wedding portfoliobwgsteakhouse.com.au/.../2014/11/bluewater-wedding-portfolio-2016.pdf · welcome...

Wedding Portfolio

WelcomeB W G F u n c t i o n s i s a u n i q u e h e r i t a g e l i s t e d v e n u e

l o c a t e d o n H e a t h c o t e R e s e r v e . O u r v e n u e b o a s t s

g l o r i o u s v i e w s o f t h e P e r t h c i t y s k y l i n e a n d t h e S w a n

R i v e r . W i t h i t s c l o s e p r o x i m i t y t o P e r t h a n d

F r e m a n t l e i t i s t h e i d e a l s p o t f o r h o s t i n g i n t i m a t e

w e d d i n g r e c e p t i o n s .

S i n c e o p e n i n g i n 2 0 0 3 o u r v e n u e h a s b e e n c a t e r i n g f o r

b o u t i q u e w e d d i n g s o f a l l s i z e s f r o m t h e s m a l l i n t i m a t e

l u n c h e s , t o l a r g e b a n q u e t d i n n e r s a n d b e a u t i f u l d e l u x e

c o c k t a i l p a r t i e s a n d i s d e d i c a t e d t o c r e a t i n g y o u r

d r e a m w e d d i n g r e c e p t i o n .

F o r a l l e n q u i r i e s , p l e a s e c o n t a c t

Ta n y a W o o s n a m

W e d d i n g & E v e n t s M a n a g e r

T: 0 8 9 3 1 5 7 7 0 5

E : f u n c t i o n s @ b w g s t e a k h o u s e . c o m . a uW : w w w. b w g s t e a k h o u s e . c o m . a u

mailto:[email protected]

http://www.bwgsteakhouse.com.au/

Function Rooms

Bluewater Room

90 guests seated | 150 guests cocktail utilising the grass area

$500 staffing/setup cost

Set on the Applecross foreshore with spectacular views of the Perth City, and Swan

River. A space that is distinctly unique, offering bay windows that open up and spill

out onto the grass, heritage brick and timber furnishings offer a rustic yet

contemporary feel. Beautiful panoramic city views and vast lawns provide perfect

opportunities for memorable wedding photos.

Private Wine Room

22 guests (boardroom) | 40 guests (banquet) | 60 cocktail utilising the terrace


A rustic yet quaint room that has kept its historic charm. Featuring wooden

floorboards, fireplace and French doors with contemporary wine racks and

furnishings. This exclusive room boasts its own verandah overlooking the gardens

and river with views stretching out towards the city.

Private Dining Room

18 guests seated | 40 guests cocktail utilising the terrace


Catering for intimate events. Featuring it’s own small terrace area, and superb views

through its timber windows.

Wedding Ceremony – Lawn area

Are you interested in hosting your wedding ceremony on the grassed area in

front of the venue, and then enjoying your reception in one of our various

function rooms? The grassed area is the property of City of Melville and an

exclusive license needs to be obtained from them directly.

Bluewater Room- Grassed Area

The grassed area next to the function centre is also City of Melville property.

If you wish to put any structures on the grassed area i.e. dance floors,

marquees etc then the venue has to acquire an exclusive licence from the

City of Melville to allow us to use the grassed area.

Marquee Wedding Receptions

Marquees can be erected outside our function centre and we could

potentially do seated functions outside of up to 200 people. There are

additional costs to put up a marquee depending on your size.

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2016 BWG Functions Wedding Portfolio | menus and prices are subject tochange

PackagesB L U E WAT E R PAC K AG E | $ 1 5 5 P E R P E R S O N | M I N 7 0

G U E S T S

S U N D AY PAC K AG E | $ 1 3 0 P E R P E R S O N | M I N 6 0 G U E S T S

Dedicated wedding coordinator for planning and support

Venue hire, staffing and set up for standard 5 hour dinner

Choice of chair covers with sashes or tiffany or bentwood chairs

Choice of white or black linen

Built in Dance Floor

Lectern and microphone

Personalised menus and signage

Cake service on platters and silver cake knife

Complimentary menu tasting for you and your fiancé

3 course menu

Chef selection of three canapés on arrival

Bread rolls to start

Set entree, choice of two mains, choice of second side dish, set dessert

Brewed coffee or tea, with chocolates to finish

5 hour beverage package

Bluewater Package - Parklife range

Sunday package - sommelier’s selection

One sparkling wine

Two white wines

Two red wines

Four draught beers

Soft drinks and juice

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2016 BWG Functions Wedding Portfolio | menus and prices are subject tochange

