Menu .pdf



Nom original: Menu.pdf
Titre: Microsoft Word - 2012-Q3 Private Room Package - Email.docx
Auteur: James

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Private Room Package
1 July 2012 to 31 December 2012
General information
Thank you for inviting us to help organise your function. We offer our private room
packages for your consideration. The Boat House by the Lake’s private rooms are
superbly presented with crisp white linen, crystal glassware and professional staff
offering exceptional service and superb cuisine.
There are three private rooms to choose from each with magnificent views and
access to decking and gardens at the lake’s edge. The restaurant is centrally located
in Grevillea Park, Barton (north side) off Morshead Drive. There is ample free on-site
parking and excellent facilities for disabled persons. We ask you to take a little time
to read the enclosed information. Should you need clarification on any aspect, please
do not hesitate to contact us.
Planning
Final arrangements of menu and beverage selections should be made two weeks
prior to the function with final numbers received 2 working days prior. The final
numbers provided will be the amount invoiced for. We welcome the opportunity of
working with you in planning your function to ensure a successful event.
Dietary needs
Our menus do not always list specific vegetarian or dietary meals, however, we pride
ourselves on our ability to cater for most dietary needs (please advise in advance).
Special dietary requirements are usually handled independently of other guests.
Cakes brought into the Boat House will be tested for correct serving temperature.
Cakes exceeding the allowable limit of 4 degrees may not be served.
Security
The management reserves the right to exclude or remove any persons from the
function or the premises without liability. The Liquor Licensing Act prohibits the
licensed person from serving alcohol to persons under 18 years of age, or to persons
the staff deem to be intoxicated. We are a licensed premise and adhere to the
responsible service of alcohol at all times.

Private Room Package
1 July 2012 to 31 December 2012
General information
Confirmation of bookings
A deposit to confirm your booking will be requested and a booking form can be
located on our website or the link below
http://www.boathousebythelake.com.au/functions_intro.html
Cancellations
In the event that your confirmed booking must be cancelled or moved, the following
conditions will apply:
60 days or more: Your full deposit will be refunded provided the room is
resold.
30 to 60 days:
50 per cent of your deposit will be refunded provided the room is
resold.
Less than 30 days: The full deposit will be forfeited.
Less than 7 days: May be subject to additional cancellation fees.
Payment
Following your event an invoice will be mailed to you. Payment can be made in any
form, however final payment via a credit card will incur a 2% surcharge.
Sundays and Public Holidays
To offset the cost of penalty rates paid to staff, a 15 per cent surcharge on the total
bill is applicable for functions held on Sundays or public holidays.

Building Layout

Private Room Package
1 July 2012 to 31 December 2012
Prices minimum spend and room capacity
Minimum spend
Food and beverages costs will contribute towards the minimum spend. Falling below
this would incur the charges noted below.
At peak periods the following minimum room spend applies.
Minimum spend amounts
Dinner
Mon – Thu

West End
East/West End
Walters or East
End

$5,500
$7,200
$1,420

Lunch

Fri - Sun / Public Hol

Peak*

Off Peak

$10,000
$14,300
$4,200

$7,900
$8,500
$2,500

Mon – Fri

Weekend/
Public Hol

$4,500
$6,200
$1,100

$4,000
$5,000
$2,500

*Peak months are Nov – Dec, Feb – Mar. Outside peak period these charges are
negotiable.
Room capacities

East End or Walters
Dining Room
West End Dining
Room
Combined East &
West End Rooms

Round
Tables
(Banquet)

Cabaret
Style

U - Shape

Boardroom

54

35

25

24

88

70

40

35

180

105

70

50

Private Room Package
1 July 2012 to 31 December 2012
Prices menu and drinks costs
Menus
All meals are served with house bread, and coffee or tea.
I.

Corporate two course luncheon
(food & beverage inclusive)
Alternate menu and two hour beverage
package (standard package)

$77.50 per person

II.

Set menu
Choose, one entrée, one main and one dessert

$65.50 per person

III.

Alternate menu
Choose two entrees, two mains & two desserts
for 50/50 alternate service

$68.50 per person

IV.

Choice menu (alternate entrée, choice main and dessert)
Alternate entree, choice of three for main and dessert

$79.50 per person

(Not always available, please check with us for details - surcharge may apply
over 30 people)
V.

Degustation menu

Please note - additional wines and drinks are on a consumption basis
Five course menu
5 matched wines - standard
5 matched wines - premium

$85.00 per person
$35.00 per person
$50.00 per person

Seven course menu
7 matched wines - standard
7 matched wines - premium

$105.00 per person
$50.00 per person
$70.00 per person

Private Room Package
1 July 2012 to 31 December 2012
Prices menu and drinks costs

I.

Beverages
Standard Package
Grant Burge Benchmark Semillon Sauvignon Blanc
Grant Burge Benchmark Shiraz
Full and light strength draught beer
Soft drinks & juice
3 hours
4 hours
5 hours

II.

$28.00 per person
$34.00 per person
$40.00 per person

Local Package
Mount Majura Pinot Gris, ACT
Eden Road ‘‘The Long Road’’ Shiraz, ACT
Full and light strength draught beer
Soft drinks & juice
3 hours
4 hours
5 hours

III.

