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PRIVATE ROOM PACKAGES

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					                          PRIVATE ROOM PACKAGES

                             1 July 2009 to 30 June 2010


Thank you for inviting us to help organise your function. We offer our private room
packages for your consideration. The Boat House 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 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 when advised in advance, or
our Chefs can prepare at short notice special meals for those with particular dietary
requirements. 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 serving alcohol to under age or persons the staff deem to be
intoxicated. We are a licensed premise and adhere to the responsible service of
alcohol at all times.




                                                                               Page 1 of 8
 Confirmation of Bookings:

 A deposit to confirm your booking will be requested and a booking form is included
 on the last page of this package to assist with this.

 Cancellations:

 In the event that your confirmed booking must be cancelled, 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.

 Extra Charges and Duration of Functions:

 It is essential when planning the starting time of your function that you consult
 with us. It is critical not to have too many functions starting at the same time within
 the venue, therefore dovetailing times is necessary for the success of your function.
 Luncheons are usually 2 hours duration, subject to your requirements, whereas
 dinners would be a 3 to 5 hour duration.

(i)         Sunday and Public Holidays: to offset the cost of penalty rates to staff a
            15% surcharge on the total bill is applicable for functions held on Sundays
            or public holidays

(ii)        Functions which proceed beyond midnight incur additional charges of
            $12.50 p.p. for the original number of guests booked for every hour or part
            thereof, in addition to beverages.

 Equipment:

 a.    Standard equipment
       The Boat House can provide a standard overhead projector, 6’ screen,
       whiteboard and flip chart for $85.00.

 b.    Audio Equipment:
       Cordless microphone $90.00
       Lapel microphone $130.00
       PA system & microphone $90.00

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


                                                                               Page 2 of 8
                              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. Outside peak periods
these charges are negotiable.

                              Minimum Spend

Room                         Lunch       Mon-Fri night        Sat-Sun night

West End Room               $4,000           $5,775           $7,000
East & West End Rooms       $5,500           $6,600           $7,500
Walters or East End Rooms   $1,000           $1,250           $2,400
Weekend lunch               $2,400

                             Room Capacities




                           Round     Cabaret           U-     Boardroom
                           Tables     Style           Shape
                         (Banquet)

       East End or
       Walters Dining       54          35             25          28
       Room


       West End             96          70             40          35
       Dining Room

       Combined East
        & West End          180        105             70          50
          rooms



                                                                              Page 3 of 8
Menus:

All meals are served with house bread, and coffee or tea.


a. Corporate 2 course Luncheon (food and beverage inclusive). $68.00 per person
   Alternate menu & 2 hour beverage package (beer, house wines and soft drinks)



b. Set Menu
   Choose, one entrée, one main and one dessert                  $58.00 per person



c. Alternate Menu                                               $61.00 per person
   Choose two entrees, two mains & two desserts for 50/50 alternate service



d. Limited a la carte menu                                       $64.00 per person
   Choose one entrée, two main courses (for a la carte choice) & one dessert



e. A la carte menu                                               $71.00 per person
   Choose three entrees, three mains, and three desserts

  (not recommended over 30 guests – an additional surcharge is levied of $8.50pp
  over 30 guests)

  A la carte orders take more time to prepare and we recommend a set or alternate
  entrée be offered with a choice of main course and dessert only. We will prepare
  menus for guests to order from on the night.


f. Degustation Menu                                         From $99.00 per person

  5 course menu - select from our menu or enjoy a menu tailored by our chef

  We can offer a taste sensation 5 course degustation menu matched with superior
  wines for $99.00 per person or with premium wine releases from our cellar from
  $130.00 per person depending on the wine selection. Our degustation menus are
  designed weekly in advance.




                                                                            Page 4 of 8
Beverages:


(i)     Package A
        Grant Burge Benchmark Semillon Sauvignon Blanc, Grant Burge Benchmark
        Shiraz, full and light strength draught beer, soft drinks, juice.

        3 hours                                                    $24.50 per person
        4 hours                                                    $27.00 per person
        5 hours                                                    $30.00 per person


(ii)    Package B
        Grant Burge Benchmark Semillon Sauvignon Blanc, Grant Burge Benchmark
        Shiraz, full and light strength draught beer, soft drinks, juice, arrival Grant
        Burge Pinot Chardonnay and arrival basic spirits.

        3 hours                                                    $26.50 per person
        4 hours                                                    $31.00 per person
        5 hours                                                    $34.50 per person

                                Package Extensions
Should the function extend beyond the pre-arranged time, a venue charge of $120.00
   per hour or part thereof applies plus beverages for East or Walters Rooms and
     $240.00 per hour or part thereof plus beverages for the West End Room.

(iii)   Additional Items:
        Grant Burge Pinot Chardonnay for toast             $6.50 per person per round

        Pre dinner Grant Burge Pinot Chardonnay
        on consumption                                              $36.00 per bottle

        Cocktails :
        Pre dinner Boat House cocktail available on arrival        $10.00 per person
        for guests

(iv)    Wine upgrades:
        Select wines from our wine list. The difference between the package wine
        prices and the chosen wine prices per bottle opened is charged

(v)     Packages on Consumption:
        Your selection of beverages from our wine list. Cost based on a consumption
        basis. Please ask for a current copy of our wine list. The Boat House cannot
        facilitate pay as you go beverages

        This selection will incur an additional charge :
        $220.00 for East or Walters Room
        $330.00 for West End Room

        The Boat House by the Lake is a fully licensed restaurant. Responsible
        service of alcohol is adhered to at all times and no alcohol is to be taken away
        from the property.


                                                                               Page 5 of 8
                             PRIVATE ROOM MENU

Entrée

Vietnamese salad of crisp spiced pork belly with mango, shallots and spring onion,
galangal and sesame dressing
Rare roasted duck breast, strawberry and mint salad, aged vanilla balsamic
Pan seared Gulf of Carpentaria prawns with salt cod brandade, confit royal blue
potatoes, wilted baby spinach
Tasmanian salmon gravlax with Woodside goat’s curd on warm toasted brioche with
grilled truffle honey pear, baby mache salad, rock sugar and oregano vinaigrette
Gippsland Shadows of Blue cheese ravioli, caramelised onion and spiced beetroot
salad, Kardinia riesling foam
Hiramusa kingfish ceviche with lime and lemongrass dressing, papaya salsa, chilli
sorbet

Main

Seared maguro blue fin tuna fillet on warm confit fennel, liguria olives and preserved
lemon, pommes sables and shellfish vinaigrette
Roast lamb loin, parsnip puree, roasted capsicum and spicy chorizo salad
Pasture fed beef fillet on sautéed garlic desiree potatoes, lyonnais onion, parsley
coulis, red wine jus (Wagyu marble score 9 - $15.0 surcharge)
Crispy skin La Ionica chicken breast, trio of onion tartlet, heirloom tomato ragout,
orange essence
Coffee crusted kangaroo fillet on aubergine puree and sumac dressing
Oven baked pork fillet on sage roasted kipfler potatoes, maple glazed apples
Rare roasted Delegate River venison saddle on a speck and onion roesti, buttered
green asparagus and blueberry sauce
Sautéed mushrooms, Taleggio and thyme filled butter puff tart with kalamata olive
tapenade, mustard seed dressing and baby shard

Dessert

Caramelised oranges with cinnamon parfait, Grand Marnier caramel
Vanilla bean pannacotta with malted honey foam and almond wafer
Passionfruit curd tart, crème fraiche, coconut shard
Frangipane and blueberry tart, mascarpone semifreddo, hazelnut crisp
Banana toffee tarte tatin, Baileys ice-cream
Trio of chocolate delice, espresso burnt cream, mint essence
Selection of cheeses with lavoche, falwasser, quince paste, dried fruit and nuts


                      EXTRAS (can be added to any menu)
                        Arrival deluxe savouries $9.50 p.p.
                       Arrival standard savouries $8.50 p.p.
                 Shared cheese platters as a fourth course $8.50 p.p.




                                                                               Page 6 of 8
                     Sample Private Room Degustation Menu



                                      1st Course
Tasmanian salmon gravlax with Woodside goat’s curd on warm toasted brioche with
grilled truffle honey pear, baby mache salad, rock sugar and oregano vinaigrette
              Grant Burge Pinot Chardonnay Sparkling, Barossa Valley SA



                                     2nd Course
   Pan seared Gulf of Carpentaria prawns with salt cod brandade, confit royal blue
                           potatoes, wilted baby spinach
                    2008 Helm Riesling, Canberra District ACT



                                    3rd Course
 Crispy skin La Ionica chicken breast, trio of onion tartlet, heirloom tomato ragout,
                                  orange essence
                 2006 Te Kairanga Pinot Noir, Martinborough NZ



                                      4th Course
  Pasture fed beef fillet on sautéed garlic desiree potatoes, lyonnais onion, parsley
                                  coulis, red wine jus
                       2006 Pirathon Shiraz, Barossa Valley SA



                                   5th Course
        Caramelised oranges with cinnamon parfait, Grand Marnier caramel
           2008 Boggy Creek Late Harvest Pinot Gris, King Valley VIC


                                     Coffee / Tea

             (Wines subject to change depending on vintage and menu)




                                                                               Page 7 of 8
                               A.B.N 72 823 046 241

FUNCTION BOOKING CONFIRMATION

Name of Function:…………………………………………………………………

Billing Name & Address………………………………………………………….
………………………………………………………………………………………

Function Type: Lunch, Dinner, Other ……………………………(please circle)

Date of Function:…………………………………

Contact Person (1)…………………………………
Tel: (w)……………………………… Tel: (h) if applicable…………………
Mobile:………………………………
Email:……………………………….


Contact Person (2)…………………………………
Tel: (w)……………………………… Tel: (h) if applicable…………………
Mobile:………………………………
Email:……………………………….

Deposit:
A deposit of $500 is requested to confirm each booking. Payment can be by:-
Visa/Mastercard, Amex, Diners

Number………………………………….……
Name on Card ………………………………..
Expiry Date……………………………….….

or by direct deposit to The Boat House by the Lake bank account

BSB:       082902
Account: 488430919
Narration:……………………………………

For the purpose of GST, deposits are considered a pre-payment and as such GST is
not applicable. At the conclusion of your function a tax invoice will be issued with
the amount of the deposit deducted.

Please complete the form and fax to: (02) 62735533



                                                                              Page 8 of 8

				
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