, cleaning and security costs;3.1.5 the construction, fitting out, dismantling and vacating of the hired area;3.1.6 catering, transport and entertainment;3.1.7 licence costs;3.1.8 cost of all staff or personnel provided by or on behalf of CTICC, including but not limited to commissionaires, cashiers, security and surveillance staff, all attendants, traffic co-ordinators and operators of technical installations and equipment;3.1.9 all goods and services procured at the special instance and request of the hirer from third parties, shall, unless otherwise agreed between the parties in writing (but subject always to clause 8), be provided by or on behalf of CTICC and paid by the hirer to CTICC on demand and in addition to the hire charge; and3.1.10 including VAT on all costs.3.2 Where the hirer is permitted to provide its own goods and/or services in relation to the event/s as agreed in writing, CTICC reserves the right to impose a charge to the hirer in respect of such goods and/or services provided or supplied by the hirer.3.3 Where extra facilities are provided by CTICC (including but not limited to facility surcharges for the number of square metres actually used to hold exhibitions in areas, other than the exhibition halls), such surcharges will be charged separately to the hirer.3.4 The hirer shall consult with CTICC in relation to any services required in respect of the event and the estimated costs thereof at least 3 (three) months prior to the commencement of the hire period unless the CTICC determines otherwise.3.5 Electricity usage in the Exhibition Halls, Ballroom and Auditoria will be metered and the hirer shall be charged for consumption costs exceeding R100.00 (One Hundred Rand) for the hire period.

4. EQUIPMENT AND SERVICES4.1 The hirer shall specify in the client function sheet such equipment, catering or other services that are required for the event and shall supply CTICC with all necessary details to enable CTICC to supply such equipment and services.4.2 Any changes to the details mentioned in clause 4.1 shall only be binding upon CTICC if made in writing and signed by CTICC and CTICC shall be entitled to revise its charges should any additional charges be occasioned by such changes.

103Page


5. PAYMENT5.1 Unless otherwise agreed in writing between the CTICC and the hirer, the hirer shall make all payments in terms of the agreement to CTICC on the dates contemplated in clause 5.3. All amounts due and not received by CTICC timeously shall bear interest at the prime rate. All payments made by the hirer are non-refundable save as provided for in clauses 5.6 and 17.5.2 All amounts owing to CTICC in terms of the contract of hire shall be paid to CTICC in the manner and at the place stipulated by CTICC from time to time together with VAT thereon. Unless otherwise stated, all amounts indicated in the contract of hire are indicated exclusive of VAT. The CTICC shall not accept manual credit card transactions as a method of payment.5.3 Unless otherwise stated in the confirmation of hire or any other written variation of the contract of hire, the following payments shall be made in respect of the hire charge and the additional charges on or before the following dates:5.3.1 10% of the hire charge within 1 week of receipt of an invoice from CTICC;5.3.2 45% of the total charges by no later than 3 months before the commencement of the hire period; and5.3.3 the balance of the total charges by no later than 2 months before the commencement of the hire period.5.4 In the event that the provisions of clause 5.3 cannot be applied, the payment of all relevant amounts shall be as provided for in the confirmation of hire and the total charges shall be paid by no later than the 14 days before the commencement of the hire period unless otherwise stated and stipulated on the invoice sent.5.5 Notwithstanding clause 5.3, if the total charge is less than R5,000.00, excluding VAT, the total charge together with all other charges shall be paid at least 10 days before the commencement of the hire period.5.6 CTICC shall in its sole discretion and to the extent possible, be entitled to apply the amount referred to in clause 5.3 to satisfy any amounts due to CTICC by the hirer in terms of the agreement or otherwise. CTICC shall refund any surplus to the hirer as soon as it is satisfied that the hirer has fulfilled all its obligations and commitments to CTICC. If the actual amount owing by the hirer to CTICC in respect of the additional charges or otherwise incurred on behalf of the hirer in terms hereof exceeds the amount held by CTICC in terms of 5.3 and 5.4, CTICC will send the hirer a supplementary invoice for the balance owing which amount shall be payable on demand.5.7 Should the hirer fail to make any payment due to CTICC on or before the dates contemplated herein or in the confirmation of hire, CTICC shall be entitled without prejudice to any of its other rights or remedies in law or in terms hereof, without any further notice of default:5.7.1 to cancel the agreement and to retain as pre-estimated damages any payments already made by the hirer to CTICC, without prejudice to CTICC’s right to claim any additional damages where appropriate; and5.7.2 to appoint a third party to recover any monies owed by the hirer to CTICC, and the hirer shall be liable for all such costs incurred by CTICC and/or levied or charged by the third party including any extra-judicial costs, legal fees and costs (including collection commission) on the scale of attorney and own client.5.8 Subject to clause 17, the total charges shall be due and payable by the hirer notwithstanding that the hirer may not, for whatever reason make use of the hired area or any part thereof.