$40.00 per person
$46.00 per person
$52.00 per person

Sparkling Wine
Sparkling wine can be added to the package at the per hourly cost below
(taken for the entirety of the package only)
Grant Burge Blanc de Blanc
Chandon NV Brut

IV.

$1.50 per hour per person
$2.50 per hour per person

Packages on consumption
We serve your selection of beverages from our extensive wine list, with charges
determined on a consumption basis. Please ask for a current copy of our wine
list.
Consumption packages incur an hourly room hire fee
$90 per hour for the East or Walters Room
$125 per hour for the West End Room

Private Room Package
1 July 2012 to 31 December 2012
Prices menu and drinks costs

I.

II.

Beverage extras
Cocktails
$11.00 per person
Offer your guests a pre-dinner Boat House cocktail on arrival. Please ask for our
current list and nominate your selection of two cocktails.
Wine upgrades (for Standard Package)
Select wines from our extensive wine list. The difference in price between the
package wine and chosen wine is charged for each bottle opened.
Drinks package extensions
Applies to all drinks package options
Should the function extend beyond the pre-arranged time, charges will apply as
follows:
East or Walters Rooms: Venue charge of $120.00 per hour or part thereof, plus
beverage costs.
West End Room: Venue charge of $240.00 per hour or part thereof, plus beverage
costs.

I.

Menu extras
Arrival savouries 3 pieces

$10.00 per person

Suitable for half hour of savouries on arrival
II.

Arrival savouries 6 pieces

$20.00 per person

Suitable for one hour of savouries on arrival
III.

Shared cheese platters as a fourth course

$10.00 per person

IV.

Chef’s selection petit fours

$10.00 per person

Private Room Package
1 July 2012 to 31 December 2012
Prices equipment costs and menu selections
Equipment
I.

Visual equipment:
6’ screen, whiteboard or flip chart
Data projector
Laptop Computer

II.

Audio equipment:
Cordless microphone
Lapel microphone
Lectern & attached microphone

III.

$45.00 each
$220.00
$150.00

$90.00
$130.00
$90.00

Additional equipment
On request we would be happy to provide a quotation on your
individual requirements and can hire equipment through
professional AV suppliers.

Private Room Package
1 July 2012 to 31 December 2012
Private room menu – changes seasonally
Sydney Rock oysters – platters per table 48 dollars

Seasonal availability
Gin, tonic ice, lime
Apple salsa, Jamon
Natural

Entree
Pork rillettes, bresaola, sourdough, cornichons
Confit ocean trout, smoky potato consommé, beetroot, horseradish, roe
Smoked goats chèvre tortellini, Queensland scallop, aubergine, chilli oil
Prawns, saffron mussel sauce, peas, pickled radish, baby coz
Celeriac voluté, organic hazelnuts, smoked olive oil, mushrooms
Duck breast, fondant potato, black olive crumb, puffed grains, jus

Mains
Lamb rump, fried chat potatoes, braised black beans
Pork fillet, olives, endive, organic quinoa, fennel, meyer lemon
Market fish, confit shallots, pommes dauphine, broccoli
Onion custard, lyonnaise onions, pressed puff pastry, thyme, soubise
Confit duck maryland, bacon risotto, zucchini, duck jus
Grass fed beef fillet, potato roesti, mushrooms, shallots
Chicken breast, quince, roasted carrot, braised cabbage
Red wine braised beef cheek, paris mash, speck, spinach

Sides - 4 dollars per person, choice of two
Fried chats, cayenne pepper
Winter leaves, tarragon, shallot, champagne vinegar
Steamed greens, olive oil
Green beans, almonds butter, onions

Dessert
Vanilla crème brulee, spiced shortcrust, poached pear
The Boat House high tea; scones, tea, jam, cream
Bread pudding, salted caramel, brown butter ice cream
Peanut butter and jelly; peanut fudge, ice cream and brittle, fruit jellies, brioche
Poached rhubarb and apple, cherry, basil, meringue, bubblegum ice cream
Chocolate mousse, fried vanilla custard, pistachio, rhubarb, mascarpone
The Boat House cheese plate, local quince, sourdough, toasted nuts

Private Room Package
1 July 2012 to 31 December 2012
Sample degustation menu – 5 course
1st Course
Cured Tasmanian salmon, brioche, celery, crisp leek

2010 Paradigm Hill Riesling, Mornington Peninsula VIC

2nd Course
Pressed pork belly terrine, radicchio, sauce gribiche

2010 Castello Della SALA Bramito, Umbria Italy

3rd Course
Confit duck leg and breast, speck, zucchini, toasted pearl barley, treacle

2006 Te Kairanga Pinot Noir, Martinborough NZ

4th Course
Braised shoulder of lamb, smoked onion purée, eggplant, rosemary

2006 Pirathon Shiraz, Barossa Valley SA

5th Course
Butterscotch crème brûlée, elderflower, toffee, brandy, almond bread

2008 Boggy Creek Late Harvest Pinot Gris, King Valley VIC

Coffee / Tea
(Wines subject to change depending on vintage and menu)




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