naroomagolfclub our v enue speaks for i tsel f

Full text

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narooma

golf

club

“o ur v enue speaks fo r i tsel f”

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narooma

golf

club

“ou r v enue spe a ks f or i tsel f”

O ur s tu nni n g coas tal s e tt i ng , fi rs t cl as s faci l i ti es a nd

a wa rd - wi n ni ng ca te ri n g s erv i ces co mb i n e to ma ke

Nar oo ma Go l f Cl ub th e p erf e c t s ou th coas t v enue for

y our s p eci al we d di n g da y .

Wh e th e r y ou ne e d us to coo rdi na te t he day or y o u ar e

hap p y to d o i t y ours el f we c an h el p wi th th e ful l ran g e

of we d di n g r eq ui r e me n ts .

O ur c er e mo ny an d r ec e p ti on v enue s tak e ful l

adv anta g e of p a nor ami c v i e ws of th e Pa ci fi c O c ea n .

We al s o of fe r a ra n g e of gr ea t we d di ng p ac ka g e

op ti o ns f or p ar ti es of any b ud g e t an d s i z e .

We h av e fou r fun c ti o n r o oms to c ho o s e fr om ,

s o n o ma tte r th e s i z e of y our we d di ng we hav e th e

i de al op ti o n to s ui t y o u r n e eds .

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NAROO MA GO LF CL U B

FU NC TI ON RO OMS

THE BLU EW ATER RO OM

I deal for th e l arge r we d d i ngs wi th m a gni fi c en t 1 8 0 ˚

s ce ni c v i e ws of o ur b ea u ti f ul Gol f Co urs e , M on ta gu e

I sl and , Gl as s hous e R ock s and p i c tur es q u e coas tl i ne .

Room i ncl ud es ful l l eng t h b ar ar ea a nd p ri v ate t oi l e ts

Ro om Capa city 5 0 - 2 00

THE SEA HO RSE ROO M

No t too b i g and no t too s mal l and wha t a v i e w.

No b ar op ti o n i n thi s r oo m b u t do es i ncl ud e tr ay

s erv i ce for y ou a nd y ou r gu es ts a n d p riv a te toi l e ts

Ro om Capa city

2 0 - 6 0

THE MEM BE RS LOUN GE

Fo r a Buff e t me nu onl y (mi ni mum of 5 0 PA X) thi s roo m

i s i de al for the l es s f orm al op ti on wh i l s t taki n g i n

s tun ni n g v i ews a nd us e of the b ac k de ck i n the

s umm er m on ths . I ncl udes o wn b ar a r ea

Ro om Capa city 5 0 - 5 5

THE 1ST HO LE

Fo r s mal l er, mor e i n ti ma t e we d di n g r ec ep ti o ns th e

1 s t Hol e i s a p riv ate r oo m off eri ng f ul l coas tal v ie ws .

No b ar op ti o n i n thi s r oo m b u t do es i ncl ud e tr ay

s erv i ce for y ou a nd y ou r gu es ts a n d p riv a te toi l e ts

Ro om Capa city 1 0 - 2 0

Plea se note wh en b oo k ing - if y ou a re wa nting to

set- up y our wed d ing the d a y b efore p lea se b e sure to b ook the ro om for b oth d a y s.

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W E D D I N G S 2021

BA

MEMBERS LOUNGE

BAR

BACK DECK

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W E D D I N G S 2021

N AR OOM A GOL F CL UB T A B L E L A YO U TS

ROUND B RI DAL

TRADITI ON AL BRID AL

BANQUET B RIDAL

GUEST R OU NDS

GUEST B AN QUET

GUEST R OU NDS

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NAROO MA GO LF CL U B

TH E HE A DL AN D CE R E MO N Y

Y o u wi l l no t fi nd a mo re spectacul ar l o cati o n fo r

yo ur w eddi ng ceremo ny.

Ov erl oo ki ng Surf Beach , Gl assho use Ro cks and

M o ntague I sl and , the cl i ff to p l o cati o n i s seco nd to no n e

fo rmi ng a stun ni ng backdrop fo r yo ur w eddi ng v ow s.

$ 5 00 .0 0

CEREMON Y INCLUS ION S:

A i sl e (o pti o nal ) Red carpe t - Hes si an - G rass

Regi stry si gni ng tabl e wi th whi te l i nen cl o th + 2 chai rs

seati ng chai rs fo r 18 guest s + Sashe s o f yo u r col o ur

choi ce

Three go l f carts to tra nspo rt yo u to and fr o m the

ceremony si te

Optional Ex tra s: if not purch asing Ultimate package

Wo o den A rbour - $200 .00 (wi th fl ow ers at o w n expense )

Whi te metal arbo ur wi th si l k fl ow ers - $250

Bal i Fl ags x 10 - $ 60 .00

Shepherdho o ks x 10 -$40.00 (wi th fl ow ers at o w n expense )

Dro ne fo o tage -

Edited

$600.00

Unedite d

- $350 .00

(Booking av ailability applie s -

N ot included

in Ultimate P kg

)

Pl ease not e f or wet weat her bac k up - y our c ere mony wi ll be held i n

t he room y ou ha ve b oo ked . You must book an ot her ro om i nsi d e t he

c l ub house i f y ou d on’t want t o go i nt o y our rec ept i on room.

