CONFERENCE & EVENT CATERING

Package options & Menu selection

Should you wish to discuss your catering options please contact one of our Conference and Events specialists on (02) 4984 2555

VALID: MARCH 2015 – 30 JUNE 2016

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The following beverage selection and pricing is subject to change without further notice.

IndexCONFERENCE PACKAGE MENUS 3

MORNING AND AFTERNOON TEA SELECTIONS 4

CONFERENCE LUNCH SELECTIONS 5 – 6

EXECUTIVE BOARDROOM HIRE & CATERING 7

COCKTAIL & PRE DINNER PLATTERS 8 – 9

BBQ MENUS 10

BANQUET MENU 1 1 – 14

GALLEY KITCHEN FEAST 12

REFRESHMENTS 15

TERMS AND CONDITIONS 16

Please advise your event co-ordinator of any guests that have a special dietary requirement.**Vegetarian meal (V) ** Gluten free (GF)

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Full Day Delegate Package: 75 per delegate per day (minimum 25 delegates)

Half Day Delegate Package: 60 per delegate per day (minimum 25 delegates)

Full Day Delegate Package Inclusions: • Plenary room hire from 8.00 am - 5.00 pm is provided complimentary based on a minimum

of 25 delegates;

• Arrival Madame flavour Tea and filtered coffee;

• Morning tea, Madame flavoured Tea and filtered coffee with your selection of one bakery item;

• Working Luncheon - served on your private / exclusive conference room terrace;

• Afternoon tea, Madame flavoured Tea and filtered coffee with your choice of a sweet treat;

• Use of audio visual equipment including whiteboard, flipchart and screen and conference WiFi;

• Anchorage note pads, pens, mints and iced water

Half Day Delegate Package Inclusions• Plenary room hire from 8.00am-12.00pm or 1.00pm-5.00pm is provided complimentary based on

a minimum of 25 delegates;

• Arrival Madame flavour Tea and filtered coffee;

• Working Luncheon - served on your private / exclusive conference room terrace;

• Morning tea or Afternoon tea, Madame flavoured Tea and filtered coffee with your selection

of bakery or sweet treat item;

• Use of audio visual equipment including whiteboard, flipchart and screen, conference WiFi;

• Anchorage note pads, pens, mints and iced water;

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Conference Package – Morning Tea SelectionBakery Items - please select your choice of one of the following morning tea itemsButtermilk scones with Beerenberg jam and creamSelection of fresh baked muffinsSelection of house made cookies and shortbreadBanana breadChefs selection of Danish pastries

Conference Package – Afternoon Tea SelectionSweet Treats - please select your choice of one of the following afternoon tea itemsHomemade chocolate caramel sliceLemon Meringue tartsHummingbird cakesHouse macaroon selection (GF)Apple and cinnamon turnover

Conference Enhancements – Morning or Afternoon Tea You may like to enhance your catering options by selecting an additional accompaniment for service.Cost: 8.00 per personLindt chocolate, hazelnut and raspberry brownie Champagne and fresh berry jelly (GF) Red velvet cupcakes with cream cheese frosting Spiced carrot cake with walnut praline and citrus icing Warm ham and cheese croissants Roast vegetable and binnorie goats cheese pizetta (V)

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Conference Healthy Options – Morning or Afternoon Tea You may like to include a healthier option to accompany your morning and afternoon tea selection. Cost: are per person Seasonal fresh cut fruit platter (GF) 8.00 Walkabout Trail Mix 6.00 Granola bar (oats honey toasted seeds nuts) 5.00 Apricot and Date protein balls (GF) 5.00 Whole seasonal fruit (GF) 5.00

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CONFERENCE LUNCH MENUS Please select the lunch option you would like from either menu 1,2 or 3

MENU # 1 All menu items are subject to seasonal availability

Sandwich Buffet - please select three of the following optionsRare roast beef, rocket, parmesan and horseradish cream baguettes

Chermoula grilled chicken, capsicum relish and avocado Turkish rolls

Smoked ham and Emmental cheese croque monsieur

Roast Mediterranean vegetable, houmous and tatziki wraps (V)

Tandoori chicken, mango relish, spiced yoghurt and cous cous wraps

Smoked salmon, cream cheese red onion and caper wholemeal rolls

Shaved Turkey, brie, cranberry relish and spinach paninis

Pastrami, mustard, sauerkraut, gherkin, swiss cheese and thousand island dressing Reubens

Falafel pitta pockets with cucumber and parsley salad with tahini yoghurt

Your sandwich buffet is served with chef’s selection of 2 salads, a selection Australian cheeses,

seasonal fruit platter, and iced water.

All sandwiches can be made GF on request.

