The Greenhouse is about designing and operating better places for
people. Places that let us touch natural materials, understand where
everyday things come from and taste fresh food straight from the
garden – in the heart of the CBD.
100 St Georges Terrace, Perth
T: (08) 9481 8333
E: [email protected]
www.greenhouseperth.com
Our Story
Our Story
The concept of the greenhouse is the creation of Dutch-born Joost (pronounced
“Yoast”) Bakker. Joost is a discipline-crossing creative and visionary. A fifthgeneration tulip farmer, he has created celebrated installations that fuse nature with
a raw, industrial sensibility, encouraging discussion about sustainable design
practices in the process. Known for his large-scale public works and vertical gardens;
his work is created using “the stuff other people throw out”.
Designers, engineers, builders, scientists, farmers, chefs and others are among those
whose knowledge and advice have gone into every aspect of creating the
Greenhouse, from the lighting, to the menu, to the fresh baked bread.
The Greenhouse aims to harness the growing understanding of the human footprint
to offer alternative solutions that tread a fine balance between functionality,
sustainability and beauty.
Seasonal, locally sourced produce is used to create the menus and we create
most products from scratch. Our food is honest and healthy; we respect the
natural flavours of good quality produce and don’t over complicate our dishes.
Our rooftop garden grows seasonal herbs and our bay and kaffir lime trees
provide the kitchen with produce all year round.
All the features of the Greenhouse are carefully considered first for their practicality,
recyclability, life cycle and embodied energy and then for their aesthetics and cost.
By putting each decision through this rigorous process, it is hoped that the
Greenhouse can provide information and examples to builders, designers,
restaurateurs and the public, regarding their daily choices of materials, ingredients,
and practices.
Nobody ever convinced anyone of anything by shouting it at them. We hope that we
can quietly share some of what we have learned, and let the results speak for
themselves.
Function Spaces
Function Spaces
Located in the heart of the CBD, Greenhouse Perth is an ideal location for both
corporate and family events. With spectacular décor already in place and a selection
of different spaces, it is an ideal venue for both private and semi-private functions.
Whether an intimate wedding reception or an all out corporate Christmas party, our
team will work with you to design an event that exceeds your expectations.
Greenhouse Exclusive
Cocktail | 175 max | 65 upstairs + 110 downstairs
With both upstairs and downstairs areas to explore, private use of the entire venue is
perfect for both corporate and family events.
Rooftop Terrace
Cocktail | 65 max
Hidden away from the busy hustle of the terrace, the Rooftop Terrace is an oasis in
the heart of the CBD. Private entry is available for events.
Brom Area
Cocktail | 40 max
The ideal space for smaller, intimate events. This semi-private area allows for a cosy
yet informal setting.
All function spaces are subject to staffing and set up fees,
and minimum expenditure requirements.
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Canapés
Canapés
With a passion for food innovation and a necessity to source the freshest local
produce, our menu is constantly evolving. The menu below is subject to change to
reflect seasonality, and our talented chefs are more than happy to tailor something
specifically to suit your event.
Cold Canapes | $5 each
• Confit cherry tomato, white anchovy, pickled chilli
• White cut chicken, soy, sesame & chilli salad
• Goats cheese; sumac & quinoa salad
• Shaved brescaola, pickled guindilla chilli & ricotta
• Tomato & black olive bruscetta
• Oyster, lime & shallot vinegar pearls
Hot Canapés | $5 each
• Royal blue tots, chipotle sour cream
• Smoked pumpkin & sumac arancini
• Spiced lamb koftas; mint yogurt
• Crisp chicken wings, five spice & black vinegar
• Coconut baby snapper & apple chutney
• Taiwanese popcorn chicken, ginger sweet chilli
Substantial Items | $10 each
 Eggplant & capsicum masala, steamed jasmin rice
• Southern pulled pork slider, chipotle & house slaw
• Assorted pizza slices
• Quinoa salad, goats cheese, pumpkin & sumac
All items are charged per piece, per person
Please speak to your coordinator regarding minimum catering requirements
Menus and pricing are subject to change
Food Stations
Food Stations
Stations | $20 each
Oyster Station
• natural oysters, shucked by a chef at the station
