CONFERENCE & EVENTSMENU PLANNING GUIDE 2015CROWNE PLAZA NEWCASTLE

NEWCASTLE

Food Philosophy > 3

Breakfast Options > 5

Conference Packages > 6

Day Delegate Package Menus > 7

Canapé Packages > 8

Buffet Menus > 9

Share Platter Menus > 11

Plated Lunch or Dinner Menus > 12

High Tea > 14

Beverage Packages > 15

Important Information > 16

CONTENTS.

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Contact Us >

FOOD PHILOSOPHY.

We believe that to create a dish, for 1 or for 100, the driving ingredient is passion.

Passion for the food we create drives us to source the best local ingredients; it means that we are meticulous in our attention to detail and it ensures that our guests love every dish.

We let the food speak for us and we let the ingredients speak for themselves by applying simple cooking methods to top quality produce.

Our menus have been created for you to enjoy.

THE HUNTER’S TOP WINES FOR YOUR EVENT.Home to over 150 world class wineries that produce a wide array of fine wines, the Hunter Valley is arguably one of Australia’s most popular and renowned wine regions.

Our wine packages can be tailored to showcase the different styles of the region.

SUPPORTING LOCAL AND FRESH.Let us take you on a culinary journey through Newcastle, the Hunter Valley and other regions across New South Wales

Embracing regional food and wine is what we do, we strive to support local producers and suppliers. Our chef’s source the best seasonal ingredients from producers, farmers and winemakers across the region and state.

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KEY NEWCASTLE FOOD AND WINE DATES:NEWCASTLE CITY FARMERS MARKETSThe Newcastle City Farmers Market takes place most Sundays and attracts over 6,000 attendees at every market. Visitors can purchase fresh produce from farmers as well as handmade arts, crafts and jewellery from local artists and designers.

NEWCASTLE CRAFT BEER WEEKMarch 2015

Celebrating its 3rd year in 2015, Newcastle Craft Beer Week is a celebration of all things craft beer.

Over seven days, 40 events are held in 20 venues across the Newcastle region giving customers the opportunity to meet and talk to the experts and taste a variety of local brews.

If you can’t make the annual event, you can still taste some of the region’s craft beer at Seasalt Bar, located within Crowne Plaza Newcastle.

NEWCASTLE FOOD & WINE EXPO28th – 30th August 2015

With over 150 exhibitors showcasing gourmet food, local wines, and state-of-the art-kitchenware, the Newcastle Food & Wine Expo is an event not to be missed.

The expo also features celebrity cooking demonstrations, master classes, dining experiences and educational talks. Plus, attendees can sample and purchase a selection of gourmet foods and wine.

FOOD PHILOSOPHY.

A SELECTION OF OUR SUPPLIERS.SUPPLIERS ARE SUBJECT TO CHANGE DUE TO AVAILABILITIES.

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Lovedale Brewery

Domaine De Binet / Ballabourneen Winery

First Creek Winery

Tyrells Winery

Tulloch Winery

Vinden Estate Winery

BEVERAGE

Sydney

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MJ

IH E

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A15

Singleton

B84

A15

Pokolbin

Crowne PlazaNewcastle

Hunter Valley

Lovedale

CessnockKurri Kurri

Maitland

Branxton

Broke

B82

A43

M15

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Bibina

Binnorie Dairy

Black Forest Smokehouse

Haverick’s Meats

Shane’s Seafood and Gourmet Supplies

Snow’s Patisserie

Top Cut Meats

FOOD

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BREAKWALL QUICKSTART BREAKFAST$16.50 PER PERSONNO MINIMUM GUESTS

− Freshly sliced seasonal fruits - V, GF

− Baker’s basket: Danish pastries, croissants and brioche

− Butter, preserves, honey, vegemite and peanut butter

− Orange juice − Freshly brewed tea and coffee

COAL MINE CONTINENTAL BREAKFAST$28.00 PER PERSONMINIMUM 30 GUESTS

− Selection of seasonal fruits and berries

− Fruit compote - V, GF

− Individual creamy yoghurts - V, GF

− Toast and spreads − Assorted cereals − Freshly baked croissants and

Danish pastries − Smoked salmon and champagne

ham − Hard boiled eggs - V, GF

− Petit cheese selection − Orange and apple juice − Freshly brewed tea and coffee

