Great Deals On MELBOURNE (Taylors Lakes) Accommodation

• Conference Package
  TAYLORS LAKES HOTEL MOTEL Welcomes you to the STARLIGHT CENTRE Thank you for inquiring about the Starlight Centre. We look forward to making your visit here a productive and enjoyable experience. World class facilities are right at your doorstep, with setting and means to suit every occasion at competitive prices. Function Rooms Room Seating Style / Capacity Room Hire Theatre Conference Cocktails Banquet Ballroom 330 150 400 300 $500 Starlight 230 70 300 200 $300 Courtyard 120 30 120 100 $300 Business Services Available for your convenience are: * Secretarial Services * Photocopier * Fax Machine * E-Mail/Internet * Postal Service * Courier Service Technical Equipment We can provide the following: * Video Data Projection * Microphones * Amplifiers * Overhead Slide Projectors * Screens * White Boards * Flip Charts * TVs & Videos Parking This is not a problem, as we have space for over 300 vehicles. Accommodation Our Motel wing offers 24 luxuriously appointed rooms for conference guests. Please ask for our special conference rate when making your booking. CONFERENCE MENU (Prices quoted per person.) Continuous tea & coffee from arrival $ 4.00 Morning/Afternoon Tea Assorted Biscuits & Shortbreads $ 4.50 Assorted Freshly Baked Muffins $ 5.00 Homemade Scones with Jam & Cream $ 6.00 Selection of Mini Danish Pastries $ 6.00 Additional Extras: Freshly squeezed Orange Juice $ 3.50 Schweppes Bottled Mineral Water $ 3.00 Seasonal whole fruit basket $ 2.50 LUNCHEONS Workers Lunch $22.00 A selection of Open Danish Sandwiches & Rolls Chef’s selection of Hot and Cold Savouries Fresh Fruit Platter with Local & Imported Cheese Soft Drink & Orange Juice Tea & Coffee OR Choose 1 Main Course from the following selections in JBJ Restaurant: Roast of the Day served with seasonal vegetables & roast potatoes. Fish of the Day dressed with lemon butter sauce served with chips and salad. Mongolian Chicken- wok fried chicken pieces and Asian greens in Mongolian sauce served with steamed fried rice. Chicken Parmigiana – lightly crumbed chicken breast topped with Italian Napoli sauce served with salad and chips. S.A. Whiting- beer battered whiting fillets served with chips and salad accompanied with chips, lemon wedges and tart are sauce. Black Bean Beef- wok fried beef pieces with Asian greens in a black bean sauce. Nonya (Vegetarian)- wok fried Asian greens with rice stick noodles in a light Tom Yum sauce. Yaki Soba- Stir fried broad rice noodles with prawns, fish cake, Chinese sausage, garlic and chives in a mild spicy sauce. Starlight Noodles- wok tossed chow mien noodles with bbq pork, Chinese cabbage, Spanish onion and bean shoots in oyster sauce. Wood fired Pizza’s -selection of:- Margherita, Capricciosa, Vegetarian, Mexicana or Tropical Pasta: Penne Amatriciana- Sautéed bacon, shallots & chilli finished in an Italian Napoli sauce. Fettuccine Carbonara- Bacon, spring onions, egg and garlic in a cream sauce. Spaghetti Bolognaise- Traditional meat sauce. Fettuccine Funghi- A selection of fresh mushrooms sautéed with garlic and finished in a cream sauce. ** Bread rolls served with all meals **Inclusive of soft drink, orange juice, tea, coffee and fresh fruit platter with local and imported cheeses. Executive Buffet – Minimum 30 people $30.00 pp Select 2 of the following hot dishes: Roasted Sirloin of beef- served with a rich traditional gravy and seasonal vegetables. Chicken Cacciatora- succulent breast of chicken in an Italian Napoli sauce with mushroom, olives, white wine, garlic, oregano served with seasonal vegetables. Mongolian Beef- wok fried pieces of beef and Asian greens in a Mongolian sauce Penne Florentine- Sautéed baby spinach and garlic in a white wine cream sauce. Penne Italiano- Basil, olives, char-grilled mushrooms and garlic, tossed through a tomato Milanese. Chicken with Vegetables & Oyster Sauce- Wok fried chicken pieces with Asian greens, oyster sauce and rice. Fillet of Grilled Trevally- Served with a lemon butter sauce and rice. Beef Burgandy- Marinated beef, braised with wild mushrooms, red wine and steamed rice. Chicken Champagne- Succulent breast of chicken served with a champagne and cream sauce served with seasonal vegetables. Plus a choice of two salads from the following: Garden Salad- Green beans, snow peas, baby corn, red capsicum and a herb dressing. Caesar Salad- Cos lettuce with croutons, parmesan cheese, bacon and anchovies topped with a creamy Caesar dressing. Noodle Salad- Thai inspired salad with noodles, cucumber, fetta and onion infused with a Greek dressing. Mixed Salad-Mesculin lettuce leaf with tomato, cucumber, Spanish onion and olives tossed with a basil dressing. Classical Buffet – Minimum 30 people $38.00 pp Cold Section Antipasto, cold meats and pickled vegetables Dip combination Salads (Greek, Caesar, Garden) Hot Section Select 2 of the following dishes:- Roasted Sirloin of beef- served with a rich traditional gravy and seasonal vegetables. Chicken Cacciatora- succulent breast of chicken in an Italian Napoli sauce with mushroom, olives, white wine, garlic, oregano served with seasonal vegetables. Mongolian Beef- wok fried pieces of beef and Asian greens in a Mongolian sauce Penne Florentine- Sautéed baby spinach and garlic in a white wine cream sauce. Penne Italiano- Basil, olives, char-grilled mushrooms and garlic, tossed through a tomato Milanese. Chicken with Vegetables & Oyster Sauce- Wok fried chicken pieces with Asian greens, oyster sauce and rice. Fillet of Grilled Trevally- Served with a lemon butter sauce and rice. Beef Burgandy- Marinated beef, braised with wild mushrooms, red wine and steamed rice. Chicken Champagne- Succulent breast of chicken served with a champagne and cream sauce served with seasonal vegetables. Dessert: Select 1 of the following: Strawberry Cheesecake, Mississippi Mud cake, Lemon Tart Additional: Fresh seafood on ice, including: Ocean King Prawns, Oysters Sydney rock, New Zealand half shelled mussels and smoked Atlantic Salmon $ 20.00 Local and Imported Cheese and Fruit platter $ 6.00 ** Bread rolls served with all meals. **Inclusive of soft drink, orange juice, tea, coffee and fresh fruit platter with local and imported cheeses. Cocktail Party $22.00 pp Choose 7 items from the following: Chefs choice of Homemade Pastries Assorted California Rolls Bruschetta Mixed cocktail sized sandwiches Malaysian Chicken Satay Chef’s choice of Assorted Canapes Spicy Chicken Wings Homemade Vietnamese Spring Rolls Calamari Rings Oriental Style Meatballs Assorted Pizza’s Curry Samosas Char-Grilled Vegetable Mini Quiches Cajun style crumbed butterfly prawn cutlets Fish Goujons Gourmet Assorted Mini Pies Cajun Chicken Mignons $2 extra per person for additional items The above menu prices are per person and are inclusive of GST Feel free to discuss your particular menu requirements with our Function Co-ordinator on 03 9390 8122.
  
  
• Function Packages
  Platters – Choice of 1 For tables on arrival … ANTIPASTO – DIP COMBINATION – VEGETARIAN – Additional Platters For supper or as an alternative to dessert: CHEESE PLATTER – FRUIT PLATTER – Buffet Menu Mains – Choice of 2 hot meals LEMON & BLACK PEPPER CHICKEN – . CHICKEN WITH VEGETABLES & OYSTER SAUCE – sauce. BLACK BEAN BEEF– CHAMPAGNE CHICKEN – BEEF BURGUNDY – vEAL SCALLOPINE – PENNE ITALIANO – Basil, olives, char-grilled mushrooms and garlic, tossed through a tomato Milanese. TRADITIONAL HOME MADE LASAGNE. FILLET OF GRILLED TREVALLY – Served with a lemon butter sauce. ROAST TURKEY – Served with a cranberry demi–glaze. ROAST CHICKEN – Maryland cut of chicken roasted with rosemary, onion and garlic. ROAST SPRING LAMB – Served with a rosemary demi-glaze. ROAST SIRLOIN OF BEEF – Served with a Rich Traditional gravy. Hot meals will be accompanied by Seasonal Vegetables or Fragrant Rice. Buffet Menu Salads – Choice of 3 salads POTATO – Baby potatoes with Dijon mayonnaise, smoked bacon and red onion. NOODLE – Thai inspired salad with noodles, cucumber, lemongrass, coriander, mint and spicy dressing. GARDEN – Green beans, snow peas, baby corn, red capsicum and a herb dressing. AUTUMN – Char-grilled marinated zucchini, capsicum, eggplant, green beans and olive CAESAR – Cos