Hyatt Regency Perth Banquet Menus

MenuBreakfastMorning & Afternoon Coffee BreaksBoardroom BreaksSet LunchBuffet LuncheonCocktail MenuSet DinnerBuffet DinnerBeveragesMain MenuTo print this document and to exit press ‘esc’

BreakfastMain MenuTo print this document and to exit press ‘esc’

BreakfastContinental BreakfastFreshly squeezed 100% juice**Homemade muesli with natural and flavoured yoghurt (V&G)Seasonal fruit salad (V&G)Danish pastries and muffins (V)Freshly brewed coffee and teaPlated service $29Buffet style $32**Other varieties of juice available upon requestHot BreakfastIncludes all of the above and a choice of one main dish from the following:Chives scrambled eggs on ciabatta, home baked beans, crispy bacon and asparagus $34Tortilla wrap with spinach, feta and tomatoes, scrambled eggs and chipolata sausages $34Scrambled eggs, mushrooms sautéed with rosemary and shallots on toasted ciabatta,grilled tomatoes and wilted spinach (V) $36Traditional breakfast of scrambled eggs, Roma tomatoes, bacon, sausages and herb potato cake $36Toasted bagel with Tasmanian smoked salmon, poached free range egg and Cheddar cheeseherb sauce (V) $36Herb toasted corn brioche with Danish ham, poached eggs, sautéed spinach and a lightTaleggio cream sauce $38Eggs Florentine with maple syrup glazed ham, baked tomatoes with herb cream sauce $38*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

BreakfastBuffet StyleIncludes Continental Breakfast and your selection of five of the below items:Scrambled eggs Grilled tomatoes Herb roasted gourmet potatoesBacon Sautéed mushrooms Home baked beansPork or chicken sausages Potato cakes $40Suitable for 15 people or moreStanding BreakfastBeveragesChilled juicesFreshly brewed coffee and teaContinentalDuo of melon with mint dressingIndividual bircher muesli with honey yoghurtBerry and spiced yoghurt shotsDanish pastriesMini blueberry muffinsHot BreakfastNuremburg chippolata wrapped with speckRoasted mushroom with a basil coulis (V&G)Scrambled eggs and herb brioche with chivesOven roasted tomato rarebit tartlet (V)Egg cocotte with Cheddar and parsley fondue $40Suitable for 10 people or more*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Morning & AfternoonCoffee BreaksMain MenuTo print this document and to exit press ‘esc’

Morning & Afternoon Coffee BreaksCoffee and tea $6Continuous coffee and tea for 4 hours $12Continuous coffee and tea for 8 hours $16Orange juice $4All selections below include freshly brewed coffee and a selection of fine leaf teasSweet SelectionHomemade cookies (V&G available) $9Chocolate and coffee eclairs (V) $10Moist carrot cakes with honey roasted nuts (V) $10Natural yoghurt and berry slice (V) $10Assorted muffins (V) $10Danish pastries (V) $10Freshly baked raisin scones with double cream and preserves (V) $10Warm apple crumble tarts (V) $10Individual honey and wild berry yoghurts $10Strawberry tarts with lemon mousse (V) $10Platter of seasonal fruit (V&G) $10Chocolate and raspberry torte $11Rich chocolate and walnut brownies (V) $11Movenpick Premium Swiss ice creams, selection of seasonal flavours available $12Red Bull and energy bar (V) $13Savoury SelectionThin pizzetta with tomato and mozzarella cheese (V) $11Oven dried tomato and herb focaccia with pine nut and rocket pesto (V) $11Shaved ham and cheese croissants $11Warm pumpkin and Parmesan cheese scones $11Fetta, capsicum and spinach strudel $11Selection of savouries including vegetable spring roll,curry puffs and samosas $11Bacon and Cheddar cheese scrolls $12Cheese platter with poached apricots and crisp breads (V&G available) $12Choice of two items $16*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Boardroom BreaksBoardroom breaks provide the ultimate options for groups of 20 or less to enhance their meeting experience.These options are offered in addition to regular selections and are exclusive to boardroom events.Morning & Afternoon Coffee BreaksNespresso coffee serviceFour hours $14Eight hours $24Served with a selection of fine leaf teasBreak OneDanish pastries (V)Freshly baked scones with double cream and preserves (V)Whole seasonal fruit (V&G) $16Break TwoAssorted muffins (V)Platter of seasonal sliced fruit (V&G)Mini croissants, shaved leg ham, Swiss cheese $18Lunch OneAssorted finger sandwichesMushroom and spinach scrolls (V)Cheese platter with poached apricots and crisp breads (V&G available)Platter of seasonal fruit (V&G) $30Lunch TwoAssorted finger sandwichesSeasonal quicheLayered polenta lasagne with vegetablesSelection of pastries (V)Platter of seasonal fruit (V&G) $35Boardroom Delegate PackageNespresso coffee, break one and lunch one $65Nespresso coffee, break two and lunch two $70Note that the above selections are exclusive of room rental and audio visual chargesV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Lunch MenuMain MenuTo print this document and to exit press ‘esc’

