We would love to host your next function right here on the riverfront. Café 1909 seats 220 in total (up to 100 indoors), or caters 295 standing. We have a corporate area complete with large screen for laptop display and sectional screens.

If you are happy to share the venue with our regular customers, we can section off an area just for you and the only cost is for what you consume. Bookings are not secure until a deposit is paid.

Or you could book a private function and have Café 1909 to yourselves; our packages are below:

Private Function Packages

Venue Hire Fees:
Off-peak $1000.00 May-August (food and drink are added extras)
Peak $1500.00 September-April and public holidays (min. 70 people, food and drink are added extra)

Bookings are not secured until the venue hire fee is paid.

Please note that cleaning/damages fees may apply in addition to above prices.
Please note that 18th and 21st Birthday Parties will need to arrange for accredited security guards at additional cost.

Full Terms & Conditions will be emailed upon enquiry.

Set Menu

2 courses $60.00pp    3 courses $75.00pp    (add starter for an additional $10pp)

Starter (please select two of the below to share):

Garlic Bread (V)

Warm fresh bread, with dukkha, olive oil & balsamic (V)

Chef’s Selection of two dips with bread (V*)

The Rudder: vintage cheddar, Brie & blue cheese with crackers, house-made selection of fruit paste, cured meats & pickles (V*)

Murray Pink Salt & Lemon Pepper Calamari with lemon & aioli (GF*)

Bowl of house-made wedges with sweet chilli & sour cream

Entree (please select two for alternate drop):

Honey-glazed Slow-cooked Crispy Pork Belly with a red cabbage slaw & hot apple relish (GF)

Pink Salt & Lemon Pepper Calamari on Asian salad, with local chilli, Nam Jim dressing, lemon & aioli (GF*)

Roasted Pumpkin & Gorgonzola Arancini Balls served with Greek salad & ranch yoghurt dressing (V)

Braised Moroccan Lamb & Vegetable Tagine with cous cous & yoghurt dressing (V*)

Baked Goats Cheese Tart of sun dried tomato & spinach with basil oil dressing & seasonal garnish salad (V)

Main (please select two for alternate drop):

Marinated Spatchcock on roasted caponata & herb roated potatoes with a Tuscan sauce (GF)

Chicken Supreme filled with semidried toamto, Danish fetta & baby spinach served with seasonal greens, kumara mash & creamy pesto sauce (GF)

Braised Lamb Shank served with rosemary mash & seasonal roasted vegetables (GF*)

Roasted Pork Cutlet on seeded mustard mash with seasonal greens, hot apple relish apple & sage jus (GF)

Parmesan-crumbed Lamb cutlets with a Mediterranean salad & ranch yoghurt dressing

Roasted Mustard-glazed Black Angus Porterhouse: sliced & served with winter roasted vegetables & red wine jus (GF*)

300g Grass-fed Porterhouse Steak (cooked to medium) with herb roast potatoes, seasonal greens & select one sauce:
pink peppercorn jus, mushroom gravy, mushroom jus, or red wine jus (GF*)

Oven-baked Northern Territory Barramundi with buttered mash potato, seasonal vegetables & white wine beurre blanc sauce

Dessert (please select two for alternate drop):

Creamy Passionfruit & Mango Mousse with mango & mint salsa & chocolate shard (GF)

Vanilla Panna Cotta with poached pear & berry coulis (GF)

Poached Pears with vanilla ice cream & warm chocolate sauce (GF)

Sticky Date Pudding with warm caramel sauce & thick cream

Baileys Chocolate Mousse served in a brandy snap basket with cream (GF*)

Black Forest Chocolate Ripple Cake with berry coulis


4 items $18 pp    8 items $36 pp    10 items $45pp    ($4.50 pp per item)


Cheesy Mini Rice Balls with roast butternut pumpkin & basil (V)

Homemade Sausage Rolls with tomato chutney

Pink Salt & Lemon Pepper Calamari with lemon aioli (GF*, DF)

Rare Beef on Crostini with chilli jam & pimento

Golden Parmesan-crumbed Chicken with garlic aioli

Mushroom & Three Cheese Tartlets (V)

Mini Pulled Pork & Slaw Burger

Twice-cooked Honey-glazed Pork Belly with apple & cider relish (GF, DF*)

Marinated Lamb Skewers with tzatziki (GF, DF*)

Oysters Kilpatrick (GF, DF)

Beer battered Blue Grenadier Goujons with tartare aioli (DF)

Caramelised Onion & Butternut Pumpkin Tartlet (V)

Sweet Potato & Corn Fritters with sweet chilli (DF, V*, Vegan*)

Tempura battered prawn with chilli plum sauce (DF)

Vietnamese Rice Paper Rolls with chicken & satay dipping sauce (GF, DF) (Cold)

Vietnamese Rice Paper Rolls with julienne vegetables, asparagus, sun-dried tomato & sweet chilli (GF, Vegan) (Cold)

Bruschetta with goats cheese, roma tomato & basil leaves (V) (Cold)

Bruschetta with smoked salmon, avocado salsa & sour cream (Cold)

Chilli Prawn on toasted flatbread with avocado salsa & crème fraiche (Cold)

Oysters Natural with chilli and lime vinaigrette (GF, DF) (Cold)

Oysters Natural on rock salt with lemon or lime (GF, DF) (Cold)

Asparagus, Pimento & Mushroom Frittata with crème fraiche (V, GF) (Cold)


Christmas Package $40pp

The Rudder on arrival, followed by the Chef’s selection of 7 items of finger food

Wake Package $30pp

Gourmet sandwiches, Chef’s selection of 4 items of finger food, cakes & slices

GF = Gluten Free – processed in a kitchen that also processes foods containing gluten, traces may remain despite our best efforts
V = Vegetarian         DF = Dairy Free        * = Available only on request, Please Ask

10% Surcharge on Public Holidays, including Easter Weekend

Function Booking Enquiry

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