wedding portfoliobwgsteakhouse.com.au/.../2014/11/bluewater-wedding-portfolio-2016.pdf · welcome...
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Wedding Portfolio
WelcomeB W G F u n c t i o n s i s a u n i q u e h e r i t a g e l i s t e d v e n u e
l o c a t e d o n H e a t h c o t e R e s e r v e . O u r v e n u e b o a s t s
g l o r i o u s v i e w s o f t h e P e r t h c i t y s k y l i n e a n d t h e S w a n
R i v e r . W i t h i t s c l o s e p r o x i m i t y t o P e r t h a n d
F r e m a n t l e i t i s t h e i d e a l s p o t f o r h o s t i n g i n t i m a t e
w e d d i n g r e c e p t i o n s .
S i n c e o p e n i n g i n 2 0 0 3 o u r v e n u e h a s b e e n c a t e r i n g f o r
b o u t i q u e w e d d i n g s o f a l l s i z e s f r o m t h e s m a l l i n t i m a t e
l u n c h e s , t o l a r g e b a n q u e t d i n n e r s a n d b e a u t i f u l d e l u x e
c o c k t a i l p a r t i e s a n d i s d e d i c a t e d t o c r e a t i n g y o u r
d r e a m w e d d i n g r e c e p t i o n .
F o r a l l e n q u i r i e s , p l e a s e c o n t a c t
Ta n y a W o o s n a m
W e d d i n g & E v e n t s M a n a g e r
T: 0 8 9 3 1 5 7 7 0 5
E : f u n c t i o n s @ b w g s t e a k h o u s e . c o m . a uW : w w w. b w g s t e a k h o u s e . c o m . a u
Function Rooms
Bluewater Room
90 guests seated | 150 guests cocktail utilising the grass area
$500 staffing/setup cost
Set on the Applecross foreshore with spectacular views of the Perth City, and Swan
River. A space that is distinctly unique, offering bay windows that open up and spill
out onto the grass, heritage brick and timber furnishings offer a rustic yet
contemporary feel. Beautiful panoramic city views and vast lawns provide perfect
opportunities for memorable wedding photos.
Private Wine Room
22 guests (boardroom) | 40 guests (banquet) | 60 cocktail utilising the terrace
$450 staffing/setup cost
A rustic yet quaint room that has kept its historic charm. Featuring wooden
floorboards, fireplace and French doors with contemporary wine racks and
furnishings. This exclusive room boasts its own verandah overlooking the gardens
and river with views stretching out towards the city.
Private Dining Room
18 guests seated | 40 guests cocktail utilising the terrace
$350 staffing/setup cost
Catering for intimate events. Featuring it’s own small terrace area, and superb views
through its timber windows.
Wedding Ceremony – Lawn area
Are you interested in hosting your wedding ceremony on the grassed area in
front of the venue, and then enjoying your reception in one of our various
function rooms? The grassed area is the property of City of Melville and an
exclusive license needs to be obtained from them directly.
Bluewater Room- Grassed Area
The grassed area next to the function centre is also City of Melville property.
If you wish to put any structures on the grassed area i.e. dance floors,
marquees etc then the venue has to acquire an exclusive licence from the
City of Melville to allow us to use the grassed area.
Marquee Wedding Receptions
Marquees can be erected outside our function centre and we could
potentially do seated functions outside of up to 200 people. There are
additional costs to put up a marquee depending on your size.
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PackagesB L U E WAT E R PAC K AG E | $ 1 5 5 P E R P E R S O N | M I N 7 0
G U E S T S
S U N D AY PAC K AG E | $ 1 3 0 P E R P E R S O N | M I N 6 0 G U E S T S
Dedicated wedding coordinator for planning and support
Venue hire, staffing and set up for standard 5 hour dinner
Choice of chair covers with sashes or tiffany or bentwood chairs
Choice of white or black linen
Built in Dance Floor
Lectern and microphone
Personalised menus and signage
Cake service on platters and silver cake knife
Complimentary menu tasting for you and your fiancé
3 course menu
Chef selection of three canapés on arrival
Bread rolls to start
Set entree, choice of two mains, choice of second side dish, set dessert
Brewed coffee or tea, with chocolates to finish
5 hour beverage package
Bluewater Package - Parklife range
Sunday package - sommelier’s selection
One sparkling wine
Two white wines
Two red wines
Four draught beers
Soft drinks and juice
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M E N U 3 | $ 8 8 P E R P E R S O N | 4 H O U R F U N C T I O N
S E AS O N AL C O L D C AN AP E S E L E C T I O N
Hamaki sushi with soy and pickled ginger (mixed) (g)
Grilled brioche with thyme fried haloumi and asparagus (v)
Goats cheese and pickled beetroot on crisp risotto cake (v)
Duck rice paper roll with hoisin sauce
Tomato, bocconcini and basil bruschetta (v)
Tomato gazpacho caffeinos with tiger prawn, crispy enoki mushroom
Dukkah spiced lamb on toast with relish
S E AS O N AL H O T C AN AP E S E L E C T I O N
Crisp fried calamari with lime wedges and chilli dipping sauce
Panko and coconut crumbed prawn cutlet, mango mayonnaise
Beer battered barramundi with chipotle mayonnaise
Gruyere and leek tartlets (v)
Chorizo and shallot croquettes
Chicken satays with peanut sauce (g)
Boscastle beef and Guinness pies
M E N U 1 | $ 4 4 P E R P E R S O N | 2 H O U R
F U N C T I O N
C O L D C AN AP E S E L E C T I O N
Smoked salmon on corn pikelet with dill crème fraiche
Persian fetta and avocado salad in a sesame cup
Peking duck and spring onion pancake
Roast beef with horseradish mayonnaise, toasted brioche
H O T C AN AP E S E L E C T I O N
Thai fish cake, naam jim dipping sauce
Salmon tempura with wasabi mayonnaise
Sweet corn and manchego cheese (Spanish cheese) croquette (v)
Beef and Swiss brown mushroom wellingtons
M E N U 2 | $ 5 5 P E R P E R S O N | 3 H O U R F U N C T I O N
C O L D C AN AP E S E L E C T I O N
Chicken san choi bao on chinese spoon (g)
Tofu and mint rice paper roll, plum sauce
Wild mushroom crostini, cherry tomato
Persian fetta and cherry tomato on crisp polenta (v) (g)
Thai beef salad in an Asian spoon
H O T C AN AP E S E L E C T I O N
Ravishing vegetable pastizzi
Margherita pizzette with oregano and bocconcini (v)
Zucchini, fetta and mint fritters with dukkah and tahini aioli (v)
Goats cheese, tomato and red onion tart (v)
Spiced tomato arancini with garlic aioli (v)
Cocktail WeddingsCocktail wedding receptions can still be elegant and stylish and are fast becoming a popular
alternative to the formal sit down dinner or lunch. For larger cocktail receptions BWG
Functions offers a “Deluxe Cocktail Package” which serves the traditional canapés and a
selection of food stations which allow your guests to mix and mingle and enjoy a satisfying
meal.
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S U B S TAN T I AL S E L E C T I O N S $ 1 0 . 0 0 P E R I T E M
Mini Wagyu burgers with iceberg, lettuce, onion and Dijon mustard
Goats cheese and rocket tortellini, herb cream
Slow roast lamb shoulder, thyme roasted sweet potato
Soft shell crab with cracked black pepper and coconut
Southern fried chicken, coleslaw smoked paprika aioli
Classic braised beef cheek, béarnaise sauce and fried onion rings
Chickpea falafel, cucumber and radish salad, mint yoghurt
Crispy fried barramundi, eggplant masala, and coriander yoghurt
Crispy pork belly with pickled red cabbage, chilli caramel
Beef cheek ravioli, mushroom and pancetta
AD D I T I O N AL C AN AP E S E L E C T I O N S $ 6 . 5 0 P E R I T E M
Kingfish ceviche with green chilli and saffron (g)
Oysters with shallot vinaigrette
Dukkah spiced salmon skewers with harissa aioli
Herb crumbed whiting with soft herb aioli
Chickpea falafel with tzatziki and green chilli (v)
Beef satays with peanut sauce
Turkish lamb pizzas with yoghurt cheese
Rosemary and lamb pastizzi
Szechuan roast beef with braised eggplant
Tiger prawns and spring onion potato cakes with lime mayonnaise
Lamb cutlets with fragrant rosemary crumbs
Shepherd’s pie topped with creamed potato
Cumin fried snapper with baby cos and chipotle salsa
Roast lamb cutlets, chive mash potato, mint jelly
Deluxe Cocktail MenuOur deluxe cocktail menu offers your guests an assortment of canapés passed around and a selection of food stations, some manned by a chef to offer an interactive and different
dining experience. This is a perfect option for cocktail events for 4 hours and over and is guaranteed to offer a wide selection to cater for all dietary requirements.
The food stations are designed to open at varied times throughout the event.
C AN A P É S
A selection of 8 canapé items – 3 Cold Items, 3 Hot Items & 2 Substantial Items
F O O D S TAT I O N S
3 food stations (please select from below)
$ 1 0 0 P E R P E R S O N W I T H S E AS O N AL C AN AP E S
AD D I T I O N AL I T E M S AVAI L AB L E AT $ 6 . 5 0 P E R I T E M
Minimum of 60 guests required
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Food StationsAN T I PAS TO S TAT I O N
Selection of meats, terrine, pickled vegetables,
cheeses, olives and breads
AS I AN S TAT I O N
Crispy squid with chilli and bean sprout salad Pork steam buns
Stir fry noodles with tofu
Thai green chicken curry, coconut rice
Sauces-ABC, sweet soya, Sriracha, chilli sauce
B U R G E R S TAT I O N
Homemade beef burgers
Sliced cheddar
Pickled beetroot, tomato, lettuce, gherkins
Toasted brioche buns
Tomato and barbeque sauce, mayonnaise
C AR V E RY S TAT I O N
Roast beef fillet, lamb leg and peppered kangaroo
Caramelised onions, gravy, mustards and relishes
White, wholemeal and sourdough rolls
I N D I AN S TAT I O N
Butter chicken with basmati rice
Mushroom curry and Alu bhaji
Pappadums
Naan bread
Cucumber riata
Tomato kasundi
J APAN E S E S TAT I O N
Assorted sushi sashimi of kingfish, Tasmanian salmon and tuna
Assorted sushi and nigiri
Noodle salad, shredded chicken and radish
Wasabi, ginger, wakame and soy
O Y S T E R S TAT I O N
Freshly shucked oysters with condiments
Oysters kilpatrick
Bloody Mary shooters
Shallot vinaigrette
Tomato salsa
Lemon and lime wedges
Tabasco
D E S S E R T S TAT I O N
Caffeinos of vanilla bean brûlée
Strawberries with rosewater syrup
Belgian chocolate mousse tartlets
Mini magnum ice creams (passed around)
Farmhouse cheese board with water crackers and fruit bread
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Lunch & Dinner Packages
L U N C H PAC K A G E S
PA C K A G E 1 | $ 5 5 P E R P E R S O N | 3 H O U R F U N C T I O N
Baskets of warm bread rolls with butter
One (1) set entrée
One (1) set mains (seasonal vegetables included)
Choice of a second side dish
Plunger coffee, tea and chocolates
PA C K A G E 2 | $ 6 8 P E R P E R S O N | 3 H O U R F U N C T I O N
Baskets of warm bread rolls with butter
One (1) set entrée
Choice two (2) set main (seasonal vegetables included)
Choice of a second side dish
Plunger coffee, tea and chocolates
D I N N E R PAC K A G E S
PA C K A G E 1 | $ 8 0 P E R P E R S O N | 5 H O U R F U N C T I O N
Chef’s choice of canapés on arrival
Baskets of warm bread rolls with butter
One (1) set entrée
One (1) set main course
(Seasonal vegetables included)
Choice of a second side dish
One (1) set dessert
Plunger coffee, tea and chocolates
PA C K A G E 2 | $ 9 0 P E R P E R S O N | 5 H O U R F U N C T I O N
Chef’s choice of canapés on arrival
Baskets of warm bread rolls with butter
One (1) set entrée
Choice of two (2) main courses (seasonal vegetables included)
Choice of a second side dish
One (1) set dessert
Plunger coffee, tea and chocolates
A D D I T I O N A L C H O I C E S | $ 1 2 P E R P E R S O N
A D D I T I O N A L C O U R S E S | C O S T E D I N D I V I D U AL LY
S I G N AT U R E D I S H E S | $ 5 P E R I T E M
O P T I O N A L C H A R C U T E R I E B O A R D | $ 1 2 P E R
P E R S O N
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Lunch & Dinner Menu ItemsPlease choose your menu to cater for the majority of your guests. Special dietary requirements can be catered for separately.
Once we have a list of all your special dietary requirements, our chef will cater for those requirements individually.
(v) Indicates vegetarian
(g) Indicates gluten free
S E A S O N A L E N T R E E S
Freshly cooked king prawns, avocado, cucumber, saffron and shallot dressing (g)
Bresaola, heirloom tomato, rocket salad and dragoncello dressing
Smoked salmon, avocado, capers and egg salad, bagel crisps
Homemade gnocchi with braised mushrooms, shallots and Persian fetta (v)
Roast chicken with orecchiette pasta, broccoli, currants, caramelised onion and pine nuts
Roast pork belly, kimchi, pineapple salsa
Szechuan duck with mushroom sauté and green onion chilli caramel
Braised beef cheek panzotti with mushroom and pancetta
V E G E TA R I A N E N T R E E S
Roast sweet potato and ginger soup with crème fraiche
Roasted butternut pumpkin soup with chive cream (v)(g)
Baked polenta, goats cheese, red onion jam (v)
Roast beetroot, baked pumpkin and Persian fetta and rocket
S I G N AT U R E E N T R E E S
Seafood chowder with soft herb cream
Chicken and mushroom pistachio roulade with white bean vegetable salad, saffron aioli
Seafood plate; oyster with lime, tuna with chardonnay shallots, slow cooked salmon,
tiger prawn and avocado
Tiger prawns with smoked eggplant, radish salad and spring onion yoghurt
Duck confit and mushroom risotto
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S E A S O N A L M A I N S
Grilled snapper fillet on potato mash, tomato salsa, frisee salad
Seared Tasmanian salmon with pea puree and corn salsa
Crispy skinned barramundi, harissa cauliflower, fried potato, citrus butter
Ras el hanout spiced chicken with tomato cous cous and chickpeas
Paprika roast chicken, kipfler potato, Swiss brown mushrooms and seeded mustard
Roast eye fillet of beef with salt roast potato and mushroom ragout (g)
Roast sirloin with potato gratin, green beans, shiraz onion jus
Smoked duck breast with English spinach, carrot puree, cherry jus
Braised lamb shoulder with kipfler potatoes, roast pumpkin and caponata
V E G E TA R I A N M A I N S
Fetta and leek tart with roasted cherry tomatoes
Grilled eggplant and zucchini stack with basil pesto
Parmesan polenta with sweet and sour eggplant
Braised mushrooms with romesco and asparagus
S I G N AT U R E M A I N S
Roast barramundi with chat potato, heirloom beetroot and lemon butter sauce
Roast lamb cutlet with mixed bean salad, slow roast tomato, pumpkin puree
Peppered fillet and braised beef cheek with whipped potato, shallots and gremolata (g)
Wagyu beef braised in stout with porcini and mustard potato and broccolini
Roast spatchcock with green olive, parmesan polenta, gremolata
pumpkin and caponata
S I D E D I S H E S
Thyme roasted sweet potato
Green beans with garlic butter
Rocket, pear and parmesan salad
Garden salad
Traditional Greek salad
Caesar salad
Cauliflower and broccoli gratin
Chips with aioli
S E A S O N A L D E S S E R T S
Banana toffee pudding, butterscotch sauce vanilla bean ice cream
Crème caramel with strawberries, brandy snap
Passionfruit parfait, orange and strawberry salad
Strawberries in a hazelnut vacherin with vanilla cream
Vanilla bean brûlée with champagne finger biscuit and butterscotch ice cream
Fresh strawberries with vanilla bean ice cream and sesame wafer
Bakewell tart, vanilla custard, marmalade ice cream
Chocolate mousse, raspberry coulis, hazelnut shortbread
S I G N AT U R E D E S S E R T S
Belgian chocolate panna cotta, golden raisins and double cream
White chocolate and cherry parfait with pear anglaise
Soft baked meringue with pineapple coconut cream
Turkish delight doughnuts with cinnamon sugar and orange ice cream
C H E E S E P L AT E S | $ 5 5 P E R P L AT T E R , P E R TAB L E
Cheese selection from Blue Cow Cheese with lavosh, fruit bread and muscatels
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Degustation MenuLooking for a unique dining experience for your intimate wedding reception
Degustation is a culinary term meaning "a careful, appreciative tasting of various foods",
which focuses on the senses, and high culinary art.