M E N U 3 | $ 8 8 P E R P E R S O N | 4 H O U R F U N C T I O N

S E AS O N AL C O L D C AN AP E S E L E C T I O N

Hamaki sushi with soy and pickled ginger (mixed) (g)

Grilled brioche with thyme fried haloumi and asparagus (v)

Goats cheese and pickled beetroot on crisp risotto cake (v)

Duck rice paper roll with hoisin sauce

Tomato, bocconcini and basil bruschetta (v)

Tomato gazpacho caffeinos with tiger prawn, crispy enoki mushroom

Dukkah spiced lamb on toast with relish

S E AS O N AL H O T C AN AP E S E L E C T I O N

Crisp fried calamari with lime wedges and chilli dipping sauce

Panko and coconut crumbed prawn cutlet, mango mayonnaise

Beer battered barramundi with chipotle mayonnaise

Gruyere and leek tartlets (v)

Chorizo and shallot croquettes

Chicken satays with peanut sauce (g)

Boscastle beef and Guinness pies

M E N U 1 | $ 4 4 P E R P E R S O N | 2 H O U R

F U N C T I O N

C O L D C AN AP E S E L E C T I O N

Smoked salmon on corn pikelet with dill crème fraiche

Persian fetta and avocado salad in a sesame cup

Peking duck and spring onion pancake

Roast beef with horseradish mayonnaise, toasted brioche

H O T C AN AP E S E L E C T I O N

Thai fish cake, naam jim dipping sauce

Salmon tempura with wasabi mayonnaise

Sweet corn and manchego cheese (Spanish cheese) croquette (v)

Beef and Swiss brown mushroom wellingtons

M E N U 2 | $ 5 5 P E R P E R S O N | 3 H O U R F U N C T I O N

C O L D C AN AP E S E L E C T I O N

Chicken san choi bao on chinese spoon (g)

Tofu and mint rice paper roll, plum sauce

Wild mushroom crostini, cherry tomato

Persian fetta and cherry tomato on crisp polenta (v) (g)

Thai beef salad in an Asian spoon

H O T C AN AP E S E L E C T I O N

Ravishing vegetable pastizzi

Margherita pizzette with oregano and bocconcini (v)

Zucchini, fetta and mint fritters with dukkah and tahini aioli (v)

Goats cheese, tomato and red onion tart (v)

Spiced tomato arancini with garlic aioli (v)

Cocktail WeddingsCocktail wedding receptions can still be elegant and stylish and are fast becoming a popular

alternative to the formal sit down dinner or lunch. For larger cocktail receptions BWG

Functions offers a “Deluxe Cocktail Package” which serves the traditional canapés and a

selection of food stations which allow your guests to mix and mingle and enjoy a satisfying

meal.

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2016 BWG Functions Wedding Portfolio |menus and prices are subject tochange

S U B S TAN T I AL S E L E C T I O N S $ 1 0 . 0 0 P E R I T E M

Mini Wagyu burgers with iceberg, lettuce, onion and Dijon mustard

Goats cheese and rocket tortellini, herb cream

Slow roast lamb shoulder, thyme roasted sweet potato

Soft shell crab with cracked black pepper and coconut

Southern fried chicken, coleslaw smoked paprika aioli

Classic braised beef cheek, béarnaise sauce and fried onion rings

Chickpea falafel, cucumber and radish salad, mint yoghurt

Crispy fried barramundi, eggplant masala, and coriander yoghurt

Crispy pork belly with pickled red cabbage, chilli caramel

Beef cheek ravioli, mushroom and pancetta

AD D I T I O N AL C AN AP E S E L E C T I O N S $ 6 . 5 0 P E R I T E M

Kingfish ceviche with green chilli and saffron (g)

Oysters with shallot vinaigrette

Dukkah spiced salmon skewers with harissa aioli

Herb crumbed whiting with soft herb aioli

Chickpea falafel with tzatziki and green chilli (v)

Beef satays with peanut sauce

Turkish lamb pizzas with yoghurt cheese

Rosemary and lamb pastizzi

Szechuan roast beef with braised eggplant

Tiger prawns and spring onion potato cakes with lime mayonnaise

Lamb cutlets with fragrant rosemary crumbs

Shepherd’s pie topped with creamed potato

Cumin fried snapper with baby cos and chipotle salsa

Roast lamb cutlets, chive mash potato, mint jelly

Deluxe Cocktail MenuOur deluxe cocktail menu offers your guests an assortment of canapés passed around and a selection of food stations, some manned by a chef to offer an interactive and different

dining experience. This is a perfect option for cocktail events for 4 hours and over and is guaranteed to offer a wide selection to cater for all dietary requirements.

The food stations are designed to open at varied times throughout the event.

C AN A P É S

A selection of 8 canapé items – 3 Cold Items, 3 Hot Items & 2 Substantial Items

F O O D S TAT I O N S

3 food stations (please select from below)

$ 1 0 0 P E R P E R S O N W I T H S E AS O N AL C AN AP E S

AD D I T I O N AL I T E M S AVAI L AB L E AT $ 6 . 5 0 P E R I T E M

Minimum of 60 guests required

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Food StationsAN T I PAS TO S TAT I O N

Selection of meats, terrine, pickled vegetables,

cheeses, olives and breads

AS I AN S TAT I O N

Crispy squid with chilli and bean sprout salad Pork steam buns

Stir fry noodles with tofu

Thai green chicken curry, coconut rice

Sauces-ABC, sweet soya, Sriracha, chilli sauce

B U R G E R S TAT I O N

Homemade beef burgers

Sliced cheddar

Pickled beetroot, tomato, lettuce, gherkins

Toasted brioche buns

Tomato and barbeque sauce, mayonnaise

C AR V E RY S TAT I O N

Roast beef fillet, lamb leg and peppered kangaroo

Caramelised onions, gravy, mustards and relishes

White, wholemeal and sourdough rolls

I N D I AN S TAT I O N

Butter chicken with basmati rice

Mushroom curry and Alu bhaji

Pappadums

Naan bread

Cucumber riata

Tomato kasundi

J APAN E S E S TAT I O N

Assorted sushi sashimi of kingfish, Tasmanian salmon and tuna

Assorted sushi and nigiri

Noodle salad, shredded chicken and radish

Wasabi, ginger, wakame and soy

O Y S T E R S TAT I O N

Freshly shucked oysters with condiments

Oysters kilpatrick

Bloody Mary shooters

Shallot vinaigrette

Tomato salsa

Lemon and lime wedges

Tabasco

D E S S E R T S TAT I O N

Caffeinos of vanilla bean brûlée

Strawberries with rosewater syrup

Belgian chocolate mousse tartlets

Mini magnum ice creams (passed around)

Farmhouse cheese board with water crackers and fruit bread

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Lunch & Dinner Packages

L U N C H PAC K A G E S

PA C K A G E 1 | $ 5 5 P E R P E R S O N | 3 H O U R F U N C T I O N

Baskets of warm bread rolls with butter

One (1) set entrée

One (1) set mains (seasonal vegetables included)

Choice of a second side dish

Plunger coffee, tea and chocolates



One (1) set entrée

Choice two (2) set main (seasonal vegetables included)



D I N N E R PAC K A G E S


Chef’s choice of canapés on arrival


One (1) set entrée

One (1) set main course

(Seasonal vegetables included)


One (1) set dessert



Chef’s choice of canapés on arrival


One (1) set entrée

Choice of two (2) main courses (seasonal vegetables included)


One (1) set dessert


A D D I T I O N A L C H O I C E S | $ 1 2 P E R P E R S O N

A D D I T I O N A L C O U R S E S | C O S T E D I N D I V I D U AL LY

S I G N AT U R E D I S H E S | $ 5 P E R I T E M

O P T I O N A L C H A R C U T E R I E B O A R D | $ 1 2 P E R

P E R S O N

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Lunch & Dinner Menu ItemsPlease choose your menu to cater for the majority of your guests. Special dietary requirements can be catered for separately.

