NB:

1. The chef reserves the right to vary ingredients subject to availability.

2. Minimum booking on a Friday, Saturday or Sunday- during the day is 12 adults.

3. Minimum booking on a Sunday evening is 15 adults.

4. Minimum booking for the sole use of the venue on a Monday to Friday evening is 30 adults+ Venue Hire Fee of $550-00.

5. Minimum booking for the sole use of the venue on a Saturday evening is 50 adults + Venue Hire Fee of $550-00

6. All bookings will require a 50% deposit to confirm the booking.

7. Payment will be required in full 7 days prior to the booking on booked numbers. No variation will be made if the numbers on the day are less than the booked number.

8. Dietary requirements will be required 7 days prior to the booking.

9. All drinks will be available at bar prices.

10. There will be no splitting of bills.

Corporate Xmas Functions

Bacchus Hill Winery

Tel: 5367 8176

100 O’Connell Road Bacchus Marsh – www.bacchushill.com.au

2011 Christmas Function Menus

2 Course (1 choice) - $40

2 Course ( 2 choices only- Alternate to the table) - $45

3 Course (1 Choice) - $60

3 Course ( 2 choices only-Alternate to the table) - $65

Entrée:

Char grilled chorizo and garlic/chilli marinated tiger prawns with roast garlic and saffron aioli.

Smoked salmon, kipfler potato and rocket salad topped with toasted walnuts and fresh dill mayonnaise.

Double baked gruyere cheese soufflé with tomato and parsly concasse and black olive vinegarette.

Pork, pistaschio and pancetta terrine with brandied apricot chutney, cornichons and grilled housemade pita bread.

Main:

Char grilled eye fillet on herbed mash potatoes with asparagus, mushroom and bacon salad and topped with béarnaise sauce.

Oven roasted blue eye provencale (white wine and tomato based sauce with red onion, capsicum and kalamata olive) served with baby chat potato salad.

Olive and rosemary crusted lamb racks served on a tomato, cucumber and chick pea salad with Persian fetta and drizzled with cooking jus.

Dessert:

Irish whisky baked cheesecake with espresso and dark chocolate sauce, wholemeal crumble and spiced ice cream.

Ouzo panna cotta with sumac strawberries, strawberry jus and brandy snap cigar.

Frozen chocolate mousse, raspberry and Italian meringue bomb Alaska with raspberry coulis.

Traditional Christmas pudding served with vanilla ice cream and topped with a rich cream anglaise.