2020 Coastlines Dining & Drinks - Crowne Plaza Coogee Beach

Coastlines EVENT DINING AND DRINKS C ROW N E P L A Z A SY D N E Y CO O G E E B E AC H

Contents 3. FOOD PHILOSOPHY > I 6. SIGNATURE EVENT COLLECTION > I 11. DAY DELEGATE PACKAGES > 18. BREAKFAST OPTIONS > I 20. CANAPÉ PACKAGES > I 22. DINNER OPTIONS > I 27. WANT A LITTLE MORE? > 29. DRINK PACKAGES > I 31. CONTACT US >

GLOBALLY, THE COASTLINES OF THE WORLD SPAN SOME 356,000KMS.

Coastlines OUR CURATED SEASONAL DINING AND DRINKS COLLECTION LETS YOU TASTE AND EMBRACE SEASIDE DESTINATIONS FROM CLOSE TO HOME AND FURTHER ABROAD.

MEET ALOK JAMBHORE EXECUTIVE CHEF

French classically trained, Asian inspired and Australian honed, Alok accepted the challenge of relaunching the hotel’s Events Dining Concepts following the multi-million dollar renovation and re-design of the Crowne Plaza Sydney Coogee Beach in late 2019.

Alok hails from Nagpur, India where he acquired a Bachelor of Science in Hotel Management and Catering Technology in Applied Nutrition, at the Hyderabad Institute of Hotel Management.

In 2007 he moved to Australia where he completed a Postgraduate Diploma in Culinary Management at Le Corden Bleu here in Sydney. Alok gained his experience in hotels, restaurants, resorts and large catering venues of up to 10,000 guests.

Alok

With an innate gift for bringing simple yet sophisticated flavours to life through his use of indigenous and home-grown herbs and spices as well as an exotic array from around the globe.

ALOK’S FOOD PHILOSOPHY ‘Coastlines’ is his collection of innovative dining concepts and menus inspired by Coogee’s seaside location and heritage, Alok’s homeland, and some of his favourite coastal destinations including the Mediterranean coasts, the Mexican Gulf and the South China Sea. Supported by a talented culinary brigade, Alok’s curated menus complement Crowne Plaza Sydney Coogee Beaches’ brand pillars of sustainability, authenticity and simplicity.

SUSTAINABILITY. By partnering with Oz Harvest, one of Australia’s best-known charities, we’re on a mission to banish excess food waste and further industry skills and education for at-risk youth. We’ll work together in two areas: 1. FOOD RESCUE: Fighting food waste through the rescue of surplus food across the hotel. In the future, we’ll also look to use Winnow Vision which is a new tool that allows kitchens to automatically track and reduce food waste using artificial intelligence.

2. SUPPORT THE ‘NOURISH’ PROGRAM: Our parent company, IHG, provides 10 scholarships for at-risk youths (16-25 years old) to earn a Certificate I or II in Hospitality. We’ll support this exciting initiative by providing on-the-job training, mentoring, hotel visits, work experience and more.

Alok’s menus are designed to cater to today’s well-travelled and diet conscious guests. No longer will a side salad on a side table suffice for guests with special dietary requirements, as there will be plenty of choices for everyone on every menu, reducing the need for over-catering.

AUTHENTICITY. Staying true to his roots, Alok’s approach is like many other chefs using locally sourced seasonal produce as the staple for their menu design.

But unlike many others, his flavours take you on a journey around the globe, starting in Australia, where he uses indigenous Australian bush foods and herbs and spices that are ethically sourced and sustainably harvested from Illawarra Community Gardens. For dishes from further abroad, he has studiously researched traditional ingredients and cooking methods from across the coastlines of the globe.

SIMPLICITY. Alok believes that the recipe for a successful Meetings or Event is simple. Partner with clients to design events that perfectly balance dynamic daytime content, with soul nourishing food that connects guests through shared immersive dining experiences so that they leave us feeling connected to the destination on an emotional level.

To inspire guests and facilitate networking, Alok created a collection of events and menus that invite guests outdoors to taste, breathe and embrace the natural delights of Coogee.

Interactive elements, Instagram worthy grazing feasts and fork style dining allow guests to move freely, snap a selfie and effortlessly connect with colleagues and friends.

