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We want your wedding to be special
So plan your special day at
GUNGAHLIN LAKES GOLF CLUB
Gungahlin Lakes Golf Club is the ideal venue for Weddings.
Our function rooms will cater for a small intimate Wedding reception, or a Wedding
Reception of up to 90 guests.
Professionally trained staff will provide extensive personal service and advice to
ensure the smooth running of your function. Our chefs are well regarded and are able
to create an extensive range of menus tailored to suit all tastes and budgets.
Variations with your individual touch are available on request.
THE GUNGHALIN LAKES
WEDDING PACKAGE
The following items are complimentary when you select any of our Lunch, Dinner or Buffet
menus
Your Gungahlin Lakes Wedding Package will include:
• Linen Napkins set upon crisp white table linen
• Coloured coordinated Serviettes for inserts
• Use of a Lectern and Microphone
• Use of Roaming microphone
• Use of a Dance Floor
• Use of an elegant Cake Knife
• Use of a Cake and Gift Table
• Use of Audio Visual (AV)
• Free Parking
The Gungahlin Lakes Package is based on a minimum of 40 Guests
The Menu
You may select from the menus available or discuss special requirements with our
Functions Manager.
Once deciding on your menu package, please select two choices from each of the courses
available within the package. All meals are served on a 50/50 basis.
Meals are served with freshly baked bread rolls, seasonal vegetables, coffee, tea and after
dinner mints.
Should any of your guests have special dietary requirements, we are happy to cater for them.
At the Ainslie Function Centre, we would be pleased to assist you with your menu selections.
We ask that the menu be finalised one (1) month prior to your function.
All menus are based on a minimum of 80 guests.
PRE-DINNER COCKTAIL SELECTION
Assorted Mini Quiche – 2pp $2.50
Tempura Fish Pieces – 3pp $2.00
Chicken Satay Sticks – 2pp $3.20
Melba Toasts with Camembert and Strawberries -3pp $2.00
Fresh Herb Flavored Meat Balls – 3pp $2.00
Deep Fried Sesame Seed Calamari Rings – 2pp $2.00
Cocktail Spring Rolls – 3pp $2.20
Fresh Pizza Fingers – 2pp $2.20
Savory Boats with Sundried Tomato and Smoked Salmon – 3pp $2.00
Chicken and Mushroom Bouchees – 2pp $2.50
Water crackers with Guacamole and Smoked Oysters – 3pp $2.00
All served with appropriate Condiments
Please note prices are per head
(Prices subject to change)
Lunch & Dinner Set Menus
Menu #1
$39.00 per person
Entrée
Avocado and Prawn Salad with Chive Oil
Or
Butter Chicken Curry with Rice and Pappadam
Main
Char Grilled veal Cutlet (200 gm) on Mash Potato and Red Wine Sauce
Or
Sirloin of Beef topped with a Creamy Green Peppercorn Sauce
Dessert
Classic Chocolate Mud Cake
Or
Citrus Lemon Tart
Both served with Chantilly Cream and Berry Coulis
Freshly brewed Coffee, Tea and after dinner mints.
Menu #2
$42.00 per person
Entrée
Tasmanian Smoked Salmon Salad with Baby Caper, Dill and Sour Cream Relish
Or
Tandoori Chicken Fillet Salad with Coriander and Mint Yoghurt Dressing
Main
Marinated Scotch Fillet Steak in Red Wine and Whisky served on Mash Potato and a
Port Sauce
Or
Pan Fried Blue Eye Cod on Pumpkin Mash with a Citrus Cream Sauce.
Dessert
Individual Tiramisu with Vanilla French Custard
Or
Traditional Warm Sticky Date Pudding with Caramel Sauce and Cream
Freshly Brewed Coffee, Tea and After Dinner Mints.
Menu #3
$45.00 per person
Entrée
Maple Atlantic Salmon Salad with Mustard Seed Potato Salad
Or
Penne Pasta Carbonara with Shaved Parmesan Cheese
Mains
Char Grilled Beef Fillet Mignon topped with Pesto
Or
Oven Roasted Rack of Lamb (4 bone) with Tomato & Baby Caper Salsa.
Dessert
Individual Tiramisu Cake with Vanilla Sauce
Or
Classic Dutch Apple Pie served Warm with Chantilly Cream
Freshly Brewed Coffee, Tea and after dinner mints.
