 |
|
|
 |
|
Click here for your Function Pack Print Version
Watsons Bay Hotel can cater private functions for up to 300 people. Our indoor dining area has large picture windows affording stunning views from Watson's Bay across Sydney Harbour towards the city skyline. The Lounge Bar is a relaxing air-conditioned bar with access to the same dramatic views as our dining area. The Roof Top offers an ideal outdoor alternative with uninterrupted panoramic views of Watsons Bay and Sydney Harbour.
Room charges starts from $500. Accommodation
Perfect for your visiting guests or multiple day stays the Watsons Bay Hotel offers luxury accommodation in the peaceful surrounds of Watsons Bay. With views across Sydney Harbour to the dramatic backdrop of the city skyline, the hotel seems a million miles from care. A boutique hotel with 30 spacious suites, Watsons Bay Hotel is a quiet escape with beaches, parks and relaxing historical walks at your doorstep. All suites have air conditioning, remote cable TV and of course stunning views. Most suites have balconies and all have large beautifully appointed bathrooms. All accommodation includes a buffet breakfast. All rooms are no smoking. Rooms start from $170.00 .jpg) Canapé Menu 1
Seafood
*Sushi and Sashimi *Salt and Pepper Squid *Pacific Oyster Shots with Bloody Mary *Smoked Salmon Parcels filled with Cream Cheese *Seared Sea Scallop Spoons served with a Sweet Chilli and Lime Dressing *Grilled Garlic Prawns on a Skewer with Fruit Chutney *Tempura Prawns with a Sweet Soy Dipping Sauce *Smoked Salmon & Chive Blinis topped with Salmon Roe Non Seafood
*Chicken Satay Skewers *Beef Satay Skewers *Tandoori Chicken Pizza topped with Tzatziki Sauce *Lamb Cutlets finished with Mango Chutney *Homemade Sausage Rolls *Fresh Vietnamese Spring Rolls with Shredded Peking Duck Hoisin sauce and Coriander *Roast Beef Mini Baguette topped with Horseradish Sauce *Roast Pork Belly with Crackling and Homemade Apple Sauce
Vegetarian
*Tomato and Basil Brushetta *Sundried & Asparagus Frittata *Roast Pumpkin & Feta Tartlets *Parmesan & Herb Crumbed Mushrooms served with Cranberry Sauce *Vegetable Spring Rolls served with a Sweet Chilli Dipping Sauce *California Roll Stuffed with Avocado and Cucumber served with Soy Sauce and Wasabi Canapes are $35.00 per head choices for this price Per head are 2 x Seafood, 2 x non SEAFOOD & 2 x Vegetarian
Canapé Menu 2 Assorted Mini Party Pies
Beef pies, curry beef, goulash beef, steak mushroom, chicken satay, lambGolden Fried Fish Cocktails Served on Chips & Tartare Sauce
Selection of Mini Quiches
Lorraine, florentine, chicken & corn, mushroom & vegetable
Salt & Pepper Calamari Canapés are $27.50 per head for the above selection .jpg) Buffet Menu Cold Buffet Fresh Crystal Bay Prawns, Smoked Atlantic Salmon, Choice of Sydney Rock Oysters of Pacific Oysters, Honey and Seeded Mustard marinated Roast Beef, Basil Pesto roasted Chicken breast, Assorted Platter of Ham & Salami, Dolmades, German style Potato Salad, Waldorf Salad, Tomato and Mozzarella Salad, Balsamic flavored Mushroom Salad, Mixed Garden Greens, Variety of BreadCondiments
Cocktail Sauce, Tartar Sauce Caramelized, Balsamic Dressing, Horseradish Cream, Macadamia Nut & Chili Aioli, spiced Gherkins, Pickled Silver Onions, Hot English MustardHot Buffet
Grilled Atlantic Salmon served on a sweet Corn and Black Olive Salsa garnished with Crispy Leek straw
Garlic marinated Prawn Skewers with a Truffle flavored Rice Pilaf and a spicy Tomato relish
Roasted Lamb Rump served on Roast Vegetables with a Mint and Red Wine Reduction
Golden Roasted Parisienne Potatoes
Panache of fresh steamed VegetablesDessert Buffet
Australian Baked Cheese Cake
Seasonal fresh Fruit Platters
Mini Pavlova decorated with fresh Fruit
Petit Strawberry Profiteroles
Tiramisu
Cheese from the board with a selection of Crackers $70.00 per Head
Set Menu 1
Entrees Pumpkin and Ricotta Cheese Ravioli served in a light Sage Butter Topped with Parmesan Cheese Crisp Fried Tiger Prawn Wonton Served on Garden Greens and a lime – curry Aioli Main Course Crisp Skin Grilled Ocean Trout Served on creamy Wasabi Mash Potato, seasonal Vegetable and Laksa Sauce
Corn Fed Chicken Breast Supreme
On sweet Potato Frittata, grilled Asparagus and creamy Pesto Sauce Dessert Please see Dessert List for 2 choices $60 per person *Served alternately
Set Menu 2 ENTREE
Grilled Scallops Served in Shell Thai Beef Salad Seafood Crepe Home cured Gravalax Carpaccio MAIN Eye Fillet steak topped with Lobster and Bernaise Sauce Tender Eye fillet steak topped with Lobster Tail, Béarnaise Sauce served with Potato Gratin and sautéed Green Beans Slow roasted Duck breast Served with a orange glaze, sweet Kumara Mash, caramelized Pear segments and buttered Snow Peas Macadamia Nut and Honey Crusted Lamb Loin With a white Balsamic infused Jus, stir fry vegetables and roasted red skin Potato Cubes Grilled Atlantic Salmon With a Chive Beurre Blanc, Truffle infused Panache of Rice and wilted Bok Choy and Choy Sum Dessert Please see Dessert List for 2 choices $80.00 per person *Choice of 2 Entrees, 2 Mains and 2 Desserts served alternately Dessert Choices Tiramisu Sticky Date Pudding with Butterscotch Sauce and Vanilla Ice Cream Individual Lemon Meringue Tart Triple layered Chocolate Mousse Lemon & Lime Tart served with Strawberry Coulis Traditional Pavlova Ice Cream Pyramid Australian assorted Cheese with fresh and dried fruit and crackers
FUNCTION REQUEST FORM
Name: ______________________________ Company: ___________________________ Address: _______________________________________________________________________ Phone: ____________________________________ Fax: _____________________________ E mail: ________________________________________________________________________ YOUR FUNCTION
Date: ________________________________ Times: _____________________________ Number of people: ____________________ Area required: ______________________ Menu: ______________________________ Bar Tab required: ___________________ Type of Function: _____________________________________________________________ AV Requirements: (Microphone, Lectern, Dance floor, Screen, Projector) _____________________________________________________________ Any special requirements: (e.g. hire of tables, white table clothes) ___________________________________________________________________________
Terms & Conditions Bookings Events can be booked and confirmed on receipt of a 50% deposit accompanied by the signed "Terms & Conditions". Weekend & Public Holiday Surcharge Weekends incur a 10% surcharge. Public Holidays are by arrangement.
Minimum Spend Policy Both Peter Doyle @ the Quay and the Watsons Bay Hotel have minimum spend polices. Cancellations Should the event be cancelled the following conditions apply: · More than 90 days notice 50% of the deposit will be refunded · Less than 90 days notice there will be no deposit refunded · 15 – 30 days notice no deposit refund and 50% of the balance will be payable · Less than 14 days no deposit refund and 100% of the balance payable Payment Procedure · 50% of event on booking · 50% 14 days before the event · Payment accepted via cash, credit cards, bank cheque or direct deposit Bank: St George BSB: 332-027 Account Number: 552724146 If paying by direct deposit please fax confirmation to Kim 93375644 Capacity · Peter Doyle @ the Quay can accommodate 100 people with a dance floor or 130 without. · The Watsons Bay Hotel can accommodate 90 people seated and 150 standing on the "Top Deck", 70 seated and 100 standing in the dining room and 150 seated and 250 standing in the Lounge Bar Duration · Peter Doyle @ the Quay lunch events are booked over a 4 hour period. Access is available from 11am. Lunch events must conclude by 4pm. · Peter Doyle @ the Quay dinner events are booked over a 5 hour period. Access is available from 5pm. Dinner events must conclude by 11pm. · The Watsons Bay Hotel is flexible on start and finish times. Final Arrangements We will contact you 1 month before to discuss your event. 14 days before the event we will require: · Menu confirmation · Number of guests · Seating plan Responsible service of alcohol The Watsons Bay Hotel and Peter Doyle @ the Quay practices responsible service of alcohol and reserves the right to refuse service to any guest. Non Smoking Policy Inside the Watsons Bay Hotel and Peter Doyle @ the Quay are non smoking , however smoking is allowed in the outside dining areas.
Insurance & Damages The Watsons Bay Hotel and Peter Doyle @ the Quay will take all necessary care but accepts no responsibility for damage or loss of your property prior to, during and after your event. You will be financially responsible for any damage caused by you during the course of your event.
Agreement Name:___________________________________________________________________________________________ Address:________________________________________________________________________________________ Phone:_____________________________________________Mobile:__________________________________ Date of Booking:__________________________________ Start Time:___________________ Approx Number of Guests:______________________________________________________ Type of Event:___________________________________________________________________________________ Signature:_________________________________________Todays Date:_________________
Ph: 93375444
|
.jpg)
.jpg)
.jpg)