MEMORIAL WALK PLATEDWORKING BREAKFAST$33.00 PER PERSONMINIMUM 30 GUESTS

Pre-set items to the table:

− Selection of seasonal fruits and berries - V, GF

− Freshly baked croissants and Danish pastries

− Orange and apple juice − Freshly brewed tea and coffee

Choose four of the following to individually create your plated breakfast:

− Scrambled eggs − Smoked bacon − Grilled tomato − Chicken and thyme chipolatas − English muffin − Lamb cutlet − Baked beans − Hash browns − Sauté potatoes − Sirloin steak (100g)

GF OPTIONS AVAILABLE ON REQUEST

BREAKFASTOPTIONS.

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DAY DELEGATE PACKAGE FULL DAYFROM $68.00 PER PERSONMINIMUM 15 GUESTS

− Plenary room hire from 8am to 5pm daily

− Welcome tea and coffee on arrival − Morning Tea break, freshly brewed

coffee and light snack − Lunch from Day Delegate Package

menus − Afternoon Tea break, freshly

brewed coffee and light snack − Projection screen, flipchart and

whiteboard − Wireless internet access

DAY DELEGATE PACKAGE HALF DAYFROM $55.00 PER PERSONMINIMUM 15 GUESTS

− Plenary room hire from 8am to 12pm or 1pm to 5pm daily

− Welcome tea and coffee on arrival − Morning or Afternoon Tea break,

freshly brewed coffee and light snack

− Lunch from Day Delegate Package menus

− Projection screen, flipchart and whiteboard

− Wireless internet access

CONFERENCE PACKAGES.

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DAY 3MORNING TEA − Assorted doughnuts − Coffee mousse cups − Watermelon skewers with sweet

almond dukkah − Seasonal Fruit

LUNCH − Antipasto with cheese, breads and

dips - GF, DF AVAILABLE

− Spiced lamb koftas with baby spinach, roasted beetroot and feta salad - GF

− Selection of gourmet pies and pastries - GF AVAILABLE

− Atlantic salmon fillets with warm couscous salad

− Garden salad with Dijon vinaigrette - GF, DF

− Caesar salad - DF

− Sliced fruit platter - GF, DF

− Selection of individual petit fours - GF AVAILABLE

− Lunch accompanied by tea, coffee and a selection of soft drinks and juices

AFTERNOON TEA − Assorted tortilla wraps − Blueberry muffins − Seasonal fruit

ALTERNATELUNCH OPTIONWORKING LUNCH$32.00 PER PERSONMINIMUM 15 GUESTS

HOT − Salt and pepper calamari boxes

with mixed leaf, aioli and sweet potato crisps - DF

− Gourmet pies and pastries - GF AVAILABLE

COLD − Selection of gourmet point

sandwiches and wraps − Assorted sushi with soy, ginger and

wasabi - GF, DF AVAILABLE

− Sliced fruit platter - GF, DF

− Selection of individual petit fours - GF AVAILABLE

Note: Menus run on a three day rotation. Please speak to your Crowne Meetings Coordinator to discuss menus applicable to your event day.

DAY DELEGATEPACKAGE MENUS.MINIMUM 15 GUESTS

DAY 1MORNING TEA − ‘Wake up’ Red Bull berry shots − Lemon pots − Portuguese tarts

LUNCH − Antipasto with cheese, breads and

dips - GF, DF AVAILABLE

− Roasted pork belly with sweet potato mash and apple compote - GF

− Salt and pepper calamari boxes with mixed leaf, aioli and sweet potato crisps - DF

− Thai chicken and bamboo red curry with rice - GF, DF

− Garden salad with Dijon vinaigrette - GF, DF

− Potato salad - GF, DF

− Sliced fruit platter - GF, DF

− Selection of individual petit fours and sweets - GF AVAILABLE

− Lunch accompanied by tea, coffee and a selection of soft drinks and juices

AFTERNOON TEA − Dark chocolate and walnut

brownie − Cucumber finger sandwiches − Seasonal fruit

DAY 2MORNING TEA − Ham and cheese croissants − Artisan danishes − Seasonal fruit

LUNCH − Antipasto with cheese, breads and

dips - GF, DF AVAILABLE

− Fish and chips with tartare and lemon - DF

− Honey soy chicken breast with garlic rice and bean shoots - GF, DF

− Charred sirloin steaks with roast chat potatoes - GF, DF

− Garden salad with Dijon vinaigrette - GF, DF

− Greek salad - GF

− Sliced fruit platter - GF, DF

− Selection of individual petit fours - GF AVAILABLE

− Lunch accompanied by tea, coffee and a selection of soft drinks and juices

AFTERNOON TEA − Rustic cookie jar − Soda scones with jam and cream − Seasonal fruit

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½ HOUR $18.00Four menu choices Approximately 6 pieces per person

1 HOUR $25.00Six menu choices Approximately 9 pieces per person

1 ½ HOUR $33.00Six menu choices Approximately 12 pieces per person

2 HOUR $42.00Eight menu choices Approximately 15 pieces per person

Please make your selections from the cold or hot menu choices.

Sweet Canapés available on request.

COLD − Natural Sydney rock oysters with

lemon − Petite prawn cocktails with Marie

Rose dressing and lemon − Vine tomato, red onion and basil

salad with buttered sourdough crumbs

− Assorted sushi with wasabi mayonnaise and soy sauce

− Goats cheese with sugar cured cherry tomato and onion jam tart

− Smoked salmon farce with dill pesto tarts

− Beetroot tapenade with Persian feta tarts

− Crepes filled with salmon, roquette and crème fraiche

− Chorizo en croûte with sweet onion jam and goats’ curd

CANAPÉ PACKAGES.PRICES PER PERSONMINIMUM 10 GUESTS

HOT − Thai vegetable spring roll with

kecap manis − Assorted steamed dim sims with

ginger and soy sauce − Tempura prawns with caper

mayonnaise − Barramundi goujon with chilli lime

aioli − Tomato and parmesan arancini − Peri Peri chicken skewer with

chimichurri − BBQ duck wonton with cucumber

and capsicum pickle − Beef and lemongrass sugarcane

skewer with nam jim − Coconut prawn on sugarcane with

chilli ginger sauce − Steamed Chinese BBQ pork buns − Oysters Kilpatrick

SUBSTANTIALCANAPÉS$8.00 PER ITEM

− Salt and pepper calamari with mixed leaf salad, aioli and sweet potato crisps

− Grilled chicken skewers on rice with peanut sauce and sprouts

− Tempura barramundi goujons with fries, lemon and tartare sauce

− Braised lamb shoulder with pearl couscous, saffron and olives

− Crispy chicken strips with julienne vegetable salad and soy glaze

− Mini beef wellingtons with pommes purée sauce béarnaise

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LIGHTHOUSE STANDARD BUFFET$59.00 PER PERSONMINIMUM 30 GUESTS

COLD SELECTION: − Selection of breads, crisps and

crackers with preserves and butters − Selection of farmhouse cheeses

with accompaniments − Toasted pine nut and sweet potato

salad with baby spinach and Persian feta

− Classic garden salad with vinaigrette

− Charcuterie plate with a selection of cured meats and terrine

HOT SELECTION: − Chef’s soup du jour − Slow roasted beef sirloin with

eschalot and mushroom ragout and kumara crisps

− Roasted chicken supremes with pommes purée, wilted leaves and jus

− Baked Tasmanian salmon with warm tabouli and lemon dill oil

− Blanched seasonal vegetables with herb butter and pink salt

SWEET SELECTION: − Seasonal sliced fruits with berry

compote − Selection of petit fours and slices − Freshly brewed coffee and decaf,

herbal and loose-leaf tea infusions

BUFFET MENUS.

