Enjoy your next function, party, corporate event, conference or school formal in a beautiful lakeside setting with stunning views, quality food and wine.
Our beautifully decorated room is appointed with hanging chandlers, and mirrored walls.
Room hire is $220 includes beautiful lake views, fully decorated room with black cloths, silver table runners, crystal ball candle centrepiece, JBL party box (blue tooth speaker), dance floor, microphone, cake table and knife, presents table, table numbers, tea and coffee station – projector, screen, lectern, Chair lift available – minimum guests apply
For further information + to see how we can customise your event please contact Bernadette at bjones@brownsugarrestaurant.com.au or (02) 4947 1144
Minimum of 30 people – Room hire 8.00am – 11.30am
Starter
(Served at each table to share)
- A beautiful fresh fruit platter
- Danishes and mini muffins
Main
(Served to table)
- Poached eggs served with sour dough toast, crispy bacon, grilled tomato and buttered spinach and bearnaise sauce.
- Vegetarian and vegan – option on request
Beverages
- Tea and Coffee Station
- Orange Juice
- Pineapple Juice
- Sparkling Mineral Water
Menu 1 – $36.00 per person
- Pork belly bites
- Mini vegetable spring rolls w/ sweet chili sauce
- Salt and pepper calamari w/ lime aioli
- Arancini mushrooms, spinach, mozzarella with Napoletana sauce
- Mini assorted quiches
- Tempura fish goujons w/ wasabi aioli
- Buffalo marinated chicken wings tzatziki dip
Menu 2 – $45.00 per person
- Pork Belly Bites
- Mini vegetable spring rolls w/ sweet chili sauce
- Buffalo chicken wings w/ tzatziki dip
- Salt + pepper calamari w lime aioli
- Arancini mushrooms, spinach, mozzarella with
- Fish Cojon w wasabi mayonnaise
- Dumpling gyoza chicken and mushrooms w/ dipping sauce
- Spanish Meatballs with Napoletana sauce
- Mini assorted quiches
- Spanish churros w/ chocolate dipping sauce
- Mini cheesecake
Mains
(Served alternately)
- Gilled barramundi fillets with sweet potato fries, garden salad and tartare sauce GF + DF
- Striploin steak on roasted garlic herb potato with steamed green vegetables and peppercorn sauce GF + DFO
- French chicken fillet a la Normandy with roasted potatoes, steamed green vegetables, apple, bacon and creamy tarragon mustard sauce GF
Vegetarian Option
(Please advise any dietary requirements in advance)
- Homemade trio gnocchi (potato, sweet potato, beetroot) served with burnt butter sauce, marinated feta, walnuts and crispy sage GF
Dessert
(Served alternately)
- Citrus Tart with fresh cream and berry compote
- Banoffee Pie with fresh cream and berry compote GF
- Sticky date pudding with butterscotch sauce, fresh cream and berry compote
- Italian herb sourdough
Main
- Striploin steak with truffle mash potato, sauteed spinach and peppercorn sauce GF
- Chicken Kiev stuffed with caramelised onion, brie, prosciutto, spinach with homemade hashbrowns, broccolini and bacon bearnaise sauce GF
- Pork cutlet with butterbean brown rice with broccolini and Thai red pineapple sauce chutney GF + DF
- Garden Salad to on each table
Vegetarian / Vegan
(please advise any dietary requirements in advance)
- Maple glazed pumpkin with hummus, vegan basil pesto and roasted vegetable salad GF + DF
Dessert
- Deconstructed pina colada crème brulee with fresh berries, coconut ice cream and pineapple brittle GF
- Sticky date pudding with butterscotch sauce, berries and Chantilly cream
- Italian herb sourdough
Main
- Striploin steak with truffle mash potato, sauteed spinach and peppercorn sauce GF
- Chicken Kiev stuffed with caramelised onion, brie, prosciutto, spinach with homemade hashbrowns, broccolini and bacon bearnaise sauce GF
- Pork cutlet with butterbean brown rice with broccolini and Thai red pineapple sauce chutney GF + DF
- Garden Salad to on each table
Vegetarian / Vegan
(please advise any dietary requirements in advance)
- Maple glazed pumpkin with hummus, vegan basil pesto and roasted vegetable salad GF + DF
Dessert
- Deconstructed pina colada crème brulee with fresh berries, coconut ice cream and pineapple brittle GF
- Sticky date pudding with butterscotch sauce, berries and Chantilly cream
Minimum of 20 people $78pp
Entrée
(Shared grazing platters)
- A beautiful arrangement of hard and soft cheeses, crackers, pâté, dips, cold meats, marinated olives, and fresh fruit
Main
(Served alternately)
- Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
- Chicken Kiev stuffed with trio of cheese and spinach with baby cos salad, chat potatoes and blue cheese sauce GF
- Pork tenderloin with coconut lime Infused rice, honey hoisin glaze and broccolini GF
- Garden salad to be shared per table
Vegetarian Option
(Please advise any dietary requirements in advance)
- Confit eggplant lasagna with rocket salad, espagnole sauce and crispy basil. GF + DF + VE
Dessert
(Served alternately)
- Limoncello crème brulee with lemon curd coconut ice cream and biscotti. GFOSticky date pudding with butterscotch sauce, berries and Chantilly cream
Entrée
(Entrée to be served alternately)
Smoked BBQ glazed pork belly skewers with coleslaw and guasacaca sauce GF + DF
Chicken tenders with Arabbiata sauce and focaccia bread GF + DF
Vegetarian option – Cajun cauliflower with parsley emulsion, toasted almonds and Rasins with vegan pesto
Main
(Mains to be served alternately)
Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
Chicken Kiev stuffed with trio of cheese and spinach with baby cos salad, chat potatoes and blue cheese sauce GF
Pork tenderloin with coconut lime Infused rice, honey hoisin glaze and broccolini GF
Garden salad per table to share
Vegetarian option: Confit eggplant lasagna with rocket salad, espagnole sauce and crispy basil GF + DF + VE
Dessert
(Served alternately)
Limoncello crème brulee with lemon curd coconut ice cream and biscotti. GFO
Sticky date pudding with butterscotch sauce, berries and Chantilly cream
Tea and coffee
Minimum of 20 people
Includes projector, screen, speaker, microphone and lectern
Morning Tea
- Tea + coffee
- Freshly baked scones with jam + cream
Working lunch
- Gourmet sandwiches/baguettes/lavish
- Fresh fruit platter
- Orange juice and soft drink
- Tea + coffee
Afternoon Tea
- Tea + coffee
- Chocolate caramel slice
Minimum of 20 people
Includes projector, screen, speaker, microphone and lectern
Morning Tea
- Cheese platter with fresh fruit
- Tea and coffee station
Working lunch
Main and dessert served alternately
- Battered barramundi fillets with sweet potato fries, pear and pecan salad GF + DF
- Scotch fillet steak on roasted garlic herb potato with steamed greens, jus and bearnaise sauce GF
- French chicken fillet al Normandy with a creamy tarragon mustard sauce with apple bacon and roasted potatoes and steamed greens GF
Dessert
- Citrus Tart with fresh cream and berry compote
- Banoffee Pie with fresh cream and berry compote GF
- Sticky date pudding with butterscotch sauce fresh cream and berry compote
Soft drink served to tables
