Coldstream Brewery Function Packages

Download PDF Christmas Menu 2011

Download PDF Function Menu

PRIVATE FUNCTION ROOM
Minimum 20 guests
Max 48 guests for a seated function
Max 60 guests for a cocktail party

MENU OPTIONS
Set menu (pre order 50/50)
Two Course (Entrée and main or main and dessert) A $35, B $45 or C $55 per head *
Three Course A $45, B $55 or C $65 per head

Limited a la carte (3 choices)
Two Course (Entrée and Main, Or Main and Dessert) A $45, B $55 or C $65 per head *
Three Course A $50, B $60 or C $70 per head

Pizza Menu
Pizza Only $25 per head *
Pizza, Pasta and Salad $35 per head

Cocktail Menu
6 Choices (1 ½ pieces of each per person) $30.00 per head *
10 Choices (2 pieces of each per person) $40.00 per head

*Please note – for all two course options, you must select to offer your guests either
Entrée & Main OR Main & Dessert

BAR OPTIONS

You can set up a tab or have a cash bar.
We can supply your choice of three of the following on tap:
We can supply your choice of three of the following on tap: Coldstream Pilsner, Coldstream Naked Ale, Coldstream Cider or Seasonal Beers (please check availability when booking).

Plus your selection of red and white wine, soft drink and juices

BOOKING, CONFIRMATION & CANCELLATION DETAILS
A deposit of $200 is required on the day of booking to secure your reservation. This is fully refundable if cancelled up to 7 days prior to the function date, 50% refundable is cancelled between 7 days & 48 hours prior to the function date and non-refundable if cancelled within 48 hours of the function date.

Full payment is required on the day of the function

Please note final menu & beverage selections are required 7 days prior to the function date & confirmation of final numbers is required 48 hours prior to the function.
The final numbers confirmed 48 hours prior to the function will be the numbers charged for on the day of the function.

VENUE EXCLUSIVE
It is possible for groups of 50 and above to hold venue exclusive functions at the brewery. The following prices are the minimum spend that is required for exclusive use of the venue. These prices are subject to change without notice and all enquiries for exclusive use of the venue will be discussed independently.

February – April
Sunday – Thursday $5000
Friday $7000
Saturday $10,000
Sunday $9000

May - July
Sunday – Thursday $5500
Friday $7500
Saturday $10,000
Sunday $9000

August - October
Sunday – Thursday $5500
Friday $7500
Saturday $10,000
Sunday $9000

November - January
Sunday – Thursday $7000
Friday $9000 Saturday $12,000
Sunday $10,000

Cake cutting & plating $2.50 per person
Cake cutting & plating with cream & raspberry coulis $6 per person
(must be pre-arranged)

Function Menu A

Entree
Tempura Prawn with avocado salsa
Chef’s choice soup BBQ glazed meatballs

Main
Chicken parmigiana with chips and fresh garden salad
Beef Vindaloo served with saffron infused rice, pappadum and raita
Chicken Kiev with jasmine rice
Ratatouille stuffed field mushroom

Dessert
Sticky date pudding with doubled cream and strawberry
Chocolate fondant with chocolate ganache

Cake cutting & plating $2.50 per person Cake cutting & plating with cream & raspberry coulis $6 per person (must be pre-arranged)

Function Menu B

Entree
Gremolata crusted scallops with soft herb salad
Smoked chicken with a spiced wild rice and nut salad
Falafel balls with a fresh herb tabouli

Main
Australian caught Barramundi served atop caponata
Lamb rump with garlic potato rosti and salsa verde
Potato, fresh tomato and baby spinach curry

Dessert
Caramel and macadamia tart
Chocolate Bavarois served with berry coulis, fresh strawberries and cream

Cake cutting & plating $2.50 per person Cake cutting & plating with cream & raspberry coulis $6 per person (must be pre-arranged)

Function Menu C

Entree
Japanese style Snapper head broth
Cider poached pork spare rib served on apple and red cabbage remoulade
Zucchini and Persian fetta fritter served on broad bean, shallot and soft herb salad

Main
Chemoula Snapper on Israeli couscous tabouli
Eye Fillet cooked pink on crispy chats with prosciutto wrapped green beans
Roasted Vegetable Primavera lasagne with Grana Padano and wild roquette
Crispy skin duck served on a beetroot fritter and julienne Asian greens

Dessert
Lime and coconut panna cotta with citrus salad
Mint and Halva ice cream with honey sesame wafers and rose strawberry mint salad
Chocolate Ale slice with ganache and raspberry compote

Cake cutting & plating $2.50 per person Cake cutting & plating with cream & raspberry coulis $6 per person (must be pre-arranged)

Function Menu - Pizza

Pizza Selection (1 ½ pizza per person)
Margharita
Caprese
Prosciutto and Rocket
Satay Chicken with Mushroom
Roast Vegetable with YV Persian Fetta
Chorizo and Red Onion
Yarra Valley Smoked ham and Pineapple
** Your suggestions are also possible

Pasta
Amartriciana – Napoli with Salami, Red onion, Capsicum and Olive
Carbonara – Cream, Double Smoked Ham, Egg Yolk and Parmesan
Vegetarian – Pesto and roasted Vegetable

Salad
House Salad Garden Salad

Cake cutting & plating $2.50 per person Cake cutting & plating with cream & raspberry coulis $6 per person (must be pre-arranged)

Function Menu Cocktail Menu

Choice of 6 or 10 pieces per person
Chicken Satay skewers
Vegetarian Spring Rolls with soy dipping sauce
Vegetarian Samosa with sweet chilli dipping sauce
House made Sausage Rolls with Tomato Chutney
Selection of Mini Quiche
Bread with Dips, Oil and Crunch platters
Peking Duck Pancakes
Pizza Platters
Persian Fetta and Tomato Tart
Roulade of Smoked Salmon with Nori and Lemon Scented Goat Cheese
Pork Ribs marinated in Cider, Lemon and Soy
Spiced BBQ Meat Balls