Champagne Cocktails & Canapés on arrival
Selection of two Cold Appetisers per Table
(hommous, babaganouche, tzatziki, taramasalata)
Freshly Baked Crusty Bread Rolls
Greek Salad per table
Antipasto Platters per Table
Platter of mini Spanish chorizo sausages or cheese triangles per table
Three Course Alternate Menu
Seasonal Fruit Platter per table
Freshly Brewed Coffee and Tea Served with Chocolates
Unlimited six hour Alcoholic beverage package
Professional Master of Ceremonies
Disk Jockey Playing your Choice of Music
Wedding Cake Voucher
Overnight 5 Star Hotel stay
Hurricane or Martini Glass Candelabras with Rose Petals
Organza Table Runner for guests tables
Floral Arrangement for Bridal Table
Damask Linen Cloths and Serviettes
Chair Covers with Bows
*$70.00 per person (minimum 200 adults)
*GST inclusive & conditions apply
Emporium Function Centre has two (2) rooms
Grand Ballroom 200 - 400 guests
Diamond Room 80 - 170 guests
Emporium Function Centre t: 02 9708 5555
Level 1/258 South Terrace, Bankstown 2200 f: 02 9708 5333
m: 0416 353 870
sweet, crisp romaine lettuce, herb & garlic ciabatta croutons, canadian bacon,
shaved parmesan w’ our silky caesar dressing.
egg pasta layered w’ fresh tomato bolognaise & béchamel topped w’ mozzarella &
pecorino parmesan cheese.
lightly seasoned & boned, fried crispy golden brown on a mizuna salad mix & lime,
honey mustard dressing.
potato & pumpkin dumplings served w’ a verdelho white wine, cream & rocket pesto
delicate ripe avocado w’ a selection of seafood & brandy cocktail sauce
SPINACH & RICOTTA RAVIOLI
vine ripe tomato, purple basil, spanish onion, garlic & olive sauce
w’ baby spinach & semi oven dried tomato
skewered, marinated lamb served w’ wild rice & coconut, ginger peanut sauce
shell pasta in a cream sauce with sautéed chicken, smokey bacon, mushroom, white
wine & garlic.
THAI BEEF SALAD
w’ rice noodles, sweet basil & coriander, lime & coconut dressing
Char-grilled w’ sautéed mushrooms & seeded mustard cream
Slow oven-roasted pork w’ sage & onion jus
braised in a rosemary, rich port wine sauce, served on garlic mash
marinade in spices, baked golden brown, w’ cucumber & mint yoghurt
roasted tender & juicy, served w’ fried onions & horseradish cream
herb encrusted served w’ a tomato vinaigrette
PORK LOIN CHOP
marinated in a delicate ginger, garlic, leatherwood honey & soy glaze
a mild piri piri marinated roasted breast & coriander sweet chili glaze
filleted & boneless, w’ lime & dill french butter sauce
roasted w’ rosemary, garlic & a merlot red wine sauce
AUSTRALIAN SEA BASS
Coated w’ a black olive tapenard & cardamom tomato Jus
All meals served w’
• Chef’s selection of fresh buttered seasonal vegetables
• Thyme & Garlic infused Roast Potato’s
Velvety ganache of bitter chocolate tart served with a sweet berry compote
Light pistachio sponge & pistachio mousse, finished with fresh pistachios.
Fresh Mango cream topped with Italian meringue.
WHITE CHOCOLATE BACIO
Delicate hazelnut gelato w’ rum chocolate centre, covered in white chocolate & nuts.
PASSIONFRUIT PANNA COTTA
Creamy northern Italian style custard, served cold, accompanied w’ passion fruit
MACADANIAN NUT TART
Smooth caramel and macadamia nuts, over a delicious butter tart served w’ caramel
A trifecta of milk, dark & white chocolate mousse, sitting on a thin chocolate cake
CLASSIC FRENCH LEMON TART
A traditional French zesty lemon curd, baked in a shortbread tart, a very uniquely
Sponge lightly soaked in coffee liquor, topped w’ mascarpone cream.
Have your wedding cake served with berries and Chantilly cream.