A CELEBRATION OF STYLE

WEDDING

WEDDING

H AND A

AR O UN D

S AVO U RI E S

c h e f ’ s s e l e c t i o n o f t h r e e o f t h e b e l o w w i l l b e s e r v e d a t y o u r e v e n t a s g u e s t s

c a n a p é s a r r i v e

Goujere cigar filled with a caviar, shallot, egg white and lemon creme fraiche House cured kingfish with toasted dark rye, radish, green apple and lemon crème Tuna rolled in Dijon and ‘fines herbes’ on lemon scented kipfler with nicoise salpicon Bug thermidor tart baked with golden shallots, chervil and crème fraiche Rye wafer with beef tatare with smoked egg yolk, caper berry and white anchovy mayonnaise Wagyu breasola with celeriac rémoulade and parsley dressing on croute Coq au vin' pie with red wine, thyme onion jam Spiced cauliflower, zucchini and mozzarella fritters with a mustard seed mayonnaise Crispy Manchego crumbed baby artichoke with almond romesco Little quinoa fritters with sage, butter roasted almonds and goat’s cheese B RE AD S Dinner is accompanied by fresh bread rolls with pots of butter ENT REE P l e a s e

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f o l l o w i n g

Braised du puy lentil salad with pickled root vegetables, cauliflower puree, lambs lettuce and tarragon oil Warm baked chèvre served with a pear, toasted pine nut and tarragon salad and salt flake and rosemary grissini agrodolce dressing with shallots Eggplant tart fine with caramelised onion, endive and crispy fried feta, flat leaf parsley salad and lemon vinaigrette Caramelised butternut pumpkin, toasted cauliflower, pine nut, raisin and quinoa salad dressed with pomegranate and red wine vinegar Liquorice and tea spiced trout with wasabi mayonnaise, dashi jelly, salmon pearl and compressed apple Horseradish cured salmon served with pickled radish and baby cavolo nero, rye wafter and an apple balsamic dressing Crisp polenta dusted prawns with vincotto roasted witlof, confit cherry tomatoes and salsa verde Duck and pistachio terrine with smoked potato salad and sourdough crisps, rhubarb and cranberry relish Honey glazed duck breast with celeriac puree, roast hazelnut and rainbow chard salad with an aged sherry vinaigrette Crispy Mexican chicken on a crunchy sweet corn salad with salt toasted seeds, coriander and chipotle mayonnaise dressing Vitello tonnato – poached veal with a tuna and caper dressing, soft boiled egg, celery leaves and truffle

WEDDING

M AI N P lea se o r

t wo

se lec t to

b e

o ne

o f

s e r ved

t h e

fo l lo wi n g

al ter n at i v el y

Crisp skinned chicken breast with root vegetable gratin and warm spinach and speck salad, porcini and chestnut mushroom sauce Crisp skinned barramundi with roast chorizo and chat potatoes, pea cress and radish salad and a caper beurre noisette Pan roasted snapper fillet with a seeded mustard potato cake, braised coloured peppers and a lemon dressing Mustard and herb crusted lamb rump on white bean cassoulet with kale and thyme potato chips Char grilled beef fillet with glazed chestnuts, peppered spinach, crispy pommes Anna and merlot jus Smoked Porterhouse steak with roasted Jerusalem artichoke and cauliflower, sautéed silver beet and a tomato béarnaise Osso bucco with saffron potatoes, tomato confit and parsley, parmesan and rocket salad Slow cooked pork belly with sage and potato croquette, braised brussel sprouts, cider jus and crackling Rotolo filled ricotta, goat’s curd and golden raisins with sautéed calvolo nero, brocollini, sage and smoked almond beurre noisette Pan fried semolina gnocchi with Taleggio and roast tomato sauce, marinated artichoke, pea leaf salad and balsamic glaze Creamed white polenta topped with a mushroom and pearl barley braise, thyme jus and truffle All main courses are accompanied by a seasonal fresh garden salad with a white balsamic dressing

AD DI T I ON AL C o s t

AC CO MP ANI ME N T p e r

p e r s o n

Crunchy roast potatoes with rosemary salt flakes

$3.00

Fresh green peas with caramelised shallots, pistachios and tarragon Pan fried brussel sprouts with oregano oil and toasted almonds Steamed chat potatoes with lemon and parsley butter

$5.50 $5.50

$3.50

Ancient grains with pine nuts, sultanas, parsley, pomegranate, caramelised shallots and yoghurt dressing

$5.50

Soft leaf salad with cucumber, avocado and dill with a white balsamic dressing $3.50 Crisp cos leaves with toasted croutons, pancetta, shaved parmesan, soft boiled egg and lemon and parmesan mayonnaise Potato salad with cornichons, capers, soft boiled egg and parsley with a chive and sour cream dressing Rosemary roast pumpkin salad with toasted hazelnuts, currants and a Dijon and honey vinaigrette

$7.50

Crunchy salad of witlof, baby cos leaves, caramel walnuts and green apple

$7.50

$5.50

$5.00

WEDDING

P L AT ED P l e a s e

s e l e c t

DE S SE RT

o n e

o f

t h e

f o l l o w i n g

Rhubarb, custard and vanilla bean upside down cake with double cream Honey roasted pear clafoutis tart served with cinnamon ice cream and brandy snap Twice baked blue cheese soufflé served with honey roasted pears and crisp bread Pavlova roulade filled with poached quince and a brown sugar and Sauternes cream Double chocolate fudge cake layered with chocolate and orange mousse, honeycomb and candied kumquats Baked lemon tart served toasted Italian meringue, crème fraiche sorbet and citrus jelly Caramel bread and butter pudding with blackberry compote, vanilla bean custard and gingerbread wafer Poached winter fruit topped with salted oat, hazelnut and ginger crumble served with crème brulee ice cream Rocky road – chocolate, marshmallow and peanut base topped with coconut and white chocolate mud cake, cherry mousse Cheese – Rouzaire Brie de Nangis, France and Pyengana Mature Farmhouse Cheddar, Tasmania served with oatcakes, Pedro Ximenez soaked muscatels and black currant paste OR RO AMI N G P l e a s e

s e l e c t

t h r e e

DE S S ERT o f

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f o l l o w i n g

Citrus soaked mini rum baba and orange crème and candied mandarin Rose macaroon and pistachio ice cream sandwiches Mini cinnamon sugared churros with Belgian chocolate crème Pavlova with poached quince and a brown sugar and Sauternes cream Walnut sable, green apple and calvados mousse, walnut praline Ginger crème brulee tart Banana split ice cream pops Layered crunchy chocolate and earl grey mousse Lemon, vanilla and honey custard mille feuille Crushed hazelnut galette with vanilla poached pear and espresso cream

WEDDING

OR W HI T E

W ED DI NG

DE SS E RT

B AR

White glazed éclairs Vanilla and passionfruit slice Almond nougat, coconut macaroons and coconut ice Logs of fresh cherry and hazelnut tart with candied orange mascarpone Whole coconut crusted flourless chocolate cake layered with espresso mousse Large pavlova with lemon cream and vanilla Persian fairy floss Individual coconut panna cotta with a lychee jelly White chocolate lamingtons

Additional $15 per person

T E A

AN D

CO F F EE

Freshly plunged tea and coffee with homemade treats

Three Courses - $130 per person Above prices do not include beverages

BEVERAGES

P ack a ge s ST AND AR D Habitat Sparkling NV, Victoria Slipknot Sauvignon Blanc 2010, Marlborough, New Zealand Habitat Shiraz 2008, South Australia James Boags Draught and Premium Light, Tasmania San Pellegrino Mineral Water, Orange Juice and Soft Drink P REMI UM P l e a s e

s e l e c t

o n e

w h i t e

a n d

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r e d

Redbank Sasha Sparkling NV, Victoria Manawa by Seresin Estate Sauvignon Blanc 2010, Marlborough, New Zealand Fox Creek Chardonnay 2008, McLaren Vale, South Australia Kapuka Pinot Noir 2009, New Zealand Grant Burge Benchmark Cabernet Shiraz 2008, Barossa Valley, South Australia Heineken, James Boags Draught and Premium Light San Pellegrino Mineral Water, Orange Juice and Soft Drink EX C LU SI VE P l e a s e

s e l e c t

t w o

w h i t e

a n d

t w o

r e d

Croser NV Sparkling, Adelaide Hills, South Australia Granite Hills Riesling 2009, Macedon Ranges, Victoria Main Divide Sauvignon Blanc 2009, Waipara Valley, New Zealand Baillieu Vineyards Chardonnay 2009, Mornington Peninsula, Victoria Te Kairanga by Martinborough Estate Pinot Noir 2008, Tasmania Mount Langi Cliff Edge Shiraz 2006, Grampians, Victoria Penley Estate Phoenix Cabernet Sauvignon 2006, Coonawarra, South Australia Heineken, James Boags Draught and Premium Light San Pellegrino Mineral Water, Orange Juice and Soft Drink S t a n d a r d

