wedding - blackbird · 2020-03-18 · your wedding cake served as dessert with accompaniments...

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WeddingPA C K A G E S

P R O U D L Y A G H A N E M G R O U P V E N U E

E V E N T S PA C E S

seated: 80-180

cocktail: 140-350

v e n u e e x c l u s i v e

E V E N T S PA C E S

seated: 40-80

seated: 40-80

cocktail: 50-140

cocktail: 50-120

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F L O O R P L A N

VENUE EXCLUSIVE

COCKTAIL: 350

BANQUET: 180

TERRACE ROOM

COCKTAIL: 140

BANQUET: 80

HERITAGE ROOM

COCKTAIL: 120

BANQUET: 80

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HERITAGE ROOM

TERRACE ROOM

C O N G R AT U L AT I O N S

ONE NIGHTS ACCOMMODATION

At the Adina Hotel, George Street fol lowed by

BREAKFAST FOR 2

At our sister restaurant Donna Chang.

MENU TRIAL FOR 2

Enjoy the Blackbird food and beverage experience.

BOTTLE OF MOËT AND CHEESE BOARD

To enjoy in your private Bridal Suite prior to your formal entry.

The dedicated team at blackbird private dining and events look forward to working with you

to bring your dream wedding to life.

For all weddings held in 2020, the following are our gift to you!

Our Gift to You

VALUED AT OVER $700

C E R E M O N I E S

At Blackbird, we can cater for your intimate ceremony overlooking the Brisbane River and

Story Bridge.

• Price starts from $750, please discuss options with your coordinator

• Please note we only offer ceremony booking to couples celebrating their reception at the venue.

C E R E M ON I E S AT B L A C K B I R D

$ 1 4 5 P P

F O OD

Chef ’s se lect ion of 3 canapés on arr iva l

2 Course Feast ing Menu

Your wedding cake served as dessert with accompaniments

B e v e r a g e

Chandon 'S ' cocktai l on arr iva l for a l l guests

5 hour Blackbird beverage package

Inclus ive of spark l ing, white & red wine, se lect ion of bott led beers & c ider

Soft dr inks & ju ices

Tea & coffee

I n c l u s i on s

6 hours venue hire

Br idal table and designated br idal party wait staffs

Leather din ing chairs and hardwood tables

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 and microphone for speeches

Table numbers and custom menus

Vases for br idal bouquets

Cake table, g ift table and cake knife

Tea l ight vot ives for a l l tables

Personal ised event s ignage, f ramed and displayed on easel

Seat ing plan pr inted A3, framed and displayed on easel

Dedicated wedding coordinator in the lead up to your wedding day

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

F E A S T I N G PA C K A G E

A L T E R N AT E D R O P PA C K A G E

$ 1 5 9 P P

F O OD


2 Course Alternate Drop Menu


B e v e r a g e





Tea & coffee

in c l u s i on s

6 hours venue hire

Br idal table and designated br idal party wait staff













$ 1 7 0 P P

F o od


2 Course Guest Choice Menu

Your se lect ion of 3 dishes per course for guests to choose from on the day


B e v e r a g e





Tea & coffee

I n c l u s i on s

6 hours venue hire

Br idal table and designated br idal party wait staff













B L A C K B I R D ’ S S I G N AT U R E G U E S T C H O I C E PA C K A G E

C O C K TA I L PA C K A G E

$ 1 4 9 P P

F O OD

Your select ion of the fol lowing from our seasonal cocktai l menu:

10 Canapés

1 Substant ia l i tem

2 Bowl i tems

Your wedding cake served cocktai l sty le

B e v e r a g e





Tea & coffee

I n c l u s i on s

Private br idal suite for you and your br idal party to enjoy with

Compl imentary cheese board and bott le of Moët

6 Hours venue hire


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


Custom scattered menus





Dedicated wedding coordinator in the lead up to your day


Y O U R D A Y, Y O U R W A Y

C H E F S S TAT ION S

Select from one of our interactive station options to real ly add that special touch to your day!

