WEDDINGS AT BRISBANE POWERHOUSE BY ZEN CATERING

Transcription

1 WEDDINGS AT BRISBANE POWERHOUSE BY ZEN CATERING Brisbane Powerhouse is a contemporary multi-arts, dining, functions and conference venue nestled on the beautiful banks of Brisbane River beside New Farm Park. The former power station has become a distinct Brisbane landmark, both as a stunning industrial creation and as a hub for theatre, music, comedy, film, visual arts, festivals, ideas and dining. Brisbane Powerhouse offers a unique wedding venue with breath taking river views, beautiful surrounds of New Farm Park, as well as endless locations to capture your special day. Brisbane Powerhouse can offer ceremony locations, cocktail style or sit down style receptions. The friendly and highly skilled staff will ensure that your wedding at Brisbane Powerhouse is both enjoyable and memorable. For more information, to arrange a site inspection or for a detailed proposal please contact Brisbane Powerhouse or functions@brisbanepowerhouse.org

2 COCKTAIL PACKAGES 4 H O U R S $ P E R P E R S O N Selection of bread & homemade dips platters Choose 5 cold items, 4 hot items, 2 bigger bites or 1 fork item, 1 sweet bite 5 H O U R S $ P E R P E R S O N Selection of bread & homemade dips platter Choose 5 cold, 4 hot, 2 bigger bites & 1 fork item or 2 fork items, 1 sweet item COLD ITEMS Crostini of Noosa spanner crab, apple & fennel salad, baby coriander Rare seared eye fillet of beef, pomme fondant, cream of mustard & baby parsley (g) Garlic rubbed crostini, Maleny goats curd & baby caponata (v) Peking duck wraps, cucumber, shallots & hoisin sauce Atlantic salmon tartare with organic egg crêpe & miso mayonnaise (g) Swiss brown mushroom crostini, pine nuts & parsley butter, sultanas & truffle oil (v) Fresh Vietnamese rice paper rolls, spicy Nham Jim dipping sauce (vg) Spiced shredded chicken taco, chargrilled sweet corn & tomato salsa, sour cream & coriander Marinated bell pepper, goats cheese & basil tartlet (v) Sesame crusted rare sealed tuna with Japanese mayonnaise, pickled ginger & baby coriander (g) Garlic, thyme & E.V.O. marinated zucchini roulées, Maleny goats curd (vg) Mini rye sandwich, ham hock terrine, apple jelly, piccalilli butter Prawn cocktail with spiced avocado puree & baby coriander (g) HOT ITEMS Crisp breast of South Australian lamb, salsa verde (g) Fried mac n cheese, spicy tomato sauce (v) Salted cod croquette, lemon zest & roasted chilli mayonnaise (g) Crispy eye fillet of Clare Valley Gold beef, spinach, parmesan & béarnaise aioli House made Alexandrian falafel, cumin & garlic yoghurt (vg) Twice cooked Asian pork belly, red curry caramel & roasted jasmine rice (g) Crisp duck nuggets, dijon dipping sauce (g) Crispy sesame soy chicken, wasabi mayonnaise (g) Southern fried buttermilk chicken, chipotle aioli (g) Spiced lamb kofta with mint scented labneh (g) Steamed pork & prawn dim sim, soy chilli dipping sauce Smoked ham hock croquette, minted pea purée (g) Chicken, prawn & water chestnut spring roll, soy lime dipping sauce Garden pea & parmesan arancini, saffon mayonnaise (vg) Atlantic salmon fish cake, tarragon butter sauce (g) BIGGER BITES Pulled pork sub, pickled carrots, curried mayonnaise & coriander Zen hot dog with caramelised onion, American mustard & house made tomato ketchup Soft flour tortilla, spiced braised beef, sour cream & grilled onion salsa Braised spiced duck burger, shaved fennel & carrot slaw, aioli Korean marinated chicken slider, kimchi & aioli Lamb kofta slider, chilli sauce, cucumber & garlic yoghurt Baked mushroom & garlic slider, spinach, caramelised onions & Swiss cheese (v) Mini Black Angus cheese burger, pickles & house made tomato ketchup **All sliders & burgers can be made gluten free on request