P r e m i u m

E x c l u s i v e

4 hours

$40.00 pp

$50.00 pp

$60.00 pp

5 hours

$45.00 pp

$58.00 pp

$68.00 pp

COCKTAILS

GI M LET

M ART I NI

A classic Gimlet recipe of premium London Dry Gin, fresh lime juice and a dash of sugar syrup is served martini style, shaken then strained and garnished with a cucumber ball B UR NT

O R ANG E

C O SM OP O LI T AN

Premium Russian vodka, Cointreau, freshly squeezed Tahitian lime juice and cranberry presse. the addition of a hint of burnt orange and vanilla bean syrup gives it a modern twist. Served over ice with lime wedges to garnish CH AMP AG NE

C LAS SI QU E

A cube of white La Perruche sugar is doused in orange bitters, a splash of Cointreau is added, then sparkling wine to top GI N

B LO SS OM

London Dry Gin is muddled with Choya Plum Wine, fresh lime juice and a splash of soda to make a refreshing floral, long cocktail. Served over ice with a wedge of lime garnish T HE

C UB AN

Freshly pressed Far North Queensland sugar cane juice is built over ice with Havana Club white rum, Cointreau and a splash of freshly squeezed Tahitian lime juice and soda. Super moreish and refreshing CI DE R

H OU SE

RU LE S

A delicious concoction of cognac, pear cider and gingerbread liqueur, with a splash of fresh lime, garnished with a whole cinnamon quill and lime wedge LE MO N

G R ASS

AN D

LY C HEE

M ART I NI

A fragrant and exotic Asian inspired martini of premium vodka, crushed lemongrass and fresh lychees. Shaken over ice and served chilled and garnished with a twist of lemon rind T HE

C UB AN

M OC KAI L

Far North Queensland sugar cane juice, freshly squeezed Tahitian lime, club soda, garnished with a sprig of mint. Super moreish and refreshing, served long over ice

Mocktail - $7.50 each Spirits with mixer - $8.00 each Cocktail - $10.00 each

ASSOCIATED COSTS

E VE NT S

AT

M U R AL

VEN UE

H ALL

HI RE

For the exclusive use of Mural Hall please allow a venue hire fee of $3,500. This is inclusive of a two hour bump in prior to the event start time and two hour bump out on conclusion of the event. SE CU RI T Y Security is a compulsory element to functions at Mural Hall due to the sensitive nature of Myer Melbourne’s environment. Security will be booked on your behalf and will be included in your package. Additional guards are charged at $65.00 per guard per hour and are required to commence half an hour prior to the event start time and conclude when the last guest departs.

SO UN D,

VI SI O N

AND

LI G HT I NG

Harry the Hirer are market leaders in the industry and work closely with The Big Group to deliver superior audio visual services, technology and coordination solutions for all events at Mural Hall. A lectern and microphone is available along with a technician to ensure a seamless delivery of the audio visual over a four-hour period. Please allow a budget of $280 for the set up and testing of this equipment. A customised 4m x 2m stage is also included in this package. For additional stage pieces and all other sound, vision and lighting requirements, please contact Maylin from Harry the Hirer on (03) 9425 8666 or [email protected] for a detailed quote.

F LO R AL

AN D

D EC O R

Venue floral can be arranged on your behalf with your event manager. All décor and floral installation costs are born by the client.

ASSOCIATED COSTS

AD DI T I ON S

T O

MEN U

Additional courses priced from $22.00 per person An additional selection of entrée or dessert to be served alternately $12.00 per person per course Full choice of entrée and main course an additional $55.00 per person Individual plates of assorted cheeses and fresh fruit at $14.00 per person Children’s meals (4-12 years old) at $50.00 per child (three courses) Band and crew meals at $70.00 per member (including soft beverages)

FU N CT I ON

E XT ENS I O N

Functions that extend beyond the agreed finishing time incur an extension charge, calculated on a per head basis of: Standard Beverage Package at $12.00 per person per half hour Premium Beverage Package at $15.00 per person per half hour Exclusive Beverage Package at $18.00 per person per half hour

A minimum of 70% of the total guests will be invoiced if a time extension is requested. P RI CI N G Current menu prices are valid until 30 April 2013. For all events post this date, please allow a price increase of approximately 3%. Prices are inclusive of GST.

THE BIG GROUP PRESENTS ICONIC MURAL HALL AS A PRESTIGIOUS WEDDING & EVENTS VENUE P: 03 9661 1546 E: [email protected] W: www.muralhall.net.au