Weddings
The Alexandria on Lydiard can offer you the perfect and flexible wedding package for your special day in the heart of historical Ballarat!
Romance, sweeping staircase and the grand dining room are all signature of the Alexandria. Perfect photograph settings, an intimate room for the bridal party and the finest service and cuisine are all part of the service.
Catering for guests of up to 120, a formal sit down affair, a relaxed cocktail evening or something in between, let the staff at the Alexandria help you choose a menu and décor to suit your style.
The Alexandria can offer total event management and provide a complete bridal package including private venue, individual décor, special linen and of course a unique location right in the centre of beautiful Ballarat.
Imagine being served champagne and hors d’ouevres in the bridal suite before making a spectacular entrance to greet your guests for dinner where the combination of fine food and gracious service will ensure a successful and memorable reception.
Best of all is the Alexandria's finishing touch, a personal wedding coordinator, will be at your service to handle any detail and with years of experience we are able to suggest ways of making your wedding as individual as you are. Indeed the team at the Alexandria will help you create a truly magnificent occasion.
You can tailor your menu to any style, cocktail style finger food to full seated meals, so please contact us to discuss a special menu to suit your occasion.
To arrange a time to view this unique location please contact us
Pricing $54.50 p/h
For a wedding reception with continual food service through out the evening based on a six hour function. We set the room with all the formality of a traditional wedding and are happy to work with you to make it a unique and special event.
Platters
Choose 1- Trio of dips accompanied by pita chips and water crackers
- Anti pasta platter
- Bruschetta
- Steamed mixed Asian dumplings
- California roll assortment (sushi)
Cold Selection
Choose 4- Barbecue Duck Crepes
- Parmegano gelato topped with pear and balsamic glaze
- Chicken, bacon and semi dried tomato salad
- Beetroot dip, with feta and prosciutto on rye toasts
- Smoked salmon roulade
- Prawn with lemon aioli on pumpkin bread toasts
- Viatnamese chicken and vegetable ricepaper rolls
- Grilled lamb on crisp toasts finished with a capsicum compote
- Carrot and coriander dip on mini pappodoms
- Soy poached salmon on nori rice crackers with a wasabi mayo
- Scallops topped with a mango salsa
- Rare roast beef with balsamic and parmesan on mini toasts
Hot Selection
Choose 4- Goat’s cheese and apple tarts
- Taco chicken quesadillas
- Lamb koftas with a mint yogurt dip
- Pork san choy bau
- Chick pea fritters with a minted yoghurt
- Bacon, caramelized leek and roasted capsicum tarts
- Crab cakes with avocado salsa
- Zucchini and corn fritters with sour cream and prosciutto
- Caramelized onion and feta tarts
- Parsnip and chicken patties topped with crispy leek
- Thai chicken curried pies
- Savoury potato balls, with bacon, onion and cheese
- Chicken satay with a crunchy peanut sauce
- Salt and pepper prawns with a sweet chili dipping sauce
- Salami, feta and chargrilled vegetable pinwheels
- Mini beef burgers
- Chicken, spinach, semi dried tomato and pesto pizzas
- Asparagus and prosciutto rolls
- Potato rosti’s with crisp bacon, sour cream and chives
Bigger Items
Choose 2- Gnocchi in a sweet potato, semi dried tomato and pesto cream sauce
- Tempura fish with beer battered chips served in mini bowls
- Mini chicken caesar salad
- Mushroom and spinach risotto served in mini bowls
- Lamb curry with jasmine rice
- Singapore noodles served in noodle boxes with chop sticks
- Thai beef salad
- Marinated Moroccan lamb cutlets
Desserts
Choose 3- Marbled chocolate brownies
- Profiteroles filled with a citrus custard and served with a white chocolate and cointreau sauce
- Mini lemon tarts
- Caramel chews
- Meringues filled with double cream and topped with berries
- Chocolate and peanut butter swirl fudge
- Pine nut and butterscotch tarts
- Mini New York cheese cakes
- Chocolate orange cupcakes
- Cheese and fruit platter
$68.50 p/h (prices valid 1st January 2010 – 31st August 2011)
Choice of two items from each course and inclusive of canapés
