DOCSLIB.ORG

The Kings the Kings Functions Better Functions Better

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Kings the Kings Functions Better Functions Better the Kings Functions Better 357 King William Street ADELAIDE SA (Corner Sturt St) p. 08 8212 6657 ' f. 08 8212 6659 [email protected] www.thekingsbardining.com Who are we? (2) Room options & hire costs (3-4) • Ballroom & Backyard • The Den • The Kings Bar • “Backstage” Seminars, meetings & breakfasts (5) Music & audio visual options (6) Beverage options (6) Cocktail food (7) The great Aussie BBQ (8) Set menus (9-10) Christmas menu (11) Terms & conditions (12) Adelaide’s First & Only South Australian Only Bar & Restaurant 1 the Kings Functions Better The Kings can cater to any event large or small. Sit-down three course dinners for 2 to 120, seminars, meetings and stand up functions such as after-work drinks, 21 st ’s, engagement parties, christenings and weddings. Our aim is to make your function as painless as possible so you can relax and enjoy the event with your guests. We offer personalised service by our functions manager to tailor a package to suit your requirements. We will happily consult with our chef regarding dietary requirements, or mixologist to design a cocktail uniquely to your liking. Flexibility and experience in delivering both one off and ongoing events are some of the reasons why the Kings really does function better. ttthethe Kings Commandments Since 1876 the Kings Head Hotel has stood as a beacon for South Australian culture. From 2008 the Kings has developed its South Australian heritage to the point where only 100% local beers (both tap and packaged), wines (from all of the state’s fine regions) and produce are offered throughout the hotel. What’s more South Aussie than a pie floater and a Coopers ale at the bar, or a grazing plate and an Adelaide Hills Sauvignon Blanc outside on the deck? You will come to realise what we already know, there is no reason to shop outside of your home state for world class produce and beverages. Our team represent experience from across the hospitality industry and come together for a common purpose; our kitchen team, with experience drawn from Adelaide’s leading hotels through to serious fine diners, bar team including managers with experience in quality hotels, busy nightclubs and great cafes, and event team that has not only been providing quality functions service throughout the state’s venues but also in offsite and festival event hospitality management. They are all ready and willing to help you design an event around your imagination. Client TestimonTestimonialialialial “Just a quick note of thanks for the function on Thursday night. The staff we all very professional in dealing with our request to get through the meal fairly quickly, with no request being too much trouble. I eat out a fair bit in Melbourne and spend about 3 months a year working and living in France and Italy, eating out most nights, and I'd have to say your staff are really up there amongst the best I've come across.” Howard (Tour Down Under dinner, January 2012) “I have received extremely positive feedback on the standard of your service and the quality of your food and wine. Everyone had a great time. My Boss was so impressed he wants to hold the Xmas function at the Kings again next year. I'll contact you some time in the new year to make a booking.” Hans (Christmas party, December 2011) “Was a great morning had by all children and adults!!!!!!” Cassandra (Christmas pageant breakfast, November 2011) “A great place to dine, will recommend it to anyone travelling to Adelaide.” Deb (interstate client dinner, June 2011) “Everyone had a wonderful time and the bar staff were fantastic. Comments on how the venue was such a great room and also everyone loved the food. You were great to work with and nothing was too much trouble.” Deb (engagement party, April 2011) 2 Room Options and Hire Costs The Kings Ballroom & Backyard Available any day or night for private hire (incl. disabled access) Situated at the rear of the venue the Ballroom is serviced by its own fully serviced private bar and features the Backyard to enjoy through the summer months. Note that due to noise restrictions the Backyard area must be vacated by guests from midnight. Capacities; Cocktail 50 –170pax (including a backyard & backstage area) Dining 20 – 90pax Theatre up to 75pax Costs & minimum spends; Sunday to Thursday (excl. Nov 25 – Dec 24); Room hire of $200 plus pre-arranged minimum spend by host of $1500 Friday & Saturday (plus Nov 25 – Dec 24); Room hire $300 plus pre-arranged minimum spend by host of $2000 The Kings Den Available any day or night for private hire (incl. disabled access) The corner room of the hotel features a centrepiece of the