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PackageC O R P O R A T E
COCKTAIL: 150
BANQUET: 100
CABARET: 70
THEATRE: 140
COCKTAIL: 180
BANQUET: 96
CABARET: 70
THEATRE: 140
COCKTAIL: 450
BANQUET: 220
CABARET: 160
THEATRE: 140
E V E N T S P A C E S
H E R I TA G E R O O M
T E R R A C E R O O M
H E R I TA G E & T E R R A C E R O O M S C O M B I N E D
O u r H e r i t a g e R o o m fe a t u re s s t u n n i n g v i e w s o f t h e B r i s b a n e R i v e r a n d S t o r y B r i d g e .
O u r Te r r a c e R o o m fe a t u re s i t s o w n p r i v a t e u n d e rc o v e r t e r r a c e a re a w i t h r i v e r a n d K a n g a ro o P o i n t v i e w s .
F o r l a rg e r e v e n t s w e c a n o p e n u p o u r w h o l e ve n u e fo r 1 8 0 d e g re e v i e w s .
AT BLACKBIRD WE ARE COMMITTED TO OFFERING YOU THE BEST POSSIBLE
EXPERIENCE FOR YOUR EVENT.
E X P E R I E N C E
Fo r a l l o u r eve n t s w e o f f e r :
Leather din ing chairs & hardwood tables
Your choice of round or banquet sty le seat ing
Ample cocktai l furniture inc luding dry bars , stools , Chesterf ie ld lounges, marble coffee tables and ottomans
In house music or br ing your own device/band/DJ
Lectern & microphone
Compl imentary menus
Compl imentary tea l ight candles
Personal ised event s ignage
Dedicated event manager
$9 val idated undercover car park ing after 5pm on weekdays and a l l day on weekends
S E AT E D E V E N T S
Freshly brewed coffee + selection of teas served on arrival
Tea, coffee, orange juice + chil led water served at the table
Fresh fruit + pastries pre-set on tables
Your selection of 2 dishes from the list below, to be chosen by the individual on the day:
House made coconut muesl i , f resh mango + strawberr ies
French toast br ioche w bacon + maple syrup
Smoked salmon + cream cheese croque monsieur
3 seed + oat porr idge, poached seasonal f ru it + honey yoghurt
Scrambled free-range eggs, avocado, truss tomatoes, pancetta on sourdough toast
Smoked ocean trout on warm potato pancake with poached eggs + hol landaise
Chermoula – Eggs baked in bra ised Moroccan tomato + kale served with dukkah crème fra iche + baguette
ARRIVAL Freshly brewed coffee + se lect ion of teas
Fruit basket
MORNING TEA Your se lect ion morning tea i tem (1 .5 pieces per person)
Freshly brewed coffee + se lect ion of teas
LUNCH Your select ion of sandwiches + wraps
Your se lect ion of 2 sa lads
Soft dr inks + ju ices
AFTERNOON TEA Your se lect ion afternoon tea i tem (1 .5 pieces per person)
Freshly brewed coffee + se lect ion of teas
B R E A K F A S T P A C K A G E $ 4 5 / P P
B L A C K B I R D C O N F E R E N C E P A C K A G E
H A L F D AY: $ 6 5 / P P F U L L D AY: $ 7 5 / P P
M O R N I N G T E A A F T E R N O O N T E A
W O R K I N G L U N C H S A L A D
F E A S T I N G L U N C H O P T I O N
Served on platters for guest self-service. Please select 1 option:
Served on platters for guest self-service. Please select 1 option:
Please select 2 options: Please select 2 options:
Please select 2 hot dish options + 2 salads:
Tomato, spinach + fetta quiche (V) Smoked ocean trout bagel w crème fra iche + caper berr ies
Ham + cheese croissants Natural vani l la yoghurt cups w fru it compote + nut granola blend (GF,V)
White chocolate + macadamia biscuits
Raw almond, coconut + apr icot truff les (GF)
Freshly baked scones w jam
Smoked trout bagel w watercress + beetroot re l ish
Gr i l led Mediterranean vegetables w pesto on panini
Roast chicken breast + Caesar sa lad wrap
Smoked leg ham, avocado, lettuce + re l ish on white ro l l
Rare roasted beef, rocket + horseradish on wholemeal ro l l
Salami , cheese + tomato chutney sandwich
Cumin spiced + marinated slow roasted BBQ lamb shoulder w quince + mint jel ly
Spanish style roasted chicken w fr ied eggplant, crumbled ol ive + smoky tomato
Roasted beef s i r lo in served medium rare w a select ion of sauces and mustards
Gr i l led red curry of Murray cod w cucumber re l ish , f ragrant herbs + cr ispy egg
O P T I O N S
A select ion of house made f inger sandwiches
Chicken + sweetcorn vol au vents Roast beef + horseradish ro l ls Orange + a lmond tea cake (GF) Raspberry + coconut fr iands (GF) Cheese platter – local and imported cheeses served with lavoche + r ice crackers (GF)
Potato salad w crème fra iche + spr ing onion (GF)
Mixed garden leaves w lemon v inaigrette (GF)
Her itage tomatoes w baby mozzarel la + basi l (GF)
Roasted caul i f lower, spinach + toasted chickpea salad (GF)
Organic grains w labneh + apricot (GF)
Glazed carrot sa lad w honey + a lmond dress ing (GF)
Pumpkin, feta + rocket w toasted pinenuts (GF)
MENU CHANGES SEASONALLY
M A I N
Slow cooked BBQ lamb shoulder w gentlemens relish
Oven roasted whole chicken w native thyme aioli, lemon aspen + organic garlic
Smoked + roasted Tasmanian salmon w black pepper + bacon mousse.
Chefs selection of sides
D E S S E R T
Roasted peach w Amaretto mousse + soft meringue
Wattle seed mousse w caramel crumbs + salted caramel doughnut
Coconut + citrus Eaton Mess
$75 per person 2 course + chef's
selection of canapés
$85 per person 3 course + chef's selection of canapés
F E A S T I N G M E N U
E N T R ÉE
Torched figs w burrata, confit bunya nuts + vincotto
Raw Albacore tuna w fermented chilli dressing, white kim chi + roasted peanut emulsion
Duck, pork + Foie Gras galantine w a dressing of red fruits, hazelnuts + toasted brioche
Moroccan spiced red shrimp w cauliflower prepared a few ways
PACKAGE OPTIONS
MENU CHANGES SEASONALLY
$85 per person 2 course + chef's
selection of canapés
$100 per person 2 course + chef's
selection of canapés
$90 per person 3 course + chef's selection of canapés
$110 per person 3 course + chef's selection of canapés
F I N E - D I N E M E N U
E N T R É E
Handmade Cavatel l i , broccoli f lower, bagna cauda and parmesan (V)
Chicken and duck l iver pâté with jabut icaba, Braz i l nut pra l ine and br ioche
W.A shr imp with avocado, prawn cracker, tomato je l l ies and shiso (GF,DF))
Ocean trout ballotine with cucumber, creme fra iche, horseradish and Avruga (GF)
Kingf ish carpaccio with toasted macadamia, coastal herbs and desert l ime
Half a dozen freshly shucked oysters with nat ive l ime Mignonette (GF,DF)
Assorted green vegetables with buffa lo r icotta and Midas ol ive oi l (GF)
Chicken and pork terr ine with seasonal p ick les , red onion jam and toasted sourdough (DF)
Blackbird beef tartare with cured yolk , music bread and tarragon mustard (DF)
Slow cooked veal with braised spr ing cabbage, onions and toasted a lmonds
Gri l led asparagus and Litt le Acre mushrooms with smoked tofu and puffed grains (GF,DF)
ALTERNATE DROP OPTIONS
GUEST CHOICE OPTIONS
Please select 2 options for alternate drop OR 3 options for guest choice
F I N E - D I N E M E N U
M A I N S
D E S S E R T S
Parisienne gnocchi with pumpkin fondant, caramelised radicchio and smoked sesame cheese
Gri l led red curry of W.A Kingfish with cucumber rel ish, fragrant herbs and steamed rice (GF,DF)
Wood BBQ Scotch fi l let steak with Blackbird coleslaw and béarnaise (GF,DF)
Roasted Mil ly Hil l lamb rump and rack with harissa, pomegranate, sumac and new season onions (GF,DF)
Market f ish with Taramasalata and preserved vegetable dressing (DF)
Roasted organic chicken leg f i l led with bacon and thyme, crushed celeriac and foie gras emulsion (GF)
Free range pork bel ly with black sapote mole and steamed choko (DF)
Wood gri l led duck breast with caul if lower and almond couscous and poached rhubarb (GF)
Organic chicken breast with macaroni gratin, morels, creamed parsley and shallots
Beef City tenderloin with creamed potato, vegetables and red wine sauce (GF)
Cocoa bean crème brulee with white chocolate ice cream (GF)
Valrhona dark chocolate del ice with toasted hazelnuts and raspberry sorbet
Pineapple tarte tatin with passionfruit and crème fraiche ice cream
Salted caramel ice cream with caramelised popcorn and hot chocolate sauce (GF)
Classic lemon tart, citrus salad and Chanti l ly
QLD strawberries and coconut mousse
Apple galette with pumpkin pie ice cream and pepita pral ine
Turkish del ight pavlova with fresh berries, rhubarb and pistachio pral ine (GF)
Steamed banana pudding with vani l la bean ice cream and butterscotch
