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1 FUNCTION MENU

2 JUNE 2016 CeeCee s Penrith Bowling Club Cnr Woodriff and Derby Streets Penrith To book a Function Room please call Julie Cullen Functions Coordinator: Tatum McManus E ceeceesbistro@outlook.com M

3 FUNCTION COSTS DEPOSIT A $300 security deposit is required to confirm the booking for the Function Room ROOM HIRE McAuley Room seats up to 40 persons Function Room seats up to 90 persons FOOD COSTS Cocktail menu from Buffet from Two course menu from Three course menu from Bowls BBQ Menu from OPTIONAL EXTRAS Lolly Buffet with your choice of theme 4.00 pp Linen Table Cloth 8.50 ea Table Runners in various colours 3.50 ea Wishing Well Clear Glass Vases 12cmx4cm 4.00 ea Chair Covers (White or Black) with coloured sash 6.00 ea Please note that prices may change without notice due to market fluctuation

4 CORPORATE PACKAGES Minimum of 10 persons Tea and Coffee Tea, Coffee and Biscuits Tea, Coffee, Scones or Muffins and Biscuits Tea, Coffee, Freshly Made Gourmet Sandwiches (1.5 pp) Tea, Coffee, Freshly Made Gourmet Sandwiches and Seasonal Fruit 3.50 pp 5.50 pp 9.00 pp pp pp Table Cloth Hire 8.50 ea

5 ROLL UP BOWLS PACKAGES For Barefoot Bowls Functions only (Min 15 people) Casual BBQ Beef Sausages, Caramelised Onions, Fresh Rolls & Condiments pp Sit Down BBQ 150g Scotch Fillet, Beef Sausages & Caramelised Onions, 2 x Homemade Chefs Selection Salads, Warm Baked Dinner Rolls & Condiments pp Cocktail Style on the Greens Battered Fish Cocktails w Tartare sauce Cheese & Spinach Filo Triangles V Cocktail Beef Dim Sims Samosa V Vegetable Money Bags V Gourmet Beef Mini Pies w BBQ Sauce Cocktail Sausage Rolls alongside Tomato sauce Cocktail Spring Rolls w Sweet Chilli dipping sauce pp $10.00 Members meals are available for all our barefoot bowls guests. Must take up the incorporated membership offer. Served outside on the Greens. Extras can be purchased on request. Gluten free options available upon request.

6 COCKTAIL STYLE PACKAGES Bronze Cocktail Package 2 pieces of variety per person Battered Fish Cocktails with Tartare Sauce Cocktail Beef Dim Sims Vegetable Money Bags V Gourmet Beef Mini Pies Vegetarian Cocktail Samosa V Cocktail Sausage Rolls with Tomato Dipping Sauce Vegetable Spring Rolls with Sweet Chilli Dipping Sauce V Silver Cocktail Package 2 pieces of variety per person Assorted Quiches V Satay Chicken Skewers w Peanut Dipping Sauce GF Crumbed Prawn Cutlets along Side Tartare & Lemon Variety of Gourmet Filled Mini Pies Salt & Pepper Squid with a Side of Confit Garlic Aioli Peking Duck Spring Rolls Cheese & Spinach Filo Triangles V pp pp Gold Cocktail Package 2 pieces of variety per person pp Lamb Souvlaki Skewers with Tzatziki Dipping Sauce GF BBQ Pork Spring Rolls with Sweet Chilli Dipping Sauce Prawn Cones Arancini Balls with Aioli Dipping Sauce Mixed Hand Made Sushi accompanied by Wasabi & Soy Sauce GF Bruschetta Tomato & Mushroom served on Crostini finished with Parmesan & Basil Oil V BBQ Haloumi & Vegetable Skewers V Additional Platters (Each Platter Caters for Approx 12 persons) Antipasto Plate Marinated Vegetables, Olives, Cured Meats with Lavosh, Crisps & Grissini Cheese & Cabanossi with Assorted Crisps Dips Plate Hommus, Baba Ganoush, Traditional French Onion along Side Variety of Savoury Crisps & Breads Australian Cheese Board Hand Selected Variety Cheeses with Dried Fruits & Nuts alongside Seasonal Fruits & Crisps ea ea ea ea

7 SET MENU 2 Course 33.50pp 3 Course 41.50pp Entrees Picada Five Spice Pulled Pork with Crisps Asian Salad Seared Scallops on Spring Onion and Pea Puree Finished with Prosciutto Crisps Soft Shell Crab on Mixed Leaf Salad with Roast Pepper Sauce Balsamic Beetroot and Goats Cheese Tart Finished with Onion Jam V Chicken Romain Salad with Shaved Parmesan, Lardons and Croutons Veal Tortellini in a Rich Bosciaola Sauce Topped with Parmesan and Watercress Thai Beef with Julienne Salad, Cashews, Bean Sprouts and Crispy Fried Noodles Mains Mustard Crusted Lamb Rump on a Bed of Wonder Fries and Broccolini Finished with White Balsamic Glaze Brown Sugar and Bourbon Scotch Fillet Along Side Sweet Potato-Chickpea n Ramano Whip, Buttered Green Beans and Onion Crisps Chimichurri Barramundi Resting on Sweet Corn Fritters, Dutch Carrots and Garden Cress Veal Scaloppine on Zucchini Cakes, Asparagus Spears Finished with Prawns in a Garlic, Brandy Cream Sauce Topped with Fried Leek Grilled Sesame Salmon Fillet on a Warm Kale and Cous Cous Pearl Salad Topped with Ginger Sweet Soy Reduction & Popped Vermicelli Seared Chicken Supreme Resting on a Hawaiian White Calcannon Mash with Sauté Snow Peas Finished with Marsala Plum Glaze Dukkha Pork Loin on a Mixed Pomme Gratin, Steamed Seasonal Vegetables, Palm Fruit Oil & Fried Basil Moroccan Quinoa and Roast Vegetable Salad with Wilted Spinach, Pinenuts, Macadamia Oil Finished with Chia Seeds V Desserts Sticky Date and Pecan Pudding with Caramelised Banana and Toffee Sauce White Chocolate Cheesecake with Chantilly Cream and Passionfruit Coulis Warm Chocolate Brownie with Vanilla Anglaise and Strawberry Salsa Apple and Mixed Berry Tarts with Coconut-Almond Crumble and White Chocolate Custard Minimum 20 persons. Your choice of Two Dishes, All Meals Served Alternately, Includes Freshly Baked Dinner Rolls and Finished with Tea and Coffee.

8 Buffet Menu Minimum 30 Persons 42.00pp Slow Roasted Striploin of Beef capped with Garlic and Fresh Herbs Finished with Beef Jus Honey Maple and Mustard Roasted Pork Loin with Tomato Chilli Jam Rosemary and Salt Flaked Whole Cocktail Potatoes Steamed Seasonal Vegetables with Butter and Chives Freshly Baked Dinner Rolls and Butter Roast Lemon and Thyme Chicken Pieces with Aioli Fresh Tiger Prawns on a Bed of Rock Salt Topped with Lemon Segments and Cocktail Sauce Traditional Green Salad with Balsamic Vinaigrette Rocket, Pumpkin and Pinenut Salad with Shaved Parmesan and Chimichurri Warm Roast Vegetable with Cous Cous Pearls and Pea Tendrils Freshly Cut Seasonal Fruit with Chantilly Cream Baked Cakes and Sweets All with Accompanied Condiments Tea and Coffee

9 Christmas Set MenU 2 Course 29.50pp 3 Course 37.50pp Entrees Shaved Turkey, Rocket, Beetroot, Fetta Salad & Cranberries Topped with Crushed Macadamias Lemon Pepper Salmon Salad with Pea Tendrils & Pinenuts Coconut Prawn Skewers Resting on Christmas Slaw Finished with Chilli Mango Aioli Mains Almond & Chia Crusted Barramundi with Crisp Cocktail Potatoes, Broccolini & Aioli Roast Pork Loin with Tomato Maple Jam Resting on a Sweet Potato & Chive Mash & Sauté Snow Peas Slow Baked Cube Roll with Mustard Sage Cap Served Along Side Baked Pumpkin, Beans & Crushed Pesto Potato Finished with Balsamic Glaze Pan Seared Chicken with Gnocci, Honey Carrots & Creamy Mushroom Sauce Classic Christmas Roast, Glazed Ham with Mixed Roast Vegetables Dessert Selection Individual Christmas Puddings with Boozy Anglaise and Glace Cherries Classic Christmas Trifle Topped with Chantilly Cream Christmas Semifredo Topped with Crushed Pistachio & Cherry Coulis Mixed Berry Pavlova Served with Cream & Mulled Sauce Minimum 20 persons. You re Choice of two dishes, All Meals Served Alternately, Includes Freshly Baked Dinner Rolls, Finished with Tea and Coffee.

