Outside Catering & Events Information Pack

n n I n a i p o l a S e h T Catering & Events 7 2 0 2 / 6 2 0 2 Salopian Inn Events Salopian Inn, is a relaxed restaurant based in McLaren Vale, South Australia. We are 40 minutes south of Adelaide on the Fleurieu Peninsula. We offer a complete regional dining experience. We specialise in eclectic seasonal food, personal service and a generous drinks offering. We have a large Kitchen Garden at the restaurant which provides our kitchen with the freshest, seasonal fruit, vegetables, and herbs. It is the heart of who we are as a restaurant. The garden and season dictate what we cook, preserve and ferment. Be assured we only use pasture-fed, locally sourced beef, pork and lamb, pasture raised free range poultry and South Australian ethically sourced seafood. We specialise in creating bespoke experiences at the restaurant and beyond so please read the following as a guide. We offer a wide range of services from small intimate events in homes, thru to large joyful wedding celebrations. We also work with a variety of venues who are our professional partners. Please discuss with us any questions or visions you may have with us so we can bring your event to life. Salopian Style. Karena Armstrong & Alex Marchetti OUTSIDE CATERING INFORMATION MINIMUM SPEND FEBRUARY-NOVEMBER $ 3000 on weekdays Monday to Thursday & Friday Lunch $ 4000 on weekends Friday Dinner, Saturday & Sunday Minimum spend includes · Catering costs · Staffing costs including travel costs · Beverage package · Menu variation surcharge · Supplier meals DRINKS PACKAGES If you need help with sourcing drinks for your event, our Sommelier can curate a bespoke list to match both the occasion and the menu. We can supply wines, beer, soft drinks, non-alcoholic options and cocktails. We manage all responsible service of alcohol and liquor licensing requirements on behalf of the event. Our drinks packages include service staff and as a guide start from 2 Hours $45 per head 3 Hours $55 per head 4 Hours $70 per head Staff Chefs and kitchen hands are included in the per person prices quoted, food service staff and bar staff are quoted separately. Service staff are provided at the following rates: These rates are per person/per hour (GST inclusive) Monday to Friday $55 Saturday $65 Sunday $75 Public Holidays $100 We provide a full catering service, including area clean, rubbish collection and placement in designated area, cleaning of all hire equipment, cleaning of crockery hired where suitable facilities are provided. We also have an excellent working relationship with Are You Being Served and work with their service team on a regular occasion. Please note we do not work with service staff who are not of our choosing. How long staff are required will be dependent on the event time frame. Staff Travel There will be an additional charge for staff travel from Salopian Inn, this is $60+ GST per hour per staff member. We use google maps to estimate travel time and provide costs as a part of the catering quote. Travel time is calculated on the distance from Salopian Inn to the event. Crockery, Cutlery and Glassware We can organise hire of all cutlery, crockery and glassware for your event through one of our trusted partners. As a part of our service we also include re- stacking and cleaning of the hired items if there are suitable facilities. For canapé events, all disposable (compostable) packaging is provided as a part of the catering quote. Please note crockery hire does not form a part of total spend. Equipment Depending on your event and location, specialised equipment may be required. As basic requirements for a site, we require running water, bathrooms for staff, lighting, shelter, and close access to event service area. We have preferred hire partners we work closely with and will quote and organise the equipment as part of our service. Please note equipment hire does not form a part of total spend. Menu Variation Surcharge We accept all dietary requests. A $30per guest surcharge to all requests exceeding 5% of the total number of guests applies. This surcharge only applies where we need to prepare an alternative meal(s) for the guest. In event, we will do our best to cater for surprise dietary requests. Due to off-site catering limitations, please note there will be occasions where we cannot provide a suitable dietary alternative if we have not been notified prior to the event. All menu items have dietary codes as follows · DF dairy free · V vegetarian · Vegan no animal products · GF suitable for gluten free · C coeliac no cross contamination in the cooking process All nut allergies need to be clearly defined and communicated by the client. For specific intolerances outside of the above notice will need specific information to be provided. Please note that we do not offer menu tastings. We suggest that you dine with us at The Salopian Inn if you would like to taste our flavours and experience the hospitality that we offer. Supplier Meals We offer supplier meals for your support team at $35 per person. Please note these are served at a time that does not impact of the quality of the experience for the primary guests and the event. Canape Menu We allow two small serves per person per item for cold and hot canapes, these items are generally 2-3 bites and served with napkins. Substantial canapes are equivalent to an entrée serve and will be served in a biodegradable packaging with appropriate eating cutlery. These canapes are designed for standing functions and replace a full meal. As a guideline we would require one service staff member per 25 guests. $95per person 2 Cold canapes 3 Hot canapes 2 Substantial canapes 1 x Dessert or wedding cake service Additional Items Cold/ Hot/ Dessert–$12 per person Substantial – $18 per person Wedding Cake Service - $10 per person Cold Canapes Coffin Bay Oysters - Lemon Verbena + Champagne Vinegar GF DF C Port Lincoln Tuna Tartare + Squid Ink Tapioca Crisp + Furikake + Trout Roe GF DF C Garden Herb Cured Nannygai Gravlax + Pickled Radish + Watercress + Horseradish GF DF C Broad Beans + Lemon + Kris Lloyd Buffalo Fetta + Sourdough Toast V Smoked Spencer Gulf Pallidus Octopus + Tomato + Compressed Cucumber + Coriander + Preserved Lemon Mayonnaise GF DF C Spicy Grilled Spencer Gulf Prawn + Cucumber + Gem lettuce + Cocktail Sauce GF DF C Free Range Pork Cold Rolls + Rice Noodles + Fried Shallots + Candied Peanuts +Coconut Hoi Sin DF GF C Cold Canapes Black Russian Tomato + Buffalo Mozzarella + Basil Pesto + Toasted Bagel V Nomad Farms chicken Liver Parfait + Rhubarb + Smoked Pecans + Brioche Buckwheat Blini + Smoked Australian Salmon + Trout Roe + Sour Cream Beef Tartare + Dijon Mustard + Capers + Parsley + Potato Chip GF DF C Kitchen Garden Dolmades + Almonds + Lemon + Adelaide Hills Fetta GF V C Prosciutto + Grissini + Parmigiano + Black Pepper + Extra Virgin Olive Oil Pickled Mussel Gilda + Green Olives + Pickled Green Chilli + Olasagasti Anchovies GF DF C Sourdough Flatbread + Hummus + Fried Chickpea V Hot Canapes Free Range Duck Dumplings + Orange Hoi Sin Dressing + Spring Onion Oil DF Steamed Boston Bay Pork Dumplings + Roasted Chilli Oil + Sesame DF Steamed Tofu & Kim Chi Dumplings + Chinese Black Vinegar Vegan Grass Fed Spicy Beef Buns + Sesame + Homestyle Chilli Sauce DF Fried Radish Cake + Ginger Pickle + Dan Dan Sauce GF Vegan Hash Brown + Two Gulfs Chilli Crab + Spring Onion Oil GF DF Grass Fed Beef Kofta + Labneh + Pomegranate + Parsley Sauce GF Nomad Farms Chicken + Lime Leaf Spring Rolls + Coconut Hoi Sin Dressing DF Dirt(y) Inc. Chickpea Falafel + Tahini + Lemon GF Vegan Coorong Mulloway Croquettes + Lemon Mayonnaise + Lemon Salt Hot Canapes Steamed Free Range Pork Buns + Homestyle Chilli DF Seared Kangaroo Island Scallops + Sesame Miso Dressing DF GF Grass Fed Beef Empanada + Fermented Green Chilli Sauce BBQ Spencer Gulf King Prawns + Capers + Parsley + Lemon GF Fried Polenta + Burnt Cumin Aioli + Mint + Manchego V Hand Cut Hot Chips + Garlic Aioli + Garden Salt GF DF Smoked Australian Salmon Vol au vent + Finger Lime + Fennel Kim Chi Pancakes + Pickled Radish + Smoked Tofu + Fermented Chilli GF Vegan Broccoli Pakora + River Mint Yogurt + Fermented Lemon V GF Shish Barak- Middle Eastern Lamb Dumplings + Yogurt + Mint Oil Substantial Canapes Vietnamese Poached Nomad Farms Chicken Salad + Crispy Rice + Nouc Cham GF C DF Burrata + Roasted Tomato + Dianna Olives + Sourdough Bread V Monapilla Estate Lamb Brique Pie + Harissa + Diana Green Olives Grass Fed Beef Burgers + Ellis Bacon + Cheddar Cheese + Brioche + Caramelised Onion Jam Báhn Mì + Lemongrass Spencer Gulf King Prawns + Pickled Carrot + Bo Mayo + Lemon Balm Okonomiyaki + Smoked Tofu + Pickles + Kecap Manis + Nori V Pan Fried Potato Gnocchi + Butternut Puree + Taronga Smoked Almonds V Grass Fed Rump Steak Sandwich + Ellis Bacon + Ssamjang + Iceberg Treacle Glazed Free Range Pork Ribs + Apple + Kohlrabi Slaw GF DF Substantial Canapes Charcoal Roasted Nomad Farms Chicken Skewers + Garlic Sauce + Lemon Salt GF C Salopian Rueben-Beef Brisket + Sauerkraut + Zucchini Pickles + Rye Bread Free Range Pork San Choy Bau + Coriander + Ginger + Daikon + Lettuce Cup GF DF C Greedy Goose Confit Duck Sausage Rolls Salt + Sichuan Pepper Fried Cape Calamari + Lime Yoghurt + Chilli Crisp Oil GF Fried Coorong Mullet + Hand Cut Chips + Tartare Sauce + Lemon DF Roasted Cauliflower + Taleggio Pie + Green Olive + Lemon V Chilli Salt Eggplant + Peanut Sauce + Chilli Crisp Oil GF Vegan Spit Roasted Pork/Chicken/Lamb + Garden Tabouleh + Labneh + Flatbread (minimum 60guests ) Dessert Canapes Salted Caramel + 72% Dark Chocolate Ice Cream Sandwich + Dark Chocolate + Almond Praline V GF C Strawberry & Coconut Sorbet Ice Cream Sandwich + Coconut Biscuit + Sesame Crunch Vegan GF C Ebene 72% dark Chocolate Tart + Spent Coffee Caramel + Malted Milk Jam Ice Cream + Lemon Verbena V Salopian Trifle – Vanilla Custard + Almond Sponge + Nougat +Strawberry Jelly + Poached Peaches + Salopian Gin V Spiced Roasted Miso Pumpkin Pie + Gingerbread + Ginger Jelly + Honeycomb V Warm Doughnuts – White Chocolate Custard + Cinnamon V Pavlova – Passionfruit Curd + Raspberries + Roasted White Chocolate GF C V Mini Gateau – Chocolate Mousse + Chocolate Cake+ Almond Meringue + Salted Ganache V Lenswood Apple Pie + Miso Caramel Custard + Macadamia Toffee V Seated Menu These menus are designed for guests to be seated whilst eating. The canapes can be served either at the table as a snack course or roaming with drinks service. $120 per person $150 per person 2x Canape 4 x Canapes Hot or Cold Hot or Cold 2 x Shared entrees 2 x Shared Entree 2 x Shared Main Course 2 x Shared Main Course 2 x Shared Sides 2 x Shared Sides 1x Shared Dessert Shared Entrée Options Smoked Coorong Mullet Bagels + Lilyarra Dill Goat Curd + Southern Sky Pecans Port Lincoln Tuna Sashimi + Burnt Citrus Dressing + Miso + Sesame + Ginger Oil GF DF Charcoal Leeks + Sauce Gribiche + Green Oil + Hazelnut + Preserved Lemon + Capers V GF DF Smoked Szechuan Tofu + Turmeric Zucchini Pickles + Choice Mushrooms + Black Vinegar Dressing Vegan GF Pasture Raised Duck Terrine + Wattle Seed Spent Sourdough Cracker + Wholegrain Mustard + Pickled Quinces Paroo Kangaroo Tartare + Cured Egg Yolk + Peri Peri + Chives + Potato Crisps GF DF Red Braised Boston Bay Pork Belly + Burnt Apple Puree + Apple + Kohlrabi Slaw + Curry Leaves GF Shared Entrée Options Steamed Boston Bay Pork Dumplings + Roasted Chilli & Rice Vinegar Dressing + Coriander + Spring Onion + Pickled Ginger + Crispy Onion DF Charcoal Roasted Octopus + Ellis Chorizo + White Peas + Cos + Ajo Blanco GF C Steamed Dumplings + Tofu+ Kimchi + Roasted Chilli & Rice Vinegar Dressing + Coriander + Spring Onion + Pickled Ginger + Crispy Onion Vegan Kim Chi Pancakes + Pickled Radish + Smoked Tofu + Fermented Chilli Vegan GF C Broccoli Pakora + River Mint Yogurt + Fermented Lemon GF V West Coast Whiting Escabeche + Pickled Fennel + Dill Mayonnaise + Cured Egg Yolk + Linseed Cracker DF GF C Charcoal Grilled Cape Calamari Salad – Chorizo + Green Pea + Mint + Lemon Butter + Salsa Verde GF C Red Braised Kangaroo Tail + Chilli Caramel + Salt Bush + Pepper GF DF C Shared Main Course Options Smoked slow Cooked Lamb Shoulder, Dirt(y) Inc. Chickpea Tabouli + Baba Ghanoush + Saffron Labneh + Sourdough Flatbreads Nomad Farms Rosted Chicken + Ricotta Gnudi + Almond Basil Pesto + Parmesan V Grilled 21 Day Dry Aged & Grass Fed Beef Steak + Slow Roasted Onion + Honey Mustard Beef ‘Butter’ + Jus GF DF Confit & Roasted Lamb Ribs + Sichuan Green Beans + Chilli Caramel + Chili Pickle GF DF Dirt(y) Inc. Red Lentil Pancake + Roasted Pumpkin + Hot Honey + Curry Leaves + Mozzarella + Salopian Garden Fluff V GF Grilled Coorong Mullet + Caper & Lemon Sauce + Fennel + Dill + Orange Salad GF C Shared Main Course Options Riverland Pasture Raised Duck + Orange Glaze + Cinnamon + Star Anise GF DF C Coorong Mulloway + Tuna belly XO + Zucchini + Spring Onions GF C DF Roasted Moroccan Cauliflower + Dirt(y) Inc. Chickpeas hummus + Pomegranate Molasses + Salopian Garden Fluff Vegan GF C Charcoal Roasted Nomad Farms Lemongrass Chicken + Crispy Rice + Nam Jim + Chilli + Thai Basil GF C DF Smoked Soy Beef Brisket + Chilli Caramel + Charred Spring Onion + Sesame GF C DF Shared Side Dishes Hand Cut Chips + Roasted Garlic Mayonnaise GF C DF V Lard roasted potatoes + Black Pepper Crema GF C Steamed Greens + Oyster Sauce GF C DF Baby Cos + Ellis Bacon + Pickled Onions + Goddess Dressing + Parmigiano + Croutons V Charred Cumin Glazed Baby Carrots + Bang Bang Sauce + Carrot Top Gremolata V Roasted Pumpkin Salad + Onion Tahina + Rocket + Crispy Pepitas GF C Vegan Salopian Leafy Salad + Diana Olive Oil & Mustard Vinaigrette + Hazelnut + Caramelised onion + Parmigiano Offsite Event Agreement The following Event Agreement ensures smooth running of your event, held at a venue other than The Salopian Inn restaurant, from the time of booking until completion. All bookings are accepted by The Salopian Inn based on the outlined terms and conditions, effective from November 2025. The Salopian Inn Contact Details Ph: (08) 8323 8769 Email: events@salopian.com.au Cnr McMurtrie Road and Main Road, McLaren Vale SA 5171 Confirmation Event Booking Confirmation of a booking must be made within 21 days of a tentative reservation. A non-refundable booking deposit of 30% of the quoted invoice total and signed acceptance form is required for a booking to be confirmed. Please note that a booking isn’t confirmed until the booking deposit is received. Confirmation of Final Pre-Event Invoice Final number of guests attending is required 10 calendar days prior to your event. The Final Pre-Event invoice will then be issued, based on this confirmed number. Account Settlement Once the Final Pre-Event invoice is issued, the account is to be paid in full. If the Final Pre-Event invoice isn’t paid in full within 7 calendar days of the event, the services will not be supplied and the booking deposit forfeited. Alcohol Service Under the Liquor Licensing Act (section 125) with regard to Responsible Service of Alcohol (RSA), The Salopian Inn staff reserve the right to refuse service of alcohol to intoxicated or disorderly patrons. These patrons may also be asked to leave the premises. Through the Liquor Licensing Act, The Salopian Inn has a duty of care for staff and patrons and therefore, we follow the RSA Act accordingly. Cancellation and Postponement Policy In the event of a cancellation within 21 calendar days prior to your event date, all deposits paid shall be forfeited. Our business firmly believes that a good client and business relationship is based on mutual understanding. Questions about our cancellation policy should be directed to events@salopian.com.au or by calling (08) 8323 8769. Pricing All prices quoted are inclusive of GST, and are subject to change at The Salopian Inn management’s discretion. Any changes in pricing will be notified in writing no later than 30 days prior to scheduled event. Initials ______________ Signed Acceptance I confirm that I have read, understood and accepted the policies in relation to the Event Agreement and conditions outlined. I acknowledge that deposit paid to confirm booking is non-refundable within 21 days of the event date Name:________________________________________ Signature:______________________________Date:________________ Date of Function:____________________________ Due Date of Deposit______________________________ Due Date of Payment ______________________________ Location of Function:_________ _______________________________________________ Booking Name :_____________________________ Primary Contact Person:______________________________ Address :_______________________________Post Code:___________ Mobile:________________________________ Invoice Email:_________________________________________________________________ Total Quoted Price:__________________________________ Guest Numbers:_______________________________ Salopian Inn to Complete Deposit Amount:_____________________________ Date Paid:_____________ Rec By:_____________________________________