C h a r c u t e r i e a nd C he e se $ 2 8 p p

A selection of local + imported cheese and cured meats served with fresh bread, house pickles and condiments

P ok e B o w l $ 2 6 p p

Miso marinated King Ora salmon, fresh Yel low Fin tuna, brown rice, edamame, cucumber, pickled carrot, pickled daikon, bean shoots, radish, avocado, cos lettuce, pickled local ly grown bamboo shoots and a variety

of dressings and seasonings.

Ta c o S tat i on $ 1 8 p p

Authentic wheat or white corn torti l las with:

Marinated gri l led Al Pastor style pork, Achiote marinated chicken, Carne Asada steak, fr i jole negro, pineapple salsa, pickled jalapenos, shredded

lettuce, queso fresco, salsa picante and guacamole.

R o c k y R oa d $ 1 8 p p

A dessert truck - chocolate mousse, sauces, jel l ies, sponges, lol l ies, fairy f loss, marshmallows, waffle cones, poached fruits and candied nuts.

G e l ato $ 1 8 p p

A selection of fresh local Gelato, waffle cones and toppings

A d d i t i on a l C a n a p é s $ 6 e a

A D D A C H E E S E C O U R S E

A selection of local cheese w fresh bread + condiments $11pp share style | $14pp individual ly plated

L at e n i g h t b i t e s $ 7 p p

Mini pizzas - tomato, basi l and mozzarel la.

Popcorn chicken with kewpie mayo.

Mortadella and cheese toasties.

Mini hotdogs with American mustard.

French fr ies with truffled aiol i .

Pork with sage sausage rol l with tomato rel ish.

C hil d r e n 2 - 1 2 y o $ 3 5 p p

Please select one of the below options to be served to al l chi ldren on the evening along with soft drinks and ice cream

Gri l led chicken + Chips | Battered fish n’ Chips

Cheeseburger + Chips | Steak + steamed vegetables

Spaghetti w tomato sugo, basi l + parmesan

T E E N A G E R S 1 3 - 1 7 y o

Feasting $105pp | Alternate drop $120pp

Guest choice $130pp | Cocktai l $110pp

I N D U S T RY P R OF E S S ION A L S $ 3 5 p p

We cant forget those working behind the scenes!

Includes main meal and non alcoholic beverages

B E S P OK E

For something special , let us tai lor a wedding package for you by handpicking your preferred menu style, beverage selection and optional upgrades.

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

M A I N

Slow cooked BBQ lamb shoulder w gent leman's re l ish (GF, DF)

Achiote spiced BBQ chicken w pineapple, cor iander + young coconut sa lsa (GF, DF)

Cone Bay barramundi w diamond shel l c lams, dessert l imes, curry leaves + green peppercorns (GF)

Chef 's se lect ion of s ides

D E S S E RT

Whipped cheesecake w s l iced mango, f inger l ime + pass ionfruit

Valrhona chocolate del ice w rum caramel + chocolate pudding fru it gelato (GFO)

Coconut tapioca pudding w tropical f ru its , pandan je l l ies + guava sorbet (GF, DF)

E N T R É E

Pressed Bundaberg f ig w hand pul led burrata, s l iced jamon + v in cotto (GF)

Smoked spanish mackerel w roasted carrots , walnuts + ginger beer dress ing (GF)

Ora King salmon tartare w big heart bamboo, wasabi leaf + seaweed (GFO)

Foie gras pate w madeira je l ly, white mulberr ies , golden ra is ins + toasted br ioche (GFO)

MENU CHANGES SEASONALLY

Indulge in our feasting menu designed for all dishes to be shared amongst your guests.

GFO - Gluten Free opt ion | GF- Gluten Free | DF - Dairy Free

A L T E R N AT E D R O P & C H O I C E M E N U

MENU CHANGES SEASONALLY

M A I N S

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

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

MSC Swordfish with seaweed butter and gri l led lemon (GF)

Gri l led barramundi with French lenti ls , bacon vinaigrette and garl ic skordal ia (GF)

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

Roasted lamb rump with garden peas, braised lettuce and bacon (GF, DF)

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 (V+, GF)

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

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

D E S S E RT S

Dark chocolate del ice with hazelnut pral ine and raspberry sorbet (GF)

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

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

Wattle seed and Ital ian crème cheese tr if le with shaved chocolate

Burdekin Coast honey panna cotta with pistachio baklava

Please select two options for alternate drop or three options for guest choice.

