F U N C T I O N M E N U

Transcription

1 F U N C T I O N M E N U

2 CANAPES SELECTION OF 4 CANAPES $17 PER PERSON SELECTION OF 6 CANAPES $23 PER PERSON SELECTION OF 8 CANAPES $27 PER PERSON COLD CANAPES Spanish chorizo bocconcini and basil crostini Thai beef with toasted rice in a crispy wonton cup PLATTERS $80 PER PLATTER Pizza platters meatlovers, ham and pineapple, vegetarian, chicken alfredo Fresh oysters with ponzu dressing and lime segments (GF) Mini smoked salmon blinis with dill cream cheese Mini bruschetta of tomato basil red onion and crème of balsamic (VEG) HOT CANAPES Panko crumbed prawns with lemon and aioli Paddo original spiced chicken wings Beef shish kebab (GF) Salt and pepper calamari and tartare sauce (GF) Arancini (VEG) Mini chicken beef and lamb mignon (GF) Paddo Original Wing platter Lemongrass chicken wombok manadarin and toasted cashews (GF) Assorted hot savouries mini lamb and rosemary pies, mini sausage rolls, vegetarian spring rolls and vegetarian samosas Assorted antipasto items grilled breads and grissini Deluxe duo of cheeses, strawberries, honey fig paste and toasted breads Trio of dips grilled and toasted breads Butter seared scallops with cauliflower puree and crisp proscuitto (GF) Vegetarian filo quiche (VEG) Double braised pork belly red onion puree and crispy greens (GF)

3 BREAKFAST CONTINENTAL $18 PER PERSON (MIN. 10 PEOPLE) A selection of raisin toast, croissants, English muffins, individual fruit salads and yoghurt, mini bircher muesli and fresh juices BUFFET $27.50 PER PERSON (MIN. 15 PEOPLE) MORNING TEA $12.50 PER PERSON (MIN. 10 PEOPLE) Select two of the following: Banana bread Brownies A selection of hash browns, scrambled eggs, oven roasted herbed tomatoes, grilled bacon rashers, breakfast sausages, sautéed mushrooms, house made baked beans, vegetable medley, savoury mince, white and multigrain toast and fresh juices PLATED $30 PER PERSON (MIN. 10 PEOPLE) Mini bircher muesli and yoghurt or fruit salad and yogurt. Plus one of the following: McGuire s Big Breakfast bacon, scrambled eggs, hash browns, oven roasted tomatoes, sautéed mushrooms and house made baked beans served with sour dough $12.50 PER PERSON (MIN. 10 PEOPLE) Select two of the following: Paddo s Eggs Benedict poached eggs, sliced leg ham, wilted baby spinach, hollandaise sauce, balsamic cherry tomato and asparagus spears served with a toasted English muffin Mini bacon quiche and mini vegetable quiche with tomato chutney AFTERNOON TEA Scones with cream and jam Danish pastries Lamingtons Assorted biscuits and slices Assorted muffins Fruit platter Bagels with cream cheese and smoked salmon Smashed avocado served with toasted sour dough, balsamic cherry tomato, snowpea tendrils and a poached egg (VEG) TEA + COFFEE STATION HALF DAY $5 PER PERSON (MIN. 10 PEOPLE) FULL DAY $7.50 PER PERSON (MIN. 10 PEOPLE)

4 LUNCH SELECTION $25 PER PERSON (MIN. 10 PEOPLE) Select three of the following: Selection of sandwiches, wraps and rolls Caesar salad, garden salad or coleslaw Selection of quiches SANDWICH BAR $25 PER PERSON (MIN. 15 PEOPLE) Daily selection of baguettes, wraps, Turkish bread, rolls and sliced bread to build your own sandwich. Selection of pizzas Beef sliders Ham and cheese croissants Fillings egg, lettuce, tomato, beetroot, cucumber, grated carrot, snowpea sprouts, capsicum, avocado, red onion and sliced cheese Seasonal fruit platter CARVERY Cold meats tuna, roast chicken, salami, ham, roast beef and pulled pork $17.50 PER PERSON Condiments seeded mustard, mayonnaise, basil pesto, caesar dressing, butter and relish Plus a seasonal fruit platter. McGuire s famous roast lunch carvery, serving a selection of steamed and baked vegetables, daily dishes and a roast of the day with a bread roll and butter. Plus a seasonal fruit platter. DAY DELEGATE PACKAGES HALF DAY PACKAGE $35 PER PERSON Includes lunch and morning tea or afternoon tea. Room hire not included. FULL DAY PACKAGE $42.50 PER PERSON Includes morning tea, lunch and afternoon tea. Room hire not included.

