Fraser s Kings Park. Venue Capacities

Transcription

1

2 Fraser s Kings Park Fraser s Restaurant has an outstanding reputation, known for its commitment and dedication to provide only the best food, wine and service. We are now able to offer the same commitment and dedication on a grand scale with our versatile function spaces. Located in the unique surrounds of Kings Park, perched high above the city of Perth and the beautiful Swan River sits the Fraser s complex. Here we can create an event that exceeds your expectations by bringing the best food, wine and service together in one unique location. Executive Chef Chris Taylor oversees the function menus, ensuring that your guests leave impressed. With our four distinct areas Restaurant, Private Dining Room, Function Centre and State Reception Centre Fraser s can accommodate any size group from an intimate corporate lunch, to a cocktail product launch or sit down dinner for 400 in our new State Reception Centre. State Reception Centre - is a purpose-built venue at the top of the building, nestled in the lemon-scented gums of Fraser Avenue, overlooking the Swan River. The Centre can host large receptions, seminars and conferences suitable for government, corporates and community events, including weddings. Stunning architectural features such as high ceilings and opening floor to ceiling windows combined with two full bars, lifts, disability access and private restrooms, all create the ultimate destination. Kings Park is five minutes from the Perth CBD, is a 20 minute drive from Perth Airport and sits on the edge of Perth City, overlooking the Swan River. Kings Park is an iconic West Australian site, known for its beauty, diverse flora and exceptional views. There are also 300 complimentary parking bays for the general public. Venue Capacities Rooms Banquet Theatre Cocktail Restaurant 110 n/a 300 Private Dining Room 28 n/a 70 Function Centre Room Room State Reception Centre [SRC] SRC North SRC South On Botanical Cafe n/a 300 application Total Venue Capacity (Run of House) 2100 (dependent on audio visual and dance floor requirements)

3 Partner Venues Fraser s is an important part of a group of iconic West Australian restaurant and function destinations. Should you like to know more about the other venues within our Group, which are located in some of Perth s most outstanding locations, please contact the venue direct or visit their websites: Bluewater Grill is one of Perth s most amazing riverside venues, with warm, stylish spaces to suit any event. Set in beautiful Heathcote Reserve on the Applecross foreshore, this heritage-listed building boasts a tranquil ambience and a truly unique view of the South of Perth Yacht Club, Perth city & the Swan River. Bluewater Grill is a serious grill-come-brassiere, featuring a relaxed dining experience that showcases the very best of West Australian produce and wines and only eight minutes from the City centre. Heathcote Reserve, 56 Duncraig Road, Applecross Indiana is an iconic West Australian landmark located directly on Cottesloe Beach, showcasing uninterrupted views of the Indian Ocean and the magnificent sunsets beyond Rottnest Island from every window. The menu focuses on fresh WA produce, wood fired delicacies, charcuterie and share food great for the beach. Team this with beach-driven wines, clever cocktails and Indiana s signature draught beers on tap and you ve got a winning combination. 99 Marine Parade, Cottesloe The Old Brewery combines history with relaxed, elegant and contemporary dining and provides a stunning riverside feature venue for any occasion. Just minutes from Perth s CBD, its modern, purpose-built function facilities, teamed with the Restaurant s various dining niches, can accommodate a wide range of events. Showcasing all that our state has to offer in lifestyle, fresh produce and friendly nature, it is a quintessential West Australian experience. 173 Mounts Bay Road, Perth

4 Breakfast Menu Tea and Coffee Station (on arrival - with breakfast only) - $3 pp Hot Plated Breakfast - $35 pp Choice of 1 item Bacon and egg and tart; sauté mushroom and chipolata Grilled salmon; dill and potato frittata, asparagus and tomato hollandaise Grilled bacon, scrambled egg and potato hash, breakfast sausage Scrambled eggs, bacon, tomato, english muffin and truffle butter Turkish toast and scrambled eggs, spinach, feta and salmon or bacon Chargrilled field mushroom and asparagus tart, roast tomato and poached egg, basil and lemon pesto Eggs Benedict with smoked salmon or bacon, hollandaise sauce Scrambled eggs on Turkish bread, tomato, mushroom and dukkah Corn and zucchini fritters with roasted cherry tomatoes, Persian feta and avocado, with salmon or bacon Baked beans and chorizo, poached egg on sourdough Pancakes with mascarpone and warm berry compote with maple syrup Stand Up Cocktail Style -$35 pp Bircher muesli and honey yoghurt Fruit Danish Mushroom and spinach muffins Ham and cheese croissant Bacon, saffron and mini quiche Chicken and pesto sausage rolls Fresh seasonal fruit Coffee and tea station Fresh fruit shots Chilled orange and apple juice Add bacon, mash or hash brown to any dish for $2pp per item Set/served to the middle of the table Chilled orange and apple juice Coffee and tea Honey yoghurt, seasonal berries and granola Freshly baked croissants/danish Raspberry friands WINTER 14

