The Greenhouse is about designing and operating better places for people. Places that let us touch natural materials, understand where everyday things come from and taste fresh food straight from the garden – in the heart of the CBD.

100 St Georges Terrace, Perth T: (08) 9481 8333 E: [email protected] www.greenhouseperth.com

Our Story

Our Story

The concept of the greenhouse is the creation of Dutch-born Joost (pronounced “Yoast”) Bakker. Joost is a discipline-crossing creative and visionary. A fifthgeneration tulip farmer, he has created celebrated installations that fuse nature with a raw, industrial sensibility, encouraging discussion about sustainable design practices in the process. Known for his large-scale public works and vertical gardens; his work is created using “the stuff other people throw out”. Designers, engineers, builders, scientists, farmers, chefs and others are among those whose knowledge and advice have gone into every aspect of creating the Greenhouse, from the lighting, to the menu, to the fresh baked bread. The Greenhouse aims to harness the growing understanding of the human footprint to offer alternative solutions that tread a fine balance between functionality, sustainability and beauty.

Seasonal, locally sourced produce is used to create the menus and we create most products from scratch. Our food is honest and healthy; we respect the natural flavours of good quality produce and don’t over complicate our dishes. Our rooftop garden grows seasonal herbs and our bay and kaffir lime trees provide the kitchen with produce all year round. All the features of the Greenhouse are carefully considered first for their practicality, recyclability, life cycle and embodied energy and then for their aesthetics and cost. By putting each decision through this rigorous process, it is hoped that the Greenhouse can provide information and examples to builders, designers, restaurateurs and the public, regarding their daily choices of materials, ingredients, and practices. Nobody ever convinced anyone of anything by shouting it at them. We hope that we can quietly share some of what we have learned, and let the results speak for themselves.

Function Spaces Function Spaces

Located in the heart of the CBD, Greenhouse Perth is an ideal location for both corporate and family events. With spectacular décor already in place and a selection of different spaces, it is an ideal venue for both private and semi-private functions. Whether an intimate wedding reception or an all out corporate Christmas party, our team will work with you to design an event that exceeds your expectations.

Greenhouse Exclusive Cocktail | 175 max | 65 upstairs + 110 downstairs With both upstairs and downstairs areas to explore, private use of the entire venue is perfect for both corporate and family events.

Rooftop Terrace Cocktail | 65 max Hidden away from the busy hustle of the terrace, the Rooftop Terrace is an oasis in the heart of the CBD. Private entry is available for events.

Brom Area Cocktail | 30 max The ideal space for smaller, intimate events. This semi-private area allows for a cosy yet informal setting.

All function spaces are subject to staffing and set up fees, and minimum expenditure requirements. Menus and and pricing prices are Menus are subject subjectto tochange change

Canapés Canapés

With a passion for food innovation and a necessity to source the freshest local produce, our menu is constantly evolving. The menu below is subject to change to reflect seasonality, and our talented chefs are more than happy to tailor something specifically to suit your event.

Cold Canapes | $5 each • Confit cherry tomato, white anchovy, pickled chilli • White cut chicken, soy, sesame & chilli salad • Goats cheese; sumac & quinoa salad • Shaved brescaola, pickled guindilla chilli & ricotta • Tomato & black olive bruscetta • Oyster, lime & shallot vinegar pearls Hot Canapés | $5 each • Royal blue tots, chipotle sour cream • Smoked pumpkin & sumac arancini • Spiced lamb koftas; mint yogurt • Crisp chicken wings, five spice & black vinegar • Coconut baby snapper & apple chutney • Taiwanese popcorn chicken, ginger sweet chilli Substantial Items | $10 each  Eggplant & capsicum masala, steamed jasmin rice • Southern pulled pork slider, chipotle & house slaw • Assorted pizza slices • Quinoa salad, goats cheese, pumpkin & sumac

All items are charged per piece, per person Please speak to your coordinator regarding minimum catering requirements Menus and pricing are subject to change

Food Stations Food Stations

Stations | $20 each

Oyster Station • natural oysters, shucked by a chef at the station • condiments; shallot vinegar, lime, hot sauce, cracked pepper, champagne and apple Charcuterie Station • shaved, brescaola, cacciatore, & salami • grilled chorizo & fresh lemon • pickles &house chutney • mixed bread selection • local marinated olives Japanese Station • Teriyaki chicken sushi • Avocado and capsicum sushi • Salmon nigiri • Prawn nigiri • Market sashimi • Wasabi, pickled ginger, pickled radish, soy sauce and wakame salad with sesame

