corporate package - blackbird...2019/04/10 · sandwich cumin spiced + marinated slow roasted bbq...

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PackageC O R P O R A T E

COCKTAIL: 150

BANQUET: 100

CABARET: 70

THEATRE: 140

COCKTAIL: 180

BANQUET: 96

CABARET: 70

THEATRE: 140

COCKTAIL: 450

BANQUET: 220

CABARET: 160

THEATRE: 140

E V E N T S P A C E S

H E R I TA G E R O O M

T E R R A C E R O O M

H E R I TA G E & T E R R A C E R O O M S C O M B I N E D

O u r H e r i t a g e R o o m fe a t u re s s t u n n i n g v i e w s o f t h e B r i s b a n e R i v e r a n d S t o r y B r i d g e .

O u r Te r r a c e R o o m fe a t u re s i t s o w n p r i v a t e u n d e rc o v e r t e r r a c e a re a w i t h r i v e r a n d K a n g a ro o P o i n t v i e w s .

F o r l a rg e r e v e n t s w e c a n o p e n u p o u r w h o l e ve n u e fo r 1 8 0 d e g re e v i e w s .

AT BLACKBIRD WE ARE COMMITTED TO OFFERING YOU THE BEST POSSIBLE

EXPERIENCE FOR YOUR EVENT.

E X P E R I E N C E

Fo r a l l o u r eve n t s w e o f f e r :

Leather din ing chairs & hardwood tables

Your choice of round or banquet sty le seat ing

Ample cocktai l furniture inc luding dry bars , stools , Chesterf ie ld lounges, marble coffee tables and ottomans

In house music or br ing your own device/band/DJ

Lectern & microphone

Compl imentary menus

Compl imentary tea l ight candles

Personal ised event s ignage

Dedicated event manager

$9 val idated undercover car park ing after 5pm on weekdays and a l l day on weekends

S E AT E D E V E N T S

Freshly brewed coffee + selection of teas served on arrival

Tea, coffee, orange juice + chil led water served at the table

Fresh fruit + pastries pre-set on tables

Your selection of 2 dishes from the list below, to be chosen by the individual on the day:

House made coconut muesl i , f resh mango + strawberr ies

French toast br ioche w bacon + maple syrup

Smoked salmon + cream cheese croque monsieur

3 seed + oat porr idge, poached seasonal f ru it + honey yoghurt

Scrambled free-range eggs, avocado, truss tomatoes, pancetta on sourdough toast

Smoked ocean trout on warm potato pancake with poached eggs + hol landaise

Chermoula – Eggs baked in bra ised Moroccan tomato + kale served with dukkah crème fra iche + baguette

ARRIVAL Freshly brewed coffee + se lect ion of teas

Fruit basket

MORNING TEA Your se lect ion morning tea i tem (1 .5 pieces per person)

Freshly brewed coffee + se lect ion of teas

LUNCH Your select ion of sandwiches + wraps

Your se lect ion of 2 sa lads

Soft dr inks + ju ices

AFTERNOON TEA Your se lect ion afternoon tea i tem (1 .5 pieces per person)

Freshly brewed coffee + se lect ion of teas

B R E A K F A S T P A C K A G E $ 4 5 / P P

B L A C K B I R D C O N F E R E N C E P A C K A G E

H A L F D AY: $ 6 5 / P P F U L L D AY: $ 7 5 / P P

M O R N I N G T E A A F T E R N O O N T E A

W O R K I N G L U N C H S A L A D

F E A S T I N G L U N C H O P T I O N

Served on platters for guest self-service. Please select 1 option:

Served on platters for guest self-service. Please select 1 option:

Please select 2 options: Please select 2 options:

Please select 2 hot dish options + 2 salads:

Tomato, spinach + fetta quiche (V) Smoked ocean trout bagel w crème fra iche + caper berr ies

Ham + cheese croissants Natural vani l la yoghurt cups w fru it compote + nut granola blend (GF,V)

White chocolate + macadamia biscuits

Raw almond, coconut + apr icot truff les (GF)

Freshly baked scones w jam

Smoked trout bagel w watercress + beetroot re l ish

Gr i l led Mediterranean vegetables w pesto on panini

Roast chicken breast + Caesar sa lad wrap

Smoked leg ham, avocado, lettuce + re l ish on white ro l l

Rare roasted beef, rocket + horseradish on wholemeal ro l l

Salami , cheese + tomato chutney sandwich

Cumin spiced + marinated slow roasted BBQ lamb shoulder w quince + mint jel ly

Spanish style roasted chicken w fr ied eggplant, crumbled ol ive + smoky tomato

Roasted beef s i r lo in served medium rare w a select ion of sauces and mustards

Gr i l led red curry of Murray cod w cucumber re l ish , f ragrant herbs + cr ispy egg

O P T I O N S

A select ion of house made f inger sandwiches

Chicken + sweetcorn vol au vents Roast beef + horseradish ro l ls Orange + a lmond tea cake (GF) Raspberry + coconut fr iands (GF) Cheese platter – local and imported cheeses served with lavoche + r ice crackers (GF)

Potato salad w crème fra iche + spr ing onion (GF)

Mixed garden leaves w lemon v inaigrette (GF)

Her itage tomatoes w baby mozzarel la + basi l (GF)

Roasted caul i f lower, spinach + toasted chickpea salad (GF)

Organic grains w labneh + apricot (GF)

Glazed carrot sa lad w honey + a lmond dress ing (GF)

Pumpkin, feta + rocket w toasted pinenuts (GF)

MENU CHANGES SEASONALLY

M A I N

Slow cooked BBQ lamb shoulder w gentlemens relish

Oven roasted whole chicken w native thyme aioli, lemon aspen + organic garlic

Smoked + roasted Tasmanian salmon w black pepper + bacon mousse.

Chefs selection of sides

D E S S E R T

Roasted peach w Amaretto mousse + soft meringue

Wattle seed mousse w caramel crumbs + salted caramel doughnut

Coconut + citrus Eaton Mess

$75 per person 2 course + chef's

selection of canapés

$85 per person 3 course + chef's selection of canapés

F E A S T I N G M E N U

E N T R ÉE

Torched figs w burrata, confit bunya nuts + vincotto

Raw Albacore tuna w fermented chilli dressing, white kim chi + roasted peanut emulsion

Duck, pork + Foie Gras galantine w a dressing of red fruits, hazelnuts + toasted brioche

Moroccan spiced red shrimp w cauliflower prepared a few ways

PACKAGE OPTIONS








F I N E - D I N E M E N U

E N T R É E

Handmade Cavatel l i , broccoli f lower, bagna cauda and parmesan (V)

Chicken and duck l iver pâté with jabut icaba, Braz i l nut pra l ine and br ioche

W.A shr imp with avocado, prawn cracker, tomato je l l ies and shiso (GF,DF))

Ocean trout ballotine with cucumber, creme fra iche, horseradish and Avruga (GF)

Kingf ish carpaccio with toasted macadamia, coastal herbs and desert l ime

Half a dozen freshly shucked oysters with nat ive l ime Mignonette (GF,DF)

Assorted green vegetables with buffa lo r icotta and Midas ol ive oi l (GF)

Chicken and pork terr ine with seasonal p ick les , red onion jam and toasted sourdough (DF)

Blackbird beef tartare with cured yolk , music bread and tarragon mustard (DF)

Slow cooked veal with braised spr ing cabbage, onions and toasted a lmonds

Gri l led asparagus and Litt le Acre mushrooms with smoked tofu and puffed grains (GF,DF)

ALTERNATE DROP OPTIONS

GUEST CHOICE OPTIONS

Please select 2 options for alternate drop OR 3 options for guest choice


M A I N S

D E S S E R T S

Parisienne gnocchi with pumpkin fondant, caramelised radicchio and smoked sesame cheese

Gri l led red curry of W.A Kingfish with cucumber rel ish, fragrant herbs and steamed rice (GF,DF)

Wood BBQ Scotch fi l let steak with Blackbird coleslaw and béarnaise (GF,DF)

Roasted Mil ly Hil l lamb rump and rack with harissa, pomegranate, sumac and new season onions (GF,DF)

Market f ish with Taramasalata and preserved vegetable dressing (DF)

Roasted organic chicken leg f i l led with bacon and thyme, crushed celeriac and foie gras emulsion (GF)

Free range pork bel ly with black sapote mole and steamed choko (DF)

Wood gri l led duck breast with caul if lower and almond couscous and poached rhubarb (GF)

Organic chicken breast with macaroni gratin, morels, creamed parsley and shallots