All Mains are served with Fresh Vegetables and Roast Chat Potatoes
LUNCH & DINNER MENU
Please design your own lunch or dinner from the following
Entrees
Hot selection
Leek and Potato Soup $8.00
Roast Pumpkin Soup with Sour Cream and Chive $8.00
Cream of Mushroom Soup $8.00
Celery and Blue Cheese Soup $8.00
Butter Chicken Curry with Rice and Pappadum $11.00
Penne Pasta Carbonara with shaved Parmesan Cheese $11.00
Pumpkin and baby Spinach Risotto $11.00
Cold Selection
Antipasto Plate of Marinated baby Octopus, Salami, Prosciutto, Olives, Fetta Cheese
and Pickled Vegetables $11.00
Tandoori Chicken Salad with Coriander and Mint Yoghurt $10.00
Tasmanian Smoked Salmon Salad with Caper, Dill and Sour Cream Relish $12.00
Avocado and Prawn Salad $12.00
Maple glazed Salmon with Seed Mustard Potato Salad $12.00
Tomato Tart a Tan with Rocket Salad and Balsamic Dressing $10.00
Smoked Chicken Breast, Asparagus and Cherry Tomato Salad with Vinaigrette
$12.00
Mains
Char Grilled Chicken Breast filled with Camembert and Bacon served with a Lemon
Cream Sauce $21.00
Pan Fried Blue Eye Cod Served on Pumpkin Mash with a Citrus Cream
$23.00
Marinated Scotch Fillet in Red Wine, Whisky and Garlic served on Mash Potato with
a Port Sauce
$25.00
Veal Cutlet (200gm) served with Shitake Mushroom Cream Sauce
$21.00
Oven Roasted Atlantic Salmon on a Creamy Mash Potato with Hollandaise Sauce
$23.00
Char Grilled Fillet Mignon topped with Pesto and Red Wine Sauce
$27.00
Roast Pumpkin, Pine Nut & Baby Spinach Risotto, with Shaved Parmesan Cheese
(V, G/F)
$21.00
Field Mushroom Stack with Zucchini, Egg Plant and Tomato, topped with a Creamy
Leek Sauce (V, G/F)
$21.00
Butterfly Chicken Breast with three Garlic Prawns in a Creamy Garlic Sauce
$24.00
Char Grilled Sirloin of Beef topped with a Creamy Green Peppercorn Sauce
$25.00
Oven Roasted Rack of Lamb (4 bone) with Tomato & Baby Caper Salsa
$29.00
Desserts
Classic Chocolate Mud Cake served with Chantilly Cream and Coulis
$8.00
Mango Coconut Torte served with Chantilly Cream and Coulis
$8.00
Caramel Cheesecake and Chantilly Cream
$8.00
Citrus Lemon Tart with Whipped Cream and Berry Coulis
$8.00
Wild Berry Cheesecake and Whipped Cream
$8.00
Flourless Orange Cake with Chantilly Cream (G/F)
$8.00
Individual Tiramisu Cake with Vanilla Sauce
$8.00
Classic Dutch Apple Pie served Warm with Chantilly Cream
$8.00
Traditional Sticky Date Pudding served with Caramel sauce and Cream
$8.00
Cheese platter
Selection of Cheeses with Grapes and Water Crackers
10 people per platter $65.00
Fresh Fruit Platter.
Water Melon, Rock Melon, Honey Drew Melon, Pineapple, Grapes and Strawberries
10 people per platter $45.00
Children’s Menu
For Children up to 12 years of age
(You are able to select one dish from the following -)
$10.50 per child
Chicken Nuggets, Chips and Salad
Or
Fish and Chips and Salad
Or
Hawaiian Pizza with Chips
Or
Spaghetti Bolognaise with Shave Parmesan Cheese
Or
Penne Pasta tossed with Napolitano Sauce and Cheese
Or
Baby Sausages with Mash Potato and Vegetables
All Children’s meals are served with Ice Cream & Jelly
VEGETARIAN OPTIONS
Entrée Options
Avocado, Asparagus and Sundried Tomato Salad
Selection of Char grilled Vegetable and Boccochini
Main Options
Vegetables Stack topped with Melted Cheese
Fresh Seasonal Vegetables with Cottage Cheese wrapped in a Filo Pastry and served with a
Tomato, Basil and Mushroom Sauce.
(Please note organizer to choose one of the following for all vegetarians)
LUNCH AND DINNER SIT DOWN MENUS
Please design your own menu from the following
SOUPS:
Sweet Potato and Leek
Butternut Pumpkin with Sour Cream and Chives
Tomato and Basil
Italian Vegetable and Bow Tie Pasta with Parmesan Cheese Croutons
Cream of Mushroom with Thickened Cream
Green Split Pea and Leg Ham
Chicken and Corn
ENTREES:
Antipasto plate of Prosciutto, Baby Octopus, Mortadella, Spicy Salami, Rockmelon, Olives,
Boccochini Cheese and Pickled Vegetables.
Marinated EggPlant, Pepper Zucchini, Sundried Tomatoes and Boccochini Cheese, baked
with a Fresh Tomato, Mushrooms, Olives and Basil Sauce.
Salad of Smoked Chicken, Fresh Asparagus and Red Capsicum Chutney.
Smoked Tasmanian Salmon with Capers, Dill and Sour Cream Dressing.
Shrimps, Poached Squid Tubes, Tasmanian Scallops, and Crabmeat tossed in a Coriander
cream Dressing.
Smoked Beef Salad served with Mesclun Salad and Balsamic Dressing.
Tandoori Chicken Fillets grilled, with Salad Cresses, accompanied with Yoghurt, Fresh
Mint and Coriander dressing.
Penne Pasta topped with a Pinenut, Basil, and Mushroom Cream Sauce.
Trio of Fettuccini accompanied with Sundried Tomatoes, Chilli, Basil and freshly grated
Parmesan served with a Boscioalo or a Napolitano Sauce.
A gathering of Seafood wrapped in crispy Pastry, served with a Lime Hollandaise Sauce.
Wedding Buffet NO.1
$38.00
Decorated Mirrors of Cold:
Double Smoked Leg Ham
Roast Sirloin of Beef with Mustard Crust
Mortadella, Danish Salami, Smoked Coppa, Strasburg
Roast Chicken Pieces
Hot Roast Beef with Gravy & Baked Potatoes
Salad Selection:
Mixed Salad Cresses
Tomato and Red Onion
Zucchini and Mushroom
Baby Chats Vinaigrette
Penne Pasta with Basil Pesto Dressing
Traditional Coleslaw
Bread Rolls
Hot
Butter Chicken with Jasmine Rice
Dessert:
Baked Lemon Cheesecake and Whipped Cream
Fresh Fruit Salad with Whipped Cream
Bavarian Apple Strudel
Orange Cointreau Torte
FRESHLY BREWED COFFEE, TEA AND DINNER MINTS
(Prices subject to change)
Wedding Buffet NO.2
$41.00
Decorated Mirrors of Cold:
Lamb Prosciutto
Prime Roast Sirloin of Beef
Sugar Cured Leg Ham,
Roast Turkey
Snowy Mountain Smoked Trout Fillets
Condiments and Dressings
Salad Selection:
Mixed Salad Cresses
Tomato and Red Onion
Zucchini and Mushroom
Baby Chats Vinaigrette
Penne Pasta with Basil Pesto Dressing
Traditional Coleslaw
Bread Rolls
Please choose two of the following Hot Roasts:
Sirloin of Beef
Loin of Pork
Roast Chicken
Roast Lamb
Honey Roast Ham
HOT BAKED POTATOES SERVED WITH SOUR CREAM
BREAD ROLLS
Dessert:
Baked Lemon Cheesecake and Whipped Cream
Fresh Seasonal Fruit Mirror
Chocolate Basket with Fresh Strawberries
Chocolate Mud Cake
Apple and Walnut Strudel
COFFEE, TEA AND DINNER MINTS
(Prices subject to change)
BEVERAGES
If you choose not to take advantage of our beverage packages another
option is to have a “Dry Till”.
DRY TILL
A “Dry Till” is the suggested method where beverages of your choice are
charged on “Consumption Basis” up to your specified limit. Depending on
your requirements and budget, the limit on the dry till is discussed with
you. It is entirely up to your discretion as to what drinks are permitted to
be charged on the Dry Till and the amount to be allocated.
Most guests decide to include beer, wine, soft drink, juice and sparkling
wine on the Dry Till and spirits are paid for separately by the individual
guests. Or you may choose to have spirits available on the Dry Till for
specific guests only.
Please note table service is not included in your function package.
Surcharge does apply.
We are not a BYO Licensed premises.