Local and imported cheeses with lavoche and seasonal accompaniments
Truffled brie with fresh honeycomb, warm baguette and cultured butter
Please select 2 options for alternate drop OR 3 options for guest choice
Please select 2 options for alternate drop OR 3 options for guest choice
MENU CHANGES SEASONALLY
C O L D C A N A P É S ( $ 5 E A C H )
W A R M C A N A P É S ( $ 5 E A C H )
Baked goat milk cheesecake with red onion jam (V)
Mini tomato, baby mozzarel la and basi l tartlets (V)
Pumpkin guacamole on tostada with tomati l lo verde (V,GF)
Choux puffs, smoked sesame cheese and black ol ive (V)
Young organic vegetables with spicy peanut butter dip (V,GF)
Freshly shucked oyster with native l ime mignonette (GF)
Betal leaves with smoked fish and spicy prawn dressing (GF)
Smoked salmon mousse on di l l bread with Avruga caviar
Chicken and pork terrine en croute with Li l l i Pi l ly compote
Beef tataki crostini with wattleseed aiol i and pickled walnuts
Chickpea chips, tahini yoghurt and salted r icotta (V, GF)
Tempura zucchini f lowers with red pepper and almond romesco (V)
Mushroom arancini , truffle mayonnaise and grana padano (V)
Ricotta and herb croquettes with black garl ic aiol i (V)
Crispy scal lop and prawn dumplings with bonito mayonnaise and teriyaki (GF)
Salted cod and potato fr itters with saffron aiol i
Pork + sage sausage rol ls with house made tomato rel ish
Yucatan spiced BBQ chicken skewers with l ime crema (GF)
Marinated lamb skewers with coriander chermoula (GF)
Spicy lamb and chorizo meatballs with roasted tomato sugo
F I N E - D I N E M E N U
MENU CHANGES SEASONALLY
H O U R LY PA C KA G E O P T I O N S
2 HRS $38/pp 8 canapés
3 HRS $52/pp 8 canapés
+ 2 substantial
4 HRS $70/pp 10 canapés
+ 2 substantial + 1 bowl item
5 HRS $80/pp 10 canapés
+ 1 substantial + 2 bowl items
+ 1 dessert canapé
MENU CHANGES SEASONALLY
S U B S TA N T I A L I T E M S ( $ 7 E A C H )
D E S S E R T C A N A P É S ( $ 5 E A C H )
B O W L I T E M S ( $ 1 2 E A C H )
Gri l led Mediterranean vegetable and goats cheese tart (V)
Fried spinach and three cheese f i lo pastries (V)
Moreton Bay bug club sandwich, gem lettuce and prosciutto on brioche
Mini Jack Daniels BBQ pork r ib pies with smoked potato puree
Pulled beef brisket taco, pickle and tomati l lo verde (GF)
Steamed bun with Korean fr ied chicken, kewpie and kimchi slaw
Sichuan spiced lamb ribs with Davidson plum glaze (GF)
Mini beef cheese burger with pickled green tomatoes and BBQ sauce
Wood BBQ organic lamb cutlet with chimichurri (GF)
Toasted Kurobuta Berkshire ham and cheese sandwich
Mini lemon meringue pie
Tropical QLD fruit Eton mess w lemon verbena (GF)
Frozen chocolate and salted caramel ice cream cups (GF)
Single origin chocolate mousse cones with fairy f loss
Blackbird Rocky Road 'The seventh deadly sin'
Individual t iramisu cups (GF)
Hand dipped chocolate, smoked whiskey truffles (GF)
Assorted Macarons (GF)
Handmade cavatell i , broccoli f lower, bagna cauda and parmesan (V)
Green pea and soft herb r isotto with truffled pecorino (V)
Gri l led f ield mushrooms, corn polenta and parmesan (V)
Rice cracker crusted calamari , seaweed and l ime aiol i (GF)
Red curry of kingfish with fragrant herbs and steamed rice (GF)
Korean style sticky beef r ib, pickled cucumber, radish and coriander salad
Beef rendang with aromatic r ice pi laf and fr ied shal lots (GF)
Moroccan spiced BBQ chicken with jewelled cous cous and tahini yoghurt