5 DINNER 2 COURSE $40 PER PERSON ENTREES Bruschetta tomato, red onion and basil on toasted sourdough with a balsamic glaze (VEG) Salt and pepper squid salt and pepper dusted squid with petite salad, lemon and tartare sauce (GF) Arancini crumbed arborio rice with chefs choice of fillings (VEG) Prawn caesar salad cos lettuce, bacon, croutons, parmesan cheese and caesar dressing topped with prawns Antipasto plate roast zucchini, pumpkin, eggplant, semi dried tomato, salami, ham, prosciutto and olives with chefs selection of breads MAINS Panko crumbed coral trout with seasoned potato wedges, coleslaw, lemon and tartare sauce Lamb rack cooked medium with sweet potato mash, green beans, slow roasted roma tomato and minted red wine jus (GF) 300g rib fillet cooked medium with creamy potato mash, green beans, slow roasted roma tomato and red wine jus (GF) Crumbed chicken breast filled with garlic butter served with creamy potato mash, carrots, green beans, broccolini and a garlic cream sauce Rolled pork loin served with prosciutto and pea risotto finished with an orange glaze (GF) Spinach and ricotta cannelloni served with Greek salad (VEG) 3 COURSE $50 PER PERSON DESSERTS Lemon meringue pie with chantilly cream Caramel tartlet with chantilly cream Mango and passionfruit cheesecake with ice cream Cheese plate brie, blue cheese and cheddar with fruit and nut mix and quince paste Crème brulee with ice cream Warm chocolate brownie with ice cream

6 DINNER 2 COURSE $60 PER PERSON ENTREES Thai marinated beef, mesculin, carrot, snow peas, red capsicum, Vietnamese mint, Thai basil, bean sprouts, Thai dressing and crispy rice noodles (GF) 3 COURSE MAINS Panko prawns with red cabbage, carrot, apple, mint, coriander, chilli, peanuts, citrus dressing and a mild wasabi mayo Pork belly rubbed in Chinese five spice served with steamed chilli rice, Asian greens and sticky soy glaze Charcuterie plate salami, smoked ham, brie cheese, cheddar cheese, mixed olives, cashews, walnuts, grapes, pickled mustard, grissini and lavosh crackers $70 PER PERSON Pan seared scallops on a fresh braised leek ragu topped with a chorizo and panko crumb Pan seared salmon, kipfler potatoes, green beans and bok choy with a lemon beurre blanc sauce (gf) Slow cooked duck Maryland with polenta chips, mandarin segments, mescalin, cherry tomatoes and pomegranate sauce Chicken breast pocketed with prawn and scallop wrapped in prosciutto served with sweet potato mash and green beans and creamy garlic sauce 250g eye fillet cooked medium served with dauphinoise potatoes, baby carrots, green beans, slow roasted roma tomatoes and red wine jus (gf) Lamb loin pocketed with prosciutto, basil and brie served on minted pea mash, slow roasted tomato and a raspberry mint jus (gf) Spinach and ricotta cannelloni served with Greek salad (VEG) DESSERTS Lemon meringue pie with chantilly cream Caramel tartlet with chantilly cream Mango and passionfruit cheesecake with ice cream Cheese plate brie, blue cheese and cheddar with fruit and nut mix and quince paste Crème brulee with ice cream Warm chocolate brownie with ice cream

7 BUFFET + 1 CARVERY OPTION + 2 WET DISHES + 1 SALAD $50 PER PERSON CARVERY Roast beef Roast ham Roast pork Roast turkey (CHRISTMAS FUNCTIONS ONLY) Roast lamb All served with roasted root vegetables, honey carrots and a cheesy cauliflower and broccoli bake. WET DISHES Thai green curry chicken, beans and capsicum in a mild Thai style curry sauce (GF) Mongolian beef beef with ginger, garlic and soy sauce $70 PER PERSON SALADS + 2 CARVERY OPTIONS + 2 WET DISHES + 2 SALADS Sweet and sour pork ribs pork ribs in a pineapple sweet and sour sauce (GF) Honey mustard chicken chicken, carrots, beans and peas in a honey seeded mustard sauce Lamb tagine lamb, chick peas, tomato and onion with Moroccan spices (GF) Stir fried vegetables broccolini, capsicum, carrot, beans and cashews in a Thai style soy sauce with hokkien noodles (VEG) Garden salad mesculin, cucumber, carrot, tomato, red onion and capsicum (VEG) (GF) Caesar salad cos lettuce, parmesan cheese, bacon, croutons and caesar dressing Pasta salad spiral pasta with basil pesto, cherry tomato and parmesan cheese (VEG) Potato salad potatoes with bacon, egg, chives and garlic aioli (GF) Greek salad cucumber, tomato, red onion, olives, oregano and feta (VEG) (GF) Beetroot and pumpkin salad beetroot, pumpkin, feta, walnuts and seeded mustard dressing (VEG) Pear and walnut salad pear, walnuts, rocket, parmesan with a brown sugar and balsamic dressing (VEG)