Beef City tenderloin with creamed potato, vegetables and red wine sauce (GF)

Cocoa bean crème brulee with white chocolate ice cream (GF)

Valrhona dark chocolate del ice with toasted hazelnuts and raspberry sorbet

Pineapple tarte tatin with passionfruit and crème fraiche ice cream

Salted caramel ice cream with caramelised popcorn and hot chocolate sauce (GF)

Classic lemon tart, citrus salad and Chanti l ly

QLD strawberries and coconut mousse

Apple galette with pumpkin pie ice cream and pepita pral ine

Turkish del ight pavlova with fresh berries, rhubarb and pistachio pral ine (GF)

Steamed banana pudding with vani l la bean ice cream and butterscotch

Local and imported cheeses with lavoche and seasonal accompaniments

Truffled brie with fresh honeycomb, warm baguette and cultured butter




C O L D C A N A P É S ( $ 5 E A C H )

W A R M C A N A P É S ( $ 5 E A C H )

Baked goat milk cheesecake with red onion jam (V)

Mini tomato, baby mozzarel la and basi l tartlets (V)

Pumpkin guacamole on tostada with tomati l lo verde (V,GF)

Choux puffs, smoked sesame cheese and black ol ive (V)

Young organic vegetables with spicy peanut butter dip (V,GF)

Freshly shucked oyster with native l ime mignonette (GF)

Betal leaves with smoked fish and spicy prawn dressing (GF)

Smoked salmon mousse on di l l bread with Avruga caviar

Chicken and pork terrine en croute with Li l l i Pi l ly compote

Beef tataki crostini with wattleseed aiol i and pickled walnuts

Chickpea chips, tahini yoghurt and salted r icotta (V, GF)

Tempura zucchini f lowers with red pepper and almond romesco (V)

Mushroom arancini , truffle mayonnaise and grana padano (V)

Ricotta and herb croquettes with black garl ic aiol i (V)

Crispy scal lop and prawn dumplings with bonito mayonnaise and teriyaki (GF)

Salted cod and potato fr itters with saffron aiol i

Pork + sage sausage rol ls with house made tomato rel ish

Yucatan spiced BBQ chicken skewers with l ime crema (GF)

Marinated lamb skewers with coriander chermoula (GF)

Spicy lamb and chorizo meatballs with roasted tomato sugo



H O U R LY PA C KA G E O P T I O N S

2 HRS $38/pp 8 canapés


+ 2 substantial


+ 2 substantial + 1 bowl item


+ 1 substantial + 2 bowl items

+ 1 dessert canapé


S U B S TA N T I A L I T E M S ( $ 7 E A C H )

D E S S E R T C A N A P É S ( $ 5 E A C H )

B O W L I T E M S ( $ 1 2 E A C H )

Gri l led Mediterranean vegetable and goats cheese tart (V)

Fried spinach and three cheese f i lo pastries (V)

Moreton Bay bug club sandwich, gem lettuce and prosciutto on brioche

Mini Jack Daniels BBQ pork r ib pies with smoked potato puree

Pulled beef brisket taco, pickle and tomati l lo verde (GF)

Steamed bun with Korean fr ied chicken, kewpie and kimchi slaw

Sichuan spiced lamb ribs with Davidson plum glaze (GF)

Mini beef cheese burger with pickled green tomatoes and BBQ sauce

Wood BBQ organic lamb cutlet with chimichurri (GF)

Toasted Kurobuta Berkshire ham and cheese sandwich

Mini lemon meringue pie

Tropical QLD fruit Eton mess w lemon verbena (GF)

Frozen chocolate and salted caramel ice cream cups (GF)

Single origin chocolate mousse cones with fairy f loss

Blackbird Rocky Road 'The seventh deadly sin'

Individual t iramisu cups (GF)

Hand dipped chocolate, smoked whiskey truffles (GF)

Assorted Macarons (GF)

Handmade cavatell i , broccoli f lower, bagna cauda and parmesan (V)

Green pea and soft herb r isotto with truffled pecorino (V)

Gri l led f ield mushrooms, corn polenta and parmesan (V)

Rice cracker crusted calamari , seaweed and l ime aiol i (GF)

Red curry of kingfish with fragrant herbs and steamed rice (GF)