historic well dating back to the origin of the hotel in 1876 and is used day to day as the Den restaurant. It has its own street access and fully serviced private bar. Capacities; Cocktail 40 – 80pax Dining 25 – 60pax Theatre up to 40pax Costs & minimum spends; Sunday to Thursday; Room hire of $200 is refunded if over $2,000 is spent by the host Friday & Saturday Room hire $200 plus minimum pre-arranged spend by host of $2,000 3 LowLow----budgetbudget & SemiSemi----privateprivate Spaces The Kings Bar Available for semi-private uses of space any day or night Smaller groups (of up to 60 people) can be accommodated comfortably by reserving a section of the Kings Bar, this attracts no room hire costs and allows your guests to enjoy the atmosphere and entertainment offered in the room while still having their own semi-private space. This is a great idea if you are planning an event on a budget! While there is no room hire cost, hosts are asked to pay in advance for minimum required catering to secure the reservation. Backstage No budget to do a private function, but want some privacy none the less? Groups of up to 30 people can be accommodated in the “backstage” area. This attracts no room hire costs and remains a relatively private space for your guests to enjoy each other’s company with minimal interruption. Deposits For stand-up cocktail functions – room hire cost. Sit down functions and set-menus $10 p/head and confirmation of final numbers 7 days from the event. Semi-private spaces require food to be paid in full 7 days in advance. See terms & conditions for details (p. 12). 4 SSSeminarSeminar & Conference Options Located in the Ballroom, our facilities can be tailored to cater for all your meeting requirements. From breakfast seminars to meeting and conferences, the Kings Ballroom can cater for up to 80 people seated. We offer complete AV solutions through to the networking drinks post-seminar. Package $50 p/hour Room hire (Ballroom) per session (incl. room setup, staffing & cleaning) AV (incl. microphone, speaker & data projector) Optional Extras $ p/head Bottomless coffee, tea, juice & soft drink throughout the day 8.0 Morning tea (selection of Danish & fruit) 5.0 Lunch (assorted cold baguettes & sandwiches) 8.5 Afternoon tea (cheeses & fruit platter) 8.5 Breakfast options Groups of over 30pax can cater a breakfast event to suit. The following is a price guide only; One course with choice of two meals & espresso coffee - $24.0 p/h Sample Menu English breakfast plate of Barossa bacon, sausage, scrambled egg, Woodcroft field mushrooms, & tomato on toast w/ tomato relish or Vegetarian frittata w/ mixed green leaf salad Christmas Pageant Each year the Kings hosts breakfast and viewing packages for the biggest public event in the state which rolls past our front door in early November. Either dine and view from the curb or dine in the Ballroom and secure a space on the Balcony. Adults $30 Children (under 14 years of age) $20 Bookings essential and full payment must be made one month out from the event. 5 Music & additional services A relationship with a great South Australian company, Derringers, means the Kings can source all of you audiovisual needs. From microphones & projectors to full band or DJ equipment setups we can source what you need for a price only offered to trade. Basic normal hire costs following but packages can be tailored to your specific event; In-house music system including IPOD input complimentary Basic wireless microphone hire 30.0 Microphone & data projector 60.0 DJ equipment (2x CDJs, mixer, foldback) 300.0 DJ equipment (2x turntables, 2x CDJs mixer, foldback) 350.0 Full band PA (incl. Vocal mics, mixing desk, foldbacks) 400.0 w/ lighting 100.0 Professional private DJ services (style TBC) 75.0 p/hour Live Entertainment Live entertainment (DJs and live bands) are permitted during private functions with the express consent of your event manager. Restrictions in volume and playing times are at the discretion of the events manager and management during your event. If you are looking to book a live band, duo or solo acoustic performer The Kings recommends local booking agent, Ed Trainor of Wasabi Entertainment (0413 006 868), who has an extensive portfolio and will be happy to source and quote an act that suits your needs. Security Security is not provided for functions by The Kings Hotel. All staff are trained in and empowered to provide the responsible service of alcohol to all guests, ensure unwanted guests are removed and request valid photo ID from all patrons wishing to consume alcohol. Licensed security is available to hire through the hotel at a cost of $49.50 (incl. GST) per hour, per guard and that guard be assigned specifically to your event. Variations in rates may apply on public holidays.
