Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

EVENT PACKAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

All breakfast selections are accompanied by a continuous supply of freshly brewed coffee, tea and orange juice

BREAKFAST - $33 per person

Your choice of one hot dish and continental items to share

The big Aussie fry up Kossies scrambled egg, Barwon Valley smoked streaky bacon, hash brown, baked tomato and field mushroom with La Madre sourdough bread

ShakshukaSpiced tomato and capsicum stew with poached eggs, chermoula and Turkish bread

Lumberjack breakfastSavoury pancake with fried eggs, ham, bacon, sausages, fried potato and maple syrup

Two egg omeletteGreek quinoa and goats cheese omelette with tzatziki and La Madre olive sourdough

Continental Items(Items placed in the middle off the table to share 1.5pcs per person) Yoghurt cups with fruit coulisBircher muesliAssorted Danishes

BREAKFAST

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

BREAKS

ARRIVAL TEA AND COFFEE - $8 per person Nespresso and Love Tea

CONTINOUS TEA AND COFFEE - $15 per personNespresso and Love Tea

MORNING AND AFTERNOON TEA BREAKS All accompanied by a continuous supply of Nespresso and Love Tea

One selection from the below menu - $14.5 per person Two selections from the below menu - $18.5 per person

SWEET• Assorted muffins• Assorted pastries• Carrot cake and walnut cream• Traditional scones with jam and cream• Aussie bush muesli slice

SAVOURY• Ham and cheese croissant• Cheese kransky chipolata hot dogs with sauerkraut and American mustard• Brie and leek tart with smokey onion jam• Lamb and rosemary sausage roll with zesty mint yoghurt

HEALTHY• Power packed smoothie with coconut, banana and strawberry • Granola with yoghurt and tangy fruit coulis• Flapjack with healthy hemp and flax seeds• Zucchini and chia seed bread • Chargrilled pide bread with trio of dips• Perisan herb frittata with labneh• Falafel with zesty spinach hummus

ADDITIONAL ITEMS - $5.5 per person, per selection

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

FULL DAY PACKAGE - $88 per personHALF DAY PACKAGE - $78 per person* *excludes morning or afternoon teaMinimum of 20 guests

INCLUDESNespresso and Love Tea

Morning tea – your selection of 1 item

Buffet lunch – your selection of 2 x hot items, 2 x cold items, 1 x sweet item with fresh fruit platter, soft drinks and juices

Afternoon tea – your selection of 1 item

Pads, pens, mints and iced water

In-built audio visual

Flipchart and whiteboard

SYNDICATE MEETING PACKAGE - $71 per person

Minimum of 5 guests

INCLUDESNespresso and Love Tea

Morning Tea - Chef’s selection of 1 item

Working lunch - sandwich menu served with fruit platter, soft drinks and juices

Afternoon Tea - Chef’s selection of 1 item

Pads, pens, mints and iced water

In-built audio visual

Flipchart and whiteboard

CON FERENCE DAY PACKAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

WORKING LUNCH - $32 per person Minimum 5 people

Selection of sandwiches, wraps and baguettes:

Ploughman’s sandwich with cured pork, sweet pickle relish, cocktail onions and cheese

Wholemeal wrap, avocado, corn, jalapeno, sour cream, iceberg (v)

Chicken Caesar baguette

Korean beef baguette Fresh fruit platterSoft drinks and juices

BUFFET - $44 per personMinimum 20 people Your selection of:2 x hot items2 x cold items1 x sweet itemFresh fruit

Soft drinks and juices

HOT DISH SELECTION• Japanese pork curry with rice • White bean, tomato, kale and kaiserfleisch casserole• Calabrian beef with caramelised onions and potatoes• Slow roasted beef striploin with roasted asparagus, kipfler potatoes and thyme• Lamb stew with fennel, dates and couscous• Brazilian chicken and coconut curry with Jasmine rice• Spiced chicken stew with Spanish chorizo, chick peas and polenta• Sicilian roasted cauliflower with capers and currants • Slow cooked ragu with chefs selection of pasta

