2. 2 | McClelland Café + Events
Celebrate in
style and let
McClelland
transform your
experience
into an
unforgettable
work of art!
3. McClelland Café + Events | 1
Whether you are considering McClelland Sculpture
Park+Gallery for your special function for the first time,
or you’ve already experienced our enchanting Park, we
would like to offer you our thanks for your interest.
At McClelland we offer a variety of experiences from formal
dinners to cocktail functions and bespoke events. Whatever
the occasion, you will have a memorable and enjoyable time
at our beautiful venue surrounded by 16 hectares of spectacular
Victorian bushland with 120 sculptures placed in its wonder.
Since 2002, our truly unique style of functions, ceremonies
and receptions at McClelland has evolved. Our friendly team
will ensure that you have a magical and seamless experience.
The Café transforms into a sophisticated reception venue
with spectacular views over the lake and sculptures. For
weddings we recommend a secluded evening ceremony in
the grounds with fine wine, canapés and a photo shoot as the
sun sets through the trees. This could be followed by a cocktail
reception with a DJ, specialised lighting, or a formal dinner
with a band.
It would be our pleasure to assist you in planning your special
event. Please see our extended function information for elegant
catering solutions. At McClelland we are always willing to
customise your event to suit your taste and budget; our Chefs
enjoy creating something new. For further information or to
arrange a site inspection of our Park and facilities, please feel
free to contact me.
CHRISTOPHER READ
Café & Event Manager
christopher.read@mcclellandgallery.com
Welcome to the
Home of Australian
Sculpture
—
4. 2 | McClelland Café + Events
PACKAGE ONE
3 hour Cocktail & Drinks
From $90 per head
Includes: 9 canapés, 1 substantial item,
and three hours of unlimited drinks
PACKAGE TWO
5 hour Cocktail & Drinks
From $120 per head
Includes: 15 canapés, 1 substantial item,
and five hours of unlimited drinks
PACKAGE THREE
5 hour Entrée canapés, sit down main, & drinks
From $130 per head
Includes: bread, shared salad, cake
service, coffee and tea, and five hours
of unlimited drinks
These packages include:
• ceremony
• event planner and host
• golf buggy for photo shoots
• venue hire, linen, security and staff
• reception room, bridal room,
dance floor and outdoor deck
• cake cutting with berry coulis and cream
• a complimentary drink with the site inspection
Extra:
• AV facilities available but not included
Capacity:
• seated functions up to 150 guests
• cocktail functions for up to 250 guests
• marquees can be hired for larger events
What we do
—
We cater for a wide
range of events: weddings,
corporate functions, parties,
birthdays and anniversaries.
5. McClelland Café + Events | 3
COCKTAIL SAMPLE MENU
• Mushroom arancini with truffle aioli
• Peking duck and Asian vegetable crêpes
with dipping sauce
• Ceviche scallops, lime/chilli vinaigrette,
micro herbs
• Vietnamese rice paper rolls with hoi sin
dipping sauce
• Baked tartlets: tomato and brie, mushroom
and goats cheese, bocconcini and olive
• Smoked salmon blini with lemon cream
cheese and dill
• Substantial: BBQ pulled pork and
coleslaw sliders
MAIN SAMPLE MENU
Entreé
• Ceviche scallops, lime/chilli vinaigrette,
micro herbs
• Chicken, herb and prosciutto roulade
• Steamed prawn or vegetable dumplings
with soy sauce
Main (alternating 50/50)
• Chestnut stuffed chicken breast, light
tarragon sauce and Parisian mash
• Slow cooked lamb shoulder on Moroccan
cous cous
• Garden table salad with our dressing
DESSERT SAMPLE MENU
• Chocolate and hazelnut tart, whipped
cream and berries
• Poached pears with spiced mascarpone
• Panna Cotta with seasonal fruit
For more information on food and drink
packages, see our current function menus.
‘The food, service and venue were
amazing, with many of our guests
commenting on the high standard
and exceptionally pleasant staff.
We all had a fabulous time.’
