R I V E R S DA L E GOLF CLUB Function Packages

Welcome to Warmth & Sophistication Riversdale Golf Club is one of Melbourne’s most exclusive private golf clubs. We offer a variety of facilities to turn your special occasion into a memorable event. Established in 1892, Riversdale boasts the best of old and new world warmth, style and sophistication. Open fireplaces, a large dance floor, private dining room and bar with sweeping views of the golf course and surrounding gardens are just some of the qualities our guests have always enjoyed. At Riversdale, we recognise that the most important aspect of any function is the enjoyment and satisfaction of our guests. That’s why we look forward to creating a tailored package that reflects your individual needs and budget. Our Function Manager, Executive Chef and Sous Chef are proud to present our new menu, which offers a vast variety of choices. Individualised menus are designed to allow a combination of traditional fare with the best of contemporary cuisine.

LU N C H & DINNER MENU Two courses - $ 55.00 per person Three courses - $ 64.00 per person Canapés on arrival can be added at $ 12.00 per person

Please compile your menu by selecting Two Entrées, Two Main Courses, Two Desserts (Alternate Service)

Entrée v Potato

and leek soup topped with preserved lemon herbed oil and redonion salsa.

v Roasted

pumpkin soup with hint of curry and kafier lime leaves topped with toasted coconut and shallots. v Zucchini v Spinach

and parmesan soup finished with a herb and three cheese crouton.

ricotta and mushroom agnolotti with a truffle oil and leek confit.

v Prawn,

bacon and scallop brochette on a wild mushroom risotto topped with fried garlic aioli. v Roasted

quail served on a French lentil ragout with slow cooked garlic and aged balsamic jus. v Home

cured Tasmanian salmon with horse-radish and caper cream, drizzled with a lemon herbed vinaigrette and topped with a young cress salad. v Wild

mushroom terrine with tomato fondant and crispy pancetta.

v Wood

smoked duck breast salad with a confit of cabbage and bacon, finished with a carrot and orange reduction.

Main Course v Char

grilled lamb medallions served on a rosemary shiraz risotto with a marinated baby tomato salad and parsley oil v Oven

roasted chicken breast stuffed with honey rum and chorizo sausage, wrapped in bacon and served on a garlic potato mash, topped with a creamy oyster mushroom sauce v Char

grilled aged scotch fillet or eye fillet steak served on kipfler potato cakes with sautéed spinach and caramelised onions. v Ducca

crusted salmon fillet served on a herbed potato rosti and creamed fennel, topped with a red pepper and cherry tomato salsa and finished with crème fraiche. v Mexican

spiced veal medallion with five bean cassolet and guacamole with a bitter chocolate jus and crispy tortilla wafers. v Pork

belly rotollo with minted apple date and apricot stuffing served on a saffron and preserved lemon couscous, with cumin roasted eggplant.

Desserts v Riversdale

house made dessert tasting plate: Consisting of white chocolate mousse, custard filled profiterole, lemon tart and dark chocolate dipped strawberry. v Sticky

date pudding finished with a rich creamed toffee sauce, toasted flaked almonds and vanilla bean ice-cream. v Ginger

spiced panna cotta served with caramelised vanilla bean infused rhubarb.

v New

York baked cheese cake dusted with grated chocolate, served with confit of berries and whipped cream. v Chocolate

and beetroot self saucing pudding served with clotted cream.

v Rhubarb,

apple and strawberry crumble served vanilla bean ice cream.

v Banana

bacardi and raisin tarte tatin served with maple syrup and Belgian white chocolate ice-cream. v Please

note: menu is subject to change or vary due to seasonal availability of fresh produce. v Freshly

brewed Coffee/Tea and Chocolate Mints are included and will be served after your meal.

