DINING PACKAGES

Dining packages available for events in Mackay of all sizes

Our dining packages at The Church on Palmer are ideal for delighting the tastebuds of guests at weddings, conferences and special events of all sizes. We can individually customise your package to suit your tastes and budget, as well any dietary requirements of your guests. Call us to discuss a dining package for your event today.

$55.00 per person, including GST

Entrée

Pumpkin & Macadamia Nut Soup

Homemade pumpkin soup topped with sour cream, chives and roasted macadamia nuts.

Chicken & Pistachio Nut Salad

Slices of chicken adorning baby lettuce leaves, avocado and pistachio nuts with a mango and ginger vinaigrette.

Main Course

Beef Fillet Steak

Served on creamy potato mash, buttered broad beans with fresh vegetables and a rich beef reduction (served medium).

Barramundi

Sautéed portion of fish, seasoned with garlic sauced by a champagne beurre blanc sauce.

Dessert

Cherry & Apple Strudel

Diced apples and cherries encased in puff pastry, baked till golden brown, served with a rich cinnamon custard.

Crème Caramel

A classic French dessert, served with fresh cream and homemade biscotti biscuit.

Final numbers 24-hours priors.

These are the numbers to be paid for on the night.

 

$60.00 per person, including GST

Entrees

Potato & Leek Soup
Served with crisp bacon bits and bruschetta.

Roast Lamb Rump
Slices of garlic infused lamb, served on a garlic crouton with watercress and pesto oil, finished by a rosemary lamb reduction.

Main Course

Braised Lamb Shanks
Served on potato mash with roasted root vegetables and garlic, sauced with a rich pinot and demi glaze reduction.

Blackened Barramundi
Portion of Barramundi sautéed in butter and spices, served with Mediterranean vegetables and fetta, with a rich tomato Provencal sauce.

Turkey Galantine
Boneless thigh of turkey filled with a farce of chicken meat, vegetables, herbs, and apple, drizzled with a green peppercorn and orange sauce.

Dessert

Profiteroles
Choux pastry filled with patisserie crème and coated in a rich orange flavoured, dark chocolate sauce.

Poires au Cassis
Pears poached in syrup and marinated in black current liqueur and served with cassis ice-cream.

Final numbers 24 hours priors.

These are the numbers to be paid for on the night.

$60.00 per person, including GST

Entrees

Pumpkin & Macadamia Nut Soup
Served with garlic croutons and sour cream.

Rare Thai Beef & Cashew Salad
Silvers of rare beef, cashews, rocket, Asian vegetables with a lime, chilli and coriander dressing.

Main Course

Eye Fillet
Eye fillet steak served on creamy potato mash, buttered broad beans, sauced with a sage and beef reduction (served medium).

Barramundi Fillet
Coated in a herb sesame seed crust, pan-fried in olive oil, placed on a creamy seafood risotto with a light beurre blanc sauce.

Braised Chicken in White Wine & Roasted Tomato
Sautéed in garlic, root vegetables, tomatoes and thyme, smothered in white wine and chicken stock, cooked until tender.

Dessert

Chocolate Brownies
Rich and dark, served with fresh cream, raspberry coulis and chocolate fudge sauce.

Crème Caramel
A classic French dessert served with fresh cream and homemade biscotti biscuit.

Final numbers 24 hours priors.

These are the numbers to be paid for on the night.

$65.00 per person, including GST

Entrees

Macadamia Nut & Pumpkin Soup
Homemade pumpkin soup topped with sour cream, chives and roasted macadamia nuts.

Smoked Salmon & Avocado Salad
Avocado adorning a bed of baby lettuce leaves, topped with strips of smoked salmon and dressed by a mango and dill vinaigrette

Chicken & Mushroom Pastry Basket
Sautéed chicken and mushroom pieces, in a rich chicken stock, garlic and cream reduction sauce, served in a pastry.

