Fraser s Kings Park. Fraser s Capacities

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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 oversee 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 State Reception Centre. 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. Fraser s Capacities (dependent on audio visual and dance floor requirements) 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 There are also 300 complimentary parking bays for the general public.

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 below: 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 Set in the beautiful Heathcote Reserve, BWG Steakhouse takes in one of the most amazing and truly unique views of the Perth city skyline. Located just 8 minutes from the CBD, this heritage listed building with timber floorboards, an open fireplace and French doors opening to verandas offers a number of warm, stylish spaces suitable for any occasion or event. Heathcote Reserve, 56 Duncraig Road, Applecross 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 Stand Up Cocktail Style -$35 pp Hot Plated Breakfast - $35 pp Choice of 1 item Bacon and egg and tart, sauté mushroom and chipolata Salmon, dill and potato frittata, asparagus and tomato hollandaise Saute mushrooms on sour dough, Persian feta, poached egg Bacon, scrambled egg and potato hash, grilled chicken sausage and porcini sauce Scrambled eggs, bacon, tomato, English muffin and truffle butter Warm Turkish bread and scrambled eggs, spinach, feta Field mushroom and asparagus tart, roast tomato Breakfast burrito; eggs, crispy bacon, aioli in toasted tortilla, avocado and tomato salsa Smoked ham hock and bubble and squeak croquettes, pea puree, poached egg Cinnamon French toast, caramelised apple and vanilla butter Grilled fruit toast, ricotta, hazelnuts and maple syrup Fresh fruit shots Chilled orange and apple juice Bircher muesli and honey yoghurt Fruit Danish Mushroom and spinach muffins Ham and cheese croissant Bacon, saffron and egg tortilla cup Chicken and pesto sausage rolls Fresh sliced fruit Coffee and tea station 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 Raspberry friands

5 Morning and Afternoon Tea Coffee and Tea - $5 pp Coffee, Tea and a Selection of Two Items - $15 pp Sweet Savoury Lamingtons Pistachio and filo ladies fingers Dark chocolate truffle layer gâteau Strawberry, orange and vanilla slice Danish pastries Rhubarb crumble tarts Caramelised banana friands Chocolate croissants Walnut butter cake Almond shortbread 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 Savoury 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 Ham and cheese croissants Lamb and rosemary sausage rolls Beef cheek and spinach pies Goats cheese and tomato tarts Cacciatore, bacon and mozzarella pizza

6 Summer Menu 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 on the following page: $75 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 Coffee, juice, soft drink and water with Lunch Audio Visual All audio visual requirements are to be discussed with our in-house AV supplier, Perth Audiovisual on (08) Menu 1 Special menu for 1-25 pax Bento Box Easy to eat lunch served; Chef will write a menu usually inclusive of: Soup Warm bread Salad Chicken Salmon Dessert pastry Menu 2 Morning Tea Percolated coffee and tea Blueberry and apple muffins Mini smoked salmon and caper cream bagels Stand Up Fork Buffet Lunch Grilled snapper fillet, spiced pumpkin and cucumber yoghurt Beef cheek beef fillet, crisp shallots, nam jim and Asian slaw Asparagus and red pepper frittata, black olives and salsa verde Fresh breads, olive oil and balsamic Rocket, pear and parmesan Seasonal greens, shallots, water cress and mustard Chicken and avocado tortilla Grilled haloumi, lemon rocket Fresh seasonal fruit Afternoon Tea Freshly baked biscuits, percolated coffee and tea

