– F U N C T I O N S P A C K –

WELCOME TO WALTER’S

Our home in Old Mineral House has overlooked the Iconic Brisbane City Botanical Gardens for over a century, providing a nostalgic view of Brisbane.

The connection to days gone by is palpable, a sense that only the best things in the world can withstand the test

of time. Walter Hill took a patch of marshy land in a colonial town and created the gardens we know

and love today. Our restaurant bears his name as a tribute to his legacy and traditions. These traditions

are cemented within our walls, reflected in the way we prepare and serve our Steaks, to bring you a

little slice of history.

Whether you are arranging an event for 10 or 130,Walter’s Steakhouse and Bar will ensure that every

function is treated as if they were our own.

Ideal for weddings or large corporate events, the restaurant at Walter’s can accommodate 120pax. With scalloped red leather booths, warm lighting and

floor to ceiling windows the restaurant needs little styling.

Seating 24 people comfortably, perfect for more intimate events. The two adjoining

Private Dining Rooms, can be opened to form one large space suitable for 50 people.

A great space for less formal affairs, it can accommodate up to 60 guests. With mixed seating, heritage wall hangings

and direct access to the bar and bathrooms. Walter’s Bar lends itself perfectly to a canape event.

Available on request is a Walter’s Small Goods Platter

($85 - caters to approximately 6-8 people).

WHOLE RESTAURANT

PRIVATE DINING ROOMS

BAR

Appetizers | Mains $85 Main | Dessert $78

Appetizers | Mains | Dessert $95

SHARED APPETISERSCRAB CAKES Old Bay spice mayonnaise

DRY AGED BEEF TARTARE w/cornichons, eschallot, mustard, cured egg yolkTHICK CUT FREE RANGE RASHER BACON

PIEROGI fried dumpling filled with cheese and potato, brown butter

SHARED MAINWALTER’S SIGNATURE PORTERHOUSE

Prime Australian Grain-Fed Beef, In-House Cut and Dry Aged

SHARED SIDESCREAMED SPINACHGREEN LEAF SALAD

FRENCH FRIES

DESSERT– Alternate drop (Choose 2) –

NY BAKED CHEESECAKE | KEY LIME PIE PECAN PIE | WARM CHOCOLATE BROWNIE

All desserts served with generous amounts of schlag

Event Enquiries can be directed to events@waltersbrisbane.com.au or 07 3012 8640

Appetizers | Mains $105 Main | Dessert $85

Appetizers | Mains | Dessert $115

SHARED APPETISERS – (Select Three Options) –

CHICKEN LIVER PARFAIT Pedro Ximenez jelly garden pickles, briocheOYSTERS NATURAL w/ sauce mignonette & lemon

PIEROGI fried dumpling filled with cheese and potato, brown butterPRAWN COCKTAIL Romaine lettuce, house cocktail sauce & lemon

SHARED MAINWALTER’S SIGNATURE PORTERHOUSE

Prime Australian Grain-Fed Beef, In-House Cut and Dry Aged

SHARED SIDESCREAMED SPINACH

OLD FASHION WEDGE iceberg lettuce, bacon, blue cheese, ranch dressing ROASTED CARROTS pinenuts, golden raisins, capers

WALTER’S POTATO BAKE sour cream, mustard, shallots

DESSERT– Alternate drop (Choose 2)

NY BAKED CHEESECAKE | KEY LIME PIE PECAN PIE | WARM CHOCOLATE BROWNIE

All desserts served with generous amounts of schlag

Add cheese plates for additional $8pp.

BANQUET #1 BANQUET #2

3 Course $89pp

ON ARRIVALFRESHLY BAKED BREAD

with cultured butter and Walter’s Steak Sauce

APPETISERS – (Select 2 Options) –

PRAWN COCKTAIL Romaine lettuce, house cocktail sauce & lemonCHICKEN LIVER PARFAIT Pedro Ximenez jelly garden pickles, brioche

DRY AGED BEEF TARTARE w/cornichons, eschallot, mustard, cured egg yolkPIEROGI fried dumpling filled with cheese and potato, brown butter

MAINS – (Select 2 Options) –

200G EYE FILLET with watercress and lemonPORK LOIN baked green apple, apple cider jusBARNSLEY LAMB CHOP with rosemary jus

PAN FRIED BARRAMUNDI FILLET lemon butter and caper sauceTWICE BAKED SOUFFLE gruyere, cheddar and cress

300G WALTER’S DRY-AGED STRIPLOIN($10 pp premium to include this option)

SHARED SIDESWALTER’S POTATO BAKE sour cream, mustard, shallots

GREEN LEAF SALCREAMED SPINACH

DESSERTNY BAKED CHEESECAKE | KEY LIME PIE

PECAN PIE | WARM CHOCOLATE BROWNIE

ALTERNATE DROP MENU

CANAPÉ MENU

Chicken Liver Parfait en brioche

Pan Fried Potato & Cheese Pierogi, Brown Butter

Walter’s Prawn Cocktail

Dry Aged Beef Tartare, Cornichon, Shallot, Rye Crostini

2 Cheese Arancini | Porcini Arancini

Freshly Shucked Pacific Oysters served Natural

Blanketed Mini Kransky w. Mustard Sauce

Smoked Salmon, Horseradish Creme Blinis

Medjool Date, Blue Cheese, Bacon, Rosemary & Honey

Min Crab Cakes w. Old Bay Spice Mayonnaise

SWEET CANAPES

Pecan Pie | Petite NY Baked Cheesecake | Key Lime Pie Petite Warm Chocolate Brownie | Mini Trifle

6 options for $30pp ($5 per additional canapé, one canapé per person, per option).

