ELECTRA HOUSE’S SECOND LEVEL
EVENT SPACES CAPTURE THE STYLE
OF NEW YORK’S FAMOUS ARCHITECTURE
AND OFFER THE FLEXIBILITY NEEDED
T O C R E AT E A F U L LY-TA I L O R E D ,
U N I Q U E E V E N T.
TWO
UNIQUE
S E L F - CO N TA I N E D
SPACES
Westside and Eastside are one-of-a-kind venues that can be adapted to suit
all types of functions, from intimate dinners to large-scale celebrations.
Reflecting the style of New York’s West Village lofts, the Westside event
space can seat 70 people comfortably or host 100 for a standing event.
The more classic Eastside takes inspiration from the Big Apple’s Upper East
Side apartments and is available for cocktail functions of up to 100 people or
for something as small as a ten-person dinner party.
For those looking to accommodate a bigger crowd, the spaces can also
be seamlessly integrated into one room. Event organisers can take full
advantage of Electra House’s world-class food, drinks and service with
function packages designed by Executive Chef Alfonso Ales available.
We are excited to help you create an event that is special to you,
so please get in touch to discuss what you need by calling the functions team
on (08) 08 7123 4055 or email [email protected]
STYLES OF EVENTS TO SUIT
T H E S PAC E S AT E L E C T R A I N C LU D E
— Cocktail parties
— Product launches
— Birthday parties
— Dinner parties
— Engagements
— Weddings
— Staff parties
— Anniversaries
— Retirements
— Christenings/Baptisms
MINIMUM
SPEND
We do have a minimum spend for either room.
Please contact us to discuss your needs and budget.
S E AT E D
FUNCTIONS
For the West Side we can offer a seated function for up to 70 people. For the East Side we
can offer an exclusive private dining room seated function for up to 10 people.
DINING
MENU
OPTIONS
Select one option per course:
2 courses
$60 per head (entrée & main or main & dessert)
3 courses
$70 per head
Select two options per course:
2 courses
$70 per head (entrée & main only)
3 courses
$80 per head
Below is a list of entrée, main and dessert options.
We can cater for any special dietary requirements for your guests.
ENTRÉES
Free range chicken, Riverton SA
In a ballotine stuffed with herbed mousseline,
macadamia nuts and white port raisins, citrus salad, endives, mustard frills
and blood orange oil dressing.
King Prawns, Spencer Gulf SA
Like a prawn cocktail with avocado puree,
sweet corn, iceberg lettuce chiffonade and sauce Mary-Rose.
Scallops, North Atlantic
Grilled “chaud-froid” with apple and celeriac remoulade,
caviar and lime-sour cream and a sesame tuile.
Berkshire Pork Belly, Barossa SA
Crispy skinned and served with a warm
Du Puy lentil ragout, smoked pancetta, vegetable brunoise and aged Sherry vinegar.
Seasonal vegetables, Local Adelaide Growers
In a warm tart with goat’s cheese,
homemade semi-dried tomatoes, rocket and soft herbs pistou.
MAINS
Hiramasa Kingfish, Port Lincoln SA.
Grilled with a red capsicum romesco sauce,
roasted pearl onions and hazelnuts.
Atlantic Salmon, Bruny Island Tas.
Crispy skinned with a warm niçoise salad of green
beans, kipfler potatoes, white anchovies, semi-dried tomatoes and poached quail egg.
Angus Beef Eye Fillet, SA.
Grilled with a Spanish onion and red wine compote, potato
Boulangère with smoked pancetta and wholegrain mustard jus.
(Served Medium/Medium Well, cooked to 55 - 60 degrees)
Free range Chicken Breast, Riverton SA
Grilled and marinated with rosemary & thyme,
green peas “a la française” with lettuce, grey shallots, lardoons and chicken jus with lemon
and soft herbs.
Lamb Rack and shank, Hay Valley SA
Roasted rack and braised shank served with
smoked aubergine puree, hummus, paprika infused olive oil and cucumber raita.
Italian Arborio rice
in a rissotto with seasonal vegetables, homemade dried tomatoes,
Fontina cheese and Pedro-Ximenez sweet wine reduction. (v)
SIDES
Potato puree with truffle oil
Green beans in garlic butter
Mixed salad leaves in olive oil & sherry vinegar dressing
French fries with herbed salt
DESSERT
Classic lemon tart with lavender meringue and red fruit coulis
Strawberry macaron with red fruits curd and mascarpone ice cream
Kataifi cornucopia cones with hazelnut praline, pistachios and pomegranate
Crème Catalane with cinnamon, vanilla and orange with pastry cigarettes
Chocolate ganache tart with Tahitian vanilla ice cream and cocoa sauce
Selection of Imported and Australian cheeses with fruit and crackers
DESSERT
TAST I N G
TA B L E
(3 miniature items per guest will be allocated)
Your choice of 3 of the above desserts served buffet style allowing guests
to help themselves to a selection of desserts throughout the evening.
These desserts will be miniature versions of the alternate drop menu.
Note: ice cream will be substituted for vanilla chantilly
CO C KTA I L
EVENTS
for stand up cocktail events in either room for up to 80 people each we have the following options:
1 hour
$28 per person
A selection of four items from our cocktail menu
(an extra $6 per person per additional item selection)
2 hours
$35 per person
A selection of six items from our cocktail menu
(an extra $8 per person per additional item selection)
3 hours
$45 per person
A selection of eight items from our cocktail menu
(an extra $10 per person per additional item selection)
COLD
CANAPES
Freshly shucked natural oysters served with merlot vinegar mignonette
or with chef’s garnish of citrus pearls.
Heirloom tomato tartar with avocado mousse and dried Kalamata oil.
Comfit cherry tomato in skewers with bocconcini cheese, tapenade and basil oil.
Dried black olive Grissini with Iberico ham and extra virgin olive oil.
Tartar of beetroot cured salmon gravlax with fennel & orange salad.
Grilled South Aussie Beef tataki with wasabi pea’s crumbs and crispy rice chips.
Kingfish rolled sashimi with ponzu dressing, crispy tempura and fried shallots.
Beef bresaola carpaccio with Asian vegetables and horseradish cream.
HOT
CANAPES
Kara-age fried chicken skewer with garlic soy sauce.
Mini ratatouille frittata with herb pistou. (V)
Salted cod brandade croquettes with red “piquillo” pepper purée.
Herb crusted mushroom stuffed profiteroles. (V)
Charcoal grilled prawn skewer with togarashi chili powder, wasabi mayonnaise.
Warm dates rolled with smoked pancetta and yogurt tzatziki.
Crispy gyoza with goat’s cheese, olive, herbs and beetroot skordalia.
Spanish potato omelet with roasted capsicum in Sherry vinaigrette
S I LV E R
DRINKS
PACKAGE
2 hours
$37 per person
3 hours
$47 per person
4 hours
$57 per person
5 hours
$67 per person
6 hours
$77 per person
BEERS
Hahn Super Dry
Little Creatures Pale Ale
Heineken
Sparkling
NV Nova Vita Sparkling Pinot Noir
WHITE
2014 Lobethal Road Pinot Gris
2014 Te Mata Sauvignon Blanc
RED
2013 Tomich Hill ‘Duck and Weave’ Pinot Noir
2012 Parker Coonawarra Cab Sav
Selection of soft drinks, juices and coffee
GOLD
DRINKS
PACKAGE
2 hours
$45 per person
3 hours
$55 per person
4 hours
$65 per person
5 hours
$75 per person
6 hours
$85 per person
BEERS
Hahn Super Dry
Little Creatures Pale Ale
Heineken
SPARKLING
NV Croser
WHITE
2012 Hutton Vale Riesling
2014 Shaw and Smith Sauvignon Blanc
RED
2012 Stefano Lubiana Pinot Noir
2012 Longline Bloodknot Shiraz
Plus a selection of soft drinks, juices and coffee
P L AT I N U M
DRINKS
PACKAGE
2 hours
$55 per person
3 hours
$65 per person
4 hours
$75 per person
5 hours
$85 per person
6 hours
$95 per person
BEERS
Hahn Super Dry
Little Creatures Pale Ale
Heineken
CHAMPAGNE
NV Bollinger Special Cuvee
WHITE
2013 Bay of Fires Pinot Gris
2013 Shaw and Smith M3 Chardonnay
RED
2013 Greystones Pinot Noir
2013 Shaw and Smith Shiraz
Plus a selection of soft drinks, juices and coffee
TERMS
AND
CONDITIONS
1. A booking confirmation form acknowledging the following terms & conditions
must be completed and either emailed to us at [email protected]
2. Seated and or cocktail functions must adhere to the minimum spend per night as agreed
upon at the time of booking and outlined on the Confirmation Booking Form.
3. All pricing is inclusive of Goods & Services Tax. (GST).
4. All functions held on a Sunday or Public Holiday will incur a fee of $500.
5. A fee of $250 will be applied to all weddings in the restaurant to cover the cost of linen,
bridal skirting and set up of bonbonniere / place settings.
6. In order to allow the kitchen and front of house to accommodate,
final numbers must be confirmed at least 72 hours prior to the function.
7. All cancellations are to be made in writing or email & no less than 48 hours
prior to the booking.
8. If the entire booking is cancelled less than 48 hours prior to the function,
the credit card will be charge 50% total amount agreed upon
AT THE TIME OF THE INITIAL BOOKING.
9. All food and beverage costs must be paid 48 hours prior to the event AND
at the time of confirmation of final numbers.
10. Any beverage costs on consumption must be settled at the conclusion of the function.
11. For corporate events secured by a Company, a final account may be arranged
to be sent to the details provided on the booking confirmation form.
This must be agreed and discussed at the time of the initial booking.
12. Electra House accepts no responsibility for goods left on the premises after an event.
13. Please note that all menus are subject to change.
BOOKING
DATE OF FUNCTION: FORM
TIME OF FUNCTION:
NAME:
COMPANY NAME (if applicable):
PHONE NUMBER:
EMAIL:
STYLE OF FUNCTION:
Nº OF GUESTS ATTENDING:
SPECIAL REQUIREMENTS / NOTES:
CREDIT CARD DETAILS (to secure the booking only):
VISA /
MASTERCARD /
AMEX (Please tick)
CARDHOLDER NAME:
CARD NUMBER:
EXPIRY DATE:
VOC:
CARDHOLDER SIGNATURE:
I/WE AGREE TO, AND CONFIRM THAT I/WE WILL COMPLY WITH THE ABOVE
TERMS AND CONDITIONS (Please tick box)
SIGNATURE:
DATE: