INCLUSIVE CEREMONY AND RECEPTION PACKAGE*• Ceremony in Rotunda

• Entry into the Zoo for up to 100 people

• Welcome signage to greet your guests

• An Adelaide Zoo host to coordinate your ceremony

• 16 White Americana Chairs

• Clothed signing table and two chairs

• Separate entrance for the bridal party

• Bridal car parking for 2 cars

• Access to white umbrellas if required for bridal party

• Access to the zoo for a wedding rehearsal

(by appointment)

*RECEPTION PACKAGE INCLUDES

• Pre-Dinner Canapes served for half an hour in the Rotunda

• Reception held in the Fig Tree Function Venue

• Three course set menu – entrée main and dessert

• Five hour giraffe beverage package – in-cludes sparkling, white wine, moscato, red wine, three beers and soft drinks

• Up to 100 chairs included with chair covers and sash, your choice of colour

• Round tables to seat up to 10 guests per table with white table linen

• Bridal table with white linen and organza skirting

• Cake table and gift table and skirting • Cake cutting and served on platters • Venue setup by catering staff, pre-recep-

tion appointment with our experienced function managers

• Printed table menus for your guests• Microphone and audio system • Security included

Winter WeddingsAT ADELAIDE ZOO

$99 per person

Adelaide Zoo, Frome Road SA 5000 (p) 8230 1286 (e) events@qualitycatering.com.au www.qualitycatering.com.au

GIRAFFE BEVERAGE PACKAGE

McPherson Sparkling Pinot Chardonnay

McPherson Sauvignon Blanc

McPherson Moscato

McPherson Shiraz

Coopers Pale Ale

Hahn Superdry

Hahn Premium Light

ADDITIONAL INFORMATION

$99 per person (minimum of 80 guests, max-

imum 100). Available June, July and August

2017.

Additions may incur extra cost:

• Animal encounter from $450

• DJ 4 hours $845

• Lighting from $900

Additional choice per course for Plated Menu

is $5 per person, per choice.

ENTREE

Spice Slow Roasted Pork Belly with Pickled Cabbage and Chilli Mayo

Poached Australian Prawn Tails on a Russian Salad

Prosciutto and Melon Salad With marinated bocconcini

Roasted Duck Breast with Pear, Walnut and candied beetroot

Moroccan Chickpea and roasted pumpkin salad

Baked Salmon with roasted almond, framboise vinagrette and apple salad

Vegetarian Pakora with mint yogurt and pineapple salsa

MAIN

Baked Barramundi with tomato and white bean salsa, verjus and sweet

potato chips

Lamb rump with Morrocan spice vegetables and honey sumac labneh

Roast beef fillet with crushed potato and romesco butter

Prawn and chive stuffed chicken breast with grain mustard sauce

Roasted garden vegtables with mozzarella and pine nuts on

grilled polenta

Grilled salmon with a saffron sauce and with rocket and shaved

fennel salad

DESSERT

Cheese plate of local Australian cheese and lavosh

Chocolate brownie with vanilla bean ice cream

Contreau strawberries and cream pavlova with passion fruit salad

Rose, cardamom pannacotta with pistachio praline

Saffron chardonay poached pear and vanilla icecream in a brandy

snap basket

PLATED MENU