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Call +61 2 4907 5059, email [email protected] or visit crowneplazanewcastle.com.au

NEWCASTLE

http://www.crowneplazanewcastle.com.au

mailto:[email protected]

CONTENTSCONFERENCE PACKAGESBREAKFAST MENUSBRUNCH MENUdAy dElEGATE lUNCH PACKAGESSTANd-UP/liMiTEd PRE-ORdER

lUNCH PACKAGESBUFFET lUNCH ANd diNNER MENUS

BANQUET diNNER MENUCANAPÉ SElECTiONSBEVERAGE PACKAGESMEETiNG ANd BANQUET CAPACiTiESMEETiNG ANd BANQUET FlOOR PlANSROOM HiRE RATESiMPORTANT iNFORMATiON

CONFERENCEPACKAGES.PRiCES PER PERSON

DAY DELEGATE PACKAGESFull day from $68.00

Half day from $55.00

Prices based on a minimum of 10 delegates.Subject to availability.

Crowne Plaza Newcastle is located directly on theNewcastle harbourfront within minutes walk of thecentral business district, 2 hours drive north of Sydneyvia the M1 Pacific Motorway and only 30 minutes fromNewcastle Airport, making it the perfect place for areviving weekend or a stimulating corporate meeting.Purpose built meeting facilities coupled with ourrenowned Crowne Plaza Meeting Success Program willdeliver a meeting experience that exceeds allexpectations.

Inclusions:- Room hire of the plenary meeting room from

8.00am till 5.00pm- Welcome tea and coffee on arrival- Morning tea, freshly brewed coffee and

light snack- A creative working lunch or buffet luncheon- Afternoon tea to invigorate the delegates- Standard audiovisual equipment including:

whiteboard, flipchart and projection screen- internet

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BREAKFASTMENUS.PRiCES PER PERSON (MiNiMUM 20 PEOPlE)

Continental Breakfast Buffet $23.00- Selection of fresh fruit juices including; orange,

pineapple, apple and guava - Seasonal cut fruits with berry compote - low fat and fresh fruit yoghurts- Cereal selection including bircher with

full cream, skim and soya milk options- Baker’s selection including wholemeal, white

and multigrain wood fired loaves, muffins, croissants, danishes and friands

- Honey smoked leg ham with tomato relish- Jindi triple cream brie and King island

Surprise Bay cheddar - Selection of preserves and unsalted butter- Freshly brewed coffee and decaf, herbal and

loose-leaf tea infusions

Australian Breakfast Buffet $33.00includes the Continental Breakfast Buffet plus;- Scrambled farm eggs with chives- Crispy streaky bacon- Chicken and mustard seed chipolata sausages- Slow-baked field mushrooms- Baked beans- Oven-roasted roma tomatoes - Hash browns- Buttermilk pancakes with maple syrup

Plated Breakfast $33.00- Platters of fresh sliced seasonal fruits- daily baked breakfast pastries- Orange juice and freshly brewed coffee and

decaf, herbal and loose-leaf tea infusionsPlus your choice of one of the below hot dishes;- Slow-baked tomato, capsicum and Meredith

goat’s cheese tart with petit herbs - Scrambled eggs with Persian feta served on

toasted Turkish, wild rocket and cherry tomato salad

- Coddled eggs with tomato jam, braised field mushroom with spinach and ricotta

- Scrambled eggs with chicken and mustard seed chipolata sausages, smoked bacon, herb-roastedroma tomato, hash browns and sour dough

- Eggs Florentine - soft poached eggs served with smoked salmon, spinach and hollandaise ontoasted sourdough

- Eggs Benedict - soft poached eggs served with honey-smoked leg ham and hollandaise on toasted sourdough

Substitutes also available include seared turkey baconand gluten free bread.


BREAKFASTBUFFET ENHANCEMENTS.PRiCES PER PERSON (MiNiMUM 10 PEOPlE)

Omelette Station $8.00Fresh farm eggs and choice of the following fillings;- Tasmanian smoked salmon- Grilled field mushroom- Aged cheddar- Oven-roasted roma tomato- Fresh herbs- Caramelised onion- Oven-roasted capsicum- double smoked ham

Chef to Man Omelette Station $75.00 flat fee


BRUNCHMENU.PRiCES PER PERSON (MiNiMUM 30 PEOPlE)

Sparkling Brunch Buffet $55.00- Home made muesli with milk and natural yoghurt- Smoked salmon, cream cheese and dill

mini bagels- Honey-glazed ham, Swiss cheese and

avocado croissants- Ocean prawns on ice with cocktail sauce- Spinach and baked ricotta frittata- Assorted pastries including danish, friands,

croissants and muffins- Eggs Benedict - smoked ham on brioche with

hollandaise sauce- Banana pancakes with butterscotch sauce- Grilled field mushroom with capsicum relish- Chicken and mustard seed chipolatas- Roasted tomatoes with celery salt- Crispy country bacon - Selection of sliced seasonal fruits with

berry coulis- Chocolate dipped strawberries- Selection of King island cheeses with muscatels

and crackers- Australian sparkling and orange juice - Selection of fresh juices and freshly brewed coffee

and decaf, herbal and loose leaf tea infusions

French Champagne Option from $115.00- Available per bottle (on consumption)


DAY DELEGATELUNCH PACKAGES.

DAY 1

Morning Tea- Brook Farm gluten free muesli bars (gf)- Seasonal diced fruit with passion fruit (gf)- Natural yoghurt with blueberry compote (gf)- Tea, coffee and cold beverages

Lunch- Beef noisettes with potato fondants and mushroom

ragout (gf)- Moroccan spiced chicken supreme with sultana and

pistachio quinoa and harissa sauce(gf, df, halal on request with notice)

- Salt and pepper calamari boxes with mixed leaf, aioliand sweet potato crisps

- Potato and kumara salad with semidried tomato,olives and roast capsicum. (gf, df, v)

- Garden salad with dijon vinaigrette (gf, df)- Sliced seasonal fruits- Selection of individual petit fours (gf available)- Tea, coffee and cold beverages

DAY 1

Afternoon Tea- dark chocolate and walnut brownie (gf)- Orange almond cakes (gf)- Caramel macadamia tarts - Tea, coffee and cold beverages



DAY 2

Morning Tea- Traditional croissants with jam- Petite pain chocolate- Artisan fruit danishes and friands- Tea, coffee and cold beverages

Lunch- Baked salmon fillets, warm tabouli salad and

béarnaise sauce- Seared lamb rumps with garlic crushed chat potato

cakes and broccolini (gf)- Poached Malaysian chicken breast and rice noodle

boxes with coriander, bean shoots and sweet soy(gf, df, halal on request with notice)

- Baby spinach and tomato salad, crumbled feta, redonion and balsamic vinegar (gf)

- Garden salad with dijon vinaigrette (gf, df)- Sliced seasonal fruits- Selection of individual petit fours (gf available)- Tea, coffee and cold beverages

DAY 1

Afternoon Tea- House made sausage rolls with chutney- Selection of cheeses and accompaniments- Tea, coffee and cold beverages



DAY 3

MorningTea- individual fruit flan tarts- Spiced berry salad with crème Chantilly- Mini blueberry muffins- Tea, coffee and cold beverages

Lunch- Roasted pork belly with sweet potato mash and

apple cinnamon compote (gf) - Chicken breast with spiced basmati rice and

capsicum coriander salad (df)- Assorted sushi with soy, ginger and wasabi

(gf, df, v options)- Farfalle salad with broccoli florets, toasted pine nuts

and parmesan oil (v)- Garden salad with dijon vinaigrette (gf, df)- Sliced seasonal fruits- Selection of individual petit fours (gf available)- Tea, coffee and cold beverages

DAY 1

Afternoon Tea- lemon polenta cakes- Assorted rustic cookies - Soda scones with jam and cream- Tea, coffee and cold beverages


STAND-UP/LIMITED PRE-ORDER LUNCH PACKAGES.(MiNiMUM 10 PEOPlE)

STAND-UP LUNCH PACKAGE$29.00 PER PERSON

Lunch- Salt and pepper calamari boxes with aioli and sweet

potato crisps- Poached Malaysian chicken breast and rice noodle

boxes with coriander, bean shoots and sweet soy(gf, df, halal on request with notice)

- Assorted sushi with soy, ginger and wasabi(gf, df, vegetarian options)

- Sliced seasonal fruits- Selection of individual petit fours (gf available)

LIMITED PRE-ORDER LUNCH PACKAGE$29.00 PER PERSON (MAXiMUM 15 PEOPlE)

