Corporate Golf at Royal Adelaide Golf Club
Welcome Thank you for considering The Royal Adelaide Golf Club for your golf event. Royal Adelaide Golf Club has long been considered South Australia’s premier course with a traditional links layout and has, for many years, been highly rated by both National and International standards and is currently regarded in the top 10 courses in Australia and in the top 100 courses in the world. In fact, in 2017 we were named Australia’s best golf course at the annual World Golf Awards. We have hosted major International Events such as the Australian Open and recently hosted the 2017 ISPS Handa Women’s Australian Open and will do so again in 2020.
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Royal Adelaide Golf Club prides itself on its high standard of cuisine and service. Our Executive Chef draws upon regional produce to create enticing menus and our House Manager makes sure we offer the best of South Australian wines to complement the food. There are many ways which we can assist in enhancing your golf day with ample car parking, beautiful surrounds, a fully air conditioned clubhouse and close proximity to the airport and city. ..We make the perfect place for your golf event. Our professional staff will ensure that your event runs smoothly so that all participants will fondly remember their day at Royal Adelaide.
To book or to discuss your requirements call our Golf Operations Manager, Chris Crocker (P.G.A. Member) on (08) 8356 5511 or email chris@ royaladelaidegolf.com.au Royal Adelaide Golf Club 328 Tapleys Hill Rd, Seaton, SA PO Box 121, Findon, SA, 5023 Telephone (08) 8356 5511 www.royaladelaidegolf.com.au
Corporate golf
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Royal Adelaide has a reputation for its friendly welcome, ambience and excellent cuisine. Whilst we have standard corporate golf packages, we are flexible in what we offer and can therefore provide those special extras to make your golf event a success. Royal Adelaide offers a variety of additional services to ensure the success of your event, including on-course food and drinks, a golf competition co-ordinator and our golf professional is available to conduct golf clinics and/or play a hole if required. The designated days for corporate golf are Monday and Friday. Small groups (under 24 players) can be accommodated on other days. Green fees Monday 40 players and over Monday under 40 players Friday 40 players and over Friday under 40 players Pull carts and practice range balls are included in the above pricing
$145 $170 $155 $170
Teeing off 40-71 players – multi-tee start at club’s discretion 72 or more – 18 Hole Shotgun start Optional Extras In addition to arranging your golf day, we can assist in arranging the following: • • • • •
Gifts and prizes Nearest the pins, longest drives Photographers and videographers Bag drop service On-course signage (to be organised through Event Corp Signage ph. 0419 841 869 www.eventscorpsignage.com.au)
Pro Shop services Golf Clinic – 2 x P.G.A. Professionals 30 mins (maximum of 10 players per Professional) Golf Clinic - 2 x P.G.A Professionals 60 mins (maximum of 10 players per Professional) Scorecard tallying Corporate roving professional (minimum two hours) Club hire Motorised carts
$260 $390 $85 $140 per hour $85 per set $60 per cart
Pre-golf Menu options Breakfast English muffin with middle eye bacon, cheese and egg Big Barossa wrap – Barossa bacon, chipolata, hash brown, barbeque sauce, egg and cheese in a wholemeal wrap Buffet breakfast double smoked bacon, chipolatas, scrambled eggs, roasted tomatoes, roasted field mushrooms, hash browns, sour dough toast Fresh seasonal fruit platter House granola, almonds, oats, honey and currants Filled toasted croissants (choice of fillings) Harris smokehouse salmon, rocket and horseradish cream wrap
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Informal lunch $10.50 $13.50 $28.50
$4.50 $8.50 $11.50 $13.50
Sandwiches with assorted fillings* Baguettes, Turkish breads or wraps with assorted fillings* Gourmet hot dog – Cheese kransky in a freshly baked potato bun served with cheese and sauerkraut and a selection of relishes and mustard. Barbequed sausages and house made chicken skewers with caramelised onions, barbeque sauce, Dijon mustard and bread Slow roasted, freshly carved roast (Scotch fillet or pork) in a continental roll served with mustard, horseradish and jus Bento box – Asian inspired seasonal produce selection
$8.50 $13.90 $12.90
$14.90 $13.90 $18.00
Items marked with * are able to be given at registration and taken on course.