Once we have a list of all your special dietary requirements, our chef will cater for those requirements individually.

(v) Indicates vegetarian

(g) Indicates gluten free

S E A S O N A L E N T R E E S

Freshly cooked king prawns, avocado, cucumber, saffron and shallot dressing (g)

Bresaola, heirloom tomato, rocket salad and dragoncello dressing

Smoked salmon, avocado, capers and egg salad, bagel crisps

Homemade gnocchi with braised mushrooms, shallots and Persian fetta (v)

Roast chicken with orecchiette pasta, broccoli, currants, caramelised onion and pine nuts

Roast pork belly, kimchi, pineapple salsa

Szechuan duck with mushroom sauté and green onion chilli caramel

Braised beef cheek panzotti with mushroom and pancetta

V E G E TA R I A N E N T R E E S

Roast sweet potato and ginger soup with crème fraiche

Roasted butternut pumpkin soup with chive cream (v)(g)

Baked polenta, goats cheese, red onion jam (v)

Roast beetroot, baked pumpkin and Persian fetta and rocket

S I G N AT U R E E N T R E E S

Seafood chowder with soft herb cream

Chicken and mushroom pistachio roulade with white bean vegetable salad, saffron aioli

Seafood plate; oyster with lime, tuna with chardonnay shallots, slow cooked salmon,

tiger prawn and avocado

Tiger prawns with smoked eggplant, radish salad and spring onion yoghurt

Duck confit and mushroom risotto

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S E A S O N A L M A I N S

Grilled snapper fillet on potato mash, tomato salsa, frisee salad

Seared Tasmanian salmon with pea puree and corn salsa

Crispy skinned barramundi, harissa cauliflower, fried potato, citrus butter

Ras el hanout spiced chicken with tomato cous cous and chickpeas

Paprika roast chicken, kipfler potato, Swiss brown mushrooms and seeded mustard

Roast eye fillet of beef with salt roast potato and mushroom ragout (g)

Roast sirloin with potato gratin, green beans, shiraz onion jus

Smoked duck breast with English spinach, carrot puree, cherry jus

Braised lamb shoulder with kipfler potatoes, roast pumpkin and caponata

V E G E TA R I A N M A I N S

Fetta and leek tart with roasted cherry tomatoes

Grilled eggplant and zucchini stack with basil pesto

Parmesan polenta with sweet and sour eggplant

Braised mushrooms with romesco and asparagus

S I G N AT U R E M A I N S

Roast barramundi with chat potato, heirloom beetroot and lemon butter sauce

Roast lamb cutlet with mixed bean salad, slow roast tomato, pumpkin puree

Peppered fillet and braised beef cheek with whipped potato, shallots and gremolata (g)

Wagyu beef braised in stout with porcini and mustard potato and broccolini

Roast spatchcock with green olive, parmesan polenta, gremolata

pumpkin and caponata

S I D E D I S H E S

Thyme roasted sweet potato

Green beans with garlic butter

Rocket, pear and parmesan salad

Garden salad

Traditional Greek salad

Caesar salad

Cauliflower and broccoli gratin

Chips with aioli

S E A S O N A L D E S S E R T S

Banana toffee pudding, butterscotch sauce vanilla bean ice cream

Crème caramel with strawberries, brandy snap

Passionfruit parfait, orange and strawberry salad

Strawberries in a hazelnut vacherin with vanilla cream

Vanilla bean brûlée with champagne finger biscuit and butterscotch ice cream

Fresh strawberries with vanilla bean ice cream and sesame wafer

Bakewell tart, vanilla custard, marmalade ice cream

Chocolate mousse, raspberry coulis, hazelnut shortbread

S I G N AT U R E D E S S E R T S

Belgian chocolate panna cotta, golden raisins and double cream

White chocolate and cherry parfait with pear anglaise

Soft baked meringue with pineapple coconut cream

Turkish delight doughnuts with cinnamon sugar and orange ice cream

C H E E S E P L AT E S | $ 5 5 P E R P L AT T E R , P E R TAB L E

Cheese selection from Blue Cow Cheese with lavosh, fruit bread and muscatels

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Degustation MenuLooking for a unique dining experience for your intimate wedding reception

