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GABBINBAR HOMESTEAD FOOD AND EQUIPMENT MENU FOOD AND EQUIPMENT MENU
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OUR FOOD PHILOSOPHYCarefully curated dining from the finest regional ingredients.
At Gabbinbar Homestead our passion is to deliver an exceptional wedding experience. Integral to this is our philosophy of serving you and your guests spectacular food perfectly tailored to your exacting tastes.
Our menu options champion the Darling Downs finest ingredients and capture the quintessential country hospitality that the region has become known for.
Our dedication to offering word-class menus has meant our team has been honoured as Queensland’s best caterers and Queensland’s best wedding caterers two years running at the Australian Restaurant and Catering Association’s Awards For Excellence.
Our kitchen team are looking forward to creating an unforgettable culinary experience for you and your guests.
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MEET THE CHEFOur creative kitchen team is led by Head Chef Bernhard Kohlhuber. Chef Bernhard brings a wealth of experience to Gabbinbar Homestead and has worked in the kitchens of restaurants and hotels across the world.
Through his intuitive understanding of ingredients and flavour combinations, Chef Bernhard has forged a culinary style unique to Gabbinbar Homestead. His passion lies in his love of cooking and creativity. He has sought inspiration from regional and seasonal ingredients, travel, and, exploration to create unique menu options for your wedding that will leave a lasting impression.
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THE GABBINBAR EXPERIENCE FOOD MENU
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BRIDE’S RETREATYour wedding menu begins from the moment you arrive at Gabbinbar Homestead on your special day.
The Gabbinbar Experience includes lunch and The Gabbinbar Experience drinks package for up to six people in The Bride's Retreat. To add additional people there is a small fee detailed on page 42.
LUNCH
Graze on a delicious charcuterie board that our chef will design just for you. Filled with a daily selection of Australian cheeses, cured fine deli meats, Coolbardie local olives and tapenade, seasonal fresh and dried fruits, homemade dips, antipasto vegetables, assorted nuts, oven-fresh bread, crackers and fudgy brownie bites.
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= Gabbinbar favourites
GARDENPARTYThe Gabbinbar Experience includes a fabulous garden party complete with unique and creative menu options. You and your guests will be delighted by fresh and exciting food whilst enjoying our spectacular surroundings. Choose one of three distinct garden party food experiences - canapés, tapas or live cooking.
OPTION ONE
Canapés
Gabbinbar Homestead canapés are handcrafted and house-made. Choose three classic canapés and one Crowd Pleaser.
CLASSIC CANAPÉS (CHOOSE THREE)
• Pork and fennel sausage rolls w’ tomato chilli jam• Lamb and rosemary cottage pies• Lamb kofta meatballs w’ pine nuts, lilly pilly
and tzatziki• Tomato arancini w' Ligurian olives and pecorino• Smoky BBQ pork belly w’ smooth parsnip puree
and green apple• Arancini w’ pumpkin, chorizo, spinach, pine nuts,
feta and tomato relish• Chicken satay skewers w’ coconut and coriander• Peking duck spring rolls w’ plum sauce• Reuben fritters - corned beef, sauerkraut, Swiss
cheese and potato fritter w’ Russian mayonnaise• Three cheese and quince tartlets• Butternut pumpkin risotto w’ crispy enoki
mushrooms• Avocado and cucumber sushi rolls w’ soy wasabi
dip and Japanese mayonnaise• Cajun dusted calamari w’ zesty lime aioli• Coconut crumbed prawns w’ tom yum mayonnaise• Oysters Kilpatrick baked w’ smoky bacon and
Worcestershire sauce
• Seared scallops w' cauliflower puree, pickled floretsand finger lime
• Vegetable pakoras - Indian vegetable frittersw’ mint yogurt
• Barbecued haloumi and vegetable kebabsw’ preserved lemon chermoula
• Kingfish ceviche w' tapioca and avocado• Lightly hickory smoked Waygu w' potato rosti and
kim chi aioli
CROWD PLEASER (CHOOSE ONE)
• Angus beef slider w’ Swiss cheese, dill pickle, tomatorelish and mayonnaise
• Tandoori chicken in a roti pocket w’ mangochutney, raita and coriander
• Fish and chips served in a cone w’ tartare sauce• Chicken tacos w’ smoky mesquite rub, charred corn,
tomato salsa, guacamole and sour cream• Mini cob loaves w’ leek, bacon bits, cream
cheese and caraway seeds• Sticky pulled pork steamed bao buns, Asian
herbs and chilli caramel• Herb and parmesan crusted lamb cutlets• Churros w’ salted caramel sauce• Vintage ice cream cart stocked w’ burnt fig ice
cream, vanilla bean ice cream and raspberrysorbet w’ waffle cones, toppings and condiments
• Krispy Kreme donut wall
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GARDENPARTY OPTION TWO
Tapas
Our modern and innovative take on traditional tapas, to be enjoyed in your Garden Party tray served in our glass jars. These more-than-bite-sized tapas allow your guests and you to roam our gardens whilst savouring your delicious choices.
