Photography on Hermitage

A wedding celebrAtion tHAt’s All About you.

Peppers conventHunter VAlley, nsw

congratulations on your engagement and thank you for considering Peppers convent in the Hunter Valley for your special day.

Peppers convent offers an exclusive and romantic retreat amongst manicured gardens and private vineyards; perfect for intimate weddings and garden ceremonies.

we understand that every bride and groom has an individual wedding style in mind and as such, we offer a variety of ceremony and reception packages to inspire you. we are committed to working with you to create your perfect day by tailoring menus and packages to suit your individual tastes and requirements.

george Francisco, executive chef of the acclaimed restaurant nine and roberts restaurant has designed a menu featuring contemporary cuisine using local Hunter Valley produce complimented by tower estate wines.

we’d love to discuss your wedding with you personally, so please contact our dedicated wedding coordinators to arrange a visit to the beautiful grounds of Peppers convent and tower estate. we’re confident that together we can create an unforgettable wedding that’s undeniably all about you.

best wishes,

the team at Peppers convent

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chris elfes Photography on Hermitage

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Private and exclusive garden ceremonies are held under the beautiful wisteria-covered courtyard, by the fountain or by the weeping willows next to the lake. with your ceremony chairs set on the lawn and views of the

101 year old convent and surrounding vineyards, this setting is every bit as magical as you imagined for your wedding day. the ceremony cost is $450 and includes 14 ceremony chairs and signing table.

For your reception, you’ll be spoilt for choice with stunning locations catering for up to 300 guests. choose from Peppers convent’s elegant wisteria-covered courtyard, exquisite sunroom, or grand Marquee.

the chapel (circa 1888), award winning roberts restaurant, tower lodge and the tower estate cellar door or barrel room are also beautiful reception venues on tower estate, all located just a short walk from Peppers convent.

room area m2 Cocktail banquet

Peppers convent sunroom 52 70 50grand Marquee 165 300 150-300Peppers convent wisteria courtyard 60 90 60roberts 108 150 110tower lodge 95 60 48the chapel 50 60 40cellar door 75 50 25barrel room 140 300 150

wedding capacities

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wedding Packages

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Premium PaCkage $175 per person

Venue/Marquee use

Pre-dinner canapés

First and second entrée, main and dessert

your wedding cake served as petit four

4 Hour Vinum beverage package (extensions available)

linen, tables, chairs, glassware and crockery

inclusive of the above packages are:

• Personalised menus for each guest

• Cutting, plating and service of your wedding cake

• Use of our cake knife and toasting flutes

• Clothed Cake & Gift tables

• Placement of bonbonniere and place cards

• Personalised guest seating

• Complimentary car parking

PePPers PaCkage $140 per person

Venue/Marquee use

entrée and main or substantial canapé menu

your wedding cake served with fresh berries and cream

4 hour Vinum beverage package (extensions available)

linen, tables, chairs, glassware and crockery

Convent PaCkage $155 per person

Venue/Marquee use

Pre-dinner canapés

entrée and main

your wedding cake served with fresh berries and cream

4 Hour Vinum beverage package (extensions available)

linen, tables, chairs, glassware and crockery

Please note - all meals are served alternatively.

wedding and events Menu

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oyster bar - $25.00 per person

oyster bar is manned by one chef. it can be set up in the garden or in the cottage

Freshly shucked sydney rock oysters

Marinated and steamed, mussels in the shell

Marinated and seared scallops

cooked king prawns

cooked yabbies

ocean trout roe

Fresh lemon and three dipping sauces

CanaPé menu - $5.00 per person per canapé

Cold Canapés

Assorted sushi rolls

Fresh hand rolled vegetable spring rolls

ricotta cheese, lemon and broad beans on a sourdough crouton

Fresh black figs, house made labna, and lavender honey

ocean trout confit with fresh herbs on a whitlof spoon

Vanilla scented tuna tartare

saké pickled Atlantic salmon

goats curd, lavender and pistachios

lightly smoked salmon, salmon roe, lemon crème fraiche and chive crepe roll

spicy bloody mary oyster shooters

tomato gazpacho shooters

Miniature bacon, rocket and tomato profiteroles

Miniature roast beef fillet, english mustard, rocket and tomato profiteroles

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wedding and events Menu

Hot Canapés

Kipfler potatoes with crème fraiche, flying fish roe and chives

curried chicken, currants and walnuts wrapped in filo pastry

wild mushrooms wrapped in filo pastry

bombolini(savoury donut) of duck confit with aioli

rice paper wrapped prawns with wasabi cocktail sauce

Potato and gruyere cheese croquettes with aioli

orange scented parmesan risotto fritters

crisp wontons filled with ginger prawn mousse

carnitas mini empanadas

French Kiss- cognac soaked prunes filled with foie gras mousse

braised beef cheek and celeriac cigars

Warm flatbread with fresh figs, rocket and lavender honey

Warm flatbread with prosciutto, pear and parmesan curls

crispy fried oyster with sour cream and tomato salsa

gougeres (fresh from the oven cheese puffs)

