P R I V A T E D I N I N G

Transcription

1 PRIVATE DINING

2 Located in the heart of Collingwood, Saint Crispin s kitchen, run by chef Joe Grbac, prepares a finely considered contemporary menu that s sculptured on only seasonal high quality ingredients. Since opening in June 2013, Saint Crispin has been awarded one chef s hat and Best New Restaurant 2013 and recently received 2 chef s hats in Our private dining spaces, the Bannear room and Thomas Olive are located upstairs at 300 Smith Street. The space features Victorian detail and can be extended to incorporate both rooms that cater for larger groups. Ideal for seated lunches or dinners, cocktail events, corporate functions, birthdays, engagement parties, weddings and group dining, the space can accommodate between 10 and 60 guests. We also cater for larger groups in the Saint Crispin restaurant. SEATED CAPACITY The Bannear room 10 to 26 guests Thomas Olive 10 to 32 guests The Bannear room & Thomas Olive 27 to 60 guests Saint Crispin restaurant 35 to 58 guests COCKTAIL CAPACITY The Bannear room 12 to 35 guests Thomas Olive 12 to 40 guests The Bannear room & Thomas Olive 30 to 80 guests Saint Crispin restaurant 50 to 100 guests 2

3 The Dining Room 3

4 SIT DOWN MENU OPTIONS Saint Crispin offers an award-winning menu, which can be tailored to suit any event including private lunches and dinners. 3 course menu $75pp Our chefs select 2 choices per course from our restaurant menu. You and your guests can then order al a carte from those choices. 5 course menu Five course tasting menu $110pp 7 course menu Seven course tasting menu $140pp Our 5 and 7 course tasting menus are designed from our restaurant menu. The following is an example of the menu offered at Saint Crispin. Please confirm all dietary requirements 7 days prior to your event. Please note our menus are not designed in advance due to our dishes being based around seasonal high quality ingredients. Chicken, Egg, Truffles 4

5 SAMPLE MENU ENTRÉES Wagyu bresaola, shallot rings, confit yolk and hay ash Quail, shaved cuttlefish, shiitake mushroom and kombu Asparagus, roasted parmesan custard, radish and gazpacho Yellowfin tuna, calamari, mussles, tapioca and rocket MAINS Western Plains pork, fennel, burnt carrot, orange and miso Courgette flower, celtice heart, hazelnut, ricotta and shallot Bannockburn chicken, sweetcorn, spaetzle and jus gra Atlantic salmon, parsley risotto, prawn, broad bean and peas SIDES Baby salad leaves, red wine and palm sugar dressing Chickpea, roasted cauliflower, tahini and cumin Crispy Richard Hawkes potato DESSERTS Rhubarb, yuzu custard, green tea and sorrel Mango cremeux, jasmine rice, lime and yoghurt Peanut butter parfait, spiced pineapple, golden syrup and rum Saint Agur, maple bacon, blueberry, apple and radicchio King salmon, shaved calamari, oysters, squid ink and saffron 5

6 STAND UP MENU OPTIONS $45pp includes 3 hot, 3 cold canapés $55pp includes 3 hot, 3 cold, one substantial (bowl and fork dish) $65pp includes 4 hot, 4 cold, one substantial (bowl and fork dish) and 1 dessert Please note all food and beverages are subject to change The Bannear Room 6

7 BEVERAGE OPTIONS Our wines are a mixture of old and new world, and have been thoughtfully selected to compliment our menu. We can also create a tailored cocktail menu to accompany any beverage option. Option One Match 5 course Five course beverage match $60pp 7 course Seven course beverage match $80pp Please note this is a 75ml wine pour. Option Two On Consumption Please choose one sparkling, one or two whites, one or two reds, one dessert wine if desired and two full strength beers. Light beer will be available for all events. 7

8 SAMPLE BEVERAGE MENU Sparkling NV Domaine Ste Michelle Blanc de Noirs Pinot Noir 45 Columbia Valley, US NV Guerrieri Rizzardi Prosecco 52 Bardolino, Veneto, Italy NV Charpentier Tradition Brut PM/CHD/PN 120 RM-Charly-Sur-Marne, AOP Champagne, France 2010 Ashton hills Salmon Brut Pinot Noir 85 Adelaide Hills, SA White Wine 2013 Heirloom Vineyards Riesling 50 Eden Valley SA 2012 Dandelion s Vineyards Sauvignon Blanc 50 Adelaide Hills, SA 2010 Castagna Adam s Rib Chardonnay 65 Beechworth, Victoria 2012 La Chantemerle Fourchaume Chardonnay 90 AOP Chablis 1er Cru, Burgundy, France Red Wine 2011 Lopez de Haro Rioja Crianza Tempranillo blend 55 Rioja, Spain 2012 Bellvale Pinot Noir 45 Gippsland 2009 D Aremberg Dead Arm Shiraz 135 McLaren Vale, SA 2011 Coursodon Silice Syrah 105 AOP Saint Joseph, Northern Rhône, France 8

