WEDDING - The Old Brewery€¦ · Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 ... with...

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theoldbrewery.com.au WEDDING I NFORMATION Leanne Benjamin Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 e: [email protected]

Transcript of WEDDING - The Old Brewery€¦ · Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 ... with...

Page 1: WEDDING - The Old Brewery€¦ · Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 ... with microphone, and dance floor if required. venue capacities layout entire room foyer

theoldbrewery.com.au

WEDDING

INFORMATION

Leanne Benjamin

Wedding & Social Events

p: 08 9211 8909

f: 08 9211 8911

e: [email protected]

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Co n t e n t s

thomas hardwick room 3

river room 3

river room (east or west) 3

thomas hardwick room (layout) 4

wine rack room 7

red room 7

minimum spend requi rements 7

canapé menus 8

hot di shes served individually 9

canapé selections – create your own menu 10

more canapé selections – create your own menu 11

dessert canapés & sweet pastries 12

premium cocktai l function package 13

premium cocktai l function package cont’d 14

deluxe cocktai l function package 14

buffet menu 15

set menus 16

set menu entrée selections 17

set menu main selections 18

set menu dessert selections 19

cheese selections 19

brewery gri l l menu 1 20

brewery gri l l menu 2 20

brewery gri l l menu 3 21

beverage packages 22

beverage package pricing 23

parking information 28

emergency procedures 29

booking confi rmation form 30

ceremony booking form 31

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t h o ma s h a rd w i c k r o o m

s t a f f i ng & se t - up $ 6 00

Includes exclusive access to adjoining function terrace, standard staffing, white l inen, lectern

with microphone, and dance floor i f requi red.

v e nue c ap ac i t ie s

layo u t e n t i re ro o m f o ye r o n ly

(section in front o f

cur tain)

cocktai l s 250+ 80+

wedding reception 120 40

wedding reception (inc foyer) 140/150 n/a

r i v e r r o o m

s t a f f i ng & se t - up $ 50 0

Thi s area refers to the enti re foyer section of the Thomas Hardwick

Room. I ncludes exclusive access to adjoining function terrace,

standard staffing, w hite l inen, lectern with microphone, and dance

floor i f requi red. Thi s area is perfect for your smaller exclusive

functions.

v e nue c ap ac i t ie s

layo u t c ap ac i t y

cocktai l s 120 +

sit down 60/70

r i v e r r o o m ( e a s t o r we s t )

s t a f f i ng & se t - up $ 4 00

Thi s area refers to either the east or west side of the

River Room, partit ioned to create individual rooms.

Includes exclusive access to adjoining function terrace

(east side only), standard staffing, and w hite l inen.

v e nue c ap ac i t ie s

layo u t c ap ac i t y

cocktai l s 65+

sit down 20/35

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t h o ma s h a rd w i c k r o o m ( l a y o u t )

* Diagram i s not to scale.

main

entrance is

dow n al fresco

area

toi lets

A DSL

16m

8m

20m

5m

Ter

rac

e

Ar

ea

Ov

erl

oo

kin

gM

ain

Ent

ran

ce

CEI LING: lowest point : 2.5m

highest point : 3m

funct ion te rrace

over look i ng th e Swan R i ver

(l i censed t o 9p m Oct - M ar )

(l i censed t o 8p m Apr - Sept )

curtain

3 PHA SE

s l iding

concertina

doors

River Room (ent i re area in front

of curtain)

R IVER ROOM

WEST

(conce rt i na doors

c losed)

R IVER ROOM

EAST

(curt ain and

concer t i na doo rs

c losed)

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Guest tables of up to 9 guests

Bridal Table (Trestle)

Up to 10 guests

Floor plan for 110 guests

Floor plan for 140 guests

Guest tables of up to 9 guests

Brida l Tab le (Open round)

Up to 8 gues ts

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Floor plan for 110 guests

(Dance floor in centre)

Guest tables of up to 9 guests

Bridal Table (Trestle)

Up to 9 guests

Example cocktai l f loor plan

Dance f loor

Guest tables

High bar tables

High bar

tables

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w i n e r a c k r o o m

v e nue h i re $ 3 00

Thi s area i s bordered by a wine-rack, f loor-to-

ceil ing windows overlooking the al fresco

area, and sheer curtains. The area i s perfect for an

intimate celebration.

v e nue c ap ac i t ie s

layo u t c ap ac i t y

sit down 20/30

r ed r o o m

v e nue h i re $ 1 00

Thi s area refers to the ci rcular dining area

within the restaurant surrounded by a thick

red velvet curtain and high back red leather

chai rs.

v e nue c ap ac i t ie s

layo u t c ap ac i t y

sit down 8/10

mi n i mu m s p e nd r e q u i r em e n t s

Minimum spend on food and beverages i s required for exclusive use of function areas . Please

speak to the Sales Staff for a tai lored quotation.

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c an ap é m en u s

Choose from one of the fol lowing cocktai l menus, or create your own from the selections.

me nu o ne $ 4 2 p e r p e rso n

Spiced chicken pasti zzi (for a maximum 2hr function)

Roasted vine ripe tomato soup, bocconcini & basi l leaves

Mezze: flat bread, balsamic & evoo, ol ives, feta

Spinach & ricotta pasti zzi

Prosciutto & bocconcini pizza, shaved fennel

Marinated beef on horseradish crouton & salsa verde

Sumac & cumin seed crumbed reef fi sh goujons, lemon mayonnaise

Smoked salmon on di l l pikelets, crème fraiche

Assorted sushi , wasabi & soy

me nu t w o $ 4 9 p e r p e rso n

Natural oysters, fresh l ime (for a maximum 3hr function)

Chil led prawn cocktai l

Marinated beef on horseradish crouton & salsa verde

Roma tomato, feta, & red onion bruschetta

Sumac & cumin seed crumbed reef fi sh goujons, lemon mayonnaise

Beef curry pasti zzi

Spinach & ricotta pasti zzi

Sticky BBQ pork belly, fresh coriander

Tiger praw n & coriander wonton, chi l i & soy

Chicken spring rol l s, teriyaki sauce

Assorted sushi , wasabi & soy

me nu t h re e $ 6 7 p e r p e rso n

Roma tomato, feta, & red onion bruschetta (for a maximum 4hr function)

Marinated beef on horseradish crouton & salsa verde

Chil led prawn cocktai l

Assorted sushi , wasabi & soy

'Tom Kha Goong' (demitasse of spiced coconut & prawn soup)

Prosciutto & persian feta on crostini

Caramelised onion & feta tartlet

Sumac & cumin seed crumbed reef fi sh goujons, lemon mayonnaise

Beef curry pasti zzi

Hot sugar-glazed pork skewers, sesame dipping sauce

Spinach & ricotta pasti zzi

Tiger praw n & coriander wonton, chi l i & soy

Duck & pork vietnamese rice paper rol l , t raditional hoisin

Yakitori chicken skewers, shabu shabu

Selection of finger sandwiches

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ho t d i sh e s s e r v ed i nd i v i d u a l l y

( t o c o mp le me nt c o c kt a i l p a r t y ) $ 8 . 50 p e r p e rso n

(minimum 25 persons)

Carvery of beef OR pork, bread rol l s & condiments to suit - add $3pp (served from station)

Slow-cooked lamb shank off the bone, lemon, sage, & porcini ri sotto

Thai green chicken curry, steamed rice

Lamb korma, with pappadums & kachumba

Braised chicken, mushrooms, ginger, apricots, coriander, with steamed rice

Penne pasta, with tomato, spinach and ol ives (v)

Tomato, roast capsicum, & basi l paella, with smoked paprika aiol i

Tofu, pumpkin, & eggplant red curry, steamed rice (v )

Fi sh n’ chip cones

Mini Brewery burgers

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c an ap é s e l e c t i o n s – c r e a t e y o u r o w n m en u

Minimum spend of $30 per person.

For al l functions with alcohol service, we require a m inimum of four pieces per person per

hour of function, including or in addition to at least one of the substantial hot dishes listed

above.

c o ld se le c t io n $ 4 . 20 p e r p ie c e

Avocado & smoked chicken on basi l crouton

Beef tartare on brioche toast Chil i lavosh, topped with sour cream & guacamole

Dil l & pepper muffin, with smoked t rout & horseradish cream

Duck & pork Vietnamese rice paper rol l , t raditional hoi sin

Duck pate on brioche toast

Duck sang chow bo

Mushroom frittata, hoummos

Chil led prawn cocktai l

Prosciutto & Persian feta on crostini

Roma tomato, feta, & red onion bruschetta

Marinated beef on horseradish crouton & salsa verde

Marinated snapper with coconut & l ime, fried onion

Selection of finger sandwiches

Smoked salmon on di l l pikelets; crème fraiche

Spicy roast beef salad, with mizuna, basi l & sesame seed dressing

Sweet spiced pork with toasted coconut

Swimmer crab & avocado fi loette

Vegetable Vietnamese rice paper rol l , yel low bean hoi sin

ho t se le c t io n $ 4 . 50 p e r p ie c e

Beef curry pasti zzi

Brai sed beef cheek with spiced eggplant

Caramelised onion & feta tartlet

Chori zo & manchego cheese croquettes, smoked papr ika aiol i

Chermoula lamb skewers, minted yoghurt

Chicken & ginger wonton cup

Chicken spring rol l s, teriyaki sauce

Chil l i beef pasti zzi

Confit chicken with tomato & thyme

Cri spy duck dumpling, chi l i l ime dip

Gourmet mini pies, tomato sauce

Hot sugar-glazed pork skewers, sesame dipping sauce

Lamb koftas pan-fried; beetroot yoghurt

Mediterranean vegetable quiche

Minted lamb kebabs, with a yoghurt , sultana, & mint dressing

Pea & potato curry puff

Prosciutto & bocconcini pizza, shaved fennel

Roast duck breast wi th red curry & grape sal sa

Salt roasted cherry tomato, with goats cheese crumble

Sautéed king prawns with tomato kasundi

Seared scallops, cauli flower puree & lemon oi l

Slow cooked oxtai l croquette, garl ic mayonnaise

Spiced chicken pasti zzi

Spinach & ricotta pasti zzi

Steamed organic chicken & coriander dumpling, chi l i l ime dip

Steamed pork buns, with chi l i & soy

Steamed scallop dumpling with Asian pickled vegetables

Steamed snapper, chi l i jam & fresh l ime

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mo r e c a nap é s e l e c t i o n s – c r e a t e y o u r o wn me nu

Sticky BBQ pork belly, fresh coriander

Sumac & cumin seed crumbed reef fi sh goujons, lemon mayonnaise

Tomato, basi l , and mozzarel la flat bread

Tiger praw n & coriander wonton, chi l i & soy

Tomato & bocconcini arancini , chi l i & basi l Napoli sauce

Pumpkin & parmesan arancini , basi l pesto

Vegetable samosas, cucumber yoghurt

Vegetable spring rol l s, chi l i & soy

Yakitori chicken skewers, shabu shabu

Mini brewery burgers $8.50 per person

Fi sh n’ chip cones $8.50 per person

Hari ssa marinated Dorper lamb cutlet $8.50 per person

d e mi t as se s o up ( “ sho t ” o f so up ) $ 4 . 50 p e r se rv e

French onion, with parmesan croutons

Hot & sour chicken soup, coconut & l ime

Porcini mushroom & tarragon, basi l oi l

Roasted sweet potato & pumpkin, chive crème fraiche

Roasted vine ripe tomato, bocconcini & basi l leaves

Roast pumpkin & chori zo

Green pea, t ruffle oi l

Seafood chowder, saffron & di l l

Sweet carrot & carameli zed onion

'Tom Kha Goong' (spiced coconut & prawn soup)

Puy lenti l & slow-cooked lamb

Minestrone

sus h i se le c t io n ( min imu m o f 1 0 p ie c e s o f any se le c t io n)

handformed (ngi ri sushi ) $3.90 per piece

nori rol ls (hosomaki) $2.90 per piece

o ys t e r s

natural oysters, fresh l ime $42/doz

oysters, cit rus & soy $42/doz

oysters, shallot vinegar $42/doz

oysters Ki lpatrick $45/doz

garl ic & herb crumble $45/doz

pecorino cheese fondue $45/doz

ho t s t a t io n s - ma nne d b y a c he f $ 1 50 / ho u r

Sautéed king prawns with tomato kasundi $5 per person

Lamb koftas pan-fried; beetroot yoghurt $5 per person

Seared scallops, cauli flower puree, lemon oi l $5 per person

Open Wagyu burgers, béarnaise $8.50 per person

p lat t e r s

Seafood: smoked & house-cured salmon, chi l led praw ns, pickled octopus $15 per person

Mezze: flat bread, balsamic & evoo, ol ives, feta, sautéed I tal ian sausage $9 per person

Ant ipasto platters: selection of cold meats, ol ive, house pickles & cheese $11 per person

House made dips, vegetable crudités or cri sp breads $4.50 per person

Assorted sweet pastries & cakes $4.20 each

Selection of cheese, assorted wafers & dried fruits $12 per person

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d e s s e r t c an ap é s & s w e e t p a s t r i e s

$ 4 . 20 e ac h

Baci chocolate cake

Banana cake, with carameli sed banana

Banofie Pie

Baked rhubarb cheesecake, rhubarb couli s

Berry & apple pasti zzi

Carrot cake, lemon icing

Chocolate pasti zzi

Chocolate & macadamia nut brownie (also available without nuts )

Chocolate torte, topped with chocolate ganache *gluten free

Chocolate & pecan tart (also available without nuts )

