The Esplanade (next to Cronulla Surf Club), South Cronulla beach, NSW 2230 • p: (02) 9527 2011 • www.zimzalacronulla.com.au • [email protected] Event, Function and Wedding Packages
The Esplanade (next to Cronulla Surf Club), South Cronulla beach, NSW 2230 • p: (02) 9527 2011 • www.zimzalacronulla.com.au • [email protected]
Event, Function and Wedding Packages
INTRODUCTION.…………………………………1
EVENT PACKAGES.………………………………2
MENUS…………………………………………….5
BEVERAGES.………………………………………8
RECOMMENDATIONS.…………………….…..11
TERMS & CONDITIONS.……………………….12
Zimzala meaning “sand between your toes“
Zimzala thanks you for considering our venue to hold your event.
If you have ever imagined holding an unforgettable celebration with your family and friends for your special day, then this is your venue.
We offer flexibility and time for you and your guests to create an unforgettable experience at Zimzala Cronulla.
Our beautiful restaurant is in a unique location, you will fall in love with the endless views.
Your Zimmies Team
INTRODUCTION
Event & Function Packages
Zimzala offers two event package options, Seated and Cocktail. You can hire the entire restaurant exclusively or choose a more intimate area to make your event unique.
What does your package include?
2) Cocktai l Event
Capacity Inside: 80 guests
Annexure: 40 guests = 120 Maximum
Canapés selection of 8 Unlimited drinks package Tea & Coffee Venue Hire for 4.5 hours Staffing
Total: $115 pp.
1) Seated Event
Capacity Inside: 70 guests
Annexure: 35 guests = 105 Maximum
Canapés on arrival 3 Course meal Unlimited drinks package Tea & Coffee Venue Hire for 4.5 hours Staffing
Total: $135 pp.
Event Catering
HOT
1) Potato pots with sundried tomato and poached chicken (gf)
2) Duck a la rouge with paris mash and peas served on chinese
spoons
3) Caramelised pork belly with mint and coriander fusion
4) Tandoori spiced chicken skewers with cucumber riata (gf)
5) Grilled ginger prawn skewers with chili sambal (gf)
6) Seared scallops in the half shell with seaweed and vietnamese
dressing (gf)
7) Zucchini and corn fritters with roast capsicum and crème fraiche
8) Individual thai pumpkin soup (v,gf)
9) Morrocan spiced lamb and pine nut filo with harissa sauce
10) Salt and pepper squid with citrus and dill aioli (gf)
11) Baked ricotta tartlets, roast truss tomatoes with pesto (v)
12) Tempura king prawns with tartare sauce (gf)
13) Salmon nori, lightly battered with wasabi aioli
14) Roast pumpkin arrancini with shaved parmesan and hollandaise (v)
15) Pork sang choy bau with fried eschallots and kecap manis
16) Pulled pork burger with apple and fennel slaw
17) Middle eastern lamb koftas with minted yoghurt (gf)
18) Satay chicken skewers with peanut dipping sauce (gf)
19) Cajun chicken skewers with lemon aioli (gf)
20) Mini lamb burgers with tzatziki
21) Mini wagyu and cheese burgers with tomato chutney
22) Chili, lime salmon taco with green paw paw
23) Blue swimmer crab cakes with avocado salsa
24) Forest mushroom ragout, goats cheese in flaky puff pastry (v)
COLD
1) Tomato and basil bruschetta tarts (v)
2) Oysters natural with champagne jelly and salmon roe (gf)
3) Blinis with seared scallops, crème fraiche and ocean trout roe
4) Vegetarian, vietnamese rice paper rolls with black bean dipping sauce (gf,
v)
5) Vietnamese poached chicken salad served in Chinese spoons (gf)
6) Pureed kumera, caramelized onion and dukkha tartlets (v)
7) Thai beef salad on cucumber rounds (gf)
8) Peppered beef with onion relish on wholegrain crostini
9) Shredded chicken, green pawpaw, cucumber and mint salad (gf)
10) Sand crab and fresh coconut salad, with chili, lime and coriander (gf)
11) Smoked salmon crepes with crème fraiche and salmon roe
12) Zimzala signature prawn rolls with butter lettuce
13) Peking duck pancakes with shallots, cucumbers and hoisin sauce
14) Lightly spiced and sweet pickled melon and prosciutto
15) Lime and lemongrass bbq prawn tarts
16) Sesame tuna, cucumber, seaweed salad with sweet soy
17) Blue cheese, walnut and grape bruschetta
18) Smoked salmon mousse toast with pickled cucumber and dill
Please select 8 of the following Canapés
NOODLE BOXES
1) Traditional caesar salad, crispy bacon, croutons and parmesan
2) Indian butter chicken with rice and pappadams (gf)
3) Beef and pumpkin curry with jasmine rice (gf)
4) Vietnamese poached chicken salad (gf)
5) Fish and chips
6) Wild mushroom risotto with reggiano parmigiana (gf, v)
7) Indonesian nasi goreng
8) Potato gnocchi with braised lamb shoulder ragout, green sicilian
olives and fresh parmesan
9) Seafood curry with basmati rice, and poppadoms (gf)
10) Thai green chicken curry with jasmine rice (gf)
11) Rosemary, garlic & lemon lamb fillet served with cous cous and
mint yoghurt
12) Chickpea, pumpkin, coconut and pea curry served with rice
mango chutney & garlic naan bread (v)
13) Mexican nachos served the traditional way (gf)
14) Classic prawn cocktails (gf)
DESSERTS
1) Mini ice cream cones assorted flavors
2) Chocolate mousse cups
3) Strawberry mousse cups
4) Fruit and custard tarts
5) Assorted cannolis
6) Mini lemon cheesecake
7) Cinnamon churros with Belgian chocolate
ENTRÉE
CHOICE OF 3
1) Baby mozzarella, heirloom tomato, fig, rocket,
pomegranate and lemon dressing (gf, v)
2) Roasted Pumpkin aranchini with pancetta,
tomato and basil concasse (v)
3) Salt and pepper Squid served with fresh
lemon rocket and lime aioli (gf)
4) Mix half dozen oysters (natural, kilpatrick and
mornay)
5) Chilli and ginger prawn skewers with
vietnamese salad and asian dressing (gf)
6) Seared scallops in half shell with hollandaise,
tomato salsa and sweet potato crisps (gf)
7) Tasmanian salmon and hiramasa king fish
ceviche (gf)
8) Caramalised pork belly with sweet potato
puree spiced apple and red wine jus (gf)
MAIN
CHOICE OF 3
1) Pan Seared Chicken Breast with a hint of
oregano, lemon, baby herloom tomato, olives and
light cream sauce (gf)
2) Cone bay barramundi (pan fried), with steamed
asparagus, roasted macadamia and lemon
dressing (gf)
3) Darling downs QLD eye fillet of beef, garlic
mash, roasted baby vegetables and red wine jus
(gf)
4) Classic beer battered fish and chips with petite
garden salad
5) Classic Zimzala seafood pie
6) Crispy skin atlantic salmon, chive and crème
fraiche mash with lemon and sorrel beurre blanc
7) Bungalow pork cutlet (pan fried), with apple 2
ways, caramelised fig and fennel slaw
8) Fettuccini with roasted mushrooms, pumpkin,
peanuts, sundried tomatoes, spinach and
parmesan
DESSERT
CHOICE OF 3
1) Warm chocolate fondant with strawberries and
vanilla bean ice cream
2) Smashed berry pavlova with honey chantilly and
passionfruit sorbet (gf)
3) Vanilla pannacotta with orange glaze and vanilla
snap
4) Cream brulee with hazelnut praline and salted
caramel gelato
5) A mini selection of Australian and international
cheese with lavosh and quince paste
Beverage Packages
A) Standard Package
SPARKLING
Tatachilla Sparkling Brut NV,
Mclaren Vale, SA
WHITE
Tatachilla Sauvignon Blanc, Mclaren
Vale, SA or
Tatachilla Chardonnay, Mclaren Vale, SA
RED
Tatachilla Shiraz Cabernet,
Mclaren Vale, SA
Twelve Signs Merlot
BEER
1 Premium Beer
1 Standard Beer
1 Light Beer
NON-ALCOHOLIC
All soft drinks, tea & coffee
B) Premium Package
SPARKLING
Domaine de Perriere Blanc
de Blancs NV, Burgundy
France
WHITE
Helens Hill Chardonnay
Flametree SSB
Paxtons White Blended (organic)
RED
Ingram Pinot Noir
Dunsborough Hill Cab Sauv
St Hallet ‘black clay” shiraz,
barossa valley, sa
The Beverage packages are unlimited for the duration of the event. The Standard package is included with the Seated and Cocktail Event packages.If you want to upgrade your package, you have the option of upgrading to the Premium Package at a cost of $20pp.
BEER
1 Premium Beer
1 Standard Beer
1 Light Beer
NON-ALCOHOLIC
All soft drinks, tea & coffee
Weddings
Your Wedding
Zimzala is a family owned business which
reflects on the quality of service & atmosphere
pertaining to this beachside.
It’s the perfect combination of casual & fine
dining with a relaxed ocean front setting.
A magnificent indoor and outdoor location
providing the perfect setting for your
ceremony. The unique surroundings of the
distinctive ocean & beachside formations
create a picture perfect backdrop and the
spectacular sun set deck with breathtaking
views from the venue provides unique
memories.
Stylist
Mode Weddings: [email protected]
The Wild Side Events: [email protected]
OnPoint Occasions: [email protected]
Lovestoned Bridal Rychelle Carter: [email protected]
Florist
Harperwood Cronulla: [email protected]
Cronulla Florist: [email protected]
Musician
English and the Doc www.englishandthedoc.com
Platinum DJ Services: [email protected]
HAIR & MAKE UP
The Bridal Bar: [email protected]
Studio B Hair Colourists: [email protected]
Marriage Celebrant
Amy: [email protected]
Rebecca George: RebeccaGeorgeMC.com
Freshie Celebrant Mary-Louise: http://freshiecelebrant.com/
Recommendations & Suppliers
Photography
White Wedding Photographers: www.whiteweddingphotographers.com
Cassie Bedford Photography: www.bedfordphotography.com.au
Cake
Cut the Cake:https://www.facebook.com/cutthecake1/
Conditions & Policies
FINAL NUMBERS & MENUFinal guest numbers & menu selections are required four weeks prior to your event.
ENTERTAINMENTCertain residential noise level restrictions apply to Zimzala. Music must be semi-amplified with bands not exceeding three members or instruments. Entertainment must conclude by 10.00pm. No music is permitted on the outside annexure of the restaurant.
PRICESAll stated function/food/beverage costs are subject to change without notice. Prices are only confirmed once a deposit has been paid and a function agreement has been signed and returned. All prices quoted include GST.
DAMAGE, BREAKAGE OR LOSS OF PROPERTYYou are responsible for the safekeeping of personal belongings, merchandise and gifts. Zimzala will not accept any responsibility for the loss of or damage to any such property, before, during or after the function.You are responsible for any damage to the building, facilities and furnishings on the property; and for loss however arising, as a result of any action by your guests or contractors (decorators, musicians, etc.). Please make sure decorators and suppliers are made aware of this.
LIQUOR LICENSE POLICY SERVICEZimzala Restaurant is obliged to abide by State Government regulation in regards to the responsible service of alcohol.Intoxicated persons, minors and those who behavior is considered by management as disorderly will be refused beverage service and may be removed from the function. It is your responsibility to ensure orderly conduct of your guests, especially when leaving the premises at night. Management reserves the right to call police and/or terminate the function, without refund of any monies, should such behaviour present a problem to guests or staff.
HIRING OF EQUIPMENTThe client is responsible for any external hiring of equipment and is to be paid for by the client.
ADDITIONAL MEALSAdditional meals for band members etc, can be arranged at a charge of $40 per meal. You must notify how many additional meals are required at least FOUR weeks prior to your event.
BOOKING CONFIRMATION & CANCELLATIONSA deposit of $1,000 is required to secure a function date. Your booking is not considered confirmed until this amount has been paid and a function agreement form has been completed and returned to the Event Manager.Any cancellations made within two months of the date of the event will incur a cancellation fee of 10% of the estimated total cost of the function. No refunds will be given for any cancellations made within one month after full payment has been made.
PAYMENTAll prices quoted are inclusive of 10% Goods and Services Tax. Payments via credit card will incur a charge of 1.5% of overall costs for Visa and Mastercard and 2% for Amex.
Direct Deposits payable to: (no additional charges) Zimzala Restaurant Cronulla Pty Ltd Commonwealth Bank Cronulla
BSB 062150 ACC 10330335
Please include when transferring: Event date and Name.Final payment of the event is due 4 WEEKS prior to the scheduled date of event. Any outstanding amounts or amounts contracted on the evening must be paid by the end of the function.
I have read and accept the above Terms and Conditions:
Client Signature: ....................................... Date: ........................................
Date of Function: ...................................... Venue: .....................................
Credit Card Number: ................................ Expiry Date: ............................
THANK YOU
Please don‘t hesitate to contact our Event Manager
Jana Brandt(02) 9527 2011
email: [email protected]