conference and events menus 2014. >> enter >> · our chef’s selection of morning tea...

TERRIGAL

CONFERENCE ANDEVENTS MENUS 2014. >> ENTER >>

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CONTENTSmeeting room Configurationsmeeting room floor plansbreakfast menusday ConferenCe paCkagesmorning and afterooon teaworking lunCh menuspuCniC lunCh boXshared table lunChseasalt dinner menusflorida beaCh bar dinner options

banquet dinner menusbbq buffet menustraditional buffet menusCanapÉ seleCtionsplatter menubeverage paCkageseXternal restaurant guideimportant information

MEETING ROOM CONFIGURATIONS.

room dimension floor Ceiling door Classroom theatre banquet boardroom Cocktail u-shape (m) area (m2) height (m) (m)wamberal 7.8 x 13.1 102.2 4.5 w 1.6 h 2.4 50 50 50 40 50 40wamberal and extension 11.4 x 13.1 149.3 4.5 w 2.2 h 2.4 75 150 100 40 100 44avoca 8.0 x 6.2 49.6 4.5 w 1.6 h 2.4 18 30 30 18 30 12terrigal 8.0 x 6.9 55.2 4.5 w 1.6 h 2.4 18 30 30 18 30 12avoca / terrigal 8.0 x 13.1 104.8 4.5 w 1.6 h 2.4 54 100 70 40 80 40avoca / terrigal and extension 11.6 x 13.1 152 4.5 w 2.2 h 2.4 75 150 100 40 100 44pacific ballroom 19.4 x 13.1 254.1 4.5 w 2.2 h 2.4 160 260 200 60 200 80henry kendall i 11.4 x 11.7 133.4 4.5 w 1.5 h 2.4 75 130 90 40 100 35henry kendall ii 8.0 x 11.7 93.6 4.5 w 1.6 h 2.4 45 80 60 30 60 30henry kendall ballroom 19.4 x 11.7 227 4.5 w 1.6 h 2.4 130 240 180 60 200 80grand ballroom 19.4 x 24.8 481.1 4.5 w 2.2 h 2.4 300 450 400 130 450 -hawkesbury lobby 8.8 x 12.9 240 4.5 - - - 60 - 200 -forresters 7.8 x 9.0 70.2 4.5 w 1.6 h 2.4 32 60 40 24 50 24macmasters 7.4 x 9.0 66.6 4.5 w 1.6 h 2.4 32 60 40 24 50 24lord ashley fireplace 11.5 x 6.3 72.45 3.85 w 1.8 h 3.5 - - 40 20 60 24lord ashley lounge 6.5 x 6.6 42.25 4.25 w 0.85 h 3.5 - - 30 18 40 18lord ashley bar 24.5 x 10.5 257.25 4.25 - - - - - 300-350 -haven 1 7.31 x 6.5 47.5 2.8 w 0.7 h 2.1 24 40 40 18 45 20haven 2 7.31 x 6.5 47.5 2.8 w 0.7 h 2.1 24 40 40 18 45 20haven 3 3.65 x 6.5 23.7 2.8 w 0.7 h 2.1 9 20 12 10 26 8the boardroom 4.8 x 6.0 28.8 3.5 w 1.8 h 2.1 - - - 10 - -

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MEETING ROOMFLOOR PLANS.

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BREAKFASTMENUS.priCes per person

full buffet breakfast at seasalt may be included in youraccommodation. please find alternative menus below ifbreakfast is not included which will be served in yourselected meeting space.

BOUNTIFUL BUFFET BREAKFAST $40.00Choice of chilled fruit juices: −orange, pineapple, apple and tomato juicea variety of breakfast cereals, fresh sliced fruits and−home made compotesa selection of danish pastries, croissants and−breakfast rolls, butter and preservesfarm fresh scrambled eggs on english muffin with−crispy bacon, grilled herb tomato, chicken andmustard chipolata, lemon and parsley mushroomsand golden hash brownsfreshly brewed coffee and tea−

COASTAL BUFFET BREAKFAST $30.00Choice of chilled fruit juices: −orange, grapefruit and apple juicea variety of breakfast cereals, muesli and fresh fruit−a selection of danish pastries, croissants and−breakfast rolls, butter and preservesfreshly brewed coffee and tea−

HOT PLATED BREAKFAST $35.00farm fresh poached eggs on sour dough bread,−smoked bacon, grilled herb tomato, chicken andmustard chipolata, and lemon parsley mushrooms orCinnamon brioche french toast with vanilla poached−pear, raspberry caramel and vanilla yoghurtorlemon and ricotta hot cakes with fresh banana and−citrus mascarpone

Choice of chilled fruit juices: −orange, grapefruit and tomato juicefreshly brewed coffee and tea−


BREAKFASTMENUS.priCes per person

full buffet breakfast at seasalt may be included in youraccommodation. please find alternative menus below ifbreakfast is not included which will be served in yourselected meeting space.

BOUNTIFUL BUFFET BREAKFAST $40.00Choice of chilled fruit juices: orange, pineapple,−apple and tomato juicea variety of breakfast cereals, fresh sliced fruits and−home made compotesa selection of danish pastries, croissants and−breakfast rolls, butter and preservesfarm fresh scrambled eggs on english muffin with−crispy bacon, grilled herb tomato, chicken andmustard chipolata, lemon and parsley mushroomsand golden hash brownsfreshly brewed coffee and tea−

COASTAL BUFFET BREAKFAST $30.00Choice of chilled fruit juices: orange, grapefruit and−apple juicea variety of breakfast cereals, muesli and fresh fruit−a selection of danish pastries, croissants and−breakfast rolls, butter and preservesfreshly brewed coffee and tea−

HOT PLATED BREAKFAST $35.00farm fresh poached eggs on sour dough bread,−smoked bacon, grilled herb tomato, chicken andmustard chipolata, and lemon parsley mushrooms orCinnamon brioche french toast with vanilla poached−pear, raspberry caramel and vanilla yoghurtorlemon and ricotta hot cakes with fresh banana and−citrus mascarpone

Choice of chilled fruit juices: orange, grapefruit and−tomato juicefreshly brewed coffee and tea−


DAY CONFERENCEPACKAGES.

FULL DAY DELEGATE PACKAGE INCLUSIONS

On Arrival- freshly brewed coffee and tea on arrival

Morning Tea - freshly brewed coffee and tea served with

our chef’s selection of morning tea (note changes daily)

- fresh whole fruit bowl

Lunch Optionsee working lunch, shared table lunch or −picnic lunch box menus

Afternoon Tea - freshly brewed coffee and tea served with a

selection of cookies- fresh whole fruit bowl

UPGRADES

Fruit $3.80- sliced seasonal fresh fruit platter

Cheese $6.00- australian farm house cheeses with

dried fruit and crackers

Tea and Coffee $8.50- Continuous tea and coffee

Snack Attack Menu- Chocolate bars small $1.00- Chocolate bars large $3.00- Chuppa chups $1.00- nut delight bars $3.00- Chips $3.00- pretzels $3.00- nuts $3.00- mixed lollies $2.00- muesli bar $3.00

Beverages- soft drink cans $3.00- bottled water (600ml still) $3.00- sparkling mineral water $3.00- Juice $3.00- mother $5.00- sports drink $5.00


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DAY CONFERENCEPACKAGES.priCes per person, per break

THEMED BREAK UPGRADES- Choose any of the below themed break upgrades

Healthy $6.00- fresh sliced and whole fruit- dried fruits and mixed nuts- muesli slice- freshly squeezed juice

Chocoholics $6.00- white chocolate, pistachio and cranberry

rocky road- Chocolate and pecan brownie - hot chocolate - Chocolate malted frappe

Berry $6.00- baked strawberry cheesecake- berry compote and yoghurt- raspberry and white chocolate friands- berry smoothies

Savoury $6.00- assorted cocktail pies - sausage rolls - dips and toasted turkish bread - iced virgin mary

Citrus $6.00- lemon meringue tarts- orange and poppy seed friands- freshly cut oranges- old fashioned lemonade

Naughty or Nice $6.00- fresh sliced fruit platter - individual ice creams - assorted dips and crisp breads - fresh carrot, apple and celery juice

Devonshire $6.00- scones jam and cream- assorted cocktail pies- finger sandwiches- iced tea


MORNING ANDAFTERNOON TEA.priCes per person

MORNING TEASChef’s selection of sweet and savory items that mayinclude

mini carrot cake with cream cheese −Chocolate brownie with pistachio−almondine tarts−freshly baked quiches−Croissants filled with ham and cheese−Croissants filled with asparagus and cheese (v)−herbed ricotta pastizzi (v)−beef empanadas−pumpkin and goats cheese turn overs (v)−mushroom arrancini with aioli (v)−

AFTERNOON TEASChef’s selection of cookies and whole fruit−


WORKINGLUNCH.$40.00 per person or inCluded in day delegate paCkage

Chef’selection of sandwiches and rolls from the belowlist, 2 market fresh salads, frittata or quiche of the day,sliced seasonal fruits, australian cheese selection withcrackers and a sweet dessert.

