Wedding Brochure - Pilu at Freshwater

CO N G R ATU L ATI O N S O N
YO U R E N G AG E M E NT
A N D TH A N K YO U FO R
CO N S I D E R I N G PI LU AT
F R E S H WATE R
F O R YO U R W E D D I N G
C E L E B R ATI O N
When it comes to beautiful weddings, Pilu at Freshwater, on the stunning
Northern Beaches of Sydney offers the complete package - spectacular
location with ocean views, award winning food & wine, tailored, flexible
packages & expertise in organising your ultimate event.
We are renowned and awarded for our food, wine and service and
we offer uninterrupted, spectacular beach views from all aspects of
the restaurant. Freshwater Beach offers a magnificent backdrop for
photos and our terrace garden overlooking the beach is perfect for
an intimate ceremony followed by pre-function drinks.
Set on the shores of Freshwater Beach the recently redecorated
restaurant has seating for up to 110 guests.
We thank you for considering us for your wedding day
and we hope to see you soon.
Event Manager - Pilu at Freshwater
Phone (02) 9938 3331 Email [email protected]
T H E S PAC E S
PI LU AT F R E S H WATE R O F F E R S
F O U R B E AUTI F U L D I N I N G A R E A S
The Balcony Room
Maximum Capacity – 18 guests
Ideal for an intimate celebration with a private deck overlooking
Freshwater Beach – perfect for your pre-event cocktails.
The Garden Room
Maximum Capacity – 28 guests
Opening to the terrace garden overlooking Freshwater Beach. This
dining room lends itself perfectly to smaller intimate weddings.
The Marquee
Maximum Capacity – 45 guests
This entertainment area combines the atmosphere of an outdoor
space with the comfort and shelter of an indoor room.
The Restaurant
Maximum Capacity – 110 guests
Exclusive use of our stunning restaurant gives you and your guests
exclusive use of the terraced garden overlooking the beach, the
covered marquee and the restaurant for the duration of the wedding.
For balcony, garden or marquee dining options, please contact Angela Munday.
E XC L U S I V E U S E W E D D I N G S
A L L E XC LU S I V E U S E W E D D I N G S
H AV E TH E F O L LOW I N G I N C LU S I O N S
30 minutes of canapés on arrival served in the garden terrace
overlooking Freshwater Beach
Your own wedding cake, cut and served on platters
Barista made coffee and boutique teas
Special Event Manager to help plan and coordinate your special day
3 course tasting menu for the Wedding Couple
Placement of bonbonniere, personalised menus and place cards
White linen tablecloths, napkins, glassware, cutlery and crockery
Cake table and knife
Complimentary use of the ‘Waiting Room’ as bridal suite
Use of in house microphone and sound system
iPod dock
Room hire included based on minimum spends
W E D D I N G PAC K AG E S CO M M E N C E AT $18 5 P E R
PE R S O N - PR I C E S VA RY F O R S AT U R DAY E V E N I N G
A N D S U N DAY W E D D I N G S .
*Minimum spends apply please contact Angela Munday to discuss.
CEREMONY
O U R B E AUTI F U L LY L A N D S C A PE D G A R D E N ,
OV E R LOO K I N G TH E B E AC H , I S AVA I L A B L E F O R YO U R
C E R E M O N Y AT A N A D D ITI O N A L C H A RG E O F $ 5 0 0
Includes: 20 white garden chairs
|
Signing table
| Wet weather backup
DINING OPTIONS
O U R F OO D PH I LO SO PH Y I S S I M PL E – F R E S H , S E A SO N A L
PRO D U C E E X PE RTLY C R A F TE D TO C R E ATE U N I Q U E ,
D E L I C I O U S , ITA L I A N I N S PI R E D D I S H E S .