3 COCKTAIL PACKAGES FORK ITEMS Chicken penang curry, butternut pumpkin, bok choy & steamed jasmine rice (g) Moroccan spiced lamb rump, Israeli couscous, garlic yoghurt & coriander Zen steak & chips, sauce bernaise (g) Twice cooked pork belly, fennel pureé, crispy pork rillette & jus gras (g) Crumbed market fish & chips, house made tartare sauce (g) Chickpea & kale falafel with hummus, pickled carrot salad & garlic yoghurt (vg) Patatas bravas, spicy rustic tomato sauce & roasted chorizo (g) Southern fried buttermilk chicken, shaved fennel & carrot slaw (g) Confit yellow fin tuna niçoise fine green beans, cherry tomato, kipfler potatoes, black olives, soft boiled egg & basil aioli (g) Truffled cauliflower mac n cheese (v) SWEET BITES Glazed lemon meringue pie Petit pot au chocolat (g) Crème brûlée, apple compote (g) Assorted macaroons (g) Vanilla panna cotta with sugared palmier Baby mango pavlova (g) Baby banoffee pie INCLUSIONS Includes wait staff to provide tray service of food & drinks for the duration of your package Chefs to prepare & plate food onsite All platters & cocktail napkins included P A C K A G E U P G R A D E S Mixed cheese platter, fresh & dried fruit & lavosh $ Trio of house made dips, selection of breads (v) $80.00 Mixed meat & antipasto platter $ (cold & cured meats, marinated vegetables, bread) Glazed ham station (min 40 people) $8.25 (fresh bread rolls & condiments) Fresh seafood station (min 40 people) (fresh peeled King prawns (2) & shucked oysters (2) with condiments) $14.30 Cake service Your cake cut & served on large platters FOC Your cake cut & served individually $2.20 Your cake cut & served individually with cream & berry compote $4.40 Tea & coffee station (min 30 people) $3.30 Minimum of 30 people Surcharge applies on Sundays & public holidays

4 BUFFET PACKAGES A self serving option for your guests to enjoy, with the added touch of a chef behind the buffet to assist with service E S S E N T I A L B U F F E T $ P E R P E R S O N Spiced chicken skewer, chipotle aioli (g) Hand-made Black Angus beef burgers (g) Baked swiss brown mushrooms, spinach & feta filling (vg) Kipfler potato, soft boiled egg & chive salad (vg) Mixed leaf & golden shallot salad, house dressing (vg) Israeli couscous salad with lemon & garlic dressing (v) Selection of fresh, locally baked bread Selection of gourmet sauces, chutneys & mustards SWEET BITES Please choose one item Glazed lemon meringue pie Petit pot au chocolat (g) Crème brûlée, apple compote (g) Assorted macaroons (g) Vanilla panna cotta with sugared palmier Baby mango pavlova (g) Baby banoffee pie S I G N A T U R E B U F F E T $ P E R P E R S O N Seared sirloin of pure Angus beef, garlic & parsley butter (g) Moreton Bay bug with tarragon & lemon mayonnaise (g) Marinated lamb cutlets, grilled red onion salsa (g) Spiced chicken skewer, chipotle aioli (g) Baked swiss brown mushrooms, spinach & feta filling (vg) Israeli couscous salad, lemon & garlic dressing (v) Shaved fennel, carrot & roasted peanut slaw, sour cream dressing (vg) Kipfler potato, soft boiled egg & chive salad (vg) Selection of fresh, locally baked bread Selection of gourmet sauces, chutneys & mustards SWEET BITES Please choose one item Glazed lemon meringue pie Petit pot au chocolat (g) Crème brûlée, apple compote (g) Assorted macaroons (g) Vanilla panna cotta with sugared palmier Baby mango pavlova (g) Baby banoffee pie INCLUSIONS Chefs to cook & serve buffet onsite Wait staff to provide service of food & drinks for four hours Minimum of 30 people Surcharge applies on Sundays & public holidays

