Menu - Adelaide Convention Centre · who plant, herd, catch, ... the menu at the Adelaide...

Menu JULY 2017 - JUNE 2018

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Nature nurtured. That’s the story of food in South Australia.

It’s the climate…

mild, four seasons – plenty of sunshine and just enough rain

It’s the soil… red dirt, yellow sands, loam and clay – all productive in different ways

It’s the water… sea, rivers, streams – bountiful, clean and carefully managed

It’s the people… who plant, herd, catch, pick and create.

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You’ll find stories of South Australia in every dish on the menu at the Adelaide Convention Centre.

Stories of farmers and fishers and growers, who’ve battled and bettered Nature for generations. Of migrants who’ve come in waves, bringing new knowledge, new foods, new ways, new seeds. Of native plants and animals, once thought curious, now eclectic ingredients in an exciting food culture.

Our chefs celebrate the provenance of food – where it comes from, how it’s grown, who made it and why.

Be it breakfast for 35, canapés for 350, or a banquet for 3500 – take your pick from our menu, and we’ll take you to the source on each plate.

You’ll taste the soil, the season, the sea and the region.

Luscious oysters from the West Coast, wild Kingfish from the Gulf, premium lamb from the Murraylands. Handmade cheeses, sun ripened fruit, crisp, sweet vegetables, first-pressed olive oil… Ninety eight percent of the produce we use is locally sourced in South Australia.

Choose ‘Seasonal’ and let us find the freshest and the best. Choose ‘Vitality’ and we’ll use healthy, energizing and nutrient-rich foods. Creative, traditional, theatrical, refined – we have developed dishes to suit your guests, your event, your story.

Exceptional produce. Exceptionally-well prepared.

South Australia’s world-famous wine. This story is so good it’s legend.

Our wine list celebrates region, terroir and variety – bold shiraz from the Barossa Valley and McLaren Vale, cool climate whites from the Clare Valley and Adelaide Hills, Coonawarra cabernet from rare terra rossa soil.

Established or boutique, high-end or everyday quality – we offer a range of labels to match every morsel on our menus.

Exceptional wine. Exceptionally-well chosen.

OPTIONAL EXTRASVitalizers (select one): $7 per person (v) (GF)• Fresh Start – Kale, green apple, cucumber• Eye Opener – Ginger, carrot, watermelon, mint• Morning Glory – Carrot, apple, orange, chilli• Veggie Power – Spirulina, celery, apple, spinach

Baker’s basket (select any two): $6 per person• Assorted muffins (v)• Danish pastries (v)• Croissants (v)• Pain au chocolat (v)• Cornbread and tomato relish (v)• Waffles with chocolate and cream (v)

Choice of one hot item:• Scrambled eggs with chives and warm brioche (v)• Poached eggs with salmon on rye muffin with dill

hollandaise sauce• Poached eggs with Barossa smoked ham on rye muffin

with hollandaise sauce• Beetroot and goats curd quiche with rocket salad (v)• Potato, rosemary and feta frittata, steamed asparagus,

roasted roma tomato, basil pesto (v) (GF)• Sweetcorn and cauliflower fritters with avocado and

capsicums (v)

Accompaniments (select any three):• Mushrooms with shallots and tarragon (v) (GF)• Grilled bacon (GF)• Chicken and herb chipolatas (GF)• Country-style pork sausage (GF)• Grilled chorizo• Black pudding• Hash browns (v)• Roma tomatoes with Murray River salt (v) (GF)• Roasted baby potatoes (v) (GF)• Grilled asparagus (v) (GF)• Smoked Virginian ham (GF)• Baked beans (v) (GF)• Smoked salmon (GF) (additional $2.75 per person)

STAND UP – CONTINENTAL BUFFET$27 PER PERSONSelf-serve espresso coffee, hot chocolate and selection of T Bar teas Fresh Australian juice selection – orange, apple, tropical, orange and mango, apple and guava (choose two) (v) Muesli with chai poached fruitSeasonal sliced fresh fruitsBaker’s basket with Danish pastries and muffins

Enhance your buffet breakfast with one of these (all $6 per person):• Pancakes with seasonal fruits and maple syrup (v)• Egg and bacon wrap with tomato chutney• Baked croissant with Barossa ham and cheddar cheese • Bacon and egg brioche with house chutney • Mini warm smoked salmon and ricotta bagel with dill and caper cream• Char-grilled capsicum and semi-dried tomato on toasted Turkish bread (v) • Roasted capsicum and leek filo parcel with tomato compote (v)• Grilled asparagus, gruyere cheese toasted focaccia with tomato and red onion salsa (v)

SEATED BREAKFAST$38 PER PERSONTable-served freshly brewed coffee and selection of T Bar teasJuice selection – orange, apple, tropical, orange and mango, apple and guava (choose one) (v) (GF)Muesli with chai poached fruit (v)Sliced season fresh fruits (v) (GF)

(v) VEGETARIAN (GF) GLUTEN FREE

P2

Afternoon Tea

Self-serve espresso coffee, hot chocolate and selection of T Bar teasPer break: $6.50 per personAll day: $16 per person

Enhance your break• Assorted biscotti $2.75 per person/break• Fresh whole fruit bowl $2.75 per person/break• Assorted biscuit selection $2.75 per person/break

Create your breakSelf-serve espresso coffee, hot chocolate and selection of T Bar teas, orange juice (other juices available on request)accompanied by a choice of:• One sweet or savoury item $10.50• Two sweets or savoury items $13.50• Three sweets or savoury items $15• Four sweets or savoury items $17

Sweet selections: $3.75 each item• Cranberry and orange slice (v) (GF)• Traditional scones with jam and cream (v)• Assorted muffins (v)• Mixed berry and almond friands (v) (GF)• Carrot and walnut cake (v)• Banana bread with honey and mascarpone (v) (GF)• Assorted homemade Danish pastries (v)• Mini jam doughnuts (v)• Churros with chocolate dipping sauce (v)• Apricot crumble(v)• Pain au chocolat (v)• Willunga almond chocolate brownie (v)• Glazed eclairs with Haigh's chocolate and coffee mousse (v)• Seasonal diced fruit with vanilla bean yoghurt (v) (GF)• Mini lemon meringue tarts (v)• Energy slice with mixed nuts, seeds and cranberries (v) (GF)• Portuguese tarts (v)• Banana caramel tarts (v)• Mini lemon polenta cake (v) (GF)• Dried fruit and nut shooter (v) (GF)

Savoury selections: $3.75 each item• Barossa ham and cheddar cheese croissant• Tandoori chicken filo with minted yoghurt• Char-grilled vegetable, baba ganoush and spinach wraps (v)• Smoked salmon on rye fingers with caper cream• Vegetable crudités with hummus (v) (GF)• Gruyere and semi-dried tomato mini quiche (v)• Asparagus and prosciutto quiche• Gourmet beef pie• Vegetarian pasty (v)• Sausage rolls• Lamb Cornish pasty• Margarita and pepperoni mini pizza• Spinach and feta filo triangles (v)

Premium additional menu items• Gelista ice cream tubs $5.50 per person (v) (GF)

− Vanilla bean − Macadamia and Kangaroo Island honey − Blood orange

• Mini stick ice creams $5.50 per person (v) − Vanilla ice cream with milk chocoalte − Chocolate ice cream with 70% cocoa dark chocolate − Strawberry ice cream with white chocolate

• Jar of assorted lollies $5.25 per person• Fresh seasonal berry shooters $5.50 per person

Fresh juice station: $6.50 per personFreshly squeezed seasonal juices made to order (v) (GF)Choose three from:carrot, watermelon, pineapple, apple, celery, beetroot, ginger


P4

Option 1: $42 per person• Braised chicken thigh in red wine with mushroom, bacon and

shallots (GF)• Grilled mulloway fillets with kalamata olices, cherry tomatoes

and salsa verde (GF)• Spinach and ricotta cannelloni with roma tomato and basil

ragout (v)• Sweet potato and Puy lentil with rocket and roasted walnuts (v)

(GF)• Iceberg, spinach and radish salad with ranch dressing (v) (GF)• Selection of artisan breads and butter• Chef’s selection of cakes and pastries from our in-house pastry

kitchen• Orange juice and mineral water

Option 2: $42 per person• Grilled Port Lincoln kingfish Provençale, with baby spinach (GF)• Beef Bourguignon with baby onions, crispy wild mushrooms

and speck bacon (GF)• Ratatouille of vegetables (v) (GF)• Roast beetroot, feta, and baby spinach (v) (GF)• Mixed leaves, tomato, cucumber, dried oregano with white

balsamic dressing (GF) (v)• Selection of artisan breads and butter• Chef’s selection of cakes and pastries from our in-house pastry


Option 3: $42 per person• Thai green chicken curry with jasmine rice, kaffir lime, Thai basil

and seasonal vegetables (GF)• Seared ocean trout with wilted greens and sauce vierge (GF)• Stir fried vegetables with ginger soy and chilli (v) (GF)• Chickpea, roasted pumpkin, rocket and caramelised balsamic

(v) (GF)• Rocket, pear and parmesan salad (v) (GF)• Selection of artisan breads and butter• Chef’s selection of cakes and pastries from our in-house pastry


Option 4: $42 per person• Slow roasted lamb leg with cannellini beans and oregano (GF)• Ginger and chilli steamed barramundi with tomato, caper

berries and edamame (GF)• Thai-style red curry vegetables with coconut rice (v) (GF)• Roasted beets, citrus, feta and hazelnut salad with blood

orange and maple dressing (v) (GF)• Cos lettuce, parmesan and red wine dressing (v) (GF)• Selection of artisan breads and butter• Chef’s selection of cakes and pastries from our in-house pastry


Option 5: $42 per person• Butter chicken with rice, yoghurt and coriander (GF)• Grilled salmon fillets, with charred capsicums, preserved

lemon and toasted pine nuts (GF)• Hokkien noodles with Asian mushroom (v) • Chopped Israeli salad with cucumber, tomato, red onion

radish, mint and parsley (v) (GF)• Kipfler, cos lettuce, parsley snow peas and caper salad (v)

(GF)• Selection of artisan breads and butter• Chef’s selection of cakes and pastries from our in-house

pastry kitchen• Orange juice and mineral water

Option 6: Grazing stations $45 per person• Antipasto selection, semi-dried tomatoes, chargrilled

eggplant, zucchini, feta cheese, olives and capsicums, dolmades

• Continental smallgoods display: salami, prosciutto, shaved ham and pâté, warm sourdough

• Selection of South Australian cheeses and chutneys with crusty breads and lavosh (v)

• Smoked trout and dill mousse with lavosh • Chargrilled lamb cutlets with truss tomatoes and rosemary

(GF)• Warm salmon and rocket salad (GF)• Chef’s selection of cakes and pastries from our in-house

pastry kitchen• Orange juice and mineral water

SIGNATURE SELECTION – STAND-UP BUFFET


P6

CHEF SELECTION LUNCH – STAND UP BUFFETDishes selected and served, at the discretion of the chef, using seasonal fresh ingredients. All sandwiches and baps are prepared daily by our dedicated team of chefs at the Centre.

Option 1: $34 per person• Two hot fork dishes served with rice or pasta • Assorted breads with butter• Seasonal salad• Sliced seasonal fresh and whole fruits• Orange juice and mineral water

Option 2: $36 per person• Selection of sandwiches, wraps and baps, with a variety of gourmet fillings• Two hot fork dishes served with rice or pasta• Seasonal salad• Sliced tropical fruit or cheese platter (choose one)• Orange juice and mineral water

Option 3: Networking roving style $38 per person• Selection of sandwiches, wraps and baps, with a variety of gourmet fillings• Smoked salmon and ricotta quiche• Gourmet beef and Barossa Shiraz pies• Tandoori chicken skewers with raita (GF)• Ancient grains and roasted vegetable salad (v)• Platter of South Australian cheese with muscatel grapes, crackers and quince paste (v)• Orange juice and mineral water

Option 4: Grazing style deli lunch $39 per person • Chef's choice of sandwiches and baps - four flavours• Continental smallgoods display: salami, prosciutto, shaved ham

and pâté• Antipasto selection: semi-dried tomatoes, chargrilled eggplant,

zucchini, feta cheese, olives and capsicums (v) (GF)• Quinoa pumpkin sweetcorn salad (v) (GF)• Freshly-baked artisan breads • Sliced season fresh and whole fruits• Orange juice and mineral water