Chocolate layer sponge cake

Cup cakes with your favourite icing: lemon, orange, chocolate

Custard profiteroles, dri zzled with toffee, white chocolate, or dark chocolate

Frui t cake, pear butter

Honeycomb cheesecake

Lemon meringue tartlet

Lemon tart , with honey yoghurt

Mini apple st rudels, with vanil la anglai se

Mini chocolate éclai rs

Mini crème brulee in your favourite flavour: vanil la, Kahlua, l ime

Orange almond cake *gluten free

Rocky road

Sugared churros with chocolate sauce

Yoghurt cake, with lemon butter icing

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p r e m i u m co ck t a i l f u n c t i o n p a ck ag e

$ 7 5 p e r p e rso n ( 4 - 6 h r s )

se le c t s i x ( 6 ) f ro m t he c o ld c an ap é se l e c t io ns

Avocado & smoked chicken on basi l crouton

Beef tartare on brioche toast

Chil i lavosh, topped with sour cream & guacamole

Dil l & pepper muffin, with smoked t rout & horseradish cream

Duck & pork Vietnamese rice paper rol l , t raditional hoisin

Duck pate on toasted brioche

Duck sang chow bo

Mushroom frittata, hoummos

Chil led prawn cocktai l

Prosciutto & Persian feta on crostini

Roma tomato, feta, & red onion bruschetta

Marinated beef & horseradish crouton & sal sa verde

Marinated snapper with coconut & l ime, fried onion

Selection of finger sandwiches

Smoked salmon on di l l pikelets; crème fraiche

Spicy roast beef salad, with mizuna, basi l & sesame seed dressing

Sweet spiced pork with toasted coconut

Swimmer crab & avocado fi loette

Vegetable Vietnamese rice paper rol l , yel low bean hoisin

Mezze: flat bread, balsamic & evoo, ol ives, feta, sautéed I tal ian sausage

se le c t s i x ( 6 ) f ro m t he ho t c an ap é & d e mi t a sse so up se le c t io n s

Beef curry pasti zzi

Brai sed beef cheek with spiced eggplant

Caramelised onion & feta tartlet

Chori zo & manchego cheese croquettes, smoked paprika aiol i

Chermoula lamb skewers, minted yoghurt

Chicken & ginger wonton cup

Chicken spring rol l s, teriyaki sauce

Chil l i beef pasti zzi

Confit chicken with tomato & t hyme

Cri spy duck dumpling, chi l i l ime dip

Gourmet mini pies, tomato sauce

Hot sugar-glazed pork skewers, sesame dipping sauce

Lamb koftas pan-fried; beetroot yoghurt

Mediterranean vegetable quiche

Minted lamb kebabs, with a yoghurt , sultana, & mint dressin g

Pea & potato curry puff

Prosciutto & bocconcini pizza, shaved fennel

Roast duck breast with red curry & grape sal sa

Salt roasted cherry tomato, with goats cheese crumble

Sautéed king prawns with tomato kasundi

Seared scallops, cauli flower puree & lemon oi l

Slow cooked oxtai l croquette, garl ic mayonnaise

Spiced chicken pasti zzi

Spinach & ricotta pasti zzi

Steamed organic chicken & coriander dumpling, chi l i l ime dip

Steamed pork buns, with chi l i & soy

Steamed scallop dumpling with Asian pickled vegetables

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p r e m i u m co ck t a i l f u n c t i o n p a ck ag e co n t ’ d

Steamed snapper, chi l i jam & fresh l ime

Sticky BBQ pork belly, fresh coriander

Sumac & cumin seed crumbed reef fi sh goujons, lemon mayonnaise

Tomato, basi l , and mozzarel la flat breadmore canapé selections – create your own menu

Tiger praw n & coriander wonton, chi l i & soy

Tomato & bocconcini arancini , chi l i & basi l Napoli sauce

Pumpkin & parmesan arancini , basi l pesto

Vegetable samosas, cucumber yoghurt

Vegetable spring rol l s, chi l i & soy

Yakitori chicken skewers, shabu shabu

se le c t o ne ( 1 ) f ro m t he f o l lo w ing ho t d i she s ( se rv e d ind iv id u al l y )

Carvery of beef, bread rol ls & condiments to suit (served from station)

Carvery of pork, bread rol l s & condiments to suit (served from station)

Slow-cooked lamb shank off the bone, lemon, sage, & porcini ri sotto

Thai green chicken curry, steamed rice

Lamb korma, with pappadums & kachumba

Braised chicken, mushrooms, ginger, apricots, coriander, with steamed rice

Penne pasta, with tomato, spinach and ol ives (v)

Tomato, roast capsicum, & basi l paella, with smoked paprika aiol i

Tofu, pumpkin, & eggplant red curry, steamed rice (v )

Fi sh n’ chip cones

Mini Brewery burgers

d e sse r t s t a t io n

Chef’s dessert selection

Brewed coffee & assorted leaf teas

d e l ux e c o c k t a i l f u n c t i o n p a ck ag e

$ 8 5 p e r p e rso n ( 4 - 6 h r s ) min i mum 8 0 g ue s t s

se le c t f i v e ( 5 ) f ro m t he c o ld c anap é s e le c t io n s ab o v e

se le c t f i v e ( 5 ) f ro m t he ho t c anap é & d e mi t a sse so up se le c t io n s ab o v e

o ys t e r s t a t io n - m anne d b y a c he f

Selection of freshly shucked oysters, with assorted condiments

se le c t t w o ( 2 ) f ro m t he ho t d i she s ab o v e – se rv e d f ro m a s t a t io n , m an ne d b y

a c he f

d e sse r t s t a t io n

Chef’s dessert selection

Brewed coffee & assorted leaf teas

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b u f f e t m en u

$ 9 0 p e r p e rso n

$ 1 00 p e r p e rso n i nc lud ing c an ap é s

c o ld f o o d se le c t io n Bowls of marinated ol ives, fetta

Continental meat platter

Freshly cooked king prawns

Octopus salad

Selection of continental breads and dinner rol ls

sa lad s Broccoli w ith soy and sesame dressing

Chargri l led asparagus and pancetta with cabernet vinegar and parmesan

Leaf spinach, pear and parmesan salad

Roast pumpkin salad with pine nuts and rocket

Potato and sour cream salad with chives

Garden salad

d re ss ing s Balsamic, lemon ol ive oi l , caesar, tartare, cocktai l , mustards

ho t f o o d se le c t io n Carvery of roast beef, with condiments

Brai sed lamb shank off the bone, lemon & sage, porcini pearl barley ri sotto

Thai green chicken curry

Snapper fi l let in egg batter, capers and lemon

Chargri l led squid with chi l l i and ginger

Tofu, pumpkin, & eggplant red curry, steamed rice (v)

Moroccan spiced couscous with preserved lemon

Spinach and ricotta agnolotti w ith spicy napolitano sauce, fresh parmesan, pancetta cri sp

Salt roasted potatoes

Star anise scented jasmine rice

Steamed seasonal vegetables

* Barbecue west aust ral ian rock lobster - additional charge of $30.00 per person. Subject to

availabil ity

d e sse r t s Chocolate cake

Fig and ginger pudding

Fresh seasonal fruit and st rawberries with fresh whipped cream, pouring cream

Honey saffron brulee

Mini chocolate éclai rs

Mini st rawberry tarts

Pavlova

Selection of Farmhouse cheeses with crackers and frui t bread

Freshly brewed coffee or teas & nougat

* Chef i s always more than happy to special ly tai lor a menu for you, should you have special

ideas on di shes you may prefer.