Load more

Recommended publications
  • Stewcockatoo Internals 19.Indd 1 17/6/10 7:09:24 PM
    StewCockatoo_Internals_19.indd 1 17/6/10 7:09:24 PM StewCockatoo_Internals_19.indd 2-3 17/6/10 7:09:24 PM W r i t t e n b y R u t h i e M a y I l l u s t r a t e d b y L e i g h H O B B S Stew a Cockatoo My Aussie Cookbook StewCockatoo_Internals_19.indd 4-5 17/6/10 7:09:30 PM Table of Contents 4 Cooee, G’Day, Howya Goin’? 22 The Great Aussie Icon We Australians love our slang. ‘Arvo : Dinky-di Meat Pie tea’ sounds friendlier than ‘afternoon 5 Useful Cook’s Tools tea’ and ‘fair dinkum’ is more fun 24 Grandpa Bruce’s Great Aussie BBQ to say than ‘genuine’. This book is 6 ’Ave a Drink,Ya Mug! 26 It’s a Rissole, Love! jam-packed with Aussie slang. If you 8 The Bread Spread come across something you haven’t 28 Bangers, Snags and Mystery Bags heard before, don’t worry, now is your 10 Morning Tea for Lords chance to pick up some you-beaut lingo and Bush Pigs 30 Fish ’n’ Chips Down Under you can use with your mates. 12 Bikkies for the Boys 32 Bush Tucker 14 Arvo Tea at Auntie Beryl’s 34 From Over Yonder to Down Under 16 From the Esky 36 Dessert Dames For Norm Corker - the best sav stew maker 18 Horse Doovers 38 All Over, Pavlova in all of Oz. On ya, Gramps!-RM 20 Whacko the Chook! 40 Index Little Hare Books an imprint of Hardie Grant Egmont 85 High Street Cooee, g’day, Prahran, Victoria 3181, Australia www.littleharebooks.com howya goin’? Copyright © text Little Hare Books 2010 Copyright © illustrations Leigh Hobbs 2010 Text by Ruthie May First published 2010 All rights reserved.
    [Show full text]
  • WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS
    WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Destination Flavour Adam masters the art of making traditional Danish Smorrebrod in Copenhagen and travels to Bork Havn to 2019-05-19 0500 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Y Scandinavia Series 1 Ep 3 learn how Vikings lived and ate. Destination Flavour Adam makes Swedish Meatballs in the only Swedish meatball restaurant in Sweden and makes a delicious 2019-05-19 0530 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Scandinavia Series 1 Ep 4 roast boar leg. Dinner Date is the show where people hope to find true love through their love of good food. One lucky 2019-05-19 0600 Dinner Date Charlotte UNITED KINGDOM English-100 PG person gets the chance to find romance as they enjoy three very special meals. The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age 2019-05-19 0700 The Cook And The Chef 1980's, The AUSTRALIA English-100 G and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis. Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, 2019-05-19 0730 The Cook And The Chef Greek Experience, The AUSTRALIA English-100 G souvlaki, and baby octopus. Greek desserts are also on the menu. Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a 2019-05-19 0800 The Cook And The Chef Early Settlement AUSTRALIA English-100 G quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker.