Lunch(Order to be taken during morning tea break)- Breads and dips on the table upon arrivalPlease choose one of the following:- Beer battered barramundi fillets, crispy fries, garden

salad and tartare sauce- Classic club sandwich with smoked turkey, bacon,

egg, avocado and lettuce, served with ketchup andcrispy fries

- Vegetable risotto with shaved parmesan and soft herbs

- Charred minute steak with poached asparagus, redwine jus and fries


BUFFET LUNCH AND DINNER MENUS.$55.00 PER PERSON (MiNiMUM 30 PEOPlE)

STANDARD BUFFET

The Cold Selection- Selection of breads, crisps and crackers with

preserves, butters and dips- Selection of farmhouse cheeses with

accompaniments- Toasted pine nut and sweet potato salad with baby

spinach and Persian feta- Classic garden salad with vinaigrette- Charcuterie plate with a selection of cured meats

and terrine

The Hot Selection- Chefs soup du jour- Slow roasted beef sirloin with eschalot and

mushroom ragout and kumara crisps- Roasted chicken supremes with pomme purée,

wilted leaved and jus- Baked Tasmanian salmon with warm tabouli and

lemon dill oil- Blanched seasonal vegetables with herb butter

STANDARD BUFFET

The Sweet Selection- Seasonal sliced fruits with berry compote- Selection of petit fours and slices- Freshly brewed coffee and decaf,

herbal and loose-leaf tea infusions


DELUXE SEAFOOD BUFFET


preserves, butters and dips- Toasted pine nut and sweet potato salad with baby

spinach and Persian feta- Roasted beetroot, hazelnut and goats cheese salad- Fresh oysters, crabs, bugs and prawns on ice with

lemon and condiments- Cold smoked salmon, cured salmon gravalax and hot

smoked salmon mousse- Caprese salad with vine ripened tomato, buffalo

mozzarella, fresh basil and local olive oil- Traditional prawn cocktail with shredded lettuce,

tomato, lemon and Mary rose dressing- Classic garden salad with vinaigrette

DELUXE SEAFOOD BUFFET

The Hot Selection- Saffron scented classical seafood chowder - Steamed snapper with chilli coconut and lime leaf

sauce, bean shoots and spiced basmati rice- Baked Tasmanian salmon with warm cous cous salad

and lemon dill oil- Roasted pork belly with fondant potato, braised red

cabbage and jus- Char-grilled beef noisettes with crushed garlic chat

potatoes and mushroom jus- Thyme and lemon marinated chicken supremes with

wilted leaves and jus- Blanched seasonal vegetables with herb butter

The Sweet Selection- Seasonal sliced fruits with berry compote- Selection of petit fours and cakes with crème

Chantilly and strawberries- Selection of warm individual desserts with

crème anglaise- Selection of farmhouse cheeses with

accompaniments- Freshly brewed coffee and decaf,




GOURMET BUFFET


preserves, butters and dips- Toasted pine nut and sweet potato salad with baby

spinach and Persian feta- Roasted beetroot, hazelnut and goats cheese salad- Traditional prawn cocktail with shredded lettuce,

tomato, lemon and Mary rose dressing- Classic garden salad with vinaigrette- Caprese salad with vine ripened tomato, buffalo

mozzarella, fresh basil and local olive oil- Charcuterie plate with a selection of cured meats,

terrine and pickles

GOURMET BUFFET

The Hot Selection- Chefs soup du jour- Roasted pork belly with fondant potato, braised red

cabbage and jus- Char-grilled beef noisettes with crushed garlic chat

potatoes and mushroom jus- Thyme and lemon marinated chicken supremes with

wilted leaves and jus- Steamed Tasmanian salmon with chilli coconut and

lime sauce and spiced basmati rice- Blanched seasonal vegetables with herb butter

The Sweet Selection- Seasonal sliced fruits with berry compote- Selection of petit fours and slices- Selection of cakes with crème Chantilly

and strawberries- Selection of farmhouse cheeses with

accompaniments- Freshly brewed coffee and decaf,



BANQUETDINNER MENU.PRiCES PER PERSON (MiNiMUM 20 PEOPlE)


Create your own menu from our Banquet Dinner Menu selectionsAll menus are inclusive of: - Sourdough dinner rolls - Tea, coffee and after dinner mints

2 Course $55.00

3 Course $70.00

Entrées- Crème of wild mushroom soup with white truffle oil

and tarragon pesto- Seared scallops with cauliflower silk, petite leaves and

salmon roe- Goat's cheese tart with blistered truss cherry tomatoes

and Ruby grapefruit syrup- Beetroot cured King salmon with charred asparagus,

lime crème fraiche, baby herbs and rye croutons- Potato gnocchi with Roquefort cream, candied

walnuts, roquette leaves and parmesan shards- Seared tuna medallions with spiced beetroot gel and

an orange and cucumber salad- Half dozen Sydney rock oysters with eschalot and

sherry vinegar- Sealed pink pepper beef carpaccio with porcini jelly,

Hunter shiraz reduction, parmesan and lemon


BANQUETDINNER MENU.PRiCES PER PERSON (MiNiMUM 20 PEOPlE)


Mains- Slow roasted beef fillet with potato rosti, wilted

spinach and roasted eschalot ragout- Pan-fried salmon with pea purée, asparagus, polenta

chips and lemon butter- Grilled Sirloin steak with garlic crushed chat

potato cake, charred portobello mushroom andbéarnaise sauce

- Marinated chicken breast with cauliflower purée,glazed dutch carrots, fondant potato and baby herbs

- Roasted pork cutlet with sweet potato purée, braisedred cabbage and apple compote

- Slow roasted saddle of lamb with sauce soubise,pommes galette and crushed peas

- Barramundi with truffled potato mash, butteredasparagus, chive beurre blanc and sauce vierge

Desserts- Triple cream brie and cloth aged maffra cheddar with

quince, lavosh, dried fruit and nuts (gf on request)- Mango and macadamia cake with coconut ice cream (gf)- White chocolate panna cotta with berries and

biscotti (gf)- individual pear and raspberry almond cake with

raspberry sorbet and mint (gf)- lemon tart with scorched meringue and pistachio

praline crumb- Warm apple berry crumble with toffee ice cream

and strawberry- Sticky date pudding with butterscotch sauce

Sides $6.00 per bowl(Bowls serve approx. 6 guests)Served in bowls on the table- Rocket salad with parmesan- Buttered seasonal green vegetables- Thyme and rosemary baked chat potatoes- Warm sliced sourdough, olive tapenade,

virgin olive oil and cultured butter

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CANAPÉSELECTIONS.PRiCES PER PERSON (MiNiMUM 10 PEOPlE)

We recommend the following allowances of canapés based on average consumption.

1 Hour $23.00 Please select 3 hot and 3 cold canapés

1.5 Hours $28.00Please select 4 hot and 4 cold canapés

2 Hours $33.00Please select 5 hot and 5 cold canapés

Cold Canapés- Natural Sydney rock oysters with lemon- Petite prawn cocktails with Mary rose dressing- Vine tomato, red onion and basil salad with buttered

sourdough crumbs- Assorted sushi with wasabi, mayonnaise and soy

Cold Tartlets- Goat’s curd with sugar cured cherry tomato- Sweet potato mousse with mascarpone- Smoked salmon farce with dill pesto- Beetroot tapenade with Persian feta

Savoury Crêpes- Smoked salmon with crème fraiche and roquette- Shredded Peking duck with radish and hoi-sin- Pulled pork with roasted apple and anise jelly

Hot Canapés- Thai vegetable spring rolls- Assorted steamed dim-sims- Tempura prawns- Barramundi goujons- Saffron and mozzarella risotto arancinis- Peri peri chicken skewers- BBQ duck wontons- Beef and lemongrass on sugarcane- Coconut prawns on sugarcane- Steamed Chinese BBQ pork buns- Oysters Kilpatric

Sweet Canapés Available on request


BEVERAGEPACKAGES.PRiCES PER PERSON (MiNiMUM 10 PEOPlE)

Crowne Plaza Package1 Hour $23.002 Hours $30.003 Hours $37.004 Hours $44.00

Sparkling- Tatachilla Sparkling

White (Please choose one)- Tatachilla Semillon Sauvignon Blanc- imprint Chardonnay

Red (Please choose one)- Tatachilla Shiraz Cabernet- imprint Cabernet Merlot

Beer and Cider- Carlton draught- Cascade light- Sydney Cider

Non Alcoholic- Orange Juice- Soft drinks

Crowne Plaza Deluxe Package1 Hour $33.002 Hours $40.003 Hours $47.004 Hours $54.00

Sparkling- Craigmoor Sparkling

White (Please choose one)- drift Sauvignon Blanc- Hugh Hamilton Chardonnay

Red (Please choose one)- Grant Burge Benchmark Cabernet Shiraz- Pyren Vineyard Broken Quartz Cabernet Sauvignon

Beer and Cider- Carlton draught- Cascade light- Sydney Cider

Spirits- Standard Spirits and Mixers

Non Alcoholic- Orange Juice- Soft drinks

Please note that the wine list changes seasonally


MEETING ANDBANQUET CAPACITIES.

