Business Events at WatervieW in Bicentennial Park


Day Conference

Morning Afternoon Tea Options

 Your choice of two (2) items – served with juice, coffee & tea

  • Banana bread
  • Mud cake
  • Mini fruit tart
  • Vegetable frittata
  • Assorted Muesli bars
  • Caramel slice
  • Danish pastries
  • Assortment of individual low fat yoghurts
  • Vegetable crudités & hummus
  • Mini donuts: iced, cinnamon or jam


Working Lunch Options

Your choice of any two (2) salad options

  • Greek salad, with tomato, cucumber & vinegar drizzle
  • Roasted pumpkin, Spanish onion, bitter greens with tahinini dressing
  • Mixed garden salad with cucumber & roma tomato
  • Traditional caesar salad
  • Tuna salad nicoise


Your choice of any four (4) sandwiches or wraps


  • Shaved ham, lettuce, tomato & grain mustard
  • Pastrami, cream cheese & mustard pickle
  • Roasted lamb, hommus & tabouleh (low GI)
  • Cajun spiced beef shaved & fruit chutney
  • Char sui pork with sweet chilli, Asian slaw
  • Salami, pickles, mustard, lettuce


  • Char grilled vegetable fruits with hummus on multi grain loaf
  • Seasonal greens, grated carrot with yoghurt (Low GI) on wholemeal bread
  • Fresh mozzarella with Roma tomatoes & basil pesto
  • Herbed mascarpone & basil
  • Avocado, tomato & basil


  • Tandoori chicken, tomato, cucumber, & cumin flavoured yoghurt sauce
  • Chicken, avocado, Spanish onion, baby cos, char-grilled pimento & lemon mayonnaise
  • Shaved turkey breast with mixed green salad with cranberry sauce
  • Smoked chicken breast, mixed green salad, avocado, carrots & BBQ mayonnaise

SEAFOOD SELECTION (maximum one selection)

  • Smoked salmon, cucumber & horseradish (low GI)
  • Creamed tuna, egg slices & mayonnaise
  • Poached flaked salmon dill, sour cream & lettuce (low GI)


  • Hot pastrami, coleslaw with mustard
  • Grilled ham, emmenthal cheese & tomato
  • Tandoori chicken
  • Souvalaki spice shaved roast lamb


Seasonal fruit platter

Cheese platter

Served with juice, coffee & tea

Deluxe Day Conference


Morning and Afternoon Tea Options:

Your choice of two items

  • Mini cheese cake: Select: blueberry, tropical or caramel
  • Pettit Gateau: Select: strawberry romanoff, tiramisu, flourless chocolate or apple strudel
  • Assortment of individual low fat yoghurts
  • Vegetable frittata
  • Vegetable crudites & hummus
  • Assorted muslie bars
  • Profiteroles filled with custard & dipped in chocolate sauce
  • Vanilla slice
  • Sacher slice (Viennese bittersweet chocolate cake)
  • Mini croissant: Select: Almond or chocolate custard
  • Mini cheese or cherry strudel

Freshly brewed coffee and a selection of teas


Buffet Lunch Options

Step One – Choose your salad options
Your choice of three salad items

  • Rocket, beetroot & goats cheese
  • Roasted pumpkin, spanish onion, bitter greens with tahini dressing
  • Penne pasta with sun-dried tomato & fetta with basil pesto & lemon vinaigrette
  • Mixed garden with cucumber & roma tomato
  • Caesar
  • Tuna nicoise


Step Two – Choose your hot speciality options
Your choice of four hot specialities

  • Pumkin & spinach ravioli in Napoli sauce (v)
  • Fried hokkien noodles with seasonal vegetables & bean sprouts (v)
  • Roasted chicken drumsticks with honey soy sauce
  • Stir fried chichen with capsicum, onion & light chilli soy sauce
  • Stir fried beef in black bean sauce
  • Roasted beef striploin with black pepper mushroom sauce
  • Steamed jasmine rice
  • Seasonal fruit platter
  • Cheese platter
  • Served with juice, coffee & tea



We recommend a minimum of 4 canapés per person per hour

Cold Canapés Selection

  • Stuffed cherry tomato with mascapone, crispy capers (V, G, H)
  • Bocconccini with cherry tomato & fresh basil on skewers (V, G, H)
  • Rockmelon wrapped in prosciutto (G)
  • Smoked salmon with sour cream on a cucumber cup (G)
  • Brushetta with fresh ricotta on toasted sour dough baguette slices (V, H)
  • Mini zucchini, goat’s curd & marjoram frittata (V, G)
  • Steamed fish cake on cucumber with crab roe
  • Fresh shucked oyster with ginger & lime relish (G)
  • Tuna cream with car-gilled artichoke, crispy Turkish crostini
  • Creamy chicken mousse on cucumber cup with port jelly
  • Mini pappadum bites with tandoori chicken, cucumber & yoghurt sauce
  • Honey & ricotta with fig, crispy basil leaf on crispy sourdough slices (V, H)

Hot Canapés Selection

  • Mini prawn satay skewers with lemon mayonnaise (G)
  • Cocktail samosa with raita dip (V)
  • Vegetarian mini pizza bits with fresh sliced tomato & foir-di latte (V)
  • Pork fillets with char-grilled capsicum, paprika butter toast & sour cream
  • Roasted duck breast with orange segments & citrus glaze (G)
  • Mini seafood vol-la-vents with Champange cream & fresh dill
  • Beef tenderloin with bearnaise sauce & fresh chives
  • Spinach & ricotta triangles with tzaziki dip
  • Mini crumbled chicken tender with mango salsa
  • Goats cheese curd on steamed baby chats with seeded mustard sauce (V, G, H)
  • Roasted asparagus wrapped in prosciutto (G)
  • Chicken sata skewers with Malay coconut satay sauce
  • Steamed prawn dumplings with light soy dip

Deluxe Cold Canapés Selection

  • Thai style prawn, coriander chutney (G)
  • Assorted sushi & nori rolls with soy and wasabi dip (G, V, H)
  • Sydney oyster with spicy lime & mango salsa (G)
  • Smoked chicken with fresh avocado puree in a pastry shell
  • Mini oven roasted turkey roll with cranberry sauce on fresh baked puff pastry
  • Cocktail prawn with seafood sauce in a glass (G, H)
  • Mini Caesar salad in a bamboo boat with croutons & shaved parmesan & boiled egg wedges (H)
  • Seafood pene salad with basil pesto in a bamboo boat (H)

Deluxe Hot Vegetarian Canapés Selection

  • Mini burgers with chips on bamboo boats
  • Cocktail beef burgers with American salsa
  • Cocktail crumbled chicken burger with mango salsa
  • Cocktail fish burger with seafood sauce & salad
  • Cocktail vegetable burger with char-grilled vegetable relish (V, H)
  • Crab cake with sweet corn & mango salsa & lime dip
  • Fresh seared salmon with salsa verde (G, H)
  • Baked oyster with mozzarella cream (G)
  • Crispy crumbled oyster on the shell with house-made remoulade
  • Crispy chicken dim sim in a bamboo boat with honey & soy dip
  • Tempura prawn with Wasabi mayonnaise
  • Assorted arancini balls with Napoli sauce (G, H)
  • Mini lamb ragout in a pastry shell with feta cheese & crispy parsnip

Substantial Canapés

  • Pizza slices with assorted vegetarian & meat toppings
  • Soy & ginger marinated chicken lolly pops
  • Petite chicken burgers with lime mayo
  • Gourmet lamb & rosemary pie
  • Petite beef puff pastry topped with bearnaise sauce
  • Fried noodle with assorted vegetables in a box (hokkien or rice noodle)
  • Fish cocktail & chips on a bamboo boat
  • Chorizo & haloumi cheese skewers

Three Course

2 Course main & dessert
2 Course entrée & main
3 Course entrée, main & dessert


  • Marinated beef with feta cheese, grilled tomato & herb dressing
  • Seared beef served on a potato, olive & cherry tomato salad with basil pesto dressing
  • Thai influenced beef & Asian greens salad with peanuts & chilli dressing
  • Roasted lamb rump on field mushrooms, baby endive, tomato & olives with red wine reduction
  • Smoked salmon with tomato, cucumber & avocado salad, caper & lemon dressing
  • Smoked trout on potato salad with sour cream dressing
  • Confit bonito swordfish with caper & dill dressing
  • Tandoori chicken on cucumber, mint & raisin salad, yoghurt & roasted garlic oil
  • Confit chicken with grilled field mushrooms, tomatoes & balsamic mayonnaise
  • Roasted chicken on cos lettuce, crispy prosciutto, anchovies & parmesan dressing
  • Potato & herb gnocchi with semi dried tomato, ricotta & tarragon butter
  • Roast pumpkin ravioli with brown sage butter & parmesan
  • Orecchiette with basil, olives, tomato & nut brown butter


  • Loin of veal with herb crust on tomato risotto & grain mustard jus
  • Veal osso bucco on soft polenta & orange gremolata
  • Prime fillet of beef with sautéed field mushrooms, potato gratin & balsamic jus
  • Grilled tenderloin of beef on spiced lentil ragout & potato fondue with green pepper sauce
  • Pan fried beef fillet on potato gnocchi with spinach & roasted carrots & Shiraz jus
  • Brie stuffed chicken breast on lyonnaise potatoes & tarragon cream
  • Slow roasted duck on potato puree & braised red cabbage with blackcurrant
  • Roasted corn-fed chicken breast on soft parmesan polenta & basil infused jus
  • Olive & herb filled chicken breast on Moroccan couscous & roasted capsicum jus
  • Tasmanian salmon with cucumber & chervil salad drizzled with soba dressing
  • Baked salmon fillet on green tea noodles, sesame soy glace & shaved bonito
  • Grilled barramundi on corn & capsicum frittata with olive tapenade & lemon oil
  • Barramundi on jasmine rice, bok choy & red curry sauce
  • Slow cooked lamb shank on potato puree with confit garlic & thyme jus
  • Roasted lamb rump with minted couscous & tomato salsa


  • White chocolate bavarois with black cherry compote
  • Vanilla panna cotta with rhubarb compote
  • Kaffir lime and ginger panna cotta with mango & vanilla chilli syrup
  • Passionfruit panna cotta with seasonal berries & pistachio nuts
  • Raspberry cheesecake with blackcurrant coulis & shortbread
  • Date and pecan pudding with butterscotch sauce
  • Baked lemon tart with double cream & fresh strawberries
  • Tiramisu with coffee anglaise
  • Macchiato tart with raspberry sauce & minted ricotta cheese
  • Hazelnut mousse in a chocolate cage with fresh strawberries, coffee anglaise & hazelnut praline
  • Apple & blueberry crumble with vanilla anglaise
  • Semolina & orange cake with berry compote & yoghurt sauce
  • Seasonal berry pudding with king island cream

Includes: Coffee & tea

Deluxe Three Course

Please select two (2) items to be served on an alternate basis


  • Grilled butterflied king prawn, baby endive salad, char-grilled vegetable relish & garlic butter sauce
  • Seared scallop, mini salmon roulade on avocado puree and crispy sweet potato crisps
  • Cream & garlic baked lobster meat on saffron fettuccine, shaved parmesan & watercress salad
  • Seared sesame tuna with carrot & mango confit, coconut chutney & coconut cream
  • Double roasted pork belly with caramelized apricot & figs, spicy apple & parsnip puree with vincotto fig vinegar
  • Seared lamb back-strap with blanced fresh baby vegetables, petite herbs & parmesan crackers


  • Grilled rib-eye steak with roasted baby chats, buttered baby carrots & brandy pepper sauce
  • Grilled baby barramundi fillet with garlic dill butter, wild arugula & parmesan salad
  • Char-grilled spatchcock, tomato and cannellini bean ragout, baby broccolini & tyme jus
  • Grilled king prawn on top of roasted beef fillet, bearnaise and shiraz jus, baby spinach & potato puree
  • Roasted milk fed veal saltimbocca, wrapped with prosciutto parma, sage & fresh buffalo mozzerella,
    grilled parmesan polenta cake, asparagus shorts & oregano jus
  • Grilled salmon fillet with seared scallop, cauliflower & green pea puree, buttered baby carrot & salsa verde


  • Baked berry & ricotta tart with mango coulis & chocolate cage
  • Semolina & orange cake with berry compote & yoghurt sauce
  • Baked fig cheese cake
  • Berry tear drop with mixed berry coulis
  • French crepes with dark & white chocolate mousse
  • Bombe Alaska

Includes: Coffee, tea & petit fours


Assortment of freshly baked breads and crusty rolls

Cold buffet

Antipasto platter


Please select three (3) salads:

  • Artichoke & celery with shaved parmesan, French dressing
  • Roasted pumpkin, Spanish onion, bitter greens with tahini dressing
  • Mixed garden salad with cucumber & roma tomato
  • Caesar salad
  • Tuna salad nicoise
  • Rocket, beetroot & goats cheese salad
  • Chicken pineapple salad
  • Roasted salad with avocado salad
  • Seafood penne pasta salad with house made mayonnaise
  • Large shell pasta salad with sun-dried tomato & basil pesto
  • Barbequed duck breast on orange segment garden salad with a citrus dressing


Hot buffet

Please select four (4) hot specialities:

