2012 Corporate Events & Hospitality Menu

Hospitality partnersMelbourne and Olympic Parks Trust and Delaware North Venue services “Delaware North” are proud to operate the hospitality services here at Melbourne and Olympic Parks Trust.

Our vision is to provide outstanding service to our guests and be the world’s leading hospitality providers, creating special experiences one guest at a time.

ContentsConferencing

Conference packages 3

Coffee break menu 9

Build your own conference package 10

Upgrade to your conference 12

Hospitality

Breakfast 14

Cocktail parties 16

Canapé menu 17

Food stations 19

Lunch & Dinner 21

Buffet menu 27

Hospitality catering information

Beverage packages 30

Beverages menu 32

Arena 35

2 Valid until 30 June 20132012 corporate eVeNtS & hoSpitality meNu

Conference packages ConferenCe options

full Day Conference packages (up to 9 hours) includes:-Freshly brewed Grinders coffee and teas on arrival

Morning coffee break

Lunch

Afternoon coffee break

- With conference package one $70.00 per guest

- With conference package two $60.00 per guest

½ Day Conference packages (up to 4 hours) includes:- Freshly brewed Grinders coffee and teas on arrival

Morning or afternoon coffee break

Lunch

- With conference package one $60.00 per guest

- With conference package two $50.00 per guest


Conference packagesfull Day anD ½ Day ConferenCe notesAll conference packages include the plenary room set with mints on the tables, pads, pens and bottled still water

Conference packages require catering orders for 100% of guaranteed guest attendance

All lunches are served buffet style

Maximum conference lunch duration is 1 hour

Minimum number of 30 guests applies to all conference packages

All coffee breaks are for a duration of 30 minutes

Menus can be inter changed, however there may be an additional cost applicable, depending on the items chosen

BuilD your own ConferenCe paCkagePut together your own event by adding some or all of the following:-

- Add a coffee break from $9.50 per guest

- Add standup breakfast items from $7.00 per guest

- Add lunch bags from $23.00 per guest

- Add pads, pens, mints from $3.00 per guest

- Add water to the table from $4.90 per guest

- Add a soft drink package from $13.00 per guest

BuilD your own ConferenCe notesBuild your own upgrades require a minimum order of 80% of the guaranteed attendance

Any event without substantial food and beverage may incur a room set and management fee per room

See your Corporate Event Co-ordinator for more details


Conference package one Hot Buffet lunCH Full day inclusions

On arrival

Freshly brewed Grinders coffee and tea

Morning tea


Select two items from the conference break selections

Lunch - served buffet style (select from options 1-4)

Freshly baked bread rolls with butter

Cold selection

- 3 items

Hot fork buffet selection

- 4 items

Dessert selection

- 1 item

- Whole seasonal fruit selection


Beverages served through lunch

Assorted soft drinks, mineral water and orange juice

Afternoon tea




Conference package two ColD Buffet lunCH Full day inclusions

On arrival


Morning tea



Lunch - served buffet style

Assorted baguettes, wraps and Turkish bread, open style rye sandwich with chefs delicious fillings (4 pieces per guest)

Cold salads

- German potato salad, gherkins and sour cream (v)

- Vietnamese coleslaw, cabbage hot mint, carrot, bean shoot, Asian dressing (v)

- Pasta salad, marinated vegetables and pesto dressing (v)

Hot item

- Bowls of potato wedges served with sweet chilli sauce and sour cream (v)

Dessert selection

- Chefs selection of sweet pastries


Beverages served through lunch

Assorted soft drinks, mineral water and orange juice

Afternoon tea


Select one item from the conference break selections


Conference package one - selectionsHot Buffet lunCH 1

Cold selection

- German potato salad, gherkins and sour cream (v)

- Mixed greens and vegetables dressing (v)

- Sliced prosciutto and salami with rockmelon Marsala


- Fusilli with rocket, olives and pesto (v)

- Braised beef oyster blade with mushroom cappuccino

- Grilled barramundi with spinach risotto and fried capsicum

- Rosemary and sea salt roasted vegetables (v)

Dessert selection

- Lemon meringue tart, berry pannacotta and biscotti

Hot Buffet lunCH 2

Cold selection

- Traditional Greek salad, feta and Kalamata olives (v)