C O C KTAIL PARTIES

Cold items Spoons v Braised

lentils with bacon and citrus vinaigrette dressing v Chive fondant with tomato relish and walnuts v Marinated chickpeas with crumbled Milawa goats cheese v Lightly pickled prawns with fresh basil

Sticks and Skewers v Cherry

tomato, basil, olive and fetta cheese v Duck breast and bacon v Prosciutto, melon and aged balsamic

Shots v Chilled

sweet pea soup with slithered prawns v Oyster vichyssoise soup v Miso soup with tofu and seaweed

Canapés v Oriental

style duck breast roll with wasabi mayonnaise v Tomato and bocconcini brushetta with whipped garlic cream v Natural Tasmanian oysters with a shallot and red wine vinaigrette v Smoked salmon on pumpernickel bread with crème fraiche v Sweet water prawns marinated in grilled red onion on a crispy wafer v Vietnamese style rice paper rolls with twice cooked pork & sweet ginger and chilli dressing

Served hot v Seared

pancetta wrapped scallop speared with rosemary v Roasted marinated baby potatoes with a sour cream, chive and bacon topping v Caramelised onion and goat’s cheese tart v New Zealand green lip gratinated mussel with a lime vinaigrette dressing v Marinated grilled octopus with red and green peppers and herbed mayonnaise v Toasted mini Riversdale club sandwich v Seared lamb and semi sundried tomatoes skewers v Sweet corn and onion fritters with a sweet chilli and onion mayonnaise v Roasted eggplant, fetta, olive and pesto involtini’s v Ratatouille tart v Mushroom and pancetta tart v Moroccan lamb kofta’s with minted yoghurt v Tandoori chicken skewers with cucumber raita v Arancini sundried tomato balls v Roasted vegetable filo parcel v Chicken fetta and roasted vegetable filo parcel v Roasted peiking duck and apple wontons v Pork potstickers (steamed and pan-fried dumplings) v Tempura prawns with ginger soy dressing v Nut crumbed chicken wrapped in butter lettuce and pawpaw reduction v Variety of mixed filled mini quiches v Spinach and ricotta filo triangle v Thai style glass noodle and vegetable spring roll v Mini beef wellington v Spicy lamb and pinenut puffs v Thai style marinated beef skewers with Thai dressing Chef’s Selection of hot & cold canapés Pre dinner $12.00 per person Selection of 6 hot or cold canapés Selection of 8 hot or cold canapés Selection of 10 hot or cold canapés Selection of 12 hot or cold canapés

1 hour $25.00 per person 1 hour $30.00 per person 2 hours $34.00 per person 2 hours $39.00 per person

A selection of Premium Australian Cheeses with Fruit, Nuts and Crackers may be added on at an additional cost of $55.00 per Platter

G RA Z I NG MENU

v Roasted

pumpkin, semidried tomatoes, baby spinach & wild mushroom risotto, finished with mascarpone cheese & shaved parmesan v Thai Green chicken curry & jasmine rice v Moroccan lamb on a bed of herbed cous cous with a tzatziki dressing v Gnocchi napoletana v Grilled salmon portions on a bed of stir fry noodles v Flathead tails & beer battered chips v Spanish Paella v Crispy chilli fish served on garlic & spring onion fried rice v Penne pasta tossed with smoked salmon and spinach in a creamy sauce v Butter chicken curry served with cashew rice $ 6.50 per portion – 2 Selections Grazing items are larger portions of food designed to be eaten standing up and can be served in conjunction with cocktail menu items.

