function buffet menu s

Transcription

1 function buffet menu s

2 STEEPLES FUNCTION MENU BUFFET MENU MINIMUM OF 40 PEOPLE BRONZE MENU $28pp 1 x Carvery / Roast item 1 x Braise, curries & slow cooked item 2 x Vegetable items 2 x Salad items 2 x Dessert items Fresh bread & condiments included Tea & Coffee SILVER MENU $32pp 1 x Carvery / Roast item 2 x Braise, curries & slow cooked items 3 x Vegetable items 3 x Salad items 2 x Dessert items Fresh bread & condiments included Tea & Coffee GOLD MENU $38.5pp 2 x Carvery / Roast items 2 x Braise, curries & slow cooked items 2 x Vegetable items 4 x Salad items 2 x Dessert items Fresh bread & condiments included Tea & Coffee PLEASE SELECT ITEMS FROM FOLLOWING MENU S

3 BUFFET MENU SELECTIONS CARVERY & ROAST SELECTIONS Peppered porterhouse of beef, red wine sauce Leg of pork, baked apples, sage infused gravy Turkey breast, roast onions, cranberry gravy Leg of lamb, confit garlic & rosemary gravy Young chicken, herb bread stuffing, roasting jus Corned beef, seeded mustard sauce Honey baked ham, piquant sauce Roast duck legs, orange sauce (additional $2 per head) Whole salmon, lemon & dill sauce (additional $3 per head) BRAISES, CURRIES & SLOW COOKED SELECTIONS Coq au vin - chicken cooked in red wine, mustard, onions Chicken korma, mildly spiced, coconut, tomato, rice Thai green chicken curry, lime, coriander, rice Irish stew lamb shoulder braised w potatoes & root vegetables Moroccan lamb shanks, almond cous cous Lamb biryani - curried lamb fried rice of Pakistan (vegetarian also available) Beef bourguignon red wine, mushrooms, onion, steamed potato Lahore beef curry, mild or spicy, tomato, raita, pappadums, rice Mee goreng Indonesian fried noodles (chicken, vegetarian or seafood) Barramundi fillets in white wine cream sauce Grilled satay chicken w roti bread SALAD SELECTIONS Classic coleslaw Caesar salad Russian potato salad French style leafy green salad Tomato & cucumber salad, onion & herb vinaigrette Beetroot & rocket Pumpkin, feta & spinach Cherry tomato, spinach & cous cous Chargrilled vegetable salad, brocconcini, basil Roast tomato, green bean & almonds Tomato & onion sambol Roast eggplant & cumin salad Egg salad Gado gado

4 BUFFET MENU SELECTIONS VEGETABLE SELECTIONS Traditional roast vegetables Gratin of potato gnocchi, Napoli basil Steamed seasonal greens Sautéed zucchini, silverbeet, mint Baby peas, bacon, lettuce Steamed baby potatoes, chive sour cream Potato gratin dauphinois Chargrilled vegetables Buttered corn on the cob Rainbow of roast tomatoes & peppers Sautéed mushrooms, potatoes & peas Steamed broccolini, pine nuts Cauliflower mornay gratin Sweet curry vegetables Stir fry asian vegetables Dahl Indian style braised vegetables Chick pea & potato curry Indian style, cauliflower, carrot & peas Saffron basmati rice Asian fried rice Nasi goreng DESSERT SELECTIONS Grand marnier profiteroles Mini sponge cakes Apple strudel, custard cream Mini lemon & lime tarts Mini pavlovas

5 STEEPLES FUNCTION MENU A-LA-CARTE SET MENU MINIMUM 40 PEOPLE 2 COURSES - $28 CHOICE OF 1 ITEM PER COURSE ENTRÉE Trio of dips Garlic & herb bread to share MAIN Chicken parmagiana or schnitzel served w chips & salad 250g porterhouse steak served medium, w chips & vegetables Chicken risotto w roast pumpkin, peas, chicken tenderloins, parmesan & caramelised onion (V) Crispy flathead fillets served w chips & salad, tartare sauce DESSERT Cookies & cream cheese cake served w fresh cream Flourless orange cake served w fresh cream

6 STEEPLES FUNCTION MENU A-LA-CARTE MENU MINIMUM OF 40 PEOPLE 2 COURSES - $35 & 3 COURSES - $40 CHOICE OF 2 ITEMS PER COURSE SERVED ALTERNATIVELY ENTRÉE Salt & pepper calamari w a garden salad & house-made aioli Duck & pork terrine, soft poached quail egg, croutons, relish & pickled vegetables Soup of the day Chicken caesar salad House cured salmon & mini croquettes w a house-made saffron aioli MAIN Crispy skin pork belly, cauliflower puree, green beans & hazelnuts Mushroom duxelle risotto w baby spinach & truffle oil Marinated lamb shank, creamy mash & steamed broccolini 250g porterhouse steak served medium, smashed kipfler potatoes, asparagus & red wine jus Baked barramundi fillet, sweet potato mash & sautéed spinach Salmon fillet, crisp fennel salad w herbed oil & roe Chicken breast, sundried tomato & avocado linguini w creamy garlic sauce DESSERT Selection of premium ice-creams served w wafers Warm sticky date pudding drizzled w butterscotch sauce Apple crumble finished w a vanilla bean anglaise Chocolate brûlée & mixed berry salad Poached pear, almond & frangipane encased in golden puff pastry w cinnamon ice-cream Lemon meringue tart served w strawberry coulis

7 STEEPLES FUNCTIONS PRIVATE DINING ROOM Terms of Business All bookings and agreements are made upon the following terms and conditions- Confirmation of Bookings Tentative bookings are held for a period of 7 days after which the date will automatically be released if this confirmation form together with deposit payment has not received by Steeples management. Once you have selected a date and chosen all details you require for your function, you are required to pay a deposit of not less than 10% of the total estimated bill (based on the Approximate Guests number you advise Steeples) to confirm your booking. Upon Steeples receiving the deposit and this signed confirmation, you accept these terms and conditions. Room Hire Room hire applies to all functions with exclusive use of the Private Dining Room. Functions catering for 40 guests or more $ room hire will be charged, functions with less than 40 guests requires a room hire of $ This excludes Friday, Saturday & Sundays where a standard $ room hire will apply. Final Guest Numbers Should the Client wish to have additional guests attend the function in excess of the Approximate Guests ( Additional Guests ), it may request Steeples allow such Additional Guests for the function no later than 7 working days in advance of the day of the function. Client is required to obtain the approval of Steeples for Additional Guests for the function. Steeples will not unreasonably withhold its approval to a request for Additional Guests. Final guest numbers on which all charges will be based must be given 7 days prior to the day of the function. All catering must be paid in full prior to the day of event. If the Client fails to notify Steeples of its final number of guests attending the function within such time period, the final number of guests for the function shall be deemed to equal the Approximate Guests number previously advised by Client plus any Additional Guests approved by Steeples Prices quoted are based on the Approximate Guests number attending the function. Should the final numbers for your function fall by more than 10% of the Approximate Guests number, the costs quoted in this Agreement may need to be redesigned or a slippage fee may apply, as determined in Steeples sole discretion. If you wish to discuss the slippage conditions, please don t hesitate to speak to Steeples Management to go over available options. Catering Steeples require confirmation of menus 7 working days prior to the function, including any special dietary requirements of particular guests. Final guest numbers for the function must also be specified within the same time frame. Management will consider the final numbers given as the basis for the minimum amount to be invoiced to the client for the function. Steeples is licensed to cater for all food and beverage consumed by guests on the premises. No food or beverages can be brought onto the premises without the approval of Management. Steeples will permit cakes of a celebratory nature. Functions held on a public holiday will incur an additional charge. Minimum Spend A minimum spend of $ applies to any bookings made on a Friday, Saturday or Sunday. Conditions Apply. Cancellations All deposits are non-refundable. Damage The Client will be responsible for any damage or injury to any person or property caused by its accessories, agents and or guests. Management will charge the Client for repairs, labor and replacement of any furniture, equipment or landscaping Steeples reasonably deems was damaged by Client, its accessories, agents and or guests in connection with the function and the client accepts responsibility for such costs.

8 STEEPLES FUNCTIONS PRIVATE DINING ROOM Fire Safety For the safety of all, fire exits, aisles, doorways including entrances are to be kept clear at all times. Liquor Licensing Requirement Management reserves the right to exclude or remove any objectionable person/persons from a function in accordance with the Liquor Control Act of Victoria. Management reserves the right to refuse admission to any or all other areas of the venue in accordance with Liquor Control Act of Victoria. Offensive behavior will not be tolerated at any time during a function on the Hotel premises. Steeples is committed to the responsible serving of alcohol to provide a safe and friendly environment for our guests and staff and abide by our legal obligations under the Liquor Control Reform Act Steeples management reserves the right to close down the function if the behaviour of guests becomes unacceptable. Guests who are considered to be intoxicated will not be served any alcohol and will be required to leave the Venue. Staff will offer to call a taxi for any guests requesting this service. Should the function be closed down and/or guests be required to leave the Venue, the Client shall not be entitled to any refund of monies paid, nor shall the Client be released from nor entitled to any reduction to, the fees and charges payable by Client to Steeples under the terms of this Agreement. Risk in Property Steeples will not accept responsibility for damage or loss of the Client s, its accessories, agents and or guests property left prior to, during or after a function. Goods left after a function without prior arrangements with Management will be at Clients own risk. Smoking Smoking is not permitted within the venue. Outdoor smoking facilities are available. Terms of Payment Payment can be made by cash, back cheque, EFTPOS, credit cards (AMEX, Visa and Mastercard) and personal cheque. The balance payment for the Function (including for all food catering for the final number of guests) is required 7 days prior to the date of the function. Beverage accounts must be settled on the day of the function by cash, EFTPOS, credit cards (AMEX, Visa and Mastercard). No credit shall be extended to the Client by Steeples. Additional Obligations Client agrees to conduct any functions in an orderly manner and in full compliance with all applicable laws governing the State of Victoria. At the completion of the function, Client will remove all their belongings placed within the Venue. Acceptance I (Client) accept the terms and conditions as set out above. Client name: Signed: Date: Accepted by Steeples: Venue Management: Print Name: Date: