Weddings at The Australian Golf Club

A quiet haven just 15 minutes from the City, The Australian Golf Club was founded in 1882 and is the oldest golf club in Australia. With spectacular views of the golf course from every room, ample on-site parking and professional, personalised service The Australian is the perfect venue for your special day. Executive Chef, David Lee and his team cater for fine dining and buffet events for up to 170 guests and cocktail functions for up to 400. We are happy to recommend, arrange or assist with photographers, musicians, flowers and all of the details required to make your wedding day a memorable one. To come and see the Club or to make a booking, contact us on (02) 9663 2273 or email [email protected]

53 Bannerman Crescent, Rosebery NSW 2018 Tel: 9663 2276 Fax: 9662 6096

Your wedding package: •

3 canapés with pre-dinner drinks

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3-course set menu

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5-hour beverage package

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Place cards, menus (2 per table) and tea lights on tables

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Seating plans

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Lights on the lake

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Photographs on the golf course with motorised carts provided

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Dance floor

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Cutting of cake (and dressing if required)

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Baby Grand Piano (if required)

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Staging (if required)

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Exclusivity of venue

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Audio system/lectern

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Foyer floral arrangement

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Complimentary secure parking for up to 110 cars

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Ladies powder room for Bridal party

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Close proximity to domestic and international airport

$145.00 per person

All prices listed include GST Please note a surcharge of 10% applies to all food on Sundays and Public Holidays Functions are based on a maximum of 5 hours.

Suggested Wedding Procedure Wedding Ceremony Arrival of Guests Arrival of Bridal Party Photos Drinks and Canapés Service Guests moved into Dining Room Bridal Party Announced Entrée Service Main Course Service Toast to Bride and Groom Groom Responds Dessert Service Best Man Speaks Any other Speeches Cutting of Cake Bridal Waltz Dancing Coffee and Cake Service Dancing Departure of Bride and Groom

Canapés Menu Please select one from each of the following sections Smoked Trout and Mascarpone Tartlet Nori Roll with Prawn or Assorted Fillings Smoked Salmon on Avocado Crouton Chicken and Semi Sun Dried Tomato on Olive Toast Goats Cheese and Tomato Salsa Tartlet (v) Eggplant Chutney and Houmous on Crisp Bread Toast (v) o00o

Mini Spring Rolls with Sweet and Sour Dip (v) Curried Beef Samosa Mini Leek and Avocado Quiche (v) Chicken Marinated in Sweet Soy Thai Fish Cakes with Coriander Chicken and Sweetcorn Dumplings with Sour Cream and Chives o00o

Avocado and Sushi Rolls Grilled Lamb Kebab with Oregano and Prosciutto Wrap Prawn Tempura with Ginger and Soy Dip Pink Quail Breast Wrap with Prosciutto and Fresh Date Ocean Trout Satay with a Poppy Seed Dip Vietnamese Spring Rolls with Duck and Coriander Beverage Package McWilliams Rivergum Sparkling Brut Hazard Hill Semillon Sauvignon Blanc Hazard Hill Shiraz Draught Beers including Stella Artois Packaged Beers including Crown Lager

The Fairway Package Please select one choice from each course

Entrée Roasted Cherry Tomato Tart with Basil Pesto (v) Salad of Warm Squid with Apple, Baby Spinach Leaves and Ginger Dressing Salad of Roast Baby Carrot, Butter Beans and Marinated Goats Cheese (v) Treacle Smoked Tuna with Vine Ripened Tomato, Beans and Lemon Caper Mayonnaise

Main Course Breast of Corn-fed Chicken with Sautéed Cabbage and Blood Orange Sauce Whole Baby Trout with Spinach and Macadamia Nut Stuffing and Mashed Potato Lemon Pepper Pork Fillet on Watermelon and Blue Cheese Salsa Medallion of Pink Veal with Date and Artichoke Heart Stuffing on Potato Gratin served with Bordelaise Sauce All main courses served with seasonal vegetables

Dessert Home made Ice Cream Terrine with Almond Wafer Flourless Chocolate Mousse Cake with Raspberry Coulis and King Island Cream Custard Apple and Blueberry with Vanilla Tuille Lemon Tart with Ligurian Honey Anglaise and Caramelised Pineapple

Coffee and Petit Fours

The Green Package Please select one choice from each course

Entrée Sformato of Char grilled Eggplant and Capsicum with Goats Cheese and Sweet Balsamic Reduction (v) Carpaccio of Buffalo with Rocket, Truffle Oil and Parmesan Grissini Salad of Harbour Prawn, Butter Lettuce and Avocado Stack Sugar Cured Atlantic Salmon with Red Radish, Spanish Onion and Lime Dressing

