Packages

Canape’s


  • Standard ($20 per head)

    Selection of five hot or cold canapé’s

  • Deluxe ($25 per head)

    Selection of five hot or cold canapés & one slider

  • Premium ($30 per head)

    Selection of five hot or cold canapés & two sliders

  • Slider ($20 per head)

    Selection of four sliders

Cold

Fresh pacific oysters served with a mignonette dressing (df) (nf)

Rare roast beef, smoked carrot and horseradish, fresh basil on crostini (cbgf) (nf)

Smoked salmon on toast with grape salsa, goats curd (nf) (cbgf)

Watermelon dice with aged balsamic caviar (v) (gf) (nf) (df) (not suitable for vegans)

Smoked chicken and waldorf bite, on witlof, mayo, walnut, pear, celery (gf) (df)

Caprese & olive crostini (v)

White anchovies with parsley oil & tomato toast (cbgf))

fig & buffalo mozarella wrapped in prosciutto w/ basil

Hot

Octopus and Chorizo skewer with chimmi churri (gf) (df)

Pumpkin arancini balls Served with blue cheese mayo, candied walnuts, rocket & parmesan

Canadian scallops served in their shell with corn puree & pea tendrils (gf)

Ricotta, pepperoni and herb mini scrolls with truffle

Duck san choi bao sausage roll with hoisin sauce

Cinnamon churros bites with chocolate sauce

sliders

Served On Japanese Milk Buns

cheeseburger(nf)  – Beef burger patty, white onion, tomato sauce, pickle & cheddar cheese

The spider  – Soft shell crab, herbs, avocado, yuzu koshu mayo

mushroom burger – Grilled portobello with herb mayo, haloumi & roasted red pepper

seafood -Lobster, prawn, fennel, flying fish roe, chives, dressing

pulled pork burger shredded smoked pork cooked down in BBQ sauce, herbs & spices, served w/ apple slaw, pipparras & peri peri mayo


Platters

Our selection of platters serves roughly eight guests per plate, Ideal for area reservation or arrival food for functions.

East coast prawn platter $42

– Deep fried school prawns w/ tomato jam  – Cold tiger prawns w/gin spiked marie rose – Char grilled king prawns w/ chimmi churri

Meat platter $50 

– 3 cured meats served with matching accompaniments (house made grissini + lavosh bread & crackers)

Cheese platter $50

– 3 cheeses with fruit, bread & crackers

dessert platter $80

-Bambinos -Cannolis -Churros -Berries


TWO & THREE COURSE PACKAGES

Available in all private rooms


2 Course option $55 per head

Choose 2 entrees, 2 mains

3 Course option $70 per head

Choose 2 entrees, 2 mains, 2 desserts

Entree

Asparagus salad with buffalo mozzarella, heirloom tomato and olive caramel.

Whisky smoked duck breast with blueberry, hazelnut and parsnip puree.

Gin cured king salmon with avocado cream, warm soda bread and honey Dijon dressing.

Beef carpaccio with egg, truffled mayo, parmesan and watercress.

Prawn and chorizo salad with green apple, yuzu kosiba, mayo and cucumber.

Scallop with smoked tomato and corn salsa, mint and lime.

Lamb cutlet with hummus, pomegranate, beetroot and dukkha.

Mains

Scotch fillet 250g, spinach puree, potato and mushroom duxelle with a duck terrine.

King salmon with pea puree, potato and garden vegetables, freshly grated horseradish.

Lamb rump served medium rare with eggplant caponata, orange and dukkah.

Fish gnocchi – Fresh barramundi in broth with gnocchi, capers, olive, tomato and basil.

Pork belly with chat potatoes, apple and fennel salad, caramelized pear and red wine jus.

Dessert

Hazelnut meringue with raspberry, choc and mint salad with chantilly cream.

Orange and bay leaf creme brulee and sponge biscuits.

Belgian chocolate mousse with whipped cream and seasonal berries.

Churros served warm with cinnamon sugar, chocolate sauce and berries.

Ginger sponge cake with pear, vanilla ice cream and butterscotch sauce.

3 cheeses served with matching accompaniments (house made grassini + lavosh bread and crackers.

