Weddings & Occasions
Three-course Dinner - $75 per person
ENTREE
(select two to be served alternatively)
Potato & Leek Soup
with chive & creme fraiche
Smoked Salmon
With a zucchini & mint fritter & avocado cream
Traditional Greek Salad with Lamb
Grilled Lamb Fillet with greek salad & tzatziki
Individual Tasting Plate
Chef's selection of hot & cold appetisers
Chicken Salad
Grilled Prosciutto wrapped chicken tenderloins, rocket lettuce & warm cherry tomato salsa
Lemon & Thyme marinated Prawn Skewers
With baby potato salad & red capsicum mayonnaise
Sweet Potato & Feta Ravioli
Filed mushroom, pancetta, creamy tomato, fresh herb sauce garnished with baby spinach & shaved parmesan
Spinach & Ricotta Cannelloni (Vegetarian)
Baked in a basil infused Napoli, garnished with rocket lettuce & shaved parmesan
Bruschetta (Vegetarian)
Ciabatta with rocket lettuce, olive tapernade, tomato, bocconcini, basil drizzled with olive oil & balsamic reduction
Asparagus Risotto (Vegetarian)
Grilled Asparagus with a lemon & saffron risotto & salsa verde
MAIN COURSE
(select two to be served alternatively)
Crisp Skin Duck Breast
Served on creamy mash with Asian greens
Grilled Atlantic Salmon
Served on a saffron & lemon risotto with tomato & avocaso relish
Pan Fried Barramundi
Served with creamy mash, sauteed spinach & a chive cream sauce
Chicken Breast
Stuffed with mushroom & spinach farce served with asparagus, potato gratin & a thyme glaze
Grilled Scoth Fillet
Served on poato gratin with green beans and a mushroom sauce
Porterhouse Steak
Served with roasted vegetable stack, wilted greens & a red wine jus
Grilled Lamb Fillet
Served with roasted sweet potato & spinach with a pea & mint quenelle
Vegetarian Options;
Pumpkin & Spinach Lasagne
Served with a rocket & parmesan salad
Wild Mushroom & Spinach Risotto Cake
Stuffed with brie & basil on a rich tomato sauce
Pathivier
Roasted eggplant, semi-dried tomato & feta encased in puff-pastry drizzled with a warm baby tomato
& basil salsa
DESSERT
(select two to be served alternatively)
COLD SELCTIONS
Chocolate Mud Cake
A moist chocolate sponge smothered in a rich choclate ganache, garnished with raspberry coulis
& King Island double cream
Lemon Lime Tart
Dusted with icing sugar, garnished with passionfruit coulis & Chantilly cream
Profiteroles
Traditional choux pastry filled with a creamy custard & dipped in chocolate with coffee anglais
& King Island double cream
Macchiato Tart
A Full Falvoured coffee custart encased in pastry topped with chocolate ganache, garnished with berry coulis, Chantilly cream & white chocolate shards
WARM SELECTIONS
Banana & Caramel Pudding
A sticky banana cake topped with caramel & white chocolate sauce served with King Island double
cream & fresh blueberries
Apple & Blueberry Crumble
Served with vanilla anglais, ice-cream & fresh strawberries
Chocolate Pudding
A dense chocolate flavoured pudding drizzled with a rich chocolate sauce & double cream
Freshly brewed tea and coffee to finish
Children’s Menu - $25.00
per child (under 12)
MAINS
Fish
Battered Sea-Bream served with chips & salad complimented with tartar sauce & lemon wedges
Chicken
Cheese & tomato chicken tenderloins served with creamy mash & mixed seasonal vegetables
Lamb
Grilled Lamb cutlets served on creamy mash & mixed seasonal vegetables
Pasta
Homemade meatballs with spaghetti tossed through Napoli sauce garnished with shaved parmasan
DESSERT
Chocolate Cake
Served with Chantilly cream & strawberries
Chocolate Sundae
Vanilla bean ice-cream, babana, chocolate sauce, strawberries & marshmallows
Fruit Salad
with vanilla bean ice-cream & passionfruit sauce
Three-Course Lunch - $65 per person
TO START
Bread & Dips
Crusty Ciabatta with house made dips
OR
Antipasto Platter to Share
Pelicans Appetiser Plate with selected cheeses, cured meat & roasted vegetables
MAIN COURSE
(select two to be served alternatively)
Chicken Breast
Stuffed with mushroom & spinach farce served with asparagus, potato gratin & a thyme glaze
Grilled Scotch Fillet
Served on a potato gratin with green beans & a mushroom sauce
Grilled Lamb Fillet
With roasted sweet potato, spinach & a mushroom pea & mint quenelle
Grilled Atlantic Salmon
Served on a saffron & lemon risotto with tomato & avocado relish
DESSERT
(select two to be served alternatively)
Chocolate Mud Cake
A moist chocolate sponge smothered in a rich choclate ganache, garnished with raspberry coulis
& King Island double cream
Lemon Lime Tart
Dusted with icing sugar, garnished with passionfruit coulis & Chantilly cream
Banana & Caramel Pudding
A sticky banana cake topped with caramel & white chocolate sauce served with King Island double
cream & fresh blueberries
Apple & Blueberry Crumble
Served with vanilla anglais, ice-cream & fresh strawberries
Freshly brewed tea and coffee to finish
The price quoted above includes freshly baked
bread rolls, three-course dinner, table linen, service staff and freshly brewed
tea and coffee, (based on a minimum
of 30 guests).
