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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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: [email protected]
www.peppers.com.au