P R I VAT E DINING

Located in the heart of Collingwood, Saint Crispin’s kitchen, run by chefs Joe Grbac and Scott Pickett, prepares a finely considered contemporary menu that’s amended daily according to n a t u re’s b o u n t y. Si n ce o p e n i n g i n J u n e 2 0 1 3 , S a i n t C r i s p i n has been awarded one chef’s hat and Best New Restaurant 2013.

Our newly refurbished private dining room is located upstairs at 300 Smith Street. The space features Victorian detail and can be extended to include the bar Thomas Olive, pending group size and requirements.

Ideal for seated lunches or dinners, cocktail events, corporate functions, birthdays, engagement parties, weddings and group dining, the space can accommodate between 12 and 60 guests. We a l s o c a t e r f o r l a r g e r g r o u p s i n t h e S a i n t C r i s p i n r e s t a u r a n t.

SEATED CAPACITY

Private dining room — 12 to 28 guests Thomas Olive bar — 12 to 20 guests Private dining room & Thomas Olive — 29 to 50 guests Saint Crispin restaurant — 35 to 58 guests

COCKTAIL CAPACITY

Private dining room — 12 to 35 guests Thomas Olive bar — 12 to 25 guests Private dining room & Thomas Olive — 30 to 60 guests Saint Crispin restaurant — 50 to 100 guests

Thomas Olive bar is the perfect place for your guests to meet and have a drink prior to your event commencing in the private dining room. This space can be booked from 5:00pm until your e v e n t s t a r t s ( n o l a t e r t h a n 7. 3 0 p m )

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T h e D i n i n g Roo m

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SIT DOWN MENU OPTIONS

Saint Crispin offers an award-winning menu, which can be tailored to suit any event including private lunches and dinners. 3 course menu – $75pp Up to 16 guests – you select 2 choices per course from our restaurant menu. 16+ guests – we will provide you with a set 3 course menu, which you are welcome to choose from our current menu. This must be selected two weeks prior to the event.

5 course menu – Five course tasting menu $100pp

7 course menu – Seven course tasting menu $130pp Our 5 and 7 course tasting menus are designed from our restaurant menu. The following is an example of the menu offered at Saint Crispin. Please confirm all dietary requirements 7 days prior to your event. Please note our menus are not designed in advance due to our dishes being based around seasonal high quality ingredients.

B lood o ra n ge pa r f a i t , w h i te l e m o n , yo g h u r t a n d m a n da r i n

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SAMPLE MENU ENTRÉES

Richard Hawkes potatoes, lovage cream and shallot Quail, shaved cuttlefish, shiitake mushroom and kombu Atlantic salmon, blood orange, cucumber and fermented omija Bannockburn chicken terrine, burrata, snow peas and brioche crunch MAINS

Hapuka, school prawns, artichoke, kohlrabi and smoked milk Salt baked beetroot, puy lentils, watercress, walnut and cumin Veal cheek, onion consomme, fermented garlic, broccolini and coffee Western Plains pork, miso, beans, charred cabbage and nashi pear SIDES Green wheat, nuts and seeds $9 Sebago potato crisp, seaweed mayonnaise $9 Cosberg, shaved red onion, dill and buttermilk $9

DESSERTS

Rhubarb, yuzu custard, green tea and tonka bean Peanut butter parfait, spiced pineapple, golden syrup and rum Brillat savarin cheesecake, mandarin meringue and beurre noisette Onetik chebris, ewe and goats milk, Basque, France

Ki n g salmo n , sh a ve d c a l a m a r i , oy s te r s , s q u i d i n k a n d s a ff r o n

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STAND UP MENU OPTIONS

$40pp includes 3 hot, 3 cold canapés $ 5 0 p p i n c l u d e s 3 h o t, 3 co l d , o n e s u b s t a n t i a l ( b ow l a n d f o r k d i s h) $ 6 0 p p i n c l u d e s 4 h o t, 4 co l d , o n e s u b s t a n t i a l ( b ow l a n d f o r k d i s h) and 1 dessert $70pp custom designed exclusive cocktail food menu Please note all food and beverages are subject to change

Th e ba r — T h o m a s Ol ive

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BEVERAGE OPTIONS

Our wines are a mixture of old and new world, and have been t h o u g h t f u l l y s e l e c t e d t o c o m p l i m e n t o u r m e n u . We c a n a l s o create a tailored Thomas Olive cocktail menu to accompany any beverage option.