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BASIC P AC KAGE

(basic men u only)

The 1s t Hol e /The S eah or s e R oo m

M ai n & Weddi ng cake:

$ 5 5 .0 0 per person

Entrée , M ai n & Weddi ng cake:

$ 6 0 .0 0 per person

The Blu e wat er R oo m

M ai n & Weddi ng cake:

$57.0 0 per pers on

Entrée , M ai n & Weddi ng cake:

$62.0 0 per p erson

Minimum num ber s of 40 pax appl y to basic menu

10 % Surch arges applies on Sund ays and pu blic h olidays

P A CKA GE IN CLUDES:

Ded ic a ted Wed d ing Co ord in a to r av ail abl e befor e and on the d a y o f

you r w ed d ing

6 hour r o om hire ful l y se t to your r equirem en ts

1st Hol e & Seaho rse have n o b ar & will be t ray servi c e

(additiona l hours = $5 per h ead p er hour)

E xcl usive use of our pri va te brid a l room (1s t h ol e)

Your c h oic e o f 2 or 3 c ou rse m eal (from Basic M enu onl y)

Freshl y baked br ead rol l s and butter

Con ti nuous te a and c of fee

Whi te l inen brid a l tabl e skir t

Whi te tabl e skir ti ng on Tea & C of f ee s ta tio n & Gif t ta bl e

Whi te l inen tabl e cl o ths and na pk ins

Gif t ta bl e

Ful l pl ac e settin gs to sui t y our m enu

Wed d ing c a ke tabl e and knife

Wel c om e sign in the Cl ub’s foyer

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PRE DIN NER S

FOR BAS IC PACKAGE OR BUFF ET

$17 PER PE RSON

Per f ect s ta r t t o you r wed d in g cel eb r a tio n s to h a v e you r g u e s ts en j oy p r e - d i n n er s on ou r b e a u tifu l m emb er s v er a n d a h wh ile t h e b r id a l p a r ty is off h a v in g we d d in g Ph oto’s

CHOOSE 4 PRE -DIN NE RS FROM M ENU BEL OW

Pla tters o f Ita lia n a nti p a sto,

f e atu r i n g h ome -c u r e d oli ve s, r oas te d c ap si cu m, c h ar -gr i lle d e gg pl an t an d p an se ar e d h e r b

i n fu se d mu sh r oo ms wi t h balsa mi c glaze , h o me - c u r e d an d smok e d s ala mi an d s mall goo ds

Hom em a d e sa vouries & ca na p és,

f e atu r i n g smok e d s al mon & di ll pi n wh e e ls; pr awn tai l, r i c otta & le mon th y me bi te s, an d s mok e d tu r k e y br e ast , c h i ve & c r an be r ry c an apé s

T oa sted T urk ish b rea d fing ers,

ar r an ge d on pla tte r s wi th le mon bal m sc e n te d c r e amy f e tta , to mato s alsa an d c h i ck pe a h o mmu s

Sm ok ed chick en, sa g e & leek risot to b a lls,

du ste d wi th f r e sh ly sh ave d gr an a p adan o c h e e se

Pa n sea red a sp a ra g us,

wr appe d i n pr osc i u tto an d gi ve n a li gh t dr i zzli n g of f re sh h e r b i n fuse d e xtr a vi r gi n oli ve oi l

Fresh k ing p ra wn ta ils,

pe e le d of c ou r se , dr i zzle d wi th k af f ir li me le ave , le mon gr ass an d c or i an de r glaze

M orocca n sp iced p ork a nd couscous b a lls,

r olle d i n se same c r u mbs an d se r ve d wi th ga r li c yogh u r t di ppi n g sau c e

Ind ivid ua l T ha i fish cak es,

f olde d wi th r i c e n oodle s an d bok c h oy , se r v e d wi th a c h e e k y li ttle c or i an de r an d le mon gr ass di ppi n g glaze

D uck b rea st, le e k an d bu tte r n u t pu mpk i n bi te si ze f ri ttat a

Pla tter se lecti on of ho m e - m ad e b ite siz e g ourm et p iz z a

Crisp y p a n fried coria nd er a nd turm eric d usted chick en te nd erloi ns, on bas ma ti r ic e wi th var i ou s di ppi n g sau c es

B ite - siz e Porcini m ushr oom,

c ar ame li se d le e k an d f r e sh th yme r i sotto c a k e

Pla tters o f house m a d e d ip s a nd cra ck ers Short cru st ta rtle ts,

wi th c h ic k e n , tar r ago n an d bab y spi n ac h

Petit scot ch fille t sha sl ick s,

mar i n ate d i n gar li c sce n te d e xtr a vi r gi n oli ve oi l an d se r ve d wi th r e du c e d Sh i r az mar i n ade glaze

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(BASIC PA CKAGE O N LY)

*M i n i m um n umb ers of 4 0 p a x a p p l y t o b a si c men u

ENTRÉE

P lea se choose 2 of t he follow ing t o b e serv ed a lt erna te

W a rm ma rina ted T ha i b eef sa la d ,

wi th c ri spy Asi an gr e e n s an d a c or i an de r , le mon gr ass an d c h i lli dre ssi n g

Ga ng uly chick en sk ewers,

Tan door i mar i n ate d pe ti t c h ic k e n te n de r loi n sk e we r s, wi th bas mati r ic e an d c u cu mbe r yogh u r t sau c e

Green curry m a rina ted ,

wok se ar e d ti ge r pr aw n tai ls, w o mbok an d b ok c h oy, ste a me d j as mi n e r i ce wi th li me , c oc on u t an d

le mon gr as s sau c e

Penne con sa lsiccia e finocchio Penn e p a sta ,

si mme r e d to mat o Pr ove n c ale sau c e , h o m e made spi c e d sau sa g e an d f e n n e l

T a g lia telle tossed w ith g a rlic sa utéed p ra w ns, le e k s, spr i n g on i on an d goo d oli ve oi l

Sp icy d usted wok siz z led sq uid strip s,

on c i tr u s, r oqu e tte , h o me ma de sal a mi an d to ma to Nap oli

Crea m y sm ok ed chicken b rea st riso tto,

wi th le e k s, bab y spi n ac h le ave s , to aste d pi n e n u ts an d f r e sh sage

Sa utéed p ra wns Aloha !,

pan f r i e d pr awn tai ls wi th c oc on u t, li me , mi ld f r e sh c hi lli , an d man go on j as mi n e r ic e an d st alk y gr e e n s

MAIN

P lea se choose 2 of t he follow ing t o b e serv ed a lt erna te

M orocca n sty le slow s t ick y b ra ised lam b shank ,

wi th dr i e d fi gs an d da te s, r e du c e d br ai si n g ju ic e s on c r e amy g ar lic ma sh

T hick ly cut a g ed scotch fillet s tea k ,

c h ar gr i lle d to me di u m r ar e an d se r ve d wi t h a c h oic e of sau c e : •tan gy Mor oc c an pe p pe r sau c e

or

•sau té e d tr i o mu sh r oo m an d sh e r r y de mi gla ze

Grilled b oneless loca l fillets of fish,

wi th c h ar don n ay, le m on an d bu t te r sau c e

Cid er g la z ed p ork b elly ,

on c r e amy mash , gr e e n be an s, an d h on e y glaze d apple s i n pan j u ic e s

Ga rlic a nd rosem a ry stud d ed roa st leg of p rim e M urra y Va lley la mb ,

wi th e i th e r

•r o se mar y an d mi n t d e mi -gl aze •pan gr av y

Fresh herb , lem on a nd olive oil m a rina ted ch ick en b rea st,

stu f f e d wi th basi l, le e k s an d mozzar e ll a,

on gar li c mash wi th tr adi ti on al si mme r e d to mat o Pr o ve n c ale sau c e

V ea l sca lop p ini,

e sc alope s of pr i me v e al se ar e d wi th le e k s, mu sh r oo ms , f r e sh sage an d e sc h alots , se r ve d on a c r e amy gar li c mash

Chick en b rea st sup re m e,

c hi c k e n br e ast r u bbe d wi th sage pe s to , s tu f f e d wi th gr u ye r e c h eese , c ar a me li se d le e k s an d a v-oc ado , wr ap pe d i n a f i lo pastr y an d se r ve d wi th a su btle sau c e bé ar n ai se

Hoisin g la z ed slow roa sted d uck M a ry la nd ,

se t on mash wi th bu tt e r sof te n e d si lve r be e t an d bok c h oy

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DELUXE PA CKAGE

The 1s t Hol e /The S eah or s e R oo m

E n trée , M ain & Wed d ing c a ke :

$ 108.00 per perso n

Pre Din ners , E n tr ée, M ain & Wed d ing c ake :

$120. 00 per per son

The Blu e wat er R oo m

E n trée , M ain & Wed d ing c a ke :

$ 112.00 per perso n

Pre Din ners , E n tr ée, M ain & Wed d ing c ake :

$122. 00 per per son

Minimum num ber s of 50 pax appl y to Delux e/Ulti mate menu

10 % Surch arges applies on Sund ays and pu blic h olidays

PACKAGE I NCLUDES :

Ded ic a ted Wed d ing Co ord in a to r av ail abl e befor e and on the d a y o f

you r w ed d ing

6 hou r r o om hire of ei th er the 1s t Hol e, Seaho rse R oom or T he Bl u ew a ter

R oom fu l l y set to you r r equ irem en ts

1st Hol e & Seaho rse have n o b ar and wi ll be t ray servi c e onl y

(additiona l hours for room h ire = $5 per hea d per hour)

E xcl u sive u se of ou r pri va te brid a l room (1s t h ol e)

You r c h oic e o f 3 -4 c ou rs e m eal (f rom Del u xe M enu )

Freshl y baked br ead rol l s and butter

Con ti nu ou s te a and c of fee

Venu e’s ow n c e n tr epiec es for br id al and gu es t tabl es

Chair c ove rs an d sashes for brid al and gu es t ta b l es

Person al ised ta b l e m enu s and pl ac e c ard s

Whi te l inen brid a l tabl e skir t & l igh tin g

Whi te l inen tabl e cl o ths and na pk ins

Fu l l pl ac e settin gs to su i t y ou r m enu

Wed d ing c a ke tabl e and knife

Gif t ta bl e and w ishing w el l

Pl ac em ent of yo u r bom bonie re

Wel c om e sign in the Cl u b’s foyer

Fl oor pl an and gu es t l ist d ispl aye d near d oor

Cord l ess m ic rophone and l ec te r n

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The 1s t Hol e /The S eah or s e R oo m

E n trée , M ain & Wed d ing ca ke :

$ 122.00 per perso n

Pre Din ners , E n tr ée, M ain & Wed d ing c ake

:

$13 2. 00 per per son

The Blu e wat er R oo m

E n trée , M ain & Wed d ing c a ke :

$ 125.00 per perso n

Pre Din ners , E n tr ée, M ain & Wed d ing c ake :

$135. 00 per per son

Minimum num ber s of 50 pax appl y to Delux e/Ulti mate menu

10 % Surch arges applies on Sund ays and pu blic h olidays

Packag e In cludes:

Head l and Ceremon y w i th Ar bour/ Shepherd H oo ks (Fl ow ers NOT inc l ud ed )

Ded ica ted Wed d ing Co ord in a to r

6 hour r o om hire of ei th er

The 1st Hol e

,

T he Seahorse Room

(1 st Hol e & Seahorse ha ve n o ba r and

wi ll be t ray servi c e onl y )

or

The m agni fic en t

Bluewater R oom

ful l y se t to your r equirem en ts

(additiona l hours for room h ire = $5 per hea d per hour)

E xcl usive use of our pri va te brid a l room (The 1s t h ol e)

Your c h oic e o f 3 or 4 c ou rse m eal (from Del uxe/ Ul tim a te m enu)

Freshl y baked br ead rol l s and butter

Con ti nuous te a and c of fee

Venue’s ow n c e n tr epiec es or fl oral arrangem en ts for b rid al / gues t ta bl es

Ceil ing d raping's (onl y avail abl e in Bl uew a ter r oo m )

Larg e F air y l ight pac ka ge b ac k d rop

Chair c ove rs w hite/ bl ac k and sas hes for brid al and gues t ta bl es

Person al ised ta b l e m enus and nam e ta gs

Whi te l inen brid a l tabl e skir t & l igh tin g

Whi te/ bl ac k l inen ta bl e cl oths & napki ns

Col oured inser ts ava il abl e for na pkins

Ful l pl ac e settin gs to sui t y our m enu

Wed d ing c a ke tabl e and knife

Gif t ta bl e and w ishing w el l

Gues t si gn in b o ok

Pl ac em ent of yo ur bon bonn iere

Wel c om e sign in the Cl ub’s foyer

Fl oor pl an and gues t l ist d ispl aye d near d oor

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PRE DIN NER S

(Deluxe or Ultimat e Pa ckage only )

Pla tters o f Ita lia n a nti p a sto,

f e atu r i n g h ome -c u r e d oli ve s, r oas te d c ap si cu m, c h ar -gr i lle d e gg pl an t an d p an se ar e d h e r b

i n fu se d mu sh r oo ms wi t h balsa mi c glaze , h o me - c u r e d an d smok e d s ala mi an d s mall goo ds

Hom em a d e sa vouries & ca na p és,

f e atu r i n g smok e d s al mon & di ll pi n wh e e ls; pr awn tai l, r i c otta & le mon th y me bi te s, an d s mok e d tu r k e y br e ast , c h i ve & c r an be r ry c an apé s

T oa sted T urk ish b rea d fing ers,

ar r an ge d on pla tte r s wi th le mon bal m sc e n te d c r e amy f e tta , to mato s alsa an d c h i ck pe a h o mmu s

Sm ok ed chick en, sa g e & leek risot to b a lls,

du ste d wi th f r e sh ly sh ave d gr an a p adan o c h e e se

Pa n sea red a sp a ra g us,

wr appe d i n pr osc i u tto an d gi ve n a li gh t dr i zzli n g of f re sh h e r b i n fuse d e xtr a vi r gi n oli ve oi l

Fresh k ing p ra wn ta ils,

pe e le d of c ou r se , dr i zzle d wi th k af f ir li me le ave , le mon gr ass an d c or i an de r glaze

M orocca n sp iced p ork a nd couscous b a lls,

r olle d i n se same c r u mbs an d se r ve d wi th ga r li c yogh u r t di ppi n g sau c e

Ind ivid ua l T ha i fish cak es,

f olde d wi th r i c e n oodle s an d bok c h oy , se r v e d wi th a c h e e k y li ttle c or i an de r an d le mon gr ass di ppi n g glaze

D uck b rea st,

le e k an d bu tte r n u t pu mpk i n bi te si ze fr i ttata

Pla tter se lecti on of ho m e - m ad e b ite siz e g ourm et p iz z a

Crisp y p a n fried coria nd er a nd turm eric d usted chick en te nd erloi ns, on bas ma ti r ic e wi th var i ou s di ppi n g sau c es

B ite - siz e Porcini m ushr oom,

c ar ame li se d le e k an d f r e sh th yme r i sotto c a k e

Pla tters o f house m a d e d ip s a nd cra ck ers Short cru st ta rtle ts,

wi th c h ic k e n , tar r ago n an d bab y spi n ac h

Petit scot ch fille t sha sl ick s,

mar i n ate d i n gar li c sce n te d e xtr a vi r gi n oli ve oi l an d se r ve d wi th r e du c e d Sh i r az mar i n ade glaze

Cho ose f our of the ab ove to be served to you r g ues ts b y w ai t s ta ff

th a t c an be en j o yed w i th pr e d inner d rinks .

You m ay subs ti tu te finge r f ood f o r you r en trée b y c hoosi ng sev en or

eigh t o f the a bo ve . The vol um e of f ood ser ved ov er th is peri od o f tim e

w il l c er tai nl y be enough to subs ti tu te a n en trée .

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(Deluxe or Ultimat e Pa ckage only )

P lease choose 2 of the follow ing to be serv ed alternate

Traditional Caesa r salad,

w i th the w ork s, fi ni she d w i th smoke d chi cke n b rea st sl i ce s, or smoke d sal mon sl i ce s Warm marinated Thai beef salad,

w i th cri sp y Asi a n gree ns a nd a cori a nde r a nd l emon gra ss chi l li dre ssi ng Juicy praw n cocktail,

se rve d re sta u ra nt styl e on b a b y cos a nd roqu e tte l e a ve s w i th thou sa nd i sl a nd sau ce a nd a ki ng p raw n comp a ni on

Ganguly Chicken skew ers,

T a ndoori ma ri na ted p e ti t chi ck e n te nde rl oi n skew e rs, p a n gri l l ed w i th I ndi an spi ce s. Se t on ba sma ti ri ce w i th cu cumbe r yoghu rt sa u ce

Green curry marinated w ok seared tiger praw n tails,

se rve d w i th w ombok a nd b ok choy se t on stea me d j a smi ne ri ce w i th l i me , coconu t a nd l emongra ss sa u ce Spaghetti ai f ungi e pancetta,

Al fre do styl e tosse d p a sta , fre sh he rb s, l ee k s, p a nce tta a nd good da rk p addock mu shrooms Tagliatelle tossed w ith garlic sautée d praw ns,

l ee k s, sp ri ng oni on a nd good oli ve oi l . Fi ni she d w i th gra na Pa da no P an tossed rav ioli,

w i th p rosci u tto, b u tton m u shroom s a nd fre sh b a si l i n a ri ch toma to sa u ce w i th fre sh p a rme sa n sha vi ngs

Tuscan style w arm salad,

of ma ri na te d m edi um -rare roa ste d veal sl i ce s, cha rre d R oma toma toe s and e ggpl a nt, se rve d on rou gh chop pe d cos w i th sha ved gra na pa dano p a rme sa n and b al sa mi c j u s

Spicy dusted w ok sizzled squid str ips,

se rve d on ci tru s a nd e .v.o.o dre sse d nu tty roq ue tte , w i th sea re d hom em ade sal a mi a nd zi ngy toma to N a pol i

Crispy skinned duck brea st,

p a n sea re d a nd re sti ng on softe ne d spi na ch w i th cre a my pol e nta , w i th p ome gra na te p a n re du cti on Sautéed praw ns A loha! ,

pa n fri ed p raw n tai l s w ith coconu t, l i me , mi l d fresh chi l li a nd mango a nd on ja smi ne ri ce w i th stal k y gre e ns

Y o u may subst i tute fi nger foo d fo r yo ur en trée by cho o si ng

sev en o r ei ght i tems fro m th e pre -di nner menu .

The v ol ume o f fo o d serv ed o v er thi s peri o d o f ti me wi ll

certai nl y be eno ugh to subs ti tute an en tré e.

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MAIN

(Deluxe or Ultimat e Pa ckage only )

Pl eas e c hoos e 2 of the fol l owi ng to be s erv ed al ter natel y

M orocca n sty le slow s t ick y b ra ised lam b shank ,

wi th dr i e d fi gs an d da te s, se r ve d i n th e i r own r e du c e d br ai si n g ju ic e s

T hick ly cut a g ed scotch fillet s tea k,

c h ar gr i lle d to me di u m r ar e an d se r ve d wi t h a c h oic e of sau c e : •tan gy Mor oc c an pe p pe r sau c e

•sau té e d tr i o mu sh r oo m an d sh e r r y de mi gla ze

Grilled b oneless loca l fillets of fish,

wi th c h ar don n ay, le m on an d bu t te r sau c e

Cid er g la z ed p ork b elly

on c r e amy mash , gr e e n be an s, an d h on e y gl aze d app le s i n pan j uic e s

