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WEDDING KIT
2017

WEDDING KIT 2017

VENUE

The Ville Townsville Resort and Casino is the perfect setting for your wedding celebration offering a number of special locations you can choose from.

RECEPTION VENUES
Ballrooms
Planning an intimate affair or a grand function, the Grand Ballroom offers a multitude of
options. Boasting the largest flexible ballroom space in Townsville, the room can be opened
up to create one large space or divided into three smaller rooms (Ballroom 1, Ballroom 2 and
Ballroom 3). The pillar- less ballroom is located on the hotel foyer level of the hotel and offers a
dedicated pre-event catering area at the entrance of the Ballroom.
Coral Sea

The Coral Sea Room is the perfect venue for the intimate wedding. Centrally located across
from the hotel foyer, the room exudes a natural warmth and charm.

VENUE

VENUE HIRE

CAPACITY
(min - max)

Grand Ballroom

$1,450

250 - 300

Ballroom 1

$1,050

100 - 150

Ballroom 1 & 2

$1,300

150 - 200

Ballroom 2 & 3

$950

60 - 100

Coral Sea

$500

20 - 50

*Please see page 3 for Venue Hire Inclusions

2.

WEDDING KIT 2017

VENUE HIRE INCLUDES

• Bridal table with pleated white skirting

• Banquet round tables and padded chairs – maximum of 10 people per table

• White lycra fitted chair covers for bridal table

• Cake served on platters*

• Cake table and gift table with pleated white skirting

• Parquetry dance floor

• Dedicated waiter to serve drinks in your room prior to your reception

• Accommodation for the Bride & Groom on the wedding night in an

• Private waiter for the bridal party at the reception

• Executive Suite **

• Personalised printed table menus

• Valet parking for up to 2 bridal cars **

• Tables set with white linen table cloths and napkins, cutlery, glassware and table numbers

• Full buffet breakfast for 2 people served in Aqua Restaurant **

Wedding package terms and conditions
*
Additional charge of $7.50 per person would apply for your cake to be served with fruit coulis and cream on individual plates.
** Applies to wedding with a minimum of 80 guests.
3.

WEDDING KIT 2017

Our experienced chefs pride themselves on preparing the
finest restaurant quality dishes and have compiled a superb
variety of menus to reflect your function needs and budget.

MENU

5.

WEDDING KIT 2017

C A N A P E S - minimum 30 people



1 hour - $23.00pp
Please choose 3 Selections

2 hours - $31.50pp
Please choose 5 Selections

3 hours - $41.50pp
Please choose 7 Selections

4 hours - $48.00pp
Please choose 9 Selections

COLD

HOT

DESSERT

ADDITIONAL EXTRAS

Smoked salmon with dill cream on croute (V)

Barramundi spring rolls with mango aioli

Mini lemon meringue pie

Goat’s cheese with pear and fig salsa in a petite tart (V)

Steamed pork buns

Eclairs dipped in chocolate

Entrée style dishes
- $8.00 per item per person

Selection of mini quiche or frittata (V)

Vegetable samosa (V)

Caramel tartlets

Bruschetta on garlic parmesan croute (V)

Peking duck spring rolls with spicy plum sauce

Brulee tartlets

Seared beef and brie cheese with caramelised onion
salsa on croute

King prawn lemongrass and chilli wrap

Honey & macadamia nut truffle (G)

Shepherd’s pie tartlets

Macarons

Chef’s selection of sushi (G)

Vegetable wonton (V)

Gateaux

Tempura fish, prawn twists and shoestring
fries with lime aioli

Chinese pork and lychee with ginger plum glaze

Risotto and chorizo cube

Fruit custard tartlets

Southern fried chicken with shoestring fries

Thai spiced prawn with mango salsa and citrus aioli (G)

Chef’s selection of arancini balls (V)

Prawn cocktail (G)

Prawn with avocado mousse and crisp prosciutto (G)

Barbequed lime chicken skewers (G)

Chicken nasi goreng

Seared lamb with roasted capsicum salsa

Pizza of sundried tomato and olive (G)

Vegetable nasi goreng (V)

Sundried tomato and feta stuffed mushrooms (G, V)

Satay beef skewers

Thai fish cakes with sweet chilli relish

Vegetable skewers (V)

Shrimp cocktail (G)

Prawn skewers

Roasted vegetable tartlets with feta cheese (V)

Mixed Yum Cha

Beef slider, Jarlsberg cheese, onion and
tomato relish

Pita breads and assorted dips

(G) – gluten free | (V) – vegetarian | Please let us know of any dietary requirements your guests may have.

6.

WEDDING KIT 2017

B U F F E T - minimum 30 people

BUFFET 1

BUFFET 2

BUFFET 3

$55.00pp

$60.00pp

$63.00pp

COLD

COLD

COLD

Freshly baked bread rolls

Freshly baked bread rolls

Freshly baked bread rolls

Mixed herb potato salad, citrus dressing (G)

Delicatessen cold meats and accompaniments including:

A display of delicatessen and roasted meats with condiments to include:

Traditional coleslaw salad (G, V)

Lemon and herb roasted chicken (G)

Leg ham off the bone with French mustard (G)

Classic Caesar salad

Shaved boneless ham with whole grain mustard (G)

Shaved salami with fruit chutney

Beetroot, feta and walnut salad with spinach (G, V)

Roasted peppered beef with tomato chutney (G)

Lemon, rosemary and garlic roasted chicken (G)

Sliced turkey breast and cranberry sauce (G)

Moist turkey breast and cranberry compote (G)

Pear and fig with rocket, almonds and goats cheese (G, V)

Cracked pepper and sea salt roast beef (G)

Mediterranean vegetable salad with balsamic glaze (V)

Crisp garden salad with citrus vinaigrette (G, V)

Traditional coleslaw salad (G, V)

Beetroot, feta and walnut salad with spinach (G, V)

Creamy potato and bacon salad

Pasta salad with roasted vegetables and sundried tomato (V)

HOT
Butchers selection of house made sausages and grilled onion
Saltbush rubbed grain fed barbeque steaks
Barbequed chicken with bush tomato chutney (G)
Mixed vegetables (G, V)
Barramundi with lemon myrtle and wattle seed cream (G)

HOT

Garlic and bacon potato gratin

Pesto rubbed roast lamb leg

DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea
Value add a Hot Selection for $8.00 per person
from the Hot Selection Items from Buffet 2 or 3

Creamy potato salad with bacon and rosemary
Chunky Greek salad with Danish fetta, mixed olives and basil (G, V)

Chicken Pad Thai with rice stick noodles

HOT

Smokey beef short ribs, marinated in bourbon Barbeque sauce (G)

Roasted rib of beef, Yorkshire pudding with horseradish cream sauce

Spinach and ricotta tortellini, sundried tomato cream and olive tapenade (V)

Char Siu pork belly, candy peanuts and Asian slaw

Medley of steamed market vegetables (G, V)

Lime chicken served with steamed jasmine rice

Pommes Lyonnaise (V)

Salmon, miso hollandaise sauce and buttered prawns (G)

DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea

Whole roasted baby chat potatoes with garlic and mustard
Pumpkin & ricotta ravioli with roasted vegetables and Napoli sauce (V)
Assorted steamed vegetables (G, V)
DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea

VALUE ADD Prawns for $12.50pp (subject to availability and prices may change)
(G) – gluten free | (V) – vegetarian | Please let us know of any dietary requirements your guests may have.

7.

WEDDING KIT 2017

P L AT E D O P T I O N S - minimum 20 people


2 course set - $57.00pp
1 entrée and 1 main
OR 1 main and 1 dessert

2 course alternate – $61.50pp

3 course set – $71.00pp

3 course alternate – $78.50pp

2 entrees and 2 mains
OR 2 mains and 2 desserts

1 entrée, 1 main and 1 dessert

2 entrees, 2 mains and 2 desserts

COLD ENTRÉES
Yellowfin tuna with macadamia gremolata, beetroot pearls and
tomato consume
King prawn cocktail with petite fennel salad and brandy cocktail sauce
Chinese pork with lychee salad and ginger plum sauce
Herbed lamb with Moroccan cous cous, basil pesto and balsamic glaze
Seared lamb with harissa, goats cheese and a petite salad
Oriental duck with petite salad and orange gel
Crisp duck breast with beetroot, goats cheese crème, roasted pistachio
and beetroot gel
Roasted duck breast with burnt orange plum sauce and candied
peanut crumb
King prawn and cured salmon with brandy cocktail sauce and
lemongrass jelly
Beetroot capriccio with goats cheese, preserved lemon gel and shaved
parmesan (V)
Mediterranean vegetable tart with crumbled feta and balsamic glaze
(V)
HOT ENTREÉS
Butter poached black tiger prawns, carrot puree garnished with
shaved prosciutto
Homemade tomato and herb sauce, spinach and ricotta tortellini
garnished with shaved parmesan (V)
Succulent seared scallops with pea puree, crispy pancetta and micro
salad
Hong Kong pork belly, green apple salsa and candy salted peanuts
Sautéed duck breast with apricot-Szechuan peppercorn sauce, grilled
asparagus and roasted red capsicum puree
Seared salmon, char grilled corn puree, miso mayo
Char grilled Mediterranean vegetables topped with sliced rare beef,
garlic and chilli aioli and crisp caper berries
All entrees are able to be prepared gluten free upon request

MAINS
All mains served with seasonal greens.
All mains are able to be prepared gluten free upon request.
Please ask for alternate options to the below main course items.
FROM THE SEA
Dukkah crusted Atlantic salmon with lotus potato and pommery
mustard Beurre Blanc
Oven roasted local North Queensland barramundi, garlic mash, slow
roasted herb cherry tomato and saffron lemon sauce
Seared Hiramasa kingfish with potato gratin and sauce bouillabaisse
Seared salmon, crushed potato, sautéed onion and crispy bacon with
lemon dill cream
POULTRY
Free range chicken breast with garlic shrimp mash and white wine sauce
Paprika and garlic rubbed chicken breast with thyme mushroom
risotto and red wine jus
Buffalo mozzarella, feta and sundried tomato stuffed chicken breast,
sweet potato puree, rosemary and garlic jus
Prosciutto and sage wrapped breast of chicken with basil garlic mash
and bush tomato pepper jus
Harissa and lime roasted chicken supreme with mixed cous cous,
roasted tomato served with minted yoghurt and port wine jus
Herb roasted chicken supreme with sweet potato mash topped with a
creamy garlic sauce
BEEF
250g beef tenderloin, gratin potato and Madeira jus
250g beef tenderloin, mashed potato and mushroom sauce
250g beef mignon (wrapped with bacon) with potato puree and
creamy pepper jus
280g char grilled fillet of beef with lotus potato and port wine jus
300g beef rib on the bone with creamy garlic mash and mushroom sauce

