2021 naroomagolfclub "our venue speaks for itself" - Narooma Golf Club
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2021 naroomagolfclub “our venue speaks for itself”
2
naroomagolfclub
“our venue speaks for itself”
Our stunning coastal setting, first class facilities and
award-winning catering services combine to make
Narooma Golf Club the perfect south coast venue for
your special wedding day.
Whether you need us to coordinate the day or you are
happy to do it yourself we can help with the full range
of wedding requirements.
Our ceremony and reception venues take full
adv antage of panoramic v iews of the Pacific Ocean.
We also offer a range of great wedding package
options for parties of any budget and size.
We have four function rooms to choose from,
so no matter the size of your wedding we have the
ideal option to suit your needs.
W E D D I N G S 2021
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NAROOMA GOLF CLUB
FUNCTION ROOMS
THE BLUEWATER ROOM
Ideal for the larger weddings with magnificent 180˚
scenic views of our beautiful Golf Course, Montague
Island, Glasshouse Rocks and picturesque coastline.
Room includes full length bar area and private toilets
Room Capacity 50 - 200
THE SEAHORSE ROOM
Not too big and not too small and what a view.
No bar option in this room but does include tray
service for you and your guests and private toilets
Room Capacity 20 - 60
THE MEMBERS LOUNGE
For a Buffet menu only (minimum of 50 PAX) this room
is ideal for the less formal option whilst taking in
stunning views and use of the back deck in the
summer months. Includes own bar area
Room Capacity 50 - 55
THE 1ST HOLE
For smaller, more intimate wedding receptions the
1st Hole is a private room offering full coastal views.
No bar option in this room but does include tray
service for you and your guests and private toilets
Room Capacity 10 - 20
Please note when booking - if you are wanting to
set-up your wedding the day before please be sure to book the room for both days.
W E D D I N G S 2021
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BACK DECK
MEMBERS LOUNGE
BAR
BA
W E D D I N G S 2021
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NAROOMA GOLF CLUB TABLE LAYOUTS
TRADITIONAL BRIDAL
ROUND BRIDAL
BANQUET BRIDAL
GUEST ROUNDS
GUEST BANQUET
GUEST ROUNDS
W E D D I N G S 2021
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NAROOMA GOLF CLUB
THE HEADLAND CEREMONY
You will not find a more spectacular location for
your wedding ceremony.
Overlooking Surf Beach, Glasshouse Rocks and
Montague Island, the cliff top location is second to none
forming a stunning backdrop for your wedding vows.
$500.00
CEREMONY INCLUSIONS:
Aisle (optional) Red carpet - Hessian - Grass
Registry signing table with white linen cloth + 2 chairs
seating chairs for 18 guests + Sashes of your colour
choice
Three golf carts to transport you to and from the
ceremony site
Optional Extras: if not purchasing Ultimate package
Wooden Arbour - $200.00 (with flowers at own expense)
White metal arbour with silk flowers - $250
Bali Flags x 10 - $ 60.00
Shepherdhooks x 10 -$40.00(with flowers at own expense)
Drone footage - Edited $600.00 Unedited - $350.00
(Booking availability applies -Not included in Ultimate Pkg)
Please note for wet weather back up - your ceremony will be held in
the room you have booked. You must book another room inside the
club house if you don’t want to go into your reception room.