All items are charged per station, per person Please speak to your coordinator regarding minimum catering requirements Menus and pricing are subject to change

Beverage Beverage

Parklife Package

Created by Howard Park, Parklife is a premium, exclusive label of the Fraser’s Group

Parklife ‘Methode Traditionelle’ NV Sparkling Parklife Chardonnay Parklife Sauvignon Blanc Semillon Parklife Cabernet Sauvignon Merlot Parklife Shiraz Tap beer Soft drinks, juice and sparkling rain water 2 hours

3 hours

4 hours

5 hours

32

35

42

48

Beer on tap the old brewery seasonal (n/a on rooftop) james squire ‘hop theif’ APA (n/a on rooftop) nail PALE ALE young henry’s ‘natural’ LAGER

9 11 11 11 11

4.8%

6.5

10

5.8% 4.7% 4.2%

little creatures ‘dog days’ SUMMER ALE james squire ‘orchard crush’ APPLE CIDER bottled bootleg PILSNER cricketers arms keeper’s LAGER feral smoked porter AMERICAN PORTER peroni leggera MID LAGER

4.4%

5.5 6.5 6.5 6.5 6.5

Margaret River, WA

4.9%

Melbourne, VIC

4.6%

Swan Valley, WA

4.9%

Rome, Italy

3.5%

Menus and pricing are subject to change

9 9 9 8

Wine List

Wine List Sparkling parklife by howard park nv dal zotto NV PROSECCO

Margaret River, WA King Valley, VIC

White alkoomi SEMILLON / SAUVIGNON BLANC laissez faire RIESLING domaine lucci village CHARDONNAY flor marche SAUVIGNON BLANC ronco dei tassi ‘clic’ FRULIANO/CHARDONNAY/RIESLING Red alkoomi FIELD BLEND picardy MERLOT / CABERNET SAUVIGNON 3 drops PINOT NOIR alpha, box & dice MONTEPULCIANO credaro beach head SHIRAZ

Great Southern, WA Porongurup, WA Adelaide Hills, SA Great Southern, WA Friuli, Italy

Great Southern, WA Pemberton, WA Mount Barker, WA Langhorne Creek, SA Margaret River, WA

Menus and pricing are subject to change

glass

bottle

8 10

45 58

9 12 11 10 11

40 55 48 45 50

9 10 13 12 11

40 45 55 55 50

Terms and conditions

Terms + Conditions CANCELLATION OF A CONFIRMED BOOKING Written notice is required for cancellation of a confirmed booking. Cancellation after the deposit has been paid results in forfeiture of the deposit. Three (3) months to two (2) weeks’ notice incurs 50% of the anticipated food/beverage account and venue hire. Up to fourteen (14) days’ notice incurs 100% of the total anticipated food/beverage account. CHANGES IN NUMBERS AND SLIPPAGE Any decrease in numbers in excess of 20% with less than 30 days notice to the event will incur a slippage charge. This is calculated at 80% of the cost per person of the reduced numbers. CHANGE OF DATES A change of date is deemed as a cancellation. Please discuss with your function coordinator. CONFIRMATION The booking is confirmed when we receive the deposit and signed terms and conditions. The venue will be under no obligation to proceed with the event if the deposit and required payment has not been received. DAMAGE TO PROPERTY The client is responsible for the conduct of the client’s guests and indemnifies the restaurant for all costs, expenses, damage and loss caused by any act made by the client or the client’s guests. DELIVERIES Deliveries must be discussed with your coordinator. DIETARY REQUIREMENTS Fish The venue will endeavour to supply the type of fish you prefer for your function; however fish is subject to availability. Allergies We advise that in the course of preparing food for consumption at Greenhouse Perth, we use ingredients and foods that may contain traces of substances that may cause an allergic reaction by guests consuming food at Greenhouse Perth. Greenhouse Perth can take no responsibility for guests who may be affected by the ingredients or traces of substances contained in products used to prepare food consumed at the restaurant or in the function centre. Whilst all care will be taken to avoid cross contamination, we would like to insist that you carry appropriate medical aides such as EpiPens or prescription drugs that will alleviate any reaction experienced from the consumption of foods containing allergens responsible for food reactions experienced by you at all times whilst on the premises. We would also advise that it would be beneficial if someone within your guest list also knows how to use the EpiPen should the unfortunate need arise. We will require the guest to sign a form prior to the event. Other All other dietary needs should be advised to your Function Co-ordinator a minimum of three days prior to the event.