Option 5: Asian-inspired $42 per person• Selection of sushi with wasabi and soy (GF)• Prawn and salmon hand rolls (GF)• Vietnamese rice paper rolls (v) (GF)• Sweet and sour chicken• Steamed pork buns• Spring rolls with sweet chilli (v)• Soba noodle, broccoli, cauliflower and cress with sweet sesame

dressing (v) (GF)• Sliced tropical fruit• Orange juice and mineral water


P7

PACKED LUNCH ON-THE-GO$31 PER PERSONMenu 1• Gruyere cheese, roma tomato and Barossa ham with Beerenberg

Worcestershire chutney and cos lettuce wrap• Greek salad (v) (GF)• Willunga almond chocolate brownie• Seasonal fresh fruit• Fruit juice or bottled water

Menu 2• Roast beef and horseradish with red onion and rocket on a soft

brown bap• Tomato and bocconcini salad (v) (GF)• Orange and cranberry cake (GF)• Seasonal fresh fruit • Fruit juice or bottled water

Menu 3 (deli selection)• Prosciutto salami, jamon, Maggie Beer pâté• Aged Cheddar (v)• Olives and pickled vegetables (v) (GF)• Crusty baguette • Seasonal fresh fruit • Fruit juice or bottled water


P8

To begin - cold• Harris Farm beetroot cured salmon and smoked Port

Lincoln kingfish, lemon gel, cucumber pickle and buckwheat pearls (GF)

• Spencer Gulf prawns, watercress, radish, asparagus, lime and tomato dressing (GF)

• Poached chicken with avocado, pink grapefruit, radicchio and coconut chards (GF)

• Adelaide Hills jamon, salami and pâté with pickled currants, marinaded olives, kohlrabi remoulade

• Beetroot and sweet onion tart with goats cheese, horseradish, fine herbs and citrus (v)

• Roast carrot, sheeps milk feta, almond, amaranth, pepitas and sherry caramel (v) (GF)

Mains • South Australian pan-seared Kingfish, slow roasted

tomato medley, basil, kipfler potatoes, fennel butter sauce (GF)

• Atlantic salmon fillet, grilled asparagus, dill gallette, leek and saffron buerre blanc (GF)

• Corn-fed breast of chicken, EVOO whipped mash, snow peas, shiitake mushrooms, bacon crisps, and red wine jus (GF)

• Prosciutto and sage-wrapped breast of chicken, sundried tomato and basil puree, wilted spinach (GF)

• Murraylands lamb rump, charred carrots, lemon potatoes with mint salsa verde (GF)

• Red wine, balsamic and rosemary-braised lamb shank, skordalia, braised shallots and olives, feta, asparagus and pan jus (GF)

• Chargrilled 120g beef tenderloin with a slow braised brisket, truffled puree, wild mushrooms, roasted beets, jus (GF)

• Braised beef cheek, soft polenta, beans, baby carrots, roasted parsnip, pan juices (GF)

• Pumpkin, ricotta and beetroot tart with heirloom tomato confit (v)

• Stuffed zucchini flower with ricotta and basil, tomato and quinoa (v) (GF)

To begin - hot• Pan-seared ocean trout, wilted watercress and sauce

vierge (GF)• Sriracha spiced chicken, grilled zucchini, cumin

pumpkin puree (GF)• Five-spice duck breast with blood plum sauce (GF)• Crispy pork belly celeriac remoulade and apple purée

(GF)• Wild mushroom and goats curd tortellini with olives and

sundried tomato pesto (v) • Roma tomato and buffalo mozzarella tart, rocket, olive

oil and balsamic (v)

From the patisserie • Triple chocolate gateau with toffee shards and berry

compote • Blackcurrant cheesecake with coconut panna cotta • Pistachio terrine with dehydrated chocolate mousse • Salted caramel tart with candied nuts and vanilla,

popcorn, macaroons• Lemon tart with berry coulis and double cream • Caramel and Haigh’s chocolate mousse with freeze-

dried raspberries• Mango strawberry panna cotta with vanilla biscotti

SEATED LUNCHANY 2 COURSES: $58 PER PERSON$74 WITH OUR 2 HOUR VINEYARD BEVERAGE PACKAGEClient-supplied wine incurs a $4 per person service charge (Beer & soft drinks will be additional charge)(Ideal for business and corporate-style lunches)

All lunches are served with bread rolls and butter or olive oil (on request), self-serve espresso coffee, or table-served freshly brewed coffee with a selection of T Bar teas and chocolates.


P9

Cocktails

HAPPY HOUR60 MINUTES SERVICE: $35 PER PERSONDesigned as an all-inclusive package for networking with friends and colleagues after the day’s meetings are over.

Package includes:• Grissini sticks, and crusty bread with house-made dips• Mezze Platter – Sliced, cured and smoked continental meats, pickled vegetables, olives, marinated feta,

provolone, crusty breads and grissini sticks• Beverages – Vineyard Beverage Package, including sparkling, white and red wines, Coopers Pale Ale or Lager,

premium light beer, orange juice, mineral water and soft drinks

COCKTAIL SELECTIONMINIMUM SPEND: $37.50 PER PERSON

Cocktail menus are available between 4 pm and 7 pm for a maximum of 2 hours.

Cocktail functions held after 7 pm require a more substantial menu which can be created by adding a minimum of two or more substantial items or any one or more of the live cooking stations.

Cold items: $6.50 per item• Vegetable rice paper rolls with lime dipping sauce (v)

(GF)• Leek and blue cheese tartlet (v)• Goats cheese and smoked tomato tartlet with baby

basil (v)• Smoked salmon, preserved lemon and caper dust on

sourdough • Coffin Bay oysters – natural with lemon (GF)• Prawn skewers marinated in chilli and herbs (GF)• Spencer Gulf prawn and avocado shooters (GF)• Seared peppered tuna, shallot, ginger and shiso (GF)• Port Lincoln kingfish ceviche with fennel, orange and

chervil (GF)• Beetroot and vodka gravlax, horseradish, red onion and

crème fraiche (GF)• Rare beef, mustard, watercress (GF)• Peking duck pancakes with hoisin dipping sauce • Assorted sushi rolls with soy and wasabi (GF)• Prosciutto, bocconcini, olive, basil pesto (GF)• Bresaola, pickled apple, sour cream and horseradish

(GF)

Patisserie canapés: $6.50 per item • Assorted macarons• Chocolate truffles• Raspberry cheesecake shots • White nougat (GF)• Assorted cake poppers • Chocolate-dipped strawberries (GF)• Patrón chocolate mousse shots (GF)