Main Course

Beef Wellington
Beef fillet, mushrooms, shallots and paté encased in puff pastry served with a red wine and beef stock reduction.

Atlantic Salmon

Sautéed portion of Atlantic salmon, seasoned with silvers of garlic, crowned by asparagus spears, almond flakes and a pepper beurre blanc.

Coq au Vin
Chicken portions braised in red wine, garlic, bacon and mushroom, served with chat potatoes and a light pinot sauce.

Dessert

Profiteroles
Choux pastry filled with patisserie crème and coated in a rich orange flavoured and dark chocolate sauce.

Fresh Fruit & Italian Meringue
Selection of in season fruits and berries, accompanied by Grand

Mariner infused mascarpone crème and drizzled with a berry coulis.

Crème Caramel
A classic French Dessert, served with fresh cream and homemade biscotti biscuit.

Final numbers 24 hours priors.

These are the numbers to be paid for on the night.

$65.00 per person, including GST

Entrees

Lamb & Char Grille Vegetable Stack
Served with pesto oil and a light lamb jus.

Chicken Bouillabaisse
A rich soup, sautéed garlic, tomato, rice, chicken stock and pernod, finished with garlic croutons.

Salmon en Croute
Wafer thin slices of salmon, pocketed with a rich mousse of fresh seafood, placed on a bed of spinach, served with a green peppercorn beurre blanc.

Main Course

Tender Eye Fillet
Portion of eye fillet, placed on sautéed vegetables and potatoes, finished with a bordelaise sauce (served medium).

Barramundi Fillet
Pan-fried, coated in a herb and macadamia nut crust, accompanied by a champagne beurre blanc sauce.

Chicken Breast
Pocketed with Morten Bay bug meat, poached with white wine and topped with a mild mango salsa.

Dessert

Chocolate Mousse Towers
Rich and creamy chocolate mousse, served in chocolate basket, topped with fresh berries and strawberry coulis.

Poires au Cassis
Pears poached in syrup, marinated in black currant liquor and served on cassis ice cream.

Crème Caramel
A classic French dessert, served with fresh cream and home made biscotti biscuit.

Final numbers 24 hours priors.

These are the numbers to be paid for on the night.

Wedding Packages

Thank you far considering “The church on Palmer Restaurant”, for holding your wedding reception. We understand what a special day this is, and at the church on Palmer we strive to give you the ultimate reception facility in Mackay. Between Stephen and myself , we have years of experience in restaurants and weddings. We believe this puts us in good stead, to offer you the best food and service, that you will f ind anywhere in Mackay and district. We are able to maintain these standards, we prefer to limit numbers to 85 to 90 guests (sit dawn). This enables us to ensure we do our part in making this your special day. we enclose menus for your perusal; any of our menus can be altered, to suit you and yaur guests. We would be happy to discuss further your menu selection, beverages or any other queries you may have.

Yours faithfully
Diane and Stephen Grech
Proprietars/Chef

Welcome To “The Church On Palmer”
Restaurant
$55.O0 including GST
Menu One
Entrees
Pumpkin and Macadamia Nut Soup
Homemade pumpkin soup topped with sour cream,
chives and roasted macadamia nuts
Chicken and Pistachio Nut salad
Slices of chicken adorning baby lettuce leaves, avocado
and pistachio nuts with a mango and ginger vinaigrette
Main Course
Beef Fillet Steak
Served on creamy potato mash, buttered broad beans
with fresh vegetables and a rich beef reduction
(Served Medium)
Barramundi
Sauteed portion of fish, seasoned with garlic
sauced by a champagne beurre blanc sauce
Dessert
Cherry and Apple Strudel
Diced apples and cherries encased in puff pastry, baked till
golden brown, served with a rich cinnamon custard
Creme Caramel
A classic French dessert, served with fresh cream
and biscotti biscuit
Tea and Coffee

