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Whitmore_Hotel-Functions

VIEWS: 7 PAGES: 6

									                    FUNCTIONS
Contact us
For bookings, functions or enquiries please:

call 8231 5533,

fax 82315530,

email whitmorehotel@aol.com

or visit us at

317 Morphett St, Adelaide, South Australia




About the Venue………
The hotel is located in the Central Business District of Adelaide. It overlooks
the refurbished and leafy Whitmore Square, with easy access to the nightlife
of Gouger Street.

We have several function areas:
    The Bar, with a capacity for 80 stand up
    The Saloon, with a seating capacity of 40 (50 stand up)
    The Saloon and Bar combined, with a standup capacity for 110
    The Restaurant, with a seating capacity of 110, which can also be
      closed off for more intimate sized groups of up to 30
These can be exclusively booked in any combination.

The Hotel has an open fireplace in the restaurant and a small al fresco dining
area outside. Smokers are further accommodated in a small courtyard at the
rear of the property.
Fully air-conditioned, a large screen TV and a stage area for DJ/live music
make this a comfortable venue to celebrate with family and friends. These
areas are available separately or together and will suit any function. There is
no room hire charge at the Whitmore Hotel.
Ask us about organising live entertainment for you or for assistance in
theming your celebration. We are available to discuss your needs and cater
to any special requests to ensure your function is personal,
well organised and enjoyable.


Page 1 of 6                                            Current as of 27/01/2011
About our Food…………
We provide a range of food options for you to choose from. Our staff will help you select a
suitable food menu for your function and tailor the menus below to your needs if necessary.

BANQUET MENU OPTIONS
     Minimum 10 persons
2-course (entrée or dessert with main)
1 selection per course:                                                 $35 p.p
2 selections per course:                                                $41 p.p

3-course (entrée, main and dessert)
1 selection per course:                                                $40 p.p
2 selections per course:                                               $46 p.p


ENTRÉE

- Roast pumpkin and chilli soup with crème fraiche .
- Tomato and basil soup with reggiano and crouton.
- Panko chilli crumbed prawns on a cress salad with pineapple relish
- Seared duck breast on fried rice noodles with cress and smoked tomato
- Warm chicken salad with avocado mousse and rocket with our house dressing
- King prawns wrapped in prosciutto with rocket and a dill aioli.
- Roasted tomato tart with shallots and fetta topped with rocket.


     MAIN

- Eye fillet Steak with confit potato, spinach, crisp prosciutto & beef jus.
- Kangaroo fillet on a peppercorn mash with bokchoy & quandong jus.
- Chicken breast stuffed with spinach & brie, served on a roasted field mushroom & topped with
jus & crisp paprika onion rings.
- Chicken breast on roasted kipfler potatoes, served crisppy prosciutto & jus.
- Crispy skinned Atlantic Salmon fillet served with caramelised onions & beans, finished with buerre
blanc sauce
- Roasted rack of pork with roasted kipfler potatoes & braised witlof. Topped with a house-made
plum sauce.
- Barramundi fillets with tomato salsa and salsa verde.
- Lamb cutlets in a honey & herb marinade with tuscan style potatoes and a tomato & mint
confit.
- 3 cheese cannelloni in a rich tomato & basil sauce, topped with pesto.
- Fig & goats cheese tart with balsamic roasted shallots, topped with rocket.


DESSERTS

- Chocolate fondants with crème anglaise.
- Vanilla panacottas with crème anglaise and raspberry couli.
- Meringue with poached fruit and passionfruit couli.
- Chocolate tart with macerated strawberries and mascarpone.
- Lemon curd tart with dried lemon and chantilly cream.
- Selection of premium cheeses and crackers.




Page 2 of 6                                                          Current as of 27/01/2011
                        FINGER FOOD MENU OPTIONS
                          All platters are 30 pieces.

                                   $40 platters
                  Calamari rings and dim sims with soy sauce.
                         Cocktail vegetable spring rolls.
                              Vegetable crudities.
                               Mini bruschettas.
                                   Curry puffs.
              Cucumber rounds with prawns and tzatziki topping.
                    Mini Caeser salads on parmesan wafer.
          Spicy battered wedges with dipping sauces (3 large bowls).

                                $50 platters
                Moroccan spiced lamb on crouton with raita.
                           Chicken tikka skewers.
              Orange Spot Bakery pies, pasties and sausage rolls.
                              Spicy meatballs.
                        Beef wrapped in prosciutto.
                            Prime beef skewers.

                              $60 Platters
              Smoked salmon and cream cheese tartlets.
     Smoked duck with smoked tomato chutney on crouton with rocket.
            Sundried tomato and riggiano parmesan tartlets.
                           Assorted quiches.

                                 $70 Platters
                     Oysters Natural, with lemon wedges.
                              Oysters Kilpatrick.




Page 3 of 6                                             Current as of 27/01/2011
About our Beverages…..
The Whitmore has an extensive wine list from which you can choose. Our staff
will take you through the list and assist you in your selections.

Sparkling

Pierre Larouse Blanc de Blanc Brut                                   19.00
NV Jindalee, South Australia                                         20.00
NV Geoff Hardy Sparkling Red                                         20.00
NV Cloudy Bay ‘Pelorus’, Marlborough, NZ                             36.00
Yarra Burn Pinot Noir Chardonnay 2005                                39.00
Piper Heidsieck                                                      67.00
NV Moet & Chandon Champagne, Champagne France                        98.00

White

House White                                                          20.00
2008 Koonowla Riesling, Clare Valley, SA                             27.00
2008 Pewsey Vale Riesling                                            30.00
2008 Moss Brothers Sauvignon Blanc Semillon, Margaret River, WA      25.00
2008 ‘The Local’ Golding Wines Sauvignon Blanc, Adelaide Hills, SA   26.00
2008 The Heathvale Chardonnay, Eden Valley                           28.00
2009 D’arenberg Olive Grove Chardonnay McLaren Vale                  31.00
2008 Peter Lehman Semillon                                           30.00

Rose

2008 Chain of Ponds Rose, Watervale, SA                              25.00

Red

House Red                                                            20.00
2008 Permutations Pinot Noir, Victoria                               26.00
2006 Halifax Wines, Grenache Shiraz Cabernet, McLaren Vale, SA       39.00
2005 Massey ‘Bambino’ Shiraz, McLaren Vale, SA                       28.00
2006 Kaesler ‘Stonehorse’ Shiraz, Barossa Valley, SA                 42.00
2000 K1 ‘Silver Label’ Cabernet Tempranillo, Kuipto Forest, SA       28.00
2005 Bartagunya Shiraz Cabernet, Southern Flinders Ranges, SA        26.00
2004 Snakes Patch Cabernet Sauvignon, Coonawarra, SA                 30.00
2000 McGuigan ‘The Shortlist’ Cabernet Sauvignon, Barossa, SA




Page 4 of 6                                          Current as of 27/01/2011
Fortifieds & stickies

2006 Massey Fortified Shiraz, McLaren Vale, SA                  5.00 (90ml)
Hardys Padthaway Noble Riesling (375ml)                               22.00
Grant Burge Aged Tawny Port                                           30.00
Morris Black Label Muscat                                             35.00
Lauriston Show Muscat                                                 39.00

Cellar listed Wines

The Whitmore has a selection of aged fine wines available for sale. Please ask
our staff for the current list. Prices start from $40.


Beer

Draught Beer(Tap)                         Schooner only               $4.00
(Coopers Pale, Carlton Draught, Tooheys Extra Dry, Stella Artois, Asahi)

Bottled Beer                                Standard:                 $6.00
( Toohey’s Extra Dry, VB, Coopers Light, WE Draught, Pure Blonde)

Bottled Beer                           Premium                        $7.00
(Coopers Pale, Heineken, Cascade premium light, Carlton Crown,
Corona, Little Creatures, Peroni)

Spirits

(Brandy, scotch, gin, vodka, bourbon, rum, tequila, ouzo)

House Spirits (includes mixer )                                       $6.00

Premium spirits (includes mixer)                                      $7.00

Soft Drinks (juice and fizz)                285 ml only               $3.00

We also have premium selections of fine whiskies and cognacs, available on
request




Page 5 of 6                                           Current as of 27/01/2011
About our Terms and Conditions............

      Bookings including food and beverage requirements are to be
       confirmed two weeks prior to the function with a deposit of $300.00,
       which will be credited to the account on the night. Final numbers for
       catering are to be confirmed one week prior to your function.

      You are welcome to supply a Celebration Cake which we will cut and
       serve for you on a platter for $30 or $3 pp, whichever is less.

      Final accounts must be settled at the latest, on the night of the
       function.

      Inappropriate behaviour will not be tolerated from either guests or
       entertainers.

      In accordance with Liquor Licensing Laws we will not serve
       intoxicated persons or minors

      The Whitmore is committed to participating in the local community. To
       this end, we ask our guests to respect our neighbours’ right to peace
       and quiet when arriving and departing the property

      Dress code applies

      Smoking is not permitted within the Hotel




Page 6 of 6                                             Current as of 27/01/2011

								
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