WEDDING - The Old Brewery€¦ · Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 ... with...
Transcript of WEDDING - The Old Brewery€¦ · Wedding & Social Events p: 08 9211 8909 f: 08 9211 8911 ... with...
theoldbrewery.com.au
WEDDING
INFORMATION
Leanne Benjamin
Wedding & Social Events
p: 08 9211 8909
f: 08 9211 8911
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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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p a r k i ng i n f o r m a t i o n
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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b o o k i ng co n f i r m a t i o n f o rm
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: