Select Page

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.

Taylor Room Conference_Cropped 4368x1820px

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.

Looking to make a short-term accommodation booking online?

Click to find out availability and book instantly.

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

Members are not charged room hire for catered events. Non-members are not charged room hire for catered events of 40 attendees and above. 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’s Kitchen.
  • Home made scones with jam and cream.
  • Pikelets with fresh cream and maple syrup.
  • Rocky Road slice. (gf)
  • Assorted cup cakes. (gf) (df)
  • Chocolate coconut balls. (gf) (df)
  • Flourless orange cake. (gf) (df)

Savoury

  • Selection of gourmet cheese and dried fruits. (gf)
  • Mediterranean antipasto platter (meat or vegetarian). (gf)
  • Herb and cheese scones with chive cream.
  • Croissants – tasty cheese and tomato. (v) / tasty cheese and leg ham.
  • Spinach and feta rolls. (v)
  • Mini pizza. (v)
  • Gourmet sausage rolls.
  • Gourmet party pies.
  • Spinach and mushroom mini quiche. (v)

Healthy

  • Fresh fruit platter. (gf)
  • Fruit salad with passionfruit sauce. (gf)
  • Bircher muesli and fruit yoghurt.
  • Blueberry yoghurt. (gf))
  • Carrot cake.
  • Banana and walnut bread.
  • Hummus and vegetable crudité (bite size raw vegetables) platter. (gf)
  • Home baked low fat blueberry muffin.
  • Cucumber-tuna bites. (gf)
  • Apricot and almond muesli slices.
  • Oat and macadamia cookies.

* Vegetarian (v) * Gluten Free (gf)
* Dairy free (df)

WORKING LUNCH menu


Monday

  • Roast 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)
  • Gnocchi with mushroom, spinach and cream sauce. (v)
  • Fresh green salad (v) (gf)
  • Fruit 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 nut quiche. (v)
  • Rocket and pear salad. (v) (gf)
  • Fruit 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)
  • 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)
  • Turmeric chicken stir fry with steamed rice. (gf)
  • Asian style cabbage and 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 $54.00 per pax
3 Course Set Menu – from $65.00 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:

  • Warm tenderloin chicken salad with mixed greens and balsamic vinegar. (gf)
  • Goat cheese, grilled eggplant, capsicum and sun dried tomato salad. (v) (gf)
  • Prawn mango cocktail. (gf)
  • Vegetarian minestrone soup. (v)
  • Smoked salmon and spinach salad. (gf)

MAIN COURSE:

  • Tender roast scotch fillet served with traditional roast vegetables. (gf)
  • Rosemary and garlic lamb cutlets served with saffron couscous and baby carrots.
  • Sauteed barramundi with lemon butter served with scallop potatoes. (gf)
  • Stuffed eggplant with lentils and goat cheese.  (v) (gf)
  • Sun dried tomato, spinach & cheese baked stuffed chicken breast. (gf)

DESSERT or CHEESES:

  • Chocolate mud cake coated with dark chocolate icing.
  • Lemon meringue tart.
  • Flourless orange cake with pistachio, cardamom & rose water. (gf)
  • Fresh fruit salad with passionfruit sauce. (gf)
  • Australian cheese plate with dried fruit. (gf)

MENU 2

2 Course Set Menu – from $62.50 per pax
3 Course Set Menu – from $72.40 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:

  • Seafood plate with prawns, scallops and smoked salmon on mixed greens with seafood dipping sauce. (gf)
  • Seared scallops with lemon sauce on blini.
  • Creamy brie and mushroom risotto. (v) (gf)
  • Potato and leek soup. (v) (gf)
  • Warm balsamic lamb salad. (gf)

MAIN COURSE:

  • Salmon fillet with avocado mango salsa. (gf)
  • Rib eye fillet with creamy peppercorn sauce. (gf)
  • Lamb backstrap with dukkha and cherry tomatoes. (gf)
  • Prosciutto wrapped chicken breasts with garlic chive cream sauce. (gf)
  • Vegetarian Wellington served with mushroom sauce. (v)

DESSERT or CHEESES:

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

* Vegetarian (v)  * Gluten Free (gf)

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 provide 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 platter (bite sized pieces of our most popular vegetarian, tuna, salmon and avocado). (gf)
  • Smoked salmon with dill sour cream on a cucumber disk. (gf)
  • Tiger prawn on blinis with sour cream and dill.
  • Tuna in cucumber cups. (gf)
  • Crostini with prawn, cucumber & dill.
  • Vegetarian rice paper rolls. (v) (gf)
  • Middle Eastern falafel balls served with hummus dip. (v)
  • Cherry tomato, bocconcini & basil bruschetta. (v)
  • Trio of dips with baby bread sticks and seasonal vegetables. (v)
  • Peking duck pancake.
  • Sandwiches (chicken & mayonnaise or egg & curry) gluten free options available.

Hot Canapés

  • Chicken tenderloin with Asian dipping.
  • Steamed dumplings – seafood or vegetarian.
  • Mini vegetarian pizza. (v)
  • Panko crusted prawns with lemon and dill aioli.
  • Tempura crumbed scallops with lemon caper mayo.
  • Pan fried lamb cutlets with a mint and yoghurt dipping sauce. (gf)
  • Mushroom arancini balls with spicy tomato salsa. (v)
  • Vegetarian mini dim sims with ginger soy sauce. (v)
  • Meat balls in spicy BBQ sauce.
  • Mini spinach quiche. (v)
  • Mini hot dogs with mustard sauce.

* Vegetarian (v)  * Gluten Free (gf)

BUFFET menu


Buffet Menus – from $44.00 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 seasonal fruit platter.

Option 3:

  • Thai chicken curry.
  • Steamed Jasmine rice.
  • Hokkien noodles with seafood or vegetarian.
  • Steamed Bok Choy with ginger and garlic.
  • Chinese stir-fry vegetables.
  • Steamed mini dim sims with soy sauce.
  • Creamed rice pudding.
  • Fresh fruit platter.
X
60th Year Diamond Jubilee Capital Fundraising Learn MoreDonate
¤