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MENU # 2 Hot Buffet - please select two of the following optionsSlow roast lamb shoulder with Greek salad, mint dressing and dukkah (GF)

Steamed market fish with soy, garlic, ginger and chilli, steamed jasmine rice and wok seared vegetables

Thai style seared beef with vermicelli noodle and herb salad and nouc cham dressing

Individual Chicken, mushroom and bacon pot pies

Indonesian chicken satays with peanut sauce, raw vegetable and crispy noodle slaw (GF)

Seafood Harvest cone, beer battered flathead, crumbed prawns, salt & pepper squid with fries,

lemon and tartare sauce

Individual roasted pumpkin fetta and caramelised onion tartlets with tomato jam

Your buffet is served with seasonal garden salad and fresh cut seasonal

fruit platter and iced water.

MENU # 3Build your own Burger – suitable to be catered for “take away” item

with paper wrap as requiredRoasted Vegetable and chickpea burger - V

Premium Angus beef patties

Herb and garlic grilled chicken breast

Lettuce, emmental cheese, tomato, pineapple, beetroot

Caramelised onions

Turkish and Damper rolls

Shoestring fries

House slaw, mayo, chilli & coriander salsa, chipotle mayonnaise, Bourbon BBQ Sauce, jalapenos

Your burgers are served with Chefs selection of individual ice-creams

This menu can be adapted to cater for gluten free requirements upon advance request.

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LUNCH ENHANCEMENT OPTIONSYou may like to upgrade your Conference lunch to a private BBQ option.Cost: 15 per person in conjunction with either of the full day or half day conference packages.

BBQ Bonanza

Fresh damper rolls

Nolans tender hung rump steak

Pork and herb gourmet sausages

Cajun grilled chicken

Caramelised onions

Caesar salad

Potato salad with egg mustard and shallots

Garden salad

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Executive Boardroom: Full Day hire 600 per day

Half Day hire 300 per half date

Includes: Executive boardroom hire, with fixed boardroom table and 12 leather executive chairs, unlimited

in room tea and espresso coffee, unlimited mini bar beverages and snack, teleconference facilities,

whiteboard, flip chart, flat screen TV.

Executive Boardroom – working lunch: 60 per person (in-room service)

TO START

Fresh house baked sour dough with roasted garlic and olive oil

House smoke roasted salmon with pickled beetroot, dill crème fraiche

Pressed terrine of Redgate farm duck, red onion relish, lavosh

TO FOLLOW

Fillet of premium grass fed Beef, salad of young vegetables and truffled vinagrette

Confit belly of Bangalow pork, chilli caramel, peanut slaw, lime dressing and grilled prawns

Toasted wheat salad with pancetta, cranberries, confit tomatoes and basil

Crushed chat potatoes, garlic and rosemary butter

TO FINISH

Macarons and Petit fours

This menu can be adapted to cater for gluten free requirements upon advance request.

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PRE-DINNER PLATTERS – EACH PLATTER SERVES 10 PEOPLE• Hummus, Guacamole and roast pumpkin cashew and fetta dips served with crispy tortillas and grilled

pitta bread

60 per platter

• House salt and pepper squid, tempura of Australian prawns, spanner crab wontons and sesame crumbed

market fresh fish served with chilli jam and yuzu mayonnaise

150 per platter

• Platter of Holberts oysters Natural and Kilpatrick served with mignonette and lemon

180 per platter

• Mezze platter of felafel, dolmades, marinated feta cheese, grilled vegetables, Ligurian and Sicilian olives,

house dips, with toasted and grilled breads

120 per platter

• Selection of charcuterie, San Danielle prosciutto, coppacello, fennel and garlic salami, grilled chorizo and

spiced kefta served with pickles and breads

150 per platter

• Selection of Australian cheeses, Maffra cheddar, Milawa blue, Tarago river triple cream

(subject to availability) served with fig chutney, muscatels, spiced nuts, lavosh and water crackers

180 per platter

Platters can be adapted to cater for gluten free requirements upon advance request.

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CANAPES 5 EACH (subject to minimum order requirements dependant on selection)

Cold Selection• Citrus cured salmon, potato pancake, horseradish cream

• Roasted tomato and goat’s cheese tartlet with fresh basil (V)

• Oysters with mignonette and lemon (GF)

Hot Selection• Five spice duck spring roll with hoi sin

• Pork, apple and sage sausage rolls with onion jam

• Char-grilled lamb kofta with tzatziki (GF)

• Smoked salmon and leek tartlets

• Herb and parmesan arancini risotto balls with aioli (V)

• Tempura Australian prawns with soy and chilli

• Salt and szechuan pepper squid with nam jim

• Pizzetta of pesto, Binnorie fetta and tomato jam (V)

• Tandoori chicken pizzetta with mint yoghurt

• Satay beef skewer with peanut sauce (GF)

Petit Fours 5 each (subject to minimum order requirements dependant on selection)

