corporate suites | 3menu booklet 2016 | key contacts 3 booking procedures 3 dietary requirements 4...

MENU BOOKLET 2016

CORPORATE SUITES

2 | MENU BOOKLET 2016 MENU BOOKLET 2016 | 3

Key Contacts 3

Booking Procedures 3

Dietary Requirements 4

Catering Policy 4

Cancellation and Changes 4

Wine and Spirit Selections 4

Allergen Notice 5

Corporate Suite Steward 6

Online Ordering System 7

Billing Procedures 10

Dining Options for 2016 11

Nibbles 11

Kids Menu 11

Cold Platters 12

Hot Platters 13

Menus: Rounds 1, 5, 9, 13, 17 and 21 14

Menus: Rounds 2, 6, 10, 14, 18 and 22 16

Menus: Rounds 3, 7, 11, 15, 19 and 23 18

Menus: Rounds 4, 8, 12, 16 and 20 20

Beverage List 22

Beverage Packages 23

Contents KEY CONTACTS

Please liaise directly with the Corporate Suite Catering Team with regard to any food and beverage requirements for each event.

Corporate Suite Catering Team, Delaware North Companies Australia Phone: 03 8625 7635 Fax: 03 8625 7407 Email [email protected]

Corporate Suite On-Line ordering for each event is available at https://online.etihadstadium.com.au

BOOKING PROCEDURES

Licence Holder Contact

You are required to appoint a contact person who will be available during business hours for all matters relating to your Corporate Suite. All catering information and correspondence will be forwarded to this contact person, who should be familiar with all Procedures and Conditions of Use as presented in this handbook. Please notify the Corporate Suites Executive and Corporate Suite Catering Team, in writing, should the contact person or your contact details change at any time.

The Host is the primary contact point for Etihad Stadium representatives on event day. The Host should be aware of event day Procedures, Policies and Conditions of Use as contained in this handbook and will be responsible for signing food and beverage consumption forms at the conclusion of the event. The Host is required to be in possession of a valid event ticket to gain entry to Etihad Stadium and the Corporate Suite facility.

Your Event Day Host

When your Suite is in use, you must have an appointed Host present as the licence holder’s representative.

Selecting Your Menu

You can conveniently place your food and beverage orders and special dietary requirements on-line. Orders need to be placed by 5pm on the Tuesday* prior to the upcoming weekend event. Please be aware that limited menu options may apply if an order is not placed within this specified timeframe, and will incur a late order fee.

* You will be notified of the catering deadline for all Special events.

Suite holders are responsible for placing their orders on behalf of their clients. Orders will not be accepted from third parties, via email, telephone, SMS, or facsimile. A maximum of two on-line login accounts

are available per suite holder. Where catering is not required, we also need advice via the On-Line ordering system if you require your Corporate Suite to be “Open for viewing only” or “Closed” for each event.

DIETARY REQUIREMENTS

Most special dietary requirements can be catered for and must be advised at the time of ordering. When inviting guests to your Suite, please ascertain if there are any specific dietary requirements, prior to ordering on-line.

CATERING POLICY

Only food and beverages* purchased from Etihad Stadium may be consumed in the Suite. All beverage service will cease 30 minutes after the completion of the event and your Corporate Suite must be vacated within one hour of the Completion of the event. Food and beverages ordered for the Suite cannot be removed from the Suite.

* Alcoholic beverages are not permitted in your suite without a steward present and a minimum food order is also required.

CANCELLATION AND CHANGES

To ensure your guests receive their chosen menu selection, your Corporate Suite Food Order must be submitted online by 5.00pm on the Tuesday before the upcoming weekend event. The cancellation fee within 24 hours of an event will be 100% of the full order price and more than 24 hours but less than 48 hours before an event the cancellation charge will be 50% of the full order price. If your guests do not arrive on the event day the total amount for this catering order will be charged. This includes ALL food selections and Steward Charges.

WINE AND SPIRIT SELECTION IN YOUR SUITE

Prior to the commencement of the season, a Standard Beverage Order Form will be sent to you and we ask that you select the wines and spirits that will be stocked in your Suite throughout the year. Once you have completed your selections, please email or fax the form to the Corporate Suites Catering Team, along with any special requirements you may have.

Please note that because of limited space, you may only select a maximum of one sparkling wine, two white wines and two red wines*. The refrigerator will be stocked with your chosen beverages and all charges will be on a consumption basis. Please note that beverages from your Suite, including unopened bottles, cannot be removed from the Suite.

*Additional wines on application only.

ALLERGEN NOTICE

Due to our kitchen production systems we are unable to give assurances that our dining / food / bar areas are free from known allergens

Should you have a sensitivity to a known allergen, including:

or any other product, we will endeavour to provide food and beverage alternative absent of your notified allergen.

Food and beverage will be served on the understanding and acknowledgement that it has been prepared in kitchens and on equipment that has been used in the preparation of ingredients (among others) which are known allergens and as such may contain trace amounts of these or other allergens.

There is a possibility that other potential allergens may be present in the food and beverage offered in our dining / food / bar areas.

If you have an allergy, you must notify us of your allergy so we can assist in making a suitable alternative.

Thank you for your understanding, Delaware North Companies Australia Pty Ltd

• Sulphites

• Bee Products

• Sesame

• Gluten

• Peanuts

• Dairy

• Tree Nuts

• Soybean

• Egg

• Seafood

• Fish

• Crustacean


CORPORATE SUITES STEWARD

Your Steward is responsible for providing you with high quality service for the duration of each event. It is important that the nominated Host introduces themselves to the Steward. The Steward will explain their role and discuss any specific requirements for the event. All guests should be made aware of the Steward’s role and that the Steward may only take direction from the Host. Food service times will be at the discretion of the Host and the Steward will consult with the Host on arrival. A delay in the Host’s arrival could also result in delayed food service.

Guest self service from the bar is not allowed and Breaches liquor licence regulations.

When placing your order online please provide the number of guests attending and the estimated arrival time.

Hot food will not be prepared until the Host arrives. This is to ensure food quality and safety standards are met, as food cannot be re-heated. Please allow 30 minutes after the Host arrives for hot food menu items.

Steward Charges

The number of staff supplied in your Suite will depend on the menu selected and the extent of service required, as determined by the Corporate Suites Catering Manager. A separate charge will appear on the Tax Invoice in addition to food and beverage charges. An additional staff member is required for 17 or more guests and will be charged accordingly.

To comply with the terms of Responsible Service of Alcohol (RSA) developed by the Liquor Licensing Commission, a Steward is required to serve any alcohol ordered for the Suite. All service staff are trained in Responsible Service of Alcohol and must remain in the Suite until beverage service concludes. In line with our Liquor Licence, Responsible Service of Alcohol will be practised at all times.

When alcohol service is being provided in a Corporate Suite a minimum of three platters of food must be ordered to comply with our Liquor Licence requirements.

The Rates Are As Follows AFL Event Days $243.00

Special Event Days These rates will be provided by the Corporate Suites Catering Team prior to the event.

Public Holiday Event Days Stewards are charged at double time for public holidays.

ONLINE ORDERING SYSTEM

Food and Beverage Online Ordering

All your food and beverage orders can only be submitted online through our direct online catering system at https://online. etihadstadium.com.au.

A confirmation email copy of your order will be sent to your login email address once your order has been completed correctly.

If you do not receive a confirmation email to your login address your food order has not been received.

Online Menu Ordering Guide

Go to https://online.etihadstadium.com.au

This page shows a calendar of Corporate Suite events in the middle section. To the left are links for viewing or editing an order already submitted, seasonal and special menu documents, as well as a link back to the Etihad Stadium website.

• To place a new order, click on the event name that you wish to order catering for

• The logon page will display. Enter your email address (suite main contact email address) and password and click Log on to Account. (Orders are logon specific. If you have two logon accounts and wish to edit an order you must logon with the same logon account that placed the order). You will stay logged on until you close the browser screen.

• Select the correct contact name and click on Continue

• Enter your assigned Corporate Suite number (single digit suites require zero – 01, 02) and click Continue. (You may be asked to select a contact name again at this point.) The Food and Beverage Ordering page will appear.

The first section shows your company name, contact name, the Event and Event Date you are ordering for, and the suite number the order applies to. The Page List section has a link for each of the menu selections. Some selections may be grouped under one link.

• Click on a link and enter the number you require of an item and click on Add Items to Cart at the bottom to lock the item(s) in. Take note if the quantity of your selection should be ordered per person, or per platter.

• Once you have selected the menu items you require, select your beverage requirements. To be served with your standard beverage


order select beverages on consumption. Non-liquor refers to water, juice and soft drinks. Liquor refers to all beers and wines. Spirits refers to all spirits. Where spirits are not part of your standard beverage order and you select them as part of your online order, our basic spirits list will be stocked in your suite for your guests’ consumption and no credit card will be required on the day for these items. Alternatively select a beverage package charged per person. (All guests in attendance are charged a package price. Where alcohol is not required for some guests, soft drink packages are available at $20.00 pp). Request this in your additional instructions.

• Finally, complete the Requirements section. As a minimum, you will need to enter a host name, yes/no to catering, number of guests and an arrival time to allow completion of the order (these are mandatory fields). There is also a space for additional instructions where special requests, dietary requests, soft drink esky request, service times can be entered. (Do not select the suite open only or suite closed options if you have catering/ alcohol ordered and require a steward). Click on Add Items to Cart. Check the order summary.

• To complete your order click on Proceed to Payment. You will now have the last opportunity to check your order summary. Select the payment option you require. Pay Later goes to invoice and your credit card on file. Pay Now allows you to enter a different credit card number for the entire order. Once your payment option is selected click the I Agree box and then click Place Order.

• It may take up to 60 seconds to process and a confirmation email will be sent to your login email inbox within around 60 seconds. If you feel the order was completed correctly but a confirmation email has not come to you, please call 03 8625 7635 to check if your order has been received.

• Click on Return to home page to return to the calendar of events and select a new event/date for a new order. Click Add another order for the same event but enter a different suite number, where you have more than one suite assigned to you for that event

• A minimum order is applicable for selections prepared per person (eg. Create your own buffet). Minimum serves prepared will be for eight serves. Please be aware that if you order for less than eight serves, the serves will be increased to the minimum required and minimum charges will be applicable.

Editing an Existing Order

• To Edit an order select View/Edit Existing Order from the Event Calendar page. (Do not click on the event date to edit an order

as this enters a NEW order each time). You will be asked to login if you haven’t done so previously. Click on the drop down box to select the event date you wish to edit. When the date is selected the corresponding order(s) for that event will display as a list below. Select the Order Number that you wish to edit (as on the confirmation email) and click on Edit Order, which will take you to a summary of that order. Each item will have an Edit and Remove button to the left of the item.

Click Edit to change the quantity or Remove so it is no longer on the order. Selecting Edit allows you to adjust the number and click Update Item.

• To edit guest numbers and catering comments you will need to click on the Requirements tab, adjust the new information and click Add to Cart to lock in the changes. Check your summary and when all information is correct, click on Proceed to Checkout and finish as normal.

• If you are editing an order and wish to completely change your menu, please contact us, especially if this is after the catering deadline as cancellation charges may apply, in addition to your newly selected items.

Selecting Open for Viewing and Closed Suites

• If you would like to have access to the suite without catering please select Open Only and No to catering required in the requirements page. (Host name and number of guests also required).

• If you would like the suite closed for an event with no attendance select Closed and No to catering required in the requirements page. (N/A in host name and 0 guests in these compulsory fields).

• If you would like the suite to be open with a soft drink esky and/or platters please select Open Only and Yes to catering, enter a host name and number of guests. Select the platters you require. The esky will be in your suite for your arrival. If ordered, please advise what time you require the platters to be brought to your suite. Open only suites will not have a service staff member, and alcoholic and hot beverages will not be available.

• We request that your on-line catering order, suite open for viewing request or suite closed request be completed by 1:00pm Friday (for weekend events). Where no advice has been received your online order allocation will be removed at this time to complete our event paperwork. Changes cannot be applied, e.g. name change.

• FOR ALL QUESTIONS regarding accessing or using our On-Line order system, please contact the Corporate Suites Catering Team on 03 8625 7635 or [email protected]


• FOR ALL CATERING ORDERS it is the responsibility of the main contact to receive requests from your clients and submit or edit them. We cannot accept fax, email, phone or SMS orders from yourself or your clients

BILLING PROCEDURES

Responsibility Of Payment

Responsibility of the payment of invoices rests with the permanent suite holder. Invoices to a third party will not be issued. Please note payments made with Mastercard, Visa and Amex will incur a 1.5% surcharge and Diners card fee is a 3% surcharge.

Option A - Permanent Credit Card

This option allows for credit card details to be held on file. All accounts will be settled using these details and upon completion of the event your Host will be required to authorise all event charges. A Tax Invoice will be issued within seven working days, marked as paid (prices inclusive of GST). A permanent credit card form will be sent to you prior to the commencement of the 2016 AFL season.

Option B - Payment By Credit Card For Each Event

This option allows for a different credit card payment to be submitted for an individual order. Payment details must be provided at the time of ordering via the online system. Upon completion of the event your Host will be required to authorise all event charges. A Tax Invoice will be issued within seven working days, marked as paid (prices inclusive of GST). Invoice charges for declined cards are the responsibility of the suite holder.

If there are any queries regarding the contents of your Tax Invoice, please contact the Corporate Suites Catering Team within seven days of receipt of your invoice.

DINING OPTIONS FOR 2016

Welcome to what promises to be another terrific year of hospitality in your exclusive Etihad Stadium Suite.

In 2016 you will note a significant change in the menu for your suite experience as we consolidate our offering and focus on quality produce, whilst still maintaining a comprehensive variety that will delight every member and guest. The new menu will also hero local produce as we look to source as much from Victoria as possible and use sustainable Australian produce in the venue.

Exciting new menu items include Shrimp Sub Sandwiches, Char Sui Pork Salad and Cape Grim Wagyu Beef Sliders, all of which highlight the quality ingredients being used throughout this season.

By rotating three levels of menus over the course of the season, you and your guests will always experience a diverse range to select from, no matter how often you attend Etihad Stadium.

Enjoy the new-look menu and the exciting season ahead!

Matthew Lawdorn Executive Chef Delaware North at Etihad Stadium

NIBBLES

Red Rock Deli Potato Crisps 100g $6.20

Nobbies Mixed Nuts 150g $9

Etihad Stadium Bar mix 200g $7.80

KIDS MENU $15

Choice of:

• Fish & chips

• Crumbed chicken & chips

• Chicken sandwiches

• Vietnamese style rice paper rolls

Served with fruit juice


COLD PLATTERS Char sui pork salad $105green tea noodles, carrot, spring onion, capsicum, wombok, herbs (df)

Vietnamese style rice paper rolls (24pcs) $105roast duck / prawn / vegetarianNam Jim dressing (df)

* Rare Gippsland beef ciabatta rolls (12pcs) $105red onion, baby spinach, Swiss cheese, seeded mustard mayonnaise

Huon smoked salmon (24 pcs) $110buckwheat pancake, preserved lemon crème fraîche

*Chicken sandwiches (24pcs) $100chicken, spring onion, mayonnaise (df)

Peking duck pancakes (24pcs) $145hoi sin sauce, pickled ginger (df)

Tokyo sushi plate (36pcs) $105yellow fin tuna, salmon belly, pickled vegetables, traditional garnish (df)

*Shrimp sub sandwich (12pcs) $125prawn, lemon, chive, kewpie, brioche bun

Lemon poached Crystal Bay prawns (24pcs) $110snow pea tendrils, Marie Rose sauce (df)

Italian deli corner $145prosciutto, pastrami, salami, Cobram cheddar pork & veal terrine, cornichons, mixed olives, feta stuffed bell peppers, olives, sour dough

Milawa chicken caesar wrap (12pcs) $105baby cos, parmesan, bacon, aïoli

Harissa spiced chicken tenders (12pcs) $110cous cous, herbs, currants, pine nuts, lemon yogurt

Yellow fin tuna Niçoise salad $115Kipfler potato, green beans, cherry tomato,Kalamata olive, egg, baby cos, red wine vinaigrette (df)

