CONTEMPORARY WEDDING PACKAGES - Queensland Art Gallery ...€¦ · QUEENSLAND ART GALLERY | GALLERY...

C O N T E M P O R A R Y W E D D I N G P A C K A G E S

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QUEENSLAND ART GALLERY | GALLERY OF MODERN ART

T: +61 (0)7 3842 9945 | E: [email protected]

Thank you for supporting the Gallery

We welcome all couples to imagine a reception as unique as they are.

Our wedding packages include everything you need for a memorable celebration. To ensure your reception feels effortless on the day, your wedding event specialist will guide you through every step of the planning process. Boasting high ceilings, expansive timber decking and open-air city views, GOMA’s Roof Terrace is one of the most sought-after venues for couples looking for a dynamic, modern and versatile space in the heart of Brisbane. The potential for your most creative styling designs is limitless. QAGOMA prides itself on being the only gallery in Queensland to prepare and deliver in-house restaurant and function catering. Our team’s extensive and specialist knowledge allows us to offer our clients outstanding culinary experiences with service tailored to every event. Executive Chef Douglas Innes-Will brings an invaluable wealth of experience to QAGOMA. He previously worked at Spicers Peak Lodge in Maryvale, Queensland, which was awarded two hats by the Brisbane Times Good Food Guide in 2016 and 2017. He was also Executive Chef of Hamilton Island’s 6-star offering, Qualia, where he enjoyed two years at the helm of the resort’s culinary operations. Innes-Will’s approach to food combines modern, Australian-inspired cuisine with contemporary ingredients and techniques, focusing on locally sourced produce. He was appointed QAGOMA’s Executive Chef in May 2018 and is inspired by the opportunity to work in the creative environment of the Gallery.

Cover: Photography by Studio Impressions and We are Twine and Evernew

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S TA N D A R D I N C L U S I O N S

All of our packages include the following standard inclusions: Venue hire All courses alternate drop Directional signage outside the Gallery Basic lighting and audio-visual including up lights on pillars, lectern and PA system Scattered dry bars for pre-reception White or black linen tablecloths and napkins Glassware, crockery and silver cutlery White Calla folding chairs Cake table and gift table with white or black linen Free standing easel to display your seating plan in A1 size Printed menu per person Basic table numbers LED Tea light candles Complimentary wedding tasting for two (dinner packages only), as part of our our group tasting nightsThree car parks at the cultural precinct car park An Events Sales Officer to guide you through the planning process

OUR GIFT TO YOU

We want you to enjoy every minute of your wedding day and as our special gift to you, we would like to offer one complimentary nights stay in a Vista King Suite at the Emporium Hotel South Bank. You will receive breakfast for two the following morning and a bottle of sparkling wine. *Offer valid for the night of your Wedding or date of choosing within 2 months post your wedding date.

Photograph by Dean Swindell

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GOMA ROOF TERRACE

Saturday and Sunday: Two course 185 pp | Three course 200 pp Monday – Friday: Two course 175 pp | Three course 190 pp

QUEENSLAND ART GALLERY WATERMALL

Saturday and Sunday: Two course 190 pp | Three course 205 ppMonday – Friday: Two course 180 pp | Three course 195 pp

Your choice of three canapés Your choice of entrée and main or main and dessert (2 course option — served alternately)

Your choice of entrée, main and dessert (3 course option — served alternately)

Choice of two sides for the table to share Your wedding cake cut, plated and served with vanilla mascarpone and berries* Tea, coffee and petit fours Five hour premium beverage package

UPGRADE OPTIONS

We welcome the opportunity to tailor your package to your specific needs and offer the following upgrade options.Additional upgrades are available upon request and are charged at the below per person prices.

Arrival cocktail | from 15 pp Dessert station | 15 pp Late night station | 15 ppPrestige beverage package upgrade | 10 pp Platinum beverage package upgrade | 40 pp 30mins extension of beverage package | 7.5 pp 1 hour extension of beverage package | 15 pp Chair upgrade | from 15 pp Lighting of GOMA Cafe Bistro fig tree or QAG Dandelion Fountain | 350 Please ensure that cocktail items chosen, cover your guests dietary requirements.

QAGOMA is unable to cater for individual preferences in a cocktail environment.

Please speak to your Event Sales Officer for further information.

*If a 3 course package is selected, your wedding cake will be cut and served on platters.

S E A T E D D I N N E R P A C K A G E (MIN 100 GUESTS)

Photograph by Florido Weddings

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GOMA ROOF TERRACE

Saturday and Sunday 185 pp Monday – Friday 175 pp

QUEENSLAND ART GALLERY WATERMALL

Saturday and Sunday 190 pp Monday – Friday 180 pp

Your choice of three cold canapés Your choice of three hot canapés Your choice of one substantial canapé Your choice of two stand-up plated items Interactive paella station (served from Sculpture Courtyard for Watermall weddings) Your choice of an additional station from the $15 selections Your choice of one dessert canapé Your wedding cake cut and served on a station with vanilla mascarpone and berriesTea and coffee station with petit fours Five hour premium beverage package

UPGRADE OPTIONS

We welcome the opportunity to tailor your package to your specific needs and offer the following upgrade options.Additional upgrades are available upon request and are charged at the below per person prices.

Upgrade a cold or hot canapé | 1.5 pp Add an additional canapé | from 5 pp Dessert station | 15pp Arrival cocktail | from 15pp Prestige beverage package upgrade | 10 pp Platinum beverage package upgrade | 40 pp 30mins extension of beverage package | 7.5 pp 1 hour extension of beverage package | 15 pp Lighting of GOMA Cafe Bistro fig tree or QAG Dandelion Fountain | 350 Please ensure that cocktail items chosen, cover your guests dietary requirements.

QAGOMA is unable to cater for individual preferences in a cocktail environment.

Please speak to your Event Sales Officer for further information.

S TA N D U P C O C K TA I L P A C K A G E (MIN 100 GUESTS)

Photograph by We are Twine

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C A N A P E S

COLD | 5 PP

Citrus kosho cracker, pickled seaweed, radish, yuzu (vv)(gf)(df) Pea and goat milk tart, lemon marmalade (v)Yellowtail Kingfish crudo, rice puff, avocado, finger lime (gf)(df) Coconut chicken rice paper roll, Miang Kham sauce (gf)(df) Beetroot tartare, sago cracker, nut cheese, saltbush (vv)(gf)(df) Mooloolaba tuna ham nigiri, lardo, pickled ginger (gf)(df)Air dried wagyu, egg pearl, mustard cream (gf)Pork and fennel terrine, eggplant chutney (df)

HOT | 5 PP

Basil infused polenta, celeriac and apple remoulade (v)(gf)Truffled mushroom arancini (v)Pistachio falafel, macadamia harissa (vv)(gf)(df)Nduja, piquillo pepper and manchego croquettaHervey Bay king prawn, prawn cracker, tartare sauce (df)Moreton Bay bug toast, sweet and sour (df)Peking duck spring roll, mapo sauce (df)Popcorn chicken, Mississippi comeback sauce (gf)(df)Steamed wombok and shiitake dumpling, brown rice vinegar (v)(df)Reef fish, pickled cucumber and lime (gf)(df)

(vv) vegan | (v) vegetarian | (gf) gluten free | (df) dairy free

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SUBSTANTIAL CANAPÉ | 6.5 PP

Tempura zucchini flower, whipped fetta, truffle, ponzu (v)(gf) Beef slider, cheese, caraway, pickle Haloumi slider, roasted peppers, caramelised onion (v)Mooloolaba prawn roll, chipotle, iceberg Steamed pork bun (df)

FORK DISH | 12 PP

Salt and vinegar whiting, chips, aioli Caramelised Schultz farm pork, orange, sautéed greens (df)(gf)Paella – organic chicken, king prawn, black-lip mussel (gf)(df) Thai green vegetable and lychee curry, coconut rice (vv)(gf)(df) Gnocchi eggplant ragout (v)(df)Fried tofu, wombok chilli and lime salad (v)(vv)(df)Moroccan lamb tagine, pomegranate, new potato (df)(gf)

DESSERT | 5 PP

Choux bun, pandan (v)Coconut rice, lychee, crystallised ginger granola (vv)(gf)(df)Raspberry chocolate opera cake (v)(gf)Passionfruit, raspberry and coconut cornette (v)Strawberry and vanilla Eton mess (v)(gf)Banoffee tartlet (v)

Photograph by Florido Weddings


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P L A T E D M E N U

ENTREE

Brisbane Valley quail “char siu”, cucumber and orange salad (gf)(df) Hervey Bay scallops, harissa, eggplant, almond (gf)(df) Confit ocean trout, avocado, tomato and finger lime consommé, sea lettuce (gf)(df) Free-range pork belly, red savoy, pomegranate, sumac (gf)(df) Mallow lamb belly, buttermilk curd, herb emulsion, black garlic (gf) Buffalo mozzarella, beetroot, date, warrigal green (v)(gf) Fried tofu, black vinegar dressing, wood ear, sesame greens (vv)(gf)(df) Moreton bay bug, tamarind, coconut, heart of palm (gf)(df)