• Chocolate éclairs

• Fruit and vanilla cream tartlets

• Belgium chocolate mousse

• Cinnamon doughnuts with apple gel

• Handmade Chocolates (GF)

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BBQ Buffet 60 per person (minimum of 25 guests) Marinated Nolan’s Sirloin steak (GF)

Thai marinated chicken thigh fillets

Pork belly drizzled with spicy BBQ sauce

Tomato and herb lamb sausages (GF)

Caramelised onions (GF)

Potato salad with bacon and spring onions (GF)

Roasted root vegetable salad (GF)

Buttered corn on the cob (GF)

Rocket, parmesan, pear and walnut salad (GF)

Raw vegetable slaw with lime and chilli dressing and toasted cashews (GF)

Passionfruit and coconut Pavlova roulade (GF)

Individual Belgian chocolate mousse with berry compote (GF)

Platter of fresh sliced fruit (GF)

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Anchorage Buffet 65 per person (minimum of 25 guests)Lemon and garlic roasted chicken served with roast capsicum and herb cous cous

Mustard crusted scotch fillet of Nolans beef served with horseradish and jus roti

Slow cooked Pork Belly with apple and shallot compote and cider jus

Potatoes gratin

With your choice of 2 salads and 2 sides and 2 desserts from the following options

Salads (please select 2 salads)

Beetroot, feta, pinenut and baby spinach with balsamic vinaigrette

Tomato, Buffalo mozzarella, basil, olive oil and aged balsamic

Rocket, pear, blue cheese and candied walnut with ranch dressing

Brown rice, cashew, raisin and caramelized Spanish onion with curry vinaigrette

Flat noodles, bean sprouts, radish, peanuts and herbs with satay dressing and crispy shallots

Sides (please select 2 salads)

Seasonal roast root vegetables with rosemary and garlic

Yorkshire Puddings

Truffled cauliflower Mornay

Chinese broccoli with oyster sauce and sesame

Grilled aubergine and zucchini with preserved lemon and feta

Desserts (please select 2 desserts)

Sticky date pudding with butterscotch sauce

Reisling Poached Pear and vanilla crème brulee tartlets

Fresh sliced seasonal fruit platter

Milk chocolate crème brulee with hazelnut biscuit

Apple and frangipani tart with vanilla analgise

This menu can be adapted to cater for gluten free requirements upon advance request.

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BBQ and Buffet Enhancements – prices indicated are person You may choose to enhance your BBQ or Buffet menu with any of the following options

• Market fresh cooked prawns 15 pp

• Grilled local market fish with gremolata 9 pp

• Grilled lamb chops with rosemary and garlic 7 pp

• Marinated octopus salad 6 pp

• BBQ glazed smoked pork ribs 10 pp

This menu can be adapted to cater for gluten free requirements upon advance request.

The Galley Kitchen Feast – 70 per person(Subject to seasonal availability and menu changes)

This menu is served as a table banquet with multiple shared plate options

House sour dough, olive oil, roast garlic, Pepe Sayer butter

Marinated Ligurian and Sicilian olives

Ceviche of hiramasa kingfish, pickled cucumber, apple, radish, yuzu dressing

Crispy leg of duck, pancakes, spring onion, hoisin, cucumber

Australian banana prawns, orange, fennel, roasted cashews and parmesan, orange gel

Beef Wellington, glazed Dutch carrots, potato puree, green beans

Rocket, parmesan, aged balsamic, candied walnuts

Crushed chat potatoes, garlic and rosemary butter, flaky salt

Rocky road mess, chocolate mousse, berry gel, marshmellow, peanut praline, coconut biscuits

Selection of Australian cheeses, fig chutney, muscatels, spiced nuts, lavosh

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Banquet Menu (minimum of 25 guests) Individually plated menu, can be served alternately; ie: your two selections per course served 50/50

2 Course Menu 56 per person

3 Course Menu 72 per person

Served with house bread roll and butter, tea and coffee

Entree

• Thai beef fillet, rice vermicelli and Asian vegetable salad, roased cashews, crispy shallots with nuoc cham

dressing

• Pressed Chicken, mushroom and prosciutto terrine, cranberry and mustard dressing with warm brioche

• King Prawns, orange segments, shaved fennel and toasted pinenut salad, yuzu mayonnaise, micro herbs (GF)

• Confit duck salad with shaved cucumber, cherry tomatoes, caramelized red onion and candied walnuts

with citrus and mustard dressing (GF)

• Roast butternut pumpkin soup, maple syrup, crème fraiche and toasted pumpkin seeds (GF)

• Smoke roasted Atlantic salmon, beetroot puree, capers, red onion, whipped horseradish cream (GF)

• Goats cheese, caramelised onion and tomato tartlet, hazelnut and aged balsamic vinaigrette with

local leaves (V)

