General information. Recent awards. Contact details

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2 information The Old Woolstore aims to ensure each and every event meets our vision to deliver unique Tasmanian hospitality experiences; enjoyed by every guest and recommended by all and provide each delegate with lasting memories. Our onsite staff include dedicated Event Coordinators, IT support and Group Accommodation Coordinators all with the aim to take the hassle out of organising your conference. Being an independent property means that our entire team is based onsite and can think on their feet to customise our product for you. By providing a level of service that s as high as your standards, we can create an event or multi-day conference sure to impress your delegates and colleagues. We will help you select the perfect venue to not only meet but exceed your goals. With indoor venues accommodating up to 180 guests for a multi-day event we provide a versatile and professional environment in which to conduct your event in Hobart. Our facilities offer state-of-the-art digital audiovisual capabilities, including Apple Airplay, to assist with a professional presentation. Winner of seven Australian Tourism Awards over the last eight years, The Old Woolstore has a proven track record in consistently delivering comprehensive conference and accommodation solutions. With a suite of six conferencing spaces and accompanied by 242 accommodation rooms we are confident that we are well positioned to deliver a fantastic experience for your delegates. Recent awards February 2017 Gold Award & Hall of Fame, Business Event Venue Qantas Australian Tourism Awards February 2016 & April 2015 Gold Award, Business Event Venue Qantas Australian Tourism Awards April 2015 Gold Award, Business Tourism Qantas Australian Tourism Awards Contact details Emma Fettke Events Manager eventsmanager@oldwoolstore.com.au Cassandra Bird Events Coordinator events@oldwoolstore.com.au

3 Floor layouts Rose Garden Theatrette Courtyard Exit Drovers Room Guest corridor Toilets Lift Guest meeting room Shearers Room Half Merino Room The Baaa Bar/ Guest Lounge Foyer Interior stairwell Lift External access to car park Business Centre Ground Floor Stockmans Restaurant Foyer Reception Main entrance The Lions Den (private dining room) Macquarie Street (one way) Main auto entrance Accommodation Level 5 Lift Interior stairwell Macarthur Room Roberts Board Room Lift Toilet Accommodation

4 Merino room Full Merino Room Theatre-style 200 Guest entry Natural light Guest corridor Natural light Guest entry Classroom 60 Open-ended rounds 100 Dinner 140 Through to Drovers Room Retractable concertina door Cocktail 250 Square metres 210 Length (metres) 14.5 Store room Bar Service entry Width (metres) 15 Height (metres) 2.4/2.7 Standard fittings 2 screens (1.4 m x 2.5 m) Bar Screen Screen Service entry To loading bay (vehicle access into room) Half Merino Room Theatre-style 80 Retractable concertina door U-shape 30 Classroom 30 Boardroom 30 Screen Natural light Guest corridor Open-ended rounds 40 Dinner 60 Cocktail 80 Bar Guest entry Square metres 116 Length (metres) 14.5 Width (metres) 7 Height (metres) 2.4/2.7 Service entry Service entry Standard fittings Screen (1.4 m x 2.5 m) Bar

5 Shearers/Theatrette Shearers Room Theatre-style 80 U shape 30 Classroom 30 Boardroom 30 Open-ended rounds 45 Dinner 60 Cocktail 80 Natural light Retractable concertina door Guest entry To loading bay (vehicle access into room) Screen Square metres 92 Length (metres) 14.5 Storage entrance Width (metres) 7 Height (metres) 2.4/2.7 Standard fittings Screen (1.4 m x 2.5 m) Theatrette Theatre-style 100 Lectern Square metres 80 Length (metres) 10.5 Width (metres) 7.7 Height (metres) 3.4 Screen Standard fittings Seating for 100 Lectern Screen (2.0 m x 2.7 m) Please note wheelchair access available only in the front row Guest corridor Step Guest entry

