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Seminar Facilities Room Capacity, Catering & Hire Costs

Room capacity & Hire Costs

½ Day Rates Full Day Rates Theatre Style Cocktail Banquet
Seminar Room *$400.00 *$650.00 80 - 100 100 60
Training Room $200.00 $350.00 N/A N/A 14
AV Equipment $200.00 $200.00

 

*The cost of the Training Room is reduced to $100.00 if used in conjunction with the Seminar Room

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We have a wide range of catering options and are happy to tailor your choices to suit your event. We have included a number of options but please don't hesitate to contact us to discuss your specific requirements.

SELF SERVICE CATERING OPTIONS:

  • Tea, Coffee and Gourmet Biscuits
  • Tea, Coffee and Selected Patisserie Cakes and Slices
  • Mixed Gourmet Sandwiches and Wraps
  • Mixed Gourmet Panini Platters
  • Anti Pasto Platter
  • Fruit & Cheese Platter
  • Fruit Platter
  • Lasagna or Pasta Al Sorno
    • Vegetarian
    • Eggplant
    • Bolognaise
  • Salads
    • Garden
    • Greek
    • Chicken Caesar or Tuna

 

FULLY CATERED OPTIONS WITH WAIT STAFF AND CHEF

Each option includes 1chef and 2 staff for a minimum of 4 hrs.

Option 5 also includes a kitchenhand or 2nd chef.

Each option includes platters, napkins, cutlery and crockery where it is a meal, and accompanying bread baskets etc. The cost of tables and tablecloths would be additional.

Option 1 - Quick Finger-food menu

  • Smoked trout and caper tarts
  • Caramalised onion and goats cheese tartlets
  • Vegetarian thai spring rolls with cucumber dip
  • Sweet potato rostis with sour cream and proscuitto
  • Mini potato tuna nicoise
  • Mushroom en croute
  • Minimum no 25

Option 2 - Substantial Finger-food menu

  • Asian duck tartlets
  • Pumpkin sour shots
  • Assorted Bruscetta
  • Rare roast beef on bagette with assorted mustards
  • Caramalised onion and goats cheese tartlets
  • Vietnamese vegetarian spring rolls
  • Mushroom en croute
  • Petite fours
  • Minimum no 25

Option 3 - Morning Tea and Buffet lunch

  • Scones with jam and cream and date and walnut loaf
  • Roast eye fillet of beef and poached chicken in asian ginger sauce or glazed ham with apple sauce (choose 2 meats)
  • 3 salads
  • Bread rolls
  • Cheese and fruit platter
  • Minimum no 20

Option 4 - Plated 3 course meal

  • Finger-food
    • Choice of 3 of the above finger-foods
  • Main Course
    • Rack of dukkah coated lamb on medley of roasted root vegetable or
    • Chargrilled ocean trout on parsnip mash with sweet, sour, salty ginger sauce or
    • Poached chicken on steamed veg with Asian fusion sauce
    • Green salad with walnuts, goats cheese and pears and honey balsamic dressing
  • Desserts
    • Orange Crème caramel
    • Individual sticky date puddings with butterscotch sauce and ice-cream
    • Apple or pear tart tartin and ice-cream
  • Minimum no 20

 

Seminar Inquiry
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