Fins Restaurant & Bar

Wedding Package

Share your special day with us... FINS is an iconic dining destination. With 25 years experience Celebrity chef Steven Snow will personally ensure your wedding exceeds everything you ever dreamt of.

Fins has been proudly a ‘hatted’ restaurant for the past 20 years SMH Good Food Guide  

FINS weddings are exclusive glamorous affairs. Unlike any wedding you have been to FINS weddings are all about the best food and wine on the most special day of your life. Our cuisine is creative and innovative, specializing in local and organic produce, line caught fish and seafood and premium local meat. FINS is located on the beach just 15 minutes from the Gold Coast International Airport. On- site 4 & 5 star accommodation is available along with pristine beaches, great cafes, shopping and art galleries. Sydney Morning Herald, Good Food Guide ‘Chefs Hat’ 2016 Fins has been ‘Hatted’ for the past 20 years SMH Most ‘Sustainable Seafood Restaurant’ 2015 Gourmet Traveller Wine List of the Year ‘3 Glasses’ 2016 Most Awarded Australian Regional Restaurant

  2  

We have 4 wedding options… CLASSIC: Alternate drop entrée, main and dessert.

PREMIUM A LA CARTE: Select your very own a la carte menu with 3 entrées, 3 mains and 3 desserts for guests to order on the night.

‘We will exceed every expectation’

LONG TABLE EVENTS: Based on a more European share style concept where up to 10 ‘small’, ‘large’ and ‘sweet’ dishes are served. The menu is produce driven, simple and designed to be shared.

LUXE 6 Course Degustation. The ultimate signature dining experience. Wine matching package available.   3  

CA NAPES $8 p. piece SEA SALT & SANCHO PEPPER SQUID on radish and apple salad

OYSTERS 2 WAYS Natural with pickled ginger and shiso cress AND Steamed with kaffir lime, ginger and mild chilli   SNAPPER CAKES   With tamarind and lemon myrtle dipping sauce  

‘Personally designed menu by celebrity chef Steven Snow’

CHICKEN or BEEF SATAYS With peanut sauce

SASHIMI OF THE DAY On Japanese pickle

4  

STEAMED PORK GYOZA With ponzu dipping sauce

FALL APART LAMB With Paris mash

STICKY BEEF SPARE RIBS

TEMPURA FISH & CHIP CONES With green tea salt and lemon

 

CAULIFLOWER SOUP with crispy prosciutto

BACALHAU BALLS (Portuguese style fish croquets)

CORN FRITTERS (Vegetarian) with green tea salt and spiced peach chutney

TEMPURA VEGETABLES (vegetarian) on Japanese wakame salad

SPANNER CRAB CHOWDER SHOTS With fresh local Spanner crab

ENTREES $25 (alternate drop) $28 (choice of 3) HOT AN D COLD SASHIMI Layered Yellow Fin tuna sashimi rolled in nori dust, avocado, seaweed mayonnaise, finger lime herb salad, ginger chips and hot shallot oil

KING PRAWN CHOWDER with Tweed King King prawn, cuttlefish ink croutons, saffron pillow

SPANNER CRAB AND SNAPPER PAPADELLE With Riesling, mild chilli, lemon, olive oil and gremolata

LOCALLY GROWN ZUCCHINI FLOWERS Stuffed with house made fresh cheese and local corn, quinoa crunch, radish, fennel and pomegranate salad, sweet sherry dressing, white bean and truffle puree (vegetarian) BBQ BANGALOW SWEET PORK AND KING PRAWNS Korean style BBQ pork belly with char grilled Tweed Coast King prawns, Green papaya salad and a mild chilli, lime dressing WOOD FIRED SOUR DOUGH WITH FINS MILD CHILLI, CAPSICUM JAM $4 p. person   5  

Mains $41 (alternate drop) $45 (choice of 3)

CHAR GRILLED PASTURE FED BINN A BURRA EYE FILLET STEAK With wasabi Paris mash, organic kale and snow pea tossed in black sesame, tempura enoki, edamame, pan juices & white miso butter CUMIN SPICED LAMB RUMP WITH WINTER VEGETABLES With rosemary polenta chips, roasted small vegetables, preserved lemon, lamb jus

‘Creative, clean and innovative food’

SNOWYS FISH Local line caught fish of the day with lemon, Riesling and parsley, green beans, Dutch Cream potatoes, cauliflower puree MOROCCAN TAGINE OF FISH Coated with chermoula, cooked in terracotta with African spices (aromatic, not hot), sweet potatoes, fresh dates and preserved lemon VEGETABLE GARDEN (vegetarian) Local Stringy Bark smoked vegetables, polenta chips, smashed peas, fresh herbs, cocoa soil, rosemary yoghurt SHARE STYLE SIDES (between 4 people) $9

  6  

Chips with aioli - sautéed farmers market greens - peas with Jamon – organic green salad

Desserts $15 (alternate drop) $18 (choice of 3)

DARK BELGIAN CHOCOLATE TORTE Layered dark Belgian chocolate, salted caramel centre, macadamia nut praline, honey comb icecream

LEMON MYRTLE PANNACOTTA Grapefruit and ginger syrup, almond crumble

FRANGELICO AFFOGATO Frangelico liqueur, house made vanilla bean ice cream and espresso

MOIST CHERRY AND APPL E POLENTA PUDDING House made basil ice cream, golden syrup, organic local macadamia nut praline

NIGHT CAP FINS CHEESE PLATERS TO SHARE Selection of international and local cheeses, quince paste and lavosh $12 p. person   7  

Long Table Weddings A European style 3 course menu- designed to be shared $89 per person WARM TURKISH BREAD With Fins house made mild chilli and tamarind jam

‘The most memorable day of your life’  

ENTRÉE (PLEASE CHOOSE 3) PERUVIAN SASHIMI (plus $ 3) Local Yellow Fin tuna sashimi, hot shallot oil, finger lime, crunchy potato, lime BBQ BANGALOW SWEET PORK Cooked in master stock, then char grilled. Served with green mango, fresh herbs, nam jim dressing CHARCUTERIE Local cured meats from Salumi shaved fresh to order with grassy olive oil MARINATED ITALIAN WHITE ANCHOVIES Shaved fennel, caramelised onion, sherry vinaigrette BEEF TATAKI Lightly seared rare beef, watercress salad, ponzu HOUSE MADE JAPANESE DUMPLING S (vegeta ri an) With a tamarind and tomato reduction, tempura enoki

  8  

Long Table Weddings BIGGER (PLEASE CHOOSE 3)

‘Australia’s most awarded regional restaurant’

5 HR COOKED L AMB SHOL DER in red wine and rosemary with skordalia and red cabbage

ARROZ DE MARISCO (PORTUGUESE SEAFOOD RISOTTO) Saffron and seafood risotto with white wine and smoked paprika BBQ WAGYU BEEF SKI RT Paris mash, white miso butter, Tasmanian wasabi. Served medium rare

MOROCCAN TAGINE OF LOCAL FISH (plus $4) with sweet potato, fresh dates and chermoula

SPANNER CRAB AND SNAPPER PAPADELLE With Riesling, mild chilli, lemon, olive oil and gremolata VEGETABLE GARDEN ( vegetarian) With beetroot and pinot noir risotto, crushed peas, Portuguese roast vegetables, herbs

  9  

Long Table Weddings SIDES (PLEASE CHOOSE 2) ORGANIC AS ANYTHING The best local greens sautéed. Simply dressed with local olive oil, sea salt and lemon

WARM BAKED ORGANIC BEETROOT SALAD With beetroot leaves, house made feta, crunchy pepitas, lemon and olive oil

TRIPLE COOKED CHIPS With aioli

DESSERT (both served) BELGIAN CHOCOLATE PETI T FOUR Layered dark Belgian chocolate torte, salted caramel centre CHEESE BOARD Selection of international and local cheese, quince paste, lavosh     10  

Luxe Degustation Weddings 6 COURSE DEGUSTATION $119/ $179 (with matching wine) HOT AN D COLD SASHIMI Layered Yellow Fin tuna sashimi rolled in nori dust, avocado, seaweed mayonnaise, finger lime herb salad, ginger chips and hot shallot oil KING PRAWN CHOWDER with Tweed King prawn, cuttlefish ink croutons, saffron pillow BBQ BANGALOW SWEET PORK AND KING PRAWNS Korean style BBQ pork belly with char grilled Tweed Coast King prawns, Green papaya salad and a mild chilli, lime dressing MOROCCAN TAGINE OF FISH Coated with chermoula, cooked in terracotta with African spices (aromatic, not hot), sweet potatoes, fresh dates and preserved lemon CHAR GRILLED PASTURE FED BINN A BURRA EYE FILLET STEAK With wasabi Paris mash, organic kale and snow pea tossed in black sesame, tempura enoki, edamame, pan juices & white miso butter LEMON MYRTLE PANNACOTTA Grapefruit and ginger syrup, almond crumble

  11  

SAMPLE MENU SUBJECT TO CHANGE

Beverages APERETIF

’23 years of great weddings at Fins. You can confidently leave it to us’  

BASIC SPIRITS- Gordons, Jim Beam, Havanda Club, Vodka O, Johnnie Walker et al.

9

MID SHELF SPIRITS- Tanqueray, Bombay Sapphire, Zubrowka, Jack Daniels et al.

10

TOP SHELF SPIRITS- Belvedere, Grey Goose, Hendricks, 50 Pounds, Chivas et al.

12

LIQUEUR- Frangelico, Bailies, Cointreau, Drambuie, Kahlua, Tia Maria, Amaretto et al

10

BEER/ CIDER STONE & WOOD LAGER

9

CORONA

9

ASAHI

9

LITTLE CREATURES PALE ALE

9

CASCADE LIGHT

8

MOUNTAIN GOAT ORGANIC ALE

9

3 OAKS APPLE CIDER

9

NAPOLEONE & CO PEAR CIDRE 9

COCKTAILS WATERMELON MARTINI- fresh watermelon juice, vodka, watermelon liqueur, lime

16

LYCHEE MARTINI- muddled lychees, vodka, lychee liqueur, dash of cranberry

16

KAFFIR LIME MARGARITA- Kaffir lime infused tequila, cointreau, lime, salt rim

16

MANGO DAIQUIRI- blended mango, Havana white rum, palm sugar, lime

18

NON ALCOHOLIC SOFT DRINKS AND JUICES MT WARNING SPARKLING & STILL WATER   12  

small: 4

5 large: 6

Sparking and Champagne

Our Sommelier will customize an interesting, boutique wine selection for your wedding

  13  

NV

Gela By Mr Mick Cuvée Brut

Clare Valley, SA

49

NV

Dominique Portet Brut Rosé

Yarra Valley, VIC

68

NV

Arras Brut Elite

Derwent ,TAS

92

NV

Veuve Clicquot Ponsardin

Reims, FRANCE

139

White Wine 2006

Mitchell ‘Watervale’

Riesling

Clare Valley, SA

65

2014

Pooley

Riesling

Coal River Valley, TAS

52

2015

Grosset

Riesling

Clare Valley, SA

105

2012

Allandale

Semillon

Hunter Valley, NSW

38

2014

Golden Goose

Sauvignon Blanc

Gladstone, NZ

45

2013

Leeuwin Estate ‘Art Series’

Sauvignon blanc

Margaret River, WA

81

2012

Ophalum

Albariño

Rias Baixas, SPAIN

52

2013

Bollini

Pinot Grigio

Trentino, ITALY

49

2014

Stephano Lubiana

Pinot Gris

Granton, TAS

68

2014

La Louvetrie ‘Muscadet’

2014

Rob Dolan

Chardonnay

Yarra Valley, VIC

56

2014

Farr Rising

Chardonnay

Geelong, VIC

85

Melon de Bourgogne

Loire Valley, FRANCE

66

Rose Wine 2013

Sierra Cantabria

Rose

Rioja, SPAIN

52

2013

Domaine Ott ‘Domaniers’

Grenache

Provence, France

66

Red Wine

‘3 Glasses’ Gourmet Traveller Wine List of the Year Awards’ The highest national accolade   2015 - 2016  

2013

Airlie Bank by Punt Road

Pinot Noir

Yarra Valley, VIC

48

2013

Nanny Goat

Pinot Noir

Central Otago, NZ

68

2011

Mr Mick.

Shiraz

Clare Valley, SA

39

2014

Two Hands ‘Gnarly Dudes’

Shiraz

Barossa Valley, SA

65

2010

Rockford ‘Basket Press’

Shiraz

Barossa Valley, SA

160

2014

Jauma ‘Raindrop’

Grenache

McLaren Vale, SA

52

2012

Stella Bella

Cabernet/Merlot

Margaret River, WA

56

2006

Chateau Senailhac

Cabernet/Merlot

Bordeaux, FRANCE

75

2012

Hickinbotham

Cabernet

McLaren Vale, SA

124

2011

Roda ‘Sela’

Tempranillo

Rioja, SPAIN

95

2013

Catena

Malbec

Mendoza, ARGENTINA

58

Dessert Wine   14  

‘Australia’s most awarded2013 regional restaurant’ NV

Spring Vale ‘Louisa’ (375m)

Gewurztraminer

Freycinet, TAS

36

Marcarini Moscato (700ml)

Moscato D’Asti

Piedmont, ITALY

76

The Finer Details… PAYM ENT TERM S AN D CON DITIONS

Degustation Events

We require a deposit of $1000 to secure your booking. Bookings are not confirmed until deposit is paid. We are a busy venue so please note first in best dressed applies. The food catering cost is due 30 days prior to your event (or minimum spend if this less). The balance of the account is due at the conclusion of your event. FINS requires your credit card details as security for your account. We accept payment via direct deposit, cash or credit card. Credit card payment incurs a 2% transaction fee. M IN IM UM S PEND

‘sexy location, innovative cuisine’

We charge a minimum spend to book FINS exclusively .The minimum spend is all inclusive of catering, beverage and room hire. It does not include gratuity. The cost of booking FINS exclusively for your event varies depending on the day of the week and the time of year. This is something that we will negotiate directly with the you. Regardless of the event size we are always open to working with your budget. (Minimum spend Range $6000- $14000). If you require the space earlier for your ceremony there will be an additional charge . ($750 for every extra hour) Our bar is also available for hire for smaller functions for $2000 (inc gst). *low season special rates available – subject to availability. CON FIRMATION OF G UEST N UMB ERS We require confirmed guest numbers 14 days prior to your event. You will be charged on these confirmed numbers even if your guest list decreases last minute. We understand that there can be last minute changes to plans and happily welcome additional guests. However this should be kept to a minimum. Additional guests will be charged at the same per head amount. Please confirm additional numbers 48 hrs prior. GRA TUITY Gratuity is not included in the above costs. A 5% gratuity based on the catering and beverage bill will be added to your account. Please feel free to reward staff for exceptional service.

  15  

W ED D IN G PL ANN ER FINS will provide wedding planning services at an addition charge of $2000. Our in-house wedding planner has more than 15 years experience working on top end weddings. Terms and conditions apply. Please enquire. W ED D IN G CAK E It is a shame to miss out on our outstanding desserts in place of a wedding cake. We love the tradition of a cake cutting moment on your wedding day so happily allow you to bring your wedding cake. We do not provide wedding cakes. For all wedding cakes we charge $8 per person to cut, serve and garnish your cake. If you would like your cake boxed as a take away we charge $4 per person. CH AN GE OF PLANS Cancellations must be advised in writing. From 90 days prior to your event the deposit is nonrefundable. As we have forfeited all other bookings on your selected date please note if cancellation is received within 30 days of your event the catering, room hire and/or minimum spend fee is non refundable. FINS reserves the right to cancel any booking that does not meet payments at due date. Menu is subject to change. Should menu items change, we will provide a similar suggestion. Your menu will be confirmed 30 days prior to your event. GU EST NUM B ERS FINS offers different packages for intimate weddings. Please enquire. Our maximum capacity for sit down weddings is 100 people. Please speak to our events team for catering for larger weddings. We can tailor an option to accommodate 150 people. Please enquire. RESPON SIB LE SERVICE OF ALCHOL In accordance with the responsible service of alcohol regulations, FINS reserves the right to discontinue service of alcohol to any intoxicated person/s without liability. We require you to nominate a responsible adult in your party to act as a contact person for any issues that may arise during your function. We reserve the right to remove any guests from the premises if they behave in an unreasonable or inappropriate manner at our management’s absolute discretion. Last drinks will be called at 11.30pm. All drink service must cease at 11.45pm. Our venue must be vacated by 12am.

  16  

M USIC & PHOTOG RAPH Y We have the facilities to accommodate a DJ or play your own compellation on an i-pod through our system. We reserve the right to control the quality, style and volume of any entertainment or activity conducted on the premises. All entertainment must cease at 11.45pm. We will happily provide our inhouse music selection for your wedding day at no cost. Meals for DJ or photographer can be offered for $40pp. D ECORATIONS FINS staff look after the setup of table settings, (white linen napkins supplied) place cards, candles and other sundry items. Elaborate decoration must be installed by your wedding planner at a time convenient to us. Our table tops are made from Italian marble. Should your prefer to use white table cloths, we can hire these for you at a charge of $3 per cloth (may vary depending on hire company). We provide ambient up lighting in our garden and tea light candles for tables. Any additional lighting including lanterns, fairy lights, light bulbs or chandeliers can be erected by a licensed technician. D AM AGE Damage sustained to any of our furniture, equipment (including glassware and crockery) or property by guests, clients or your contractors is the responsibility of the hirer. FINS does not accept any responsibility for damage or loss of property left during the course of, or after the function. NOISE REST RICTION S Due to the layout of our dining room and proximity to neighboring restaurants, we do not allow speeches with the use of amplification. Music selection is to be non offensive and “restaurant friendly” and only raised to a reasonable volume. We suggest dancing and louder volume activities for later in the evening when the other restaurants are through their service. D EPARTURE FINS is only licensed to midnight and all guests are required to leave the restaurant by this time. At the conclusion of the event guests must depart the venue quietly and in an orderly fashion.. GS T

  17  

All prices quoted are inclusive of GST

TESTIMONIAL B ia nca and Glen Ridin g’s we dding reception a t F ins “Hi guys! We just wanted to thank everyone involved in making our wedding reception unforgettable! We had the most amazing night ever! Many of our guests told us, how impressed they were with Fins restaurant as a reception venue. We always knew that the food would be beautiful at Fins, which was one of the main reasons for us choosing the restaurant, but on the night it exceeded all expectations, thanks to Steven and his talented kitchen crew. And the wines suggested by the sommelier complemented the food perfectly. The professionalism and service of the staff ensured that drinks were always topped up and the night ran as smoothly as possible. In particular, we would like to extend a big thank you to Natalie. From our first meeting to picking up the cake and flowers the day after the wedding, she was fantastic! Always professional, organised and well educated in the Fins menus and made us feel completely confident in knowing that the day would be perfect! We take no hesitation in recommending Fins for a simple dinner or special function and will definitely visit when in town. Thanks again to everyone!" Bianca & Glenn Ridings

 

  18  

CONTACT DETAILS:

ADDRESS:

Natalie Lang (Weddings Coordinator) Phone +61 2 6674 4833 Email [email protected] Web www.fins.com.au

Fins Restaurant and Bar 5/6 Bells Blvd Kingscliff, NSW 2487 Australia