7 Summer Menu Menu 3 Morning Tea Percolated coffee and tea Carrot, ginger and walnut cake, citrus cream Candied jamon and ricotta tarts Stand Up Fork Buffet Lunch Atlantic salmon, cucumber and peanut Chicken with caramelised onion and pickled baby beetroot Lupin crusted eggplant, kasundi (GF) Asparagus frittata Fresh breads and truffle butter Sweet corn fritters; coriander Spiced crisp new potatoes, sour cream Caesar; cos, bacon, croutons and parmesan dressing Fresh seasonal fruit, Australian and imported cheese, fruit bread and crackers Afternoon Tea Freshly baked biscuits, percolated coffee and tea Menu 4 Morning Tea Percolated coffee and tea Raspberry and white almond friands Pesto baked chipolata and puff pastry rolls Stand Up Fork Buffet Lunch Chicken and pistachio terrine, shaved ham and cornichons Slow cooked salmon, citrus labneh and soft herbs Goats cheese gnocchi; tomato Fresh breads Roma tomato, mozzarella and basil Roast baby beetroots, green peppercorns and balsamic Rocket, pear and parmesan; chardonnay vinegar dressing Fresh seasonal fruit, Australian and imported cheese, fruit bread and crackers Afternoon Tea Freshly baked biscuits, percolated coffee and tea Additional Items Savoury (served hot) - $10 per item Burmese chicken curry; ginger Teriyaki beef fillet and caramelised onions Grilled salmon and assorted mushrooms, porcini butter sauce Salt and pepper calamari, lemon aioli Seafood and chorizo paella, smoked paprika Wok fried Fremantle octopus, chilli jam and bean sprouts Caramelised pork belly Braised lamb shoulder, English spinach and lentil jus Seafood ravioli, basil and tomato cream Potato gnocchi and goats cheese; hazelnut and sage butter Sweet Selections - $5 per item Flourless orange and almond cake Black cherry nougat Passionfruit and chocolate éclairs Fresh fruit salad Strawberry and passionfruit tarts Dark chocolate truffle layer cake

8 Summer 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. Lunch - $55 pp (Based on a 3 hour function) Inclusive of: 2 course set menu inclusive of tea/coffee 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 - inclusive of tea/coffee 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

9 Summer Menu Entrée Main Caprese salad, roma tomato, mozzarella, basil; virgin olive oil Shaved beetroot, goats curd, pistachio and air dried beef Feta soufflé, shaved prosciutto, apple, hazelnut honey King prawns and avocado, pink grapefruit and Huon cold smoked salmon Prawn and scallop ravioli, sweet potato purée, saffron and tomato butter Chilled asparagus; chargrilled field mushroom, hazelnut and truffle dressing Salt and pepper calamari, rocket; lemon aioli Quinoa tabbouleh with asparagus and curd Risotto options o Pumpkin and peas o Asparagus and pecorino cheese o Pea and pancetta and reggiano parmesan o Saffron with lamb ragout o Prawn and cherry tomato Beef cheek, sweet potato and Asian greens; black vinegar sauce Grilled snapper fillet, potato puree; fennel and citrus salad; Grilled barramundi fillet, spinach risotto Grilled salmon fillet, sesame, Asian greens; black vinegar dressing Grilled snapper fillet, hummus, broccolini and pine nuts Roast eye fillet of beef, parsnip mash, caramelised onions Roast lamb rump, sweet potato puree; green beans Roast chicken breast in smoked paprika, corn puree; corn and coriander salsa Chicken breast with Moroccan flavours, quinoa, pumpkin and soft feta salad Duck leg confit, chat potatoes, pancetta and green beans, pea purée Side Dishes -1 side dish served with dinner package Choice of a second side dish charged $3.50 pp Mac and cheese Spinach, rocket, pear and parmesan salad Mixed leaf salad, lemon mustard vinaigrette Roma tomato, basil, shallot and red wine vinegar dressing Rocket salad, pear, soft feta; caramelised walnuts Beetroot quinoa and mint salad, soft feta Sauté green beans, kalamata olives and grilled chorizo Roast parsnips, parsley, lemon and garlic Grilled field mushrooms, fig vincotto Crispy spiced onions Chips and aioli Smashed chats, rosemary and garlic Kale and quinoa salad; orange and beetroot Additional Accompaniments - $2.50 pp per selection Béarnaise sauce Mushroom sauce Pepper sauce Dessert Mango sundae; salted caramel Mango passionfruit mess with crushed meringue and vanilla ice cream Pavlova, poached fruit, amaretto or Frangelico mascarpone Toasted meringue; passionfruit ice cream Peanut butter ice cream and banana sundae with salted caramel Prosecco and berry jelly Mascarpone Tiramisu and chocolate espresso Coffee soaked biscotti, zabaglione of Kahlua steeped dates Chocolate Mousse and salted caramel with praline

