Whole marinated scotch fillet with red wine jus. Moroccan seasoned chicken ... Assorted dips, breads, crudités & ol
PAVILION Robert Oatley Vineyard Mudgee
Wedding Reception Portfolio 2014
www.wildoatscafe.com.au
[email protected] P 0428 417 364 David Daniels
P 0417 442 615 Carol Kennedy
INTRODUCTION Thank you for considering Wild Oats Pavillion for your special day. Please read through the information on the following pages to assist you in choosing the appropriate package, providing the venue, setup and food & beverage needs for your special occasion.
All figures quoted include GST. A surcharge will apply on Sunday’s & Public Holiday’s Venue packages will apply unless otherwise indicated Vegetarian and other dietary options are available on request
TERMS & CONDITIONS Bookings & Confirmation Tentative bookings will be held for a period of two weeks. Within this time a deposit is required to secure your booking. Confirmation of the reservation is made upon receipt of the deposit. Paying of the deposit acknowledges the terms & conditions of the booking. If the deposit is not received within the allocated time we reserve the right to cancel the tentative booking. Deposit Initial deposit must be received within 14 days of booking. A non-refundable deposit of $500 is required to confirm your booking. Numbers Minimum number of guests is 60 with a maximum of 140 Venue Hire, Set Up & Inclusions Personalised service with your very own Wedding Co-Ordinator. Venue hire includes sound system, use of vineyards for photographs, easel & frame for seating plan. Setup is based on round banquet tables of 10 pax per table. Venue dressing consists of tables, chairs, white table cloths & white linen napkins, glassware & cutlery. This also includes undressing & cleaning of the venue at the conclusion of your wedding. Wedding Cakes Wedding cakes, including cake stands, decorations and storage containers remain your responsibility.
Payment Final payment based on guaranteed minimum numbers will be required fourteen (14) days prior to the function date, unless by prior arrangement. Any changes incurred on the day of the function must be paid at the conclusion of the function or by arrangement. Payment can be made by credit card, direct deposit, cheque or cash. Any charges on the day, including bar, tabs, consumption or bar consumptions must provide a signed authority and credit card details prior to the event. Damages/Cleaning Damages/Cleaning No screws, nails or adhesives are to be used unless permission is given. Clients are financially responsible for any damages sustained to the venue and its contents and property. All external decorators must supply management detailed information of their activities & installs. Sunday’s & Public Holidays A surcharge will apply on Sunday’s & Public Holiday’s Function Times Earliest arrival time is 4.30pm. Function must cease by 12 midnight.
BEVERAGE PACKAGES Standard Package Craigmoor Sparkling Wild Oats Chardonnay Wild Oats Sauvignon Blanc Wild Oats Shiraz Wild Oats Cabernet Merlot Wild Oats Rose Australian Beers – your choice of any 3 from: Tooheys Extra Dry, Carlton Draught, Hahn Super Dry & Hahn Premium Light Soft drinks, Orange Juice & Water
Premium Package Craigmoor Sparkling Robert Oatley Cabernet Merlot Robert Oatley Pinot Noir Robert Oatley Shiraz Robert Oatley Chardonnay Robert Oatley Sauvignon Blanc Premium Beers – your choice of 2 from: Heineken, Hahn Super Dry, James Boags, Stella Artois, Cascade, Peroni, Hahn Premium Light Soft Drinks, Orange Juice & Water
NonNon-Alcoholic Package Juice Soft Drinks Sparkling & Still Bottled Water
DRINKS ON CONSUMPTION Price List All prices per bottle unless otherwise stated Craigmoor Sparkling Wild Oats Sauvignon Blanc Semillon Wild Oats Chardonnay Wild Oats Rose Wild Oats Shiraz Viogner Wild Oats Cabernet Merlot Robert Oatley Sauvignon Blanc Robert Oatley Chardonnay Robert Oatley Cabernet Merlot Robert Oatley Shiraz Standard Australian Beers XXXX Gold, Carlton, Tooheys Extra Dry, Hahn Premium Light Premium Australian Beers Hahn Super Dry, James Boags, Cascade Imported Beers Heineken, Peroni, Corona Basic Spirits Bourbon, Scotch, Rum, Vodka, Gin (includes mixers) Other Beverages Soft Drinks, Juice, Bottled Water
MENU OPTIONS Table Feast (Served as an individual buffet on each table) Freshly baked rolls Choice of 2 meats: Whole marinated scotch fillet with red wine jus Moroccan seasoned chicken breast Atlantic salmon with steeped tomato salsa & bok choy Twice cooked rosemary leg of lamb SIDES Roasted seasonal vegetables Steamed greens Pear & blue cheese salad Table accompaniments DESSERT SAMPLER Choice of 5: Pannacotta with berry coulis Peppermint cheesecake Apple crumble Chocolate mousse with double cream Mini meringues with fresh seasonal fruit Tiramisu Caramel banana tart Salted caramel mousse Crème brulee
Gourmet Wild Oats Buffet COLD BUFFET Freshly baked breads Antipasto platters – cured hams, pastrami & char-grilled vegetables SALADS Greek Caesar Potato salad Condiments & accompaniments SEAFOOD King prawns, oysters & smoked salmon on ice HOT BUFFET Whole sides of baked fish with garlic, lemon & ginger Marinated scotch fillet with mushroom & eschallot sauce Moroccan chicken with yoghurt Roast rosemary lamb Roasted root vegetables Potato bake DESSERT Selection of desserts on platters Tasmanian cheese & fresh fruit platters
CANAPE SELECTION Cold Selection Bocconcini, tomato & olive salsa tarts Assorted dips, breads, crudités & olives with Lebanese bread Herb blini with horseradish cream & prawns Moroccan lamb tart with baba ganoush & roast capsicum Vietnamese rice paper rolls Assorted sushi & sashimi Atlantic salmon on cucumber rounds with crème friache Mini zucchini frittatas with spicy avocado Spicy tandoori chicken on naan with sweet chilli & yoghurt Sour dough crudités with various toppings and tapenades Hot Selection Marinated chicken on sweet corn fritters Char-grilled Cassilis beef on rye with caramelised onion Mushroom & leek risotto on spoons Satay chicken shashlik with satay sauce Thai fish cakes Mini meatballs & herb chipolatas with tomato relish Asian finger food selection – spring rolls etc. Salt & pepper calamari with lemon aioli Spinach & fetta parcels Mini gourmet tarts Beef & lamb skewers Choice of 3 from Hot or Cold selection
Dessert Selection Assorted truffles Mini chocolate éclairs Tiramisu Macchiato tart Apple & rhubarb tart Orange & almond cake Citrus tart Caramel tart Raspberry cheesecake Choice of 3
Deluxe Canapes Trio of Mudgee lamb, beef & pork meatballs Soft shell crab with garlic aioli Petite gourmet cottage pies Curried lamb pies with crispy prosciutto Teriyaki chicken, avocado & tabouli in lavosh Spicy chicken laksa with noodles Beef nachos served individually with guacamole, sour cream & sweet chilli Lime & sweet chilli swordfish skewers Atlantic salmon on potato pancake with caviar Basil & semi-dried tomato chipolatas in crusty rolls BBQ marinated lamb cutlets (pesto, rosemary) Gourmet chicken drumsticks with ricotta herb stuffing Lemon pepper prawn skewers Red wine marinated beef & bacon mignon skewers Salmon, leek & dill soft tortilla rolls with caviar Tandoori lamb skewers with tzatziki Australian farmhouse cheeses with crackers & quince paste Choose 3, 6, 9 or 12
Wild Oats Antipasto A gourmet selection of cured meats, marinated chicken, smoked salmon, olives, various dips, char-grilled vegetables, crudités, assorted cheeses, lavosh & char-grilled assorted breads. All served as a tower.
PLATED DINNER MENUS Please pre-select one of each course for a set menu or choose two from each course to create your alternate service menu. Please advise of any dietary requirements, such as vegetarian, prior to the evening. Choice of any 2 courses 3 courses (Minimum 2 courses)
Entrees Pumpkin & zucchini stack of Atlantic salmon, tiny capers & Spanish onion dressing with baby spinach Asparagus, fetta & seared mushroom risotto Ricotta & leek tart with rocket salad, roasted tomatoes, marinated olives & capsicum tapenade Seasoned chicken with avocado & mango, hazelnut dressing & baby leaves Smoked salmon & trout with baby herb salad & light horseradish foam Warm salad of crispy proscuitto, baby beets, goats cheese & field mushrooms Duck & rocket salad with hazelnuts Duck & baby beetroot salad with asparagus & peas
Mains Chicken supreme served on a spinach risotto with peppered asparagus & garlic aioli Garlic marinated chicken served on Moroccan cous cous with Mediterranean salad & sweet chilli hollandaise Atlantic salmon served with pesto pumpkin & pine nut salad, smashed potatoes & lime balsamic reduction Scotch fillet marinated with red wine & mustard, served on potato & chive mash with roasted garlic, balsamic onions, honey carrots & rhubarb, port sauce Slow roasted scotch fillet on pumpkin gnocchi with baby spinach & sun-dried tomatoes with herb & shallot béarnaise
Oven roasted lamb rump on a creamy trio of mushroom risotto with tomato & fresh basil relish Oven roasted pork fillet with potato rosti, red wine glazed pears & cinnamon port jus Vegetable korma curry & rice Char-grilled vegetarian lasagne with rocket salad leaves
Desserts Citrus tart with double cream & candy lemon zest Sticky date pudding with butterscotch sauce & double cream Macchiato tart (coffee flavoured) with raspberry coulis & double cream Apple & blueberry crumble with crème anglaise Banana caramel cake with white chocolate sauce, cream & fresh banana Lemon meringue tart with ice cream Baked raspberry cheesecake with berry coulis & double cream Chef’s selection of cheeses, dried fruit & quince paste (plattered to the table) Selection of petit fours (plated to the table) OR Your wedding cake served as dessert with fresh whipped cream & strawberries
Tea & Coffee Station
OPTIONAL EXTRAS Childrens Menu (0(0-12 yrs) Children’s menus are available on request. When a buffet is selected children may eat from the buffet for 50% of the buffet price, per person