Hot items: $6.50 per item• Lamb souvlaki with tzatziki • Tandoori chicken skewer with cucumber and chilli

yoghurt (GF)• Sautéed leek and cheese quiche (v)• Moroccan lamb kofta with coriander (GF)• Arancini balls with truffle mayonnaise (v)• Cauliflower pakora with tamarind raita (v) (GF)• Pumpkin and toasted almond samosa (v)• Sweet potato and cashew empanada (v)• Gourmet shepherd’s pie • Lamb, beetroot, mint and feta sausage roll• Chicken and macadamia meatball, tomato confit (GF)• Chorizo and manchego quesadilla • Prawn and pork gyoza with soy dipping sauce • Goujons of fish with tartare sauce• Panko-crumbed prawn cutlets with chive aioli • Salt and pepper squid with lemon chilli, lime

mayonnaise

Substantial items: $9 per item • Mini pulled-pork sliders with spicy BBQ sauce • Wagyu beef sliders with seeded mustard, smoked

burger cheese • Southern fried chicken with chipotle mayonnaise on

brioche • Chargrilled lamb cutlets with garlic, tomato compote

(GF)• Chicken tikka with minted yoghurt (GF)• Beef tortellini with chilli, tomato ragout • Whiting and shoestring fries with sauce gribiche


P11

ADD A TOUCH OF THEATRE TO YOUR COCKTAIL PARTYSimply choose from the options below and let your guests enjoy the sights, sounds and aromas as our highly skilled and entertaining chefs prepare your canapés.

Live cooking stations are $22 per person per station, based on a minimum of 100 people. For numbers less than this asurcharge applies. Live stations are add-on to the cocktail menus and cannot be used in stand-alone format. Our Executive Chefwill be happy to create special multiple stations to suit your requirements.

Station 1 – Asian Inspired• Selection of sushi and sashimi (GF)• Vietnamese rice paper rolls (v) (GF)• Individual Thai beef salads (GF)

Station 2 – Ocean Inspired • Port Lincoln oysters, shucked live with cucumber and

champagne mignonette(GF)• Spencer Gulf prawns with Worcestershire, tomato and

horseradish mayonnaise(GF)• Salt and pepper calamari with lime and dill aioli

Station 3 – Mexican • Nachos, refried beans, guacamole, salsa and sour

cream (v)(GF)• Baked beef and black bean tacos• Chicken burritos with chipotle mayonnaise

Station 4 – Wok and Walk • Chilli and lime prawns (GF)• Sweet and sour pork (GF)• Vegetarian fried rice (v) (GF)

Station 5 – From the Char Grill • Mini pulled pork sliders with spicy BBQ sauce• Wagyu beef sliders with seeded mustard and

smoked burger cheese• Grilled haloumi cheese with chargrilled capsicum and

basil pesto (v)

CHEESE TABLE$26.50 PER PERSONA large, traditional cheese table featuring your choice of three cheeses from the list below, served with grapes, lavosh, water crackers and crusty artisan breads. (Cheese notes will be provided following selection and also displayed at your function.)

• Lady Musgrave Brie• Section 28 Il Lupo• Barossa Valley Cheese Company Washrind• Alexandrina Cheese Company Encounter Bay Edam• Alexandrina Cheese Company Gouda• Alexandrina Cheese Company Cheddar• Onkaparinga Creamery Adelaide Hills Blue Cheese

Station 6 – Big Paella Fiesta (select any two)• Squid, prawns, mussels, octopus, dill and saffron (GF)• Murraylands chicken, spiced chorizo, prosciutto with

saffron and porcini mushrooms (GF)• Piquillo peppers, zucchini, mushroom, eggplant,

tomato, spring onion (v) (GF)

Station 7 – Bella Pasta (select any two) • Four cheese ravioli with and basil pesto (v)• Wild mushroom and pancetta gnocchi with truffle oil

(v)• Crab linguini with saffron crème

Station 8 – Sweet Treats • Handmade and live fried Cronuts and donuts with

chocolate sauce, whipped cream and berry coulis• Individual crème brulee with mixed berry compote (GF)• Hand rolled chocolate truffles and petit fours


P12

Dinner

DINNER - SIT DOWNANY 2-COURSE MENU: $58ANY 3-COURSE MENU: $76ANY 4-COURSE MENU: $88All dinners are served with bread rolls and butter or olive oil (on request), self-serve espresso coffee, or table-served freshly brewed coffee with a selection of T Bar teas and chocolates.

PRE-DINNER CANAPES:Chefs selection of cold canapés (2 per person) $8 per person

To begin – cold• Taste of South Australia- Coffin Bay oyster with salmon

caviar, kingfish ceviche, Spencer Gulf prawn and dill tian, Barossa Valley prosciutto, with Bloody Mary relish (GF)

• Seared peppered tuna with wakame, cucumber sesame, shiso shallots and ginger (GF)

• Harris Farm beetroot cured salmon and smoked Port Lincoln kingfish, lemon gel, cucumber pickle and buckwheat pearls (GF)

• Spencer Gulf prawns, watercress, radish, asparagus, lime and tomato dressing (GF)

• Blue swimmer crab and pickled tomato tian, dill mayonnaise, with snow pea and corn shoots, (GF)

• Poached chicken with avocado, pink grapefruit, radicchio and coconut chards (GF)

• Adelaide Hills smoke prosciutto, salami and pâté, with pickled currants, marinaded olives, kohlrabi remoulade

• Murraylands beef carpaccio, truffle mayonnaise, witlof celery and capers, with grilled Turkish bread

• Beetroot and sweet onion tart, with goats cheese, horseradish, fine herbs and citrus (v)

• Roast carrot, sheeps milk feta, almond, amaranth, pepitas and sherry caramel (v) (GF)

• Asparagus, quinoa, dutch carrot, curd and currants with apple cider and pomegranate dressing (v) (GF)

To begin– hot• Pan-seared ocean trout, wilted watercress and sauce

vierge (GF)• Chargrilled Port Lincoln kingfish fillets, capers, heirloom

tomato and Puy lentils (GF)• Oven-roasted snapper with sherry vinegar, feta,

currants, pinenuts, fennel and aioli. (GF)• Sriracha-spiced chicken, grilled zucchini, cumin

pumpkin puree (GF)• Five-spice duck breast, with blood plum sauce (GF)• Chargrilled marinated quail served on wilted spinach,

grilled carrots and wild mushrooms (GF)• Crispy pork belly, celeriac remoulade and apple purée

(GF)• Wild mushroom and goats curd tortellini with olives,

sundried tomato pesto (v)• Roma tomato and buffalo mozzarella tart, rocket, olive

oil and balsamic (v)• Spiced tofu, edamame, bean shoots, Chinese

mushrooms, miso dressing (v) (GF)


P14

MAINSFROM THE SEA• South Australian pan-seared kingfish, slow roasted tomato

medley, basil, kipfler potatoes, fennel butter sauce (GF)• Crisp South Australian snapper with ragout of potatoes,

onions, artichokes, and green olives with sauce vierge (GF)• Atlantic salmon fillet, grilled asparagus, dill gallette, leek

and saffron buerre blanc (GF)

Note: Snapper is unavailable from 1 November to mid-December.An alternative fish will be used during this period.