Each listing of suggestions is aimed to match the Walter’s banquet menus and includes a sparkling as an opener; and then a white, light red, bold red, and dessert option. Each option is designed to create a different experience;

be it Traditional Regional Varieties, Emerging & Adventurous Regions, or a Top Shelf list. Feel free to contact us for a bespoke list for your event.

TR ADITIONALNV Stefano Lubiana Brut Reserve (Derwent Valley, TAS) ................................... $75

18 Craggy Range ‘Te Muna Road’ Sauvignon Blanc (Martinborough, NZ) ........ $65

18 Seville Estate Pinot Noir (Yarra Valley, VIC) ................................................... $80

18 Hentley Farm Shiraz (Barossa Valley, SA) ........................................................ $72

UNIQUENV Clover Hill Sparkling Rose (Pipers Brook, TAS) ............................................ $90

17 Ocean Eight Pinot Gris (Mornington Peninsula, VIC) ....................................... $78

16 Lethbridge Pinot Noir (Geelong, VIC) ............................................................. $95

17 Powell and Son ‘Barossa and Eden’ Shiraz (Barossa Valley, SA) ................... $100

TOP SHELFNV Duval Leroy Brut Reserve (Cote de Blancs, FRA) ........................................ $130

17 Shaw+Smith ‘M3’ Chardonnay (Adelaide Hills, SA) ......................................$110

17 Cantina Terlano Pinot Grigio (Alto Adige, ITA) .............................................. $90

17 Mac Forbes ‘Coldstream’ Pinot Noir (Yarra Valley, VIC) ...............................$118

16 Rusden ‘Black Guts’ Shiraz (Barossa Valley, SA) ........................................... $160

FROM AFARNV Duval Leroy Brut Reserve (Cote de Blancs, FRA) ........................................ $130

16 Domaine Schlumberger ‘Les Prince Abbes’ Pinot Gris (Alcase, FRA) .......... $80

17 Domaine Willaim Fevre Petit Chablis (Chablis, FRA).................................... $72

17 Elio Altare Barbera d’Alba (La Morra, ITA) ................................................. $100

15 Gilles Robin ‘Alberic Bouvet’ Syrah (Crozes Hermitage, FRA)....................... $100

BEVERAGE RECCOMENDATIONS

In signing, I agree to the above terms & conditions in holding my function at Walter’s.

Signature: Date:

F U N C T I O N S NAME:

CONTACT NUMBER:

NUMBER OF GUESTS:

ORGANISATION:

EVENT DATE: EVENT TIME:

AGREED MINIMUM SPEND:

T E R M S & C O N D I T I O N S1. LARGE GROUP BOOKINGS: Walter’s considers large group bookings general bookings over 10 people who are interested in large table. Large group bookings do not have an exclusive area and therefore are not required to meet a minimum spend. All large group bookings must adhere to all of the Terms & Conditions from 3 – 13.

2. FUNCTION BOOKINGS: Walter’s considers a function booking a group of guests that are interested in exclusively using a functions space and therefore must meet the minimum spend requirements. All group bookings must adhere to all of the Terms and Conditions from 3-13.

3. DEPOSIT: To secure your booking at Walter’s, a booking form must be completed. If Credit Card details are provided the card will be preauthorised, and no deposit will be deducted. If no Credit Card details are provided, 50% of the total agreed minimum cost must be paid in advance (by electronic bank transfer) to confirm the booking.

4. GUEST NUMBERS: We require final numbers no less than 5 days prior to the booking. Once numbers have been confirmed, this will be the amount of guests you will be charged for on the day.

5. MENU: All group bookings and function bookings must order food from the Functions Package. Banquet menus are set and cannot be altered unless approved. You may add on extra dishes to a set menu subject to additional charges.

6. PAYMENT: Full payment will be collected at the conclusion of the function (unless paid prior) and must be paid by one payment method (No split bills).

7. CANCELLATIONS: All cancellations must be made no less than 7 days prior to the booking, to avoid a 50% of total cost cancelation fee. If the entire function is cancelled less than 24 hours prior to the booking Walter’s will charge a 100% cancellation fee to the nominated credit card.

8. FOOD AND BEVERAGE SELECTIONS: These are to be finalised no less than 2 weeks prior to the event.

9. RSA: Walter’s practices responsible service of alcohol at all times and reserves the right to refuse service to any guest who behaves in an intoxicated manner or becomes disorderly.

10. DAMAGES: Any damage to Walter’s property made by guests, clients or contractors is the responsibility of the function organiser (whose name is affiliated with the function).

11. DIETARY REQUIREMENTS: Our kitchen and the equipment used within it may contain traces of nuts, dairy and gluten. We ensure extra care is taken to contain these items, but we cannot guarantee that dietary requirements are met and accept no liability.

12. PUBLIC HOLIDAY SURCHARGE: There is a public holiday surcharge for functions and events held at Walter’s.

13. MINORS: All minors must be accompanied by a responsible parent or guardian. Walter’s staff have the right to refuse alcohol to any patron that is unable to present a valid identification card.

14. WEATHER: In the event of unusual weather patterns, heavy rain fall, lightening or thunder conditions, and flooding, it is the responsibility of Walter’s to determine if the arranged function is safe to continue.