Beverages
BEER
10 oz Light $2.80
10 oz Regular $3.10
Standard Stubbie Light $4.20
Standard Stubbie Regular $5.00
Becks, Stella, Heineken Extra Dry, Pils Crown Larger $7.00
Cider $5.00
HOUSE WINE
Glass $3.30
Carafe $9.00
Stones, Cinzano $3.00
SOFT DRINK
Small $2.20
Bottle $3.20
Jug $6.50
Orange Juice Small $2.20
Jug $8.50
Tomato Juice, Apple/Pineapple Juice $3.20
SPIRITS
BASIC RANGE (incl Split)
Scotch, Brandy, Gin, Ouzo, Bourbon, Vodka, UP Rum, Tequila, Bacardi, Marsala,
Full $5.00 Half $3.00
MIDDLE RANGE (incl Split)
Southern Comfort, OP Rum, Tia Maria, Kahlua, Malibu, Pernod, Baileys,
Full $5.50 Half $3.50
TOP RANGE (incl Split)
Drambuie, Cointreau, Opal Nera Sambucca, Sambucca, Galliano, Jack Daniels,
Grand Marnier, Benedictine, Midori Melon, Midori Strawberry, Pernod
Full $6.00 Half $4.00
SUNDRIES
Claytons $2.20
Sherry $2.00
West Coast Cooler $6.20
Vodka Cruisers $7.20
Smirnoff Black $10.20
Smirnoff Red $8.70
Liqueurs $5.00
Please note these prices are subject to change
GUNGAHLIN LAKES WINE LIST
WHITE WINE
Wine of the Month $19.00 $5.00 glass
Doonkuna Sauvignon Blanc Semillon $19.90
Andrew Garrett Sauvignon Blanc $21.90
Peter Lehmann Chardonnay $21.90
Taylors Promiseland Crouchen Riesling $22.90
RED WINE
Wine of the Month $19.00 $5.00 glass
Lindemans Premier Selection $19.00
Wolf Blass Bilyara Shiraz $20.00
Penfolds Rawsons Retreat Merlot $22.90
Taylors Cabernet Sauvignon $29.90
CHAMPAGNE
Angus Brut $16.00
Yellowglen Yellow $25.00
PORT (By the Glass)
Penfolds Club Port $3.50
Directors Special Port $3.90
Galway Pipe $5.20
Please note these prices are subject to change
BEVERAGES
BEVERAGES PACKAGES
PACKAGE 1
Tap Beer Draught Light and Full strength
Cask House Wine Morris Red and Stanley- White
Standard Soft Drinks Lemonade, Coke, Diet Coke and Lift
Juices Orange, Apple, Pineapple and Tomato
PACKAGE 2
Tap Beer Draught Light and Full strength
Bottled Red Wine Wine of the Month
Bottled White Wine Wine of the Month
Champagne Angus Brut
Standard Soft Drinks Lemonade, Coke, Diet Coke and Lift
Juices Orange, Apple, Pineapple and Tomato
PACKAGE PRICES – PER PERSON
PACKAGE 1 PACKAGE 2
FOUR (4) HOURS $24.00 $29.00
FIVE (5) HOURS $26.00 $31.00
SIX (6) HOURS $29.50 $33.00
Under 18’s Drink’s Package $10.00pp
Standard Soft Drinks Lemonade, Coke, Diet Coke and Lift
Juices Orange, Apple, Pineapple and Tomato
Children’s package to run for same amount of time as adults package
Please note these prices are subject to change
WEDDING CHECK LIST
The following list is suggested items that you need to attend to before you’re final
visit with the Functions Manager.
• Date of Wedding
• Number of Guests attending reception, including children
• Time of Reception
• Reception Running Sheet
• Table Arrangements/Plan
• Bridal Table
• Cake and Gifts Table
• Folding Style and Colour of Serviettes
• Candles
• Dance Floor
• Stage
• Music, Band/DJ
• Pre-Dinner Nibbles
• Pre-Dinner Beverages
• Dinner Menu, Children and Dietary needs
If we can be of any further assistance, please do not hesitate to contact our Functions
Manager.
GENERAL INFORMATION AND POLICIES
MEMBERSHIP
It is a requirement that the Function Organizer is a financial member of Gungahlin
Lakes Golf Club.
MENU SELECTION
We would be pleased to assist you in your choice of menu and we ask that menu
selection be finalised one (1) month prior to the function.
