Food philosophy - Pig 'N' Whistlepignwhistle.com.au/wp-content/uploads/2016/04/PIN... · parties,...

FUNCTIONS20+

About usPig ‘N’ Whistle Indooroopilly is where it all began in December 1999 for Mantle Group. Located on the edge of the Indooroopilly Shopping Centre (corner of Station and Musgrave Roads), Pig ‘N’ Whistle Indooroopilly provides an oasis in a bustling sea of boutique shops and department stores.

Pig ‘N’ Whistle Indooroopilly is an iconic venue in Brisbane’s western suburbs and is known for its service, quality of food and beverages and fun atmosphere.

Catering to a wide variety of customers, Pig ‘N’ Whistle is the ideal venue for corporate events to birthday parties, watching sport or catching up for a bite to eat. Pig ‘N’

Whistle offers great amenities with exceptional service and atmosphere.

With a renowned a la carte menu, great selection of draught beers, highly-trained staff and multiple large screen TVs to catch the very latest in sport, your visit to Pig ‘N’ Whistle will be well worth remembering!

There are a number of private and public function spaces available with experienced staff to ensure your event runs smoothly. We have the capacity to host engagement parties, Christmas lunches, milestone birthdays and any special celebration.

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Food philosophyWe are extremely proud of the quality of food our kitchen produces. The team spends substantial time with local producers and suppliers to ensure the kitchen is provided with the freshest and most premium ingredients.

To ensure this level of quality is maintained, it is our philosophy to source the best we can direct from the farm or producer.

Mantle Group’s Executive Chef frequently visits producers and suppliers, travelling to fruit and vegetable markets every week to source produce that cannot be bought directly.

Additionally, we have two of our very own farms; a herd of Wagyu cows in the hills of Bilambil Heights NSW, providing us with some great wagyu beef and another at Pullenvale (Brisbane’s western suburbs) that supplies organic herbs, curry leaves, kaffir limes, oranges and galangal.

For additional beef supplies, Pig ‘N’ Whistle has partnered with some of Australia’s most trusted breeders. These include grass fed Cape Grim beef from the beautiful hills in Tasmania, British breeds such as Hereford and 150 day grain fed beef from John Dee out on the Darling Downs.

Our whole pigs are English large black breeds and are sourced from Mary Valley Free Range, located about an hour inland from Noosa.

Other products come from boutique suppliers who have worked with us for many years to deliver the exceptional quality that our customers have come to expect.

Our Executive Chef has over a decade of experience catering for functions for 20 and up to 3000 people. The following menus have been designed to suit our private function spaces.

Private function spaces

The Garden Bar is the largest function space available and can host events from 40 up to 200 guests. Situated on Station Road, this space has a vibrant

atmosphere, with live music Wednesday to Sunday. The Garden Bar is a perfect space for engagement parties, birthdays and Christmas parties.

The Beer Garden is an exclusive space running parallel to Station Road. This area boasts hanging gardens, outdoor heaters in cooler months, and a vibrant atmosphere. This space is brilliant for birthdays, Christmas parties or hens and bucks nights.

Bottle Lane is the perfect place for a cosy gathering or stand up function, hosting up to 40 people. The space sits within the courtyard of the Pig ‘N’ Whistle, housing luscious greenery and lit with delicate fairy lights suspended from the ceiling.

GARDEN BAR MIN 40 | MAX 200

BEER GARDEN MIN 40 | MAX 60 BOTTLE LANE MIN 15 | MAX 40



The Pig ‘N ’Whistle Dining Room is ideal for sit down functions such as birthdays and baby showers. An extensive wine cellar coupled with the refined and

modern space creates a classy yet comfortable setting for your next celebration.

The Cambridge Room is an exclusive area with a mix of comfortable leather booths, dining tables and bar tables. The Cambridge Room is the definition of charming; offering guests a unique and memorable experience. The room is spacious and offers both the option to sit down or stand up, depending on the occasion.

