Events in Townsville - The Ville Resort

TOWNSVILLE QUEENSLAND
BANQUET KIT 2018

BRE AKFA ST
L I G H T STA RT B U F F E T P L AT E D
Minimum 20 guests. Minimum 30 guests.
• Seasonal fruit cups (G)(V)(DF) Set on the table, platter style:

• Bircher muesli cups (V) • Sliced seasonal fruit
• Yoghurt tubs, toasted muesli, berry compote (V) • Basket of gourmet danishes
• Gourmet danishes (V)
• Casalingo double smoked ham, cheese Choose one of the following hot plated
croissants breakfast items:
• Mini savoury quiches (V) • Lightly scrambled eggs with parmesan & chives,
wilted spinach, toasted sourdough, Casalingo
• Bacon, egg muffins
smoked bacon, rustic rosti, herb roasted roma
• Fresh orange juice tomato
• Freshly brewed tea and coffee • Eggs benedict, sautéed spinach, Casalingo
double smoked ham served on English muffin,
rustic rosti, herb roasted roma tomato
• The Ville breakfast, scrambled eggs, Casalingo
smoked bacon, pork chipolata, rustic rosti, herb
THE VILLE BUFFET roasted roma tomato, toasted sourdough
Minimum 30 guests.
• Pulled pork, Casalingo chorizo chipotle, roasted
pepper cassoulet, blistered vine ripened cherry
• Seasonal sliced fruit platter (G)(V)(DF) tomatoes, toasted sourdough
• Bircher muesli (V) • Grilled salmon, char grilled asparagus, rustic
• Individual flavoured yoghurt tubs (V) rosti, hollandaise, fish roe (G)
• Gourmet pastries (V) • Baby spinach & feta quiche, sautéed mushroom,
• White, wholemeal, multi-grain toast served with vine ripened cherry tomato, peppered rocket (V)
condiments(V)
• Selection of cereals (V) Served with:
• Scrambled eggs (G)(V) • Fresh orange juice
• Casalingo smoked bacon (G)(DF) • Freshly brewed tea and coffee
• Thick Italian sausages
• Herb roasted roma tomatoes (G)(V)(DF)
• Chipotle, red pepper spiced beans (V)
• Rosemary, garlic roasted field mushrooms (G)(V)(DF)
• Hash browns (V)(DF)
• Fresh orange juice
• Freshly brewed tea and coffee
(G) – gluten free | (V) – vegetarian | (DF) – dairy free

Please let us know of any dietary requirements your guests may have
THE VILLE - BANQUET KIT 2018 2

MORNING +
AFTERNOON TEA
SWEET H E A LT H Y S AV O U RY
• Scones, jam, cream (V) • Nut, berry power bars (G)(V) • Casalingo double smoked
• Chef’s selection of lamingtons (V) • Vegetable crudities, gourmet ham, cheese croissants
• Assorted gourmet danishes (V) dips (G)(V) • Gourmet selection of beef,
• Chocolate hazelnut filled • Steamed pork, chicken gyoza chicken, lamb mini pies
profiteroles (V) • Yoghurt tubs, toasted muesli, • Gourmet sausage rolls
• Almond friand (G)(V) berry compote (V) • House baked savoury quiches (V)
• Lemon meringue tarts (V) • House made muesli bars, • Pumpkin scones, roasted
• Homemade gourmet biscuits (V) cacao nibs, dried cranberries capsicum relish (V)
(V)(DF)
• Gourmet sweet muffins (V) • Roasted sweet potato,
• Peanut butter chocolate caramelised onion, feta
brownies (V) frittata (G)(V)
• House baked banana bread, • Pesto, parmesan palmier,
mascarpone, lemon jam (V) bush tomato relish (V)
• Chef’s selection of • Spinach, feta filo triangles (V)
macaroons (G)(V) • Turkish bread, spicy hummus,
• Flourless orange, poppy seed baba ganoush (V)
slice (G)(V)
TEA AND COFFEE B A R I STA C O F F E E ADDITIONS

C A RT H I R E
Freshly brewed tea Sliced seasonal fruit
and coffee • Daily hire of coffee cart platter (G)(V)(DF)
includes 60 x 12oz cups Seasonal whole fruit
Continuous tea • Any cups over 60 are bowl (G)(V)(DF)
and coffee charged at 3.5 per cup
(8hrs maximum) • Double shots, flavouring
syrups, soy, lactose free milk
all included at no extra cost