6 Roberts Room/Lion s Den Robert s Room Boardroom 14 Dinner 14 Square metres 28 Length (metres) 7 Width (metres) 4 Guest entry Bench Height (metres) 2.1/2.4 Standard fittings Board table Screen (1.4 m x 1.9 m) Wall mounted white board Kitchenette Bench Fixed board table seating 14 Kitchenette Natural light The Lion s Den Boardroom 18 Screen Dinner 18 Square metres 23.5 Guest entry Length (metres) Width (metres) 3.2 Height (metres) 2.55 Standard fittings Plasma TV Natural light

7 Macarthur Room/Drovers Room Macarthur Room Theatre-style 25 U shape 14 Natural light Classroom 15 Boardroom 18 Open-ended rounds 16 Dinner 20 Cocktail 30 Square metres 35 Length (metres) 7 Width (metres) 5 Screen Bench Height (metres) 2.1/2.4 Kitchenette Guest access Standard fittings Screen (1.8 m x 2.0 m) Kitchenette Drovers Room Theatre-style 30 U shape 20 Exit to guest car park Guest corridor Guest entry Classroom 18 Boardroom 18 Open-ended rounds 18 Dinner 30 Cocktail 30 Screen Square metres 42 Length (metres) 5.7 Width (metres) 7 Height (metres) 2.7 Standard fittings Screen (2.4 m x 1.9 m) Wall mounted white board Service entry

8 Equipment hire Daily hire rates Prices subject to change PA system (in each conference room) In-room sound system featuring built-in speakers (required for all audio output) Microphones Radio (roving) microphone Lapel microphone Head table microphone (plus stand) Gooseneck microphone and lectern Additional microphones POA Projection screens Wall mounted projection screens in conference rooms (1.4 m x 2.5 m) Wall mounted projection screen in Theatrette (2 m x 2.7 m) Data projection and monitors Ceiling mounted data projector Dual data projection system (Merino only) Apple Airplay Complimentary (Merino/Shearers/Theatrette) 42 flat panel monitor (wall mounted in Guest Lounge) 60 flat panel monitor (wall mounted in Lion s Den) Internet Wi-Fi internet Complimentary Dedicated internet access POA Additional conferencing and production requirements Flip chart with butchers paper Large freestanding whiteboard Electronic whiteboard Laptop PC Staging (2 m x 2 m pieces) each Dance floor Conference telephone (phone only, calls charged separately) (multiple line out must be organised through Telstra) Freestanding lectern POA Video conferencing Live stream video Technical support Dedicated technical support (minimum 3 hour call out) POA 77.00/hour Please note For a professional delivery of your presentation the Hotel s data projectors are ceiling mounted in all of the function rooms. We also have radio (roving) microphones and a lapel microphone which operates through the in-house sound system and via ceiling speakers. All of our function rooms have audio facilities and in the Merino, Half Merino, Shearers and Theatrette, all A/V is operated by a wall panel located in the room. Please allow our staff to give you a quote on A/V requirements tailored for your event.

9 Trimmings For that special touch To add that special touch The Old Woolstore offers the following trimmings to your chosen event package Table settings Vases with clear glass pebbles &/or black rocks (can be used without pebbles or rocks) Tea light candles & glass holders Round mirrors (for table centrepieces, etc.) Balloon or floral centrepieces Black or white table runners Coloured bows for chairs (price includes tying of bows) Menus printed on A5 shimmer paper Your choice of white or black table cloths White lycra chair covers Themed room options Themed lighting 5.00 per table 2.00 each 5.00 each POA 4.00 each 2.00 each 80c per menu Complimentary Complimentary POA A list of preferred suppliers can be provided on request Merino can be either casually themed or dressed up as a stylish dinner venue please contact our Events Team to discuss different options