Fresh herb rub b ed sirloin of b eef se r ve d wi th a c h oi c e of sau c e : •Sau te e d mu sh r oo m a n d le e k sau c e •Cr e a my gr e e n pe ppe r c or n sau c e

•Gar li c an d f r e sh h e r b bu tte r •R e du c e d r e d wi n e pan j ui c e gr avy

Prim e ey e fillet s tea k,

se r ve d wi th a c h oi c e of sau c e : •Sau te e d mu sh r oo m a n d le e k sau c e •Cr e a my gr e e n pe ppe r c or n sau c e

•Gar li c an d f r e sh h e r b bu tte r •R e du c e d r e d wi n e pan j ui c e gr avy

Ga rlic a nd rosem a ry stud d ed roa st leg of p rim e M urra y Va lley la mb ,

se r ve d wi th a c h oi c e of sau c e :

•R o se mar y an d mi n t d e mi -gl aze •Pan gr av y

V ea l sca lop p ini,

e sc alope s of pr i me ve al se ar e d wi th le e k s, mu sh r oo ms , ple n t y of f r e sh sage an d e sc h alo ts , se r ve d on c r e amy gar li c ma sh , a c lassi c!

Chick en Sup rem e,

plu mp c h i c k en br e ast r u bbe d wi th sage pe s t o, th e n stu f f e d wi th gr u ye r e c h e e se , c ar ame li se d le e k s an d

avoc a do , wr ap pe d i n a li gh t f i lo pastr y an d se r ve d r ou lade s tyle w i th a su btle sau c e bé ar n ai se

Hoisin Gla z ed slow roa sted d uck M a ry la nd ,

se t on mash wi th bu tte r sof te n e d si lve r be e t a n d bok c h oy, i n i ts own j ui ce s

Ga rlic, lem on a nd olive oil m a rina ted chick en b rea st,

stu f f e d wi th basi l, le e k s an d mozz ar e lla an d se r ve d wi th a tr a di ti on al si mme r e d to mat o Pr ove n c ale sau c e

Atla n tic Sa lm on,

magn i f i c e n t fr e sh salmon f i lle t pan gr i lle d th e se t on a r e f r e shi n g salad of w o mb ok , r i c e n oodle s , sh all ots an d c h e r r y to ma to , th e n toppe d wi th spr ou t s an d c i tr u s in f u se d e xtr a vi r gi n oi l dri zzle

Plum p chick en b rea st,

li gh tly c h ar -gr i lle d an d stu f f e d wi th c a me mbe r t c h e e se an d f r e sh aspar a gu s , se r ve d wi th h ollan dai se sau c e

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DESSER T

Y our Wedding Cake,

to be pl ated and se rv ed to guests w i th cho col ate

ganache sauce, l o cal pri mo straw berri es mari nated i n a

m usc at l i q ueur wi th do ub l e c ream

F or the abov e dess er t , thi s i s i nc l uded for 2 or 3 c our s e meal opti ons

OR for $6.0 0 extra per head

Pl eas e c hoos e 2 of the fol l owi ng to be s erv ed al ter nate

Ind ivid ua l tira m isu,

tor te se r ve d wi th dou ble c r e am an d mar s al a glaze

Hom e - m ad e lem on ta rt,

wi th ci tr u s glaze an d dou ble c r e a m

Prem ium loca lly g rown stra wb erries,

mar i n ate d i n spi ce d liqu e u r Mu sc at an d dar k br own su gar , se r ve d i n a br an dy sn ap bask e t wi th Ki n g I slan d c r e am

Cla ssic Cr èm e B rulee,

wi th van i lla be an an g lai se , Ki n g I slan d c r e am an d c h oc olate - di pp e d str aw be r r i e s an d blu e be r r ie s

Chocola te p a nna cott a ,

se r ve d wi th dou ble c r e a m an d c h oc ola te di ppe d s tr awbe r r i e s

Cla ssic b a k ed ricotta cheeseca k e,

se r ve d wi th dou ble c r e am an d a swe e t c ou li s of blu e ber ri e s, r aspbe r r i e s an d

str awbe r r i e s

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W E D D I N G S 2021

WED D I NG B UFF ET

FOR BASIC P ACKAGE ON LY

*minim um of 5 0 PAX req uired

1 0 % Surc ha rg e s ap p lie s o n Sund a ys a nd

p ub lic holid a ys

(Not av a ilab le for T he 1 st H ole)

T he Sea horse Room

Buffet Menu

$ 60 .00 per p erson

T he Bluew at er Room/Memb ers Loung e

Buffet Menu

$ 62 .00 per p erson

Buffet style, for guest s to help

themselv es.

Our w ait staff w ill inv ite a table at

a time to come through the buffet

to ensure no q ueues.

H and carv ed ham,

on the b one

Mediterranean glazed roast chicken platter,

w i th re du ce d roa sti ng j us

Fresh herb rubbed g rain f ed sirloin,

sl ow roa sted and se rved w i th sa u tée d m u shroom , l e ek and sa ge

Continental small goods platter,

fe a tu ri ng I tali a n sa u sa ge , p rosci u tto, sa l a mi and chee se va ri e ti e s

Wok tossed Vietnamese style green curry praw ns, se rve d w i th Asi a n gre e ns on ja smi ne ri ce a nd

p a pp a du ms

Tuscan style rosemary,

roa ste d sw ee t p ota to and ki pp fl e r pota toe s

Caesar salad, w i th the w ork s

Greek style, ga rde n sal ad

Fresh damper rol l s Des s er ts

Y our Wedding Cake,

to be plated and serv ed to guests w ith chocolate ganache sauce, local prim o straw berries m arinate d in a

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Chil dr e n's Wed d ing Men u 2 0 2 0 / 2 1

$20.00 per child

10 % Surch arges applies on Sund ays and pu blic h olidays

*aged from 2—12years

Chicken Schnitzel

served with chips and salad

Nuggets and Chips

Spaghetti and Meatballs

Freshly battered fish fillet

served with chips and salad

Hot roast

served with chips and vegetables

(for night weddings only)

*All meals finished off with a bowl of ice cream

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N AR OOM A GOL F CL UB

TH E B AR

BEVERAG E OPTIONS

10 % Surch arges applies on Sund ays and pu blic h olidays

O P TI O N O N E - DRY TI LL

B ev era g e a r e c ha rg e d a cco rdi n g to cons u m p ti on .

You nomi na te h o w m uc h y ou woul d l i ke to s p e nd and

th e b ev erag e s el ec ti ons y ou wi s h to b e s erv ed to

y our gu es ts .

O P TI O N T WO - CA SH BA R

A l l gues ts to p ay for th ei r o wn dri nks

.

* D r in k s e r v ic e e nd s a t 11. 45 p m - c l ub c l os e s a t m id n ig h t

BEVERAG E SELECTI ON

Wolf Bla ss

Spar kli ng Br ut NV

Char donnay

Shi r az

Rot hb ury Est a t e

Spar kli ng Cuv ee NV

Char donnay

Semi ll on Sauv ignon Bl anc

Caber net Shi r az

Beer on T a p

(a v ai lable i n Blu e wate r R oom or tr a y se r vi c e i n th e Se ah or se R oom or 1 st Hole R oo m)

Gr eat Nor ther n

Car l ton Dr aught

Car l ton Dr y

Vi c tor i a Bi tter

Tooheys Ol d

Soft -d rinks

Coc a Col a

L i ft L emon

Spr i te

Cr eami ng Soda

Or ange Juic e

* B ever ag e lis t c or r ec t at tim e o f pr in tin g.

* You ar e NO T P ER M IT TED t o b r in g y ou r o wn be ver ag es or f ood in to th e ven u e.

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A DD ITI O N AL SE R V ICE S

CEILING DRAP ING’S

Ve n u e s own i vor y si lk c e i li n g dr api n g's $ 2 0 0 .0 0

FAIRY LIGH T S BACK DROP

s mall p ac k age $ 4 0 .0 0 lar ge pac k age

$ 1 0 0 .0 0

DECORAT ION P ACKAGE

Ce n tr e pi e c e (NO T f r e s h f lowe r s) , wi sh i n g we ll, pl ac e me n t of bon bo n n i er e , plac e me n t of gu e st n a me s, gu e st li st se ati n g plan

$ 5 0 .0 0 pe r table

CH AIR COVERS H IRE

Ch ai r c ove r s & c oloure d sash e s t o su i t you r th e me $ 8 .0 0 pe r c h ai r or

$ 5 .0 0 DI Y

T ABLE CENT REP IECES

Ve n u e ’s own or f lor al c e n tr e pi ec e s Pr i c e on applic ati on

P ERSONALISED T ABLE MENUS & Guest na mes

Wo o de n N a me t ags = $ 2 .0 0 pe r pe r son Men u s = $2 .5 0 pe r me n u

DAT A P ROJECT OR & SCREEN

$ 4 5 .0 0

SP ECIAL FEAT URES

Aw a r d wi n n i n g c ate ri ng, qu i e t loc ati on , e f f ici e n t f ri en dly staf f , pa v e d ac c e ss to all door s

P ARKING FACILITIES

Amp le of f str e e t p ar k in g

GOLF

Wh y n o t c o mbi n e a li tt le bu si n e ss an d ple asu r e wi th a r ou n d of golf on ou r ma gn i fi c e n t c ou r se . Con tac t th e P r o -Sh op on 4 4 7 6 0 50 7 to mak e a book i n g .

REST AURANT

Pau ls on th e Cou r se Br asse r i e Cof f e e & c ak e f r om 1 0 a m

L u n c h f r om 1 2 p m-2 p m D i n n er f r om 6 pm

COURT ESY BUS

Th e Clu b’ s Cou r te sy B u s i s avai lable f or u se Th u r sda y , Fr i day an d S atu r day e ve n i n gs f r om 5 .3 0 p m.

Ou r f ri e n dly dr i ve r c an pi c k you u p an d tak e you h o me , gi vi n g you ti me t o e n j oy di n n e r an d dr i n k s wi th ou t th e wor r y of dr i vi n g.

Book i n gs c an be mad e by c alli n g th e c lu b hou se on 0 2 44 7 6 0 5 00 . *By r e qu e st we c an c e r tai n ly of f e r th e u se of th e c ou r te sy bu s f or lar ge r

gr ou ps ou tsi de of th e s e days

For more informa t ion a nd booking s

ca ll (02 ) 4 47 6 0 505 or ema il funct ions@na rooma g olf.com.a u

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naro om a

gol f

c l ub

PO Box 38 1 Ballingalla Street Narooma, NSW, 2546. Phone: 02 4476 0505 Email: functions@naroomagolf.com.au Today’s Date: Brides Name: Grooms Name: Address: Phone: Bride (H) (W) (M) Groom (H) (W) (M) Email: Bride Groom

Proposed Date: Number of people attending: Headland Ceremony: No/Yes Time: Reception Time:

Function Room: The Bluewater Room - The Seahorse Room - The 1st Hole - The Members Lounge

Package:

How did you hear about us?

I/We acknowledge that I/we have read and understood the general terms and conditions.

Signature/s: ________________________ __ Date: _________________ Deposit amount: ___________________ ($1000 deposit is required to secure your date)

Deposit paid: yes/no . How did you pay?___________________

Cheque to be made payable to Narooma Golf Club and returned with this form to: Narooma Golf Club, PO Box 38, Narooma NSW 2546.

Direct deposit please use your surnames as the payment ID

Money Transfer: BSB: 012-502 Account No: 2190-01403Account name: Narooma Golf Club

Credit card payment Post to the above address

Please debit my: MasterCard Visa card Other: _________ Card number

Expiry date Verification number

Cardholders Signature: Date:

Booking

Sheet

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Ter ms and C onditi ons 2 0 2 1

CONFIR M AT IO N

All reservations must be confirmed by first reading and understanding these Terms and Conditions.

Receipt of completed Booking sheet and deposit are then required to secure the nominated room and date.

D EPOSIT AND PAY M ENT

A deposit of $1000.00 is to be paid when confirmation of the booking is made.

A payment plan is available allowing you to make monthly installments starting from the deposit date. The balance of the total cost is to be paid one day prior to the wedding.

CA NCE LLAT IO NS

Cancellation of a wedding must be made in writing and refunds will be issued as following: More than ten months notice ~ 100% of deposit.

Three to ten months notice ~ 50% of deposit.

Less than three months notice ~ no refund will be made.

GUAR A NT EED NUM B ER S

An approximate number of guests is required six weeks prior to the event.

Adjustments to these numbers can be made 14 days prior to the event. Charges will be based on the number of people attending the wedding or the guaranteed number, whichever is the greater.

FUNCT IO N D ET AILS

Menu selection, timing, colour selections and bar requirements must be received six weeks prior to the

wedding date. Additional wedding details such as special dietary requirements must be confirmed within one month of the event. If purchasing a package guest names are required 1 1/2 weeks prior and a table allocations during the week leading up to the event.

PR ICES

All prices are valid for weddings held during 2021. Circumstances beyond the Club’s control may result in a price increase or menu change prior to this date. All prices are inclusive of GST.

10 % Surcharges applies on Sundays and public holidays

D AM AGES

Persons named on booking sheet are financially responsible for any damage or extra cleaning charges sustained to Narooma Golf Club, its contents and property owned or in the care or custody of the Club by the client, clients guests, invitees or other persons attending the function. This applies whether in the area reserved or any area or part of Narooma Golf Club. No items are to be adhered to any wall, door or Club structure.

R ESPONSIB ILIT IES

Narooma Golf Club does not allow food (except for celebratory cakes) or beverages to be brought onto the premises for consumption, and food is not to be taken from the premises (except for celebratory cakes).

The Club does not accept liability nor does the Club’s insurance cover loss or damage to personal items or property that is brought to Club premises.

Narooma Golf Club enforces the Responsible Service of Alcohol (RSA) guidelines: Persons who exhibit signs of intoxication will not be admitted to the function.

Persons showing signs of intoxication will be refused service and will be required to leave club premises. No shots, double nips or yard glasses will be served.

FIR E AND S AFET Y PR OC ED UR ES

Smoke machines, heaters, open flames or pyrotechnic devices cannot be operated without prior approval of the Club. All floor plans must meet fire safety regulations and not block fire exits or public entrances.

No smoking is permitted within 4 meters of any entrance to the club house. Allocated smoking area available.

AD V ER T ISING

Prior permission is required to use the Club’s name and/or logo in print and/or Audio Visual display. All proposed artwork must be approved by Club management prior to publication.

CLUB ENT R Y

Please remind your guests that entrance to Club is subject to the Club rules. Identification or a membership card must be produced upon entry.

If any guests are not financial members of Narooma Golf Club and live within a 5km radius of the Club, they must be accompanied by a member.

Figure

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References

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Related subjects : Golf club