your ultimate ‘all-in-one’ wedding venue · pdf fileyour ultimate...

Your ult imate ‘al l - in-one’ wedding venue Congratulat ions on your engagement and thank you for considering Joondalup Resort as the venue for your

special day.

Set amongst lush, emerald green fairways and natural tranquil bushlands, Joondalup Resort is your

‘a l l -‐ in-‐one wedding experience’ beginning with your ceremony in one of our picturesque garden settings. Then after

breathtaking photographs around the stunning golf course and Hotel grounds, continue on to your reception in one of our 7

superbly equipped function rooms catering for weddings of all sizes, whether it be an intimate boardroom style dinner with 12 of

your closest family and friends or a less formal, more social sunset celebration in our private cocktail lounge, to an extravagant

grand affair in our new Lakeview Ballroom seating up to 450 guests for a banquet dinner. Follow on to luxurious

accommodation for you and your guests to complete your wedding day experience at the Resort.

As your wedding coordinators, we pride ourselves on our professionalism, experience and dedication and look forward to assisting

you in the lead up to your wedding. Our role on the day as your wedding coordinator is to meet the Bride and Groom and the

Bridal Party on arrival, escort them to the ceremony area and assemble them ready for the ceremony entrance. Your coordinator

also coordinates the Bridal Party entrance for the Reception ensuring everything is ready.

The enclosed information, providing a detailed description of all pricing and inclusions for ceremonies and receptions, will inspire

you to choose Joondalup Resort as the venue for your most important day.

We would be delighted to meet with you for a personal tour to showcase our facilities and discuss your requirements in

detail. Appointments are essential to ensure we are able to meet with you and function rooms are available for viewing. We are

available during the week between 9.30am – 3.30pm as well as weekends.

The Wedding Department is available 7 days a week so if you have any queries or would like to arrange an appointment,

please do not hesitate to contact us.

Kind regards,

Alison Mayne & Nicci McKiever Wedding Co-‐ordinators

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Contents Ceremony Venues………………………………………………………………………………………………………………….3 Receptions Venues………………………………………………………………………………………………………..…….…4 Winter Wedding Special………………………………………………………………………………………………............7 Mid Week Wedding Special…………………………………………….…………………………..……………………...….7 Catering.……………………………………………………………………………………….…………………………..….….…….8 Menus.……………………………………………………………………………………………………..……..………..……..…….9

Pre Dinner Canapés & Platters………………..…………………………………………………….….….…..9

Set Menus…………………………………………………………………………………….……….……..…………..9

Buffet Menus.…………………………..……..…………………………………………………….…….….………12

Cocktail Menus.……………………………………………………………………………………….…….….….…16

Children’s Menu………………………………………………………………………………………..….………...18 Beverage Packages.……………………………………………………………………………….………………......….….….19 Beverages on Consumption.…………………………………………………………………………………...….…….…..20 Accommodation.……………………………………………………………………………………………….……..……..…….22

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Ceremony Venues All ceremonies are held outdoors and must be in conjunction with a reception held at Joondalup Resort. Your wedding coordinator will discuss a contingency plan should it rain on the day of your wedding. LAKESIDE GREEN Overlooking our cascading fountains, this beautiful lake setting is surrounded by landscaped gardens and emerald green fairways.

Venue hire: $650

COUNTRY CLUB BUSHLANDS Set amongst landscaped bushland surrounds, this unique area with its paved rose garden aisle, leads down to a traditional gazebo and is the perfect location for a more private ceremony.

Venue hire: $650

POOLSIDE PAVED With landscaped gardens as your backdrop, this paved ceremony area boasts unrestricted views over the golf course and lake. Umbrellas shade your guests as you enjoy the pristine surrounds on your day.

Venue hire: $650

CEREMONY INCLUSIONS • Wedding Co-‐ordinator to assist the bridal party upon arrival

• A red or cream carpet aisle

• 30 white or black covered guest chairs

• A clothed and skirted certificate signing table with two covered chairs

PHOTOGRAPHS Full access to the hotel’s stunning grounds for photographs is allowed on the day of the wedding. Limited access to the golf course is only available with the hire of our golf carts.

GOLF CART HIRE 1 hour hire includes a VIP 2-‐seater golf cart for the Bride and Groom, a 6-‐seater and/or an 8-‐seater golf cart for the Bridal Party and a hotel representative to escort you and your photographer/videographer around the Resort grounds. A hire fee of $250.00 is applicable. A complimentary bottle of champagne, bottled beers and water is provided. Additional carts are $50.00 each. Golf carts are subject to availability and must be booked with your Wedding Co-‐ordinator.

POST CEREMONY TIME Upon conclusion of your ceremony whilst you and your bridal party are having photographs, your guests can purchase refreshments at Bistro 38 or the Kangaroo Arms until your Pre-‐dinner Drinks commence. Alternatively they can check into their accommodation and freshen up, play a game of golf or simply relax with a coffee by the pool.

