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Luncheon Functions

Duration: 12:00 to 4:00pm

3 Course meal (select one entree, two main course and one dessert) Tea/Brewed Coffee and Chocolates Complementary

Cutting of your wedding cake served on platters

Witchmount Estate wine, beer and soft drink

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Winter Pricing Structure

Valid for the months of June, July and August.
Take $5.00 off each price per adult & include our Gourmet Antipasto Platters. Only applies to Evening Packages, based on a minimum of 120 adult guests. For bookings under 120 adults, the Winter Special will not apply.

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Minimum Numbers

Evening Packages

Monday to Friday A minimum of 80 adult guests

Saturdays A minimum of 120 adult guests

Sundays A minimum of 80 adult guests

Luncheon Packages

All Days A minimum of 80 adult guests

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Wedding Ceremonies

Our courtyard & gazebo area is the ideal setting for Wedding Ceremonies. Seating is provided for immediate family, or those guests requiring a seat for the duration of the ceremony. Ceremonies are to commence from 5.00pm, for all evening functions. A fee of $250.00 applies.

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Services Included

Exclusive use of Function Room (air-conditioned), courtyard & gardens Your guests personally greeted & seated by Witchmount management & staff Candelabra with candles supplied, on each table, including two on your Bridal Table (please note, all floral or greenery arrangements for your candelabra are not included)

(If you are not using our candelabras, please note vases with water are not permissible)

White linen napkins & tablecloths

Full professional waiter service

Full bar service Exclusive use of Bridal Room, with separate entrance

Secure 1 acre parking

Unlimited use of property for your special photographs

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Bomboniere

We can offer our Witchmount Estate labelled port bottles & our “Californian” style tasting glasses. Add your own personal touch with additional labels of your names & wedding date, or turn each bottle or glass into your guest’s place card.

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The Menu

At Witchmount Estate, we pride ourselves on providing you and your guests a meal of quality & enjoyment. We fully cater for children, vegetarians and any guest with a special dietary requirement. Please feel free to discuss with us any option that you may require to ensure your menu is the ideal choice for your occasion. The menu provided within this information is our current menu, and may be subject to change based on seasonal availability.

Sample Menu

Please note that these are a sample of our menus only. For a copy of our full menu and package please contact us.

Sample Entree Selections

Ricotta & Spinach Agnolotti

served with tomato pesto cream spinach leaves topped with shaved parmesan ( not suitable for nut allergy)

Fettucine with Oven Dried Chorizo

tossed with blue cheese and chives cream sauce

Black Olives and Mushroom Ricotta Cheese Cannelloni

served with light béchamel tomato sauce

Semi-dried Tomato Ravioli with Proscuitto

served with napoli sauce shaved parmesan and spring onions

Barbeque Quail Breast with Parmesan Polenta

served on baked cheese polenta, garnished with roasted capsicum & crispy bacon, finished with light basil vinaigrette

Char-grilled Baby Octopus with Oregano Olive Oil & Lemon

served with salad, pickled onions & caperberries

Brochettes of Australian Sweet Marinated Chicken Brochette

accompanied with fragrant coconut rice, peanut sauce, prawn crackers & coriander leaves (not suitable for nut allergy)

Smoked Salmon Tartar with Trimmings

served with chopped egg white, spanish onions, capers, lemon wedge & salmon roe, garnished with wild rockette

Cajun Prawn Cutlet on Corn & Cucumber Mascarpone

served with salad garnish, mascarpone, drizzled with olive oil &

balsamic cream

Duo of Rack of Lamb with Black Olives Risotto

perched on risotto, finished with roasted red capsicum coulis & basil pesto

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Sample Main Selections

Pan Fried Chicken Breast filled with Spinach & Fetta

with warm eggplant tomato relish

Seared Chicken Breast Filled With Mushrooms & Artichokes Hearts

with cream basil sauce

Breast Of Chicken Topped Cheese & Bacon

with light roasted red capsicum coulis

Blackened Chicken Breast With Teriyaki & Peppercorn

with warm mushroom chutney

Glazed Confit Of Breast With Blood Orange

served with bok choy greens medley of vegetables chesse risotto drizzled with morello cherry duck jus

All Chicken Dishes served with Herb Risotto Oven-Dried Tomatoes & Char-grilled Vegetables

Rosemary Sweet Marinated Rack of Lamb

served with bok choy greens, medley of vegetables & mash, drizzled with its own marinate

Herb Crusted Tenderloin of Lamb

served with bok choy greens, medley of vegetables & mash, drizzled with oven roasted garlic lamb jus

Barbequed Prime Rib Steak

served with bok choy greens, medley of vegetables & mash, glazed with madeira veal jus

Eye Fillet Wrapped with Proscuitto

served with bok choy greens, medley of vegetables & mash, smothered with pickled onions & portwine jus

Main Course is served with a complementary bowl of fresh garden salad

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Sample Dessert Selections

White Chocolate Cheese Cake

Mild cheesy cake, served raspberry sauce

Stewed Pear Wrapped in Crepe

complemented with golden syrup & chocolate sauce, served with vanilla bean ice-cream

Coffee Ice-Cream Mud Cake

served with chocolate sauce & oreo biscuit crumbs

Macadamia Wicked Chocolate Brownie

served with warm chocolate sauce & vanilla bean ice-cream

Stacks of Profiteroles filled with Strawberries & Chantilly Cream

drizzled with raspberry coulis & chocolate sauce

Apple & Hazelnut Strudel

complemented with red wine syrup & vanilla bean ice-cream

Ramekin Baked Coconut & Passion Fruit Custard

served with vanilla bean ice-cream

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Sample Premium Menu Selections

rustic char grilled sweet chilli baby octopus

marinated in chilli garlic & coriander served with rockette frisee salad sprinkled with balsamic vinaigrette & roasted sesame

swift running ostrich

blackened with steak seasoning, served with sauté potatoes with onion accompanied with asparagus tips, zucchini flower, char grilled red capsicum glazed with wild mushroom oil infused jus

hunting venison loin

seasoned with jamaican spices, served with spiced polenta accompanied with asparagus tips, zucchini flower, char grilled red capsicum, glazed with dried olives oil infused jus

outback crocodile

basted with outback marinate paste seared served on pumpkin risotto accompanied with asparagus tips, zucchini flower, oyster mushrooms & dried tomatoes glazed with artichokes heart oil infused jus

All evening packages include pre dinner drinks, canapés, supper, and a complimentary glass of port

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