FROM THE LANDPoultry• Corn-fed breast of chicken, EVOO whipped mash, snow

peas, shiitake mushrooms, bacon crisps, and red wine jus (GF)

• Prosciutto and sage-wrapped breast of chicken, sundried tomato and basil puree, wilted spinach (GF)

• Roast breast of duck, butternut squash, braised red cabbage, artichokes, berry infused reduction (GF)

South Australian Lamb from the Murraylands Region• Great Southern lamb rack and braised shoulder, sweet

potato gratin, capsicum, eggplant ragout and minted jus (GF)

• Murraylands lamb rump, charred carrots, lemon potatoes with mint salsa verde (GF)

• Red wine, balsamic and rosemary braised lamb shank, skordalia, braised shallots and olives, feta, asparagus and pan jus (GF)

Beef• Murraylands peppered beef tenderloin, rosti potato, shaved

speck bacon, spinach and shallots, Madeira jus (GF)• Chargrilled 120g beef tenderloin with a slow-braised

brisket, truffled puree, wild mushrooms, roasted beets, jus (GF)

• Braised beef cheek, soft polenta, beans, baby carrots, roasted parsnip, pan juices (GF)

Vegetarian• Roasted capsicum and leek filo parcel, asparagus(v) • Pumpkin, ricotta and beetroot tart with heirloom tomato

confit (v) • Stuffed zucchini flower with ricotta and basil, tomato and

quinoa(v) (GF)


P15

FROM THE PATISSERIE• Triple chocolate gateau with toffee shards and berry compote• Blackcurrant cheesecake with coconut panna cotta• Pistachio terrine with dehydrated chocolate mousse• Apple and rhubarb spiced tart, marshmallow macadamia brittle• Coffee cake with vanilla granita, spiced mixed berry compote • Salted caramel tart with candied nuts and vanilla, popcorn, macaroons• Tiramisu with chocolate shards • Lemon tart with berry coulis and double cream• Baileys chocolate pyramid, Galliano glaze and gold dust • Caramel and Haigh’s chocolate mousse with freeze dried raspberries• Mango strawberry panna cotta with vanilla biscotti• Apple strudel with berry compote and vanilla bean ice cream• Platter of desserts chosen by our master pastry chef, highlighting the seasons (Table platter: 20 pieces)• South Australian cheese platter with house-made lavosh, wine jelly and muscatel grapes (One platter per table)

Premium additional menu items for our networking lounge• Petit fours platters (24 pieces) $75• Haigh’s chocolate block with chisel (milk or dark chocolate) $270 each

CHEESE TABLEAdditional surcharge: $14.50 per person, if having the three course menu (or $25 per person standalone)A large, traditional cheese table featuring your choice of three cheeses from the list below, served with grapes, lavosh,water crackers and crusty artisan breads. (Cheese notes provided following selection and also displayed at function.)

• Lady Musgrave Brie• Section 28 Il Lupo• Barossa Valley cheese company Washrind• Alexandrina Cheese Company Encounter Bay Edam• Alexandrina Cheese Company Gouda• Alexandrina Cheese Company Cheddar• Onkaparinga Creamery Adelaide Hills Blue Cheese

SurchargesAlternate menus: $5.50 per person per courseChoice menu: Price on application

Our Executive Chef Gavin Robertson will be happy to work with you to design a menu to suit your theme or a region. Prices for these custom-made menus will be on application and start from $86 per person, based on a 3-course meal.

(v) VEGETARIAN

P16

Beverages

WINE LIST LUNCH: PRICE PER PERSON 1 hour 1.5 hours 2 hours *Vineyard package $17.00 $21.00 $24.00Estate package $21.00 $25.00 $28.00Premium package $25.00 $29.00 $32.00Beer, Soft Drink, Orange Juice, Mineral Water $13.00 $16.00 $18.00Soft Drink, Orange Juice, Mineral Water $11.00 $12. 00 $13.00

*Every subsequent half hour will be charged at $2.50pp

COCKTAIL RECEPTION: PRICE PER PERSON 1 hour 1.5 hours 2 hours *

Vineyard package $18.00 $23.00 $28.00 Estate package $23.00 $28.00 $33.00Premium package $28.00 $32.00 $38.00Add Standard Spirits $12.50 $12.50 $12.50Beer, Soft Drink, Orange Juice, Mineral Water $14.00 $17.00 $19.00Soft Drink, Orange Juice, Mineral Water $11.00 $12.00 $13.00

*Every subsequent half hour will be charged at $2.50pp

DINNER: PRICE PER PERSON 2 hours 3 hours 4 hours 5 hours *Vineyard package $27.00 $34.00 $40.00 $45.00Estate package $32.00 $39.00 $45.00 $50.00Premium package $37.00 $44.00 $50.00 $55.00Add Standard Spirits $12.50 $12.50 $12.50 $12.50Beer, Soft Drink, Orange Juice, Mineral Water $17.00 $21.00 $24.00 $26.00Soft Drink, Orange Juice, Mineral Water $11.00 $14.00 $16.00 $17.00

*Every subsequent half hour will be charged at $2.50pp Wine packages include a choice of one sparkling, one white and one red wine in each category, inclusive of Coopers Pale Ale or Lager and a Premium light beer on request. Orange juice, mineral water and soft drinks are included. Standard Spirits package can only be added to Vineyard, Estate and Premium drinks packages.If an extra wine selection is required for each package, additional charges will apply dependent on selection and package. All sit down events using cash beverages only, will incur a $9 per person surcharge. We suggest an initial setting of beverages on each table for ease of service.To avoid cash beverage surcharge we recommend a minimum 2 hour beverage package be considered.