The Cellar Bar is a little slice of Britain situated in the middle of suburban Brisbane. The quaint décor is warm and welcoming, with distinct English finishings such as tartan stool covers and old English wallpaper. It has ample space to hold 30-40 people and is the perfect function room to host an event for all occasions. Order from an exclusive bar and let the Cellar do the talking!

DINING ROOM MIN 15 | MAX 80

CAMBRIDGE ROOMSTAND UP 150 | SIT DOWN 90

CELLAR BARSTAND UP 40 | SIT DOWN 30

Pig ‘N’ Whistle Set Plattersdarwin’s selection - $500

Pig ‘N’ Whistle Indooroopilly offers a selection of food that is ideal to share amongst friends, in a more casual setting. This selection is ideal for groups of 20 or more4 X TRADITIONAL ITALIAN PIZZAS chefs selection of our menu20 X SNAPPER & PRAWN SPRING ROLLS green paw paw & shallot, lime chilli dressing20 X PEKING DUCK BAO BUNS honey bbq char siu pork, cucumber, shallots, coriander, sesame hoisin20 X MUSHROOM ARANCINI BALLS (v) rocket & parmesan pesto, truffled aioli, crispy basil20 X FLASH FRIED CALAMARI spiced salt, shallot & coriander, lime, aioli30 X CRISPY CHICKEN WINGS tossed in a hot sauce, ranch dressing

the earl’s platter (v) - $75

5 X MUSHROOM ARANCINI BALLS (v) rocket & parmesan pesto, truffled aioli, crispy basil5 X LAIDLEY TOMATO, FIOR DI LATTE & BASIL BRUSCHETTA balsamic glaze5 X ROASTED PUMPKIN & FETA QUICHE

5 X MANCHEGO & CHIVE CROQUETTES tomato relish5 X SWEETCORN & SHIITAKE FRITTERS Jap mayo

the princess platter - $90

5 X FLASH FRIED CALAMARI spiced salt, shallot & coriander, lime, aioli5 X CHICKEN & GINGER GYOZA plum sauce, shiso5 X PEKING DUCK BAO BUNS honey bbq char siu pork, cucumber, shallots, coriander, sesame hoisin5 X MUSHROOM ARANCINI BALLS (v) rocket pesto, truff led aioli, basil 5 X SEARED HALOUMI & PEPPED BABY FIG SKEWERS

fish & chip boats - $110

16 X BOATS WITH BEER BATTERED ATLANTIC COD, CHIPS, TARTARE SAUCE, LEMON

the queen’s platter (gf) - $90

5 X MISO MARINATED BEEF STEAK SKEWER sesame soy dressing5 X CRISPY CHICKEN WINGS tossed in a hot sauce, ranch dressing5 X SMOKED SALMON citrus crème fraiche, cucumber cup5 X PORK CHAR SUI RICE PAPER ROLLS hoisin dressing5 X SESAME CRUSTED PRAWNS lime mayonnaise



the king’s platter - $100

5 X MINI BEEF & GUINNESS PIES tomato chutney5 X HOMEMADE PORK, VEAL & FENNEL SAUSAGE ROLLS tomato sauce5 X LAMB KOFTA mint yoghurt5 X FLASH FRIED CALAMARI spiced salt, shallot & coriander, lime, aioli5 X ZUCCHINI & BACON FRITTATA

diana platter - $120

60 X ASSORTED FRESH SUSHI soy mayo, wasabi, pickled ginger, lime, soy sauce

thatcher platter - $55

5 X POTATO WEDGES, SOUR CREAM, SWEET CHILLI

lennon platter - $90

10 X CHEESY GARLIC BREAD

5 X ASSORTED DIPS & GRILLED BREAD

slider platter - $90

5 X ‘CHEESEBURGER’ Wagyu beef, lettuce, cheese, pickle, tomato sauce5 X PEKING DUCK BAO BUNS honey bbq char siu pork, cucumber, shallots, coriander, sesame hoisin5 X GRILLED CHICKEN lettuce, tomato, avocado, chipotle mayonnaise

pizza platter - $120

1 X MARGHERITA (v) fior di latte, basil, tomato, olive oil1 X AL POLLO chicken, chilli, cacciatore, fior di latte, olives1 X SALUMERIA pork & fennel sausages, sopressa salami, cacciatore, red onion1 X GAMBERONI tiger prawns, garlic, mozzarella, tomato, basil, olive oil1 X DI CARNE sopressa salami, prosciutto, cacciatore, fior di latte, olives, basil