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s e t m en u s

A l l se t me nu s i nc lud e :

Chef’s 3pce canapés on arrival

Bread rolls to start

Bowls of salad & vegetables to accompany the main meal

Brewed coffee or tea, with nougat to f inish

l unc h me n u ( no t av a i l ab le f o r d inne r ) $ 5 2 p e r p e rso n w e e kd ay s

Select either: $ 5 8 p e r p e r s o n w e e k e n d s

One entrée and one main meal

or

One main meal and one dessert

* Additional choice of main meal $11 per person

* Additional entrée or dessert course $15 per person

d inne r me n u o ne $ 7 0 p e r p e rs o n

One soup

One main dish

One dessert

d inne r me n u t w o $ 7 5 p e r p e rso n

One plated entree

One main dish

One dessert

d inne r me n u t h re e $ 8 5 p e r p e rso n

One plated entree

Choice of two main di shes

One dessert

d inne r me n u f o u r $ 9 2 p e r p e rso n

Choice of two entrees

Choice of two main di shes

One dessert

* Additional choice of entrée or/and dessert $9 per person

o p t io nal

Seafood: smoked & house-cured salmon, chi l led praw ns, pickled octopus $15 per person

Mezze: flat bread, balsamic & evoo, ol ives, feta, sauteed I tal ian sausage $9 per person

Ant ipasto platters: selection of cold meats, ol ive, house pickles & cheese $11 per person

Menus excluding canapés are available.

* Chef i s always more than happy to special ly tai lor a menu for you, should you have special

ideas on di shes you may prefer.

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s e t m en u e n t r é e s e l e c t i o n s

soup French onion, with parmesan croutons

Hot & sour chicken soup, coconut & l ime (add praw ns - $3pp)

Porcini mushroom & tarragon, basi l oi l

Roasted sweet potato & pumpkin, chive crème fraiche

Roasted vine ripe tomato, bocconcini & basi l leaves

Roast pumpkin & chori zo

Green pea, t ruffle oi l

Seafood chowder, saffron & di l l

Sweet carrot & carameli zed onion

'Tom Kha Goong' (spiced coconut & prawn soup)

Puy lenti l & lamb shank

Minestrone

co ld p la t ed en t r é e ( ca n b e s e l ec t ed as ma in ) Smoked chicken breast , with asparagus, feta, rocket salad, walnut dressing

Avocado & crab, with king prawns, tomato & horseradish dressing

Spicy roast beef salad, with mizuna, basi l & sesame seed dressing (or pork)

Carpaccio of beef, with shaved parmesan & oven dried tomato; basi l oi l

Scallops marinated in coconut & l ime, with cri spy vermicell i & tatsoi

Prosciutto, with baby spinach, rocket, avocado & parmesan salad, chardonnay dressing

Slow-roasted tomato, chi l led asparagus, Persian feta, watercress, spinach, lemon dressing

Chef’s three -taste seafood plate - *add $9pp

House cured salmon, sour cream, herb salad & lavosh

hot p la t ed en tr ée ( can b e se l ec t ed as ma in ) Art ichoke, sun-dried tomato & feta tart , w ith pinenut & rocket salad, avocado oi l

Roast capsicum, asparagus & goats cheese quiche, baby spinach & balsamic reduction

Twice-cooked pork belly & soft shel l crab, with orange curry & black rice

Chicken confit , w ith smoked eggplant puree, broccolini & lemon

Cri spy skin barramundi , slow-roast roma tomato, bocconcini , & fresh basi l

Gri l led snapper, w arm nicoise salad, coddled egg & feta dressing

Gri l led tiger prawns & chori zo, with pumpkin ri sotto, garl ic & preserved lemon aiol i

Duck leg confit , w ith apple & celeriac salad, hazelnut dressing

Slow-cooked lamb shoulder, white bean puree, green pea & mint

Spinach & chil l i penne, with spicy napolitano sauce, fresh parmesan, pancetta cri sp

Twice baked dukkah-crumbed cheese soufflé, roma tomato, pear & rocket salad; lemon

butter

Roast dorper lamb saddle, saffron & ol ive potato, lemon & garl ic dressing

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s e t m en u m a i n s e l e c t i o n s

sea food Seared salmon or snapper or barramundi fi l let , with:

- pan-fried goats cheese gnocchi , with roast tomato, parsley & radicchio

- steamed choy sum & chinese cabbage, salt & pepper tofu, star anise broth

- saffron mash, tomato & preserved lemon sal sa

- caper & verjus potato, cit rus asparagus

- chickpea & pumpkin “stew ” with basi l & pecorino

Seared praw ns, with any of the above accompaniments - *add $15pp

Hal f lobster as entree, garl ic butter - *add $35pp (when in season)

Whole lobster as main, garl ic butter - *add $60pp (when in season)

pou l t ry Roast chicken breast , parsnip & sweet potato rosti , gri l led field mushrooms, tarrago n & Dijon

cream

Chicken confit on lemon & garl ic mash, chargri l led asparagus, ol ive tapenade

Roast chicken breast on sautéed beetroot, shallots & fennel ; creamed spinach

Duck confit , w ith pearl barley & t ruffle ri sotto, cabernet vinegar jus

Roast & brai sed duck, canolini bean cassolet , tomato & pancetta

be e f ( s er v ed med ium to med ium -we l l ) Gril led beef fi l let , with roast pumpkin & potato gratin, sautéed green beans, jus

Roast beef fi l let , with potato mash, beef cheek & red wine jus (béarnaise sauce - add

$1.50pp)

Gril led beef fi l let , with roast new potatoes jus, cress salad

Roast scotch fi l let , with salt roast potatoes, sautéed lemon & garl ic mushrooms

Brai sed beef cheeks, with garl ic mash, caramelised shallots, gremolata

Roast scotch fi l let , chunky chips, béarnaise sauce

* Al l beef dishes can be alternated with accompaniments

lamb Roast lamb cutlet , with brai sed shank & sweet pumpkin “cake”, t ruffle jus

Roast & brai sed lamb, with pea puree & oven roasted tomatoes

Roast lamb rump, with spiced pumpkin, buttered courgette, red wine jus

pork / kangar oo Pure pork “bangers & mash”, onion & rosemary gravy

Roast pork si rloin, with vincotto jus, ol ive & sage polenta, sautéed spinach

Seared kangaroo on celeriac & sumac puree, caramelised shallots

Pork loin, cinnamon sweet potato mash, caramelised apples, seeded mustard cream sauce

veg e ta r ian Vegetable curry: Spiced pumpkin & eggplant, black dahl & sweet potato; pappadum

