Congratulations on your engagement and thankyou for considering Angelos House (formerly Herries House Restaurant) for your forthcoming wedding reception.
We understand the importance of this special day and through our extensive experience (owners of Herries House 1988 2000 and American Express Award Winner) we will do everything we can to make your Wedding Day very special and memorable.
The heritage style restaurant is set in landscaped gardens with a courtyard available for private ceremonies and pre-dinner savouries/drinks. Our location, minutes from the city center, affords easy access to churches and accommodation. Situated opposite our front door is the heritage listed, Laurel Bank Park, one of Toowoombas picturesque parks and a perfect backdrop for that special photograph or ceremony.
Our facilities include: open spacious dining room and wrap around verandah (weather protected) with garden views; off street parking; wheelchair access with bathroom access; mothers room; ample bathroom facilities; large air-conditioned dance floor, full bar facilities; fully air-conditioned dining rooms and open log fires in winter.
Angelos House offers extensive Food and Beverage Packages, from sumptuous set menus, delicious buffets, finger food, and breakfasts catering for all budgets and tastes. We can also cater off-site at your choice of venue. We are only too happy to design a menu that suits your budget and food preference. To enable you to meet your budget, our prices are fixed and not subject to change once a deposit has been paid.
Please call Angelo Guiso or myself to arrange an appointment time to view our facilities and photo album. I am only too happy to e-mail photos to show you past wedding layouts at Angelos House.
We are happy to discuss the following packages and are very accommodating to ensure your wedding day is perfect for you.
Kindest Regards
Amanda Lehane
PRICE OPTIONS
Inclusive of each priced menu: bread roll and butter rosette, chef’s vegetable selection, tea/coffee station. Prices include 10% GST
$45.00 per person
- Savouries served on arrival
- Main : Choice of 2 served alternating
- Sweet: Choice of 2 served alternating
$47.50 per person
- Savouries served on arrival
- Entrée: Choice of 2 served alternating
- Main : Choice of 2 served alternating
- Wedding cake served as the dessert
$53.00 per person
- Savouries served on arrival
- Entrée: Choice of 2 served alternating
- Main : Choice of 2 served alternating
- Sweet: Choice of 2 served alternating
$58.00 per person
- Savouries served on arrival
A computer enhanced menu is available offering
- 3 choices of main and 3 choices of sweets from which your guests can choose their selection on the night
$30.00 per person ( may not be available on Saturday evenings)
Savoury Dip and crudities platter on arrival
Darling Downs Roast (your choice) and Vegetables (option salad in summer)
Tropical Fruit Pavlova (or other, if preferred)
NOTE:
The above menu selections and prices are subject to booking conditions. We will need you to inform us of the date and time of your reception and the minimum and maximum number of guests you will be expecting as well as your beverage budget. We can then discuss menu and price options as well as function room allocation. Prices may be subject to change if the wedding date is more than twelve months from the date of deposit.
Buffet Menu: (Minimum of 80 adults at $49.00p.p inclusive of GST).
Function Area private - No Room Hire charge. Front Room Hire Charge $500.