DAY D E L EGAT E
PAC K AG E
Rate includes room hire, lectern and fixed microphone, mints, pads, pens and water.
Minimum numbers apply per function room.
A R R I VA L T E A A N D C O F F E E
Freshly brewed tea and coffee on arrival
MORNING TEA BREAK

Freshly brewed tea and coffee
Choose 1 (one) item from the following:
SWEET S AV O U RY H E A LT H Y
• Scones, jam, cream (V) • Casalingo double smoked • Nut, berry power bars (G)(V)
• Chef’s selection of lamingtons (V) ham, cheese croissants • Vegetable crudities, gourmet
• Assorted gourmet danishes (V) • Gourmet selection of beef, dips (G)(V)
• Chocolate hazelnut filled chicken, lamb mini pies • Steamed pork, chicken gyoza
profiteroles (V) • Gourmet sausage rolls • Yoghurt tubs, toasted muesli,
• Almond friand (G)(V) • House baked savoury quiches (V) berry compote (V)
• Lemon meringue tartlets (V) • Pumpkin scones, roasted • House made muesli bars, cacao
• Homemade gourmet biscuits (V) capsicum relish (V) nibs, dried cranberries (V)(DF)
• Gourmet sweet muffins (V) • Roasted sweet potato,
• Peanut butter chocolate caramelised onion, feta
brownies (V) frittata (G)(V)
• Pesto, parmesan palmier, MORNING TEA
• House baked banana bread,
bush tomato relish (V) VA LU E A D D I T E M S
mascarpone, lemon jam (V)
• Chef selection of • Spinach, feta filo triangles (V)
macaroons (G)(V) • Turkish bread, spicy hummus,
baba ganoush (V) Jugs of soft drink
• Flourless orange, poppy seed
slice (G)(V)
Jugs of orange juice
Additional catering
item from above list

DAY D E L EGAT E
PAC K AG E
WORKING LUNCH
Please select one of the following working lunches to be

served to your function room.
OPTION 1 OPTION 2
TA B L E L A N D S P I C N I C D A I N T R E E E C O L O D G E B A K E RY

• Peppered steak pies
Please choose 3 of the following sandwich • Chicken, mushroom, leek pies
selections to be served on a Chef’s selection of • Gourmet sausage rolls
gourmet breads, rolls and wraps: • Roasted capsicum, parmesan quiches (V)
• Casalingo double smoked Ham, cheddar cheese, • Rocket, parmesan salad (G)(V)
vine-ripened tomato • Two-cabbage salad, dill, sour cream (G)(V)
• Smoked chicken, seeded mustard, alfalfa
• Casalingo double smoked shaved ham, Swiss Served with
cheese, Dijon mayonnaise • Lamingtons
• Rare roast beef, roasted red bell pepper, • Seasonal whole fruit (G)(V)(DF)
cornichons aioli, bush tomato relish • Jugs of orange juice and soft drinks
• Smoked salmon, snow pea shoots, dill mayo, • Freshly brewed tea and coffee
capers
• Grilled vegetables, roasted pepper relish,
peppered rocket (V)
• Smoked turkey, Swiss cheese, cranberry OPTION 3
• Roasted pumpkin, caramelised onion, feta (V) MOUNT MULLIGAN SKEWER HUT
• Casalingo peppered salami, Spanish onion,
rocket, sundried tomato • Beef, lamb, chicken skewers
• Classic egg, lettuce (V) • Roasted vegetable skewers (V)
• Roasted vegetable cous cous (V)(DF)
Served with • Pasta salad of orecchiette, pesto, prosciutto,
• Sliced seasonal fruit platter (G)(V)(DF) pine nut (V)
• Savoury quiches • Roasted beetroot, baby spinach, hazelnut,
• Cheese platter gorgonzola, aged balsamic (G)(V)
• Honey nut bars • Minted yoghurt, peanut satay, bush tomato
• Jugs of orange juice and soft drinks relish, smokey BBQ condiments
Served with:
• Fruit skewers, vanilla bean yoghurt (G)(V)(DF)
• Jugs of orange juice and soft drinks

