 | Great Alpine Inn | Alpine Flavoured Functions |
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3 Course Buffet Wedding PackageAt $55 per person
(minimum guests 60) - 3 items of fingerfood.
- 2 items from the hot and cold buffet menu
- 2 items from the salads and vegetables buffet menu
- 2 dessert choices
- Tea, coffee & chocolates.
At $65 per person
(Minimum guests 50) - 4 items of fingerfood
- 3 items from the hot and cold buffet menu
- 3 items from the salads and vegetables buffet menu
- 3 dessert choices
- Tea, coffee & chocolates.
These prices include: - Exclusive use of our two bedroom fully self-contained apartment for 2 nights for 4 people including all linen & breakfast baskets.
- Fully qualified and experienced staff to serve at your function.
- Round or oval tables for 8 – 10 people
- Bridal table set up
- White table linen including linen serviettes and ribbon for the Bridal and cake tables in your colour choice,
- Black chair covers with gold bows
- Basic candelabra hire with white candles, ivy and ribbon decoration
- Wedding cake service (you must provide the cake bags)
- Full use of our deck & garden areas with outside furniture and brassier fires lit around the garden.
- Weather permitting a blazing log fire , (if hot the fireplace will be decorated with candles)
The price is based on a 5 hour function.
Wedding ceremonies are welcomed next to our water feature or on our deck. The charge for a ½ hour wedding ceremony at Great Alpine Inn is $400.00 which includes Guest arrival time ½ hour before the ceremony, service of iced water as guests arrive, chairs set up for older guests and to form an isle for the bride to make her entrance, a table with cloth for the signing of the wedding registry & service of drinks and nibbles on the lawn. (Weather permitting) Beverages : We are happy to offer drinks on a consumption basis, alternatively you can order one of the following drinks packages. BYO wine only – corkage charge $6.50 per bottle 5 hrs of basic light & heavy beers, house red, white & sparkling wines and soft drink provided for an additional $25.00 per person.
– Or -
A range of light & heavy beers, bottled Local red, white & sparkling wines and soft drink provided for an additional $30.00 per person for a 5 hour function Cocktail Food Cold: - California rolls with vegetarian fillings
- Cheese pastry fingers with artichoke dipping pate
- Parmesan shortbread topped with goats cheese, cherry tomatoes and fresh oregano
- Duck liver, port and sage pâté on Lebanese bread triangles with julienne of spring onion & red pepper
- PALMIERS filled with shaved parmesan and pesto or sundried tomato paste and olive tapinade
- Toasted bread squares topped with roasted red & yellow peppers & smoked trout & almond mousse
- Chicken apricot and chive sandwiches
- Bruschetta with saffron chicken & lime mint mayonnaise
- Corn & chili griddle cakes topped with sour cream & proscuitto
Hot: - Sundried tomato, artichoke & bocconcini muffins
- Caramelised onion, olive paste & feta tartlets
- Chickpea & lentil fritters topped with spiced carrot
- Thai Trevally cakes served with fresh lime mayonnaise
- Baby muffins filled with Swiss cheese, sundried tomato and tapinade
- Dates stuffed with Christmas almonds & wrapped in bacon
- Deep fried chicken pieces coated with cashew, coconut & sesame served with a Chinese plum dipping sauce
- Mini saté, beef, chicken or lamb with a spicy Thai peanut sauce
- Smoked trout & asparagus filo triangles served with hollandaise sauce
- Rare roast beef, en crouté with fresh tomato relish and lettuce greens
- Tomato, basil and melted bocconcini toasted sandwiches
- Baby chicken sausage rolls served with caramelised onion marmalade
- Mini Lebanese falafel balls with spicy tomato chutney
- Baby spring rolls, meat or vegetarian served with a honey soy sauce
- Chipolata sausages wrapped in puff pastry served with green tomato relish
- Vegetarian curry puffs
- Chicken with tarragon in filo pastry
- Pan toasted ham, Swiss cheese & Dijon mustard sandwiches
- Baby pork and apple sausage rolls served with homemade plum sauce
Hot Buffet - Chargrilled lamb racks served on ratatouille topped with basil mayonnaise
- Sweet potato & leek Ravioli with an onion & orange creamy cheese sauce
- BBQ seasonal whole fish wrapped in banana leaves- marinated in Lemon grass, ginger, garlic and coriander
- Thai chicken, coconut and vegetable curry - served with fragrant rice, Papadams and chutney
- Polenta slice topped with Pesto, tomato chutney & chargrilled vegetables - served with warm tomato & basil salsa
- Chargrilled sweet chili breast of chicken - served on a bed of chargrilled vegetables
- Braised beef, baby onion & orange casserole - served with steamed sweetcorn couscous
- Paella of chicken & seafood served with lemon wedges & flat bread
- Butterflied marinated pork medallions or Trevally cutlets served on a bed of spicy Singapore noodles
- Chicken Jambonneaux - stuffed with garlic & bacon - served with spiced mashed potato onions & pinenuts
- Boned & rolled leg of lamb stuffed with prunes & leeks - with glazed parsnip & sweet potato
- Veal meatballs with creamy tomato sauce, artichokes & green olives on a bed of fresh fettuccini
- Whole roasted scotch fillet, marinated in pesto & served with crispy roasted pumpkin, rosemary & olives
- Duck breasts marinated in African spices wrapped & baked in banana leaves served with pilaf rice
- Beef & bacon olives flavored with fresh herbs cooked in gravy - served on creamy mashed celeriac & potato with a crisp pastry crust
- Lamb saté served on rosemary skewers on a bed of couscous topped with cardamom cream sauce
- Indonesian style vegetable Gado Gado with egg, deep fried tofu & peanut sauce
Cold Buffet - Platter of vegetarian & seafood Antipasto consisting of : Chargrilled pumpkin, eggplant & zucchini, Marinated mushrooms & artichokes, Asparagus & sweetcorn frittata, Marinated calamari, fresh oysters, Tomato, bocconcini & basil skewers Assorted olives etc.
- Summer layered vegetable terrine served with fresh tomato salsa
- Shredded breast of chicken with Chinese noodles, boc choy, snow peas & mushrooms
- Roast fillet of beef marinated in mustard & garlic - served with horseradish & mustards
- Crispy skinned lemon scented spatchcock pieces - served with lightly steamed baby spinach leaves with a hint of lemon & nutmeg
- Roulade of chicken breast with bacon, leek, ricotta & spinach filling
- Boned, rolled & roasted loin of pork, oriental style - served with blackbean mayonnaise
- Spinach, red pepper & potato frittata - served with cannelini beans with tomato & basil
- Pumpkin roulade with a tomato, pesto filling served with rocket leaves
- Honey roasted ham off the bone served with bacon, tomato & capsicum relish & homemade corn bread
- Whole wheel of brie stuffed with sundried tomatoes & fresh herbs
- Chicken breasts stuffed with ham, eggs & herbs
- BBQ Eggplant & capsicum tart
Buffet salads and vegetables - Salad Nicoise - Potato, green bean, tomato, cucumber & egg topped with Tuna
- Asian noodle salad with coriander, ginger dressing
- Baby potato & pesto salad - topped with roasted pinenuts and chives
- Caesar salad with cos lettuce, bacon, croutons, shaved parmesan, avocado, cherry tomato, cucumber & egg
- Cooked seasonal vegetable salad with sesame dressing
- Tabbouleh - Bourghul & chopped parsley with tomato, cucumber & lemon juice
- Marinated button mushroom, artichoke & fresh oregano salad
- Tomato & orange salad with parsley & citrus dressing
- Pink shell pasta, julienne vegetable & olive salad with tomato dressing
- Mixed green lettuce salad with your choice of 10 toppings
- Fresh beetroot & green bean salad with caraway seeds & ginger
- Red & green lentil salad with Vietnamese mint & sweet mirin dressing
- Platter of mixed chargrilled & marinated vegetables served with aioli dressing
- Baby spinach salad with avocado, cherry tomatoes, marinated eggplant cucumber & sundried tomatoes
- Platter of mixed steamed vegetables topped with 3 cheese sauce
- Platter of roasted pumpkin, potato, carrots, parsnip, baby onions & sweet potato with gravy
Buffet Desserts - Selection of Australian cheeses - garnished with tropical fruits & crackers
- Cold lemon soufflé Served with fresh strawberries & cream
- Pecan pie served with King island cream & shaved chocolate
- Brandysnap baskets filled with fresh fruit marinated in orange liquor - served with pineapple sage clotted cream
- Glazed apple & cinnamon tart - served with icecream
- Pears & peach halves poached in red wine & served with sweet marscapone
- Meringue, fresh berry & cream Mille Feuille served with a berry coulis
- Baked lemon pudding served hot with vanilla ice cream
- Chocolate tureen served with roasted almond flakes & coffee cream
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