Looking for somewhere special for your Wedding Day?
Then look no further than Trawool Valley Resort for the complete Wedding Package.
Trawool Valley Resort is a stunning property situated just 75 minutes from Melbourne on the Goulburn Valley Highway. Set
in the heritage listed Trawool Valley its picturesque views reflect the beauty of the Australian countryside and make an
ideal setting for an outdoor wedding ceremony.
If you quote this offer when you book your wedding and we gift you FREE use of the Gazebo for your wedding service and
the grounds for your photographs.
And why not consider having your Hen's Night at the Resort, incorporating the “Girls just wanna have fun”
package.
Let us assist you in taking out the worry of planning your reception.
We have several packages available for your wedding.
(All Packages Based on a 5 hour period.)
Platinum Package
- $135 per person
- Pre Dinner Canapés for Half Hour
- Three Course Meal (2 choices, 50/50 Served alternately)
- Beverage Package (standard)
- Tea & Coffee Station
- Displayed Seating Plan
- Car Parking
- Use of Ground for Photographs
Gold Package
- $120 per person
- Pre Dinner Canapés for Half Hour
- Two Course Meal (2 choices, 50/50 Served Alternately)
- Beverage Package (standard)
- Tea & Coffee Station
- Displayed Seating Plan
- Car Parking
- Use of Ground for Photographs
Standard Beverage Package
- Sparkling wine for Pre dinner Drinks & Toasts (Jacobs Creek Sparkling Brut)
- Allira Chardonnay
- Don"t Tell Dad Cabernet Sauvignon
- Beer on tap - Carlton Draught & Cascade Light
- Soft drinks
Seating
The Bridal Table is normally positioned on the stage in front of the bay window. A bridal party of up to 10 can be
seated on this table. The guests are ten placed on tables consisting of 4, 6, 8 or 10 persons depending on the total
configuration. Tables of 8 & 10 are the most common.
- 1 x Bridal Table: Maximum of 10 seats
- Large Oval Tables: Seats 10
- Medium Oval Tables: Seats 8
Music and Entertinment
The choice of music and entertainment is yours. Music for the evening is to be kept to a reasonable noise level as
deemed appropriate by our Duty Manager and is required to cease at 11.00pm.
Table Centre-pieces
You are most welcome to provide a centre-piece for each table. We recommend you keep this arrangement to a modest size
and please use only non-drip candles.
Cake and Place Cards
These may be delivered to us the day prior to the wedding reception or on the morning of the reception for placement as
required. If the cake is being delivered the day prior, please ensure to advise us, if the cake is to be refrigerated.
Decorations
You may decorate the reception room as you wish, however no confetti or glitter is to be used in the building. A fee
will be charged for any damage or cleaning caused from decorations or guests.
Ceremony
The Resort has a lovely area with a Gazebo situated by our lake, should you wish to exchange your vows on site. Our only
request is that guests do not throw confetti. However, rose petals or similar are permitted. No vehicles are to be driven
onto the lawn areas.
ADDITIONAL COSTS
Garden Ceremony (only)
The fee for using our Gazebo for a garden ceremony (inc. chairs and table) is $250.
Please note, Management have the right to relocate your service if the weather looks unfavourable. This decision
will be made no later than 10.00am on the morning of the ceremony and an alternative location within the resort will be
used.
Room Hire0
If you require a room for your reception, without having a sit down meal, the Banson Room is available for a fee of
$550.
Cake
If your wedding cake is to be served as dessert there is no extra charge, however, if you wish to have your cake cut
and served after dessert a charge of $2.50 per person will apply. The cake will be served with seasonal fruit and cream.
Chair covers and Sash
Chair covers and sashes are available at a cost of $4.50 per chair. A minimum charge of $225 applies.
Menu Options
To assist you in making your decision with regard to the menu we have listed a guide to our current menu options below -
subject to seasonal availability.
Your choices need to be confirmed as part of the planning process. Note that special dietary requirements are catered
for upon request and must be advised when the menu is finalised.
Entrees
Prawn & Scallop Salad
on a Rocket and Cos Lettuce salad dressed with a lime & ginger vinaigrette.
Classic Garlic Prawns
served on Jasmine rice and salad.
Smoked Salmon Brochette
tomato, basil and olive oil salsa served on crisp garlic toast.
Tempura Chicken
tenderloin strips served on a spinach and cherry tomato salad topped with a chilli plum
sauce.
Thai Beef Salad
tender marinated Beef strips, pan fried, tossed in a crisp noodle salad.
House Made Cannelloni
spinach and ricotta baked Cannelloni served with a rich tomato and herb sauce
Bacon & Blue Cheese Puff Tarts
with micro salad and balsamic reduction.
Lemon Pepper Fried Calamari
served on a Greek salad and roast capsicum aioli.
Chicken and Avocado Salad
succulent slices of chicken breast served on a crisp salad with Roma tomatoes,
Spanish onion, cucumber and semi-dried tomato tossed in apple cider vinaigrette and topped with avocado
Mains
Chicken Breast fillet oven roasted filled with roast Macadamia nuts, semi dried tomatoes and spinach topped with basil
sauce.
Lemon Pepper Chicken Breast served on smashed sweet potatoes topped with caper sauce.
House Made Ravioli
filled with prawns and smoked salmon and topped with a tomato, cream, basil white
wine sauce.
Ocean Trout
served on roast sweet potatoes, asparagus and topped with wild lime sauce.
Grilled Barramundi
Lemon Myrtle Spiced served on wilted Asians greens topped with hollandaise sauce.
Southern Blue Whiting-Grilled
served with wedges and meditation style salad.
Pan Fried Yearling Porterhouse
served on crushed garlic chats blanched broccoli and finished with a wild
mushroom cream sauce.
Marinated Eye Fillet Medallions
marinated in a Bourbon BBQ sauce, served on roast potatoes and seasonal
vegetables.
Lamb Cutlets
served on creamy ponne puree French beans and topped with mango relish.
House Made Vegetarian Tagliatelle Pasta tomato based with roasted capsicum and vegetables and crumbled feta.
Pan Fried Sirloin
served with crunchy chips duo of squash and sugar snapped peas and finished with
pepper sauce.
Desserts
Trawool Pavlova
served with strawberries and passion fruit coulis.
Caramel Baked Tart
served with vanilla bean ice cream.
Chocolate Pudding
served with Chantilly cream.
Citrus Mousse Cake
served with Mango sauce and Chantilly cream.
Irish Cream Cheese Cake
served with white chocolate sauce and strawberries.
Mango and Macadamia Cheese Cake
served with strawberry compote and whipped cream.
Chocolate Mud Cake
served with chocolate gnash and Chantilly cream.
Lemon Tart
served with berry compote and Chantilly cream.
Pecan and White Chocolate Tart
served with chocolate sauce and fresh cream.
Percolated Coffee and Twining Tea