General

Meal selections

Drinks packages

Duart Homestead
the perfect wedding venue
 
 

 Your hosts, Nathan and Natasha Smith,
will be pleased to discuss your special
day with you and advise you on any questions you may have.  For an obligation free quotation, please do not hesitate to contact us.

   Duart Homestead specialises in wedding receptions, providing the perfect venue for garden ceremonies, featuring a Federation style Gazebo with beautiful natural garden setting at its colourful best in spring/summer and the huge 120 year old Moreton Bay Fig tree which reigns supreme over the gardens.  The tree is classified by the National Trust and is a beauty to behold.  The ivy clad verandah is a picturesque spot for photos or as the stage for your garden wedding ceremony.

    The main function room, which holds up to 120, is air conditioned, fully licensed and provides everything you need including a dance floor, stage area for bands and a change room for the bride.  The smaller room, which seats 40 guests, is perfect for those more intimate weddings.

• Serviettes to complement the bridal colour scheme (white linen serviettes are available at an additional cost)
• Bridal table and cake table with pleated valance
• Cake knife and cake bags
• PA system with mobile microphone and CD player
• Your choice of menu from our wide range of classy simple fresh food
• Round or rectangular tables
• Table plans as per your requirements
• Exclusive use of the verandah, gazebo, gardens and reception rooms

• Alcohol: The cost of providing alcohol is not included in the reception price per head but will be arranged with us. Duart Homestead is fully licensed and as such cannot permit beverages to be brought onto the premises for consumption at Duart.  We have base and premium packages available for a price per head or you can simply put a tab on the bar, so once you reach your limit we will make you aware of it.
• Entertainment: The provision of entertainment is not included in our price but we would be pleased to assist in recommending available bands/DJs.

• The final number of guests attending is required six days prior to the wedding and will be charged at that amount
• The months of July and August receive a 10% discount on our wedding reception price
• A deposit of $500 is required on confirmation of booking and is deducted from the final account; cancellation within three months of the date will result in loss of deposit
• A tentative booking will only be held for two weeks
• Full payment is due on the day of the function or as negotiated
• Wedding ceremonies held at Duart incur a fee
• If you would like more details or wish to discuss your function with us further, please don't hesitate to contact us for obligation-free information and price quotations
   

• Salt and pepper squid on snapping wok tossed vegetables
• Crisp risotto parcels on bush tomato coulis, fresh wild herbs and leaves
• Royal Tasmanian smoked salmon rosettes on basil blinis with wasabi tartare and crisp capers
• Confit of duck salad with quondong chilli jam
• BBQ seafood salad with char-grilled prawn, squid and scallop, palm sugar and lime dressing
• Roasted pumpkin, local honey and hazelnut soup
• Roasted quail salad on fresh local greens and citrus vinaigrette
• Caesar salad with crisp proscuitto, free range egg, garlic croutons, shaved parmesan and aioli dressing
• Chicken and sweet corn soup
• House made raviolo with local smoked trout and lemon-myrtle sage butter
• Your choice ...

• Aged grain and grass fed eye fillet oven baked with roasted garlic mash, local greens, sweet potato crisps and red wine jus
• Local eye fillet grilled with Swiss brown mushroom, roasted rosemary chats, caramelised onions and port jus
• Char-grilled vegetable wonton lasagne stack with tomato coulis
• Chicken Saltimbocca: chicken breast wrapped in proscuitto pocketed with Jindi brie, verjuice and crispy rosemary potatoes
• Chicken breast stuffed with Maffra garlic cheddar, semidried tomato and basil, wild herb crust and garlic butter with green bean risotto
• Crispy skin salmon on potato wedges, avocado salsa and lime aioli
• Barramundi fillet oven baked with citrus butter and crisp potato cake
• Lamb Wellington: lamb loin basted in cashew nut pesto, wrapped in puff pastry and served with a minted jus
• Crispy skinned double roasted duck with roasted chats, greens and orange blossom jus
• Pork fillet wrapped in proscuitto with apple hazelnut salad and apple basalmic
• Your choice ...

• Fresh fruit and mango cheek mousse in brandy snap cigar with passionfruit
• Wild lime and passion curd tart with raspberry coulis and vanilla icecream
• Strawberry shortbread with double cream and fresh strawberries stacked
• Profiteroles filled with jaffa custard and hot chocolate sauce
• Banana and Baileys pudding with caramel sauce
• Duart's sticky fig pudding with butterscotch sauce and vanilla icecream
• White chocolate pannacotta with balsamic strawberries
• Kahlua Crème brulee with hazelnut cookies
• Maffra cheese plate: a hard one, a soft one and a blue one
• Orange and almond syrup cake
• Your choice ...

 

Gourmet Fingerfood - classical contemporary cuisine	This menu can be used to incorporate stand-up or sit-down options.  Its simple approach helps people to eat in an informal manner, allowing guests to mingle and eat what they choose.  It lends itself well to garden ceremonies for lunch or afternoon weddings.
Hot and cold selections: Fetta, rocket and vine ripened tomato bruschetta Crisp chorizo sausage with roasted garlic mayo Thai green prawn tails grilled with caramel chilli lime Chicken tikka bits wrapped in kaitafi pastry Tuscan risotto balls with kalamata olive, semi-dried tapenade and basil Assorted Japanese rolls and Vietnamese rice paper with dippers Red Thai beef cucumber cups Fresh seasonal fruit platters and regional cheese board Mini lamburgers with baby roasted roma and caramelised onion Crisp potato nests with smoked salmon, rocket and Jindi Brie Selection of pastries: beef and burgundy shepherd pies, home-baked sausage rolls, assorted mini quiche served with smoked tomato relish Beer battered barramundi pieces with gremolata and tequila mayo Assorted noodle boxes - canapés for guests prior to reception can be discussed to suit your requirements - dessert finger foods can also be incorporated for an additional fee: mini lime curd tart, mini flourless fudge cake pieces,     meringue kisses, mini assorted cheesecakes, chocolate dipped strawberries, mini yo-yos
Buffet style menu - a range of choices available	Our Buffet menu includes traditional roasted vegetables with crispy potatoes, pumpkin, carrots, onion and baby beetroot, cauliflower and broccoli mornay, condiments, Duart Caesar Salad and crusty breads.
A choice of two roasted meats: herb crusted beef; crispy crackling pork; breast of turkey; seasoned chickens; rosemary lamb leg Cold meat platters featuring: ham off the bone; seasoned chicken pieces; salami; silverside Vegetarian options: a swwet potato and chickpea korma curry; spiced cous cous with tzatziki and puppodums A choice of three desserts: fresh fruit salad; apple and rhubarb pie; mini Pavlova with drunken berries; Black Forrest choc-ripple cake; house-made cheesecake; chocolate mousse; profiteroles with hot chocolate sauce tea and coffee with homestead chocolate fountain