Buffet Style Breakfast
	Available for a minimum of 10 people.

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	Breakfast Foods Suitable for Delivery
	Muesli and Yoghurt Trifles	1pp	$ 4.00
	Fruit and Yoghurt Trifles	1pp	$ 4.00
	Breakfast Quiche Tartlets	1pp	$ 1.50
	Ham Cheese and Chive Muffins	1pp	$ 2.90
	Blueberry or Apple and Cinnamon Muffins	1pp	$ 2.90
	Assorted Savoury Croissants	1pp	$ 4.20
	Gourmet Savoury Croissants	1pp	$ 5.25
	Fresh Fruit Platter		$ 2.90pp
	Poached Dried Fruits and Vanilla Yoghurt	1pp	$ 5.00
	Foods Suitable for a Staffed Buffet Style or Served Breakfast (including foods listed above)
	Toast with a variety of spreads	1pp	$ 1.25
	Raisin Toast with Butter	1pp	$ 1.25
	Crumpets with a variety of spreads	1pp	$ 2.00
	Tasty Breakfast Sausages	1pp	$ 2.50
	Bacon Rashers	1pp	$ 2.00
	Oven Roasted Tomato Half	1pp	$ 1.00
	Herbed Mushrooms		$ 2.00
	Scrambled Eggs		$ 3.00
	Creamy Smoked Salmon Scrambled Eggs		$ 4.00
	Pancakes with Maple Syrup and Cream	1pp	$ 2.50

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	Beverages
	Orange Juice (Pineapple, Apple or Tomato Juice - upon request)	$ 2.80 *
	Farmers Union Iced Coffee 600mls	$ 3.00 *
	Buffet of Freshly Brewed Coffee, Herbal and Regular Tea	$ 2.60
	* Beverages suitable for delivery

We are able to provide service staff, crockery and table cloths etc. Should you require a fully serviced breakfast then please refer to the Information Page shown below

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Information for the Organiser of Functions held Off-Premise

	Crockery and Cutlery hire, where applicable : $ 4.00 pp. Glassware hire, where applicable : $ 2.50pp. Disposable plates, cups and cutlery, paper serviettes, where applicable : $ 1.00 pp per session. Linen Tablecloths : $ 6.00 each, Linen Napkins : $ 1.00 each. Chauffing Dish Hire: $10.00 each, function coordinator will advise how many will be required. A site inspection before the function may be necessary.
	Organisers are financially responsible for any damage caused by themselves or their guests to Classic Caterers property or equipment and property or equipment hired from any third party for the duration of the function.
	Confirmation of expected numbers of guests is required one week prior to the function. Food charges will be calculated at no less than that minimum guaranteed number whether or not they attend the function.

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Function Planning Guide

	Option A - Delivery Only
	Your order is prepared and delivered to you. You are required to pay for the order per person plus a delivery/collection fee. If you require your function to be setup then an additional charge will be incurred.
	Option B - Staffed Function
	Your order is prepared, delivered and setup as required. We provide staff to serve and clean up. Charges for staff are as detailed below and are current as at January 2009. This option requires you to pay for your menu and beverages per head, charges for any equipment hired, staff as required and a delivery fee. Service staff are available at the following rates for a minimum of three hours per staff member (including GST). All staff are charged from the time they leave Classics Restaurant until they return at the end of the function. If suitable dish washing facilities are unavailable onsite then staffing will be charged for the time taken to wash dishes upon returning to Classics Restaurant.

		Waiting Staff & Kitchen Hands	Chefs
	Monday-Friday (Daytime)	$ 26.00 per hour	$ 36.00 per hour
	Monday-Friday (Evening)	$ 28.00 per hour	$ 36.00 per hour
	Saturday (until Midnight)	$ 37.00 per hour	$ 47.00 per hour
	Sunday	$ 47.00 per hour	$ 57.00 per hour

	* Staff required to serve Customers own beverages (accompanied by Classic's Food) are charged at the following rates : Mon-Fri $ 35.00 per hour, Saturday $ 44.00 per hour, Sunday $ 54.00 per hour - Min of 3 Hours *
	Classic Caterers at Classics Restaurant offer various private rooms for your next celebration, meeting, wedding or any other function, seating from 12 to 120. If you are looking for a venue, please come and view Classics Restaurant at Walkerville.
	Note. Due to increased weekend wage costs there is a surcharge for Saturday and Sunday catering orders as well as a minimum order value. Contact our function co-ordinator for details.