- Spiced lentil salad, tomato chickpeas and lemon dressing (v)

- Sliced chicken and turkey with roasted vegetables


- Lamb meat balls and sausage cassoulet, garlic croutons and green beans

- Spinach and ricotta tortellini with light tomato sauce and parmesan (v)

- Slow cooked Chinook salmon with tomato and avocado salsa on white polenta

- Sautéed broccolini with almonds and parsley (v)

Dessert selection

- Traditional tiramisu, pistachio mandarin slice and plum white chocolate meringue


Conference package one - selectionsHot Buffet lunCH 3

Cold selection

- Kumara sweet chilli salad with green peas (v)

- Fattoush salad with roasted garlic and mint (v)

- Sliced roasted beef with sesame vegetables and mirin dressing


- Vegetarian fried noodles with sprouts and crisp tofu (v)

- Traditional butter chicken with roasted cashew nuts

- Steamed jasmine rice with fried shallots (v)

- Lamb cevapcici with fried peppers and garlic sour cream

Dessert selection

- Ginger and honey scented fruit salad, apricot and almond flan and lamingtons

Hot Buffet lunCH 4

Cold selection

- Pearl cous cous salad with sultana, Persian feta and dukkah spiced dressing (v)

- Sugar snaps, corn, snow pea tendrils, radish with beetroot and raspberry dressing (v)

- Pineapple carpaccio with sweet chilli prawn salad


- Coconut crusted chicken breast, green Thai curry sauce

- Ginger and orange braised beef with Yorkshire puddings

- Vegetarian fried rice with prawn crackers (v)

- Asian greens in oyster sauce with crisp noodles (v)

Dessert selection

- Banana and mango cake, white chocolate and coffee mousse and blue berry macarons


savoury menu - Flamed grilled pepper quiche with garlic

mushroom and spinach (v)

- Mini sweet potato samosas (v)

- Mini pizza with egg and bacon

- Tomato and parmesan strudel (v)

- Filo triangles with feta and spinach (v)

- Ham and tomato muffin

- Smoked salmon and asparagus frittata

- Mini lamb pide

- Spinach, potato and feta rolls (v)

- Mini pies

- Mini sausage rolls

- Curried vegetable pastry (v)

- Thai chicken sausage roll

- Assorted finger sandwiches (v optional) (2 points per guest)

- Mini open rolls with selection of fillings (v optional)

sweet menu - Selection of sweet muffins

- Orange and poppy seed slice

- Chocolate and berry brownie

- Blueberry cupcakes

- Seasonal fruit salad with honey yoghurt

- Apricot and pistachio slice

- Coconut and tapioca cake

- Fresh baked large cookies (2pp)

- Baked Swiss chocolate croissant

- Assorted Danish pastries

- White chocolate, lime and coconut lamingtons

- French macarons

- Baked chocolate scones with vanilla cream

- Avocado, orange and banana boost shot

- Glazed and filled chocolate, raspberry and vanilla donuts

- Freshly baked scones with strawberry jam and whipped cream

Conference break menu


Build your own conferenceCoffee Break paCkagesFor short meetings, the coffee break packages are flexible to suit your needs.

The coffee break is served in the one location. Additional coffee buffets may incur a set up fee.

The duration for coffee breaks is 30 minutes

Coffee break one $9.50 per guest


Large homemade cookies (2pp)

Coffee break two $12.00 per guest


Please select two items from the conference break selection Whole seasonal fruit basket

Coffee break three $15.00 per guest


Please select two items from the conference break selection

Whole seasonal fruit basket

Orange juice


Conference lunch bagslunCH to go Bag $23.00 per guest

Including one baguette or wrap, one sweet item and one beverage Baguette/ wrap fillings (1 per guest, please select one)

- Shaved ham , cheese, tomato and lettuce

- Chicken satay sauce, crisp vegetables and mizuna lettuce

- Pastrami, gherkins, egg, tomato and lettuce

- Roasted vegetables, raclette cheese and spinach (v)

- Classic Caesar with chicken, cos, parmesan and egg

- Smoked salmon, cream cheese, rocket lettuce, cucumber and dill

- Sliced turkey, brie cheese, cranberry and lettuce

Sweet items (1 per guest, please select one)

- Large cookie

- Selection of muffins

- Selection of slices

- Chocolate bar

- Fruit yoghurt

Beverage (1 bottle per guest, please select one)