    [Show full text]
  • Koalas, Kiwis and Kangaroos
    http://lexikos.journals.ac.za Koalas, Kiwis and Kangaroos: The Challenges of Creating an Online Australian Cultural Dictionary for Learners of English as an Additional Language Julia Miller, School of Education, The University of Adelaide, Australia ([email protected]) Deny A. Kwary, Department of English Literature, Airlangga University, Indonesia ([email protected]) and Ardian W. Setiawan, The State Polytechnic Manufacture Bangka Belitung, Sungai Liat, Indonesia ([email protected]) Abstract: This article reports on an online cultural dictionary for learners of English as an Addi- tional Language (EAL) in Australia. Potential users studying English for academic purposes in an Australian university pre-entry program informed each stage of the dictionary's creation. Consid- eration was given to the need for such a dictionary; terms to be included; information necessary for each entry (including audio and visual material); use of a limited defining vocabulary; example sentences; notes on each term's usage; and evaluation of user feedback once the dictionary had been launched online. Survey data indicate that users particularly value the dictionary's ease of use, example sentences, and specifically Australian content (including pronunciation given in an Australian accent). It is suggested that more entries be added, and that cultural dictionaries be created for other varieties of English, as well as for other languages. Keywords: AUSTRALIAN, CULTURE, DICTIONARY, ENGLISH AS AN ADDITIONAL LANGUAGE, LEARNER'S DICTIONARY, ONLINE Opsomming: Koalas, kiwi's en kangaroes: Die uitdagings in die skep van 'n aanlyn Australiese kulturele woordeboek vir aanleerders van Engels as 'n addisionele taal. In hierdie artikel word verslag gedoen oor 'n aanlyn kulturele woordeboek vir aanleerders van Engels as 'n Addisionele Taal (EAT) in Australië.
    [Show full text]
  • Snacks & Starters Salads & Soups
    SNACKS & STARTERS Mini Sausage Rolls 7.50 Moroccan Spiced Lamb Meatballs 8 A half dozen mini sausage rolls, served with house Six mini meatballs, served with cilantro yogurt sauce, made beer mustard. cucumber, and pita bread. Mini Pasties V 7.50 Polenta with Tomato Compote GF V 7 3 each of Spinach & Feta and Curried Samosa, served Baked polenta with tomato compote, goat’s cheese, with cilantro yogurt dipping sauce. and fresh basil pesto. Deviled Egg GF V 4 Oven Fried Potato Wedges V 6.50 Local egg, deviled with a hint of habanero, fresh herbs, An Aussie pub favorite, seasoned potato wedges and pickled red onion. with sweet chili sauce and sour cream for dipping. Bread Plate V 4 Warm Spinach & Artichoke Dip V 7.50 Grand Central bread, pink salt, olive oil, and Dukkah A creamy dip packed with spinach, artichokes and (a condiment popular in Australia with toasted cumin, garlic. Served with baguette slices. coriander, fennel, sesame seeds, and hazelnuts). SALADS & SOUPS Organic Green Salad GF V 5 Mixed organic greens, carrot, radish, tomatoes, and choice of housemade Balsamic Vinaigrette, Ginger Soy, Blue Cheese, or Ranch dressing. Aussie Caesar Salad 7 Crisp romaine tossed in our lemony Caesar dressing with pecorino cheese & bacon. Spinach & Rainbow Carrot Salad GF VG 7 Organic baby spinach, rainbow carrots, savory granola (nuts & seeds toasted in savory spices), and tahini dressing. Arugula and Roasted Squash Salad GF V 7 Organic arugula topped with molasses roasted butternut squash, feta, candied walnuts, currants, and balsamic vinaigrette. Quinoa Salad GF V 8 Tri-color quinoa in a light lemony vinaigrette with apples, kale, feta, and sunflower seeds on a bed of greens.
