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

Aaron and Estelle Lewis acquired The Willows in 2002. As proprietors, their entrepreneurial flair and passion for fine cuisine found a home, and The Willows has thrived in this new chapter in its history.

A chef by trade, Aaron has had 25 years experience in hospitality. New Zealand trained, Aaron’s love for food lead...

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Aaron and Estelle Lewis acquired The Willows in 2002. As proprietors, their entrepreneurial flair and passion for fine cuisine found a home, and The Willows has thrived in this new chapter in its history.

A chef by trade, Aaron has had 25 years experience in hospitality. New Zealand trained, Aaron’s love for food lead him to five star hotels and restaurants both here and abroad. Aaron revels in blending his vast cooking & executive skills by creating new opportunities to showcase Modern Australian cuisine at The Willows.

Degree qualified, Bridee McMahon heads up the sales & operations team. Bridee has 10 years industry experience and boasts and impressive background having worked for Comme, Red Scooter and Encore. She brings considerable operational talent to a skilled hospitality management team.

The beauty of The Willows is in both its stunning architecture and its versatility. Each room has a distinctive character and can accommodate a number of settings and purposes. The uniqueness of the layout allows for separation of spaces and freer movement between the rooms. The Willows is an ideal location to experience a special event.

Our Conservatory is a distinctive and versatile event space, positioned alongside the front facade of the building. Having an abundance of natural light and equipped with sound and lighting systems, the space can take on a myriad of guises, from a business setting for seminars and conferences, to special occasion dinners and lunch celebrations.The Conservatory is a refreshing alternative to the traditional function room.

Facilities

Air Conditioning .glyphicons-heat
Audio Visual .glyphicons-projector
Ceremony On Site .glyphicons-ring
Internet Access .glyphicons-globe
Parking Available .glyphicons-cars
Restaurant On Site .glyphicons-dining-set
Street Parking .glyphicons-cars
Wifi Access .glyphicons-wifi

Event Rooms

Lindsay Room

Min 20 people, Max 80 people

Estella Room

Min 15 people, Max 50 people

Inside Combined

Min 35 people, Max 130 people

Conservatory

Min 50 people, Max 250 people

Event Room Layouts

Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
Lindsay Room
50
25
40
20
30
50
80
-
Estella Room
35
25
20
15
25
40
50
-
Inside Combined
85
50
60
35
55
90
130
-
Conservatory
180
90
70
110
50
150
250
-
Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
Lindsay Room
50
25
40
20
30
50
80
-
Estella Room
35
25
20
15
25
40
50
-
Inside Combined
85
50
60
35
55
90
130
-
Conservatory
180
90
70
110
50
150
250
-

Packages

ALC Package

ALC Package : Any Two Courses $54.5 per person Any Three Courses $64.5 per person More

ALC Package :

Any Two Courses $54.5 per person
Any Three Courses $64.5 per person

Entrée

  • Roasted pumpkin and herb risotto, parmesan wafers and micro herbs (V, GF)
  • Caesar salad, with poached chicken, crispy pancetta, herbed croutons and classic dressing
  • Salmon, spinach and ricotta filo parcel, with a tomato and basil salsa and fresh leaves
  • Twice cooked crispy pork belly with a celeriac puree, caramelised apples and cider jus
  • Wild mushroom soup with sautéed porcini and truffle cream

Mains

  • Grain fed porterhouse with potato gratin, prosciutto wrapped green beans and a red wine jus (GF)
  • Roast breast of chicken filled with a bacon, sage and pine nut stuffing, served with a garlic and herb potato puree, wild rocket salad and vincotto glaze (GF)
  • Grilled catch of the day, lemon pepper new potatoes, seasonal greens, herb and mustard butter sauce (GF)
  • Roasted loin of pork with a sweet potato and cumin puree, sautéed savoy cabbage and toasted almonds (GF)
  • Hickory smoked field mushrooms, topped with thyme roasted aubergine and raclette cheese served on baby rocket with a balsamic glaze. (V,GF)

Side Dishes All $7.5

  • Mixed green garden leaves, balsamic dressing
  • Pear, rocket and walnut salad
  • Whole roasted chat potatoes w truffle oil
  • Steamed broccoli w lemon and almond butter

To Finish

  • Lemongrass and coconut pannacotta, mango and mint salsa, pineapple wafers (GF)
  • Dark chocolate and coffee terrine, praline glaze and vanilla crème fraiche (GF)
  • Apple and blueberry tart with an Anzac crumble topping, vanilla anglaise, double cream
  • Raspberry and white chocolate brulee, vanilla wafers
  • Selection of Victorian cheeses, served with honeycomb, muscatels and lavosh
$54.50 per person