VINEYARD SELECTION PACKAGETomich M Sparkling NV $32Bird in Hand Semillon Sauvignon Blanc (White) $32Claymore ‘Tricky’ Riesling (Alternative White) $32Lost Buoy ‘the edge’ Shiraz(Red) $32

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ESTATE PACKAGE

SPARKLINGMr Mick ‘Gela’ Cuvee Brut (Clare Valley) $37Clean, fruit leaning sparkling crafted from chardonnay and semillon, it has a tasty apple/pear/white nectarine line of flavours with a little creamy lemon bun note.Mojo Moscato (Blend of Regions) $37Fresh, floral aromatic notes comprising scents of exotic musk and lemon blossom with a hint of Turkish delight.Bridgewater Mill Pinot Noir Chardonnay (Adelaide Hills) $37The palate flavours are on the light side with subtle strawberry and light biscuit. Creamy texture.Nuances of lemon, grapefruit and unripe strawberry.

WHITE Wirra Wirra Adelaide Chardonnay (McLaren Vale) $36Juicy sweet peach and pear stone fruits flood the palate while lemon and grapefruit support the richer flavours of the stone fruit.Thorn-Clarke "Sandpiper" Pinot Gris (Eden Valley) $37The wine has lifted nashi pear primary fruit characters with a hint of raw fennel.Coriole Chenin Blanc (McLaren Vale) $37A lifted aromatic nose of apple and rose petal. The palate is fresh, juicy and textural with tropical fruitand white peach.Kilikanoon ‘Morts Block’ Riesling (Clare Valley) $38An explosive core of bracing acidity, citrus fruits and hints of green apple beautifully combine in a long and expressive palate experience.Sidewood Sauvignon Blanc (Adelaide Hills) $38Pale yellow in colour with bright green hues, this wine displays tantalising aromas of tropical fruits, grapefruit and zesty lemon citrus. The palate is vibrant with mouth-watering flavours of grapefruit, melon and green apple.

RED Woodstock Shiraz Cabernet Sauvignon (McLaren Vale) $37Plum and rhubarb aromas with cassis, some savoury spice and mouth-watering hints of fenneland caraway entice a taste.Round Two by Teusner Grenache (Barossa Valley) $38Light red cherry and fresh plum with spice, cigar box, star anise and cinnamon.Chaffey Brothers BATTLE FOR BAROSSA: LA RÉSISTANCE GSM (Barossa Valley) $38A Grenache-driven GSM. Subtle toasty oak and caramel lead to a deep-fruited, dark cherry and strawberry palate with hints of aniseed and turkish delight.Kalleske's Bluemark Shiraz (Barossa Valley) $38This full bodied shiraz is plush with concentrated ripe blood plum, blackberries, some spice balanced by juicy acidity, fine grained tannins and well integrated oak.Jack Estate Cabernet Sauvignon (Coonawarra) $38Full bodied wine abundant in black fruits, mocha and velvety, dusty tannins.

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PREMIUM PACKAGE

SPARKLINGBleasdale Sparkling Shiraz (Langhorne Creek) $47Sweet berry fruit flavours and liquoring have combined to produce a wine of great colour and depth of flavour.Bird in Hand Sparkling Pinot Noir (Adelaide Hills) $48This sparkling wine has strawberry and cherry aromas accompanied by a floral lift. Clean, vibrant strawberry flavours are enhanced by the very fine persistent bead.Howard Vineyard ‘The Clover’ Pinot Noir Chardonnay (Adelaide Hills) $48Pinot Noir provides a floral lift of strawberry, cherry and violet characters on the front palate whilst Chardonnay adds length and enhances the crisp apple and citrus finish, with a very fine, persistent bead.

WHITE Langmeil ‘High Road’ Chardonnay (Eden Valley) $47An inviting and creamy aroma with honeydew, grapefruit and cucumber combining with a touch of marzipan to add to the complexity.Dandelion Enchanted Garden Riesling (Eden Valley) $48Classic Riesling aromatics of citrus zest, lemon foliage and hints of dragon fruit flowers, etched by a clear steely minerality.Heirloom Sauvignon Blanc (Adelaide Hills) $48This wine is like smelling spring the Adelaide hills, flowers blossoming, especially jasmine and veritable ripening in the market gardens, chives and lemongrass.Tim Adams Pinot Gris (Clare Valley) $48Nashi pear, green apple and tropical fruit aromas lead into a full-flavoured, rich and textured palate.Alternatus Fiano (McLaren Vale) $46Classic variety with Italian origins. A green straw in colour. Lifted white peach, melons, spice and stone fruit aromas abound.

RED Paracombe - The Reuben Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec & Shiraz (Adelaide Hills) $47Finely structured wine with stylish fruit driven flavours of fresh loganberries and raspberries interspersed with savoury and spicy notes.Kalleske ‘Clarry’s’ GSM (Barossa Valley) $47Cabernet Sauvignon provides the complementary tannin structure, Shiraz adds berry fruit weight,Malbec adds a perfumed lift and intense colour and the Merlot rounds out the palateTomich Woodside Vineyard Pinot Noir (Adelaide Hills) $47Handpicked and wild fermented in French oak, the aromatic red berries give subtle hints of cinnamon and spice. The palate is vibrant with dark berries and cherries, with hints of dried herbs and silky graceful tannins.Wirra Wirra Church Block Cabernet Sauvignon, Shiraz, Merlot(McLaren Vale) $48Fragrant cassis and dark plum with a cabernet leafy note. The dark fruits are complexed with chocolate, tobacco and cedar notes.Reschke Rufus the Bull Cabernet Sauvignon (Coonawarra) $48A Cabernet with a perfectly balanced palate of intense blackcurrant and cassis with hints of chocolate and eucalypt and a hint of cedary oak.Torbreck - Woodcutter's Shiraz (Barossa Valley) $49A dark cherry, central core of fruit gives way to an intense textural mid palate full of blueberry, cocoa, spice and dark chocolate.

P20

CELLAR MASTERS

SPARKLINGGeoff Hardy Hand Crafted Sparkling Salmon NV (Adelaide Hills/Limestone Coast) $62Pinot Noir sourced from the Adelaide Hills and Limestone Coast present a bouquet of strawberry and red apple whilst Limestone Coast Chardonnay provides a crisp citrus finish.Petaluma Croser NV (Adelaide Hills) $62An exciting bouquet of complex fruits, citrus and baked yeast characters, with hints of red fruits, strawberry and currant, raspberry and delicious apple.G.H.Mumm Cordon Rouge Rose Brut NV (France) $135Pale salmon pink in colour with light orange shades. It has aromas of summer berries and pink grapefruit, with dominant notes of small fresh fruit such as strawberry, cherry and redcurrant, developing with light notes of vanilla caramel.

WHITE Paracombe Sauvignon Blanc (Adelaide Hills) $52Enticing lifted passionfruit and tropical aromas and fresh, pure, zesty, flavour with a clean, lingering finish.The Lane Vineyard Block 2 Pinot Gris (Adelaide Hills) $55Intense juicy pear, nectarine, rose water, supple mouthfeel with clean cinnamon spice finish.Skillogalee Clare Valley Riesling (Clare Valley) $60Intense aromatic lift of musk, ginger spice and fresh Tahitian lime juice on the nose, with a lovely backbone of natural acidity that supports a natural fruit sweetness with flavours of mango, red grapefruit and cumquats across the palate.Mountadam High Eden Estate Chardonnay (Eden Valley) $70Classic Chardonnay fruit aromas of peach, nectarine and nashi pear, grilled nuts with clove and nutmeg spice supported by a citrus (grapefruit) core, contribute to the length of flavour of this wine.

RED Golding Francis John Pinot Noir (Adelaide Hills) $75Intriguing aromas of spice and cloves underpinned by primary fruit characters of summer berries.Rymill Cabernet Sauvignon (Coonawarra) $80Dusty in character with a pleasant meshing of blue and red fruits, notes of Chinese Five Spice and vanilla come through the mid to back palate.Yangarra Estate Vineyard Grenache (McLaren Vale) $85The Old Vine Grenache has pretty floral aromas and briary bright red fruits. The palate shows lotsof bright cherry fruit, and the vineyard's typical fine line of sandy mineral tannins and aciditySt Hallett ‘Blackwell” Shiraz (Barossa Valley) $90Intense layers of ripe raspberry and blackberry aromas with liquorice and vanilla orchid after thoughtsYalumba ‘Signature’ Shiraz Cabernet (Barossa Valley) $90The nose shows lifted florals, violets and choc-mints. The palate is brooding andserious with dark chocolate hazelnuts

P21

ADDITIONAL BEVERAGES Beer, Ales & CiderCoopers Premium Light beer (375ml bottle) $7.50Coopers Mild Ale (375ml bottle) $7.50Coopers Original Pale Ale (375ml bottle) $8.50Coopers Original Pale Ale (1140ml jug) $24.00Coopers Premium Lager beer (375ml bottle) $8.50Coopers Premium Lager beer (1140ml jug) $24.00Coopers Clear beer (355ml bottle) $8.50Coopers Celebration Ale (355ml bottle) $9.00Coopers Sparkling Ale (375ml bottle) $9.50Hahn Super Dry (330ml bottle) $8.50Hahn Premium Light (375ml bottle) $7.50Crown Lager (375ml bottle) $9.00Heinekin (330ml bottle) $9.50Corona (330ml bottle) $9.50Stella Artois (330ml bottle) $9.50Sapporo (355ml bottle) $9.50Prancing Pony Hopwork Orange APA (330ml bottle) $10.00Clare Valley Brewing Company Red Ale (330ml bottle) $10.00The Hills Cider Company (330ml bottle) Apple or Pear $8.50Thatchers Cider (330ml bottle) $8.50

SpiritsStandard (30ml) $9.00Premium Deluxe (30ml) $10.00 Wine - FortifiedTawny Port (60ml) $7.00Grandfather Port (60ml) $13.50 CognacRemy Martin VSOP (30ml) $13.50 LiqueurImported liqueurs (30ml) from $10.00 CocktailsSelection available from $14.00 Juices & Soft DrinksOrange juice (glass) $5.50Orange juice (1L carafe) $13.50Mineral water (glass) $5.00Mineral water (1L carafe) $11.00Soft drinks (glass) $5.00Soft drinks (1L carafe) $11.00

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Continuing the story of Soils and Seasons using fresh and locally

sourced ingredients, we have put together a specially selected menu featuring items intended to

nourish the body, nurture the soul and engage the mind.

Our menu incorporates a balance of wholegrain breads and cereals,

lean proteins, vegetables and fruit, and reduced fat dairy foods. We feature items that are low GI

(Glycemic Index) carbohydrates, thereby providing longer lasting

energy – fuel for your brain – and improved concentration.

High GI foods can cause a sudden spike in your blood sugar level,

which leads to peaks and troughs in energy.

By selecting from this menu you can help your delegates stay

engaged and get the most out of your event.

Fresh juice shots - (125ml) choose from:• Beetroot, carrot, celery, apple, orange and ginger (GF NF Vegan)• Spinach, apple, orange and mint (GF NF Vegan)• Mixed berry yoghurt smoothie with LSA (linseed, sunflower seed and almond meal) (GF V)• Mango and banana breakfast smoothie with cinnamon and wheat germ (V)

Cold selection• Greek low-fat honey yoghurt and natural muesli layered parfait (V)• Bircher muesli with cinnamon, apples, raisins, almonds and milk (skim, soy, almond, rice) or yoghurt (V)• Sliced seasonal fruits (GF NF Vegan)

Bakery items• Apple, cranberry and walnut bread (V)• Date and walnut loaf (V)• Low GI grainy bread served with a selection of savoury dips (V)• Corn and zucchini mini muffins (V)• Apple and cinnamon wholemeal mini muffins (V)• Mixed berry buttermilk hotcakes (V)

STAND-UP CONTINENTAL BUFFET$27 per personIncludes self-serve espresso coffee, hot chocolate and selection of T Bar teas, your choice of one beverage, one cold selection, and two bakery items.

SEATED BREAKFAST$38 per person• Includes table served freshly brewed coffee, hot chocolate and selection of T Bar teas, your choice of

one beverage, one cold selection, two bakery items and one hot plated item.