• Citrus cured Petuna ocean trout, soy and ginger dressing, wakame salad, puffed wild rice and

shaved radish

Main

• Herb roasted spatchcock, roasted pumpkin, smoked harissa, toasted wheat berries

• Gremolata marinated cutlet of veal, roasted field mushroom, duck fat fondant potato, steamed green

beans and salsa verde (GF)

• Lamb cutlet and croquette of slow braised shoulder, red pepper stew, gratin potatoes,minted salad and

roasting juices

• Fillet of Atlantic salmon, roast cauliflower, barberry and pickled onion salad, satay cauliflower puree and

house made labna (GF)

• Pan seared Daintree Barramundi, sweet potato fondant, corn salsa, avocado puree with toasted coriander

and cumin seed yoghurt (GF)

• Slow Roasted mustard crusted sirloin of beef, creamed potato, glazed heirloom carrots, roast shallots,

jus roti (GF)

• Confit 8 hour pork belly, raw vegetable slaw, crushed candied peanuts and apple puree with lime and

chilli dressing (GF)

• Mushroom, spinach and Binnorie goat’s cheese pitivier, soubise and grilled asparagus (V)

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Dessert

• Vanilla pannacotta, berry and basil salad, pistachio biscotti*

• Dark chocolate tart, macerated oranges, marmalade icecream

• White chocolate crème brulee, raspberry sorbet, hazelnut biscuit*

• Steamed sticky date pudding, butterscotch sauce, vanilla ice cream

• Caramelized banana bavois, honeycomb, mango gel (GF)

• Chocolate raspberry brownie, mocha sauce, chantilly cream

• Passionfruit merangue tartlet, pineapple compote, sesame tuille

• Pear cheesecake, pecan brittle, spiced granny smiths

• Selection of Australian cheeses with dried fruits and lavosh bread

*These menu items can be tailored for gluten free upon advance request.

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BEVERAGES: NON ALCOHOLICPlease refer to our full beverage list for beverage packages and full wine list.

Softs/Juices/Bottled Water

Coke,Coke-Zero, Diet Coke, Sprite, and Lift Glass 4

Tonic, Soda and Ginger Ale Glass 4

Juice Selection, Orange, Pineapple, Apple, Mango, Tomato, Cranberry Juice 1Ltr Jug 20 (approx. 5 glasses)

Bottle Water 600ml 4

Natural Spring Water 500ml 4.5

Sparkling Mineral Water 500ml 4.5

Hot Beverages

Continuous Tea & Coffee 10 per person per day

(self service option within your conference meeting room)

Hennessy Coffee

Coffee 4.00 per person

Hot Chocolate 18.00 per jug (approx. 6 cups)

Madame Flavour Tea

Signature Blend, Grey de Luxe, Green, Jasmine & Pear, Sultry Chai, White with Rose, Mint Lavender Tisane

Pot of tea for one 4

Pot of tea for two 6

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VALIDITYAll menus are subject to change dependant on seasonality and availability of produce.All prices are correct at time / date of publication, however Anchorage Port Stephens reserves the right to change prices and content without notice due to market conditions.Menus indicated are valid from March 2015 to 30 June 2016.

SERVICE/CORKAGEAll food and beverage consumed in meeting rooms, restaurants, bars, public and function areas must only be that which the Hotel has provided.

SURCHARGESEvents held on a Public Holiday attract a 20% surcharge.

SPECIAL DIETARY REQUIREMENTSOur team of chefs take great care in the preparation of menu items, however some food products may contain allergens that individual guests may be allergic to.Please advise your event co-ordinator of any guests that have a special dietary requirement.

RESPONSIBLE SERVICE OF ALCOHOLAnchorage Port Stephens is committed to patron care and adheres completely with the Liquor Act in regards to responsible service of alcohol.The act states that “All licensees, nominees and staff of licensed premises have a responsibility to ensure that the liquor is sold and supplied to patrons in a responsible manner.It is also an offence to supply liquor, allow liquor to be sold to or consumed by a person who is under the age of 18 years, or who is unduly intoxicated.

NON SMOKINGAnchorage Port Stephens is supportive of NSW Government legislation regarding smoking bans.Effective from 6 July 2015, smoking within 4 metres of outdoor dining area will be prohibited.Clear signage indicating restricted zones will be in place and enforced by Anchorage Management.

SECURITYIt is a requirement of Anchorage Port Stephens that all events serving alcohol will require the presence of a licensed security guard. A dedicated security guard is required to ensure the comfort and security of your guests during your event.The appropriate allocation of guard/s and times will be outlined by your event co-ordinator once your event service times have been finalised.Minimum cost for security: 200.00 based on 4 hour duration Additional costs may apply

P 02 4984 2555 F 02 4984 0300 E info@anchorageportstephens.com.au Corlette Point Rd, Corlette NSW 2315

www.anchorageportstephens.com.auA prestige property of The Wests Group