Thank you for considering McCrossin’s Mill Museum and Function Centre as the venue for your event.
The following page contain information on our function and catering options. We welcome your contact by telephone or by email should you require any further information. We also encourage you to make an appointment with our Functions Co-ordinator Anne Mayo to view our lovely and truly unique venue.
THE VENUE AND GROUNDS
Located in the heart of Uralla, McCrossin’s Mill was built as a steam driven Flour Mill by Alexander Mitchell for John McCrossin in 1872.
This historic building has been lovingly restored and converted into a Museum and Function Centre by the Uralla Historical Society. McCrossin’s Mill function room can accommodate up to 80 guests comfortably for a seated formal reception. You can enjoy your arrival drinks and hors d’oeuvres in our beautiful garden, or our charming front verandah in the event of inclement weather, and then sit down to enjoy your chosen meal.
For numbers over 80 we recommend a Finger Food Reception which works very well, or a casual buffet, allowing guests to enjoy the full use of the front verandah and rear gardens
The McCrossin’s Mill Function Centre offers an in-house catering service with a variety of different menu options but are open to your suggestions.
These menus serve only as a guide and we are happy to discuss alternative menu choices with you. The McCrossin’s Mill catering team has designed its menus around the freshest local produce available although selection is subject to availability and prices subject to change……We cater for all dietary requirements.
CATERING MENUS
SEATED DINNER MENUS – all prices per person (pp)
Pre-Dinner Canapés : a selection of 5 hot & cold canapés @ $15 pp
- Crudites, crackers, dips and nuts
- Herb balls
- Zucchini & corn Fritters
- Palmiers – sundried tomato & basil
- Meat balls with sweet chilli sauce
- Pastry cases with mornay fillings
- Prune & bacon skewers
- Smoked salmon pinwheels
Entree
- Soup of the Day – the freshest seasonal vegetables usually dictate our choice of soup; However please suggest your favourite. $7 pp
- Pork Dumplings – with soy dipping sauce $10 pp
- Chicken Sticks – with Harissa mayonnaise. 10 pp
- Spinach Pancake – with ricotta filling. 10pp
- Leek & Mushroom Frittata served with mesculun salad and garnished with a tasty tomato chutney $10 pp
- Pate with toasted baguette and leaf salad $9 pp.
Smoked Salmon Tart with chive butter sauce $12 pp
Mains
All meals served with Seasonal Vegetables, bread roll and butter
- Roasted Fillet of Beef or Roasted Leg of Lamb with garlic & rosemary. Served with roasted vegetables $30 pp
- Honey Glazed Loin of Pork -Stuffed loin of pork with a honey, soy and ginger glaze served with a baked potato and seasonal vegetables $28 pp
- Lamb Korma Curry – served with saffron rice and pappadam $25 pp
- Champagne Chicken – chicken breast in a champagne and mushroom sauce served with baby potatoes $26 pp
- Lemon Chicken with Basil Sauce – A chicken breast stuffed with a lemon and bacon crumb topped with a creamy basil sauce and served with a chat potato and seasonal vegetables $26 pp
- Fragrant Thai Chicken – curry served with jasmine rice $25 pp
- Gourmet Beef Casserole – A slow cooked beef & red wine casserole with a mustard crust served with a baked potato and seasonal vegetables $26 pp
- Vegetarian – Falafel in a spinach, zucchini and tomato sauce with sour cream, Dukkah and toasted almonds served with coriander couscous $25 pp
- Vegetarian Lasagne (Gluten Free) $23 pp
Desserts
All desserts served with fresh cream and/or ice cream @ $8 pp
- Pavlova with Berries & Cream
- Lemon Chiffon a light creamy citrus dessert served with lemon sauce
- Chocolate Cake rich fudge chocolate cake with layers of chocolate cream
- Raspberry Freezer Cake -A layered sponge cake with marzipan butter cream and a raspberry syrup
- Sticky Date Pudding served with a creamy caramel sauce
- Chocolate Mint Flan -A chocolate tart with chocolate mint filling and topped with cream and shaved chocolate
- Baked Cheesecake
- Fresh Fruit Salad
- Apple Pie
Complimentary Coffee and Tea Station
FINGER FOOD RECEPTION – $25pp
COCKTAIL SELECTION: Choice of eight (8) for $25 per person (pp)
Please note – these are suggestions only – we are happy to discuss requests and provide you with an individual quote.