semolina blinis with ocean trout gravlax, crème fraiche and chives

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entrée PaCkage #1

Cold EntréEs

warm baby spinach salad with French butter pears, creamy blue cheese and spring onion dressing

baked pistachio crusted goat cheese tartlet baby red oak leaf and lavender salad

crystal bay Prawn and ocean trout roe cocktail Marie rose sauce, fresh avocado and cos lettuce

shaved spanish serrano Jamon fig relish, toasted almonds and garlic croutons

seared yellowfin tuna nicoise eggs, green beans, red radish, olives, tomato and cornichons

caesar salad with crisp smoked bacon, parmigiano reggiano, egg, anchovy and toasted croutons

shaved brasaola (air dried beef) and fig salad spiced walnuts, mache lettuce and balsamic fig gastrique

Hot EntréEs

seared Hervey bay scallops potato puree, sweet corn nage and basil pesto oil

red wine braised oxtail ravioli potato mousseline, oxtail jus and crisp fried leeks

House made potato gnocchi pickled heirloom cherry tomatoes and rocket pesto

char-grilled asparagus and soft cooked pullet egg black mushroom coulis and micro herbs

crisp pork belly and thai style seafood sausage apple puree, fennel and purple basil salad

creamy potato and leek soup capsicum oil and house cured chorizo sausage

sweet corn soup spanner crabmeat and fresh coriander

Tempura ricotta cheese filled zucchini flowers basil pesto sauce, pinenuts and honey

salt baked black mussels with chilli garlic drawn butter

roasted calamari and chorizo sausage chillies, mint, basil, and coriander

entrée PaCkage #2- roaming entrée

roaming entree is a choice of extra canapes instead of a sit down entree option. Keeps your guests mingling and on the dance floor

Hot Canapés

Kipfler potatoes with crème fraiche, flying fish roe and chives

curried chicken, currants and walnuts wrapped in filo pastry

wild mushrooms wrapped in filo pastry

bombolini(savoury donut) of duck confit with aioli

rice paper wrapped prawns with wasabi cocktail sauce

Potato and gruyere cheese croquettes with aioli

orange scented parmesan risotto fritters

crisp wontons filled with ginger prawn mousse

carnitas mini empanadas

French Kiss- cognac soaked prunes filled with foie gras mousse

braised beef cheek and celeriac cigars

Warm flatbread with fresh figs, rocket and lavender honey

Warm flatbread with prosciutto, pear and parmesan curls

crispy fried oyster with sour cream and tomato salsa

gougeres (fresh from the oven cheese puffs)

semolina blinis with ocean trout gravlax, crème fraiche and chives

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set Menu

Main Courses

salmis of barossa valley chicken breast (very slowly roasted) melted leeks, rich chicken jus and roasted oyster mushrooms

dukkah crusted chicken breast, ratatouille stack, Morrocan spiced chicken jus and braised siverbeet

Char-grilled beef fillet, kipfler potato, oyster mushroom and spring onion hash, potato mousseline and aioli

grain fed beef filet served with porcini and white bean puree aioli, fried persillade

butter-basted Atlantic salmonspring onion soubise and fresh asparagus and sauce ravigote

olive oil roasted ocean trout fillet pea puree, baby red radish, snow pea shoots and chanterelle mushroom vinaigrette

Pan roasted gold band snapper hazelnut scented mashed potatoes, shaved fennel ruby grapefruit and cardamom

seared scallops and byron bay berkshire pork medallions roasted baby beetroot, späetzle cake and land cress

grilled lamb loin roasted fig, lambs lettuce, lavender grilled shallots and buttered carrot puree

roast lamb loin, cumin scented carrot coins, cous cous, and black currant jus

red wine braised lamb shanks, creamy polenta, braising jus, aioli, gremolata and roast capsicum relish

Vegetarian options

Pumpkin, pistachio and goats cheese roulade with rocket pesto

ricotta and silverbeet gnocchi

sage burnt butter, roasted butternut pumpkin and pinenuts

layered seasonal vegetable lasagna

chef’s selection of seasonal vegetables from the garden cooked in an interesting way with love