GUARANTEED NUMBERS
To ensure maximum efficiency in the preparation and execution of your function, we
request your guarantee of the maximum numbers attending to be supplied to us four
(4) working days prior to the function taking place, and charges will be made
accordingly. An agreed minimum applies for all
SLIPPAGE
Any decrease in catering numbers excess of 10% less than 14 working days prior to
the event will incur a slippage charge. The portion of loss will be calculated and
charged at 30% of the menu price.
PAYMENT ADVICE
Payment of food component must be paid on confirmation of final numbers (4)
working days prior to the function. Balance of beverage component (if applicable) is
required on the night of the function.
CONFIRMATION OF BOOKING
A deposit of $500 must be paid within 14 working days of the original reservation for
all functions, otherwise Management reserves the right to cancel the booking without
notice and allocate the venue to another member or client. A reservation is only to be
considered confirmed when the deposit has been received and correspondence signed by
Management has been issued. Such correspondence will also contain the relevant
function details and special conditions, if any. Prior to formal confirmation being
issued, all discussions between Club staff and members and general correspondence
relating thereto are considered tentative irrespective of the deposit being paid.
ROOM HIRE CHARGES
Spike Bar $500.00
Function Room $500.00
Please Note: Staging not included in Room Hire Fee. Staging costs $20.00 per 2m x
3m piece. Subject to Availability.
CANCELLATION
By the Member or Client
• Written notice of 90 days or more Full refund
• Written notice of 60 to 90 days 50% deposit
• Written notice of 59 days or less No refund
By the Club
• Written notice without reason of 30 days Full refund
• Written notice under 30 days where the client alters the confirmed function details
or an emergency beyond the control of the Club at the Clubs discretion.
FUNCTION ROOM RESERVATIONS AND POSSIBLE CHANGES
Should the number of guests attending your function alter, we retain the right to
hold the function in another suitable room.
PRICE VARIATION
While we will endeavor to maintain all prices as printed, to meet rising costs they
may be subject to increases at our discretion. Any changes will be advised.
LOSS OR DAMAGE
As the function organiser, you or your organisation will be held financially
responsible for any damage or loss suffered by the Club during your function. The
Club holds no responsibility for items brought into the Club by clients or other
patrons. This includes anything hired in by yourself or the club, ie Chair covers,
centerpieces.
EQUIPMENT
All equipment brought into Gungahlin Lakes requires our permission. It is an express
condition that Gungahlin Lakes Golf Club reserves the right to supply all audio
visual and lighting equipment that may be required for use at your function.
FOOD AND BEVERAGE
No food or beverage of any kind is permitted to be brought into the Club by the
member or any of the members or guests, except by special arrangement agreed, in
writing, by Management. All food and beverage prices are subject to change.
PAYMENT
Payment is to be made in the week prior to the function unless alternative
arrangements have been made with Management.
SURCHARGE
A surcharge of 20% applies on food, beverage and room hire on Sundays and public
holidays. Any Function exceeding the booked time or going past midnight will incur
a fee of $100 per hour.
CLEANING
General cleaning is included in the room hire charge. Use of confetti and/or rice in
Gungahlin Lakes Golf Club and surrounding Club grounds, is strictly forbidden
and will incur additional cleaning costs. Nothing is to be nailed or taped to any of
the wooden facers or fixed walls. It is the responsibility of the organizer to ensure that
any decorations put up must be removed at conclusion of function. Any items that
have not been collected within 7 working days will be disposed of by the club.
INSURANCE
It is advisable for organisers to arrange their own insurance cover for property damage
and public liability where appropriate.
ENTERTAINMENT
Entertainment can be organised and we are happy to coordinate this on your behalf or
alternatively, you are more than welcome to organise your own.
RESPONSIBLE SERVICE OF ALCOHOL
Responsible service of alcohol policies are adhered to at all times. The management
and staff of the club reserves the right to refuse service of liquor to any person as they
see fit.
FIRE AND SAFETY
Dry Ice, Smoke and Fog machines or anything similar are not permitted to be used in
The Function Centre.
CAKEAGE
A Cakeage fee of $2.50pp applies if you require us to cut and serve your wedding cake
as dessert.
THESE CONDITIONS ARE A BASIC REQUIREMENT AND GUIDE. ALL CONDITIONS WILL BE ADVISED ON
FORMAL CONFIRMATION
I have read the above terms and conditions and agree to comply with them
Name ……………………………………………. Date…………………………….
Signed………………………………… Date of Function…………………………
Venue……………………………………
My Wedding Notes