(Minimum of 70 adults at $49.00p.p. inclusive of GST)
Main Room, Heritage Room, verandah – No Room Hire charge. Front Room Hire Charge $500. Drawing Room Hire Charge $500
Chef’s Savouries – served for ¾ hour in the garden or on the veranda
Freshly baked bread rolls, butter
Italian Lasagna
Roast of your choice eg. Beef, pork, lamb, chicken with appropriate accompaniments
Baked Roast Vegetables
Stir Fry Medley Vegetables
Fish in Beer Batter
Calamari Fritti – rice floured, aioli sauce on side
Baked Leg ham
Build your own Caesar Salad – cos lettuce, bacon bits, croutons, parmesan cheese
Vine Ripened Tomato and bocconcini Salad with basil infused dressing
Sweets:
Whole Pavlova with passion fruit cream
Fresh Fruit Salad
Country Cream
Chocolate Mud Cake Fingers
Warm Apple and Rhubarb Crumble or assorted sweet bites
Tea Coffee
GROUP A SELECTIONS: (subject to change)
ENTREES:
Chef's Soup of the Day
Marinated Calamari rings rice floured, flashed fried, served with homemade aioli (GF)
Pasta Leonardo hand made pasta tossed with a bacon, fresh mushrooms, onion, Napoli, cream
Angelo's House Seasonal Salad - we are happy to discuss options for you (GF)
Grilled Field Mushroom topped with caramelised leek risotto (GF)
Honey and Soy Chicken Kebabs on steamed rice (GF)
Tuscan Style Beef and Vegetable Ragout in Puff Pastry Shell
Gnocchi Bolognaise handmade potato dumplings with a rich tomato beef sauce
MAINS:
Chicken Michelangelo - breast of chicken, baked, lapped with a sauce of smoky bacon, fresh
mushrooms, onions, flavoured with a port wine and cream reduction served
with chef's vegetables (GF)
Market fish - grilled, coated with a lemon, onion, cream Sabayon style sauce served with
chef's vegetables (GF)
Prawns Pavarotti brandy and garlic flamed prawns served on fettuccine pasta
Mamma's Roast choice of one, nominated at time of booking: beef, lamb, pork, chicken, turkey
Served with baked vegetables and accompaniments
Butternut Risotto roasted butternut pumpkin pieces, mixed with shaved fennel, roasted
pinenuts and fresh garden herbs, sprinkled with parmesan cheese (GF)
Vegetarian Ravioli - coated with a blue vein cheese cream sauce, finished with baby spinach and
parmesan cheese, cracked pepper
Steak Diana - Aged rib fillet cooked medium smothered with a brandy cream sauce, infused
with Worcestershire and a hint of garlic, chef's vegetables (GF)
SWEETS :
Apple and Rhubarb Crumble served warm with vanilla bean gelato and fresh cream
Brandy Snap Basket with fruit gelato and fresh fruits
Fresh Fruit & Cream Meringue Tower (GF)
Heavenly chocolate Mud Cake wedge
Chocolate Pudding with rich chocolate sauce
Panne Di Fruitta Italian bread pudding in baked egg custard, topped with meringue and ribbons
of chocolate caramel sauce
Baked Date Cheesecake topped with almond and cinnamon, swirls of caramel sauce (GF)
Orange and Almond Syrup Cake (GF)
NOTE: We are happy to offer other dishes if you prefer please talk to our creative chef, Fiona.
ENTREES:
Lamb Brains - golden crumbed brains, ribboned with a mild grain mustard cream sauce
Oysters Balsamic - our style of kilpatrick, shaved parma ham & balsamic vinegar served warm - 1/2 dozen
Creamy tomato flavoured seafood selection served warm in a puff pastry shell
Trio Di Mezza combination of 2 balsamic oysters, 2 bocconcini cumberland and 4 calamari fritti
Country Chicken and Mushroom ragout served warm in a puff pastry shell
Tuscan Beef Pie rich beef and vegetable encased in a whole pie shell, lapped with a red wine reduction
Angelo's House Caesar Salad topped with hickory smoked chicken medallions
Prawns Pavarotti brandy flamed prawns, onion and garlic, cream reduction, served on fettuccine pasta
MAINS:
Chicken Camembert - breast of chicken, pocketed with camembert cheese, baked, lapped with a sauce of grain mustard and cream, vegetables
Festive Chicken - chicken topped with camembert cheese, baked, under a Cumberland (cranberry jelly base) sauce and topped with roasted macadamia nuts, vegetables.
Barramundi Pistachio grilled fillet of barra with pistachio nut crust on chickpea and vegetable casserole with lime butter rosette
Aged Rib Fillet - 300g cooked medium with one choice of sauce (nominated when confirming booking) - green peppercorn, fresh mushroom, red wine jus, bacon/onion/tomato and cream, served with chef's vegetables
Fresh Prawn and Melon Salad
Fettuccine Marinara - fresh seafood selection tossed with tomato, garlic, onion, hint of chilli
Lamb Rump Cartoccio seared lamb rump pocketed with roasted vegetable tapenade wrapped in crisp filo pastry, accompanied by rosemary red wine jus and chef's medley of vegetables
SWEETS:
Strawberries Galliano - fresh strawberries drizzled with Galliano, served with vanilla bean gelato (seasonal)
Wicked Chocolate on Chocolate - double chocolate gelato in chocolate cup, smothered with chocolate fudge sauce
Italian Gelato selection with almond wafers
Italian/Australia Cheese and Fruit Plate with nuts and dried fruits with Lavosh
Zabaglione Torte - sponge fingers soaked in marsala and coffee, layered with zabaglione cream
Steamed Pumpkin Pudding, infused with ginger, served with crème anglaise and toffee wafers
Chocolate Raspberry Torta with cinnamon sabayon
BOOKING CONDITIONS:
CONFIRMATION : A deposit of $500 and a signed copy of booking conditions and confirmation of quote is required within
14 days of a tentative booking. Tentative bookings without a deposit are automatically cancelled thereafter. If you do not advise
us of the exact date of your function we can only quote a general price range. Minimum adult numbers and minimum spend apply to
popular dates, you will be advised at time of booking. We reserve the right to adjust the quote or room space if you revise your
guest numbers below minimum quoted for and if beverage details and service style alters. If another enquiry is made
during the tentative holding period we will endeavor to call you and offer you first choice. Public Holidays incur a 15%
surcharge on all services.
DEPOSIT : The deposit is deducted in full from the final account if no other charges are incurred, such as excess cleaning,
damages, loss of restaurant property. Deposits are refunded in full if a cancellation is received in writing 4 full months prior
to the booked date. Deposits will not be refunded if you cancel within 4 full months of your function. Dates are not transferable.
Deposits can be paid by cash, credit card, eftpos, bank cheque, personal cheque.
Please ensure you are given a printed Tax Invoice, signed by management for your records and a copy of your signed confirmation.
FINAL DETAILS : We require full details for food, beverage, table plan, time frame, entertainment, decoration plan, payment
of account details as well as approximate catering numbers 3 weeks prior to the function date. Final catering numbers are
required 3 days prior to the function. This is the minimum number that you will be charged for.
PRICE GUARANTEE : We guarantee quoted price for food and beverage for 12months from date of booking. After this date
prices may slightly increase due to market increases. We are happy to discuss this with you and adjust menu and beverage
selection to absorb this cost after the 12 month date.
DECORATION : All decoration ideas must be approved by management. We do not allow table confetti (paper or metal)
or other hard to clean up material. Candle wax on table linen and carpet that require additional cleaning costs will be
deducted from deposit. We are happy to assist you with decoration ideas.
ROOM ACCESS : Access to the room prior to the booked time will be advised 1 week prior to the function as is dependant
upon other bookings at Angelo's House Restaurant. We are happy to put out place cards, chocolates etc., for you providing
detailed instructions are supplied 3 days prior with all confirmation details. Should you choose to outsource a wedding décor
service we ask that they contact us 1 month prior to the function to discuss acceptable decoration needs and room access time.
FINAL PAYMENT OF ACCOUNT : We require full payment of food and beverage account 3 days prior to the function by
cash or bank cheque. Personal cheques are accepted 7 working days prior to function and cleared 3 days prior to the function.
credit card payments over $1000 will incur a 1.5% charge (Visa, Mastercard) and 3% charge (American Express). Payment for
any sundry items and additional beverage charges are required at the conclusion of the function. Cash or credit card (no fees)
acceptable for this amount.
LOSS OR DAMAGE: Loss or damage to the restaurant fixtures, fittings, carpet caused by the client or their guests and
contracted service providers during or after the function will be the financial responsibility of the organiser. Damages
include wax damage to carpet and cloths and clean-up of confetti or flower petals. Costs will be deducted from holding deposit.
We accept no responsibility for the loss, theft of, or damage to, organisers or guest's property in the restaurant, prior, during or
After the function. We recommend organisers take out their own insurance.
ALCOHOL/FOOD : No Alcohol or food is to be brought on to the premises. Guests will be asked to remove said items from the
premises. Angelo's House supports Responsible Service of Alcohol. It is illegal to serve alcohol to (1) intoxicated persons
(2) Disorderly persons (3) under 18 years of age.