Green pea & t ruffle ri sotto, with spinach & semi-dried tomatoes, shaved parmesan

Roast pumpkin, char gri l led asparagus, mushrooms, shallot vinegar dressing

Any vegetarian di sh from entrée selections…

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s e t m en u d e s s e r t s e l e c t i o n s

co ld d es s er ts Blueberry, apple, & mango sorbet gateau, with a mint & melon salad *gluten free

Chocolate & macadamia nut brownie; vanil la bean ice-cream (also available without nuts )

Honeycomb cheesecake, with st rawberry compote

Lemon tart , with honey yoghurt ; cit rus confit

Passionfruit & mango pavlova, berry compote

St rawberries in mandarin syrup, st rawberry sorbet

Ti ramisu with cappuccino gelato

Vanil la bean panacotta, st rawberry & mint salad, sesame tui l le *gluten free without tui l le

Vanil la bean crème brulee, with mini raspberry cream sandwich

warm de s se r t s Apple & pinenut st rudel , with cinnamon parfait , vanil la anglaise

Baked rhubarb cheesecake, warm rhubarb compote

Chocolate fondant in fi lo, with chocolate cream, berry couli s

Custard profiteroles, warm chocolate sauce & chocolate ice-cream

Individual val rhona chocolate & almond puddings, pi stachio ice cream, cho colate sauce

Pear & peach crumble, with vanil la bean ice cream

Sticky date & banana pudding, butterscotch ice cream, rich toffee sauce

Sugared churros, with vanil la bean ice cream, warm chocolate sauce

des s er t ta b l e p la t te r s (in place of plated dessert)

Sl iced fresh seasonal fruit , lavender syrup

Selection of brie, cheddar, & blue cheese; assorted wafers & dried fruits

Assorted sweet pastries, double cream

ch e e s e s e l e c t i o n s

ch ee s e in p la c e o f d e ss er t – ind i v idu e l se r v e s $7 p er p er s on Cheddar on gri l led fruit bread, pear & fri zze salad

Blue cheese on gri l led fruit bread, watercress & ol ives

Brie on gri l led fruit bread, with quince paste & spinach salad

ch ee s e cou rs e (p la t t er f or tab l e ) $12 p er p er son Selection of brie, cheddar, & blue cheese; assorted wafers & dried fruits

ch ee s e cou rs e – ind i v idua l se r v e s $12.50 pe r pe r s on Cheddar on gri l led fruit bread, pear & fri zze salad

Blue cheese on gri l led fruit bread, watercress & ol ives

Brie on gri l led fruit bread, with quince paste & spinach salad

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b r e w er y g r i l l m en u 1

$ 9 7 p e r p e rso n

c he f ’ s 3 p c e c anap é s

Fresh bread with ol ive oi l

Salami’s & dried meats

e nt ré e p la t t e r s

Individual Seafood Plate: Smoked salmon & prawns. Spiced manner crab.

Share Platters for the Table: Cri spy beef.

mai ns f ro m t he g r i l l

Gril led snapper with saffron cream

or

Gri l led ki lcoy scotch fi l let (300g)

served with mushroom, pepper & béarnaise sauce

s id e s f o r t he t ab le

Potato gratin. Chips. Garden salad. Buttered vegetables

d e sse r t

Crème brulee with vanil la ice cream

Brewed coffee or tea, with nougat to finish

b r e w er y g r i l l m en u 2

$ 1 07 p e r p e rso n

c he f ’ s 3 p c e c anap é s

Fresh bread with ol ive oi l

Salami’s & dried meats

e nt ré e p la t t e r s

Individual Seafood Plate: Smoked salmon & prawns. Spiced manner crab. Marinated scallop

Share Platters for the Table: Crispy beef.

Demitasse of Chef’s soup of the day

mai ns f ro m t he g r i l l

Gril led snapper with saffron cream

or

Gri l led ki lcoy scotch fi l let (300g)

or

Gri l led black angus eye fi l let (250g)

served with mushroom, pepper & béarnaise sauce

s id e s f o r t he t ab le

Potato gratin. Chips . Garden salad. Buttered vegetables. Creamed spinach

d e sse r t

Crème brulee with vanil la ice cream

or

Date & Banana pudding with caramel & double cream

Brewed coffee or tea, with nougat to finish

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b r e w er y g r i l l m en u 3

$ 1 27 p e r p e rso n

c he f ’ s 3 p c e c anap é s

Fresh bread with ol ive oi l

Salami’s & dried meats

e nt ré e p la t t e r s

Individual Seafood Plate: Fresh shucked oysters . Smoked salmon & prawns. Spiced manner

crab. Marinated scallops.

Share Platters for the Table: Steak tartare.

Demitasse of Chef’s soup of the day

mai ns f ro m t he g r i l l

Gril led snapper with saffron cream

or

Gri l led chicken breast

or

Gri l led Black Angus scotch fi l let (300g)

or

Gri l led Black Angus Eye Fi l let (250g)

served with mushroom, pepper & béarnaise sauce

s id e s f o r t he t ab le

Potato gratin. Chips . Garden salad. Buttered vegetables. Creamed spinach . Mushy peas.

Mushrooms

d e sse r t

Crème brulee with vanil la ice cream

or

Date & Banana pudding with caramel & double cream

Brewed coffee or tea, with nougat to finish

** Upgrade to a Wagyu Fi l let for an Ext ra $20.00pp

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b ev e r ag e p a ck ag e s

Al l beverage packages include wine, soft drinks, juices, and three draught beers: choose

between Brewery Reserve Lager or Narrows Light Lager, Brewery Pale Ale and Brewery Wheat

Beer.

p ac k ag e a

Angus Brut “Premium Cuvee”, Barossa Valley, SA

High Tides “The Breakers” Semil lon / Sauvignon Blanc, Barossa Valley, SA or the venue’s

choice of white

High Tides “Deepwater” Cabernet / Merlot , Barossa Valley, SA or the venue’s choice of red

Three draught beers: choose from the above selection.

p ac k ag e b - i nc lud e s sp ar k l i ng , t w o w h i t e s a nd t w o re d s f ro m:

Created by Howard Park, Parkl i fe i s a premium, exclusive label of the Fraser’s Group

Parkl i fe ‘Method Traditionelle’ NV Sparkl ing, Great Southern, WA

Parkl i fe Chardonnay, Great Southern, WA

Parkl i fe Sauvignon Blanc Semil lon, Great Southern, WA

Parkl i fe Cabernet Sauvignon Merlot , Great So uthern, WA

Parkl i fe Shi raz, Great Southern, WA

Three draught beers: choose from selection above.

p ac k ag e c

Grandin Method Traditional B rut , France

Juniper Crossing Chardonnay, MR

Juniper Crossing Cabernet Merlot , Margaret River, WA

Cape Mentel le ‘Georgina’ Sauvignon Blanc, Margaret River, WA

Cape Mentel le ‘Marmaduke’ Shi raz, Margaret River, WA

Three draught beers: choose from selection above.