CHOOSE THREE
• Harrisa lamb backstrap w' spiced roast pumpkin, blackgarlic, sumac yoghurt, pomegranate & almonds
• Peking duck breast, sweet potato cashew wonton, lotusroot puree, asian greens & sesame
• Smoked cod mousse, tomate concassé, tarragon, grilledasparagus & crumbed prawn
• Fried pork belly w’ chermoula, kumara puree, apple slaw,fried capers
• BBQ kissed wagyu beef, scordalia, crisp pancetta, freshpickled cucumber
• Chicken boleros, tom yum mayonnaise, Asian slaw, lime& palm sugar dressing w' crisp shallots
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GARDENPARTY OPTION THREE
Live cooking
The Gabbinbar Homestead live cooking station is positioned in the gardens so that your guests can enjoy the unique experience of having our chefs grill, prepare and serve in front of them. Choose either Spanish and Italian, Middle Eastern, Asian or modern Australian.
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LA FIESTA – rustic Spanish and Italian flavours
Meats: Barbequed chorizo, sherry and thyme pork belly, smoky spice rubbed chicken in a hearty gravy of onions, chat potatoes, tomatoes and capsicum.
Seafood - Grilled calamari and steamed mussels in garlic herb butter and white wine sauce.
Salads: • Saffron rice salad w’ fire roasted peppers and
Mediterranean herbs• Caprese - bocconcini, heirloom tomato and basil w’ aged
balsamic vinaigrette• Cos lettuce w’ creamy Italian dressing, fresh herbs,
crumbled goat cheese and croutons
Condiments and breads: Mixed olives, semi-dried tomatoes, pesto, caper berries, marinated mixed antipasto vegetables, aged parmesan, ciabatta olive bread, pane di casa and pumpkin bread.
MECCA – a culinary pilgrimage across the Middle East
Meats: Lamb and chicken kebabs, haloumi and falafel in ras el hanout curry.
Seafood - Market reef fish selection with preserved lemon chermoula.
Salads:• Mixed beans and wild rice salad• Moroccan cous cous with dried fruits, dates, nuts and
secret spice mix• Fattoush – Lebanese salad w’ tomatoes, cucumber,
onions and mixed leaves topped w’ fried bread croutons
Condiments and breads: Lebanese bread, Turkish bread, hummus, baba ghanoush, tzatziki, dukkah and oil, marinated goat cheese and semi-dried tomatoes.
ASIAN FUSION – fresh and fragrant Southeast Asian
Meats: Vietnamese style BBQ beef, Malaysian chicken curry, and Asian greens.
Seafood - Thai fishcakes w’ chilli and lemongrass, nam jim prawn skewers.
Salads:• Crisp Asian slaw w’ grilled pineapple, coriander
and mayonnaise• Vermicelli noodle salad w' sprouts, shallots, mango,
peanuts, asparagus and coconut lime dressing• Coconut rice w’ fermented black beans
Condiments and breads: Kimchi, roti bread, pappadums, nam jim, creamy coriander dip and fresh chilli.
GABBINBARBIE – Modern Australian barbeque
Meats: Marinated Darling Downs lamb cutlets and Australian gourmet beef sausage w’ caramelized balsamic onions and glaced apples.
Seafood - Queensland prawns and Northern Territory barramundi, in lemon myrtle butter and roasted garlic.
Salads:• Coleslaw w’ toasted macadamia nuts and chilli
lime mayonnaise• Roasted pumpkin and pickled beetroot w’ feta crumble
and balsamic reduction• Homestead potato salad w’ pickles, egg, shallots, herbs
and mustard crème fraiche
Condiments and breads: Wattleseed aioli, bush tomato chutney, house-made damper and mixed rolls, cob loaves w’ bacon, herbs, onion and cheddar.