Degustation is a culinary term meaning "a careful, appreciative tasting of various foods",

which focuses on the senses, and high culinary art.

Our degustation menus are designed by our Head Chef Scott Richardson and are specifically tailored to your tastes,

this five to seven course set meal can also be matched with wines by our sommelier.

Degustation menus are fantastic for the smaller receptions and only suitable for a maximum of 20 guests in the

Private Wine Room and Private Dining Room.

Degustation menus aren’t suitable for functions with lots of special dietary requirements.

5 C O U R S E S | F R O M $ 1 0 0 P E R P E R S O N | A D D I T I O N AL $ 5 0 W I T H M AT C H E D W I N E S

7 C O U R S E S | F R O M $ 1 3 0 P E R P E R S O N | A D D I T I O N AL $ 7 0 W I T H M AT C H E D W I N E S

E X A M P L E O N L Y | 7 C O U R S E D E G U S T A T I O N M E N U | $ 1 5 0 P E R P E R S O N

Soft bread rolls with lobster tartare and water cress

Manjimup marron with jamon serrano, iceberg heart and salmon caviar

Crispy skinned barramundi with warm potato salad and finger limes

Duck parfait with duck salad and beetroot chutney

Wagyu eye fillet with potato croquette, mushroom and pea, tarragon – tomato jus

“Kennedy & Wilson” chocolate semifreddo with cherries and almond biscuit

Lingot triple cream with olive oil poached grapes

Coffee, tea and nougat

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Beverage PackagesThese packages have been designed for the function centre only. If you wish to go on a beverage package in the Private Wine Room or Private Dining Room please discuss with

your coordinator. Changes and substitutions are not permitted.

PA C K A G E 1 | S E L E C T S E R I E S

McWilliams Sparkling Brut Reserve McWilliams Semillon

Sauvignon Blanc McWilliams Shiraz Cabernet

Riverside Lager Draught

Soft drinks, juice and iced tap water

*On request: McWilliams Luscious Fruity White Sweet Wine

PA C K A G E 2 | PAR K L I F E |

E X C L U S I V E TO T H E F R AS E R ’ S G R O U P

Parklife from Howard Park ‘Methode Traditionelle’ NV Sparkling

Parklife from Howard Park Chardonnay

Parklife from Howard Park Sauvignon Blanc Semillon

Parklife from Howard Park Cabernet Sauvignon Merlot

Parklife from Howard Park Shiraz

Riverside Lager Draught

Angus Pale Ale Draught

Little Creatures Rogers

Heineken Draught


P R I C E S – P E R P E R S O N

2 H O U R S 3 H O U R S 4 H O U R S 5 H O U R S

PAC K AG E 1 $26.00 $29.00 $35.00 $40.00

PAC K AG E 2 $32.00 $35.00 $42.00 $48.00

PAC K AG E 3 $42.00 $46.00 $56.00 $64.00

PAC K AG E 4 $36.00 $40.00 $48.00 $55.00

PA C K A G E 3 | P R E M I U M A U S T R AL I AN W I N E S

Craigmoor NV Pinot Noir Chardonnay Sparkling

Robert Oatley ‘Signature’ Sauvignon Blanc

Robert Oatley ‘Signature’ Chardonnay

Robert Oatley ‘Signature’ Cabernet Sauvignon

Robert Oatley ‘Signature’ Shiraz

Riverside Lager Draught, Angus Pale Ale Draught

Hahn Super Dry 3.5 Draught, Heineken Draught


PA C K A G E 4 | S U M M E R

La Gioiosa NV Prosecco Superiore

Ara ‘Single Estate’ Sauvignon Blanc

Santi Sortelese Pinot Grigio

Taltarni Cabernet Merlot Petit Verdot

Four In Hand Shiraz

Riverside Lager Draught, Angus Pale Ale Draught

Hahn Super Dry 3.5 Draught, Heineken Draught


Cash Bar on application only. Surcharge of $350.00 to provide cash bar facilities.

B O TTL E D B E E R U P G R AD E S | C O R O N A , C R O W N L A G E R , L I T T L E C R E A T U R E S R O G E R S

2 – 3 H O U R S 4 - 5 H O U R S

PAC K AG E 1 & PAC K AG E 2 $20.00 $23.00

PAC K AG E 3 $12.00 $18.00

PAC K AG E 4 $18.00 $20.00

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Bottled Beers

Cascade Premium Light $8.00

Little Creatures Rogers Amber Ale $8.00

Redback Original $10.00

Trumer Pils $10.00

Crown Lager $10.00

Beck’s $10.00

Stella Artois $10.00

Corona $10.00

Draught Beers

Riverside Lager $9.00

Angus Pale Ale $9.00

Non Alcoholic

Soft Drinks and Juices by the Glass $4.50

Soft Drinks and Juices by the Carafe $12.00

San Pellegrino Sparkling Water – 500ml $6.50

Acqua Panna Still Mineral Water- 500ml $6.50

Spirits

House Spirits From $9.50

Sparkling Wines

NV Chandon Brut Yarra Valley, VIC $65

Bird in Hand Sparking Pinot Noir Adelaide Hills, SA $65

NV Duval Leroy Brut Champagne, France $115

Rose

Roger & Rufus Rose Barossa Valley, SA $55

White Wines

Bellarmine ‘Select’ Riesling Pemberton, WA $50

X by Xabregas ‘Figtree’ Riesling Mount Barker, WA $65

Monte Campo Pinot Grigio Venezia, Italy $48

SC Pannell Pinot Grigio Adelaide Hills, SA $61

Voyager Estate Chenin Blanc Margaret River, WA $50

Brokenwood Semillon Hunter Valley, NSW $55

Villa Maria ‘Wairau Reserve’ Sauvignon Blanc Marlborough, NZ $55

Leeuwin Estate ‘Art Series’ Sauvignon Blanc Margaret River, WA $75

Vasse Felix Chardonnay Margaret River, WA $75

Forest Hill ‘Estate’ Chardonnay Great Southern, WA $57

Red Wines

Derwent ‘Lime Kiln Point’ Pinot Noir Granton, TAS $55

Yering Station ‘Estate’ Pinot Noir Yarra Valley, VIC $80

Smith & Hooper ‘Reserve’ Merlot Wrattonbully, SA $58

Belasco de Baquendano ‘Ar Guentota’ Malbec Mendoza, Argentina $70

Henschke ‘Henry’s Seven’ Grenache Blend Barossa Valley, SA $84

Hay Shed Hill Cabernet Sauvignon Margaret River, WA $65

Bowen Estate Cabernet Sauvignon Coonawarra, SA $70

Howard Park ‘Leston’ Cabernet Sauvignon Margaret River, WA $80

Elderton Shiraz Barossa Valley, SA $64

Tim Smith Shiraz Barossa Valley, SA $70

Sons of Eden ‘Romulus’ Shiraz Barossa Valley, SA $110

Beverages on Consumption If beverages are to be served on consumption, please select what you would like to be made available to your guests.

We recommend selecting a maximum of 1 sparkling, 2 white, 2 reds and a selection of beers that will be served during the function.

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Terms & ConditionsA U D I O V I S U A L

We recommend the services of our professional AV provider Perth Audiovisual. Our dedicated team at Bluewater will be more than happy to discuss your needs and can be contacted on 9315 7705.

C A K E S P R O V I D E D B Y T H E C L I E N T

A standard $5 charge per person is applicable for garnishing cakes provided by the client and served as a dessert in place of the venue’s dessert. However if your cake is to be served with coffee, the venue will cut and place on platters on each table at no cost.