DAY D E L EGAT E
PAC K AG E
WORKING LUNCH
OPTION 4 OPTION 5
MISS SONGS POKE BOWL THE VILLE BBQ BUFFET
Make your own bowl Make your own BBQ

• Base - Brown & white rice, mixed leaves, quinoa • Variety of baked burger buns, wraps
• Protein - Teriyaki chicken, Pulled pork, Tempura • Angus beef patties
fish, Tofu • Marinated chicken (G)(DF)
• Filling – bean sprouts, chilli, herbs, vegetables, • Thick gourmet sausages
salad items • Vegetable patties (V)
• Sauce – sriracha, chilli oil, soy sesame, wasabi • Cooked onions (V)
mayo, Kewpie mayo, citrus ponzu
• Sliced tomato, cheddar cheese, beetroot, red
• Finish – fried shallots, sesame seeds, pickled onion, mesclun lettuce, relishes, condiments
ginger, seaweed
• Baby spinach, pear, walnut salad (V)(G)(DF)
Served with:
Served with:
• Sliced North Queensland fruit
• Chef’s selection of cheesecake (V)
A LT E R N AT I V E L U N C H O P T I O N
PA L M H O U S E B U F F E T L U N C H
Upgrade your Day Delegate Package and dine in the Palm House for a seated buffet lunch
for your guests
• Oven baked roast • Daily house made wet dish • Whole fruit (G)(V)(DF)
• Gourmet Chef’s pasta (V)
• Fragrant rice (G) (V) (DF) • Orange juice and soft drinks
• Roasted root • Gourmet selection of salads • Freshly brewed tea and coffee
vegetables (G)(V)(DF) • Hand crafted desserts
*Please note that the buffet restaurant option is available for groups between 50 – 300 guests. An additional charge per
person per day applies.


DAY D E L EGAT E
PAC K AG E
AFTERNOON TEA BREAK

AFTERNOON TEA
• Chef’s selection of slice VA LU E A D D I T E M S
Jugs of soft drink
Jugs of orange juice
Additional catering
item from above list


INDIVIDUAL
WORKING LUNCHES
TA B L E L A N D S P I C N I C D A I N T R E E E C O L O D G E B A K E RY

• Peppered steak pies
Please choose 3 of the following sandwich • Chicken, mushroom, leek pies
selections to be served on a Chef’s selection of • Gourmet sausage rolls
gourmet breads, rolls and wraps: • Roasted capsicum, parmesan quiche (V)
• Casalingo double smoked Ham, cheddar • Rocket, parmesan salad (G)(V)
cheese, vine-ripened tomato • Two-cabbage salad, dill, sour cream (G)(V)
• Smoked chicken, seeded mustard, alfalfa
• Casalingo double smoked shaved ham, Swiss Served with:
cheese, Dijon mayonnaise • Lamingtons
• Rare roast beef, roasted red bell pepper, • Seasonal whole fruit (G)(V)(DF)
cornichons aioli, bush tomato relish • Jugs of orange juice and soft drinks
• Smoked salmon, snow pea shoots, dill mayo, • Freshly brewed tea and coffee
capers
• Grilled vegetables, roasted pepper relish,
peppered rocket (V)
• Smoked turkey, Swiss cheese, cranberry MOUNT MULLIGAN SKEWER
• Roasted pumpkin, caramelised onion, feta (V) HUT
• Casalingo peppered salami, Spanish onion, Minimum 20 guests.
rocket, sundried tomato
• Classic egg, lettuce (V) • Beef, lamb, chicken skewers
• Roasted vegetable skewers (V)
Served with • Roasted vegetable cous cous (V)(DF)
• Sliced seasonal fruit platter (G)(V)(DF) • Pasta salad of orecchiette, pesto, prosciutto,
• Savoury quiches pine nut (V)
• Cheese platter • Roasted beetroot, baby spinach, hazelnut,
• Honey nut bars gorgonzola, aged balsamic (G)(V)
• Jugs of orange juice and soft drinks • Minted yoghurt, peanut satay, bush tomato
• Freshly brewed tea and coffee relish, smokey BBQ condiments
Served with:
• Fruit skewers, vanilla bean yoghurt (G)(V)(DF)