lettuce with croutons, parmesan cheese, bacon and anchovies, topped with a creamy caesar dressing. GREEK – Gourmet lettuce, tomato, cucumber, fetta and onion infused with a Greek dressing. TOMATO AND BOCCONCINI – Thinly sliced tomato with bocconcini cheese, seasoned with herbs and drizzled with extra virgin olive oil. TABOULEH – Traditional Turkish salad consisting of parsley, tomato and lemon juice. MIXED SALAD – Mescaline lettuce leaf with tomato, cucumber, Spanish onion and olives tossed with a Basil Dressing. Buffet Menu Buffet Desserts – Choice of 2 sweets BACI CHOCOLATE CAKE - Layers of hazelnut ganache on a chocolate base, smothered with more ganache, stenciled with snow sugar stars and topped with handmade individual hazelnut chocolates, dressed in silver leaf. MISSISSIPPI MUD CAKE – Rich Chocolate fudge drenched in port & covered with ganache and topped with Chocolate curls. CHERRY RIPE TART – Too good to share!! A chocolate tart case filled with a rich Cherry Ripe mix, dressed with ganache and cherries. RASPBERRY & BLUEBERRY TART – A tart case, filled with raspberries, Blueberries and cheesecake. APPLE CRUMBLE TART – Apple tart studded with sultanas and topped with a cinnamon spiced crumble. STRAWBERRY SWIRL CHEESECAKE – A New York style cheesecake baked with strawberry swirls and decorated with fresh strawberries. LEMON & LIME CHEESECAKE - A lightly baked Lemon cheesecake with a hint of Lime zest dressed and dusted with snow sugar. BLACK FOREST CHEESE CAKE-Chocolate biscuit base filled with Neufchatel cheese, sour cherries and chocolate, topped with a cherry glaze and chocolate curls. FLOURLESS ORANGE CAKE-An almond meal butternut cake with white chocolate ganache decorated with stenciled hearts. TROPICAL BANANA/PASSIONFRUIT CAKE-A moist banana cake smothered in a cream cheese/passionfruit frosted and decorated with seasonal tropical fruit. FRESH SEASONAL FRUIT SALAD-Self explanatory with whipped cream Cocktail Menu  Choice of 7 items Chef’s choice of Homemade Pastries Freshly made Sushi or California Rolls Bruschetta (toasted pasta-dura topped with tomato & basil) Mixed cocktail sized sandwiches Malaysian Chicken Satays Chef’s choice of Assorted Canapés Spicy Chicken Wings Prawn Dumplings with Plum Sauce Homemade Vietnamese Spring Rolls Cajun Chicken Mignons Calamari Rings Oriental Meatballs Assorted Pizza’s $22.00 per person  Menu  Soup Fresh tomato and basil Creamy butternut pumpkin and coriander Potato and leek Cream of chicken Hearty winter vegetable French onion Seafood chowder  Menu  Cold entree SMOKED SALMON-Fresh Canadian smoked salmon layered upon a crispy wonton and mescaline, infuse horseradish and caper cream. SEAFOOD COCKTAIL-An opulent display of seafood including prawns, shrimp, scallops and mussels resting on a seashell, will an oyster and red caviar. THAI BEEF SALAD- Slivers of beef and Asian greens tossed through glass noodles and fresh coriander, drizzled with a vinaigrette dressing. PROSCIUTTO AND MELON- Cured Italian meat draped over fresh cantaloupe drizzled with a lime and orange vinaigrette. AVOCADO VINAIGRETTE-Ripened avocado fanned and resting on a bed of mescaline lettuce, cherry tomatoes and lavosh bread, drizzled with a vinaigrette dressing. CAJUN CHICKEN CAESAR SALAD-Cos lettuce, bacon, croutons, anchovies, shaved parmesan, & egg with char grilled marinated chicken. SUSHI- Assorted sushi consisting of Korean beef, vegetable and Californian rolls served with pickled ginger and wasabi.  Menu  Hot entree MALAYSIAN CHICKEN SATAYS-Served with a pineapple and coriander salsa and roti bread. LAMB TENDERLOINS-Seared lamb, resting on a Greek salad with homemade tzatziki. BEEF BURGUNDY-Beef and wild mushrooms braised in a red wine sauce served in a pastry case. SEAFOOD CREPE-A selection of fresh baby seafood wrapped in a savory crepe capped with a lemon cognac beurre blanc. HONEY PEPPERED CHICKEN-wok fried pieces of chicken with Asian greens, in a honey peppered sauce, served with fragrant rice. SALTED SZECHWAN PEPPERED PORK FILLETS-Served on a crispy ginger capsicum peanut salad. MONGOLIAN BEEF-Wok tossed beef and vegetables in a Mongolian sauce, served with fragrant rice. ATLANTIC SALMON-Grilled, marinated Atlantic salmon, resting on a mango, banana and pear salsa drizzled with orange seeded mustard dressing. MORROCAN VEGETABLE CREPE-A selection of seasonal vegetables braised in Moroccan spices and wrapped in a savory crepe, topped with a tomato and coriander coulis.  Menu  Pasta TRADITIONAL HOME MADE LASAGNE-Layered sheets of pasta with a rich meat sauce and mozzarella cheese. RICOTTA AND SPINACH ANGALOTTI- Served in a creamy wild mushroom, sage and wine sauce. Choose from the following pastas: GNOCCHI, PENNE OR TORTELLINI and add your favourite sauce, CAMPAGNOLA- A variety of char grilled vegetables tossed through a tomato Milanese. AL SALMON-Fresh smoked salmon in a sauce of vodka, dill and cream. NAPOLITANA- A traditional sauce of tomato, fresh basil and garlic. FLORENTINE- Sautee baby spinach, chicken, garlic, white wine and cream. ITALIANO-Tomato Milanese, basil, olives, char grilled mushrooms and garlic.  Menu  Mains EYE FILLET STEAK- Served with your choice of sauce. Choice of Pepper, Wild mushroom, Béarnaise, Sweet onion chutney or Red wine demi glaze. ROASTED SIRLION OF BEEF- Accompanied by a mushroom ragu. MEDALLIONS SARACENO- Char grilled Eye fillet medallions with a brandy mustard sauce. VEAL SCALLOPINE FLORENTINE- Pan fried veal with baby spinach and mushrooms in a chardonnay sauce. VEAL SCALLOPINE PIZZAIOLA- Pan fried veal with olives, capers, oregano, white wine and tomatoes. POCKETED CHICKEN BREAST-Chicken breast filled with camembert and sun dried tomatoes, seasoned with sweet paprika. CHAMPAGNE CHICKEN- Succulent breast of chicken in a champagne and cream sauce. PEPPERED CHICKEN- Succulent breast of chicken in a creamy peppercorn sauce. CHICKEN CACCIATORA- Succulent breast of chicken in a tomato concasse with mushroom, olives, white wine and oregano. PORK ROMANA-Escalopes of pork, pan fried – layered with double smoked ham, tomato concasse and mozzarella cheese. TREVALLY AMANDINE- Grilled fillet of Trevally with an amandine beurre blanc. BLUE EYE FILLET-Grilled fillets of Blue eye served with a tomato, coriander, Spanish onion and corn salsa. ATLANTIC SALMON- Grilled salmon steak with a lemon myrtle sauce. All meals are served with dressed potatoes and fresh seasonal vegetables.  Menu  Desserts WILD BERRY BAVAROIS- Fresh berries folded in a light mousse and set on a sponge garnished with berry aspic. LEMON TART- A delicious lemon cream baked in a sweet shortbread pastry cup. ORANGE JAFFA MUD CAKE- Orange flavored mousse layered between rich chocolate mud cake decorated with orange swirls. STICKY DATE PUDDING- Delightful homemade pudding with hot butterscotch sauce. BUTTERSCOTCH MOUSSE- White chocolate and butterscotch mousse decorated with white chocolate and toffee shards. FRESH FRUIT TART- Sweet pastry shell filled with crème patisserie and layered with fresh seasonal fruits. FRENCH VANILLA CHEESE CAKE- Vanilla cheese cake decorated with a cream patisserie. TIA MARIA CHOCOLATE MOUSSE- Chocolate basket filed with Tia Maria flavored mousse. ARUORA GELATI-A selection of Italian gelati, Bacio, Forbidden Apple Cassata, Tartufo and Gianduiotto. FRESH FRUIT SALAD-Served in a brandy snap basket with double thick cream. * When serving your own cake as dessert there will be a surcharge of $2.50 per serve.
  
  
• Midweek Breakfast Package
  Includes: Accommodation for two adults in a luxurious Deluxe Room, a delicious fully cooked breakfast in JBJ`s Restaurant and a late checkout of 12 noon (subject to availability). Not available 21st - 24th March 2008. Price: $152.00 per night Valid: Sunday to Thursday How to Book: contact us directly on either 03 9390 8122 or at taylorslakeshotel@bigpond.com
  
  
• Weekend Breakfast Package
  Includes: Accommodation for two adults in a luxurious Deluxe Room, a delicious fully cooked breakfast in JBJ`s Restaurant and a late checkout of 12 noon (subject to availability). Not available 21st - 24th March 2008. Price: $168.00 per night Valid: Friday & Saturday How to Book: contact us directly on either 03 9390 8122 or at taylorslakeshotel@bigpond.com
  
  
•