Spitlers WATERFRONT RESTAURANT

      d'Albora Marina - Spit Rd (Spit Bridge) - Mosman NSW

 t 02 9968 3811    e info@spitlerswaterfront.com.au     w www.spitlerswaterfront.com.au

specialising in weddings - corporate events - boat catering

FUNCTION VOUCHER

This is your opportunity to have your special day at one of Sydneys premier venues at a substantial discount. This voucher is direct from Spitlers Waterfront, calls and emails are welcome to verify the offer. This voucher is valued at $7200 for 60 guests  with a starting bid of $5760 or a buy it now price of $6600 and is valid until 30th November 2008 for any available Friday or Sunday evenings (cannot be used on public holidays and or with any other discount cards). Save up to 20%. If your guest numbers happen to be over 60 guests all you do is pay for your additional guests at a flat rate of $100pp inc GST (normally $120pp).

Inclusions: 4 course alternate meal - canapes, entree, main and desserts

                  unlimited beverages - beer, wine, softdrinks, champagne on arrival and for toasting (menu A)

                   5/1/2 hour function

                   dancefloor

                   MC

                   linen

                   menu tasting for 2

Set within the prestigious d'Albora Marina Mosman, Spitlers Waterfront offers breathtaking sunsets with views over Middle Harbour from its absolute waterfront position. Our outdoor decking is perfect for celebrants and relaxed drinks with guests. With seating for up to 120 guests with a dancefloor we are large enough to accomodate all your guests, but also small enough to keep your day intimate. Our alacarte menu will leave your tastebuds tantalised while our location will have your mind thinking of a place afar.

We are able to assist you wth contacts, or even organise other more individual items such as flowers, djs, transport (road and water), etc. For example our preferred supplier for flowers and  invitations is Arome Living - 02 8084 0723.

If you are the successful bidder a deposit of $2200 should be paid within 7days of the auction ending, with  final payment due 14 days prior to the event. The deposit is non-refundable but is transferrable for up to 14 days after choosing a date. Payment methods are paypal, credit card or pay by cash or cheque if you choose to come in - please note for paypal or credit card payments a 1% surcharge applies.

Please read through our sample menu to make sure our menu suits you.

Sample Menu

Entrees

Baby fish cakes, wilted spinach, herb salad finished with a tomato and basil couli                                                                      

Salmon beetroot gravadlax, horseradish crème fraiche and toasted brioche                                                                                 

Seared tiger prawn salad with orange, avocado and coriander, semi dried tomato and lime vinaigrette                               

Crispy confit of duck leg, salad of green beans and sprouts, honey soy and ginger glaze                                                          

Warm goats cheese, slow roasted cherry tomatoes, marinated peppers and eggplant black olives and romesco dressing                                                                                                                                                     

Grilled Queensland scallops, with chilli, garlic, prosciutto and basil beurre noisette                                                                 

Mains

Roast blue eye cod with Moroccan cous cous, salad of asparagus and cherry tomatoes, finished with mint and coriander yoghurt                                                                                                                                                  

Atlantic salmon, herb crusted potatoes, baby spinach, black olive tapenade with tarragon cream sauce                            

Crispy skinned red snapper fillet, with potatoes, ratatouille and preserved lemon dressing                                         

Ravioli of spinach and ricotta with sautéed mushrooms, white wine, garlic and cream sauce, finished with rocket and parmesan                                                                                                                                                                       

Roast fillet of beef Wellington, braised cabbage and bacon, root vegetable puree with truffle jus                            

Crispy skinned twice cooked pork belly, creamed potatoes, spiced lentil dressing, shaved fennel and red onion salad     

Schezwan peppered duck breast, spring onion potato cake, bok choy with a fragrant plum sauce