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

Written notice is required for cancellation of a confirmed booking. Cancellation after the deposit has been paid results in forfeiture of the deposit. Three (3) months to two (2) weeks’ notice incurs 50% of the anticipated food/beverage account and venue hire. Up to fourteen (14) days’ notice incurs 100% of the total anticipated food/beverage account.

C A N C E L L A T I O N O F A T E N T A T I V E B O O K I N G

Written notice is required.

C L E A N I N G F E E

A cleaning fee will apply if any guest is sick and causes extra cleaning.

C H A N G E O F D A T E S

A change of date is deemed as a cancellation. Please discuss with your Function Coordinator.

C H A N G E S I N N U M B E R S A N D S L I P P A G E

Any decrease in numbers in excess of 20% with less than 30 days’ notice to the event will incur a slippage charge. This is calculated at 80% of the cost per person of the reduced numbers.

C O N F I R M A T I O N

The booking is confirmed when we receive the deposit and signed terms and conditions. The venue will be under no obligation t o proceed with the event if the deposit and signed terms and conditions have not been received.

D A M A G E T O P R O P E R T Y

The client is responsible for the conduct of the client’s guests and indemnifies the restaurant for all costs, expenses, damage and loss caused by any act made by the client or the client’s guests.

D E L I V E R I E S

All deliveries to the venue must be advised to the Function Coordinator prior and marked with the name and date of the function.Whilst every effort will be made to assist in the movement of goods from the loading bay to the function room, assistance will be offered only if staff are available at that time.

D I E T A R Y R E Q U I R E M E N T S

Fish - The venue will endeavour to supply the type of fish you prefer for your function, however fish is subject to availability.Nuts - We advise that in the course of preparing food for consumption at BWG Steakhouse, we use ingredients and foods that may contain traces of substances that may cause an allergic reaction by guests consuming food at BWG Steakhouse. BWG Steakhouse can take no responsibility for guests who may be affected by the ingredients or traces of substances contained in products used to prepare food consumed at BWG Steakhouse. Whilst all care will be taken to avoid cross contamination, we would like to insist that you carry appropriate medical aides such as EpiPens or prescription drugs that will alleviate any reaction experienced from the consumption of foods containing allergens responsible for food reactions experienced by you at all times whilst on the premises. We would also advise that it would be beneficial if someone within your guest list also knows how to use the EpiPen should the unfortunate need arise. We will require the guest to sign a form prior to the event.

P a g e 14 2016 BWG Functions Wedding Portfolio |menus and prices are subject to

change

Terms & Conditions - continuedD I S P L A Y A N D S I G N A G E

Nothing is to be nailed, screwed, stapled or adhered to any wall, door or other surface of the building. Signage in public ar eas is to be kept to a minimum and must be approved by the venue’s management.

F I N A L A T T E N D A N C E N U M B E R S

Minimum number of guests must be confirmed three (3) working days prior to the function date or the venue will cater on the last numbers advised. All final arrangements are to be confirmed 3 working days before the event by signing an event order. Numbers that increase on the actual day of the event will be charged a 25% surcharge plus the additional food/beverage cost. The venue cannot guarantee the same menu will be served and there will not be delays with the event.

F O O D A N D B E V E R A G E

Confirmed food and beverages must be received a minimum of three (3) weeks prior to the function. Changes made within this period may incur additional charges.

G U E S T L I S T / S E A T I N G P L A N

The venue will provide typed black and white menus for your function or reception. It’s the client’s responsibility to provide a clearly typed guest list and/or seating plan to be displayed for the event.

H I R E O F C A T E R I N G E Q U I P M E N T , D A M A G E A N D L O S S

We do not accept responsibility for damage to, or loss of, any client property left on the premises prior to, during or after a function (including hired equipment/goods). Clients are financially responsible for any damage to fittings, property or equipment by themselves, guests and outside contractors, prio r to, during or after a function.

I N S U R A N C E

The venue’s staff are always extremely careful when looking after guests belongings however accept no responsibility for the damage or loss of property left in the venue prior to, during or after a function. The onus to arrange insurance is on the client.

