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Beach R oad , Do l p h i n Head s Mac ka y 4740 , Queen s l a nd
E v e n t s O f f i c e ( 07 ) 4944 4777Recep t i o n ( 07 ) 4944 4777
Ema i l e v e n t s@do l p h i n h ead s r e s o r t . c om .a u www.do l p h i n h ead s r e s o r t . c om .a u
W E D D I N G P A C K A G E S
On beha l f o f Do l ph i n Head s R e so r t a nd SA L T b y U rban K i t c h en we w i s h t o c ong ra t u l a t e y ou on you r e ngagemen t , a nd t han k you f o r c on s i d e r i ng o u r R e so r t a s y ou r i d ea l v e nue . Wh i l e f u l f i l l i n g y o u r g u e s t s a c commoda t i o n n e ed s a nd o f f e r i n g s p e c t a c u l a r o c ean f r o n t v i ew s , Do l p h i n Head s R e s o r t c omb i n ed w i t h SA L T b y U r ban K i t c h e n o f f e r s t a n t a l i z i n g a nd c omp r e h e n s i v e mea l c h o i c e s t o s e t t h e s c e n e f o r y o u r d r e am wedd i ng . Ou r P r o f e s s i o na l t e am o f Wedd i ng Coo r d i n a t o r s l o o k f o rwa r d t o p l a n n i n g a nd g i v i n g y o u c a r i n g ad v i c e t o ma k e y o u r da y j o y o u s a nd memo r ab l e . I f y o u r e q u i r e a n y f u r t h e r i n f o rma t i o n o r w i s h t o ma k e a n appo i n tmen t w i t h o u r t e am t o d i s c u s s y o u r i n d i v i d ua l r e q u i r emen t s a nd i n s p e c t o u r f a c i l i t i e s , p l e a s e c o n t a c t ( 07 ) 4944 4777 o r ema i l e v e n t s@do l p h i n h ead s r e s o r t . c om .a u . S i t u a t e d o n l y 20 m i n u t e s f r om Mac ka y CBD , o u r f a c i l i t i e s a nd e n v i r o nmen t o f f e r t h e p e r f e c t c omb i na t i o n f o r t h e c e r emon y a nd r e c ep t i o n a nd y o u r g u e s t s p r e a nd po s t a c commoda t i o n . Yo u r g u e s t s a r e o f f e r e d a d i s c o u n t e d r o om r a t e when y o u h i r e a f u n c t i o n f a c i l i t y a nd t h i s d i s c o u n t e d r o om r a t e app l i e s t o t h e d u r a t i o n o f t h e i r s t a y . Ou r l a goon s i z e poo l , s pa , v o l l e y ba l l f a c i l i t i e s h e l p ma ke t h e i r s t a y a n o v e r a l l h o l i d a y .
ACCOMMODATION
E xpe r i e n c e t h i s s p e c i a l momen t o v e r l o o k i n g t h e s o u t h e r n Wh i t s u nda y I s l a nd s a nd e x c hange y o u r v ow s o n o u r r a i s e d o c ean f r o n t d e c k , s a nd y b eac h a r ea o r t r o p i c a l ga r d e n s e t t i n g . T h e na t u r a l b a c kd r op o f t h e s u n r i s i n g a nd s e t t i n g o v e r t h e o c ean t o p c r e a t e s t h e u l t i ma t e p i c t u r e . A l l o u r a r e a s a r e a smo k e a nd g l a s s f r e e . A s we a r e l i c e n s ed , o n l y d r i n k s p u r c ha s ed a t t h e R e s o r t c a n b e c o n s umed a t t h e d e c k o r a n y o f o u r c ommon a r ea s .
I n t h e c a s e o f u n f a v o r ab l e wea t h e r c o nd i t i o n s y o u r c e r emon y c a n b e mo ved t o t h e f u n c t i o n r o om whe r e y o u r r e c ep t i o n i s t o b e h e l d .
H I R E I N C L U S I O N SI n c l u s i o n s i n y o u r h i r e o f o u r Ocean s i d e De c k , Ga r de n S e t t i n g o r B ea c h Sand c e r emon y :
- 30 wh i t e a rm l e s s p l a s t i c c ha i r s ( y o u may h i r e c o v e r s e x t e r n a l l y )
- C l o t h ed a nd s k i r t e d s i g n i n g t a b l e
- Two d r e s s ed c ha i r s w i t h wh i t e s a s h e s
- P owe r i s a v a i l a b l e f o r y o u t o s u pp l y y o u r own mu s i c a nd eq u i pmen t
- Sma l l s i d e t a b l e t o mou n t y o u r mu s i c e q u i pmen t o n
- A c c e s s t o o u r r e s o r t s b r e a t h t a k i n g p ho t o l o ca t i o n s away f r om t h e d e c k
Add i t i o na l Wh i t e p l a s t i c c ha i r s(No Co ve r s ) a t $2 .00 pe r c ha i r .
C O S T ST h e c o s t i s : $450 .00
P ub l i c Ho l i d a y s a t t r a c t a s u r c ha r g e o f 15%
B y s t a y i n g i n - h o u s e t h e b r i d e a ndb r i d e sma i d s c a n g e t d r e s s ed o n - s i t e e l i m i n a t i n g t h e n e ed t o h i r e wedd i ng ca r s .
B r i d a l P a r t y P l a t t e r s c a n b e a r r a nged f o r a n y t i me o f t h e da y .
P L EASE NOTE : Ce r emon i e s c a n o n l y b e boo k ed i f r e c ep t i o n i s b oo k ed a t t h e r e s o r t .
CEREMONY
We have two beau t i f u l l y equ i pped f u n c t i o n r ooms and a l s o ha ve t h r e e o u t s i d e v enue s t o o f f e r .
Do l p h i n Head s R e s o r t f u n c t i o n f a c i l i t i e s a r e smo k e f r e e a nd w i s h t o ad v i s e a l l p a t r o n s t h e r e i s n o smo k i n g whe r e b e v e r age s o r f o od a r e s e r v ed o r c o n s umed . A s a l l o u r g r o u nd s a r e l i c e n s ed t o s e r v e f o od , we ha v e a l l o ca t e d d e s i g na t e d smo k i n g a r ea s , a nd wh i l e i n t h e s e a r ea s y o u a r e n o t p e rm i t t e d t o t a k e a n y d r i n k s o r f o od . T h e s t a f f w i l l k i n d l y d i r e c t a n y smo k e r s t o t h e d e s i g na t e d smo k i n g a r ea s . A nd a s y o u r g u e s t s a r e i n v i t e d t o o u r r e s o r t b y y o u r s e l v e s i t i s a pp r e c i a t e d i f y o u r MC co u l d a n no u n c e t h i s r u l e t o s a v e c o n f u s i o n , emba r r a s smen t o r r e s u l t i n g i n f i n e s .