MAIN

AAco. Westholm wagyu eye fillet, Davidson plum, salt baked beetroot (gf)(df) Seared chicken breast, wet maize, peri-peri, tomato (gf)Barramundi, salt baked celeriac, beurre blanc, parsley (gf)Pork loin, parsley, lemon, pulses and apple balsamic (gf) Mallow lamb rump, muhammara, chickpea, sheep labne (gf)(df) Duck breast, hazelnuts, prune, cauliflower (gf) AAco. Westholm wagyu beef brisket, soy caramel, carrot and black sesame, saltbush (gf)(df)Pacific reef cobia, steamed Asian greens, shiitake, ginger mirin consommé (gf)(df) Coal cooked celeriac, smoked almond, chamomile sultanas (vv)(gf)(df)

SIDES (2 BOWLS PER TABLE TO SHARE)

Hot | Please choose one: Roasted new potatoes, rosemary salt (vv)(gf)(df) Thyme roasted carrots, maple glaze (vv)(gf)(df) Steamed green beans, toasted yeast dressing (v)(gf)(df)

Cold | Please choose one: Gem lettuce, oregano mustard dressing (vv)(gf)(df) Heirloom tomato, mozzarella di buffalo, sweet basil (v)(gf)

Photography by Studio Impressions


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DESSERT

Raspberry and rose mousse, lychee curd and champagne (v)(gf)Hunted & Gathered white chocolate namelaka, macadamia and lemon myrtle (v)(gf)Pineapple mille feuille, spiced sorbet (v)Hunted and Gathered dark chocolate and passionfruit mousse, chocolate feuatine chards (v)Fruit veil, honeydew sorbet, compressed seasonal fruits (df)(gf)(vv)Chocolate mousse, almond, raspberry (v)(gf)(df)

Photograph by Zac Martin Photography


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S TA T I O N S

Photograph by We are Twine

ANTIPASTO STATION | 20 PP

Selection of artisan cheeses, fresh grapes, dried fruits, quince paste, assorted lavosh, Shepherds bread and water crackers, jamon serrano, casalingo sopressa, cornichons, QAGOMA marinated Australian olives, grilled Mediterranean vegetables *gf crackers on request

INTERACTIVE PAELLA STATION | 15 PP (Outside events only)

Please choose one of the following: Surf and Turf paella – organic chicken, king prawns, black-lip mussels (gf)(df) Roasted peppers, globe artichoke, garden pea and saffron (vv)(gf)(df)

INTERACTIVE JAPANESE CHARCOAL STATION | 15 PP (Outside events only)

Please choose one of the following: Honey soy chicken (gf)(df) Miso glazed eggplant (vv)(gf)(df) Sake marinated prawn (gf)(df)Served with shibazuke pickles, jasmine rice (vv)(gf)(df)

SUSHI STATION | 10 PP

Five pieces per person, sushi selection, including one vegetarian option (gf)(df)Accompanied by wasabi kewpie, ponzu and pickled ginger (v)(gf)(df)

SALAD BAR | 10 PP

Choose three salads from the below:Dutch cream & seeded mustard potato salad, spring onions (v)(gf)(df) Heirloom tomato, mozzarella di buffalo, sweet basil (v)(gf)Rocket, beetroot, sunflower seeds, red wine poached pears (vv)(gf)(df) Buckwheat, garden pea, broad bean, tendril, preserved lemon, (vv)(gf)(df) Honey baked pumpkin, spinach, mustard fruit, Persian fetta (v)(gf)


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Photograph by Foy & Co

FRESH SEAFOOD (Minimum order quantity to serve 50% of your expected guests)

Each bucket serves 6–8 guests1 doz coffin bay pacific oysters per bucket | $60 / bucket 1kg of Mooloolaba prawns | $80 / bucket1kg of bug tails per bucket | $90 / bucket

Including QAGOMA house made sauces and condiments included as below: Shallot and red wine Mignonette (gf)(df) / Marie Rose dipping sauce (gf)(df) / Limes and lemons

ASSORTED DESSERT STATION | 15 PP

Selection of the below | Each guests receives three pieces per person:Assorted macarons (v)(gf) Strawberry and vanilla Eton mess (v)(gf) Banoffee tartlet (v) Raspberry chocolate opera cake (v)(gf)Coconut rice, lychee, crystallised ginger granola (vv)(gf)(df)

LATE NIGHT STATION | 15 PP (Minimum order quantity to serve 50% of your expected guests)

Selection of warm pastries: black Angus beef; Moroccan lamb; korma curry & vegetables; beef rollCharcuterie, cornichons, marinated olives platter, Australian cheeses, dried fruits, quince, assorted lavosh, Shepherds breadGOMA house made dips, extra virgin olive oil, aged balsamic, za’atar, dukkah sourdough, baguette *gf and vegan options on request

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B E V E R A G E P A C K A G E S

PREMIUM (5 hour beverage package included)

30mins extension of beverage package | 7.5 pp 1 hour extension of beverage package | 15 pp

Novello Sparkling Brut NV, Adelaide Hills, SA Trentham Estate Sauvignon Blanc, Murray Darling, NSW Budburst Shiraz, Barossa Valley, SA

Peroni Leggera | Burleigh Brewing Co. 28 Pale Ale Selection of non-alcoholic beverages

PRESTIGE (Upgrade $10 per person)

Coombe Farm Sparkling Brut NV, Yarra Valley, VIC

Please select one white wine from the following: Delatite High Ground Pinot Grigio, Mansfield, VIC Seesaw Chardonnay, Orange region, NSW

Please select one red wine from the following: Hither & Yon Grenache Mataro, McLaren Vale, SA Holm Oak Protege Pinot Noir, Tamar Valley, TAS


PLATINUM (Upgrade $40 per person)

Champagne Collet Art Deco Brut NV, Ay, Champagne, FR

Please select two white wines from the following: Flowstone Sauvignon Blanc, Margaret River, WAHolm Oak Pinot Gris, Tamar Valley, TAS Juniper Estate Chardonnay, Margaret River, WA

Please select two white wines from the following: Torpez Saint T Rose, Provence, FRWooing Tree Beetle Juice Pinot Noir, Central Otago, NZ Lunar Apoge Lirac Grenache Syrah, Rhone Valley, FR


QAGOMA is a fully licensed venue. BYO facilities, cash bar and spirits are not available.

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W E L C O M E C O C K TA I L

ESSENTIALS | 15 PP

PIMMS Lemonade, mint, cucumber, orange, strawberry *Served in a highball

MOJITO White rum, lime, soda water, garnished with mint *Served in a highball

RUM & PINEAPPLE Bundaberg Rum, bitters, lime juice, pineapple juice, garnished with fresh pineapple *Served in a highball

ARCHIE ROSE COCKTAILS | 20 PP

BLOSSOM Archie Rose Signature Dry Gin, Chambord, lychee puree, elderflower juice, lime juice, lemonade, garnish lime peel & edible flower *Served in a highball

GREEN SPRITZ Archie Rose Original Vodka, green juice, lemon, soda, garnished with a basil leaf *Served in a highball

NIGHT SHIFT Archie Rose White Rye, coffee, coconut, vermouth, garnished with an orange zest *Served in a highball

*Additional charges may apply for variations on glassware

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ACCESS

Roof Terrace: Access is scheduled from 1:00pm on the day of the Wedding. Watermall: Access is scheduled from 4:00pm on the day of the Wedding. One hour and 30 minutes is allowed for pack down and bump out. If bump out cannot be completed within the time frame, bump out must be completed on the following day (if available) as advised by the Events Sales Officer.

MENU

Please make our staff aware of any food allergies when confirming catering selections. The Gallery asks that items chosen for pre-dinner canapés and cocktail wedding packages cover all dietary requirements. QAGOMA is unable to cater for individual preferences in a cocktail environment. Please speak to your Event Sales Officer for further information. All prices are inclusive of GST. Prices are subject to standard food and beverage increases. Please note food and beverage selections are subject to change without prior notice due to availability.

MENU TASTINGS

We would be pleased to assist you in confirming your menu by offering group menu tastings. Please contact your Events Sales Officer to discuss the next available group tasting date. Please note menu tastings are not available for Cocktail Wedding Packages.

ALCOHOL

QAGOMA is a fully licensed venue. BYO facilities, cash bar and spirits are not available.

CHILDREN’S MENUS AND CREW MEALS

Children’s menus are available on request at a charge of $90pp Teenager packages are available on request at a charge of $155pp Crew meals are $40pp per person, inclusive of non-alcoholic beverages and a main meal

PARKING

Undercover paid parking is available at the Cultural Centre, South Brisbane, in the following locations:

• Queensland Art Gallery/Queensland Museum car park • Stanley Place/State Library of Queensland car park • Queensland Performing Arts Centre car park

TERMS AND CONDITIONS

A full copy of the QAGOMA Conditions of Hire is available on request and must be viewed and agreed to in order to proceed with your event.

i Weddings held on OR the day prior to a public holiday, will be charged at the Saturday rate. A public holiday staffing surcharge may apply. ii Weddings with less than the minimum number of guests are subject to additional fees iii This offer is currently valid for stays from 1 January 2020 – 30 December 2020, subject to availability, subject to blackout dates and available on weekends only.

I N F O R M A T I O N

Photograph by Studio Impressions

CONTEMPORARY WEDDING PACKAGES - Queensland Art Gallery ...€¦ · QUEENSLAND ART GALLERY | GALLERY...

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