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MAIN COURSEOur main menu options showcase the region’s finest ingredients using the freshest produce sourced from sustainable producers in our region and beyond.
For sit-down receptions choose from our classic alternate-drop selection, a gourmet country roast, our fabulous duo options or the feasting menu.
OPTION ONE
Classic alternate drop (choose two)
• Eye fillet, smoked tomato, charred courgettes, potato gratin, jus &sauce béarnaise
• Rib fillet, maple and thyme roasted vegetable medley, jus, red wineherb butter and pancetta wrapped green beans
• Lamb rack, spiced sweet potato puree, rustic Kipfler potatoes w’rosemary salt, a vegetable bundle and ruby jus
• Chicken breast, wild mushroom ragout, confit garlic mash,seasonal greens and blistered cherry tomatoes
• Frenched pork cutlet, crushed chat potatoes, crackle, silverbeet,jus and a charred corn, chorizo salsa
• Quinoa crusted Australian barramundi, laksa crème, kaffir lime andgreen pea risotto, sprouts, crisp shallots and coriander
• Baked Tasmanian Storm Bay salmon, Middle Eastern pearl couscous w’ pistachios, lilly pilly, mint and pomegranate, roasted redpepper emulsion and crispy skin
• Seared duck breast and rillette, caramelised onion and pumpkintart, leatherwood honey glaze, sweet potato puree, sautéed kaleand jus gras
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MAIN COURSE OPTION TWO
Gourmet roast (single drop)
Each gourmet roast is plated with your choice of two roast meats, a seasonal root vegetable medley, rich red wine gravy and a Yorkshire pudding. Also included are two additional sides on the table to share and two matching condiments.
ROAST MEATS (CHOOSE TWO)
• Slow roasted beef sirloin w’ Mediterranean herbs andEnglish mustard, and horseradish crème fraiche
• Crackled pork roast w’ caraway and garlic, and grannysmith apple compote
• Chicken roulade w’ saffron, pistachio, cranberry and thymestuffing, and orange and cranberry relish
• Garlic and rosemary roast lamb leg w' mint jelly
SIDES (BOTH INCLUDED)
• Green runner beans w’ lemon oil, crisp pancetta andtoasted almonds
• Herb roasted potatoes
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MAIN COURSE OPTION THREE
The Duo (single drop - choose one)This is our most popular main course option. You and your guests will enjoy the combination of two mains on the one plate.
• BEEF AND CHICKENFillet mignon and black truffle chicken rouladeserved w’ caponata – a Mediterranean vegetablessalsa, wilted spinach, potato gratin, smoky popcornand shiraz jus
• LAMB AND CHICKENLamb rack and dukkah crusted chicken breastw’ grilled polenta and roast pumpkin, green herbemulsion, tahini yogurt and jus
• REEF AND BEEFRib fillet, rustic Kipfler potatoes, Café de Parisbutter and green shallots accompanied w’a scallop, prawn and calamari bouillabaisse a lacrème, topped w’ crispy skin Atlantic salmon
• PORK AND BEEFMaster stock braised pork collar w’ chilli caramel,grilled wagyu sirloin medallion, sticky rice cake,bok choy, kimchi pickle and jus
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MAINCOURSE OPTION FOUR - ROUND TABLES ONLY
Feasting mainMEATS (CHOOSE THREE)
• Beef sirloin - 18 hour slow cooked, w’ a mustard and herbcrust, jus and sauce béarnaise
• Beef ribs - Korean style and slow cooked, w’ freshcoconut sambal and coriander
• Chicken lovely legs in a smoky mesquite rub, caponata– a Mediterranean vegetables salsa, blistered trussedtomatoes and rocket
• Black truffle chicken ballotine, roasted mushrooms w’sweet potato crème
• Quinoa crusted barramundi fillets, laksa crème, sprouts,crisp shallots and coriander
• Oven baked Storm Bay salmon, zesty lime butter, braisedfennel and wilted spinach
• Beer battered whiting fillets, rustic kipfler chips, greenpeas and fire roasted red pepper emulsion
• Twice cooked master stock pork collar w’ chilli caramel,bok choy, pork floss and Asian herbs
• Crackle pork belly, smoky BBQ glaze, green applecompote and watercress
• Veal schnitzels crumbed with herbed panko andparmesan, apple and pumpkin slaw, watercress andcandied walnuts
