NT A V E R

HOTELSSUNSHINE COAST

NT A V E R

Function Space Options

4

Indoor Dining The Patio1

PoolTable

P

G

G

G

G

G - Gabion BarsP - Plasma TV

Bellvista Tavern

Parklands Tavern 4

Kids Room

Tavern Indoor Dining

Garden

Tavern Alfresco Dining

1The Birdcage

2The

Courtyard

3

Bar

3

5

3

54

TheLakehouse

ThePavilion

3Brightwater Lake

Area Name Maximum Capacity

1 & 3

2

3

Pontoon & Deck

Lounge Deck*

Pontoon 36 seated

150 standing, 110 seated

100 standing

Minimum Food Spend

$1,800 + Beverages

$400 + Beverages

$900 + Beverages

5 The Lakehouse 150 seated, 250 standing

1 Pontoon Deck 100 standing, 70 seated $1,200 + Beverages

Brightwater Hotel

4 Pavilion Deck 100 seated, 70 standing $800 + Beverages

DOSA

DOSA - Dedicated Outdoor Smoking Area

The WaterfrontDeck

Indoor Dining

1

2

5

TheChookHouse

Arbour

PT - Picnic Tables P

PTPT

PTPT

Tree

Stage

Area Name Maximum Capacity

1

2

The Birdcage

The Courtyard

60 seated, 90 standing

50 seated, 80 standing

Minimum Food Spend

$1,200 + Beverages

$900 + Beverages

The Chook House 40 standing $600 + Beverages

Fri, Sat, Sun Mon-Thur

$800 + Beverages

$600 + Beverages

No minimum spend3

Area Name Maximum Capacity

1 The Patio 150 seated, 200 standing

Minimum Food Spend

$400 + Beverages

Fri, Sat, Sun Mon-Thur

No minimum spend

Fri, Sat, Sun Mon-Thur

No minimum spend

* Lounge Deck not available for bookings on Friday nights

$600 + Beverages

$700 + Beverages

$900 + Beverages

$1,500 + Beverages

$2,500 + Beverages $1,500 + Beverages

NT A V E R

Available 9am-11am or 3pm-5pm, 7 daysMinimum 3 days notice required for all bookingsMinimum 4 people

Elegantly presented on a tiered stand, our High Tea features an assortment of sweet indulgences,bite size savoury treats and freshly baked traditional lemonade scones with vanilla cream and fruit jam.Complemented by your choice of tea, herbal infusions or coffee

All your Sweet & Savoury Favourites - Perfect for Sharing!

*add $5 per person for special dietary requirements

Traditional High Tea

NT A V E R

Platters are served tapas style. Approx 40 pieces per platter

PLATTER 1

Freshly baked pizza breads, garlic breads and crispy sourdough served w homemade dips & spiced nuts

PLATTER 2

Crispy fried vegetable spring rolls w sticky sweet chilli sauce, caramelised onion and goat’s cheese tart,chicken tikka skewers (GF), homemade lamb, rosemary and pinenut sausage roll

PLATTER 3

Chargrilled lemon, garlic & parsley marinated prawn skewers (GF, DF), panko crumbed calamari skewers wherb aioli, mini bruschetta, avocado and brie, baby herbs dukkah spiced salmon lollipops

PLATTER 4

Selection of cold meats, marinated & pickled vegetables, fetta, olives, herb bread sticks