10 Working breakfast Cold selection Individual fresh fruit selection with yoghurt, berries and granola Selection of Danish pastries and mini croissants with preserves Beverages Freshly brewed coffee and tea Jugs of Spreyton Fresh orange and apple juice (on tables) Hot selection Please select one from the following: Eggs Florentine with baby spinach and hollandaise sauce on a toasted English muffin Eggs Benedict with cured ham and hollandaise sauce on a toasted English muffin Scrambled eggs with ham served on sourdough with smoked salmon, proscuitto and dill frittata (gf) Each selection served with: Grilled breakfast sausages Oven-roasted mushroom with fresh herbs Roasted tomato Pan-seared spinach Minimum of 10 people Function room hire is applicable Smaller groups can be catered for in Stockmans Restaurant (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

11 Morning/afternoon tea options Coffee breaks (All prices ) Freshly brewed coffee and a selection 4.50 of fine herbal teas Coffee, tea and orange juice 8.00 Continuous coffee and tea Full day Half day 7.00 Continuous coffee and tea and orange juice Full day Half day Bakery selections (All prices ) Indulgent Options Selection of baked biscuits 3.50 White chocolate and berry scones 4.50 Danish pastry selection 4.50 Chocolate brownie selection 4.50 Freshly baked sweet mini 4.50 muffin selection Freshly baked scones 4.50 with preserves and whipped cream Selection of mini ice-creams 4.50 Berry friand selection (gf) 4.50 Selection of mini fruit tartlettes 6.00 and slices Freshly baked mini savoury scrolls 4.50 Ham and cheese or tomato 5.50 and cheese filled mini croissants Healthy options Savoury scones with butter 4.50 Freshly baked mini savoury 4.50 muffin selection Sourdough breads 5.50 with selection of dips (gfo) Savoury frittata (gf) 4.50 Fresh fruit & yoghurt cups 4.50 House-made smoothies 4.50 Spinach & fetta pastizi 4.50 Basket of whole fruit 2.50 Fresh seasonal sliced fruit platter 4.50 House baked bagels with cream 5.50 cheese and herbs (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

12 Light lunch menu Sandwich collection (1.5 serves ) Platters offering a mixture of sandwiches, wraps and pides filled with a selection of cold meats, seafood and salad Freshly sliced seasonal fruit platter Platter of assorted slices Chilled Spreyton Fresh juices Freshly brewed coffee and tea (served in your conference room) Minimum of 10 people Additional selection (Additional prices ) Selection of Tasmanian cheeses 5.00 Soup selection served with 3.50 crusty bread roll (see options to the right) Salad selection 3.50 Soup selection (Minimum 10 people) Thai coconut and sweet potato (gf) (v) Roasted pumpkin (gf) (v) Chicken and sweet corn (gf) Tasmanian seafood chowder Roasted red pepper and tomato (v) (gf) Hot buffet lunch Please select one option: Option One Indian butter chicken served with steamed basmati rice (gf) Irish beef stew with creamy mashed potato Garden salad with house-made dressings (v) Option Three Coconut and lemongrass poached chicken breast served with fried rice (gf) Veal escalope with creamy mustard sauce and seared greens Tomato, roast pepper and bread salad (v) Option Two Baked Tasmanian salmon mornay topped with puff pastry Slow roasted lamb shoulder with minted binje potatoes (gf) Asian noodle coleslaw with creamy Thai dressing (v) Minimum of 20 people (under 20 people, chefs selection) Each option is served with daily chef s selection of sweet treats and fruit selection Freshly brewed coffee and selection of fine herbal teas (served in your conference room) (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

