Congratulations
Photo credit: Marcus Jones
We spec ial i se in romantic one of a kind weddings created and designed espec ially for you
Photo credit: Marcus Jones
CongratulationsThe Barn Palais has been hosting weddings for the discerning since the
1940s. Located in a quiet rural location nestled amongst f ive acres of
impeccably manicured gardens, just 7kms from Mount Gambier.
The Barn offers the complete wedding destination, combining the stunning
gardens, historic Palais, luxury Accommodation, superb cuisine and
outstanding service.
The venue and gardens are an ideal backdrop for a romantic wedding
reception and inspired wedding photography.
At the Barn, we specialise in romantic, one of a kind weddings, created and
designed especially for you. From the moment you and your guests arrive,
our dedicated and experienced wedding event managers will ensure that
your wedding day will be one to remember.
We will ensure that the smallest details are attended to, so that your
guests can relax and enjoy a truly memorable wedding reception.
We are here to help you every step of the way.
Photo credit: Jade Norwood. www.jadenorwood.com
Reception VenuesBarn Palai sThe Palais is a historic wedding venue and a Mount Gambier icon that
oozes character and charm, boasting lofty six metre high ceilings and
generous propor tions. It is suited for weddings and celebrations for 80 to
300 guests, its unique moveable internal walls ensure that each wedding
f its the space to per fection. The Barn’s large jarrah dance f loor, stage and
in-house PA enables your guests to dance the night away.
Oak Tree RoomThe Oak Tree Room is a modern and intimate space, offering panoramic
views over our famous gardens. It is per fect for dinner and cocktail
functions for up to 70 guests.
The Oak Tree Room’s warm ambiance and outlook means that there is
minimal additional decoration required to complete the scene.
The adjacent Piano Bar can be utilised for pre-dinner drinks and canapes,
prior to guests being seated for dinner.
R E C E P T I O N V E N U E S
Photo credit: Megan ‘Ivory Fox’
Highlights and Inclusions* Stunning garden setting available for your ceremony and
pre-dinner cocktails
* Premium accommodation set amongst the gardens
* High quality cuisine including the Barn’s famous beef
* Decorated cake table and cake knife
* Large jarrah dance f loor in Palais
* Lectern & PA system for speeches and background music
* Printed menus
H I GH L I GH T S & I N C LU S I O N S
Photo credit: Chris ty RadfordPhoto credit: Megan ‘Ivory Fox’Photo credit: Megan ‘Ivory Fox’
AccommodationYour guests will love our accommodation. The proper ty features Deluxe
King and Queen suites as well as self-contained apar tments and four
bedroom houses, all set amongst the stunning gardens.
There are lots of stunning attractions for your guests to explore in the
region and of course the oppor tunity to dine at the award winning Barn
Steakhouse so your friends and family will want to make a long weekend
of it.
ACCO M M O DAT I O N
Our Wedding Gift to youFor wedding receptions with over 100 guests,
the bride and groom will enjoy the night in one
of our stunning Premier King spa suites, enjoy!
Learn more at www.barn.com.au
Photo credit: Fiona Zwar
Photo credit: Jo Fincham
M E N U O P T I O N S
Menu OptionsSet Menu$45.00 PER GUEST $48.00 PER GUEST
Set Soup Course Set Entrée
Set Main Course Set Main Course
Set Desser t Course Set Desser t Course
Coffee, Tea & Chocolates Coffee, Tea & Chocolates
Menu with Alternating Cour ses$48.00 PER GUEST $50.00 PER GUEST $51 .00 PER GUEST
Set Soup Course Set Entrée Alternate Entrée
2 Alternate served Mains 2 Alternate served Mains Alternate Main
Set Desser t Course Set Desser t Course Alternate Desser t
Coffee, Tea & Chocolates Coffee, Tea & Chocolates Coffee, Tea & Chocolates
Give Your Guest s a Little More Cho ice
ONCE YOU HAVE DECIDED ON A MENU STYLE THAT SUITS, TURN TO OUR
MENU SELECTIONS AND CHOOSE YOUR DISHES. . .
Soup Choices
Entrée Choices
Main Choices
Dessert Choices
Coffee, Tea, Chocolates
Price per Guest
$49.50
$52.50
$55.00
$57.00
$59.00
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2
3
3
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3
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Photo credit: Jo Fincham
M E N U S E L E C T I O N S : S O U P
Menu SelectionsSoup01. Pumpkin & Roasted Red Capsicum with Pesto
02. Roasted Pumpkin with Crispy Prosciutto
03. Potato & Leek with Fried Leek Chips
04. Creamy Chicken, Corn & Spring Onion
05. Tomato, Basil with Crispy Bacon
06. Four Onion Soup with Giant Gruyere Crouton
07. Spring Minestrone Soup with Basil Pistou
08. Roasted Sweet Potato with Toasted Cumin & Coconut Cream
09. Roasted Caulif lower Soup with Thyme & Truff le Oil
Photo credit: Chris ty Radford
Entree01. Thai Style Chicken Salad
grilled marinated chicken with a
salad of coriander, basil, red capsicum,
Spanish onion & bean shoots with
a lime & pepper vinaigrette
02. Warm Chicken Salad
asparagus (seasonal), baby spinach,
prosciutto chips & shaved parmesan,
creamy grain mustard dressing
03. Vietnamese Style Herby Glass Noodle Salad
with ginger king prawns or ginger
& garlic marinated chicken
04. Crispy Skin Pork Belly
balsamic glaze, apple & ginger puree
or caulif lower puree
05. Sticky Cantonese Style Pork Belly with Kimchi slaw
06. Italian Seafood Salad
with limoncello dressing
07. Smoked Salmon Mousse, Poached Prawns & Crostini
with asparagus & lemon aioli
M E N U S E L E C T I O N S : E N T R E E
08. Poached Prawns
with mustard aioli, pancetta &
roquette salad
09. Roasted Mediterranean Vegetable Tar ts
with feta & balsamic glaze
10. Chicken, Caramelized Onion, Feta & Pine Nut Tar t
with roquette salad & vincotto
11. Beetroot Cured Ocean Trout
with roasted baby beetroot & sauce vierge
12. Roasted Pumpkin, Fennel & Tallegio Tar t
13. Duck Breast
with vincotto & caramelised shallot
14. Shared Platters For The Table
- Charred SA Prawns
- Smoky Bay Oysters
- Pikelets with Smoked Salmon & Wakame
- Beetroot & Shallot Tar ts
- Moroccan Chicken
Photo credit: Amy Agnew Photography
Menu SelectionsMain Cour se01. The Barn’s Famous Prime Aged Grass-fed Rump Steak
a generous 350 to 400g, aged on the premises for 60 days
02. Prime Aged Grass-fed Por terhouse Steak
a generous 350 to 400g, aged on the premises for at least 45 days
03. Prime Eye Fillet ($5 extra)
the ultimate cut, from the centre of the tenderloin, approximately 300g
04. Prosciutto Wrapped Chicken Breast
Pocketed with roast capsicum and camember t or spinach and feta Finished with a tarragon cream sauce
Or pesto cream sauce
Or chardonnay and dijon mustard cream sauce
05. Chicken Florentine
Marinated chicken breast with a garlic cream sauce, with spinach
and cherry tomatoes
06. Mediterranean Chicken Breast
Pocketed with semi-dried tomatoes, olives and fetta
Finished with a herb, garlic and lemon cream sauce
M E N U S E L E C T I O N S : M A I N CO U R S E
Sauces for our BeefCaramelised Onion & Cabernet Jus
Wholegrain Mustard Glaze
Green Peppercorn & Brandy Glaze
Whisky Cream Sauce
Fresh Horseradish & Herb Butter
Mushroom, Bacon & Cabernet Jus
Bordelaise Sauce
Béarnaise Sauce
Photo credit: Jo Fincham
Main Cour se07. Spanish Style Chicken Breast
with giant cous cous & roasted root vegetables
08. Tuscan Style Chicken
pocketed with semi-dried tomatoes, prosciutto and camember t, topped
with fresh parmesan breadcrumbs, chardonnay & chive cream sauce
09. Fish of the Day
We only serve the freshest f i shso the f ish will always depend on seasonal & market availability
Our preferred f ish are:
Atlantic Salmon Fillet cooked to medium
Market Fish eg. Barramundi, Red Snapper
Our f ish may be served with. . .