Glazed beef cheek with creamed potato and red wine sauce
Slow roasted lamb shoulder, soft semolina, gentleman’s rel ish
F I N E - D I N E M E N U
MENU CHANGES SEASONALLY
B E V E R A G E PA C K A G E S
Sparkl ing + White Wine (Select three)
NV Dal Zotto ‘Pucino’ Prosecco
Leeuwin Estate 'Art Series' Riesl ing
Redbank ‘Sunday Morning’ Pinot Gris
Totara Sauvignon Blanc
Forest Hil l ‘Highbury Fields’ Chardonnay
Red Wine (Select two)
La Maschera Rosé
Palliser Estate ‘Pencarrow’ Pinot Noir
Bleasdale ‘Second Innings’ Malbec
Cake Wines Shiraz
Frankland Estate ‘Rocky Gully’ Cabernet Sauvignon
2 HRS $40/ 3 HRS $50/ 4 HRS $60/ 5 HRS $70/
BL A C K BI R D BE V E R A G E PA C KA G E
Beer + C ider (Se lect up to four)
Asahi
150 Lashes Pale Ale
Stone & Wood Pacific Ale
XXXX Gold
Peroni Leggera
James Boags Light
Somersby Apple
Cockta i l Chandon 'S ' Cockta i l : Spark l ing
wine infused with orange bitters served as a spritz
Non-Alcohol ic Soft Drinks Juice
MENU CHANGES SEASONALLY
B E V E R A G E PA C K A G E S
Sparkl ing
NV Cloudy Bay Pelorus NV - Marlborough, New Zealand
Red Wine (Select two)
Rameau d’Or Rose
Craggy Range Pinot Noir
La Linea Mencia
Two Hands ‘Gnarly Dudes’ Shiraz
O’Leary Walker Cabernet SauvignonWhite Wine (Select two)
Pewsey Vale ‘Prima’ Riesl ing (Sl ighty Sweet)
Craggy Range ‘Te Muna’ Pinot Gris
Cape Mentelle Sauvignon Blanc Semillon
Freycinet Vineyards ‘Louis’ Chardonnay
2 HRS $45/pp 3 HRS $55/pp 4 HRS $65/pp 5 HRS $75/pp
P R E M I UM BE V E R A G E PA C KA G E
Beer + C ider (Se lect up to four)
Asahi
150 Lashes Pale Ale
Stone & Wood Pacific Ale
XXXX Gold
Peroni Leggera
James Boags Light
Somersby Apple
Cockta i l Chandon 'S ' Cockta i l : Spark l ing
wine infused with orange bitters served as a spritz
Non-Alcohol ic Soft Drinks Juice
B E V E R A G E PA C K A G E S
French Champagne
NV Moët & Chandon BrutRed Wine (Select two)
Maison AIX Rosé
Shaw + Smith Pinot Noir
Tarrawarra Estate ‘K Block’ Merlot
John Duval ‘Entity’ Shiraz
Vasse Fel ix Cabernet Sauvignon
White Wine (Select two)
Pewsey Vale ‘1961 Block’ Riesl ing
Quartz Reef Pinot Gris
Shaw + Smith Sauvignon Blanc
Kooyong Estate Chardonnay
D E LU X E BE V E R A G E PA C KA G E
2 HRS $70/pp 3 HRS $85/pp 5 HRS $115/pp4 HRS $100/pp
For a f lexible beverage option you can opt for a consumption bar tab. Choose your desired beers and wines from our extensive beverage l ist .
Your minimum spend must be met.
C O N S U M P T I O N B A R TA B
For more variety in your beverages, we offer the option of adding basic spir its or cocktai ls to your package.
+ house spir its : $10/pp, per hour + arr ival cocktai l : $10/pp
Our House Spir its are comprised of:
Belvedere Vodka Bombay Sapphire Gin Herradura Plata Tequila Bacardi Carta Blanca White Rum
Bacardi 8yr Rum Woodford Reserve Bourbon Sai lor Jerry Spiced Rum Naked Grouse Scotch
C O C K TA I L S + S P I R I T S
Beer + C ider (Se lect up to four)
Carona
Asahi
150 Lashes Pale Ale
Stone & Wood Pacific Ale
XXXX Gold
Peroni Leggera
James Boags Light
Somersby Apple
Cockta i l Chandon 'S ' Cockta i l : Spark l ing
wine infused with orange bitters served as a spritz
Non-Alcohol ic Soft Drinks Juice
Make it Yours
/blackbirdbr isbane @blackbirdbr isbane
Boast ing 180-degree v iews of the Br isbane River, B l a c k b i rd B a r & G r i l l i s t h e p e r fe c t s e t t i n g fo r a ny occasion. Functions avai lable from 2 to 1000 people.