PLATTER 5

Selection of petit fours and miniature sweets

Platter Menu

NT A V E R

Homemade Pork and Fennel Sausage Rolls

Miniature Lamb and Rosemary Pie

Tandoori Chicken Skewers w Mint Yoghurt

Caramelised Sweet Potato Crème Fraîche and Pecan

Vegetable Samosa

Tempura King Prawn

Chicken Pithivier

Roasted Vegetable Quiche

Vietnamese Pork Balls w Sticky Peanut Sauce

Arancini w Semi Dried Tomato and Bocconcini

Chicken, Fetta and Pesto Calzone

Spicy Beef Empanada

Miniature Duck Wellington, w Hollandaise Sauce

Vegetable Spring Rolls w Sweet Chilli

(choose 4 items)(choose 6 items)(choose 8 items)Minimum 30 people

Appetiser Menu

NT A V E R

Chicken Caesar Cone w parmesan crumble

Panko Crumbed Calamari w handcut chips, lemon aioli

Bruschetta of Moroccan Seared Salmon w crushed avocado

Butter Chicken w pilaff rice

BBQ Pork Slider w house slaw

Panko Crumbed Whiting w hand cut fries & tartare

Mini Cheese Burger w homemade tomato ketchup

Mini Panini w chicken, spicy avocado & bacon

Panko Crumbed Chicken Drumsticks w ranch dressing

Seared Queensland Scallops w chilli lime & green mango salad

Substantial Canapé Menu

(minimum of 30 of any item)Minimum 30 people

NT A V E R

Beverages are subject to change depending on availability of stock and seasonal prices*Not available at Bellvista Tavern

All packages quoted are valid for 2017

Beverages available by the glass. Prices may vary per venue

SPIRITS

A selection of spirits are available

NON ALCOHOLIC

Assorted Schweppes soft drinks, MODA Still & Sparkling Water,Orange Juice

SPARKLINGChoose one

Dunes & Greene Chardonnay Pinot Noir, SE Australia 200mLPetaluma Croser NV, Adelaide Hills SA (by the bottle only)

WHITEChoose two

Vidal Sauvignon Blanc, Marlborough NZVidal Pinot Gris, East Coast NZTatachilla Sauvignon Blanc, McLaren Vale, SAAudrey Wilkinson Chardonnay, Hunter Valley, NSWBrockenchack Mackenzie William 1896 Riesling, Eden Valley, SATatachilla Chardonnay, McLaren Vale, SAGunner Point Semillon Sauvignon Blanc, Hunter Valley NSWHolm Oak TBR Duffy Moscato, Northern Tasmania

REDChoose two

Mud House Pinot Noir, Central Otago NZTatachilla Shiraz Cabernet, McLaren Vale, SAAudrey Wilkinson Merlot Rosé, Hunter Valley NSWVilla Maria Organic Merlot, Hawkes Bay, NZAmelia Park Trellis Cabernet Merlot, Margaret River WACockfighter’s Ghost Shiraz, McLaren Vale SAWynns The Gables Cabernet Sauvignon, Coonawarra SA

AUSTRALIAN CRAFT BEERSunshine Coast Brewery Summer Ale, 3.5%Little Creatures Pale Ale, 5.2%Balter Pilsner, 4.9%*James Squire Hop Thief, 5.0%Fat Yak Pale Ale, 4.7%*

CIDERSomersby Apple 4.5%Somersby Pear 4.5%Strongbow Original 5.0%

PREMIUM & CONTEMPORARY BEERJames Boag’s Premium 5.0%XXXX Summer 4.2%Tooheys Extra Dry 4.6%*Pure Blonde 4.6%XXXX Summer Lime 4.2%Hahn Ultra 0.9%Crown Lager 4.9%

TAP BEERS & CIDERKirin, 5.0%*Asahi Super Dry, 5.0%*Your Mates Larry Pale Ale, 4.5%*Great Northern, 4.2%Little Creatures Rogers, 3.8%*Byron Bay Brewing Co. The Hazy One, 4.4%*Stone & Wood Pacific Ale, 4.4%James Squire 150 Lashes, 4.2%Heineken, 5.0%*Balter XPA, 5.0%Tooheys New, 4.6%Hahn Super Dry 3.5%XXXX Gold, 3.5%Hahn Premium Light, 2.6%James Squire Orchard Crush, 4.8%Hahn Super Dry, 4.6%Little Creatures Dog Days, 4.4%*XXXX Summer Bright Lager, 4.2%*

IMPORTED BEERGuinness 4.2%Asahi Black 5.5%Peroni Leggera 3.5%*Stella Artois 5.0%Asahi Soukai 3.5%*Heineken 3, 3.3%Corona, 4.6%

Beverage Packages

Seated Lunch or Dinner Package

ENTRÉEFreshly baked garlic bread to share

3 coursesChoose 2 from each courseAlternate serve

MAIN

Chargrilled Sirloin Steak w mushroom sauce

Roast Breast of Chicken w rocket & pinenut pesto

Panfried Fillet of Salmon w tomato & basil salsa

All served with crushed new potato & seasonal greens

Chocolate tart w salted caramel toffee cream

DESSERT

Sticky Date Pudding w vanilla ice cream & butterscotch sauce

Wedge of Brie w homemade chutney & lavosh

This menu is a sample only and changes seasonally. Please ask our Staff for our current offering

Choose 2 main & 2 dessert (alternate serve)Minimum 30 people

Seated Lunch or Dinner Package

ENTRÉE

Freshly baked garlic bread

Seasonal Fruit Pavlova w vanilla cream

DESSERT

Banana Sticky Date Pudding w butterscotch sauce & vanilla ice cream

Cheese jindi, brie, lavosh, homemade chutney

MAIN

Chargrilled 220g Porterhouse Steak w garlic roasted chat potatoes, garden salad & peppercorn sauce

Pan Fried Fillet of Barramundi w scallop potato, fried caper, aioli, snowpea & tomato salad

Roast Breast of Chicken w green beans, potato hash brown, hollandaise sauce

This menu is a sample only and changes seasonally. Please ask our Staff for our current offering

Choose 2 entrée, 2 main & 2 dessert (alternate serve)Minimum 30 people

Seated Lunch or Dinner Package

Dark Chocolate Crème Brûlée w almond biscotti

DESSERT

Banana Sticky Date Pudding w butterscotch sauce & vanilla ice cream

Cheese jindi, brie, lavosh, homemade chutney

MAIN

Chargrilled 300g Porterhouse Steak w garlic roasted chat potatoes, garden salad & peppercorn sauce

Pan Fried Fillet of Barramundi w scallop potato, fried caper, aioli, snowpea & tomato salad

Roast Breast of Chicken w green beans, potato hash brown, hollandaise sauce

ENTRÉE

Crispy Crumbed Salt and Pepper Squid w baby cos, avocado, cherry tomato & citrus aioli

Lemon Lime Cured Salmon w pear, avocado salad, crème fraîche, crisp bread & dukkha

Slow Roast Tomato, Green Beans, Baby Beetroot, Zucchini Flowers Salad w toasted almonds & fetta (GF, V)

NT A V E R

Based on classical French techniques with influences from around the world, the food is produce driven, with a lightnessthat suits the Queensland climate.

We buy the best quality ingredients, always local where possible. Seasonal fruit and vegetables arrive from a local suppliervia a network of 14 farms in the South East Queensland region. Our fish is from Mooloolaba and our dairy comes from thelocal cows who feed on the fresh green fields of the Sunshine Coast Hinterland.

The menus have been developed to give plenty of choice to our clients. Dishes and ingredients that are familiar to people,given a twist or used to create something new by the addition of a favourite spice, modern cooking technique or produceunique to the region.

With almost all the components of the menus being produced in-house, it give us the ability to customise the menus tosuit dietary or ethnic requests, ensuring every guest becomes a raving fan.

Damien Grimes is our highly valued Executive Chef and personally preps and deliversall catering from our commercial kitchen at Brightwater Hotel.

With 23 years’ experience in the food industry ranging from large scale catering for 2,000patrons, country house hotels, Michelin star restaurants and multiple outlets withinthe Conran Group, Damien brings with him a wide and varied culinary knowledge.His broad experience is matched with his ability to adapt food directions and conceptsto different environments and situations.

Damien has developed our event packages to suit a multitude of diverse customerneeds driven by financial, religious and environmental grounds. He has a clear focuson making our catering the best by sourcing the best available produce, treating it simplyand respectfully and then pushing the boundaries with what event food can be.

Driven by a limitless quest for knowledge, Damien brings fresh new ideas to the venue,striving to be a little better every day whilst instilling that same philosophy with ourkitchen brigade.

Food is at the Centre of our Offering

NT A V E R

For all function enquiries, please call1300 490 408 or email

functions@suncoasthotels.com.au

SCH Function Packages BW 220817