W E D D I N G S 2021
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BASIC PACKAGE
(basic menu only)
The 1st Hole /The Seahorse Room
Main & Wedding cake: $55.00 per person
Entrée, Main & Wedding cake: $60.00 per person
The Bluewater Room
Main & Wedding cake: $57.00 per person
Entrée, Main & Wedding cake: $62.00 per person
Minimum numbers of 40 pax apply to basic menu
10 % Surcharges applies on Sundays and public holidays
PACKAGE INCLUDES:
Dedicated Wedding Coordinator available before and on the day of
your wedding
6 h o u r r o o m h i r e f u l l y s e t t o y o u r r e q u i r e m e n ts
1st Hole & Seahorse have no bar & will be tray service
(additional hours = $5 per head per hour)
E x c l u s i v e u s e o f o u r p r i v a t e b r i d a l r o o m (1 s t h o l e )
Your choice of 2 or 3 course meal (from Basic Menu only)
Freshly baked bread rolls and butter
Continuous tea and coffee
White linen bridal table skirt
W h i t e t a b l e s k i r ti n g o n T e a & C o f f e e s t a t i o n & G i f t ta b l e
W h i t e l i n e n t a b l e c l o th s a n d n a p k i n s
Gift table
Full place settings to suit your menu
Wedding cake table and knife
Welcome sign in the Club’s foyer
WEDDINGS 2021
PRE DINNERS
8
FOR BASIC PACKAGE OR BUFFET
$17 PER PERSON
Perfect start to your wedding celebrations to have your guests enjoy pre -dinners on
our beautiful members verandah while the bridal party is off having wedding Photo’s
CHOOSE 4 PRE-DINNERS FROM MENU BELOW
Platters of Italian antipasto,
featuri ng home -cured oli ves, roasted capsi cum, char -gri lled eggpl ant and pan seared h erb
i nfused mushrooms wi th balsami c glaze , home -cured and smoked salami and small goods
Homemade savouries & canapés,
featuri ng smoked sal mon & di ll pi nwheels; prawn tai l, ri cotta & le mon thyme bi tes,
and smoke d turkey breast, chi ve &cranberry canapés
Toasted Turkish bread fingers,
arranged on platters with lemon balm scented creamy fetta,
tomato salsa and chi ckpea hommus
Smoked chicken, sage & leek risotto balls,
dusted with freshly shaved grana padano cheese
Pan seared asparagus,
wrapped in prosciutto and given a light drizzling of fresh herb infused extra virgin olive oil
Fresh king prawn tails,
peeled of course, dri zzled wi th kaffir li me leave , le mon grass an d cori ander glaze
Moroccan spiced pork and couscous balls,
rolled i n sesame crumbs and serve d wi th garli c yoghurt di ppi ng sauce
Individual Thai fish cakes,
folded with rice noodles and bok choy, served with a cheeky little coriander
and le mon grass di ppi ng glaze
Duck breast, leek and butternut pu mpki n bi te si ze fri ttata
Platter selection of home -made bite size gourmet pizza
Crispy pan fried coriander and turmeric dusted chicken tenderloins ,
on basmati rice with various dipping sauces
Bite-size Porcini mushroom ,
carameli sed leek and fresh thyme ri sotto cake
Platters of house made dips and crackers
Short crust tartlets,
with chicken, tarragon and baby spinach
Petit scotch fillet shaslicks,
marinated in garlic scented extra virgin olive oil and served
wi th reduced Shi raz mari nade glaze
W E D D I N G S 2021
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BASIC MENU
(BASIC PACKAGE ONLY)
*Minimum n umb ers of 40 pax appl y to b asic men u
ENTRÉE
Please choose 2 of the following to be served alternate
Warm marinated Thai beef salad,
w i t h c r i s p y As i a n g r e e n s a n d a c o r i a n d e r , l e m o n g r a s s a n d c h i l l i d r e s s i n g
Ganguly chicken skewers,
Tandoori marinated peti t chicken tenderloi n skewers, wi th basmati rice and cucumber
yoghurt sauce
Green curry marinated,
wok seared ti ger prawn tai ls, wombok an d bok choy, ste amed jasmi ne ri ce wi th li me , coconut
and