HONEYSUCKLE GOURMET BUFFET$69.00 PER PERSONMINIMUM 30 GUESTS

COLD SELECTION: − Selection of breads, crisps and

crackers with preserves and butters and dips

− Toasted pine nut and sweet potato salad with baby spinach and Persian feta

− Traditional prawn cocktail with shredded lettuce, tomato, lemon and Marie Rose dressing

− Classic garden salad with vinaigrette

− Classic Caesar salad − Charcuterie plate with a selection

of cured meats, terrine and pickles

HOT SELECTION: − Roasted belly of pork with fondant

potato, braised red cabbage and jus − Char grilled beef noisettes with

crushed garlic chat potatoes and mushroom jus

− Thyme and lemon marinated chicken supremes with wilted leaves and jus

− Baked Tasmanian salmon with warm couscous salad and lemon dill oil

− Blanched seasonal vegetables with herb butter and pink salt

SWEET SELECTION: − Seasonal sliced fruits with berry

compote − Selection of petit fours and slices − Selection of cakes with crème

chantilly and strawberries − Selection of farmhouse cheeses

with accompaniments − Freshly brewed coffee and decaf,

herbal and loose-leaf tea infusions

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KNOBBY’S DELUXE SEAFOOD BUFFET$85.00 PER PERSONMINIMUM 40 GUESTS

LIVE CARVERY ADDITIONAL $10.00 PER PERSON

− Live carvery chef with a selection of roasted meats

COLD SELECTION: − Selection of breads, crisps, crackers,

preserves, butters and dips − Toasted pine nut and sweet potato

salad with baby spinach and Persian feta

− Fresh oysters, crabs, bugs and prawns on ice with lemon and condiments

− Smoked and cured salmon platter − Classic Caesar salad − Traditional prawn cocktail with

shredded lettuce, tomato, lemon and Marie Rose dressing

− Classic garden salad with vinaigrette

HOT SELECTION: − Steamed snapper with chilli

coconut and lime leaf sauce and beanshoot-spiced basmati rice

− Baked Tasmanian salmon with warm couscous salad and lemon dill oil

− Char grilled beef noisettes with crushed garlic chat potatoes and mushroom jus

− Thyme and lemon marinated chicken supremes with wilted leaves and jus

− Blanched seasonal vegetables with herb butter and pink salt

SWEET SELECTION: − Seasonal sliced fruits with berry

compote − Selection of petit fours and

cakes with crème chantilly and strawberries

− Selection of warm individual desserts with crème anglaise

− Selection of farmhouse cheeses with accompaniments

− Freshly brewed coffee and decaf, herbal and loose-leaf tea infusions

BUFFET MENUS.

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FORESHORE LUNCH$40.00 PER PERSON

ENTREE − Antipasto, breads and dips − Charcuterie and cheese

MAIN − Seared Atlantic salmon with

sauce vierge, shaved fennel and cucumber salad

− Corn-fed chicken supreme with potato fondant and mustard cress

− Pasta orecchiette, peas, pine nuts, parmesan

− Heirloom garden salad with dressing

DESSERT − Selection of petit fours and sweets − Sliced seasonal fruit

FORT SCRATCHLEYS DINNER$65.00 PER PERSON

ENTREE − House made antipasto − Chef’s selection of hot tapas − Charcuterie and cheese − Breads and dips

MAIN − Seared Atlantic salmon with

shaved fennel, cucumber salad and sauce vierge

− Corn-fed chicken supreme with potato fondant and mustard cress

− Sealed beef fillet with roasted Portobello mushroom and celeriac purée

− Pasta orecchiette with peas, pine nuts and blue cheese crumb

− Heirloom garden salad with dressing

DESSERT − Selection of petit fours and sweets − Sliced seasonal fruit

SHARE PLATTERS MENUS.SERVED AS SHARED PLATTERS AT YOUR TABLEMINIMUM 10 GUESTS | MAXIMUM 30 GUESTS

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2 COURSE SET MENU $57.00PER PERSON

3 COURSE SET MENU $73.00PER PERSON

ALTERNATE SERVE ADD $2.50PER PERSON, PER COURSE

INCLUSIONSSourdough dinner rolls, tea, coffee and after dinner mints

ENTREEANTIPASTO* − Shared plates of antipasto with

charcuterie, breads and dips

SOUP − Cream of mushroom, tarragon

pesto − Spiced pumpkin soup, crispy

shallots − Potato and leek, truffle oil

*When Antipasto is chosen for entree it is a set menu selection and alternate drop selection is not applicable

