Garden Bar Weddings

The Jubilee Hotel's wedding packages have been specifically designed to reduce the stress of planning your wedding, ensuring your wedding reception and wedding ceremony is exactly as you dreamed it would be. We only use the freshest of seasonal produce to create a wedding menu for all to enjoy.

We can Host:

Cocktail  weddings from 60 – 700 

Sit down weddings  from 70- 500

CANAPÉS

$5 PER PIECE

  • Cured ocean trout w crème fraiche on blini - (Cold)

  • Blue cheese mousse & candied walnut - (Cold) V

  • Duck liver parfait, toasted brioche & quince jam - (Cold)

  • Rabbit rillettes, sailor jerry compote, on crostini - (Cold)

  • Smoked salmon, celeriac remoulade - (Cold)

  • Smoked salmon w horseradish cream & caper on crostini - (Cold)

  • Asparagus mousse, crisp prosciutto - (Cold)

  • Ocean trout tartare, gribiche sauce on blini - (Cold)

  • Beef tartare w aioli on crostini - (Cold)

  • Smoked salmon w dill & caper, kipfler frittata - (Cold)

  • Rocquefort & candied onion tartlet - (Cold) V

  • Red capsicum w goat’s cheese on crostini - (Cold) V

  • Carpaccio of heirloom tomato, crisp basil, en croute - (Cold) V

$6 PER PIECE

  • Charred rare fillet of beef w asian crisp noodle salad - (Cold)

  • Scallop ceviche w lime & cracked pepper - (Cold)

  • Mooloolaba king prawn w avocado moose, salmon roe, en croute - (Cold)

  • Chicken port liver parfait, onion jam, tartlet - (Cold)

  • Tartlet of baby ratatouille, goat’s curd, pesto - (Cold) V

  • Vietnamese rice paper roll, namjim - (Cold)

  • Bribie island oyster, w white balsamic shallot vinaigrette - (Cold)

  • pork Vietnamese spring rolls - (Cold)

$7 PER PIECE

  • Crispy chicken wonton, smoked chili mayo, sweet chili - (Hot)

  • Satay chicken skewer, peanut crumble - (Hot)

  • Crisp jerk chicken, smoked corn puree w lime mayo - (Hot)

  • German sausage roll, ketchup - (Hot)

  • Crisp pork belly, Asian slaw, sweet chili caramel - (Hot)

  • Beer battered prawn, agave syrup, aioli, lemon - (Hot)

  • Kung fu duck pancake, w cucumber, shallot, hoi sin & lime - (Cold)

  • Chicken & prawn spring roll w namprik sauce - (Hot)

  • Bribie island oyster Kilpatrick - (Hot)

  • Marinated lamb skewer, herb & cracked pepper glaze - (Hot)

SLIDER MENU

$6 EACH

 

  • Beef burger w  kenilworth cheddar, onion jam & aioli

  • BBQ chicken burger w roast sweet potato, chilli jam & spinach

  • Grilled haloumi, roast sweet potato, smoked tomato relish & spinach, aioli

  • Crisp pork belly, asian slaw, kewpie 

  • Roasted field mushroom, persian fetta, onion jam

DESSERT CANAPÉ MENU

$5 PER PIECE

 

CANAPÉ

 

  • Lemon passionfruit meringue

  • Black Sea salt caramel, chocolate ganache

  • Bannoffee tarlet, crème Chantilly

  • Double chocolate, marshmallow fluff

  • Lemon citrus tartlet

  • Nutella Mouse, hazelnut

  • Strawberry tartlets

 

SHOT GLASS

 

  • Apple muscato jelly shot, fresh blueberry

  • Mini triple chocolate parfait

  • Coconut mousse, lychee, lemongrass jelly

  • Genoese sponge, marshmallow, pink grapefruit jelly

  • Salted Macadamia nut, caramel mousse

 

$7 PER PIECE

 

SMALL PLATE

 

  • Vanilla pannacotta, rosewater cardamom cinnamon syrup

  • Hazelnut meringue, nutella mousse, expresso cream

  • Watermelon cube, tequila, lime, cointreau

  • Coffee cardamom rice pudding, pistachio, halva

FORK / STAND UP SUBSTANTIAL

$19 PER PIECE 

 

COLD

  • Tuscan grilled chicken, brown rice salsa, soy n lime emulsion

  • Quinoa, sweet potato, beetroot, Persian fetta, leaves, lemon dressing (V)

  • Sous vide salmon, potato salad, frizzee lettuce, citrus aioli 

  • Medley of heirloom tomato, fetta, micro basil, crisp prosciutto, ciabatta toasts (V)

  • Master stock poached chicken, buckwheat noodle, wakame, cucumber pickle

  • King prawn, avocado, cherry tomato, pomegranate, citrus emulsion

 

 

HOT

  • Pulled lamb, duck fat potato, tomato relish, jus

  • BBQ glazed pork belly, crisp noodle, wok fried greens (V)

  • Crumbed market fish, hand cut kipfler potato chips, tartare, lemon

  • Satay chicken, coconut pilaff, coriander, lime

  • Panko crumbed calamari, fries, lemon, aioli

  • Roast beef, potato, bacon, spinach, sauce béarnaise

  • Wild mushroom risotto, crisp potato, grana padano (V)

  • Duck confit w soba noodles & green paw paw salad (V)

  • Slow cooked chicken, warm salad of roast aubergine & pumpkin, mint & persian feta (V)

  • Roast beef, creamy mash potato, sautéed mushrooms, bacon lardons & spinach

  • Grilled reef fish w parsnip purée & asparagus

  • Roast rump of lamb w soft polenta & green bean salad

  • Slow cooked asian glazed pork, asian greens, green mango & tamarind dressing (V)

  • Braised lamb shoulder w winter vegetables and french lentils

  • Atlantic salmon w pesto mash & crisp prosciutto

  • Hot smoked salmon w sour cream & chive potato salad

  • Seared semi cured ocean trout w celeriac coleslaw & sauce gribiche

(V) available as a vegetarian option

DINING MENU

2 Course $56.00 PER GUEST

3 Course $74.00 PER GUEST

4 Course $92.00 PER GUEST

ENTRÉE

Select 2 for alternate drop

 

  • Salmon ballantine w fennel, walnuts & herbed goats curd (cold)

  • Beef carpaccio w fennel & walnut salad & aioli (cold)

  • Tiger prawn cocktail (cold)

  • Ceviche of kingfish w avocado mousse, celeriac remoulade (cold)

  • Artichoke, roasted fennel & zucchini pithivier, broad bean puree w lemon feta crumble (cold) v

  • King prawn, crab w avocado, cherry tomato, pomegranate vinaigrette (cold)

  • Spring salad of asparagus w prosciutto & sauce gribiche (cold)

  • Confit of duck w parsnip purée & pear caramel (hot)

  • Reef fish quenelles w bisque sauce & celeriac (hot)

  • Roast king mushroom w toasted brioche, smoked mushroom purée, leek & parmesan (hot) v

  • Seared ocean trout w celeriac remoulade & orange dressing (hot)

  • Crisp skin pork belly w brussel sprout coleslaw & roast pear (hot)

  • Seared queensland scallops w pumpkin fondant & prosciutto (hot)

  • Cider braised pork w green pea puree, crisp apple, jus gras (hot)

  • Lasagne of smoked salmon, soft herbs, pickled shallot (hot)

  • Char grilled quail, freekah, wild mushroom ragout, quince emulsion (hot)

  • Potato gnocchi, goat curd, candied pancetta, spanish olive, chervil (hot)

  • Confit ocean trout w white bean porridge, watercress, caper foam (hot)

  • Canadian scallop, confit fennel, asparagus, tomato essence (hot)

MAIN

  • Barramundi w roast carrot purée, semolina gnocchi & roast onion 

  • Corn fed chicken w warm salad of roast pumpkin, aubergine, persian feta & mint, masala sauce 

  • Roast rump of lamb w cauliflower purée, glazed carrots, brussel sprouts & bacon lardons 

  • Roast beef w creamed potato, asparagus, sautéed mushrooms & red wine jus 

  • Roast breast of duck w roast cauliflower purée & glazed hazelnuts 

  • Three mushroom, brie risotto w spring onions (v)

  • Reef fish w parsnip, crisp potato & radish salad 

  • Atlantic salmon w colcannon & asparagus 

  • Roast chicken, chorizo manchego risotto w smoked corn, red pepper jus 

  • Fillet of beef w mushroom duxelle, paris mash, brocolini, shiraz jus

  • Crispy pork fillet, celeriac apple puree, white cabbage, pea shoot & pecorino salad

  • Gnocchi w portobello, enoki, swiss brown mushrooms, crisp sage, truffle oil (v)

  • Crisp barramundi, brown rice salsa, emulsion of lime n soy

  • Rib eye of beef w saffron potato, blistered vintage tomatoes, cabernet jus

  • Breast of chicken, brussel sprout, almonds, bacon, pumpkin & pomegranate jus

  • Atlantic salmon, green pea mash, potato fondant w crisp kale, tomato hollandaise

DESSERT

  • Creme brûlée w balsamic strawberries & biscotti

  • Pavlova w banana, mascarpone cream & salted caramel

  • Bread & butter pudding, vanilla ice cream & citrus caramel

  • Chocolate tart, double cream & candied orange

  • Lemon tart, double cream & lemon syrup

  • Creme caramel

  • Chocolate mousse w chantilly cream & candied hazelnuts

  • Toblerone marquise, compote of strawberry, honey crumble

  • New york cheesecake, honeycomb, passionfruit, lime, strawberry vincotto

  • Sticky date pudding, white chocolate butterscotch, hokey pokey ice cream

  • Pear hazelnut cake, spiced caramel, candied nuts, orange & pineapple flakes

  • Chocolate rum n raisin cake, vanilla anglaise, drunken muscatels

  • Hazelnut chocolate tart, raspberry, lavender cream, orange crystal

  • Coconut parfait, pineapple sorbet, lime pineapple & chili salsa, black sesame wafer

CHEESE PLATE

  • Triple cream brie, Kenilworth cheddar, roquefort blue with crackers, lavosh & quince paste

BANQUET MENU

$55 PER GUEST

 

  • Roast porchetta, lemon & salt topped w rosemary scented jus, moroccan cous cous

  • Garlic & rosemary infused roast chicken w roast vegetables & gravy

  • Grilled fish of the moment, parsnip puree, asparagus & lemon butter sauce

  • Wild mushroom risotto, w crisp potato & parmesan cheese

  • Lemon thyme Legume salad w artichoke & avocado

  • Salad of baby english spinach & roasted tomato

  • Kipfler potato salad w capers, chives & charred sweet corn

  • Mustards & relishes

  • Selection of fresh artisan breads from the baker

$85 PER GUEST

 

  • BBQ beef brisket smoked & broken, w roasted mixed root vegetables

  • Pulled Lamb, duck fat potatoes, tomato relish,  jus

  • Glazed asian infused pork belly, wok fried greens, oyster sauce & fried shallots

  • Grilled reef fish w turmeric & onion, arabic rice, mashkoul

  • Satay chicken skewers w coconut pilaff & lime

  • Quinoa, farrow & cucumber salad

  • Roast carrot salad, yoghurt, rocket, orange blossom water, almonds & honey

  • Mustards & relishes

  • Selection of fresh artisan breads from the baker

 

 

$125.00 PER GUEST

 

  • Coffin bay oysters

  • Ocean fresh king prawns

  • Balmain bugs

  • Smoked salmon, cucumber, capers, lemon & shallots

  • Grilled grain fed eye fillet w mushroom duxelle, potato puree & broccolini

  • Rosemary & garlic infused lamb cutlets

  • Confit duck, Soba noodles & green paw paw salsa

  • Baby rocket, poached pear, blue cheese & hazelnut salad

  • Green beans, w lemon, roasted almonds & persian fetta

  • Lentil, tomato, tarragon, thyme & roast carrots

  • Mustards & relishes

  • Selection of fresh artisan breads from the baker

SALAD - $5 PER SALAD PER PERSON

  • Ancient grains, tuna, avocado, grapefruit emulsion

  • Grilled mixed vegetables, rocket, feta, pesto vinaigrette

  • Greek salad, tomato, cucumber, feta, Spanish onion, olives, mixed leaves

  • Lemon thyme roasted legume salad, artichoke, avocado

  • Asian infused cous cous, rainbow slaw, coriander, peanuts, mint 

  • Avocado, grilled chicken, panzanella bread salad

  • Baby rocket, poached pear, blue cheese, hazelnut

  • Pulled pork, pickled vegetable, Asian slaw

  • Palsamic Lamb, beetroot, radicchio

  • Asian greens, salt & pepper tofu, seasame

  • Asparagus, cherry tomato, avocado, spinach

  • Ceaser salad, egg, bacon, cos lettuce, garlic crouton

  • Green beans, bacon, semi dried tomato, capsicum, shallots, quinoa

  • German style, desiree potato salad

  • Chilli chicken, quinoa, black bean, mango salad

  • Lentil, tomato, tarragon, thyme, carrot

  • Penne, sundried tomato, pesto, onion, roast capsicum, rocket

  • Roast pumpkin, feta, spinach, pepitas, red onion, chilli emulsion

  • Shredded parsnip, beetroot, sweet potato, pineapple vinaigrette

  • Beetroot, quinoa, Persian fetta, mixed leaves, sweet potato, citrus emulsion

FULL BUFFET BBQ

FROM $75 PER GUEST

  • Selection of locally sourced seasonal meats & seafood

  • Selection of 4 salads

 

(detailed menus available on request)

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