Legends Spanish Restaurant & Wine Bar

We specialise in:

• Hen’s Nights
• Birthdays
• Weddings receptions
• Anniversaries
• Engagement Parties
• Wine Dinners
• Any Private functions for groups of up to 150

For Banquet menus please see "banquets" under "menu" tab

Available on Premises:

• Private Cocktail Bar on ground floor with outside terrace and capacity of 70 people. Bar tender available upon request.
• Upstairs seating for up to 150 people with covered outside terrace holding an additional 20 people.
• Canapés from $15pp.
• Cocktail style banquets from $30pp.
• No room hire!!

• Pre-Dinner drinks downstairs in wine bar, $5 Beers and basics spirits, $10 cocktails for two hours prior to booking.
• Flexible options to suit all groups.

• Flamenco guitarist available for upstairs functions.
• State-of-the-art juke box available on request (songs updated weekly and personalised
  playlist function capability).
• Heaps of fun, food and drink in a vibrant party atmosphere
• Friendly and experienced staff

Wine Dinners:

• Host your own Wine Dinner for groups of 30 or more.
• Tailored packages from $80 per person to suit all groups
• Six courses with matched wines including Tea &/or Coffee
  

For Example:

Starters: Canapes – Sparkling

First Entree: Spanish Slipper lobster and Baby Clam Cakes with bisque sauce –SB

Second Entree: Marinated grilled Quail served with a fresh grape and walnut salad – Sangiovese

First Main: Pork Belly served with apple cider & mixed mushrooms with crusty bread – Shiraz

Second Main: “Braised Rabbit Aurora” – confit of rabbit with oven roasted garlic, almonds, olives, baby potatoes and a rich rabbit jus – Cabernet

Dessert: Rich Chocolate and Raisin Pudding – Moscato

 OR

Starters: Canapes – Sparkling

First Entree: Tuna tartare with lemon, soy and saffron dressing –Riesling

Second Entree: Pan seared Kobe beef strips lightly dusted in chilli salt with picada sauce – Pinot Noir

First Main: Roast rack of Lamb with mountain pepper, mushroom and Malaga wine sauce – Shiraz

Second Main: Grilled Spatchcock with lemon pepper marinade and balsamic reduction – Tempranillo

Dessert: “Crema Catalana” Creamy citrus and cinnamon custard served a la crème brulee – PX

 OR

Starters: Canapes – Sparkling

First Entree: Pan fried King Prawns with baña cauda dipping sauce –Chardonnay

Second Entree: Lamb & vegetable brochette – Rose

First Main: Duck breast confit with picada sauce and balsamic reduction – Sangiovese

Second Main: Eye Fillet Roulade with cabbage, ham and pine nut stir-fry – Merlot

Dessert: “Flan de Nata” Rich, Spanish crème caramel – SB Marsanne