    [Show full text]
  • Functions & Weddings
    Functions & Weddings The Perfect Setting Add a touch of style and elegance to your next function at Mr Hobson. We offer a range of versatile function rooms for you to choose from and provide you with the flexibility of having a menu that suits your needs. Select from appetising canapés, delectable dining dishes and an extensive wine list No matter how ‘boutique’ your gathering is, we are experts at casual, cocktail, sit down and formal celebrations, corporate gatherings and weddings. All of our rooms provide you with amazing views of the ocean and the Port Melbourne sunset. The Private Dining Room Perfect for gatherings of up to 70 guests cocktail & 50 guest sit down, the Private Function Room is located on the ground floor overlooking the bay. Entry for you and your guests is via your own separate entrance to provide you with maximum privacy and exclusivity. Perfect for your more intimate occasions. Audio visual equipment is available to hire at your request. The Lounge The Lounge is directly next to the PDR, which can be used separately or joined together. It is also looking over the bay. With spectacular views and memorising sunsets for the perfect occasion. It is larger than the Private Dining room, which can cater for up to 80 guests Cocktail & 65 Sit down. The Sunset Room The Sunset Room at Mr Hobson is one of Melbourne’s most sought after reception rooms. With capacity of handling up to 250 guests Cocktail & 140 seated guests. To optimise the infinity of our stunning views, large windows adorn the 3 walls that corner the functions space.
    [Show full text]
  • Starters SANDWICHES SALADS KO SPECIALS BOARD: SOUP DAILY
    Hours of Operation - Wednesday - Sunday 12pm - 10pm. Closed Monday / Tuesday Kitchen closes nightly at 9pm Sundays -We feature pies and fries and a few random specials Starters KO SPECIALS BOARD: Soup TBD SOUP see specials board DAILY SPECIAL Spicy green beans chili, garlic, red onion 5 PIE OF THE Szechuan salt and pepper wings MONTH crispy fried w/ jalapeño, lime mayo 9.75 Potato wedges sweet chili, sour cream 7 SANDWICHES SALADS SMALL LARGE MAINS Chicken schnitzel aka ‘Schnitty’ burger Chickpea salad Shipyard fish and chips Crispy fried chicken breast, iceberg, Swiss, feta, green pepper, cucumber, grilled local pollock, potato wedges, KO tartare sweet chili sauce, mayo 9 cherry tomato, basil, olives, 16 chopped romaine 6.25 9.75 Curried chicken salad Pie floater any pie, mash, mushy peas, gravy Pie + 7 lettuce, pickled cucumbers 7.5 Aussie style Caesar salad grated egg, shredded parmesan, Spicy shrimp on the barbie Prawn salad bacon, garlic croutons, corn, rice, scallion, cilantro salad, feta, cherry lime, chili, tarragon, chives, mayo, house-made dressing 6.25 9.75 tomato, cucumber 13.75 cucumber, iceberg, buttered roll 13.50 Mixed greens lemon vinaigrette 3.50 6.50 SIDES Salad additions Lamb gravy 2 ‘schnitty’ chicken 5 / curried chicken salad 5 Garlic mash 4 grilled fish 9 / spicy shrimp 8 / shrimp salad 8.50 Mushy peas 3 Corn, rice, scallion, cilantro salad 4 Sorry, mate. No order substitutions. Prices do not include 7% MA meals tax *Consuming raw or undercooked meats, eggs, poultry or seafood may increase your risk for foodborne illness. Please inform your server of any food allergy you may have.
    [Show full text]
  • The Contradictions of Australian Food Culture
    Terra Nullius, Culina Nullius: The contradictions of Australian food culture John Newton A thesis submitted for the degree of Doctor of Creative Arts University of Technology Sydney 2014 CERTIFICATE OF ORIGINAL AUTHORSHIP I certify that the work in this thesis has not previously been submitted for a degree nor has it been submitted as part of requirements for a degree except as fully acknowledged within the text. I also certify that the thesis has been written by me. Any help that I have received in my research work and the preparation of the thesis itself has been acknowledged. In addition, I certify that all information sources and literature used are indicated in the thesis. Signature of Student: Date: 1.11.14 2 Abstract In addressing the contradictions of Australian food culture, this project asks four questions. First and most importantly: how is it that after more than 225 years, we have no Australian or regional Australian food culture, nor even any evidence – through recipes and dishes – of its more tangible and visible vector, cuisine? Secondly: what are the consequences for a nation and its people of having bypassed this important stage in the evolution of a society? Thirdly: why in over 200 years living here do we eat practically nothing that grows locally but those fish, birds, crustaceans and shellfish analogous to European produce? And finally, if we do not have a food culture in the historical sense, what do we have? The second third and fourth questions will be answered during the course of the project. The answer to all these questions will require, firstly, an exploration of the history of European occupation of this land and its occupiers.
