and view our 2016 Wedding packages
Garden 2016 $600 all inclusive package Your Package Includes Additional Options GUEST SEATING − 20 x outdoor chairs − 20 x white chair covers and your choice of coloured sash − − − − − − − REGISTRY TABLE − white skirted table − 2 x outdoor chairs − 2 x white chair covers and your choice of coloured sash FACILITIES − 1 x power outlet and extension cord − Convenient complimentary car parking PLEASE CONSIDER − the availability of the car parks will vary, dependant on other events occurring at that time − If required we can arrange undercover options including marquee or internal building, conditions apply 5 metre red carpet $130.00 10 metre red carpet $185.00 5 metre rose petal aisle $250.00 10 metre rose petal aisle $350.00 floral arrangement (each) from $150.00 additional chairs with chaircovers (each) $7.00 canapé service to your guests following the ceremony $10.00pp − beverage service to your guests following your ceremony, including Lindemans Bin 90 Moscato Wolf Blass Eaglehawk Sparkling Cuvee Brut Wolf Blass Bilyara Sauvignon Blanc Cape Jaffa shiraz cabernet James Boags Draught and Hahn Premium Light Beers assorted Schweppes Soft Drinks 30 minutes 60 minutes $13.00pp $16.00pp ceremony these package options are extended to events that have been confirmed at Morphettville Racecourse on that day * Additional charges apply Sundays and public holidays * not valid October (custom package available) *minimum 50 guests or surcharge applies Gold 2016 wedding reception $131 per person Your Package Includes Additional Options − canapés served with pre dinner drinks − entrée, main course and dessert (choice of two main courses) selecting from our dinner menu or buffet number one − five hour beverage package (including pre dinner drinks) − tea, coffee and after dinner chocolate − white chair covers, your choice of coloured sash − white skirted bridal and cake tables − luxury overnight accommodation at The Playford Adelaide, a member of the MGallery Collection for the bride and groom, subject to availability − floral centrepieces per table from Laavish Flower Studio − complimentary menu tasting for two in the Winning Post Restaurant − chauffeur driven transport to the hotel − wedding cake cut and presented to your guests − personalised menus − a silver cake knife is provided for your use − complimentary microphone and lectern − convenient complimentary car parking for each additional course please add − upgrade to buffet two $5.00pp − antipasto platter before entrée $10.00pp served to the centre of each guests table − local cheese selection $ 8.00pp with dried fruit and lavosh, after dessert served to the centre of each guests table ADDITIONAL choice per course Entrée Main Course Dessert $3.00pp $4.50pp $3.00pp Beverage Package Lindemans Bin 90 Moscato Wolf Blass Eaglehawk Sparkling Cuvee Brut Wolf Blass Bilyara Sauvignon Blanc Cape Jaffa shiraz cabernet James Boags Draught and Hahn Premium Light Beers assorted Schweppes Soft Drinks beverage package extension (per hour or part thereof) sparkling wine toast from $3.00pp $4.00pp * Additional charges apply Sunday and public holidays * not valid October (custom package available) * all prices current for 2016 * minimum 80 guests * conditions apply Silver 2016 wedding reception $107 per person Your Package Includes Additional Options − entrée, main course and dessert (set menu) selecting from our dinner menu or buffet number one − four hour beverage package (including pre dinner drinks) − tea, coffee and after dinner chocolate − white chair covers, your choice of coloured sash − white skirted bridal and cake tables − luxury overnight accommodation at The Playford Adelaide, a member of the MGallery Collection for the bride and groom, subject to availability − chauffeur driven transport to the hotel − wedding cake cut and presented to your guests − personalised menus − a silver cake knife is provided for your use − complimentary microphone and lectern − convenient complimentary car parking for each additional course please add − canapés (served with pre dinner drinks) $10.00pp − upgrade to buffet two $5.00pp − antipasto platter before entrée $10.00pp served to the centre of each guests table − local cheese selection $ 8.00pp with dried fruit and lavosh, after dessert served to the centre of each guests table ADDITIONAL choice per course Entrée Main Course Dessert $3.00pp $4.50pp $3.00pp Beverage Package Lindemans Bin 90 Moscato Wolf Blass Eaglehawk Sparkling Cuvee Brut Wolf Blass Bilyara Sauvignon Blanc Cape Jaffa shiraz cabernet James Boags Draught and Hahn Premium Light Beers assorted Schweppes Soft Drinks beverage package extension (per hour or part thereof) sparkling wine toast from $3.00pp $4.00pp * Additional charges apply Sunday and public holidays * not valid October (custom package available) * all prices current for 2016 * minimum 80 guests * conditions apply Entrée 2016 Chilled Thai Scented Chicken Fillet rice noodle, coriander and mint salad, ruby grapefruit, lime and chilli Barossa Smoked Chicken Salad slow cooked roma tomato, dijon mayonnaise, asparagus, toasted cashew nuts Cannelloni of Chicken and Wild Mushroom creamed mushrooms, baby basil, napolitana, shaved parmesan Rare Roasted Fillet of Beef roasted three colour capsicum, cherry bocconcini, olive oil, smoked salt Salad of Cajun Spiced Lamb Loin eschalot jam, garlic aioli, witlof and watercress Huon Smoked Salmon toasted fennel brioche, crème fraiche, tatsoi, flying fish roe Salad of Spencer Gulf King Prawns avocado, tomato and basil salsa, lime mayonnaise SA Cooked King Prawns papaya, chervil and red radish, black and white sesame dressing, spiced tomato mayonnaise first course Seared and Chilled Atlantic Salmon desiree potato and chickpea salad, cherry tomato, watermelon radish, salsa verde Fried Salt and Pepper Quail melon and chilli salsa, smoked eggplant caviar Cider Braised High Country Pork Belly spiced parsnip and celery puree, baby apple, star anise glaze Salad of Pear and Blue Cheese wild rocket, Corella pear, walnuts, Adele blue cheese, cider emulsion Roasted Beetroot, Seeded Mustard and Sugar Snap Pea Salad crumbled feta, frisee lettuce, citrus oil Tartlet of Meredith Goats Cheese and Caramelised Onion spring onion and truss tomato salsa Main Course 2016 Grilled Chicken Breast basil pesto stuffing, herbed polenta, vine ripe tomato sugo, Adelaide Hills olive paste Roast Breast of Chicken filled with Spanish ham and Heidi gruyere, broccolini, roasted capsicum coulis Duck Magret baked sweet potato, glazed quince, baby bok choy, ginger glaze Char Grilled Beef Fillet desiree potato in herb oil, caramelised onion jam, field mushroom, cabernet jus Twice Cooked Star Anise Duck Leg Asian mushrooms, red quinoa and coriander cake, jus café au late Grilled Fillet of Aged Beef potato and pumpkin tart, pea puree, three pepper sauce Roast Lamb Rump grilled artichoke, tuscan butter bean and turtle bean ragout, blood orange reduction second course Apple Wood Smoked Lamb Back Strap green pea and Barossa kassler risotto cake, rosemary and beetroot jus Rib of Pork baked potato, maple crackle, potato and cauliflower puree, spiced cherry glaze, apple compote Cajun Spiced Northern Territory Barramundi Fillet sweet potato mash, petit herb salad, gazpacho Grilled Swordfish Fillet marinated in olive oil and fresh oregano, fried kipfler potato, salsa verde, caper berries Seared Ocean Trout Fillet white anchovy, chervil, crab and tomato fondue Red Quinoa, Chickpea and Basil Cake baked pumpkin, crisp brocolini, roasted tomato coulis Leek, Pumpkin and Feta Fritatta baked cherry tomatoes, roasted capsicum essence Dessert 2016 Soft Meringue passionfruit curd, burnt pineapple salsa, Persian floss Tiramisu Gateau brandied cherries, espresso and pistachio paste, lemon balm Vanilla Bean and Anise Pannacotta B52 anglaise, saffron pear and brandy snap Citron Tart honeycomb mascarpone, blackcurrant drizzle Belgian Chocolate Torte lavender scented strawberries, dried mandarin Lemon Baked Cheesecake muscat and cracked pepper syrup, chantilly cream Granny Smith Apple and Sultana Strudel cinnamon custard, elderflower glaze Steamed Toffee Pudding butterscotch, pouring cream, orange salad third course Chef’s Cheese Board (served to the centre of the table) selection of Australian cheese, dried fruit and lavosh all menus include − a bread roll per person − main courses are accompanied by our chef’s selection of seasonal garden vegetables, served to the middle of the table − freshly brewed tea and coffee with chocolate Menu One 2016 COLD SELECTION − − − − fresh baked artisan bread rolls spiced chicken tenderloins on avocado salsa, lemon aioli, microherb (gf) double smoked ‘Barossa’ ham with cornichons and dijon ‘Huon’ smoked salmon, tiny capers, red onion, dill crème fraiche SALADS − baby cos, Barossa speck, toasted crouton, shaved parmesan, green beans, mayonnaise − Moroccan spiced chickpea salad (gf/veg) − marinated feta, Adelaide Hills olives, Lebanese cucumber, blistered cherry truss tomato, lemon and oregano dressing (gf/veg) − roasted beetroot, mustard seed, sugar snap peas and quinoa, orange balsamic HOT SELECTION − − − − − − roast sirloin of Angus beef with mustards and horseradish chicken tikka masala with steamed rice spinach and ricotta ravioli with rose sauce, baby spinach and pinenuts roasted new potatoes with smoked salt baked cumin scented pumpkin steamed broccolini and beans DESSERT buffet − − − − − fresh fruit platter mini pavlova with berry compote chocolate mudcake with Belgian chocolate ganache mini lemon curd tartlets selection of cheese with dried fruit, nuts and crackers Menu Two 2016 COLD SELECTION − − − − − − fresh baked artisan bread rolls spiced chicken tenderloins on avocado salsa, lemon aioli, microherb (gf) double smoked ‘Barossa’ ham with cornichons and dijon ‘Huon’ smoked salmon, tiny capers, red onion, dill crème fraiche citrus poached king prawns, brandy sauce, finger lime caviar oysters natural and oysters with tomato, chilli and lime in shot glass SALADS − baby cos, Barossa speck, toasted crouton, shaved parmesan, green beans, mayonnaise − Moroccan spiced chickpea salad (gf/veg) − marinated feta, Adelaide Hills olives, Lebanese cucumber, blistered cherry truss tomato, lemon and oregano dressing (gf/veg) − roasted beetroot, mustard seed, sugar snap peas and quinoa, orange balsamic HOT SELECTION − − − − − − − roast sirloin of Angus beef with mustards and horseradish baked loin of pork, green apple sauce chicken tikka masala with steamed rice spinach and ricotta ravioli with rose sauce, baby spinach and pinenuts roasted new potatoes with smoked salt baked cumin scented pumpkin steamed broccolini and beans buffet DESSERT − − − − − − fresh fruit platter mini pavlova with berry compote Portuguese tarts with saffron cream chocolate mudcake with Belgian chocolate ganache mini lemon curd tartlets selection of cheese with dried fruit, nuts and crackers Cocktail 2016 $90 per person Your Package Includes Cocktail Menu Selection − − − − COLD ITEMS − Thai prawn and mint salad − rare roast eye fillet, horseradish crème fraiche, toasted wood oven bread, cornichon − mini tartlet of ratatouille, goats curd, basil pesto − ‘Huon’ smoked salmon, toasted fennel brioche, caper cream, flying fish roe − smoked chicken, apple and seeded mustard with baby cos and semi dried tomato hot and cold cocktail menu four hour tray service of beverage package white skirted bridal and cake tables luxury overnight accommodation at The Playford Adelaide, a member of the MGallery Collection for the bride and groom, subject to availability − chauffeur driven transport to the hotel − wedding cake cut and presented to your guests − a silver cake knife is provided for your use − complimentary microphone and lectern − convenient complimentary car parking cocktail reception Beverage Package Lindemans Bin 90 Moscato Wolf Blass Eaglehawk Sparkling Cuvee Brut Wolf Blass Bilyara Sauvignon Blanc Cape Jaffa shiraz cabernet James Boags Draught and Hahn Premium Light Beers assorted Schweppes Soft Drinks HOT ITEMS − mini Angus beef cheese burgers, ‘Beerenberg’ tomato chutney, fried onion − salt and pepper squid and prawn tails, lime aioli − Spanish chorizo and goats curd puffs with beetroot chutney − pizzetas – Tandoori chicken, artichoke, Kangaroo Island yoghurt and cashew paste roasted capsicum, bocconcini and basil pesto − wild mushroom and fresh thyme arancini balls with tomato sugo and truffle oil − butter chicken, saffron rice, tomato kasundi, roti ] * Additional charges apply Sunday and public holidays * not valid October (custom package available) * all prices current for 2016 * minimum 80 guests * conditions apply Beverage Package Upgrades 2016 GOLD PACKAGE Seppelt Fleur de Lys Chardonnay pinot noir NV Fifth Leg Whippersnapper semillon sauvignon blanc Tapestry Estate shiraz James Boags draught and Hahn Premium light beers assorted Schweppes soft drinks $3.00pp DIAMOND PACKAGE Seppelt Salinger pinot noir chardonnay NV Matua valley Marlborough sauvignon blanc Katnook Founders Block cabernet sauvignon James Boags draught and Hahn Premium light beers assorted Schweppes soft drinks $8.00pp PLATINUM PACKAGE Seppelt Salinger pinot noir chardonnay NV Squealing Pig sauvignon blanc Wynns Coonawarra the Gable cabernet sauvignon shiraz Bottled Corona, James Boags Premium and Hahn Premium light beers $20.00pp assorted Schweppes soft drinks beverages CUSTOM PACKAGE create your own package from our comprehensive wine selection and nominate the time frame for which you wish the service of these beverages to be applied. We can then determine a fixed price for you. Alternatively advise us of your budget and desired timing and we can suggest beverage options available. ON CONSUMPTION nominate a limited selection of beverages prior to your function. Minimum spend applies.
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