Post-golf Menu options
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Shared platter menu • Grilled Atlantic salmon fillet with pickled daikon, cucumber and spring onion salad (GF, DF) • Salt and pepper South Australian king prawns and calamari with aioli and shoestring fries ($10 surcharge) (GF, DF) • King George whiting (Price and accompaniments advised upon enquiry) (GFO, DFO) • Roast free range chicken roulade, Barossa speck, herb stuffing, white wine jus, fregola (GFO) • Harissa spiced chicken breast with coriander and saffron yoghurt (GF, DFO) • Rack of Berkshire pork, caramelised apples, parsnip (GF, DF) • Short rib of beef slow cooked and served with crushed potatoes, green beans and chipotle pan juices (GF, DF) • Black pepper spiced Murray Valley beef fillet with onion jam and Borderlaise jus (GF, DF) • Smoked rack of lamb, roast tomato, potato puree, red wine jus (GF, DFO)
Side dishes
Pricing
• Dauphinoise potatoes (V, GF) • Butter roasted baby carrots, with honey, sesame (V, GF) • Rosemary and garlic crushed potatoes with EVOO (V, VG, GF) • Orange, shaved fennel and rocket salad (V, VG, GF, DF) • Broccolini and green beans with soft herbs and butter / or oyster, miso dressing (VO, VGO, GF) • Seasons garden salad, honey mustard vinaigrette (V,VGO, GF, DF) • Roasted cauliflower, almond and raisin salad with Ras El Hanout spice (V, VG, GF, DF) • New potato salad, Barossa speck, spring onion and grain mustard dressing • Warm cous cous salad, soft herbs, dates, pomegranate dressing (V, VGO) • Rocket salad, pear, parmesan, fennel (V, VGO, GF) • Heirloom tomato salad, Fior di Latte and basil oil (V,VGO, GF) • Green mango salad, green beans, bean shoots, lime dressing (V, VGO, GF) • Green beans, hazelnuts and brown butter (V, VGO, GF) • Roast pumpkin, honey, fetta and pepitas (V, VGO, GF)
• Choice of 2 shared platters plus 2 side dishes $46.00pp • Choice of 3 shared platters plus 2 side dishes $57.00pp • Served with freshly baked ciabatta, tea and coffee • Add cheese plates (2 per table) $8.00pp • Add any item from the dessert menu $13.00 per person or chefs selection of slices, cheesecakes and brownies $11.00pp
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FORMAL DINING
Entrée
Main Course
Dessert
• Roast tomato tart, rosemary, fresh goats cheese, pesto (V) • Pumpkin tortelli, Persian feta, sage, brown butter (V) • Heirloom tomato salad, buffalo milk bocconcini, basil granola (V, VGO) • Togarashi of South Australian king prawn salad, wakame, ginger, bonito dressing (DF, GF) • Fresh and smoked salmon rillettes, fennel crispbread (GFO) • Tuna, green bean, Nicoise salad (GF, DF) • Angel hair pasta, blue swimmer crab, saffron, tomato • Tea smoked duck breast, duck sauce, spring onion pancake, cucumber, watercress salad (GF, DFO) • Warm lime and lemongrass free range chicken terrine, coconut dressing, chilli, coriander, fried shallot (GF, DF) • Seared beef carpaccio, onion parmesan confit, fried capers and truffle oil (GF, DFO)
• Poke bowl (VG) • Miso glazed eggplant, steamed lime rice and roast sweet potato, green sauce (VG) • Fresh ricotta cannelloni, tomato ragu, pesto (V) • Seared beef fillet, smoked mash, roast mushrooms, asparagus, red wine jus (GF) • Pan roasted Tasmanian salmon fillet, romesco, chermoula crust, pearl cous cous, preserved lemon (GF, DF) • Free range chicken breast, cornbread-chorizo stuffing and poached cherries (GF, DF) • Seared lamb rump, skordalia, ratatouille, cucumber yoghurt (GF, DFO) • Grilled duck breast, sweet potato puree, citrus reduction, baby beetroots (GF, DF) • Twice cooked pork belly, green mango, bean shoots, chilli jam (GF, DF) • Barramundi fillet, coconut rice, prawn and lime and lemongrass sauce (GF, DF) • Pesto marinated chicken breast, stuffed with brie and prosciutto (DF) • Fish of the day – Market fish cooked and presented with season’s best produce. • Lamb loin merguez with eggplant caviar, roasted cherry tomatoes and green olives (GF, DF)
