Dinner Sat 28 May 2011
Crocosaurus Cove
58 Mitchell St
DARWIN NT 0800
Tel: 61 8 8981 7522
http://www.crocosauruscove.com/
Start time 1800 hours
AUD66.00 pp 3 course dinner
AUD19.60 pp function entry fee
The venue is a very easy walk from our Mitchell St Hotels. Arriving at 1800 will allow us time to wander around and view the exhibits & see the crocs before dinner.
The entry fee above of $19.60 is a group discount rate of 30% off the regular admission fee plus they've agreed that anyone attending Ozfest8 may visit anytime during their stay in Darwin ie before or after the Saturday dinner for no additional charge. The ticket office will have a list of all Ozfest attendees.
The cheapest price for dinner was a set menu with no choice or an alternate drop situation however I don't feel that would suit most people & we've all been down that road before.
A better option I think is the 3 course meal but for $8.00 more pp not only do we get to choose from four delicious main courses and four mouth watering desserts which I've listed below but instead of sitting down for a plated entrée it will be like a cocktail style function where we can munch on nibblies, mingle, view the crocodiles and maybe have a picture taken with a baby croc and the animal handlers with guides will be there to answer any questions we have. Main course & dessert will be a sit down affair.
They can also do special meals if required eg vegetarian, kosher etc but we do need to advise them ahead of time everyones choices so they can order it in as the venue is not attached to a hotel with a massive kitchen.
Crocosaurus Cove was the winner of the award for Best Function/Event Caterer at the 2010 AHA Gold Plate Awards.
Markis10 has set up a link which will be live very shortly which will make it easy for everyone to select what they're doing in the way of sightseeing, dinners plus the meal selections for Crocosaurus Cove's Sat night dinner. That way Bundy Bear will have an accurate amount when it comes to debiting everyone's credit card.
Main Course Selection
Drunken Lamb Rump
Lamb Rump cooked medium rare. Sliced and served over a Greek salad with a Basil Pesto Jus and Tatziki Dressing.
Pocketed Chicken Breast
Pocketed Chicken Breast with pumpkin spinach and pine nuts served on a rocket salad finished with a sun dried tomato hollandaise
Scotch Fillet Steak
Brushetta Scotch Fillet Steak cooked medium served with fresh rocket, garlic
Local Barramundi Fillet
Oven Baked Barramundi topped with avocado, spinach and pine nut crust served with hollandaise sauce and steamed potato crouton, caramelised onion and roasted tomato finished with chef’s own béarnaise sauce
Dessert Selection
White Chocolate and Raspberry Pudding
Warm white Chocolate and Raspberry pudding served with a white chocolate sauce and raspberries
Bailey’s Cheesecake
Creamy Cheesecake served with a Baileys infused chocolate sauce and fresh fruit
Lemon Meringue Pie
Lemon Meringue Pie served with a lemon dessert sauce and dollop cream
Port Wine Trifle Parfait
Home Made Port Wine Trifle served with whipped cream and toasted hazelnuts