5 FINE DINING PACKAGES 2 C O U R S ES $ P E R P E R S O N 3 C O U R S E S $ P E R P E R S O N A L T E R N A T E P L A C E M E N T A D D $ P E R P E R S O N ENTRÉES House cured Atlantic salmon with cauliflower farrotto & salmon roe Smoked ham hock terrine with melba toast & sauce gribiche Carpaccio of scallop, pea purée, baby pea shoot salad & olive oil caviar (g) Beetroot bavarois, goats curd emulsion & pickled beetroot salad (vg) Cold poached pork loin with golden shallots, capers & tuna mayonnaise dressing (g) Sous-vide eye fillet of Clare Valley Gold beef, truffled potato salad & fine green beans (g) Twice baked gruyère soufflé, watercress salad, goats curd & roasted hazelnut dressing (vg) Twice cooked pork belly, crispy pork rillettes, & thyme scented jus gras (g) MAINS Roasted chicken breast, fondant potato, zucchini & black olive tapenade (g) Braised shoulder of organic lamb, eggplant puree, beans, peas, confit potato, olives & mint (g) Aged eye fillet of Gippsland beef, spinach, pomme anna, red wine jus & garlic butter (g) Twice cooked pork belly, fondant potato, fennel & apple rémoulade (g) Grilled lamb rump with parmesan scented polenta, red onion salsa & rosemary jus (g) Baked fillet of barramundi, confit fennel, fondant potato & gremolata (g) Roasted breast of Muscovy duck, celeriac, fondant potato & orange puree (g) Atlantic salmon, sauce hollandaise, butter poached potato & pickled cucumber salad (g) DESSERT Valrhona dark chocolate fondant,créme chantilly (g) Floating island, passion fruit anglaise, caramel, freeze dried mandarin & baby lemonbalm salad (g) Peanut butter mousse, caramel popcorn custard, vanilla cream & peanut brittle (g) Chamomile panna cotta, citrus salad & almond biscuit (g) Glazed tarte au citron, lemon custard & vanilla créme chantilly Dark chocolate & hazelnut marquise, bitter chocolate soil, salted caramel & créme chantilly (g) INCLUSIONS Chefs to prepare & plate meals onsite Wait staff to provide service of food & drinks for four hours Minimum of 30 people.surcharge applies on Sundays & public holidays

6 BANQUET PACKAGES 2 C O U R S E S $ P E R P E R S O N 3 C O U R S E S $ P E R P E R S O N All meals are presented to the table on shared platters & bowls encouraging an interactive dining experience & offering more options to your guests ENTRÉES Please choose one option Homemade pork rillettes (g) / veal & chicken terrine (g) / pickles (vg) Dijon mustard (vg) / melba toast (v) Brown sugar cured Atlantic salmon with sweet dill & mustard dressing (g) / home cured bresaola, truffled cream, potato & kale (g) Poached yellow fin tuna, caper mayonnaise with fennel flat bread (v) / shredded house smoked chicken mango salad, hazelnut dressing (g) Marinated buffalo mozzarella (vg) / slow roasted Roma tomatoes with salmoriglio (vg) / sliced fennel salami (g) / baked ciabatta (v) MAIN Please choose two mains Confit chicken with sauté asparagus & aioli (g) Whole roasted porchetta & salsa verde (g) Rump of South Australian lamb, grilled red onion salsa (g) Baked Atlantic salmon, Montpellier butter (g) Slow roasted pork belly, fennel & apple rémoulade, thyme scented jus (g) Whole roasted sirloin of pure Angus beef, horseradish & watercress (g) Truffled cauliflower mac n cheese (v) SIDES Please choose two sides Crushed kipfler potato (vg) Lemon & thyme scented polenta (vg) Fine green beans with hazelnut tarator (vg) Steamed broccoli with anchovy & almond butter (vg) Garden salad with French dressing (vg) DESSERT Please choose one dessert Mango & passion fruit pavlova (g) Raspberry & vanilla trifle Banoffee pie Crème caramel with brandy soaked sultanas (g) Dark chocolate marquise, cream & vanilla shortbread INCLUSIONS Chefs to prepare & plate meals onsite Wait staff to provide service of food & drinks for four hours Minimum of 30 people Surcharge applies on Sundays & public holidays

7 PACKAGE UPGRADES P A C K A G E U P G R A D E S Mixed cheese platter, fresh & dried fruit & lavosh $ Trio of house made dips, selection of breads (v) $80.00 Mixed meat & antipasto platter $ (cold & cured meats, marinated vegetables, bread) Glazed ham station (min 40 people) $8.25 (fresh bread rolls & condiments) Fresh seafood station (min 40 people) (fresh peeled King prawns (2) & shucked oysters (2) with condiments) $14.30 Chef s selection of 3 canapés (served prior to seated event) $9.90 Cake service Your cake cut & served on large platters FOC Your cake cut & served individually $2.20 Your cake cut & served individually with cream & berry compote $4.40 Tea & coffee station (min 30 people) $3.30