Rolls, Wraps and Loaves roast beef on an onion and poppy seed roll with−roasted capsicum, rocket and cream cheese spreadfree range chicken on a turkish roll with cheddar,−coleslaw and pestogypsy ham, swiss cheese, mesclun salad with−caramelised onion and tomato relishslow roasted lamb, house made labna, baby spinach,−sumac, eggplant and carrot dipChicken Caesar salad wrap−damper rolls with tuna mayonnaise, cucumber,−tomato and cos lettuceseeded panini roll with roasted sweet potato,−pumpkin, confit garlic and baba ganoush (v)honey ham, prosciutto, brie, vincotto and fig relish−on sachiattaCumin roasted spring vegetables, hommus and green−leaf tortilla wrap (v)smoked tasmanian salmon, horseradish and−cucumber on damperbeef pastrami and tomato pickle open sandwich−marinated feta, black olive and free range −egg wrap (v)

Traditional Sandwiches tasmanian smoked salmon, rocket, dill and −lemon aiolishaved ham, swiss cheese and peperonata−spiced free range egg and spring onion (v)−Cajun chicken, baby lettuce and tomato chutney−smoked chicken, tarragon and apricot crème fraiche−smoked turkey, avocado and cranberry sauce−beef pastrami and mustard pickles−

Dessert Itemsrich chocolate mud cake and raspberry jus−lemon and lime curd tarts−Coconut panna cotta with mango−strawberry and ricotta cheesecake−Crème caramel−


PICNICLUNCH BOX.$40.00 per person or inCluded in day delegate paCkage

providing the option of a takeaway luncheon to have on departure from the hotel or take and enjoy on the beach.

Individual picnic box filled with the following- turkish roll with assorted fillings- Chef’s selection of a salad- a piece of australian cheese and crackers- a piece of fresh fruit- Chef’s selection of a dessert- Chocolate bar- Choice of soft drink


SHARED TABLELUNCH.$40.00 per person or inCluded in day delegate paCkage (menus are eXample only and may vary)

DAILY MENU MONDAYfreshly baked bread rolls−

Saladstomato, crisp prosciutto, bocconcini and basil−drizzled with olive oil (gf, nf)green beans, artichoke, pickled red onion and−spinach (v, gf, nf)israeli cous cous salad with middle eastern spices (v)−

Hot Creationpumpkin agnolotti, broccoli and pine nuts (v)−barramundi, roasted chat’s, scallions and −tarragon salsabaked free range chicken, capsicum, olives −and rosemary

To Finishorange and almond cake with vanilla yoghurt−fresh and stewed seasonal fruits (gf, nf)−selected australian cheese, crackers, celery and−dried apricots

DAILY MENU TUESDAYgrilled turkish flat bread, third pillar evoo −and balsamic

SaladsCaesar salad bacon lardons, garlic and −herb croutons,roasted eggplant, chickpea and semidried tomato (v)−smoked tasmanian salmon, beetroot and pea−tendrils (gf, nf)

Hot Creationslow cooked veal with aged balsamic and −mushroom sauce (gf, nf)grilled market fish, tomato, basil and lemon salad−Cumin roasted carrots and chickpeas tossed with−coriander and cous cous (v)

To Finishrich chocolate mud cake with raspberry jus−fresh and stewed seasonal fruits (gf, nf)−selected australian cheese, crackers, celery and−dried apricots



DAILY MENU WEDNESDAYpoppadum’s and naan bread−

Saladsnicoise style salad free range hens eggs, green beans−and black olives (v)brown rice salad with almonds, raisins and honey (v)−house cured black angus pastrami beef, caraway slaw−and mustard pickles

Hot Creationtandoori style chicken and cucumber yoghurt (gf)−beef korma curry with peanuts−mushroom and eggplant biryani (v)−

To Finishlemon curd tarts with candied zest−fresh and stewed seasonal fruits (gf, nf)−selected australian cheese, crackers, celery and−dried apricots