SALAD − Roasted beetroot with goats curd,

rocket and ruby grapefruit − Classic Caesar salad with gem

lettuce, bacon, parmesan, boiled egg, croutons and anchovy dressing

− Smoked duck breast with pickled cucumber, mixed leaves, radish and Ponzu dressing

SEAFOOD − Beetroot cured king salmon, with

charred asparagus, lime crème fraiche, baby herbs and rye crumbs

− Half dozen Sydney Rock Oysters with eschalot and sherry vinegar

− Fresh cooked king prawns with iceberg, tomato, capsicum, Marie Rose dressing and lemon

VEGETARIAN − Potato gnocchi with Roquefort

cream, roquette leaves and parmesan shards

− Roasted vegetable tarts with, baby leaves, Persian feta and basil pesto dressing

− ‘Panzanella’ - tomato, capsicum, basil, red onion, red wine vinaigrette with crusty toasted sourdough

PLATED LUNCH OR DINNER MENUS. MINIMUM 30 GUESTS

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MAINSEAFOOD − Seared barramundi fillet with

truffled pommes purée, butter poached asparagus and sauce vierge

− Baked Atlantic salmon fillet with tiered pommes galette, crushed peas and chive beurre blanc

− Grilled fish of the day with cherry tomato and capsicum ‘fricassee’ with herb sourdough crumbs

VEGETARIAN − Mushroom ravioli with truffle

cream, candied walnuts and baby spinach

− Asparagus with pea, lemon and rocket risotto, parmesan, tendrils and olive oil

DESSERT − Triple cream brie with cloth-aged

maffra cheddar with quince, lavosh, dried fruit and nuts

− White chocolate panna cotta with berries and biscotti

− Sticky date pudding with butterscotch sauce and double cream

− Warm apple berry crumble with toffee ice cream and strawberries

− Dark chocolate and Cointreau mousse with mascarpone and spiced orange salad

− Mango and macadamia cake with coconut ice cream

ADDITIONAL SIDES$6.00 PER BOWL(SERVES 5 GUESTS)

Served in bowls on the table

− Rocket salad with parmesan − Buttered seasonal green vegetables − Thyme and rosemary baked chat

potatoes − Warm sliced sourdough, virgin

Olive oil and cultured butter

PLATED LUNCH OR DINNER MENUS. MINIMUM 30 GUESTS

MAINRED MEAT − Slow roasted beef fillet with

potato rosti, wilted spinach and roasted eschalot ragout

− Grilled 250g sirloin steak with garlic crushed chat potato, charred Portobello mushroom and sauce béarnaise

− Seared lamb loin with eggplant caponata and shaved fennel salad

WHITE MEAT − Grilled pork cutlet with sweet

potato purée, braised red cabbage and apple compote

− Marinated chicken breast with cauliflower purée, glazed Dutch carrots, fondant potato and baby herbs

− Prosciutto wrapped chicken supreme with pepperonata, capsicum coulis, thyme and garlic potato cake

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HIGH TEA $45.00PER PERSON

DELUXE HIGH TEA $50.00PER PERSON

With a glass of house sparkling

PREMIUM HIGH TEA $60.00PER PERSON

With a glass of Mumm Champagne

AMÚSE-BOUCHELittle bites to excite the taste buds

− Chef’s selection of canapés upon arrival

PETIT PAINSLittle sandwiches with artisan breads

− Ham, cheddar cheese and pickle, on white

− Smoked salmon, cream cheese with dill and capers, on mini bagels

− Ribbon pickled cucumber, on granary toast

PÁTISSERIEWarm pastries

− Assorted quiches and pastries

PETIT FOURSSweet treats

− Lemon slice − Victoria sponges − Mini mousse pots and possets − Macarons − Scones, clotted cream, preserves

REFRESHMENT − A selection of herbal tea and

espresso coffee

HIGH TEA. MINIMUM 20 GUESTS

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DELUXE BEVERAGE PACKAGE1 HOUR $33.00 2 HOUR $40.003 HOUR $47.004 HOUR $54.00

BEER & CIDER − James Boags Premium Lager − James Boags Premium Light − Dirty Granny Apple Cider

