BOOKING CONFIRMATION DETAILS

Transcription

1 BOOKING CONFIRMATION DETAILS Please complete the following document and return it to Once we have received this document and a $1000 non-refundable deposit ($250 deposit for ceremony only) your booking will be secure and you will receive a confirmation letter. Deposit Instructions Acc Name: Brucedale Estate BSB: Acc No: Reference: Brides Family Name Wedding date: Brides name: Grooms name: Contact number: Contact Approx.. Guest numbers: Approx. Ceremony start time: Approx. Reception start time: Selected Reception package: (please circle) White Crystal Provincial Country Selected catering package (please circle) Package #1 Package #2 Package #3

2 Wedding Packages White Package - $140 p/p Crystal Package - $150 p/p White resin Paper lanterns Canapés, Your cake served as dessert Tiffany Chandeliers Canapés, Your cake served as dessert ( Bentwood Glass pendants Canapés, Your cake served as dessert Bentwood Barb wire shades Canapés, Your cake served as dessert Provincial Package - $160 p/p Country Package - $160 p/p

3 Ceremony only - $600 flat rate (ex. GST) * All packages are based on a minimum of 80 people and exclude GST. * Weddings with less than 80 guests will be tailored. Optional extras 2 x clear roof panels Flat roof lining Festoon lights /20m strand (installed) Styling assistance $280 $1224 $90 $POA Catering Package #1: included in the above package prices Canapés. Corn and coriander fritters with tomato and chilli jam. Dorrice s Spring rolls. Lamb balls with dipping sauce. Cucumber cups with Thai beef salad. Mini quiche. Savoury Vol-au-vents. Mains: Choose two to be served alternate Medallions of Pork, seared and baked, served with a tangy apricot sauce. Plump chicken breast fillet, baked and finished with a fresh basil and tomato salsa. Boned and rolled leg of lamb, served with mint and rosemary juz. Roasted scotch fillet of beef, with garlic butter and napped with Shiraz and butter sauce. Option #2: An additional $10 p/p on the above package prices Canapés: Dorrice s Spring Rolls. Thai fish cakes. Sushi. Mini shepherd pies.

4 Entrees: Marinated Riverina lamb Shaslick, grilled and served on a bed of saffron rice, finished with a grain mustard sauce. Chicken Caesar salad, with bacon, croutons, parmesan cheese, cos lettuces and anchovies(optional). Chicken and mushroom crepe, creamy mornay sauce with chicken and fresh mushrooms. Italian meatball fettuccini, meatballs with Italiano tomato sauce tossed with fettuccini. Mains: Baked four bone rack of Riverina lamb, served on a bad of potato mash with honey glaze. Chicken and avocado breast fillet, pocketed with smoked cheese and avocado, wrapped with prosciutto finished with peppered brandy sauce. Fillet of Beef with baby spinach, pan seared and topped with baby spinach, drizzled with Shiraz juz. Grilled sirloin of pork, with Mandarin and brandy sauce. Option #3: An additional $20 p/p on the above package prices Canapés: Dorrice s Spring Rolls. King prawn with coconut crust. Mini beef burgers with chilli tomato jam and caramelised onions. Steams prawn dumplings with oyster sauce. Thai fish cakes. Entrees: Three mushroom risotto, classic risotto cooked with three varieties of mushrooms served topped with shaved parmesan cheese. Caramelised onion and fetta tart served with semi backed cherry tomatoes. Chicken Tandoori Kebabs, with mildly spicy yoghurt marinade served on a bed of saffron rice. Seafood crepe, creamy mornay sauce combines with seafood combination then wrapped in a wafer thine crepe, served with side salad. Mains: Lamb Backstrap, patted with milled black pepper and herbs, baked and served with garlic rosemary sauce.

5 Chicken breast fillet inlaid with King prawn meat and herb pesto, presented with an Italiano tomato sauce. Surf and Turf, medallions of eye fillet served topped with King Prawns, served on a red wine reduction. Atlantic Salmon, pistachio crust with lemon ouzo sauce. Dessert: Choose two served alternate. Caramel apple tart, classic apple tart with rice caramel sauce, served with dollop of double cream. Double chocolate mousse, white and dark chocolate mouse with tia Maria and chocolate sauce. Citrus tart, lemon and orange curd tart with sauce Anglaise. Individual Tiramisu, served with shaved chocolate and dollop of double cream. All mains served with in season market fresh vegetables and bread dinner rolls. Wedding cake cut and presented on platters for self serve. Tea and coffee presented on table for self serve. Packages include wait staff, crockery, cutlery and salt and pepper shakers for each table Beverages We acknowledge that beautiful marquee receptions can be costly and come with associated costs that are unavoidable; therefore to counterbalance these costs we have made Brucedale Estate a BYO venue. Rather than paying for your drinks at bar prices and being restricted to what you can drink, simply put in an order at one of the local bottle shops. All we ask is that your beverages are ready for delivery or collection at least 3 days prior to your wedding date so we can ensure that your drinks are nice and cold. Styling All styling is the responsibility of the client. The marquee will be set according to your chosen package and layout including tables, chairs, lighting, glassware and crockery.

6 Three weeks prior to your wedding you will be advised when you will have access to the venue to style the marquee and venue as you would like. All styling items must be collected from the venue the following day. We are happy to discuss styling ideas and concepts and provide guidance to you in your consultations with the. We can also recommend florists and suppliers for all your needs. We are hear to help make your wedding day stress free and absolutely beautiful so don t hesitate to contact us at any stage.