DAILY MENU THURSDAYgrilled flat bread and dips−

Saladsfive bean, pimento and cilantro (gf, v)−fresh rocket, shaved parmesan and pear (v)−panzanella salad (v)−

Hot Creationslow roasted leg of lamb, roasted potatoes,−rosemary and garlicportuguese chicken with chickpeas, chorizo −and parsleypenne pasta tossed with green peas, prosciutto −and mint

To Finishwarm apple crumbles with vanilla custard−fresh and stewed seasonal fruits (gf, nf)−selected australian cheese, crackers, celery and−dried apricots



DAILY MENU FRIDAYfreshly baked multigrain, white and sourdough −bread rolls

Saladsbeetroot, feta cheese and orange (v)−Cos and green leaf salad, balsamic dressing (v, gf, nf)−Chorizo, kipfler and free range hens egg (nf)−

Hot CreationChar sui pork with stir fried asian greens−fragrant jasmine rice with fried shallots (v)−baked market fish with coconut laksa sauce−fried rice noodles with vegetables and −oyster sauce (v)

To Finishmango and coconut tarts−fresh fruit salad with lime leaf syrup−selected australian cheese, crackers, celery and−dried apricots

DAILY MENU SATURDAYgrilled turkish bread, evoo, balsamic and dukkah−

Saladsitalian penne salad with feta and olives (v)−mesclun salad leaves with balsamic and olive oil (v)−roasted tomato cous cous salad (v)−

Hot Creationpicatta of barramundi with tomato and basil sauce−Chermoula lamb with tabouleh and tzatziki−seasonal market vegetables and lemon evoo (v)−

To FinishCrème caramel with Chantilly cream−fresh and stewed seasonal fruits−australian cheese, dried fruit, nuts and −savoury biscuits



DAILY MENU SUNDAYfreshly baked multigrain, white and sourdough −bread rolls (v)

SaladsCapsicum, semi dried tomato, cucumber and −feta (v, gf, nf)baby cos leaves and honey mustard −dressing (v, gf, nf)sweet chilli noodle salad (v)−

Hot Creationmaster stock chicken with star anise, chilli and ginger−asian vegetable stir fry with mushroom and soy (v)−hoi sin pork on crispy rice noodles−

To Finishmango pudding with coconut cream−fresh and stewed seasonal fruits−australian cheese, dried fruit, nuts and −savory biscuits


SEASALTDINNER MENUS.priCes per person

2 COURSE ALTERNATE MENU $59.00


please choose two dishes from each course.minimum of 10 and maximium of 25 guests required foralternate serve. for groups larger than 25 guests pleasesee banquet menus.

CHOICE MENUguests to choose on the night of event.maximum of 20 guests for choice menu.

Entrées- wine barrel smoked quail, marinated fennel, orange,

micro herbs, roasted hazelnut praline- seared scallops, chilled leek and potato cream, sand

crab remoulade, truffle dressing and gaufrette crisps- twice cooked goats cheese souffle, roasted golden

and red beetroot, walnut and micro herb salad, agedsherry vinegar dressing

- Carrot and butter bean soup, lightly scented with garlic and parsley, served with freshly cut batard bread

Mains- porcini rubbed grainge beef fillet, warm kipfler

and new potato salad, wild rocket salsa and roastking mushrooms

- white pyrenees lamb rump, white bean caponata,dried pancetta, salted lemon and basil jus

- berkshire pork loin, brandied apple compote, fennel2 ways, baby watercress, apple vincotto

- king salmon, salad of beetroot crisps, fennel, roastedeschallots, sour dough, green and cannellini beans,labna and cabernet vinegar dressing

Des serts- honey and lime pannacotta, seasonal berries,

pistachio biscotti and praline- tira mi su - deconstructed layerss of chocolate

mascarpone sabayon, savoridi biscuits and espressoice cream

- buttermilk crepe roulade, mascarpone & cashewcrumble, perry and vanilla bean poached nashi pear,gelato and cinnamon katafi

- sorbets: Coconut and kaffir lime, pineapple and mint salsagreen apple sorbet and apple saladblood orange sorbet, candied zest and orange syrup

bread rolls, freshly brewed coffee and tea included


FLORIDA BEACHBAR DINNER OPTIONS.priCes per person

CASUAL DINING MENU $45.00shared platters of:- a variety of tapas

marinated mixed olives, goats cheese, semi-driedtomato and crisp bread, mozzarella and pumpkinarrancini balls with tomato sauce