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set Menu

side orders - choose two

Potato purée

House made shoestring fries

black pepper blistered green beans fried eschallots

roast butternut pumpkin rosemary and cashew praline

lovedale organic greens salad with shaved parmigiano reggiano

Desserts

Mini pavlova with fresh passionfruit and berries

De Bortoli Noble One laced trifle Swiss jam roll, berry chantilly and vanilla custard

classic crème caramel house made shortbread

sticky date pudding butterscotch sauce and vanilla bean ice cream

sticky banana pudding butterscotch, caramelised banana and vanilla ice cream

triple chocolate silk cake raspberry coulis, pink

peppercorns and creme fraiche ice cream

Vanilla panna cotta served with pomegranate molasses and lavender honey

strawberry romanoff citrus cream, macerated strawberries and cocoa nib cream

ice cream and/or sorbet terrine with fresh seasonal fruit salad

selection of cheeses with dried fruit, quince paste and lavosh

Cheese tower - $15.00 per person

A tower of wheels of artisan crafted cheeses from europe and Australia garnished with dried muscat grapes, fresh fruit, lavosh, crackers and quince paste

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beverage Packages - All beverage packages are four hours duration

vinum seleCtion - $35 per person

tyrrell’s sparkling Premium brut nV

tulloch Verscato nV

tower estate white

tower estate red

inclusive of James boags, James boags light, Juice and soft drinks

Wines makers seleCtion - upgrade $9 pp

(choose 1 sparkling, 1 white wine and 1 red wine)

sparkling

tyrrell’s Hunter Valley sparkling Pinot chardonnay nV

Peterson’s Pink blush rose nV

white wine

tower estate Hunter Valley semillon

Peppertree semillon/sauvignon blanc

tower estate Adelaide Hills Pinot gris

tower estate Hunter Valley chardonnay

reD winetyrrell’s Moore’s creek Pinot noir

tower estate Hunter Valley shiraz

Peppertree classic coonawarra cabernet sauvignon

Audrey wilkinson Hunter Valley temperanillo

Inclusive of 1 light and 2 full strength beers: James Boags, James Boags Light, Coopers Pale Ale, Peroni Leggera (mid-strength), Juice and Soft Drinks

Pure blonde or crown lager or cascade, cascade light

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beverage Packages - All beverage packages are four hours duration

boutique seleCtion - upgrade $19 per person

(Please choose 1 sparkling, 2 white and 2 red wines)

sparkling

Petaluma croser nV

Peppertree ‘silenus’ sparkling

white wine

Mount View Hunter Valley sauvignon blanc

Margan Hunter Valley chardonnay

Andrew thomas ‘six degrees’ Hunter Valley semillon

Peppertree wrattonbully Pinot gris

reD wine

tower estate tasmania Pinot noir

Andrew thomas ‘two of a Kind’ Hunter Valley/Mclaren Vale shiraz

david Hook Hunter Valley barbera

Hungerford Hill Hilltops cabernet sauvignon

Inclusive of your choice of 2 premium beers*, 1 import beer** and 1 light beer: James Boags, Peroni*, Crown Lager*, Peroni Leggera*, Boags Light, Stella Artois**, Grolsch** Juice and Soft Drinks

hourly extensions: (price per extra hour per person)

Vinum package $9 per person,

winemakers selection $11 per person,

boutique selection $14 per person.

Note: Pricing is inclusive of standard glassware and wait staff. Beverages are subject to availability. Beverage menu is subject to change, menu current at 1 February 2011.

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wedding Accommodation

set amongst the beautiful gardens and vineyards of tower estate, Peppers convent is a romantic retreat offering boutique luxury hotel accommodation.

built in 1909 in coonamble, Peppers convent was once home to the brigidine order of nuns and was carefully transported 600kms to Pokolbin in the Hunter Valley. Lovingly restored to reflect the building’s charming heritage and character, Peppers convent Hunter Valley infuses the ambience of an indulgent French baroque hotel mixed with the distinctive character of an Australian country guest house.

Peppers convent’s 17 luxurious rooms feature queen size beds in the deluxe rooms and king size beds in the superior rooms. both rooms feature bathrooms with deep baths and French doors opening onto verandas with stunning views of the estate.

dependent on the date and location of your wedding reception, there may be a minimum room reservation requirement to secure your booking and the exclusive use of Peppers convent.* this will ensure your privacy and enable us to adhere to local noise requirements. Peppers convent will offer your guests an exclusive

accommodation rate for your wedding and we have a number of dining options to accommodate your guests including a gourmet bbQ for your family and friends.

guest aCCoMMoDation rates

rooms starting from $265.50* per night

* Update terms and conditions to *Exclusive use of all 17 accommodation rooms is required. Peppers Convent will include complimentary overnight accommodation for the Bride and Groom for the night of the wedding reception.

contact us thank you for considering Peppers convent as the venue for your special day. we are looking forward to helping you to create a truly magical day all about you.

if you have any questions please do not hesitate to contact us.

best wishes

the team at Peppers convent

Peppers Convent

Ph: (02) 4998 4999

Halls road,

Pokolbin nsW 2320

email: convent@peppers.com.au

www.peppers.com.au