9 SAMPLE BEVERAGE MENU Sweet Wine 2012 Vietti Casinetta Moscato 45 DOCG Moscato d asti, Piedmont, Italy 375ml 2009 Telmo Rodriguez MR Moscatel 88 DO Malaga, Spain 500ml Beer Cascade Light Lager, Tasmania 375ml 6 Boneyard, Golden Ale, North Melbourne - 330ml 12 Hopfenkonig Pilsner, Austria 330ml 10 Bridge rd, Pale Ale, Beechworth, Vic 375ml 10 Mornington Brewery, Brown Ale, Mornington 330ml 12 Please note all food and beverages are subject to change. Saint Crispin Cocktails 9

10 The Bannear room MINIMUM SPENDS NOVEMBER 22nd - DECEMBER 18th Tues Wed Thurs Fri - Sat Sun Lunch $1,500 Lunch $2,500 Lunch $3,000 Lunch $2,000 Dinner $2,400 Dinner $3,000 Dinner $3,500 Dinner $2,200 Thomas Olive Tues Wed Thurs Fri - Sat Sun Lunch $1,800 Lunch $3,000 Lunch $3,250 Lunch $2,200 Dinner $2,700 Dinner $3,200 Dinner $3,500 Dinner $2,500 The Bannear room & Thomas Olive Tues Wed Thurs Fri - Sat Sun Lunch $3,000 Lunch $3,000 Lunch $4,500 Lunch $3,000 Dinner $5,000 Dinner $5,500 Dinner $7,000 Dinner $4,000 Saint Crispin restaurant Mon Wed Thurs Sun Lunch $6,000 Lunch $8,000 Dinner $15,000 Dinner $15,000 The Bannear room MINIMUM SPENDS DECEMBER 19th - 24th Tues Wed Thurs - Fri Sat Lunch $2,000 Lunch $2,500 Lunch $3,000 Dinner $2,400 Dinner $3,000 Dinner $3,500 Thomas Olive Tues Wed Thurs - Fri Sat Lunch $1,800 Lunch $4,000 Lunch $2,500 Dinner $2,700 Dinner $4,000 Dinner $3,500 Private Dining Room & Thomas Olive Tues Wed Thurs - Fri Sat Lunch $3,000 Lunch $3,000 Lunch $4,500 Dinner $5,000 Dinner $7,000 Dinner $7,000 Saint Crispin restaurant Mon Wed Thurs Sat Lunch $8,000 Lunch $10,000 Dinner $18,000 Dinner $20,000 10

11 TERMS AND CONDITIONS Bookings Tentative bookings are held for 7 days. If another enquiry is made for the same date we will contact you to check your intention prior to releasing the date. To confirm a booking you will be required to complete and return the confirmation form and pay a 20% deposit. Your menu choices, beverages and dietary requirements are to be finalized no later than 7 days prior to the event. Final numbers are to be confirmed 48 hours prior to the event. Charges are based on the confirmed amount of guests except when there are additional guests in attendance. The remaining balance of your event is to be paid in full on the night via credit card or cash, unless organized prior to the event with your event manager. Please note that a 2% surcharge will be charged for all credit cards. Please note that all lunch functions will end no later than 4.45pm unless organised in advance with your events manager. Cancellations If you require to cancel your function with us please do so with your Events Manager within 14 days of your event or your deposit will be forfeited. Lost property and damages In the instance where damage has occurred you are financially responsible for any damages caused by you or your guests or third party contractors to fixtures and fittings at Saint Crispin. This includes any damage caused to the building, furniture or property including the cost of repair or replacement. Every care is taken with your property when you hold an event at Saint Crispin however we are unable to accept responsibility for the damage or loss of your property before, during or after your event. Noise restrictions We are located in a residential area so we do ask that when leaving our venue you are respectful of our neighbours. Audio Visual Please advise your events manager of any AV requirements you may have for your function. 11

12 And if you think duck three ways is good, you ought to try the lamb four ways, including a fabulous mini-piece of braised shoulder with a caul of the sticky-soft, caramelised fat lamb s riposte to pork crackle. The curious potato crisp puffs riding on the sheep s back deserve their own mention. Ask the waiters they ll be ready for it. Larissa Dubecki Awarded one chef s hat and Best New Restaurant The Age Good Food Guide 2014 Awarded Hottest Restaurant, Victoria Hot 50 Restaurant Awards, 2013 The Australian Awarded two chef s hats The Age Good Food Guide