FINAL ATTENDANCE NUMBERS Minimum number of guests must be confirmed three (3) working days prior to the function date or the venue will cater on the last numbers advised. Numbers that increase on the actual day of the event will be charged a 25% surcharge plus the additional food/beverage cost. The venue cannot guarantee the same menu will be served and there will not be delays with the event. HIRE OF CATERING EQUIPMENT, DAMAGE AND LOSS We do not accept responsibility for damage to, or loss of, any client property left on the premises prior to, during or after a function (including hired equipment/goods). Clients are financially responsible for any damage to fittings, property or equipment by themselves, guests and outside contractors, prior to, during or after a function. IDENTIFICATION Your guests will required to show a form of identification if requested to do so – Current Drivers Licence, Passport, Proof of Age Card – no one under the age of 18 will be allowed entry unless accompanied by their legal guardian or parent. INSURANCE The venue’s staff are always extremely careful when looking after guests belongings however accept no responsibility for the damage or loss of property left in the venue prior to, during or after a function. The onus to arrange insurance is on the client. MENU AND DETAILS The menu must be chosen three (3) weeks prior to the event. Menus will be printed especially for the day with any requested additional titles added. If you are producing your own menus – these must be sent to your coordinator and signed off prior to printing. MAXIMUM CAPACITIES Maximum capacities are based on licensing allowances. The venue may be required to move guests between or refuse entry into certain areas to abide by these capacity requirements. MINIMUM SPEND REQUIREMENTS Will be quoted for each function, they are based on seasonality and other requirements – minimum spend is based on food and beverage only. PAYMENT Weddings & Family Events 50% of the anticipated food and beverage costs is due three (3) months prior to the function date and full payment is required seven (7) days prior to the function date, either by bank cheque, cash, credit card or EFT. If payment is not received the venue reserves the right not to proceed with the event. Corporate After the function an invoice will be issued for the balance/credit of the account. All accounts not paid within 14 days will incur a 5% interest charge. With payment a remittance advice must be emailed to the venue, stating the reference number. Personal Cheques The Greenhouse Perth does not accept personal cheques. EFT Direct deposit payments must be referenced in accordance to the tax invoice or the venue has the right to charge a bank/admin fee. The EFT payments must be received 14 (fourteen) days prior to your function for final payment, with a remittance advice emailed to the venue with inclusion of the reference number. Credit Card All credit card payments attract a 1.75% surcharge (excluding initial deposits).

PRICING Prices are based on current and expected cost increases, any change in price will be advised within 120 days of your event. All prices are inclusive of GST. Prices quoted more than 12 months in advance may incur a CPI increase. QUOTATIONS Quotes are valid for one (1) month from the date of quotation unless otherwise specified. Quotations do not automatically confirm a booking has been made. REFERENCE NUMBER Must be referenced for all payments, otherwise additional fees may be incurred. SECURITY It is mandatory that security is provided for events held at The Greenhouse Perth. The staffing and set up fee is inclusive of these costs. The venue reserves the right to eject guests is intoxicated or behaving in an unruly manner. STAFFING SURCHARGES External Catering Per staff member per hour; Monday to Friday 7am–midnight | $45 per hour Saturdays and after midnight any day | $55 per hour Sundays | $60 per hour Extended Timing Public holiday | $15 per guest (min charge $500) Exceeding standard function timing |$6 per guest per hour (min charge $300) After midnight Fri/Sat/Sun | $6 per guest per hour (min charge $400, subject to licence arrangements) STANDARD FUNCTION TIMING Luncheon Cocktail 3 hours Latest possible finish time is 4.30pm Evening Cocktail 5 hours Standard earliest start time is 6pm Finish times are subject to specific licence arrangements SUPPLIERS AND DECORATORS The venue has no restrictions on suppliers however please advise your function coordinator of exactly what is being delivered, who is delivering, contact numbers and times of deliveries. The suppliers are responsible for pickup and delivery within the venue’s guidelines. TENTATIVE BOOKING Tentative bookings will be held for a period of two (2) weeks and may be cancelled automatically unless your deposit and signed terms and conditions have been received. Cancellations are required in writing.