Breakfast

Hot plated selection (please select one)• Poached eggs on rye bread with Swiss mushrooms, roasted

olive oil herb tomatoes and wilted spinach (DF N V)• Roasted vegetable frittata (GF NF V)• Scrambled eggs with smoked salmon, baby spinach and

chives on toasted wholegrain bread (NF)

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BEVERAGE SELECTIONSelf-serve espresso coffee, hot chocolate and selection of T Bar teas $6.50

Shot glass juices (125ml)Spinach, apple, mint, cucumber and celery (GF NF Vegan) $6.50Cranberry, carrot, orange and ginger (GF NF Vegan) $6.50Carrot, beetroot, celery, apple and ginger. (GF NF Vegan) $6.50

Mineral water with fresh mint, fresh fruit and cucumber slices $5.00

SWEET SELECTIONSFresh fruit skewers with natural or honey Greek yoghurt dipping sauce (select one) (GF NF V) $3.75Ginger and pecan biscotti (V) $3.75Date and sesame bars (V) $3.50Energy balls (GF Vegan) $4.50Dried fruit, nut and seed mix (Vegan) $6.00Seasonal sliced fruit platter (serves 10) (GF NF Vegan) $95/platter

Mini-muffin selection (select one)Oatmeal, date, honey and walnut (V) $4.50Banana and raspberry (V) $4.50Whole-wheat lemon and poppy seed (V) $4.50

SAVOURY SELECTIONSMini salmon and asparagus rice paper cold rolls with dipping sauce (GF DF NF) $3.75Marinated tofu rice paper cold rolls with dipping sauce (GF NF Vegan) $3.75Vietnamese chicken and vegetable rice paper cold rolls with dipping sauce (GF DF NF) $3.75Mini savoury vegetable muffins (NF V) $3.75Savoury roast vegetable frittata fingers (GF NF V) $3.75Chargrilled vegetable pizza (NF V) $3.75Cherry tomato, bocconcini, basil and candied balsamic skewers (NF GF V) $3.75Vegetable crudités with wholegrain pita bread, assorted dips two varieties – (serves 10)hummus / beetroot / guacamole / salsa (your choice of two dips) (NF V) $46.00/platterSpinach and feta quiche (NF V) $4.50

Morning / Afternoon Tea

P25

WORKING LUNCH-STAND UP BUFFET$40 per personIncludes your choice of two sandwiches, wraps or rolls, two salads, one soup (can be replaced with an additional salad) two hot dishes, and one dessert selection.

Salads• Mixed lettuce, avocado, cucumber, Roma tomatoes and balsamic dressing (GF DF NF V)• Brown rice, roasted pumpkin, broccoli, baby spinach and slivered almonds (GF DF V)• Rocket, beetroot, walnut and reduced fat feta (GF V)• Moroccan chickpeas with red onion, apricots, parsley, lemon and cinnamon (GF DF NF V)• Asian coleslaw (GF NF V)• Mediterranean quinoa salad with tomatoes, cucumbers, red onions, olives, feta and tahini with lemon and

turmeric dressing (GF V Contains sesame seeds)

Selection of wraps, sandwiches + rolls• Leg ham, seeded mustard, cheddar cheese and semi-dried tomato in a wholemeal wrap (NF)• Smoked salmon, herb and dill, reduced fat cream cheese on wholemeal bread (NF)• Roast beef with rocket, Roma tomato and horseradish cream on seeded rolls (Contains sesame seeds)• Teriyaki chicken with Asian coleslaw on wholemeal bread (DF NF)• Smoked turkey, brie, butter lettuce and cranberry sauce in a wholemeal wrap (NF)• Chargrilled vegetable and bocconcini with olive tapenade in a wholemeal wrap (NF V)• Falafel, hummus, tabouli and spicy tomato chutney in a wholemeal wrap (DF V)

HOT DISHESSoups• Carrot, coriander and nutmeg (GF V)• Roasted pumpkin and ginger (GF V)• Hearty vegetable minestrone• Spicy Moroccan chickpea and lentil (GF V)

Lunch

Dessert• Mango bavarois (GF NF V)• Ricotta torte with fruit compote (GF V)• Apple, rhubarb and ginger crumble (GF V)• Lemon ricotta cheesecake (GF NF V)• Fresh fruit compote with yoghurt (GF NF V)• Seasonal sliced fruit platter (GF NF DF V)

Fork dishes (served with seasonal vegetables)• Roasted salmon with ginger, soy sauce and fresh coriander on brown rice with

steamed Asian greens (GF DF NF)• Citrus and ginger baked barramundi with baked chilli polenta (GF NF)• Moroccan lamb tagine with mixed fruit couscous and pomegranate (DF NF)• Marinated chicken with harissa, yoghurt, mint and quinoa (GF NF)• Chickpea and vegetable curry with cumin flavoured basmati rice (GF DF NF V)• Veal and mushroom ragout with brown rice (GF NF)• Beef stir-fry with Asian greens, spring onions, oyster sauce and rice noodles

(beef can be substituted with tofu) • Roast zucchini, pea and capsicum frittata, with low fat ricotta• Wholemeal pasta with pumpkin, spinach, peanuts and roasted tomato sauce

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MINIMUM SPEND: $37.50 per person

COLD ITEMS$6.50 per item• Smoked Salmon with horseradish on rye (NF)• Rare beef slices with tomato and onion chutney (DF NF)• Tomato and basil bruschetta (NF V)• Dolmades (GF NF Vegan)• Prawn skewers marinated in chilli and herbs (GF DF NF)• Thai beef skewers (GF DF NF)• Scallops and wakami with pink ginger dressing (GF DF NF)• Vietnamese rice paper rolls with plum dipping sauce (GF DF NF Vegan)• Pumpkin, bocconcini and basil frittata (GF NF V)• Vegetable crudités with wholegrain pita bread, rice crackers and

assorted dips two varieties - hummous/beetroot/guacamole/salsa (V)

HOT ITEMS$6.50 per item• Lamb souvlaki with tzatziki (NF)• Teriyaki chicken skewer (DF NF)• Spinach and cheese filo (NF V)• Moroccan lamb kofta with coriander (GF NF)• Thai style fish cakes (GF DF NF)• Grilled chilli and garlic marinated squid (GF DF NF)

Cocktail selection

In addition to the above menu selections, your event planner can assist you in creating a dinner menu based on the same principles of wellness and vitality.

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Why not take the Vitality experience that one step further and incorporate a “well-being, feel good“ activity into your event program.

Whether it be yoga or meditation, tai chi or pilates to start or finish the day, the Adelaide Convention Centre is ideally positioned to maximise the peace, tranquillity and manicured lawns of the River Torrens Riverbank. The wide pathways ambling along the river are also just perfect for that organised group walk or jog. Or, if it’s indoors you prefer, the Adelaide Convention Centre has many spaces filled with natural daylight that are easily adapted into that calming workout zone.

Talk to the Event Planning team to find out how you can make a difference to the body, mind and spirit of your event.

GF - Gluten freeDF - Dairy freeNF - Nut FreeV - Vegetarian

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