Please select two options for alternate drop or three options for guest choice.

C O C K TA I L M E N U

C OL D C a n a p é s

WA R M C a n a p é s

Soft goats cheese tartlets with caramelised red onion jam (V)

Roasted cherry tomato and basi l pesto tartlets (V)

Gri l led Bundaberg fig, blue cheese and truffled honey tartlet (V)

Gougères f i l led with smoked sesame cheese (V)

Freshly shucked natural oysters yuzu caviar and white soy (GF,DF)

Betel leaf 'wrap and rol l ' with smoked salmon and spicy prawn dressing (GF,DF)

Hickory wood smoked salmon mousse on di l l scones with di l l pickles

Blinis with Yarra Val ley salmon caviar and crème fraiche

Whipped salt cod bacaloa on crostini

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

Lamb kebbi nayeh with pickles, mint and chi l l i oi l (DF)

Chicken l iver pâté with black pepper and thyme sables

Shiso marinated tuna with avocado, sesame and wakame crackers (DF+GF)

Parma ham and pickled rockmelon skewers with fresh basi l (DF+GF)

Crispy chickpea chips with beetroot hommos (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 and sage sausage rol ls with house made tomato rel ish

Chicken tikka skewers with coriander yoghurt (GF)

Yorkshire puddings with rare roast beef and horseradish cream

Mini Jack Daniels pork r ib pies

Golden spice crumbed Wagyu beef short r ib with tarragon aiol i (DF)

Wagyu meatballs with spicy tomato rel ish and smoked mozzarel la

Gri l led beef and fr i jolé negro on blue corn tostadas with tomati l lo verde (GF)

Mooloolaba king prawn and potato crousti l lant with wasabi mayonnaise (DF+GF)

Duck and Kampot pepper crispy Vietnamese rol l with nuoc cham (DF) MENU CHANGES SEASONALLY

S U B S TA N T I A L I T E M

B O W L I T E M S

Four cheese and garl ic calzone

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

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

Chicken and sweetcorn quesadil la with jalapeño crema

Mini dagwood dogs with american mustard and tomato sauce

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)

Cone Bay barramundi laksa with local fresh bamboo shoots and fragrant herbs (DF, GF)

Spicy beef Dan Dan noodles with chi l l i oi l , spring onion and crispy shal lots (DF)

Wild mushroom and truffle r isotto with warm soft brie (GF)

Cumin spiced BBQ lamb shoulder with Moroccan pickled eggplant (DF+GF)

Cocktail Chandon 'S' Cocktail

Sparkl ing Tar & Roses Prosecco (VIC)

White Wine Tar & Roses Pinot Grigio (VIC)

Rosé Tar & Roses Nebbiolo Rosé (VIC)

Cocktail Chandon 'S' Cocktail

Sparkl ing Cloudy Bay Pelorus NV (NZ) Chandon Blanc de Blancs Vintage (VIC)

White Wine Leeuwin Estate Art Series Riesling (WA) Pewsey Vale 1961 Block Riesling (SA) Craggy Range Te Muna Road Sauvignon Blanc (NZ)

Cape Mentelle Sauvignon Blanc Semillon (WA)

Quartz Reef Pinot Gris (NZ) Freycinet Vineyards Louis Chardonnay (TAS) Kooyong Estate Chardonnay (VIC)

Rosé Rameau d’Or (France) La Maschera (SA) Craggy Range Gimblett Gravels (NZ)

Select the fol lowing1 X Sparkl ing | 2 X White Wines | 1 X Rose | 2 X Red Wines | 4 X Beer/Cider

B L A C K B I R D B E V E R A G E PA C K A G E

P R E M I U M B E V E R A G E PA C K A G E ( a d d i t i on a l $ 2 0 p p )

