Packages

The Coombs Centre Day Delegate and Residential Packages
	Day Delegate Package	Residential Package
Room Hire	Available	Available
AV Equipment	Available	Available
Arrival Tea/Coffee	Available	Available
Morning Tea	Available	Available
Lunch	Available	Available
Afternoon Tea	Available	Available
Accommodation	Optional Upgrade	Available
Breakfast	Optional Upgrade	Available
Buffet Dinner	Optional Upgrade	Available
3 Course Dinner	Optional Upgrade	Optional Upgrade
Canapés	Optional Upgrade	Optional Upgrade

Full Day Delegate

$140 per person per day

Pricing includes Room Hire (8.30am-5.30pm), AV Equipment, and Catering (Arrival Tea/Coffee, Morning Tea, Lunch, and Afternoon Tea).

Half Day with Lunch

$115 per person per day includes Room Hire (8.30am-12.30pm or 1pm-5.30pm), AV Equipment, and Catering (Arrival Tea/Coffee, Morning Tea or Afternoon Tea, and Lunch).

Half Day without Lunch

$90 per person per day includes Room Hire (8.30am-12.30pm or 1pm-5.30pm), AV Equipment, and Catering (Arrival Tea/Coffee, and Morning Tea or Afternoon Tea).

$450 per person per day

Pricing includes Room Hire (8.30am-5.30pm), AV Equipment, Catering (Arrival Tea/Coffee, Morning Tea, Lunch, Afternoon Tea, and Buffet Dinner) and Accommodation with next day’s Continental Breakfast.

You can choose our Gold Dinner Package, consisting of an alternate drop 3 course plated dinner, for an additional charge of $15 per person.

All additional Dinner Packages are subject to availability and minimum numbers.

Additional Accommodation

Single Occupancy - $280 per room per night, inclusive of next day’s Continental Breakfast.

Double Occupancy - $330 per room per night, inclusive of next day’s Continental Breakfast.

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Canapé Spring – Summer 2025
Gluten Free (GF), Dairy Free (DF), Vegetarian (V)

Hot Canapés
- Golden crispy tempura prawns and sambal aioli
- Peking duck bao buns and crispy Asian slaw
- Made by kade falafel sliders, pea puree and pea textures
- Porcini arancini balls and semi dried tomato aioli
- Grilled Spanish chorizo and caramelised onion bites
- Spiced fried tofu, salsa rossa and baby cilantro
- House smoked trout and celeriac roulade crustinis
- Wagyu beef sliders, pickles and cheddar cheese
Cold Canapés
- Selection of Vietnamese rice paper rolls and chilli dipping sauce
- Assortment of sushi and nigiri and wasabi soy
- Selection of topped blinis (smoked salmon/semi dried tomato and bocconcini)
- Roasted vegetable and smoked eggplant tartlets
- Mini caprese skewers and pesto
- Peking duck, hoisin, cucumber crepes and house made sambal
- Spiced aubergine tostadas and jalapeno mayo
- Smoked labne, blistered heirloom tomato and peppers crustinis
- Chicken, almond and celery sliders
- Caramelised onion tartlets, marinated feta crumbs and confit truss baby tomato
Substantials canapes
- Grilled chicken skewers and colourful African cous cous
- Salt and pepper squid, Asian slaw and sambal emulsion
- Crispy golden fish sticks and creamy horseradish coleslaw
- Mushroom falafel, colourful pearl cous cous and smoked labne
- Marinated beef skewers and pickled green papaya salad
- Charred lamb koftas with caponata and tzatziki drizzle
Full Menu
Conference Spring – Summer 2025
Morning and afternoon tea
- Selection of sandwiches and wraps
- Charcuterie and dips board
- Crudites and dips board
- Selection of freshly baked danishes and muffins
- Assorted boutiques sweet treats
- Seasonal fresh fruit platter
- Yoghurt and fruit salad pots with granola
- Avocado smashed crostini, Persian feta crumbs and dukkha
- Selection of sushi and nigiri
- Tomato bruschetta bites with balsamic reduction
- Profiteroles and macaroons
- Assorted petit fours and cupcakes
- Lemon myrtle and soda scones, vanilla whip and homemade jam
- Hot mini boutique pies and sausage rolls
- Fried arancini balls and pesto aioli
- Crispy golden spring rolls with chili dipping sauce
- Assorted mini tartlets
Lunch

Proteins
- Moroccan style chicken tagine
- DIY burger day
- Malaysia style yellow chicken curry
- Hearty winter beef goulash
- BBQ’d flank, blistered peppers and courgettes with chimichurri
- Herbed and mustard crusted rump with crushed potatoes and caramelised onions
- Pulled BBQ beef brisket, sauteed beans, pea and fruit chutney
- BBQ day (chicken skewers, BBQ beef and lamb chops)
- Crispy skinned pork, colcannon and apple gravy
- Spicy Korean pork and vegetable stir fry
- Cambodian grilled kangaroo, stir fried Asian vegetables
- Duck and lychee red duck curry
- Lamb koftas, saffron and fruit pilaf, tzatziki and fennel pomegranate salad
Seafood
- BBQ’d seafood medley, colourful risoni salad, salsa rossa
- Crispy skinned barramundi, sesame soy and ginger sauce
- Pan fried salmon fillets, sauteed beans and olive caper salsa
- Grilled octopus, puy lentils, jus gras and salsa
- Oven baked ling, confit fennel and roasted pepper salsa
- Whole salmon fillet en papillote, citrus and pomegranate salad
Vegetarian
- Saffron whole baked cauliflower, pumpkin and chickpea hummus, dukkha and fruit chutney
- Tofu stuffed aubergine, verde and tomato salsa
- Whole charred butternut squash, brussels, harissa paste and labneh
- Quinoa, broccoli and vegan rissoles with spiced bell pepper achar and raita
- Eggplant parmigiana
- Hearty winter vegetable stew
- Mushroom and vegetable stroganoff
Starches (Rotational basis)
- Roasted potatoes
- Smashed potatoes
- Colorful African cous cous
- Pearl Israeli cous cous, vegetables and herbs
- Steamed herbed new potatoes
- Sweet potato wedges
- Hand cut potato wedges
- Crispy crushed potatoes
- Trio of ancient grains, herbs and seeds
- Pilaf rice
- Aromatic steamed jasmine rice
- Colourful risoni
Green and Growns (Rotational basis)
- Steamed green beans
- Steamed medley of vegetables
- Charred corn cobs with herbed butter
- Steamed minted peas
- Steamed peas and corn
- Roasted honey glazed carrots and herbs
- Roasted cauliflower, broccoli and brussels
Sides
- Garden salad with balsamic dressing
- Chef’s salad of the day
- Warm crusty breads
Full Menu
Dinner Spring – Summer 2025
Gluten Free (GF), Dairy Free (DF), Nut Free (NF), Vegetarian (V), Vegan (VG)