8 FUNCTION BOOKING FORM ORGANISER / COMPANY NAME ORGANISER PHONE NUMBER ORGANISER ADDRESS FUNCTION DATE AND TIME ROOM / AREA TYPE OF FUNCTION Please circle your preference: Boardroom Classroom U-Shape Cabaret Cocktail Theatre Banquet Other NUMBER OF PEOPLE ATTENDING EVENT NAME FOR SIGNAGE ROOM REQUIREMENTS (A/V, BALLOONS, ETC) FOOD REQUIREMENTS AND TIMES DIETARY REQUIREMENTS BAR TAB LIMIT TIMES FOR TAB TO RUN WHAT PRODUCTS ARE TO BE INCLUDED PERSON AUTHORISED TO MAKE CHANGES

9 FUNCTION TERMS AND CONDITIONS We would be delighted to have you at The Paddo for your next event. The Terms and conditions of hire which will be applied to your function are outlined below. All Terms and Conditions are subject to change. All guests are subject to The Paddo s Hotel House Policy which can be provided upon request. All guests entering the premises after 10pm must have valid identification to be scanned as per Queensland Law. Should you have any questions, please don t hesitate to contact us on (07) or us at paddomanagers@mcguireshotels.com.au days notice of scheduled event 50% of deposit is refundable ā ā Less than 7 days notice of scheduled event deposit is non-refundable Bookings made for November and December will not receive a refund if cancelled after September 1st. Please inform your co-ordinator of any cancellations as soon as possible to ensure we can effectively reschedule or cancel your event. PRICING AND PAYMENT All prices in the functions package are inclusive of GST. BOOKING CONFIRMATION AND DEPOSIT A booking will be confirmed by signing the Terms and Conditions of hire as well as payment of the requested deposit. A tentative booking will be held for up to 14 days after initial enquiry after which, management reserves the right to cancel the booking and allocate the booking to another client. Payments can be made via cash, credit card or direct bank transfer. CANCELLATION We appreciate that circumstances may occur which could make it necessary for an event to be cancelled or postponed. In the event of a cancellation the following conditions occur: 28 or more days notice of scheduled event deposit is refundable Although every effort is made by The Paddo to maintain menu prices as printed, price variations may occur and are subject to change. Payment of the event will be discussed with the client during the booking process so that we are able to accommodate whatever needs you may have. All arrangements made will be final regarding payment and due dates. FUNCTION REQUIREMENTS Information regarding room set-up, audio visual requirements and catering is to be finalised at least 10 days prior to the scheduled event and 14 days during November and December. Any changes to requirements requested within this time frame will need to be discussed with your co-ordinator and may be subject to additional fees. It is advised that all AV requirements be tested for compatibility at least 3 days prior to the event days notice of scheduled event deposit is transferrable

10 FOOD AND BEVERAGE POLICY Due to the nature of the Hotel s licence and policies, we are unable to permit patrons to bring food or beverages onto the premises. Similarly, no food or beverages can be removed from the premises. Celebration cakes are exempt from this rule as well as gifts containing liquor, as long as they remain unopened for the duration of the event. RSA POLICY Responsible Service of Alcohol applies to all functions. All hotel staff are trained in Responsible Service of Alcohol and are supported by management in the practice of enforcing relevant legislation to the service and supply of liquor. EQUIPMENT AND ENTERTAINMENT POLICY All entertainment requested will be at the expense of the client and is subject to approval from management. Any equipment/entertainment used in the room must comply with any Government Regulations. You are welcome to supply additional decorations to compliment your chosen theme. Please confirm with management before attaching any fixtures to walls or ceiling as the use of nails, staples and tape is subject to approval. Any damage caused to hotel property and fittings will be the financial responsibility of the client. The Paddo will not accept any responsibility for damage, or loss of, any client s property left in the premises prior to, during or after an event. All guests must adhere to the current laws of the Queensland Liquor Licensing Department. Unduly intoxicated and disorderly patrons will be refused service and will be asked to leave the premises. MINORS POLICY All guests under the age of 18 must arrive and be accompanied by a parent or legal guardian and remain in the function area at all times. If a guest fails to provide correct proof of age, they will be considered a minor. Additionally, minors must wear a wristband to ensure they are easily detectible and will not be served any alcohol. Should a minor remove their wristband or be caught consuming alcohol, the minor and his/her parent or guardian will be asked to leave due to hotel policy. AGREEMENT I hereby acknowledge and agree to the above terms and conditions. Signature Name Date