Thank you for considering Potters Hotel Brewery Resort for your Wedding.

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1 Congratulations on your recent engagement! Thank you for considering Potters Hotel Brewery Resort for your Wedding. Potters offers a perfect location for a garden ceremony, relaxed atmosphere and elegant reception, catering for up to 100 guests for a formal event or up to 150 guests for a cocktail reception. Located at the gateway to the beautiful Hunter Valley Wine Country, Potters affords your guests stylish comfort in a convenient location. Our surrounding rural landscaped gardens and dams, and landmark Brick Beehive Kilns make the perfect backdrop for your formal bridal photography. Our aim is to make your special day as memorable as possible by working closely with you to create a unique experience for your guests. We can assist with recommendations for: Wedding Ceremony & Marriage Celebrant Entertainment: Disc Jockey, Karaoke or 3-piece Band Decorations & Special Touches: Chair Covers, Candelabras & Silk Draping Wedding Cake Wedding Photography Wedding Transport Day Spa Package Flowers

2 The Potters Wedding Package $99.00 per person Inclusions: Complimentary use of grounds for Wedding Ceremony and photography One hour of Canapes and beverages between the ceremony and Reception Three Course Dinner (choice of set menu or buffet) (menus are subject to change) Four Hour Beverage Package Tea and Coffee Table Linen and Napkins Room Hire for five hours Dance Floor And for Weddings for 70 guests or more: Complimentary accommodation and breakfast for the Bride and Groom on their wedding night Wedding Menu tasting for the Bride and Groom Potters is pleased to offer a 10% reduction for midweek weddings (Monday to Thursday) Alternatively, you may choose the option excluding beverages of $65.00 per person

3 Three Course Menu Entrée Trio of Tempura coconut king prawn, bloody mary oyster shot and salmon medallion on a satay cabbage salad Beef medallions served on a garlic potato cake accompanied with a rum and lavender jus Homemade creamy pumpkin soup topped with a coriander pesto and cornel of sour cream and garlic toast Chicken and roasted vegetable stack drizzled with balsamic glaze and topped with a capsicum marmalade Tasmanian Scallops wrapped in bacon, with a creamy garlic sauce, served on a bed of rice Roasted chicken haloumi Pistachio and baby rocket salad with a raspberry vinaigrette Marinated lamb skewered on rosemary, topped with an apple & pear chutney, served on a bed of steamed jasmine rice Veggie Stack - Eggplant, roasted capsicum and marinated vegetables with feta cheese & topped with a capsicum marmalade

4 Main Pan fried king fish accompanied with homemade prawn ravioli and topped with a seeded mustard and leek sauce Beef fillet Wellington served on creamy perisher mash and topped with a red wine and mushroom sauce Feta and macadamia nut stuffed chicken breast pan-fried and served on a spinach and potato rosti topped with a mushroom rogue Rosemary and mint infused rack of lamb served on a bed of roasted baby vegetables and drizzled with a red current glaze Lamb Rump, served on a bed of sweet potato and buttered baby spinach, topped with a red currant jus Peppered spiced veal cutlet, served on a bed of sautéed mushrooms, saffron & parmesan gnocchi, with a red wine ragout Fresh sea perch fillet stuffed with camembert cheese & smoked salmon, served with a lemon & dill buree blanc Chicken breast stuffed with pine nut, camembert & avocado, wrapped in prosciutto and topped with a semi dried tomato pesto, on a bed of shallot and leek fettuccine Vegetarian option available

5 Dessert Dessert tasting plate: Chocolate Mousse, Brulee shot, Ice Cream Pyramid and a cocktail lemon curd tart Dessert tasting plate: A selection of cheeses, nuts, fruit and antipasto White Chocolate Brulee with shaved almond bread Chocolate fondant with muddled raspberries Raspberry & Cointreau Cream filled brandy snap cones with vanilla bean raspberries Sambucca cream caramel with toffee lattice Slowly baked lemon tart with citrus sorbet Sticky date pudding with butterscotch sauce and vanilla bean ice-cream or Wedding Cake cut & presented as Dessert

6 Buffet Wedding Menu To Start Chef selection of soup and bread rolls A selection of calamari tempura prawns and fish pieces Roasted tomato and parmesan salad A selection of cold meats and antipasto Hot Selection Chicken breast stuffed with brie and avocado wrapped in pancetta Red Thai Peking duck curry and steamed jasmine rice Sweet potato and pine nut ravioli with wilted baby spinach and a roasted tomato and capsicum sauce Peppered spiced sirloin steak and grilled mushrooms Fried rice and creamy bacon potato bake and greens Dessert Selection And a selection of desserts and fruit or Wedding Cake cut & presented as Dessert

7 Beverage Options The Wedding Package includes five hours of the following beverages: Your choice of 2 Beers on Tap: Hunter Beer Co Lager Hunter Beer Co Kolsch (brewed onsite in the Hunter s only Micro Brewery) XXXX Gold Hahn Light Tooheys New Victoria Bitter House Red and White Wines Soft Drinks Iced Water Orange Juice Should you prefer to select the Package without Beverages, of $65.00 per person, you can choose: Cash Bar Guests purchase their own drinks from the Bar OR Bar Tab Prior to the function you can set a $ limit and select which beverages are included in your function bar tab. Bar tab running totals are reported to you throughout the function.