6. NOTIFICATION OF ATTENDANCE NUMBERS6.1 If CTICC has been contracted to provide catering at any event, the hirer shall inform CTICC, by no later than 30 days prior to the commencement date, of the approximate number of attendees expected at the event (“initial number”), and the hirer shall inform CTICC of the final number of attendees by no later than 7 days prior to the commencement date unless otherwise agreed in writing.6.2 If the final number of attendees is below 90% of the initial number of attendees put forward by the hirer, the hirer shall pay to CTICC 90% of the charges agreed and calculated on the initial number of attendees.6.3 CTICC shall also have discretion to change the hired area in consultation with the hirer once CTICC receives the initial number of attendees.6.4 If the actual number of attendees exceeds the final number of attendees put forward by the hirer, the hirer shall pay to CTICC all additional charges as determined by CTICC for such attendees including an additional handling fee of 20% in respect of these additional charges.

7. FITTING OUT AND VACATING7.1 The fitting out and vacating of the hired area shall only be done with the prior written approval of and in accordance with any written instructions and directions of CTICC. CTICC shall give the hirer written instructions and directions on fitting out and vacating the hired area and the hirer shall be bound to adhere to such written instructions and directions.7.2 Unless the prior written approval of CTICC has been obtained, no alterations shall be effected to the hired area, nor shall the hirer affix anything, cut, break open, drill or drive nails into floors, walls, ceilings, pillars, partitions, windows and other structures or fixtures in and around the convention centre.7.3 Any and all work required to be carried out in the hired area for the temporary connection of inter alia, electricity, compressed air, water, drainage, gas, waste gas removal and for temporary connection to the central aerial system shall be undertaken exclusively by contractors or workmen designated by CTICC. The hirer shall, in the first instance, be liable for all costs incurred pursuant to the aforegoing, notwithstanding that the work may have been carried out for the benefit of or on behalf of any sub- hirer or participant.7.4 All main power installations from source to outlet shall only be carried out by an accredited electrician who has the authority to issue a certificate of compliance on completion of the electrical installation.7.5 At the end of the hire period, the hirer shall vacate and deliver the hired area in the same good condition as it was made available to the hirer.7.6 CTICC shall be entitled, at all times, without prejudice to its rights in law to repair, at the sole expense of the hirer, anything installed, damaged, removed or altered in contravention of the provisions of the agreement without being obliged to give the hirer an opportunity to remedy as time is of the essence in completing same.7.7 If the hirer fails to vacate and deliver the hired area on the date designated for vacation or delivery or if delivery or vacation is not made to the satisfaction of CTICC, CTICC shall be entitled to take any and all remedial steps necessary and all costs incurred, including legal costs on an attorney and client scale will be for the account of the hirer.7.8 Should repairs be necessary, these must be completed within one day of the end of the event at the cost of the hirer by contractors approved by CTICC. Failure to do so may result in the damage being repaired by CTICC at the cost of the hirer. Repairs impacting on the availability of the venue may result in additional charges to the hirer.7.9 If the hirer or its employees, subcontractors or agents fail to vacate the hired area by the time specified in the confirmation of hire, CTICC shall be entitled:7.9.1 to impose a charge for the labour, facilities or services additional to that covered by the hire charge or charges set out in the schedules to the contract of hire, which additional charge shall be based on the agreed rate between CTICC and the hirer for the actual time booked by the hirer; and7.9.2 to recover any damages from the hirer that CTICC may suffer as a consequence of the hirer’s failure to vacate.7.10 CTICC accepts no responsibility for the safekeeping of any property left in the convention centre at the expiry of the hire period. The hirer will check and ensure that none of its property is left in any of the venues at the expiry of the hire period and advise CTICC in writing within six hours after the expiry of the hire period of any items left in the hired area.7.11 If CTICC collects or stores any property it accepts no liability for safekeeping thereof, it being at the risk of the hirer and the hirer shall be liable to pay CTICC’s reasonable charges for removing and/or storing such property.

8. RULES AND REGULATIONS8.1 The hirer shall observe all laws and regulations laid down by the City of Cape Town or provincial authorities, the fire department and/ or other national or local laws or regulations which may apply to the staging of the event. As soon as reasonably possible after the agreement has been concluded but prior to the commencement date, the hirer shall consult with CTICC in respect of the intended layout of the hired area, so that any changes to the layout required by the fire department and/or other local, provincial or national authorities and/or required to ensure the optimal and efficient operation of the convention centre, can be made prior to the commencement of the hire period.

104Page


8.2 During the hire period CTICC shall arrange for any first aid post(s) to be manned, provided that the costs incurred in respect thereof shall, unless otherwise agreed in writing, be payable by the hirer.8.3 The hirer shall ensure that the hired area and other area(s) and sites or facilities made available for the event are kept safe, clean and tidy at all times during the hire period. All the hirer’s requirements in respect of inter alia, heating, ventilation and lighting shall be communicated to and agreed to by CTICC in sufficient time prior to the commencement of the hire period. CTICC reserves the right at all times to depart from the hirer’s aforesaid requirements if and insofar as CTICC deems this necessary in its sole discretion or if such departures are in the interests of participants, and/or visitors to the event or the convention centre.8.4 CTICC, in consultation with the hirer, shall arrange for the entrances to the hired area to be guarded during the hire period at the cost of the hirer.8.5 All equipment and machinery of the CTICC shall be operated only by or under the supervision of CTICC staff. CTICC shall under no circumstances be liable for any technical or mechanical defects in any equipment or machinery provided by CTICC. The hirer shall not be entitled, without the prior written approval of CTICC, to use any sound amplification equipment other than that provided by CTICC.8.6 Unless the prior written consent of CTICC has been obtained and with the exception of exhibitions, the rates and amounts the hirer charges third parties or participants for the hired area and/or for the associated facilities may not exceed those published in CTICC’s hire price list from time to time.8.7 CTICC shall be entitled at all times to give the hirer mandatory written instructions or directions regarding work to be carried out in or at the hired area relating to the use thereof and the hirer shall be obliged to adhere to such instructions or directions.8.8 The hirer shall ensure that no noxious, flammable, explosive or other hazardous substances, gases and dangerous materials (including chemical pesticides and insecticides), malodorous substances or radioactive materials are located in or around the hired area or the convention centre at any time prior to, during or after the hire period, unless the prior written consent of CTICC has been obtained. Should the insurance premiums be increased due to such products these additional insurance charges shall be for the account of the hirer.8.9 The hirer shall not suspend any object from any ceiling, roof or other areas of the convention centre without CTICC’s prior written approval.8.10 The hirer shall not connect any computer hardware or software to the convention centre’s network without the prior written approval of CTICC and any such equipment shall be subject to viral screening.8.11 The hirer shall ensure that the number of persons admitted to the hired area does not exceed the maximum capacity stipulated by the Safety and Security department of the CTICC.8.12 The hirer is required to ensure the safe working practice of all their contractors in that it shall:8.12.1 provide an electrical certificate of compliance issued by an authorised electrician for every temporary electrical installation;8.12.2 provide a certificate confirming all draping is fire proof or treated to provide similar fire retardancy;8.12.3 provide structural or other certificates confirming safe design and usage for ramps, stages, lighting, audio visual rigging etc.;8.12.4 provide additional safety signage as and when required; and8.12.5 ensure no emergency exits, equipment or signage is covered, obstructed or interfered with in any way.8.13 No animals are permitted in the convention centre or surrounds without the prior written approval of CTICC.8.14 The hirer shall comply with all regulations with particular reference to those set out in the client manual which it shall read and adhere to prior to the commencement date.

9. NON-EXCLUSIVE ADVERTISING Advertising in, at, on or around the convention centre must take place in consultation with and subject to the written approval of CTICC and the relevant authorities. The hirer shall not,without the prior written consent of CTICC, fit out stands, advertise or undertake any other form of promotional activity in the hired area or anywhere else in and around the convention centre. If the hirer wishes to advertise the event in the print media or on radio, television, internet or any other public media it must submit the graphics and text of these advertisements to CTICC for its approval at least 14 days prior to publication or broadcast. All advertising, demonstrations and operations by the

hirer must be conducted in a manner complying and respecting the rights of other hirers in the convention centre. No hirer will be permitted to interfere with the use of other exhibits in the convention centre or impede access to them. CTICC reserves the right, in its sole discretion, to limit and/or restrict any operation which, for any reason, might be considered objectionable to it or other hirers, without CTICC being liable to pay any refund. The hirer shall not have any exclusive rights in respect of branding and advertising nor may the hirer offer its clients or allow any third parties exclusivity as regards branding and advertising in or around the hired area.

10. LIABILITY10.1 CTICC, its officers, employees, agents and/or contractors, will not be responsible for any injury, loss, damage or costs of any nature whatsoever (including but not limited to the costs of legal action) suffered by the hirer arising out of any cause whatsoever, save where such injury, loss, damage or costs arises out of the gross negligence or wilful default of CTICC.10.2 CTICC shall not be liable for the acts or omissions of any third party contractor contracted for the hirer at the hirer’s request and on behalf of the hirer, including but not limited to entertainers.10.3 CTICC shall not be responsible for the safekeeping, storage, use or otherwise of any property brought into the convention centre. Property belonging to the hirer or third parties shall be brought into and removed from the convention centre at own risk and the hirer indemnifies CTICC and holds it harmless against any and all claims, losses or damages that may be suffered by any person in relation hereto. Such property will not be insured by CTICC.10.4 The hirer shall always remain liable to CTICC for the payment of any and all outstanding costs and charges incurred in respect of or attributable to any sub-hirer or participant, notwithstanding the manner in which payment is made. In addition, the hirer shall be liable for all penalties, losses or damages charged, levied or claimed by any authority, service provider or third party in respect of or attributable to any or all of the sub-hirers or participants, which amounts shall be paid by the hirer to CTICC on demand.10.5 The hirer acknowledges that given the layout of the convention centre and exhibition areas, it is not possible for CTICC to provide adequate security to protect the hirer’s merchandise and other property.10.6 The hirer assumes all risk of loss of its merchandise, fixtures, displays and any other property located in the convention centre including the exhibition area, storage or any other area where access has been provided to the hirer and where such loss results from theft, vandalism and/or any other damage caused by any agent, employee or any other person at the convention centre. Furthermore, the hirer acknowledges that security personnel are provided by CTICC as a service and that CTICC makes no representations regarding the adequacy of such security measures. CTICC recommends that the hirer consults its own insurance representatives to obtain appropriate insurance cover for the assets.10.7 The hirer shall be responsible for any damage of whatsoever nature caused to the hired area and any areas made available to the hirer during the hire period, or damage to or loss of the any fixtures, furnishings, utensils and equipment therein or to any other property of the convention centre, by any act, default or neglect of the hirer or of any servant, guest, agent or subcontractor of the hirer, and the hirer shall pay to CTICC, on demand, the amount required to make good or remedy such damage or loss.