Fleet Street menuShare menu available for bookings of 15 or more guestsTwo course $39pp, three course $55pp

ARTISAN SOURDOUGH ROLL (v) Pepe Saya butter

small plates served as shared platter(s) for your guests to enjoy

FLASH FRIED CALAMARI spiced salt, shallot & coriander, lime, aioliCRISPY CHICKEN WINGS tossed in hot sauce, green shallotSMOKED SALMON BRUSCHETTA Tasmanian smoked salmon, cucumber & caraway pickle, crème fraîche, capers, caviarMUSHROOM ARANCINI BALLS (v) rocket & parmesan pesto, truffled aioli, crispy basil

pizza served as shared platter(s) for your guests to enjoy

MARGHERITA (v) fior di latte, basil, tomato, olive oilAL POLLO chicken, chilli, cacciatore, fior di latte, olivesSALUMERIA pork & fennel sausages, sopressa salami, cacciatore, red onionGAMBERONI tiger prawns, garlic, mozzarella, tomato, basil, olive oilDI CARNE sopressa salami, prosciutto, cacciatore, fior di latte, olives, basil

to finish served as shared platter(s) for your guests to enjoy

CALLEBAUT CHOCOLATE PUDDING raspberries, crumble, vanilla ice creamPASSIONFRUIT PAVLOVA (gf) meringue, passionfruit curd, summer berriesSTICKY DATE PUDDING butterscotch sauce, cocoa caramel, ice creamTRIFLE vanilla sponge, berry compote, custard, coeur a la creme, cinnamon crumble

All of our food may contain nuts, gluten and shellfish. Although all care is taken, trace elements are unavoidable in all meals


Captain Cook menuAvailable for bookings of 15 to 25 guestsTwo course $51pp, three course $66pp




main our wait staff will take an order from each guest for one of the following

FISH OF THE DAY (gf) fresh local fish, gem lettuce, kipfler potato, niçoise dressingSIZZLING SATAY CHICKEN pineapple, sweet onions, spicy peanut sauce, jasmine rice GIANT RUMP chunky chips, garden salad, mushroom sauce HANDMADE GNOCCHI (v) assorted mushrooms, vine ripened tomato, creamed spinach, reggiano cheese, porcini butterMEATY BBQ BEEF RIBS Riverine Premium MB 2+, chips, pickled cabbage, crispy onion, sticky whisky bbq sauceHOMEMADE LINCOLNSHIRE SAUSAGES creamy mash potato, caramelised onion, Yorkshire pudding, jus

to finish our wait staff will take an order from each guest for one of the following

CALLEBAUT CHOCOLATE PUDDING raspberries, crumble, vanilla ice creamPASSIONFRUIT PAVLOVA (gf) meringue, passionfruit curd, summer berriesSTICKY DATE PUDDING butterscotch sauce, cinnamon crumble, vanilla ice creamTRIFLE vanilla sponge, roasted strawberries, custard, coeur a la creme, cinnamon crumble



Churchill menuShare menu available for bookings of 15 or more guestsTwo course $54pp, three course $69pp




main organiser to select two of the following to be served alternatively

FISH OF THE DAY (gf) fresh local fish, gem lettuce, kipfler potato, niçoise dressingSIZZLING SATAY CHICKEN pineapple, sweet onions, spicy peanut sauce, jasmine riceSMOKEY BBQ MEATY PORK RIBS chips, coleslaw, crispy onionHANDMADE GNOCCHI (v) assorted mushrooms, vine ripened tomato, creamed spinach, reggiano cheese, porcini butter RIB FILLET 300g, Riverine Premium MB 2+, creamy mash potato, broccolini, lemon butter, almonds, jusPRAWN & WHITING LINGUINE seared prawns, baby calamari, whiting, chilli, garlic, olives, cherry tomatoes

to finish organiser to select two of the following to be served alternatively





Wellington’s menuAvailable for bookings of 10 to 20 guestsTwo course $56pp, three course $72pp


small plates our wait staff will take an order from each guest for one of the following

