2 0 1 9

PackageW E D D I N G

COCKTAIL: 120

BANQUET: 80

COCKTAIL: 140

BANQUET: 80

COCKTAIL: 350

BANQUET: 180

E V E N T S P A C E S

H E R I TA G E R O O M

T E R R A C E R O O M

H e r i ta g e & Te r r a c e R o o m s C o m bine d

O u r H e r i t a g e R o o m fe a t u re s s t u n n i n g v i e w s o f t h e B r i s b a n e R i v e r a n d S t o r y B r i d g e .

O u r Te r r a c e R o o m fe a t u re s i t s o w n p r i v a t e u n d e rc o v e r t e r r a c e a re a w i t h r i v e r a n d K a n g a ro o P o i n t v i e w s .

F o r l a rg e r w e d d i n g s (o r i f y o u j u s t c a n ’ t choose) we can open up our whole venue fo r 180 degree v iews .

AT BLACKBIRD WE ARE committed TO OFFERING YOU THE BEST POSSIBLE

EXPERIENCE FOR YOUR WEDDING.

E X P E R I E N C E

Fo r a l l o u r eve n t s w e o f f e r :

Leather din ing chairs & hardwood tables

Your choice of round or banquet sty le seat ing

Ample cocktai l furniture inc luding dry bars , stools , Chesterf ie ld lounges,

marble coffee tables and ottomans

In house music or br ing your own device/band/DJ

Lectern & cordless microphones for speeches

Compl imentary menus

Cake table, g ift table + cake knife

Compl imentary tea l ight candles

Personal ised event s ignage

Dedicated Wedding Coordinator for the planning stage

Dedicated Event Manager on the day

$9 val idated undercover car park ing after 5pm on weekdays and a l l day on weekends

C E R E M O N I E S

To find out about options for holding your ceremony on site at Blackbird, please discuss

with your Wedding Coordinator.

Please note that we only offer ceremonies to couples having their reception at the venue.

AT B L A C K B I R D

S i g n at u r e w e d d i n g pa c k a g e ( s e at e d )

M O D E R N E L E G A N C E PA C K A G E ( s ta nd in g )

TA I L O R E D PA C K A G E

Everything you could possibly need tied up with a bow in our signature wedding package

For your cocktail wedding we have devised an all inclusive option that is guaranteed to meet the needs of all your guests.

For something special, let us tailor a wedding package for you by handpicking

your preferred menu style and beverage selection.

$159/pp

Chef's selection of 3 canapés

2 course feasting or alternate drop plated menu

Your wedding cake served as dessert with accompaniments

5hr Blackbird beverage package

$149/pp

Your selection of: 10 canapés

1 substantial item

2 bowl items from our canapé menu

• Your wedding cake served cocktai l style

• 5hr Blackbird beverage package

PA C K A G E S

Choice menu : Your se lect ion of 3 dishes per course for guests to choose from on the day – add $25 per person.

OPTIONAL UPGRADE

Premium beverage package : Add $19 per person.

Premium beverage package : Add $19 per person.OPTIONAL UPGRADE

M A I N

Slow roasted BBQ lamb shoulder mar inated in pinewood smoked tea + gent leman’s re l ish (GF,DF)

Oven roasted whole chicken with nat ive thyme aio l i , lemon aspen + organic gar l ic (GF,DF)

Gr i l led red curry of Murray cod with cucumber re l ish , f ragrant herbs + cr ispy egg (GF,DF)

Chef ’s se lect ion of 2 s ide dishes

D E S S E RT

Summer berr ies with whipped sheep’s yoghurt mousse + lavender meringue (GF)

Chocolate mud cake with ear l grey tea mousse + pass ion fru it ice cream

Mango + vani l la parfa it with black sesame ice cream (GF)

F E A S T I N G M E N U

E N T R É E

Summer vegetable sa lad with whipped cows curd + Midas ol ive oi l

Yel lowtai l k ingf ish sashimi with wasabi , white miso emuls ion, L i l ly Pi l ly + fr ied seaweed

Chicken and duck l iver pâté with jabut icaba, Braz i l nut pra l ine + br ioche

Ki ln smoked Rainbow Trout with k ipf ler potato mousse, sa lt and v inegar cr isps + watercress

MENU CHANGES SEASONALLY

MENU CHANGES SEASONALLY

F I N E - D I N E M E N U

E N T R É E

Handmade Cavatel l i , broccol i f lower, bagna cauda and parmesan (V)

Chicken + duck l iver pâté with jabut icaba, Braz i l nut pra l ine + br ioche

W.A sweet shr imp with avocado, prawn cracker, tomato je l l ies and shiso (GF)

Ocean trout bal lot ine with cucumber, crème fra îche, horseradish and Avruga (GF)

Kingf ish carpaccio with toasted macadamia, coastal herbs + desert l ime

Half a dozen freshly shucked oysters with nat ive l ime mignonette (GF)

Assorted green vegetables with buffa lo r icotta and Midas ol ive oi l

Chicken and pork terr ine with seasonal p ick les , red onion jam and toasted sourdough

Blackbird beef tartare with cured yolk , music bread and tarragon mustard

Slow cooked veal with braised spr ing cabbage, onions + toasted a lmonds

Gri l led asparagus and Litt le Acre mushrooms with smoked tofu and puffed grains

F I N E - D I N E M E N U

M A I N S

D E S S E RT S

Parisienne gnocchi with pumpkin fondant, caramelised radicchio and smoked sesame cheese

Gri l led red curry of W.A Kingfish with cucumber rel ish, fragrant herbs and steamed rice (GF))

Wood BBQ Scotch fi l let steak with Blackbird coleslaw and béarnaise (GF)

Roasted Mil ly Hil l lamb rump and rack with harissa, pomegranate, sumac and new season onions

Market f ish with Taramasalata and preserved vegetable dressing

Roasted organic chicken leg f i l led with bacon and thyme, crushed celeriac and foie gras emulsion

Free range pork bel ly with black sapote mole and steamed choko

Wood gri l led duck breast with caul if lower and almond couscous and poached rhubarb

Organic chicken breast with macaroni gratin, morels, creamed parsley and shal lots

Beef City tenderloin with creamed potato, young vegetables and red wine sauce

Cocoa bean crème brulee with white chocolate ice cream (GF)

Valrhona dark chocolate delice with toasted hazelnuts and raspberry sorbet

Pineapple tarte tatin with passionfruit and crème fra îche ice cream

Salted caramel ice cream with caramelised popcorn and hot chocolate sauce (GF)

Classic lemon tart, citrus salad and Chanti l ly

QLD Strawberries and coconut mousse

Apple galette with pumpkin pie ice cream and pepita pral ine

Turkish del ight pavlova with fresh berries, rhubarb and pistachio pral ine

Steamed banana pudding with vani l la bean ice cream and butterscotch

MENU CHANGES SEASONALLY

C OL D C A N A P é S

WA R M C A N A P é S

Baked goat milk cheesecake with red onion jam (V)

Mini tomato, baby mozzarel la and basi l tartlets (V)

Pumpkin guacamole on tostada with tomati l lo verde (V,GF)

Choux puffs, smoked sesame cheese and black ol ive (V)

Young organic vegetables with spicy peanut butter dip (V,GF)

Freshly shucked oyster with native l ime mignonette (GF)

Betal leaves with smoked fish and spicy prawn dressing (GF)

Smoked salmon mousse on di l l bread with Avruga caviar

Chicken and pork terrine en croute with Li l l i Pi l ly compote

Chickpea chips, tahini yoghurt and salted r icotta (V, GF)

Tempura zucchini f lowers with red pepper and almond romesco (V)

Mushroom arancini , truffle mayonnaise and grana padano (V)

Ricotta and herb croquettes with black garl ic aiol i (V)

Crispy scal lop and prawn dumplings with bonito mayonnaise and teriyaki (GF)

Salted cod and potato fr itters with saffron aiol i

Pork + sage sausage rol ls with house made tomato rel ish

Yucatan spiced BBQ chicken skewers with l ime crema (GF)

Marinated lamb skewers with coriander chermoula (GF)

Spicy lamb and chorizo meatballs with roasted tomato sugo

C O C K TA I L M E N U

MENU CHANGES SEASONALLY

MENU CHANGES SEASONALLY

S U B S TA N T I A L I T E M

B O W L I T E M S

Gri l led Mediterranean vegetable and goats cheese tart (V)

Fried spinach and three cheese f i lo pastries (V)

Moreton Bay bug club sandwich, gem lettuce and prosciutto on brioche

Mini Jack Daniels BBQ pork r ib pies with smoked potato puree

Pulled beef brisket taco, pickle and tomati l lo verde (GF)

Steamed bun with Korean fr ied chicken, kewpie and kimchi slaw

Sichuan spiced lamb ribs with Davidson plum glaze (GF)

Mini beef cheese burger with pickled green tomatoes and BBQ sauce

Wood BBQ organic lamb cutlet with chimichurri (GF)

Toasted Kurobuta Berkshire ham and cheese sandwich

Handmade cavatell i , broccoli f lower, bagna cauda and parmesan (V)

Green pea and soft herb risotto with truffled pecorino (V)

Gri l led field mushrooms, corn polenta and parmesan (V)

Rice cracker crusted calamari , seaweed and l ime aiol i (GF)

Red curry of kingfish with fragrant herbs and steamed rice (GF)

Korean style sticky beef rib, pickled cucumber, radish and coriander salad

Beef rendang with aromat ic r ice p i laf and fr ied shal lots (GF)

Moroccan spiced BBQ chicken with jewelled cous cous and tahini yoghurt

Glazed beef cheek with creamed potato and red wine sauce

C O C K TA I L M E N U

MENU CHANGES SEASONALLY

B E V E R A G E S

Sparkl ing + White Wine (Select three)

NV Dal Zotto ‘Pucino’ Prosecco

Leeuwin Estate 'Art Series' Riesl ing

Redbank ‘Sunday Morning’ Pinot Gris

Totara Sauvignon Blanc

Forest Hil l ‘Highbury Fields’ Chardonnay

Sparkl ing

Cloudy Bay Pelorus NV - Marlborough, New Zealand

White Wine (Select two)

Pewsey Vale ‘Prima’ Riesl ing (Sl ighty Sweet)

Craggy Range ‘Te Muna’ Pinot Gris

Cape Mentel le Sauvignon Blanc Semil lon

Freycinet Vineyards ‘Louis’ Chardonnay

Red Wine (Select two)

Rameau d’Or Rose

Craggy Range Pinot Noir

La Linea Mencia

Two Hands ‘Gnarly Dudes’ Shiraz

O’Leary Walker Cabernet Sauvignon

Red Wine (Select two)

La Maschera Rosé

Palliser Estate ‘Pencarrow’ Pinot Noir

Bleasdale ‘Second Innings’ Malbec

Cake Wines Shiraz

Frankland Estate ‘Rocky Gully’ Cabernet Sauvignon

Beer + C ider (Se lect up to four)

Asahi

150 Lashes Pale Ale

Stone & Wood Pacific Ale

XXXX Gold

Peroni Leggera

James Boags Light

Somersby Apple

Beer + C ider (Se lect up to four)

Asahi

150 Lashes Pale Ale

Stone & Wood Pacific Ale

XXXX Gold

Peroni Leggera

James Boags Light

Litt le Creatures Pale Ale

Somersby Apple

Cockta i l Chandon 'S ' Cockta i l : Spark l ing

wine infused with orange bitters served as a spritz

Non-Alcohol ic Soft Drinks Juice

Cockta i l Chandon 'S ' Cockta i l : Spark l ing

wine infused with orange bitters served as a spritz

Non-Alcohol ic Soft Drinks Juice

Addit ional hour : Add $10 per person.OPTIONAL EXTRA

B L A C K B I R D B E V E R A G E PA C K A G E

P R E M I U M B E V E R A G E PA C K A G E

B E V E R A G E S

For a f lexible beverage option you can opt for a consumption bar tab. Choose your desired beers and wines from our extensive beverage l ist .

Your minimum spend must be met.

C ON S U M P T ION B A R TA B

MENU CHANGES SEASONALLY

For more variety in your beverages, we offer the option of adding basic spir its or cocktai ls to your package.

Add house spirits: $10 per person, per hour Add arrival cocktail: $10 per person

Our house spirits are comprised of: Belvedere Vodka

Bombay Sapphire Gin Herradura Plata Tequila

Bacardi Carta Blanca White Rum Bacardi 8yr Rum

Woodford Reserve Bourbon Sai lor Jerry Spiced Rum

Naked Grouse Scotch

C O C K TA I L S & S P I R I T S

/blackbirdbr isbane @blackbirdbr isbane

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