M E N U A N D D E T A I L S

The menu must be chosen three (3) weeks prior to the event. Menus will be printed especially for the day with any additional titles added. If you are producing your own menus – these must be sent to your coordinator and signed off prior to printing.

M I N I M U M S P E N D R E Q U I R E M E N T S

Will be quoted for each function, they are based on seasonality and other requirements – minimum spend is based on FOOD AND BEVERAGE ONLY.

P A Y M E N T

Weddings & Family Events - 50% of the anticipated food and beverage costs is due three (3) months prior to the function date and full payment is require d seven (7) days prior to the function date, either by bank cheque or cash, unless other credit arrangements have been approved by the venue. If payment is not received the venue reserves the right not to proceed with the event.

Corporate – After the function an invoice will be issued for the balance/credit of the account. All accounts not paid within 14 days will incur a 5% interest charge. With payment a remittance advice must be emailed to the venue, stating the reference number.

Personal cheques will not be accepted.EFT (direct deposit) payments must be referenced in accordance to the tax invoice or the venue has the right to charge a bank/admin fee. The EFT payments must be received 14 (fourteen) days prior to your function for final payment, with a remittance advice emailed to the venue with inclusion of the reference number.

All credit card payments attract a 1.00% surcharge.

P R I C I N G

Prices are based on current and expected cost increases, any change in price will be advised within 120 days of your event. All prices are inclusive of GST. Prices quoted more than 12 months in advance may incur a CPI increase.

P a g e 15 2016 BWG Functions Wedding Portfolio |menus and prices are subject to

change

Terms & Conditions - continuedR E F E R E N C E N U M B E R

Must be referenced for all payments, otherwise additional fees may be incurred.

S T A N D A R D F U N C T I O N T I M I N G

Cocktails - 2 hours, further charges and timings need to be discussed with your Function Coordinator.

Breakfast - 2 hours, latest possible finish time is 11am

Lunch - 3 hours, latest possible finish time is 4/4.30pm

Dinner - 5 hours, standard earliest start time is 6pm; finish times are subject to specific license arrangements – please discuss with your Function Coordinator.

S T A F F I N G

Per staff member per hour:

$38.00 per hour Monday – Friday (7.00am – Midnight)

$40.00 per hour Saturdays and after Midnight any day

$40.00 per hour Sundays

Security staff are available for a minimum 2-hour call at $62.00 per hour

$11.00 per guest on a Public Holiday (min charge $500)

$4.00 per guests per hour after the standard function time

$6.00 per guest after midnight Friday/Saturday/Sunday

(minimum $400 charge, subject to licence arrangements)

Breakfast (2 hours), Lunch (3 hours), Dinner (5 hours),

All day Seminar (8am-5pm)

Audio Visual operators are available for your function, please ask your function coordinator for a quote.

S U P P L I E R S A N D D E C O R A T O R S

The venue has no restrictions on suppliers however please advise your Function Coordinator of who is delivering, contact numbers and times of deliveries. The suppliers are responsible for pickup and delivery within the venue’s guidelines.

S E C U R I T Y

For large events in The Function Centre, 18th and 21st events, outdoor events and during the festive season it is mandatory. Any events over 300 will also attract securitycharges. With other events please discuss with your Function Coordinator. Security is charged at approximately $50 per hour per guard. There is a specific ratio of security staff to guests that will be arranged.

T E M P O R A R Y S T R U C T U R E S

Permission must be gained from the venue to erect any temporary structure within the venue’s complex and its surrounds as a majority of the outside space is owned by City of

Melville. Temporary structures are defined as “a building, tent, shelter, fence or other thing that is fixed to the land or to anything that is fixed to the land”. Examples include dance floors, stages, fencing and umbrellas.

T E N T A T I V E B O O K I N G

Tentative bookings will be held for a period of two (2) weeks and may be cancelled automatically unless your deposit and signed terms and conditions have been received.

P H O T O C R E D I T S

Thank you to the following suppliers for the use of their images; Erica Serena Photography, James Schokman Photography. And Part Blue Photography.P a g e 16


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