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Reception Venues

LAKEVIEW BALLROOM With its six metre floor to ceiling glass windows allowing for an abundance of natural light, overlooking spectacular unobstructed views of the lake with cascading fountains and emerald green fairways, our exquisite brand new state of the art Lakeview Ballroom exudes elegance and sophistication. Perfect for larger weddings and has the versatility to be divided into two separate function rooms. A minimum spend on food and beverage is required.

LAKEVIEW BALLROOM (East & West rooms combined) Venue hire: inclusive of minimum spend Banquet: up to 420 guests Cocktail: up to 600 guests

LAKEVIEW EAST The Lakeview East has a private outside courtyard area with floor to ceiling glass windows providing an abundance of natural light. This function room is perfect for bride and grooms looking for a modern style ballroom wedding. A minimum spend on food and beverage is required.

Venue hire: inclusive of minimum spend Banquet: up to 140 guests Cocktail: up to 250 guests

LAKEVIEW WEST The Lakeview West room boasts floor to ceiling glass windows with unrestricted views over the manicured golf course and lake. Superb at sunset and with customisable LED lighting to create the perfect mood for your evening reception, this function room is spacious and elegant. A minimum spend on food and beverage is required. Venue hire: inclusive of minimum spend Banquet: up to 260 guests Cocktail: up to 350 guests

POOLSIDE MARQUEE A stunning air conditioned & heated permanent glass marquee with white ceiling drapes and fairy lights overlooking the lagoon style swimming pool.

Venue hire $1250 Banquet: Monday – Friday & Sunday minimum 80 adults, maximum 180 guests

Saturday minimum 100 adults, maximum 180 guests *Cocktail: Monday -‐ Friday & Sunday minimum 80 adults, maximum 250 guests *Cocktail receptions not available on a Saturday night

THE GRAND BALLROOM This traditional, classic ballroom provides an elegant setting in formal surrounds.

Venue hire: Banquet: Cocktail:

$950 minimum 65 adults, maximum 100 guests minimum 65 adults, maximum 150 guests

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Reception Venues (continued) JACARANDA ROOM This reception room offers an abundance of natural light and superb views of the golf course and lagoon style swimming pool from its terrace style balconies.

Venue hire $750 Banquet: Saturday minimum 50 adults, maximum 65 guests Sunday – Friday minimum 40 adults, maximum 65 adults Cocktail: Saturday minimum 50 adults, maximum 80 guests Sunday – Friday minimum 40 adults, maximum 65 adults

THE BOARDROOM The ideal reception room for a smaller intimate wedding, furnished with a grand wooden dining table, marble fireplace and private balcony offering spectacular views overlooking the golf course and lagoon style swimming pool. Excludes dance floor, lectern and microphone.

Venue hire $550 Banquet: minimum 12 adults, maximum 24 guests Cocktail: not available

VIEW 180 COCKTAIL LOUNGE Enjoy stunning 180 degree views overlooking the lagoon style swimming pool and lush fairways and with its own private balcony, this function room is the perfect relaxed setting for a spectacular sunset celebration with close family and friends. Excludes dance floor, lectern and microphone. Minimum spend required.

Venue hire $650 Cocktail: minimum 30 adults, maximum 80 guests

DURATION TIME OF WEDDINGS Ceremonies: Times subject to availability. Receptions: Breakfast 6.30am-‐12noon, Lunch 11am-‐3pm, Evening 5pm-‐11pm, 5.30pm-‐11.30pm, 6pm-‐Midnight. Cocktail reception: Maximum 4 hour duration.

SECURITY STAFF CHARGES Joondalup Resort requires all events with a minimum of 30 guests to have security arrangements in place. Proximity of function rooms to public areas, gardens, pool areas and all events where alcohol is served requires the services of hotel security. Security cost is at the client’s expense and will be arranged by the Resort.

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Reception Venues (continued) COMPLIMENTARY INCLUSIONS • The dedicated services of your Wedding Co-‐ordinator

• Beverages for the Bridal Party during pre-‐dinner drinks in the Bride and Groom’s accommodation room

• Polished silverware, glassware and white crockery

• White or black linen table cloths with white or black linen napkins

• Bridal table, clothed and skirted in white or black linen

• Placement of client-‐supplied place cards and bonbonniere (conditions apply)

• Two personalised menus for each table

• Table numbers

• Cake table, clothed and skirted in white or black linen

• Silver cake knife

• Gift table, clothed and skirted in white or black linen

• Silver easel for client supplied seating plan

• Dance floor

• Lectern and microphone

• Service staff table for DJ’s, photographer’s and videographer’s meals (upon request)

• Overnight accommodation for the Bride and Groom in a Gardenview room for the night of the wedding including full buffet breakfast for two the following morning

• Special guest accommodation rates for the night of the wedding including full buffet breakfast for two the following morning

• Accommodation leaflets to accompany your wedding invitations (upon request)

• Free parking for all your guests

• 24 hour reception desk

• Porter service

• Use of all leisure facilities including swimming pool, heated spa and gymnasium

• Discounted golf rates for in-‐house guests

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Winter Wedding Special Have you considered having a wonderful winter wedding? Winter can be a beautiful time of year. It is of course cooler and the early afternoon sunsets are absolutely stunning – perfect for all your photographs. The months of June through to August are not as frantic as peak wedding season and don’t worry if it rains, we will move your ceremony inside. EXCLUSIVE DISCOUNTS Say “I do” in June, July or August at Joondalup Resort and enjoy these exclusive discounts and extras when you spend $6000 or more on food and beverage: • Complimentary ceremony venue hire

• Full body massage for the Bride

• 9 holes of golf on “Australia’s No. 1 Resort Golf Course” for the Groom

• Complimentary overnight accommodation in a Gardenview room for the Bride and Groom for the night of the wedding, including full buffet breakfast for two the following morning

• Complimentary overnight accommodation in a standard room for the parents of the Bride and Groom for the night of the wedding, including full buffet breakfast for two the following morning

• Plus al l the other complimentary inclusions! Terms and conditions apply.

Mid Week Wedding Special Are you looking for something different for your wedding? Why not consider a midweek wedding? EXCLUSIVE DISCOUNTS Say “I do” on a Monday -‐ Thursday at Joondalup Resort and receive the following discounts: • Complimentary ceremony venue hire

• Complimentary reception venue hire

• Use of Resort’s Wishing Well

• Free upgrade to a higher cost beverage package • Plus al l the other complimentary inclusions! Terms and conditions apply.

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Catering MENUS There are s ix menu options available to you:

• Set Menu – one entrée, one main and one dessert for all guests

• Choice Set Menu – select up to two dishes for each course and guests choose which dishes they prefer on the night

• Alternate Drop Set Menu – select up to two dishes for each course and guests will be served these dishes alternately around the table to swap amongst themselves

• Buffet Menu – choose from the Garden, Create Your Own or Lakes Buffet

• Cocktai l Menu – choose from the Premium, Deluxe or Platinum Cocktail Package

• Breakfast Menu – menus upon request

SURCHARGES A surcharge of $4.50 per person applies for an alternate drop of any one course.

A surcharge of $10.00 per person applies for a choice of dish for any one course.

A surcharge of $15.00 per person applies for a choice of dish for any two courses.

A surcharge of $18.00 per person applies for a choice of dish for any three courses.

DIETARY REQUIREMENTS We cater for all dietary requirements. Please discuss your specific needs with your Wedding Co-‐ordinator at your first

appointment.

SERVICE STAFF MEALS A set menu (same price as guests’ menus) or a half price buffet can be provided for your DJ, photographer and videographer etc.

MENU LEGEND DF: dairy free

GF: gluten free

N: contains nuts

V: vegetarian

Minimum requirement for a set menu is 3 courses. Maximum 100 guests for a choice set menu. Maximum 300 guests for a buffet. Only set menu or alternate drop set menu available in The Boardroom. There may be variations to the menus due to the availability of seasonal produce.

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Pre-Dinner Canapés & Platters Half hour service prior to reception commencing. CANAPÉS Choose any 3 canapés from the cold / hot / dessert selection (page 16) $12.00 per person

PLATTERS Choose platters from the cocktail menu (page 17) from $50 per platter

Set Menu Prices quoted per person. Each platter serves approximately 10 people. PRE-SET TABLE PLATTERS (SHARED) Gourmet breads $6.00 Fresh salt crust baguette, char grilled turkish breads, hummus, extra virgin olive oil, marinated west australian olives, dukkah crusted lemon feta (n)

Antipasto $10.00 Char grilled cacciatore, shaved ham, hot salami, vine ripened tomatoes, marinated feta and olives with house-‐made pickles & fresh sliced baguette

Charcuterie $15.00 Gourmet meat platter with pork terrine, duck liver parfait, sliced prosciutto, smoky chorizo & salami with house-‐made pickles, relish & fresh sliced baguette

Seafood $18.00 Peeled prawns, smoked tasmanian salmon, oysters with lemon & chilli dressed mussels with dipping sauces

Prices quoted per person.