5 Morning and Afternoon Tea Coffee and Tea - $5 pp Coffee, Tea and a Selection of Two Items - $15 pp Sweet Lamingtons Pistachio and filo ladies fingers Dark chocolate truffle layer gâteau Strawberry, orange and vanilla slice Danish pastries Berry tarts Caramelised banana friands Chocolate croissants Walnut butter cake Almond shortbread Savoury Roast chicken, Swiss cheese and seeded mustard baguettes Whipped egg and truffle finger sandwiches King prawn, avocado, spinach and tartare bagels Celery salted chicken, walnut and mayonnaise finger sandwiches Candied bacon, spinach and pesto butter baguettes Pink salmon, horseradish and avocado rolls Smoked turkey, Danish feta, rocket and cranberry ciabatta Cheddar and jalapeno tortilla wraps Margaret River camembert, pear and rocket baps Chinese barbeque duckling buns Signature Items - $5 per item Sweet Cinnamon churros and chocolate sauce Scones, strawberry jam and double cream Fresh sliced fruit or fresh fruit shots Pistachio baklava Black cherry nougat Spiced chocolate affogato Savoury Ham and cheese croissants Tomato and cheese croissants Lamb and rosemary sausage rolls Beef cheek and spinach pies Goats cheese and tomato tarts Cacciatore, bacon and mozzarella pizza WINTER 14

6 All Day Seminar Our all day seminar packages are tailored to offer you a variation on each day of your conference with a choice of three set menus listed below: $70 pp Inclusive of: Percolated coffee and tea on arrival Morning and afternoon tea Carafes of water, soft drinks and juices Fresh whole fruit on arrival Small jotting pads and pencils Variety of mixed sweets Audio Visual All audio visual requirements are to be discussed with our in-house AV supplier, Perth Audiovisual on (08) Menu 1 Morning Tea Percolated coffee and tea Blueberry and apple muffins Mini smoked salmon and caper cream bagels Fork Buffet Lunch Grilled snapper, spiced pumpkin and cucumber yoghurt Szechuan roast beef fillet, crisp shallots, nam jim and vermicelli salad Mushroom and baby spinach frittata, brie and salsa verde Fresh breads, olive oil and balsamic Mixed lettuce, cherry tomatoes, cucumber, red onion and parsley vinaigrette Seasonal greens, shallots, water cress and mustard Fresh seasonal fruit, Australian and imported cheese, fruit bread and crackers Coffee, selection of tea, water and fruit juices Afternoon Tea Freshly baked biscuits, percolated coffee and tea WINTER 14

7 All Day Seminar Menu 2 Morning Tea Percolated coffee and tea Carrot, ginger and walnut cake, citrus cream Ham, cheese and tomato mini quiche Fork Buffet Lunch Thai spiced king prawns, on stir fried Asian greens tossed in chilli jam Grilled chicken breast, caramelised onion on honey roasted sweet potato Gourmet mini pies with tomato relish Fresh breads and truffle butter Cucumber, pear, sweet corn and lemon olive oil Spiced new potatoes, coriander pesto and sour cream Caesar; cos, bacon, croutons and anchovy dressing Fresh seasonal fruit, Australian and imported cheese, fruit bread and crackers Coffee, selection of tea, water and fruit juices Afternoon Tea Freshly baked biscuits, percolated coffee and tea Menu 3 Morning Tea Percolated coffee and tea Raspberry and white almond friands Pesto baked chipolata and puff pastry rolls Fork Buffet Lunch Chicken and pistachio terrine, shaved ham and cornichons Seared salmon, on wilted baby spinach, mayo and fennel Goats cheese, pumpkin and caramelised onion quiche Fresh breads, porcini butter Rocket, apple and parmesan, chardonnay dressing Balsamic roasted baby beetroots, green peppercorns and honey Roma tomato, cannellini bean and sweet corn Fresh seasonal fruit, Australian and imported cheese, fruit bread and crackers Coffee, selection of tea, water and fruit juices Afternoon Tea Freshly baked biscuits, percolated coffee and tea WINTER 14

