Reception and Function Centre

Menu

Soup

        -           Minestrone with chorizo sausage and pesto crouton

-           Malaysian laksa with coriander, prawn, chicken, rice noodles and bok choy

-           New potato and leek soup with garlic croutons

-           Hungarian paprika and cauliflower soup

-           Roasted butternut pumpkin soup

-           Chicken and corn soup

-           Spring vegetable soup

-           Cream of tomato and basil soup

-           Seafood chowder with prawns, sweet potato and dill cream

-           Chicken and coconut cream soup with lime and ginger

-           Mullagatawny – mild flavoured curry soup with tumeric crisp bread

-           Cream of mushroom soup

Entrée

-           Spanish potato and vegetable tortilla with atlantic salmon, chorizo oil and braised tomato olive sauce

-           Smoked salmon with avocado lemon cream, rocket and red onion salad and chervil mayonnaise

-           Spinach and ricotta gnocchi with tomato prosciutto sauce and parmesan wafer

-           Polenta layered with roast chargrilled vegetables and herb oil

-           Seared green prawn cutlets wrapped in baked fish mousse with lemon hollandaise

-           Tortellini with sundried tomatoes, tossed baby spinach and garlic cream sauce

-           Risotto of poached tomatoes and basil and finished with braised chicken

-           Pan fried salmon medallion layered on zucchini and tomato gateau

-           Marinated green prawns in lime and mild chilli with mango and asian green

            salad

-           Anti pasto plate – a selection of appetisers which include smoked and cured meats, pickled vegetables and frittata

 Main Course    (Select 2)

                        Chicken

            -           Breast of chicken flame grilled with avocado and asparagus sauce

-           Fillet of chicken with coriander, ginger and cashew nuts served with hokkien noodles

-           Chicken breast filled with mozzarella and basil, wrapped in filo and oven baked

-           Poached chicken breast on pea and mint puree served with tarragon cream

-           Chicken breast filled with garlic and herbs, roasted in the oven with a fine crust of breadcrumbs

                        Beef

*      Medallions of eye fillet with green peppercorn crust and served with dauphinoise potatoes * (A Option)

-           Porterhouse with roasted swiss brown mushroom and shiraz glaze

-           Pot roasted beef porterhouse glazed with fresh horseradish

-           Sliced porterhouse with cognac mustard cream sauce

-           Roast porterhouse and tarragon balsamic flavoured sauce and cured ham crust

                   Meats

-           Rack of lamb roasted with cinnamon and cumin farce

-           Loin of pork with braised apple stuffing and sage jus

-           Traditional roast turkey with fruit and nut seasoning served with cranberry sauce

                        Fish

*      Seared atlantic salmon served with nicoise salad *(A Option)

-           Fish of the day topped with macadamia and kaffir lime leaf and served with minted hollandaise

All main meals served with vegetables in season

      Desserts        (Select 2)

                        -           Baked lemon cheesecake with mango and mint

                        -           Mississippi mud cake served with cointreau chocolate sauce

                        -           Lemon tart with berry compote and vanilla cream

                        -           Individual black forest cake wrapped in chocolate and cherry glaze

                        -           Individual pear crumble served with vanilla ice cream

-           Strawberry meringue sponge – thin layers of delicate sponge baked with a chewy meringue topping.

-           Brandy snap basket filled with fresh fruit and a raspberry coulis

-           Crispy profiteroles with butterscotch orange cream and topped with almond and chocolate ganache

-           Sticky date pudding with caramelised date sauce and orange pistachio nut salad

-           Steamed white chocolate pudding with espresso anglaise and citrus sorbet

-           Caramel pecan tart

-           Chocolate mousse cake

-           Christmas pudding served with custard and cream

-           Chocolate surprise – a selection of chocolate tart, dark chocolate ice cream and white chocolate fan

-           Delicate lemongrass and palm sugar flavoured panna cotta with fresh fruit

Coffee or tea and chocolates

On your request our menu can be adjusted to suit your particular requirements

Inclusive Bar Service

Pre-dinner

                Heavy and light beer, red and white wine, champagne, soft drink and sherry

During dinner

Heavy and light beer, red and white wine, soft drink, iced water and champagne on request

Toasts

                        Champagne

General Information

Two function rooms are available                                  Time duration: four hours for

The Starlite Room                                     luncheon weddings. Usual time

(Seats up to 150 persons with                                       to start is 11.30am or midday.

separate dancefloor)                                                    Five hours for evening receptions.

The Shannon Room                                    Usual time to start is 5.30pm or

(Seats up to 80 with separate                                       6.00pm.

dance floor)

Floral arrangements, candelabra centrepieces, candles and napkins are all included in the cost, however the flowers do remain the property of Kirrewur Court.

Please Note

Tentative bookings are held for seven days. A deposit of $550.00(Includes G.S.T.) is required to confirm the booking. On cancellation of confirmed bookings deposits are refunded only when the date has been successfully rebooked (less a $150.00 administration fee). Deposits will not be refunded where less than six months notice of cancellation has been provided.

The deposit will be held until after the function as a bond in case of any serious damage upon the reception centre. If this is not the case the deposit will be refunded on the Monday via the post.

Organisers are financially responsible for any damage sustained to the property during their reception.

Organisers will ensure the reception is conducted in an orderly manner and in full compliance with all applicable laws, including Liquor Licensing Commission Laws and management requirements.

Management reserves the right to exclude or eject any, and all, objectional persons from the premises without liability.

Payment of your deposit constitutes your acceptance of the above.

We take every care when looking after guests and their belongings. Unfortunately we cannot take responsibility for the damage, or loss of items, before, during or after the reception.

Final Numbers

Final numbers on which you will be charged are required five working days prior to the reception.

Payment

Final payment must be made five working days prior to the reception, in cash or bank cheque. Personal cheque arrangements may also be made.

Pricing

Please note prices are current and are subject to cost of living trends. Our tariff is reassessed on July 1 of each year. We can usually give you a firm price for weddings booked up to twelve months in advance.

Children

Children under 12  -  Half price

Children under 4  -  Free of charge

Bar

Bar service concludes fifteen minutes prior to closure of reception.

Confetti

We make a special request to guests not to litter our function centre and grounds with confetti please.

Bottled Wine

We can provide quality wine at an additional cost.

Seat covers

Seat covers are available at $5.50(Includes G.S.T.) per cover. This includes cover and bow.

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