SOUPS Roast pumpkin cream, toasted almonds (gf, v) $12.00

Rich tomato and basi l soup with mozzarella (gf, v) $12.00

Tuscan bean broth, cacciatore, parmesan-‐ciabatta croutons $16.00

Chicken, sweet corn & potato velouté (gf) $16.00

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Set Menu (continued) Prices quoted per person. COLD ENTRÉE Antipasto plate with chorizo, salami, mortadella & parma ham, olive, bocconcini & cherry tomato salad $20.00

Smoked chicken, spinach, crispy pancetta, cherry tomatoes & walnut dressing (n) $20.00

Thai beef salad with rice noodles, crisp vegetables, fried shallots & nam jim dressing $20.00

Smoked huon salmon terr ine, pickled fennel, citrus salad (gf) $20.00

Seafood tr io: peeled prawns, crispy iceberg lettuce with brandy spiked cocktail sauce, hot smoked salmon on salsa romesco, crab & avocado tian (df, gf) $23.00

WARM ENTRÉE Chermoulah marinated lamb, couscous salad, cucumber & mint, yoghurt $23.00

Twice cooked pork bel ly, vietnamese coleslaw, chilli caramel (df) $21.00

Pancetta wrapped cod, pimento & saffron stew, orange braised witlof (df, gf) $21.00

Char gr i l led t iger prawns on warm potato & sweet potato salad, garlic aioli (df, gf) $23.00

Wild mushroom, egg & asparagus tart , rocket & parmesan salad (v) $19.00

Warm butternut squash mousse, asparagus spears, toasted almonds (gf, v) $19.00

PASTA & RISOTTO Entrée Main

Spinach & r icotta tortel l in i , tomato & oregano sauce, toasted walnut & roquette pesto (v, n) $19.00 $32.00

Wild mushroom, spinach & parmesan r isotto (v) $19.00 $32.00

Penne pasta, prawns, blue swimmer crab, cooladerra farm estate olive oil, basil, cherry tomatoes (df) $22.00 $38.00

Potato gnocchi, roast pumpkin, blue cheese cream, fried sage leaves (v) $19.00 $32.00

Orecchiette pasta, vegetable medley, garden herbs & goats cheese (v) $20.00 $34.00

SORBET Kir royale: blackcurrant sorbet, champagne (df) $4.50

Lime sorbet, watermelon & fresh mint salad (df) $4.50

Ginger & orange granita, pink grapefruit salsa (df) $4.50

SIDE DISHES Seasonal vegetables (v, gf) $5.00

Duck fat roast potatoes (gf) $5.00

Tossed seasonal salad (v, gf) $5.00

Green beans, toasted almonds, lemon butter (v, gf, n) $5.00

Roquette, pear and parmesan salad (v, gf) $5.00

Char grilled asparagus, parmesan crumbs &roquette pesto (v, gf, n) $8.00

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Set Menu (continued) Prices quoted per person. MAIN COURSE Char gr i l led s ir loin of beef, creamy potato gratin, buttered spinach & red wine jus $37.00

Beef f i l let with duck fat roast potatoes, broccolini, béarnaise & jus (gf) $40.00

Tr io of grain fed beef: braised cheeks on garlic mash, pancetta wrapped eye fillet, corned beef hash, roast shallots, asparagus spears & confit garlic $42.00 Rack of amelia park lamb, spinach & potato galette, tarragon jus $39.00

Herb rol led loin of lamb, carrot puree, honey roast parsnips, garlic & thyme polenta (gf) $40.00

Chicken supreme, chasseur sauce, wild rice pilaf, buttered beans $32.00

Gri l led chicken breast, pumpkin & tarragon risotto galette, asparagus & verjuice glaze (gf) $33.00

Pepper crusted free range pork with lyonaise potatoes, red cabbage coleslaw & mustard dressing $36.00

Surf & turf: char grilled eye fillet of beef, garlic prawns, potato gateaux, confit tomatoes $44.00

F i l let of huon salmon on spring onion & chive mash, green pea & pancetta $38.00

F i l let of barramundi, roasted potato, confit garlic, steamed asparagus & dill butter sauce $38.00

Goat's cheese & r icotta f i l led f ie ld mushrooms, quinoa, preserved lemon & parsley salad (v, gf) $33.00

Potato & wild mushroom gateaux, red wine butter sauce, steamed asparagus (v) $32.00

DESSERT New york baked cheesecake, orange marmalade glaze, vanilla anglaise $15.00

St icky toffee pudding, caramel sauce, vanilla bean ice-‐cream $16.00

Hot fudge sundae, rum soaked raisins, vanilla bean ice-‐cream, pecans, hot fudge sauce (n) $17.00

Milk chocolate, peanut & salted caramel tart , raspberry & red wine coulis (n) $15.00

Petit fours: lemon meringue tart, salted caramel & chocolate tartlet, strawberry & vanilla shortcake, macaroon (n) $18.00

Warm f lourless orange cake, pistachio, mint & grapefruit salsa, lime sorbet (n, gf) $16.00

Tast ing plate: mini hot fudge sundae, new york cheesecake, chocolate & salted caramel tartlet, flourless orange cake (n) $18.00

Individual cheese plate, fig & walnut bread, semi dried fruits (n) $16.00

Austral ian cheese platter for the table (shared) (n) $10.00

Fruit platter freshly cut seasonal & tropical fruits for the table (shared) $10.00

Chocolate fountain served with marshmallows, strawberries, rocky road, profiteroles & brownies (n) $22.00

Dessert buffet selection of our pastry chef’s gateaux, cakes, slices & tarts with chantilly cream & fresh fruit (n) $25.00

WEDDING CAKE DESSERT Cut and garnished with your choice of mini dessert, served as an individual plated dessert $12.50

Please select your choice of mini dessert: Tiramisu

Chocolate-‐hazelnut mousse

Raspberry & vani l la mousse

No charge to cut and serve client supplied wedding cake if a dessert from the above menu is chosen in addition. No charge to cut and serve client supplied wedding cake if having a buffet.