• Lamb shanks, off the bone, slow braised in a rich chunkyshiraz gravy, spiced kumara puree and crisps
• Frenched double lamb cutlets w’ a harissa rub, softsaffron polenta, green peas, mint and coriander
• Confit of duck leg w’ fennel puree, wild mushrooms andwarm salad of lentils and grains
SIDES (CHOOSE THREE)
Warm
• Homestead chat potatoes roasted in rosemary infusedduck fat, sea salt and garlic
• Rustic kipfler potato chips w’ Murray River salt
• Creamy mash noisette - light, fluffy potato mash w’ a hintof burnt butter
• Saffron rice pilaf w’ leek, roasted capsicum, fine herbsand pine nuts
• Cauliflower and broccoli gratin w’ sauce béchameland mozzarella
• Maple and thyme roasted root vegetable medley
• Roasted field mushrooms w’ onion jam and crisp enoki
• Steamed seasonal greens w’ lemon oil
• Spaetzle - a type of gnocchi from the European Alps w’fried onions, sour cream and aged cheddar
• Caramelised Dutch carrots w' harissa and tahini yoghurt
Cold
• Salad of rocket and pear w’ roasted hazelnuts, figs andblue cheese
• Potato salad w’ a seeded mustard mayonnaise dressing,capsicum and shallots
• Middle Eastern pearl cous cous w’ pistachio, mint, lillypilly and pomegranate
• Vibrant Asian style garden salad w’ palm sugar andlime dressing
• Roasted pumpkin, pine nuts and baby spinach w’caramelised apple balsamic
• Roasted baby beetroots w’ goat cheese crumble andnative mint
• Butter lettuce, Dijon vinaigrette, fried capers andartichokes
= Gabbinbar favouritesFOOD AND EQUIPMENT MENU
= Gabbinbar favouritesFOOD AND EQUIPMENT MENU
MAINCOURSE OPTION FOUR - LONG TABLES ONLY
Feasting mainPLATED MAIN (CHOOSE ONE)
• Eye fillet, smoked tomato, charred courgettes, potatogratin, jus & sauce béarnaise
• Rib fillet, maple and thyme roasted vegetable medley, jus,red wine herb butter and pancetta wrapped green beans
• Lamb rack, spiced sweet potato puree, rustic Kipflerpotatoes w’ rosemary salt, a vegetable bundle andruby jus
• Chicken breast, wild mushroom ragout, confit garlicmash, seasonal greens and blistered cherry tomatoes
• Frenched pork cutlet, crushed chat potatoes, crackle,silverbeet, jus and a charred corn, chorizo salsa
• Quinoa crusted Australian barramundi, laksa crème,kaffir lime and green pea risotto, sprouts, crisp shallotsand coriander
• Baked Tasmanian Storm Bay salmon, Middle Easternpearl cous cous w’ pistachios, lilly pilly, mint andpomegranate, roasted red pepper emulsion andcrispy skin
• Seared duck breast and rillette, caramelised onion andpumpkin tart, leatherwood honey glaze, sweet potatopuree, sautéed kale and jus gras
SIDES (CHOOSE TWO)
Warm
• Homestead chat potatoes roasted in rosemary infusedduck fat, sea salt and garlic
• Rustic kipfler potato chips w’ Murray River salt
• Creamy mash noisette - light, fluffy potato mash w’ a hintof burnt butter
• Saffron rice pilaf w’ leek, roasted capsicum, fine herbsand pine nuts
• Cauliflower and broccoli gratin w’ sauce béchameland mozzarella
• Maple and thyme roasted root vegetable medley
• Roasted field mushrooms w’ onion jam and crisp enoki
• Steamed seasonal greens w’ lemon oil
• Spaetzle - a type of gnocchi from the European Alps w’fried onions, sour cream and aged cheddar
• Caramelised Dutch carrots w' harissa and tahini yoghurt
Cold
• Salad of rocket and pear w’ roasted hazelnuts, figs andblue cheese
• Potato salad w’ a seeded mustard mayonnaise dressing,capsicum and shallots
• Middle Eastern pearl cous cous w’ pistachio, mint, lillypilly and pomegranate
• Vibrant Asian style garden salad w’ palm sugar andlime dressing
• Roasted pumpkin, pine nuts and baby spinach w’caramelised apple balsamic
• Roasted baby beetroots w’ goat cheese crumble andnative mint
• Butter lettuce, Dijon vinaigrette, fried capers andartichokes
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WEDDING CAKE You provide the wedding cake and then after it is cut, we take it to the kitchen where our chefs cut and beautifully display it on platters. We individually box cake slices so guests can eat on the night or take home.