p ac k ag e d - i nc lud e s sp a rk l i ng , t w o w h i t e s & t w o re d w ine s f ro m:

CHAMPAGNE: Veuve Clicquot Ponsardin, Reims, France - one glass per person on arrival (add

$15pp)

SPARKLI NG: Chandon Sparkl ing, Yarra Valley, Vic

WHI TE WI NES

Howard Park Riesl ing, Great Southern, WA

Leeuwin Estate ”Art Series” Sauvignon Blanc, Margaret River, WA

Moss Wood “Ribbon Vale” Semil lon Sauvignon Blanc, Margaret River, WA

Stel la Bel la Chardonnay, Margaret River, WA

RED WI NES

Madfi sh Gold Turtle Pinot Noi r, Great Southern, WA

Henschke “Henry’s Seven” Grenache, Barossa valley, SA

Vasse Fel ix Cabernet Sauvignon, Margaret River, WA

Leeuwin Estate ”Prelude” Cabernet Merlot , Margaret River, WA

Peter Lehmann “The Futures” Shi raz, Barossa Valley, SA

DESSERT:

De Bortoli “Noble One”, Riverina, NSW

Galway pipe port with coffee (dinner only)

Three draught beers: choose from selection above.

See beverage package pricing on next page....

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beverage package pricing

package a packages b Package c package d

two hours $28 $31 $41 $57

three hours $32 $35 $45 $62

four hours $36 $39 $49 $66

five hours $38 $41 $51 $69

six hours $40 $43 $53 $72

replace

draught beer

with bottled

add $4 per

person per hour

add $4 per

person per hour

add $3 per

person per hour

add $3 per

person per hour

* Beverages may also be served on a consumption basi s .

* NO BYO for functions.

* Limited Cash bar available on application only.

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TERMS AND CONDITIONS

Payment of the deposi t is conf i rmat ion of the te rms and condit ions as noted be low.

1.1 TENTATIVE BOOKING

Tentat ive bookings wi l l be he ld fo r a per iod of two (2) weeks and may

be cance l led automat ical ly unless your deposi t and conf i rmat ion fo rm

has been receiv ed.

Canc el lat i ons are requi red in wri t i ng.

1.2 QUOTATIONS

Quotes are va l id fo r one (1) month f rom the date of quotat ion unless

otherwis e speci f ied. Quotat ions do not automat ical ly conf i rm a

booking has been made.

1.3 CANCELLATIN OF A TENTATIVE

BOOKING

Writ ten not ice is requi red

1.4 CONFIRMATION

The booking is conf i rmed when we receive t he deposit . Payment of the

deposi t is your acceptance of these terms and condit i ons.

Weddings and Family Events must be accompanied by s igned terms

and condit i ons.

The Venue wi l l be under no obl i gat ion to proceed with the event i f the

deposi t or f ul l payment has not been received.

1.5 CANCELLATION OF A

CONFIRMED BOOKING

Writ ten not ice is requi red.

After the deposi t has been pa id, resul ts in fo rfei t ure of the deposi t .

Between 3 months - 2 weeks incurs 50% of the ant ic ipated

food/beverage account and venue hire

0-14 days not ice inc urs 100% of the total ant ic ipated f ood/beverage

account .

1.6 CHANGE OF DATES

Is deemed as a canc el lat i on. Please discuss wit h your funct i on co -

ord inator.

1.7 CHANGES IN NUMBERS AND

SLIPPAGE

Any decrease in numbers in excess of 20% with less than 30 days

not ice to the event wi l l incur a s l ippage charge. This wi l l be calculated

on 80% of the ant ic ipated f unct ion cost per person.

1.8 STANDARD FUNCTION TIMING

Breakfast : 2 hours, latest poss ible f i nish t ime is 1 1.00am.

Lunch: 3 hours, lat est poss ible f inish t ime is 4.00pm

Dinner: 5 hours, s tandard earl iest s tart t ime is 6.00pm; f inis h t imes

are subject to speci f ic l icense ar rangements – please discus s with

your funct ion co -ord inator.

1.9 PRICING

Prices are bas ed on cur rent and expected cost inc reas es, any change

in pr ice wi l l be advised with in 120 days of your event . Al l pr ices are

inc lus ive of GST. Pric es quoted more t han 12 months in advance may

incur a CPI inc reas e.

1.10 FOOD AND BEVERAGE

Conf i rmed food and beverages must be received a minimum of three

weeks p rio r to the funct i on. Changes made within this period may

incur add it ional charges.

1.11 MENU AND DETAILS The menu must be chosen three (3) weeks p rio r to the event . Menus

wi l l be print ed especial ly fo r the day with any addit ional t i t l es added.

1.12 CAKES PROVIDED BY THE

CLIENT

A standard $5.00 charge per person wi l l incur for garnis hing cakes

prov ided by the c l i ent and served as a dessert in p la ce of the Venue’s

dessert .

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1.13 FISH The venue wi l l endeavour t o supp ly the type of f ish you prefer fo r your

funct ion however f ish is subject to avai l abi l i ty

1.14 MINIMUM SPEND

REQUIREMENTS

Wil l be quoted for each funct ion, they are based on seas ona l i ty and

other requ irements – minimum spend is based on FOOD AND

BEVERAGE ONLY.

1.15 DISPLAY AND SIGNAGE

Nothing is to be nai l ed, screwed, s tapled or adhered to any wal l , door

or ot her surf ace of the bui lding. Signage in publ ic a reas is t o be kept

to a minimum and must be approv ed by The Venue ’s management.

1.16 GUEST LIST/ SEATING PLAN

The Venue wi l l prov ide typed b lack and white menus for your funct ion

or recept ion. I t ’s the c l i ents ’ responsibi l i ty to prov ide a c lear ly typed

guest l is t and/or seat ing p lan, t o be displayed for the event .

A $60 adminis t rat i on fee wi l l apply to any informat ion not prov ided in

this way.

1.17 SUPPLIERS AND DECORATORS

The Venue ’s have no restric t ions on suppl i ers , how ever please advise

your funct ion co -ord inator of who is del ivering, contact numbers and

t imes of del iv eries to be discussed. The suppl ie rs are responsible f or

pickup and del ivery with in the venues gu ide l ines. Each venue has

speci f ic load in and out requirements. See sect ion 14 – Del i very

Inst ruct ions of the funct ion k i t fo r speci f ic detai ls . Storage is not

guaranteed.

Please note The Old Brewery does not p rov ide chair cov ers, however

we are happy to of fe r the serv ice at an addit i onal cost .

1.18 DELIVERIES

All del iveries to the venue must be advised to t he Funct ion

Coord inator prior and marked wit h the name and date of the funct ion.

Whils t every ef fo rt wi l l be made to ass is t in the movement of goods

f rom the loading bay to the funct ion room, ass is tance wi l l be of fered

only i f s taf f are avai l able at that t ime.