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Garden Buffet $68.00 per person GOURMET BREADS Fresh salt crust baguette, char grilled turkish breads, artisanal loaves & grissini, hummus, extra virgin olive oil marinated west australian olives, dukkah crusted lemon feta (n)

COLD SELECTION Roquette, melon & feta

Tossed seasonal leaves & sprouts

Quinoa, pumpkin & walnut salad

Cajun spiced potato salad

Semi dried tomatoes, pickled chilies, red cabbage

Heirloom tomatoes, baby cucumbers, pickled vegetables

Horseradish dressed beetroot, char grilled melenzane, roast onions

SEAFOOD Chilled platters of tiger prawns with lemon & brandied cocktail sauce HOT SELECTION Kashmir beef curry with pistachio & cardamom (gf, n)

Chicken & porcini mushroom fricassee

Fillets of snapper in champagne cream sauce

HOT ACCOMPANIMENTS Seasonal vegetable selection

Minted baby potatoes

Fragrant jasmine rice

DESSERT Chef’s selection of gateaux, tarts & slices (n)

Fresh seasonal fruit

Australian cheese, dried fruit, nuts & crisp breads (n)

COMPLIMENTARY SELECTION OF TEAS & FRESHLY BREWED COFFEE Cold selection items may vary according to seasonal availability.

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Create Your Own Buffet

$75.00 per person Create Your Own Buffet includes the below gourmet breads, seafood, carvery, cold selection, dessert and tea & coffee. Please select three items from the hot selection and three items from the hot accompaniments to complete your buffet creation.

GOURMET BREADS Fresh salt crust baguette, char grilled turkish breads, artisanal loaves & grissini, hummus, extra virgin olive oil marinated west australian olives, dukkah crusted lemon feta (n)

SEAFOOD Chilled platters of tiger prawns with lemon & brandied cocktail sauce CARVERY Slow cooked beef blade with pan gravy

HOT SELECTION (SELECT THREE) Braised beef cheek with red wine, bacon & button mushrooms (gf)

Ita l ian braised beef with tomatoes & oregano (df, gf)

Kashmir beef curry with pistachio & cardamom (gf, n)

Lamb & chickpea tagine with apricots and toasted almonds (n)

Lamb with white wine, tarragon & root vegetables

Lamb moussaka: slow cooked lamb & mediterranean vegetable bake (gf)

Butter chicken curry (gf)

Chicken & porcini mushroom fr icassee (gf)

Chicken ‘pizzaiolo’ with tomatoes, olives & mozzarella (gf)

Salmon, leek & potato pie

Red curry with fillets of emperor, prawns & mussels (df, gf)

F i l lets of snapper in champagne cream sauce

Pumpkin, parsley & pine nut cannel loni (v)

Vegetable lasagne with locally made ricotta & parmesan (v)

Baked polenta gnocchi, tomatoes, blue cheese & walnuts (v) (n)

DESSERT Chef’s selection of gateaux, tarts & slices (n)



COMPLIMENTARY SELECTION OF TEAS & FRESHLY BREWED COFFEE

HOT ACCOMPANIMENTS (SELECT THREE) Creamy potato bake with garlic & pancetta (v)

Sea salt & rosemary roast potatoes (v)

Minted baby potatoes (v)

Caul if lower & broccol i with blue cheese & walnuts (v, n)

Seasonal vegetable selection (v)

Ratatoui l le: mediterranean vegetables cooked with ripe tomatoes & basil (v)

Fragrant jasmine r ice (v)

Wild r ice & almond pi laf (v)

Fest ival r ice: lightly spiced basmati rice with semi dried fruit & nuts (v, n)

COLD SELECTION Roquette, melon & feta

Tossed seasonal leaves & sprouts





Horseradish dressed beetroot, char grilled melenzane roast onions Cold selection items may vary according to seasonal availability.

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Lakes Buffet $90.00 per person

GOURMET BREADS Fresh salt crust baguette, char grilled turkish breads, artisanal loaves & grissini, hummus, extra virgin olive oil marinated west australian olives, dukkah crusted lemon feta (n) COLD SELECTION Roquette, melon & feta

Tossed seasonal leaves &sprouts





Horseradish dressed beetroot, char grilled melenzane, roast onions

Deli meats: ham, salamis, cacciatore with mustard & pickle

SEAFOOD Chilled platters of tiger prawns with lemon & brandied cocktail sauce

Oysters: natural oysters on the half shell, lemons, limes, hot sauce & bloody mary dressing

CARVERY Roast leg of pork, apple sauce HOT SELECTION Butter chicken curry (gf)

Lamb moussaka: slow cooked lamb & mediterranean vegetable bake (gf)

Tasmanian salmon, leek & potato pie

HOT ACCOMPANIMENTS Seasonal vegetable selection

Sea salt & rosemary roast potatoes

Wild rice & almond pilaff (n, v)

DESSERT Chocolate fountain served with marshmallows, strawberries, rocky road & profiteroles (n)

Chef’s selection of gateaux, tarts & slices (n)



COMPLIMENTARY SELECTION OF TEAS & FRESHLY BREWED COFFEE Cold selection items may vary according to seasonal availability.

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Additional Buffet Items Prices quoted per person. These items can be added to any buffet menu. PLATTERS Deli meats: ham, salamis, cacciatore with mustard & pickle $6.00

Quiches, tarts & frittatas with seasonal vegetables & farmhouse cheese fillings (v) $6.00

Seafood platter: new zealand mussels, clams, west australian yabbies & chilli marinated octopus (df, gf) $8.00

Sushi selection: california rolls, gunkan & nigiri with a variety of toppings, soy, wasabi & pickled ginger (df) $8.00

Oysters: natural oysters on the half shell, lemon, lime, hot sauce & bloody mary dressing (df, gf) $10.00

SOUPS Roast pumpkin velouté, toasted almonds (gf, n, v) $6.00

Rich tomato & basil soup (df, v) $6.00

Tuscan bean broth, cacciatore, parmesan-‐ciabatta croutons $7.00

Chicken, sweet corn & potato chowder $7.00

HOT SELECTION Add an additional hot dish (SELECT FROM CREATE YOUR OWN BUFFET MENU) $8.00

HOT ACCOMPANIMENTS Add an additional hot accompaniment (SELECT FROM CREATE YOUR OWN BUFFET MENU) $5.00

CARVERY STATION WITH CHEF Station comes with a selection of sauces & condiments

Slow cooked beef blade $9.00

Pot roast shoulder of lamb $9.00

Roast leg of pork $9.00

Roast leg of Amelia Park lamb $12.00

Honey glazed leg ham $12.00

Roast turkey breast $12.00

Mustard roast sirloin of beef $14.00

DESSERTS Sticky toffee pudding, hot fudge sauce $5.00

Steamed chocolate pudding, chocolate & orange sauce $5.00

Apple & rhubarb crumble with vanilla custard $5.00

Petit fours: chef’s choice of miniature cakes & tartlets (n) $10.00

Gourmet cheese selection: selected local & international cheese from blue cow with quince paste, muscatel raisins & lavoche biscuits (n) $10.00

Chocolate fountain served with marshmallows, strawberries, rocky road & profiteroles (n) $15.00

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Cocktai l Menu Prices quoted per person. PREMIUM COCKTAIL PACKAGE $50.00

Choose any 4 cold, 4 hot & 2 substantial items DELUXE COCKTAIL PACKAGE $60.00

Choose any 4 cold, 6 hot & 3 substantial items PLATINUM COCKTAIL PACKAGE $75.00

Choose any 3 cold, 5 hot, 2 dessert, 3 substantial items & 2 stations Add an additional cold / hot / dessert item $5.00

Add an additional food station, substantial item or platter (overleaf) as marked

COLD SELECTION Huon salmon tataki, pickled ginger vinegar, crisp radish (df, gf) Smoked duck san choy bau, macadamia & chilli praline (n, df) Scallop ceviche, avocado, tomato & coriander salad (df, gf) Blue cheese cream, celery sticks, walnut crumbs (n, v) Tiger prawn, guacamole, chilli salsa (df, gf) Rosemary & garlic chicken skewers, aioli dip Vietnamese rare beef salad (df, n) Organic yoghurt panna cotta, eggplant relish (v) Garden vegetable frittata, sun dried tomato tapenade (v) Smoked salmon & soft herb crepe roulade, keta caviar

DESSERT SELECTION Walnut crostini with blue cheese & quince (n) Chocolate dipped strawberries Sourdough crostini with aged cheddar & roast pear Mini Magnum ice-‐creams Shot glass desserts

Minimum food spend of $50 per person applies to all cocktail weddings. Desserts are classed as a cold selection.

HOT SELECTION Chorizo sausage roll, salsa romesco (n) Homemade falafels, minted crème fraiche (v) Squid ink & red wine risotto balls, seaweed crumb, coriander aioli Roast pumpkin, sage & roquefort risotto balls (n, v) Mini cornish pasties Crab cakes with caper mayo (df) Tempura prawn, wasabi aioli (df) Vegetable spring roll, ginger dipping sauce (df) Seared scallop, black pudding, apple relish Beef, beer & bacon mini pies Ricotta & lemon stuffed mushrooms (v) Sichuan fried soft shell crab, lime mayo (df)

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Cocktai l Menu (continued) Prices quoted per person.

