General Terms & Conditions f Set Menus Thank you f considering Fraser s Restaurant f your group dining experience. Enclosed are our set menus, which can be enjoyed as is, customised with our Additional Options (see page 4). Our set menus are available f groups of 10 me guests. Your selected menu must be confirmed at time of booking, with final numbers being confirmed within 48 hours of your reservation. If you would like to book on the weekend, please keep in mind that a $10 surcharge per guest applies on Saturdays and Sundays. The attached 'Confirmation & Deposit Fm' must be completed to secure your booking. The deposit required is $25 per guest, however within the month of December payment in full is required f Friday/Saturday evenings, and lunchtime bookings. All credit card payments will attract a 1.75% surcharge. Deposits are non-refundable unless the reservation is cancelled at least 48 hours pri to the booking date. F group reservations, if the total number of guests is below the confirmed number, there will be a charge of $40.00 per guest f a preparation fee. We are unable to accept separate billing. If you would like to discuss any of the below would like to make a booking, please feel free to contact myself our restaurant reservations team. We look fward to hearing from you soon. Kind Regards Karen Steffens I Guest Services P: 08 9481 7100, E: reservations@frasersrestaurant.com.au W: Private Dining at Fraser s Looking to upgrade your event to the next level? Exclusive, distinctive, versatile If you would like an intimate space to celebrate a milestone, a chic destination to present to clients, our private dining room is the perfect solution. With views over the beautiful Swan River and city, and exclusive use of a private terrace, all manner of events can be accommodated. Menus f your event are designed by Chef Chris Tayl, who prides himself on ensuring that the food is one of the most memable elements of your day. A large timber boardroom-style table seats a maximum of 28 guests, and can also be configured f smaller groups and cocktail functions. Me infmation is available on our website visit: /restaurant/private-dining/ Cpate Events Chelsea Jones 08 9482 0150, email cpate@frasersrestaurant.com.au Weddings and Family Events Emily Smilkovic 08 9482 0160, email weddings@frasersrestaurant.com.au 1 P a g e
Set Menu 1 $78 per guest Italian Panini bread; Margaret River olive oil Roma tomato; buffalo mozzarella, basil, shaved prosciutto Panfried gnocchi; romesco sauce, chargrilled asparagus Grilled snapper; olive oil potato puree, shaved fennel, salsa verde Slow cooked beef sht rib; bean sprouts, sweet potato, master stock served with Rocket leaves; chargrilled onion, parmesan, toasted walnuts Honey saffron crème brulee; finger biscuit, vanilla bean ice cream Flourless almond chocolate cake; strawberry, ange & pistachio salad Espresso coffee leaf tea Available f groups of ten me Please note that there is a $10 surcharge per guest on Saturdays and Sundays See page 5 f additional menu options 2 P a g e
Set Menu 2 $88 per guest Italian Panini bread; Margaret River olive oil Soft shell crab; chipotle mayonnaise Panfried gnocchi; romesco sauce, chargrilled asparagus Grilled barramundi fillet; chickpea puree, chickpea & cucumber salsa Breast of chicken; sauté leek & sweet cn puree Grilled fillet of beef; teriyaki sauce & barbecue onions served with Rocket leaves; chargrilled onion, parmesan, toasted walnuts Honey saffron crème brulee; finger biscuit, vanilla bean ice cream Macadamia white chocolate cheesecake; strawberry & poached pear Espresso coffee leaf tea Available f groups of ten me Please note that there is a $10 surcharge per guest on Saturdays and Sundays See page 5 f additional menu options 3 P a g e
Share Menu $120 per guest Breads; warm olives King prawns, smoked ocean trout Ceviche of hiramasa kingfish; fennel, radish, lime and olive oil Fried soft shell crab; black vinegar dressing Burrata (soft centred mozzarella ); basil, air dried beef Fillet of snapper barramundi, potato puree; fennel salad and salsa verde Turmeric spiced Mt Barker chicken; grilled lemon Braised lamb shoulder; chickpea puree Angus ribeye off the bone; crispy onions served with Green vegetables in extra virgin olive oil Beetroot & feta salad Honey saffron brulee; vanilla bean ice cream Caramelised pineapple in palm sugar Churros; dipping sauce and vanilla bean ice cream Available f groups of ten me Please note that there is a $10 surcharge per guest on Saturdays and Sundays See page 5 f additional menu options 4 P a g e
Additional Options You may wish to add customise one of the above set menus with the following additional options. Please finalise your set menu, with additions, at time of booking share platters to start [each platter serves four guests] Please clarify at time of booking as to how many of each platter and also when you would like the below served, i.e. with breads with entrees Marinated olives; spiced almonds & feta with egano 20 Turkish bread; hummus dip & warm olives 16 Arancini balls (10); pesto, aioli 25 Burrata, bresaola & tomato 45 Salt & pepper calamari; chipotle aioli 25 side dishes [each dish serves five guests] Chargrilled asparagus 15 Thick cut chips 12 Chargrilled mushrooms 15 Potato puree 12 vegetarian option Panfried goats cheese gnocchi with wild mushroom, burnt butter If you wish to add the above option as an extra main choice, please add $10 to your set menu price. There is no charge to replace one of the existing main options with the vegetarian option. cheese course [each plate serves four guests] Assted farmhouse, Australian and international: brie, cheddar, washed rind and blue $25 5 P a g e
Additional Christmas Options (available Dec 1st until Christmas Eve) Roast breast of free range turkey; leg ham; sage and nut stuffing; cranberry sauce & / Traditional Christmas pudding; brandy sauce and semi-whipped cream There is no charge to replace one of the existing main dessert options (from either Set Menu above) with the above Christmas dishes. To add either of the above Christmas dishes (to affd your guests an additional option), please add an extra $10 per dish added, to the Set Menu price. 6 P a g e
Confirmation and Deposit Fm To confirm your group dining reservation at Fraser s restaurant please complete the booking fm below and return with full payment to reservations@frasersrestaurant.com.au fax to (08) 9481 7401. Guest Details Company Name: First Name: Surname: Mobile: Phone: Email: Number attending: Booking date & time: Any dietary requirements/allergies, if so, please list: Payment Options Please circle how you will be making payment 1. Cheque: To be made payable to Fraser s Restaurant 2. Direct Deposit: Please send remittance with signed contract Bank: Commonwealth Bank of Australia Acct Name: O Briens Pty Ltd t/a Fraser s Restaurant BSB Number: 066-130 Account Number: 10044893 3. Credit Card: Card Type: Visa / MasterCard / Diners Club / Amex Card Number: / / / Expiry Date: / Card Holder s Name: Signature: Debit Amount: $ incl GST. Signed: Name: Date: 7 P a g e