FUNCTION MENUS

1
FUNCTION MENUS

• The Barwon Heads Golf Club
• Golf Links Road, Barwon Heads, 3227
• Victoria, Australia
• Ph [phone], Fax[phone]

2
Welcome

• The Barwon heads Golf Club prides itself in
  providing a personalised and professional team to
  help organise your special event. Executive Chef
  Mark Fearnsides is happy to discuss menu
  selection and any requests that you have. Mark
  and his team of chefs are committed in providing
  quality restaurant meals.
• My commitment as the Food Beverage Manager is
  to provide you with help and support in making
  sure your event is a success from the initial
  organisation to the day of your function. I can
  be contacted for further information at the
  Barwon Heads Golf Club on Ph [phone] or by
  email. nnewton_at_bhgc.com.au
• Kind Regards
• Nigel Newton
• The Food Beverage Manager
• The Barwon Heads Golf Club

3
SOUPS

• Pea ham soup garnished with shredded ham and
  golden herb sippets
• Lamb shank and vegetable broth
• Tom yum soup with egg noodle, wild mushrooms,
  shrimps coriander
• Roasted Roma tomato and basil soup with shaved
  parmesan and toasted grissini sticks
• Crayfish bisque with scallop and salmon pieces
  with a dollop of chive crème fraiche
• Thai style pumpkin soup with ginger, coriander
  and coconut milk
• Laksa with shredded chicken, bean shoots, cherry
  tomato and water chestnuts
• Other soups available on request

4
ENTREES

• Salad of five spice marinated duck breast, green
  beans, roasted vegetables and a honey mustard
  dressing
• Gravlax of Salmon resting on a potato and smoked
  trout salad, tomato, baby caper and dill salsa
• Our own Caesar salad garnished with slices of
  Char Siu chicken breast
• Antipasto tasting plate with frittata, marinated
  vegetables, salami, king prawns and oysters
• Sesame marinated tiger prawns on a crab meat and
  snow pea salad, honey soy dressing.
• Layered potato, bacon and roasted vegetable and
  Swiss cheese tart with rocket salad and tomato
  relish
• Pancetta wrapped chicken tenderloins with a
  roasted vegetable salad and olive vinaigrette
• Thai beef salad with fried scallops and a chilli
  paw paw and pineapple salsa

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MAIN COURSES

• Tandoori marinated chicken breast, steamed
  Basmati rice, stir fry greens and cucumber Riata
• Braised chicken Cacciatora, parsnip and chive
  mash, roast pumpkin, rosemary jus
• Grilled eye fillet of beef on caramelised red
  onion mash, panchetta wrapped asparagus with a
  shiraz jus
• Mustard and herb crusted rump of lamb with
  pumpkin and rosemary mash, ratatouille and basil
  pesto jus.
• Twice cooked crispy skin duck with stir fry
  vermicelli noodles , vegetables and shallots, soy
  and ginger glaze( Max 40 people)
• Duck Maryland on Puy lentils with duck sausage,
  spring onion cake and bok choy

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MAIN COURSES

• Roast peppered scotch fillet of beef, gratin
  potato, spinach with a red wine jus
• Roast Blue eye cod on an olive mash with a
  tomato, coriander and chilli salsa

7
DESSERT

• Apple and Frangipane tart with toasted almonds
  and Baileys ice cream
• Rich chocolate, whiskey and raisin cake woth soft
  cream
• Our own pavlova with passionfruit curd cream and
  strawberries
• Date, macadamia and coconut tart with coffee
  syrup and King island cream
• Green tea and jasmine panna cotta with fresh
  fruits and lime and vanilla syrup
• Sticky date and banana pudding, honeycomb ice
  cream with a butterscotch sauce
• Lemon and blueberry curd tart with thick cream
  and fresh fruits
• Red wine poached figs with mini dried fruit
  tartet, mascarpone and syrup

8
Cocktail party

• Chinese spoons with oysters soaked in vodka and
  lime
• Chicken, parsley and mayonnaise finger sandwiches
• Grilled semi dried tomato, pesto and goats cheese
  brushetta.
• Spicy beef Rendang puffs
• Peanuts crusted chicken Goujons with a sweet lime
  and caramel dipping sauce
• Steamed Chinese style dim sum with soy and
  coriander dipping sauce
• Chicken, lamb or beef skewers
• Mini homemade sausage rolls
• California rolls
• Baby beef and burgundy pies topped with whipped
  potato
• Shot of Tom Yum soup with a freshly peeled prawn
• Rare roasted Asian beef with pickled ginger
  wrapped in a band of nori.
• Tempura Whiting
• Platter of dips and Turkish bread
• Smoked salmon roll with lemon and dill crème
  fraiche

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Carvery

• Entrée- Buffet of anti pasto items including
  marinated vegetables, cheese, seafood meat
• Main- Beef, turkey, ham, gravy, traditional
  roast vegetables Condiments
• Dessert- Cold buffet of home made cakes and
  puddings, fruit salad cream
• Tea coffee
• Available for lunch or dinner for functions
• over 40 people
• -

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BOOKING SHEET

• DATE OF FUNCTION________________________________
• FUNCTION TYPE___________________________________
• NAME____________________________________________
• ADDRESS________________________________________
• ________________________________________
• HOME PH________________WORK PH________________
• MOBILE_________________EMAIL____________________
• A 500 DEPOSIT IS PAYABLE ON BOOKING OF ANY
  FUNCTION PAYABLE BY CHQ TO THE BARWON HEADS GOLF
  CLUB. DEPOSITS WILL NOT BE REFUNDED DUE TO
  CANCELLATION WITHIN ONE MONTH OF THE FUNCTION
  DATE.
• MEMBERS ARE RESPONSIBLE FOR THEIR GUESTS TO
  FOLLOW REGULATIONS SET OUT BY THE CLUB.
• (EG Dress regulations)

11
PRICE AGREEMENT

• The agreed price of the function being held at
  The
• Barwon Heads Golf Club on (Date)__________
• For (client)______________________________________
  _
• Is as follows.
• FOOD (per person)_________________
• Drinks (per person)_________________
• OTHER__________________________
• CLIENT (Signature)_________________Date______
• B.H.G.C (Signature)_________________Date______

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DRESS CODE

• Members and visitors are expected to dress in a
  manner in keeping with the clubs standards,
  traditions and relaxed welcoming environment.
• ON THE COURSE
• Neat, tidy golf dress is required. Appropriate
  shoes must be worn. Soft spike golf shoes are
  strongly encouraged.
• Men
• Collared or roll top shirts. Shirts must be
  tucked in. Tailored shorts may be worn with long
  socks or short white socks.
• Women
• Tailored shorts, skirts and slacks are
  acceptable. Collared or roll top shirts.
• ON THE TENNIS COURTS
• Tennis attire is required to be worn on the
  tennis courts. Only tennis shoes are to be worn.
• IN THE CLUB HOUSE
• FORMAL AREAS
• LOUNGE BAR AND DINING ROOM
• Soft spikes are not acceptable at any time in
  these areas.
• Neat casual dress including golf attire (except
  soft spikes) is acceptable for both men and women
  until 6.30pm.
• After 6.30p.m.
• Men