Our degustation menus are designed by our Head Chef Scott Richardson and are specifically tailored to your tastes,
this five to seven course set meal can also be matched with wines by our sommelier.
Degustation menus are fantastic for the smaller receptions and only suitable for a maximum of 20 guests in the
Private Wine Room and Private Dining Room.
Degustation menus aren’t suitable for functions with lots of special dietary requirements.
5 C O U R S E S | F R O M $ 1 0 0 P E R P E R S O N | A D D I T I O N AL $ 5 0 W I T H M AT C H E D W I N E S
7 C O U R S E S | F R O M $ 1 3 0 P E R P E R S O N | A D D I T I O N AL $ 7 0 W I T H M AT C H E D W I N E S
E X A M P L E O N L Y | 7 C O U R S E D E G U S T A T I O N M E N U | $ 1 5 0 P E R P E R S O N
Soft bread rolls with lobster tartare and water cress
Manjimup marron with jamon serrano, iceberg heart and salmon caviar
Crispy skinned barramundi with warm potato salad and finger limes
Duck parfait with duck salad and beetroot chutney
Wagyu eye fillet with potato croquette, mushroom and pea, tarragon – tomato jus
“Kennedy & Wilson” chocolate semifreddo with cherries and almond biscuit
Lingot triple cream with olive oil poached grapes
Coffee, tea and nougat
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2016 BWG Functions Wedding Portfolio |menus and prices are subject tochange
Beverage PackagesThese packages have been designed for the function centre only. If you wish to go on a beverage package in the Private Wine Room or Private Dining Room please discuss with
your coordinator. Changes and substitutions are not permitted.
PA C K A G E 1 | S E L E C T S E R I E S
McWilliams Sparkling Brut Reserve McWilliams Semillon
Sauvignon Blanc McWilliams Shiraz Cabernet
Riverside Lager Draught
Soft drinks, juice and iced tap water
*On request: McWilliams Luscious Fruity White Sweet Wine
PA C K A G E 2 | PAR K L I F E |
E X C L U S I V E TO T H E F R AS E R ’ S G R O U P
Parklife from Howard Park ‘Methode Traditionelle’ NV Sparkling
Parklife from Howard Park Chardonnay
Parklife from Howard Park Sauvignon Blanc Semillon
Parklife from Howard Park Cabernet Sauvignon Merlot
Parklife from Howard Park Shiraz
Riverside Lager Draught
Angus Pale Ale Draught
Little Creatures Rogers
Heineken Draught
Soft drinks, juice and iced tap water
P R I C E S – P E R P E R S O N
2 H O U R S 3 H O U R S 4 H O U R S 5 H O U R S
PAC K AG E 1 $26.00 $29.00 $35.00 $40.00
PAC K AG E 2 $32.00 $35.00 $42.00 $48.00
PAC K AG E 3 $42.00 $46.00 $56.00 $64.00
PAC K AG E 4 $36.00 $40.00 $48.00 $55.00
PA C K A G E 3 | P R E M I U M A U S T R AL I AN W I N E S
Craigmoor NV Pinot Noir Chardonnay Sparkling
Robert Oatley ‘Signature’ Sauvignon Blanc
Robert Oatley ‘Signature’ Chardonnay
Robert Oatley ‘Signature’ Cabernet Sauvignon
Robert Oatley ‘Signature’ Shiraz
Riverside Lager Draught, Angus Pale Ale Draught
Hahn Super Dry 3.5 Draught, Heineken Draught
Soft drinks, juice and iced tap water
PA C K A G E 4 | S U M M E R
La Gioiosa NV Prosecco Superiore
Ara ‘Single Estate’ Sauvignon Blanc
Santi Sortelese Pinot Grigio
Taltarni Cabernet Merlot Petit Verdot
Four In Hand Shiraz
Riverside Lager Draught, Angus Pale Ale Draught
Hahn Super Dry 3.5 Draught, Heineken Draught
Soft drinks, juice and iced tap water
Cash Bar on application only. Surcharge of $350.00 to provide cash bar facilities.