HIGH TEA MENU

Available in all rooms


Pizza Package

($15 per guest, minimum x 10 persons) // Selection of 4 Pizza’s, bowls of Chips & Wedges


Pizza Menu

Garlic – Hand stretched pizza base with confit garlic, buffalo mozzarella and rosemary sea salt

Margherita – Sliced tomato, fresh mozzarella, basil leaves & Napolitano sauce (V)

PRAWN – Prawns, garlic, chilli, lemon, shallot

ZUCCHINI – Sliced & grilled zucchini, lemon, pine nuts on a goats curd base (v)

BBQ Chicken – Chicken fillet, roasted mushrooms, red onion with BBQ sauce and oregano

Dirty Hawaiian – Tequila & lime roasted leg ham, caramelised pineapple & jalapeños

Chorizo – Fresh chorizo sausage, smoked mozzarella, basil & Spanish onion

Pepperoni – Pepperoni with fire roasted capsicum, garlic & Spanish olives

PROSCIUTTO – w/ artichoke, truffle, asparagus and rocket

Drinks Packages


Drink Package’s Available

Please contact functions@hotelsteyne.com.au for more information.


terms and conditions

Booking confirmation & Payment
 Clients must complete the booking form to confirm the reservation and full payment for the function must be received 1 week prior to the event. Payment can be made by either bank transfer (proof of transfer must be emailed to functions@hotelsteyne.com.au) or Credit/Debit card.


Venue Hire fees
 To confirm your function you must pay the venue hire fee as your deposit, once this has been received your reservation will be confirmed. Hotel Steyne has the right to sell the room to another client if the deposit has not been received.


Cancellation
 Cancellations that are made 1 week prior to the function will receive a full refund, 48 hours you will receive a 50% refund and less than 24 hours no refund shall be given.


Minimum spends
 Minimum spends and room hire costs vary, due to the function and your requirements.


Decorations
 Note decorations and theming are at the function coordinator’s discretion. Please note that any decorations left at the end of a function will be disposed of, unless otherwise stated in writing by prior arrangement.


Security
 Security maybe required for a private function at a cost of $30 per hour minimum hire of 4 hours.


Damage
 The client will be accountable for any loss or damage which is caused to the Hotel by any guests of your function.


Minors 
Minors are only permitted in certain areas of the hotel and certain function areas until 9pm. As part of our Hotel License minors may only be in authorised areas and must be accompanied and in the immediate presence of a Responsible Adult (parent or Legal Guardian) at all times. The attendance of minors under the age of 18, babies, and infants must be approved by management prior to the function.


18th/21st 
The Hotel Steyne does not take booking for any of the above functions, if any function turns out to be one of the above guests will be asked to leave the premises immediately without a refund.


Smoking
 Outdoor spacing is available for private hire and area reservations however smoking laws are in place meaning there will be no smoking when food is present within the space. Please consult with the function coordinator regarding this.


Food and Beverage 
No food or beverages are to be brought into the hotel even as gifts this is due to the Hotel being a licensed premises


Clause 
When booking a function, it is the host’s responsibility to give accurate details in relation to the type of function and its guests. If a guest falsifies information or a function is booked on forged pretences the Steyne reserves the right to cancel that function without notice and at the expense of the guest. Your function can be cancelled, ended on the day if the Manager on duty sees/finds a reason that the function is not complying with the terms & conditions of the venue.


Responsible service of Alcohol & Compliance
 The Hotel Steyne is committed to the ‘Responsible Service of Alcohol’ at all times and providing a safe environment for guests and patrons. The Hotel Steyne and its Licensee assumes responsibility for all persons in the hotel and reserves the right to refuse entry, refuse service or remove any person that management feels is in any way behaving contrary to what is deemed acceptable by the approved government bodies or house policy. Under no circumstances will any persons who are intoxicated by alcohol or any other substance be allowed entry or permitted to stay on the premises. If a person is asked to leave the premises and refuses to do so, management is required by law to notify the police immediately and that person may be subject to fine for ‘failure to quit a licensed premises’. Any persons involved in criminal activity such as violence, sale or use of prohibited drugs or possession of weaponry will be turned over to the police immediately without hesitation. No compensation will be afforded to any member of the function or its host if a member of the function is refused entry, refused service or removed from the premises.