- Chicken, beef and pork belly mini sliders- falafel wrap- Chefs selection of pizzas and salads- dessert pizzas to finish

GROUP SHARED TABLE MENU $55.00- Chef selection of pizzas- thai beef salad- ocean trout with a salad of sweet potato, roasted

red peppers, caramelised onion and baby cos lettuceand honey mustard dressing

- morrocan chicken sliders- fruit platters- Cheese platter- Chocolate and banana pizza- dark chocolate mousse case with marscapone ice

cream, coffee syrup and coco bean

beverage packages are not available for Casual dining orgroup shared table menus in florida beach bar. bar tabor beverages by consumption only.


BANQUETDINNER MENUS.priCes per person



please choose 2 dishes from each course.

StartersCold

tasmanian smoked salmon, celeriac and green −apple remoulade, salmon roe and lemon infusedolive oil dressingtiger prawn salad with watermelon, feta, chilli and−snow pea shoots, mint emulsionwhite poached chicken breast, black bean aioli,−salad of green bean and wood ear mushroom andmarinated chilli

warmslow cooked thai pork belly with green paw paw−and peanut salad, salted chilli caramelgoats cheese and roast, spanish onion tart, beetroot−crisps, rocket, asparagus and fennel salad, sherryvinegar dressing (v)wild mushroom, brie and thyme tart, salad of pear,−celery and hazelnuts with lemon and extra virginolive oil (v)warm prosciutto and duck confit roulade, beetroot−and rhubarb salad, candied walnuts and aged sherry vinegarmiddle eastern style chicken, quinoa tabouleh,−dukkah, eggplant chutney, minted yoghurt and baby cress


BANQUETDINNER MENUS.Continued. priCes per person

Mainsbaked beef fillet, crushed new potatoes and green−peas, pinot jus and picked watercressbarramundi fillet pan roasted with baked parmesan−polenta, caponata, and roasted garlic aiolilamb rump, slow roasted tomatoes, white beans and−green peas, and mint pestoCorn fed chicken breast filled with porcini−mushrooms and ricotta on thyme roasted babypotatoes, spinach and black pepper pan juicestasmanian salmon fillet, fennel and cauliflower−purée, zucchini ribbons, sweet mediterranean relishbeef tenderloin with whole grain mustard mash,−baby beans, lemon jus and roasted almondsseasoned pork fillet, roasted sweet potato, −five spice apple compote, asparagus spears andginger reductionpan fried corn fed chicken, slow cooked puy −lentils, black cabbage, goats cheese, sticky pedroxemines saucericotta gnocchi with semi dried tomatoes, −green peas and parmesan emulsion dusted withparmesan pangratato (v)

DessertsCold

lemon tart with raspberry caramel, mascarpone ice−cream and mintdark chocolate parfait, roasted banana anglaise,−salted caramel peanut brittlemyer lemon and almond gateaux with poached−blueberries, lemon curd ice creamwhite chocolate and passion fruit crème brulee,−almond wafer, passion fruit sorbetCoconut panna cotta, pineapple carpaccio, mint−sugar and passion fruit syrup

warmfrench apple tart with cinnamon ice cream,−marinated cranberries and caramelized honey syrup

ADDITIONAL ITEMSonly applicable when purchasing starter, main anddessert. prices per person.

amuse bouche $6.00−sorbet/refresher served in a spoon $3.50−sorbet/refresher served with poached −seasonal fruit and champagne in shot glass $4.50Chocolate truffle $3.00−Cheese $6.50−


BBQ BUFFETMENUS.priCes per person

HAVEN BBQ BUFFET $69.00 please choose 3 items from the meat and seafood options and 3 salads

PACIFIC BBQ BUFFET $89.00 please choose 4 items from the meat and seafood options and 4 salads

Inclusionsmarket fresh seafood: oysters, prawns and blue−swimmer crabs served on ice with lemons andcocktail sauce

vegetarian items available on request−

Meat and Seafoodgrilled indian spiced leg of lamb with pickled red−onions and herb raitamaster stock pork belly with sweet soy, lime and−grilled chillitasmanian salmon pieces rubbed with lemon and−garlic salt, roasted cherry tomatoesitalian pork and fennel sausages with seeded−mustard and caramelized onionrosemary rubbed lamb skewers with roasted −garlic aioliCoconut and kaffir lime chicken pieces with crisp−shallots and limetiger prawn skewers marinated in lemongrass with−nam jim dipbbq scotch fillet steak with thyme roasted−mushroomsporcini rubbed rump steaks, roasted red peppers −and basilswordfish medallions with spiced chickpeas and−candied lemons


