Description

The hotel’s bar and One Hat restaurant Ajò were the shared vision of Head Chef Daniel Mulligan and publican Liam O’Keeffe. Together they bring great wine, craft beer and regional Italian flavours to The Welcome and Rozelle community. A Pub and Italian Dining Restaurant - We're about quality craft beer, equally impressive wine lists, stylish food...

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The hotel’s bar and One Hat restaurant Ajò were the shared vision of Head Chef Daniel Mulligan and publican Liam O’Keeffe. Together they bring great wine, craft beer and regional Italian flavours to The Welcome and Rozelle community. A Pub and Italian Dining Restaurant - We're about quality craft beer, equally impressive wine lists, stylish food and brilliant, welcoming service.

The Team at The Welcome are known for friendly service and a welcoming smile. Creativity to the table with an outstanding dining room menu and bar menu to match. Our bar and leafy outdoor beer garden offer the perfect place to enjoy a quiet drink, have some seriously good pub food, meet with friends, catch some sport or other events- Your ideal local pub.

The Welcome Hotel offers full service catering for events including social, corporate & business functions, Christmas parties, wine dinners, beer degustation and more. Our newly renovated restaurant Ajò offers indoor & outdoor dining areas providing an ideal venue for your special occasion. Our function coordinator will work with you to organize the perfect event and celebrated Chef Daniel Mulligan designs all of our function menus using his signature regional Italian flavours and seasonal Australian local produce.

There are two function areas available for your special occasion. The Courtyard Sit down lunch and dinner from 30 to 45 guests, Standing up Cocktails and canapés from 40 to 55 guests. The Full Restaurant and Courtyard Standing up Cocktails and canapés from 55 to 120 guests.

Features & Facilities

Facilities

Air Conditioning .glyphicons-heat
Audio Visual Equipments .glyphicons-projector
Business Centre .glyphicons-briefcase
Ceremony On Site .glyphicons-ring
Disability Access .glyphicons-person-wheelchair
Free Parking .glyphicons-car
Internet Access .glyphicons-globe
Outdoor Area .glyphicons-tree-deciduous
Parking Available .glyphicons-cars
Wifi Access .glyphicons-wifi

Catering Options

Liquor Licence
Mobile Bar

Event Rooms

The Courtyard

Min 10 people, Max 55 people

The Welcome Hotel

Min 10 people, Max 120 people

Event Room Layouts

Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
The Courtyard
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45
55
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The Welcome Hotel
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-
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120
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Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
The Courtyard
-
-
-
-
-
45
55
-
The Welcome Hotel
-
-
-
-
-
-
120
-

Packages

Lunch Package

Monday To Friday Starting At $55 Per Person Saturday Starting At $65 Per Person Sunday Chef's degustation menu $95 Per Person More

Primi

• Mozzarella fritta, San Daniele prosciutto, candied tomato
• Bottarga crusted swordfish belly, pickled golden beetroots and grapefruit
• Zucchini flowers cooked in a fennel seed batter with goat’s cheese, pine nuts and thyme
• Kipfler potato gnocchi with pork sausage and porcini ragu

Secondi

• Pan seared Cobia with slow cooked peppers, mussels and rosemary
• Beef tri tip, porcini and king oyster mushrooms, bread, parsley, capers
• Roasted pork cheek, fennel cream, baby leeks and mostarda di pera
• Sardinian ravioli filled with kale and ricotta, burnt butter and thyme

Dolci

• Mini seadas with warm corbezzolo honey and honey gelato
• Almond semi freddo, honeycomb, raspberries, orange
• Il Beppino Occelli Foglie di Castagno – Semi hard mixed milk cheese with    quince paste and Sardinian bread

$55 per person

Dinner Package

Monday To Thursday Starting At $65 Per Person Friday & Saturday 3 Course Menu $75 Per Person More

Primi

  • Mozzarella fritta, San Daniele prosciutto, candied tomato
  • Bottarga crusted swordfish belly, pickled golden beetroots and grapefruit
  • Zucchini flowers cooked in a fennel seed batter with goat’s cheese, pine nuts  and thyme
  • Kipfler potato gnocchi with pork sausage and porcini ragu

Secondi

  • Pan seared Cobia with slow cooked peppers, mussels and rosemary
  • Beef tri tip, porcini and king oyster mushrooms, bread, parsley, capers
  • Roasted pork cheek, fennel cream, baby leeks and mostarda di pera
  • Sardinian ravioli filled with kale and ricotta, burnt butter and thyme

Dolci

  •  Mini seadas with warm corbezzolo honey and honey gelato
  •  Almond semi freddo, honeycomb, raspberries, orange
  •  Il Beppino Occelli Foglie di Castagno – Semi hard mixed milk cheese with  quince paste and Sardinian bread
$65 per person