B E V E RAGE PACKAGES

Standard Cascade Premium Light on Tap Carlton Draught on Tap Yellowglen Yellow Riversdale Shiraz (Tyrrell’s) Riversdale Chardonnay (Tyrrell’s) Soft Drinks & Orange Juice Coffee & Tea

2 hours 3 hours 4 hours 5 hours Thereafter

$ 24.00 $ 28.00 $ 34.00 $ 39.00 $ 5.00 per hour

Deluxe Cascade Premium Light on Tap Carlton Draught on Tap Yellowglen Vintage Pinot Chardonnay Giesen Sauvignon Blanc Tar & Roses Shiraz Soft Drinks & Orange Juice Coffee & Tea

2 hours 3 hours 4 hours 5 hours Thereafter

Beverage packages may be tailor made upon request. Beverages may be paid for on a consumption basis

$ 26.00 $ 34.00 $ 41.00 $ 49.00 $ 6.00 per hour

FAC I L I TIES

v Conference

Room (Theatre style seating 40, Cocktail Parties 60) (Formal dining seating up to 30) v Main Dining Room (Formal seating including dance floor up to 140) (Cocktail Parties up to 200) v Outside BBQ Catering v Data Projector v TV & DVD v Whiteboard v Full PA System v Fully Air Conditioned v Fax & Photocopy Services v Wireless Internet

Room Hire

BOARD / CONFERENCE ROOM v Full Day - $300.00 v Half Day - $180.00 DINING ROOM v Full Day - $400.00 v Half Day - $250.00 CEREMONY v Garden - $500.00 v Indoor - $300.00

G E N E RAL TERMS A N D C ONDITIONS

The following terms and conditions are designed to ensure that your event runs smoothly. Should you have any queries regarding any aspect, please contact the Hospitality and Events Manager. CONFIRMATION Event bookings are considered tentative until receipt of the deposit & booking form, stating the date and time of the event and the approximate number of participants. Bookings are considered confirmed upon receipt of the required event deposit as follows: Conference / seminar - $500.00 Corporate golf day - $1,500.00 Wedding or Lunch / Dinner function - $1,500.00 Cheques should be made payable to Riversdale Golf Club. Visa & Mastercard also accepted. CANCELLATION OF AN EVENT OR WEDDING Any cancellations made between sixty (60) days and the day of the event will receive no refunds. Wedding cancellations with 9 months notice from the event date will receive a 75% refund on deposits paid. Wedding cancellation with 6 months notice from the event date will receive a 50% refund on deposits paid. Wedding cancellation with less than 6 months notice from the day of the event date will receive no refunds on deposits paid. If unforeseen circumstances cause the cancellation of the event by the Club, every effort will be made to reschedule the event. All monies paid will be refunded if no alternative date can be agreed to. FINAL ATTENDANCE NUMBERS Final numbers are required fourteen (14) days prior to the event. This number will represent the minimum number of guests for which you will be charged. If there is any increase in the number of guests the Club must be notified immediately. All participants will be made Honorary Members of Riversdale Golf Club for the duration of the event. Therefore, you are required to provide a list of all event participants prior to the day of your event.

G E N E RAL TERMS A N D C ONDITIONS

PAYMENT OF AN EVENT A summary of all event expected costs is provided prior to the event. At the conclusion of the event, the Club will issue an event invoice due and payable within fourteen (14) days Full payment of the event invoice will be processed by the Club via direct debit in accordance with the authorised Event Method of Payment within 14 days of event invoice issue. FOOD AND BEVERAGE The selection of menus and beverages must be finalised thirty (30) days prior to the event. With the exception of wedding / birthday cake, all food and beverage consumed during the event is to be provided by the Club. EVENT ORDER Contact details for the Event Organiser (person responsible) are required at the time of booking. The Event Organiser is required to return a signed copy of the agreed Event Order no later than seven (7) days prior to the event. INSURANCE Whilst the Club will take the utmost care, no responsibility will be accepted for the loss, or damage to, any equipment or merchandise left on the premises prior to, during, or after any event. Organisers are financially responsible for any damage sustained to the Club’s property during the event. LISTED PRICES AND VALIDITY Confirmation of prices and charges will be forwarded in writing prior to your event. All quoted prices are inclusive of GST. A 15% surcharge is applicable for functions held on Public Holidays. CLUBHOUSE LIMITATIONS You shall be entitled to use only the parts of the building hired. The Club reserves the right to let any other portion of the building for any purpose at the same time.