1.19 FINAL ATTENDANCE NUMBERS

Guaranteed minimum number of guests requi red by th ree (3) work ing

days prior t o the funct ion date or t he venue wi l l cater on the last

numbers advised. Al l f inal a rrangements are to be conf i rmed 3 work ing

days out by way of s igning an ev ent order. Changes af ter t hi s t ime can

be made, however i t is not rec ommended.

1.20 DAMAGE TO PROPERTY

The c l ient is responsible fo r the conduct of the c l i ent ’s gues ts and

indemnif ies the restaurant for al l costs , expens es, damage and loss

caused by any act made by the c l i ent o r the c l ient ’s guests.

1.21 HIRE OF CATERING

EQUIPMENT, DAMAGE AND LOSS

We do not accept responsibi l i ty fo r damage to, o r loss of , any c l ient

property lef t on t he premis es prior t o, during or af te r a funct ion

(inc luding hi red equipment / goods). Cl ients are f inancial ly responsible

for any damage t o f i t t ings, p roperty or equipment by themselves,

guests and outs ide contractors, p rio r to, during or af t er a f unct io n.

1.22 INSURANCE

The Venue ’s s taf f are always extremely careful when look ing af ter

guests be longings; however accept no responsibi l i ty for the damage or

loss of property lef t in the venue prior to, during or af te r a f unct ion.

The onus to ar range insurance is that of the c l ients .

1.23 SECURITY I t is mandatory that securi ty is prov ided for events held at The Old

Brewery. The Venue can arrange this at an addit i onal cost .

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1.24 PAYMENT

Weddings & Family Events - 50% of the ant ic ipated f ood and beverage

costs is due three (3) months prior to t he funct ion date

Ful l payment is required seven (7) days prior t o the funct ion date,

ei ther by bank cheque or cas h, unless other credi t a rrangements have

been approved by t he Venue.

Personal cheques wi l l not be accepted.

EFT (di rect deposi t ) payments must be referenced in accordance to

the tax invoic e or t he venue has the ri ght to charge a bank/admin fee.

The EFT payments must be rece ived 14 (f ourteen) days pr io r to your

funct ion f or f inal payment, wi th a remit t ance advice emai led to the

venue with i nc lus ion of the reference number, prepayment unless prior

ar rangements are made.

All credi t card payments at t ract a 1.75% surcharge.

Corporate on ly – Af ter the funct i on an invo ice wi l l be issued for the

balance/credi t of t he account . Al l accounts not paid within 14 days wi l l

incur a 5% interest charge. With payment a remit tance advic e must be

emai led to the venue, s tat ing the reference number.

1.25 REFERENCE NUMBER Must be referenced for al l payments, otherwis e addit ional f ees may be

incur red.

1.26 SURCHARGES

$11.00 per guest on a Publ ic Hol iday (min charge $500)

$4.00 per guests per hour af te r the s tandard f unct ion t ime (min $300

p/h Kings Park)

$6.00 per guest af te r midnight Friday/Saturday/Sunday

(minimum $400 charge, sub ject to l icence arrangements)

Breakfast (2 hours ), Lunch (3 hours ), Dinner (5 hours),

All day Seminar (8am-5pm)

1.27 STAFFING

Relevant to outs ide cater ing only - park sur round ings; and when standard

funct ion t iming is exceeded.

Per s taf f member per hour:

$38.00 per hour Monday – Fri day (7.00am – Midnight )

$40.00 per hour Saturdays and af te r Midnight any day

$40.00 per hour Sundays

Securi ty s taf f are avai lab le fo r a min imum 2 -hour cal l at $45.00 per

hour

Audio Visual operators are ava i lable fo r your funct ion $99.00 for the

f i rs t hour and $55.00 per hour thereaf te r.

1.28 Outdoor Area

The terrace area ad jacent to the funct ion room is only av ai lable fo r

use before 9.00pm between Oct -Mar, and unt i l 8.00pm Apri l - Sept .

Af ter this t ime, the area becomes unl icensed and the doors wi l l be

c losed and remain c losed. Whi ls t guests are permit t ed outs ide unt i l

11.00pm, under no c ircumstances are drinks permit ted on the ter race

af ter th is t ime.

The outdoor area of f ic ial ly c loses at 11.00pm, and there can be NO

ACTIVITY OUTSIDE - on the river -s ide of the bui l ding - af t er this t ime.

1.29 Noise Levels

As we are located in a res ident ia l bui lding, we are obl i gated to

maintain reasonable noise l evels . No ise leve ls are monit ored during

funct ions and we wi l l , at our discret i on, determine i f ad justments need

to be made. I t is the responsibi l i ty of the funct ion c l i ent to ensure that

the DJ / entert ainer comply with t his pol icy.

1.30 Live Music

Due t o the sound level requi rements of the Old Swan B rewery

complex, we unfortunately cannot hav e drums on -s i te, bass gui ta rs , or

other inst ruments that cannot by played and monit ored th rough our

sound system (ie, t rumpet , etc). We can al low DJs and st ri nged

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ins t rumentals . Please not i fy your event cons ultant before y ou book

any l ive group and/or perf ormers, us ing inst ruments of any t ype, to

avoid any disappointment .

1.31 Technical Information

The Old Brewery has instal led a h igh qual i ty sound syste m within the

venue. I t is a requi rement that a l l entert ainment /presentat i ons that

requi re ampl i f icat i on are connected to our mixer and speakers. Under

no c ircumstances are any external speakers or ampl i f icat ion devices

perm it ted within the venue – please i nform your entert ainment of this

requi rement .

technical i nformat ion

13 ev 150 wat t speakers

Mackie 1202 -v lz pro 12 channel mixer

2 lab gruppen ampl i f i ers

Shure sm58 rad io microphone and receiver

Please note there are addit i onal costs to hire The Old B rewery

technical equipment .

1.32 FOOD TASTING

Food t ast ings are of fered fo r dinner f unct ions with ov er 80 guests (WEDDINGS ONLY)

A compl imentary food tast ing is of fe red to two (2) guests ONLY

Cocktai l event tast ings are not permit ted

Tast ings wi l l take p lace on two designated days set by the v enue. Please speak to your coordinator to discuss these set days and t imes

Your menu se lect ion must be receiv ed by your coordinator and can then be booked wit h no less than 2 weeks’ not ice.

The food tast ing is an opportuni ty to sample your already selected menu for your funct ion, and t o prov ide an indic at ion of how t he meal wi l l be served to your guests

No addit i onal “paid” guests are permit t ed to at tend a food tast ing

Beverages (other than draught beer) a re not inc luded in the tast ing

Please s ign be low t o indicate you hav e read and understood the terms and condit i ons and sound requi rements as

out l i ned above and accept responsibi l i ty , abiding by these terms. Payment o f your deposi t is acceptance of the te rms and

condit i on.