  • Roasted Moroccan spiced chicken Maryland pieces with Tzatziki sauce
  • Roasted chicken drumsticks with Malay satay sauce
  • Stir-fried chicken with capsicums, onions & light chilli soy sauce
  • Roasted beef striploin with black pepper mushroom sauce
  • Beef stroganoff with onion & sour cream
  • Beef in black bean sauce
  • Pumpkin & spinach ravioli in a Napoli sauce
  • Shell pasta with roasted zucchini, green peas & herb cream
  • Stir fried Asian vegetables tossed in hokkien noodles in a chilli soy sauce



  • Roasted baby chats
  • Seasonal vegetables



  • French apple tart with cream
  • Chocolate roulade with vanilla anglaise
  • Seasonal slice fruit platter


Coffee, tea & chocolates



* Minimum guest numbers apply, subject to availability & change without notice

Aussie BBQ Buffet


  • Antipasto of roasted & marinated vegetable fruits
  • Tzatziki dip & Turkish bread

BBQ Salads

  • Greek style
  • Mixed garden with Italian dressing
  • Asian coleslaw
  • Tomato with basil & pine nuts
  • Tossed Caesar

BBQ Specialties

  • Cajun spiced chicken drum sticks
  • Rump of beef with sautéed onions
  • Australian sausages with mustards
  • Beef burgers with spicy BBQ sauce
  • Roasted butternut pumpkin
  • Roasted baby chats with sour cream & onion chives

Bread Basket

  • Australian damper with country butter


  • Tropical sliced fruit platter with yoghurt & raspberry sauce
  • A variety of Australian cheese with crackers & dried fruit

Includes: Coffee, tea and chocolates

* Minimum guest numbers apply, subject to availability & change without notice

Optional Extras

  • Gelato cones
  • Alcoholic or non-alcoholic daiquiris on arrival
  • Draft beer upgrade e.g., Hahn Super Dry & Heineken
  • Bottled beer: Heineken, James Boag’s, Becks
  • Wine Upgrade
  • Beverage package extension (1/2 hour blocks)
  • Chef’s selection (1 hot / 1 cold) canapés on arrival
  • Salad bowls (Greek, garden or rocket & parmesan salad)
  • Steamed vegetables bowls
  • Roasted chat potatoes bowls
  • Individual antipasto platters
  • Pasta napoli sauce or olive oil platters
  • Antipasto platters
  • Bruschetta platters
  • Mezza & nuts platters
  • Bead & dips platters
  • Seasonal fruit platters
  • Australian cheese platters
  • Fresh seafood platters
  • Mixed hot seafood platters
  • Dessert tasting plate


Minimum guest numbers apply. Subject to availability and change without notice.

Beverage Packages


  • Chain of Fire Sparkling
  • Tooheys Extra Dry
  • Hahn Premium Light
  • Soft Drinks
  • Orange Juice

Additionally, please choose one of the following white wines

  • Chain of Fire Chardonnay
  • Chain of Fire Sauvignon Blanc

Finally, please choose one of the following red wines

  • Chain of Fire Shiraz Cabernet
  • Chain of Fire Merlot

Upgraded Package

  • Craigmoor NV Sparkling, Mudgee or
  • Veuve Tailhan NV Brut, France

Additionally, please choose one of the following white wines

  • Craigmoor Circa 1858 Sauvignon Blanc, WA or
  • Sandalford Element Classic White, WA or
  • Imprint Chardonnay, VIC or
  • Pocketwatch Pinot Gris, Central Ranges or
  • Tatachilla Growers Sauvignon Blanc Semillon, SA

Your choice of beers

  • Stella Artois or Heineken
  • Hahn Premium Light


  • Soft Drinks
  • Orange Juice


  • Premium Beers
  • House Spirits
  • Frozen Daiquiris
  • Non-alcoholic mocktails


Continental Breakfast

  • Fresh fruit juices
  • An assortment of cereals
  • A selection of breakfast pastries from the bakery
  • A selection of thick slice cafe toast
  • A selection of preserves, honey & spreads
  • A platter of seasonal fruits
  • Coffee, tea, juice

Hot Plated Breakfast Specialities

Please choose one of the following however, for alternate serve choose two of the following:

  • Scrambled eggs with smoked salmon, roasted herbed tomato, sautéed mushrooms & fresh arugula
  • Eggs Benedict with grilled ham, baby rocket salad & marinated cherry tomatoesor
  • Grilled breakfast minute steak, poached egg & caprese salad
  • Egg omelette with mushroom, sun-dried tomato & fresh bocconcini served with herb tomato fondue & rocket salad
  • Grilled breakfast minute steak, poached egg & caprese salad

Vegetarian Options

  • Grilled haloumi cheese on sautéed baby spinach, roasted tomato & balsamic backed mushroom on Vienna bread
  • Spanish omelette with rocket and Roma tomato salad
  • Tea, coffee & juice