Welcome To The Church On Palmer
Restaurant

$60.00 including GST
Menu One

Entree
Potato and Leek Soup
Served with crisp bacon bits and bruschetta
Roasted Lamb Rump
Slices of garlic infused lamb, served on a garlic crouton with
watercress and pesto oil finished by a rosemary lamb reduction
Main Course
Braised Lamb Shanks
served on potato mash with roasted root vegetables and garlic,
sauced with a rich pinot and demi glaze reduction
Blackened Barramundi Fillet
Portion of Barramundi sauteed in butter and spices,
served with Mediterranean vegetables and fetta,
with a rich tomato Provencal sauce
Turkey Galantine
Boneless thigh of turkey, filled with a farce of chicken meat,
vegetables, herbs and apple, drizzled with a green
peppercorn and orange sauce

Desserts

Profiteroles
Choux pastry filled with patisserie creme and coated in a rich
orange flavored dark chocolate sauce
Poires Au Cassis
Pears poached in syrup and marinated in black current liquor
and served with cassis ice cream
Tea and Coffee

Welcome To The Church On Palmer Restaurant
$60.00 including GST
Menu Two
Entrees

Pumpkin and Macadamia Nut Soup
Served with garlic croutons and sour cream
Rare Thai Beef and Cashew Salad
Slivers of rare beef , cashews, rocket, Asian vegetables
with a lime, chilli and coriander dressing

Main Course
Eye Fillet
Eye Fillet steak served on creamy potato mash, buttered
broad beans sauced with a sage and beef reduction
(served Medium)
Barramundi Fillet
Coated in a herb and sesame
seed crust, pan-fried in olive oil, placed on a creamy
seafood risotto with a light beurre blanc sauce
Broised Chicken in White Wine ond Roosted Tomoto
Sautd,ed in garlic, root vegetables, tomatoes and thyme,
smothered in white wine and chicken stock, cooked till tender

Desserts
Chocolate Brownies

Rich and dark, served with fresh cream, raspberry coulis
and chocolate fudge sauce
Creme Caramels
A Classic French Dessert served with fresh cream
and biscotti biscuit
Tea and Coffee

Welcome To The Church On Palmer
$65.00 including GST
Menu Two
Entrees

Macadamia Nut and Pumpkin Soup
Homemade pumpkin soup topped with sour cream, chives
and roasted macadamia nuts
Smoked Salmon and Avocado Salad
Avocado adorning a bed of baby lettuce leaves, topped with strips of
smoked salmon and dressed by a mango and dill vinaigrette
Chicken and Mushroom Pastry Basket
Sauteed chicken and mushroom pieces, in a rich chicken stock,
garlic and cream reduction sauce served in a pastry basket
Main Course
Beef Wellington
Beef fillet, mushrooms, shallots and pate encased in puff patry,
served with a red wine and beef stock reduction
Atlantic Salmon
Sauteed portion of Atlantic salmon, seasoned with slivers of garlic,
crowned by asparagus spears, almond flakes and a petter beurce blanc
Coq au Vin
Chicken portions braised in red wine, garlic, bacon and mushroom,
served with chat potatoes and a light pinot sauce
Desserts
Profiteroles

Choux pastry filled with patisserie creme and coated in a rich
orange flavored and dark chocolate sauce
Fresh Fruit and italian Meringue
Selection of in season fruits and berries, accompanied by Grand
Mariner infused mascarpone creme and drizzled with a berry coulis
Creme Caramel
A classic French Dessert, served with fresh cream
and biscotti biscuit
Tea and Coffee