COLD SALAD SELECTION• Behl Puri - puffed rice salad with vegetables and tangy tamarind sauce • Spicy roasted corn and tofu• Mushroom, amaranth and kale • Broccoli, rice and lemon grass • Zesty chickpea, spinach and faro • Snow pea tendril, peas, radish and feta dressing• Arugula, bocconcini, sun dried tomato and basil dressing• Butterhead lettuce, Roma tomato, cucumber and ranch dressing• Wombok, bean shoots, coriander, alfalfa and pickled ginger dressing• Tossed garden salad, raspberry and poppy seed dressing• Roast carrot, pumpkin, sweet potato and pepita dressing

Additional selection - $8 per person per selection

CON FERENCE LUNCH MENUS

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

CHEF’S SELECTION OF THREE CANAPÉS - $15 per person (pre-dinner only)FOUR CANAPÉS - $20 per person (30 min)SIX CANAPÉS - $29 per person (60 min)EIGHT CANAPÉS - $38 per person (90 min)TEN CANAPÉS - $47 per person (2 hrs+)Additional canapé - $5.5 per person

THREE CANAPÉS AND ONE SUBSTANTIAL - $27 per person (60 min)SIX CANAPÉS AND ONE SUBSTANTIAL - $42 per person (2 hrs)TEN CANAPÉS AND TWO SUBSTAINTIAL - $62 per person (3 hrs)Additional substantial item - $8.5 per person

COLD SELECTIONS• Crab finger sandwich• Marinaded salmon with crème fraîche, chives and verjuice dressing• French onion confit tart with goats curd and tomato• Pulled pork with fennel purée and maple apple• Tuna ceviche with finger lime and black rice cracker• Pickled scallops with cauliflower and local honey• Chicken rillettes with toast and golden raisin• Steamed prawn with endive, brown butter vinaigrette and espelette

HOT SELECTIONS• Chicken katsu sandwich with tonkatsu sauce• Butter roti chicken • Chicken and pine nut spring roll• Fetta tiropita • Steamed BBQ pork bun• Sweet corn empanada with chimichurri• Red miso eggplant with black vinegar and pickled daikon• Green pea croquette with smoked yoghurt and sumac• Spinach arancini with pesto rosso • Savoury donut with Loraine Anchoïade• Eggplant polpette with tzatziki

DESSERT SELECTIONS• Variety of profiteroles• Selection of macarons• Chocolate filled churros• Selection of mini desserts• Sweet filled parcel with chocolate dipping sauce• Sour cherry dumpling with kaymak

COCKTAIL PACKAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

SUBSTANTIAL SELECTIONS• Italian meatballs with soft polenta, pecorino and basil

• Nasi goreng with fried shallots and chilli jam

• Slow cooked sake salmon poke bowl with pickled cucumber, nori and black sesame rice

• Chicken coconut laksa with green tea noodles, bean shoots and coriander

• Mongolian braised lamb with orange, star anise and forbidden rice

• Chilli con carne with sweet corn salsa and sour cream

• Superfood salad with broccoli, pumpkin, chard leaf and brown rice

• Korean fried chicken with kimchi, pickled radish and rice noodles

• Cauliflower 65 with currant pilaf and cucumber mint raita

• Lamb kofta with green pea hummus, pomegranate molasses and labneh

• Fried soft shell crab bao with quince and coriander slaw

• Kahuna beef slider with teriyaki sauce, pineapple, cheese and cilantro mayonnaise

COCKTAIL PACKAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

PREMIUM LUNCH/DINNER MENU Minimum of 20 guests

Two course alternate drop - $69 per person Three course alternate drop - $79 per person

Freshly baked bread selection

ENTRÉE• Mayura wagyu bresaola with preserved cauliflower tahini, kale pesto, carrot cracker and sprouts• Peking duck salad with cucumber ribbons, spring onions, fried wonton and peanut hoisin dressing• Lamb backstrap with confit carrot, macadamia and Pedro Ximénez raisin dressing• Confit pork with pink lady purée, prunes and watercress• Poached chicken fillets with spiced pineapple salsa, red pepper jam and crispy onions • Slow cooked salmon with nicoise garish, crushed potatoes and Chardonnay vinaigrette• Tuna ceviche with goats curd, broad beans and white radish• Crisp prawn cocktail with cos hearts, pickled kohlrabi and Marie Rose sauce• Leek and brie tart with pear, rocket hazelnut and honey vinaigrette • Kimchi potatoes with grilled asparagus, red vein sorrel, heirloom tomato and candied pepitas• Straciatella cheese with tomato, basil, endive and vincotto

MAIN• Roast eye fillet with kipfler potatoes and peppercorn sauce• Chicken breast with soft polenta and orange jus• Salmon with citrus beurre blanc, couscous, currants and almonds• Pork striploin with sweet potato purée and confit garlic jus• Braised beef cheek with creamy mash potato and rosemary jus• Barramundi with saffron risotto and red pepper coulis• Lamb rump with potato gratin and thyme jus

VEGETARIAN • Aromatic garden wafu steak with pickled ginger, aioli and Asian herb salad • Tofu tikka kebabs with carrot salad, grilled flat bread and tahini dressing• Spanakopita with green pea hummus SIDES1 x side dish included Additional sides - $7 per person, per selection

WARM• Red wine roasted Portobello with smoked garlic, rosemary and Murray River pink salt • Roasted carrots with cauliflower, confit shallots and goat cheese• Steamed asparagus with lemon, parmesan and local Camillo olive oil• Spanish pisto• Green beans with fetta and sun dried tomato

COLD• Swiss chard, garbanzo and bean salad with walnut and coriander pesto• Cleansing salad with snow pea tendril and local quark dressing• Endive and spinach with cranberry, almond, poppy seed and raspberry dressing• Legumes with radish, frisee, lettuce and elderflower dressing• Whole roasted pumpkin with hummus, sumac and pomegranate molasses• Radicchio with local honey, miso and cashew cream

E VE N T LUNCH/DINNERS

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

PREMIUM LUNCH/DINNER MENU (continued) Minimum of 20 guests

Two course alternate drop - $69 per person Three course alternate drop - $79 per person

DESSERT• Profiterole with crispy hazelnut praline, whipped hazelnut cream and chocolate sauce • Cheesecake with rhubarb compote, elderflower jelly and cherry meringue• Chocolate brownie with vanilla cardamom cream, chocolate ganache and ginger soil• Strawberry mousse dome with pink velvet, ruby chocolate shard, almond dacquoise and strawberry gel• Sticky date macaron with butterscotch soil and Murray River salted caramel sauce • Lemon meringue tart with ruby chocolate wafers, strawberry popping pearls and mascarpone cream

Freshly brewed coffee and tea

E VE N T LUNCH/DINNERS

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

BUILD YOUR OWN MAIN COURSE Your selection of:2 x meats 2 x sauces2 x sides

Meat options• Lamb rump• Lamb backstrap• Eye fillet• Pork striploin• Pork cutlet• Braised beef cheek• Collinson & Co. Black Angus striploin• Braised beef short rib

Meat sauce options• Thyme • Port • Mushroom • Peppercorn • Diane • Confit garlic jus• Rosemary jus

Poultry options• Duck breast• Confit duck leg• Hazldene chicken breast• Hazeldene chicken Maryland• Turkey royale

Poultry sauce options• Orange jus• Olive • Chermoula• Cranberry jus• Honey mustard

Fish options

E VE N T LUNCH/DINNERS

• Salmon• Barramundi• Ocean trout• Snapper• Kingfish• Blue eye cod• Crocodile

Fish sauce options• Lemon myrtle beurre blanc• Salsa verde• Sauce vierge • Brown butter vinaigrette • Orange and grapefruit nage• Citrus beurre blanc• Red pepper coulis

Sides• Creamy mash potato• Potato gratin• Roasted kipflers• Sweet potato purée• Saffron risotto • Soft polenta• Couscous with currants and almonds• Risoni pasta with ricotta and lemon

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

You are welcome to select a beverage package to be served with your lunch or dinner, or your group can choose beverages upon consumption. Please note, a cash bar minimum spend may apply. Please select one white wine and one red wine from your desired package. Soft drinks, juice and still water are included with all packages.

