Wedding Costs
Room Hire: $440.00
Menu: $55.00 per person
(Includes 3 course meal, Hors d’oeuvres on arrival
Tea, Coffee & After Dinner Mints)
$50.00 per person
(excluding Hors d’oeuvres)
Liquor: $26.00 Minimum charge per person
(All labour services are included in the above costs)
The following services can be specially organised by
Dural Country Club
to ensure that your function is one to remember
Disc Jockey: $400.00
Pianist: $350.00 (4 hours)
Wedding Menu
Entrees (Cold)
Chicken Liver Parfait with Melba Toast & Cornichon
Tasmanian Smoked Salmon w ’ Avocado Salsa,
Horseradish Crème Fraiche & Lilliput Capers
Smoked Chicken Breast on Mango & Cashew Nut Salad
with a Honey Lime & Shallot Dressing
Caesar Salad served with crispy Proscuitto,
Shaved Parmesan Cheese & Crispy Croutons
Tower of roasted Vegetables w ’ Grilled Haloumi
Tomato, Basil & Spanish Onion Salsa
Antipasto Plate – Proscuitto, Coppa, Marinated Bocconcini,
Pickled Vegetables, BBQ Eggplant, Capsicum, Zucchini,
Smoked Salmon, Olives & Grassini
Entrees (Hot)
Satay Chicken Tenderloins w ’ Peanut Satay & Jasmine Rice
Green Prawn Cutlets served with a Garlic Cream sauce
& Rice Noodles
Tempura King Prawns served on stir-fried Vegetables
w’ Honey & Sesame Seeds
Vegetable & Ricotta Cheese wrapped in Filo Pastry
Served with Tomato Jus
Crumbed Camembert on Summer Leaves with Red Onion Coulis
Spinach & Ricotta Ravioli with Kalamatta Olives
& Neapolitan sauce with Parmesan Cheese & Fresh Rocket
Salt & Pepper Calamari w’ Rocket & Lime Aioli
Main Course
Rib Eye Fillet of Beef with Roast Field Mushrooms &
Caramelised Onions with Bearnaise Sauce
Chicken Breast filled with Bocconcini, Spinach
& Sundried Tomatoes with a light Tomato Jus
Lamb Rump marinated in Olive Oil, Garlic, Lemon Juice & Herbs
Served with Tzatziki & Smokey Baba Ghannouj
Beef Sirloin with Cracked Black Pepper Crust & Merlot Jus
Atlantic Salmon served on a bed of Wild Rocket, Orange,
Asparagus & shaved Parmesan Salad,
Drizzled with Balsamic Vinegar & Extra Virgin Olive Oil
Roasted Escallope of Veal with wilted Spinach,
Grilled Eggplant, Bocconcini & Tomato & Basil sauce & Olives
Mojo Pork Loin with a Papaya & Mango Salsa
Supreme of Chicken Marinated in Honey & Soy
Grilled Dory Fillet with Citrus Beurre Blanc
Desserts
Meringue Nest resting on Passionfruit
with Crème Patisserie & Berries
Flourless Chocolate Fudge Torte with Mixed Berries
Sticky Date Pudding served with Butterscotch sauce
& Vanilla Ice Cream
Chocolate Profiteroles filled with traditional Custard & Cream
Apple & Rhubarb Crumble with Crème Anglaise
Crème Caramel with Fresh Fruit
Passionfruit Pavlova with fresh Fruit & Cream
Chocolate & Vanilla Cannoli with Chocolate Sauce
Selection of Gourmet Ice Creams in a Brandy Snap Basket
Citrus Tart with Raspberry & Passionfuit Coulis
Fresh Filter Coffee, Tea & Dinner Mints
Function Information
1. A deposit being the cost of your room hire is required. The deposit
will be considered as verification of a booking.
2. Confirmation of minimum number of guests attending functions
required no later than seven (7) days prior to the event. This will
determine the minimum number to be billed.
3. Final numbers may be increased but not decreased within seven (7)
days prior to the event.
4. Cancellations will be accepted without loss of deposit up to six
months prior to the event.
5. The room may be used for a period of up to five (5) hours for each
function.
6. A surcharge of $3.00 per person is applicable on Sundays & a
surcharge of 30% of the final account is applicable on Public
Holidays.
7. We regret that we are unable to permit food or liquor to be brought
onto the premises due to the licensing laws.
8. All menus are inclusive of waiting staff and all three course meals
or smorgasbords are inclusive of bread rolls, vegetables in season or
salads.
9. All charges are based on present day costs and while we reserve the
right in increase prices at 30 days notice, this will only be done
when necessary.
10. Full payment of all charges, services, goods and hire must be made
prior to the event unless prior arrangements have been made.
11. Organisers of functions will, at all times be responsible for the
conduct of their guests. All Club internal rules must be strictly
adhered to, i.e. dress, trading hours and standard of behaviour.
Dural Country Club practices responsible Service of Alcohol and
therefore reserves the right to refuse the service of alcohol.
Planning Your Big Day
The Ceremony – Religious or Civil?
Whose religion? If you’re lucky enough to be born into the same faith, a
ceremony at a religious house of worship i.e. a church, synagogue or mosque
will most likely be your preference.
If a religious ceremony does not appeal to you or your faiths differ, a civil
ceremony could be more to you liking. These days, a celebrant can marry
you in almost any location you choose – from a magnificent garden setting to a hot-air balloon.
Questions to ask
- How long does the service take and what are the proceedings?
- What fees will be incurred? These may include the minister, celebrant,
donation, venue fee, organist, cleaning and the like.
- Does the venue have specific rules for decoration such as flowers?
- Are your guests permitted to throw confetti, rice or other after the ceremony?
Order of the Reception
Traditionally the pattern of events is as follows:-
1. Guests arrive at reception.
2. Guests have pre-dinner drinks and hors d’oeuvres.
3. Bride & Groom arrive at reception.
4. Bride & Groom have pre-dinner drinks and hors d’oeuvres.
5. Bride & Groom enter reception room.
6. Dinner is served.
7. Toast and speeches.
8. Best man reads letter-grams & faxes.
9. Cutting the cake.
10. Bride & Groom make their way to the dance floor for the wedding
waltz.
11. Bridesmaids, Groomsmen, Parents then guests join the Bride & Groom
on the dance floor.
12. Happy couple mingle with their guests.
13. Bride throws bouquet.
14. Groom tosses garter.
15. Bride & Groom leave reception.
Toasts and Speeches
This is a guide to the speeches and toasts usually made at wedding
receptions.
The speeches are normally made at the end of the meal.
Of course it is your special day and you may wish to change the
following format.
Toast to the Bride and Groom - made by a close friend who gives a
short speech and proposes the toast.
Response - from the groom.
Toast to the Bridesmaids - made by the groom, who says a few
words and proposes the toast.
Response - from the best man on behalf of the Bridesmaids.
Toast to the Parents (optional) - made by a close family friend.
Response (optional) - from the father of the Bride then the father
of the Groom.
Telegrams - read by the best man and the groomsmen.
A Graceful Exit
While it used to be traditional for the Bride & Groom to leave the
reception first, anything goes these days. If you want to stay late
and enjoy, go ahead. Where necessary though, be aware of the
time with regard to travel arrangements such as a plane flight
leaving at an indecently early hour the next morning.
Don’t forget to thank all the people who made your memorable
wedding day possible.
Guest Book
A lovely idea for you to consider is to have a guest book at the
reception for everyone to write a message and sign their name.
This can be handed from table to table during the reception to
ensure that everyone has the opportunity to sign the guest book.