Set Lunch MenuCold EntréeTasmanian smoked salmon, keta caviar, avocado and vanilla salt (G)*Exmouth prawns, avocado and creamy cocktail sauce (G)Cauliflower panna cotta, smoked kingfish and a gazpacho dressing (G)Duck breast, celeriac and apple salad, melon jelly and vincotto glaze (G)Roasted young vegetables with hummus and orange coriander dressing (V)*Saffron scented chicken, chorizo and roasted Spanish vegetables (G)Hot EntréeWild mushroom and porcini soup, sautéed mushroom on toasted ciabatta bread with rocket, feta,tomatoes and aged balsamic vinegarHome made chicken tortellini with grilled chicken tenderloin and a pea cream sauceMainPoultryRoasted chicken breast, soft polenta infused with olive tapenade, wilted silver beet and vegetables (G)*Chicken escalope with a Parmesan and herb crust on spinach and ricotta cannelloniMeatSlow cooked Boyupbrook sirloin beef on paprika spiced sweet potato and onion gratin, broccoli anda shiraz jus (G)Marinated BBQ aged rib beef medallions, braised onion, speck wafer, crushed potato and tomato cakewith a raisin compote (G)Slow cooked ossobuco with saffron risotto, gremolata and green beans (G)SeafoodGrilled Tasmanian salmon marinated in fresh herbs, gourmet roasted potato, sautéed prawns and a dillcream saucePan fried Cajun spiced King Snapper, sautéed baby spinach, truffle chive mash and a livornaise sauce (G)Steamed scarlet perch, seafood marinara garlic mash with fresh vegetables (G)*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Lunch MenuDessertRoasted hazelnut and maple syrup cheese cake with a chocolate cherry brandy sauce (V)Flourless chocolate cake with candid orange ice cream (V&G)*Baked Swiss chocolate and raspberry tart with vanilla cream and berry coulis (V)Warm sticky date pudding with butterscotch sauce and vanilla ice cream (V)Honey glazed apple tart with baked apple custard and apple cider sorbet (V)Seasonal fruit plate with natural honey yoghurt (V&G)Share platter of Australian cheese with poached apricots and crisp breads (V&G available)2 course, entrée and main $522 course, main and dessert $503 course entrée, main and dessert $62Alternate service of any one course $7Includes a selection of bread, freshly brewed coffee, tea and cookiesminimum 10 guests*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Buffet LuncheonMain MenuTo print this document and to exit press ‘esc’

Cocktail MenuMain MenuTo print this document and to exit press ‘esc’

Cocktail MenuCold CanapésOysters naturalPoached prawns in shiraz with apple jellySeared scallops on shaved ginger and herb saladFree range poached chicken with Asian slawLobster tart with crème fraiche and limeDouble baked goats cheese and shaved prosciuttoFree range chicken on ponzu shaved cabbage and sesame oilAnise braised duck, shredded with dakion mint, wrapped in Vietnamese rice rollsPressed five spiced pork rillette with orange and carrot julienneSpiced slow cooked lamb shoulder with almond and raisin saladLocally smoked duck, honey ginger and onion marmaladeCauliflower puree and truffle in crispy pastry tart (V)Pemberton trout, wasabi cream and micro herbsGrilled eggplant salad with salt roasted walnuts (V)Tasmanian blue cheese, crispy apple celery and hazelnut salad (V)Triple brie on walnut and chocolate bread (V)Hummus and stuffed feta cheese olives (V)Hot CanapésBaked oyster with Japanese breadcrumbsOyster thermidorBeef and chicken satay with peanut sauceLamb Kofta with mint yoghurt dipHerb Chicken fillets Parmigiana styleChicken tenderloin wrapped with pancetta and a lime sauceCrumbed snapper goujons with citrus dipTempura prawns with ginger soy dressingChermoula prawn skewers fresh chilli sauceCrab and potato cakes with chilli tomato sauceSmoked salmon and leek quichettesChilli beef empanadasFried stuffed mushroom with goat cheese (V)Baked spinach and feta cheese spanakopitas (V)*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Cocktail MenuSweet CanapésMini cheesecakeCrème brûléeStrawberry and rhubarb crumbleFruit tartsMini orange cakeRaspberry panna cottaSuggested ServingsPre-dinner three pieces $12Half hour four pieces $161 hour six pieces $241 and a half hours eight pieces $302 hours ten pieces $36Maximum of two hours service. Recommended in conjunction with fork food and carvery options,when event is planned during a meal period.*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Cocktail MenuGourmet Fork Food OptionSpanish beef with smoked paprika, olives and toasted almonds (G)Thai yellow vegetable curry (V&G)Tagine of lamb with prunes, apricots and honey saffron cous cousCoq au vin “rouge” with glazed shallots and smoked bacon (G)Seared quail on garlic mashed potato with port wine jus (G)Tempura snapper with sweet potato chipsSzechuan pepper prawns with lime and mint sauce (G)Chicken drumettes with honey, sesame seeds and fresh corianderWagyu beef sausage on whipped mash potato and onion jus (G)Tandoori chicken (G)Vegetarian paella (V & G)Four varieties $24Six varieties $30Maximum of two hours serviceChef’s Carvery StationRosemary and garlic marinated leg of lamb $16Roast prime rib of beef with horseradish $18One hour of service suitable for 20 people or moreShare PlattersVegetable crudities with sour cream and guacamole (V&G) $65Turkish bread with trio of dips – hummus, taramasalata with yoghurt and mint (V) $65Marinated char grilled vegetables with tomato and bocconcini, olives,feta cheese and grissini sticks (V&G available) $65Cheese platter with poached apricots and crisp breads (V&G available) $80Assorted sandwiches and wraps $80Antipasto including cold meats and pickled vegetables $80Selection of savouries, including vegetable spring rolls, samosas and curry puffs (V) $80Platter of seasonal fruit (V&G) $80platter serves 10 guests, prices are per platterCarvery station and share platters can only be ordered in conjunction with cocktail selections.*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Dinner MenuMain MenuTo print this document and to exit press ‘esc’

Set Dinner MenuIncludes a selection of bread and freshly brewed coffee and tea with petit foursAlternate service of any one course $7Choice service of any one course (maximum 200 guests) $16Cold EntréePave of crab and tiger prawns with a mango salsa (G)Carpaccio of octopus, artichoke brandade, shaved fennel and prawn salad and a red wine dressing (G)Tasmanian smoked salmon, keta caviar, avocado and vanilla salt (G)*Exmouth prawns, avocado and creamy cocktail sauce (G)Cauliflower panna cotta, smoked kingfish, gazpacho dressing (G)Duck breast, celeriac and apple salad, melon jelly and vincotto glaze (G)Ox tail and wild mushroom terrine, green pea mousse, carrot and a chablis dressing (G)Saffron scented chicken, chorizo and roasted Spanish vegetables (G)Salad Caprese, bocconcini, basil syrup, Roma tomato and cracked black pepper (V&G)Roasted young vegetables with hummus and a orange coriander dressing (V&G)Goats cheese fondant, beetroot puree, micro apple and walnut salad with a lemon dressing $22Hot EntréeSteamed rock lobster with white cannellini beans puree, extra virgin olive oil and salmon caviarsoup served with crispy breadSautéed potato gnocchi with tiger prawns, baby rocket salad in brandy cream sauceHome made chicken tortellini with grilled chicken tenderloin and peas cream sauceRicotta and spinach cannelloni served with slow cooked tomato and shaved Parmesan cheeseWild mushroom and porcini soup, sautéed mushroom on toasted ciabatta bread with rocket,feta, tomatoes and aged balsamic vinegar $25SorbetClassic lemon, lime and mint or mandarin (V&G) $6*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Dinner MenuEntrée Étagère $35GrandScallop ceviche with coriander and chorizo and lemon lime dressing (G)Cured and braised beef, green pea dressing and carrot julienne (G)Goats cheese fondant, beetroot puree, micro apple and walnut salad with a lemon dressing (V&G)RegencySalad Caprese, bocconcini, Roma tomatoes and pesto (V&G)*Saffron scented chicken, chorizo and roasted Spanish vegetables (G)*Exmouth prawns, avocado and creamy cocktail sauce (G)ClassicTasmanian smoked salmon, keta caviar, avocado and vanilla salt (G)Duck breast, celeriac and apple salad, melon jelly and vincotto glaze (G)Roasted young vegetables with hummus and a orange coriander dressing (V&G)*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Dinner MenuMain CoursePoultryChicken “Saltimbocca”, eggplant parmigiana style, butter and a sage chardonnay sauce $38Slow roasted chicken breast on pesto mash with seasonal vegetables and a port wine jus (G) $38Free range poached chicken on a leek and potato pastry tart with lemon and a tarragon saffron sauce $38Braised Asian infused chicken breast with jasmine rice, baby bok choy and a lemon ginger sauce (G) $40Slow cooked duck breast, sautéed potatoes with garlic and a shallots confit, spinach purée anda cherry tomato compote (G) $44MeatBraised Linley valley pork loin with traditional mash, steamed broccoli and a natural apple jus (G) $40Marinated BBQ aged rib beef medallions, braised onion, speck wafer, crushed potato and tomatocake and a raisin compote (G) $44Roasted rib eye beef with creamy two cheese polenta, fresh tomato and herb salsa, bordelaise sauce (G) $44Slow cooked sirloin beef with confit garlic on grilled semi-dried tomato polenta and a mustardcream sauce (G) $46Aged beef tenderloin with seared sea scallop and a wild mushroom sauce (G) $46South-West rack of lamb with Roquefort potato gratin, carrot and thyme puree, spring vegetablesand a raspberry and balsamic sauce (G) $48SeafoodCatch of the day on leek and horseradish mash with sauteed green beans, tomato and orange salsa $38Steamed North-West barramundi fillet, sweet potato ravioli, slow cooked Roma tomatoes anda chilli mud crab sauce $40Chermola spiced king fish with fennel and dill risotto and fried leeks (G) $42Deep sea grilled swordfish steak, green lentil, sautéed king prawns, anchovy, olives capsicum anda Mediterranean salsa (G) $48DuoDuo of slow cooked beef and chicken with polenta and seasonal vegetables (G) $50Tasmanian salmon, gold band snapper,wrapped in zucchini served with fresh sautéed spinach,saffron Parisienne potato and a caper dill cream sauce (G) $52*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Set Dinner MenuDessertCold*Baked Swiss chocolate and raspberry tart with vanilla cream and berry coulis (V)Candied orange rice pudding with toasted almonds and baked rhubarb compote (G)Roasted hazelnut and maple syrup cheesecake with chocolate cherry brandy sauce (V)Flourless chocolate cake with candid orange ice cream (V)Apple and apricot galette with pistachio and orange sauce and a wild berry compoteShare platter of Australian cheese with poached apricots and crisp breads (V&G available)Seasonal fruit plate with natural honey yoghurt (V&G)WarmBread and butter pudding, orange marmalade sauce and traditional toffee ice cream (V)Chocolate and hazelnut pudding with Valrhona sauce (V)*Sticky date pudding with rich butterscotch sauce and toasted almond ice cream (V)Honey glazed apple tart with apple cider sauce (V) $18Mezze DessertsMezze dessert plates give guests the opportunity to mix and match petite individual desserts andpuddings. An optional extra is to have a logo or theme created on the plate. $22Choice of threeBanana bread and butter pudding with hot fudge sauce (V)Strawberry and rhubarb tart (V)Warm pear and almond tart with port and vanilla syrup (V)Marbled strawberry cheesecake (V)Ice cream – vanilla, dark chocolate or strawberry (V&G)Tiramisu (V)Sorbet – mandarin, classic lemon or mint and lime (V&G)Orange brûlée (V&G)Sticky date pudding with rich caramel sauce (V)Chocolate truffle cake (V)Vanilla panna cotta with raspberry compote (V&G)Cherry slice (V)Tropical fruit salad (V&G)Marinated lime and strawberries (V&G)Poached pineapple and ginger (V&G)*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Shooter DessertsFor diners who struggle to choose just one dessert, shooter desserts are the answer.Served in individual shot glasses the effect is dramatic. $25Choice of fiveChocolate praline (V)Lemon posset (V&G)Mango cheesecake (V)Crème caramel (V&G)Rhubarb and mixed berry crumble (V)White chocolate mousse and berry compote (V&G)Sorbet - raspberry or mandarin (V&G)Strawberry and Champagne jelly (V&G)Fruit trifle (V)Tiramisu (V)Chocolate brûlée (V&G)Raspberry panna cotta (V&G)Kiwi fruit fool (V&G)*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Buffet Dinner MenuMain MenuTo print this document and to exit press ‘esc’

Buffet Dinner MenuRegency BuffetCold SelectionAntipasto including cold meats and pickled vegetables (G)Peppered chicken on potato and hazelnut salad with herb aioli (G)Tasmanian salmon with caper mayonnaise and condiments (G)Selection of five salads (V&G)Assorted breadMainGrilled Western Australian catch with tomato, tarragon and mango dressing (G)Slow braised beef rump with port wine and wild mushroom jus (G)Grilled pesto marinated chicken on roasted vegetables with oregano (G)Slow roasted leg of lamb with spicy tomato and eggplant sauce (G)Penne pasta with creamy carbonara sauceSweet potato and roasted onion gratin (V&G)Steamed vegetables tossed in olive oil (V&G)DessertGourmet individual desserts, including pavlova (G), cherry slice and fruit tarts (V)Rich chocolate brownies (V)Platter of seasonal fruit (V&G)Warm apple honey crumble with vanilla bean sauce (V)Cheese platter with poached apricots and crisp breads (V&G available)Freshly brewed tea, coffee and petit fours$69Western Australian seafood ice buffet including succulent oysters,prawns and mussels (V&G) additional $24*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Buffet Dinner MenuGourmet BuffetCold SelectionAntipasto including cold meats and pickled vegetables (G)Thai beef salad with coriander and sweet chilli dressing (G)Spiced chicken with pine nuts, rocket, Parmesan and pear salad (G)Assorted vegetable maki rolls with pickled ginger and wasabi (V&G)Selection of five salads (V&G)Assorted breadMainSlow roasted leg of lamb with cous cous, garlic and raisinBeef medallions with porcini cream sauce (G)Veal piccata on rigatoni with basil and saffron saucePan fried catch of the day on sautéed spinach with garlic cream sauce (G)Chicken breast with Japanese bread crumbs on noodles with lime mayonnaise dressingGratin potatoes with leeks and shallots (V&G)Mediterranean vegetables tossed in olive oil (V&G)Pilaf rice (V&G)DessertChocolate marquise (V)Cherry clafoutis (V)Raspberry and almond slice (V)Strawberry tarts with lemon mousse (V)Gourmet pastries (V)Platter of seasonal fruit (V&G)Cheese platter with poached apricots and crisp breads (V&G available)Freshly brewed tea, coffee and petit fours$79Western Australian seafood ice buffet including succulent oysters,prawns and mussels (V&G) additional $24*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

Buffet Dinner MenuGrand BuffetCold SelectionAntipasto including cold meats and pickled vegetables (G)Beef carpaccio with fried capers and roasted garlic (G)Marinated octopus with lime and extra virgin olive oil dressing (G)Smoked salmon and seafood roulade with cucumber salad (G)Roasted vegetable and goat’s cheese terrine (V&G)Selection of five salads (V&G)Assorted breadMainSlow roasted Angus beef rump with roasted parsnips, carrots and zucchini (G)Tandoori chicken with kachumba salad, coriander and mint chutney (G)Pan fried scarlet perch with a tomato, orange and oregano butter sauce (G)Grilled lamb cutlets on creamy polenta with Taleggio cream (G)Sautéed green beans and broccoli with toasted almonds (V&G)Roasted carrots with honey and thyme (V&G)Cauliflower gratin (V&G)Braised potatoes with porcini mushrooms (V&G)DessertStrawberry and champagne jelly shooter (V&G)Raspberry crumble pie (V)Macadamia cheesecake (V)Selection of individual pastries (V)Traditional tiramisu (V)Signature sticky date pudding with rich caramel sauce (V)Cheese platter with poached apricots and crisp breads (V&G available)Freshly brewed coffee, tea and petit fours$89Western Australian seafood ice buffet including succulent oysters,prawns and mussels (V&G) additional $24*Signature dishV = Vegetarian G = Gluten freePrices are per personHyatt Regency Perth Menus 2011Main MenuTo print this document and to exit press ‘esc’

BeveragesMain MenuTo print this document and to exit press ‘esc’

BeveragesSparkling Wines and ChampagneMcWilliams Select Series Brut Reserve, New South Wales $35Dunes Pinot Noir Chardonnay, South Australia $50Jansz NV, Tasmania $55Moet & Chandon, France $150ChardonnayXanadu Dragon, Western Australia $40Evans and Tate Margaret River, Western Australia $50Vasse Felix, Western Australia $55Ferngrove Frankland River, Western Australia $55RieslingBrown Brothers Crouchen, Victoria $45Sauvignon BlancPlantagenet Omrah, Western Australia $45Amberley Secret Lane, Western Australia $50O:TU, New Zealand $60White BlendsBack Blocks Sauvignon Blanc Semillon, Western Australia $34Ferngrove Symbols Sauvignon Blanc Semillon, Western Australia $40Cape Mentelle Sauvignon Blanc Semillon, Western Australia $55Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

BeveragesPinot NoirJones Road, Victoria $50ShirazPlantagenet Omrah, Western Australia $45Ferngrove Frankland River, Western Australia $55Pirathon, South Australia $60Red BlendsBack Blocks Cabernet Merlot, Western Australia $34Xanadu Dragon Cabernet Sauvignon, Western Australia $40Ferngrove Symbols Cabernet Merlot, Western Australia $40Evans and Tate Margaret River Cabernet Merlot, Western Australia $45Amberley Secret Lane Cabernet Merlot, Western Australia $50Vasse Felix Cabernet Merlot, Western Australia $55Wise Lot 80 Cabernet Sauvignon, Western Australia $60Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

BeveragesAustralian BeerCascade Premium Light $8 per bottle $18 per jugRedback Original$9 per bottlePure Blonde $9 per bottle $20 per jugCrown Lager$9 per bottleCarlton Draught$18 per jugImport BeerCoronaStella Artois$10 per bottle$10 per bottleSoft DrinksCoke, Diet Coke, Lemonade $5 per glass $14 per jugChilled JuicesOrange, Apple, Grapefruitand Pineapple $5 per glass $15 per jugSpiritsJohnnie Walker Red Label $9Jim Beam Bourbon $9Smirnoff Vodka $9Gordon’s Gin $9Bundaberg Rum $9Premium Spirits $10LiqueursKahlua $10Baileys $10Grand Marnier $10Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

SwanSparklingMcWilliams Select Series Brut Reserve, New South WalesWhiteBack Blocks Sauvignon Blanc Semillon, Western AustraliaRedBack Blocks Cabernet Merlot, Western AustraliaDraft BeerCarlton DraughtCascade Premium LightNon-Alcoholic BeveragesOrange JuiceSoft DrinksSparkling WaterLunch and Cocktail Service1 hour $201½ hours $242 hours $263 hours $30Dinner Service4 hours $365 hours $406 hours $44SpiritsAdd spirits to your package for up to two hours at the commencement of your event.Jim Beam Bourbon, Smirnoff Vodka, Gordon’s Gin, Bundaberg Rum, Johnnie Walker Red Label½ hour $81 hour $122 hours $22Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

RegencySparklingDunes Pinot Noir Chardonnay, South AustraliaYour choice of one white wine and one red wine from the following:WhiteFerngrove Symbols Sauvignon Blanc Semillon, Western AustraliaXanadu Dragon Chardonnay, Western AustraliaPlantagenet Omrah Sauvignon Blanc, Western AustraliaRedFerngrove Symbols Cabernet Merlot, Western AustraliaXanadu Dragon Cabernet Sauvignon, Western AustraliaPlantagenet Omrah Shiraz, Western AustraliaDraft BeerCarlton DraughtCascade Premium LightNon-Alcoholic BeveragesOrange JuiceSoft DrinksSparkling WaterLunch and Cocktail Service1 hour $241½ hours $282 hours $303 hours $34Dinner Service4 hours $405 hours $446 hours $48SpiritsAdd spirits to your package for up to two hours at the commencement of your event.Jim Beam Bourbon, Smirnoff Vodka, Gordon’s Gin, Bundaberg Rum, Johnnie Walker Red Label½ hour $81 hour $122 hours $22Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

Gershwin’sSparklingJansz NV, TasmaniaYour choice of one white wine and one red wine from the following:WhiteFerngrove Frankland River Chardonnay, Western AustraliaEvans and Tate Margaret River Chardonnay, Western AustraliaAmberley Secret Lane Sauvignon Blanc, Western AustraliaRedFerngrove Frankland River Shiraz, Western AustraliaEvans and Tate Margaret River Cabernet Merlot, Western AustraliaAmberley Secret Lane Cabernet Merlot, Western AustraliaDraft BeerPure BlondeCascade Premium LightNon-Alcoholic BeveragesOrange JuiceSoft DrinksSparkling WaterLunch and Cocktail Service1 hour $301½ hours $322 hours $363 hours $40Dinner Service4 hours $445 hours $486 hours $52SpiritsAdd spirits to your package for up to two hours at the commencement of your event.Jim Beam Bourbon, Smirnoff Vodka, Gordon’s Gin, Bundaberg Rum, Johnnie Walker Red Label½ hour $81 hour $122 hours $22Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

Cellar ReserveSparklingJansz NV, TasmaniaYour choice of two white wine and two red wine from the following:WhiteCape Mentelle Sauvignon Blanc Semillon, Western AustraliaVasse Felix Chardonnay, Western AustraliaO:TU Sauvignon Blanc, New ZealandRedWise Lot 80 Cabernet Sauvignon, Western AustraliaPirathon Shiraz, South AustraliaVasse Felix Cabernet Merlot, Western AustraliaBeerYour choice of two of the following bottled beers:CoronaStella ArtoisCrown LagerPure BlondeCascade Premium LightSelected craft draft beers available upon requestNon-Alcoholic BeveragesOrange JuiceSoft DrinkSparkling WaterLunch and Cocktail Service1 hour $361½ hours $382 hours $403 hours $44Dinner Service4 hours $505 hours $546 hours $60SpiritsAdd spirits to your package for up to two hours at the commencement of your event.Jim Beam Bourbon, Smirnoff Vodka, Gordon’s Gin, Bundaberg Rum, Johnnie Walker Red Label½ hour $81 hour $122 hours $22Hyatt Regency Perth cellars a wide range of premium wines and spirits. Your event coordinator can assist you in making further selections.A bartender service fee of $200 will apply to each cash bar.Hyatt Regency Perth practices responsible service of alcohol. All menus are GST inclusive. < >To print this document and to exit press ‘esc’Main Menu

Hyatt Regency Perth 99 Adelaide Terrace PerthWestern Australia 6000Tel 08 9225 1221 Fax 08 9225 1241Email hrperth.events@hyatt.comMain MenuTo print this document and to exit press ‘esc’