SUBSTANTIAL ITEMS Penne pasta, chilli-‐tomato sugo, rocket leaves & parmesan (v) $7.50 Twice cooked pork bel ly & coleslaw slider (df, n) $8.00

Lamb r ibs, lemon & rosemary salt (df, gf) $8.00 Lemon & basi l crumbed lamb cutlets, garlic aioli $8.00 Toasted turkish melt with chicken schnitzel, parma ham, tomato jam & mozzarella $8.50 Chicken Caesar salad: char grilled chicken & classic caesar salad in noodle box $9.00 Beef cheeks & bacon in rich red wine jus on buttery mash $9.00 Tacos: crisp taco shell filled with spiced beef, beans & corn with sour cream $9.00 Mini wagyu burger with swiss cheese & mushrooms $10.00 FOOD STATIONS Carvery Stat ion Roast meat carved by your Chef onto sourdough rolls with sauces & condiments:

Slow cooked beef blade $18.00 Roast leg of Amelia Park lamb $20.00 Roast leg of pork $18.00 Honey glazed leg ham $20.00

Curry Bar $18.00 Butter chicken curry, lentil dhal, lamb rogan josh, steamed rice, naan breads, pickles, chutneys & poppadums (n)

Gourmet Cheese $17.50 Chef’s selection of premium local & international cheese with crisp breads, crackers, fresh & semi-‐dried fruits, nuts, quince paste & lavoche

Chocolate Fountain $22.00 Served with marshmallows, strawberries, rocky road, profiteroles & brownies (n)

Dessert Buffet $25.00 Selection of our pastry chef’s gateaux, cakes, slices & tarts with chantilly cream & fresh fruit (n)

Prices quoted per platter. Each serves approximately 20 people. PLATTERS Antipasto $100.00 Char grilled cacciatore, shaved ham, hot salami, vine ripened tomatoes, marinated feta & olives with house made pickles & fresh sliced baguette

Charcuterie $150.00 Gourmet meat platter with pork terrine, duck liver parfait, sliced prosciutto, smoky chorizo & salami with house-‐made pickles, relish & fresh sliced baguette

Savoury $95.00 Mini beef & beer pies, spinach & ricotta pastizzi, cocktail sausage rolls in puff pastry with tomato & BBQ dipping sauces (10pc of each)

Dim-‐Sum $95.00 Vegetable spring rolls, chinese pork buns, salt & pepper squid (10pc each)

Gourmet Breads $55.00 Fresh salt crust baguette, char grilled turkish breads, hummus, extra virgin olive oil, marinated west australian olives, dukkah crusted lemon feta (n)

Mini Baguettes $50.00 Mini baguettes with traditional fillings (24pc)

Seafood $180.00 Peeled prawns, smoked tasmanian salmon, oysters with lemon & chilli dressed mussels with dipping sauces

Fruit Platter $50.00 Freshly cut seasonal & tropical fruits

Cheese Board $95.00 Local & international cheese selection, fruit bread, quince paste, semi-‐dried fruits, nuts & crackers (n)

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Children’s Menu Prices quoted for children up to 12 years. SET MENU OPTION $20.00 per person. Please select one main, one accompaniment and one dessert for al l chi ldren.

MAIN COURSE (SELECT ONE) Homemade chicken schnitzel

Mini grilled sirloin steak

Lasagna

Crumbed snapper fingers

ACCOMPANIMENT (SELECT ONE) Chips & salad

Mashed potatoes & vegetables

DESSERT (SELECT ONE) Rocky road ice cream sundae (n)

Fresh fruit salad with ice cream

BUFFET OPTION Half price buffet quoted per child aged between 4-‐12 years. Children 3 years and under eat complimentary from buffet.

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Beverages BEVERAGE PACKAGE A beverage package is charged per person at a set price for a set period of time. Beverage packages begin at

pre-‐dinner drinks. Under 18’s are charged seperately on conusmption and payable upon check out.

BEVERAGES ON CONSUMPTION

If opting for beverages on consumption (tab behind the bar), you pre-‐pay a dollar amount you believe your guests will drink and

you are only charged for what is consumed. Your tab begins at pre-‐dinner drinks. If your beverages are less than the dollar

amount allocated we will arrange to credit you.

Cash bar and open bar facilites are not available during Wedding Receptions. Guests wanting to purchase their own beverages not

provided at the Reception can do so from the Resort’s bars and return to the function. As our premises are fully licensed,

Joondalup Resort patrons are not permitted to bring alcohol onto the property.

Beverage Packages Prices quoted per person.

GARDEN BEVERAGE PACKAGE Rothbury Estate Sparkling Cuvee

Rothbury Estate Semillon Sauvingon Blanc

Rothbury Estate Cabernet Merlot

Carlton Draught

Pure Blonde Premium Mid Strength

Soft Drinks & Juices

Four Hours $37.00 Five hours $42.00 Six Hours $46.00 FAIRWAYS BEVERAGE PACKAGE Wolf Blass Bilyara Sparkling Brut NV

Valley of the Giants Sauvingon Blanc Semillon

Valley of the Giants Cabernet Merlot

Carlton Draught



Four Hours $47.00 Five hours $51.00 Six Hours $56.00

McWilliams Fruity White may be added to all packages at no extra charge. Upgrade your beverage package by replacing the draught beers with up to 3 bottled beers of your choice from the Bottled Beer & Cider selection (overleaf) for an additional 15% of the package price per person. Bottled beer selection must include at least one mid-‐strength or light beer option. Beverage packages are not available in the Boardroom, only beverages on a consumption basis. Joondalup Resort’s responsible service of alcohol policy allows a maximum 4 hour beverage package only for cocktail receptions.

LAKES BEVERAGE PACKAGE Wolf Blass Bilyara Sparkling Brut NV

Hartog’s Sauvingon Blanc Semillon

Hartog’s Cabernet Merlot

Carlton Draught



Four Hours $45.00 Five hours $49.00 Six Hours $54.00

VIEW 180 BEVERAGE PACKAGE This package is only available in the View 180 Cocktail Lounge.

Wolf Blass Bilyara Sparkling Brut NV

Valley of the Giants Sauvingon Blanc Semillon

Valley of the Giants Cabernet Merlot

Corona, Crown Lager & Pure Blonde Premium Mid bottled beer


Two hours $38.00 Three Hours $44.00 Four Hours $50.00

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Beverages on Consumption AUSTRALIAN SPARKLING WINE Bling Sparkling Muscatel Non-‐Alcoholic $25.00

Deakin Azahara Sparkling Brut NV (VIC $32.00

Wolf Blass Bilyara Sparkling Brut NV (SA) $32.00

Brown Brothers Zibibbo Rosa (VIC) $35.00

WHITE WINE Moonstruck Moscato (VIC) $27.00

Upside Down Marlborough Sauvignon Blanc (WA) $32.00

Oyster Bay Sauvignon Blanc (NZ) $45.00

Plantagenet Omrah Chardonnay (WA) $35.00

Swings & Roundabouts Chenin Blanc (WA) $35.00

Brown Brothers Crouchen Riesling (VIC) $30.00

Valley of the Giants Sauvignon Blanc Semillon (WA) $29.00

Hartog’s Plate Sauvignon Blanc Semillon (WA) $27.00

Madfish Originals Sauvignon Blanc Semillon (WA) $35.00

Clairault Sauvignon Blanc Semillon (WA) $45.00

RED WINE Upside Down Merlot (NZ) $32.00

Madfish Originals Shiraz (WA) $35.00

Paul Conti Margaret River Cabernet Sauvignon (WA) $45.00

Clairault Cabernet Sauvignon (WA) $50.00

Hartog’s Plate Cabernet Merlot (WA) $27.00

Valley of the Giants Cabernet Merlot (WA) $29.00

Plantagenet Omrah Cabernet Merlot (WA) $39.00

Skuttlebutt Margaret River Cabernet Shiraz (WA) $39.00

DRAUGHT BEER Carlton Draught $22.00 per jug $7.50 per glass

Pure Blonde Premium Mid Strength $22.00 per jug $7.50 per glass

BOTTLED BEER & CIDER Cascade Premium Light (2.6%) $5.40

Peroni Leggera (3.5%) $8.80

Pure Blonde Premium Mid (3.5%) $7.10

Corona (4.6%) $9.20

Crown Lager (4.9%) $8.70

Peroni Azzurro (5.1%) $9.40

Dirty Granny Matured Cider (5.5%) $7.40

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Beverages on Consumption (continued)

SOFT DRINK & JUICES Soft Drink $14.50 per jug $4.40 per glass

Juice $16.00 per jug $5.20 per glass

TEA & COFFEE $4.50 per unlimited cup

SPIRITS (30ml) Bacardi Rum $9.00

Bourbon $9.00

Brandy $9.00

Bundaberg Rum $9.00

Gin $9.00

Scotch $9.00

Vodka $9.00

LIQUERS (30ml) Baileys $9.00

Dom Benedictine $9.00

Drambuie $9.00

Cointreau $9.00

Kahlua $9.00

Tia Maria $9.00

PORT Wolf Blass Red Label Reserve Tawny $5.00 per glass

Wines change on a regular basis. Should any of the above wines be unavailable at the time of your function a replacement of the same quality will be provided. Beverage selections must include at least one mid-‐strength or light beer option. Tea & coffee is charged on a consumption basis for all weddings having a cocktail or set menu option. Tea & coffee is inclusive with buffet menus only. Beverage prices valid to June 2015.

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