SMOKED SALMON BRUSCHETTA Tasmanian smoked salmon, cucumber & caraway pickle, crème fraîche, capers, caviar PORK BELLY (gf) vanilla & parsnip puree, port poached pear, watercress PEKING DUCK BAO BUNS honey bbq char siu pork, cucumber, shallots, coriander, sesame hoisin


FISH OF THE DAY (gf) fresh local fish, gem lettuce, kipfler potato, niçoise dressingSIZZLING SATAY CHICKEN pineapple, sweet onions, spicy peanut sauce, jasmine riceSMOKEY BBQ MEATY PORK RIBS chips, coleslaw, crispy onionHANDMADE GNOCCHI (v) assorted mushrooms, vine ripened tomato, creamed spinach, reggiano cheese, porcini butter RIB FILLET 300g, Riverine Premium MB 2+, creamy mash potato, broccolini, lemon butter, almonds, jusPRAWN & WHITING LINGUINE seared prawns, baby calamari, whiting, chilli, garlic, olives, cherry tomatoes

to finish our wait staff will take an order from each guest for one of the following




Shakespeare’s LunchAvailable for bookings of 15 or more guests $39ppFor large bookings looking for a fast luncheon

to start served as shared platter(s) for your guests to enjoy



TRADITIONAL BRITISH FISH & CHIPS beer battered North Atlantic cod, chips, mushy peas, tartare sauce, lemonPERSIAN LAMB SALAD roasted beetroot, assorted tomatoes, marinated feta, almonds, iceberg lettuce, herbs, mint yoghurtLUNCH RUMP 220g*, Riverine Premium MB 2+, garden salad, mushroom sauce, chipsPIG ‘N’ WHISTLE BURGER wagyu beef, cheese, caramelised onion, lettuce, tomato, pickle, chips, aioli BARRAMUNDI BURGER iceberg lettuce, kewpie mayonnaise, pickled fennel, chunky chipsFISH OF THE DAY (gf) fresh local fish, gem lettuce, kipfler potato, niçoise dressing



Additionsmorning tea platters available from 10am-4pm

RIBBON SANDWICH PLATTER | $120 30 dainty ribbon sandwiches which includes an assortment of 4 varieties: • Smoked salmon, crème fraiche, dill, capers & lemon zest • Chicken, thyme, avocado & herb mayo • Leg ham, mustard, lettuce & piquant African relish • Egg, chives, lettuce & creamy mayonnaise DEVONSHIRE SCONES | $60 30 Devonshire scone with cottage raspberry jam and creamFRUIT PLATTER | $40 A selection of fresh seasonal fruits

conference package

$20pp, which includes: • Hire of a private function room • Tea or coffee on arrival • Audio visual equipment (f lat screen TV, microphone) • Morning or Afternoon tea (two dainty sandwiches, Devonshire scone with cottage raspberry jam and cream)

charcuterie station

$16pp, minimum group of 40Maximum of two hour display from the beginning of the functionA selection of assorted breads, crackers, house made dips, cured meats, marinated olives, seasonal farmhouse cheeses, grilled vegetables, a mixture of dried and fresh fruit, nuts

cakes

RED VELVET CAKE bright red layered cake with cream cheese icingTRIPLE CHOCOLATE MOUSSE CAKE rich Belgian dark chocolate layered mousse & chocolate genoiseBAKED VANILLA CHEESECAKE fresh berries12 INCH (FEEDS 16) $55.0

TIERED CAKE $POACustom decoration and theming available at extra cost. Please call to enquire.