INDIVIDUAL
WORKING LUNCHES
MISS SONGS POKE BOWL THE VILLE BBQ BUFFET


Make your own bowl Make your own BBQ
• Base - Brown & white rice, mixed leaves, quinoa • Variety of baked burger buns, wraps
• Protein - Teriyaki chicken, Pulled pork, Tempura • Angus beef patties
fish, Tofu • Marinated chicken (G)(DF)
• Filling – bean sprouts, chilli, herbs, vegetables, • Thick gourmet sausages
salad items • Vegetable patties (V)
• Sauce – sriracha, chilli oil, soy sesame, wasabi • Cooked onions (V)
mayo, Kewpie mayo, citrus ponzu • Sliced tomato, cheddar cheese, beetroot, red
• Finish – fried shallots, sesame seeds, pickled onion, mesclun lettuce, relishes, condiments
ginger, seaweed • Baby spinach, pear, walnut salad (G)(V)(DF)
Served with: Served with:

• Sliced North Queensland fruit • Chef’s selection of cheesecake (V)
• Jugs of orange juice and soft drinks • Jugs of orange juice and soft drinks
• Freshly brewed tea and coffee • Freshly brewed tea and coffee
PA L M H O U S E B U F F E T
R E STAU R A N T
Minimum 50 - 300 guests.
• Oven baked roast

• Gourmet Chef’s pasta (V)
• Roasted root vegetables (G)(V)
• Daily house made wet dish
• Fragrant rice (G)(V)(DF)
• Gourmet selection of salads
• Hand crafted desserts
• Whole fruit (G)(V)(DF)
• Orange juice and soft drinks
*Please note that the buffet restaurant option is available for

groups between 50 – 300 guests.


CANAPÉS
1 HOUR 2 HOURS 3 HOURS 4 HOURS

Minimum 30 guests Minimum 30 guests Minimum 30 guests Minimum 30 guests
Please choose 3 Please choose 5 Please choose 7 Please choose 9

selections selections selections selections
COLD HOT D E SS E RT
• Smoked salmon, dill cream • Calamari, sesame, sugarcane • Lemon meringue tartlets (V)
mousse, seaweed cones skewers • Milk chocolate praline eclairs (V)
• Cajun prawns, avocado cream, • Selection of mini quiches (V) • Caramel apple tartlets (V)
roasted cherry tomato (G) • Tempura prawns, toasted • New York cheesecake (V)
• Seared beef fillet, gorgonzola, sesame aioli • Mixed lamingtons (V)
macadamia nut oat, bush • Chicken, wild mushroom, • Fruit custard tartlets (V)
tomato relish sweet potato mash tartlets • Macaroons (G)
• Cherry tomato, caramelised • Beef cheek, pea, potato mash • Double chocolate mousse,
onion, goats cheese tartlets (V) tartlets chocolate cones (V)
• Rare beef, horseradish cream, • Pumpkin, caramelised onion, • Chocolate truffles (G)
grilled capsicum spoons (G) goats cheese tartlets (V)
• Smoked tomato, goats • Duck spring rolls, plum sauce
cheese, dill tart, alfalfa (V) • Chef’s selection arancini balls (V)
• Roasted vegetable tartlets, • Barbecued lime chicken
feta cheese (V) skewers, lime aioli (G)
• Selection of sushi (V) (G) available • Beef skewers, peanut satay
• Sand crab bruschetta sauce
• Smoked chicken, corn • Lamb samosa, minted
rillettes (G) yoghurt
• Mini beef, burgundy pithivier
• Mini lamb wellingtons
• Seared scallops, cauliflower
puree, crisp prosciutto (G)


CANAPÉS
S U B STA N T I A L C A N A P É I T E M S
L I V E C O O K I N G STAT I O N S
1 Hour Period
Entrée style dish
Live oyster shucking station
• Beef slider, Jarlsberg cheese, onion, tomato
relish
• Prawn pad Thai (G)(DF) Dumpling station
• Pulled pork boa, red cabbage slaw, chipotle
BBQ sauce Mexicana station
• Smoky BBQ beef ribs Make your own soft and hard tacos
• Beer battered fish, chips
• Orecchiette, olive, roasted pepper, blistered Crusty baguettes
tomato, baby spinach (V) Assorted fillings
• Pulled pork, red cabbage slaw, BBQ
chipotle
• Crab & prawn remoulade with lime
• Moroccan pumpkin, roasted capsicum,
bocconcini (V)