13 Set lunch menu Entrée Select two from the following: Roasted pumpkin soup topped with basil pesto (gf, v) Hot smoked salmon pate, marinated with lemon and dill and served with sourdough Pressed beef cheek with creamy parmesan polenta, Heirloom carrots and thyme crumb (gf) Chicken galantine with roasted asparagus and chorizo stuffing (gf) Harrisa spiced lamb koftas with roasted carrot and cumin purée and sumac yoghurt (gf) Main course Select two from the following: Slow roasted lamb shoulder served with confit garlic, herb crust and roasted eschallot pan jus Mustard glazed pork sirloin with white bean purée and braised red cabbage (gf) Herb encrusted sirloin of beef, served with a red currant glaze (gf) Chicken breast pocketed with sundried tomatoes, Kalamata olives and bocconcini cheese with gremolata (gf) Butter poached Atlantic salmon with roasted fennel, tomatoes, lentils and herbed hollandaise (gf) Dessert Select two from the following: Chocolate pot with salted caramel shards and vanilla cream (gf) Lemon and blueberry syrup cake with honey Greek yoghurt (gf) Oven baked apple and nut crumble with rum and raisin custard Chocolate pavlova with orange and pistachio cream and fresh berry compote (gf) Profiteroles with Frangelico chocolate ganache and raspberry curd Warm date and walnut pudding with vanilla bean ice-cream and Tasmanian honey caramel Tea & coffee Served with petit fours 2 COURSES COURSES Minimum of 30 people (price is based upon an alternate drop) (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

14 Boxed lunch menu Your choice of one from the following breads filled with a selection of cold meats, seafood and salad: Foccacia Sandwiches (6 points) Fresh bread roll Turkish bread Gluten free rolls available on request Additional selections (vo) Freshly baked mini muffin 3.00 Nuts or chips 3.00 Side salad 3.00 Freshly sliced fruit 4.00 Berry friand (gf) 3.00 Inclusions Health bar or chocolate bar Mineral water or juice Piece of whole fruit Napkin Minimum of 10 people And to end your conferencing day Enjoy a 30 minute wind-down served in your conference room, in one of our outdoor areas or in the Baaa Bar Tasmanian gourmet platter With pickled octopus, oysters, smoked salmon, smoked meats and other delicacies Beverage selection Lorimer sparkling Lorimer semillon sauvignon blanc Lorimer shiraz Lorimer cabernet merlot Cascade draught Cascade premium light Soft drink & fruit juice Minimum of 10 people (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

15 Boxed meals Selections Spiced lamb and cumin burrito(1/2) with refried beans, Mexican rice, lettuce, cheese and salsa served with tortilla chips Sushi bowl consisting of rice, nori, egg roll, fresh vegetables, smashed avocado and served with your choice of salmon or tofu and topped with siracha mayonnaise. (gf) (vo) Crispy chicken skewers with Asian salad and satay sauce Red beef and vegetable curry with steamed jasmine rice (gf) Thai rice noodle salad with crispy Asian vegetables and your choice of beef or chicken (gf) each Minimum of 20 people Designed to be an in-between meal or light snack. These items are not designed to replace substantial canapes or seated meal. We recommend 1 as a snack or 2+ for a meal. (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

16 Canape selection Cold canapés Tempura nori with salmon with red onion ceviche and avocado dressing Hot smoked salmon with Pepperberry rub (gf) Beetroot relish and Westhaven persian fetta tartlettes (v) Mini Thai beef salad topped with crispy fried shallots (gf) Tomato, buffalo mozzarella and olive tapenade crustini (v) Caramelised red onion and blue cheese tartlettes (v) Hot canapés Huon Valley wild mushroom and brie arancini (v) Mini beef burgers with shaved dill pickles Mini croquettes with leg ham and tilsit Pan-fried halloumi skewers with olive and tomato (gf) (v) Macadamia nut crust chicken tenderloins Steamed prawn and vegetable dumplings with dipping sauce Mini lamb kofta with minted yoghurt dressing Fresh fish gougonettes with caper mayonnaise Thai fish cakes with coriander chilli sauce (gf) Spinach and feta pastizi (v) Satay chicken skewers with coconut Sweet canapés Selection of mini tarts and slices ALL CANAPÉS 4.00 each 1 hour: hours: 7 10 Suggested number of canapés for time period (one piece of each selection ) Platter selections Tasmanian gourmet platter (gfo) (vo) With pickled octopus, oysters, smoked salmon, smoked meats and other delicacies Hot gourmet savoury platter Chef s selection of gourmet savoury pastries with dipping sauce Mini asian platter Chef s selection of gourmet asian pastries with dipping sauce Vegetarian platter (gfo) Fresh salad, dips, dukkah, olive oil and fresh bread, with other premium items from chef s daily selections Mini brioche burger platter Chef s selection of brioche burgers including beef, oven-baked chicken and vegetarian Chef s selection house-made pizza platter Assorted sushi platter Sandwich selection (gfo) (vo) Filled with a selection of cold meats, seafood and salads Selection of Tasmanian cheeses and seasonal fruits (gfo) (v) Freshly sliced seasonal fruits (gf) (v) Selection of sweets, mini cakes and slices Platters are designed to cater for 8 10 people as a light refreshment and are not a suitable meal replacement. (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