*Assortment of miniature desserts (24pcs) $90

*Mini Doughnuts (24pcs) $110mixed berry jam / Nutella

*Freshly baked scones (24pcs) $87Yarra Valley strawberry jam, fresh cream (v)

*Cheese board $135selection of cheeses, quince paste, walnuts, muscatels, lavosh (v)

HOT PLATTERSCape Grim Wagyu beef slider (12pcs) $115brioche bun, dill pickles, cheddar cheese, tomato relish

Arancini balls (24pcs) $110field mushroom / semi-dried tomato / parsley & pine nut pesto (v)

Johnathan Jones gourmet pies (24pcs) $125lamb & rosemary / beef & red wine / chicken tandoori

Naked ginger chicken drumettes (24pcs) $99sesame & sriracha hot sauce (df)

Cajun spiced chicken tenders (24pcs) $105kewpie mayonnaise, BBQ sauce (df)

Mini hot dog (12pcs) $99mini kransky sausage, chili corn salsa, sour cream

*Croquettes (24pcs) $110prosciutto & gruyère / sweet potatoaïoli sauce

*Spring roll platter (24pcs) $105duck & apple / pork & ginger (df)soy sauce

North Indian style roti (24pcs) $110butter chicken, raita

Vegetarian rlolls (24pcs) $100vegetarian spring roll / vegetable korma rotichili sauce (v)

*Local bay caught chilli crumbed calamari (24pcs) $118lime mayonnaise

Mini pizzas bites (24pcs) $105BBQ chicken / vegetarian / ham & pineapple

*Hunter Valley crumbed lamb cutlets (12pcs) $144green tomato chutney

Chicken satay skewers (24pcs) $115peanut sauce (df, gf)

*Fish & chips (12pcs) $110beer battered flathead, waffle chips, tartare sauce

*Traditional footy platter (24pcs) $105party pies, sausage rolls, tomato sauce

* After Hours Platters Additional $10 Per Platter Applies


Wattle Menu $82ppOn Arrivalmarinated olives, feta stuffed bell peppers, homemade dips, rosemary grissini (v)

Cold Selection

Smoked chicken salad pearl cous cous, herbs, yoghurt, preserved orange

Pork loin pickled fennel, dill, baby pear, pistachio crumbs (gf, df)

Hot Selection

Lime leaf chicken sambal marinated prawns, snow peas, toasted coconut steamed rice (gf, df)

Potato gnocchi basil pesto, pumpkin, cherry tomato (v)

Accompanied by

Greek style salad tomato, cucumber, red onion, feta, roasted capsicum, lemon, olive oil (v, gf)

Half Time Fare

Freshly baked scones Yarra Valley strawberry jam, fresh cream (v)

Classic footy platter party pies, sausage rolls, tomato sauce

Plunger coffee and a selection of teas

Acacia Menu $85ppOn Arrival marinated olives, feta stuffed bell peppers, homemade dips, crusty sourdough (v)

Cold Selection

Smoked chicken salad pearl cous cous, herbs, yoghurt, preserved orange


Blackened salmon kipfler potato, capers, parsley, mayonnaise (gf, df)

Hot Selection



Grilled eye fillet mushroom pithivier, feta, spinach, shiraz jus

Accompanied by


Half Time Fare




Banksia Menu $93ppOn Arrivalmarinated olives, feta stuffed bell peppers, homemade dips, crusty sourdough (v)

Asian Treats

salmon sushi, Peking duck pancake, pickled ginger, wasabi (df)

Cold Selection

Smoked chicken salad pearl cous cous, herbs, yoghurt, reserved orange


Blackened salmon kipfler potato, capers, parsley, mayonnaise (gf, df)

Hot Selection



Grilled eye fillet mushroom pithivier, feta, spinach, shiraz jus

Accompanied by


Half Time Fare




Post-Match

Cheese board selection of cheeses, quince paste, walnuts, muscatels, lavosh (v)

ROUND 1, 5, 9, 13, 17 & 21 MENUS



Cold Selection

Cajun blackened chicken breast BBQ corn, red onion, chive, smoked almond dressing (gf, df

Za’atar lamb rump green olive tabbouleh, hummus (df)

Hot Selection

8 hour beef cheek sweet potato mash, green beans, Worcestershire jus (gf)

Penne pasta Kalamata olives, capers, roasted peppers, Napoli sauce, parmesan (v)

Accompanied by

Grain salad freekeh, lentils, seeds, nuts, currants, lemon dressing (df, v)

Half Time Fare





Cold Selection



Poached prawns coconut, ginger, lemon grass, soba noodle, Asian herbs, spicy dressing (df)

Hot Selection


Herb crusted salmon leek fondue, crushed potato, seasonal greens


Accompanied by


Half Time Fare





Freshly shucked oysters salmon roe, chilli & lime dressing (gf, df)

Cold Selection



Poached prawns coconut, ginger, lemon grass, soba noodle, Asian herbs, spicy dressing (df)

Hot Selection


Herb crusted salmon leek fondue, crushed potato, seasonal greens


Accompanied by


Half Time Fare




Post-Match


ROUND 2, 6, 10, 14, 18 & 22 MENUS



Cold Selection

Sliced prosciuttobaby pear, rocket salad, Pecorino, aged balsamic (gf)

Huon smoked salmon spiced avocado purée, salmon pearls, tomato, roasted pepper, rocket salad (df, gf)

Hot Selection

Moroccan style chicken apricots, pistachios, green olives, Israeli cous cous (df)

Potato & leek strudel Red lentil dahl, Chinese broccoli (v)

Accompanied by

Rocket salad pumpkin, Persian feta, pine nuts, balsamic dressing (gf, v)

Half Time Fare





Cold Selection


Peking duck salad orange segments, hazelnuts, mizuna, radicchio, cardamom dressing (df, gf)


Hot Selection

Seven spiced lamb shoulder saffron, almonds, Greek yoghurt, red barberry rice pilaf (gf)



Accompanied by


Half Time Fare





Mini prawn cocktail baby cos, Marie Rose sauce

Cold Selection


Peking duck salad orange segments, hazelnuts, mizuna, radicchio, cardamom dressing (df, gf)


Hot Selection

Seven spiced lamb shoulder saffron, almonds, Greek yoghurt, red barberry rice pilaf (gf)



Accompanied by


Half Time Fare




Post-Match


ROUND 3, 7, 11, 15, 19 & 23 MENUS



Cold Selection

Clare Valley sirloin blue cheese, rocket salad, balsamic glaze (gf)

Polenta tart pumpkin, caramelised onion, ruby chard (v)

Hot Selection

Spiced chicken breast coriander seeds, jalapeno polenta, seasonal greens, pimento coulis (gf)

Wild mushroom cannelloni creamy tomato sauce, shaved parmesan (v)

Accompanied by

Beetroot salad baby spinach, walnut, feta cheese (gf, v)

Half Time Fare





Cold Selection


Chilled star anise prawn grapefruit segments, pickled fennel, pomegranate, watercress (df, gf)


Hot Selection


Confit duck leg braised red cabbage, butter beans, plum jus (df, gf)


Accompanied by


Half Time Fare





Smoked salmon blinis preserved lemon, crème fraîche, watercress

Cold Selection


Chilled star anise prawn grapefruit segments, pickled fennel, pomegranate, watercress (df, gf)


Hot Selection


Confit duck leg braised red cabbage, butter beans, plum jus (df, gf)


Accompanied by


Half Time Fare




Post-Match


ROUND 4, 8, 12, 16 & 20 MENUS


BEVERAGE LIST

SPARKLING WINES AND CHAMPAGNEWolf Blass ‘Red Label’, Pinot Noir Chardonnay $43 South Eastern Australia

Seppelt ‘Fleur de Lys’, Chardonnay Pinot Noir $49 South Eastern Australia

Seppelt ‘Salinger’, Vintage Pinot Noir Chardonnay $76 South Eastern Australia

Heemskerk Vintage Chardonnay Pinot Noir $105 Derwent Valley, Tasmania

Veuve Clicquot Brut $173 Reims, France

RED WINES St Hubert ‘The Stag’, Pinot Noir $58 Mornington Peninsula, VIC

Fickle Mistress, Pinot Noir $75 Central Otago, NZ

Coldstream Hills, Pinot Noir $78 Yarra Valley, VIC

Hartog’s Plate Cabernet Merlot $44 Western Australia

Wynns ‘The Gables’, Cabernet Sauvignon Shiraz $64 Coonawarra, SA

Saltram ‘Mamre Brook’,

Cabernet Sauvignon $90 Barossa Valley, SA

Wynns Coonawarra ‘Black Label’ Cabernet Sauvignon Coonawarra, SA $97

Seppelt ‘The Drives’, Shiraz $48 Victoria

Saltram ‘1859’, Shiraz $72 Barossa Valley, SA

Penfolds ‘Bin 28’, Shiraz $82 Kalimna, SA

Wolf Blass ‘Grey Label’, Shiraz $102 McLaren Vale, SA

SPIRITS & LIQUEURS(30ml serve including mixers)

Smirnoff Red Vodka $9.70

Grey Goose $14

Bombay Sapphire Gin $10.70

Havana Club Rum $9.70

Bundaberg Rum $9.70

Ballantines $9.70

Johnnie Walker Black Label $12.50

Chivas Regal 12 Years Old $14.20

Glenfiddich 12 Years Old $15

Jack Daniels $10.50

Jim Beam $9.70

Makers Mark Bourbon $10.80 Chateau Napoleon Brandy $9.70

Bailey’s Irish Cream $9.70

Kahlua $9.70

Southern Comfort $9.70

Ouzo per serve $9.70

BEERSCarlton Draught $8

Pure Blonde $9

Crown Lager $9.50

Fat Yak $10

Peroni $10

Cascade Premium Light $7.40

Strongbow Classic Apple Cider $10.20

Kopparberg Pear Cider $10.50

NON ALCOHOLIC BEVERAGESSoft Drinks (390ml) $4.80

Mt Franklin Sparkling water (250ml) $4.80

Mt Franklin Still water (600ml) $5.00

Orange Juice (350ml) $5.40

Cordial (Lemon, Lime and Raspberry) $10

Angostura Bitters bottle $40

WHITE WINES Hartog’s Plate Sauvignon Blanc Semillon $44 Western Australia

Matua, Sauvignon Blanc $55 Hawkes Bay, NZ

Devil’s Lair ‘Hidden Cave’ Sauvignon Blanc $65 Margaret River, WA

Matua Paretai ‘Land of the Legends’, Sauvignon Blanc Marlborough, NZ $85

Seppelt ‘The Drives’, Chardonnay $49 Victoria

Devils Lair ‘Dance with the devil’, Chardonnay $75 Margaret River, WA

Wolf Blass ‘White Label’, Chardonnay $82 Adelaide Hills, SA

Penfolds ‘Koonunga Hill’, Autumn Riesling $50 South Australia

Secret Stone, Pinot Gris $65 Marlborough, NZ

T’Gallant ‘Grace’, Pinot Grigio Mornington Peninsula, VIC $82

SOMMELIER PACKAGE $63ppWolf Blass ‘Red Label’, Pinot Noir Chardonnay

Hartog’s Plate, Sauvignon Blanc Semillon

Seppelt ‘The Drives’, Chardonnay

Hartog’s Plate Cabernet Merlot

Seppelt ‘The Drives’, Shiraz

Crown Lager

Peroni

Cascade Light

Assorted soft drinks, sparkling mineral water and juice

VINTAGE PACKAGE $68ppSeppelt ‘Fleur de Lys’, Chardonnay Pinot Noir

Matua, Sauvignon Blanc

Devil’s Lair ‘Dance with the devil’, Chardonnay

Fickle Mistress, Pinot Noir

Saltram ‘1859’ Shiraz

Crown Lager

Peroni

Fat Yak

Cascade Light

Assorted soft drinks, sparkling mineral water and juice

BEVERAGE PACKAGES


Corporate Suites Phone (03) 8625 7275

Email [email protected]

Corporate Suite Catering Phone (03) 8625 7635

Email [email protected]

All enquiries should be directed to the above departments. Melbourne Stadiums Limited ABN 37 098 476 594.

All rights reserved. No part of this publication may be reproduced without the written permission of Melbourne Stadiums Limited.

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