Main Course Loin of Pink Lamb with Goats Cheese Frittata and Rosemary Glace Pan-roasted Breast of Chicken and Roma Tomato on Chive Mash with Baby Rocket and Shaved Parmesan Pepper Crusted Beef Fillet on Roasted Potato and Bacon Crush with Béarnaise Sauce Tuna Steak with Poppy Seed, Sautéed Baby Spinach in Lemon and Ocean Trout Roe All main courses served with seasonal vegetables

Dessert Chocolate Jelly Slice with Poached Cherries and Caramel Lemon Sponge Crème Brulee and Glace Lemon Cream Pear and Almond Tart with a Compote of Berries and Thickened Cream Steamed Date and Banana Sponge Pudding with Coffee and Chocolate Sauce

Coffee and Petit Fours

The Clubhouse Package Please select one choice from each course

Entrée Baked Field Mushroom with Bocconcini, Spinach and a Pimento Sauce Terrine of Chicken Breast and Avocado with Cherry Tomato and Coulis Salad of King Prawn, Lemon and Rag Pasta with Olives and Saffron Dressing Timbale of Smoked Atlantic Salmon with Desiree Potato, Cucumber Salad and Lemon Baby Caper Dressing

Main Course Roasted Veal Cutlet on Herb Mash with Garlic Spinach and a Medley of Mushrooms Barramundi and Scallop Stack on Herb Mash with Three Citrus Dressing Beef Fillet wrapped in Prosciutto and topped with Artichoke Heart and Roasted Garlic and served with Roasted Stuffed Tomato Twice-Roasted Duckling with Wild Rice and Field Mushroom Citrus Game Sauce All main courses served with seasonal vegetables

Dessert Poached Midori Pear with Mascarpone and Cream Chocolate and Hazelnut Pyramid with Vanilla Anglaise Blackberry Ice Cream served with Fresh Raspberries and Cats Tongue Wafer Orange and Semolina Cake with Orange Anglaise and King Island Cream

Coffee and Petit Fours

Buffet Menu Soup Please select one from the following Button Mushroom and English Spinach (v) Leek and Potato with Crab Meat and Toasted Sippets Chicken and Artichoke Heart with Diced Vegetables Fresh Minestrone with Toasted Sippets and Parmesan (v) Cream of Shellfish with Fish Pieces and Chive Sour Cream Served with Fresh Bread

Main Course Please select two from the following Choice of Roasted Lamb, Beef, Turkey or Pork served with Roasted Potatoes Thai Chicken Curry with Potato and Coriander Beef Stroganoff with Button Mushrooms and Steamed Rice Chicken Noodle Stir-fry with Dry Shrimps and Sweet Soy Veal Escalope with Olive and Tomato Sauce Selection of Cold Meats, Pickles, Chutneys and Mustards o00o

Please select one from each of the following sections Whole Baked Atlantic Salmon with Lemon and Chervil Hollandaise Blue Eyed Cod Gratin with Mersey Valley Cheddar and Tomato Concasse Fresh King Prawns with Lime, Lemon and Cocktail Sauces (cold) Gravalax with Dill and Mustard Sauce (cold) BBQ Octopus with Kalamata Olives and Feta Cheese (cold) Whole Baked Snapper with Ginger Shallots and Sweet Wine o00o

Pumpkin and Spinach Lasagne with Mozzarella Cheese (v) Stir Fry Rice Noodle with Fresh Asian Greens and Ginger Soy Sauce (v) Curry, Lentil and Vegetable Ragout with Coconut Cream (v) Penne Pasta with Mushroom, Cherry, Tomato, Basil and Olive Caper Sauce (v) Italian Layered Eggplant with Roasted Vegetable and Fresh Tomato Sauce (v) Vine-Ripened Tomatoes stuffed with Wild Rice and Artichoke Hearts (cold)

Buffet Menu Continued

Salads Please select five from the following Roma Tomato with Goats Cheese and Basil Pesto Mesclun Salad with Cucumbers, Spanish Onion and Sweet Balsamic Dressing Roast Potato and Sweet Potato with Pine Nuts and Basil Dressing Caesar Salad with Anchovies and Shaved Parmesan Sautéed Button Mushrooms with Bacon and Mustard Cream Dressing Pineapple and Mandarin with Sour Cream and Coconut Brown Rice and Diced Vegetables with Egg and Soy Dressing Baby English Spinach with Feta Cheese, Roasted Red Peppers and Balsamic Dressing Pasta and Red Salmon with a Chilli Mayonnaise Dressing Greek Salad with Iceberg Lettuce, Olives, Feta Cheese, Onion and Oregano Dressing

Dessert Please select two of the following Crème Caramel with Whipped Cream Fresh Fruit Salad with Cointreau Dressing Mini Fruit Tartlets with Seasonal Fruits Chocolate Jelly Slice with Poached Cherries Treacle Tart with Double Cream Rhubarb and Apple Crumble Crème Brulee with Raspberry and Sponge Bottom Profiteroles with Chocolate and Vanilla Filling Selection of Australian Cheeses and Biscuits Tea and Coffee Please note minimum numbers apply