8 All Day Seminar Additional Items Savoury (served hot) - $10 per item Burmese chicken curry Teriyaki beef fillet and caramelised onions Grilled salmon and assorted mushrooms, lemon butter sauce Salt and pepper calamari, Asian salad with chilli and coconut sauce King prawn and chorizo paella, smoked paprika Wok fried Fremantle octopus, chilli jam and bean sprouts Caramelised pork belly and spiced plum sauce and stir-fried noodle Braised lamb shoulder, English creamed spinach and lentil jus Pumpkin and feta tortellini, basil and tomato cream Feta, sage and potato gnocchi, hazelnut and lemon gremolata Beef rendang Chicken or beef satay on jasmine Chicken cacciatore Sweet Selections - $5 per item Flourless orange and almond cake Black cherry nougat Fresh fruit salad Strawberry and passionfruit tarts Dark chocolate truffle layer cake Macaron selection Chocolate brownie/blondy WINTER 14

9 Winter Menu Choice options Choice of dish $12 pp, per course Second side dish $3.50 pp Seasonal Menu Our seasonal menus have been created to offer you the finest possible ingredients at their prime. Summer menus will be available from September through to April annually. Winter menus will be offered from May through to August. Lunch - $55 pp (Based on a 3 hour function) Inclusive of: 2 course set menu Menu items from the seasonal menu Choice of warm panini rolls or Turkish bread on the table One entrée, one main (or one main and one dessert), one side dish Dinner - $75 pp (Based on a 5 hour function) Inclusive of: 3 course set menu Menu items from the seasonal menu Chef s canapé selection on arrival Choice of warm panini rolls or Turkish bread on the table One entrée, one main, one side dish, one dessert Signature Menu The cornerstone to a great dish is impeccable produce. We take pride in supporting local, sustainable and organic practices where possible and the result is Fraser s absolute favourites known as our Signatures. Lunch - $65 pp (Based on a 3 hour function) Inclusive of: 2 course set menu Menu items from the seasonal summer/winter menu Choice of warm panini rolls or Turkish bread on the table One entrée and one main (or one main and one dessert), one side dish Dinner - $88 pp (Based on a 5 hour function) Inclusive of: 3 course set menu Menu items from the seasonal summer/winter menu Chef s canapé selection on arrival Choice of warm panini rolls or Turkish bread on the table One entrée, one main, one side dish, one dessert WINTER 14

10 Winter Menu Entrée Porcini and truffle soup Pumpkin, roast sweet potato soup Poached breast of chicken, beetroot, goats curd, pistachio, salsa Twice cooked feta soufflé, shaved prosciutto, apple, hazelnut honey King prawns and avocado, pink grapefruit and Huon cold smoked salmon Beetroot carpaccio, with roast pumpkin, feta and quinoa, micro herbs Prawn and scallop ravioli, sweet potato purée, saffron and tomato butter Chargrilled asparagus; mushroom, hazelnut and truffle dressing Asparagus risotto, king prawns and shaved grano padano Szechuan pepper calamari, bean sprout salad and chilli sauce, fresh lime Main Black Angus beef, braised with baby carrot and mustard mash Grilled barramundi fillet, carrot purée with fennel and parsley salad, lemon, olive oil dressing Grilled salmon fillet, sesame, wilted greens, hoisin glaze Grilled goldband snapper, hummus, broccolini and pine nuts Roast eye fillet of beef, confit garlic mash, caramelised shallots Herb crusted lamb rump, roast sweet potato purée, green beans Roast chicken breast, feta and potato cake, corn purée, spiced corn salsa Duck confit, chat potatoes, pancetta and green beans, pea purée Dessert Fraser s Mess raspberry purée, crushed meringue, candied walnuts and vanilla ice cream Rich chocolate tart, peanut brittle and sour cherry glaze, cherry gelato White chocolate cake, lime and ginger marshmallow, strawberry purée Seasonal berry roulade, toasted coconut and lychee sorbet Crème caramel, vanilla ice cream and almond bread Torched Italian meringue, fruit salsa, passionfruit tart, sorbet Side Dishes - $3.50 pp 1 side dish served with dinner package Choice of a second side dish charged additionally Leaf spinach, rocket, pear and parmesan salad Mixed leaf salad, lemon mustard vinaigrette Roma tomato, basil, shallot and red wine vinegar dressing Rocket salad, cherry tomato and Persian feta, red onion and roast walnuts Beetroot lentil and mint salad, soft feta Sauté green beans, kalamata olives and grilled chorizo Roast parsnips, parsley, lemon and garlic, parsnip puree Grilled field mushrooms, fig vincotto Crispy spiced onions Fries and aioli Smashed chats, rosemary and garlic Steamed seasonal vegetables in extra virgin olive oil Additional Accompaniments - $2.50 pp per selection Béarnaise sauce Mushroom sauce Pepper sauce WINTER 14

