Congratulations

Photo credit: Marcus Jones

We spec ial i se in romantic one of a kind weddings created and designed espec ially for you

Photo credit: Marcus Jones

CongratulationsThe Barn Palais has been hosting weddings for the discerning since the

1940s. Located in a quiet rural location nestled amongst f ive acres of

impeccably manicured gardens, just 7kms from Mount Gambier.

The Barn offers the complete wedding destination, combining the stunning

gardens, historic Palais, luxury Accommodation, superb cuisine and

outstanding service.

The venue and gardens are an ideal backdrop for a romantic wedding

reception and inspired wedding photography.

At the Barn, we specialise in romantic, one of a kind weddings, created and

designed especially for you. From the moment you and your guests arrive,

our dedicated and experienced wedding event managers will ensure that

your wedding day will be one to remember.

We will ensure that the smallest details are attended to, so that your

guests can relax and enjoy a truly memorable wedding reception.

We are here to help you every step of the way.

Photo credit: Jade Norwood. www.jadenorwood.com

Reception VenuesBarn Palai sThe Palais is a historic wedding venue and a Mount Gambier icon that

oozes character and charm, boasting lofty six metre high ceilings and

generous propor tions. It is suited for weddings and celebrations for 80 to

300 guests, its unique moveable internal walls ensure that each wedding

f its the space to per fection. The Barn’s large jarrah dance f loor, stage and

in-house PA enables your guests to dance the night away.

Oak Tree RoomThe Oak Tree Room is a modern and intimate space, offering panoramic

views over our famous gardens. It is per fect for dinner and cocktail

functions for up to 70 guests.

The Oak Tree Room’s warm ambiance and outlook means that there is

minimal additional decoration required to complete the scene.

The adjacent Piano Bar can be utilised for pre-dinner drinks and canapes,

prior to guests being seated for dinner.

R E C E P T I O N V E N U E S

Photo credit: Megan ‘Ivory Fox’

Highlights and Inclusions* Stunning garden setting available for your ceremony and

pre-dinner cocktails

* Premium accommodation set amongst the gardens

* High quality cuisine including the Barn’s famous beef

* Decorated cake table and cake knife

* Large jarrah dance f loor in Palais

* Lectern & PA system for speeches and background music

* Printed menus

H I GH L I GH T S & I N C LU S I O N S

Photo credit: Chris ty RadfordPhoto credit: Megan ‘Ivory Fox’Photo credit: Megan ‘Ivory Fox’

AccommodationYour guests will love our accommodation. The proper ty features Deluxe

King and Queen suites as well as self-contained apar tments and four

bedroom houses, all set amongst the stunning gardens.

There are lots of stunning attractions for your guests to explore in the

region and of course the oppor tunity to dine at the award winning Barn

Steakhouse so your friends and family will want to make a long weekend

of it.

ACCO M M O DAT I O N

Our Wedding Gift to youFor wedding receptions with over 100 guests,

the bride and groom will enjoy the night in one

of our stunning Premier King spa suites, enjoy!

Learn more at www.barn.com.au

Photo credit: Fiona Zwar

Photo credit: Jo Fincham

M E N U O P T I O N S

Menu OptionsSet Menu$45.00 PER GUEST $48.00 PER GUEST

Set Soup Course Set Entrée

Set Main Course Set Main Course

Set Desser t Course Set Desser t Course

Coffee, Tea & Chocolates Coffee, Tea & Chocolates

Menu with Alternating Cour ses$48.00 PER GUEST $50.00 PER GUEST $51 .00 PER GUEST

Set Soup Course Set Entrée Alternate Entrée

2 Alternate served Mains 2 Alternate served Mains Alternate Main

Set Desser t Course Set Desser t Course Alternate Desser t

Coffee, Tea & Chocolates Coffee, Tea & Chocolates Coffee, Tea & Chocolates

Give Your Guest s a Little More Cho ice

ONCE YOU HAVE DECIDED ON A MENU STYLE THAT SUITS, TURN TO OUR

MENU SELECTIONS AND CHOOSE YOUR DISHES. . .

Soup Choices

Entrée Choices

Main Choices

Dessert Choices

Coffee, Tea, Chocolates

Price per Guest

$49.50

$52.50

$55.00

$57.00

$59.00

1

3

3

3

3

2

3

3

3

3

-

-

1

1

2

1

1

-

1

-

A

B

C

D

E

Photo credit: Jo Fincham

M E N U S E L E C T I O N S : S O U P

Menu SelectionsSoup01. Pumpkin & Roasted Red Capsicum with Pesto

02. Roasted Pumpkin with Crispy Prosciutto

03. Potato & Leek with Fried Leek Chips

04. Creamy Chicken, Corn & Spring Onion

05. Tomato, Basil with Crispy Bacon

06. Four Onion Soup with Giant Gruyere Crouton

07. Spring Minestrone Soup with Basil Pistou

08. Roasted Sweet Potato with Toasted Cumin & Coconut Cream

09. Roasted Caulif lower Soup with Thyme & Truff le Oil

Photo credit: Chris ty Radford

Entree01. Thai Style Chicken Salad

grilled marinated chicken with a

salad of coriander, basil, red capsicum,

Spanish onion & bean shoots with

a lime & pepper vinaigrette

02. Warm Chicken Salad

asparagus (seasonal), baby spinach,

prosciutto chips & shaved parmesan,

creamy grain mustard dressing

03. Vietnamese Style Herby Glass Noodle Salad

with ginger king prawns or ginger

& garlic marinated chicken

04. Crispy Skin Pork Belly

balsamic glaze, apple & ginger puree

or caulif lower puree

05. Sticky Cantonese Style Pork Belly with Kimchi slaw

06. Italian Seafood Salad

with limoncello dressing

07. Smoked Salmon Mousse, Poached Prawns & Crostini

with asparagus & lemon aioli

M E N U S E L E C T I O N S : E N T R E E

08. Poached Prawns

with mustard aioli, pancetta &

roquette salad

09. Roasted Mediterranean Vegetable Tar ts

with feta & balsamic glaze

10. Chicken, Caramelized Onion, Feta & Pine Nut Tar t

with roquette salad & vincotto

11. Beetroot Cured Ocean Trout

with roasted baby beetroot & sauce vierge

12. Roasted Pumpkin, Fennel & Tallegio Tar t

13. Duck Breast

with vincotto & caramelised shallot

14. Shared Platters For The Table

- Charred SA Prawns

- Smoky Bay Oysters

- Pikelets with Smoked Salmon & Wakame

- Beetroot & Shallot Tar ts

- Moroccan Chicken

Photo credit: Amy Agnew Photography

Menu SelectionsMain Cour se01. The Barn’s Famous Prime Aged Grass-fed Rump Steak

a generous 350 to 400g, aged on the premises for 60 days

02. Prime Aged Grass-fed Por terhouse Steak

a generous 350 to 400g, aged on the premises for at least 45 days

03. Prime Eye Fillet ($5 extra)

the ultimate cut, from the centre of the tenderloin, approximately 300g

04. Prosciutto Wrapped Chicken Breast

Pocketed with roast capsicum and camember t or spinach and feta Finished with a tarragon cream sauce

Or pesto cream sauce

Or chardonnay and dijon mustard cream sauce

05. Chicken Florentine

Marinated chicken breast with a garlic cream sauce, with spinach

and cherry tomatoes

06. Mediterranean Chicken Breast

Pocketed with semi-dried tomatoes, olives and fetta

Finished with a herb, garlic and lemon cream sauce

M E N U S E L E C T I O N S : M A I N CO U R S E

Sauces for our BeefCaramelised Onion & Cabernet Jus

Wholegrain Mustard Glaze

Green Peppercorn & Brandy Glaze

Whisky Cream Sauce

Fresh Horseradish & Herb Butter

Mushroom, Bacon & Cabernet Jus

Bordelaise Sauce

Béarnaise Sauce

Photo credit: Jo Fincham

Main Cour se07. Spanish Style Chicken Breast

with giant cous cous & roasted root vegetables

08. Tuscan Style Chicken

pocketed with semi-dried tomatoes, prosciutto and camember t, topped

with fresh parmesan breadcrumbs, chardonnay & chive cream sauce

09. Fish of the Day

We only serve the freshest f i shso the f ish will always depend on seasonal & market availability

Our preferred f ish are:

Atlantic Salmon Fillet cooked to medium

Market Fish eg. Barramundi, Red Snapper

Our f ish may be served with. . .

Lemon parsley butter / Lemon & herb crust / Salsa Verde / Verjuice & caper reduction

09. Crispy Skin Pork Belly with caulif lower puree

10. Warm Roasted Pumpkin & Tellegio Tar t with balsamic glaze

11. Mushroom & Spinach Lasagna with bechemal sauce

M E N U S E L E C T I O N S : M A I N CO U R S E

Photo credit: Megan ‘Ivory Fox’

M E N U S E L E C T I O N S : D E S S E RT

Dessert01. French Lemon Tar t with double cream

02. Apple & Rhubarb Oat Crumble

with vanilla ice-cream

03. Apple & Raspberry Oat Crumble

with vanilla ice-cream

04. Bailey’s & Chocolate Cheesecake

with sesame and poppy seed wafer

05. Orange Liqueur Ice-cream

an all-time Barn favourite, served in

the orange shell

06. Gooey Chocolate Fondant Pudding

served with ice-cream & drizzled with

a hazelnut liqueur syrup

Menu Selections07. Baked Apple Pudding

with maple syrup sauce

08. Sticky Date Pudding

Butterscotch sauce with chantilly cream

09. Vanilla Bean Pannacotta

with vincotto strawberries or sticky

poached fruit (seasonal availability)

10. Eton Mess

1930’s English classic, like a pav but smashed!

11. Fig Brulee with Kahlua

12. Honey Nougat Semifreddo

creamy ice-cream slice with toasted almonds

& drizzled with a berry compote

13. Chocolate & Butterscotch Pannacotta

with seasonal fruits

14. Crème Brulee

with a pistachio biscuit

15. Sticky Wine Poached Pear

(seasonal availability) with citrus

mascarpone & nut crumble

16. Australian Cheese Selection

(shared platters or individual plate)

quince paste, lavosh

17. Summer Berry Par fait

with brandy snap

Wedding Cake a s a Dessert OptionI f you would like your wedding cake

served instead of dessert , your menu

price will be reduced by $1 .50 per guest

M E N U S E L E C T I O N S : P R E D I N N E R

Pre Dinner SelectionsSelect 3 - $9.00pp | Select 4 - $12 .00pp | Select 5 - $15.00pp

* Mini beef pies with minted pea mash

* Chicken and thyme sausage rolls

* Barn made beef and herb sausage rolls

* Ginger and kaff ir prawns with lime aioli

* Prawn tostados with smoked avocado and salsa

* Mini bruschetta with caramelized onion and feta

* Moroccan chicken strips with harissa yoghur t

* Beef carpaccio on croute

* Smoked salmon and wakame on pikelets

* Smoky bay oysters with mojito granita ($1 extra)

* Mini tar ts with cherry tomato, pesto and chevre curd

* Cherry tomato tar te tatin

* Sticky shanghai style pork belly with spring onion

* Peking style duck with witlof and hollin Photo credit: Chris ty Radford

B E V E R AGE PAC K AGE S

Beverage PackagesBarn Package3 hr $30.00pp | 4 hr $34.00pp | 5 hr $39.00pp

Angoves ‘Chalk Hill Blue’ Sparkling Brut

Angoves ‘Chalk Hill Blue’ Semillon Sauvignon Blanc

Angoves ‘Chalk Hill Blue’ Cabernet Shiraz

Angoves ‘Long Row’ Moscato

Carlton Draught or Dry

Cascade Premium Light

Juice and Soft Drinks

Limestone Coast Package3 hr $35.00pp | 4 hr $40.00pp | 5 hr $45.00pp

NV DiGiorgio Sparkling Pinot Noir Chardonnay

Angoves ‘Long Row’ Moscato

Raidis Estate ‘The Kelpie’ Sauvignon Blanc

Raidis Estate ‘Wild Goat’ Shiraz

Carlton Draught or Dry

Coopers Pale Ale

Cascade Premium Light

Juice and Soft Drinks

Coonawarra Package3 hr $40.00pp | 4 hr $45.00pp | 5 hr $50.00pp

Leconf ield Syn ‘Cuvee Blanc’

Wangolina Moscato

Rymill Yearling Sauvignon Blanc

Hollick Bond Road Chardonnay

Ottelia Mount Gambier Riesling

Majella Musician

Zema ‘Cluny’ Cabernet Merlot

Katnook ‘Founders Block ’ Shiraz

Carlton Draught or Carlton Dry

Coopers Pale Ale

Corona

Adelaide Hills Apple Cider

Juice and Soft Drinks

B E V E R AGE PAC K AGE S

Coonawarra Reserve Package3 hr $45.00pp | 4 hr $52 .00pp | 5 hr $59.00pp

Photo credit: Jo Fincham

Koonara ‘Guardian Angel’ Pinot Chardonnay

Wangolina Moscato

Katnook ‘Founders Block ’ Sparkling Shiraz

Katnook Estate Sauvignon Blanc

Tim Adams Clare Riesling

Coola Road Mount Gambier Pinot Gris

Bowen Estate Chardonnay

Bowen Estate Shiraz

Balnaves ‘The Blend’

Zema Estate Cabernet Sauvignon

Kent & Co. Mt Gambier Pinot Noir

Carlton Draught or Dry

Coopers Pale Ale

Kalangadoo Beerworks Pale Ale

Cape Ale Australian Session Ale

Corona

Juice and Soft Drinks

B E V E R AGE S C H A RGE D O N CO N S U M P T I O N

Beverages Charged on Consumption

Sparkling WineNV Angoves ‘Chalk Hill Blue’ Sparkling Brut $6.50 gls $24.50 btl

Di Giorgio Sparkling Pinot Noir Chardonnay $7.50 gls $30.00 btl

Leconf ield ‘Syn’ Cuvee Blanc $39.00 btl

Angoves Long Row Moscato $26.00 btl

Wangolina Moscato $37.00 btl

Katnook ’Founders Block ’ Sparkling Shiraz $37.00 btl

Select the beverages that you would like to be served. To assist with budgeting

you may decide to place a limit on beverage expenditure to a nominated value.

This is a sample of the beverages on of fer. Please ask our wedding planner for

a comprehensive listing.

White WineAngoves ‘Chalk Hill Blue’ Sauvignon Blanc Semillon $6.50 gls $24.50 btl