Room Dimensions Floor Door Ceiling Classroom Theatre Banquet Boardroom Cocktail U-shape Cabaret (m) Area (m2) W x H (m) Height (m)

Hannell Room 11 x 6 66 1.44 x 2.25 3 24 60 40 28 55 24 32

Macquarie Room 11 x 6 66 1.44 x 2.25 3 24 60 40 28 55 24 32

King Room 11 x 6 66 1.44 x2.25 3 24 60 40 28 55 24 32

Macquarie / Hannell 11 x 12 132 1.44 x 2.25 3 48 150 90 - 120 35 72

King / Macquarie 11 x 12 132 1.44 x 2.25 3 48 150 90 - 120 35 72

Crowne Plaza Ballroom 11 x 18 200 1.44 x 2.25 3 72 240 160 - 220 - 128

With Dance Foor 11 x 18 - - 3 - - 130 - - - -

Pre Function Foyer 18 x 3 68 - 3 - - - - - - -

Dobell Room 5 x 12 60 0.84 x 2.23 2.7 20 40 30 21 40 21 24

Eve Room 8.4 x 6.3 53 1.6 x 2.36 2.4 - - - 12 - - -

Bela Room 8 x 6.4 53 1.6 x 2.36 2.4 21 50 30 18 50 18 24

Harbour Boardroom 4 x 5 20 0.84 x 2.23 2.7 - - 12 12 - - -

Breakwater Boardroom 4 x 5 20 0.84 x 2.23 2.7 - - 12 12 - - -

Harbour Terrace - - - Outdoor - - - - 200 - -


MEETING ANDBANQUET FLOOR PLANS.

AdministrationCentre

BusinessCentre

Swimming PoolHarbour Terrace

BreakwaterBoardroom

HarbourBoardroom

Hotel Lobby

MacquarieRoom

HannellRoom

Crowne Plaza Ballroom

Pre-Function Foyer

SeasaltRestaurant

Bela RoomLevel 3

Eve RoomLevel 2

Bar

Newcastle Harbour

Restrooms LoungeArea

KingRoom

DobellRoom


ROOM HIRERATES.

day Rate From Evening Rate From

Breakwater $300 $225

Harbour $300 $225

dobell $400 $300

The Eve $260 $185

The Bela $260 $185

King $460 $360

Macquarie $460 $360

Hannell $460 $360

King/Macquarie $660 $560

Macquarie/Hannell $660 $560

Ballroom $860 $760

IMPORTANT INFORMATION.

Responsible Service Of AlcoholCrowne Plaza Newcastle is committed to patron careand adheres completely with the liquor Act in regardsto responsible service of alcohol.

The act states that “All licensees, nominees and staff of licensed premises have a responsibility to ensure that the liquor is sold and supplied to patrons in aresponsible manner.”

it is also an offence to supply liquor, allow liquor to besold to or consumed by a person who is under age of 18years, or who is unduly intoxicated.

Special Dietary Requirements And Food SafetyOur team of qualified Chefs take great care in thepreparation of menu items, however some foodproducts may contain allergens that individual guestsmay be allergic to.

your Event Coordinator will be available prior to yourevent to discuss any of these special dietaryrequirements with you.

(gf) = Gluten Free(df) = dairy Free(v) = Vegetarian

Event And Service Surcharges- Cash bars require a minimum beverage spend of

$300.00, should this not be achieved the differencewill be charged as a surcharge

- Events that are catered for or continue after midnight attract a $250.00 minimum surcharge perhour or part thereof

- All prices are correct at the time/date of publication, however Crowne Plaza Newcastlereserves the right to change prices and content without notice due to market conditions

- All food and beverage consumed in meeting rooms,restaurants, bars, public and function areas mustonly be that which the Hotel has provided

- A merchant service fee of 3% applies for AmericanExpress, diners Club and JCB credit cards. A 1.5% feeapplies for all other credit cards. you are welcome tochange your preferred method of payment to cashor EFTPOS as these methods do not incur a fee.

We thank you in advance for your support throughoutyour event.

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