11 Winter Menu Additional Options Vegetarian Options Tomato jelly, peppers, avocado, basil, tomato granita Asparagus and heirloom tomato salad semi dried tomato, rocket (cold) Oven roasted baby beetroot, goats curd, beetroot leaves, orange dressing (cold) Fregola pasta, Provencale vegetables, parsley pesto; parmesan (hot) Roast artichoke, truffle dressing; parsley and fennel (hot) Pickled vegetables, boiled egg, cumin salt Roast parsnip puree, spinach and ricotta agnolotti Cauliflower - puree, roast and pickled; golden spiced eggplant Corn and spinach fritters; spiced coriander, corn and tomato salsa Antipasto or Charcuterie Platter Upgrade - $12 pp (Served to the table) Seafood Platter Upgrade - $15 pp (Served to the table) Freshly cooked king prawns, slowly cooked salmon and citrus labneh, Fremantle octopus and basil pesto Dessert Buffet Upgrade - $20 pp Honey and saffron brulee Mini gelato cones Affogato Seasonal fruit Assorted farmhouse cheeses, fruit bread and crackers Seafood Entrée Upgrade - $30 pp Three tastes of - King prawn and octopus tian, mussel and red pepper salsa - Smoked ocean trout, apple salad and white balsamic dressing - WA seafood three taste; seared tuna, Exmouth king prawns and marinated Fremantle octopus - Western Australian rock lobster, tartare and citrus dressing ($40pp) Cheese Course for a table of 10 pax min. $60 per table A selection of Australian farmhouse cheeses, fruit bread, quince and fig loaf WINTER 14

12 Signature Menu Entrée Smoked salmon, fennel pollen, fennel and radish Soft shell crab; black vinegar and ginger; Japanese mayo Ocean trout, tartare, smoked and slow cooked Smoked chicken, beetroot jam, fennel, green bean salad and vincotto Slow cooked beef cheek, tamarind sauce, Asian greens and sprouts Mushroom and caramelised onion tart, Manjimup truffle butter, rocket pesto, oven dried tomato Chicken confit, porcini and pearl barley risotto, cabernet vinegar jus Pan fried goats cheese gnocchi, tomato, basil and roast red pepper sugo Roast Peking duck, mint, shredded coconut, pomelo and chilli lime dressing Slow cooked duck with sauté leek, duck ravioli Main Roast pink snapper fillet, spinach risotto Grilled snapper fillet, chick pea, prawn and tomato sugo, preserved lemon Pan fried red emperor fillet, sweet potato mash, tomato salsa, shaved fennel, parsley and radish Roast beef fillet and braised cheek sauce, potato and leek crumble Roast lamb rack, potato purée, green beans and lentil jus Braised pork shoulder and shallot tart, cauliflower purée, chorizo sauce 300g chargrilled scotch fillet, fries, mushroom and jus Dessert Hazelnut and white chocolate parfait, seasonal berries and sesame crisp Lime and gin tart, citrus salsa, lemon sorbet and candied pistachios Honey and saffron brûlée, vanilla bean ice cream and pashmak, champagne finger biscuits Steamed fig and ginger pudding, butter scotch sauce, pouring cream Margaret River dark layered chocolate cake, white chocolate mousse, raspberry sauce White chocolate cheese cake, caramel sauce, hazelnut praline Passionfruit panna cotta, mint salsa and pineapple crisp Local strawberries steeped in Cointreau, vanilla semifreddo and almond bread Please see side dishes and additional accompaniments and options on previous pages. WINTER 14

13 Cocktail Menu Menu 1 - $48 pp (Based on 2 hour cocktail function) Cold Smoked salmon, horseradish and beetroot Freshly cooked king prawns with chipotle mayonnaise Wild mushroom, pumpkin and Persian feta tart Zucchini and ricotta, dried tomato Shredded chicken, shaved cucumber and pickled carrot Menu 2 - $48 pp (Based on 2 hour cocktail function) Cold King prawn in prosciutto Caramelised red onion tart, blue cheese and walnut crumb Smoked salmon, fennel and apple salad Lemon peppered lamb loin, sour dough and olive Air dried beef, pickled beetroot and dukkah Warm Wok fried Fremantle octopus, chilli bean sauce Pan fried goats cheese gnocchi, oregano and tomato aioli Dill fried snapper, smoked eggplant dip Za atar blackened beef fillet and sesame béarnaise Moroccan lamb and pinenut puffs, mint yoghurt Warm Tomato arancini with aioli Crumbed panko scallop, wakame, wasabi mayonnaise Atlantic salmon skewer, yoghurt with Moroccan flavours Moroccan lamb pie, spiced tomato sauce Five spiced pork belly, honey, black vinegar and shallot WINTER14

