Click here for your Function Pack Print Version
Robyn@doylefamily.com.au
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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.
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Indoor dining area – seated 70 standing 150
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Beer Garden Rooftop - seated 90 - standing 150 (weather restrictions)
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Lounge Bar- seated 150 standing 250
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
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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
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Canapé Menu 2
Assorted Mini Party Pies
Beef pies, curry beef, goulash beef, steak mushroom, chicken satay, lamb
Golden 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
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 Bread
Condiments
Cocktail Sauce, Tartar Sauce Caramelized, Balsamic Dressing, Horseradish Cream, Macadamia Nut & Chili Aioli, spiced Gherkins, Pickled Silver Onions, Hot English Mustard
Hot 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 Vegetables
Dessert 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
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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
With a Balsamic flavoured capsicum and asparagus Salad
Thai Beef Salad
Sliced marinated Beef with a Thai style Dressing, lemongrass, mint, cucumbers, celery and tomatoes
Seafood Crepe
Selection of Seafood in a rich Béchamel Sauce gratinated with shredded Mozzarella Cheese
Home cured Gravalax Carpaccio
Thin sliced Gravalax served with a Micro Herb Salad & shaved Parmesan
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
I have read and understand the above terms and conditions
Name:___________________________________________________________________________________________
Address:________________________________________________________________________________________
Phone:_____________________________________________Mobile:__________________________________
Date of Booking:__________________________________ Start Time:___________________
Approx Number of Guests:______________________________________________________
Type of Event:___________________________________________________________________________________
Signature:_________________________________________Todays Date:_________________
1 Military Road Watsons Bay
Ph: 93375444
Click here for your Function Pack Print Version
Robyn@doylefamily.com.au