Terms and Conditions
CONFIRMATION
Pelicans Landing must receive a minimum deposit of $500 and a signed copy of
the booking agreement within 10 days of the tentative reservation to confirm.
CANCELLATIONS
All Deopsits are Non-Refundable
All cancellations must be made in writing. In the event of a function being
cancelled, the following conditions will apply:
90 days prior to the event – the deposit is forfeited to Pelicans Landing
60-90 days prior to the event - the cancellation fee will be 35% of the estimated
value of the function.
30-60 days prior to the event - the cancellation fee will be 50% of the
estimated value of the function.
7-30 days prior to the event – the cancellation fee will be 100% of the
estimated value of the function.
PAYMENTS
Full payment of the food component must be paid 14 days prior to the event.
Beverages on consumption or tab limit this must be paid in full on completion
of the function.
Methods of payment include, cash, company cheque,
credit card, eftpos or EFT Transfer.
FINAL ATTENDANCE
A guaranteed minimum number of guests attending the function is required 14
days prior to the event for catering and billing purposes. This will be the
minimum number charged for.
PRICES
All prices are current at the time of quotation but may be subject to change.
All prices are G.S.T. inclusive.
PRE-FUNCTION DETAILS
Menu selection must be made at least two weeks prior to your event.
Table plans and seating arrangements must be presented one week prior to your
event.
Place cards and final guest list required 48 hours prior to your event.
Cake
delivery on the day of the function unless otherwise arranged.
ROOM ALLOCATION
Pelicans Landing reserves the right to assign another room for the organized
function if necessary. ROOM HIRE
Level 1Room Hire ranges between $350.00 and $650.00. Price depends on type and size
of function. An extra charge of $150.00 will apply if function exceeds 6
hours.The Penthouse Suite is valued at $500 to hire for a function of up to 6 hours. And additonal $375 includes an overnight stay.
Corporate Functions – Full Day Package
room hire is based on 8.00am to 5.00pm (or part thereof). Any extra time
will incur a charge of $40.00 per
hour overtime.
FUNCTION TIMES
Your event commences when guests arrive for pre dinner drinks and concludes
after 6 hours. Our Function Room is open until 12.30am.
For evening functions amplified music must be turned down by 11.45pm due
to the Body Corporate Ruling with Quest Apartments. MENUS
Meals are served on an alternate basis. The Function Menu consists of your
choice of 2 entrees, 2 mains and 2 desserts.
CELEBRATION CAKE
Should you wish to have your cake cut and served (individually plated) a charge
of $3.50 per person will apply. If you would like your cake cut and placed
in cake bags (provided by you) an extra $1.50 charge per person applies.
SMOKING
Smoking is not permitted in the function rooms or balconies; there is a designated smoking area on the Ground Level.
RESPONSIBILITY
Pelicans Landing does not accept responsibility for damage or loss of any client’s
property left in the Function Room prior to, during or after a function.
DAMAGES
Clients are financially responsible for any damage sustained to the function
room fittings, property or equipment by clients, guests or outside contractors
prior to, during or after a function.
CLIENT RESPONSIBILITY
The client is required to inform all relevant persons involved in the organizing
of the function, whether colleagues or contractors, of Pelicans Landing’s
Terms and Conditions.
DISPLAYS AND SIGNAGE
Nothing is to be nailed, screwed, stapled or adhered to any wall, door or any
other surface or part of the building without permission from the Function
Manager.
SECURITY
Pelicans Landing reserves the right without liability to exclude or eject any
or all objectionable persons from the premises. Pelicans Landing reserves
the right to request the client to have mandatory security for functions
it deems necessary.
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