T H E D O L P H I N R O O MT h e Do l p h i n R oom i s o u r v e r s a t i l e wedd i ng v e n u e w i t h h i g h c e i l i n g s a nd s ea t i n g f o r a ma x imum o f 100 peop l e w i t h 10 o n t h e b r i d a l t a b l e a nd 9 r o u nd t a b l e s e a c h s ea t i n g 10 g u e s t s . F o r Coc k t a i l s t y l e wedd i ng s t h e n umbe r o f g u e s t s c a n i n c r e a s e o n l i a i s o n w i t h o u r Coo r d i n a t o r s . T h e Do l p h i n R oom i s s e r v i c ed b y i t s own ba r a nd t o i l e t s , h a s a sma l l t i l e d a r ea o n e n t r y f o r t h e mu s i c s e t u p a nd a n a r ea k ep t c l e a r f o r y o u r da n c e f l o o r . R oom h i r e i s $800
S A L T R E S T A U R A N TOu r s e co nd f u n c t i o n r o om i s SA L T b y U r ban K i t c h e n w i t h i t s b ea u t i f u l l i g h t i n g , g l a s s s u r r o u nd s w i t h poo l a nd o c ean v i ew s . SA L T a l s o s ea t s a ma x imum o f 100 peop l e w i t h a b r i d a l t a b l e o f 10 a nd 9 r o u nd t a b l e s e a c h s ea t i n g 10 g u e s t s . T h e n i n t h r o u nd t a b l e doe s i n t r u d e o n t o t h e dan c e a r ea a nd w i l l n e ed t o b e pa c k ed down a f t e r mea l s e r v i c e i f y o u r e q u i r e a dan ce a r ea . F o r Coc k t a i l s t y l e wedd i ng s t h e n umbe r o f g u e s t s c a n i n c r e a s e o n l i a i s o n w i t h o u r Coo r d i n a t o r s . R oom h i r e i s $1200
T H E D E C KF o r a r e c ep t i o n w i t h a d i f f e r e n c e wh y n o t h a v e y o u r R e c ep t i o n o n t h e g r a s s ed a r ea r i g h t o n t h e b eac h f r o n t a t t h e Wedd i ng De c k . We o f f e r a c o c k t a i l s t y l e r e c ep t i o n u nde r t h e s t a r s l i s t e n i n g t h e s o u nd s o f t h e o c ean . R oom H i r e s t a r t i n g $950 .
P O O L S I D E M A R Q U E E + B E A C H H U TT h e P oo l s i d e Ma r q u ee i s a g l a s s f r e e o u t s i d e v e n u e o f f e r i n g i t s o u t d oo r wooden t a b l e s a nd c ha i r s t o s e a t u p t o 40 f o r $450 . P ub l i c Ho l i d a y s a t t r a c t a s u r c ha r g e t o c o v e r s t a f f p e na l t y r a t e s . Ba r s e r v i c e i s f r om o u r P oo l s i d e Ba r . Mu s i c i n t h e v e n u e o u t s i d e c a n b e o r gan i s ed b y y o u r s e l v e s , a nd ope r a t e d u n t i l 10pm d ue t o t h e c o n s i d e r a t i o n o f o u r i n - h o u s e g u e s t s .
P u b l i c Ho l i d a y s a t t r a c t a s u r c ha r g e t o c o v e r s t a f f p e na l t y r a t e s .
RECEPTION
C o c k t a i l S t y l e W e d d i n g s i n a n y o f o u r v e n u e s :
• Discounted accommodation rates for you and your guests for the duration of their stay.
• Quality white linen tablecloths. • Quality cocktail serviettes best
suited to your colour scheme from our standard stock .
• Food service to your chosen timetable.
• Fully skirted cake table and present table .
• Silver cake knife. • Prearrangements for special dietary
conditions. • Highchairs are available if needed. • Power for your band or music set
up. • A table or trestle as pre - arranged in
music area. • Placement of table decorations if
required and pre -arranged with our Coordinators.
EXTRAS: • Hire of dry bars (tall small round
tables) and stools are not included in our package. You may choose to organize yourself or we can hire for you and on charge any incurred costs including the delivery fee.
• A tea and coffee station is available (not including the outdoor venue).
• Cakage applies if required to be cut and plated as dessert.
P o o l s i d e M a r q u e e a n d B e a c h H u t• Discounted accommodation rates
for you and your guests for the duration of their stay.
• Quality white linen tablecloths. • Quality white linen napkins and a
coloured serviette from our standard stocked range inserted or rolled cutlery to your colour scheme.
• Food service to your chosen timetable.
• Fully skirted bridal table (limitations apply at the Beach Club), cake table and present table.
• Silver cake knife. • Prearrangements for special dietary
conditions. • Highchairs are available if needed. • Power for your band or music set
up (noting regulations are in place for noise levels and we reserve the right to lower the noise level if it results in disturbances).
• A table or trestle as pre - arranged in music area.
• Placement of name cards and bombierre as pre - arranged with our wedding staff.
EXTRAS: • A cakeage fee applies if cake is
to be cut and plated.
• Discounted accommodation rates for you and your guests for the duration of their stay.