B O TTL E D B E E R U P G R AD E S | C O R O N A , C R O W N L A G E R , L I T T L E C R E A T U R E S R O G E R S
2 – 3 H O U R S 4 - 5 H O U R S
PAC K AG E 1 & PAC K AG E 2 $20.00 $23.00
PAC K AG E 3 $12.00 $18.00
PAC K AG E 4 $18.00 $20.00
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Bottled Beers
Cascade Premium Light $8.00
Little Creatures Rogers Amber Ale $8.00
Redback Original $10.00
Trumer Pils $10.00
Crown Lager $10.00
Beck’s $10.00
Stella Artois $10.00
Corona $10.00
Draught Beers
Riverside Lager $9.00
Angus Pale Ale $9.00
Non Alcoholic
Soft Drinks and Juices by the Glass $4.50
Soft Drinks and Juices by the Carafe $12.00
San Pellegrino Sparkling Water – 500ml $6.50
Acqua Panna Still Mineral Water- 500ml $6.50
Spirits
House Spirits From $9.50
Sparkling Wines
NV Chandon Brut Yarra Valley, VIC $65
Bird in Hand Sparking Pinot Noir Adelaide Hills, SA $65
NV Duval Leroy Brut Champagne, France $115
Rose
Roger & Rufus Rose Barossa Valley, SA $55
White Wines
Bellarmine ‘Select’ Riesling Pemberton, WA $50
X by Xabregas ‘Figtree’ Riesling Mount Barker, WA $65
Monte Campo Pinot Grigio Venezia, Italy $48
SC Pannell Pinot Grigio Adelaide Hills, SA $61
Voyager Estate Chenin Blanc Margaret River, WA $50
Brokenwood Semillon Hunter Valley, NSW $55
Villa Maria ‘Wairau Reserve’ Sauvignon Blanc Marlborough, NZ $55
Leeuwin Estate ‘Art Series’ Sauvignon Blanc Margaret River, WA $75
Vasse Felix Chardonnay Margaret River, WA $75
Forest Hill ‘Estate’ Chardonnay Great Southern, WA $57
Red Wines
Derwent ‘Lime Kiln Point’ Pinot Noir Granton, TAS $55
Yering Station ‘Estate’ Pinot Noir Yarra Valley, VIC $80
Smith & Hooper ‘Reserve’ Merlot Wrattonbully, SA $58
Belasco de Baquendano ‘Ar Guentota’ Malbec Mendoza, Argentina $70
Henschke ‘Henry’s Seven’ Grenache Blend Barossa Valley, SA $84
Hay Shed Hill Cabernet Sauvignon Margaret River, WA $65
Bowen Estate Cabernet Sauvignon Coonawarra, SA $70
Howard Park ‘Leston’ Cabernet Sauvignon Margaret River, WA $80
Elderton Shiraz Barossa Valley, SA $64
Tim Smith Shiraz Barossa Valley, SA $70
Sons of Eden ‘Romulus’ Shiraz Barossa Valley, SA $110
Beverages on Consumption If beverages are to be served on consumption, please select what you would like to be made available to your guests.
We recommend selecting a maximum of 1 sparkling, 2 white, 2 reds and a selection of beers that will be served during the function.
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Terms & ConditionsA U D I O V I S U A L
We recommend the services of our professional AV provider Perth Audiovisual. Our dedicated team at Bluewater will be more than happy to discuss your needs and can be contacted on 9315 7705.
C A K E S P R O V I D E D B Y T H E C L I E N T
A standard $5 charge per person is applicable for garnishing cakes provided by the client and served as a dessert in place of the venue’s dessert. However if your cake is to be served with coffee, the venue will cut and place on platters on each table at no cost.
