Catch 22

Restaurant Availability

When booking well in advance it is possible to book the entire or part of the restaurant for your functions, including weddings, birthday parties, large gatherings or meetings etc.

Availability will be subject to the restaurant Manager's discretion

Restaurant Hire

$650 per ½ day hire Monday to Thursday
$1300 per ½ day hire Friday to Sunday

Includes :

Exclusive use of the restaurant, set up in a manner to ensure your comfort and mixing of guests, In house music and dedicated staff members exclusively for the entirety of your function.

Restaurant hire prices may vary due to booking dates, times and/or guest numbers.

Agreement on the hire of the restaurant is at the discretion of Restaurant Manager.

Extras such as live music, balloons, table decorations, flowers, flip charts, whiteboards overhead projectors, micro phones etc, are available on request, subject to availability.

Quotes for all available on request.

Function Times

At time of booking your function agreement will be made for start and finish times for your function. The restaurant expects you and your guests to adhere to these times by vacating the restaurant at the agreed time unless previously arranged and agreed by the Restaurant Manager.

In the event it has been agreed by the Restaurant Manager that a function will continue beyond the agreed finishing time, we reserve the right to charge all additional costs incurred.

Should the Restaurant be booked for another function following yours, we reserve the right to vacate your guests from the restaurant.

Menus and Guest Numbers

To ensure your food and drink requirements are met, please confirm with us two weeks prior to your function, your final menu choice and number of people attending the function.

Remember we are not a licensed BYO establishment.

Beverages on our drinks menu can change without notice due to supply, vintage or allocation.

If you wish us to order specific beverages for you, not listed on the drinks menu, given sufficient prior notice we will endeavour to source the required beverages at a cost that is agreeable to both the Restaurant Manager and yourself, subject to availability..

Amendments

In the event of unforeseen circumstances, causing a change to your date, time, menu choice or amendments to numbers, please ensure the restaurant is notified as soon as possible.

Should amended details impact significantly on the agreed function details. The Restaurant Manager reserves the right to allocate your function to a smaller, suitable area or refuse date, time, menu changes.

We realise sometimes things happen, beyond our control and we will endeavour to accommodate your amendments where we can.

Responsibility of the Customer

Dress Code: Smart casual, we reserve the right to refuse entry to those not meeting these relaxed standards.

Disorderly Conduct: We are an establishment that adheres to responsible service of alcohol standards.

Any persons deemed by Restaurant staff to have overindulged and be intoxicated will be refused further alcohol and asked to leave the premises, should thier behaviour impact on the enjoyment of others or upset staff unnecessarily.

All functions consuming alcohol, must order food, to stay within the restaurants Responsible Service of Alcohol requirements.

Event Material

The restaurant requires approval for the display and erection of all signage and promotional material on the premises. Further more, Restaurant management reserve the right to remove any displays, promotional material or other form of signage deemed to be inappropriate or conflicting with the Restaurant's intrests.

Damage or Lost property

You as the customer are responsible for any damage to the property of Catch 22 Restaurant, caused by any delegate, guest, contractor or sub-contractor involved with the function and any costs associated with either replacement or repair of same.

The restaurant will not be held responsible for any loss to equipment or gifts, left in venue.

The restaurant will take all due care, but cannot be held responsible for the damage or loss of items placed or left in the venue before, during or after any function.

Payment

A deposit of 20% must be made 14 days prior to the event commencing to secure your function.

Payment in full must be made prior to the commencement of the function or credit card details given for payment at the time of or completion of the function.

Cancellations

Cancellations made within 14 days of the function, will incur the loss of your 20% deposit. Deposits will not be refunded for cancellations made within 14 days of the function.

PLATTERS MENU

Indulge Yourself With A Catch 22 Platter. Each Platter Serves 5-6 People

CHICKEN SKEWERS - $70

Marinated tender pieces of chicken tenderloin sautéed and smothered with satay sauce.

LAMB SKEWERS - $80

Marinated tender pieces of lamb sautéed and smothered with satay sauce.

PEKING DUCK WONTON - $70

Peking duck mixed with chestnuts, spring onion wrapped in a crispy wonton skin

CRAB NACHO - $75

Zesty crab mix with tomato concasé, diced avocado encased in a tortilla cup.

APRICOT PORK TARTS - $65

Tender braised pork belly with succulent apricot pieces in filo puff pastry

STUFFED MUSHROOMS - $65

Butter mushrooms piped with blue cheese, crumbed and finished with caper mayonnaise.

VEGETARIAN TARTS - $65

Cherry tomato, caramelised onion and sweet roasted capsicum.

WEDGES N CHIPS - $40

Both served with tomato and BBQ sauce

PRAWN CROUTONS - $75

Clarified butter crouton, succulent fresh prawn cutlet , crisp roquette leaf drizzled with cocktail sauce.

CACCIATORE CRISPS - $70

Grilled Cacciatore, caramelised onion, cherry tomatoes and capsicum aioli.

DESSERT PLATTER: MARS BANANA BARS - $70

Mars Bars, fresh banana and soft nougat encased in spring roll pastry.

SET MENU - $35 PER HEAD
Choice of Entrée and Main or; Main and Dessert.

ENTRÉE

Soup of the day
Made fresh daily from local peel produce served with a side of baked Vienna bread.
Spiced Baby Calamari
Tender pieces of flower cut baby squid seasoned in a salt & pepper dusting finished with a sweet roast capsicum aioli set on a crisp mixed garden salad.

MAINS

Cajun Chicken Salad
Marinated chicken tenderloins atop a fresh garden salad. Finished with crispy noodles and a sweet plum sauce.

Battered Fish & Chips
Ocean caught fish covered in a crisp batter, touched with a honey and coconut glaze. Served with a fresh garden salad, a cone of golden fries and a caper tartare sauce.

Lamb Curry
A mild style curry of tender pieces of lamb on fragrant pilaff rice, topped with garden herbs and fried shallots, crisp pappadums and curried egg salsa.

DESSERTS

Poached Pear
Slowly poached pear with sticky cinnamon and rose sauce with apple spiced parcels and
double cream swirls.

Soft Nougat and Caramel banana Spring Rolls
Catch 22's "Mars Bar" soft nougat caramel and caramelised banana with dark milk chocolate stuffed and rolled in a crisp spring roll wrapper. Served with chocolate ganash and homemade vanilla ice cream.

SET MENU - $45 PER HEAD
Choice of Entrée, Main and Dessert.

ENTRÉE

Soup of the day
Made fresh daily from local peel produce served with a side of baked Vienna bread.

Spiced Baby Calamari
Tender pieces of flower cut baby squid seasoned in a salt & pepper dusting finished with a sweet roast capsicum aioli set on a crisp mixed garden salad.

MAINS

Cajun Chicken Salad
Marinated chicken tenderloins atop a fresh garden salad. Finished with crispy noodles and a sweet plum sauce.

Battered Fish & Chips
Ocean caught fish covered in a crisp batter, touched with a honey and coconut glaze. Served with a fresh garden salad, a cone of golden fries and a caper tartare sauce.

Lamb Curry
A mild style curry of tender pieces of lamb on fragrant pilaff rice, topped with garden herbs and fried shallots, crisp pappadums and curried egg salsa.

DESSERTS

Poached Pear
Slowly poached pear with sticky cinnamon and rose sauce with apple spiced parcels and double cream swirls.

Soft Nougat and Caramel Banana Spring Rolls
Catch 22's "Mars Bar" soft nougat caramel and caramelised banana with dark milk chocolate stuffed and rolled in a crisp spring roll wrapper. Served with chocolate ganash and homemade vanilla ice cream.

SET MENU - $55 PER HEAD
Choice of Entrée, Main and Dessert.

ENTRÉE

Spiced Baby Calamari
Tender pieces of flower cut baby squid seasoned in a salt & pepper dusting finished with a sweet roast capsicum aioli set on a crisp mixed garden salad.

Chicken Drummets
Spicy and tender chicken drummets accompanied by a refreshing cucumber yoghurt gazpacho and tomato concasse, finished with walnut dukkah and watercress.

Seafood Pasta Salad
Large pasta shells stuffed with a chilled creamy seafood mousse. Placed beautifully with pan seared baby octopus, pancetta chips, smoked cocktail sauce and served with an authentic wakami salad.

MAINS

Beef Cheek
Beef braised to tender and succulent perfection, paired with potato purée, walnut dukkah and sour cream then finished with a drizzle of red wine jus and a pancetta chip.

Pork Belly
Tender plum glazed pork belly served with a honey sweet potato purée and an apple and radish slaw, finished with a soy caramel sauce and a crisp apple chip.

Lasagne/Sheppard's Pie
Catch's own creation- Layers of freshly made egg pasta, ground sweet paprika infused venison with a hint of Worcestershire and chocolate, crowned with mozzarella and potato purée, served with fresh roquette salad and bacon emulsion.

DESSERTS

Poached Pear
Slowly poached pear with sticky cinnamon and rose sauce with apple spiced parcels and double cream swirls.

SET MENU - $65 PER HEAD
Choice of Entrée, Main and Dessert.

ENTRÉE

Spiced Baby Calamari
Tender pieces of flower cut baby squid seasoned in a salt & pepper dusting finished with a sweet roast capsicum aioli set on a crisp mixed garden salad.

Ham Vol au Vents
Maple glazed ham, pickled onion, gherkin and soft melted brie stuffed in a golden puff pastry cup with a spiced strawberry purée.

Turkey Nacho
Individual nacho casings stuffed with turkey and chorizo, mozzarella cheese, pistachio purée, cranberry and citrus infused sour cream.

MAINS

Tasmanian Salmon
Grilled then baked with a herb parmesan crust served on pesto pasta, green beans and tomato concasse accompanied beautifully with smoked tomato beurre blanc.

Sirloin Steak
Teys gold sirloin steak with a melted cheese and bacon topping, accompanied by a potato cake, blue cheese mushrooms, broccolini, fire roasted red capsicum and brandy cream.

Chicken Breast
Succulent and juicy chicken breast, basted with spiced cashews then stuffed with poached rhubarb and smoked bacon, set atop of lemon and spring onion infused potato mash finished with a drizzling of pesto infused cream.

DESSERTS

Poached Pear
Slowly poached pear with sticky cinnamon and rose sauce with apple spiced parcels and double cream swirls.