B E V E R A G E S

Red Wine Tar & Roses Shiraz (VIC)

Beer+cider

Asahi Super Dry Peroni Leggera James Squire 150 lashes Hills Apple Cider

Soft Drinks and Juices

Red Wine Craggy Range Pinot Noir (NZ) Giant Steps Pinot Noir (VIC) Bleasdale Second Innings Malbec (SA) La Linea Mencia (SA) Two Hands Gnarly Dudes Shiraz (SA) O’Leary Walker Cabernet Sauvignon (SA)

Poderi de Paradiso Chianti (Italy) Nick Spencer Shiraz blend (NSW) Cape Mentelle Trinders Cabernet Merlot (WA)

Beer+cider Asahi Super dry CoronaPeroni Leggera James Squire 150Lashes Pale Ale Stone and Wood Pacific AleBalter XPA Pale AleHills Apple Cider

Soft Drinks and Juices

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 .

Minimum spend required.

B e v e r a g e s on c on s u m p t i on

YOUR DAY, YOUR WAY

Additional hour: Add $10 per person | French Champagne toasts: $10 ½ glass

Additional cocktails $14pp | Spirits included in your beverage package $12pp / per hour

Upgrade to French Champagne from $88 per bottle

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

Our cocktails are comprised of: Martini - Espresso martini

Martini - Molls martiniMartini / Rocks - Margarita

Spritz - Aperol spritzSpritz - Elderflower spritz

Tall - Lychee rose rickeyTall - Eagle street hold up

Tall - MojitoRocks - Amaretto sourRocks - Whisk(e)y sour

Our house spirits 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

F A Q S

Minimum Spends Our minimum spends do vary depending on the date and time of your proposed event. Please note that should your minimum spend not be

met the remaining balance wil l be charged in room hire

Venue Hire Our minimum spend is inclusive of the hire of space for up to 6 hours. Functions cannot run past 12am.

Conf i rmat ion of booking A $2,000 deposit is required to secure your booking.

Progress payments are required with ful l pre-payment required 7 days prior to wedding.

Express bar access Should you wish to carry on the celebrations post reception upstairs at Blackbird Bar your Wedding Coordinator can arrange for

express access for you your guests.

Publ ic ho l iday Weddings wil l incur a surcharge of 15% if held on a public hol iday

Dietary requi rements We can cater to any specif ic special dietary requirement, we recommend a l ist of guests and any dietary requirements are advised to your

Wedding Coordinator at your f iner detai ls meeting.

Menu tast ing As part of your package, once the deposit has been final ised, you are invited to dine at Blackbird Bar and Gri l l for a complimentary lunch or dinner. This is inclusive of 2 courses and a selection of wines for up to 2 guests. Additional guests can be catered to at a small fee. This dining experience is designed to al low Blackbird to

showcase our award winning hospital ity, qual ity of service and the style of food and beverage that can be served at your wedding reception. This wil l be coordinated with yourself and your wedding coordinator once the deposit has been paid and ideal ly prior to your f iner detai ls meeting.

Park ing In partnership with Wilsons Carpark located on Eagle Street, we offer $9 val idated undercover car parking after 5pm on weekdays and al l day on weekends.

Music and Enterta inment In house music can be arranged, alternatively you are welcome to bring in a DJ or band at your own cost. Please note that noise l imits and operating hours apply. Al l

external entertainment must be approved by your Wedding Coordinator

Venue Access The venue wil l be made avai lable for bump in 2 hours prior to your reception start t ime. Should you require additional t ime please discuss with your Wedding Coordinator and depending on avai labi l ity we wil l work with you on achieving this. Bump out should also be arranged prior with your Wedding Coordinator.

Licence Our venue is l icenced up unti l 12am, al l events must conclude at this t ime. As we are ful ly l icenced BYO is not avai lable. You are welcome to continue

upstairs at Blackbird Bar.

Accommodat ionPlease request a l ist of Hotels with discounted rates for your guests from your coordinator.

wedding - blackbird · 2020-03-18 · your wedding cake served as dessert with accompaniments...

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