CUPCAKES rich Belgian dark chocolate or red velvet & cream cheese icing $5.5 each

high tea functions

For groups of 10 or more

SERVED ON A THREE TIERED HIGH TEA STAND CONSISTING OF: A medley of dainty sandwiches, petite savoury hors d’oeuvre, Devonshire scone with cottage jam and cream, selection of petite cakes and dainty sweets.SERVED WITH TEA OR COFFEE | 39.5ppSERVED WITH A GLASS OF MUMM | 15.0 extraKIDS MORNING TEA two dainty sandwiches, Devonshire scone with cottage raspberry jam and cream, selection of petite cakes and sweets, glass of juice or soft drink | 18.5pp



beverage package 2 hours $40.0pp 3 hours $50.0pp 4 hours $60.0pp 5 hours $70.0pp

INCLUDES:XXXX Gold, Tooheys New, Hahn Superdry, House Red Wine, House White Wine, Prosecco, Soft Drinks, Juices

ADD ONS:

Mumm $15.0pp Basic Spirits $15.0pp James Squire range, ciders, Stone & Wood $15.0pp

cash bar

Your guests purchase their own beverages from the bar.

bar tab

Completely under your control. You can set the limit, the choices available or time restriction on the bar tab and from whom has access to the tab.

Beverage options

Terms and conditionsBOOKING CONFIRMATION AND DEPOSITFunction areas are subject to availability so be sure to book in advance to ensure you get your desired function area and date. A tentative booking will (on request) be held for a maximum of seven (7) days. In order to confirm your function booking, Terms and Conditions (below), Function Booking Form must be complete along with a 20% deposit of the minimum spend. Upon receipt of payment, your function booking will be confirmed.CANCELLATIONSWe appreciate that circumstances may occur which could make it necessary for your function to be cancelled. In all circumstances, written notice is required and the following cancellation fees apply:

• 30 days or more – full refund of deposit if room is re-sold.• Less than 30 days but more than four (4) days – deposit will not be

refunded.• Less than four (4) days – client will incur full food and beverage spend

charge.FINAL GUEST NUMBERS AND DETAILSIn order to effectively organise your event, our functions team will require the approximate number of guests ten (10) days prior to your function. The confirmed menu (including any dietary requirements), beverage selection and alterations to guest numbers is required, in writing, seven (7) days prior to your function. Final numbers and dietary requirements need to be confirmed five (5) days from your function. Your function coordinator will then create your tax invoice.

After this the total account for the function will be based on confirmed numbers or actual attendance whichever is greatest (where applicable). In the event that guest numbers change significantly, we reserve the right to amend quoted prices, terms and conditions, your nominated room or area prior to the commencement of the event. Please note, once a deposit has been paid and/or function confirmed, it is assumed that these terms and conditions apply regardless of whether or not the form has been completed/signed. FINAL PAYMENTOnce your guest numbers have finalised, a tax invoice will be issued with your expected outstanding payment. This payment is required three (3) days prior to your event. Any additional charges incurred between this time and throughout the duration of your event will be charged and finalised on conclusion of your event.FOOD AND BEVERAGE POLICYDue to the nature of the venue’s Liquor License and policies, we are unable to permit patrons, guests or invitees to bring liquor or food onto the premises.ROOM ASSIGNMENTIn the event that confirmed guest numbers drop below the minimum requirement and/or the allocated room becomes unavailable due to circumstances outside the venue’s control, we reserve the right to change the allocated room for the function. The venue cannot be held responsible for changes in weather; we will do our utmost to accommodate your function, however should space not present itself, please be aware that a private area may not be available.DRESS STANDARDS Dress standards do apply. Please contact the venue with any enquiries.IDENTIFICATION REGULATIONSCurrent Queensland Government regulations apply for all functions. The regulation states that a current Australian State or Territory issued Drivers License (with a photograph), 18 Plus Card or current Australian or International Passport are the only valid forms of identification accepted to enter the licensed premises and purchase liquor or tobacco.

RESPONSIBLE ADULTS AND MINORSThose unable to present identification or those under the age of 18 years are welcome to attend a function under the following strict regulations:

• Minors must be accompanied and supervised at all times by a parent or guardian.

• A responsible adult accountable for supervising a minor is defined by Liquor Act 1992 as a parent, step-parent, guardian or other adult who has parental responsibility for the minor whilst they are on licensed premises.

