Book Site Inspection
or call   1300 004 889
or call   1300 004 889
Book Site Inspection
or call   1300 004 889
or call   1300 004 889

Description

Built in the Veale Gardens, the Adelaide Pavilion is housed in a structure with its design based on Cincinnati’s Frisch’s Mainliner Restaurant, noted for its unusual roof design. Although originally named “The Alpine Restaurant” when it first operated in January 1963 because of the Alpine garden established nearby, Adelaide Pavilion is...

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Built in the Veale Gardens, the Adelaide Pavilion is housed in a structure with its design based on Cincinnati’s Frisch’s Mainliner Restaurant, noted for its unusual roof design. Although originally named “The Alpine Restaurant” when it first operated in January 1963 because of the Alpine garden established nearby, Adelaide Pavilion is today a private function centre that serves French and Mediterranean inspired cuisine.

The Adelaide Pavilion is a flexible function venue for 10 to 300 guests. The function centre boasts two function spaces with floor to ceiling panoramic windows, natural lighting, spectacular surroundings and immaculate food and service.

Surrounding the Adelaide Pavilion, Veale Gardens features a lush mixture of evergreen and deciduous trees, a sunken rose garden, works of art, water features and a number of walks.

Our conference facilities include low cost options for use of our in house technical and audio visual equipment including data projector & screen, electronic whiteboards, flip charts, lectern & microphone and a range of wireless microphones. Wi-Fi is also available.

The Adelaide Pavilion is situated on the southern edge of Adelaide’s green belt which couples a tranquil location with a unique environment offering a flexible function centre for 20* to 300 guests with natural lighting and spectacular views of the South parklands.

Facilities

Air Conditioning .glyphicons-heat
Audio Visual .glyphicons-projector
BBQ .glyphicons-fire
Business Centre .glyphicons-briefcase
Free Parking .glyphicons-car
Gaming Area .glyphicons-gamepad
Internet Access .glyphicons-globe
Outdoor Area .glyphicons-tree-deciduous
Parking Available .glyphicons-cars
Playground .glyphicons-shoe-steps
Restaurant On Site .glyphicons-dining-set
Staging .glyphicons-keynote
Wheelchair Access .glyphicons-person-wheelchair
Wifi Access .glyphicons-wifi

Packages

Wedding Package 1

Wedding Package: Entree: one entree selection Main: one main selection Dessert: one dessert selection More

ENTRÉE
Minestrone
A thick seasonal vegetable soup, with a variety of beans and pasta
Potato, Bacon and Leek
A traditional thick and creamy potato and leek soup, with chunky bacon pieces
Zucca Alfredo
Penne with a cream, white wine and Neuchâtel cheese sauce with sage and garlic roasted pumpkin finished with shaved parmesan and fresh baby spinach


MAIN COURSE
Brandied Beef
Roasted fillet of beef, encrusted with wholegrain mustard and green peppercorns, smothered in a sweet brandied sauce
Classic Filet Mignon
Fillet of beef, wrapped in bacon and served with a light red wine glaze
Moroccan Medallions
Succulent beef medallions marinated with Moroccan spices and herbs served on a potato and sweet potato gratiné flavoured with rosemary and garlic

DESSERT
Apple Brulee
A smooth and creamy Crème brûlée caramelised and partnered with a spiced baked apple
Sweet Dreams
Choux pastry puffs with Crème Pâtissière custard, served with a spiral of chocolate sauce
Berry Crepe
Strawberry filled crepes smothered with mixed berry compote finished with Grand Marnier cream and vanilla ice cream
Strawberries & Cream
The famous vanilla panna cotta topped with strawberry salad accompanied by a biscotti treat

AU$92 per person

Wedding Package 2

Wedding Package: Entree: Two Entree Selections Main: Two Main Selections Dessert: Two Dessert Selections More

Entree

Beef Ragu
Rigatoni pasta with a traditional slow cooked beef and pork in a rich red wine sauce
Salt and Pepper Calamari
Served with mixed greens and a lime and coriander dressing
Fisherman’s Catch
Fillet of garfish, tender calamari rings and prawn seasoned, crumbed and deep fried in vegetable oil and served with a tangy lemon and caper sauce

Main Course

Poulet Asperges Au Gratin
Tender chicken breast fillet, pocketed with fresh asparagus and Jarlsberg cheese, grilled and dressed with a creamy white wine glaze
Pollo Ripieno
Tender chicken breast with a farce of brie cheese, spring onion, and semi dried tomatoes wrapped in filo and smothered in a creamy Dijon mustard glaze
Chicken Mignon
Tender chicken breast wrapped in bacon with a mushroom sauce


Dessert

Galaktoboureko
Layers of crisp filo pastry centred with a light semolina custard and drizzled with a traditional aromatic syrup
Fruits of the Heart
Dark chocolate molded heart shape, filled with fresh seasonal fruits and berries, served on a raspberry coulis
Brownie Points
An adult version, dark Callebaut chocolate, a Frangelico laced sauce and hazelnut praline gives this family favourite a sophisticated edge

AU$100 per person