Lemon parsley butter / Lemon & herb crust / Salsa Verde / Verjuice & caper reduction
09. Crispy Skin Pork Belly with caulif lower puree
10. Warm Roasted Pumpkin & Tellegio Tar t with balsamic glaze
11. Mushroom & Spinach Lasagna with bechemal sauce
M E N U S E L E C T I O N S : M A I N CO U R S E
Photo credit: Megan ‘Ivory Fox’
M E N U S E L E C T I O N S : D E S S E RT
Dessert01. French Lemon Tar t with double cream
02. Apple & Rhubarb Oat Crumble
with vanilla ice-cream
03. Apple & Raspberry Oat Crumble
with vanilla ice-cream
04. Bailey’s & Chocolate Cheesecake
with sesame and poppy seed wafer
05. Orange Liqueur Ice-cream
an all-time Barn favourite, served in
the orange shell
06. Gooey Chocolate Fondant Pudding
served with ice-cream & drizzled with
a hazelnut liqueur syrup
Menu Selections07. Baked Apple Pudding
with maple syrup sauce
08. Sticky Date Pudding
Butterscotch sauce with chantilly cream
09. Vanilla Bean Pannacotta
with vincotto strawberries or sticky
poached fruit (seasonal availability)
10. Eton Mess
1930’s English classic, like a pav but smashed!
11. Fig Brulee with Kahlua
12. Honey Nougat Semifreddo
creamy ice-cream slice with toasted almonds
& drizzled with a berry compote
13. Chocolate & Butterscotch Pannacotta
with seasonal fruits
14. Crème Brulee
with a pistachio biscuit
15. Sticky Wine Poached Pear
(seasonal availability) with citrus
mascarpone & nut crumble
16. Australian Cheese Selection
(shared platters or individual plate)
quince paste, lavosh
17. Summer Berry Par fait
with brandy snap
Wedding Cake a s a Dessert OptionI f you would like your wedding cake
served instead of dessert , your menu
price will be reduced by $1 .50 per guest
M E N U S E L E C T I O N S : P R E D I N N E R
Pre Dinner SelectionsSelect 3 - $9.00pp | Select 4 - $12 .00pp | Select 5 - $15.00pp
* Mini beef pies with minted pea mash
* Chicken and thyme sausage rolls
* Barn made beef and herb sausage rolls
* Ginger and kaff ir prawns with lime aioli
* Prawn tostados with smoked avocado and salsa
* Mini bruschetta with caramelized onion and feta
* Moroccan chicken strips with harissa yoghur t
* Beef carpaccio on croute
* Smoked salmon and wakame on pikelets
* Smoky bay oysters with mojito granita ($1 extra)
* Mini tar ts with cherry tomato, pesto and chevre curd
* Cherry tomato tar te tatin
* Sticky shanghai style pork belly with spring onion
* Peking style duck with witlof and hollin Photo credit: Chris ty Radford
B E V E R AGE PAC K AGE S
Beverage PackagesBarn Package3 hr $30.00pp | 4 hr $34.00pp | 5 hr $39.00pp
Angoves ‘Chalk Hill Blue’ Sparkling Brut
Angoves ‘Chalk Hill Blue’ Semillon Sauvignon Blanc
Angoves ‘Chalk Hill Blue’ Cabernet Shiraz
Angoves ‘Long Row’ Moscato
Carlton Draught or Dry
Cascade Premium Light
Juice and Soft Drinks
Limestone Coast Package3 hr $35.00pp | 4 hr $40.00pp | 5 hr $45.00pp
NV DiGiorgio Sparkling Pinot Noir Chardonnay
Angoves ‘Long Row’ Moscato
Raidis Estate ‘The Kelpie’ Sauvignon Blanc
Raidis Estate ‘Wild Goat’ Shiraz