14 Cocktail Menu Signature Canapés - $5 per item Cold Warm Baby vegetables with smoked eggplant and olive Avocado and ginger sushi, wasabi mayonnaise Whipped duck parfait and black pepper cones Quail egg and mushroom tart Manna crab, mango and lime salad Tuna tataki, sesame salad, yuzu dressing Crisp cacciatore, carrot mescut and sour dough Thai spiced beef rice paper roll Truffle and potato puff, spring onion sour cream Porcini mushroom soup, truffle cream Saffron arancini, parsley and chipotle mayonnaise Roast spiced sweet potato soup Barramundi croquettes; Japanese mayonnaise Fish goujons, chips, tartare sauce Grilled king prawn, prosciutto and lemon Manna crab and corn fritter; spiced corn dip Crisp king fish fillets, wasabi and soy Duck and hoisin pancakes Black Angus pie with kasundi Mini ham and quail scotch eggs Turkish lamb kofta; raita Steamed beef bun with cucumber Dessert Raspberry or orange and pistachio spider Warm churros and chocolate dipping sauce Honey and saffron brûlée Gelato cones Caramelised pineapple Fig and ginger pudding, caramel sauce Substantial Cocktail Dishes - $10 per item Slow cooked Beef cheek, potato purée, jus Szechuan spiced beef fillet, rice noodle and sprout salad Moroccan lamb cutlets (x2) Char siew pork with fried rice Peking Duck, Asian salad, tamarind Beer battered snapper and chips, lemon dressing Butter chicken curry and steamed rice Asparagus and truffle risotto, shaved parmesan Goats cheese gnocchi, tomato sugo, basil 3 and 4 hour cocktail packages are available, ask your Function Co-ordinator for a quotation. WINTER14

15 Cocktail Menu Deluxe Package - $90 pp Suitable for a 5 hour function 8 canapé items 3 substantial cocktail dishes items 3 stations (select from list below) Oyster Freshly shucked, lime, cracked pepper, tabasco shallot salsa Oyster shots; - Tomato and horseradish - Wasabi, soy and orange - Coconut and citrus Antipasto or Charcuterie Shaved prosciutto Air dried beef, sopressa and grilled sausage Rustic terrine; cranberry s Pickles, olives and feta Fresh breads and crackers Chicken parfait Japanese Sashimi of king fish, Tasmanian salmon and tuna Assorted sushi and nigiri Noodle salad, shredded chicken and radish Wasabi, ginger, wakame and soy Indian Butter chicken and grilled paratha Vegetable and mustard curry Onion and vegetable bhaji Fish pakora (fritters), cucumber yoghurt Black dahl Basmati Rice Spanish Chicken, king prawn and mussel paella (vegetarian available) Lamb pinchos Spiced gourmet potatoes and asparagus with smoked paprika Grilled chorizo and warm olives cont d WINTER14

16 Cocktail Menu Chinese Roast pork belly, five spice Charsui stir-fry noodles (vegetarian option available) Crisp fried chilli chicken, boneless Steamed rice Sirachi, hoisin and oyster sauce Carvery Station Build your own roll Roast lamb, pork shoulder or scotch fillet of beef (pick two) Mustard coleslaw and condiments Bread rolls Dessert Station Honey and saffron brûlée Mini gelato cones Affogato Seasonal fruit Assorted farmhouse cheeses, fruit bread and crackers Other options include seafood, BBQ or risotto stations contact your Function Co-ordinator for details. WINTER14

17 Beverage Menu Package 1 Select Series McWilliams Sparkling Brut Reserve McWilliams Semillon Sauvignon Blanc McWilliams Chardonnay McWilliams Cabernet Merlot McWilliams Shiraz Cabernet Hahn Super Dry Draught *On request: McWilliams Luscious Fruity White Sweet Wine Package 2 Parklife (Exclusive to Fraser s) Parklife from Howard Park Methode Traditionelle NV Sparkling Parklife from Howard Park Chardonnay Parklife from Howard Park Sauvignon Blanc Semillon Parklife from Howard Park Cabernet Sauvignon Merlot Parklife from Howard Park Shiraz Crown Lager Draught Hahn Super Dry Draught Miller Genuine Draught Heineken Draught Package 3 Premium Western Australian Wines Veuve Moisans Sparkling Brut Vasse Felix Sauvignon Blanc Semillon Peel Estate Chardonnay Vasse Felix Cabernet Merlot Peel Estate Shiraz Cabernet Crown Lager Draught Hahn Super Dry Draught Miller Genuine Draught Heineken Draught Package 4 Winter Chandon NV Pinot Chardonnay Sparkling The Lake House He Said She Said Premium White Forest Hill Highbury Fields Chardonnay The Lake House He Said She Said Classic Red Cape Mentelle Marmaduke Shiraz Crown Lager Draught Hahn Super Dry Draught Miller Genuine Draught Heineken Draught All beverage packages include soft drink, juice and iced water Package 2HR 3HR 4HR 5HR Package 1 $26 $29 $35 $40 Package 2 $32 $35 $42 $48 Package 3 $42 $46 $56 $64 Package 4 $36 $40 $48 $55 Bottled Beer Upgrades Corona, Crown Lager, Beck s, Kirin Package 2-3HRS 4-5HRS Package 1 & 2 $20 $23 Package 3 $12 $18 Package 4 $18 $20 Cash Bar on application only - surcharge of $350 to provide cash bar facilities WINTER14

18 Beverage Menu On Consumption Champagne Billecart Salmon Grande Reserve Brut N/V 170 Veuve Clicquot Ponsardin Brut N/V 170 Sparkling Jansz Brut N/V Pipers River TAS 56 Chandon Chardonnay Pinot Noir Brut N/V Yarra Valley VIC 60 Vasse Felix Silver Knight Extra Brut N/V Margaret River WA 65 Clover Hill Chardonnay-Pinot Noir Pipers River TAS 75 Yarra Burn Pinot Noir-Chardonnay Brut Yarra Valley VIC 54 White Varietal Vasse Felix Classic Dry White Margaret River WA 44 Villa Maria Private Bin Pinot Gris East Coast NZ 70 Riesling Howard Park Great Southern WA 56 Leeuwin Estate "Art Series" Margaret River WA 55 Tim Adams Clare Valley SA 47 Chardonnay Zarephath Wines Porongurup WA 56 Howard Park Great Southern WA 80 Stella Bella Margaret River WA 53 Leeuwin Estate Prelude Vineyards Margaret River WA 78 Hamelin Bay "Five Ashes Vineyard" Margaret River WA 56 Semillon Sauvignon Blanc Ferngrove Vineyards Symbols Frankland River WA 44 Cape Mentelle Margaret River WA 61 Leeuwin Estate Siblings Margaret River WA 57 Sauvignon Blanc Shaw and Smith Adelaide Hills SA 60 Cloudy Bay Marlborough NZ 76 Whitehaven Marlborough NZ 52 Pinot Noir Batista Estate WA Manjimup WA 75 Picardy Pemberton WA 80 Pemberley Pemberton WA 65 Cabernet Merlot Ferngrove Vineyards Symbols Frankland River WA 47 Cape Mentelle Trinders Vineyard Margaret River WA 62 Stella Bella Margaret River WA 60 Woodlands Margaret River WA 52 Cabernet Sauvignon Zarephath Wines Porongurup WA 56 Howard Park Scotsdale Denmark WA 75 Rosily Margaret River WA 52 Hamelin Bay "Five Ashes Vineyard" Margaret River WA 58 Fraser Gallop Estate Margaret River WA 75 Merlot Tyrrell s Wines Lost Block Frankland River WA 45 Shiraz Howard Park Leston Margaret River WA 75 Schild Estate Barossa Valley SA 64 Sandalford Estate Reserve Margaret River WA 75 Charles Melton The Father in Law Clare & Barossa Valley SA 65 Truffle Hill Pemberton WA 50 WINTER14

19 Beverage Menu On Consumption Spirits All standard spirits 8.5 Tap Beers Glass Jug Hahn Super Dry 6 17 Crown Lager Miller Genuine Heineken Bottled Beers Bottle Cascade Premium Light 8 Redback Mild 8 Redback Original 9 Crown Lager 9 Pure Blonde Premium Mid 9 Cascade Premium 9 Fat Yak Pale Ale 9 Kirin 9 Beck s 9 James Squire 9 James Boags 9 Steinlager 9 Budweiser 9 Birra Moretti 9 Corona 9.5 Stella Artois 9.5 Soft Drinks Glass Carafe Coke, Diet Coke, Lemon Squash, Lemonade 4 9 Lemon Lime & Bitters 5 Juice Glass Carafe Assorted fruit selection Mineral Water Bottle San Pellegrino & Acqua Panna 7 Additional Items Cocktails 14 Talk to your Function Co-ordinator for a list of cocktail items Mocktails 10 Talk to your Function Co-ordinator for a list of cocktail items Champagne Piccolos (on arrival for weddings) 4.5 pp Includes Henkell Trocken piccolo served by wait staff for duration of pre-dinner drinks (30 mins) WINTER14

20 Terms & Conditions Audio Visual We recommend the services of our on-site professional AV provider Perth Audiovisual. Our dedicated team at Fraser s will be more than happy to discuss your needs and can be contacted on Please be aware, due to the recent upgrades at the venue, a Technician on Duty is required at all events to oversee the set up and bump out of all audio visual equipment. This is to ensure the technical excellence of your event and cover our insurance requirements. Should Perth Audiovisual be your appointed audio visual provider, this fee is waived. Cakes Provided by the Client A standard $5 charge per person will incur for garnishing cakes provided by the client and served as a dessert in place of the venue s dessert. Cancellation of a Confirmed Booking Written notice is required. After the deposit has been paid, results in forfeiture of the deposit. Between 3 months - 2 weeks incurs 50% of the anticipated food/beverage account and venue hire days notice incurs 100% of the total anticipated food/beverage account. Cancellation of a Tentative Booking Written notice is required. Cleaning Fee A cleaning fee will apply if any guest is sick and causes extra cleaning. Change of Dates A change of date is deemed as a cancellation. Please discuss with your Function Co-ordinator. Changes in Numbers and Slippage Any decrease in numbers in excess of 20% with less than 30 days notice to the event will incur a slippage charge. This will be calculated on 80% of the anticipated function cost per person. Confirmation The booking is confirmed when we receive the deposit. Payment of the deposit is your acceptance of these terms and conditions. Weddings and Family Events must be accompanied by signed terms and conditions. The venue will be under no obligation to proceed with the event if the deposit or full payment has not been received. Damage to Property The client is responsible for the conduct of the client s guests and indemnifies the restaurant for all costs, expenses, damage and loss caused by any act made by the client or the client s guests. Deliveries Permitted Areas Off Wadjuk Way (the new road which swings being the existing loading bay) behind Fraser s kitchen area. This is only suitable and deemed safe for a maximum of 8.8m long single unit trucks. Trucks must be able to back up. Wadjuk Car park zoned along the footpath. Deliveries should be carried or pushed by trolley into the venue from there. Suppliers are to be prepared to provide their own trolleys and staff. Prohibited No deliveries behind Aspects of Kings Park Kings Park Ceremonial Walk No thoroughfare via the taxi drop off area

21 Terms & Conditions Deliveries (cont d) Drop off Road Access State Reception Centre Loading and unloading of single trucks is permitted only whilst the actual unloading or loading is taking place. Vehicles should park as close as possible to left kerb in order to allow other vehicles to pass. Vehicles cannot remain parked there they must be moved into a designated parking area. Obstruction of any part of the pathway is not permitted. Deliveries must be made through the North & South doors not via the central stairwell area (across the wooden flooring). Display and Signage Nothing is to be nailed, screwed, stapled or adhered to any wall, door or other surface of the building. Signage in public areas is to be kept to a minimum and must be approved by the venue s management. Final Attendance Numbers Guaranteed minimum number of guests required by three (3) working days prior to the function date or the venue will cater on the last numbers advised. All final arrangements are to be confirmed 3 working days out by way of signing an event order. Changes after this time can be made, however it is not recommended. Numbers that increase on the actual day of the event will be charged a 25% surcharge + the food/beverage costings. The venue cannot guarantee the same menu will be served and there will be delays with the event. Food and Beverage Confirmed food and beverages must be received a minimum of three (3) weeks prior to the function. Changes made within this period may incur additional charges. Guest List/Seating Plan The venue will provide typed black and white menus for your function or reception. It s the clients responsibility to provide a clearly typed guest list and/or seating plan, to be displayed for the event. Hire of Catering Equipment, Damage and Loss We do not accept responsibility for damage to, or loss of, any client property left on the premises prior to, during or after a function (including hired equipment/goods). Clients are financially responsible for any damage to fittings, property or equipment by themselves, guests and outside contractors, prior to, during or after a function. Insurance The venue s staff are always extremely careful when looking after guests belongings; however accept no responsibility for the damage or loss of property left in the venue prior to, during or after a function. The onus to arrange insurance is that of the client. Menu and Details The menu must be chosen three (3) weeks prior to the event. Menus will be printed especially for the day with any additional titles added. Fish The venue will endeavour to supply the type of fish you prefer for your function, however, fish is subject to availability.

22 Terms & Conditions Minimum Spend Requirements Will be quoted for each function, they are based on seasonality and other requirements minimum spend is based on FOOD AND BEVERAGE ONLY. Payment Weddings & Family Events - 50% of the anticipated food and beverage costs is due three (3) months prior to the function date Full payment is required seven (7) days prior to the function date, either by bank cheque or cash, unless other credit arrangements have been approved by the venue. Personal cheques will not be accepted. EFT (direct deposit) payments must be referenced in accordance to the tax invoice or the venue has the right to charge a bank/admin fee. The EFT payments must be received 14 (fourteen) days prior to your function for final payment, with a remittance advice ed to the venue with inclusion of the reference number. All credit card payments attract a 1.75% surcharge (not deposits). Corporate only After the function an invoice will be issued for the balance/credit of the account. All accounts not paid within 14 days will incur a 5% interest charge. With payment a remittance advice must be ed to the venue, stating the reference number. Plants/Animals Due to the Botanic Gardens & Parks Authority s [BGPA] quarantine procedure, all plant material that contains soil is restricted from being brought into the venue. This is to ensure the long term security of existing living collections within the Park. Cut flowers and floral arrangements without any soil are exempt from these restrictions. In keeping with the BGPA s quarantine procedure; live animals are also restricted from the venue. Pricing Prices are based on current and expected cost increases, any change in price will be advised within 120 days of your event. All prices are inclusive of GST. Prices quoted more than 12 months in advance may incur a CPI increase. Reference Number Must be referenced for all payments, otherwise additional fees may be incurred. Security This can be arranged it is suggested that security is provided for larger cocktail parties and around specific periods like Christmas. The venue can arrange this at an additional cost. For large events in the State Reception Centre, Exclusive Botanical and outdoors events, it is mandatory. Any events over 300 will attract security charges. Staffing Relevant to outside catering only - park surroundings; and when standard function timing is exceeded. Per staff member per hour: $38 per hour Monday Friday (7am midnight) $45 per hour Saturdays and after midnight any day $50 per hour Sundays Standard Function Timing Cocktails 2 hours, further charges and timings need to be discussed with your Function Co-ordinator. Breakfast: 2 hours, latest possible finish time is 11am Lunch: 3 hours, latest possible finish time is 4/4.30pm Dinner: 5 hours, standard earliest start time is 6pm; finish times are subject to specific licence arrangements please discuss with your Function Co-ordinator.

23 Terms & Conditions Suppliers and Decorators The venue has no restrictions on suppliers, however, please advise your Function Co-ordinator of who is delivering, contact numbers and times of deliveries to be discussed. The suppliers are responsible for pickup and delivery within the venue s guidelines. Surcharges $11 per guest on a public holiday (min charge $500) $4 per guests per hour after the standard function time (min charge $300) $6 per guest after midnight Friday/Saturday/Sunday (min charge $400, subject to licence arrangements) Breakfast (2 hours), Lunch (3 hours), Dinner (5 hours), All day seminar (8am-5pm). Temporary Structures Permission must be gained from the venue to erect any temporary structure within the venue s complex and its surrounds. The venue will then seek formal approval from BGPA. Temporary structures are defined as a building, tent, shelter, fence or other thing that is fixed to the land or to anything that is fixed to the land. Examples include dance floors, stages, fencing and umbrellas. Tentative Booking Tentative bookings will be held for a period of two (2) weeks and may be cancelled automatically unless your deposit and signed terms and conditions have been received. Cancellations are required in writing. Venue & Dance Floor The venue manager will complete a Dance Floor Condition Report before, and after, every function. No tape (gaffa or otherwise) to be used on any surface. This includes dance floor, walls, wood surfaces, doors, walls, ceiling, pillars and furniture. Cable traps must be used to safely cover any cables laid over the floor. A limited number of cable traps will be supplied by the venue however suppliers must take responsibility to supply cable traps to suit their set up requirements. Blu-tac and other adhesives must not be used on any surfaces including movable wall, painted walls, wooden surfaces and pillars and furniture. Road cases and trolleys must be rolled over the protective mats provided by the venue. If mats are not in place please advise staff before bumping in equipment. No item shall be dragged or slid across the dance floor; all items must be picked up and carried. All items with feet, legs must be equipped with rubbers, underfelt or similar or must be supplied with, and placed on, protective matting. Before chairs, table or other furniture is placed on the dance floor the rubber or felt feet must be checked. Ramps or matting must be used to roll tables down the steps onto the carpet. The ramp should be used on the stone steps NOT the wood steps. Please ensure the rubberised end of the ramp is placed on the step. Drawing pins etc are not to be used on any wall, partition, wood surfaces and furniture. Scourers, steel wool, wire brushes and powdered or abrasive cleaners must not be used on any surface, furniture or equipment. Thinners, paint stripper, acetone or other chemicals cannot be used without discussion with venue management. Any damage must be immediately reported to the manager. No item shall be leant on any wall, door or surface without protection being in place.