Make your Wedding or Birthday an Event to Remember!
If you're getting married, or about to celebrate a milestone birthday like a 40th or 50th, the last thing you want is a dull venue. You want to celebrate in surroundings that reflect your personality: somewhere stylish, modern, and art-conscious.
That's what you'll get at Smart Artz an innovative combination of contemporary art gallery and function venue, located in a gorgeous converted warehouse in South Melbourne.
Your guests will remember the venue, but they'll also remember the delicious food. Our in-house catering team can devise a mouthwatering cocktail-style menu to suit any taste.
Our venue hire is only $1,500 plus GST ($2,000 peak time Xmas) and includes all staff costs, equipment, magnificent Banquet table, crockery, cutlery, public liabilities insurances etc
A small deposit of $500 can secure your date to avoid disappointment.
Our terms and conditions are forwarded to you upon deposit for your approval.
Cancellations must be advised 6 Weeks in advance for 25% deposit refund.
Sample sit down menus and Cocktail Menus
FINGER FOOD MENU
Vegetarian Vietnamese Rice Paper Rolls with Hoisin Dipping Sauce (v) (gf)
Spinach Feta and Olive Frittata Tartlets (v)
Asian Veg/Chicken/ Spicy Fried Rice Noodle BoxesCones of Pumpkin, Feta Risotto Balls served with Dill Mayo topped with fresh dill (V)
Japanese Mixed Sushi with Perfumed Sweet Soy and Ginger (v) (gf)
Sri Lankan Spicy Beef Pan Rolls with Sweet Chili dipping sauce
Smoked Salmon on a herbed corn blini topped w creme fraiche
Tempura Crispy Prawn Parcelstied with chives with Lemon/Lime Aioli
Peking duck Mini Crepes w Cucumber, Spring Onion served with Plum Sauce
Mini Italian Pizzas with choice of assorted Roasted veg, Feta and Spanish onion
Lightly spiced Indian inspired Beef Samosas with yoghurt Rita
Mini Beef Burgundy Pies served with house made tomato relish
Mini Beef Burgers topped w caramelized onion, rocket and home made chutney
Oysters served with lime soy w fresh lemon
LIMITED AL A CARTE MENUS
- Stir fry prawn and chicken with shiitake mushrooms, hand cut noodle and red curry sauce.
- Pan fried scallops with grape salsa
- Boned quail with oven bake spiced rice and mint and yogurt dipping sauce
- Goats cheese and red pepper tart
- Garlic and cheddar souffle
- Mixed mushroom and parpadelle with creamy mushroom veal reduction
- Rillette of pork and duck with corn bread and spring onion fragrant crème fraiche
- Duck neck sausage with raisin and cabbage puree
- Prawn, scallop, calamari salad with caper raisin butter sauce
- Seared John Dory on indian pastry with a spice and yogurt sauce, avocado, cucumber and herb salad
- Oven roasted salmon fillet with soft herb, herb crust, on pea and mint puree
- Slow roasted snapper with a tomato and leek consommé
- Lamb rump with harissa spiced cous cous and red onion and eggplant salad
- Porterhouse steak with a root vegetable gratin, cauliflower puree and thyme jus
- Eye fillet with a reduced candy balsamic radicchio salad and parsnip puree, red wine jus
- Half roasted duck with confit duck leg, fennnel bulb, prosciutto with lentils and a brandy cheery jus
- Oven roasted chicken roulade with sweet potato and feta mash, slow roasted shallots white wine chicken jus
- Pork belly with crackling on red cabbage sauerkraut, apple compot, and candied wallnuts
- Roasted vegetable terrine with sweet potato and feta tart
- Lemon tart with double cream and lime sauce
- Macademia nut and white chocolate ice cream and cookies
- Sinful ice cream terrine
- Sicilian apple cake
- Grilled peach and green tea custard tart and ginger sauce
- Chocolate pudding and coconut ice cream
- Chocolate terrine with cherries and burnt orange cream
- Honey mascarpone cannoli with candied pine nuts and blueberries
- Banana and white chocolate bread and butter puddings
- > Brie de Nangris
- > Fourme D’Ambert
- > Montgomery Cheddar
Contact us today about creating an unforgettable celebration.