Meetings and Functions


We offer a range of tailored meeting and function packages, affordable pricing and friendly and professional services.

The first table below shows the catering and audio-visual provisions for each delegate package, together with optional extras (internet; poster boards). Morning and afternoon tea, working lunch, formal lunch or dinner, cocktail food and buffet menus are available.

The second table shows the rooms and spaces that are available, together with the maximum capacity of each for each configuration. Rooms and spaces can be combined for larger events. The entire facility may be booked for small to medium sized conferences and for major conference satellites.

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Book your function now!

Please contact the Hospitality Manager by:
Phone: +61 3 9347 3428
Email: meetingservices@graduatehouse.com.au
OR submitting an online enquiry

Accommodation for delegates

Accommodation for your delegates

Please inform your conference, meeting and function delegates, including those attending summer or winter schools between semesters, that they are welcome to stay at Graduate House.

More details

Looking to make a short-term accommodation booking online?

Click to find out availability and book instantly.
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Click on a menu type for more details →

Meeting and Function Delegate Packages
(exclusive of room hire costs – see following table)

Per
person
from:
Full day
Half day AM
Half day PM
Member* group
$62.70
$42.30
$42.30
$26.50
$26.50

$32.60

$52.50
$30.00
$42.80

Non-
member group

$70.90
$47.80
$47.80
$29.90
$29.90
$36.70
$59.30
$33.60
$48.30
*Submit this online form to apply to become a group Member. We offer not-for-profit rates.
CATERING
On arrival – tea, coffee, juice, fruit
Morning tea
Working or buffet lunch
Afternoon tea
Two or three course set menu
Hot and cold canapés
Mints and water on tables
Menu designed to your requirements
AUDIO-VISUAL
Data projector and screen
Whiteboard with markers
Flipchart paper and markers
OPTIONAL EXTRAS
Internet connection

$20.00 administration fee plus $1.00 per person

Poster boards

$80.00 per board for Member group
$85.00 per board for non-member group
(At least two weeks notice is required. Costs are exclusive of board delivery charges.)

Charges are applicable for breakout spaces.

Click on a room type for configuration diagrams →

ROOMS and SPACES available for hire
Area (sq.m)
Room or space
Maximum number of people for each space and configuration
Dining
Cocktail
210-214 Leicester Street Three ground floor spaces that can be combined
to form a larger gathering space.
50
Cochrane
26
50
16
16
30
24
30
55
Taylor
26
50
16
16
30
24
30
52
Hewlett
26
50
16
16
30
24
30
105
2 rooms combined
100
40
42
60
33
90
157
3 rooms combined
150
56
70
100
55
120
216-220 Leicester Street Two ground floor rooms that can be combined,
plus lounge and dining room spaces.
56
Ian Potter
30
50
30
24
40
25
40
63
Stillwell
30
60
30
30
50
28
50
118
2 rooms combined
120
60
70
100
40
120
147
Dining room
150
200
222-228 Leicester Street Smaller spaces for meetings and special functions.
50
Courtyard
50
50
27
Johnston Library
10
20
30

Click on a room type for configuration diagrams:
Boardroom
Theatre
Classroom
Cabaret
U-shape

Room hire is waived for the catered events of Member groups. Non-member groups may hire rooms from $250 per space. A surcharge applies to both Member and non-member groups for non-catered room hire. Package and room hire costs are indicative. Meetings and functions in the evenings and on weekends incur higher charges.

 

MORNING and AFTERNOON TEA menus


Please select two items from a range of Sweet, Savoury or Healthy selections:

Sweet

  • Assorted Danish pastries.
  • Assorted mini muffins.
  • Selection of traditional slices made by the famous ‘Inferno Cakes’ bakery and/or Frederics’ Kitchen.
  • Home made scones with jam and cream.
  • Pikelets with jam and cream.
  • Rocky Road.
  • Assorted cup cakes.

Savoury

  • Selection of gourmet cheeses and dried fruits and crackers.
  • Mediterranean Antipasto platter (Meat or Vegetarian) with Turkish bread.
  • Herb and cheese scones with a chive cream.
  • Croissants – Leg ham & tasty Cheese / Tasty cheese and tomato.
  • Spinach and feta triangles.
  • Mini pizza.
  • Gourmet sausage rolls.
  • Gourmet party pies
  • Mini quiches

Healthy

  • Fresh fruit platter.
  • Fruit salad with passionfruit sauce.
  • Bircher muesli and fruit yoghurt.
  • Carrot cake.
  • Banana and raisin bread.
  • Hummus and vegetable crudité (bite size raw vegetables) platter.
  • Home baked low fat blueberry muffin.
  • Cucumber-Tuna bites.
  • Apricot and Almond muesli slices.

WORKING LUNCH menu


Monday

  • Roasted turkey roll with celery and mustard cranberry sauce topped with melted shredded tasty cheese
  • Turkish loaf filled with chargrilled zucchini, eggplant, roasted capsicum and fresh salad leaves (v)
  • Vegetarian lasagna (v)
  • Fresh green salad (v) (gf)
  • Fresh platter (v) (gf)

Tuesday

  • Sliced roast beef with whole grain mustard lettuce baguette
  • Roasted red capsicum, semi sun dried tomato, black olives, lettuce and goat cheese wrap (v)
  • Spinach, ricotta and pine nuts quiche (v)
  • Rocket and pear salad (v) (gf)
  • Fresh platter (v) (gf)

Wednesday

  • Chicken tandoori wrap with fresh mix lettuce and coriander
  • Egg curry with bean sprout roll (v)
  • Tamarind lamb skewer with naan bread
  • Raw kale salad with lentil and red cabbage (v) (gf)
  • Fresh fruit platter (v) (gf)

Thursday

  • Gourmet steak sandwich with caramelized onion and tasty cheese
  • Falafel wrap with hummus and tzatziki sauce (v)
  • Seasoned potato wedges with sour cream (v) (gf)
  • Fresh garden salad (v) (gf)
  • Fruit platter (v) (gf)

Friday

  • Prawn and avocado buns with fresh lettuce and sweet chilli sauce
  • Vegetarian wrap (carrot, cheddar cheese, sun dried tomato, lettuce and mayonnaise) (v)
  • Chicken skewer with steamed rice (gf)
  • Asian styled cabbage quinoa salad (v) (gf)
  • Fruit platter (v) (gf)

* Vegetarian (v)  * Gluten Free (gf)

Lunch Additions

  • Assorted petit fours @ $2.50 per person
  • Assorted slices @ $2.50 per person
  • Cheese platter @ $3.00 per person

We cater for most dietary requirements given sufficient notice. The minimum notice period is 48 hours prior to your function to allow time for ordering, delivery and preparation.

FORMAL LUNCH and DINNER menus


MENU 1

2 Course Set Menu – from $52.50 per pax
3 Course Set Menu – from $63.10 per pax
Minimum 15 guests.
For each course, choose two options.
Table service is 50/50 (e.g., one person beef, next person chicken and so on).

ENTREE:

  • Caesar salad with croutons, bacon, poached egg and anchovy dressing.
  • Barbecued haloumi and eggplant stack.
  • Prawn mango cocktail.
  • Vegetarian and pearl barley soup.
  • Smoked salmon with a traditional garnish of capers, onions and lemon.

MAIN COURSE:

  • Tender roast beef served with roast vegetables and traditional demi-glace sauce.
  • Mustard lamb cutlets with mint aioli and potatoes.
  • Barramundi with fennel and lemon caper vinaigrette dressing.
  • House made spinach, mushroom and ricotta cannelloni.
  • Grilled chicken fillet topped with brie cheese sauce.

DESSERT or CHEESES:

  • Baked berry cheesecake tart.
  • Tiramisu.
  • Flourless chocolate and hazelnut cake.
  • Fresh fruit salad with passionfruit coulis.
  • Australian cheese plate with dried fruit and water crackers.