lemongrass sauce
Penne con salsiccia e finocchio Penne pasta,
si mmered tomato Pr ovencale sauce, homemade spi ced sausage and fennel
Tagliatelle tossed with garlic sautéed prawns ,
leeks, spring onion and good olive oil
Spicy dusted wok sizzled squid strips,
on ci trus, roquette, h ome made sal ami and tomato Napoli
Creamy smoked chicken breast risotto,
with leeks, baby spinach leaves, toasted pine nuts and fresh sage
Sautéed prawns Aloha!,
pan fri ed prawn tai ls wi th coconut, li me , mi ld fresh chi lli , and man go on jasmi ne rice
and stalky greens
MAIN
Please choose 2 of the following to be served alternate
Moroccan style slow sticky braised lamb shank,
wi th dri ed fi gs and dates, reduced brai si ng juices on creamy garlic mash
Thickly cut aged scotch fillet steak,
char gri lled to me di um rare and served wi th a choice of sauce:
•tangy Moroccan pepper sauce
or
•sautée d trio mushroom and sherry de mi glaze
Grilled boneless local fillets of fish ,
with chardonnay, lemon and butter sauce
Cider glazed pork belly,
on creamy mash , gre en beans, an d honey glazed apples i n pan juices
Garlic and rosemary studded roast leg of prime Murray Valley lamb,
with either
•ro se mary and mi nt demi -gl aze
•pan gravy
Fresh herb, lemon and olive oil marinated chicken breast,
stuffed wi th basi l, leeks and mozzarell a,
on garli c mash wi th tradi ti onal si mmered tomato Provencale sauce
Veal scaloppini,
escalopes of pri me veal seared wi th leeks, mushrooms, fresh sage and eschalots, ser ved
on a creamy garli c mash
Chicken breast supreme,
chi cken breast rubbed wi th sage pesto, stuffed wi th gruyere cheese, carameli sed leeks and av-
ocado, wrapped in a filo pastry and served with a subtle sauce béarnaise
Hoisin glazed slow roasted duck Maryland,
set on mash wi th butter softened si lverbeet and bok choy
W E D D I N G S 2021
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DELUXE PACKAGE
The 1st Hole /The Seahorse Room
Entrée, Main & Wedding cake: $108.00 per person
Pre Dinners, Entrée, Main & Wedding cake: $120.00 per person
The Bluewater Room
Entrée, Main & Wedding cake: $112.00 per person
Pre Dinners, Entrée, Main & Wedding cake: $122.00 per person
Minimum numbers of 50 pax apply to Deluxe/Ultimate menu
10 % Surcharges applies on Sundays and public holidays
PACKAGE INCLUDES:
Dedicated Wedding Coordinator available before and on the day of
your wedding
6 hour room hire of eith er the 1s t Hol e, Seahorse Room or The Bl uewater
Room fully set to your requirements
1st Hole & Seahorse have no bar and will be tray service only
(additional hours for room hire = $5 per head per hour)
E x c l u s i v e u s e o f o u r p r i v a t e b r i d a l r o o m (1 s t h o l e )
Your choice of 3-4 course meal (from Deluxe Menu)
Freshly baked bread rolls and butter
Continuous tea and coffee
V e n u e ’ s o w n c e n tr e p i e c e s f o r b r i d a l a n d g u e s t t a b l e s
Chair covers and sashes for bridal and guest tables
P e r s o n a l i s e d ta b l e m e n u s a n d p l a c e c a r d s
W h i t e l i n e n b r i d a l t a b l e s k i r t & l i g h ti n g
W h i t e l i n e n t a b l e c l o th s a n d n a p k i n s
Full place settings to suit your menu
Wedding cake table and knife
Gift table and wishing well
Placement of your bomboniere
Welcome sign in the Club’s foyer
Floor plan and guest list displayed near door
C o r d l e s s m i c r o p h o n e a n d l e c te r n
W E D D I N G S 202111
ULTIMATE PACKAGE
The 1st Hole/The Seahorse Room
E n tr é e , M a i n & W e d d i n g c a k e : $ 1 2 2 . 0 0 p e r p e r s o n
Pre Dinners, Entrée, Main & Wedding cake : $132.00 per person
The Bluewater Room
Entrée, Main & Wedding cake: $125.00 per person
Pre Dinners, Entrée, Main & Wedding cake: $135.00 per person
Minimum numbers of 50 pax apply to Deluxe/Ultimate menu
10 % Surcharges applies on Sundays and public holidays
Package Includes:
H e a d l a n d C e r e m o n y w i th A r b o u r / S h e p h e r d H o o k s ( F l o w e r s N O T i n c l u d e d )
Dedicated Wedding Coordinator
6 hour room hire of either
The 1st Hole, The Seahorse Room (1st Hole & Seahorse have no bar and
will be tray service only) or
T h e m a g n i f i c e n t B l u e w a t e r R o o m f u l l y s e t t o y o u r r e q u i r e m e n ts
(additional hours for room hire = $5 per head per hour)
Exclusive use of our private bridal room (The 1st hole)
Your choice of 3 or 4 course meal (from Del uxe/Ultimate menu)
Freshly baked bread rolls and butter
Continuous tea and coffee
V e n u e ’ s o w n c e n tr e p i e c e s o r f l o r a l a r r a n g e m e n ts f o r b r i d a l / g u e s t t a b l e s
C e i l i n g d r a p i n g ' s ( o n l y a v a i l a b l e i n B l u e w a te r r o o m )
Large Fairy light package back drop
Chair covers white/black and sashes for bridal and guest tables
P e r s o n a l i s e d ta b l e m e n u s a n d n a m e ta g s
W h i t e l i n e n b r i d a l t a b l e s k i r t & l i g h ti n g
W h i t e / b l a c k l i n e n ta b l e c l o th s & n a p k i n s
C o l o u r e d i n s e r ts a v a i l a b l e f o r n a p k i n s
Full place settings to suit your menu
Wedding cake table and knife
Gift table and wishing well
Guest sign in book
Placement of your bonbonniere
Welcome sign in the Club’s foyer
Floor plan and guest list displayed near door
W E D D I N G S 2021
C o r d l e s s m i c r o p h o n e a n d l e c te r n12
PRE DINNERS
(Deluxe or Ultimate Package only )
Platters of Italian antipasto,
featuri ng home -cured oli ves, roasted capsi cum, char -gri lled eggpl ant and pan seared h erb
i nfused mushrooms wi th balsami c glaze , home -cured and smoked salami and small goods
Homemade savouries & canapés,
featuri ng smoked sal mon & di ll pi nwheels; prawn tai l, ri cotta & le mon thyme bi tes,
and smoke d turkey breast, chi ve &cranberry canapés
Toasted Turkish bread fingers,
arranged on platters with lemon balm scented creamy fetta,
tomato salsa and chi ckpea hommus
Smoked chicken, sage & leek risotto balls,
dusted with freshly shaved grana padano cheese
Pan seared asparagus,
wrapped in prosciutto and given a light drizzling of fresh herb infused extra virgin olive oil
Fresh king prawn tails,
peeled of course, dri zzled wi th kaffir li me leave , le mon grass an d cori ander glaze
Moroccan spiced pork and couscous balls,
rolled i n sesame crumbs and serve d wi th garli c yoghurt di ppi ng sauce
Individual Thai fish cakes,
folded with rice noodles and bok choy, served with a cheeky little coriander
and le mon grass di ppi ng glaze
Duck breast,
leek and butternut pumpkin bite size frittata
Platter selection of home -made bite size gourmet pizza
Crispy pan fried coriander and turmeric dusted chicken tenderloins ,
on basmati rice with various dipping sauces
Bite-size Porcini mushroom ,
carameli sed leek and fresh thyme ri sotto cake
Platters of house made dips and crackers
Short crust tartlets,
with chicken, tarragon and baby spinach
Petit scotch fillet shaslicks,
marinated in garlic scented extra virgin olive oil and served
wi th reduced Shi raz mari nade glaze
C h o o s e f o u r o f t h e a b o v e t o b e s e r v e d t o y o u r g u e s ts b y w a i t s t a f f
t h a t c a n b e e n j o y e d w i th p r e d i n n e r d r i n k s .
You may substitute finger food for your entrée by choosing seven or
e i g h t o f t h e a b o v e . T h e v o l u m e o f f o o d s e r v e d o v e r th i s p e r i o d o f t i m e
will certainl y be enough to subs titu te an entrée.
W E D D I N G S 202113
ENTRÉE
(Deluxe or Ultimate Package only)
Please choose 2 of the following to be served alternate
Traditional Caesar salad,
w i t h t h e w o r k s , f i n i s h e d w i th s m o k e d c h i c k e n b r e a s t s l i ce s , o r s m o k e d s a l m o n s l i ce s
Warm marinated Thai beef salad,
w i t h c r i s p y As i a n g r e e n s a n d a c o r i a n d e r a n d l e m o n g r a s s c h i l l i d r e s s i n g
Juicy prawn cocktail,
served restaurant styl e on baby cos and roquette leaves wi th thousand island sauce and a king praw n
companion
G a n g u l y C h i c k e n s k e w e rs ,
T a n d o o r i m a r i n a t e d p e ti t c h i ck e n t e n d e r l o i n s k e w e r s , p a n g r i l l e d w i t h I n d i a n s p i ce s . S e t o n b a s m a ti r i ce
w i th c u c u m b e r y o g h u r t s a u c e
Green curry marinated wok seared tiger prawn tails ,
s e r v e d w i t h w o m b o k a n d b o k c h o y s e t o n s t e a m e d j a s m i n e r i ce w i t h l i m e , c o c o n u t a n d l e m o n g r a s s s a u ce
Spaghetti ai fungi e pancetta,
Al f r e d o s t y l e t o s s e d p a s ta , f r e s h h e r b s , l e e k s , p a n c e t t a a n d g o o d d a r k p a d d o c k m u s h r o o m s
Tagliatelle tossed with garlic sautéed prawns,
l e e k s , s p r i n g o n i o n a n d g o o d o l i v e o i l . Fi n i s h e d w i t h g r a n a P a d a n o
Pan tossed ravioli,
w i t h p r o s ci u t t o , b u t t o n m u s h r o o m s a n d f r e s h b a s i l i n a r i c h t o m a t o s a u ce w i th f r e s h p a r m e s a n s h a v i n g s
Tuscan style warm salad,
of mari nated medi um -rare roasted veal slices, charred Roma tomatoes and eggplant, served on rough
chopped cos wi th shaved grana padano parmesan and balsamic jus
Spicy dusted wok sizzled squid strips,
s e r v e d o n ci t r u s a n d e . v . o . o d r e s s e d n u t t y r o q u e t t e , w i t h s e a r e d h o m e m a d e s a l a m i a n d zi n g y t o m a t o
Napoli
Crispy skinned duck breast ,
p a n s e a r e d a n d r e s ti n g o n s o f t e n e d s p i n a c h w i t h c r e a m y p o l e n t a , w i t h p o m e g r a n a t e p a n r e d u c t i o n
Sautéed prawns Aloha!,
pan fried praw n tails w ith coconut, lime, mild fresh chilli and mango and on j a s m i n e r i c e w i th s t a l k y
greens
You may substitute finger food for your entrée by choosing
seven or eight items from the pre -dinner menu .
The volume of food served over this period of time will
certainly be enough to substitute an entrée.
W E D D I N G S 202114
MAIN
(Deluxe or Ultimate Package only)
Please choose 2 of the following to be served alternately
Moroccan style slow sticky braised lamb shank,
wi th dri ed fi gs and dates, served i n thei r own reduced brai si ng juices
Thickly cut aged scotch fillet steak ,
char gri lled to me di um rare and served wi th a choice of sauce:
•tangy Moroccan pepper sauce
•sautée d trio mushroom and sherry de mi glaze
Grilled boneless local fillets of fish ,
with chardonnay, lemon and butter sauce
Cider glazed pork belly
on creamy mash , gree n beans, an d honey gl azed apples i n pan juices
Fresh herb rubbed sirloin of beef
served with a choice of sauce:
•Sau teed mushroom and leek sauce
•Creamy green peppercorn sauce
•Garlic and fresh herb butter
•Re duced red wi ne pan jui ce gravy
Prime eye fillet steak ,
served with a choice of sauce:
•Sau teed mushroom and leek sauce
•Creamy green peppercorn sauce
•Garlic and fresh herb butter
•Re duced red wi ne pan jui ce gravy
Garlic and rosemary studded roast leg of prime Murray Valley lamb,
served with a choice of sauce:
•Ro se mary and mi nt demi -gl aze
•Pan gravy
Veal scaloppini,
escalopes of pri me ve al seared wi th leeks, mushrooms, plenty of fresh sage and eschalots, served on
creamy garli c mash, a classi c!
Chicken Supreme,
plu mp chi cken breast rubbed wi th sage pesto, then stuffed wi th gruyere cheese, carame li sed leeks and
avocado, wrapped in a light filo pastry and served roulade style with a subtle sauce béarnaise
Hoisin Glazed slow roasted duck Maryland,
set on mash wi th butte r softened si lverbeet and bok choy, i n i ts own jui ces
Garlic, lemon and olive oil marinated chicken breast,
stuffed wi th basi l, leeks and mozz arella and served wi th a tradi ti onal si mmere d tomato Pr ovencale sauce
Atlantic Salmon,
magni fi cent fresh salmon fi llet pan gri lled the set on a refreshi ng salad of wombok, ri ce noodles, shall ots
and cherry tomato, th en topped wi th sprouts and ci trus infused extra vi rgi n oi l dri zzle
Plump chicken breast,
li ghtly char -gri lled and stuffed wi th came mbert cheese and fresh asparagus, served wi th hollandai se
sauce
W E D D I N G S 202115
DESSERT
Your Wedding Cake,
to be plated and served to guests with chocolate
ganache sauce, local primo strawberries marinated in a
muscat liqueur with double cream
For the above dessert , this is included for 2 or 3 course meal options
OR for $6.00 extra per head
Please choose 2 of the following to be served alternate
Individual tiramisu,
torte served wi th double cream an d marsal a glaze
Home-made lemon tart,
with citrus glaze and double cream
Premium locally grown strawberries,
marinated in spiced liqueur Muscat and dark brown sugar, served in a brandy snap basket
with King Island cream
Classic Crème Brulee,
with vanilla bean anglaise, King I sland cream and chocolate -dipped strawberries and
blueberries
Chocolate panna cotta,
served with double cream and chocolate dipped strawberries
Classic baked ricotta cheesecake,
served with double cream and a sweet
coulis of blueberries, raspberries and
strawberries
W E D D I N G S 202116
WEDDING BUFFET
FOR BASIC PACKAGE ONLY
*minimum of 50 PAX required
10 % Surcharges applies on Sundays and
public holidays
(Not available for The 1st Hole)
The Seahorse Room
Buffet Menu
$60.00 per person
The Bluewater Room/Members Lounge
Buffet Menu
$62.00 per person
Buffet style, for guests to help
themselves.
Our wait staff will invite a table at
a time to come through the buffet
to ensure no queues.
Hand carved ham,
on the bone
Mediterranean glazed roast chicken platter,
w i t h r e d u ce d r o a s ti n g j u s
Fresh herb rubbed grain fed sirloin,
s l ow r o a s t e d a n d s e r v e d w i t h s a u t é e d m u s h r o o m , l e e k a n d
sage
Continental small goods platter,
f e a t u r i n g I t a l i a n s a u s a g e , p r o s ci u t t o , s a l a m i a n d c h e e s e
v a r i e ti e s
W o k t o s s e d V i e t n a m e s e st y l e g r e e n c u r r y p r a w n s , s e r v e d w i t h
As i a n g r e e n s o n j a s m i n e r i ce a n d
pappadums
Tuscan style rosemary,
r o a s t e d sw e e t p o t a t o a n d k i p p f l e r p o t a t o e s
Caesar salad, wi th the works
Greek style, garden salad
Fresh damper rolls
Desserts
Your Wedding Cake,
to be plated and served to guests with chocolate
ganache sauce, local primo strawberries marinated in a
W E D D I N G S 2021
muscat liqueur with double cream17
Children's Wedding Menu 2020/21
$20.00 per child
10 % Surcharges applies on Sundays and public holidays
*aged from 2—12years
Chicken Schnitzel
served with chips and salad
Nuggets and Chips
Spaghetti and Meatballs
Freshly battered fish fillet
served with chips and salad
Hot roast
served with chips and vegetables
(for night weddings only)
*All meals finished off with a bowl of ice cream
W E D D I N G S 202118
NAROOMA GOLF CLUB
THE BAR
BEVERAGE OPTIONS
10 % Surcharges applies on Sundays and public holidays
OPTION ONE - DRY TI LL
Beverage are charged according to consumption.
You nominate how much you would like to spend and
the bev erage s el ections you wish to be serv ed to
your guests.
OPTI ON TWO - CASH BAR
All guests to pay for their own drinks .
* Drink service ends a t 11.45pm - club closes a t midnight
BEVERAGE SELECTION
Wolf Blass
Sparkling Brut NV
Chardonnay
Shiraz
Rothbury Estate
Sparkling Cuvee NV
Chardonnay
Semillon Sauvignon Blanc
Cabernet Shiraz
Beer on Tap
(a v a i l a b l e i n B l u e w a t e r R o o m o r t r a y s e r v i c e i n t h e S e a h o r s e R o o m o r 1 s t H o l e R o o m )
Great Northern
Carlton Draught
Carlton Dry
Victoria Bitter
Tooheys Old
Soft-drinks
Coca Cola
Lift Lemon
Sprite
Creaming Soda
Orange Juice
W E D D I N G S 2021
*Bever age list correct at tim e of printing.
* You are NOT PERMITTED to bring your own bever ages or food into the venue .19
ADDITIONAL SERVICES
CEILING DRAPING’S
Venues own ivory silk ceiling draping's
$200.00
FAIRY LIGHTS BACK DROP
small package
$40.00
large package
$100.00
DECORATION PACKAGE
C e n t r e p i e c e (N O T f r e s h f l o w e r s ) , w i s h i n g w e l l , p l a c e m e n t o f b o n b o n n i e r e , p l a c e m e n t o f
guest name s, guest li st seati ng plan
$50.00 per table
CHAIR COVERS HIRE
Chai r covers & coloured sashes to sui t your the me
$8.00 per chair or
$5.00 DI Y
TABLE CENTREPIECES
Venue’s own or floral centrepieces
Price on application
PERSONALISED TABLE MENUS & Guest names
Wo o d e n N a m e t a g s = $ 2 . 0 0 p e r p e r s o n
Menus = $2.50 per menu
DATA PROJECTOR & SCREEN
$45.00
SPECIAL FEATURES
Aw a r d w i n n i n g c a t e r i n g , q u i e t l o c a t i o n , e f f i c i e n t f r i e n d l y s t a f f , p a v e d a c c e s s t o a l l d o o r s
PARKING FACILITIES
Am p l e o f f s t r e e t p a r k i n g
GOLF
Wh y n o t c o m b i n e a l i t t l e b u s i n e s s a n d p l e a s u r e w i t h a r o u n d o f g o l f o n o u r m a g n i f i c e n t
c o u r s e . C o n t a c t t h e P r o - S h o p o n 4 4 7 6 0 5 0 7 to m a k e a b o o k i n g .
RESTAURANT
Pauls on the Course Brasserie
Coffee & cake from 10am
Lunch from 12pm-2pm
Dinner from 6pm
COURTESY BUS
The Club’s Courtesy Bus is available for use Thursday, Friday and Saturday evenings from
5.30pm.
Our fri endly dri ver can pi ck you up and take you home, gi vi ng you ti me to enjoy di nner
and drinks without the worry of driving.
Bookings can be made by calling the club house on 02 4476 0500.
*By request we can certainly offer the use of the courtesy bus for larger
groups outside of these days
For more information and bookings
call (02) 4476 0505 or email functions@naroomagolf.com.au
W E D D I N G S 202120
naroomagolfclub
PO Box 38
1 Ballingalla Street
Narooma, NSW, 2546 . Booking Sheet
2021
Phone: 02 4476 0505
Email: functions@naroomagolf.com.au
Today’s Date:
Brides Name:
Grooms Name:
Address:
Phone: Bride (H) (W) (M)
Groom (H) (W) (M)
Email: Bride
Groom
Proposed Date: Number of people attending:
Headland Ceremony: No/Yes Time: Reception Time:
Function Room: The Bluewater Room - The Seahorse Room - The 1st Hole - The Members Lounge
Package:
How did you hear about us?
I/We acknowledge that I/we have read and understood the general terms and conditions.
Signature/s: ________________________ __ Date: _________________
Deposit amount: ___________________ ($1000 deposit is required to secure your date)
Deposit paid: yes/no . How did you pay?___________________
Cheque to be made payable to Narooma Golf Club and returned with this form to:
Narooma Golf Club, PO Box 38, Narooma NSW 2546.
Direct deposit please use your surnames as the payment ID
Money Transfer: BSB: 012-502 Account No: 2190-01403 Account name: Narooma Golf Club
Credit card payment Post to the above address
Please debit my: MasterCard Visa card Other: _________
Card number
Expiry date Verification number
Cardholders Signature: Date:21
Terms and Conditions 2021
CONFIRMATION
All reservations must be confirmed by first reading and understanding these Terms and Conditions.
Receipt of completed Booking sheet and deposit are then required to secure the nominated room and date.
DEPOSIT AND PAYMENT
A deposit of $1000.00 is to be paid when confirmation of the booking is made.
A payment plan is available allowing you to make monthly installments starting from the deposit date.
The balance of the total cost is to be paid one day prior to the wedding.
CANCELLATIONS
Cancellation of a wedding must be made in writing and refunds will be issued as following:
More than ten months notice ~ 100% of deposit.
Three to ten months notice ~ 50% of deposit.
Less than three months notice ~ no refund will be made.
GUARANTEED NUMBERS
An approximate number of guests is required six weeks prior to the event.
Adjustments to these numbers can be made 14 days prior to the event. Charges will be based on the
number of people attending the wedding or the guaranteed number, whichever is the greater.
FUNCTION DETAILS
Menu selection, timing, colour selections and bar requirements must be received six weeks prior to the
wedding date. Additional wedding details such as special dietary requirements must be confirmed within one month
of the event. If purchasing a package guest names are required 1 1/2 weeks prior and a table allocations during the
week leading up to the event.
PRICES
All prices are valid for weddings held during 2021. Circumstances beyond the Club’s control may result in a price
increase or menu change prior to this date. All prices are inclusive of GST.
10 % Surcharges applies on Sundays and public holidays
DAMAGES
Persons named on booking sheet are financially responsible for any damage or extra cleaning charges sustained to
Narooma Golf Club, its contents and property owned or in the care or custody of the Club by the client, clients guests,
invitees or other persons attending the function. This applies whether in the area reserved or any area or part of
Narooma Golf Club. No items are to be adhered to any wall, door or Club structure.
RESPONSIBILITIES
Narooma Golf Club does not allow food (except for celebratory cakes) or beverages to be brought onto the premises
for consumption, and food is not to be taken from the premises (except for celebratory cakes).
The Club does not accept liability nor does the Club’s insurance cover loss or damage to personal items or property
that is brought to Club premises.
Narooma Golf Club enforces the Responsible Service of Alcohol (RSA) guidelines:
Persons who exhibit signs of intoxication will not be admitted to the function.
Persons showing signs of intoxication will be refused service and will be required to leave club premises.
No shots, double nips or yard glasses will be served.
FIRE AND SAFETY PROCEDURES
Smoke machines, heaters, open flames or pyrotechnic devices cannot be operated without prior approval of the
Club. All floor plans must meet fire safety regulations and not block fire exits or public entrances.
No smoking is permitted within 4 meters of any entrance to the club house. Allocated smoking area available.
ADVERTISING
Prior permission is required to use the Club’s name and/or logo in print and/or Audio Visual display.
All proposed artwork must be approved by Club management prior to publication.
CLUB ENTRY
Please remind your guests that entrance to Club is subject to the Club rules.
Identification or a membership card must be produced upon entry.
If any guests are not financial members of Narooma Golf Club and live within a 5km radius of the Club, they must be
accompanied by a member.You can also read