• Air conditioned reception room available until midnight last drinks called at 11.45pm and guests must vacate by 12.30am. Extended Liquor license is available on request. Fees may apply.
• Quality white linen tablecloths. • Quality white linen napkins and a
coloured serviette from our stand and stocked range inserted to best match your colour scheme. Metallic and patterned varieties will attract an additional fee.
• Formal dinner setup as per our floor plan to best suit your numbers and table requirements.
• Table service for beverages (during food delivery there will be no or limited table service but guests are welcome to approach the bar at this time).
• Table service for all food to your chosen timetable.
• Fully skirted bridal table, cake table and present table.
• Lectern for speeches or seating plan.
• Silver cake knife. • Prearrangements for special dietary
conditions. • Highchairs are available if needed • Power for your band or music set
up (noting regulations are in place for noise levels and we reserve the right to lower the noise level if it results in disturbances).
D o l p h i n R o o m a n d o u r R e s t a u r a n t , S A L T b y U r b a n K i t c h e n , w i t h o u r A l t e r n a t i v e D r o p M e n u :
• A table or trestle as pre- arranged in music area.
• Placement of name cards and bombierre as pre -arranged with our wedding staff.
PACKAGE INCLUSIONS
W E D D I N G T A R I F F S C H E D U L E
All guest rooms are fully furnished with comfortable resort furnishings including independently controlled air conditioners, mini fridge, TV and DVD player, ceiling fan, tea/coffee making facilities, hairdryer, microwave oven, ironand ironing board, and your own balcony or patio. Accommodation includes ensuite bathroom facilities and a queen sized bed with either a single bed or a double sofa pull-out couch. We have several choices of guest room styles including deluxe spa and interconnecting. Check in is at 2pm and check out is at 10am.
Our rooms do have a mini fridge to assist you to keep your drinks cold and a microwave oven to reheat food only as safety regulations restrict cooking in any rooms.
All food and drink brought into the Resort can only be consumed in your room or on your verandah as all our common areas are licensed, therefore any food and drink consumed outside of your room or verandah must be purchased and supplied through SALT by Urban Kitchen. We thank you for respecting this Resort license. Majority of guest rooms are set around the resort’s gardens or pool areas with Ocean View rooms offering direct access to the beachfront and the stunning island views.
As part of our Function Package and on receipt of your deposit you can hold rooms for your guests under a Reservation Number.
You will be given this Reservation Number which you can include in your invitation for your guests convenience. If one month prior to your function any of these rooms have not been secured with the $100 deposit they will be released back into our letting pool.
Please quote bride and grooms surnames or the reservation number supplied by your bride when making your reservation. Please note - All public holidays incur a surcharge and there is a minimum 3 night stay during high season including Easter and Christmas. Prices per room per night (3 pax in a room), additional rollaway (if available) in room $30.
ACCOMMODATION
Room Type(Room Only) Sleeps Normal Rate
Garden View Studio
Garden View Family
Pool View Studio
Pool View Family
Ocean View Studio
Ocean View Family
3
5
3
3
2
5
$140
$170
$150
$180
$160
$210
TERMS AND CONDITIONS
To ensure the smooth operation of your event, we ask that you read the below terms and conditions. Should you have any questions please do not hesitate to contact us.
TENTATIVE BOOKINGS We are happy to place a tentative hold on your desired date for a period of 14 days, after which time a deposit will be required to secure the booking. Failure to provide a deposit within this 2 week period will result in the booking being cancelled. PAYMENT SCHEDULE 1. A deposit of $500 is required to confirm your booking within 14 days along with a signed copy of the Terms and Conditions. Your deposit will go towards your Room Hire of the Event. 2. An additional payment of the total catering cost is required 1 month prior to the event.
Please note that failure to make any of the above payments (unless by prior agreement) will result in the cancellation of your booking.
CREDIT CARD CHARGE POLICY Payments can be made by Cash, Visa, MasterCard or Direct Debit. AMEX Credit Card transactions will be subject to a credit card transaction fee of 3.5% To avoid these extra charges, you may wish to pay via Direct Deposit or company cheque.