BBQ BUFFETMENUS.Continued

Accompanimentsgrilled sweet corn with mexican flavours and−corianderroasted desire potatoes with preserved lemon,−parsley and capers selection of freshly baked bread rolls−platter of assorted Continental cold cuts and−marinated vegetables

Salads sweet chilli and coriander noodle salad with sesame−seeds (v)baby potatoes with honey mustard, shallots, and−bacongreen leaf salad with cucumber, sprouts and tomato,−balsamic vinaigrette (v)penne pasta tossed with pesto, olive and semi dried−tomatoes (v)old fashioned creamy coleslaw (v)−Caesar salad with parmesan, bacon and boiled eggs−tomato, spanish onion, basil and fresh mozzarella (v)−beetroot with orange and feta cheese (v)−

Dessertsselection of australian cheeses with water crackers−and dried fruitsseasonal sliced fruit platter−dark chocolate mud cake−strawberry cheesecake−traditional pavlova with cream and fruit−


TRADITIONALBUFFET MENUS.priCes per person

DUNE BUFFET $69.00

Hot Dishesyour choice of 3 items:

Chinese bbq pork with stir fried bok choy and −red chillithai red beef curry with lime leaves, coconut and−lemon grassangus beef braised with dark beer and tuscan −black cabbagebarramundi fillets baked with cherry tomatoes, basil−and extra virgin olive oilveal medallions with sage and prosciutto, −marsala saucefree range chicken roasted with preserved lemon,−coriander and black olivesvegetables simmered in coconut laksa with bean−sprouts and fried tofu (v)

Served withsteamed jasmine rice, market vegetables and chefs−daily potato dishfreshly baked bread rolls−three garden fresh salads and dressings−marinated italian style vegetables−

Desserts a selection of desserts from the pastry kitchen−sliced seasonal fruits−australian cheese and crackers with dried fruits−freshly brewed tea and coffee−


TRADITIONALBUFFET MENUS.priCes per person

SOUTHERN CROSS BUFFET $89.00

Hot Dishesyour choice of 3 items:

master stock chicken with asian herbs, bean sprouts−and ginger star anise brothtasmanian salmon fillet, grilled asparagus and −salsa fresccaangus beef with braised mushrooms, thyme and−balsamic jusChermoula marinated lamb shoulder, slow cooked−with chick peas and cous cousthai style pad thai with chicken, prawns and −roasted nutsfillets of John dory, seafood marinara sauce, grilled−lemons and parsleypotato gnocchi tossed with roasted sweet potato,−peas, mint and ricotta (v)

Carveryyour choice of 1 item:

slow roasted herb crusted beef sirloin−roasted pork loin with apple and 5 spice compote−lamb shoulder rubbed with mechoui and mint−served with appropriate sauces−

Served withsteamed jasmine rice, market vegetables and chefs−daily potato dishfreshly baked bread rolls−three garden fresh salads and dressings−marinated italian style vegetables−market fresh seafood including oysters, prawns and−blue swimmer crabs served on ice with lemons andcocktail sauceassorted sushi and nigiri with wasabi and soy−

Desserts a selection of desserts from the pastry kitchen−sliced seasonal fruits−australian cheese and crackers with dried fruits−freshly brewed tea and coffee−


CANAPÉSELECTIONS.priCes per CanapÉ

CANAPÉ RECOMMENDATIONS

3 Canapés Per Person 30 minutes

6 Canapés Per Person 1 hour

8 Canapés Per Person 1 hour 30 minutes

10 Canapés Per Person 2 hours

*Canapé allowances based on average consumption

Cold Canapés $3.50 eachturkish spoon salad with goats cheese and−pomegranate molasses (v) Caprese tart of semi dried tomato, bocconcini −and basil (v) roasted beetroot and orange tart with persian feta −Cajun chicken and avocado tortilla rolls with a spicy−tomato salsa

Cold Canapés $4.50 eachpeking duck rice paper rolls with lime hoi sin −assorted sushi and nigiri with pickled ginger and soy −Chilled tasmanian oysters with seaweed salad and−ponzu sauce smoked salmon and house pickled cucumbers on−melba toasts watermelon and salmon tartar on witlof spears−spiced with lime (v)