    [Show full text]
  • WINTER MAY Clipboard 2021
    SCOTCH FILLET Available SHARE all day GARLIC COB LOAF Garlic buttered cob loaf from Milawa Bakery. 12 SALT N PEPPER CALAMARI Dusted in semolina, fried until golden & served with aioli & lemon. 16 SEASONED BATTERED WEDGES Served in a bowl with a side of sweet chilli & sour cream. 12 THREE CHEESE ARANCINI (4) (V) Creamy risotto with parmesan, tasty & mozzarella cheese, rolled in breadcrumbs & fried until golden, served on a napoli sauce & aioli. 16 POPCORN CHICKEN Szechuan seasoned, bite sized battered chicken pieces, fried until golden & served with a side of sweet chilli mayo. 17 STEAKHOUSE CHIPS Seasoned & served with a side of gravy or aioli. 11 MEXICAN BEEF NACHOS (GF) Topped with salsa, sour cream, guacamole & lots of cheese. 19 Add jalapenos 1 NACHOS (V) (GF) Corn chips, salsa, cheese, guacamole, sour cream & jalapenos. 15 SPRING ROLLS (4 ) (V) Served with an Asian dipping sauce. 12 TOMATO & BASIL BRUSCHETTA (V) Toasted ciabatta with fresh tomato, basil, rocket, parmesan, balsamic glaze & olive oil. 10 ADD BEER BATTERED CHIPS to any starter. 5 LUNCH MENU 16 Available every day for lunch 11:30 - 3PM . CHICKEN STRIPS (GF Available) Moroccan chicken strips drizzled with aioli & served with chips & salad. CALAMARI Dusted in semolina flour & fried until golden. Served with chips & salad, lemon & aioli. MINI PARMI Mini chicken parmigiana, served with chips & salad. FISH N CHIPS Beer battered Flathead & chips, served with fresh crisp garden salad & house made tartare mayo. THAI BEEF WRAP Marinated Thai beef with lettuce, tomato, red onion & crunchy noodles served with a side of chips. VEGETABLE LASAGNE (V) (Vegan available) Layers of seasonal vegetables topped with a rich Napoli sauce & cheese.
    [Show full text]
  • Function Menu 1
    Breakfast Menus Hot Breakfast Arrival on the Table Selection of Danish Pastries, Mini Muffins, Sliced Fresh Fruits, Orange and Apple Juice Hot Plated Breakfast served to each guest to include; Crispy Wood Smoked Bacon, Scrambled Eggs, Herb and Parmesan Baked Tomato and Toasted Baguette Poached Eggs, Double Smoked Leg Ham, English Muffin and Hollandaise Sauce Char-Grilled Spanish Chorizo Sausage, Poached Egg, Roasted Tomatoes and Toasted Ciabatta Bread Smoked Salmon, Scrambled Egg, Tomato Salsa and Toasted Turkish Loaf Roasted Vegetable Frittata, Sauteed Spinach and Swiss Mushrooms, Roasted Tomato and Basil Sauce 3 Cheese Double Baked Souffle, Crispy Bacon, Baby Spinach and Roasted Cocktail Tomato On Arrival; Selection of Danish Pastries and Mini Muffins Sliced Fresh Fruits of the Season Orange Juice and Apple