Entrée
- Pepper berry seared scallop, parsnip crème, black pudding crumbs, petit cilantro, herb oil (NF)
- Lamb and balsamic glazed onion turnover, wilted warrigal greens, hibiscus jus gras (NF)
- House smoked kangaroo loin, rhubarb, pickles, seed crisp, watercress, mole jus (GF)
- Bush tomato, sumac charred quail, colourful pearl cous cous, radicchio crisps, davidson plum vino cotto (NF, DF)
- Beetroot, farinata, gorgonzola, H.C. Coombs honey drizzle, petit herbs (V, NF, GF)
- Confit celeriac, baby vegetables, hibiscus, rhubarb, burnt orange jelly (VG, GF, DF, NF)
Main
- Seared coral trout, cauliflower crème, confit witlof, trout and caper croquette, indigenous spices seed crisp
- Wattle seed and macadamia crusted tenderloin, gremolata, soubise, witlof, madeira reduction (GF)
- Duo of duck, potato wafer, marsala blistered radicchio, glazed figscitrus sauce (GF, NF, GF)
- Twice cooked lamb rump, salt bush buttered mash, charred salsa rossa. rosella vino cotto (GF, NF)
- Crispy skinned mulloway, borlotti bean cassoulet, baby vegetables, finger lime. herb oil (GF, NF, DF)
- Teriyaki glazed aubergine, warrigal green & soybean puree, katsu tofu, daikon, wasabi aioli (V, DF, NF)
- Gnocchi ala romana, wild mushroom, warrigal greens, pine nut, noisette raisins (VG, GF, DF)
Dessert
- Caramelised pineapple, coconut and finger lime whip, edible soil, lemon myrtle honey syrup (VG, GF, DF, NF)
- Davidson plum chocolate millionaire, crème fraiche, rhubarb, sweet dukkha (V, GF)Frangelico tiramisu, waddi coffee gel, rosella chocolate, hazelnut crystals (V)
- Warm sticky date pudding, butterscotch sauce, finger lime crème fraiche (V)
- Wattle seed dulce de leche cheesecake, strawberry gum tuille (V)
Full Menu
Beverage Spring – Summer 2025
Organic (O), Vegan Friendly (VF), Certified Sustainable (CS)
All wines are subject to current availability and vintage.
Specific wines can be ordered upon request.

Wine and Beer

Red
- 2021 Soumah Nebbiolo, Yarra Valley, NSW - $121
- 2023 Hentley Farm Estate Shiraz, Barossa Valley, SA - $89
- 2023 Oakridge LVS Meunier, Yarra Valley, NSW - $76
- 2022 Hentley Farm The Stray GSZ, Barossa Valley, SA - $74
- 2023 Bests Pinot Noir, Great Western, Victoria - $67
- 2021 Rymill ‘The Dark Horse’ Cabernet Sauvignon, Coonawarra, SA - $56
- 2022 Bremerton Special Malbec, Langhorne Creek, SA - $55
- 2023 Quilty and Grandsen Merlot, Orange, NSW - $41
Rose
- 2024 Willunga 100 Grenache Rose, McLaren Vale, SA - $64
- 2024 Mitolo Jester Sangiovese, McLaren Vale, SA - $49
Sparkling
- Piper-Heidsieck, Cuvee Brut, Champagne, France, NV - $212
- 2024 Hentley Farm Blanc De Noir, Barossa Valley, SA - $84
- 2024 Wicks Estate, Adelaide Hills, SA - $55
White
- 2023 Eden Road Riesling, Canberra, NSW (VF, O) - $93
- 2023 Philip Shaw No.19 Sauvignon Blanc, Orange, NSW - $75
- 2022 Cherubino Laissez Faire Fiano, Frankland River, WA (VF) - $74
- 2023 Bimbadgen Growers Semillon, Hunter Valley, NSW - $62
- 2024 The Lane Pinot Gris, Adelaide Hills, SA - $62
- 2023 Bremerton Vermentino, Langhorne Creek, SA (VF) - $58
- 2024 Pikes ‘Luccio’ Pinot Grigio, Clare Valley, SA - $55
- 2023 Cape Mentelle ‘Marmaduke’ Chardonnay, Margaret River, WA - $55
Beer
- James Boags Larger - $10
- Coopers Pale Ale - $10
- Little Creatures Pale Ale - $11
- James Squires 150 Lashes Pale Ale - $10
- 5 Seeds Apple Cider - $10
- Hahn Light - $9
- Asahi Larger - $10
- Peroni Larger - $10
- Heaps Normal Quiet XPA - $10
- Stone and Wood Pacific Ale - $12
Full Menu