• condiments; shallot vinegar, lime, hot sauce, cracked pepper, champagne and
apple
Charcuterie Station
• shaved, brescaola, cacciatore, & salami
• grilled chorizo & fresh lemon
• pickles &house chutney
• mixed bread selection
• local marinated olives
Japanese Station
• Teriyaki chicken sushi
•
Avocado and capsicum sushi
•
Salmon nigiri
• Prawn nigiri
• Market sashimi
• Wasabi, pickled ginger, pickled radish, soy sauce and wakame salad with sesame
All items are charged per station, per person
Please speak to your coordinator regarding minimum catering requirements
Menus and pricing are subject to change
Beverage
Beverage
Parklife Package
Created by Howard Park, Parklife is a premium, exclusive label of the Fraser’s Group
Parklife ‘Methode Traditionelle’ NV Sparkling
Parklife Chardonnay
Parklife Sauvignon Blanc Semillon
Parklife Cabernet Sauvignon Merlot
Parklife Shiraz
Tap beer
Soft drinks, juice and sparkling rain water
2 hours
3 hours
4 hours
5 hours
32
35
42
48
Beer
on tap
the old brewery seasonal (n/a on rooftop)
james squire ‘hop theif’ APA (n/a on rooftop)
nail PALE ALE
young henry’s ‘natural’ LAGER
9
11
11
11
11
4.8%
6.5
10
5.8%
4.7%
4.2%
little creatures ‘dog days’ SUMMER ALE
james squire ‘orchard crush’ APPLE CIDER
bottled
bootleg PILSNER
cricketers arms keeper’s LAGER
feral smoked porter AMERICAN PORTER
peroni leggera MID LAGER
4.4%
5.5
6.5
6.5
6.5
6.5
Margaret River, WA
4.9%
Melbourne, VIC
4.6%
Swan Valley, WA
4.9%
Rome, Italy
3.5%
Menus and pricing are subject to change
9
9
9
8
Wine List
Wine List
Sparkling
parklife by howard park nv
dal zotto NV PROSECCO
Margaret River, WA
King Valley, VIC
White
alkoomi SEMILLON / SAUVIGNON BLANC
laissez faire RIESLING
domaine lucci village CHARDONNAY
flor marche SAUVIGNON BLANC
ronco dei tassi ‘clic’ FRULIANO/CHARDONNAY/RIESLING
Red
alkoomi FIELD BLEND
picardy MERLOT / CABERNET SAUVIGNON
3 drops PINOT NOIR
alpha, box & dice MONTEPULCIANO
credaro beach head SHIRAZ
Great Southern, WA
Porongurup, WA
Adelaide Hills, SA
Great Southern, WA
Friuli, Italy
Great Southern, WA
Pemberton, WA
Mount Barker, WA
Langhorne Creek, SA
Margaret River, WA
Menus and pricing are subject to change
glass
bottle
8
10
45
58
9
12
11
10
11
40
55
48
45
50
9
10
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Terms and conditions
Terms + Conditions
CANCELLATION OF A CONFIRMED BOOKING
Written notice is required for cancellation of a confirmed booking. Cancellation after the deposit has been
paid results in forfeiture of the deposit. Three (3) months to two (2) weeks’ notice incurs 50% of the
anticipated food/beverage account and venue hire. Up to fourteen (14) days’ notice incurs 100% of the
total anticipated food/beverage account.
CHANGES IN NUMBERS AND SLIPPAGE
Any decrease in numbers in excess of 20% with less than 30 days notice to the event will incur a slippage
charge. This is calculated at 80% of the cost per person of the reduced numbers.
CHANGE OF DATES
A change of date is deemed as a cancellation. Please discuss with your function coordinator.
CONFIRMATION
The booking is confirmed when we receive the deposit and signed terms and conditions. The venue will be
under no obligation to proceed with the event if the deposit and required payment has not been received.
DAMAGE TO PROPERTY
The client is responsible for the conduct of the client’s guests and indemnifies the restaurant for all costs,
expenses, damage and loss caused by any act made by the client or the client’s guests.
DELIVERIES
Deliveries must be discussed with your coordinator.
DIETARY REQUIREMENTS
Fish
The venue will endeavour to supply the type of fish you prefer for your function; however fish is subject to
availability.
Allergies
We advise that in the course of preparing food for consumption at Greenhouse Perth, we use ingredients
and foods that may contain traces of substances that may cause an allergic reaction by guests consuming
food at Greenhouse Perth.
Greenhouse Perth can take no responsibility for guests who may be affected by the ingredients or traces
of substances contained in products used to prepare food consumed at the restaurant or in the function
centre.
Whilst all care will be taken to avoid cross contamination, we would like to insist that you carry
appropriate medical aides such as EpiPens or prescription drugs that will alleviate any reaction
experienced from the consumption of foods containing allergens responsible for food reactions
experienced by you at all times whilst on the premises. We would also advise that it would be beneficial if
someone within your guest list also knows how to use the EpiPen should the unfortunate need arise. We
will require the guest to sign a form prior to the event.
Other
All other dietary needs should be advised to your Function Co-ordinator a minimum of three days prior to
the event.
FINAL ATTENDANCE NUMBERS
Minimum number of guests must be confirmed three (3) working days prior to the function date or the
venue will cater on the last numbers advised. Numbers that increase on the actual day of the event will be
charged a 25% surcharge plus the additional food/beverage cost. The venue cannot guarantee the same
menu will be served and there will not be delays with the event.
HIRE OF CATERING EQUIPMENT, DAMAGE AND LOSS
We do not accept responsibility for damage to, or loss of, any client property left on the premises prior to,
during or after a function (including hired equipment/goods). Clients are financially responsible for any
damage to fittings, property or equipment by themselves, guests and outside contractors, prior to, during
or after a function.
IDENTIFICATION
Your guests will required to show a form of identification if requested to do so – Current Drivers Licence,
Passport, Proof of Age Card – no one under the age of 18 will be allowed entry unless accompanied by
their legal guardian or parent.
INSURANCE
The venue’s staff are always extremely careful when looking after guests belongings however accept no
responsibility for the damage or loss of property left in the venue prior to, during or after a function. The
onus to arrange insurance is on the client.
MENU AND DETAILS
The menu must be chosen three (3) weeks prior to the event. Menus will be printed especially for the day
with any requested additional titles added. If you are producing your own menus – these must be sent to
your coordinator and signed off prior to printing.
MAXIMUM CAPACITIES
Maximum capacities are based on licensing allowances. The venue may be required to move guests
between or refuse entry into certain areas to abide by these capacity requirements.
MINIMUM SPEND REQUIREMENTS
Will be quoted for each function, they are based on seasonality and other requirements – minimum spend
is based on food and beverage only.
PAYMENT
Weddings & Family Events
50% of the anticipated food and beverage costs is due three (3) months prior to the function date and full
payment is required seven (7) days prior to the function date, either by bank cheque, cash, credit card or
EFT. If payment is not received the venue reserves the right not to proceed with the event.
Corporate
After the function an invoice will be issued for the balance/credit of the account. All accounts not paid
within 14 days will incur a 5% interest charge. With payment a remittance advice must be emailed to the
venue, stating the reference number.
Personal Cheques
The Greenhouse Perth does not accept personal cheques.
EFT
Direct deposit payments must be referenced in accordance to the tax invoice or the venue has the right to
charge a bank/admin fee. The EFT payments must be received 14 (fourteen) days prior to your function for
final payment, with a remittance advice emailed to the venue with inclusion of the reference number.
Credit Card
All credit card payments attract a 1.75% surcharge (excluding initial deposits).
PRICING
Prices are based on current and expected cost increases, any change in price will be advised within 120
days of your event. All prices are inclusive of GST. Prices quoted more than 12 months in advance may
incur a CPI increase.
QUOTATIONS
Quotes are valid for one (1) month from the date of quotation unless otherwise specified. Quotations do
not automatically confirm a booking has been made.
REFERENCE NUMBER
Must be referenced for all payments, otherwise additional fees may be incurred.
SECURITY
It is mandatory that security is provided for events held at The Greenhouse Perth. The staffing and set up
fee is inclusive of these costs. The venue reserves the right to eject guests is intoxicated or behaving in an
unruly manner.
STAFFING SURCHARGES
External Catering
Per staff member per hour;
Monday to Friday 7am–midnight | $45 per hour
Saturdays and after midnight any day | $55 per hour
Sundays | $60 per hour
Extended Timing
Public holiday | $15 per guest (min charge $500)
Exceeding standard function timing |$6 per guest per hour
(min charge $300)
After midnight Fri/Sat/Sun | $6 per guest per hour
(min charge $400, subject to licence arrangements)
STANDARD FUNCTION TIMING
Luncheon Cocktail
3 hours
Latest possible finish time is 4.30pm
Evening Cocktail
5 hours
Standard earliest start time is 6pm
Finish times are subject to specific licence arrangements
SUPPLIERS AND DECORATORS
The venue has no restrictions on suppliers however please advise your function coordinator of exactly
what is being delivered, who is delivering, contact numbers and times of deliveries. The suppliers are
responsible for pickup and delivery within the venue’s guidelines.
TENTATIVE BOOKING
Tentative bookings will be held for a period of two (2) weeks and may be cancelled automatically unless
your deposit and signed terms and conditions have been received. Cancellations are required in writing.