COCKTAIL PARTIES
Sails on the bay is the ideal Cocktail Party Venue. We have many spaces from which to choose for your event. Our Cafe Foreshore Terrace sets the mood for a glorious waterfront extravaganza while the Private Dining and Conference room provide a more formal setting. Again talk to our Function Manager direct to discuss your preferred event date.
PRICING | SAMPLE MENU
COCKTAIL PARTIES PRICING
Please note all minimum spends apply.
Maximum 200
The following prices and times are minimums. Canapes are served as a large selection – we offer a range on the day – these are not decided in advance 100 minimum applies Fri-Sun
(A) - 4 HOURS $30.00 per person
10 items per guest supplied
One hand held main per person
(B) - 4 HOURS $54.50 per person
10 canapés per guest
Three hand held ‘mains’ each
(C) - 5 HOURS $35.50 per person
12 items per guest supplied
One hand held main per person
(D) - 5 HOURS $59.50 per person
12 items per guest supplied
Three hand held ‘mains’ each
HAND HELD MAINS
Hand held main cost $9.50 per person.
You may choose a maximum of three to be served at your function.
$12.00 per person
Select two hand held main course, 50/50 split
$19.00 per person
Select two hand held main course, 2 per person
$13.00 per person
Select three hand held main course, one third split
$27.50 per person**
Select three hand held main course, 3 per person
(**e.g. 100 guests = we serve 300 hand held main )
SAMPLE COCKTAIL PARTY MENU
We serve a selection of canapes on the day - this
list gives an example of the range we will be offering.
These are not individually chosen in advance.
COLD
• Trio of oyster shooters
• smoked salmon with horseradish cream cheese on rye bread
• thai beef salad with peanut shallots and tamarind
• smoked chicken and snow pea shoot salad
• greek salad on herb crouton
• salted blue eye brandade on garlic crostini
• tataki of tuna, lime sesame dressing on crispy won tons
• chicken liver parfait on brioche
• California rolls with soy dipping sauce
HOT
• char sui pork skewers
• peking duck rolls
• flathead with tartare sauce
• cheese arancini with basil mayonnaise
• demi tasse of vichysoisse
• goats curd and roast red pepper tart
• japenese fried ginger chicken
• spinach and ricotta filo, minted yoghurt
• felafel with sweet chilli sauce
MAIN
• small salmon coulibiac, champagne sauce
• braised beef with herb gnocchi and red wine
• asian chicken stir fry in a nam jim sauce
• gado gado with asparagus and peanut sauce
(asian stir fried vegetables)
• saute of lamb with mediterranean vegetables
• duck with thai red curry sauce
DESSERT
• strawberry paris brest
• coffee Èclairs
• fruit tartlets
• apple tranche
• chocolate cup cake
• fruit platters
• cheese platters with walnut bread and crackers
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