Welcome To The Church On Palmer
$65.00 including GST
Menu Two
Entree

Lamb and Char Grilled Vegetable Stack
served with pesto oil and a light lamb jus
Chicken Bouillabaisse
A rich soup of slices of chicken, sauteed in garlic,
tomato, rice, chicken stock and pernod, finished
with garlic croutons
Salmon en Croute
Wafer thin slices of salmon, pocketed with a rich
mousse of fresh seafood, placed on a bed of spinach,
served with o green peppercorn beurre blanc
Main Course
Tender Eye Fillet
Portion of eye fillet, placed on sauteed vegetables
and potatoes, finished with a bordelaise sauce
(Served medium)
Barramundi Fillet
Pan-fried, coated in a herb and macadamia nut crust,
accompanied by a champagne beurre blanc sauce
Chicken Breast
Pocketed with prawn, poached in white wine and
topped with a mild mango salsa
Desserts
Chocolate Mousse Towers
Rich and creamy chocolate mousse served in a chocolate
basket, topped with fresh berries and strawberry coulis
Poires au Cassis
Pears poached in syrup, marinated in black current
liquor and served on cassis ice cream
Creme Caramel
A classic French dessert, served with fresh cream
and biscotti biscuit
Tea and Coffee

WHITE WINES

Riesling

Brown Brothers Crouchen & Riesling (VIC)

Petaluma Riesling (SA)

Glass

$7.50

Bottle

$29.90

$49.80

Chardonnay

Goundrey Homestead Chardonnay (WA)

Pepper Tree Chardonnay (NSW)

Devil’s Lair Margaret River Chardonnay (WA)

$7.50

$9.00

$29.90

$39.90

$62.90

Sauvignon Blanc and Semillon

Oysten Bay Sauvignon Blanc (NZ)

Seven Sauvignon Blanc (NZ)

Evans & Tate Sauvignon Blanc, Semillon (WA)

$9.50

$45.50

$34.90

$39.90

Classic Dry Blends and Verdelho

Brown Brothers Moscato (WC)
Leeuwin Estate Classic Dry White (SA)

Capel Vale Verdelho (WA)

Sandpiper Pinot Gris (SA)

$8.00

$32.50

$42.50

$39.90

$43.90

Red Wines

Goundrey Homestead Cab Merlot (Wa)
Jamiesons Run Limestorre Coast Merlot (SA)

Brown Brothers Dolcetto & Syrah (WC)

Wolf Blass Yellow Label Cab Sauvignon(SA)

Annies Lane Cabernet Merlot (SA)

Pepperjack Shariz Cabernet (SA)

Vasse Felix Cab Sauvignon (WA)

Katnook Fourder’s Bluk Cab Sauvignon (SA)

Taylors Jaraman Coonawarra C.ab. Sauvignon (SA)

Pepperjack Cab. Sauvignon (SA)

Wirra Wirra Church Block Cab. Shiraz Merlot (SA)
Rirg Bolt Cab. Sauvignon (WA)

Glass

$7.50

$8.50

$8.00

$8.50

Bottle

$29.90

$34.90

$32.50

$34.80

$34.90

$44.90

$82.90

$44.90
$69.80
$44.90
$43.20

$54.50

Shiraz

Wynns Coonawarra Shiraz (SA)

Pepperjack Shiraz (SA)
Penfolds Kalimna Bin 28 Shiraz (SA)

$9.50

$42.50
$54.90

$79.90

Pinot Noir

Devils Corner Pinot Noir (TAS)
Ninth Island Pinot Noir (TAS)

$9.00

$39.90

$52.50

Rose

Le Rose De Mouton Cadet (France)

$38.50

Champagne and Sparkling

Jacobs Creek Chard Pinot Noir
Asti Riccadonna

Jansz N/V

Chandon N/V

Veuve Clicquot Ponsardin Brut

Moet & Chandon N/Y

Glass

$7.50

Bottle

$24.90

$30.90

$52.50

$58.80
$116.00

$144.00

Cellar List

Leeuwin Estate Art Series Cabernet Sauvignon 
(Margaret River WA)

Petaluma Coonawarra Cabernet Merlot (SA)

St Hugo Coonawarra Cab Sauvignon(SA)

Penfolds Bin 389 Cabernet Shiraz (SA)

$139.50

$127.90

$105.00

$159.50

Bar List

Beers—Light

  • Beers—Light $7.00

    Gold
    Hahn Premium Light
    Cascade Light
    Midstrength
    James Boags Light
    Tooheys New

Beers-Premium

  • Little Creatures Pils $9.00
  • Tooheys Extra Dry $8.00
  • Crown $9.00
  • James Boags $8.00
  • Pure Blonde $8.00
  • Coopers Pale Ale $8.00
  • Summer $8.00
  • Great Northern $8.00
  • Great Northern Crisp $8.00
  • Hahn Super Dry 3.5 $8.00
  • Corona $9.00
  • Peroni $9.00
  • Heineken $9.00
  • Asahi $9.00
  • Guinness Draught Can $10.50
  • Strongbow $8.00
  • Vodka Crusers $9.00
  • SPIRITS-ALL $8.00

    Bundaberg Rum
    Jim Beam Bourbon
    J. Walker Red Scotch
    Gordons Gin
    Bacardi Rum
    Smirnoff Vodka
    Aegeau Ouzo
    Brandy
    Tequila
    Midori
    Malibu
    Kahlua
    Baileys
    Tia Maria

SPIRITS-PREMIUM

  • Jamieson lrish Whiskey $9.00
  • J. Walker Black $9.00
  • Chivas Regal $9.00
  • Jack Daniels $9.00
  • Glenf iddich $10.50
  • Wild Turkey $9.00
  • Southern Comfort $9.00
  • Canadian Club $9.00
  • Wild Turkey Rare Breed $11.00
  • Grey Goose Vodka $10.50
  • APERITIFS-ALL $7.00

    Chinzano- Dry, Bianco, Rosso
    Campari
    Dubonnet
    Pimms
    Pernod
    Sherry- Cream, Med Dry, Sweet Dry

  • LIQUEURS-ALL $9.00

    Cointreau
    Grand Marnier
    Galliano
    Sambuca
    Amaretto
    Drambuie
    Frangelico
    Dom Benedictine

COGNACS

  • Courvoisier V.S $9.00
  • Remy Martin V.S.O.P $11.00

NON ALCHOLTC

  • Soft Drinks $3.50
  • Juice, LLB, Can $4.50
  • BT Voss Sparkly Water $10.50
  • Bundaberg Ginger Beer $5.00

CONDITIONS OF THE FUNCTION

  1. Guarantee Guest Packages
    Final guest numbers need to be confirmed 2 days prior to the function. These are the numbers that will be catered for, therefore the numbers that will need to be paid for
  2. Payment and Accounts
    Full payment of all charges on the conclusion of the function. Arrangements for account facilities can be made prior to the event. Please note that our account terms are 7 days nett.
  3. Public Holiday
    A surcharge of 10% will apply to functions held on Sundays and public holidays.
  4. Confetti
    Confetti is not permitted on the premises, bubbles and rose petals make a great alternative.
  5. Damages
    The host assumes responsibility for any damages caused by themselves or their guests attending the function.
  6. Provision of Alcoholic Beverages
    Clients are not pernitted to supply their own beverages at functions.
  7. Booking out of the Restaurant(Friday and Saturday Nights):
    To book out the whole of the inside of the restaurant, minimum numbers must be 60 adult guests.
    For the whole inside and verandah, minimum numbers must be 70 adult guests.
    These are the minimum numbers that will be charged for.
  8. Pricing
    Even though we endeavor to maintain all prices as printed, due to increases from our suppliers, our prices may increase, at the Management’s discretion.
  9. To Hire
    the whole INSIDE of the restaurant on a Friday or Saturday a minimum spend of $4500.00 is required and to hire the entire restaurant a minimum spend of $5500.00 is required. (Weddings only)
  10. Desposit
    To secure your booking a deposit of $200.00 is required; this amount will be taken off your account on the night. Non-refundable if booking is canceled 4 weeks prior to function date. (Applies to Weddings only).
  11. Venue Hire
    A fee of $350.00 for the hire of the restaurant, table linen provided. (Applies when booking out restaurant) this not included in the minimum spend.