DIRECT DEBIT INFORMATION: For Room Hire and Catering Account Name: Urban Kitchen Mackay BSB Number: 084 789 Account Number: 77 158 6505 Reference: Name which the function booking is made in please.
CANCELLATION We would be disappointed if you were forced to cancel your booking, however we understand that circumstances occasionally make this necessary:
1. If notification of cancellation is received up to 12 months prior to the scheduled event a full refund of the deposit will apply less any costs incurred by Dolphin Heads Resort on your behalf
2. If notification of cancellation is received up to 9 months prior to the scheduled event a full refund of the deposit will only be provided upon successful re-booking of the venue and will be refunded less any costs incurred by Dolphin Heads Resort on your behalf. In the event of Dolphin Heads Resort being unable to re-hire the function room we will refund 50% of your deposit.
3. If notification of cancellation is received up to 6 months prior to the scheduled event the deposit will be forfeited and any costs incurred by Dolphin Heads Resort on your behalf will be invoiced for payment
4. If notification of cancellation is received up to 3 months prior to the scheduled event 50% of the anticipated food, beverage and outsourced costs will be withheld.
5. If notification of cancellation is received up to 2 weeks prior to the scheduled event 100% of the actual food beverage and outsourced costs will be withheld.
FINAL GUEST NUMBERS AND MINIMUM SPEND A minimum guest number will be required no later than 1 month prior to the event date after which time, only increases in guest numbers will be accepted.
FINAL DETAILS Menus, beverage arrangements, entertainment, audio visual requirements, room set up and running schedule must be confirmed no later than 1 month prior to the event date.
DAMAGES/INDEMNITY Where a function has created additional cleaning over and above the normal cleaning functions a cleaning fee may apply. Please note that the organiser is financially responsi-ble for any damage to Dolphin Heads Resort property/ equipment and any third party items hired on your behalf. Under no circumstances are items to be glued, pinned or attached to the property without prior permission. Dolphin Heads Resort will take all reasonable care with client/ guests and third party property, however will not accept any responsibility for damages to, or loss of items whilst within the venue. Where matters beyond the control of Dolphin Heads Resort Management impair or prevent Dolphin Heads Resort from performing
its obligations under the event order, Dolphin Heads Resort and Management will be released from all .liabilities.2
HEALTH REGULATION Please be advised that due to Health Regulations, no food or beverages are permitted to be brought onto Dolphin Heads Resort premises without prior written approval. Similarly, no food or beverage may be removed from the premises. Celebrations cakes are exempt from this rule.
RESPONSIBLE SERVICE OF ALCOHOL Management reserves the right to refuse the service of alcohol to any guests it considers to be under age, intoxicated or behaving in an offensive manner. Management reserves the right to intervene if functions activities are considered illegal, noisy or offensive. All guests under the age of 18 years must have their legal guardian remain on premises at all times during their visit to Dolphin Heads Resort.
ENTERTAINMENT Management reserves the right to control the quality, style and volume of any entertainment booked.
PRICES AND SURCHARGES Every effort is made to maintain prices as printed, however these may be subject to change without notice. A surcharge for functions held on a public holiday will apply to the final bill (food, beverage and room hire). Prices are valid to December 2017, after which time a maximum 10% increase may apply.
ROOM ALLOCATION Should guest numbers decrease significantly from the minimum numbers advised, Dolphin Heads Resort reserves the right to re-allocate the function to a more appropriate area.
The client agrees to commence and conclude the function at the scheduled times agreed upon. Failure to do so may result in a surcharge being applied ($200/hour or $500 for conclusion past midnight). To confirm your booking, please read the Terms and Conditions carefully, sign below and return this page to Dolphin Heads Resort within 14 days of making your booking. P: (07)4944 4777 a: 6 Beach Road, Dolphin Heads QLD 4740 e: [email protected] e: [email protected]
I have read and accept the conditions stated in this agreement.