10 Christmas Buffet Menu Minimum 30 Persons 44.00pp Mains Cold Sliced Turkey Breast with Cranberry Sauce Fresh Tiger Prawns with Cocktail Sauce, Flaked Sea Salt & Lemon Cheeks Warm Carved Honey Maple & Fig Glazed Ham Sesame & Sage Salted Pork Loin with Apple Cider Jus Bacon, Thyme & Confit Garlic Baked Cocktail Potatoes Butter & Chive Seasonal Steamed Vegetables Classic Green Salad with Creamy Ranch Dressing Rocket & Roast Pumpkin & Pinenut Salad with Shaved Parmesan Topped Balsamic Dressing Freshly Baked Selected Dinner Rolls & Butter Dessert Selection Mixed Christmas Sweets with Freshly Picked Cherries Accompanied with Sauces & Chantilly Cream Tea & Coffee Served with Dessert Selections

11 Wake Catering Each Platter Serves Approximately 10 persons Hot Hors D oeuver Platter Cheese & Spinach Filos, Cocktail Dim Sims, Samosa, Vegetable Money Bags, Gourmet Beef Mini Pies, Cocktail Sausage Rolls, Spring Rolls. All served with Condiments ea Fresh Made Mixed Gourmet Sandwiches Seasonal Fruit prepared with Chantilly Cream Freshly Made Scones alongside Cream & Strawberry Jam Chef s selection of Cakes served with Chantilly Cream & Garnish Additional Extras Tea & Coffee Station Linen Table Cloths 3.50 pp 8.50 ea

12 Booking Terms and Conditions Thank you for considering Penrith Bowling and Recreation Club for your next function. The following terms and conditions will apply to any function that is booked with our venue. A $300 security deposit is required to confirm the booking. This will be refunded after the function dependent upon if there is any damage to the Club or to the greens. Functions are scheduled for a period of six hours, to a maximum of half an hour prior to closing time of premises. Functions in excess of this time will incur a fee of $100 per hour. Prices charged are those in effect three months prior to the function date. Every effort will be made to maintain the prices originally quoted however these are subject to market conditions. All prices are subject to change without notice. Please note our rooms are smoke free. Final numbers are required no later than one week (7 days) prior to the function date. After that time, only increases in numbers will be accepted, and no refunds given on any decreases in numbers. Full payment is to be made 7 working days prior to the function. This payment must be made by cash, bank cheques, Bank Transfer or only. Provided more than two months notice is given, the security deposit will be refunded in full. If the booking is cancelled within two months of the function, the deposit will be forfeited. No alcohol or food is allowed to be brought onto the premises with the exception of wedding and special occasion cakes. For Occupational Health and Safety reasons, no food is to be removed from premises at cessation of function. Confetti, rice or similar materials are not to be used on Club premises or grounds. The Club does not permit the use of smoke machines. No candles that have wax and/or naked flames are permitted. The Club practices responsible service of alcohol. No alcoholic beverages will be served to patrons under 18 years of age (proof of age may be requested). It is an offence for any guest to supply alcohol to a minor. Service will be refused to any guest adversely affected by alcohol, and they will be asked to vacate the premises. No shots will be served. The Club will not tolerate abusive, offensive or unruly behaviour, and reserves the right to cancel the function at any time should the rules of the Club be breached. Adult supervision of minors is required at all times. At our discretion, should the room be left in an unacceptable state, a cleaning fee may be charged. The function organiser is financially liable for any damage or loss sustained to Club property, fixtures and fittings whether through their own actions, or through those of their guests, contractors or subcontractors. The Club will take all possible care, but accepts no responsibility for any loss of, or damage to equipment, or other property in the Club prior to, during, or after functions. The Club will not be liable for cancelling this contract upon notice to the client where circumstances beyond its control, causes its closure or inability to provide the room and facility booked.

13 CeeCee s Penrith Bowling Club Cnr Woodriff and Derby Streets Penrith To book a Function Room please call Julie Cullen Functions Coordinator: Tatum McManus E ceeceesbistro@outlook.com M