• Chocolate crème pot with salted cashew cookies (V, GFO) • Passionfruit crème brulee, star anise ice cream (V, GF) • Chef selection of three cheeses with crispbread and seasonal fruits (V, GFO) • Peanut parfait, chocolate sauce (V, GF) • Lime tart, citrus caramel, ginger ice-cream (V, GFO) • Fresh berry mille-feuille, black currant, whipped cream (V, VGO) • Coconut pannacotta, salted watermelon granita, lime syrup (V, VGO) • Chocolate hazelnut tart, vanilla anglaise, orange gelato (V, GFO) • Roasted pear crisp with quandong’s and yoghurt sherbet (V, VGO) • Chefs selection of petit fours (GFO, VO)
Pricing • Set 3 course - $55.00pp, Set 2 course, $48.00pp • Alternately placed entrée, main course or dessert $5pp • Additional choice entrée $6.00pp, additional choice main course $10.00pp, additional choice dessert $6.00pp per • Served with sour dough bread rolls, butter and olive oil and a side dish chosen from page 5 • Special Dietary requirements catered for • Minimum number of 30 people
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Cocktail menuS
Chef ’s selection of the following $32.00 per person (8 items per person)
Choose your own $4.50 per selection or 3 items for $10.50
• • • • •
• Tomato, olive and red onion bruschetta (V) • Vegetarian spring roll, black vinegar dipping sauce (V, GF, DF) • Beetroot relish tartlet horseradish coconut cream (V) • Mushroom and fontina arancini, roast capsicum dip (V) • Guacamole, plantain chips and tostadas (VG) • Goats cheese, caramelised onion tartlet (V) • Parmesan and polenta puffs (V) • Beetroot cured gravlax, sour dough rye toast, horseradish and fresh lemon and capers (GFO) • Smoky Bay Pacific oysters with seaweed salad, bonito dressing/baked with lime crème fraiche and garlic chips, /gin and tonic, finger lime granita (GF, DFO) • Duck liver parfait, port wine jelly and toasted brioche (GFO) • Lamb meatballs, Romesco, preserved lemon (GF, DF)
• • • • • • • • • • •
Mac and cheese croquettes (V) Quiche selection (VO) Mushroom and pesto arancini (V, VGO, GF) Curry puffs, yoghurt dipping sauce (V) Vegetarian spring rolls, sweet soy dipping sauce (DF, GF, V, VGO) Combination cold rolls (vegan or pork and prawn), hoisin dipping sauce (DF, GF, V, VGO) Filo wrapped prawns, garlic mayonnaise (DF) Crumbed prawn cutlet, chipotle mayonnaise (GFO) Chicken satay, sweet chilli sauce (GF, DF) Lollipop chicken wings three ways – Rendang, Five Spice or Thai (GF, DF) Salt and pepper chicken ribs, blue cheese dipping sauce (GF) Pork char sui satay, hoisin sauce (GF, DF) Moroccan lamb skewers, garlic sauce, Sriracha chilli mayo (GF, DFO) Lamb koftas, tzatziki (DFO) Mini pie, pasty, sausage roll selection, tomato relish (VO) Beef satay, peanut sauce (GF, DF)
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Cocktail menuS
Substantial canapes $6.50 per selection • Mushroom, cheese arancini, roast capsicum dip (V) • Sweetcorn fritters, chilli lime yoghurt (V) • Tomato, basil, bocconcini pizzetta (V) • Eggplant, capsicum, fresh goats cheese rotolo (V) • Black bean, corn and adobo quesadilla with jalapeño pesto (V, VGO, DFO) • Heirloom tomato, buffalo mozzarella, torn sour dough and sticky fig syrup (V) • Fish and chip cone, tartar, lemon (DF) • South Australian king prawn and prosciutto skewer with pesto (GF, DFO) • Gin cured salmon on crostini, baby capers, onion parmesan confit (GF, DFO) • Salt and pepper calamari, aioli, lime (GF, DF) • Thai chicken sausage, chilli jam dressing (GF, DF) • Chicken Kiev balls • Jamon, whipped ricotta, rocket and roast tomato pizzetta • Chorizo, Romesco, ricotta tartlet (GFO) • Duck liver parfait, port wine jelly and toasted brioche (GFO) • Roast duck pancake, cucumber, spring onion, duck sauce (GFO) • Mini beef sliders, caramelised onion, cheddar
• Lamb meatballs, Romesco preserved lemon, mini bun (GF, DF) • Pork and prawn pot sticker dumplings, nam jim dipping sauce (DF) • Barbequed lamb cutlets, eggplant caviar, fried capers (DF) • Vietnamese rice paper rolls vegetarian style, nuoc cham dipping sauce (V)
Drinks – on consumption
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Other beverages (price per person)
sparkling wine Tapestry Sparkling Chardonnay
$35.00
Tea and coffee - flow through
$3.50
Hesketh ‘Madeline Alice’ Sparkling
$32.00
Tea and espresso coffee
$4.50
O’Leary Walker ‘Hurtle’ Vintage Sparkling
$45.00
Fresh juice
$3.50
Janz N/V Chardonnay/Pinot Noir
$48.00
Bleasdale Sparkling Shiraz
$42.00
Soft drink
$3.50
Andrew Peace ‘Heart & Soul’ Sparkling Moscato
$30.00
Beer
starting from...
$6.50
On-course beverages white wine Tapestry Sauvignon Blanc
$35.00
Pike & Joyce Pinot Gris
$42.00
O’Leary Walker Riseling
$40.00
Skillogalee Riesling
$40.00
Geoff Weaver Sauvignon Blanc
$45.00
Pike & Joyce Chardonnay
$42.00
red wine Hugh Hamilton ‘Villain’ Cabernet Sauvignon
$40.00
Torbreck ‘Woodcutters’ Shiraz
$40.00
Dutschke ‘GHR’ Shiraz
$45.00
Yangarra Shiraz
$50.00
Dalrymple Pinot Noir
$50.00
Carlsberg 500ml
$8.00
Coopers Lager
$6.50
Coopers Clear
$6.50
Coopers Light
$6.00
Water
$4.00
Powerade
$4.40
PET soft drink
$4.40
Potato chips
$2.50
Chocolate bars
$3.00
Refreshments cart hire 60 players or more Less than 60 players Additional drink carts
No charge $100 cart hire $40 per hour
Drinks – packages
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One
Three
Tapestry Sparkling Chardonnay, Andrew Peace Heart and Soul Moscato plus two of the following wines:
O’Leary Walker ‘Hurtle’ Vintage Sparkling, Andrew Peace Heart and Soul Moscato plus two of the following:
• • • •
Tapestry Riesling Tapestry Sauvignon Blanc Tapestry Chardonnay Tapestry Shiraz
Price per person: 2 hours $32.00, 3 hours $35.00, 4 hours $38.00, 5 hours $42.00. Extra hour after 5 hours @ $5.00pp
Two Hesketh Madeline Alice Sparkling Pinot Noir plus two of the following wines: • Hesketh ‘Bright Young Things’ Sauvignon Blanc • Vickery ‘Watervale’ Riesling • St Johns Road ‘Blood and Courage’ Shiraz • Parker ‘Coonawarra’ Cabernet Sauvignon Price per person: 2 hours $39.00, 3 hours $42.00, 4 hours $46.00, 5 hours $48.00. Extra hour after 5 hours @ $7.00pp
• • • • • •
O’Leary Walker Polish Hill Riesling Geoff Weaver Sauvignon Blanc Pike and Joyce Pinot Gris Geoff Merrill ‘Jacko’s’ Shiraz Torbreck ‘Woodcutters’ Shiraz Hugh Hamilton ‘The Villian’ Cabernet Sauvignon
Price per person: 2 hours $44.00, 3 hours $47.00, 4 hours $50.00, 5 hours $53.00 Extra hour after 5 hours @ $9.00pp • All packages served with tap beer, soft drinks and bottled water • Additional wines and beers can be added in if required (additional charges apply) • Spirits may be brought in for certain events that incorporate a drinks package. No corkage charge will apply. They are to remain behind the bar and available after main course is served • Please note that due to supply, the prices and vintages may change without notice
Terms and conditions Bookings • Upon receipt of an enquiry, a tentative booking will be made on behalf of the Organisation. On receipt of Application for a Corporate Golf Event and deposit of $1500 the Club will confirm the booking in writing. • Bookings for a Corporate Day will not be accepted without a selection of post golf catering. Application forms • The completed Application Form must be returned to the Club on or before a specified date (usually within 21 days of the date of enquiry).
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• Receipt of payment of the deposit amount will be deemed as confirmation of the booking and your agreement to the Terms and Conditions as contained herein. Payment terms • All costs incurred in relation to the conduct of the Corporate Event, less the deposit amount paid, will be invoiced as soon as practicable after the event. • Final payment is due within 30 days of the date of the invoice. • All prices quoted are valid until 31st December 2019.
Green fees • Green fees for Corporate Golf Events are determined by the Club Committee. The green fee is applicable to all players in a Corporate Golf Event, irrespective of any affiliation any player may have with The Royal Adelaide Golf Club or our reciprocal Clubs. Any deviation from the above fees must be negotiated at the time of booking. Deposit • A deposit of $1,500 is required upon approval of your Application. • The deposit is non-refundable and nontransferable to a third party, however dates are transferrable at Managements discretion. • Non-receipt of the Application Form by the specified date may result in forfeiture of the tentative booking.
Minimum charges • All requirements (green fees, catering etc) will incur a charge of not less than 90% of the number of players stated on the Application Form, or the actual number attending on the day, whichever is greater. Minimum number • A minimum of 72 players is required for exclusive use of the course; (such an event may be a shotgun or a multi-tee start). • Groups of over 40 players may have a one-tee or multi-tee start (Club to specify the most appropriate tees). • Formats for smaller groups are subject to negotiation.
Cancellation
Effected by Client • Written notice of cancellation is required. The deposit is non-refundable and non-transferable to a third party, however dates are transferrable at Managements discretion. • If less than sixteen weeks notice of cancellation is given, the deposit will be forfeited. Any other expenses incurred by the Club on behalf of the client will also be passed on to the client.
Effected by Club • The Club reserves the right to cancel or, where possible, reschedule an event to a mutually agreed date –– in the event of circumstances beyond the Club’s control, or –– in the event that the course becomes unplayable due to extreme weather conditions, the club may offer reimbursement for expenses incurred on the day. –– The deposit amount will be refunded in full or transferred to an alternate date in either of these cases. Course etiquette • A reasonable standard of golf proficiency is required of all participants in Corporate Golf Events and players should be conversant with the Rules and Etiquette of Golf as prescribed by The Royal and Ancient Golf Club of St Andrews.
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Dress code and footwear
Tee markers
Signage
• Royal Adelaide Golf Club is a traditional course and as such requests that visitors are made aware of the dress code before visiting the club.
• Corporate Events normally play from the White Members’ Tee markers for Men and the Red Tees for Ladies. The Championship Blue Tees may not be used, except by prior arrangement. To improve the speed of play some corporate groups use the Short Course Gold Tees for Men. These are most appropriate for ‘C’ Grade players, and those without a handicap.
• In order to ensure a professional display and signage standard, all Corporate Golf Day signage is to be organised and erected by our signage partners Eventscorp signage (see page 2 for contact details). • Express permission to display promotional items (eg vehicles) on the course must be sought at the time of application. • The Club may withdraw permission for the erection of any or all signage in the event of wet weather in order to prevent damage to the course.
Footwear • Golf shoes must be worn on the course at all times. Ripple soles and thongs are not permitted. In the event that the player does not have a pair of golf shoes, flat soled runners will suffice.
Course • Consistent with the standards of the Club, smart attire is required at all times. –– Males are required to wear collared shirts (tucked in), long trousers or tailored shorts with short or long club logo or plain white socks and golf shoes without metal spikes. –– Female attire should be of an equivalent standard. • Denim clothing, track tops, leisure suits, shirts with messages or cartoons are specifically not permitted.
Clubhouse • Golfing attire is acceptable throughout the Clubhouse but neither shorts nor golf shoes are permitted in the Dining Room. • Any player not conforming to these dress requirements may be denied access to the Course and Clubhouse. All Club and Professional Shop staff are empowered to enforce the dress code.
Damages • The organiser of a Corporate Golf Event will be responsible for expenses incurred by the Club to repair damage to the Course, Clubhouse, or property belonging to either the Club or a third party caused by any participant(s) of a Corporate Golf Event. Motorised carts • Generally, motorised carts are discouraged, however the club does have a limited number of carts that can be hired for use on the day. • Motorised Carts may also be hired by the organisation for promotional purposes at the Manager’s discretion. • Usage guidelines, which are displayed on the carts, must be observed at all times. • The Club may need to withdraw permission to use a motorised cart in order to protect the course as a result of inclement weather.
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Catering
Smoking
Mobile phones
Food
• Ashtrays are provided on the verandah for patrons who wish to smoke.
• For the enjoyment of all patrons, we prefer that mobile phones are not used in the Clubhouse or on-course.
• Final numbers for catering purposes (including special dietary requirements) must be notified to the Club at least 5 working days prior to the date of the event. This number will be the basis upon which the invoice for the event is prepared, irrespective of whether a lesser number attend on the day. Obviously if more attend, the number present will be the basis of our charges. • Due to the requirements of the Food Act, on-course catering by the Organisation is discouraged. However, if specifically requested, is subject to prior negotiation and approval. • The chef has the right to substitute, at any time without notice any item on the menu due to seasonal, supplier or any other circumstances.
Refreshments • Refreshments, both on-course and in the Clubhouse, are to be purchased from The Royal Adelaide Golf Club and will be charged on consumption. • Any alternative proposal must be submitted in writing and is subject to negotiation at the time of booking confirmation. Hire charges • The Organiser of an Event will be responsible for all charges for external hiring associated with the function and these will be invoiced at cost.
Amateur status • Organisations must ensure that any prizes or testimonials awarded are not in contravention of the Rules of Amateur Status as defined by The Royal and Ancient Golf Club of St Andrews and supervised by Golf Australia. • Queries regarding Amateur Status can be directed to Golf South Australia, telephone (08) 8267 1353 Verification of handicaps To avoid any ill-feeling and problems, Organisers are encouraged to ensure players’ declared handicaps are correct prior to presentation of trophies. Club Professional • Should an organisation require the services of a Golf Professional for the event, eg for tuition or a clinic, the first option must be offered to the Club Professional, Cameron Howell. If the Club Professional is unavailable, his express permission must be sought and obtained to contract the services of another Golf Professional. • Arrangements should be made direct with the Club Professional Cameron Howell.
Application form – corporate golf event
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Contact details Organisation Contact person
Position
Telephone number
Postal address
Postcode
Event details Event date Preferred tee time
Number of players o Progressive start
From
o Shotgun (minimum 72 players)
o AM o PM
To o 8.30am o 12pm (Winter only)
o 12.30pm
o Multi-tee start Format of golf (e.g. ambrose, stableford etc.) Professional services Please detail requirements – see terms and conditions – eg pre game clinic, score cards, involvement of the Club Professional etc.
Do you intend to use the services of a professional other than the Club Professional?
o Yes
If yes, have appropriate arrangements been made, as per the terms and conditions, and who will be used?
o Yes
Do you need an account set up for purchases through the Pro Shop (excluding green fees)? Are the details the same as above? If no, please provide details
o No
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Catering Food
Beverages
Style of catering required e.g. formal meal, shared platters etc
Pre-game
Pre-game
On-course
On-course
Post-game
Post-game
Number of guests Method of payment, for catering and refreshments only
o Charge to corporate organisation
o Player to pay individually
Terms and conditions On behalf of the above named organisation, I hereby agree to the Terms and Conditions for corporate golf events as set by The Royal Adelaide Golf Club Incorporated. I understand that any signage requirements will be arranged via the information on page 2 and any professional golf services will be discussed directly with the Club Professional Cameron Howell. Signature Date Printed name
Position