Option One – Match 5 course – Five course beverage match $45pp 7 course – Seven course beverage match $60pp P l e a s e n o t e t h i s i s a 7 5 m l w i n e p o u r.

O p t i o n Tw o – O n C o n s u m p t i o n Please choose one sparkling, one or two whites, one or two reds, one dessert wine if desired and two full strength beers. Light beer will be available for all events. Option Three – Package (20 guests or more – Beverage packages are confirmed two weeks prior to your event, if your numbers decrease after confirmation of your event you will be required to have the a g re e d p a c ka g e) . Light beer will be available for all events. Option A A selection of one sparkling wine, one white wine, one red wine a n d o n e b e e r. T h e s e w i n e s a r e s e l e c t e d f r o m t h e a t t a c h e d w i n e l i s t a c c o r d i n g t o p r i c e . Yo u r e v e n t m a n a g e r c a n a s s i s t y o u w i t h these decisions. 2 h o u r s $ 4 0 p p 3 h o u r s $ 5 5 p p

4 hours $60pp 5 hours $69pp

Option B A selection of two white wines, two red wines and two beers. These wines are selected from the attached wine list according t o p r i c e . Yo u r e v e n t m a n a g e r c a n a s s i s t y o u w i t h t h e s e d e c i s i o n s . 2 h o u r s $ 5 5 p p 3 h o u r s $ 6 9 p p

4 hours $80pp 5 hours $89pp

Champagne upgrade will be an additional $15pp. Dessert wine upgrade will be an additional $10pp 7

SAMPLE BEVERAGE MENU

Sparkling NV Domaine Ste Michelle Blanc de Noirs – Pinot Noir C o l u m b i a Va l l e y, U S

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NV Guerrieri Rizzardi – Prosecco B a r d o l i n o , Ve n e t o , I t a l y

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N V C h a r p e n t i e r ‘ Tr a d i t i o n ’ B r u t – P M / C H D / P N R M - C h a r l y - S u r- M a r n e , A O P C h a m p a g n e , F r a n c e

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2010 Ashton hills Salmon Brut – Pinot Noir 85 Adelaide Hills, SA

White Wine 2013 Tim Adams – Riesling 45 C l a r e Va l l e y S A

2012 Dandelion’s Vineyards – Sauvignon Blanc 50 Adelaide Hills, SA 2 0 1 0 C a s t a g n a ‘A d a m ’ s R i b ’ – C h a r d o n n a y 6 5 Beechworth, Victoria 2 0 1 2 La C h a n t e m e r l e ‘ Fo u rc h a u m e’ – C h a rd o n n a y AO P C h a b l i s 1 e r C r u , B u rg u n d y, Fra n ce

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Red Wine 2012 Rive droite, rive gauche – Grenache 35 AO P C ô te s - d u - R h o n e , Fra n ce 2012 Mooroduc Estate, ‘Devil’s Bend’ – Pinot Noir 45 Mornington Peninsula 2012 Kalleske ‘Greenock’ – Shiraz 95 B o r o s s a Va l l e y, S o u t h A u s t r a l i a 2011 Coursodon ‘Silice’ – Syrah AO P S a i n t Jo s e p h , No r t h e r n R h ô n e , Fra n ce

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SAMPLE BEVERAGE MENU

Sweet Wine 2012 Vietti ‘Casinetta’ – Moscato D O C G M o s ca t o d ’a s t i , P i e d m o n t, I t a l y – 3 7 5 m l

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2 0 0 9 Te l m o R o d r i g u e z ‘ M R ‘ – M o s c a t e l 8 8 DO Malaga, Spain – 500ml

Beer C a s c a d e L i g h t L a g e r, Ta s m a n i a – 3 7 5 m l

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Coopers Brewery Pale Ale, South Australia – 375ml

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H o l g a t e P i l s n e r, W o o d e n d – 3 3 0 m l

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U r q u e l l P i l s n e r, C z e c h R e p u b l i c – 3 3 0 m l

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A l h a m b r a ‘ R e s e r v a ’ L a g e r, S p a i n – 3 3 0 m l

Please note all food and beverages are subject to change.