Signed:
Name:
Date:
Date of Reception:
Approx. Number of guests:
Bride’s Name:
Groom’s Name:
Bride’s Mobile:
Groom’s Mobile:
Residential Address:
Email:
Direct Debit: For Room Hire and Catering Account Name: Urban Kitchen MackayBSB Number: 084 789Account Number: 77 158 6505Reference: Name which the function booking is made in please.
Please email [email protected] to advise us of payment.
Your booking will be confirmed on receipt of this form together with your deposit.
Invoice/Receipt Number: (Office Use Only) Signed: Date:
MasterCard • Visa • Bank Cheque • Cash • Direct Debit(please note we only accept MasterCard or Visa. Personal cheques are not accepted)
Cardholder’s Name: Cardholder’s Signature: Card Number:Expiry Date: / / Security No: (3 digits)
Please note all AMEX charges will have a surcharge of 3.5%
Deposit Paid: $500
To assist our Coordinator in arranging your seating plan prior to your reception please complete accordingly. If you do not require all tables please cross out the table/s you would like removed. If you are having name cards for your guests and would like us to place your individual name cards on the tables, you are required to separate each tables names in an envelope. Inside the envelope you are to have a cut out copy of the following table layout with names filled in so our staff are aware who is sitting with their back to the bridal table.
1 3 4
e 2
7 5
6
8
9 Gifts
Band Timber
ScreenTea/Coffee
Wall of windows to water feature and pool
Reception and
Carpark
Maximum 10 chairs per table
Maximum 9 round tables and Bridal Party table
Pool Bar
Toilets
Gift Cake
Resort 1
4
2 3
5 7
6
8 9
Bar Band or DJ Set
up Toilets
Carpark
Main
Cake Table
Louvres on this wall
Entrance
S A L T R E S T A U R A N T
SEATING PL AN
WELCOMING PL ATTERS
Select ion of Seasonal Fru i t $75 $110
Vegetable crudi t ies wi t h assor ted d ips $80 $110
Ar t i san breads wi th d ips , o i l s , sp ices and re l i sh $85 $110
Cheese p lat ter wi t h hand pressed sa lami , assor ted f ru i t s , nuts and crackers $77 $130
Assor ted sandwiches and wraps $90 $145
Ant ipas to wi th hand pressed sa lami , chargr i l led vegetables , $80 $130cheeses , and crackers
Assor ted P izzas $80 $130
Hot Savour ies $90 $120
Homemade Chef Savour ies $110 $140
Kids p lat ter hot $110 $140
Kids P la t ter Cold $95
Sweets P la t ter $90 $145
Seafood Tas ter P la t ter P.O.A
Fresh Cooked Prawn P lat ter P.O.A
P lat ter table** P.O.A
C A F E | BA R | R E S TAU R A N T
SML LGE
**Ask about our p lat ter tables for more in format ion and pr ic ing.
COCK TAIL FOOD
6 i tems $36 per person8 i tems $48 per person10 i tems $60 per person
· Herb c rus ted f i sh and ch ips in baske t s w i t h ta r ta re and lemon
· Bacon wrapped prawns wi th a h in t o f ch i l l i and l ime
· Sa l t and pepper ca lamar i se r ved wi th ch ips , ch i l l i jam and lemon
· BLTA s l iders
· Amer ican cheeseburger s l ider
· Ca jun ch icken and sweet mus ta rd s l ider
· Pe t i te nachos ser ved wi th corn , l ime , on ion and cor iander sa l sa , cheese sauce , guacamole and sour c ream
· House made rus t ic meat p ies wi t h assor ted f lavours
· House made Camermber t s tu f fed ch icken ba l l s
· As ian insp i red eye f i l le t taco wi th cor iander, m in t ch i l l i , c rushed wontons
· House made spr ing ro l l s w i t h ch i l l i jam
· Bruschet ta wi th per i san fe ta and ba lsamic g laze
· Smoked sa lmon bu t te rm i l k b l in i s w i t h c rème f ra iche , avocado and d i l l
· Pes to ch icken and shaved zucch in i skewers
· Fresh baked qu iches
· P rawn cock ta i l sa l t s s ty le
· Min i gourmet ho t dogs
**Ask about our p lat ter tables for more in format ion and pr ic ing.
DESSERT COCK TAIL ST YLE
Deser t Se lec t ion
1 i tems $7 per person
· Min i f lavoured cheesecakes
· Caramel la t te bru lee
· Apple and rhubarb c rumble
· Mascarpone and wi ld ber r y ta r t le t s
· Min i f lavoured panna cot ta
C A F E | BA R | R E S TAU R A N T
**Ask about our p lat ter tables for more in format ion and pr ic ing.
ALTERNATE DROP
Two course Menu $65 per person Choose two en t rees and two main courses OR two main courses and two desser t s .
Three course Menu $75 per personChoose two en t rees , two mains and two desser t s
Ch i ld rens Meals $18 per ch i ld . Ch i ld under 12 years . Ch i ld ren under 5 years f ree .
· Gr i l led Ch icken Tender lo ins
· Min i R ib F i l le t S teak
· Crumbed Fi sh
· Ch icken Nuggets
A l l Ch i ld ren’s meals a re ser ved wi th mash pota toes and vegetab les OR golden f r ies
ENTRÉE SELECTION
· Cau l i f lower puree wi th seared sca l lops , boozy apple and parma ham
· Beet root mousse ba lsamic wine je l l y, smoked musse l s , candy walnu t s and c ress
· Bu t te rnu t panna cot ta wi th van i l la bean , mar ina ted s t rawber r ies , Pers ian fe ta and ch ives
· Cr i spy sk inned pork be l ly w i t h caramel i sed parsn ip puree , apple , red pepper and waterc ress sa lad
· Fresh goats cheese panna cot ta wi th cucumber je l l y, bacon c r i sps , walnu t dus t and garden min t
· Seared Canadian sca l lops wi th prawn o i l , pass ion f ru i t foam, f reeze dr ied raspber r ies and cav iar
· Ba l samic lamb reduc t ion wi th seared lamb lo in and p ick led cucumber sa lad
· F i ve sp iced duck breas t w i t h ba l samic s t rawber r y cou l i s and sa lad on roas ted haze lnu t s , c r i spy bacon and waterc ress
· Pumpk in gnocch i w i t h smokey bacon , b lue cheese , ch ives and greek yoghur t
MAIN SELECTION
· Ch icken breas t w i t h dukkah sp ice , da te and coconu t re l i sh , po ta to puree , g reen bean and ch icken c rack l ing
· Poached ch icken in prosc iu t to wi t h doub le br ie , sourdough c rumb, pota to mash , b rocco l in i and brocco l i puree
· Lamb f i l le t w i t h pear puree , roas ted parsn ip , shaved mar ina ted asparagus , choco la te c rumb, wh i te ba l samic jus and shaved pear
· Lamb rack wi th ba l samic s t rawber r y puree , roquefor t po ta to g ra t in , sau téed brocco l in i , cu red s t rawber r ies and waterc ress
· S low cooked mal ted ox ta i l w i t h pota to mash , young leek , champignon mushroom and pepper y rocke t
· Apple wood smoked eye f i l le t w i t h bu t te rnu t puree , s low cooked cher r y tomatoes , sau téed asparagus , baby c ress and chocola te co f fee c rumble
· V in tage eye f i l le t w i t h parma ham, sau téed brocco l in i , honey macadamia c rumble and b lueber r y bourbon reduc t ion
· Cora l t rou t w i t h sp icy vea l jus , b ra i sed young leek and pota to , fava beans , ta r ragon and waterc ress sa lad
· Pan - f r ied bar ramundi w i t h bra i sed leek and horserad ish mash , sau téed brocco l in i and, mango, l ime and min t sa l sa
DESSERT SELECTION