LAMB
Great southern lamb rack with smashed potato and minted red wine jus
Herb crusted lamb back strap with gratin potato, pea mash and wild
mushroom jus
Murray Valley seared slow roasted rosemary and Dijon mustard lamb
with garlic mash, ratatouille and red wine jus
Moroccan rack of lamb, with potato & sweet potato gratin, confit
tomato and port jus
DESSERTS
Steamed chocolate pudding with toffee sauce and vanilla ice cream
Coconut mousse with a pineapple Malibu centre, coconut daquise and
pineapple sorbet (DF)
Warm butterscotch pudding, bitter-sweet ganache and vanilla bean
ice cream
Cassis truffle, raspberry coulis, vanilla madeleine and raspberry white
chocolate shards
Saffron pannacotta, spiced apricot puree, pistachio praline and
crushed meringue
Hazelnut japonaise, chocolate truffle, chocolate sand and praline ice
cream
Vanilla bean cheesecake, lemon curd, crème fraiche, ginger crumb and
honey lemon sorbet
Spiced red wine poached pear, whipped vanilla mascarpone cream
and oat crumble (G)
Chocolate & whiskey cream pie, torched toffee meringue and vanilla
ice cream
Trio of Desserts - Irish cream éclair with a toffee sauce, a compote of
berries on a panna cotta of shortbread and a classic tarte au citron
(Please note that this dessert item is served as a single serve dessert –
not alternate drop)
All menu options served with freshly brewed coffee & tea

(G) – gluten free | (V) – vegetarian | (DF) – Dairy free | Please let us know of any dietary requirements your guests may have.

8.

WEDDING KIT 2017

B E V E R A G E PA C K A G E S - minimum 20 guests

S TA N D A R D PA C K A G E

P R E M I U M PA C K A G E

S O F T D R I N K PA C K A G E

SPARKLING WINE
Dunes & Greene Split Pick Moscato

SPARKLING WINE
Brown Brothers Vintage Prosecco

Soft Drinks
Selection of Juices
Mineral Water

WHITE WINE
Vivo Sauvignon Blanc

WHITE WINE
Moonstruck Sauvignon Blanc

RED WINE
Vivo Shiraz

RED WINE
Moonstruck Shiraz

Tooheys Extra Dry
Great Northern Lager
XXXX Gold
Hahn Premium Light

Tooheys Extra Dry
Great Northern Lager
XXXX Gold
Carlton Midstrength
Hahn Premium Light

Soft Drinks, Orange Juice & Mineral Water

Soft Drinks, Orange Juice & Mineral Water

1 hour duration is $25.00
2 hour duration is $30.00
3 hour duration is $35.00
4 hour duration is $40.00
5 hour duration is $45.00

1 hour duration is $30.00
2 hour duration is $35.00
3 hour duration is $40.00
4 hour duration is $45.00
5 hour duration is $50.00

1 hour duration is $12.00
2 hour duration is $14.00
3 hour duration is $16.00
4 hour duration is $18.00
5 hour duration is $20.00

Additions
1. Spirits are available and are charged on a consumption basis only.
2. Additional beverages can also be charged on a consumption basis, please choose from our beverage list.
3. We also have additional restaurant wine lists available; please ask your event coordinator for more information
4. If you would like a cash bar for your event a $500 staff charge will apply
The Ville practises the responsible service of alcohol. Prices are for 2017 and are subject to change.

9.

WEDDING KIT 2017

BEVER AGE LIST
BEER - BOTTLED
Hahn Premium Light

5.50

Carlton Midstrength

6.00

XXXX Gold

6.30

Tooheys Extra Dry

7.00

Pure Blonde

7.00

Victoria Bitter

6.30

Great Northern Lager

6.50

Crown Lager

8.00

Corona

8.20

SPIRITS
House brand - 30ml

7.00

Scotch, Bourbon, Vodka, Gin, Rum, Tequila, Brandy, Bacardi
Deluxe brands - 30ml from

8.00

SOFT DRINK
San Pellegrino sparkling water – bottle

4.00

Mount Franklin - 400ml bottle

3.00

Soft drink - glass

3.50

Soft drink - jug
Fresh orange juice - glass
Fresh orange juice - jug

12.00
4.00
16.50

CIDER
Strongbow Original

6.50

Rekorderlig Wild Berry

8.00

Rekorderlig Dry Apple

8.00

The Ville practises the responsible service of alcohol. Prices are for 2017 and are subject to change.

10.


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