DINNER
DE SIGN YOUR OWN BUFFE T
All buffets are served with bread rolls and butter to start, with freshly brewed tea and coffee to finish.
BUFFET OPTION 1 BUFFET OPTION 2 BUFFET OPTION 3
Minimum 30 guests Minimum 30 guests Minimum 30 guests
Please choose: Please choose: Please choose:

• 3 salads • 4 salads • 5 salads
• 3 mains • 4 mains • 5 mains
• 1 vegetarian • 1 vegetarian • 1 vegetarian
• 1 side • 2 sides • 2 sides
• 3 desserts • 4 desserts • 5 desserts
SALADS MAINS
• Moroccan spiced cous cous salad (V) • Char sui pork belly, candy peanuts, Asian slaw
• Classic Caesar salad • Salmon fillet, wilted spinach, tomato salsa (G)(DF)
• Two-cabbage salad, sour cream, dill (G)(V) • Grilled barramundi, ratatouille, pesto cream (G)
• Green bean, hazelnut, red onion salad (G)(V)(DF) • Smokey beef ribs, bourbon, barbecue sauce
• Panzanella salad (V)(DF) • Grilled rib fillet, roasted asparagus, cherry
• Honey roasted beetroot, segmented orange, tomatoes, classic Diane sauce
gorgonzola, arugula, toasted walnuts (G)(V) • Slow roast pork leg, sautéed cabbage, grilled
• Creamy potato, egg, smoked Casalingo bacon, apple jus (G)(DF)
seeded mustard, pickled dill (G)(V) • Garlic thyme chicken, roasted Mediterranean
• Provencale pasta salad of risoni, roasted root vegetables, creamy mustard sauce (G)
vegetables, sundried tomatoes (V)(DF) • Grilled roast beef, sweet corn polenta,
• Mesclun salad of cherry tomato, cucumber, mushroom jus
Spanish onion, snow pea sprouts (G)(V)(DF) • Cajun spiced chicken, Mediterranean cous cous,
• Greek salad of vine-ripened tomato, feta, red minted yoghurt
onion, olives, balsamic (G)(V) • Poached chicken breast, Casalingo smoked
• Wild rice, quinoa salad of sweet potato, bacon, avocado, hollandaise
pumpkin (V)(DF) • Lamb coq au vin, potatoes, mini cabbage
• Tabouli salad, chickpea, falafel (V) • Seafood medley, fish veloute, new potatoes


DINNER
V EG E TA R I A N D E SS E RT S
• Pumpkin, ricotta ravioli, spinach cream torn • Pavlova roll, fresh fruit, mixed berry coulis (G)(V)
basil, shaved parmesan (V) • Chocolate, strawberry lamingtons (V)
• Spinach, ricotta tortellini, creamy tomato, • Carrot cake, citrus icing (V)
shaved parmesan (V) • Baileys cheesecake (V)
• Fried gnocchi, roasted Napoli, baby spinach, • Sliced seasonal fruit platter (G)(V)(DF)
olives (V) • Crème caramel (G)(V)
• Rustic ratatouille (G)(V)(DF) • Red velvet gateau (V)
• Salted caramel cheesecake (V)
• Black forest (V)
SIDES • Tiramisu (V)
• Panache of steamed vegetables, herb butter (G)(V) • Vanilla, chocolate crème brulee tart (G)(V)
• Roasted root vegetables, confit garlic (G)(V)(DF) • Coconut panna cotta, pineapple compote (G)(V)
• Garlic, bacon potato au gratin (G) • Banoffee tart (V)
• Balsamic glazed roasted chat potatoes (G)(V)(DF) • All desserts come with fresh cream, coulis
• Sautéed Asian greens (G)(V)(DF)
• Rice pilaf, confit onion, garlic (G)(V)(DF)
• Steamed jasmine rice (G)(V)(DF)
SEAFOOD UPGRADE
Upgrade any of the buffets with the following seafood addition
Pacific Blue swimmer Australian King Mussels (G)(DF)

Addition of
oysters (G)(DF)
crab (G)(DF) prawns (G)(DF) all 4 items


DINNER
P L AT E D O P T I O N S
All menu options are served with bread rolls and butter to start with freshly brewed tea and coffee to finish.
2 COURSE 2 COURSE 3 COURSE 3 COURSE

SET A LT E R N A T E SET A LT E R N A T E
Minimum 20 guests S E RV E Minimum 20 guests S E RV E
Minimum 20 guests Minimum 20 guests
1 entrée and 1 main OR 2 entrées and 2 1 entrée, 1 main 2 entrées, 2 mains

1 main and 1 dessert mains OR 2 mains and 1 dessert and 2 desserts
and 2 desserts
ENTRÉE
COLD HOT
• Crispy duck breast, burnt orange plum sauce,

• Seared scallop, cauliflower puree, granny smith
crisp noodle salad (G)
apple, truffle oil, chorizo crumb
• Whipped goats cheese tart, glazed baby
• Thyme, garlic infused lamb fillet, rustic
beetroot, pistachio, aged balsamic (V)
ratatouille, marinated queen olive, pesto bread
• Yellowfin tuna, macadamia gremolata, beetroot
• Hong Kong pork belly, master stock, Asian slaw,
pearls, radish, cilantro (G)
candy salted peanuts
• Cajun spiced king prawn, avocado salsa,
• Gnocchi, sundried tomato, pesto cream, shaved
beetroot cup, peppered rocket, harissa aioli (DF)
parmesan, torn basil (V)
• Grilled lamb fillet, Cajun spiced chickpea, kasha,
• Soy glazed quail, Asian herb salad, chilli
blood orange balsamic, arugula (G)(DF)
caramel (DF)
• Tiger prawn, crab tian, green pea, chilli oil,
• Stuffed Moroccan pumpkin flower, roasted
micro herbs (G)
pepper coulis, peppered rocket salad (V)
• House smoked duck breast, tri quinoa, minted
labneh, grilled pear, orange glaze (G)
• Mediterranean vegetable tart, crumbled feta,
vine-ripened tomato, aged balsamic (V)


DINNER
MAINS
FROM THE SE A FROM THE SKY
• Seared salmon fillet, sweet potato, burnt corn & • Grilled chorizo, camembert & roasted red
chilli salsa, miso hollandaise (G) pepper stuffed chicken supreme, potato gratin,
• Grilled barramundi, balsamic glazed baby Mediterranean grilled vegetables, sundried
beetroots, king prawns, roasted kipfler, beurre tomato cream
blanc (G) • Cajun spiced chicken beast, herbed Israeli cous
• Seared Salmon, zucchini & haloumi fritter, cous, rustic ratatouille, minted yoghurt
orange & pistachio salad, salsa Verde • Oregano infused chicken supreme, spiced
cabbage, potato rosti, red pepper coulis
• Confit duck leg, roasted capsicum & Casalingo
chorizo cassoulet, baby carrot, sour cherry jus
F RO M T H E E A RT H
FROM THE L AND
• Spinach, ricotta tortellini, roasted tomato
• Garlic & thyme marinated lamb rump, roasted Napoli sauce, shaved parmesan, toasted pine
root vegetables, confit eschallots, corn salsa, nuts (V)
thyme jus (G) • Pumpkin, goats cheese, leek tart, vine-ripened
• Great southern lamb rack, garlic pommes cherry tomatoes, red pepper coulis, charred
puree, wilted cabbage, heirloom baby carrots, asparagus (V)
minted jus (G) • Grilled vegetable lasagne, roasted tomato Napoli,
• 250gm beef eye fillet, pommes Anna, thyme peppered rocket salad, blistered tomato (G) (V) (DF)
mushroom ragout, confit garlic, cavolo nero, red
wine jus
• 250gm beef mignon, potato & pumpkin gratin,
roasted sweet potato, heirloom baby carrots,
truffle jus(G)
• Barkers Creek pork cutlet, smashed rosemary chat
potatoes, roasted beetroot, candied apple jus (G)
• Slow cooked beef rib, sweet corn polenta,
roasted mini cabbage, braised leek, bush
tomato jus


DINNER
D E SS E RT S
• Chocolate mousse duo, Chantilly cream, crushed pistachio, blueberry gel (G)
• Vanilla bean madeleine, Baileys truffle, torched meringue, crushed honeycomb
• Linzer chocolate sable, dark chocolate mousse, soft tres leche, gold dust
• Red berry éclair, berry compote, white chocolate cream, chocolate shards
• Caramel pate, macadamia dacquoise, freeze dried berries, raspberry gel
• Pistachio brulee tart, raspberry coulis, strawberry macaroon, vanilla bean crème
• Chocolate truffle bar, caramel popcorn, peanut butter quenelle
• Espresso panna cotta, hazelnut praline, chocolate sand (G)
• North Queensland tropical mango, coconut entremet, mango coulis, coconut crumble (G)
• Chocolate cake, sour cherry compote and whipped coconut cream (G)(DF)


BEVERAGE
PAC K AG E S
STA N DA R D
B E V E R A G E PA C K A G E ADDITIONS
1. Spirits are available and are charged on a

S PA R K L I N G
consumption basis only
• The Habitat Brut Cuvee
2. Additional beverages can also be charged
WHITE WINE on a consumption basis, please choose
• The Habitat Semillon Sauvignon Blanc from our beverage list.
3. We also have additional restaurant wine
RED WINE
lists available; please ask your event
• The Habitat Shiraz coordinator for more information
BEERS 4. If you would like a cash bar for your event
• Great Northern Original a staff charge will apply
• XXXX Gold
• Cascade Premium Light
• Carlton Dry
NON ALCOHOLIC
• Soft drinks
• Orange Juice
• Mineral Water
The Ville practices the responsible service of alcohol. Prices are subject to change.

BEVERAGE
PAC K AG E S
PREMIUM
ADDITIONS
B E V E R A G E PA C K A G E
1. Spirits are available and are charged on a
S P A R K L I N G (Choose one) consumption basis only
• Paul Louis Blanc de Blancs
2. Additional beverages can also be charged
• Lana Moscato on a consumption basis, please choose
from our beverage list.
W H I T E W I N E (Choose one)
• Wairau River Sauvignon Blanc 3. We also have additional restaurant wine
• Little Yerring Chardonnay lists available; please ask your event
coordinator for more information
• Fowels Are you Game Pinot Grigio
4. If you would like a cash bar for your event
R E D W I N E (Choose one)
a staff charge will apply
• Fowles Wine Small Batch Shiraz
• Yalumba ‘Patchwork’ Shiraz
• Fowles Wine Small Batch Pinot Noir
BEERS
• Great Northern Original
• XXXX Gold
• Cascade Premium Light
• Corona
• Strongbow
NON ALCOHOLIC
• Soft drinks
• Orange Juice
• Mineral Water

BEVERAGE
PAC K AG E S
S O F T D R I N K PA C K A G E
ADDITIONS
NON ALCOHOLIC
• Soft drinks 1. Spirits are available and are charged on a
consumption basis only
• Orange Juice
• Mineral Water 2. Additional beverages can also be charged
on a consumption basis, please choose
from our beverage list.
3. We also have additional restaurant wine
lists available; please ask your event
coordinator for more information
4. If you would like a cash bar for your event
a staff charge will apply

BEVERAGE
LIST
BEVER AGE LIST

S PA R K L I N G W I N E S A N D C H A M PA G N E BEERS
The Habitat Brut Cuvee Cascade Premium Light
Pizzini Prosecco Carlton Midstrength
Pizzini Lana Moscato XXXX Gold
Paul Louis Blanc de Blancs Great Northern Original
Laurent-Perrier L-P Brut, France Carlton Dry
Pure Blonde
Victoria Bitter
Wild Yak Pacific Ale
WHITE WINE Crown Lager
The Habitat Semillon Sauvignon Blanc Corona
The Habitat Chardonnay Colonial Brewing Co Pale Ale (can)
Fowles ‘Are you Game’ Pinot Grigio Colonial Brewing Co Draught (can)
Wairau River Sauvignon Blanc
Wirra Wirra The Lost Watch Riesling
CIDER
Rieslingfreak No. 4 Riesling
Strongbow – original
Pizzini Pinot Grigio
Strongbow – crisp
Yerring Station ‘Village’ Chardonnay
Bertie Cider
Fowles ‘Ladies who Shoot their Lunch’
Chardonnay
SPIRITS
House brand - 30ml
Scotch, Bourbon, Vodka, Gin, Rum, Tequila, Brandy, Bacardi
RED WINE Deluxe brands - 30ml from

The Habitat Shiraz
Fowles ‘Small Batch’ Pinot Noir NON ALCOHOLIC
Bleasdale Second Innings Malbec Soft drink – glass
Yalumba ‘Patchwork’ Shiraz Soft drink – jug
Round Two ‘Single Vineyard’ Cabernet Fresh orange Juice – glass
Sauvignon Fresh orange Juice – jug
Teusner ‘Bilmore’ Shiraz Mount Franklin still – 400ml bottle
Coonawarra Cutie Cabernet Sauvignon Mount Franklin sparkling water – 330ml bottle

BANQUET &
CONVENTION GUIDE
V E N U E C A PA C I T Y
OPEN ENDED
THEATRE
VENUE AREA(M2) HEIGHT(M) CLASSROOM COCKTAIL BANQUET ROUNDS
STYLE
(8 PAX)
The Pavilion 775 2–4 1140 350 1140 600/550 480
The Pavilion 1 258 2–4 500 100 500 200 160
The Pavilion 2 258 2–4 320 100 320 200 160
The Pavilion 3 258 2–4 320 100 320 200 160
The Pavilion 1 & 2 516 2–4 820 200 820 400 320
The Pavilion 2 & 3 516 2–4 640 200 640 400 320
Poolside Gardens - - - - 2000 800 -
Daintree 53 3 40 18 30 20 16
Grand Ballroom 500 5 600 300 600 400 300
Ballroom 1 280 5 350 150 300 200 160
Ballroom 2 150 5 153 60 100 90 64
Ballroom 3 70 5 72 36 50 40 32
Ballroom 1 & 2 430 5 515 240 440 320 230
Ballroom 2 & 3 220 5 233 100 170 130 100
Boardroom 40 3 N/A N/A N/A 18 N/A
Coral Sea Room 87 3 80 50 70 60 40
Coral Sea 1 42 3 35 20 30 20 16
Coral Sea 2 42 3 35 20 30 20 16

FLOOR PLAN
LEVEL 2 LEVEL 3

TOWNSVILLE QUEENSLAND
C O N TAC T
Sir Leslie Thiess Drive, Townsville QLD 4810
P.O. Box 1223, Townsville QLD 4810
Phone: +61 7 4722 2333 Fax: +61 7 4772 4741 Toll free: 1800 079 210
tsv.eventsales@the-ville.com.au www.the-ville.com.au

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TOWNSVILLE QUEENSLAND

BANQUET KIT 2018

• Seasonal fruit cups (G)(V)(DF) Set on the table, platter style:

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 2

TEA AND COFFEE B A R I STA C O F F E E ADDITIONS

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 3

Minimum numbers apply per function room.

MORNING TEA BREAK

Choose 1 (one) item from the following:

THE VILLE - BANQUET KIT 2018 4

Please select one of the following working lunches to be

THE VILLE - BANQUET KIT 2018 5

Make your own bowl Make your own BBQ

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 6

AFTERNOON TEA BREAK

Jugs of soft drink

Jugs of orange juice

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 7

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 8

MISS SONGS POKE BOWL THE VILLE BBQ BUFFET

Served with: Served with:

• Oven baked roast

*Please note that the buffet restaurant option is available for

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 9

1 HOUR 2 HOURS 3 HOURS 4 HOURS

Please choose 3 Please choose 5 Please choose 7 Please choose 9

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 10

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 11

DE SIGN YOUR OWN BUFFE T

BUFFET OPTION 1 BUFFET OPTION 2 BUFFET OPTION 3

Minimum 30 guests Minimum 30 guests Minimum 30 guests

Please choose: Please choose: Please choose:

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 12

Pacific Blue swimmer Australian King Mussels (G)(DF)

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 13

2 COURSE 2 COURSE 3 COURSE 3 COURSE

1 entrée and 1 main OR 2 entrées and 2 1 entrée, 1 main 2 entrées, 2 mains

• Crispy duck breast, burnt orange plum sauce,

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 14

FROM THE SE A FROM THE SKY

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 15

(G) – gluten free | (V) – vegetarian | (DF) – dairy free

THE VILLE - BANQUET KIT 2018 16

1. Spirits are available and are charged on a

THE VILLE - BANQUET KIT 2018 17

THE VILLE - BANQUET KIT 2018 18

THE VILLE - BANQUET KIT 2018 19

BEVER AGE LIST

RED WINE Deluxe brands - 30ml from

THE VILLE - BANQUET KIT 2018 20

THE VILLE - BANQUET KIT 2018 21

THE VILLE - BANQUET KIT 2018 22