Menu 1 Entrees Zucchini, bacon and sweet corn chowder topped with a toasted cheddar crouton Honeyed sweet potato and cashew salad topped with prosciutto wrapped chicken tenders complimented by a sweet mustard aioli House made pasta tossed through, crisp chorizo, marinated feta and a char grilled vegetable relish topped with fried basil leaves Salt and pepper prawns presented on a crisp noodle and Asian vegetable salad finished with a cucumber and chili sauce Layered Caesar salad with marinated chicken tenders Lamb and haloumi kebabs rested on pesto dressed roquette and scattered with toasted pine nuts
Menu 1 Mains Grilled mustard and rosemary chicken presented on roasted seasonal vegetables and kipfler potatoes finished with creamy rosemary and mustard sauce Lamb fillet wrapped in prosciutto and topped with a semi dried tomato sauce accompanied by a spinach and pumpkin risotto Eye fillet steak resting on a bed of potato mash and accompanied by balsamic roasted vegetables finished with a bacon and balsamic glaze Roasted pork fillet with caramelized apples and mustard veloute accompanied by crisp kipfler wedges, green beans and carrot flowers Market fresh fish topped with saffron and citrus sauce, presented on roasted asparagus, capsicum and smashed potatoes. Chicken supreme filled with, mushroom, pancetta and parmesan placed on a pumpkin galette and green beans highlighted by a light tarragon and thyme jus
$74.50 p/h (prices valid January 2010 – 31st August 2011) Choice of two items from each course, includes canapés
Menu 2 Entrees Roasted beetroot and apple soup topped with a spoon of crème fraiche and fresh chives Duck ravioli complimented by a nutty sage butter Coriander pesto chicken skewers presented on a bed of vermicelli noodle salad Scallop and pea risotto topped with braised leek served in a filo tart shell and finished with crisp prosciutto Tandoori lamb cutlets accompanied by a cucumber salad Parmesan and pesto roulade served on a roquette, pear and walnut salad Mediterranean grilled calamari and marinated vegetable salad Smoked salmon and cucumber rolls with a horseradish cream and grissini
Menu 2 Mains Barbecued pork fillet accompanied by grilled peach, and bokchoy with fragrant jasmine rice Rockling topped with an avocado, sweet corn and capsicum salsa on top of roasted kipflers and crisp greens Grilled lamb fillet with a Moroccan spiced apricot and pistachio sauce accompanied by a fresh vegetable cous cous Fillet mignon topped with a rich jus and highlighted by a potato dauphine cake roasted mushrooms, truss cherry tomatoes and broccolini Asian crusted salmon resting on vegetable fritters finished with a garlic aioli and a watercress salad Chicken breast filled with pumpkin, feta and spring onion wrapped in prosciutto served on a spinach and semi dried tomato risotto and garnished with beetroot chips. Alexandria’s lamb shanks twice cooked and served on a bed of creamy mash with a roasted vegetable medley Veal rolls filled with capsicum feta and basil presented on a pumpkin galette with broccolini and roasted baby tomatoes Asian marinated chicken breast served on a bed of jasmine rice topped with a honey and ginger vegetable sauce Beef medallions layered with grilled polenta and sautéed spinach accompanied by roasted beetroot and walnuts finished with a red wine and mustard glaze
Menu 2 Desserts Fruit kebabs with a Mars bar and marshmallow sauce and vanilla ice cream Balsamic strawberry cheesecake with double cream and balsamic strawberries Apple walnut and blueberry tart with vanilla anglaise and double cream Hot soft centered white chocolate puddings accompanied by strawberry ice cream and macerated strawberries Pear and ginger pudding topped with butterscotch sauce and served with vanilla ice-cream Apricot, chocolate and almond torte filled with strawberries and double cream topped with hot choc ganache Lemon blintz crepes topped with double cream and lemon curd.
For the unlimited consumption of the beverages for 6 hours
Option 1 Standard Bar Package ($39 p/h)
Beverages include: - Sparkling Alexander Hill Brut Cuvee
- White Wine Alexander Hill Chardonnay/Sav Blanc
- Red Wine Alexander Hill Cabernet Sauvignon
- Beer Carlton Draught, Cascade Light
- Plus Soft-drink, juice, tea and coffee
Option 2 Premium Bar Package ($45p/h)
Beverages include: - Sparkling Blue Pyrenees Ny Brut
- White Wine Giesen Marlbrough Sav Blanc
- Rosemount Estate Diamond label Chardonnay
- Red Wine Blue Pyrenees Cabernet Sauvignon
- Beer Crown lager, Cascade Light
- Plus Soft-drink, juice, tea and coffee
Option 3 Drinks by Consumption
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