Weddings

First of all, congratulations and thank you for your enquiry about a wedding function at Geordie’s. We specialise in catering to each individual parties’ requirements so we don’t have wedding packages per say. We prefer to work with each individual to deliver to you exactly what you want and to work within your budget. We can do canape style cocktail functions to full degustation menus.


It is important before we go any further to let you know that we take our commitment to our customers around us very seriously, there are many accommodation units and boat moorings around us and the next closest restaurant is over 2km away so we won’t do weddings during our peak season (last 2 weeks of December and all of January). The only exception to this would be if it was a small function that we can isolate indoors (less than 40 people) or if you would consider holding your wedding on a Sunday or Monday night (the usual nights that we are closed).


We can seat 30 - 40 people indoors and up to 120 people outdoors.  


Within reason, we can also offer off site catering for your wedding so, if there is a particular beach or spot on Rottnest Island that you would like to explore as a potential wedding venue, then I would recommend that you first speak with the wedding coordinator on the Island to see if this is a possibility and we can then all work together to make it happen.

Value

As we are primarily a restaurant our prices don’t include styling. What is included is glassware, crockery, cutlery, napkins and everything you would normally expect from a restaurant - but we don’t have tablecloths, decorations (apart from lanterns, candles and festoon lighting), flowers or table centrepieces. We are happy to assist you to DIY if you want to do a wedding on a budget or have family or friends who are gifted in this area or we can forward you to the wedding coordinator for Rottnest Island who can organise all of this for you. Alternatively, we are happy to work with your own wedding stylist/coordinator if you wish to outsource this yourself. We have tables and chairs (with seating for 102) but they don’t all match so, depending on how formal you would like your wedding to be and how many people you want, you may wish to use our furniture, outsource it or get the wedding coordinator to organise it for you (she has tables, chairs and other wedding ‘accruements’ on the Island).


We recently acquired our liquor license and have not worked out our prices for wedding packages yet. I have attached our current bar menu so you can have an idea of what we stock. We are happy to charge a bottle price for our wines instead of a glass price and can discount our beers by 10% for functions. If you would like to serve spirits/cocktails let us know and we can work out a package for them.


So, we can deliver you a wedding from anywhere from $54/head to over $100/head (excluding drinks) dependant on food choices, how involved you want to be in the styling and whether or not you provide the cake or want dessert. Please also note that these prices are inclusive of GST.


Now we have established what we can and can’t do here is the exciting part and the part where we know we really excel and this is the food!!!!


Canapes - $6-7/person/head

Minimum of 3 canapes for 2 courses or 9 canapes if no main course is served and wedding is cocktail style. Attached is a list of suggested canapes but our talented chefs can cater if there is a particular theme you are going after (eg formal versus rustic chic, vintage versus modern, beach, country etc), a particular style of cuisine you like (eg French, Italian, Asian fusion, South American or good old contemporary Australian!!) or even dependant on your dietary preferences (eg healthy versus decadent, vegetarian, gluten free etc).

Bread - $3.50/person/head

Can be served as individual bread rolls with butter curls or as baskets for your guests to share around (served with flavoured butters). Bread can be pretty much any variety you would like (and will be mixed breads if you choose a basket style). A good idea would be an alternate drop grain baguette and white baguette, this will ensure all of your guests can get what they want.

Entrée – from $18- $30/head

You can have canapes as your entrée, we can do standing up or seated or a combination (eg standing whilst waiting for the bride and groom to arrive and then seated as the first course). Again, there would be a minimum choice of 3 canapes. If you chose seated then we can do small canapes placed on the table to share (a good icebreaker if guests might not know each other) or more substantial portions as an alternate drop (in this case we would add a salad, noodle, rice etc garnish to bulk them out to entrée size).


If you would like the traditional entrée where everyone gets their own plate then entrees would start from $18 and go to $30/head depending on what you would like:


$18/Head

Canapes – as already mentioned, you can choose 3 canapes either 1 per person share style placed in the centre of the table or alternate drop where everyone gets one of the 3 entrees but the size is more substantial and then people can swap as they wish.


Salad –  for example Caprese (vine ripened mini Roma tomatoes, torn basil, buffalo mozzarella, drizzled with balsamic reduction) or pear, rocket, pecan and parmesan with red wine vinaigrette or Caesar (baby cos, garlic croutons, white anchovies, pancetta and house made Caesar dressing) or nectarine, pomegranate, feta and walnut salad with lemon herb dressing. We can do alternate drop of 2 salads and that way people can switch around if they would like.


Bruschetta – for example choose from traditional cherry tomato, basil, Spanish onion, pine nut and feta or pumpkin, pine nut, spinach and feta. Again, we can do alternate drop.


Antipasto – cured meats, cheese, marinated olives, roast vegetables, confit garlic, dips and toasted Turkish bread. Each guest can have their own small antipasto platter or we can do share style in the centre of the table.


Tartlets – we can any type of tartlet from vegetarian (eg wild rice, cheddar and mushroom or goats cheese, caramelised onion and sundried tomato) to fish (eg crab, chive and goat’s cheese or smoked salmon, crème fraiche and dill) to meat (eg baby leek, ham and bacon or chicken, mushroom and asparagus). Again, you could choose 2 different tartlets and we can alternate drop.


$22/Head

Calamari  or squid - this can be cooked in any style (eg grilled or fried), can be done as florets, curls, tubes, rings etc and can be seasoned (eg Cajun, Moroccan, Thai, lemon pepper, salt and pepper). The garnish would be dependent on the seasoning (eg Thai spiced on vermicelli noodle salad, Cajun BBQ florets on tatsoi with Louisiana remoulade).


Prawns –again, these can be done in many ways (eg whole, hot, cold, butterfly) and can be seasoned however you would like (eg black sesame, coconut, chili and garlic, peri peri, cocktail style) or a more modern twist of a grilled King prawn on guacamole with tomato gazpacho.


$30/head

Scallops (will be Rottnest Island scallops if in season) – can be done in or out of the shell and can be garnished in any way you wish (eg grilled with pico de gallo, crisp Jamon Serrano and apple mayonnaise).


Morton Bay Bugs (or Rottnest Island bugs if in season) – normally cut in half and grilled, served with a small garnish and dipping sauce (eg grilled with chilli, lime and garlic and served with avocado and watercress salad and Nam Jim dipping sauce).

Sorbet - $6/head

For the more formal wedding (or those in the peak of summer) we can offer a palate cleansing course of homemade sorbet. We can do any flavour you wish (eg lemon, watermelon and mint, basil and lime, peach rose, blood orange or lychee).

Mains – from $33 - $80/head

Normally you would choose 2 mains and we would do alternate drop. If they are from different price brackets (eg you chose a chicken and a steak option) then the price would be the middle of the 2 (eg if you chose chicken and steak then the price would be $42.50/head). Dependant on the style of wedding that you want some people prefer to put the dishes in the middle of the table share style with the side dishes also in the middle. This would be recommended if you wanted to choose more than 2 options but I would need to consult with the chefs’, dependant on what it was that you wanted, to check that this is possible for the menu you choose. Share style incurs more work on our behalf so does incur additional costs, we would add an additional 10% onto the cost of each main to cover this.

 

$33/head

Any of our Vegetarian Mains – eg risotto (green pea and white truffle risotto garnished with horseradish cream), vegetarian en croute (chestnut, spinach and blue cheese), paella (saffron, green pea, roast capsicum, corn, broccolini, asparagus, topped with charred vine ripened cherry tomatoes and wilted baby spinach), timbales (mini eggplant timbales with goats cheese), vegetable stack (roast zucchini, eggplant, red capsicum, tomato and haloumi stack served with rosemary polenta chips) or we can even do a vegetarian stirfry, pasta or curry for those preferring this style of meal.


Fish and Chips – for the ultimate beach themed wedding you can go with our famous barramundi fish and chips served with Asian slaw and homemade tartare.


$38/head

We can do anything pasta (eg seafood linguine – mussels, prawns, calamari and barramundi in a creamy garlic sauce), curry (eg red chicken curry with jasmine rice, pappadums and coriander garnish), risotto or paella (eg chorizo, chicken, mussels, barramundi and prawns in a saffron and pea paella topped with chargrilled calamari), lamb shank (eg Italian style braised lamb shank on creamy potato mash with buttered beans) or tuna (eg seared tuna on Nicoise salad).


$42/head

We can do most types of fish (eg barramundi, swordfish, salmon – grilled with mash potato, asparagus and beurre blanc) duck (eg  seared duck Maryland on a bed of warm, orange scented cous cous with red cabbage and orange infused red wine jus) or chicken (eg pancetta wrapped free range chicken breast on parmesan and semi sundried tomato polenta with seasonal greens and creamy garlic and parsley sauce).


$43/head

We can do any pork or lamb option (eg confit pork belly with Sicilian caponata and quince aioli, lamb cutlets with feta, seasonal greens, pea and mint puree and toasted almond slithers).


$45/head

Choose from our steak options. Generally, we would recommend a Black Angus Scotch fillet as this is a premium steak and easy for the chefs to cook consistently but we can do any cut, any side and any sauce. We can even add prawns, calamari, salmon, bugs, marron or lobster (for an extra fee) if you would like to treat your guests to a very special meal. An example of our steak dishes would be Scotch fillet on parsnip mash with buttered seasonal greens and creamy peppercorn sauce. We would cook all steaks either medium or medium rare dependant on your preferences.


$50 - $80/head

If you give us a special dish that you would like I am confident that we can deliver it and exceed your expectations. If you would like lobster, surf and turf, marron, wagyu or to include items such as caviar or truffles in your entree or main course then give me some idea of what you are thinking and I will get the chefs to come up with some suggestions and prices.

Dessert – from $15 - $18/head

Everyone has a favourite dessert and our chefs are very passionate in this area so, if you do have a  favourite dessert/s or a memory of something particular, then let us know and we can give you our version, otherwise here are some suggestions: 


$15/head

Lemon tart with cream and a fresh apple garnish, seasonal fresh fruit kebabs served with melted bitter chocolate sauce, tiramisu, trifle, hot apple crumble with crème anglais and vanilla bean icecream, sticky date pudding with hot caramel sauce and vanilla bean icecream, brandy snap basket filled with chocolate Chambord mousse served with mixed berries and Chantilly cream, vanilla bean crème brulee caramelised just before serving and served with pistachio biscotti, fresh berries and raspberry gelato, red wine poached pear with brie and homemade sourdough, lemon cheesecake with fresh berry compote and clotted cream, baked NY cheesecake with salted caramel sauce.


$18/head

Trio of chocolate (white chocolate, raspberry and pistachio semifreddo, bittersweet chocolate tart and mini chocolate brownie) or duo of local cheeses with lavosh, muscatals and local figs grilled in honey or dark chocolate parfait with macadamia nut pralinaise or dark chocolate tart with chocolate gelato and Persian floss.

Cheeseboard - $6/head

We can bring this out later in the night. This would include a mixture of soft, hard and blue cheeses with celery, dried and fresh fruits, toasted nuts, quince paste and lavosh.

Slices - $4/slice

If you would like a dessert table set up with a mixture of slices and or mini cupcakes (or them bought ‘share style’ to the centre of each table) then we charge $4/slice or cupcake. We would recommend that you cater for 2 items per head as these are only ‘bite sized’. Choose from red velvet (with cream cheese icing), carrot cake (with lemon, cream cheese icing) or chocolate (with chocolate ganache) mini cupcakes or caramel, brownie, blondie or rocky road slices. Dependant on your numbers, we can do a mixture of all.

Wedding Cake Options – from $1.65 - $9/head


$1.65/head

If you supply the cake and just want it cut up, put onto platters and put onto the tables (or carried around by staff) then we would charge $1.65/head to cut it up and plate it. If you want to supply bags and get us to cut it up and put it into bags then we can do this also.


$5/head

If you wanted us to plate up your wedding cake and serve individually with a garnish of Chantilly cream and mixed berry coulis then we would charge $5/head.


$9/head

If you would like us to take care of the whole cake (ie supply and plate it up) then we would charge $9/head. We have a talented pastry chef that can do any style of traditional or non-traditional wedding cake from cupcake style, fruit cake, croquembouche to chocolate mudcake or even gluten free.

Other Catering Options that You Might Want to Explore


Wedding Favours - POA

Talk with me if you would like to do a personalised edible wedding favour and I can give you some suggestions or you can give me some suggestions of what it is that you would like to give your guests to remember your special day.


Kids Meals – from $15/head

If you have children at your wedding under 12 and would like children’s meals we can accommodate this also. Our most popular choices for children’s meals are usually sliders, fish and chips, chicken strips, macaroni and cheese or tomato spaghetti. We can also organise children’s desserts from $7.50 for icecream and topping to $11 for a chocolate brownie sundae or good old fashioned Knickerbocker glory.


Guest Hampers for Accomodation - POA

Again, talk with me and I can work in conjunction with the General Store next door to make up and deliver hampers to your guests’ accommodation if this is also something special that you would like to enrich their stay on our beautiful Island.


Coffee Vouchers/Breakfast Options - POA

If you are staying in the Geordie Bay area and would like to offer your guests the option of breakfast the next day (or even just coffee) we can also organise this for you. If you would like us to bring breakfast to you for you to cook we can also organise this, there is a beach shelter nearby that can seat anywhere up to 100 people.

I hope that this clarifies most of the initial questions that you may have in considering Geordie’s as the venue for your special day. Please feel free to Email me back on this address if you have any other questions or if you have any particular ideas that you would like me to chat to the chefs about. If you would like to come over to the Island, visit the venue and have a meeting then I would recommend that as then you can meet with me and the Head Chef in person to chat about your options. Alternatively, I am in Perth for a couple of days most weeks so, providing I have notice, I can also arrange to meet with you in Perth to hear from you in person what you would envisage for your special day.

Share by: