E V E N T S

Conveniently situated only 15 minutes from the CBD, 5 minutes from Glenelg and featuring 25 hectares of picturesque gardens, fabulous wetlands & panoramic views of

the Adelaide Hills. Our versatile and unique location can accommodate any event, limited only by your imagination!

Tapestry Pavilion- Tapestry Pavilion Upper Level- Tapestry Pavilion Lower Level

Grandstand- Diva Lounge - Ground Floor- Leilani Room - First Floor- Adelaide Cup Room - First Floor- Auditorium - First Floor- Chairman’s Room - Second Floor- Phar Lap Room - Second Floor

Heritage Grandstand- Rainlover Bar- Palms Platform - Corporate Lounges

Endeavour Homes Pavilion- Endeavour Homes Pavilion Upper Level- Endeavour Homes Pavilion Lower Level

Outdoor Areas- Parade Ring- Champagne Gardens- The Gardens- Derby Lawns

Morphettville Venues

sajc.com.au

CONFERENCE PACKAGES 2013

PACKAGE ONE$42.00 per person per day (minimum 10 people)

ON ARRIVAL- freshly brewed coffee and tea

MORNING TEA- freshly brewed coffee and tea with apricot, coconut & lemon myrtle and quandong & macadamia mini muffins

LUNCH- Assorted sandwiches and baguettes filled with a selection of local deli items - Green and white bean salad with shaved parmesan and roasted tomato dressing

- Seasonal fresh fruit - Australian chedder, brie and blue cheese with quince paste and lavosh

AFTERNOON TEA- freshly brewed coffee and tea with salted caramel brownie

OTHER- room hire and audiovisual equipment costs are additional

PACKAGE TWO (All inclusive)$54.00 per person per day (minimum 50 people)

ON ARRIVAL- freshly brewed coffee and tea

MORNING TEA- freshly brewed coffee and tea with rainbow macarons and fruit bamboo swords with kaffir lime syrup and toasted coconut LUNCH- Gourmet South Australian inspired delicacies in ciabatta and sandwiches, including roasted and cured meats, marinated vegetables and aged cheddar. Assorted selection.

- Green and white bean salad with shaved parmesan and roasted tomato dressing

- Pork crackling prawn and watercress salad

- Seasonal fresh fruit

- Australian cheddar, brie and blue cheese with quince paste and lavosh

AFTERNOON TEA- freshly brewed coffee and tea with SugarFix - all your favourite lollies (fantails, snakes, M&M’s and sherbet)

ROOM HIRE- complimentary from 8:30am – 5:00pm

OTHER- audio visual equipment costs are additional

CONFERENCE PACKAGES 2013

MENU OPTIONS for each option please add per person - add mug of soup- add one hot dish (minimum 20 guests) - add two hot dishes (minimum 20 guests)

$4.50$7.00

$11.00

MENU ONE$24.50- Turkish, multigrain, rye and high fibre white breads filled with roasted and cured meats, salads and condiments

- Green and white bean salad with shaved parmesan and roasted tomato dressing

- Seasonal fresh fruit

- Australian cheddar, brie and blue cheese with quince paste and lavosh

MENU TWO$29.00- Gourmet South Australian inspired delicacies in ciabatta and sandwiches, including roasted, smoked and cured meats, marinated vegetables and aged cheddar. Assorted selection.

- Green and white bean salad with shaved parmesan and roasted tomato dressing

- Pork crackling prawn and watercress salad

- Seasonal fresh fruit

- Australian cheddar, brie and blue cheese with quince paste and lavosh

MENU THREE$36.00- Organic cassa loaf with Fleurieu butter

- Sliced slow roasted Murraylands beef with horse-radish cream

- Lemon thyme-roasted chicken with harissa aioli on rocket peppers and Spanish onion

- Kipfler potatoes with chives and seeded mustard dressing

- Roma tomatoes and baby bocconcini with basil vinaigrette,

- Mesculin salad with cucumber chopped continental parsley and mustard red wine vinaigrette

- South Australian cheddar, brie and blue cheese with quince paste, roasted nut medley and lavosh

STAND UP BUSINESS LUNCH MENUS

All business lunches are served with orange juice, Schweppes soft drinks and freshly brewed coffee and tea

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CONFERENCE PACKAGES 2013

Freshly brewed coffee and tea

OR freshly brewed coffee and tea served with

- Assorted house-made shortbreads - Fruit bamboo swords with kaffir lime syrup and toasted coconut - Salted caramel chocolate brownies - Raisin and vanilla scones with Beerenberg jam and whipped cream - Petite Danish pastries- Cheddar, chive and speck savoury scones with paprika cream cheese - Fresh sliced seasonal fruit platters- Sugar Fix – all your favorite lollies (fantails, snakes, M&M’s and sherbet) - Apricot, coconut & lemon myrtle and quandong & macadamia mini muffins - - Heavenly Delights cookies - Macaron rainbow - strawberry, passion fruit, lemon and chocolate - Ham and cheese petite croissants

Continuous tea, coffee & assorted house-made shortbreads - with 30 cup urn $150.00 per urn- with 60 cup urn $270.00 per urn

TEA BREAK

$3.50

$6.50

$8.00 $8.00 $8.00 $8.00 $8.00

$8.00$8.50$8.50$9.00$9.00$9.00

ALL INCLUSIVE PACKAGE$38.50 per personminimum 50 guests

AUSTRALIAN BREAKFAST- PLUS yoghurt smoothie on arrival

BUFFET STYLE served to the centre of each table- Orange juice- Freshly brewed coffee and tea- Platter of sliced seasonal fruits- Toasted muesli with Greek yogurt topped with fruit- Basket of selected pastries

PLATED HOT MEAL served to each guest- Grilled tomato- Crispy bacon- Breakfast sausage- Sautéed field mushroom- Fluffy scrambled eggs- with toasted Turkish bread

VENUE- complimentary room hire 7:30am – 11:30am- free off-street car-parking

AUDIOVISUAL EQUIPMENT, including- plasma screens + projection screen- data projector- lectern and microphone

CONTINENTAL PACKAGE$19.50 per personminimum 20 guests

Healthy and fruit filled yoghurt smoothie on arrival

BUFFET STYLE served to the centre of each table- Orange juice- Freshly brewed coffee and tea- Platter of sliced seasonal fruits- Toasted muesli with Greek yogurt- Basket of selected pastries

AUSTRALIAN PACKAGE$25.50 per personminimum 20 guests

BUFFET STYLE served to the centre of each table- Orange juice- Freshly brewed coffee and tea- Platter of sliced seasonal fruits- Toasted muesli with Greek yogurt- Basket of selected pastries

PLATED HOT MEAL served to each guest- Grilled tomato- Crispy bacon- Breakfast sausage- Sautéed field mushroom- Fluffy scrambled eggs- with toasted Turkish bread

OPTIONS for each item please add per person

- English muffin, wilted spinach, poached egg and hollandaise $1.50- Smoked salmon scrambled eggs on toasted continental bread $1.50

BREAKFAST PACKAGE 2013

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Venue Hire – load in and out days $4,000.00

Includes all ground floor external surfaces excluding the mounting yard and the racecourse track. All other venues are available, hire charge applies. Venue hire also includes nominated security personnel.

NOTE: Additional staff may be required

Venue Hire – operational day $5,000.00

Includes car park and all ground floor external surfaces excluding the mounting yard and the racecourse track. All other venues available, hire charge applies. Venue hire also includes nominated security personnel.

NOTE: Additional staff may be required

Additional Rooms available for hire

- Diva Lounge Bar 330m²- Endeavour Homes Lower 1125m²- Tapestry Lower 450m²- Rainlover Bar 300m²- Tapestry Upper 450m²- Leilani Room 340m²- Adelaide Cup Room 1200m²- Auditorium 280m²- Corporate Boxes 38m²- Palms Platform 130m²- Endeavour Homes Upper 900m²- Phar Lap Room 1400m²

Other hire items

- Trestle tables - Power drops including 10amp, 15amp & 3 phase - Plastic stacking outdoor chairs - Plastic outdoor tables- 2-way radio hire - AV technician & equipment- Cleaning staff / Rubbish removal- First aid officer - General event staff - Security - On site electrician- and more

TRADE SHOW/ EXPO PACKAGE 2013

LUNCH & DINNER PACKAGES 2013

ENTRÉE

- Chicken Caesar Salad with cos, bacon, parmesan and croutons- Chicken Tenderloin on soft polenta with crispy Barossa spec, roast tomato and olive oil dressing- Salad of Rare Roast Fillet Beef roasted truss cherry tomatoes, marinated feta, basil parmesan dressing and balsamic glaze- Cannelloni filled with spinach, ricotta cheese and presented under napolitana and béchamel sauces- Jamón Bruschetta cured Spanish ham, marinated olives, roast capsicum and goat cheese salad with baked truss cherry tomatoes- Tasmanian Salmon Lightly Smoked on roasted vegetable ratatouille with lemon chipotle cream sauce- Mediterranean Roasted Vegetable Tian layered with eggplant, zucchini, capsicum, tomato, red onions and balsamic dressing

PREMIUM ENTRÉE for each option please add per person

- Australian King Prawns on baby frissee, julienne of red capsicum, leek and snowpeas with preserved lemon chervil dressing and brandy sauce - Beef and Chilli Pepper Salad with rocket, cherry tomatoes and fresh radish - Tasmanian Smoked Trout folded in lime mayonnaise on salsa of avocado, basil and tomato, topped with Harris of Hahndorf smoked salmon and an Australian king prawn tail, served with focaccia toast - Squid Salad on Provençal Vegetables topped with garden fresh rocket, shaved parmesan and lemon vinaigrette - Jamón Wrapped Veal Fillet with roasted chickpea, preserved lemon and parmesan salad with premium olive oil dressed rocket - ‘Huon’ Premium Tasmanian Salmon slowly smoked over red gum, served on grissini, caper berries, horseradish cream and red onion with muslin cloth wrapped lemon - Chicken Cannelloni filled with truffle scented ragout, rolled under napolitana and béchamel sauces

$1.50 $1.50

$2.50

$1.50

$2.50

$2.50

$1.50

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sajc.com.au

$1.50 $1.50

$2.50

$1.50

$2.50

$2.50

$1.50

LUNCH & DINNER PACKAGES 2013

MAIN COURSE

- Pan Fried Fillet of Salmon green beans, fennel, tomato and saffron salsa- Oven Roasted Lamb Rump on bed of spinach and pine nuts, with garlic and roasted tomato jus- Grilled Fillet of Beef with herb butter melt, creamy mash and brocolini- New Orleans Chicken Breast cajun spiced, with minted yoghurt and cucumber- Fillet of Deep Sea Cod grilled, served with fresh asparagus, roasted red capsicum sauce and salsa verde- Grilled Veal Tournados served in a baked eucalyptus honey scented mushroom cup with tawny port glaze- Herb Rubbed Chicken breast topped with blanched truss tomato concassé and rich onion jam- Pan-fried Flathead steamed asparagus, roasted red capsicum sauce and salsa verde- Chargrilled Aged Fillet of Beef with porcini glaze - Chicken ‘Cordon Bleu’ tender breast with crisp herbed crumb crust, pocketed with jamón and gruyere cheese, served on velvet velouté sauce

PREMIUM MAIN COURSE for each option please add per person

- Pan-fried NT Barramundi on wilted greens with crispy sweet potato chips and sparkling white pinot sauce - Roast Duck with onion confit, resting on braised red cabbage, served with juniper berry and citrus jus - Pan fried Snapper Cutlet with salsa verde, peperonata salad and fried kipfler - Traditional Fillet Mignon aged beef wrapped in Barossa spec, mushroom and porcini glaze - Limestone Coast Lamb four bone rack with garlic mash potato and seeded mustard and rosemary glaze

All menus include a fresh bread roll per person.Main course is accompanied by our Chef’s selection of seasonal garden vegetables.Freshly brewed tea and coffee served with chocolate.

$2.50 $2.50 $2.50 $2.50

$6.50

M O R N I N G T O M O O N L I G H T

M O R N I N G T O M O O N L I G H T

LUNCH & DINNER PACKAGES 2013

DESSERT

- Rich Chocolate Mud Cake kahlua chocolate sauce and King Island double cream- Vanilla Bean Pannacotta with blood orange jelly, macerated strawberries and chantilly cream- White and Milk Chocolate Cheesecake with mixed berry compote- Warm Apple Strudel with nutmeg anglaise- Steamed White Chocolate Pudding with dark chocolate and anglaise sauce- Individual Pavlova with fresh fruit and passionfruit syrup- Crème Caramel with glazed orange segments and cream- Flourless Orange and Almond Cake with marinated strawberries, 20 year old balsamic and vanilla oil

PREMIUM DESSERT for each option please add per person

- Strawberries Romanoff with a splash of Kirsch and saffron cream - Frangipani and Pear Tart with spiced quince syrup and amaretto cream - Local Cheese Selection - Chef’s first choice, served with quince paste and crackers - Apricot and Orange Gateau almond dacquoise, milk chocolate mousse and almond nougat - Vanilla Bean Gateau hazelnut dacquoise with white coverture chocolate mousse and strawberry puree

ADDITIONAL COURSES for each addition please add per person

- Soup (4th course) – pre-select from Chef’s options served in a terrine to the centre of the table for guests own service

Served to the centre of each guests table- Antipasto Platter – (prior to entrée) - Bowl of Garden Salad – (with main course) - Cheese Platter with quince paste and crackers – (as 4th course after dessert) - Afternoon Tea Platter – assorted danish pastries OR petite pies & pasties

$1.50 $1.50 $2.50

$4.00

$4.00

$4.50

$8.50 $2.50 $7.00 $7.00

$3.00 $4.50 $3.00

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OPTIONS please add per choice, per person

Entrée Main Course Dessert

PRICES

Main Course, Dessert, no choice Entree, Main Course, no choice Entree, Main Course, Dessert, no choiceEntree, Main Course (choice of 2), Dessert

Sun - Thurs

$36.50 $37.50 $46.50 $51.00

Fri - Sat

$40.50 $41.50 $51.50 $56.00

$1.50 $1.50 $2.50

$4.00

$4.00

$4.50

$8.50 $2.50 $7.00 $7.00

$3.00 $4.50 $3.00

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HOUSE PACKAGE four hours $26.00 five hours $29.00Lindemans Henry’s Sons brut cuveeMorgans Bay sauvignon blancMorgans Bay shiraz cabernet sauvignonJames Boags draught and Hahn Premium light beersassorted Schweppes soft drinks SILVER PACKAGE four hours $28.00 five hours $31.00Wolf Blass Eaglehawk sparkling cuvee brutWolf Blass Bilyara sauvignon blancYalumba Galway traditional shirazJames Boags draught and Hahn Premium light beersassorted Schweppes soft drinks

GOLD PACKAGE four hours $31.00 five hours $34.00Seppelt Fleur de Lys chardonnay pinot noir NVFifth Leg Whippersnapper sauvignon blancTapestry Bakers Gully & Vignerons shirazJames Boags draught and Hahn Premium light beersassorted Schweppes soft drinks DIAMOND PACKAGE four hours $36.00 five hours $39.00Seppelt Salinger pinot noir chardonnay NVMatua Valley Marlborough sauvignon blanc Annies Lane Clare Valley cabernet sauvignon merlotJames Boags draught and Hahn Premium light beersassorted Schweppes soft drinks

PLATINUM PACKAGE four hours $47.00 five hours $51.00Seppelt Salinger pinot noir chardonnay NVSquealing Pig sauvignon blancWynns Coonawarra The Gable cabernet sauvignon shirazbottled Heineken, James Boags Premium and Hahn Premium light beersassorted Schweppes soft drinks

NON ALCOHOLIC PACKAGE four hours $19.50 five hours $22.50assorted Schweppes soft drinks & orange juice

These packages are not available on race days.

BEVERAGE PACKAGES 2013

MENU ONE$21.00 per person

Cold Items- Smoked salmon on wood oven bread with dill cream cheese- Mini tartlet of ratatouille- Poached chicken, peperonata salad on parmesan crouton- Peppered rare beef on toasted wholemeal organic honey and goat cheese

Hot Items- Chicken satay with spicy peanut dipping sauce- Gourmet mini quiche- Vegetarian spring rolls with a sweet chilli sauce- Lamb koftas with raita

SWEET OPTIONS for each option please add per person

- Self-service freshly brewed tea and coffee- Ice cream (including Magnums and Cornettos) - Cheese buffet with quince paste and crackers - Dessert buffet with freshly sliced seasonal fruit, selection of petite cakes and pastries

Food service is for a two hour continuous duration

COCKTAIL MENU PACKAGES 2013

MENU TWO$26.00 per person

Cold Items- Petite Jamón bruschetta Spanish ham and tomato salsa on crusty wood oven bread- Thai fish cakes with minted cucumber, coriander and chilli salsa- Poached chicken, peperonata salad on parmesan crouton- Peppered rare beef on toasted wholemeal, organic honey and goat cheese

Hot Items- Chicken satay with spicy peanut dipping sauce- Mini beef burgers with cheese and spicy tomato relish- Salt and pepper prawn tails with chilli plum dipping sauce- Pastizzi triangles filled with spinach and fetta

MENU THREE$32.50 per person

Cold Items- Oysters natural with Thai lime chilli coriander dressing- Petite Jamón bruschetta Spanish ham and tomato salsa on crusty wood oven bread- Mini tartlet of ratatouille- Poached chicken, peperonata salad on parmesan crouton- Peppered rare beef on toasted wholemeal organic honey and goat cheese

Hot Items- Chicken satay with spicy peanut dipping sauce- Crispy salt and pepper squid- Lamb koftas with raita- Pastizzi triangles filled with spinach and fetta- Petite fish goujons and chips with anchovy caper mayo

$3.00 $5.00 $6.50 $12.50

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All Items are per person

Cold Items please select a minimum of four items

- Mini tartlet of ratatouille - Petite Jamón bruschetta Spanish ham and tomato salsa on crusty wood oven bread- Thai fish cakes minted cucumber, coriander and chilli salsa - Smoked salmon on wood oven bread with dill cream cheese - Poached chicken, peperonata salad on parmesan crouton - Oysters natural with Thai lime chilli coriander dressing- Peppered rare beef on toasted wholemeal organic honey and goat cheese - Sea scallop served in a crockery spoon on wakame seaweed and lychee salsa - Tuna tartare served in a ceramic spoon Hot Items please select a minimum of four items

- Vegetarian spring rolls with a sweet chilli sauce - Gourmet mini quiche - Chicken satay with spicy peanut dipping sauce - Lamb koftas with raita - Pastizzi triangles filled with spinach and fetta - Korma chickpea and lentil on jasmine rice with raita served in a bowl with a small fork- Trio of mushroom risotto topped with shaved grana padano served in a bowl with small fork- Salt and pepper prawn tails with chilli plum dipping sauce - Crispy salt and pepper squid - Mini beef burgers with cheese and spicy tomato relish- Fish and chip cones, one unit per person - Grilled Limestone Coast lamb cutlet

$2.00 $2.40 $2.40 $2.50 $2.80 $2.40 $3.20 $4.50 $4.50

$2.00 $2.40 $3.00 $3.20 $3.20 $3.50 $3.50 $4.00 $4.00 $5.20 $6.50 $6.50

DESIGN YOUR OWN COCKTAIL MENU 2013

BUFFET MENU 2013

MENU ONE$49.50 per person (minimum 40 people)

COLD SELECTION- freshly baked assortment of wholemeal, rye and white breads- marinated mushrooms- rockmelon and prosciutto platter- pickled calamari in lemon mustard dressing- smoked salmon and caper cream

HOT SELECTION- select two hot dishes and one carvery item

SALADS- Chef’s selection of salads and condiments

DESSERT - or please see options- freshly sliced seasonal fruit- Australian cheese with quince paste and crackers- a selection of cakes and pastries- self service freshly brewed tea and coffee

MENU TWO $59.50 per person (minimum 40 people)

COLD SELECTION- freshly baked assortment of wholemeal, rye and white breads- marinated mushrooms- rockmelon and prosciutto platter- pickled calamari in lemon mustard dressing- whole poached salmon- chilled king prawns and freshly shucked oysters

HOT SELECTION- select two hot dishes and two carvery items

SALADS- Chef’s selection of salads and condiments

DESSERT (or please see options)- freshly sliced seasonal fruit- Australian cheese with quince paste and crackers- a selection of cakes and pastries- self service freshly brewed tea and coffee

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BUFFET MENU 2013

SELECTIONS HOT DISH

- Grilled saffron chicken with almond cream with steamed rice- Portuguese chicken Piri Piri style with tomato, black olives, capsicum, chilli with steamed rice- Tandoori chicken with yogurt, mango chutney and steamed rice- Chicken fricassee with spring vegetables and white wine sauce with steamed rice- Stir fried Asian vegetables with hokkein noodles in chilli soy- Vegetarian curry with potato, lentils, tomato, carrots and peas with grilled naan and steamed rice- Tortellini with rich tomato sauce and parmesan- Beef casserole with mushroom and steamed rice- Spanish beef casserole with garlic, chorizo, chick peas and red wine sauce with steamed rice- Indian Beef curry with yogurt, mango chutney and steamed rice- Fillets of fish in champagne dill beurre blanc

CARVERY

- Roast sirloin of beef with mustard crust, mushroom sauce and gravy- Roast leg of lamb with garlic and rosemary served with mint jelly and gravy- Roast loin of pork seasoned with citrus flavour, served with apple sauce- Roasted turkey breast with cranberry sauce and gravy- Glazed leg of ham with mustards

OPTIONS

DESSERT served to the centre of each guests table – please add per person

- Individual petite tarts and éclairs (2 units per person), cheese & fruit - replacing buffet items $3.50

With such a varied range of facilities available, we are confident that we have the perfect space for any function or conference

GROUND LEVELDiva LoungeEndeavour Homes LowerTapestry Pavilion LowerThe GardensThe Gardens EastThe Gardens West

LEVEL ONETapestry Pavilion UpperLeilani RoomAdelaide Cup RoomCorporate BoxesPalms PlatformEndeavour Homes Upper

LEVEL TWOChairman’s RoomPhar Lap RoomPhar Lap Room EastPhar Lap Room West

Room capacities will vary subject to client’s requests (eg. dance floor, stage, band, exhibition etc)Room hire charges vary subject to food and beverage inclusions

ROOM CAPACITY 2013

Area 330 m²1125 m² 450 m² 475m² 375 m² 100 m²

450 m² 340 m²1200 m² 38 m² 130 m² 900 m²

220 m²1400 m² 550 m² 550 m²

Banquet na 750 320 na 280 60

320 180 700 na 70 710

90 650 350 300

Height 2.5m 3.4m 3.4m na na na

3.4m 2.9m 2.9m 2.0m 3.0m 3.4m

2.8m 3.0m 3.0m 3.0m

Cocktail 700 1350 600 600 450 130

500 300 1500 30 100 1150

120 1500 700 700

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With such a varied range of facilities available, we are confident that we have the perfect space for any function or conference

GROUND LEVELDiva LoungeEndeavour Homes LowerTapestry Pavilion LowerThe GardensThe Gardens EastThe Gardens West

LEVEL ONETapestry Pavilion UpperLeilani RoomAdelaide Cup RoomCorporate BoxesPalms PlatformEndeavour Homes Upper

LEVEL TWOChairman’s RoomPhar Lap RoomPhar Lap Room EastPhar Lap Room West

Room capacities will vary subject to client’s requests (eg. dance floor, stage, band, exhibition etc)Room hire charges vary subject to food and beverage inclusions

Theatre 100 na 500 na na na

500 250 800 na 70 1000

60 800 400 350

U-Shape 15 na na na na na

60 50 na na na na

20 na na na

Classroom 30 na na na na na

140 100 200 na na 350

20 120 60 50

Boardroom 20 na na na na na

50 50 na 8 na na

20 na na na

Cabaret 40 570 250 na na na

250 140 560 na na 570

40 520 280 240

sajc.com.au

sajc.com.au

79 Morphett RoadMORPHETTVILLE SA 5043

8295 0199