Juice Freshly Brewed Coffee and T2 Tea Selection Additional Roasted Macadamia Nut and Cranberry Muesli, Berry Puree and Greek Vanilla Yoghurt Cups Cocktail Breakfast Please select 5 breakfast canapés to be served; Mixed Berry, Vanilla Yoghurt and Muesli Shots Spinach and Ricotta Frittata Roasted Tomato and Bacon Tarts Ham and Cheese Brioche Smoked Salmon and Scrambled Egg Mini Toasts Mini Pizzettes: Spanish Sausage, Tomato and Swiss Cheese Fresh Strawberry and Honey Mascarpone Tarts Warm Miniature Buttermilk Pancakes, Caramelised Banana and Maple Syrup Orange Juice Freshly Brewed Coffee and T2 Tea Selection Corporate Morning and Afternoon Tea Coffee break Freshly Brewed Coffee T2 Tea Selection and Orange Juice With your choice of
    [Show full text]
  • Steak Van Menu
    STEAK VAN MENU Phone:82621 332 Direct Mobile:0428 601 651 Fax:83497 321 STEAK SANDWICHES HAMBURGERS Plain (Meat only) $5.90 Plain (Meat only) $6.00 Onion $6.10 Onion $6.20 Egg & Onion $6.30 Egg & Onion $6.70 Egg & Bacon $6.70 Egg & Bacon $6.70 Egg, Onion & Salad $6.90 Egg, Onion & Salad $6.90 Egg, Onion & Bacon $6.90 Egg, Onion & Bacon $6.90 The LOT $9.00 The LOT $9.00 SAUSAGE SANDWICHES EGG & BACON Plain (Meat only) $5.70 Toasted Sandwiches Onion $6.00 Bacon $5.30 Egg & Bacon $6.50 Egg & Bacon $5.80 Egg $6.50 Egg, Bacon & Cheese $6.50 Egg, Onion & Cheese $6.50 Upgrade to a Roll $6.50 Egg, Onion & Salad $6.40 Egg, Onion & Bacon $6.90 YIROS The LOT $9.00 Lamb or Chicken (Meat only) $8.50 Lamb or Chicken The LOT $9.70 WRAPS (Lettuce, Tomato, Raw onion & Tzatziki) Breakfast Wrap $7.00 Combo Plain $8.50 (Double Egg, Bacon, Cheese & Sauce) Chicken Wrap $9.00 HOT DOGS (Cheese, Bacon, Lettuce, Tomato & Ranch Dressing) Plain (Hot Dog only) $5.50 Steak Wrap (Cheese, Raw onion, Lettuce, Tomato, Sauce & Mustard) $9.00 Cheese $5.70 Bacon & Onion $6.00 BURGERS & ROLLS Bacon & Cheese $6.10 Mega Steak Roll $8.70 The LOT $6.50 (Bacon, Cheese, Lettuce, Tomato, Raw onion, Beetroot) Fish Roll $9.00 HOT PACKS (Lettuce, Tomato & Tartare) Chicken Schnitzel Pack Chicken Burger $9.00 (Chips & Gravy) $11.9 (Cheese, Lettuce, Tomato & Mayo) Fish & Chips (2 pieces with Lemon & Tartare) $10.9 SNACKS Seafood Basket (Fish, Prawns, Calamari, Scallop, Crab bites, Chips, Lem- $11.9 Dim Sim $1.25 on & Tartare) Pack of 4 $4.00 Pie Floater $9.00 Hash Brown $1.40 (Meat Pie in a House Made Pea Soup) Wing Ding $2.30 $5.00 Pack of 4 $7.50 Small Hot Chips $5.50 Chiko Roll $3.20 With Gravy $6.00 Dippy Dog $4.00 Large Hot Chips $6.50 Onion Rings $5.50 With Gravy Chicken Wedges (6) $6.00 $3.50 MEAL DEALS Steak Sandwich or Hamburger with the LOT & a Cup of Hot Chips.