- Spinach & cheese parcels
- Zucchini loaf
- Chicken wingettes or cocktail kebabs
- Ribbon or triangle sandwiches
- Bacon, leek & cheese mini muffins
- Vegetarian herb balls
- Capsicum rolls
- Bruschetta
- Pastry cases with mornay fillings
- Sausage rolls
- Meat balls with sweet chilli sauce
- Savoury chicken balls with sweet chilli sauce
Grazing Plates – $5 pp
More Substantial Dishes @ $12 pp
- Curry & rice (chicken, lamb or beef)
- Beef Strips in Tomato Cream sauce & parsley rice
- Party Chicken & rice
Additional
- Fruit platter @ $4 pp
- Slice & cake platter @ $4 pp
- Chocolate platter @ $6 pp
- Cheese Platter @ $6 pp
Complimentary Coffee and Tea Station
BUFFET LUNCH – $25 pp
A Selection of Cold Meat Served with a Choice of Three (3) Salad
- Green leaf salad
- Crunchy Asian salad
- Potato salad
- Mediterranean vegetable salad
- Pasta salad
OR
Selection of Hot Dishes:
Served with Salad or Seasonal Vegetables
- Spinach pie
- Quiche
- Honey, soy and sesame chicken wings
- Roasted vegetable or beef lasagne
Complimentary Coffee and Tea Station
Enquire about cakes and slices, or desserts, available at extra cost. .
HIGH TEA – $24 per person
Contact Function Centre Coordinator for more details on planning your High Tea.
A Selection of Eight (8) of the following
- Ribbon/pinwheel sandwiches
- Bruschetta
- Finger food quiche
- Smoked Salmon blini
- Mini muffins
- Dark fruit cake
- Mini rock cakes
- Mini cup cakes
- Lemon tartlets
- Fancy shape shortbread
- White chocolate, pistachio and orange biscuits
- Chocolate brownies
- Melting moments
- Indian coffee creams
- Jam drops
- Lemon coconut slice
- Raspberry cream meringues
Plunger Coffee and Leaf Tea
BOOKING CONDITIONS and Policy
DEPOSIT
To secure your booking we will require a deposit and the booking cannot be guaranteed until this deposit is received. Payment can be in cash, cheque or by direct deposit. A deposit receipt will be issued and this amount deducted from your final account.
Cheques should be made out to “Uralla Historical Society Inc.”
FINAL NUMBERS
Final guest numbers for catering are required at least fourteen (14) days prior to the wedding day. McCrossin’s Mill will issue an invoice for catering at this point and refunds for reductions in numbers cannot be made after this date. It is essential that you advise us immediately if your numbers increase.
ACCOUNT SETTLEMENT
We request that your account be finalised no later than the day after the function. Payment may be made by cash, cheque, direct deposit or EFTPOS.
LIABILITY
McCrossin’s Mill takes all due care but accepts no responsibility for any loss or damage to merchandise or other property in the function area prior to, during, or after functions. The client (organiser) is financially liable for any damage sustained to the estate property, fixtures or fittings whether through their own actions or those of their guests.
CANCELLATION POLICY
In the unfortunate case of cancellation within one month of function date, a fee will be charged and deducted from the deposit monies.
PRICE ALTERATIONS
Whilst every effort is made to maintain prices and package inclusions, they may be subject to alteration prior to your function. In this event, you will be notified for approval well prior to your function date.
GST NOT APPLICABLE
As McCrossin’s Mill Museum and Function Centre is owned and operated by the Uralla Historical Society, a non-profit organisation, GST does not apply.
Direct Deposit Details:
BSB: 932 000 (Community Mutual)
Acc No: 652355
Acc Name. Uralla Historical Society
CONTACT:
Function Centre Coordinator
phone: 02 6778 4555 or 0448 734 367
email: annemayo@bigpond.com