10 Summer Menu Vegetarian Options - Entrée Ricotta, chick pea and pomegranate; charred radicchio Asparagus and poached egg; truffle and hazelnut dressing Oven roasted beetroot, goats cheese, beetroot leaves; orange dressing Fregola pasta, Provencale vegetables; basil pesto Pearl barley and mushroom risotto Field mushroom tart, feta and rocket, asparagus and beetroot Spinach and ricotta tortellini, porcini and walnut sauce Corn and spinach fritters, spiced coriander, corn and tomato salsa Vegetarian Options - Mains Potato, leek and pesto slice, gratinated goats cheese, sumac tomatoes, sweet corn salsa Spiced Indian selection eggplant pahie and lentil dhal, spinach and feta rice, cucumber raita and pappadums Pumpkin and dill tortilla, sautéed potato and broccolini, tomatoes and olives Seafood Platter - $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 brûlée Mini gelato cones Affogato Caramelised pineapple Assorted farmhouse cheeses, fruit bread and crackers Seafood Appetiser - $30 pp three tastes of (or $15pp for entrée upgrade): 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 full/$25pp half) Cheese Course for a table of 10 pax min; $60 per table A selection of Australian farmhouse cheeses, fruit bread, quince and fig loaf Antipasto or Charcuterie Platter - $12 pp (Served to the table) Burrata Platter - $12 pp Tomato, prosciutto (or bresaola), rocket, virgin olive oil, panini (Served to the table)

11 Signature Menu Choice options Choice of dish Second side dish $12 pp, per course $3.50 pp 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 - inclusive of tea/coffee 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 - inclusive of tea/coffee 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

12 Signature Menu Entrée Main Dessert Huon smoked salmon, fennel pollen, fennel and radish Soft shell crab; black vinegar and ginger Woodbridge ocean trout, tartare, smoked and slow cooked Smoked poached chicken, beetroot jam, fennel, green bean salad and vincotto Slow cooked beef cheek, tamarind sauce, Asian greens Chargrilled mushrooms, truffle butter and porcini toast; rocket leaves 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 Tataki tuna, shaved cabbage, pickled ginger; soya bean puree Grilled pink snapper fillet, manna crab and pumpkin tortilla 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 (+$10pp) Roast beef fillet and braised cheek, potato and leek crumble Slow cooked duck, roast pork belly, pickled onion; bbq sauce Roast lamb rack, braised shoulder, potato purée, green beans and lentil jus Pork shoulder and pickled cabbage and onion salad; bbq sauce Chargrilled scotch fillet, chips, mushroom; red wine jus Summer fruits with marscapone or vanilla bean ice cream Coconut parfait with mango, mango sorbet; palm sugar caramel Dutch waffle ice cream sandwiches; strawberries Lemon curd tart, lemon sorbet Rhubarb summer pudding; double cream Honey and saffron brûlée, vanilla bean ice cream and pashmak, champagne finger biscuits Side Dishes -1 side dish served with dinner package Choice of a second side dish charged $3.50 pp Mac and cheese Spinach, rocket, pear and parmesan salad Mixed leaf salad, lemon mustard vinaigrette Roma tomato, basil, shallot and red wine vinegar dressing Rocket salad, pear, soft feta; caramelised walnuts Beetroot quinoa and mint salad, soft feta Sauté green beans, kalamata olives and grilled chorizo Roast parsnips, parsley, lemon and garlic Grilled field mushrooms, fig vincotto Crispy spiced onions Chips and aioli Smashed chats, rosemary and garlic Kale and quinoa salad; orange and beetroot Additional Accompaniments - $2.50 pp per selection Béarnaise sauce Mushroom sauce Pepper sauce

13 Cocktail Menu Menu 1 - $50 pp (Based on 2 hour cocktail function) Cold Warm 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 Wok fried Fremantle octopus, chilli bean sauce Pan fried goats cheese gnocchi, oregano and tomato aioli Dill fried snapper, smoked eggplant dip Moroccan lamb and pine nut puffs, mint yoghurt Falafel, lemon yoghurt; smoked paprika Menu 2 - $50 pp (Based on 2 hour cocktail function) Cold King prawn in prosciutto Warm 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 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 Signature Canapés - $6 per item Cold Warm Baby vegetables with baba ganoush 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 Peking duck and hoisin pancakes Black Angus pie with kasundi Mini ham and quail scotch eggs Turkish lamb kofta; raita Steamed bun choose 1 ($7.00) o Pulled pork o Pulled lamb shoulder o Pork belly 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