17 Shared plate menu Entrée Select one from the following Roasted pumpkin soup topped with basil pesto (gf, v) Roasted red pepper and tomato soup (gf,v) Thai coconut and sweet potato soup (gf, v) Main Select two from the following: Dover salmon with sautéed baby fennel and preserved lemon with green beans (gf) Master stock chicken sauté served with seasonal Asian greens (gf) Chinese-style BBQ pork served with fried rice and wombok Roasted shoulder of lamb served with roasted olives, confit garlic, oven-roasted courgette and red peppers (gf) Slow-roasted beef scotch fillet, herb and pepper seasoned, with caramel-roasted dutch carrots (gf) Selection includes: Roasted potato Seasonal leaf salad with vinaigrette Freshly baked breads To finish Dessert platter Chef s selection of three dessert items Tea & coffee Served with petit fours Minimum of 30 people Tasmanian gourmet platter 6.00 With pickled octopus, oysters, smoked salmon, smoked meats and other delicacies (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

18 Buffet menu Entrée Select one from the following: Chef s canapé selection (3 ) Roast pumpkin soup topped with basil pesto (gf, v) Roast pumpkin salad with haloumi, asparagus, candied walnuts, roasted peppers and quinoa tossed with chardonnay vinaigrette (gf) Main (served on buffet) Fork dishes Select one from the following: Orrichette with roasted tomato, peas and ricotta (v) Thai green curry chicken with steamed jasmine rice Seafood paella in a rich tomato broth with rice and seasonal vegetables Carvery Select three from the following: Slow roasted pork strip loin with crackling (gf) Roasted sirloin of beef encrusted with wholegrain mustard (gf) Smoked paprika and lemon infused chicken (gf) Roasted rosemary infused butterflied leg of lamb (gf) Whole smoked Huon Aquaculture Atlantic salmon (gf) Dessert Select two from the following: (served alternate drop) Chocolate pot with salted caramel shards and vanilla cream (gf) Lemon and blueberry syrup cake with honey Greek yoghurt (gf) Oven baked apple and nut crumble with rum and raisin custard Chocolate pavlova with orange and pistachio cream and fresh berry compote (gf) Profiteroles with Frangelico chocolate ganache and raspberry curd Warm date and walnut pudding with vanilla cream and Tasmanian honey caramel Tea & coffee Served with petit fours Includes: Demi-glace, roasted potatoes, roasted pumpkin, steamed seasonal vegetables tossed in butter, fresh bread selection and condiments Salads Greek Tossed leafy green Mediterranean pasta Minimum of 30 people (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