11. INDEMNITY AGAINST CLAIMS BY THIRD PARTIES The hirer hereby declares and warrants in favour of CTICC that the conclusion of the agreement and the resulting work to be carried out by or on behalf of CTICC does not infringe the rights of third parties. The hirer hereby indemnifies CTICC and holds it harmless against any and all claims and costs that may be made against the CTICC by any third party whomsoever (including, without limiting the generality of the aforegoing) arising out of or in connection with the event, except to the extent that such claims and costs are caused by the gross negligence or wilful default of the CTICC.

12. INSURANCE12.1 The hirer shall be obliged to take out third party insurance to cover the event for public liability to a minimum of R10 million, or such other amount as may be determined by CTICC from time to time, for any one occurrence which policy must note the interests of CTICC.

105Page


12.2 The hirer shall provide a letter confirming such coverage and details of the insurance from the relevant insurer to CTICC at least 30 days prior to the commencement date. If this is not received within 14 days of the commencement date then, CTICC will be entitled, but not obliged, to take out the necessary insurance cover and shall charge the hirer the premiums for such cover.

13. AUTHORITIES, PERMISSIONS AND LICENCES13.1 The hirer shall solely be responsible for and confirms and warrants that it is and will, at all relevant times be, in possession of all necessary authorities’ permissions and licences for all aspects of the event, the fitting-out of the hired area and any activities connected with the event.13.2 The hirer specifically acknowledges that it has read and understands the relevant statutory and municipal requirements for events as listed in the Large Event Regulations Guide, a copy of which is available from CTICC upon request and will obtain all necessary certificates.

14. VIS MAJOR14.1 The parties may postpone-, subject to agreement on a suitable date, or cancel any bookings and terminate the agreement, in the event of any acts of vis major arising including but not limited to fire, shortage of labour, strikes, lockouts, industrial unrest, restrictions,acts of terrorism, acts of God or any other circumstances beyond the control of the parties, which shall prevent the parties from performing theirobligations in terms of this agreement.14.2 In the event of the agreement being terminated in the circumstances set forth in clause 14.1, CTICC shall repay the hirer all the amounts paid under the agreement, subject to the deduction of an amount equal to the sum of the charges incurred by CTICC up to the date of termination including pre-paid costs, and that part of the hire charge attributable to the part of the hire period that has lapsed prior to such termination.14.3 Should the venue be damaged, but nevertheless remain substantially useable in the sole discretion of CTICC, then the agreement shall not terminate, but the hirer shall be entitled to a refund pro rata, of the consideration paid, having regard to the extent to which the hirer is deprived of full beneficial use and enjoyment of the hired area.14.4 Should a dispute arise between the parties regarding the materiality of the damage to the venue referred to in clause 14.3 above, the dispute shall be referred to an independent architect to be appointed by CTICC within 24 hours of such dispute arising (as time is of the essence) with no less than 10 years’ experience for adjudication. The architect’s decision shall be binding and final.14.5 Although CTICC recognises all relevant labour legislation, it is not responsible for any industrial action that may impact on an event.14.6 Should the hired area consist of an outdoor area/facility, CTICC shall have discretion to change such area/facility in consultation with the hirer should there be any concerns regarding weather conditions. Should no alternative areas/facilities be available, clause 14.3 shall apply mutatis mutandis.

15. EXCLUSIVE SERVICES15.1 CATERING15.1.1 Unless otherwise agreed in writing between the parties, CTICC and/ or its designate has exclusive right and responsibility for all catering within the convention centre.15.1.2 The hirer, the sub-hirers, and exhibitors shall not be entitled to sell or arrange or procure the sale or dissemination of food, refreshments and/or beverages, unless authorised in writing by CTICC on such terms may be stipulated by CTICC.15.1.3 Food and/or refreshments required for purposes of the event shall be supplied exclusively by CTICC and/or an entity nominated by CTICC. The hirer shall not purchase any food or refreshments from third parties, unless the prior written consent of CTICC has been obtained and on such terms as may be stipulated by CTICC. A Certificate of Acceptability for food services issued by the Department of Health must be produced and handed to the CTICC prior to the commencement date of the event.15.1.4 CTICC reserves the right to leverage a 30% service or corkage charge on the selling price of all food and beverage products and any food and beverages items brought into the convention centre with the prior written consent of CTICC, the determination of which shall be entirely at CTICC’s discretion.15.1.5 CTICC shall not be obliged to provide public catering services or to