SIGNED:

PRINT NAME:

DATE OF SIGNING:

DATE OF FUNCTION:

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Plenty of bays are available in the Wil son Parking multi -storey public car-park located over

the road from the Old Swan Brewery complex. Thi s parking has convenient, covered access

to our restaurant & function venue.

car park days & hours payment terms

Wilson Parking

multi -storey parking

Vi sit

www.wilsonparking.com.au

for current pricing

information.

* Monday - Friday

DAY: 5am - 6pm

(maximum $17.00)

* Monday - Friday

EARLYBI RD RATE

Entry before 9.30am

Exi t after 3pm

* Monday - Friday

NI GHT: 6pm - 5am

(maximum $9.00)

* Saturday & Sunday

5am - 5am

(maximum $9.00)

* function special

Avai lable w hen al l

function attendee

parking charges are put

to cl ient account.

$4.00 0-1hrs

$7.00 1-2hrs

$9.00 2-3hrs

$10.00 3-4hrs

$12.00 4-5hrs

$15.00 5-6hrs

$17.00 6-7hrs

$13.00 flat rate

$3.00 0-1hrs

$6.00 1-2hrs

$8.00 2-3hrs

$9.00 3-4hrs

$3.00 0-1hrs

$5.00 1-2hrs

$7.00 2-3hrs

$9.00 3-4hrs

$8.00 flat rate

City of Perth

Mounts Bay Rd

open-ai r parking

Monday - Sunday

8am - midnight

$2.80 per hour

* Pricing current as at 22-07-09. Subject to change without notice.

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e me rg en cy p r o c ed u r e s

The Old Brewery Gri l l - Functions - Private Dining is part of a co-ordinated fi re safety and

evacuation procedure for the enti re Old Swan Brewery complex. Control led by the fi re

warden’s office at the concierge’s desk, al l areas are l inked by communication points,

incorporating:

Fi re communication telephones

Si ren and audio alarms

Latest particle/smoke detectors with sprinkler systems

24 hour security manned concierge desk

Video survei l lance

Key code entry systems to al l service areas and private residences

Direct alarm to WA fi re brigade

e me rg e nc y e v ac u at io n p ro c e d ure – t h o ma s h ard w ic k ro o m

Should an evacuation emergency occur:

A fi rst alarm wil l sound – “beep” – as a warning

A second alarm will sound – “w hoop” – which means evacuation i s necessary.

A staff member wil l check the scul lery and function room toi lets, and al l function guests

wil l be escorted out of the function doors to the swan terrace, and dow n the ram p towards

the river, to the open-ai r carpark (eastern side of the building).

Function organiser i s to check that al l function guests are present.

e me rg e nc y e v ac u at io n p ro c e d ure – re s t au r an t

When an emergency situation ari ses (e.g. Fi re) sound or rai se al arm

Inform appropriate personnel (e.g. Emergency crew ) of the nature and location of the

emergency

Shut dow n all equipment, plant and machinery

The fi re warden wil l di rect personnel and vi sitors when to move to nearest muster point

The manager wil l noti fy fi re brigade, ambulance, hospital etc.

Block al l entrances and exits to emergency area

Supervi sors wil l account for thei r employees

f i r s t a id a nd me d ic al a t t e n t io n

I f fi rst aid or medical attention i s requi red, contact your function supervi sor immediately.

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Please complete and return to ensure confi rmation of your reservation.

Fax to (08) 9211 8916

CONTACT DETAILS

bride: ________________________________________________________ mobile number ___________________

groom: ______________________________________________________ _ mobile number ___________________

address: __________________________________________________________________________________________

_____________________________________________________________________postcode: _________________

telephone no: ____________________________________fax no: ________________________________________

e-mail: ____________________________________________________________________________________________

(if applicable) contact name : _____________________________________mobile number _________________

FUNCTION DETAILS

day of function: ____________________________ date of function: _______ / ________ / _______

approx. no guests: ________ commencement time: _____________ conclusion time:__________________

(for ceremony details please see next page)

PERSON RESPONSIBLE FOR PAYMENT

name: ______________________________________________________________________________________

address: _________________________________________________________ postcode: ________________

telephone number: ___________________________________ fax number :__________________________

1. cash / cheque make cheques out to The Old Brewery Bar, Grill & Functions (for final payments –

7 days prior)

mail to: Att: Weddings Coordinator, The Old Brewery, 173 Mounts Bay Rd, PERTH WA 6000

2. direct deposit Bank Commonwealth Bank Of Australia

please include the Account The Old Brewery Bar, Grill & Functions Pty Ltd

booking reference BSB 063-188

number of your event Acc. no. 10268308

3. credit card: $2,000 deposit and/or balance of payment (subject to 1.75% processing fee)

visa amex m/card b/card diners club

account name: _________________________________________authorisation signature: ___________________

card number: _________________________________________________expiry date: ________________________

please sign below to indicate you have read and understood the terms and conditions and sound

requirements as outlined in the old brewery events information, and accept responsibility, abiding by these

terms.

Payment of the deposit is acceptance of the terms and conditions.

signed: ______________________print name: ______________________________________date: ___________

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c e r e mo ny b o o k i ng f o r m

CEREMONIES MUST BE HELD IN CONJUNCTION WITH A RECEPTION HELD AT THE OLD BREWERY.

The grass section in front of The Old Brewery Gri l l - Functions - Private Dining i s classed as

public open space.

CEREMONY SET UP FEE IS $1,300

Included: twenty (20) chai rs only wil l be al lowed for guests, a small signing table with 2 chai rs

plus a cream carpet, tai lor made for the lawn in front of The Old Brewery.

Please speak to your co-ordinator for availabil ity.

Ceremonies must be held within 1 .5 hours of the start of the reception.

The area cannot be reserved or booked, nor can someone (ie another visitor) be told to

move on i f they are peaceably using any other part .

Any person wishing to use thi s space for an event must submit a request to The Old Brewery

Gri l l - Functions - Private Dining, who wil l submit a formal request to the building management

on thei r behal f.

Ful l responsibi l i ty shall be undertaken by persons using the space for w edding ceremonies for

any loss, damage or injury that may ari se during set up, duration, or break dow n of the event.

Any damage caused to the grass, brick paving, garden beds or retaining wall s i s to be

repai red by a l icensed t radesperson to a standard acceptable by building management.

No food or beverages can be offered or consumed in this area.

No confetti, r ice, rose petals, or similar are to be used.

No marquee will be al lowed.

Any music for the event cannot be ampli fied in any way, and it must be intermittent (it

cannot be played continuously throughout the enti re ceremony). No amplifiers or speakers

of any kind are al lowed on-site.

The Old Brewery accepts no responsibi l i ty for any loss or damage to any property, or injury to

any persons.

** All ceremony requests are pending approval from CRANECORP

I have read and understood the terms and conditions as outl ined above and accept

responsibi l i ty, abiding by these terms.

Wedding date

Ceremony times start: fini sh:

Bride

Groom

Contact no:

Signed: date: