Our terms and conditions are detailed for you to ensure the smooth running of your function.
- Tentative bookings will be held for 14 days
- To confirm booking a deposit of $10.00 per head is required, together with a $150.00 refundable bond
- In the event of cancellation deposit will only be refunded if room is re-sold, or at the discretion of management.
- Numbers of guests attending your function are required no later than 5 working days before your function. This is the minimum number for which you will be charged.
- Final Payment is required five days prior to function.
- Every endeavor is made to maintain prices as printed; however these may be subject to change.
- Rice and rose petals are permitted outside - Strictly no confetti, party poppers, glitter stars etc are permitted on grounds. Otherwise cleaning fee will apply.
- No alcoholic beverages are permitted to be brought into Candles due to licensing restrictions.
- For the convenience of guests, Candles is a non-smoking venue, ashtrays will be provided outdoors
- Clients are financially responsible for any damage sustained to the property or equipment at Candles
- Management will not accept responsibility for any loss or damage to goods or other property left on the premises prior to, during or after a function, although every care will be taken.
- Due to licensing restrictions all patrons are asked to leave premises by midnight. A surcharge of $150.00 per hour or part of will be charged to your account.
- By confirmation of a booking clients acknowledge and agree to the above mentioned conditions of Candles Restaurant
- Sunday functions will incur a surcharge of $150.00 on top of all other funtion charges
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Drinks can be provided in any of the following ways
Open Bar
Drinks can be selected from our extensive wine list and added to one main account, which is settled at the conclusion of your function. (maximum function time 4 hours)
Floor Limit
Carafes of red and white wine, jugs of soft drink, stubbies of beer, and spirits if you wish, can be ordered by your guests up to a pre-determined amount. (maximum function time 4 hours)
Guest Package
Pre-dinner drinks, carafes of red and white wine, stubbies of beer, soft drink and Champagne for toasts can be provided at a set cost of $6.00 per person for each hour (min of 3 hours). $25.00 for a five-hour package. Other drinks such as spirits and bottle wine can be available and paid for by guests. Selected premium bottle wine is available at an additional cost of $3.00 per guest.
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Included:
- White linen table clothes or normal restaurant black and white overlays
- White linen serviettes
- Glasses and tableware
- Service Staff
- GST
Extra Costs: (All to be provided by yourselves, assistance can be offered)
- Table decorations
- Room decorations
- Music
- Cake
Under the age of 3 years - no charge
Under the age of 13 years - ½ price
Requirements 5 days before:
- Floor plan if required
- Cake Bags
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Three course menus set out below, with choices from menus
Menu 0ne $37.50
Choice of
1 Soup
1 Main courses
1 Dessert
Brewed Coffee and Tea
Menu Two $40.00
Choice of
1 Soup
2 Main Courses
1 Dessert
Brewed Coffee and Tea |
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Menu Three $44.00
Choice of
1 Entrée/1 soup
2 main Courses
2 Desserts
Brewed Coffee and Tea
Menu Four $48.00
Choice of
2 Entrée
2 Main Courses
2 Desserts
Brewed Coffee and Tea |
Alternative Choices may be made from current a la carte menu running closer to the time of your function. Please ask for pricing details.
Please note: additional choices of soup, entree, main course or dessert with be a futher $5.00 per course per head, usage of wedding cake deduct $1.00 from above menu prices
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~~ MENU CHOICES ~~
Please note the choices below are due to be updated
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Cream of Chicken and Flaked Almond with Chives
Pumpkin Bisque served with Sour Cream
Zucchini Bacon and Coriander
Potato and Sautéed Leek
Tomato and Pesto
Minestrone
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Prawn and Smoked Salmon Salad Supreme
Gulf prawns served with a slice of smoked salmonwith our own special cocktail dressing served with snowpea sprouts, cashew nuts and capers on baby lettuce leaves
Pasta
Penne pasta served under a tomato and onion sauce, flavored with pieces of bacon, roasted pumpkin, eggplant and green olives
Chicken on Sticks
Tender strips of chicken pieces served on a salad of seasonal asparagus, orange segments, and cherry tomatoes, drizzled with a garlic mayonnaise, finished with snowpea sprouts and fried capers
Garlic Prawns
Succulent Gulf Prawns, sauteed with garlic and onion, finished with a white wine and cream sauce, served on basmati rice
Mushroom and Riccotta Crumble
Assorted mushrooms bound in a cream and riccotta cheese, served in a pastry case topped with a hazelnut and almond meal crumble served with a side salad garnish
Candles Beef and Mushroom Ragout
Marinated beef strips sautéed and served with onions and button mushrooms in a garlic and cream demi glaze with a side serving of steamed rice |
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Breast of Chicken
Breast of chicken pocketed with a camembert style cheese, crumbed, deep-fried, finished in oven and served on a sauce of tomato, herbs and onion
Rack of Lamb
Trimmed Lamb rack roasted and served on a ragout of mushrooms, bacon and onions, floating on a garlic jus
Roast Scotch Fillet of Beef
Aged Scotch fillet baked medium to well and served with a rich mustard, herb and red wine sauce
Pork Fillet
Pork fillet wrapped in bacon, marinated in lemon and whiskey served on a sea of macadamia's mustard and cream
Veal Wegli
Tender pieces of pan-fried veal, served in an onion, garlic and mushroom cream
Chargrilled Breast of Chicken
Succulent breast, chargrilled and nestled on a bed of couscous, seasoned with chilli parsley served on a coconut tumeric and tomato sauce
Coral Trout
Fillet of Coral Trout grilled to perfection served with a tomato, herb and almond flake crust served with our own tartare sauce |
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Sticky Date Pudding
Freshly baked in our own kitchen served with a hot caramel custard, vanilla ice-cream, whipped cream and pocco wafer
Brandy Snap Basket
Popular favourite, crisp brandy snap basket filled with a symphony of fresh seasonal fruit served on a wild berry coulis
Apple Pie
Homemade apple pie served hot with lashings of whipped cream
Profiteroles
Choux pastry buns filled with a bailey's and scorched almond ice-cream served on a brandy Alexander sauce
Strawberry and Passionfruit Pavlova
Popular meringue style dessert served with lashings of cream topped with strawberries and finished with a passionfruit glaze
Chocolate Mud Cake
Chocoholic's delight, homemade mud cake smothered in chocolate served on a kahlua flavoured anglaise topped with chocolate curls |
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