- Orange juice

- Soft drink

- Bottled still water


Upgrades to your conferencelunCH upgraDes - Sushi station with a selection of condiments $9.50 per guest

- Vietnamese vegetarian rice paper and Peking $4.00 per guestduck roll with a large selection of condiments (2pp)

- Hot homemade sausage rolls and pies (2pp) $8.00 per guest

- Selection of quiches, vegetarian and meat (2pp) $8.00 per guest

- Chefs soup of the day with bread and condiments $7.00 per guest

- Hot roast rolls - Carving station with roast $16.00 per guest of the day, crisp rolls and condiments

- Ice cream station with a selection of condiments $8.50 per guest

- Cheese platter with fruit, lavosh and crackers $9.50 per guest

- Sliced seasonal fruit platter $6.50 per guest

Coffee Break upgraDesAdditional coffee break items can be added $4.00 ea

Mini Connoisseur tubs of ice creams $5.50 ea

Candy shop selection of lollipops, candies, $9.00 per guest fruit jellies and more

post ConferenCe refresHments Create your own canapé package to suit your budget and guests for a post conference networking function.

Hot and cold canapés, substantial items and delicious sweet treats are available for your review in the Canapés selection


Coffee upgradesCoffee CartEnhance your coffee break with a coffee cart that provides café lattes, cappuccinos, long and short blacks and hot chocolate. It is recommended to have one coffee cart per 200 guests

- Coffee cart $575.00 for one

- Coffee carts $900.00 for two

- Barista labour (minimum 3 hours) x hourly rate

- Coffee and tea on consumption @ $3.50 ea

Coffee cart hire includes power, delivery and set up costs.

Continuous Coffee anD tea Continuous coffee stations are set up per guest per location

- 4 hours (1/2 day) $10.50 per guest

- 8 hours (full day) $16.00 per guest

- Upgrade a ½ day conference $4.00 per guest

- Upgrade a Full day conference $5.00 per guest


Breakfast menu Continental Bakery Breakfast $27.50 per guest

All breakfast menus are inclusive of freshly brewed Grinders coffee, selection of teas, chilled orange and apple juice

From our bakery served to your table includes

- Freshly baked croissants, Danishes and muffins

- Banana and mango loaf

- White and wholemeal bread rolls and crisp baguette

- Butter assorted jams, marmalade and honey

Continental Breakfast buffet served to your table includes

- Sliced seasonal fruit

- Granola and fruit yoghurt shooters

- Selection of cereals with full cream and low fat milk

australian full Breakfast Buffet $36.50 per guest

The continental bakery breakfast plus:-

Cold buffet items

- Cold meat platter with shaved ham, Hungarian salami, prosciutto and Bierschinken

- Cheese board with sliced Swiss cheese, double brie and cheddar, cranberry jam and fresh grapes (v)

- Mixed greens and sliced tomato (v)

Hot buffet items

- Scrambled eggs with spring onions and Roma tomatoes

- Duo of veal and sage sausages, chorizo sausages

- Fresh grilled bacon

- Pan-fried potatoes, asparagus and mushrooms with onions and parsley (v)


Breakfast menuplateD Breakfast menu $38.00 per guest

The continental bakery breakfast plus:-

Hot plated Breakfast (please select one)

- Scrambled egg with roasted potato, chorizo, confit tomato and rocket salad on grilled field mushroom

- Slow cooked Chinook salmon on potato roesti, wilted spinach, truffled hollandaise sauce, poached egg and crisp pancetta

- Buttermilk pancakes with Canadian maple syrup, sliced banana, glazed apple and fresh strawberry with vanilla yoghurt (v)

- Spanish omelette with capsicum and roasted potato, grilled field mushroom, fennel pork sausage and crisp bacon

- Soft poached egg in the shell with braised bean ragout, crisp rye bread, bacon and grilled Roma tomato with raclette cheese

Breakfast on tHe run or aDDitional items - Bacon and egg muffin $5.50 per guest

- Ham and cheese croissant $6.00 per guest

- Selection of savoury/ sweet muffins $4.00 per guest

- Assorted mini Danishes $5.00 per guest

- Open gourmet sandwiches (v optional) $7.50 per guest

- BLT wraps $7.50 per guest

- Creamy bircher muesli with strawberries $6.50 per guest


Cocktail partiesCanapé paCkagesCreating your own canapé package is ideal for an interactive arrival, cocktail reception or even a post conference networking event. Based on the length of your function we recommend the following quantities be served:

1 hour package $26.50 per guest

(please select 4 canapés plus 1 substantial)





Additional cold and hot canapés $4.75 per guestDessert canapés $4.75 per guestSubstantial items $7.50 per guest

tailoreD paCkagesCanapé packages can be tailored to your taste, guests and budget. Please speak to your dedicated Corporate Event Co-ordinator.

Canapés and substantial items require a minimum order of 80% of the guaranteed attendance per item.

A minimum food spend of $20.00 per guest is applicable for all catered events (excluding post conference refreshments). Should the minimum spend not be achieved, then a labour fees of $3.50 per guest will be applicable. Canapés requires service for a minimum of 30 guests

post ConferenCe refresHments paCkage $20.00 per guest

Available at the conclusion of your full day or ½ day conference

- Selection of 2 chef canapés, includes the Classic beverage package for ½ hour


ColD Canapés - Seared tuna on spicy avocado salsa and

fried noodles

- Cherry tomato, bocconcini, olive and basil skewers (v)

- Ginger braised beef wrapped in betel leaf

- Vegetable san choy bau with oyster sauce dressing (v)

- Smoked barramundi with crispy vegetable and chat potato

- Seared scallop and pomegranate salsa

- Sweet potato and goats cheese frittata (v)

- Confit duck with fennel and apple on a witlof

- California rolls with assorted fillings and condiments

- Vietnamese rice paper roll, hot mint and chilli dip (v)

- Smoked salmon and paw paw roulade with crème fraiche

- Pacific oyster with tapioca and cucumber ponzu

- Barbeque pork pancake with bean sprouts

- Prosciutto ham on crisp ciabatta and Marsala melon

- Melon, vine ripe tomato, cured beef and feta bruschetta

Hot Canapés - Prawn twisters with mango and chilli sauce

- Mini pizza with salami, roasted capsicum and olives

- Arancini with goats cheese and basil dip (v)

- Double cooked pork belly with peppered apple salsa

- Crumbed mushrooms, roast garlic and truffled aioli (v)

- Scallops, chorizo and pea mash

- Beef and burgundy pies with spiced tomato sauce

- Home made sausage rolls with chunky BBQ sauce

- Baked quiche with mushroom, caramelized onion and gruyere cheese (v)

- Vegetable samosa with mango pickle (v)

- Lamb cevapcici and garlic sour cream

- Mini Wagyu beef burgers with red onion jam

- Thai chicken pastries with sweet chilli cream

- Spiced lamb meat ball with coriander and spiced yoghurt dressing

- Chicken and prawn gyoza with light soy sauce

Canapés menu


Dessert Canapés - Chocolate and salted caramel tart

- Rhubarb and almond cake

- Seasonal fruit tart

- Coffee and white chocolate mousse

- Baked berry cheese cake

- Walnut fudge cake

- Lime brulee

- Chocolate and raspberry tart

- Mini apple tarts

- Cake pops with popping candy

suBstantial items - Tempura flathead fish fillet with chips

and garlic aioli

- Mushroom risotto and parmesan rocket (v)

- Poached chicken nuoc cham, Vietnamese coleslaw

- Butter chicken on jasmine rice and coriander

- Rissoni with crisp chorizo, spinach, capsicum and asparagus

- Pumpkin and chilli raviolli with warm olive and tomato dressing (v)

- Special fried rice with char sui pork and prawn crackers

- Classic spaghetti marinara with garlic, parsley and basil leaf

- Roast pork dinner stick with sweet potato and apple horseradish salad

- Salt and pepper calamari with fries and garlic aioli

- Tandoori chicken with dahl

- Yum cha basket with soy sauce

Canapés menu


Food stationslive Carving station (minimum 80 guests) $16.00 per guest including chef (1hour)

select one item including condiments and fresh rolls

- Roasted high country pork with pumpkin and orange chilli jam

- Rosemary and garlic lamb leg with vegetable mint chutney

- Steam ship slow roasted beef smoky tomato chutney and fresh horseradish

- Slow cooked veal shoulder with cumin, sumac and passionfruit raita

live san CHoy Bau station $12.00 per guest including chef (1hour)

Chicken and beef san choy bau cooked on the BBQ in front of your guests with spring onion, nuts and other condiments served in iceberg lettuce, cos, betel leaf and witlof

susHi anD sasHimi station $22.00 per guest

- Selection of nigiri, maki and Californian rolls

- Salmon, tuna and yellowtail king fish sashimi with pickled ginger and condiments

australian seafooD station on iCe $28.00 per guest

Tiger prawns, pacific oysters, yabbies and green lip mussels on ice with cocktail sauce, paw paw salsa, bloody Mary shooter, red wine vinaigrette and lemons

live australian Dream

BBQ station $21.00 per guest including chef (1hour)

- Scallop in shell with spiced pineapple salad

- Kangaroo burgers with lemon myrtle and tomato relish

- Crocodile and coriander sausages with sweet onion jam


CHoColate fountain (minimum 200 guests) $13.00 per guest

Chocolate fountain with fresh fruit, biscotti, and popping candy

live iCe Cream parlour $8.50 per guest including service staff member (1hour)

Selection of sorbets and ice cream with assorted topping and waffle cones

live sweet BBQ station $12.00 per guest including chef (30 minutes)

Blueberry pancakes and flambéed bananas with a selection of ice cream

live Crème Brulee station $12.00 per guest including chef (1 hour)

Selection of 4 different flavours of brulee flamed to order with condiments

gourmet australian CHeese BoarD $16.00 per guest

Victorian and Tasmanian premium cheese selection with fig jam, fresh grapes, crisps, walnut bread and lavosh

Food stations require service for a minimum of 50 guests unless specified

Maximum duration of stations is 2 hours with the chef cooking live for the time specified

Require a minimum order of 80% of the guaranteed attendance, unless specified

Food stations are in addition to a substantial canapés package, lunch or buffet menu and subject to availability

Food stations


Lunch & dinner menus lunCH & Dinner menus Plated menus require a minimum of 30 guests

Lunch and Dinner menus are per guest and the main price includes:

- Freshly baked bread rolls and salted butter

- One entrée

- One main course

- One dessert

- Freshly brewed Grinders coffee and teas

- Petit four plate

Alternating service per course $5.00 per guest

Additional per course $16.00 per guest

Buffet menus require a minimum of 50 guests

Buffet service for up to 2 hours


lunCH anD Dinner upgraDes (available on all 3 course plated menus and buffets)

- Chefs selection of canapés on arrival (2pp) $7.00 per guest

Enhance your menu with our Executive Chefs perfectly matched soup taster, refresher or sorbet - available on request

- Soup taster, refresher or sorbet $7.00 per guest

- Fruit platter $65.00 per table (1 per table for 10 guests)

- Antipasto platter $135.00 per table (2 per table for 10 guests)

Dinner siDes $5.50 per guest

Please select two (4 bowls per table will be served)

- Roasted chat potato with rosemary and sea salt

- Porcini mushroom risotto with spinach

- Roasted baby beetroot with red onion and orange

- Roasted garlic and gruyere potato gratin

- Steamed gai lan and bok choy with sesame and oyster sauce

- Rocket and spinach salad with grilled peach and parmesan cheese

- Sugar carrots and spring onions in Grand Marnier glaze

- Grilled field mushrooms and spinach with herb crumble

Lunch & dinner menus


Plated entrees - Deep sea scallops and Chinook salmon, purple wakame and blood orange salad with beetroot glaze

- Tandoori baked chicken breast with pineapple and cucumber salad and mint dressing

- Moroccan spiced quail, fig and pumpkin polenta cake, parsley and pistachio salad with rhubarb chutney

- Green olive crusted lamb loin on sweet potato, smoked capsicum risotto, crisp rocket with pancetta salad

- Herb crusted venison loin with turnip and papaya salad, baby beetroot and spiced apple salsa

- Sweet soy marinated veal loin with sesame and mirin vegetables, crisp noodles and ginger flakes

- Charcuterie of dried and cured meats with sauerkraut salad and crisp pretzel croutons

- Seafood tower with sesame crusted tuna, marinated prawns, smoked Tasmanian salmon on potato, cucumber, avocado salad, saffron dressing

- Wagyu beef carpaccio with pickled beef, vine ripe tomato and gherkin caper jelly

- Roast beetroot, snow pea tendril and mint with free range poached egg, balsamic glaze and gruyere cheese (v)

- Pumpkin and water cress veloute with Queensland sweet spanner crab meat, and finger lime caviar

- Scallops, prawns and barramundi medley with tropical salsa light wasabi

- Bundnerfleisch, peppered cured and air dried beef, rocket, pine nut and roasted pears with quince dressing

- Szechuan pepper and garlic salt tempura barramundi, green tea noodles and Asian herb salad with ponzu dressing

- Smoked duck breast with mushrooms, red radish, carrot salad and forest berry dressing

- Ricotta and sweet potato ravioli on garlic peperonata, with zucchini ribbons and balsamic glaze (v)

- Pumpkin and spinach risotto with gruyere cheese, roasted hazelnut and crisp leek (v)


Plated main courses

- Crisp skinned Tasmanian salmon on warm white bean and tomato salad with crisp rocket and avocado crush $79.00 per guest

- Duo of lamb with sweet mustard crusted loin and orange braised shoulder on feta and capsicum mash, with a Shiraz reduction $82.00 per guest

- Grilled beef fillet on roasted chat potatoes and spinach, field mushroom mousse with confit shallots and garlic $83.00 per guest

- Gippsland white veal loin on veal shank glaze with sweet potato fondant, broccolini and fig enoki mushroom salad $82.00 per guest

- Duo of beef tenderloin and beef cheeks on English mustard potato with green beans and mushroom tomato salad $81.00 per guest

- Pecan crusted lamb loin with ruby grapefruit and rocket salad, minted pea dressing and pearl cous cous $84.00 per guest

- Pesto chicken breast with Mediterranean risotto, broccolini, shaved zucchini and capsicum salad $76.00 per guest

- Rockling fish fillet with sumac spiced kipfler potato, paw paw salsa, coconut shavings and mizuna lettuce $79.00 per guest


Plated main courses - Five spiced pork belly white bean puree, sugar snaps

and grilled scallops with pomegranate jus $80.00 per guest

- Apricot and pistachio stuffed chicken breast with sweet corn and bocconcini mash, Dutch carrots and ginger jus $78.00 per guest

- Slow cooked lamb rump with ratatouille vegetables, crisp potato cake and paprika tzatziki and tomato thyme jus $79.00 per guest

- Sweet onion risotto with blue cheese and spinach, grilled asparagus and raclette cheese (v) $72.00 per guest

- Duo of grilled duck breast and confit duck leg on spiced lentil and pumpkin ragout, ginger bok choy and fennel strawberry salad $85.00 per guest

- Duo of twice cooked beef short rib and grilled Chinook salmon with coriander nuoc cham and pan fried rice noodle cake with Thai basil and peanut crumbs $80.00 per guest


Plated desserts - Passionfruit jelly wrapped in caramelized white chocolate mousse on vanilla sable and fresh berries

- Pistachio chiffon cake, yoghurt cream and mandarin jelly, strawberry compote and candied pistachio nuts

- Large chocolate macaron filled with raspberry sorbet and white chocolate and vanilla anglaise

- Flourless chocolate cake, cherry compote, milk chocolate mousse and chocolate swirl

- Steamed white chocolate pudding served warm with cranberry and orange sauce and raspberry sorbet

- Cappuccino crème cup with mango, chocolate coffee beans and hazelnut biscotti

- Banana cream on chocolate crumbs with red papaya, mango and coconut salad and crisp pineapple

- Spiced orange panna cotta with caramelised black figs and candied walnuts

- Baked lemon tart with bourbon vanilla double cream and Rote Grutze

- Apple and almond flan, calvados anglaise and green apple sorbet

- Raspberry tasting plate with mini tart, panna cotta, meringue, coulis and jelly

- Selection of miniature desserts two platters per table to share (2pp)

- Gourmet Victorian and Tasmanian cheese plate with fig jam, fresh grapes and spiced pear chutney, crisp walnut bread and lavosh - two platters per table

- Duo of gourmet Victorian and Tasmanian cheese plate and a selection of miniature desserts


Buffet menuDinner Buffet $82.50 per guest

On the buffet

A selection of freshly baked rolls

Cold buffet selection

Smoked Tasmanian salmon, lemon pepper rockling fillet, rainbow trout with horseradish cream

Selection of sushi and Californian rolls with soy sauce, wasabi and pickled vegetables

Assorted gourmet meat platter with grilled vegetables

Sweet chilli marinated beef with honey, sesame and soy dressing

Salads

Kipfler potato and prosciutto salad with smoked pepper dressing

Cauliflower salad with truffled vinaigrette and chopped eggs (v)

Glass noodle salad with shredded chicken and baby shrimp

Mesclun salad, sprouts and a selection of dressings (v)

Hot buffet selection

Leek and potato soup (v)

Lemon and parsley crusted snapper with grain mustard beurre blanc

Beef medallion on truffled mushroom ragoût

Coconut chicken with green curry sauce

Penne pasta with pesto, char grilled capsicum, rocket and black olives (v)

Rosemary and sea salt roasted baby potatoes (v)

Vegetarian fried rice (v)

Selection of steamed garden vegetables (v)

Desserts

Extravagant dessert buffet with miniature desserts, large mousse glass, popping cake stick,

tropical fruit salad, biscotti and macarons

To finish



Hospitality catering information speCial Dietary reQuirementsDietary requirements must be advised to your Corporate Events Coordinator by12:00 noon three (3) business days (Monday through Friday) prior to your event.

Vegetarian, vegans, no seafood, “low” nut and “low” gluten options are available at no additional per meal cost. All other dietary or special meal requests will incur a surcharge of $10.00 per meal per guest requested. Kosher and Halal is not included and will be quoted separately.

Due to our kitchen production systems we are unable to give assurances that our dining / food / bar areas are free from known allergens. Food and Beverage will be served on the understanding and acknowledgement that it has been prepared in kitchens and on equipment that has been used in the preparation of ingredients (among others) which are known allergens and as such may contain trace amounts of these other allergens.

If one of your guests has an allergy, you must notify us of the allergy so we can assist in making a suitable alternative.

agreeD funCtion times anD time extensionsThe client is responsible for occupying and vacating the venue within the times scheduled. Utilisation of the space outside the times quoted and confirmed are subject to availability and at Delaware North’s absolute discretion. If functions extend beyond the times agreed in writing a service fee of $2.50 per guest per half hour multiplied by the guaranteed number of guests will be applicable. If the client requests that beverage service times are extended, a percentage of the beverage package will be charged based on the time extension.

room set-upsEvent set ups must be finalized and confirmed three business (3) days prior to a function to allow for set up and event execution pre planning. Set up additions and significant changes which occur onsite the day of the event may incur a $150.00 service fee. Significant changes include but are not limited to; the addition, removal or location change of tables and chairs, dance floor, stage pieces, a significant change is defined as a change that results in staff being removed from scheduled duties or other functions. Delaware North reserves the right to define a significant change.


room re-set During an eventRequirements for a room reset during an event allowing less than four (4) hours for the operational staff to strip and reset the room, or an overnight reset, will incur a labour charge per hour per staff member based on the 2012 labour rates.

suspenDeD serviCeIn the event that you require suspended food and/or beverage service an additional charge of $2.50 per guest per ½ hour will apply.

puBliC HoliDay surCHargesA public holiday surcharge will be applicable for all events held on a Public holiday as outlined in the Hospitality Industry (General) Award 2010. This will be equivalent to $2.00 per hour x the final catering numbers with a minimum of 3 hours.

Hospitality catering information


Beverage packagessoft Drink paCkageAssorted soft drinks, sparkling, still water and orange juice

1 Hour $13.00 per guest

2 Hour $15.50 per guest

3 Hours $18.00 per guest



Each additional hour $3.00 per guest

Beverage paCkages Beverage packages are inclusive of sparkling, white and red wines and are complemented by Boags premium draft and premium light beers, assorted soft drinks, sparkling water and orange juice. There are three packages available, Classic, Garden Square and the Landmark package. Each additional hour of beverage package is charged @$10.00 per guest.

CasH anD Consumption Beverage BarsFor Beverages only - A cash/consumption bar can be set up in your function room for guests to purchase their own beverages. A labour charge of $4.00 per guest will apply for all events.

Food & beverages - A cash/consumption bar can be set up in your function room for guests to purchase their own food and beverages. A sliding scale will be in place to ensure adequate staffing for your event. These will be charged at the applicable labour rate for the event day.

Cash/consumption bars require a minimum of 100 guests.

Labour rates are as per the Hospitality Industry (General) Award 2010 that also dictates the Public Holidays for the year.


ClassiC paCkageRothbury Estate Sparkling

Rothbury Estate Semillion Sauvignon Blanc

Rothbury Estate Shiraz Cabernet

1 hour $22.00 per guest

2 hours $30.00 per guest




garDen sQuare paCkageSeaview Grand Cuvee

Saltram Sauvignon Blanc

Saltram 667 Shiraz






lanDmark sQuare paCkageSeppelt Fleur De Lys Sparkling

Matua Valley Sauvignon Blanc and Fifth Leg Chardonnay

Rosemount District Release Shiraz and Rosemount District Release Cabernet Sauvignon






Beverage packages


Beverage menuSparkling wines Glass Bottle

House Sparkling $7.00 $28.00

Rothbury Estate Sparkling $7.50 $30.00

Seaview Grand Cuvee $35.00

Seppelt Fleur De Lys Sparkling $40.00

Seppelt Salinger Sparkling Chardonnay $60.00

White wines

House White $7.00 $28.00

Rothbury Estate Semillion Sauvignon Blanc $7.50 $30.00

Saltram Sauvignon Blanc $35.00

Matua Valley Sauvignon Blanc $48.00

Fifth Leg Chardonnay $48.00

Penfolds Cellar Reserve Pinot Gris $68.00

St Huberts Chardonnay $68.00

Red wines

House Red $7.00 $28.00

Rothbury Estate Shiraz Cabernet $7.50 $30.00

Saltram 667 Shiraz $35.00

Rosemount District Release Shiraz $48.00

Rosemount District Release Cabernet Sauvignon $48.00

Bayleys of Glenrowan Shiraz $68.00

Squealing Pig Pinot Noir $68.00


Beer Glass Bottle

Boags Premium Draught (375mls) $7.80

Boags Premium Light (375mls) $6.50

Soft beverages

Assorted soft drinks (600mls) $4.90

Dry ginger, soda water (300mls) $4.50

Assorted soft drinks (1.25 litre) $10.00

Powerade (600mls) $6.00

Orange & apple (350 mls) $4.60

Orange, apple, pineapple juice (1 litre) $12.00

Vitamin Water (500mls) $5.50

Mount Franklin Still Water (600mls) $4.90

Spirits

Standard $8.50

Deluxe $9.50

Beverage menu


Responsible service of alcohol

responsiBle serviCe of alCoHolDelaware North Venue Services Pty Ltd (“Delaware North”) practices the responsible serving of alcohol (“RSA”) in accordance with obligations under the liquor license. Delaware North encourages its patrons to consume alcohol responsibly. Delaware North discourages the consumption of alcohol which results in intoxication, drunkenness and disruptive, offensive, aggressive or dangerous behaviour. Delaware North employees undertake staff training to monitor and manage the consumption of alcohol on its licensed premises.

Where it becomes apparent to the banquet staff members that the behaviour of a guest or guests at a function raises an RSA issue the following protocol will be followed:

- Staff will slow down the service of alcohol in required areas;

- Staff will suggest to the guest that he/she moves on to soft drinks or water;

- Staff will record that such a suggestion has been made, the guests response and notify a supervisor;

- Supervisor will continue to monitor and record the guests` behaviour;

- The supervisor/manager should inform the appointed host of the identity of the guest and the nature of the behaviour and advise the host that alcohol will no longer be served to the identified guest. The host should be invited to speak with and manage the intoxicated guest about controlling their behaviour; and

- If the supervisor makes an assessment that the guest is to be removed, security will intervene and remove the guest in accordance with the protocols for the management and removal of intoxicated guest


Recently renovated, Arena now specialises in wood fired pizzas and a gastro pub menu served in a contemporary and

welcoming ambiance.

Arena is now available for private bookings including breakfast, brunch, lunch, cocktails and dinners, stand up or

sit down events.

For enquiries please contact the corporate sales team for further information.


2012 Corporate Events & Hospitality Menu

Documents

Transcript of 2012 Corporate Events & Hospitality Menu