• Minors or those without identification MUST NOT consume any form of alcoholic beverages or tobacco or approach the bar.

• Minors or those without identification are not permitted outside of the function area and are obligated to leave the premises by 9pm sharp.

• No adult is to purchase liquor for a minor or those without identification. Those who purchase alcohol for minors or those without identification and/or any minor caught consuming alcohol or cigarettes will be asked to vacate the premises immediately.

• It is a requirement of the venue that all minors or those without identification wear identification supplied by the venue at all times so they are identifiable as being under age or without identification. Those who remove their identification will be asked to leave the premises.

CAKEAGE A $3 per head cakeage fee (cakeage fee for groups over 10 people: $30) applies to all bar bookings and events wishing to bring external cakes in to the venue

Additionally, the supplier of the cake must agree to the venue taking a small sample of the food (100 -150g approx.) to be held for subsequent testing should a food poisoning issue arise from food consumed at the function. This sample will be taken from the food item at the time it is consumed, not at the time it arrives on site. This is necessary because there may be a delay of several hours between when the food item is brought to site and when it is consumed. It could be subject to temperature abuse during this period. PATRON CAREOur obligations under the Liquor Act state that we are not permitted to serve or continue service of alcohol to patrons who, in our opinion, are intoxicated. Management reserves the right to exercise regulatory conditions at any time during a function if it is believed that the alcohol consumption rate is excessive.PROPERTY AND DAMAGES The venue will take all due care with clients/guests and third party property. However, we do not take responsibility for any items that have been left behind, lost, stolen and/or damaged during your function. The organiser is financially responsible for any damage to the venue’s property and equipment as a result of your function, along with any damages to equipment hired for use during your function. DECORATIONS You are welcome to supply additional decorations to compliment your chosen theme in your booked function space only. Please check with your Function Coordinator before attaching fixtures to venue’s property. The venue takes no responsibility for damaged decorations or furnishings that are not compatible with the decorations you have supplied.ADDITIONAL EQUIPMENT AND ENTERTAINMENT All equipment and entertainment provided by the client must have prior permission from your Function Coordinator. The venue takes no responsibility if your provided equipment is incompatible throughout your function (prior testing can be arranged on request). If you wish to arrange a DJ, band or any other form of entertainment, they must be approved by your Function Coordinator. Your Function Coordinator can obtain a quote on your behalf from any of our preferred suppliers on request. Please note that strict sound limitations apply and management reserves the right to control the volume of any entertainment.

To confirm your function booking please read through the following terms and conditions and complete by signing below.

ACCEPTANCEI/We have thoroughly read the above Terms & Conditions. I/We understand and accept the above Terms & Conditions.

Signed: _____________________________________________ Name (please print): __________________________________ Date: _____________



Booking formBy signing this form you agree that you have read and accept Pig ‘N’ Whistle’s function terms and conditions.

SIGNED:

NAME:

DATE:

FUNCTION DATE:

REQUESTED FUNCTION AREA:

OCCASION:

APPROXIMATE GUEST NUMBERS:

EVENT TIMES: TO

FOOD & BEVERAGE REQUIREMENTS:

AGREED MINIMUM FOOD & BEVERAGE SPEND:

ORGANISER’S NAME:

COMPANY NAME:

POSTAL ADDRESS:

MOBILE NUMBER:

WORK NUMBER:

EMAIL:

DEPOSIT ENCLOSED: $ MASTERCARD VISA AMEX DIRECT DEPOSIT CASH

CARDHOLDER’S NAME:

CARDHOLDER’S SIGNATURE:

I, give consent to Pig ‘N’ Whistle Indooroopilly to deduct this amount as a deposit for booking a function space. Pre-payment will be deducted from the final due balance.

DATE: SIGNATURE:

CARD NUMBER: EXPIRY DATE: / SECURITY NUMBER:

0.94% surcharge applies to all credit card & paypass transactions

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Food philosophy - Pig 'N' Whistlepignwhistle.com.au/wp-content/uploads/2016/04/PIN... · parties,...

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