Diane And Stephen Grech
MANAGEMENT

Set Menu - small groups

Welcome To The Church on Palmer
$55.00 per person
Entree
Potato, Leek and Prosciutto Broth
Rich blend of potato, leek, duck stock and cream, served
with prosciutto crisps, sour cream and chives
Served with a selection of breads for the table
Main Course
Osso Buco
Slow cooked in white wine, tomato, herbs, stock until tender,
placed on a bed of garlic mash, garden vegetables, drizzled
with a rich beef and red wine reduction
Barcamundi Fillet with Sweet Pepper Provencal Ragout
Pan-fried portion of barramundi served on a bell pepper, caper,
tomato, basil and kalamata olive ragout, finished with a rocket salad
Desserts
Flourless Chocolote tltud Flan
Served with raspberry coulis, double cream and ice-cream
Apple Tarte Tatin
Baked upside down caramelized apple tart, served
with a cinnamon anglaise and vanilla ice cream

Final members 24 hours prior,
these are the numbers to be paid for on the night.

Welcome To The Church on Palmer
$60.00 per person
Entree
Pumpkin and Macadamia Soup
Homemade pumpkin soup topped with so.Jr cream
and roasted macadamia nuts
Cream of Chicken and Leek
Strips of chicken, leek, cracked pepper and cream, sautded in
chicken stock served in a honemade pastry case topped
with fried leeks and flaked almonds
Main Course
Schezwan Seasoned Beef Fillet
Cooked medium, served with an egg plant ratatouille, a roasted
Sweet potato mash, drizzled with a garlic, beef jus
Barramundi with Butter, Green Chilli and Lime Beurre Blanc
Served on a bed of asparagus, kifla potato mash, finished
with a crdme fraiche and avocado cream
Chicken Breast Filted with a Sage, Apricot and Apple Farce
Accompanied with an orange marmalade and a light duck and sage jus
Desserts
Creme Caramel
A classic French dessert, served with fresh cream
and biscotti biscuit
Berry Mille Feuille
Fresh in season berries, served between layers of puff pastry
with a Grand Marnier pastry Creme

Final numbers 24 hours prior,
these are the numbers to be paid for on the night. 

Welcome To The Church on Polmer
$65.00 per persan
Entree
Pumpkin and Macadamia Soup
Homemade pumpkin soup topped with sour cream
and roasted macadamia nuts
Salt and Pepper Prawn and Calamari Salad
Crisp seasoned seafood, served on a bed of Asian salad mix, accompanied
by a fresh mango, chili, honey and Italian parsley salsa finished
with wasabi,lemon and garlic oil
Slow Cooked Pork Belly
Sauced with a red currant jus accompanied by baked apple
Main Course
Eye Fillet Steak with Garlic Prawns
Cooked medium, served with fresh vegetables, and creamy mash potatoes
Herb and Lemon encrusted Barrarnundi
Fillet of Barramundi, pan-fried, placed on a bed of broccolini
and bok choy, sauced with a dill and lemon hollondaise
Chicken Breast with Tiger Prawns
Kiev of chicken breast, encasing baby spinach, roasted capsicum and tiger prawns,
pan-fried, placed on a sweet potato mash, served with peppercorn
an:d semi dried tomato, drizzled a la orange glaze
Desserts
Flourless Chocolate Mud Flan
Served with raspberry coulis, double cream and ice-cream
Mars bar Cheesecake
Served with caramel and chocolate ganache, deep fried
mars bar and vanilla ice cream
Wild Berry Creme Brulee
A smooth brulee covering a rich berry compote,
and served with savoiardi biscuits and in season berries

Final numbers 24 hours prior,
these are the numbers to be paid for on the night.

Close Menu