STANDARD PACKAGE (A) Two hours - $37 per person Three hours - $42 per person Four hours – $47 per person BEE BOP CABERNET MERLOT Bellarine Peninsula VICBEE BOP SHIRAZ Bellarine Peninsula VICBEE BOP CHARDONNAY Bellarine Peninsula VICBEE BOP SAUVIGNON BLANC Bellarine Peninsula VICBEE BOP MOSCATO Bellarine Peninsula VICBEE BOP SPARKLING BRUT Bellarine Peninsula VICStandard beer offering - Carlton Draught, Cascade Light and/or Great Northern

*Bee Bop $36 per bottle and $8.5 per glass on consumption

DELUXE PACKAGE (B) Two hours - $42 per person Three hours - $47 per person Four hours – $52 per person

NINE YARDS PINOT NOIR Bellarine Peninsula VICNINE YARDS SHIRAZ Bellarine Peninsula VICNINE YARDS CHARDONNAY Bellarine Peninsula VIC NINE YARDS SAUVIGNON BLANC Bellarine Peninsula VIC NINE YARDS PINOT GRIGIO Bellarine Peninsula VICNINE YARDS SPARKLING PINOT CHARDONNAY Bellarine Peninsula VICStandard beer offering - Carlton Draught, Cascade Light and/or Great Northern

*Nine Yards $42 per bottle and $9.9 per glass on consumption

PREMIUM PACKAGE (C) Two hours - $47 per person Three hours - $52 per person Four hours – $57 per person JACK RABBIT PINOT NOIR Bellarine Peninsula VICJACK RABBIT SHIRAZ Bellarine Peninsula VICJACK RABBIT CABERNET SHIRAZ Bellarine Peninsula VICJACK RABBIT MERLOT Bellarine Peninsula VICJACK RABBIT CHARDONNAY Bellarine Peninsula VIC JACK RABBIT SAUVIGNON BLANC Bellarine Peninsula VIC JACK RABBIT RIESLING Bellarine Peninsula VICJACK RABBIT PINOT GRIGIO Bellarine Peninsula VICJACK RABBIT ROSE Bellarine Peninsula VICJACK RABBIT BLANC de BLANC Bellarine Peninsula VICDeluxe beer offering – Stella Artois (on request), Carlton Draught, Great Northern and/or Cascade Light

*Jack Rabbit $56 per bottle and $12.5 per glass on consumption

BE VE RAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

BEVERAGE EXTENSIONS $5 per person for 30 minute package extension$10 per person for 60 minute package extensionAdd $3 per person for each additional wine selection above four chosen options

COCKTAILS on consumption (Cocktail kegs – minimum spend $1,800 = 115 cocktails) Selection of two cocktails - $16 per cocktail

Espresso Martini Passionfruit Caprioska Green Apple Mojito

SPIRITS Spirits can be purchased upon consumption

BASE RANGE $8

Smirnoff Vodka

Gordon’s London Dry Gin

Johnnie Walker Red

Bundaberg Rum

Bulleit Bourbon

Bacardi

Malibu

Southern Comfort

Kahlua

Akropolis Ouzo

Canadian Club

Chatelle Napoleon Brandy

BE VE RAGES

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items

SPIRITS (continued) Spirits can be purchased upon consumption

MID $9.5

Kettle One Vodka Tanqueray Gin

Johnnie Walker Black

Captain Morgan Spiced Rum

Jack Daniels

Dickel Bourbon No.8

Pimms No1.

Baileys Irish Cream

PREMIUM RANGEGrey Goose $13

Tanqueray 10 $13

Johnnie Walker Blue $22

Talisker 10yr Single Malt $18

Makers Mark Bourbon $12

Tawny Port $8

*Full spirit range available in Geelong Social Club and President’s Room South bars only

*A range of any 5 spirits can be chosen to be in President’s Room Central and North Bars

BEER Bottle 285ml 425ml Carlton Draught $6.8 $5.5 $8.4 Cascade Light $6 - - Great Northern $7.5 $5.5 $8.5 Victoria Bitter $7 - - Crown Larger $9 - - Pure Blonde $8 - - Corona $9 - -Lazy Yak $9 - - Stella Artois $9 - -

CIDER BOTTLES Bulmers $9

SOFT DRINK (490ml or PET) $4CokeDiet Coke Sprite FantaLiftDry Ginger AleCascade Lemon Lime & Bitters*

*All beverages are subject to change depending on availability

BE VE RAGES

JUICE (490ml) $5Orange Apple Pineapple Cranberry Tomato

Higher Mark’s team of Chefs will make every effort to accommodate all dietary requirements. Higher mark kitchens however are centralised, therefore we cannot take responsibility for adverse allergic reactions as we are cannot guarantee any products on our menu are completely free of a particular substance. All menus and prices are subject to change due to using seasonal menu items