6. 4 | McClelland Café + Events
The location of McClelland was originally known as ‘Studio
Park’ and is the site of Harry McClelland’s (1884 – 1954)
painting studio. Harry, an artist and philanthropist, and
his sister, a poet and entrepreneur, enjoyed a life full of
aesthetic and philosophic pursuits, with Annie May (Nan)
hosting the first children’s radio program on the ABC. Annie
May bequeathed this land and the holdings of her Estate
to honour her brother’s memory by establishing the ‘Harry
McClelland Art Gallery and Cultural Hall’. The Gallery
opened in 1971 and is known today as the McClelland
Sculpture Park+Gallery.
Since 1971, McClelland has expanded and developed
significantly through the inspirational contribution of
Dame Elisabeth Murdoch AC DBE (1909–2012). As a
Trustee and Governor of McClelland since its foundation,
Dame Elisabeth was instrumental in the development of
McClelland as Australia’s leading Sculpture Park.
Our Story
—
‘Every aspect was faultless,
especially the food which
just kept coming.’
8. PeninsulaLinkFwy
Skye Rd
Cranbourne-Frankston Rd
Dandenong-Frankston
Rd
NepeanHwy
MoorooducHwyFrankstonFwy
McClellandDr
Ballarto Rd
WesternPortHwy
FRANKSTON LANGWARRIN
N
McCLELLAND
390 McClelland Drive
Langwarrin Victoria 3910
Tuesday–Sunday 10am–5pm
Closed Mondays
Tel: 03 9789 1671
Fax: 03 9789 1610
www.mcclellandgallery.com
McClelland Gallery Café
Tuesday–Sunday 10am–4.30pm
Bookings on 03 9789 1671 (ext 1)
Café Event Manager
Christopher Read
M: 0402 080 973
christopher.read@mcclellandgallery.com
‘Your flexibility and advice regarding our
event was much appreciated to ensure
we truly took advantage of the Gallery
and Sculpture Park.’
Proudly sponsored by
9. 1
f u n c t i o n
i n f o r m at i o n
Function Packages
3 hour cocktail and drinks
from $90 per head
(See sample one quote on page 5)
5 hour cocktail and drinks
from $120 per head
(See sample two quote on page 6)
5 hour entrée, sit down main and drinks
from $130 per head
(Sample three quote on page 7)
5 hour shared entrée, main and drinks
from $140 per head
(Sample four quote on page 8)
A price per head is calculated by adding the food and
drink components together.
Venue hire, staff, security and gst are then added to
reach the final quote.
Cocktail Functions
The Client should confirm which items they wish to
choose from the cocktail menu on page 3 or discuss
alternatives with the café management. Menus may be
customized to suit your taste and budget.
3 hour cocktail function
$35 per head for six items and one substantial item
5 hour cocktail function
$45 per head for six items and one substantial item
note: these items will reappear throughout the function,
with guests receiving an average of nine items each with
the 3hr function and fifteen with the 5hr function.
Drinks Packages
package 1
• House Shiraz, Fowles, Strathbogie Ranges
• House Sauvignon Blanc. Fowles, Strathbogie Ranges
• M by Mandala, Sparkling Wine, Yarra Valley
• Broo beer and Cascade Premium Light
• Various soft drinks and Jasper coffee or T2 teas
3 hour package – $35 per head
5 hour package – $45 per head
package 2
• Elgee Park Riesling Pinot Noir
3 hour package – $40 per head
5 hour package – $50 per head
We can also provide a cash spirit bar if it is required.
Sit Down Dinners
Three course meals
range from $45 – $65 per head
Some menu suggestions can be viewed on pages 3–4.
Our most popular option is a cocktail entrée, main
followed by your cake. Shared entrées and mains are
becoming more popular. These menus often change
with the seasons or the chef’s specials.
Table Settings of our long or round tables
range from $40 – $60 per table
This can include the hire of linen, skirtings, drapes,
chair covers and centrepieces.
Menus and running schedules will be customised.
Additional Information Costs
Included within our package deals is the venue hire cost
of $900. The staff fee is calculated at $30 per hour.
Ceremony, chair table hire fees are waived
with a reception.
Hourly function time extensions will incur a fee of $15
per head.
Ceremonies only – $500.
Chair table hire (ceremony only) – $100.
Stereo microphone hire – $100.
Projector screen hire – $150
Photo shoot only – $300.
Extras
Marquees, cakes, music, lighting, flowers, plants
and entertainment can also be arranged.
For more function information and images,
please visit our website www.mcclellandgallery.com
For a site inspection, with complimentary drinks,
or a full function quote please contact:
Christopher Read on 0402 080 973.
10. 2
c o c k ta i l
m e n u
Cold Items
Seasonal dip platter with grilled bread and lavosh (V/G)
Peking duck and Asian vegetable crêpes
Smoked salmon blini with lemon cream cheese and dill
Vietnamese rice paper rolls with hoi sin dipping
sauce (V/G)
Natural Oysters served on rock salt with lemon
wedges (G)
Finger sandwiches with: curried egg, smoked salmon
mousse, chicken and walnut (V/G)
Antipasto platter: assorted cured meats, marinated
vegetables, olives, grilled bread and lavosh (G)
Ceviche scallops, lime/chilli vinaigrette, micro herbs (G)
Assorted sushi, with soy sauce and wasabi (G)
Crostini with:
• smoked trout and horseradish mousse (G)
• Spiced fruit compote and triple brie cheese (G)
• Mustard rolled roast beef and tomato relish (G)
Tortilla Bread with:
• Avocado and prawn guacamole
• Black bean and mushroom (V)
Hot Items
Chicken, herb and prosciutto roulade (G)
Mushroom arancini with truffle aioli (V)
Mini pies: beef burgundy, chicken, vegetable tikka (V)
Smoked trout and pea pastry puffs.
Oysters kilpatrick or crumbed oysters with lime mayo
Baked tartlets: tomato and brie, mushroom and goats
cheese, bocconcini and olive (V)
Beer battered prawns with tartare
Honey and apple pork belly on crisp polenta (G)
Vegetarian spring rolls with sweet chilli sauce (V)
Flat bread pizzas: mushroom and parmesan (V),
garlic and prosciutto, tomato and bocconcini (V)
Steamed prawn or vegetable dumplings with soy sauce
Substantial Items
Mini fish and chip basket served with tartare and lemon
Mixed mushroom risotto with truffle oil and
parmesan (V/G)
Slow cooked lamb shoulder with Moroccan cous cous
Bbq pulled pork and coleslaw sliders
Calamari with grilled Chorizo (G)
Vegetable, lentil and chickpea curry with steamed rice (V)
Soft tacos with: avocado and prawn guacamole or
black bean and mushroom (V)
Asian noodles, shitake, ginger, spring onion with beef
or chicken
Marinated grilled chicken with Mexican bean salsa
and rice (G)
Seasonal soup with grilled bread (V/G)
11. 3
S IT D O W N
D INNER m e n u
Entrée Suggestions
Seasonal soup, served with grilled bread (V/G)
Calamari with lime mayonnaise and salad (G)
Mixed mushroom risotto with truffle oil and parmesan
(V/G)
Citrus and dill cured ocean trout with fennel and radish
salad (G)
Baked garlic prawns with crusty sour dough
Pork belly roulade on apple and red cabbage slaw (G)
Lemon myrtle barramundi on fresh green salad (G)
Slow cooked lamb shoulder with Moroccan cous cous
Local mussels in white wine or tomato sauce (G)
Shared Entrée Sides Suggestions
Greek salad (V/G)
Beetroot, goat cheese and spinach salad (V/G)
Antipasto platter, assorted cured meats, marinated
vegetables, olives, bread and lavosh
Seasonal dip platter with bread and lavosh (G)
Flat bread pizzas: mushroom and parmesan (V),
garlic and prosciutto, tomato and bocconcini (V)
Chef’s selection of traditional bruschetta and tapas (V/G)
Tuscan tomato salad with garlic croutons (V)
Pickled octopus salad with a chilli vinaigrette (G)
Smoked chicken, risoni, rocket, parmesan and pine
nut salad (G)
Roast pumpkin, chickpea and fetta salad (V/G)
Smoked trout, potato and horseradish salad (G)
Morrocan spiced cous cous (V)
Roast kipfler potatoes with rosemary (V/G)
Grilled sourdough and butter (V)
Garden salad with our dressing (V)
Dinner rolls and butter (V)
Main Suggestions
Either 50/50 or shared
Crispy skinned salmon fillet with dill kipfler potato,
green beans and béarnaise sauce (G)
Chestnut stuffed chicken breast, light tarragon sauce
and Parisian mash (G)
Slow cooked lamb shoulder on Moroccan cous cous
Pork belly roulade on apple, red cabbage and
roasted potato (G)
Crab and caramelised leek tartlet with green salad
200g eye fillet, medium rare with red wine jus and
vegetables (G)
Seasonal white fish with fennel and mango salsa on
aromatic black rice (G)
Seasonal roast vegetable tart (V/G) in a cauliflower
almond base with a small side salad
Roasted field mushrooms (V) filled with pearl barley,
sundried tomato, onion, parmesan herbs
Seasonal risotto (V/G)
12. 4
S IT D O W N
D INNER m e n u c o n t i n u ed
Dessert Suggestions
Chocolate and hazelnut tart, whipped cream and berries
Lemon and lime tart
Berry cheesecake
Tiramisu
Panna cotta with seasonal fruit
Sticky date pudding and toffee sauce
Lemon sorbet with strawberries and mint (G)
70% Dark chocolate and liqueur mousse (G)
White chocolate and basil mousse (G)
Fruit platter with sweet dipping sauces (G)
Petit fours and macaron platter
Fine assorted chocolate platter (G)
Poached pears with spiced mascarpone (G)
Cheese plate: Gippsland camembert, Maffra tasty
cheddar, Shadows of Blue with our fruit chutney, fruit,
bread crackers (G)
Kids
Pasta (V)
Fish Chips
Pizza
Notes Advice
• (V) Vegetarian option available
• (G) Dish is gluten free or gluten free bread
can be substituted
• Please inform us of any dietary requirements or allergies
We would suggest that the above sentence is included
on your invitations. So when your guests RSVP we will
know how many special options to prepare at least one
week in advance.
13. 5
s a m p l e
q u o t e 1
Cocktail Function
3 hour function from 6 – 9pm
With this quote, your guests will average around 8 or 10 cocktail items each.
Cocktail Menu
Mushroom arancini with truffle aioli
Peking duck and Asian vegetable crêpes
Ceviche scallops, lime/chilli vinaigrette, micro herbs
Assorted sushi, with soy sauce and wasabi
Baked tartlets: tomato and brie, mushroom and goats
cheese, bocconcini and olive
Smoked salmon blini with lemon cream cheese and dill
BBQ pulled pork and coleslaw sliders (substantial)
Drinks Menu
• Fowles: Sauvignon Blanc and Shiraz
• Mandala Sparkling Wine
• Broo Premium Lager and Cascade Premium Light
• Soft drinks
• Jasper Coffee and T2 tea.
Cash bar or tab on spirits
General Comments
For 100 guests we will need at least 8 staff and a
security guard. Extra lighting: projector, tea lights
and big fire sticks can be provided.
Quote
Food $30 per person x 100 $3,000
Drink $30 per person x 100 $3,000
$6,000 subtotal
EXTRAS
Café staff $1,700
Venue hire $900
Linen $150
Stereo music/PA $150
$2,900 subtotal
Subtotal $8,900
GST $890
Total $9,790
Payment Details
• Booking fee (non-refundable) 10% = $890
• Balance due two weeks prior to function date
14. 6
s a m p l e
q u o t e 2
Cocktail Function
5 hour function from 6 – 11pm
With this quote, your guests will average around 15 cocktail items each.
Cocktail Menu
Flat bread pizzas: mushroom and parmesan, garlic and
prosciutto, tomato and bocconcini
Vegetarian spring rolls with sweet chilli sauce
Baked tartlets: tomato and brie, mushroom and goats
cheese, bocconcini and olive
Smoked salmon blini with lemon cream cheese and dill
Antipasto platter: assorted cured meats, marinated
vegetables, olives, sourdough bread and lavosh
Vietnamese rice paper rolls with hoi sin dipping sauce
Mixed mushroom risotto with truffle oil and
parmesan (substantial)
Drinks Menu
• Fowles: Sauvignon Blanc and Shiraz
• Mandala Sparkling Wine
• Broo Premium Lager and Cascade Premium Light
• Soft drinks
• Jasper Coffee and T2 tea.
Cash bar or tab on spirits
General Comments
For 100 guests we will need at least 8 staff and a
security guard. Extra lighting: projector, tea lights
and big fire sticks can be provided.
Quote
Food $45 per person x 100 $4,500
Drink $45 per person x 100 $4,500
$9,000 subtotal
EXTRAS
Café staff $2,000
Venue hire $900
Linen $150
Stereo music/PA $150
$3,200 subtotal
Subtotal $12,200
GST $1,220
Total $13,420
Payment Details
• Booking fee (non-refundable) 10% = $1,220
• Balance due two weeks prior to function date
15. 7
s a m p l e
q u o t e 3
Cocktail Entrée Sit Down Dinner
5 hour function from 6 – 11pm
Ceremony by the lake followed by cocktail entrée and a sit down dinner reception.
Entrée
Roughly 4 or 5 pieces per person
Ceviche scallops, lime/chilli vinaigrette, micro herbs
Chicken, herb and prosciutto roulade
Steamed prawn or vegetable dumplings with soy sauce
Main
Alternating 50/50
Chestnut stuffed chicken breast, light tarragon sauce
and Parisian mash
Slow cooked lamb shoulder on Moroccan cous cous
Garden salad with our dressing
Dessert
Petit fours and macaron platter
Cheese plate: Gippsland camembert, Maffra tasty
cheddar, Shadows of Blue with our fruit chutney,
fruit, bread crackers
Drinks Menu
• Fowles: Sauvignon Blanc and Shiraz
• Mandala Sparkling Wine
• Broo Premium Lager and Cascade Premium Light
• Soft drinks
• Jasper Coffee and T2 tea.
Cash bar or tab on spirits
General Comments
For 100 guests we will need at least 8 staff and a
security guard. Extra lighting: projector, tea lights
and big fire sticks can be provided.
Quote
Food $55 per person x 100 $5,500
Drink $45 per person x 100 $4,500
$10,000 subtotal
EXTRAS
Café staff $2,000
Venue hire $900
Linen $300
Stereo music/PA $150
$3,350 subtotal
Subtotal $13,350
GST $1,335
Total $14,685
Payment Details
• Booking fee (non-refundable) 10% = $1,335
• Balance due two weeks prior to function date
16. 8
s a m p l e
q u o t e 4
Shared Entrée Sit Down Dinner
5 hour function from 6 – 11pm
Ceremony by the lake followed by entrée and a sit down dinner reception.
Shared Entrée
Pork belly roulade on apple and red cabbage slaw
Local mussels in white wine or tomato sauce
Main
Alternating 50/50
Crispy skinned salmon fillet with dill kipfler potato,
green beans and béarnaise sauce
200g eye fillet, medium rare with red wine jus
and vegetables
Garden Salad with our dressing
Dessert
Berry Cheesecake
Tiramisu
Drinks Menu
• Elgee Park Riesling Pinot Noir
• Bailieu Pinot Noir, Chardonnay Meunier Brut
• Broo Premium Lager and Cascade Premium Light
• Soft drinks
• Jasper Coffee and T2 tea.
Cash bar or tab on spirits
General Comments
For 100 guests we will need at least 8 staff and a
security guard. Extra lighting: projector, tea lights
and big fire sticks can be provided.
Quote
Food $55 per person x 100 $5,500
Drink $50 per person x 100 $5,000
$10,500 subtotal
EXTRAS
Café staff $2,000
Venue hire $900
Linen $300
Stereo music/PA $150
$3,350 subtotal
Subtotal $13,850
GST $1,385
Total $15,235
Payment Details
• Booking fee (non-refundable) 10% = $1,385
• Balance due two weeks prior to function date
