Corporate Christmas Offer Absynthe's Christmas Gift to Corporate Groups
As a Gold Coast Corporate Neighbour Absynthe is delighted to extend a very special offer to you this festive season.
Simply book your staff Christmas party or end-of-year celebrations at Absynthe for 20 people or more between now and December (Monday to Thursday) and we’ll include one of the following gifts—with our total compliments. It’s our way of saying thank you for a fabulous year!
Signature Absynthe Cocktail on Arrival for Each Guest
OR
A Beautifully Presented Selection of Absynthe Pastries for Your Final End-Of-Year Coffee Break in the Office
Absynthe offers an elegant and sophisticated setting for corporate and social events, including well deserved end-of-year celebrations, with superb cuisine, easy parking, on-site accommodation and an ambience that is sure to impress...
TO TAKE ADVANTAGE OF THIS LIMITED OFFER CALL 5504 6466
Conditions apply. Bookings subject to availability. Offer applies to group bookings of 20 guests or more and based on a minimum 2-hour cocktail party or sit down dinner. Pastry box delivery not included. Valid for new bookings only.
Group and Events Options Special event menus
Absynthe Group Events Menu The restaurant may be booked for exclusive use from Monday to Thursday for groups of more than 50 people with a minimum spend of $90 per person exclusive of beverages.
The restaurant may be booked for exclusive use on Friday and Saturday for groups of more than 50 people with a minimum spend of $110 per person. This includes the tasting menu exclusive of beverages.
A 50 per cent deposit is required at the time of booking. The menu must be planned at least two weeks prior to the event.
Groups of 20 guests Three-course menu – $90 per person Select two dishes from each section shown below. Guests can order one of two entrées, one of two main courses and one of two desserts.
Seven course tasting menu – $110 per person – see attached sample menu
Larger Groups Choose either a set a set three-course menu or two dishes from each section to be served alternatively
Entrées Field mushroom cappuccino Beetroot marinated in 25-year-old balsamic with fetta and caramelised macadamia Baked ocean trout and marinated eggplant Prawn ravioli filled with green cabbage in seaweed broth
Main Courses Seared barramundi with wild Tasmanian pepper, polenta and roasted tomato Steamed chicken breast wrapped in pancetta, cauliflower purée and potato galette Honey glazed rack of lamb, risotto and braised baby fennel Slow cooked snapper, lobster bisque, tomato and courgette tian
Sweets Baked valrhona chocolate fondant with berry sorbet Vanilla crème brûlée, with vanilla ice cream Passionfruit tart Cheese platters
Absynthe Functions and Events Absynthe is available for corporate events and special occassions
Absynthe Special Events and Functions Absynthe has won numerous awards from industry associations, Australian Gourmet Traveller Magazine and The Courier Mail Good Food Guide since opening in December 2005. The restaurant was recently voted Australian Regional Restaurant of the Year
Absynthe is owned and operated by two Michelin Star rated chef Meyjitte Boughenout The restaurant seats 50 people in the main room and 20 in the private room. The L-shaped restaurant can comfortably seat up to 80 people.
Absynthe will cater in the restaurant or at other venues. The exquisite cuisine has impressed some of Australia’s business leaders and international labels including Gucci, Hermes, Louis Vuitton, and Prada.
All prices cover food only. Absynthe has an extensive selection of beverages. Event organisers may arrange beverages in advance or allow guest to choose from the wine list
Absynthe serves dinner from Monday to Saturday and lunch on Friday only but private functions may be arranged at other times. Sole use of the premises may be arranged, details are shown below.
At least two weeks notice is required for private functions. A 50 per cent deposit is required to confirm the booking – this is refundable if the function is cancelled at least 30 days in advance.
Private lunches Minimum 30 guests Monday to Thursday – $95 per person (excluding beverages) Minimum 50 guests Friday and Saturday – $135 per person (excluding beverages)
Evening functions Groups of 20 or more may dine in the evening. Guests will be seated in the main restaurant or in the private dining room. Saturday evenings are reserved for degustation dining or the group booking tasting menu. See attached menus.
Sole use Reserve the restaurant for sole use from Monday to Thursday evening Minimum 50 guests at $90 per person (excluding beverages) Reserve the restaurant for sole use Friday or Saturday evening Minimum 50 guests at $110 per person (excluding beverages)
Groups of 20 guests Three-course menu – $90 per person Select two dishes from each section. Guests can order one of two entrees, one of two main courses and one of two desserts.
Larger Groups Choose either a set a set three course menu or two dishes from each section to be served alternatively
Sample canapé, event, and degustation menus follow but dishes change frequently. Absynthe Events Menu Canapés Vegetarian Blue Cheese Gougére White or Green Asparagus with Parmesan Foam Sesame Tofu with Sour Cherries Cherry Tomatoes filled with Rocket Pesto
Seafood Lobster Thermidor Tartlet Trout Caviar Roulade with Horseradish Cream Red Radish filled with Mud Crab Scallop and Black Truffle Pizza Vitello Tomato Tuna on Sourdough Cured Trout marinated in Orange Oil Oyster on Shell with Sea Water and Wasabi Peals Quail Egg and Russian Salad with Sevruga Caviar
Meat Baby Carrots in Spanish-style Jamon Roasted Pork Belly with Spiced Glaze on Green Cabbage Steamed Chicken with Enoki Mushrooms Candied Radish with Marinated Beef
Three-course menu – $90 per person Select two dishes from each section. Guests can order one of two entrées, one of two main courses and one of two desserts.
Seven course tasting menu – $110 per person – see attached sample menu
Larger Groups Choose either a set a set three-course menu or two dishes from each section to be served alternatively
Entrées Field mushroom cappuccino Beetroot marinated in 25-year-old balsamic with fetta and caramelised macadamia Baked ocean trout and marinated eggplant Prawn ravioli filled with green cabbage in seaweed broth
Main Courses Seared barramundi with wild Tasmanian pepper, polenta and roasted tomato Steamed chicken breast wrapped in pancetta, cauliflower purée and potato galette Honey glazed rack of lamb, risotto and braised baby fennel Slow cooked snapper, lobster bisque, tomato and courgette tian
Sweets Baked valrhona chocolate fondant with berry sorbet Vanilla crème brûlée, with vanilla ice cream Passionfruit tart Cheese