Ottelia Riesling $38.00 btl

Coola Road Mt Gambier Pinot Gris $38.00 btl

Tim Adams Riesling (Clare Valley) $39.00 btl

Kent & Co. Sauvignon Blanc $39.00 btl

Katnook Estate Sauvignon Blanc $42.00 btl

Rymill Yearling Sauvignon Blanc $34.00 btl

Raidis Estate ‘The Kelpie’ Sauvignon Blanc $32.00 btl

Hollick Bond Road Chardonnay $44.00 btl

Bowen Estate Coonawarra Chardonnay $45.00 btl

Red WineAngoves ‘Chalk Hill Blue’ Cabernet Shiraz $6.50 gls $24.50 btl

Raidis Estate ‘Wild Goat’ Shiraz $35.00 btl

Majella Musician $33.00 btl

Katnook Founder’s Block Shiraz $34.00 btl

Kent & Co. Mt Gambier Pinot Noir $44.00 btl

Bowen Estate Shiraz $49.00 btl

Majella Coonawarra Merlot $46.00 btl

Zema Estate Cabernet Sauvignon $45.00 btl

Zema Estate ‘Cluny’ Cabernet Merlot $38.00 btl

Balnaves ‘The Blend’ $38.00 btl

B E V E R AGE S C H A RGE D O N CO N S U M P T I O N

Soft Drink sSoft Drink $4.50 gls $15.50 jug

Juice / Lemon, Lime & Bitters $5.00 gls

Bottled Still or Sparkling Water (1000ml) $9.50 btl

Draught BeerCarlton Draught or Carlton Dry $5.50 gls $19.50 jug

Bottled BeerWe have a comprehensive selection of bottled beer including

Australian favourites, craft beers and imported options.

Our beer list evolves regularly so when it ’s time to sit down and plan

your reception we will happily assist in creating a beer selection that

best suits the tastes of your friends and family (and of course you!) .

Light Beer & Mid Strength from $7.50 btl

Australian Favourites from $8.00 btl

Premium Australian from $8.50 btl

Impor ted & Australian Craft Beers from $9.00 btl

Photo credit: Jo Fincham

BOOKING

After reserving a date, conf irmation is required within 14 days. Payment of a deposit is required with the conf irmation. The management reserves the r ight to cancel the booking and allocate the venue to another client if conf irmation and deposit is not received.

DEPOSIT

The deposit required is $1000. This conf irms your booking and will be refunded 72 hours af ter the completion of the function. This deposit is non refundable if the reservation is cancelled.

DAMAGE

You are responsible for any deliberate damage to the Barn and Gardens that are caused by your guests.

FINAL NUMBERS

Conf irmation of f inal numbers is required one week prior to the function. Any cancellations will be taken up until two working days prior to the event; the number we are given at this point will represent the minimum number of guests for which you will be charged.

PRICES

The prices quoted are current at the time of issue but are subject to change. An $8.80pp Public Holiday surcharge applies.

Terms and ConditionsMENU & BEVERAGE AVAILABILITY

While the information contained here is correct at the time of issue, we reserve the r ight to adjust products and menu items without notice.

PAYMENT

All accounts are to be settled prior to, or on the day of the function unless by prior arrangement. A surcharge of 1 .5% will be charged on American Express and Diners transactions and 1% on Visa or Mastercard.

ACCOMMODATION

Check in time is 2pm the day of arr ival and check out is at 10am the following morning. If wedding par ties are using our rooms to get ready on the day of their wedding, they must book the room for two nights, or make alternative options from 10am onwards.

MENU & BEVERAGE ARRANGEMENTS

These must be f inalised at least 14 days prior to the function.

ACCESS TO THE BARN

Wedding cakes can be received between 2 and 5pm on the day of the function. Band or DJ can have access to the venue for set-up and sound checks between 2pm and 5pm on the day or between 12pm and 6pm on the day prior subject to availability. There is no access to the Barn on the day of your wedding unless otherwise organized. The bar must close at Midnight and people are to star t vacating.

CONFETTI

No confetti or r ice. Dry rose petals are permissible.

PRESENTS, FLOWERS & OTHER VALUABLES

These can be taken on the night, or collected on the f irst working day af ter the function unless other arrangements are made prior. Whilst the venue has security, all valuables lef t on the premises will be at your own risk .

CANDLES

Candles represent a signif icant f ire r isk to the venue. Where possible use battery operated ar tif icial candles, and if using real candles ensure that holders are stable and are not placed near f lammable materials and are on stable mounts. All candles must be approved by the function coordinator prior to the event.

T E R M S & CO N D I T I O N S

Photo credit: Megan ‘Ivory Fox’

747 Glenelg River, Mount Gambier SA 5290

T +61 8 8726 9999 | www.barn.com.au Photo credit: Jade Norwood. www.jadenorwood.com