corporate package - blackbird€¦ · satay tofu ‘gado gado’ bowl (v,gf,df) troffie pasta...

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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 with 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 with crème fra iche + caper berr ies

Ham + cheese croissants Natural vanilla yoghurt cups with fruit

compote + nut granola b lend (GF,V) White chocolate + macadamia biscuits Raw almond, coconut + apr icot truff les (GF)

Freshly baked scones w jam + whipped cream

Smoked trout bagel with 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 with quince + mint jelly

Spanish style roasted chicken with fried eggplant, crumbled olive + smoky tomato

Roasted beef sir loin served medium rare with a selection 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 with crème fra iche + spr ing onion (GF)

Mixed garden leaves with lemon v inaigrette (GF)

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

Roasted cauliflower, spinach + toasted chickpea salad (GF)

Organic grains with labneh + apricot (GF)

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

Pumpkin, feta + rocket with toasted pinenuts (GF)

MENU CHANGES SEASONALLY

M A I N

Slow cooked BBQ lamb shoulder w gent lemens re l ish

Oven roasted whole chicken w nat ive thyme aio l i , lemon aspen + organic gar l ic

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

Chefs se lect ion of s ides

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 Eton 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 É E

Torched f igs w burrata, conf it bunya nuts + v incotto

Raw Albacore tuna w fermented chi l l i dress ing, white k im chi + roasted peanut emuls ion

Duck, pork + Foie Gras galant ine w a dress ing of red fru its , hazelnuts + toasted br ioche

Moroccan spiced red shr imp w caul i f lower prepared a few ways

PACKAGE OPTIONS








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

E N T R É E

Shaved Parma ham with Tete de Moine, rocket and pickled rockmelon

Beetroot cured salmon gravalax with pickled bamboo + vodka crème fraiche

Handmade burrata with fresh local f igs and smoked Marcona almonds

Country style pork and duck terrine with toasted sour dough and red onion jam

Roasted chestnut and mushroom soup with truffle cream

Quail Kiev with f innish mustard, apple and radish slaw

Moreton Bay bugs with green and yel low mango and crispy shal lots

Mushroom and creamed leek tart with rocket + pine nut pesto

Fraser Is le Spanner Crab and angel hair pasta capell ini with caviar dressing

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

Wood gri l led Scotch fi l let steak with Blackbird coleslaw and bearnaise sauce

Eye fi l let steak with caramelised onion and red pepper marmalade and Yorkshire pudding

MSC Swordfish with seaweed butter and gri l led lemon

Gri l led barramundi with French lenti ls and bacon vinaigrette and garl ic skordal ia

Organic chicken breast with spiced bread sauce and stuffed and roasted onion

Roasted lamb rump with garden peas, braised lettuce and bacon

Parmesan and thyme crusted free range pork cutlet with citrus gremolata and brown butter

Crispy daikon cake with black garl ic , fr ied zucchini f lower and salted plum

Sweet ‘n sour braised goat neck with soft polenta, parsley and white anchovy

Globe artichoke and potato boudin with broad beans, garden peas and caper and raisin dressing

Dark chocolate del ice with hazelnut pral ine and raspberry sorbet

Salted caramel ice cream with caramelised popcorn and hot chocolate fudge

Steamed orange marmalade pudding with citrus fruits and mascarpone ice cream

Pineapple carpaccio with yoghurt mousse and passionfruit sorbet

Deep fr ied churros with spiced rum caramel and raisin ice cream

Frozen mango ice cream sandwich with toasted coconut and tropical fruits

Wattleseed and Ital ian crème cheese tr if le with shaved chocolate

Burdekin Coast honey panna cotta with pistachio baklava




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 )

Goats cheese tartlets with red onion jam (V)

Mini roasted tomato and basi l pesto tartlets (V)

Gri l led f ig, blue cheese and truffled honey tartlet (V)

Choux puffs f i l led with smoked sesame cheese (V)

Oysters with yuzu pearls and white soy (GF,DF)

Betel leaves with smoked salmon and spicy prawn dressing (GF,DF)

Smoked salmon mousse on di l l bread

Blinis with Yarra Val ley salmon caviar and crème fraiche

Whipped salt cod on crostini

Duck r i l lette with mustard fruits on crostini (DF)

Chickpea chips with beetroot hummus (V, GF)

Porcini mushroom and fontina arancini with truffle aiol i (V, GF)

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

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

Chicken tikka skewers with coriander yoghurt (GF)

Yorkshire puddings with roast beef and horseradish cream

Mini dagwoods with tomusto sauce

Mini Jack Daniels and pork r ib pies



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 )

Four cheese and garl ic calzone

Prawn and chicken larb iceberg lettuce cups (GF,DF)

Moreton Bay Bug ‘club sandwich’ with tomato, lettuce and Palma ham

Pork schnitzel sl ider with coleslaw and finnish mustard

Spicy pork Al Pastor taco, guacamole and pineapple salsa (GF,DF)

Parmesan crumbed lamb cutlet with rosemary salt

Steamed buns with karaage chicken, lettuce and Kewpie mayonnaise

Mini cheese burgers with pickles and BBQ sauce

Wattleseed + Ital ian crème cheese tr if le with shaved chocolate

Burdekin Coast honey panna cotta with pistachio baklava

Deep fr ied churros with spiced rum caramel dipping sauce

Frozen mango ice cream sandwich

Souffle pancakes with passionfruit curd

Salted caramel ice cream waffle cones with caramelised popcorn

Satay tofu ‘Gado Gado’ bowl (V,GF,DF)

Troffie pasta carbonara with peas and bacon

Calamari fr itti with parsley, lemon and aiol i (DF)

Red curry of swordfish with fragrant herbs and steamed rice (GF,DF)

Beef rendang with basmati r ice and fried shallots (GF,DF)

Sweet ‘n sour braised goat neck with soft polenta, parsley and white anchovy (GF)



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/pp 3 HRS $50/pp 4 HRS $60/pp 5 HRS $70/pp

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

Hi l ls Apple Cider

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


Corona

Asahi

150 Lashes Pale Ale


XXXX Gold

Peroni Leggera

James Boags Light

Hil ls Apple Cider




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€¦ · satay tofu ‘gado gado’ bowl (v,gf,df) troffie pasta...

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