· Sp iced pumpk in p ie ice c ream wi th Be lg ium chocola te brownie , caramel ized pumpk in seeds and tanger ine segments
· Mal ted haze lnu t cheesecake wi th brandy g laze ,
Be lg ium chocola te ganache, mal ted mi l k ice c ream and s t rawber r ies g laze
· Smashed cof fee macaroons wi th cucumber foam and wh i te chocola te powder
· Pa in perdu wi th bacon and egg ice c ream, cand ied smoked bacon
· Be lg ium chocola te ta r t w i t h g inger ice c ream and pass ion f ru i t cou l i s
· B rown bread ice c ream wi th sa l ted caramel , c innamon c rumb and mal t sy rup
· Goat ’s m i l k cheesecake wi th e lder f lower and apple , roas ted f ig , smoked cand ied walnu t s
· Van i l la bean c rème bru lee wi th win te rber r y compote and b i sco t t i
ALTERNATE DROP
C A F E | BA R | R E S TAU R A N T
BUFFET
$70 per person
INCLUDES
· Fresh ly baked ar t i san bread ro l l s and bu t te r
· Cheese p la t te r w i t h hand pressed sa lami , assor ted f ru i t s , nu t s and c rackers
· Ch i l led cooked ocean prawns wi th d ipp ing sauce and lemon
· Choice o f e i t her roas t beef , roas t pork , roas t lamb, roas t ch icken wi th sauces re l i shes and chu tneys
CHOICE OF T WO SIDE DISHES AS FOLLOWS
· S teamed vegetab les
· Roas t po ta toes
· Roas t pumpk in and sweet pota to
· Po ta to g ra t in
· S teamed r ice
CHOICE OF T WO WET DISHES AS FOLLOWS
· Ch icken por t ions bra i sed in red wine wi th gar l ic , bacon , mushrooms and a p ino t sauce
· Herb encrus ted ch icken breas t w i t h lemon caper sauce
· Sau téed bar ramundi f i l le t s w i t h wh i te wine , lemon and pars ley beur re b lanc
· Seafood l ingu in i w i t h musse l s , p rawns and loca l f i sh
· Lamb cooked in a yoghur t based sauce wi th sweet peppers , tomatoes and aromat ic sp ices inc lud ing ch i l l i
· Papparde l le wi t h Medi te r ranean lamb s tew
· S low cooked herb enr iched beef p ieces wi th mushroom and bacon sauce
· Or ien ta l b ra i sed beef ho t po t w i t h lemon grass and ch i l l i
· Pork chow mien wi th cashews , s t i r f r y vegetab les and Ch inese noodles
· F i ve sp iced pork spare r ibs wi t h poached apple and garden herbs
C A F E | BA R | R E S TAU R A N T
BUFFET
CHOICE OF T WO SAL ADS AS FOLLOWS
· Honey g lazed pumpk in sa lad wi th Pers ian fe ta , semidr ied tomatoes , Span i sh on ion , sp inach and p inenu t s
· German pota to sa lad wi th bo i led egg, sha l lo t s and c r i spy bacon
· Vermice l l i noodle sa lad wi th f resh red caps icum, ju l ienne car ro t , cucumber, red on ion , bean sprou t s , cor iander
· Bo i led egg sa lad wi th avocado, corn kerne l s , Egmont cheese , red on ion , ju l ienne car ro t and sp inach
· Gr i l led ha loumi sa lad wi th avocado, cucumber, pars ley, roas ted red peppers and sp inach
CHOICE OF T WO DESSERTS AS FOLLOWS
· Assor tmen t o f c rème caramels
· Assor tmen t o f f lavoured ta r t le t s
· Warm s t icky da te pudding
· Apple and ber r y c rumble wi th van i l la bean cus ta rd
· Seasona l f ru i t sa lad wi th na tu ra l Greek yoghur t
SEAFOOD ADDITIONAL OPTIONS
$20 per person
· Tr io o f oys te rs – K i lpa t r ick , na tu ra l and tempura
· Musse l s and prawns wi th chor izo in a wh i te wine , tomato , d i l l and c ream sauce
· Whole baked A t lan t ic sa lmon wi th beer, lemon d i l l and capers