C A N C E L L A T I O N O F A C O N F I R M E D B O O K I N G
Written notice is required for cancellation of a confirmed booking. Cancellation after the deposit has been paid results in forfeiture of the deposit. Three (3) months to two (2) weeks’ notice incurs 50% of the anticipated food/beverage account and venue hire. Up to fourteen (14) days’ notice incurs 100% of the total anticipated food/beverage account.
C A N C E L L A T I O N O F A T E N T A T I V E B O O K I N G
Written notice is required.
C L E A N I N G F E E
A cleaning fee will apply if any guest is sick and causes extra cleaning.
C H A N G E O F D A T E S
A change of date is deemed as a cancellation. Please discuss with your Function Coordinator.
C H A N G E S I N N U M B E R S A N D S L I P P A G E
Any decrease in numbers in excess of 20% with less than 30 days’ notice to the event will incur a slippage charge. This is calculated at 80% of the cost per person of the reduced numbers.
C O N F I R M A T I O N
The booking is confirmed when we receive the deposit and signed terms and conditions. The venue will be under no obligation t o proceed with the event if the deposit and signed terms and conditions have not been received.
D A M A G E T O P R O P E R T Y
The client is responsible for the conduct of the client’s guests and indemnifies the restaurant for all costs, expenses, damage and loss caused by any act made by the client or the client’s guests.
D E L I V E R I E S
All deliveries to the venue must be advised to the Function Coordinator prior and marked with the name and date of the function.Whilst every effort will be made to assist in the movement of goods from the loading bay to the function room, assistance will be offered only if staff are available at that time.
D I E T A R Y R E Q U I R E M E N T S
Fish - The venue will endeavour to supply the type of fish you prefer for your function, however fish is subject to availability.Nuts - We advise that in the course of preparing food for consumption at BWG Steakhouse, we use ingredients and foods that may contain traces of substances that may cause an allergic reaction by guests consuming food at BWG Steakhouse. BWG Steakhouse can take no responsibility for guests who may be affected by the ingredients or traces of substances contained in products used to prepare food consumed at BWG Steakhouse. Whilst all care will be taken to avoid cross contamination, we would like to insist that you carry appropriate medical aides such as EpiPens or prescription drugs that will alleviate any reaction experienced from the consumption of foods containing allergens responsible for food reactions experienced by you at all times whilst on the premises. We would also advise that it would be beneficial if someone within your guest list also knows how to use the EpiPen should the unfortunate need arise. We will require the guest to sign a form prior to the event.
P a g e 14 2016 BWG Functions Wedding Portfolio |menus and prices are subject to
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Terms & Conditions - continuedD I S P L A Y A N D S I G N A G E
Nothing is to be nailed, screwed, stapled or adhered to any wall, door or other surface of the building. Signage in public ar eas is to be kept to a minimum and must be approved by the venue’s management.
F I N A L A T T E N D A N C E N U M B E R S
Minimum number of guests must be confirmed three (3) working days prior to the function date or the venue will cater on the last numbers advised. All final arrangements are to be confirmed 3 working days before the event by signing an event order. Numbers that increase on the actual day of the event will be charged a 25% surcharge plus the additional food/beverage cost. The venue cannot guarantee the same menu will be served and there will not be delays with the event.
F O O D A N D B E V E R A G E
Confirmed food and beverages must be received a minimum of three (3) weeks prior to the function. Changes made within this period may incur additional charges.
G U E S T L I S T / S E A T I N G P L A N
The venue will provide typed black and white menus for your function or reception. It’s the client’s responsibility to provide a clearly typed guest list and/or seating plan to be displayed for the event.
H I R E O F C A T E R I N G E Q U I P M E N T , D A M A G E A N D L O S S
We do not accept responsibility for damage to, or loss of, any client property left on the premises prior to, during or after a function (including hired equipment/goods). Clients are financially responsible for any damage to fittings, property or equipment by themselves, guests and outside contractors, prio r to, during or after a function.
I N S U R A N C E
The venue’s staff are always extremely careful when looking after guests belongings however accept no responsibility for the damage or loss of property left in the venue prior to, during or after a function. The onus to arrange insurance is on the client.
M E N U A N D D E T A I L S
The menu must be chosen three (3) weeks prior to the event. Menus will be printed especially for the day with any additional titles added. If you are producing your own menus – these must be sent to your coordinator and signed off prior to printing.
M I N I M U M S P E N D R E Q U I R E M E N T S
Will be quoted for each function, they are based on seasonality and other requirements – minimum spend is based on FOOD AND BEVERAGE ONLY.
P A Y M E N T
Weddings & Family Events - 50% of the anticipated food and beverage costs is due three (3) months prior to the function date and full payment is require d seven (7) days prior to the function date, either by bank cheque or cash, unless other credit arrangements have been approved by the venue. If payment is not received the venue reserves the right not to proceed with the event.
Corporate – After the function an invoice will be issued for the balance/credit of the account. All accounts not paid within 14 days will incur a 5% interest charge. With payment a remittance advice must be emailed to the venue, stating the reference number.
Personal cheques will not be accepted.EFT (direct deposit) payments must be referenced in accordance to the tax invoice or the venue has the right to charge a bank/admin fee. The EFT payments must be received 14 (fourteen) days prior to your function for final payment, with a remittance advice emailed to the venue with inclusion of the reference number.
All credit card payments attract a 1.00% surcharge.
P R I C I N G
Prices are based on current and expected cost increases, any change in price will be advised within 120 days of your event. All prices are inclusive of GST. Prices quoted more than 12 months in advance may incur a CPI increase.
P a g e 15 2016 BWG Functions Wedding Portfolio |menus and prices are subject to
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Terms & Conditions - continuedR E F E R E N C E N U M B E R
Must be referenced for all payments, otherwise additional fees may be incurred.
S T A N D A R D F U N C T I O N T I M I N G
Cocktails - 2 hours, further charges and timings need to be discussed with your Function Coordinator.
Breakfast - 2 hours, latest possible finish time is 11am
Lunch - 3 hours, latest possible finish time is 4/4.30pm
Dinner - 5 hours, standard earliest start time is 6pm; finish times are subject to specific license arrangements – please discuss with your Function Coordinator.
S T A F F I N G
Per staff member per hour:
$38.00 per hour Monday – Friday (7.00am – Midnight)
$40.00 per hour Saturdays and after Midnight any day
$40.00 per hour Sundays
Security staff are available for a minimum 2-hour call at $62.00 per hour
$11.00 per guest on a Public Holiday (min charge $500)
$4.00 per guests per hour after the standard function time
$6.00 per guest after midnight Friday/Saturday/Sunday
(minimum $400 charge, subject to licence arrangements)
Breakfast (2 hours), Lunch (3 hours), Dinner (5 hours),
All day Seminar (8am-5pm)
Audio Visual operators are available for your function, please ask your function coordinator for a quote.
S U P P L I E R S A N D D E C O R A T O R S
The venue has no restrictions on suppliers however please advise your Function Coordinator of who is delivering, contact numbers and times of deliveries. The suppliers are responsible for pickup and delivery within the venue’s guidelines.
S E C U R I T Y
For large events in The Function Centre, 18th and 21st events, outdoor events and during the festive season it is mandatory. Any events over 300 will also attract securitycharges. With other events please discuss with your Function Coordinator. Security is charged at approximately $50 per hour per guard. There is a specific ratio of security staff to guests that will be arranged.
T E M P O R A R Y S T R U C T U R E S
Permission must be gained from the venue to erect any temporary structure within the venue’s complex and its surrounds as a majority of the outside space is owned by City of
Melville. Temporary structures are defined as “a building, tent, shelter, fence or other thing that is fixed to the land or to anything that is fixed to the land”. Examples include dance floors, stages, fencing and umbrellas.
T E N T A T I V E B O O K I N G
Tentative bookings will be held for a period of two (2) weeks and may be cancelled automatically unless your deposit and signed terms and conditions have been received.
P H O T O C R E D I T S
Thank you to the following suppliers for the use of their images; Erica Serena Photography, James Schokman Photography. And Part Blue Photography.P a g e 16
2016 BWG Functions Wedding Portfolio |menus and prices are subject tochange