conference and special event package · keperra country golf club kcgc is the ‘par excellent’...

CONFERENCE AND SPECIAL EVENT PACKAGE

Ph: (07) 3355 7744 Fax: (07) 3855 1255 Email: [email protected]

mailto:[email protected]

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Keperra Country Golf Club

KCGC is the ‘par excellent’ venue for your next seminar, meeting, conference or breakfast. With facilities available for any activity

both within the clubhouse and on the course and just 15 minutes from the CBD. KCGC offers a competitively priced and unique

option for any corporate event. With packages catered to suit any budget and taste from our Gold Licenced Catering partners,

Dalton Hospitality, as well as experienced event coordinators, which will ensure any seminar is a complete success. The club has

extensive parking available, as well as ATM facilities, throughout the club.

Testimonials

“I write to compliment you and the teams from Keperra Country Golf Club (KCGC) and Dalton Hospitality for your excellent service.

Many thanks to the teams from Keperra Country Golf Club and Dalton Hospitality for helping to make my wife’s birthday event one to

remember. I would have no hesitation in recommending KCGC/ Dalton Hospitality to anyone who would like to hold a memorable

event.”

David Swain

Director

COC

“I would also like to extend a very special thank you to Col Landsberg and his team at Keperra Country Golf Club, the day would not

run with such military precision, if it was not for Col and the club, always a pleasure doing business.”

Peter Casey

Mercedes-Benz Commercial

“We all had a fantastic time and it was an excellent customer event for Siemens with QR. The whole day went very well and

convinced us that we need to have more golf days at Keperra so we will be in touch.”

John S Britton

QLD State manager

Siemens

“Thankyou you again for the pleasant and cooperative service and we look forward to our next even at your club.”

Bill Guest

QLD State secretary

Shipping Australia Limited

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Room rates and capacity

(based until 5pm)

Room Max theatre Max classroom Max standing

Function 190 80 210

Gazebo 120 N/A 150

Meetings and Conferences

Function $300*

(Includes table settings and food service)

Canapés/ Stand up function

Function $350

Garden Gazebo $350

Sit down

Function $400

Garden Gazebo $400

(Includes full service)

* Subject to scope of full event

Conference Packages include

A range of set up options.

Round and rectangular tables.

Exclusive use of gazebo and course garden overlooking the “Old Course”.

Exclusive use of function room and its bar (minimum numbers apply for bar)

PA systems, lecterns, whiteboards, petitions (included in room hire).

Audio Visual equipment (fees apply).

Additional Audio Visual equipment with 14 days notice (additional fees apply)

Extensive range of seasonal menus to suit a range of budgets.

Experienced and friendly wait staff from gold licensed caterer Dalton Hospitality.

AV Hire equipment

Microphone Included in room hire

Lectern Included in room hire

Whiteboard + markers Included in room hire

Petitions Included in room hire

Iced Water Included in room hire

Data Projector $75

Electronic white board $100

Faxing $3.00

Photocopying $0.10

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Function Room

Holding up to 190 people seated or 210 standing, the club’s function room is ideal for corporate functions with plenty of space

allowing a range of different set ups as well as a balcony overlooking the course. Our clients find the function room perfect for any

conference or event whether big or small, intimate or relaxed, as well as ducted air conditioning and an original working fireplace.

Garden Gazebo

For something different, the club’s garden gazebo is perfect for providing your staff with an open air-working environment. Situated

just adjacent to tees 1 and 10 of the Old Course and completely enclosed by tropical plants, the gazebo acts as the perfect

environment for a more individual and interactive conference.

Drinks

Drinks package and bar tabs (minimum spends apply) are available to suit your taste and budget upon request (see terms and

conditions for more details)

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Conference Menu

(Minimum 20 guests)

‘West’ (Continental) Breakfast $15.50 per person

Assorted cereals

Yogurt

Fresh fruit

Danishes pastries

Toast

Condiments

Tea and Coffee station

‘North’ Breakfast $17.50 per person

Toast

Scrambled eggs

Bacon

Chipolata sausage

Grilled tomato

Condiments

Tea and Coffee station.

All Day Catering $29 per person

Morning tea

o Fruit Platter

o Biscuits

o Scones with homemade cream

Working lunch

o Selection of Sandwiches, Baguettes and Wraps

Afternoon Tea

o Biscuits

o Muffins

All served throughout the day including all day tea and coffee, juice.

