Book your end of year function at Bunjil Place

Come and celebrate the festive season with us!

End of year parties and celebrations come at the busiest time of the year, so let us take care of the planning! We have multiple function spaces available for hire and can tailor all our food and beverage packages (details below) to suit your needs.

With decorative centre pieces, linens, lighting and audio-visual requirements all taken care of, the only thing left for you to do is simply enjoy.

For more information

Contact Bunjil Place Functions via [email protected] or on (03) 9709 9700

Celebrate the festive season at Bunjil Place

Christmas at Bunjil Place 2023 

3 Course Buffet – minimum 50 guests

$98.00 per person 

Entrée – plated to the table

  • Seafood Trio 
  • Poached Spencer Gulf prawn tail with blue swimmer crab brandade and crayfish oil (GF)
  • Caramelised Hervey Bay scallop with heirloom tomato sauce vierge and baby basil (GF)
  • Seared Tasmanian ocean trout with green mango salad and sweet lime dressing (GF)

Main Course Buffet

Served hot - select 2:

  • Whiskey brined breast of Western Districts’ turkey with bacon, prune and chestnut stuffing and cranberry relish
  • Roasted Gippsland beef striploin, seeded mustard and rosemary crust, red wine and confit shallot beef jus
  • Chicken breast brined in native thyme, tarragon mousse, mushroom jus gras and tarragon oil (GF)

Served cold:

  • Baked leg ham with spiced brown sugar porter glaze, sliced and served with a range of condiments (GF). Accompanied with Roasted cocktail chat potatoes with Murray River salt and rosemary
  • Salad of young leaves, soft herbs, cucumber, grape tomatoes and avocado with white balsamic vinegar and extra virgin olive oil
  • Green beans with toasted almond vinaigrette

Bread – a basket of country style breads, ciabatta and dinner rolls served with Australian cultured butter and Murray River flaked salt

Dessert Buffet

  • Individual Christmas puddings with thick Calvados custard
  • Bowls of fresh berries with rosewater and mint syrup
  • Coconut panna cotta, lime curd, passionfruit and vanilla poached pineapple and crumbled meringue
  • Chocolate and strawberry roulade, berry coulis
  • A selection of premium cheeses, burnt fig jam, fruits, crackers and lavosh – Additional $10.00 per person

To Finish 

Honey Madeleines, fair trade coffee and a selection of premium tea 

Bunjil Place Christmas Functions

2 or 3 Course Plated – minimum 50 guests

2 Courses - $75.00 per person
3 Courses - $90.00 per person


Entrée (Select 1)

  • Rotolo: House made pasta filled with spinach, ricotta cheese and porcini mushrooms sauced with brown butter and sage (V)
  • Asparagus Tart: Koo Wee Rup asparagus puff pastry `tart’ with Meredith ashed goat’s cheese, watercress, toasted almonds and apple balsamic dressing (V)
  • Poached Spencer Gulf Prawns: Tasmanian ocean trout brandade, crisp potato chips, Yarra Valley salmon caviar and vanilla, orange dressing (GF)
  • Beetroot Cured Salmon: Atlantic salmon, frisee lettuce, fried caper flowers, split buttermilk dressing, rye crumbs (GFA)
  • Buttermilk Poached Free Range Chicken: Witlof, avocado, pink grapefruit, roasted hazelnuts and orange vincotto drizzle (GF)
  • Beef Carpaccio: Slow poached grass-fed beef, confit garlic aioli, green olive tapenade, orange, rosemary, shaved parmesan and hand rolled grissini (GFA)

Mains (Select 2, served alternately)

  • Traditional Turkey: Whiskey brined breast of Western Districts’ turkey with bacon, prune and chestnut stuffing, potato gratin, handpicked green beans and cranberry relish
  • Roasted Pork Loin: Crackling roasted pork loin with apple, green raisin and pistachio stuffing, bacon braised cabbage, roasted fennel and cider jus (GF)
  • Rolled Breast of Chicken: Chicken breast brined in native thyme, tarragon mousse, creamed carrot, braised green beans, mushroom jus gras and tarragon oil (GF)
  • Lamb Duo: Lamb duo of cutlet and braised shoulder, parsley, confit garlic, white polenta, garden peas and pistachio crumb (GF)
  • Seared Tasmanian Salmon: Atlantic salmon pan roasted, Meredith goat’s cheese mashed potatoes, Mount Zero kalamata olive and basil butter, roasted cherry tomatoes and rocket shoots (GF)
  • Roasted Striploin: Roasted Gippsland beef striploin, seeded mustard and rosemary crust, duck fat potatoes, textures of onion, seasonal greens, red wine and confit shallot beef jus

Dessert (Select 1)

  • Traditional Christmas Pudding: “Emily Bell’s” traditional Christmas pudding, thick Calvados custard, brandy butter and vanilla ice cream
  • Ménage a Trois of Chocolate: Chocolate and espresso crème brulee. Dark chocolate gianduja. Chocolate tuille with white chocolate and Kahlua ice cream
  • Poached Pear and Lime Tart: Vanilla and lime poached pears, shortcrust pastry, clotted cream and blueberries
  • Yoghurt Panna Cotta: Biscotti, summer mango, poached white peach and fresh raspberry salad
  • Pineapple and Gingerbread Layers: Vanilla poached pineapple, gingerbread cake, coconut crème chiboust, sherbet

To Finish
Honey madeleines, fair trade coffee and a selection of premium tea