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.
Or you could book a private function and have Café 1909 to yourselves; our packages are below:
Private Function Package
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)
Call us to see if your function qualifies for a venue hire fee cash-back.
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 $50.00pp 3 courses $65.00pp 4 courses $75.00pp |
Starter (please select two of the below to share): |
Garlic Bread (V) |
Warm fresh bread, with Dukka, olive oil & balsamic (V) |
The Regatta Platter: Chef’s selection of three starters |
The Rudder: Vintage cheddar, Brie & blue cheese with crackers, lavosh, quince paste & salted cashews (V) |
The Coach’s Platter: Lightly-toasted Vienna, vintage cheddar cheese, cured meats & pickles |
Entree (please select two for alternate drop): |
Honey-glazed Slow-cooked Crispy Pork Belly with a red cabbage slaw and hot apple relish (GF) |
Pink Salt & Lemon Pepper Calamari on Asian salad, with local chilli, lemon & Nam Jim sauce (GF*) |
House-made Spinach & Ricotta Gnocchi, with Napoli sauce & Grana Padano (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 potato wedges with a butter sage sauce |
Chicken Supreme filled with prosciutto, Danish feta & baby spinach. Served with seasonal greens, kumara mash & mushroom jus |
Dukkah-crusted Chicken Supreme on a roasted pumpkin & fetta salad with spiced lebneh |
Braised Lamb Shank served with rosemary mash & seasonal roasted vegetables |
Slow-cooked Crispy Pork Belly with sticky lime & chilli glaze, buttered mash & seasonal greens |
Roasted Pork Cutlet on seeded mustard mash with caramelised apple & sage jus |
Marinated & Roasted 4-Bone Lamb Rack on potato rosti with wintery roasted vegetables & a port wine rosemary glaze |
Roasted Mustard-glazed Black Angus Porterhouse: sliced & served with winter roasted vegetables & red wine jus |
Charred Black Angus Porterhouse Steak (cooked to medium) served with potato rosti, seasonal greens & red wine jus |
300g Grass-fed Porterhouse Steak with herb roast potatoes, seasonal greens & pink peppercorn jus |
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 a compote of seasonal berries & toffee shards (GF) |
Caramelised Crème Brulee served with butter shortbread biscuits |
Vanilla Panna Cotta with poached pear & berry compote (GF) |
Poached Pears with butterscotch ice cream & warm chocolate sauce |
Spiced Traditional Bread & Butter Pudding with vanilla gelato & spiced sabayon |
Sticky Date Pudding with warm caramel sauce & thick cream |
Baileys Chocolate Mousse served in a wine glass with brandy snap shard & cream |
Belgian Chocolate & Hazelnut Tart with coffee bean Anglaise, cream & toffee shards |
Canapés 4 items $16 pp 7 items $28 pp 10 items $40pp |
Cheesy Mini Rice Balls with roast butternut pumpkin & basil (V) |
Homemade Sausage Rolls with tomato chutney |
Pink Salt & Lemon Pepper Calamari with lemon aioli |
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 |
Caramelised Onion & Butternut Pumpkin Tartlet (V) |
Pumpkin, Sage & Parmesan Fritters (V) |
Vietnamese Rice Paper Rolls with julienne vegetables, asparagus, sun-dried tomato & sweet chilli (GF, Vegan) (Cold) |
Vietnamese Rice Paper Rolls with chicken & satay dipping sauce (GF, DF) (Cold) |
Asparagus wrapped with fontina cheese & prosciutto (GF) |
Tandoori Chicken with yoghurt dressing on naan bread (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) |
Bruschetta with goats cheese, roma tomato & basil leaves (V) (Cold) |
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