14 Cocktail Menu Substantial Cocktail Dishes - $10 per item Beef fillet, potato purée, jus Szechuan spiced beef fillet, rice noodle and sprout salad Teriyaki lamb cutlets (x2) Char siew pork with fried rice Duck, Asian salad, tamarind Beer battered snapper and chips, lemon dressing Burmese chicken curry and steamed rice Asparagus and truffle risotto, shaved parmesan Goats cheese gnocchi, tomato sugo, basil Lamb souva; pita, shredded lamb, fries dijon 3 and 4 hour cocktail packages are available, ask your Function Co-ordinator for a quotation.

15 Cocktail Menu Deluxe Package - $90 pp Suitable for a 4-5 hour function 8 canapé items 3 substantial cocktail dishes items 3 stations (select from list below) Oyster Japanese Indian Freshly shucked, lime, cracked pepper, tabasco and shallot salsa Oyster shots; - Tomato and horseradish - Wasabi, soy and orange - Coconut and citrus Sashimi of king fish, Tasmanian salmon and tuna Assorted sushi and nigiri Noodle salad, shredded chicken and radish Wasabi, ginger, wakame and soy Butter chicken and grilled paratha Vegetable and mustard curry Onion bhaji Fish pakora, cucumber yoghurt Antipasto or Charcuterie Shaved prosciutto and melon Air dried beef, sopressa and grilled sausage Chicken and pistachio terrine Pickles, olives and feta Fresh breads and crackers Indonesian Spiced roast pork, apple sauce Gado gado, peanut sauce Beef rendang Fried rice Spanish King prawn and mussel paella Lamb pinchos Spiced gourmet potatoes and asparagus with smoked paprika Grilled chorizo and warm olives Dessert Station Honey and saffron brûlée Mini gelato cones Affogato Caramelised pineapple Assorted farmhouse cheeses, fruit bread and crackers Other Stations Christmas fare Turkish Chinese Carvery BBQ Risotto Seafood additional cost *

16 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 Soft drinks, juice and iced tap water *On request: Sunstone 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 Soft drinks, juice and iced tap water Package 4 Summer 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 Soft drinks, juice and iced tap water 2HR 3HR 4HR 5HR Package 1 $26 $29 $35 $40 Package 2 $32 $35 $42 $48 Package 3 $42 $46 $56 $64 Summer Package $36 $40 $48 $55 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 Soft drinks, juice and iced tap water Bottled Beer Upgrades Corona, Crown Lager, Beck s, Kirin 2-3HRS 4-5HRS Package 1 & 2 $20 $23 Package 3 $12 $18 Summer Package $18 $20 Cash Bar on application only Surcharge of $350 to provide cash bar facilities

17 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 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 Woodlands Margaret River WA 52 Merlot Tyrrell s Wines Lost Block Shiraz Howard Park Leston Schild Estate Sandalford Estate Reserve Charles Melton The Father in Law Truffle Hill Cabernet Sauvignon McLaren Vale WA Margaret River WA Barossa Valley SA Margaret River WA Barossa Valley SA Manjimup WA Zarephath Wines Porongurup WA 56 Howard Park Scotsdale Great Southern WA 75 Stella Bella Margaret River WA 60

18 Beverage Menu On Consumption Beers- Bottled Cascade Premium Light 8 Redback Mild 8 Redback Original 9 Crown Lager 9 Kirin 9 Beck s 9 James Squire 9 James Boag 9 Steinlager 9 Corona 9.5 Stella Artois 9.5 Additional Items All standard spirits 9 Mocktails 10 Cocktails 15 CAPRIOSKA Vodka, Lime and Sugar COSMOPOLITAN Vodka, Cointreau, Lime and Cranberry STRAWBERRY DAIQUIRI Rum, Cointreau, Strawberry Liqueur, Strawberries TEQUILA SUNRISE Tequila, Orange and Grenadine SNOWBALL Advocaat, Malibu, Lemonade and Cream BLUE LAGOON Blue Curacao, Malibu and Lemonade MOULIN ROUGE Vodka, Watermelon Liqueur, Cointreau and Cranberry B28 Baileys, Amaretto, Kahlua, Butterscotch Schnapps, Cream Soft Drinks Glass Bottle Coke, Diet Coke, Lemon Squash, Lemonade 4 Lemon Lime & Bitters 5 Juice Assorted fruit selection 4.5 Mineral Water San Pellegrino (sparkling) & Acqua Panna (still) 7

19 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 that 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 is applicable for garnishing cakes provided by the client and served as a dessert in place of the venue s dessert. However if your cake is to be served with coffee, the venue will cut and place on platters on each table at no cost. Cancellation of a Confirmed Booking Written notice is required for cancellation of a confirmed booking. Cancellation after the deposit has been paid results in forfeiture of the deposit. Three (3) months to two (2) weeks notice incurs 50% of the anticipated food/beverage account and venue hire. Up to fourteen (14) 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 is calculated at 80% of the cost per person of the reduced numbers. Confirmation The booking is confirmed when we receive the deposit and signed terms and conditions. The venue will be under no obligation to proceed with the event if the deposit and signed terms and conditions have 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 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). Initial Deposit Standard Events Smaller events $ Function Centre 1 or 2 $1500 Function Centre $3000 State Reception Centre North or South $5000 State Reception Centre Breakfast and Lunch $3000 State Reception Centre Cocktail or Dinner $5000 Different deposits may apply during peak periods but your Function Co-ordinator will quote the required deposit 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. Dietary Requirements Fish The venue will endeavour to supply the type of fish you prefer for your function, however fish is subject to availability. Nuts We advise that in the course of preparing food for consumption at Fraser s Restaurant and Function Centre, we use ingredients and foods that may contain traces of substances that may cause an allergic reaction by guests consuming food at Fraser s. Fraser s can take no responsibility for guests who may be affected by the ingredients or traces of substances contained in products used to prepare food consumed at the Restaurant or in the Function Centre. Whilst all care will be taken to avoid cross contamination, we would like to insist that you carry appropriate medical aides such as

20 Terms & Conditions EpiPens or prescription drugs that will alleviate any reaction experienced from the consumption of foods containing allergens responsible for food reactions experienced by you at all times whilst on the premises. We would also advise that it would be beneficial if someone within your guest list also knows how to use the EpiPen should the unfortunate need arise. We will require the guest to sign a form prior to the event. All other dietary needs should be advised to your Function Co-ordinator a minimum of three days prior to the event. Final Attendance Numbers Minimum number of guests must be confirmed 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 before the event by signing an event order. Numbers that increase on the actual day of the event will be charged a 25% surcharge plus the additional food/beverage cost. The venue cannot guarantee the same menu will be served and there will not 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 client s 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 on 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. If you are producing your own menus these must be sent to your co-ordinator and signed off prior to printing. 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 and 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. If payment is not received the venue reserves the right not to proceed with the event. Corporate 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. 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 (excluding deposits). 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. 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 All Day Seminar 8am- 5pm 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. Staffing Relevant to outside catering only - park surroundings; and when standard function timing is exceeded. Per staff member per hour: $45 per hour Monday Friday (7am midnight) $55 per hour Saturdays and after midnight any day $60 per hour Sundays $15 per guest on a public holiday (min charge $500) $4 per guest per hour after the standard function time (min charge $300) $6 per guest per hour after midnight Friday/Saturday/Sunday (min charge $400, subject to licence arrangements)

21 Terms & Conditions Suppliers and Decorators The venue has no restrictions on suppliers, however, please advise your Function Coordinator of who is delivering, contact numbers and times of deliveries. The suppliers are responsible for pickup and delivery within the venue s guidelines. Security For large events in the State Reception Centre, exclusive Botanical Café, 18 th and 21 st events, outdoor events and during the festive season it is mandatory. Any events over 300 will also attract security charges. With other events please discuss with your Function Co-ordinator. Security is charged at approximately $50 per hour per guard. There is a specific ratio of security staff to guests that will be arranged. 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.