The University Club of Western Australia Experience the Difference
------------------------------------ Award Winning Venue ------------------------------------ Since opening its doors in 2005, The University Club s fine cuisine, impeccable service and enviable riverside location have earned it a reputation as one of Perth s most sought-after wedding venues. Guests will be treated to a superb menu prepared by our team of award-winning chefs. Executive Chef Costa Simatos and his team have created an eclectic selection of menus using the freshest local produce to showcase the very best that Western Australia has to offer. With an emphasis on traditional cuisine with a contemporary twist, there is something to delight the most discerning palate. National Wedding Caterer of the Year Winner 2017 Savour Award for Excellence Winner 2015, 2016 & 2017 Catering Institute Gold Plate Award Winner 2013, 2014, 2015, 2016
-------------------------- With Compliments -------------------------- Book your reception with us and receive: Complimentary venue hire (normally $1,500.00) White linen tablecloths and napkins White bridal and cake table skirting Dancefloor Staging for bridal table and/or band Lectern, microphone and PA system for speeches Personalised table menus and table seating plan Complimentary parking for guests (after 5.00pm) Professional and friendly staff Dedicated wedding coordinator to plan, set up and assist on the day Two hour garden ceremony (subject to availability) Access to UWA grounds for wedding photographs (subject to availability)
-------------------- Package One -------------------- Pre-Dinner Canapés Chef s selection of pre-dinner canapés Soup (Please select one) Chinese chicken and corn soup with red wine vinegar Yellow curried pumpkin soup with coconut cream (v) Forest mushroom with sour cream soup and truffle oil (v) Main Course (Please select one) Charred Scotch fillet with potato mash, braised red cabbage and café de Paris sauce Roasted chicken roulé with grilled polenta, mushroom ragout and Madeira sauce Grilled barramundi fillet with pad Thai noodle cake, roast vegetables and laksa sauce Dessert (Please select one) Seasonal fresh fruit pavlova with coconut lemon curd and mango cornette Salted caramel pannacotta with torched meringue and hazelnut praline Baked vanilla cheesecake with pink peppercorn and gin macerated strawberries Freshly brewed coffee, tea and chocolates
------------------- Package Two ------------------- Pre-Dinner Canapés Chef s selection of pre-dinner canapés Entrée (Please select one) Coconut braised pork belly with cauliflower puree, corn salsa and crackling crumble Open ravioli with prawns, scallops, mint crushed peas and vermouth sauce Fried vegetable gyoza with pickled cucumber and ponzu sauce (v) Main Course (Please select one) Charred Scotch fillet with potato mash, braised red cabbage and café de Paris sauce Roasted chicken roulé with grilled polenta, mushroom ragout and Madeira sauce Grilled barramundi fillet with pad Thai noodle cake, roast vegetables and laksa sauce Dessert (Please select one) Seasonal fresh fruit pavlova with coconut lemon curd and mango cornette Salted caramel pannacotta with torched meringue and hazelnut praline Baked vanilla cheesecake with pink peppercorn and gin macerated strawberries Freshly brewed coffee, tea and chocolates
---------------------- Package Three ---------------------- Pre-Dinner Canapés Chef s selection of pre-dinner canapés Entrée Tasting Plate Tandoori chicken breast with whipped lentil dhal, roasted onion and raita Shaved prosciutto, mozzarella, melon and rocket with mustard and aioli Lemon marinated prawns with Over the Moon feta, hummus and cumin carrots (v) Main Course (Please select one) Charred scotch fillet with potato mash, braised red cabbage and café de Paris sauce Roasted chicken roulé with grilled polenta, mushroom ragout and Madeira sauce Grilled barramundi fillet with pad Thai noodle cake, roast vegetables and laksa sauce Dessert Tasting Plate Seasonal fresh fruit pavlova with coconut lemon curd and mango cornette Chocolate brulee with Turkish delight and roasted pistachios Glazed French apple and frangipane tart with double vanilla cream Freshly brewed coffee, tea and chocolates
-------------------------- Alternative Options -------------------------- Alternative Entrees Tandoori chicken breast with whipped lentil dhal, roasted onion and raita Lemon marinated prawns with Over the Moon feta, hummus and cumin carrots Peppered Tasmanian salmon with avocado, sour cream and caperberries Shaved prosciutto, mozzarella, melon and rocket with mustard and aioli Roasted duck breast, apple and walnut salad with cognac soaked raisins Courgette, preserved lemon and pumpkin cous cous tian with tomato salsa (v) Alternative Entree Tasting Plate Fried vegetable gyoza with sesame rice, pickled cucumber and ponzu sauce (v) Peppered Tasmanian salmon with avocado, sour cream and caperberries Roasted duck breast, apple and walnut salad with cognac soaked raisins Alternative Main Courses Grilled sirloin with pancetta roasted potatoes, pumpkin fondant and red wine jus Roasted lamb cutlet and rolled breast with creamy potato mash, ratatouille and jus Roasted duck confit with creamy potato mash, French style peas and orange jus Twice baked feta and olive soufflé with roasted red onion and cumin tomato coulis (v) Brik pastry wrapped porcini risotto with wine braised leeks, peas and truffle oil cream (v) Alternative Desserts Glazed French apple and frangipane tart with double vanilla cream Chocolate brulee with Turkish delight and roasted pistachios
------------------------------------------ Six Hour Beverage Packages ------------------------------------------ Package One NV Angove Chalk Hill Blue Sparkling Angove Chalk Hill Blue Sauvignon Blanc Semillon Angove Chalk Hill Blue Cabernet Merlot Package Two Robert Oatley NV Craigmoor Cuvee Brut Robert Oatley Chain of Fire Sauvignon Blanc Semillon Robert Oatley Chain of Fire Shiraz Cabernet Sauvignon Package Three Dunes & Green Chardonnay Pinot Noir Sparkling Vasse Felix Classic Dry White Vasse Felix Classic Dry Red Package Four Larry Cherubino Ad Hoc The Riddler Sparkling Rose Leeuwin Estate Siblings Sauvignon Blanc Semillon Leeuwin Estate Siblings Shiraz All beverage packages include: James Boags Premium and Light beers A selection of soft drinks and juices
---------------------------- Additional Options ---------------------------- Add a soup course $10.50 per person Add an antipasto platter Individually plated $18.50 per person Shared platters $15.50 per person Add a pasta course $15.50 per person Add a sorbet $5.00 per person Add shared cheese platters $8.50 per person Replace James Boags Premium with Little Creatures Pale Ale or Rogers James Squire 150 Lashes Pale Ale $2.00 per person Add a Third Beer Little Creatures Pale Ale or Rogers James Squire 150 Lashes Pale Ale $5.00 per person
------------------------- Package Pricing ------------------------- Beverage Package One Beverage Package Two Beverage Package Three Beverage Package Four Wedding Package One $118.50pp $121.50pp $124.50pp $129.50pp Wedding Package Two $127.50pp $130.50pp $133.50pp $138.50pp Wedding Package Three $133.50pp $136.50pp $139.50pp $144.50pp Alternate Drop Menu $2.50 per person (entrée or dessert) $5.00 per person (main course) Choice Menu (available for main course only max 150 guests) $10.00 per person Prices subject to increase in line with inflation
----------------------------- Minimum Numbers ----------------------------- Please note that due to seasonal demand for The University Club s facilities on Saturday evenings, minimum numbers do apply. Please see below for details. Month January February March April May June July August September October November December Banquet Hall 100 guests 100 guests 120 guests 120 guests 100 guests 100 guests 100 guests 100 guests 120 guests 120 guests 120 guests 120 guests SUNDAY BOOKINGS: As the Club is closed on Sundays, a guareenteed minimum spend of $10,000 will apply.
Contact our dedicated team on (08) 6488 4820 or via email on weddings@uwa.edu.au