8 ALL INCLUSIVE WEDDING PACKAGE A L L I N C L U S I V E W E D D I N G P A C K A G E $ P E R P E R S O N Chef s selection of 3 canapés 2 course dinner banquet or fine dine Bread roll & butter to start Your wedding cake with cream & coulis Tea & coffee for your guests Includes wait staff to provide tray service of food & drinks for four hours Chefs to prepare & plate food onsite B A N Q U E T O P T I O N S ENTRÉES Please choose one option Homemade pork rillettes (g) / veal & chicken terrine (g) / pickles (vg) Dijon mustard (vg) / melba toast (v) Brown sugar cured Atlantic salmon with sweet dill & mustard dressing (g) / home cured bresaola, truffled cream, potato & kale (g) Poached yellow fin tuna, caper mayonnaise with fennel flat bread (v) / shredded house smoked chicken mango salad, hazelnut dressing (g) Marinated buffalo mozzarella (vg) / slow roasted Roma tomatoes with salmoriglio (vg) / sliced fennel salami (g) / baked ciabatta (v) MAIN Please choose two mains Confit chicken with sauté asparagus & aioli (g) Whole roasted porchetta & salsa verde (g) Rump of South Australian lamb, grilled red onion salsa (g) Baked Atlantic salmon, Montpellier butter (g) Slow roasted pork belly, fennel & apple rémoulade, thyme scented jus (g) Whole roasted sirloin of pure Angus beef, horseradish & watercress (g) Truffled cauliflower mac n cheese (v) SIDES Please choose two sides Crushed kipfler potato (vg) Lemon & thyme scented polenta (vg) Fine green beans with hazelnut tarator (vg) Steamed broccoli with anchovy & almond butter (vg) Garden salad with French dressing (vg) DESSERT Please choose one dessert Mango & passion fruit pavlova (g) Raspberry & vanilla trifle Banoffee pie Crème caramel with brandy soaked sultanas (g) Dark chocolate marquise, cream & vanilla shortbread

9 ALL INCLUSIVE WEDDING PACKAGE F I N E D I N E O P T I O N S ENTRÉES House cured Atlantic salmon with cauliflower farrotto & salmon roe Smoked ham hock terrine with melba toast & sauce gribiche Carpaccio of scallop, pea purée, baby pea shoot salad & olive oil caviar (g) Beetroot bavarois, goats curd emulsion & pickled beetroot salad (vg) Cold poached pork loin with golden shallots, capers & tuna mayonnaise dressing (g) Sous-vide eye fillet of Clare Valley Gold beef, truffled potato salad & fine green beans (g) Twice baked gruyère soufflé, watercress salad, goats curd & roasted hazelnut dressing (vg) Twice cooked pork belly, crispy pork rillettes, & thyme scented jus gras (g) MAINS Roasted chicken breast, fondant potato, zucchini & black olive tapenade (g) Braised shoulder of organic lamb, eggplant puree, beans, peas, confit potato, olives & mint (g) Aged eye fillet of Gippsland beef, spinach, pomme anna, red wine jus & garlic butter (g) Twice cooked pork belly, fondant potato, fennel & apple rémoulade (g) Grilled lamb rump with parmesan scented polenta, red onion salsa & rosemary jus (g) Baked fillet of barramundi, confit fennel, fondant potato & gremolata (g) Roasted breast of Muscovy duck, celeriac, fondant potato & orange puree (g) Atlantic salmon, sauce hollandaise, butter poached potato & pickled cucumber salad (g) DESSERT Valrhona dark chocolate fondant,créme chantilly (g) Floating island, passion fruit anglaise, caramel, freeze dried mandarin & baby lemonbalm salad (g) Peanut butter mousse, caramel popcorn custard, vanilla cream & peanut brittle (g) Chamomile panna cotta, citrus salad & almond biscuit (g) Glazed tarte au citron, lemon custard & vanilla créme chantilly Dark chocolate & hazelnut marquise, bitter chocolate soil, salted caramel & crème chantilly (g) Minimum of 60 people Surcharge applies on Sundays & public holidays P A C K A G E U P G R A D E S Mixed cheese platter, fresh & dried fruit & lavosh $ Trio of house made dips, selection of breads (v) $80.00 Mixed meat & antipasto platter $ (cold & cured meats, marinated vegetables, bread) Glazed ham station (min 40 people) $8.25 (fresh bread rolls & condiments ) Fresh seafood station (min 40 people) (fresh peeled King prawns (2) & shucked oysters (2) with condiments) $14.30 Cake service Your cake cut & served on large platters FOC Your cake cut & served individually $2.20 Your cake cut & served individually with cream & berry compote $4.40