MENU 2

2 Course Set Menu – from $60.70 per pax
3 Course Set Menu – from $70.30 per pax
Minimum 15 guests.
For each course, choose two options.
Table service is 50/50 (e.g., one person beef, next person chicken and so on).

ENTREE:

  • Scallops with tomato sauce
  • Warm chicken salad.
  • Antipasto platter with dips, cured meats, falafel and marinated vegetables with Turkish bread (vegetarian version available).
  • Minestrone soup.
  • Roast duck risotto with artichokes and garlic.

MAIN COURSE:

  • Salmon fillet with mango salsa.
  • Eye fillet with green peppercorn sauce.
  • Chicken stuffed with macadamia, spinach and camembert served with chicken broth sauce.
  • Minted lamb backstrap with lemon couscous.
  • Barbecued haloumi and eggplant stack.

DESSERT or CHEESES:

  • Mille Feuille (crème patissiere layered through sheets of flaky buttery puff pastry).
  • Mini pavlova with tropical fruit compote and double cream.
  • Chocolate Marquee (chocolate sponge filled with a thick and rich marquis mousee).
  • Individual lemon tart with King Island cream.
  • Australian cheese plate with dried fruit and water crackers.

Coffee, tea and chocolates included.
Beverage packages are available for all functions on either a time or a consumption basis.
Menus tailored for dietary requirements and preferences, as well as for special functions, are available on request. Please give at least a week’s notice.

COCKTAIL FOOD menu


Please select any six from the following hot and cold canapé options:

Cold Canapés

  • Mixed sushi – mixed platter (California roll, Tokyo roll, Nigiri sushi and Mango sushi) and vegetarian platter.
  • Vegetarian rice paper rolls.
  • Peking duck pancake.
  • Smoked salmon with dill sour cream on a cucumber disc.
  • Shaved roast beef with horse radish crostini.
  • Goat cheese and Roasted Tomato crostini.
  • Pumpkin and semi dried tomato puff tarts.
  • Sandwiches (Chicken & Mayonnaise or Egg & Curry).
  • Middle Eastern Falafel Balls served with hummus dip.
  • Trio of dips with baby bread sticks and seasonal vegetables.

Hot Canapés

  • Steamed dumplings – seafood or vegetarian.
  • Chicken tenderloin with Asian dipping sauce.
  • Chicken satay with peanut sauce.
  • Butterfly prawn skewers with sweet chilli sauce.
  • Tempura crumbed scallops with lemon caper mayo.
  • Pan fried lamb cutlets with a mint and yoghurt dipping sauce.
  • Mushroom arancini balls with spicy tomato salsa.
  • Vegetarian mini dim sims with ginger soy sauce.
  • Meat balls in spicy BBQ sauce.
  • Mini spinach quiche.

BUFFET menu


Buffet Menu – from $42.80 per person

Option 1:

  • Choice of roast (lamb, beef, chicken or pork).
  • Crispy roasted potatoes.
  • Marinated roast pumpkin.
  • Spinach and ricotta cannelloni.
  • Minted steamed peas.
  • Fresh Garden salad.
  • Sticky date pudding served with butterscotch sauce and cream.
  • Fresh fruit platter.

Option 2:

  • Chicken Cacciatore.
  • Gourmet mushroom risotto.
  • Steamed baby chat potato with fresh dill garlic and olive oil.
  • Garlic bread.
  • Steamed seasonal vegetables.
  • Fresh garden salad.
  • Bread and butter pudding with cream.
  • Fresh fruit platter.

Option 3:

  • Thai chicken curry.
  • Steamed jasmine rice.
  • Hokkien noodles with seafood or vegetarian.
  • Steamed bokchoy with ginger and garlic.
  • Chinese stir-fry vegetables.
  • Steamed mini Dim Sims with soy sauce.
  • Creamed coconut rice pudding.
  • Fresh fruit platter.
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