COASTL INES

Signature Event CO L L ECTIO N

COASTLINE SIGNATURE EVENT

From the stunning coastal vista of Coogee Beach, treat your guests to an authentic all-inclusive event, inspired by some of the world’s most recognisable and delicious coastline destinations.

OUR 3 HOUR NETWORKING EVENT HELD ON OUR POOL TERRACE INCLUDES: − − − −

Six Live Cooking Stations Venue Hire, Theming and Lighting Live Acoustic Duo Three Hours of Coastal Cocktails such as Jarritos, Margaritas and Pineapple Mojitos (Beer, Wine and Non-alcoholic drinks included too)

PRICE: $159 PER PERSON, FOR EVENTS OF 50+ GUESTS. Please speak to your Event Manager should you wish to tailor this concept specifically for your event.

COASTLINE SIGNATURE EVENT

COASTLINE GRAZING STATIONS STALL #1: THE ‘KISSING ISLANDS’ CHARCUTERIE Premium cured meats such as salted, smoked and peppered pork fillet and Corsican cured hams from the Mediterranean Kissing Islands of Corsica and Sardinia, paired with tasty chutneys, mustards, relishes and olives.

STALL #2: CORSICAN CHEESEMONGER Prepared in traditional Mediterranean style, your delegates will be in awe of our perfectly styled cheese table which includes Tommette de Chèvre and Forme D’Ambert. The cheeses are perfectly paired with crispy crackers, grissini sticks, spicy tortilla triangles, quince paste, dry fruits, nuts, fresh fruits, fresh berries and more.

STALL #3: ‘TODOS SANTOS’ STREET TACO BAR Authentic street tacos from the sleepy town of Todos Santos on Mexico’s Baja California Sur. Not your ordinary Taco Bar, our favourite is the Puerco Verde - organic pork shoulder with Salsa Verde, Queso Fresco, cilantro and onion.

BAJA COCKTAIL BAR Sip your way to the tropical bliss of the Mexican coast with a selection of Margaritas and Pineapple Mojitos.

STALL #4: M.Y.O. PHO A classic Vietnamese dish that is tricky to pronounce but super easy to slurp down. Choose from a mindbending selection of ingredients to make your Pho, just so. Now is it pronounced “foh”, “fur” or “fuh”?

THAT’S A WRAP! Our savoury Banh Xeo crepe wraps are our favourite Vietnamese street snack. These delicious pancakes are a combination of soft and crunchy textures and are terribly more-ish. For a healthier twist on Vietnamese cuisine, sample a fresh and tasty selection of rice paper rolls, paired with tasty accompaniments and tangy dipping sauces.

STALL #5: COOGEE’S COASTAL GRILL From coastlines a little closer to home, savour Milly Hill Lamb cutlets, Balmain Bugs and succulent Sydney Rock Oysters.

STALL #6: NICE PETITE PATISSERIE Satisfy your sweet tooth with a petite selection of French pastries, mini tarts and slices. We say “Oui, Oui”.

DRINKS LIST - Tatachilla Sparkling Brut - Republic Sauvignon Blanc - Chain of Fire Shiraz - Corona, Carlton, Cascade Light - Mineral Water, Soft Drinks

DAY DELEGATE

Packages

MONDAY

CUISINES FROM THE CÔTE D’AZUR 600KMS OF FRENCH MEDITERRANEAN COASTLINE

MORNING INSPIRATION:

MIDDAY GRAZING

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Smoked Salmon Gravlax Cones with Crème Fraiche − SOMETHING SWEET: Raspberry Friands V, GF

− ASSORTED TARTS: Passionfruit Brulee Tart Baked Chocolate Tart Classic French Lemon Tart − Served with Organic Natural Soda Pops and Sparkling Waters

MIDDAY GRAZING: − − − − − − − −

Tuna Nicoise Salad Lentil and Quinoa Salad V French Baguettes with Gourmet Fillings Roasted Leg of Lamb GF, IE Roasted Chats, Onion, Mushroom, Olives Chicken Casserole French Onion Rice VE, GF Seasonal Fruit

(CONTINUED)

AFTERNOON REJUVENATION:

VE, GF

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: BBQ Vegetable Puffs V − SOMETHING SWEET: Caramel Salted Chocolate Tartlets DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Côte d ’Azur

TUESDAY

SOUTH CHINA SEA SENSATIONS 3,200KMS OF VIETNAMESE COASTLINE

MORNING INSPIRATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Chicken Rice Paper Rolls GF, DF Vegetable Rice Paper Rolls VE, GF − SOMETHING SWEET: Pistachio, Lemon and Almond Tea Cakes

MIDDAY GRAZING: − Thai Beef Rice Noodle Salad, Mint, Fresh Chilli and Nam Jim Dressing GF, DF − Asian Slaw Salad with Tomato, Cucumber, Carrot, Onions, Basil and Dressing V, GF − Banh Mi (Vietnamese Baguette) with Hummus, Cucumber, Carrot, Pickled Red Onion, Baby Spinach, Mint, Red and White Cabbage V − Lotus Leaf Buns with Karage Chicken and Asian Herbs Slaw IE

MIDDAY GRAZING (CONTINUED) − Sesame Seed Crusted Salmon with Yellow Daikon and Plum Sauce GF − Vegetable Nasi Goreng with Spicy Sambal V − Seasonal Fruit − Petite Cakes: Mango Paradise, Mix Velvet, Mini Lemon, Chocolate Tart, Chocolate Slice − Served with Organic Natural Soda Pops and Sparkling Water

AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Chicken Thai Curried Pies − SOMETHING SWEET: Assorted Banh Mochi (Sweet Rice Cake)

South China

DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

WEDNESDAY INSPIRED BY ITALY

7,500KMS OF TYRRHENIAN SEA COASTLINE

MORNING INSPIRATION:

MIDDAY GRAZING

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Mushroom Arancini V, GF − SOMETHING SWEET: Bombolone (Italian Doughnuts) V

− Gelato station with Coulis, Chocolate, Sauces and Waffle Cones IE − Served With Organic Natural Soda Pops and Sparkling Water

MIDDAY GRAZING:

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Italian Pinwheel with Goat Cheese and Pumpkin − SOMETHING SWEET: Apple and Frangipane Tartlets

− Vegetable Fregola and Saffron Salad V − Octopus Salad, Boiled Potatoes with Celery and Garlic, Parsley, Olive Oil and Lemon Dressing GF − Cheeseburger Calzone − Milly Hills Lamb Cutlets with Artichoke and Jus GF, DF − Grilled Reef Fish and Tomato Salsa GF, DF − Crispy Gnocchi with Napolitano Sauce and Greens GF, V − Seasonal Fruit

(CONTINUED)

AFTERNOON REJUVENATION:

V

DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Tyrrhenian Sea

THURSDAY BITES FROM BAJA

3,200KMS OF MEXICAN COASTLINE

MORNING INSPIRATION:

MIDDAY GRAZING

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Empanadas with Mexican Spicy Chicken − SOMETHING SWEET: Apple and Pecan Mini Cake

− − − −

MIDDAY GRAZING:

− Apple Frangipane Flan − Triple Berry Flan − Lemon Delicious Flan − Served with Organic Natural Soda Pops and Sparkling Water

− Bean Medley Salad V − Quinoa and Bean Salad

V

MAKE YOUR OWN TACO AND NACHO STATION:

IE

− Plain and Corn Tacos and Corn Nachos − Slowly Cooked Chicken, Fried Fish and Vegetable Con Carne − Iceberg Lettuce, Sliced Tomatoes, Cilantro, Guacamole, Salsa, Sour Cream, Cheese, Pickled Jalapenos, Lemon Wedges, Pico De Galo and Fried Beans.

(CONTINUED)

Mexican Spiced Rice V Carne Guisada (Beef in Gravy) Mexican Chicken Alfredo Seasonal Fruit

ASSORTED FLANS:

AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Corn and Sweet Potato Empanadas V − SOMETHING SWEET: Caramel filled Churros with Cinnamon Sugar

Baja Coast

DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

FRIDAY

FROM THE BAY OF BENGAL 2,100KMS OF INDIAN COASTLINE

MORNING INSPIRATION:

MIDDAY GRAZING

− Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Vegetable Samosa with Yoghurt Minted Sauce V − SOMETHING SWEET: Lemon Drizzle Cake

− Seasonal Fruit − Selection of Black Forest, Orange Almond Quinoa, Yoghurt Berry Bliss Cakes − Carrot Cake Pops and Coconut Apricot Pops − Served with Organic Natural Soda Pops and Sparkling Water

MIDDAY GRAZING: − − − − − − − − −

Tomato, Onion, Cucumber Kacumber Salad VE, GF Lentil and Chickpea Salad VE, GF Tandoori Chicken Wraps Butter Chicken Filo Dal Tadka (Lentil Curry) VE, GF Cumin and Saffron Rice VE, GF Lamb Madras Curry GF Crispy Delicious Pappadums Pantry IE Gulam Jamun (Milk Dumpling Soaked in Flavoured Sugar Syrup) Sago Bowl

(CONTINUED)

AFTERNOON REJUVENATION − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Vegetable Lentil Puffs VE − SOMETHING SWEET: Apricot Coconut Protein Ball DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Bay of Bengal

HEALTH AND WELLNESS

EMBRACE OUR COASTAL LIFESTYLE HEALTH AND WELLNESS MENU ADD $10.00 PER PERSON TO YOUR DAY DELEGATE PACKAGE

MORNING INSPIRATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Berry Cashew Protein Balls V − SOMETHING SWEET: Chia Pudding with Fresh Berries VE

MIDDAY GRAZING (CONTINUED) − ASSORTED SUSHI: Flamed Grilles Octopus Nigari Smoked Cooked Tuna Maki Inari Veg Maki (Sushi) − SELECTION OF HEALTHY BAGUETTES WITH GOURMET FILLINGS:

MIDDAY GRAZING: − SALAD BAR: Lentil Quinoa Kale V Kick Rice V Bean Medley V Tofu Veg Chilli V Tabouleh V Edamame Freekeh Salad − RICE PAPER ROLLS VERMICELLI: Vegetarian GF, VE Chicken GF, DF Duck GF, DF

Wellness

− − − −

Chicken, Ham, Roast Beef, Smoked Salmon Rhubarb Coconut Sago Bowl Seasonal Fruit Strawberry and Passionfruit Tarts Served with Organic Natural Soda Pops and Sparkling Water

AFTERNOON REJUVENATION: − Barista-made Espresso Coffees and Herbal Teas − SOMETHING SAVOURY: Low Fat Pumpkin Spinach Muffins V − SOMETHING SWEET: Raspberry Slice GF DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Breakfast

BREAKFAST QUICK AND EASY GRAZING BREAKFAST $21.50 PER PERSON

BREAKFAST GRAZING TABLES $39.00 PER PERSON MINIMUM 30 GUESTS

- Barista-made Espresso Coffees and Herbal Teas - Seasonal Fruit - Assorted Danish Pastries PLEASE SELECT ONE ITEM:

− Smoked Salmon Bagels, Crème Fraiche, Greens, Beetroot and Avocado − Crispy Croissant Filled with Avocado, Virginia Ham with Cheese − Breakfast Tacos, Greens, Roasted Corn, Bacon, Chicken Chipolatas and Pico De Galo (Salsa) − Trio of Muffins V − Breakfast Burrito, Scrambled Eggs, Chorizo, Parmesan, Greens, Bacon, Jalapeno and Tomato Salsa

− − − − − − − − − −

- Barista-made Espresso Coffees and Herbal Teas - Seasonal Fruit - Assorted Danish Pastries, Croissants, Muffins and Donuts CHEF’S BAKERY: Selection of White, Wholemeal, and Multigrain Breads, Banana Bread with Preserves and Spreads Seasonal Fruit Platter Organic Yoghurt Pots Fresh Fruit Juice Fresh Fruit Smoothies White Bean Ragout, Chorizo, Pepper Premium Eye Bacon Rashes Poached Eggs on Black Brioche, Atlantic Smoked Salmon, Golden Saffron Sauce Breakfast Tacos, Bacon, Fried Egg, Tomatoes and Corn Salsa Parmesan Crisp Tomatoes

Breakfast

PLATED BREAKFAST $41.00 PER PERSON PRE-SET ON THE TABLE:

- Fresh Chilled Juice Shots - Organic Yoghurt Granola Pods - Basket of Freshly Baked Danishes, Muffins, Croissants and Banana Bread Served with Preserves and Spreads − Barista-made Espresso Coffees and Herbal Teas PLEASE SELECT ONE ITEM:

− Scrambled Eggs, Tasmania Smoked Salmon on Toasted Sour Dough, Grilled Truss Tomatoes and Shredded Parmesan − Homemade Pancakes, Bacon Rashes, Mixed Berry Coulis, Maple Syrup and Crème Fraiche Mousse − Poached Free Range Eggs, Sautéed Spinach, Grilled Truss Tomatoes, Toasted Black Brioche and Béarnaise Sauce − Duo of Eggs Benedict, Atlantic Smoked Salmon, Double Smoked Prager Ham, Kale and Hollandaise Sauce DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

CanapĂŠs

COASTAL CANAPÉS

MINIMUM 20 GUESTS

1 HOUR $29.00 PER PERSON

WARM CANAPÉS:

SUBSTANTIAL CANAPÉS:

CHOOSE: 3 Warm + 3 Cold or Dessert items (6)

− Crab Meat Arancini Croquette with Chilli Plum Sauce − Mini Beef Wellington with Bush Tomato Relish − Chicken Tandoori Meatballs with Minted Yoghurt Dipping Sauce − Moroccan Lamb Petite Pie with Tzatziki Sauce − Roast Vegetable Filo with Red Pepper Dipping Sauce V − Seared Peppered Beef Mignon − Prawn and Chives Wonton with Mirin, Ginger, Coriander Dressing − Mushroom and Mixed Vegetable Sui Mai with Soy Fusion V − Victorian Cauliflower Bisque and Avruga Caviar V, GF − Grilled Scallops, Caramelised Spanish Chorizo with Green Goddess Sauce DF

ADDITIONAL SUBSTANTIAL ITEMS TO YOUR EVENT FOR $8.50 PER PERSON

2 HOURS $49.00 PER PERSON CHOOSE: 3 Warm + 3 Cold or Dessert items (6)

3 HOURS $59.00 PER PERSON CHOOSE: 3 Warm + 3 Cold or Dessert items

+ 2 Substantial items (8)

COLD CANAPÉS: − King Prawn Cream Cheese Pinwheels − Assorted Sushi with Sake and Mirin Soy Sauce − Vodka Poached Ocean Trout with Green Peas Gel Puree and Fish Caviar GF, DF − Salmon Gravlax Tartlets with Cream Fraiche and Salmon Roe DF − Roasted Capsicum and Caramelised Onion with Goat Cheese Mousse Tartlets V − Roast Duck Crepe with Hoisin Sauce, Spring Onion and Cucumber − Mini Smoked Salmon, Crème Fraiche and Chives Savoury Cones − Thai Beef Skewers DF − Chilled Gazpacho Shots VE − Steam Lentils Cake, Fresh Coconut, Mustard and Coriander Tempering V, DF

Canapés

DESSERT CANAPÉS: − − − − − −

Assorted Dessert Pops Petit Fours Blueberry Yoghurt Muesli Cups Apple Custard Tart Assorted Cake Pops Mini Lemon Curd Tart

− Pulled Chilli Pork in Pillow Bun with Coral Lettuce − Steamed Lentil Puffs with Coconut and Mint Chutney V − Chinese Style Chilli and Garlic Chicken − Crab Cake, Seaweed Salad, and Remoulade Sauce − Black Brioche Pulled Beef Sliders, Cherry Tomato Relish − Grilled Octopus Salad, Citrus Salsa, Peppers, Spanish Onions − Soba Noodle Salad with Sesame Crust Tuna and Ponzu Dressing DF − Drunken Chicken with Crisp Rice Noodles − Salt and Pepper Crocodile, Lemon Wedge and Citrus Aioli − Vegetable Samosa with Minted Yoghurt, Pomegranate, Coriander and Sweet and Sour Sauce V DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Dinner

COOOGEE COASTAL GRILL

BBQ GRAZING STATIONS FOR SEATED DINNERS MINIMUM 30 GUESTS $85.00 PER PERSON

− Artisan Bread Selection

SALADS: − − − − −

Lentil Quinoa Kale V Bean Medley V Tofu Veg Chilli V Tabouleh V Antipasto Platter, Grilled Mediterranean Vegetables, Dolmades, Olives

MAINS: − Herbs and Caper Marinated Grilled Lamb Cutlets with Kifler Potatoes GF, DF − Grilled Peri Peri Spiced Chicken Breasts with Bush Tomato Salsa DF − Grilled Sirloin Medallions, Carrots, Roasted Onion Pearls with Pink Peppercorn Sauce GF, DF − Seared Atlantic Salmon and Grilled Lemon with Asparagus GF, DF

MAINS (CONTINUED)

− Pumpkin, Ricotta, Spinach and Sage Lasagne V − Grilled Sweet Corn with Furikake Seasoning V − Honey Glazed Roasted Root Vegetables V, GF, DF

DESSERTS: − Chef’s Selection of Sweet Indulgences of Cakes, Slices, Petite Dessert, Tarts − Seasonal Fruit − Fine Selection of Australian Cheeses with Lavosh, Crackers, Dry Fruits and Nuts − Freshly Brewed Coffee and Herbal Teas DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Coastal Grill

SYDNEY SEAFOOD GRAZING TABLES GRAZING STATIONS FOR SEATED DINNERS MINIMUM 30 GUESTS $107.00 PER PERSON

BREAD SELECTION:

HOT SELECTION:

DESSERT SELECTION:

− Assorted Rolls and Loaves served with Extra Virgin Olive Oil, Aged Balsamic Vinegar and Dips

− Chermoula Spiced Chicken Breast, Bush Tomato Relish and Fresh Sage DF − Lemon Myrtle Marinated Grilled Barramundi on Grilled Corn Kernels and Quinoa DF − Black Mussels in White Wine with Tomato, Shallots and Garlic IE, GF, DF − Seafood and Chorizo Paella − Chilli Linguini, Baby Heirloom Tomatoes, Sundried Tomato Pesto, Baby Spinach and Parmesan V, DF − Roasted Beef Tenderloin, Carrot, Roasted Onions with Red Wine and Thyme Jus GF, DF − Rosemary, Thyme and Garlic Roasted Chat Potatoes VE, GF − Panache of Seasonal Vegetables V, GF

− Chef’s Selection of Sweet Indulgences of Cakes, Slices, Petite Dessert, Tarts − Seasonal Fruit − Fine Selection of Australian Cheeses with Lavosh, Crackers, Dry Fruits and Nuts − Freshly Brewed Coffee and Herbal Teas

COLD SELECTION: − − − − − − − −

Market Fresh Cooked Prawns Sydney Rock Oysters Blue Swimmer and Spanner Crabs Seasonal Local Bugs Smoked Salmon with Baby Capers and Spanish Onion Crocodile with Coconut, Lime and Chili Assorted Sushi with Soy Sauce, Wasabi and Pickled Ginger Mixed Antipasto of Grilled and Marinated Vegetables, Olives Seafood Salad Summer Beetroot Salad VE, DF Corn Coriander Slaw V

DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Seafood Grazing − − −

SHARED GRAZING TABLE

SERVED IN THE MIDDLE OF YOUR DINNER TABLE

MINIMUM 32 GUESTS, MINIMUM 8 PER TABLE

$85.00 PER PERSON

STARTERS:

SIDES:

− Crispy Spiced Tortillas V − Beetroot Avocado Bruschetta, Feta and Tomato Salsa V − Pressed Watermelon, Basil Oil, Crumbled Feta, Heirloom Tomatoes and Fresh Radish GF, V

− Crushed Potatoes, Onions, Shallots and Garlic Butter − Quinoa and Bean Salad V

MAINS: − Chicken Pistachio Ballotine, Kipfler Potatoes, Kale and Jus − Beef Bourguignon DF − Snapper, Mint Pea Risotto, Pea Tendrils and Grilled Lemon GF − Wild Rocket and Onions Pasta and Morel Ragout V, DF

GF, V

DESSERTS: − Assorted French Pastries DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Shared Grazing

PLATED DINNER

MINIMUM 30 GUESTS

2 COURSE ALTERNATE SERVE DINNER $72.00 PER PERSON 3 COURSE ALTERNATE SERVE DINNER $88.00 PER PERSON PLEASE SELECT TWO ITEMS FROM ENTRÉE, MAIN AND DESSERT:

COLD ENTRÉES: − Texture of Baby Beets, Caramelised Figs, Goats Cheese Mousse and Green Peas Gel V, GF − Pressed Watermelon with Aged Balsamic Vinaigrette, Fresh Radish, Heirloom Tomatoes, Burnt Figs, Feta Crumb and Sous Vide Farro V − Grilled Octopus, Kimchi Crème, Crème Jus, Green Apple and Bruxelles Sprouts − Vodka Poached Ocean Trout, Baby Beets and Radish, Citrus Crème Fraiche and Ling Fish Caviar V, GF

OR

WARM ENTRÉES: − Crispy Skin Pork Belly, Seared Scallops, Peas Mousse and Chilli Plum Compote − Port Glazed Quail, Barley, Orange Segments, Red Current Jus and Arugula − Blue Swimmer Crab, Lemon and Coriander Ravioli, Rocket and Almond Pesto and Greens − Texture of Lentil Puffs, Mint and Coriander Chutney, Coconut Puree and Tamarind Gel

MAINS:

DESSERTS:

− Baby Red Snapper, Purple Potato, Grilled Corn with Coconut Ginger Lemongrass Dashi Broth − Bourbon Glazed Pan Roasted Salmon Steak, Pea Minted Risotto, Green Herb Salad and Lemon Butter − Sous Vide Duck Breast, Chicory, Potato Dauphinoise, Brunt Orange and Port Jus − Chicken Ala Cacciatore, Funghi Misti, House Cured Pancetta and Polenta − Miso Glazed Pork Chop, Sweet and Sour Aubergines and Miso Foam − Beef Fillet, Potato Puree, Roasted Fennel, Asparagus, Smoked Garlic and Thyme Butter − Veal Loin, Grilled Corns, Asparagus Tops, Baby Heirloom Tomatoes, Pepper and Pumpkin Coulis − Lamb Rump, Carrot and Potato Puree, Pea Puree, Roasted Onion Puree, Mint Oil and Pea Tendrils − Crispy Potato Ricotta, Polenta Gnocchi, Tomato Veloute and Crispy Basil GF − Crispy Rice and Lentil Puffs, Fresh Vegetable Stew, Crispy Vegetables (Okra, Broccoli, Cauliflower) VE − Spinach and Ricotta Cannelloni, Tomato Coulis, Basil Oil, Toasted Almond and Pine nuts and Parmesan − Vegetable Koftas, Carrot Puree, Capsicum and Tomato Coulis, Salsa Verde and Pea Tendrils

− Mojito Slice (Lime, Mint and Kalamansi), Mango and Strawberry Coulis, Choc and Sesame Tuille, Passion and Citrus Salsa − Triple Chocolate Pyramid, Summer Berry Compote, Light Choc Sauce and Sugar Tuille − Summer Trio of Strawberry and Vanilla Panacotta, Mango Lemon Cheesecake and Summer Berry Trifle − Choco-Misu, Dolce Latte Anglaise, Crushed Praline and Chocolate Sticks − Lemon and Lavender Cheesecake, Assorted Fruit Coulis, Lavender Gel and Sesame Tuille − Mango and Vanilla Twin Panacotta, Brandy Snap Biscuit, Fresh Fruits and Coulis and Fresh Cream − Chocolate Hazelnut Pudding (Warm) with Hot Chocolate Sauce, Vanilla Bean Anglaise and Fresh Cream − Baby Pear and Frangipane Tart (Warm), Lemon Curd, Fresh Cream, Caramelised Walnut and Choc Ribbon DIETARY: IE = INTERACTIVE ELEMENT I V = VEGETARIAN I VE = VEGAN I GF = GLUTEN-FREE I O = ORGANIC I DF = DAIRY FREE

Plated Dinner

Want More?

A LITTLE

COASTAL GRAZING TABLES THESE STALLS AND GRAZING TABLES CAN BE ADDED TO YOUR COCKTAIL OR DINNER EVENT. STALL #1: THE ‘KISSING ISLANDS’ CHARCUTERIE $19.50 PER PERSON Premium cured meats such as salted, smoked and peppered pork fillet and Corsican cured hams from the Mediterranean Kissing Islands of Corsica and Sardinia, paired with tasty chutneys, mustards, relishes and olives.

STALL #2: CORSICAN CHEESEMONGER $19.50 PER PERSON Made in the traditional Mediterranean style, your delegates will be in awe of our perfectly styled cheese table which includes Tommette de Chèvre and Forme D’ Ambert. The cheeses are perfectly paired with crispy crackers, grissini sticks, spicy tortilla triangles, Quince paste, dry fruits, nuts, fresh fruits, fresh berries and more.

STALL #3: ‘TODOS SANTOS’ STREET TACO BAR $18.50 PER PERSON Authentic street tacos from the sleepy town of Todos Santos on Mexico’s Baja California Sur. Not your ordinary Taco Bar, our favourite is the Puerco Verde - organic pork shoulder with Salsa Verde, Queso fresco, cilantro and onion.

STALL #4: THAT’S A WRAP! $18.50 PER PERSON Our savoury Banh Xeo crepe wraps are our favourite Vietnamese street snack. These delicious pancakes are a combination of soft and crunchy textures and terribly moreish.

For a healthier twist on Vietnamese cuisine, sample a fresh and tasty selection of rice paper rolls, paired with tasty accompaniments and tangy dipping sauces.

STALL #5: BAJA COCKTAIL BAR $18.50 PER PERSON Sip your way to the tropical bliss of the Mexican coast with a selection of Margaritas and Pineapple Mojitos.

STALL #6: AWWW SHUCKS OYSTER AND SASHIMI BAR $21.50 PER PERSON Enjoy fresh Sydney Rock Oysters and thinly sliced sashimi with citrus wedges, dressings, sauces and condiments.

STALL #7: YUMMY CHA STATION $19.50 PER PERSON Who doesn’t love going out for dim sum or biting into a juicy dumpling? Our chef will prepare all of his favourites including gow gee, suimai and gyoza for you.

STALL #8: WE ALL SCREAM FOR ICE CREAM $18.50 PER PERSON Indulge with an ice cream concoction made with everything you want, and nothing you don’t. Our chef will make fresh ice cream right in front of you with your choice of flavours and toppings from an array of delicious condiments, sauces and syrups.

Drinks

DRINKS PACKAGES WYLIE’S PACKAGE ½ HOUR 1 HOUR 2 HOURS 3 HOURS 4 HOURS 5 HOURS − − − − −

PRICES PER PERSON

GILES PACKAGE $18.00 $28.00 $35.00 $41.00 $46.00 $50.00

Tatachilla Sparkling Brut Chain of Fire Shiraz Republic Sauvignon Blanc Corona, Carlton and Cascade Light Mineral Water and Soft Drinks

½ HOUR 1 HOUR 2 HOURS 3 HOURS 4 HOURS 5 HOURS

McIVER PACKAGE $21.00 $30.00 $40.00 $47.00 $53.00 $58.00

½ HOUR 1 HOUR 2 HOURS 3 HOURS 4 HOURS 5 HOURS

CHOOSE 3:

CHOOSE 5:

− − − − − −

− − − − − − − − − −

Azahara Sparkling Ta Nui Sauvignon Blanc Del Zotto Pinot Grigio Reverie Rose Mojo Shiraz First Creek Pinot Noir

CHOOSE 3:

− − − − −

Corona Carlton Four Pines Pale Ale Peroni Peroni Leggera

− Mineral Water and Soft Drinks

Drinks

$24.00 $34.00 $45.00 $53.00 $60.00 $66.00

Dal Zotto Prosecco Reverie Rose Rockbare Riesling Del Zotto Pinot Grigio The Lane Block 1a Chardonnay Mojo Moscato Mojo Shiraz The Lane Merlot Save our Souls Pinot Noir Snake and Herring Cab Sauv

CHOOSE 3:

− − − − − −

Corona Carlton Four Pines Pale Ale Young Henry’s Cloudy Apple Cider Peroni Peroni Leggera

− Mineral Water and Soft Drinks

NON-ALCOHOLIC PACKAGE ½ HOUR 1 HOUR 2 HOURS 3 HOURS 4 HOURS 5 HOURS − − − −

$12.00 $17.00 $20.00 $23.00 $26.00 $29.00

Arrival Mocktail of the day Non-alcoholic Punch Orange and Apple Juice Mineral Water and Soft Drinks

Contact us CROWNE PLAZA SYDNEY COOGEE BEACH 242 Arden Street I Coogee NSW 2034 I t: +61 2 9315 9100 I f: +61 2 9315 9103 e: meetings.coogee@ihg.com I w: coogeebeach.crowneplaza.com