CRANKY CHEF CATERING

Cranky Chef Catering are a Hunter-based gourmet catering company with a reputation for high quality food and service delivery. With operations ranging from Southern Lake Macquarie throughout greater Newcastle and North to Port Stephens, we have the ability to cater any event and turn any venue into a space that will exceed your expectations. Our function catering experience includes preferred caterer for 200+ people at the yearly Hunter Medical Research Institute Awards Night and large multi-day events for HMRI, Hunter New England Health, Newcastle University, the National Australia Bank and Pacific National. We have experienced senior staff who will work with Auscoal Super to ensure that the food and venue for your Christmas Party gives your staff a fun and memorable evening. Our Catering Manager will be your first point of call, and will work with our Executive Chef to design a menu and event to ensure everyone loves the food and no-one goes home hungry! We have provided sample menus for your consideration, however our kitchen staff under the direction of our Executive Chef have the capability to produce any food you would prefer. For further details on our menu offerings check out www.crankychefcatering.com.au . We are proposing a venue that gives the opportunity to provide a unique and different experience to your guests – something a little more interesting than the normal work Christmas do! The Hanger, Fighter World, Williamtown is a unique experience and also allows easy central access and transport links for guests coming from all over the Hunter and for interstate visitors arriving at the Airport.

The Venue

THE HANGER, FIGHTER WORLD The Hanger lends itself to offering a one-off dining experience. As it is an open space, it is completely customisable and our experienced catering manager will work closely with you and the venue to design a space with the “wow” factor. Fighter World are a not-for-profit museum and venue hire includes entry to the museum. Venue Hire: $3,970 (Inclusive of GST)

The Food We understand that a seated dining experience is preferred and provide a quote for that option and a sample menu. We have also provided a quote for a cocktail style service which would enable plenty of room and flexibility in the space. The food offering would include: canapes; roving entrees; tapas; antipasto; cheese platters; and, dessert. Items can be dotted throughout the room on bar tables, or at grazing stations. Desserts will be offered around the room cocktail style. We are happy to work with you to tailor the food offering to your preference.

Tables, Chairs and AV Equipment The details quoted below do not include any costs for tables, chairs, audio visual and entertainment. Should you wish, we can assist in planning this aspect of your event.

Option 1: Seated Dining Experience 3 Course Dinner: $134 per guest (sample menu attached) Canape option on arrival: $16 per guest

Option 2: Cocktail Dining Experience 5 hour deluxe canapé package $123 per guest (sample menu attached)

Beverage Package As requested, we have quoted beverages based on a consumption package where staff costs are quoted separately and the order is subject to a minimum charge of $8,000. Alternatively, we can provide a per head beverage package of $60 per guest which includes all beverage and staffing costs. Beverages: Soft Drinks $4 per glass Tea/Coffee $4 per cup Glass/Bottle Wine $8/$40 Sparkling $9/$45 Beer $8 per bottle Imported/ Boutique Beer $9 per bottle Beverage Staffing: 8 @ $35 per hour $2,240

All amounts shown are inclusive of GST and subject to our standard Terms & Conditions

SAMPLE MENU: SEATED DINING EXPERIENCE

3 COURSE DINNER MENU

C H O O S E 2 I T E M S F R O M E N T R E E S , M A I N S & D E S S E R T S

ENTRÉE (CHOOSE TWO)

SEA SCALLOPS W/PROSCIUTTO CRUMBLE, RADISH & LIME PONZU SAUCE

HOT SMOKED SALMON ON CITRUS FENNEL AND CHIVE CREME FRAICHE

SLOW COOKED SHREDDED DUCK LEG W/ KING OYSTER MUSHROOM & PICKLED DAIKON

WILD MUSHROOM RISOTTO (V)

MAINS (CHOOSE TWO)

SEARED MARKET FISH W/WARM ARTICHOKE, CHORIZO SALAD W/ GREEN GODDESS SAUCE

SLOW COOKED BEEF BRISKET W/PARISH MASH & MUSHROOM BUTTER SCOTCH SAUCE

MISO BAKED CHICKEN BREAST W/ GRILLED BABY LEEK, CHARRED CORN & PONZU SAUCE

WARM QUINOA, MUSHROOM RAGU & ROASTED KALE (V)

DESSERTS (CHOOSE TWO)

PECAN BOURBON VANILLA PIE WITH ESPRESSO ICE CREAM

VANILLA PANNA COTTA W/CARAMEL SAUCE AND POMEGRANATE PRALINE

CHOCOLATE PASTRY PEAR TART WITH VANILLA BEAN ICE CREAM

GOURMET CHEESE PLATE

SAMPLE MENU: COCKTAIL -STYLE SERVICE

CAN APE M E NU SELECTION

COLD CANAPÉS

PRAWN COCKTAIL TARTLET (DF)

PEKING DUCK RICE PAPER ROLLS W/ HOISIN DIPPING SAUCE (DF)

DAMPERS SCONES W/ROASTED PUMPKIN, CUMIN, ROSEMARY & CRÈME FRAICHE (V)

FILLET OF RARE ROAST BEEF CROSTINI, W/ROAST GARLIC & HORSERADISH CREAM (DF)

PEPPERED SEARED TUNA W/BALSAMIC SOAKED STRAWBERRIES

ROASTED WILD MUSHROOM TART W/HERBED GOATS CHEESE (V)

CARAMELISED ONION W/AGED TOMATO & CHEVRE TART (V)

SMOKED SALMON & CRISPY CAPER BLINI

HOT CANAPÉS

HARISSA PRAWN SKEWER W/LIME AIOLI (GF & DF)

SALMON & CHORIZO CROQUETTE

SEARED THYME LAMB SKEWER W/TOASTED SESAME SEED & SUMAC (GF & DF)

BEEF CHEEK EMPANADA

WILD ROASTED MUSHROOMS IN BASIL PESTO ON SOURDOUGH (V)

TEMPURA KING PRAWN W/LIME CHILLI DIPPING SAUCE

LEMONGRASS CHICKEN W/MANGO & CORRIANDER DIPPING SAUCE (GF & DF)

MUSHROOM PESTO TOFU SKEWER (V)

MINI QUICHES W/ CARAMELISED ONION & GOATS CHEESE (V)

ROVING ENTREES

TEMPURA BATTERED FISH & CHIPS WITH HOME-MADE TARTARE SAUCE

SALT & PEPPER SQUID W/ CITRUS AIOLI

SEAFOOD PAELLA FLAVOURED W/ SAFFRON & WHITE WINE (GF & DF)

THAI GINGER BEEF NOODLE W/LIME CHILLI & EGG (GF & DF)