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Plated Conference Meal Options

(Minimum 20 guests)

The KCGC $34 per person

300gr char grilled rump

Idaho potato

Selection of seasonal salads

Warm, crusty breads and butters

Selection of house condiments

BBQ Buffet $28 per person

200g char grilled steak

Pork sausages

Chicken Satay sticks

Caramelised onions

Hot chips




Carvery Buffet $29 per person

Roast pork/beef/lamb

Roast potato and seasonal vegetables

Gravy and condiments



Burger Buffet $16.50 per person

Beef burger

Hot chips

Caramelised onion



As an additional extra ($5.25 per person)

Tea and coffee station

100% bottled fruit juice

Still and Sparkling water

Depending on numbers alcoholic drinks can be purchased through the function room’s private bar, or directly through the club’s bar

on consumption basis.

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Canapés and Grazing Menu

(Minimum 40 guests)

Basic Party Finger Food Pack - $15.00 per person

Lamb and Rosemary pies with tomato jam.

Vegetarian spring rolls with dashi soy.

Macadamia and Coconut crumbed prawns with chilli and lemongrass dipping sauce.

House made flat bread and dips.

Assorted mini quiches.

1 hour 8 choices $31.20 pp

1.5 hours 8 choices $35.2 pp

2 hours 8 choices $37.95 pp

1.5 hours 8 choices + 2 noodle boxes $41.80 pp

Cold Canapés

• Roasted vegetable and chorizo tartlets with fetta

• Thai candied pork and prawn filled mandarin segments.

• Honey roasted pumpkin on grilled polenta with goat’s cheese and beetroot relish (V).

Pork and prawn or/ vegetarian Vietnamese rice paper rolls with mint and fresh coriander.

• Smoked salmon and avocado bruschetta with shaved parmesan

• Balsamic roasted mushroom bruschetta with thyme and Manchego cheese(V)

• Mini bruschetta of Roma tomato, basil, olive oil, cracked pepper & sea salt (V)

• Smoked tomato and fetta tart with basil (V).

• Rare kangaroo en croute with lemon myrtle and toasted macadamia aioli

• White fish Ceviche, watercress and flying roe served in spoons.

• Smoked chicken en croute with shaved cucumber and flying fish roe.

• Sweet corn, prosciutto and lemon aioli frittata

• Prosciutto wrapped asparagus served with mustard mayo

• Assorted hand made sushi with dashi soy and wasabi

• Tartare of ocean trout, baby capers and red onion

• Salmon and dill tart with horseradish cream and cucumber.

• Goats cheese prosciutto and roast tomato tarts (V).

• Chicken, pine nut, basil and fetta tart

Hot Canapés

• Soya lime marinated chicken shanks with sesame.

• Macadamia and coconut crumbed prawns with chilli and lemongrass dipping sauce.

• Assorted mini quiches (V).

• Crumbed button mushrooms stuffed with fetta and fresh herbs (V).

• Ham and leek arancini

• Tomato and basil arancini (V).

• Wild mushroom arancini (V).

Sumac spiced wagyu beef skewers with cucumber yoghurt.

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• Spicy lamb kofta preserved with mint labna.

• Vegetable spring rolls with dashi (V).

• Caramelised onion and rosemary pizzettas, with white anchovies.

• Pizzetta of roast capsicum, fetta and thyme (V).

• Pizzetta of field mushrooms, rocket, pesto and parmesan (V).

• Prosciutto wrapped figs with goat’s cheese

• Dry red curry prawns and pawpaw served in spoons

• Paprika and oregano marinated chicken skewers with red capsicum and onion jam

• Premium house made breads with a trio of dips (V).

• Spanokopita (spinach and fetta parcels) (V).

• Mini potato cakes of chive, smoked salmon and sour cream or/ wasabi and flying fish roe.

• Flat bread with spicy lamb and cucumber raita.

• Chicken, green chilli & lemongrass wontons w/ dashi soy dipping sauce

• BBQ pork and water chestnut dumplings.

• Lamb and rosemary pies with tomato jam

• Deep fried camembert with 5-spice plum (V).

Mini Wagyu beef pies with tomato jam.

Mini vegetarian pies with tomato jam.

Noodle boxes:

Soy lime chicken with water vegetables and hokkien noodle.

