Wedding Costs

Room Hire: $330.00

Menu: $60.00 per person
(Includes 3 Course Meal, Hors d’oeuvres on arrival
Tea, Coffee & After Dinner Mints)

$55.00 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

A Selection of Hot & Cold Hors D’oeuvres on Arrival

Entrees (Cold)

Salad of Charmoula Chicken & Tiger Prawns on Grilled Olive
Flatbread with Crisp Baby Leaves dressed with Lemon, Coriander
& Extra Virgin Olive Oil

Salad of Peppered Lamb Loin with mixed Leaves drizzled with
Olive Oil & Balsamic dressing

Charlotte of Smoked Salmon with Avocado & Sweet Potato Chips
served with Capers & Roast Capsicum Mayonnaise

Barbequed Quail Fillet with Mixed Salad Leaves, Kalamatta Olives
& Semi-Dried Tomatoes

King Prawns, Avocado & Mango Salad with Macadamias, Crispy
Garden Leaves & Honey Mustard Dressing

Crab Tower – Avocado, Tomato & Crab Meat topped with
Parsnip Crisps & Curry Basil Oil

Smoked Salmon Caesar Salad with Proscuitto

Seafood Antipasto Plate – Chefs Selection of Fresh Seafood

Corn Fritters with Brie, Rocket & Avocado

Pear, Walnut, Rocket and Blue Cheese Salad
with Prosciutto & Balsamic Reduction

Entrees (Hot)

Scallops with a Creamy Lemongrass Coriander &
Ginger sauce with Julienne of Vegetables

Beer Battered King Prawn Cutlets with
Lemon Aioli & Jasmine Rice

Chicken Tenderloin Filo Parcel
with a Honeycup Mustard Sauce

Vernicelli with Chilli, Garlic Prawns, Snow Peas
w ’ Rocket & Almond Pesto

Seared Scallops & Chorizo on Cauliflower Cream

Pumpkin & Spinach Risotto w ‘ Toasted Pine Nuts,
Parmesan and Basil Oil

Soup

Butternut Pumpkin Soup
with Honey Roasted Macadamia Nut Cream

Minestrone Soup garnished
with Vegetables, Pasta & Bacon

Chicken & Corn Chowder served
with Sour Cream & Chive Scone

Main Course

Mixed Leaf Salad on every Table

Beef Tenderloin with a Medley of Mushrooms
Soft Polenta & Spanish Onion Jam & Port Jus

Tasmanian Ocean Trout Fillet served with Pinot Noir Syrup

Medallions of Veal Fillet topped with Lobster Meat &
Hollandaise Sauce served with Asparagus Spears

Grilled Duck Breast with Ponzu Dressing & Beetroot Relish

Twins of the Hills
Medallions of Beef Fillet topped with King Prawns,
Béarnaise & Caviar

Oven Roasted Chicken Breast wrapped in Prosciutto on Mash
with Roma Tomatoes, Asparagus & Sun Dried Tomato Sauce

Rack of Lamb served on a Sweet Potato Mash
English Spinach & Maple Jus

Prime Sirloin Steak accompanied by a medley of Roasted Root
Vegetables & Garlic with Red Wine Jus

Coconut Crumbed Chicken filled with Crab Meat & Brie,
Served with Mango Sauce

Marinated & Barbequed Spatchcock
With Bok Choy & Beurre Soy

Desserts

Baked Lemon Lime Flan with Fresh Fruit

Roulade of Soft Merinque with Seasonal Berries

Double Chocolate Torte with Berry Coulis

Strawberries Romanoff served in a Brandy Snap Basket

Crème Caramel with Marinated Fresh Fruit

Wattleseed Creme Brulee with Balsamic Strawberries

Chocolate Mille foglie - Vanilla Slice

Tiramisu with Baileys Crème Anglaise & Raspberry Syrup

Affogato, Vanilla Bean Ice Cream served with Espresso Coffee
& a Shot of Frangelico

Brandy Snap Basket with Fresh Strawberries & Cream
with Chocolate Sauce

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.