19 Set dinner menu 1 Entrée Select two from the following: Roasted pumpkin soup topped with basil pesto (gf, v) Hot smoked salmon pate, marinated with lemon and dill and served with sourdough Pressed beef cheek with creamy parmesan polenta, heirloom carrots and thyme crumb Chicken galantine with roasted asparagus and chorizo stuffing Harrisa spiced lamb koftas with roasted carrot and cumin purée and sumac yoghurt Main course Select two from the following: Slow roasted lamb shoulder served with a confit garlic and herb crust and roasted eschallot pan jus Mustard glazed pork sirloin with white bean purée and braised red cabbage (gf) Herb encrusted sirloin of beef, served with a red currant glaze (gf) Chicken breast pocketed with sundried tomatoes, kalamata olives and bocconcini cheese with gremolata (gf) Butter poached Atlantic salmon with roasted fennel, tomatoes, lentils and herbed hollandaise Dessert Select two from the following: Chocolate pot with salted caramel shards and vanilla cream (gf) Lemon and blueberry syrup cake with honey greek yoghurt (gf) Oven baked apple and nut crumble with rum and raisin custard Chocolate pavlova with orange and pistachio cream and fresh berry compote (gf) Profiteroles with frangelico chocolate ganache and raspberry curd Warm date and walnut pudding with vanilla bean ice-cream and Tasmanian honey caramel Tea & coffee Served with petit fours 2 COURSES COURSES Minimum of 20 people (alternate drop for dinners of more than 80 guests) (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

20 Set dinner menu 2 Entrée Select two from the following: Tasmanian ocean trout cured with Strange Omen gin and beetroot, with roquette, olive crumb and goats cheese foam Whiskey braised beef cheek with parsnip purée and heirloom tomatoes (gf) Grilled lamb medallions with a freekeh almond salad and pomegranate molasses Bruny island oysters three ways (half dozen) Natural, served with gin and cucumber Kilpatrick, made with Boks free range bacon Moo Brew Hefeweizen and lime jelly Main course Dessert Select two from the following: Apple and wattle seed strudel with lavender Anglaise Lemon and ricotta cheesecake with toffee crunch, minted sugar and raspberry sauce Rich chocolate and Storm Bay cabernet sauvignon mud cake with hazelnut mousse, double cream and ganache Salted caramel panna cotta with candied nut crumble and fresh berries (gf) Tea & coffee Served with petit fours Select two from the following: Dover salmon with lemon myrtle rosti, braised leek and Forty Spotted gin and lime aioli Roasted Roland Range lamb rack with cumin honey carrots, Persian fetta, pea and mint puree (gf) Longford eye fillet with caramelised onion, potato gratin, broccolini and truffle jus (gf) Free range chicken breast farced with caramelised leek and gruyère, served with a pinot glaze (gf) Oven baked trevalla with macadamia and herb crust, served with asparagus and buerre blanc sauce 2 COURSES COURSES Minimum of 20 people (alternate drop for dinners of more than 80 guests) (gf) Gluten free (v) Vegetarian (vg) Vegan (dfo) Dairy free options available (gfo) Gluten free options available vo) Vegan options available

21 Beverage packages Standard package This package includes: Lorimer sparkling Lorimer chardonnay pinot noir Lorimer semillon sauvignon blanc Lorimer shiraz, Lorimer cabernet merlot Cascade draught & premium light beer Soft drinks and fruit juices One (1) hour package Two (2) hour package Three (3) hour package Four (4) hour package Five (5) hour package Premium Tasmanian package This package includes: Premium sparkling, white and red wine Cascade draught and premium light beer Soft drink and fruit juices Please select one sparkling, one white and one red from the following: Jansz non-vintage sparkling Clarence House sauvignon blanc Storm Bay chardonnay 42 Degrees South pinot grigio Storm Bay cabernet merlot One (1) hour package Two (2) hour package Three (3) hour package Four (4) hour package Five (5) hour package A full selection of beverages also available on consumption, which allows you to set your limit Please note that the function bar closes 30 MINUTES before the conclusion of your event

22 Terms and conditions Confirmation In order to confirm your conference reservation, we require a deposit of within four (4) weeks of the reservation being made, in addition to a signed copy of the Booking Confirmation form and Terms and Conditions. The minimum charge for any food and beverage will be calculated on the final numbers on the Booking Confirmation. Final catering details and numbers of attendees/ delegates Final catering details and numbers of attendees MUST be confirmed by the Wednesday of the week prior to your event. Final audio visual requirements must be confirmed at least five (5) working days prior to your event with the Events Coordinator. Food and beverage service The Old Woolstore is a fully licenced premises and operates by the Liquor Act All food and beverage consumed during a function must, under state licensing laws, be supplied by The Old Woolstore, and may not be brought in from external sources. Any guest supplying their own alcohol at an event will be required to leave the premises. The Old Woolstore is required by law to practice Responsible Service of Alcohol and we reserve the right to slow down or refuse service to guests. should this be necessary the Event Coordinator will be informed. Liability The Proprietor of The Old Woolstore is not liable for the loss, destruction or damage of or to property belonging to guests on these premises unless such property has been lodged expressly for safe custody, or has been lost, damaged or destroyed due to negligence or deliberate or reckless act or default of the proprietor or an employee. A copy of section 49A of the Civil Liabilities Act 2002 is available for your inspection. nor does The Old Woolstore accept any liability for personal injury or damage caused by equipment not supplied by the hotel. Damage Organisers are financially responsible for any damages sustained to the Hotel and or, Hotel property, whether in the room reserved or any area or part of the hotel as a result of their event, where the damages were caused by the negligent act or omission of the Organiser s employees or any other persons attending the event. Sticky tape, blue tac or any other adhesive is NOT to be adhered to any walls or hard surfaces within the Hotel. Any queries, please see the events Coordinator. Payment Settlement of the final conference account can be made: on invoice subject to approval of credit application, by credit card, with the completion of a credit card authorisation form, by cheque or cash paid at least five (5) working days prior to your event. Behaviour Due to Responsible Service of Alcohol legislation and our Duty of Care policy, in the unfortunate event that a guest s behaviour is deemed inappropriate, we require the event Organiser (or another responsible designated guest) to assist in the prompt resolution of this issue. The Old Woolstore reserves the right to request a guest to leave the premises. Smoke free policy All public areas and function rooms are non-smoking. Smoking is permitted only in the Courtyard. Car parking Up to three car spaces are available at the charge of 10 per space, in line with the event start and finish time. Conference organisers will be issued with up to three parking permits to allocate to the appropriate guests. All other guests are required to park off site. We recommend the market place car park, located 200 m from the complex. Entertainment A list of recommended entertainment suppliers including DJs and Duos is available upon request. Please note that due to noise restrictions, we are unable to permit a band to perform within the venue. Upon confirmation of your entertainment, an Entertainers Agreement, outlining details on noise control and entertainer s refreshments, will need to be signed and returned by your chosen entertainment to your Event Coordinator. Throughout your event, a dedicated Team Leader will be assigned to liaise with the entertainment supplier to ensure the terms of the agreement are adhered to. We reserve the right to refuse entry to an entertainment or service provider in the case of non-compliance deemed unsuitable to our venue. A copy of the contract is available to be provided upon request. Cancellation Cancellation of conferences will incur the following penalties: At least 30 days prior no cancellation fee and deposits fully refunded. Within 30 days cancellation fee equivalent to the quoted room hire or 25% of the total Conference Package quoted. Within 14 days cancellation fee equivalent to quoted room hire plus 25% of expected catering revenue or 50% of the total Conference package quoted. Within 7 days cancellation fee equivalent to quoted room hire plus 50% of expected catering revenue or 75% of the total Conference package quoted. All cancellations made within 24 hours will incur ALL room hire, audio visual and food & beverage revenue or the total Conference package quoted. All cancellations MUST be made in writing/ with the Events Coordinator. Please note: a surcharge of 15% is applicable to the final account when a function is held on a Sunday or public holiday. Please note: all conference prices are noncommissionable and subject to change.