SPARKLING − Craigmoor

WHITE WINE − Squealing Pig Sauvignon Blanc − Tyrrells Moon Mountain

Chardonnay

RED WINE − McWilliams ‘Appellation’

Cabernet Sauvignon − Grant Burge Shiraz

NON ALCOHOLIC − A selection of soft drinks

and juices

HUNTER BEVERAGE PACKAGE1 HOUR $29.00 2 HOUR $35.003 HOUR $43.004 HOUR $50.00

BEER & CIDER − Lovedale Lager − Murrays Angry Man − Tilses Apple Truck Cider − Cascade Light

SPARKLING − Bimbadgen Sparkling

WHITE WINE − Tyrrells Brookdale Semillon − Tulloch Verdelho

RED WINE − First Creek Shiraz − Hope Estate Merlot

NON ALCOHOLIC − A selection of soft drinks

and juices

BEVERAGE PACKAGE UPGRADESAdditional beers and wines are available from our extended list on a consumption basis.

− STANDARD BEVERAGE PACKAGE1 HOUR $24.00 2 HOUR $31.003 HOUR $38.004 HOUR $45.00

BEER & CIDER − Carlton Draught − Cascade Light − Sydney Cider

SPARKLING − Tatachilla Sparkling

WHITE WINE − Tatachilla Semillon Sauvignon

Blanc − Beaumont Chardonnay

RED WINE − Tatachilla Shiraz Cabernet − Beaumont Cabernet Merlot

NON ALCOHOLIC − A selection of soft drinks

and juices

BEVERAGE PACKAGES.PRICES PER PERSONALL WINES ARE SUBJECT TO CHANGE DUE TO SEASONALITY AND AVAILABILITY

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EVENT SERVICE SURCHARGE − Minimum catering numbers for any

private dinner Events / Functions are 30 guests unless stated otherwise

− Cash bars only available on request at time of booking and subject to the Hotel Management Team’s discretion. A minimum beverage spend of $300.00 will be applied, should this not be achieved the difference will be charged as a surcharge

− Events that are catered for, or continue after midnight attract a $1000.00 minimum surcharge

− All prices are correct at the time/date of publication; however Crowne Plaza Newcastle reserves the right to change prices and content without notice due to market conditions

− All food and beverage consumed in meeting rooms, restaurants, bars, public and function areas must only be that which the Hotel has provided.

− A merchant service fee of 3% applies for American Express, Diners Club and JCB credit cards. A 1.5% fee applies for all other credit cards. You are welcome to change your preferred method of payment to cash or EFTPOS as these methods do not incur a fee.

We thank you in advance for your support throughout your event.

RESPONSIBLE SERVICE OF ALCOHOL Crowne Plaza Newcastle is committed to patron care and adheres completely with the Liquor Act in regards to the responsible service of alcohol. The act states that “All licensees, nominees and staff of licensed premises have a responsibility to ensure that the liquor is sold and supplied to patrons in a responsible manner.” It is also an offence to supply liquor, allow liquor to be sold to or consumed by a person who is under the age of 18 years, or who is unduly intoxicated.

PUBLIC HOLIDAYS A 10% surcharge will apply for all NSW Public Holidays.

GST All prices include GST and are subject to change due to government legislation.

MINIMUM NUMBERS A surcharge will apply should minimum numbers not be met for any particular menu.

SPECIAL DIETARY REQUIREMENTS Our team of qualified chefs take great care in the preparation of menu items; however some food products may contain allergens that individual guests may be allergic to. Your Crowne Meetings Planner is available prior to your event to discuss any of these special dietary requirements with you.

(GF) = Gluten Free (DF) = Dairy Free (V) = Vegetarian

FOOD SAFETY The team at Crowne Plaza Newcastle take great pride in holding a HACCP (Hazard Analysis Critical Control Point) Food Safety System Certification. This ensures that we are always delivering a high quality product whilst complying with international codex principles of HACCP.

IMPORTANT INFORMATION.

CROWNE PLAZA NEWCASTLE:

Corner Wharf Road and Merewether Street I Newcastle NSW 2300 I Australia I t: +61 2 4907 5000 I w: crowneplazanewcastle.com.au

CONTACT US.

CIVIC

Wharf Rd

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