Warm candied pork belly and green bean salad with crispy shallot

Wok tossed chilli and orange beef with gai-lan and noodles, salad of salt and pepper.

Cuttlefish preserved lemon aioli with rocket and ginger.

Herb crumbed whiting fillets, tartare, chips and lemon.

Roasted vegetable and cous-cous salad , saffron yoghurt. (V)

Porcini mushroom risotto with black truffle and shaved Parmesan(V)

Tempura vegetables wasabi mayo (V).

Chilli salt tofu with fried water vegetable and light soy (V).

Crispy battered prawns with fried noodles and air dried lemon zest

Lemongrass chicken with rice noodles and Asian vegetables

Premium Canapés Selection: POA

• Grilled scallops with pea puree, black pepper oil served in Asian spoons

• Five spice duck spring rolls with dashi soy

• Freshly shucked oysters- 3 ways: Natural with Fresh lime, tempura with shallot vinaigrette, Grapefruit and parsley

vinaigrette.

• Brandade of cod, and black olive tapenade

• Peppered sashimi of tuna with pickled cucumber

• Marinated lamb cutlets with preserved lemon and mint pesto

• Prawn fritters with citrus aioli

• Mini pork pies with apple and thyme jelly

• Panko crumbed quail with fetta and watermelon salad

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Desserts: $3.65 per item

Mini fruit custard tarts

Raspberry white chocolate cheese cakes

Friands

Mini Crème Brulees- chocolate and frangelico, white chocolate and raspberry, Hazelnut and vanilla bean

Lemon curd tartlets

Chocolate mousse cups

Baby meringues with fresh fruit and cream

Miniature lime meringue pies

Bitter chocolate tarts with seasonal berries

Black sticky rice with mango and coconut cream

Vanilla bean pannacotta with biscotti.

Pear tart tatin with crème fraiche

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Alternate Drop - Menu 1 $59.50 pp (Minimum 50 guests)

Canapés (Choose 6 – 45 minutes)

Mains (Alternate Drop)

Dessert (Alternate Drop)

Canapés

Macadamia and coconut crumbed prawns with chilli and lemongrass dipping sauce.

Hand rolled vegetarian spring rolls with dashi sauce (V).

Honey roast pumpkin on polenta with Chevre and beetroot relish (V).

Flat bread with assorted seasonal dips (V).

Assorted homemade quiches.

Bruschetta:

Balsamic roasted mushroom bruschetta with thyme and Manchago (V), OR, Tomato bruschetta with basil, olive oil and

sea salt (V).

Aranchini:

Roast ham and caramelised leek, OR,

Roma tomato and basil (V).

Pizzetta:

Field Mushroom, rocket, pesto and parmesan (V), OR,

Caramelised onion with white anchovies.

Tart:

Chicken, pine nut and basil, OR,

Tomato, fetta and basil (V).

Mini pies:

Lamb and Rosemary with tomato jam, OR,

Wagyu beef mini pies with tomato jam.

Mains

Coq au vin served with buttered spatzle and English spinach.

Chicken breast stuffed with brie, wrapped in bacon and served with dauphinoise potatoes and seasonal greens.

Moroccan braised lamb shanks with apricot and almond cous-cous, and preserved lemon yogurt.

Grain fed Rib Fillet (280g) served with creamy mash, thyme and mushroom potpie.

Locally sourced fresh market fish with buttered new potatoes, seasonal greens, prawn bisque and muslin lemon.

Brik pastry of silverbeet, fetta with a roast tomato salsa and herb oil (V).

Risotto of Pumpkin, blue cheese and spinach OR Mushroom and Manchago (V).

Dessert

Sticky date pudding with caramel sauce and double cream.

Citrus tart with double cream and Cointreau strawberries.

Rich dark chocolate mudcake with hazelnut chocolate sauce.

Raspberry baked cheesecake with fruit coulis.

Classic Crème brulee with amaretti biscuit.

Vanilla bean pannacotta with fruit syrup and pistachio biscotti.

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Alternate Drop - Menu 2 $66.50 pp (Minimum 50 guests)

Canapés (Choose 5 – 45 minutes)

Entrée (Alternate Drop)

Mains (Alternate Drop)

Dessert (Alternate Drop)

Canapés

Macadamia and coconut crumbed prawns with chilli and lemongrass dipping sauce.

Hand rolled vegetarian spring rolls with dashi sauce (V).

Honey roast pumpkin on polenta with Chevre and beetroot relish (V).

Flat bread with assorted seasonal dips (V).

Assorted handmade quiches (V).

Bruschetta:

Balsamic roasted mushroom bruschetta with thyme and Manchago (V), OR,

Tomato bruschetta with basil, olive oil and sea salt (V).

Aranchini:

Roasted ham and caramelised leek, OR,

Roma tomato and basil (V).

Pizzetta:

Field Mushroom, rocket, pesto and parmesan (V), OR,

Caramelised onion with white anchovies.

Tart:

Chicken, pine nut and basil, OR,

Tomato, fetta and basil (V).

Mini pies:

Lamb and Rosemary with tomato jam, OR,

Wagyu beef mini pies with tomato jam.

Entree

Goat’s cheese soufflé with burnt orange dressing and petite salad (V).

Pork and apple terrine, wrapped in prosciutto and served with warm baguette.

Thai Prawn and Pork herb salad with vermicelli noodles and hot and sour dressing.

‘Your choice’ of seasonal soup.

Tian of smoked chicken, avocado with petite salad.

Bruschetta:

Balsamic roasted mushroom bruschetta with thyme and Manchago (V), OR,

Tomato bruschetta with basil, olive oil and sea salt (V).

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Mains

Coq au vin served with buttered spatzle and English spinach.

Chicken breast stuffed with brie, wrapped in bacon and served with dauphinoise potatoes and seasonal greens.

Moroccan braised Lamb shanks with apricot and almond cous-cous, and preserved lemon yogurt.

Grain fed Rib Fillet (280g) served with creamy mash, thyme and mushroom potpie.

Locally sourced fresh market fish with buttered new potatoes, seasonal greens, prawn bisque and muslin lemon.

Brik pastry of silverbeet, fetta with a roast tomato salsa and herb oil (V).

Risotto of Pumpkin, blue cheese and spinach OR Mushroom and Manchago (V).

Dessert

Sticky date pudding with caramel sauce with double cream.

Citrus tart with double cream and Cointreau strawberries.

Rich Dark chocolate mudcake with hazelnut chocolate sauce.


Classic Crème brulee with amaretti biscuit.

Vanilla bean pannacotta with fruit syrup and pistachio biscotti.

Buffet - Menu 1 $48.50 pp (Minimum 50 guests)

Bread, Butter and Condiments

All Dalton Hospitality buffets are served with bread and butter as well as a selection of condiments including capers, olives, mustards

and oils.

Main

Roast pork leg with crackling.

Mustard and herb roast wagyu beef.

Sides

Creamy buttered mash potato.

Mixed seasonal vegetables with almond butter

Salads

Garden salad.

Potato with sour cream, bacon, shallots and dill.

Dessert

Sticky date pudding with caramel sauce and double cream.


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Buffet - Menu 2 $54.50 pp (Minimum 50 guests)



and oils.

Main (choose 3 dishes)

Roast

Pork leg with crackling, OR,

Mustard and herb roast wagyu beef

Classic Coq au vin with bacon and mushrooms.

Penne with Chicken, basil pesto, spinach and Parmesan.

Moroccan spiced braised lamb.

Red wine braised beef cheek

Risotto OR Penne with either;

Chorizo, parsley and tomato (V), OR,

Olives, spinach, pine nuts (V).

Sides (choose 3 dishes)

Creamy mashed potato

OR

Duck fat Roasted kipfler potatoes.

Roasted root vegetables

Mixed seasonal vegetables

OR

Apricot and almond cous-cous

Salads

Garden salad.

Rocket with parmesan and pear.

Roast walnut with blue cheese and spinach.

Dessert

Sticky date pudding with caramel sauce.

Apple and macadamia nut crumble

Ice bowl filled with ice cream and shredded coconut.

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Premium Buffet - Menu 1 $64.00 pp (Minimum 50 guests)



and oils.

Main (choose 3 dishes)

Whole hot smoked Atlantic Salmon, served cold with muslin lemons and fennel stuffing.

Red wine braised Beef cheek

Coq au vin

Moroccan spiced braised lamb

Confit duck leg with orange glaze

Risotto OR Penne with either;

Chorizo, parsley and tomato (V), OR,

Olives, spinach, pine nuts (V).

Roast Beef OR Pork OR Lamb (carving station)

Sides (choose 3 dishes)

Dauphinoise potatoes

Green beans with almond and fetta

Roasted root vegetables

Pappardelle with buttered parsley

OR

Apricot and almond cous-cous

Salads

Rocket with parmesan and pear.

Roast walnut with blue cheese and spinach.

Greek salad

Dessert

Sticky date pudding with caramel sauce.

Chocolate mousses cake with berry coulis


Ice bowl filled with ice cream and shredded coconut.

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Conference Booking Sheet

Bookings are not confirmed until deposit of room hire has been paid

Company Name:

Contact Person:

Phone:

Email address:

Date of event:

Approximate numbers:

Rooms required:

(Please circle) Function room Gazebo

Signage to read:

(Fees may apply)

Catering selection:

(Please advise final numbers and any dietary requirements 7 days prior)

Seminar timings

Arrival of organisers :

Arrival of guests:

Morning Tea:

Lunch:

Afternoon tea:

Departure:

Room set up:

Theatre

U-shaped

Classroom

Workshop

Boardroom

Other:

Audio visual requirements:

Electronic whiteboard

Data projector

Other: (additional AV equipment may incur fees)

I have read and agree to all the terms and conditions as outlined below

Signature

Please email to [email protected] or fax to 3855 1255

mailto:[email protected]

KCGC Function room Please illustrate your desired room set up (tables) below

Terms and Conditions

By paying the deposit, you are agreeing to all of the club’s terms and conditions as outlined below.

Booking Confirmation and Deposit

A deposit of the room hire is required to confirm all function bookings. The club holds all tentative bookings for a period of 30 days

following the initial enquiry, after which time the date will be released.

Minimum Spend of Bar

A non-refundable minimum spend of $1000 is required on all functions. This amount must be paid 7 days prior to the event.

Cancellations

Obviously, there will be circumstances which will occur whereby functions may need to be cancelled. Written confirmation of such

cancellation is required in all instances and all refunds are subject to the room being rebooked.

If written confirmation is received between 120 and 90 days before the event, a full refund of the deposit will be issued.

If the room is not re-sold, on the given date, a cancellation fee will be charged consisting of the deposit and such amount

of any other payments made in addition to the deposit as properly compensates Keperra Country Golf Club for the

cancellation.

If written confirmation is received between 90 and 61 days prior to the event, a cancellation fee of 25% of the total

projected revenue will apply. No refund of the deposit will be made.

If written confirmation is received between 60 and 31 days prior to the event, a cancellation fee of 50% of the total


If written confirmation is received between 30 days or less prior to the event, a cancellation fee of 100% of the total


Licensing laws

As part of our Duty of Care to all patrons, we reserve the right to refuse service to intoxicated guests, those under 18 years, or those

who are supplying alcohol to minors or intoxicated guests. Due to licensing laws, food and alcohol cannot be brought on to or taken

from the premises unless prior arrangement has been made.

Final numbers and details

The club must be notified of all final details including menu, beverage arrangements, entertainment, audio visual requirements,

room set up and running schedule of the event at least 7 days prior to the event taking place. Any dietary requirements must be

made known to the club 7 days prior to the event. A guaranteed minimum number must be confirmed 7 days prior to the event, as

well as Seating plans (where applicable) must be finalised 7 days prior to the event. The club will only accept increases in guest

numbers from this point forward and reserves the right to impose a surcharge of 12% of the total per person rate for every

additional guest.

Menu selections and price variations

Menu prices may vary slightly on occasion at the discretion of the club.

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Surcharges

Please note the following surcharges may apply: Public Holidays 25% increase on room hire. Any function that does not meet the

club’s minimum number will be charged for every guests needed to reach the minimum number. Should your function extend past

the anticipated finishing time (no later than 11:30), a surcharge will be imposed of $150 for every half hour thereafter.

Entertainment and Equipment

All equipment and entertainment must have prior permission from the club. The club takes no responsibility if the data is not

compatible in any form.

Property and Damages

Organisers are financially responsible for any damage caused to the club, as well as any equipment hired on behalf of the club during

their event. The club will take all due care, but will not be responsible for any items left behind, damaged lost or stolen during an

event.

Decorations

Additional decorations are welcome, however, must have the prior approval of the club.

conference and special event package · keperra country golf club kcgc is the ‘par excellent’...

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