FROM THE PANTRY Our passion is for every wedding to be individual and unique. That is why our chefs prepare a complimentary course from our pantry. This small course is seasonal, handcrafted and inspired by our region’s incredible local produce. The time this course is tray served to your guests is at the chef’s discretion.
DIETARY REQUIREMENTSWe cater for you and your guest's special diets. Simply tell our team any special diet requirements (e.g., vegan, gluten-free) before your wedding and we will modify your menu selection for them or provide an alternative for each course.
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CHILDREN'S MAIN COURSE (SINGLE DROP - CHOOSE ONE)
This menu is suitable for children aged two to eleven years old.
• Chicken schnitzel parmigiana and chips
• Crispy chicken tenders and chips
• Grilled chicken w’ seasonal vegetables
• Spaghetti bolognese w’ parmesan cheese
• Penne napoli w’ parmesan cheese
• Beef lasagne and salad
• Cheeseburger and chips
• Fish, chips and salad
• Half serve of the adult’s main meal selection
FOOD MENUADDITIONAL OPTIONS
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SOUP ORENTRÉESTART WITH SOUP
• Roast pumpkin and maple soup w’ a parmesan crostini
ENTRÉE (ALTERNATE DROP - CHOOSE TWO):
• Crispy pork tenders on vibrant Asian herb salads and xo vinaigrette
• Dukkah crumbed chicken tenderloins w’ rocket, heirloom tomatoes, burnt honey fig w’ goats cheese and orange and hazelnut vinaigrette
• Seared scallops, smoky sweetcorn purée, grilled chicory w' fennel dressing & crisp pancetta
• Crispy soft shell chilli crab w’ fragrant som tum green paw paw salad
• Confit of duck leg w’ fennel puree, wild mushrooms and warm salad of lentils and grains
• Crackle pork belly, celery remoulade, pickled beetroot and black currant
• Light tempura battered wagyu beef nori rolls w’ pickled cucumber and ginger, wasabi soy drizzle
• Butternut pumpkin risotto, sautéed wild mushrooms and crisp enoki
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DESSERTOPTIONSYou can choose the classic dessert menu, a dessert station or have your wedding cake turned into a plated dessert.
CLASSIC (ALTERNATE DROP - CHOOSE TWO)
• Chocolate and rose Dark couverture chocolate tart w’ scorched rose marshmallow, cocoa sorbet, rose and pistachio malto and raspberry coulis
Coconut and pandan Pandan panna cotta, gula melaka, toasted coconut ice cream, sesame tuile and basil seeds
• Champagne and elderflower White chocolate mousse w' macadamia crunch, elderflower glace, champagne sorbet and rhubarb
• Honeycomb and lavender Lavender and honey créme brûlée, honeycomb crunch ice cream and almond biscotti
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DESSERTSTATIONS
WEDDING CAKE SERVEDAS DESSERTThe Gabbinbar dessert stations will delight your guests
with an abundance of decadent and sweet choices (choose one station).
OPTION ONE: THE CLASSIC DESSERT BAR
Indulge your guests with four of our all time favourite mini desserts.
Warm petite apple and rhubarb crumbles, vanilla crème brûlées, zesty lemon meringue tartlets and smooth chocolate mousse cups. Accompanied w’ seasonal fruits, ice cream and your wedding cake cut into portions.
OPTION TWO: LORD NELSON’S FAVOURITES
A pie, pudding and pavlova station.
Three types of house-made pies, a seasonal pudding and our indulgent pavlova garnished w’ gold leaf, fresh berries, passionfruit caviar and crisp pearls. Accompanied w’ brandy custard, chantilly cream and your wedding cake cut into portions.
OPTION THREE: CHOCOLATE HEAVEN
The decadent choice for chocolate lovers.
Gooey and rich dark chocolate brownies, ruby chocolate mousse, chocolate dipped strawberries and bananas, chocolate shard creations, a double espresso chocolate mousse and house-made truffles and fudge. Accompanied w’ your wedding cake cut into portions.
We use single origin products made from Solomon Island chocolate beans, produced by a local artisan chocolate manufacturer and a range of fine Belgium couverture in white, ruby and dark.
After you have cut your wedding cake, we take it to the kitchen where our chefs turn it into a dessert to be served to each guest individually. We take an individual approach for each cake; however, our chefs will regularly use the following from our pantry:
• Fresh berries
• Raspberry Chantilly cream
• Vanilla waffle cone
• Rose petals
• 24 carat gold leaf
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CHEESE WHEELWEDDING CAKEInitially presented as a tiered wedding cake for you to cut, our chefs then turn your cheese wheel wedding cake into multiple cheese boards served w’ seasonal fruits, quince paste, relishes, assorted nuts and crackers for you and your guests to enjoy.
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SUPPER STATIONSUPPER STATION (CHOOSE ONE)
• Glazed baked ham on the bone w’ house baked bread rollsand a selection of mustards, jams and relishes
• Whole roasted suckling pig w’ house baked bread rolls,coleslaw and a selection of mustards, jams and relishes
• Texas style smoked pulled brisket w’ house baked breadrolls, pickled onions and bourbon BBQ sauce
• Cheese board selection w’ dried muscatels, seasonal fruits,quince paste, figs and assorted crackers
• Triple cream brie and brandy spiked cheese gateaux w’toasted almonds and grapes, served w’ assorted crackers
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BRIDE'S RETREAT
House drinks, grazing breakfast and picnic lunch are alreadyincluded for 6 people.Additional people. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $53.49 per person
GARDEN PARTY
3 courses of canapés and the ‘crowd pleaser’ course or the grazing board with tapas or live cooking is already included.Additional canapés course . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.59 per personAdditional crowd pleaser . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$15.20 per person
RECEPTION
Warm bread, main course, wedding cake cut and displayed are already included along with the From the Pantry small course.Start with soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.72 per personEntrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$19.45 per personClassic dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$19.45 per personGabbinbar dessert bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$19.45 per personWedding cake served individually to the table as a dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10.94 per personCheese wheel wedding cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$15.20 per personSupper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$15.20 per personVendor meals (Includes vendor drinks) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $65.00 per person
ADDITIONALMENU PRICING
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LIBRARY
• Chesterfield lounges• Vintage bookshelf• Antique wooden sideboard
DRAWING ROOM
• Antique sideboard for gifts• Vintage occasional chairs
BALLROOM
• Black Yamaha baby grand piano
CONSERVATORY
• Antique sideboard• Tea and coffee station
BRIDES RETREAT
• Two salon-style stations• Trolleys for hair and makeup artists to use• Full-length mirror• Vintage sideboard• Occasional chair• Music player• Towels, body wash and other
bath accessories• Outdoor furniture on verandah
AUDIOVISUAL
• Presonus Studio Live Console with dedicatedrecording outputs for videographers
• Professional speakers throughout thehomestead and the gardens
• Two handheld radio microphones for usethroughout the homestead and the gardens
• Large TV screen with DVD player onportable stand
GARDEN FURNITURE
• White cane lounges in the Tennis Pavilion• White cane two-seater lounge in Croquet
Lawn Summer House• White cane lounges on main verandahs• Vintage croquet set• Chess set• Water cart• Marble top high bar tables with bar stools
and low bars with chairs• Umbrellas• Outdoor timber chairs• Swing in Jacaranda tree• Vintage wooden signing table with two
suitable chairs for all ceremony locations
OTHER EQUIPMENT
• Wine barrels• Lectern• Mic stands• Portable bar• Extensive garden lighting, including
chandeliers, pendants, festoon and fairy lights• Easels for signage• Vintage serving sideboards• Baby highchairs• Cake table• Cake knife• Kids couches and activity packs
OTHEREQUIPMENT
CEREMONY CHAIRS
Choose your guest chairs:
• 24 white Americano folding chairs• 24 natural timber cross back chairs• 6 natural timber bench chairs
(To seat approximately 36 guests)
Additional Americano chairs available for hire at $3.00 each. Additional cross back chairs available for hire at $6.00 each. Note: chair types are subject to change.
RECEPTION TABLES AND CHAIRS
Choose your reception tables:
• 10 seat round tables with white linen (1800mm wide, 740mm high)• 8 seat round tables with white linen (1500mm wide, 740mm high)• Natural timber top banquet tables (820mm wide, 740mm high and
length varies to suit numbers)• White linen banquet tables
(750mm wide, 740mm high and length varies to suit numbers)• Bridal table with white linen or natural timber top (2-12 seats)
Choose your reception chairs:
• White Tiffany chairs• Natural timber cross back chairs
CHAIRS AND TABLES
FOOD AND EQUIPMENT MENU
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