Hot Canapés $3.50 eachspiced beef empanadas with minted yoghurt −wild mushroom and mascarpone tart with −salsa verde (v) almond and potato croquette with smoked −paprika mayo (v) vicheyoise soup shot with prosciutto dust −tempura fried prawns with sweet chilli and coriander −lamb kofta with hummus and preserved lemon −pumpkin and ricotta arrancini with chilli yoghurt (v) −Chorizo chipolatas with herbed dijon mustard −

Hot Canapés $4.50 eachCoconut crumbed prawns with mango, chilli −and mint Chicken and shitaki mushroom steam bun with black−bean aioli dukkah crusted chicken tenderloins with romesco −

Sweet Canapés $3.50 eachlime curd and raspberry cream tarts −baked new york cheesecake with lemon jam −mini chocolate and hazelnut éclairs −almond florentines drizzled with dark chocolate −assorted macarons −Chocolate ganache tart with salted caramel −


CANAPÉSELECTIONS.priCes per boX

ASIAN BOXES

Small Box $9.50

Large Box $16.00

may be served with chopsticks or forksstir-fried bbq pork singapore noodles with shrimps−and corianderslow cooked beef korma with basmati rice and−roasted peanutsChilled buckwheat noodle salad with warm shaved−beef, sesame, ponzu and diakon radishpumpkin and pine nut risotto finished with−mascarpone and baby spinach (v)Chicken tikka marsala with coconut rice and−cucumber shallot and mint saladbeef braised in beer with creamy mash potato and−black cabbagetempura John dory, chips, tartare sauce and fresh−lemonChicken and rice noodle stir fried with chilli,−coriander and sweet soy


PLATTERMENU.priCes per platter - platters Cater for up to 15 people

ANTIPASTO PLATTER $95.00- marinated baby octopus, asparagus, roasted

balsamic mushrooms, chorizo, marinated fetta,rainbow olives, dolmades char grilled zucchini andeggplant, hommus

DIPS AND BREADS $55.00- a selection of homemade dips and freshly

grilled bread

HOT FOOD PLATTER $120.00- salt and pepper squid, spring rolls, vegetable

samosas, tempura prawns with sweet chilli sauce and lime hoi sin dip

SLIDERS $85.00- mini beef and chicken burgers on damper rolls

SUSHI PLATTER $80.00- -assorted sushi and nigari with wasabi and soy sauce

ASSORTED COCKTAIL PIES $95.00- selection of assorted gourmet cocktail pies

CHEESE PLATTER $110.00- a selection of australian blue, brie and cheddar,

grapes and crisp breads

FRUIT PLATTER $60.00- a selection of seasonal fresh fruit

MINI DESSERTS $120.00- baked ny cheesecake, lemon meringue tarts,

chocolate praline éclairs


BEVERAGEPACKAGES.priCes per person - maXimum 4 hour paCkage

STANDARD BEVERAGE PACKAGE1 hour $23.002 hours $30.003 hours $37.004 hours $45.00

Australian Sparkling- morgan's bay sparkling brut

White Wine- morgan's bay Chardonnay or

morgan's bay sauvignon blanc

Red Wine- morgan's bay shiraz Cabernet

Beer- pure blonde- Carlton draught- Cascade premium light

Light Refreshments- soft drinks- orange juice- mineral water


BEVERAGEPACKAGES.priCes per person - maXimum 4 hour paCkage

SUPERIOR BEVERAGE PACKAGE1 hour $30.00 2 hours $38.003 hours $45.004 hours $53.00

please note a selection of more than one (1) white and one (1) red wine will incur an additional charge of $7.00 per person.

Australian Sparkling- tempus two blanc de blanc

White Wineplease select one of the following white wines- upside down sauvignon blanc- wild oats sauvignon blanc semillon- wild oats Chardonnay

Red Wineplease select one of the following red wines- pepper tree merlot- wild oats Cabernet merlot- david hook shiraz

Beer- Crown lager- Cascade premium- Cascade premium light

Light Refreshments- soft drinks- orange juice- mineral water


EXTERNALRESTAURANT GUIDE.

CaraOCruz325 kurrawyba ave, terrigal - tel: +61 2 4385 3100www.caraocruz.com.auCaraoCruz is a fully licensed tapas restaurant and baroffering modern flair to traditional spanish tapas. theteam aims to provide a relaxed and fun atmospherewhile you enjoy the fine selected wines and dishes.CaraoCruz has a variety of options to suit individualneeds, ranging from intimate parties, full a la carteaffairs to corporate functions. open 7 days a week.located directly across from the hotel. seating capacityof 60 guests indoors and 12 guests outdoors.

L'isle de France150 terrigal drive, terrigal - tel: +61 2 4382 8600lisledefranceterrigal.com.autraditional french fare for breakfast will be served onsunday mornings, and lunch will also follow thebreakfast service which starts at 8.00 a.m. dinners willbe served wednesday to saturday evenings from 6.00p.m. the restaurant is fully licensed, and offersexcellent french wines or a selection of organic winesfrom ascella in the hunter valley.

Letterbox Restaurant4 ash street, terrigal - tel: +61 2 4385 4222modern australian cuisine set in a casual relaxedatmosphere. open for dinner monday – saturday from6pm. although fully licensed you can still byo yourfavourite wines. seating capacity of 80 guests.

N Thai SingChurch st, terrigal - tel: +61 2 4384 1899n thai sing is a byo restaurant specialising in thaicuisine with a covered outdoor dining area available.open for dinner 7 nights. located approximately 2 minutes walk from the hotel. seating capacity of 100 guests.

Rajdhani ocean view drive, terrigal - tel: +61 2 4385 3113rajdhani is an unlicensed restaurant specialising in indian cuisine. open for dinner 7 nights. locatedapproximately 2 minutes drive from the hotel.Complimentary transfers from the hotel can bearranged. seating capacity of 80 guests.


EXTERNALRESTAURANT GUIDE.

Rojo Rocket 366 avoca drive, avoca - tel: +61 2 4382 2255licensed restaurant specialising in authentic mexicancuisine. open wednesday to sunday for dinner andlunch saturday and sunday only. seating capacity: 80pax sit down and 100 people stand up in outsidelocation.

The Cowrie 109 the scenic highway, terrigal - tel: +61 2 4384 3016www.thecowrie.com.authe Cowrie is fully licensed and specialises in seafoodcuisine. open 7 days for lunch and dinner.Complimentary transfers are available from the hotelfor up to 12 people per trip. located approximately 5 minutes drive from hotel. seating capacity of 100guests – 70 in the main restaurant with a separatefunction room which can hold up to 30 guests.

The Ree f Restaurant and Grill haven beach, terrigal - tel: +61 2 4385 3222www.reefrestaurant.com.au licensed restaurant specialising in seafood and grills.open 7 days for lunch from 12 noon and dinner from6pm. Complimentary transfers are available from thehotel for up to 7 people per trip. locatedapproximately 5 minutes walk from the hotel. entreesstart from $24.00 and mains from $37.00. seatingcapacity of 150 guests.

Terrigal Thai Restaurant 50 – 52 the esplanade, terrigal - tel: +61 2 4385 6299byo restaurant with authentic thai food. open 7 daysfor dinner. located approximately 2 minutes walk fromhotel. seating capacity of 80 guests.

Le Chat Noirkurrawyba avenue, terrigal - tel: +61 2 4385 7077www.lechatnoir.com.au byo and licensed restaurant specialising in frenchcuisine. open 7 days for lunch and dinner. seatingcapacity of 110 guests.


IMPORTANTINFORMATION.

Responsible Service Of AlcoholCrowne plaza terrigal is committed to patron care andadheres completely with the liquor act in regards toresponsible 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 aresponsible manner.”

it is also an offence to supply liquor, allow liquor to besold to or consumed by a person who is under age of 18years, or who is unduly intoxicated.

Special Dietary Requirementsour team of qualified chefs take great care in thepreparation of menu items, however some foodproducts may contain allergens that individual guestsmay be allergic to. your event planner will be availableprior to your event to discuss any of these specialdietary requirements with you.

Event And Service Surcharges- events held on public holidays attract a

10% surcharge- all prices are correct at the time/date of

publication, however Crowne plaza terrigalreserves the right to change prices and content without notice due to market conditions

- all food and beverage consumed in meeting rooms, restaurants, bars, public and function areas must only be that which the hotel has provided

- a merchant service fee of 3% applies for americanexpress, diners Club and JCb credit card. a 1.5% feeapplies for other credit cards. you are welcome tochange your preferred method of payment to cashor eftpos as these methods do not incur a fee.

we thank you in advance for your support throughoutyour event.

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