MUSICAL ENTERTAINMENT The Musicians Award stipulates that all band members must receive a full meal, the cost that is charged to you. REGULATIONS DRESS: You must ensure guests attend the function in full compliance with the Club’s dress regulations which are attached to this package. The Club reserves the right to refuse entry or participation of any guest who does not comply with the dress regulations. SMOKING Smoking is not permitted inside the clubhouse. Smoking is permitted on the outdoor terraces. MOBILE PHONES Mobile phones are not permitted to be used inside the clubhouse RESPONSIBLE SERVICE OF ALCOHOL Riversdale Golf Club operates in accordance to the responsible service of alcohol act. You will be responsible for ensuring guests behaviour is acceptable. The host/organiser and guests will conduct the function in an orderly manner and comply fully with the Club’s House Policy. The Club reserves the right to exclude or eject any and all objectionable persons from the premises without liability. SPECIAL DIETARY REQUIREMENTS To ensure special dietary requirements are met, 48 hours notice is required CLOSING TIME Functions must conclude by 12.30am, as required by the Club’s licensing conditions.

E V E N T BOOKING R E Q U E ST Name:........................................................................................................................................ Address: ................................................................................................................................... Company: ................................................................................................................................ Phone No. . ................................................Mobile: . ............................................................... Day & Date of Event: ............................................................................................................. Event Type:............................................................................................................................... Arrival Time: ............................................Departure time: ................................................... Expected No. of guests: .......................... Children:......................... Total:............................ Please note: Final number of guests must be confirmed no later than 7 days prior to function date. I acknowledge having received and read a copy of the clubs event terms and conditions and agree to comply with all respects of such conditions. Deposit Payment Details I have read and understand the terms and conditions. I authorise Riversdale Golf Club to debit my credit card as detailed below. Credit Card Details: . .............................................................. Expiry:.............. CCV:............ Credit Type:

Visa 

Master Card 

Deposit Amount: $ .................................................................................................................. Cardholder Name: .................................................................................................................. Cheques should be made payable to Riversdale Golf Club

DRESS R E G U L ATIONS

The golf course, Clubhouse and driving range are subject to the dress regulations below and it is expected that members and guests will utilise facilities with a well groomed appearance. v Tailored shorts may be worn by men or ladies. v Men’s shorts should be worn at approximately knee length. v Men with shorts must wear either long socks or calf length socks in plain white or with discreet logo. Anklet socks are also acceptable but must be visible. v Slacks must not be worn tucked into socks (unless plus 2’s or plus 4’s). v Men’s shirts must be worn tucked in. v Golf shoes with soft spikes must be worn on the course & practice areas. THE FOLLOWING ARE NOT ACCEPTABLE ITEMS OF DRESS v Football or sporting type shorts. v Tops displaying large motifs or advertising. v Shirts without collars (an exception applies to women’s attire and shirts that are specifically designed for golf). v Denim of any description v Three quarter length pants (an exception applies to women’s attire). v Track suit pants/tops or any type of gymnasium attire. v Running shoes, thongs, sandals, or bare feet. v Draw string pants or shorts. v Cargo shorts or pants, or pants with external pockets on the trouser legs. v Socks that are not predominantly white. v Caps must not be turned backwards or worn in the clubhouse. v Metal spikes are not permitted. Please note: Members are at all times responsible for the attire of their guests. Guests must be informed of dress requirements in advance to avoid embarrassment. Riversdale Golf Club Committee has instructed all staff to strictly enforce the above dress regulations and their judgement as to the suitability of attire shall be considered final. SMOKING Smoking is not permitted in the Clubhouse or any indoor areas. MOBILE TELEPHONES The use of mobile phones is only permitted outside the Clubhouse other than the locker rooms and in the members downstairs lobby. Mobile phones may be carried (but should be switched off ) on the course for use in medical emergencies ONLY.

DRESS R E G U L ATIONS