Sit down Packages

2 Course Meal


Choose from Entrée and Main or Main and Dessert
(Add $6 per person if you would like alternating meals)

3 Course Meal


Choose from Entrée and Main or Main and Dessert
(Add $10 per person if you would like alternating meals)

Room Hire Fee

Eaglemont Room


80-250 people capacity

Bryn Teg Room


30-80 people capacity
No minimum spend | 5 hour hire

  • Air-conditioned, Heated, Surround sound system, microphone, parking
  • Dance Floor and Stage (Eaglemont Room Only)
  • If $2,000 spent on Bar in Eaglemont Room we waive the room hire fee
  • If $1,000 spent on Bar in Bryn Teg Room we waive the room hire fee

Add to your package

Cheese Platter
Antipasto Platter
Crunchy Platter
Dessert Buffet
Cocktail on Arrival
Cakeage: Served on Platter to cake table
Cakeage: Served Individually to each guest
Chair cover and Sash
Barefoot Lawn Bowls

Drinks Packages

Packages includes Beer, Wine, Soft drink, Tea/Coffee

3hr Drinks Package
4hr Drinks Package
4.5hr Drinks Package
5hr Drinks Package
Or we can charge your drinks on consumption Minimum spend applies

Purchase a drinks package for over 100 people and receive a free dessert buffet

Sit Down Menu


  • Thai Pumpkin Soup
  • Minestrone Soup
  • Zucchini and Bacon Soup
  • Peking Duck Pancakes
  • Vietnamese Chicken Skewers
  • Vietnamese Chicken Salad
  • Tempura Prawns with chilli, coriander and a lime mayo
  • Pumpkin Gnocchi with a tomato and basil sauce
  • Caesar Salad
  • Fresh Calamari on rocket with a citrus drizzle
  • Porcini mushroom risotto with roast butternut pumpkin and baby spinach
  • Housemade traditional cannelloni
  • Lamb Koftas with minted yogurt
  • Housemade Thai fishcakes with nam jim dipping sauce
  • Filo tartlet


  • Rolled Roast Sirloin with prosciutto, sundried tomatoes, baby spinach and bocconcini served with roast chat potatoes and baked truss tomatoes
  • Eye Fillet on porcini mash with smashed peas Lamb backstrap
  • Lamb Shank served on mash potato
  • Pork Belly on cous cous
  • Confit of Duck with a plum glaze
  • Barramundi served on a noodle pancake
  • Atlantic Salmon on rosti potato
  • Chicken Breast in lemon and dill panko crumbs topped with Mexican salsa and trio of cheeses
  • Kale & Feta Frittata with sweet potato
  • Pumpkin and Chicken Croquettes
  • Spinach and Blackjack cheese stuffed chicken breast wrapped in bacon
  • Herb Crusted veal cutlet


  • Housemade traditional Tiramisu with a coffee en glaze and king island double cream
  • White Chocolate and Raspberry Tiramisu with cream Berry Pavlova with praline shard
  • Triple Chocolate Mousse
  • Lemon and Berry steamed pudding with vanilla bean ice cream and a berry coulis
  • Orange and Almond Cake (GF)
  • Individual Sticky Date Pudding with butterscotch sauce and double cream
  • Apple and Blackberry strudel with vanilla bean ice cream
  • Dessert Sharing Platter – Served high tea style to table
  • Choc dipped strawberries, assorted macaroons, caramel slice and mini tartlets