    [Show full text]
  • 301 High St, Northcote Vic 3070 Introduction
    301 HIGH ST, NORTHCOTE VIC 3070 WWW.NORTHCOTESOCIALCLUB.COM INTRODUCTION Situated on the bustling High street, popular live music venue and pub the Northcote Social Club is the perfect place to host your next event. The venue is warm and inviting with modern decor and a large all-weather deck, suitable for all seasons. Renowned for it’s live music offering and strong sense of community the Social Club welcomes people from all walks of life and can cater for all types of events. The venue offers a number of versatile and unique spaces catering for up to 50 guests, ideal for your next lunch, cocktail party or big birthday bash. Our friendly, professional team will make the planning process a breeze, as our staff strive to bring you the best experience from start to finish. Contact us now and let our function manager show you how we can make your next event special. WWW.NORTHCOTESOCIALCLUB.COM 301 HIGH STREET, NORTHCOTE VIC 3070 OLD BOTTLE SHOP The old bottle shop is perfect for both day and evening events. Featuring soft lighting, plush leather booths and sleek window seats that overlook the vibrant High street, it is the ideal space for more intimate events. Capacity 30 Seated 30 Standing TREE HOUSE The tree house is our exclusive space nestled upstairs overlooking the deck and Northcote. With cozy wooden finishings & lush greenery the covered tree house features heating and a retractable roof, making it the perfect place for your event all year round. Capacity 30 Seated 30 Standing THE DECK The upper deck is a semi-private area with soft grain finishings and sprawling greenery across metal grates, providing a unique backdrop for events up to 50 guests.
    [Show full text]
  • The Caledonian North Adelaide
    PUB CLASSICS SML REG SCHNITZEL chicken, beef served with chips and slaw 14.9 21.9 Mushroom Gravy | Plain Gravy | Dianne | Pepper Gravy | blue cheese aioli +2 or Parmigiana +3 CAULIFLOWER SCHNITZEL served with chips, slaw 15.9 hollandaise | Cali aioli | house maple BBQ sauce +2 or Parmigiana +3 SALT AND PEPPER SQUID with chips, slaw and aioli G 15.9 23.5 CRISPY BATTERED FISH with chips, slaw and tartare G 16.0 23.0 PIE steak and mushroom, with chips, slaw and choice of gravy 19.0 PANKO PRAWNS with chips, slaw and aioli 15.9 23.5 BURGERS AND SALADS CHICKEN CLUB BURGER marinated chicken breast, egg, cheese, tomato, lettuce, mayo, chips G 21.5 MAPLE BACON CHEESEBURGER beef, maple bacon, cheese, potato fritter, BBQ sauce, aioli, rocket, chips G 22.0 FALAFEL BURGER rocket, beetroot, pumpkin, cucumber, yoghurt 20.0 CALI CHICKEN SALAD marinated chicken, mixed leaves, bacon, tomato, onion, cucumber, Cali aioli GV 22.0 PRAWN SALAD crispy panko prawns, mixed leaves, cherry tomato, balsamic, parmesan, almonds, Cali aioli 24.0 STEAKS ALL STEAKS ARE 25% OFF WITH ANY DRINK PURCHASED (not available with any other offer,discount or ENTERTAINMENT CARD) All served with chips and slaw G GRAIN FED STEAKS PETITE FILLET MSA, SA, served medium, chargrilled, served sliced 150g $22 $16.50 300g $35 $26.25 EYE FILLET Grain Fed, SA 100g $35 $18.75 200g $47 $35.25 SCOTCH FILLET Grain Fed Yearling 3 + Killcoy, New South Wales 300g $44 $33.00 RUMP (CAP) Clare Valley Grain Fed Prime Rump 3+ Slow cooked medium and finished on the chargrill 300g $32 $24.00 RIB EYE Served on the bone, Black Angus Pure MSA 3+ South Australia 400g $55 $41.25 WAGYU STEAKS EYE FILLET Wagyu, Queensland MS 5+ marble score 100g $29 $21.75 200g $60 $45.00 EYE FILLET Wagyu, Queensland MS 9+ marble score 100g $33 $24.75 200g $72 $54.00 RUMP CAP Wagyu, Queensland MS 9+ marble score 400g $68 $48.75 Please note that the marbling on the wagyu steaks will melt as soon as the steak is exposed to heat and so is not visible except when served blue.
    [Show full text]