BISTRO BAR FUNCTIONS ENTERTAINMENT FUNCTION

Transcription

1 PRIVATE FUNCTIONS BISTRO BAR FUNCTIONS ENTERTAINMENT GENERAL BOOKING INFORMATION A $200 deposit is required to secure the date for the function. No tentative bookings are taken. There is no room hire charge if the total spent on food and drinks exceeds $2,000. Where this does not occur, the $200 deposit is retained. This minimum spend is increased to $2,500 on Fridays and Saturdays in December. Confirmation of guest numbers is required 7 days prior to the event. Confirmation of catering requirements is required 7 days prior to the event. A minimum of 25 patrons is required for 50/50 catering. Menu options can be discussed as required. Taxis can be arranged for guests on departure. The $200 deposit will be retained if there is a cancellation. 21 st birthdays will incur an additional $100 charge to cover security costs. Please note: functions on public holidays may incur additional charges. MT VIEW ROOF TOP DECK This area accommodates 50 people for a cocktail style or 36 guests for a seated meal and is available until 11pm. The roof is equipped with a bar, heaters, market umbrellas and barbecue facilities. This area is exposed and is subject to weather conditions. In accordance with licensing laws, last drinks are served prior to 11pm, and all guests must have left this area by 11:30pm. INDOOR FUNCTION AREA This area accommodates sup to 100 people for a cocktail style or 50 for a seated function, and is available until 1am. This area is an intimate lounge. It is set out with comfortable couches, coffee tables, a projector screen for presentations and slide shows, and billiard tables. The mezzanine level may be set up or rearranged to your liking depending on the nature of the event. Pool tables are available for guests and can be moved and covered on request.

2 BISTRO BAR FUNCTIONS ENTERTAINMENT Our music system is compatible with ipods and MP3 players. Alternatively we can assist in organising a DJ to meet your requirements. Guests are able to access the room prior to the function to decorate, however all fixtures must be first authorised by management no staples or blue tack to be used on painted surfaces. In accordance with licensing laws, last drinks are served prior to 1am and all guests must have left the premises by 1:30am. FOR LARGER FUNCTIONS The top 3 levels of the hotel can be hired for functions accommodating up to 250 people for a cocktail style function with access to two private bars. Conditions apply. FOOD & CANAPÉS CANAPÉS (PER PIECE) $1.50 $1.50 PER PIECE Mini Beef Pie Cocktail Curried Vegetable Samosa (v) Sausage Rolls Vegetable Spring Rolls Mini Dim Sims $1. $1.80 PER PIECE Sushi Roll (mixed variety vegetarian option available) Mini Wraps: Vegetarian Flour tortilla wrapped with assorted vegetables, cheese & aioli (v) Chicken: Flour tortilla with lemon and oregano chicken, wild roquette & aioli $ PER PIECE Mushroom and Goat s Cheese Aranchini Balls (v) Arborio rice balls stuffed with Chevre goat s cheese, mushrooms and a hint of thyme Moroccan Lamb & Pine Nut Puffs: Moroccan spiced lamb & pine nuts wrapped in puff pastry Spinach & Cheese Puffs (v): Spinach & feta cheese, flavoured with fresh herbs wrapped puff pastry Prawn Twisters: Succulent whole peeled prawns infused with garlic and herbs, rolled in a crispy wonton style pastry

3 BISTRO BAR FUNCTIONS ENTERTAINMENT Sweet Chilli Glazed Beef MeatBalls: Mini beef meatballs with herbs and spices, tossed in a sweet chilli glaze Butter Chicken Roti Rolls: Mini Roti bread wrapped with Chicken in a Tomato and Cashew sauce Vegetable Gyoza: Japanese dumpling with assorted vegetables infused with sesame oil (V) Satay Chicken Skewers (gf): Chicken marinated in Indonesian spices, served with a curried peanut sauce (contains nuts) PLATTERS GARLIC & CHILLI C PRAWNS $70 PER PLATTER (45 PRAWN CUTLETS) Marinated prawn cutlets pan fried with fresh chilli and garlic (gf) CALAMARI RINGS $60 PER PLATTER (50 PIECES P IECES) Calamari rings coated with lemon pepper seasoning and rice flour, flash fried and served on a bed of wild roquette VEGETABLE PAKORAS $45 PER PLATTER (40 PIECES P IECES) Assortment of broccolini, carrot, Indian spiced potato & red capsicum pakoras (gf)(v) DIPS $25 PER PLATTER (SERVES ( 10) Warm Turkish bread with home made dips (v) CHEESE $40 PER PLATTER (SERVES ( 10) A selection of locally sourced blue vein, camembert and vintage cheddar cheeses served with water crackers * FRUIT $40 PER PLATTER (SERVES ( 10) A selection of seasonal fruits (gf)

4 BISTRO BAR FUNCTIONS ENTERTAINMENT DESSERTS CAKES $2.50 $2.50 PER PIECE (MINIMUM ORDER 40 PIECES) Sticky Date Cake Bailey s Swirl Cake Chocolate Cake (M PETIT FOURS $4.50 PER PIECE (M 40 (MINIMUM ORDER 20 PIECES) Black Forest Mousse Cake Chocolate Dipped Profiteroles Filled With Chantilly Cream Citrus Tart Tiramisu Mousse v = vegetarian gf = gluten free * = gluten free option available We require 5 working days notice of order prior to your event. Minimum order of 25 pieces per item excluding dip platters. Note: As a guide to calculate your finger food requirements we suggest 5 to 6 pieces per person (i.e. for 100 guests we would suggest ordering pieces of food). Hot food options are available up to 9.30pm Mon-Thurs & Sun, and 10pm Fri-Sat. All details are correct at time of print. Prices and food selections may change due to wholesale increases and menu changes.

5 SET MENU OPTIONS BISTRO BAR FUNCTIONS ENTERTAINMENT Please Note: The set menu option requires minimum numbers of 25 and is 50/50 dining. ENTRÉE Soup of the day* MAINS Crispy Lemon Pepper Calamari rings served with a salad of wild Roquette, red onion and cherry tomatoes, dressed with Aioli Red onions and tomatoes on Toasted bread, finished with melted Parmesan and a Roquette salad garnish Caprese salad; Cherry tomatoes and bocconcini drizzled with balsamic vinegar and olive oil and basil.* Oven roasted Freerange Chicken breast served on Kipfler chips, sautéed baby spinach and red wine Jus Sweet potato and ricotta ravioli, tossed in a rich Napoli sauce and topped with a light salad of wild roquette, red onion and cherry tomatoes Salmon fillet with a soft dill mash, served with a lemon and caper butter sauce* 300g Yearling Sirloin steak served with herbed potato mash, baby green beans and red wine jus DESSERT Lemon meringue tart with fresh cream Warm Chocolate cake served with fresh cream Warm sticky date pudding with caramel sauce and fresh cream Vanilla pannacotta with mixed berry coulis* Main Course Only $26.00 per head Main + Dessert $34.00 per head Entrée + Main Course $36.00 per head Entrée + Main + Dessert $44.00 per head * = Gluten Free Option

6 BBQ PACKAGE (F (FOR ROOF TOP DECK ONLY NLY) $55.00 PER HEAD Includes your own chef to prepare and serve food STARTERS BISTRO BAR FUNCTIONS ENTERTAINMENT A selection of antipasto platters and warm Turkish bread with assorted dips. MAIN SELECTION PHONE HONE: (03) FAX AX: : (03) 9428 A buffet of Angus beef burgers, gourmet sausages, Scotch fillet steak and chicken skewers served with dinner rolls and a selection of salads including: A garden salad with mesculin lettuce, tomato, Spanish onion, carrot and cucumber with balsamic dressing. A potato salad of chats, seeded mustard, Spanish onion and dry dill sour cream and also a pasta salad with baby spinach, Spanish onion, fresh herbs and aioli. TO FINISH A selection of fruit & cheese platters