Korean style sticky beef r ib, pickled cucumber, radish and coriander salad

Beef rendang with aromatic r ice pi laf and fr ied shal lots (GF)

Moroccan spiced BBQ chicken with jewelled cous cous and tahini yoghurt

Glazed beef cheek with creamed potato and red wine sauce

Slow roasted lamb shoulder, soft semolina, gentleman’s rel ish



B E V E R A G E PA C K A G E S

Sparkl ing + White Wine (Select three)

NV Dal Zotto ‘Pucino’ Prosecco

Leeuwin Estate 'Art Series' Riesl ing

Redbank ‘Sunday Morning’ Pinot Gris

Totara Sauvignon Blanc

Forest Hil l ‘Highbury Fields’ Chardonnay

Red Wine (Select two)

La Maschera Rosé

Palliser Estate ‘Pencarrow’ Pinot Noir

Bleasdale ‘Second Innings’ Malbec

Cake Wines Shiraz

Frankland Estate ‘Rocky Gully’ Cabernet Sauvignon

2 HRS $40/ 3 HRS $50/ 4 HRS $60/ 5 HRS $70/

BL A C K BI R D BE V E R A G E PA C KA G E

Beer + C ider (Se lect up to four)

Asahi

150 Lashes Pale Ale

Stone & Wood Pacific Ale

XXXX Gold

Peroni Leggera

James Boags Light

Somersby Apple

Cockta i l Chandon 'S ' Cockta i l : Spark l ing

wine infused with orange bitters served as a spritz

Non-Alcohol ic Soft Drinks Juice



Sparkl ing

NV Cloudy Bay Pelorus NV - Marlborough, New Zealand

Red Wine (Select two)

Rameau d’Or Rose

Craggy Range Pinot Noir

La Linea Mencia

Two Hands ‘Gnarly Dudes’ Shiraz

O’Leary Walker Cabernet SauvignonWhite Wine (Select two)

Pewsey Vale ‘Prima’ Riesl ing (Sl ighty Sweet)

Craggy Range ‘Te Muna’ Pinot Gris

Cape Mentelle Sauvignon Blanc Semillon

Freycinet Vineyards ‘Louis’ Chardonnay

2 HRS $45/pp 3 HRS $55/pp 4 HRS $65/pp 5 HRS $75/pp

P R E M I UM BE V E R A G E PA C KA G E


Asahi

150 Lashes Pale Ale


XXXX Gold

Peroni Leggera

James Boags Light

Somersby Apple





French Champagne

NV Moët & Chandon BrutRed Wine (Select two)

Maison AIX Rosé

Shaw + Smith Pinot Noir

Tarrawarra Estate ‘K Block’ Merlot

John Duval ‘Entity’ Shiraz

Vasse Fel ix Cabernet Sauvignon

White Wine (Select two)

Pewsey Vale ‘1961 Block’ Riesl ing

Quartz Reef Pinot Gris

Shaw + Smith Sauvignon Blanc

Kooyong Estate Chardonnay

D E LU X E BE V E R A G E PA C KA G E

2 HRS $70/pp 3 HRS $85/pp 5 HRS $115/pp4 HRS $100/pp

For a f lexible beverage option you can opt for a consumption bar tab. Choose your desired beers and wines from our extensive beverage l ist .

Your minimum spend must be met.

C O N S U M P T I O N B A R TA B

For more variety in your beverages, we offer the option of adding basic spir its or cocktai ls to your package.

+ house spir its : $10/pp, per hour + arr ival cocktai l : $10/pp

Our House Spir its are comprised of:

Belvedere Vodka Bombay Sapphire Gin Herradura Plata Tequila Bacardi Carta Blanca White Rum

Bacardi 8yr Rum Woodford Reserve Bourbon Sai lor Jerry Spiced Rum Naked Grouse Scotch

C O C K TA I L S + S P I R I T S


Carona

Asahi

150 Lashes Pale Ale


XXXX Gold

Peroni Leggera

James Boags Light

Somersby Apple




Make it Yours

/blackbirdbr isbane @blackbirdbr isbane

Boast ing 180-degree v iews of the Br isbane River, B l a c k b i rd B a r & G r i l l i s t h e p e r fe c t s e t t i n g fo r a ny occasion. Functions avai lable from 2 to 1000 people.

corporate package - blackbird...2019/04/10 · sandwich cumin spiced + marinated slow roasted bbq...

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