S an d f lat he a d, m u s s el s a n d s e a vege ta bl e s

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MINIMUM SPENDS

Private Dining Tu e s — T h u r s Dinner $1,200

Fr i — S a t Lunch $1,200 Dinner $1,500

Sun Lunch $1,200 Dinner $1,300

Fr i — S a t Lunch $1,200 Dinner $1,500

Sun Lunch $1,200 Dinner $1,200

Thomas Olive Tu e s — T h u r s Dinner $1,000

Private Dining Room & Thomas Olive Tu e s — T h u r s Dinner $3,000

Fr i — S a t Lunch $2,500 Dinner $6,000

Sun Lunch $2,500 Dinner $3,500

Saint Crispin restaurant Tu e s — T h u r s Lunch $8,000 Dinner $14,000

Fr i — S a t Lunch $8,000 Dinner $14,000

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Sun Lunch $8,000 Dinner $14,000

TERMS AND CONDITIONS

Bookings Te n t a t i v e b o o k i n g s a r e h e l d f o r 7 d a y s . I f a n o t h e r e n q u i r y i s m a d e for the same date we will contact you to check your intention prior to releasing the date. If a booking is made 7 days prior to the date a confirmation form will need to completed and returned and the deposit paid in full to secure the booking. To c o n f i r m a b o o k i n g y o u w i l l b e r e q u i r e d t o c o m p l e t e a n d return the confirmation form and pay a 20% deposit. Yo u r m e n u c h o i c e s , b e v e r a g e s a n d d i e t a r y r e q u i r e m e n t s a r e t o be finalized two weeks prior to the event. Final numbers are to be confirmed 48 hours prior to the event. Charges are based on the confirmed amount of guests except when there are additional guests in attendance. The remaining balance of your event is to be paid in full on the night via credit card or cash, unless organized prior to the event w i t h y o u r e v e n t m a n a g e r. P l e a s e n o t e t h a t a 2 % s u r c h a r g e w i l l be charged for all credit cards.

Cancellations If you cancel within 14 days of your event your deposit will be forfeited.

Damages Yo u a r e f i n a n c i a l l y r e s p o n s i b l e f o r a n y d a m a g e s c a u s e d b y y o u or your guests or third party contractors to fixtures and fittings at Saint Crispin. This includes any damage caused to the building, furniture or property including the cost of repair or replacement.

Lost property and damage Every care is taken with your property when you hold an event at Saint Crispin however we are unable to accept responsibility for the damage or loss of your property before, during or after your event.

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“A n d i f y o u t h i n k d u c k t h r e e w a y s i s g o o d , y o u o u g h t t o t r y the lamb four ways, including a fabulous mini-piece of braised shoulder with a caul of the sticky-soft, caramelised fat – lamb’s riposte to pork crackle. The curious potato crisp puffs riding on the sheep’s back deserve their own mention. Ask the waiters – they’ll be ready for it.” — Larissa Dubecki

Awa rd e d o n e c h ef ’ s h at a n d B e st N ew Re st a u ra nt The Age Good Food Guide 2014 Awa rd e d H ot te st Re st a u ra nt , Vi ct o r i a – H ot 5 0 Re st a u ra nt Awa rd s , 2 0 1 3 The Australian

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EVENTS CONFIRMATION

By signing this confirmation form the client acknowledges that they have read and understood all details outlined in the functions and event package including the terms and conditions. Providing credit card details gives Saint Crispin permission to charge a 20% of the minimum spend required as a deposit, this will secure your event.

Name

Event Date

Deposit Amount

Signature

Credit Card Number

Credit Card Expiry

I have read and agree to Saint Crispin’s terms and conditions I agree to pay the discretionary 10% tip surcharge