SIT DOWN Menu
Canapés – choice of three (included in both sit down options)
Three courses, alternate serve menu - $120 per person
Three courses, choice menu - $130 per person
Both menu options include - freshly baked bread, your choice of two
side dishes, tea, coffee and your own cake served as petit fours
COCKTAIL Menu
4½ hours of service
Antipasto table
3 cold canapés
3 hot canapés
2 substantial canapés
2 dessert canapés
$130 per person
DEGUSTATION
Canapés – choice of three
Five course degustation menu designed by
Executive Chef, Giovanni Pilu
Includes tea, coffee and your wedding cake served as petit fours
$140 per person
Wine matches available on request
B E V E R AG E PAC K AG E O P T I O N S
F OO D A N D B E V E R AG E M E N U S A R E D E S I G N E D W ITH
YO U R I N PUT A N D ST Y L E D S PEC I F I C A L LY F O R YO U R
E V E NT A N D YO U R G U E S T S .
If you have a special request which may include degustation wine
matches or perhaps premium wines, we would be pleased to
discuss these with you.
Prices based on 4
hours of service
The Beach Package
- $65 per person
The Freshwater Package
- $80 per person
The Pilu Package
- $115 per person
CANAPE MENU
Please Select Three
Sydney rock oysters, white balsamic and eschalots dressing
Kingfish tartare on witlof with lemon aioli
Crusted, seared tuna with bottarga and pickled vegetables
Seared beef crostini, chilli mayonnaise and watercress
Prosciutto di Parma, compressed rockmelon and saba
Baked ricotta, abbamele and walnut crumble tartlet
Smashed broad beans, mint and ricotta crostini
Spanner crab salad on puffed crisp
Saffron arancini with mozzarella and lemon aioli
Salt and pepper calamari, chilli mayonnaise
Tempura mussels with dipping sauce
Zucchini flowers filled with ricotta and lemon
Salt baked salmon, pickled beetroot and yoghurt
Polenta chips with creamy gorgonzola
Chicken, garlic and parsley skewers
YO U R M E N U
E NTR E E
Select Two
New Zealand King Salmon - cured and smoked, roasted beetroot, fennel and goat’s curd
Saffron maccheroncini, spanner crab, guanciale and crispy Sardinian bread crumbs
Wagyu bresaola, fresh peaches, shaved parmigiano reggiano and rocket
Yamba king prawns, fregola and cherry tomatoes
Potato, mint and Pecorino ravioli with burnt butter and black truffle
Risotto of mixed mushrooms, taleggio and balsamic
Risotto – Sydney Rock oysters, Prosecco and orange zest
Herb baked ricotta, radish cress, crispy Sardinian bread and pistachio
MAINS
Select Two
Blue Eye, semi-dried tomatoes, heirloom cherry tomatoes, black olives and basil
Crispy pork belly, roasted fennel and mustard apple puree
Lamb rump – slow roasted with zucchini, salsa verde and puffed fregola
Angus beef eye fillet, baked eggplant, roasted macadamias and seeded mustard jus
Cone Bay barramundi, broad beans, mint and almond cream
New Zealand King Salmon, garden pea puree, burnt butter, lemon and capers
Organic chicken breast, wrapped in prosciutto, parsnip puree and mirto jus
YO U R M E N U
SIDES
Select Two
Green leaf salad, aged balsamic vinegar dressing
Rocket and shaved Parmesan
Oven roasted potatoes with rosemary salt
Broccolini, chilli and garlic oil
Green beans, mint and Pecorino
Roasted spiced pumpkin and almonds
Zucchini, oregano and crumbled sheep’s milk ricotta
D E S S E RT
Select Two
Moscato poached pear with ginger and saffron semifreddo
Coconut panna cotta, pineapple, amaretto and rhum jelly
Gianduia profiteroles, salted caramel and hazelnut praline
Seadas – ricotta filled pastry, warm honey and vanilla bean gelato
Amedei chocolate tart, fresh berries, and yogurt sorbet
Espresso semifreddo, hazelnuts and mascarpone cream
Honey mousse, spiced sponge, salted macadamias and lime jelly
YO U R M E N U
D E S S E RT TA STI N G TA B L E
Make a great impression by offering your guests a selection of
desserts from the stunning dessert station.
Please Select Three
Individual tiramisu with marinated sour cherries
Amedei chocolate tart, fresh berries and yoghurt sorbet
Gianduia profiteroles, salted caramel and hazelnut praline
Lemon tart, Italian meringue and raspberries
White chocolate panna cotta, poached rhubarb and candied pistachio
Italian cheese platters, fruit and Sardinian bread – add $5pp
ROV I N G E NTR É E
Allow your guests extra time in the garden to mingle and chat while they enjoy a roving
entrée followed by seated main and dessert.
Please discuss this option with our Wedding Coordinator, Angela Munday.
C O C K TA I L M E N U
Antipasto table
3 cold canapés
3 hot canapés
2 substantial canapés
2 dessert canapés
Cold
Sydney rock oysters, white balsamic and eschalots
Seared, crusted Yellowfin tuna on crostini
Angus beef involtini, black olive salsa, rocket and parmesan
Prosciutto di Parma, compressed rockmelon and saba
Smoked duck breast with roasted hazelnut dressing
Cured Tasmanian ocean trout, trout roe and crème fraiche on crostini
Individual ‘caprese’ salad
Spanner crab salad on puffed cereal crisp
Hot
Baked ricotta, abbamele and walnut crumble tartlet
Salt & pepper calamari and crispy school prawns with chilli mayonnaise
Saffron arancini with mozzarella and lemon aioli
Tempura prawns with dipping sauce
Zucchini flowers filled with ricotta and lemon
Polenta chips with creamy gorgonzola
Poached egg, crispy pancetta and truffle pecorino
Pizzette, buffalo mozzarella, grilled eggplant and balsamic vinegar
Chicken, garlic and parsley skewers
Substantial
Carnaroli risotto, mixed mushrooms, taleggio and radicchio
Malloreddus pasta, pork sausage ragu, Pecorino and saba
Carnaroli risotto, pumpkin and sage
Maccheroncini, spanner crab, guanciale and crispy Sardinian bread
Pilu ‘Fish & chips’
Lamb cutlets with salsa verde
Dessert
Gianduia chocolate profiteroles, salted caramel and hazelnut praline
Individual tiramisu with marinated sour cherries
Lemon tart with Italian meringue and pistachios
OT H E R M E N U S
Children’s Meals
$40
Entrée, main, dessert and juice or soft drinks
Crew Meals
$50
Crew will be served a main meal with non alcoholic beverages throughout the night.
Optional Menu Extras
Antipasto platters to share - $15pp
Australian & Imported cheese platters with fruit and Sardinian bread - $15pp
B E V E R AG E PAC K AG E S
TH E ‘ B E AC H ’ PAC K AG E
$ 65 PE R PE R SO N
Includes:
1 light beer
2 full strength beer/cider
1 sparkling wine
1 white wine
1 red wine
Sparkling
Fork & Spoon, Pinot Noir Chardonnay, SA
Beers
Coopers Light, SA
Lord Nelson, Pale Ale, Sydney
Ichnusa, Lager, Sardinia
Napolean Apple Cider, Yarra Valley
White Wines
Pala ‘Silenzi’ Vermentino, Sardinia IT
O’Leary Walker ‘Blue Cutting Road’ Semillon Sauvignon Blanc, Adelaide Hills, SA
Courabyra Pinot Gris, Tumbarumba, NSW
West Cape Howe ‘Old School’ Chardonnay, Mount Barker WA
Red Wines
Pala ‘Silenzi’ Carignano Monica, Sardinia IT
Coriole ‘Redstone’ Shiraz, McLaren Vale SA
Capel Vale Cabernet Merlot, Margaret River WA
Redbank ‘The Long Paddock’ Merlot, King Valley VIC
B E V E R AG E PAC K AG E S
TH E ‘ F R E S H WATE R’ PAC K AG E
$ 8 0 PE R PE R SO N
Includes:
1 cocktail
1 light beer
2 full strength beer/cider
1 sparkling wine
1 white wine
1 red wine
Cocktail
Seasonal fruit Bellini
Sparkling
Il Follo Prosecco, Veneto IT
Beers
Coopers Light, SA
Lord Nelson, Pale Ale, Sydney
Little Creatures, Pilsner Fremantle
Ichnusa, Lager, Sardinia
Napolean Apple Cider, Yarra Valley
White Wines
Cantina di Dolianova ‘Prendas’ Vermentino, Sardinia IT
Coltorenzio Pinot Grigio, Alto Aldige IT
Vasse Felix Semillion Sauvignon Blanc, Margaret River WA
Petaluma ‘Adelaide Hills’ Chardonnay, Coonawarra SA
Red Wines
Dolianova ‘Anzenas’ Cannonau, Sardinia IT
Fattoria La Striscia Chianti Sangiovese, Tuscany IT
Tarrawarra ‘Estate’ Pinot Noir, Yarra Valley VIC
Heathcote Winery ‘Cravens Place’ Shiraz, Heathcote VIC
B E V E R AG E PAC K AG E S
TH E ‘ PI LU ’ PAC K AG E
$115 PE R PE R SO N
Includes:
2 cocktails
1 light beer
2 full strength beer/cider
1 sparkling wine
2 white wine
2 red wine
San Pellegrino Sparkling Water
Acqua Panna
Cocktail
Seasonal Fruit Bellini
Campari Fresco
Sparkling
NV Croser Pinot Noir Chardonnay, Adelaide Hills SA
Beers
Coopers Light, SA
Lord Nelson, Pale Ale, Sydney
Little Creatures, Pilsner Fremantle
Sydney Brewery ‘Lovedale’ Lager, Sydney
Ichnusa, Lager, Sardinia
Napolean Apple Cider, Yarra Valley
White Wines
Vigne Surrau ‘Branu’ Vermentino, Sardinia IT
Villa Maria ‘Reserve’ Sauvignon Blanc, Marlborough NZ
Mt Difficulty Pinot Grigio, Central Otago NZ
Joseph Cromy Chardonnay, Tasmania
John Duval ‘Plexus’ Marsanne Roussanne Viognier, Barossa Valley SA
Red Wines
Contini ‘Tonaghe’ Cannonau, Sardinia IT
Stonier Pinot Noir, Mornington Peninsula, VIC
Petaluma ‘Coonawarra’ Cabernet Sauvignon, Coonawarra SA
Bowen Estate Shiraz, Coonawarra SA
Torbreck ‘The Steading’ Grenache Shiraz Mourvedre, Barossa Valley SA
B E V E R AG E PAC K AG E S
O P TI O N A L E X TR A S
Sparkling wine toast, served with speeches
Cocktails:
Campari Fresco
Classic Pimms
Aperol Spritz
- Campari, fresh grapefruit and tonic water
- Pimms No.1 dry ginger, lemonade and fresh fruit
- Aperol and prosecco on ice, fresh orange
Dessert Wine
Please discuss costs with our Wedding Coordinator, Angela Munday
Beverage service will cease 15 minutes prior to the conclusion of the function.
These packages are valid as of 1st September 2015 and are subject to change.
Please confirm your beverage selections two weeks prior to your function.
OPTIONAL EXTR AS
Bonbonniere
Add a special touch by presenting your guests with some unique bonbonniere made by Pilu
at Freshwater. Merinques, almond biscotti or chocolate truffles, individually packaged for
$15 per person.
A Sardinian Cookbook
Thank your bridal party or all your guests by giving them a signed copy of Giovanni Pilu’s
acclaimed book – A Sardinian Cookbook at the special price of $15 per book.
I M P O RTA NT I N F O R M ATI O N
Ceremony Times
Monday – Friday Saturday
Sunday
Lunch ceremony – from 11am, dinner ceremony – from 5.30pm
Lunch ceremony – from 11am, dinner ceremony – from 6pm
Lunch ceremony – from 11am, dinner ceremony – from 6pm
Wedding Times
Receptions are booked over a 5 hour time period.
Lunch receptions conclude at 4.15pm and guests to leave by 4.30pm
Dinner receptions from 6pm or 6.30pm and conclude by 10.45pm or 11.15pm and
guests to leave after 15 minutes from the conclusion.
A 5% service charge will be added to your final account.
10% surcharge applies to Sunday and Public Holidays.
Wedding Tastings
Please contact Angela Munday to discuss menu tasting options.
RECOMMENDED SUPPLIERS
Celebrants
Jan Littlejohn
Danielle Du Bois
Louise Spedding
Sophie Coombes
Lisa Parker
www.ceremonieswithstyle.com.au
www.yourmarriagecelebrant.com.au
www.louisespeddingcelebrant.com.au
www.sydneyscelebrant.com.au
[email protected]
0425
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571
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926
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www.whitehouseflowers.com.au
www.seducedbyflowers.com.au
9977 5323
0405 421 767
Florists
Whitehouse Flowers
Seduced by Flowers
Ceremony Stylists + Planners
Oak & Linden
Little Lane Events
www.oakandlinden.com.au
www.littlelaneevents.com.au
0426 892 989
8040 2760
www.romeoschair.com.au
9981 2200
[email protected]
0414 478 118
www.jessicaross.com.au
www.marissakent.com.au
www.murrayharris.com.au
0405 217 698
9918 2562
9906 8088
www.aboveandbeyonddjs.com
www.slidemcbride.com
0413 365 382
0415 104 238
www.bellainvites.com.au
0414 991 578
www.kombiweddings.com.au
www.beechwheels.com.au
0411 094 291
9939 1082
Decorators + Hire
Romeo’s Chair
Make-up Specialist
Jo Personalised Beauty
Photographers
Jessica Ross
Marisa Kent
Murray Harris
DJ + Entertainment
Marc - Above & Beyond Slide McBride
Stationery
Bella Invites
Transport
Kombi Weddings
Beechwheels Coaches
TESTIMONIALS
We are writing to say thank you so much for making our wedding on the 18th of May 2012 so special!
Your whole team made our day so memorable and we appreciate this so much. Thank you to all the chefs,
floor staff and Angela!
The service was absolutely fantastic and professional all round! All our guests commented that the food
was amazing, and the best they have had at a wedding! The view and restaurant set up was also gorgeous,
and we were fortunate to have such lovely weather that day.
All these elements combined with Angela’s help before the day itself made the day just magical and perfect.
Angela you are an asset to Pilu Restaurant! Each time we spoke or met you were so pleasant, helpful,
professional and a pleasure to work with. We sincerely thank you for helping organise our wedding.
We are very greatful to all the team and so happy we chose to hold our wedding at Pilu Restaurant.
We wouldn’t hesitate to recommend you to anyone else looking for a wedding venue.
We look forward to dining at Pilu in the near future and seeing you all again!
Firstly, I just wanted to say a heart-felt thank you to you and all the wonderful team at Pilu - David and I
had just the BEST day on the 8th, and everything was just perfect. I can not tell you enough how many great
comments from friends and family we have received on the venue/food/ambience - you all truly made our
wedding the most special and lovely day, which we will remember always. Friends and I are craving the food
again already, so will be making a group booking for the degustation very soon!
Pilu was perfect! There was absolutely nothing with which I could have found fault. The staff were outstanding most efficient, smiling and courteous. So flexible on the day when things went off schedule.
Excellent wines - thank you Lara. The food was fabulous - thank you chefs.
Thank you for your relaxed, no stress approach - greatly appreciated and so appropriate.
Pilu made our very special day so much more special.
Thank you to everyone involved - we had a wonderful day.
Thanks for all your assistance in making our Wedding day at Pilu so amazing. We had a wonderful day and
received many flattering comments about the food, wine, and the superb location. I would not hesitate to
recommend Pilu to anyone for a function or just a meal. When Andrew and I are back in Australia for a visit this
Christmas or early next year, we will be definitely dropping in for a ‘quiet’ meal.
TH A N K YO U F O R CO N S I D E R I N G PI LU
F O R YO U R V E RY S PEC I A L DAY.
We strive to create packages tailored to your individual needs.
Please contact our experienced wedding co-ordinator, Angela Munday, to discuss food and beverage
packages and venue options to make your day a memorable one.
For enquiries or to make a booking:
PILU at Freshwater
‘On the Beach’, Moore Rd, Freshwater NSW 2096
Phone: (02) 9938 3331
Email: [email protected]
www.piluatfreshwater.com.au
We cater for all special occasions – birthdays, christenings, engagements & corporate functions. Contact us for details.