garage bar and dining

SHORTS Film Festival

2005-01-25T16:16:00.000+10:30

Run from February 9th – 16th 2005, The SHORTS Film Festival is South Australia's only national annual short film festival and competition.This year, the festival will feature forty-eight high quality short films selected from one hundred and one films entered from across Australia.

The films will be shown at four public screenings in the cool, hip and relaxed atmosphere of Garage Bar and Dining. This ‘non-cinematic’ environment has been selected to facilitate a more social and less formal experience of film. The screenings are events where Australian film is accompanied by fine food and drink and a vibrant, social environment. The films shown at the festival canvass everything from mental illness, teenagers coming of age, talking fish, psychics and Vietnam veterans. Genres include documentaries, drama, comedy, animation and claymation.

SHORTS is designed to encourage and reward young, emerging Australian filmmakers by showcasing their work at a national event that exhibits high quality short films. Twelve Short Films will be shown at each screening.

Screenings will be held on:

Wednesday 9th February at 7pm (see program)
Thursday 10th February at 7pm (see program)
Saturday 12th February at 1pm (see program)
Sunday 13th February at 1pm. (see program)

Tickets are priced at an affordable $18 for the opening screening and $12 for all other screenings.

The awards for the winning filmmakers are presented at a gala event on Wednesday 16th February. Tickets for the Awards Night cost $28 to include drinks, canapés and screening of the winning entries.

The winning filmmaker will receive a trip to the Cannes Film Festival.

For more information on the SHORTS Film Festival, visit their website by clicking here.

THE GARAGE WHEEL – INVITATION TO LUNCH.

2004-10-11T14:47:00.000+09:30

I would like to extend an invitation for you to join the ‘Garage Wheel’ on a Friday that suits you. The ‘Garage Wheel’ is an exclusive offer to sit at our round table and partake in a very special three-course lunch for ten. Each month we have a different Wine company providing selections of their finest wines to accompany the menu.

If you have been invited to join or have a booking for the Garage Wheel you will have the opportunity to invite some of your own guests. The idea is to fill the wheel with interesting people, to have a great time, to network and to taste and learn about fantastic food and sensational wines. Occasionally you may be able to book the entire ‘wheel’ and offer seats to your friends or clients, though it will be your responsibility to fill and a cancellation fee of $15 per head would have to apply.

The Garage Wheel has been turning throughout the months of May, June and July, lubricated with Wirra Wirra, Pertaringa and Henschke wines and already is a highly sought after invitation. Over September, Kangarilla Road from McLaren Vale will be joining the Wheel for your tasting pleasure and for October, Trevor Jones and Peter Lehman.

Things you need to know:

Expect to be seated by 1pm and stay most of the afternoon.

The ‘Wheel’ table capacity is 10 people, though for special circumstances we can add a square or rectangular table if need be.

There will normally be a Wine company host- either the winemaker or an informed representative will be present to discuss the wines you are enjoying.

Our Head Chef Christian Turner will specifically create choices of two superb three-course meals to best suit the wines on offer.

Generally you will have 2 different wines with your entrée, 2 with the mains and another to accompany desert. This may be reduced or expanded at the discretion of the Wine Company hosting for that Month. You can safely expect a minimum of 3 stunning glasses of wine over lunch.

The total bill per person for the ‘Wheel’ menu and wines is $35. Any additional drinks can be purchased at our normal bar prices. Cases of wines can also be ordered on the day direct from the winery.

Now you can see why people are so very keen to be a part of the Garage Wheel. If you are interested in making a booking over the next two months or you would like more information please don’t hesitate to contact me. My details are: Ben Barnett, garagebar@ihug.com.au, 82129577. Or ask for Beau Holt our restaurant and functions manager.

I look forward to hearing from you soon,

Ben Barnett,
Director Garage Bar & Dining.

Cocktail Function Menu Structure

2004-10-11T14:40:00.000+09:30

Cocktail Function Menu Structure

5 Choices $10.00 per person
7 Choices $15.00 per person
10 Choices $20.00 per person
12 Choices $25.00 per person

Things to consider:

¨ Sweet options are also available upon request.
¨ Seasonal variation may affect some menu items.
¨ Please advise us of any dietary requirements you or your guest may have.
¨ Set menus to be finalised 5 working days prior to event.
¨ Exact number of guests to be finalised 3 working days prior to event.

Choices

1. Salt & Pepper Whitebait with Lemon Aioli
2. Thai Fish Cakes with Sweet Chilli Sauce
3. Assorted Perrymans Pies with Tomato Jam
4. Vegetarian Nori Rolls with Wasabi & Soy
5. Spice Crusted Chicken Satays with Mint Sambal
6. Steamed Prawn & Coriander Dumplings Chilli Sauce
7. Beef, Pork or Vegetarian Spring Rolls with Sweet Soy
8. Pan Fried Haloumi Cheese Dumplings with Tomato Jam
9. Smoked Salmon & Cucumber Tarts with Crème Fraiche
10. Curried Vegetable Samosa with Yoghurt Sauce
11. Soy Roasted Chicken Wingettes with Sesame & Coriander
12. Home Made Sausage Rolls with Tomato Chutney
13. Selection of Gourmet Pizzas
14. Zucchini & Parmesan Frittata with Basil Pesto
15. Beef Fillet Tartare with Lemon and Kalamata Olive
16. Antipasto Platters
17. Selection of Dips with Crisp Bread
18. Salt & Pepper Squid with Chilli Salsa
19. Sun-dried Tomato and Anchovy Tarts with Parsley Salad
20. Spinach & Fetta Triangles with Roast Garlic Aioli

Should you not wish to cater per person we can provide smaller amounts of food, to the monetary value of your choice, to suit your needs. Please feel free to call to discuss these arrangements. We aim to be as flexible as possible.