continue the provision of public catering services should CTICC determine that the attendance numbers at an event do not warrant such service or the continuation of such service.15.1.6 Any food and beverage order arriving on-site without the required authorisation or payment will be removed and stored by CTICC (at the cost of the hirer).15.1.7 The hirer may request approval to showcase and offer tasters to visitors. Such requests may be charged a standard platage fee. Full payment of platage charged is required prior to the food (whether it be pre-made or raw ingredients) arriving on-site. Should this rule be disregarded authorisation to showcase such dishes may be retracted.

15.2 ELECTRONIC COMMUNICATION SERVICES15.2.1 Unless otherwise agreed in writing between the parties, CTICC and/ or its designate has exclusive right and responsibility for the provision of electronic communication services (including Wi-Fi and any other form of electronic communication service or access) within the convention centre.15.2.2 The hirer shall not be entitled to introduce, provide or arrange electronic communication services or access, unless authorised in writing by CTICC on such terms as may be stipulated by CTICC.15.2.3 The hirer shall not purchase any electronic communication services, from third parties, unless the prior written consent of CTICC has been obtained and on such terms as may be stipulated by CTICC and until the required licences have been submitted to CTICC.

15.3 CLEANING SERVICES15.3.1 Unless otherwise agreed in writing between the parties, CTICC and/ or its designate has exclusive right and responsibility for the provision of cleaning services within the convention centre.15.3.2 The hirer shall not be entitled to introduce, provide or arrange cleaning services or access, unless authorised in writing by CTICC and on such terms as may be stipulated by CTICC.15.3.3 CTICC has the right to set mandatory minimum standards regarding the number of cleaning and security staff to be utilised at an event.

15.4 PLUMBING SERVICES15.4.1 Unless otherwise agreed in writing between the parties, CTICC and/ or its designate has exclusive right and responsibility for the plumbing services within the convention centre.15.4.2 The hirer shall not be entitled to introduce, provide or arrange plumbing services or access, unless authorised in writing by CTICC and on such terms as may be stipulated by CTICC.

15.5 WASTE REMOVAL SERVICES15.5.1 Unless otherwise agreed in writing between the parties, CTICC and/or its designate has exclusive right and responsibility for the provision of waste removal services within the convention centre.15.5.2 The hirer shall not be entitled to introduce, provide or arrange waste removal services or access, unless authorised in writing by CTICC and on such terms as may be stipulated by CTICC.15.5.3 CTICC has the right to set mandatory minimum standards regarding the number of skips required for an event. 16. SUPPLEMENTARY PROVISIONS16.1 CTICC staff representatives and agents shall at all times have free and unfettered access to the hired area upon presentation of their CTICC identity cards or tags or upon presentation of a written authorisation signed by any manager or director of CTICC. The cloakrooms and ablution facilities in the convention centre and in the areas and garages adjacent to the convention centre shall be operated and maintained at the expense of CTICC.16.2 The hirer shall not under any circumstance give, pledge or promise any staff employed or engaged by CTICC gratuities, gifts, donations or remuneration of any kind.16.3 The hirer shall notify CTICC at least 14 days prior to the beginning of the hire period of the expected visit of any special guests or VIP’s, such as members of parliament or state dignitaries, celebrities, royalty and other dignitaries unless otherwise agreed in writing by CTICC. The hirer, with the prior authorisation and agreement of CTICC, shall be solely responsible for ensuring all additional and necessary security measures required in addition to the basic security measures referred to in clause 8.4. The hirer shall ensure that all guests or visitors are properly received at all times.

106Page


17. BREACH AND TERMINATION17.1 Subject to the other provisions of the agreement, in the event that:17.1.1 the hirer fails to pay, or guarantee, any amount payable to CTICC on or before the dates contemplated herein or in the confirmation of hire, or fails to comply, despite written demand, with one or more provisions of the agreement all of which are regarded as material;17.1.2 the hirer is placed into liquidation, is sequestrated (whether provisionally or finally) or placed under business rescue;17.1.3 the hirer’s goods or property are attached or removed under judicial process; or17.1.4 the hirer commits or causes or allows any breaches or any impending breach of the peace; then CTICC shall, without prejudice to its rights at law or in terms hereof, be entitled to terminate the agreement and retain any and all amounts paid to CTICC as pre-estimated liquidated damages.17.2 Should the hirer fail to remedy any breach capable of being remedied within 5 days of written demand, and without any further notice to the hirer and without recourse to the courts and without thereby waiving its right to hold the hirer liable for any loss or damages suffered and/or to demand specific performance or further compliance with terms of the agreement, then CTICC shall be entitled to terminate this agreement.17.3 Notwithstanding the provisions of clause 17.1 above and without prejudice to CTICC’s rights in terms thereof, in law or otherwise as provided for herein, if written notice of cancellation of any or all parts of the hired area in the convention centre, is received by CTICC from the hirer and such cancellation is accepted by CTICC, then, the hirer shall be liable to pay CTICC as indicated below: –17.3.1 Exhibition halls

- 50% (fifty percent) of the total charges shall remain payable if written notice of cancellation is received between 720 (seven hundred and twenty) and 360 (three hundred and sixty) days before the commencement of the hire period;- 100% (one hundred percent) of the total charges shall remain payable if written notice of cancellation is received less than 360 (three hundred and sixty) days before the commencement of the hire period;17.3.2 Meeting Rooms and Other Spaces

- 10 % (ten percent) of the total charges shall remain payable if the notice is received 180 days or more before the commencement of the hire period;- 25% (twenty-five percent) of the total charges shall be payable if the notice is received between 121 days and 180 days prior to the commencement of the hire period;- 50% (fifty percent) of the total charges shall be payable if the notice is received between 61 and 120 days prior to the commencement of the hire period;- 75% (seventy-five percent) of the total charges shall be payable if the notice is received between 31 and 60 days prior to the commencement of the hire period;- 100% (one hundred percent) of the total charges shall be payable if the notice is received less than 30 days prior to the commencement of the hire period;

17.4 CTICC may, in its sole and absolute discretion, refund a portion of the charges paid by the hirer in terms of clause 17.3 if the hired area is re-let for the date, duration and value for which it was originally reserved.17.5 The hirer shall be liable and hereby agrees to pay to CTICC or its legal representatives on demand all tracing fees, legal costs on an attorney and own client scale and collection commissions payable by CTICC in respect of any action or proceedings which may be instituted against the hirer in terms of or arising out of this agreement including payment of any amounts due to CTICC.

18. CONSENT TO PUBLICATION The hirer hereby consents to the publication of the event in exhibition and/or congress agendas or publicity material produced by or on behalf of CTICC from time to time unless the hirer objects thereto in writing prior to the relevant publication.

19. JOINT AND SEVERAL LIABILITY19.1 If the hirer is made up of more than one person/entity, those persons/ entities will be jointly and severally liable to CTICC in terms of the

agreement.19.2 It is the hirer’s responsibility to ensure all parties referred to in clause 19.1 are familiar with and comply with the information contained in the agreement. They shall be responsible for ensuring that they, or any of their appointed agents, do not contravene any of the terms and conditions of contract of hire.

20. DATA PROTECTION20.1 CTICC will only collect personal information of the hirer consistent with the purpose for which it is required. The specific purpose for which the information is collected will be apparent from the context in which the information is requested.20.2 The nature of the personal information which will be collected relates to contact details (such as name, address, telephone number and e-mail address), company registration details and VAT registration numbers.20.3 In providing the personal information to CTICC, the hirer acknowledges that the information has been collected directly from it and that it has consented to its processing by CTICC. Where the hirer is providing another person’s personal information to CTICC, the hirer acknowledges and warrants that it has obtained such person’s consent to the processing of their personal information for the purposes of CTICC providing the relevant services as set out in the agreement. 20.4 Provision of personal information to CTICC is voluntary, however, in the event that the requested information is not provided, CTICC may be precluded from providing the services. 20.5 The personal information shall only be used for the purpose for which it was collected, unless the hirer has agreed to an alternative purpose in writing or as allowed by any applicable law. CTICC will only process personal information in a manner that is adequate, relevant and not excessive in the context of the purpose for which it is processed. CTICC will take such steps as may be required to ensure that it complies with any law in respect of transfer, storage, security, use and disposal of the personal information.20.6 The hirer may contact CTICC at any time to review, update or correct personal information stored by the CTICC in terms of this clause.

21. JURISDICTION The law of the Republic of South Africa shall apply to this agreement and any other agreements concluded between the parties pursuant hereto and to the resulting legal relationship. Without limiting CTICC’s right to proceed in any Magistrates’ Court having jurisdiction, the parties hereby submit to the jurisdiction of the Western Cape High Court, Cape Town, in respect of any disputes which may arise between the parties.

22. VARIATION No addition to or variation, consensual cancellation or novation of the agreement and no waiver of any right arising from the agreement or its breach or termination shall be of any force or effect unless reduced to writing and signed by CTICC and by or on behalf of the hirer.

23. RELAXATION No latitude, extension of time or other indulgence which may be given or allowed by CTICC to the hirer in respect of the performance of any obligation hereunder, and no delay or forbearance in the enforcement of any right of any party arising from the agreement, and no single or partial exercise of any right by any party under the agreement, shall in any circumstances be construed to be an implied consent or election by such party or operate as a waiver or a novation of or otherwise affect any of the party’s rights in terms of or arising from the agreement or estop or preclude any such party from enforcing at any time and without notice, strict and punctual compliance with each and every provision or term thereof.

24. SEVERABILITY Save to the extent contemplated herein, the parties hereto acknowledge and agree that each phrase, sentence, paragraph and clause of the agreement is severable, the one from the other, notwithstanding the manner in which they may be linked together or grouped automatically and if in terms of any judgment or order, any phrase, sentence, paragraph or clause is found to be defective or unenforceable for any reason, the remaining phrases, sentences,

107Page


paragraphs and clauses, as the case may be, shall nevertheless continue to be of full force and effect.

25. NOTICES AND DOMICILIA25.1 Any notice pursuant hereto may be served personally or sent by facsimile or e-mail to the addresses stipulated on the confirmation of hire.25.2 Such notice shall be deemed to have been duly given:25.2.1 on delivery, if delivered personally or by courier to the parties’ physical address;25.2.2 on the date of transmission, if sent to the parties’ facsimile number or e-mail.25.3 Notwithstanding anything to the contrary contained or implied in the agreement, a written notice or communication actually received by one of the parties from another including by way of facsimile or email shall be adequate written notice or communication to such party.

26. WHOLE AGREEMENT The agreement constitutes the whole agreement between the parties as to the subject matter hereof and no agreements, representations or warranties between the parties regarding the subject matter hereof other than those set out therein are binding on the parties.

108Page


CONTACT

CTICC 1Convention Square,

1 Lower Long Street,

Cape Town 8001, South Africa

GPS coordinates: - 33.915141°, 18.425657°

CTICC 2Corner of Heerengracht & Rua Bartholomeu Dias,

Foreshore, Cape Town 8001, South Africa

GPS coordinates: - 33.91747°, 18.42908°

Tel: +27 21 410 5000 | Fax +27 21 410 5001

[email protected] | cticc.co.za

@CTICC

@CTICC_Official

@official_cticc

Cape Town International Convention Centre

https://www.cticc.co.za/





https://goo.gl/maps/pbqZ4QkpqgqEHbgQ9






2020 PRICING & PACKAGING MANUAL

Documents

Transcript of 2020 PRICING & PACKAGING MANUAL