Carlton Draught or Dry
Coopers Pale Ale
Cascade Premium Light
Juice and Soft Drinks
Coonawarra Package3 hr $40.00pp | 4 hr $45.00pp | 5 hr $50.00pp
Leconf ield Syn ‘Cuvee Blanc’
Wangolina Moscato
Rymill Yearling Sauvignon Blanc
Hollick Bond Road Chardonnay
Ottelia Mount Gambier Riesling
Majella Musician
Zema ‘Cluny’ Cabernet Merlot
Katnook ‘Founders Block ’ Shiraz
Carlton Draught or Carlton Dry
Coopers Pale Ale
Corona
Adelaide Hills Apple Cider
Juice and Soft Drinks
B E V E R AGE PAC K AGE S
Coonawarra Reserve Package3 hr $45.00pp | 4 hr $52 .00pp | 5 hr $59.00pp
Photo credit: Jo Fincham
Koonara ‘Guardian Angel’ Pinot Chardonnay
Wangolina Moscato
Katnook ‘Founders Block ’ Sparkling Shiraz
Katnook Estate Sauvignon Blanc
Tim Adams Clare Riesling
Coola Road Mount Gambier Pinot Gris
Bowen Estate Chardonnay
Bowen Estate Shiraz
Balnaves ‘The Blend’
Zema Estate Cabernet Sauvignon
Kent & Co. Mt Gambier Pinot Noir
Carlton Draught or Dry
Coopers Pale Ale
Kalangadoo Beerworks Pale Ale
Cape Ale Australian Session Ale
Corona
Juice and Soft Drinks
B E V E R AGE S C H A RGE D O N CO N S U M P T I O N
Beverages Charged on Consumption
Sparkling WineNV Angoves ‘Chalk Hill Blue’ Sparkling Brut $6.50 gls $24.50 btl
Di Giorgio Sparkling Pinot Noir Chardonnay $7.50 gls $30.00 btl
Leconf ield ‘Syn’ Cuvee Blanc $39.00 btl
Angoves Long Row Moscato $26.00 btl
Wangolina Moscato $37.00 btl
Katnook ’Founders Block ’ Sparkling Shiraz $37.00 btl
Select the beverages that you would like to be served. To assist with budgeting
you may decide to place a limit on beverage expenditure to a nominated value.
This is a sample of the beverages on of fer. Please ask our wedding planner for
a comprehensive listing.
White WineAngoves ‘Chalk Hill Blue’ Sauvignon Blanc Semillon $6.50 gls $24.50 btl
Ottelia Riesling $38.00 btl
Coola Road Mt Gambier Pinot Gris $38.00 btl
Tim Adams Riesling (Clare Valley) $39.00 btl
Kent & Co. Sauvignon Blanc $39.00 btl
Katnook Estate Sauvignon Blanc $42.00 btl
Rymill Yearling Sauvignon Blanc $34.00 btl
Raidis Estate ‘The Kelpie’ Sauvignon Blanc $32.00 btl
Hollick Bond Road Chardonnay $44.00 btl
Bowen Estate Coonawarra Chardonnay $45.00 btl
Red WineAngoves ‘Chalk Hill Blue’ Cabernet Shiraz $6.50 gls $24.50 btl
Raidis Estate ‘Wild Goat’ Shiraz $35.00 btl
Majella Musician $33.00 btl
Katnook Founder’s Block Shiraz $34.00 btl
Kent & Co. Mt Gambier Pinot Noir $44.00 btl
Bowen Estate Shiraz $49.00 btl
Majella Coonawarra Merlot $46.00 btl
Zema Estate Cabernet Sauvignon $45.00 btl
Zema Estate ‘Cluny’ Cabernet Merlot $38.00 btl
Balnaves ‘The Blend’ $38.00 btl
B E V E R AGE S C H A RGE D O N CO N S U M P T I O N
Soft Drink sSoft Drink $4.50 gls $15.50 jug
Juice / Lemon, Lime & Bitters $5.00 gls
Bottled Still or Sparkling Water (1000ml) $9.50 btl
Draught BeerCarlton Draught or Carlton Dry $5.50 gls $19.50 jug
Bottled BeerWe have a comprehensive selection of bottled beer including
Australian favourites, craft beers and imported options.
Our beer list evolves regularly so when it ’s time to sit down and plan
your reception we will happily assist in creating a beer selection that
best suits the tastes of your friends and family (and of course you!) .
Light Beer & Mid Strength from $7.50 btl
Australian Favourites from $8.00 btl
Premium Australian from $8.50 btl
Impor ted & Australian Craft Beers from $9.00 btl
Photo credit: Jo Fincham
BOOKING
After reserving a date, conf irmation is required within 14 days. Payment of a deposit is required with the conf irmation. The management reserves the r ight to cancel the booking and allocate the venue to another client if conf irmation and deposit is not received.
DEPOSIT
The deposit required is $1000. This conf irms your booking and will be refunded 72 hours af ter the completion of the function. This deposit is non refundable if the reservation is cancelled.
DAMAGE
You are responsible for any deliberate damage to the Barn and Gardens that are caused by your guests.
FINAL NUMBERS
Conf irmation of f inal numbers is required one week prior to the function. Any cancellations will be taken up until two working days prior to the event; the number we are given at this point will represent the minimum number of guests for which you will be charged.
PRICES
The prices quoted are current at the time of issue but are subject to change. An $8.80pp Public Holiday surcharge applies.
Terms and ConditionsMENU & BEVERAGE AVAILABILITY
While the information contained here is correct at the time of issue, we reserve the r ight to adjust products and menu items without notice.
PAYMENT
All accounts are to be settled prior to, or on the day of the function unless by prior arrangement. A surcharge of 1 .5% will be charged on American Express and Diners transactions and 1% on Visa or Mastercard.
ACCOMMODATION
Check in time is 2pm the day of arr ival and check out is at 10am the following morning. If wedding par ties are using our rooms to get ready on the day of their wedding, they must book the room for two nights, or make alternative options from 10am onwards.
MENU & BEVERAGE ARRANGEMENTS
These must be f inalised at least 14 days prior to the function.
ACCESS TO THE BARN
Wedding cakes can be received between 2 and 5pm on the day of the function. Band or DJ can have access to the venue for set-up and sound checks between 2pm and 5pm on the day or between 12pm and 6pm on the day prior subject to availability. There is no access to the Barn on the day of your wedding unless otherwise organized. The bar must close at Midnight and people are to star t vacating.
CONFETTI
No confetti or r ice. Dry rose petals are permissible.
PRESENTS, FLOWERS & OTHER VALUABLES
These can be taken on the night, or collected on the f irst working day af ter the function unless other arrangements are made prior. Whilst the venue has security, all valuables lef t on the premises will be at your own risk .
CANDLES
Candles represent a signif icant f ire r isk to the venue. Where possible use battery operated ar tif icial candles, and if using real candles ensure that holders are stable and are not placed near f lammable materials and are on stable mounts. All candles must be approved by the function coordinator prior to the event.
T E R M S & CO N D I T I O N S
Photo credit: Megan ‘Ivory Fox’
747 Glenelg River, Mount Gambier SA 5290
T +61 8 8726 9999 | www.barn.com.au Photo credit: Jade Norwood. www.jadenorwood.com