Enquire with Jordon’s Seafood in Darling Harbour
Some venues give you a function room. At Jordon’s, you get the harbour.
Host your next celebration, corporate event or special occasion on the Darling Harbour waterfront, with space for up to 130 guests.
Choose from set seafood menus from $99pp, tailored canapé and drinks packages, private dining options, and cocktail masterclasses designed to make your event feel truly memorable.
Tell us your preferred date, group size and what you’re planning, and our experienced events team will help bring it all together.
Jordon’s Seafood is an ideal event venue, with a variety of banquet menus for all functions and celebrations. Our venue offers the perfect space to entertain and host a memorable event along with fresh seafood. Minimum of 4 guests.
Our Set Menus
The Fisherman $99 Menu
ON ARRIVAL
Garlic bread
Shared in the middle of the table
ENTREE
Shared in the middle of the table
Salt & Pepperberry Calamari (I) (GF) (DF)
Spiced & crispy fried baby calamari served with shallots, chilli and lemon
Mussels In Spicy Sauce (A)
Mussels sautéed with EVO, garlic, chilli pepper, red capsicum, parsley, white wine and prawn bisque served with toasted bread
MAIN
Each guest to select
Prawn Linguine (M)
Prawns marinated in EVO, garlic, chilli with cherry tomatoes tossed in a white wine and prawn bisque sauce, finished with a chargrilled king prawn and fried rocket
Beer Battered Fish (I) (DF)
Whiting fillet served with crunchy chips, lemon and lime mayonnaise
Charcoal-Grilled Whole Flounder (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Finished Chicken Supreme (GF)
Slow-cooked chicken finished over charcoal and served on a rich sauce of caramelised onions, cherry tomatoes, olives and rosemary.
DESSERT
To share
Chef’s selection of mignon desserts
The Sailor $109 Menu
ON ARRIVAL
Garlic bread
Shared in the middle of the table
ENTREE
Shared in the middle of the table
Chilli & Sesame Scallops (I) (GF) (DF)
Roasted scallops on a bed of creamy peas topped with fresh mint leaves
Salt & Pepperberry Calamari (I) (GF) (DF)
Spiced & crispy fried baby calamari served with shallots, chilli and lemon
Mediterranean Charred Octopus (A) (GF) (DF)
Slow-cooked octopus, finished over charcoal, served with a Mediterranean sauce of chilli cherry tomatoes, red onion, capers, black olives, roasted peppers and Napoli sauce.
Truffle Arancini (V)
Crispy golden risotto balls infused with black truffle, served with zesty lime aioli for a rich yet refreshing finish.
MAIN
Each guest to select
Garden Vegetable Ragu Spaghetti (VG)
Al dente spaghetti tossed in a slow cooked ragu of seasonal vegetables, tomatoes and aromatic herbs.
Beer Battered Fish (I) (DF)
Whiting fillet served with crunchy chips, lemon and lime mayonnaise
Squid Ink Seafood Linguine (M)
A selection of fresh seafood in a white wine and prawn bisque sauce
Charcoal-Finished Chicken Supreme (GF)
Slow-cooked chicken finished over charcoal and served on a rich sauce of caramelised onions, cherry tomatoes, olives and rosemary.
Charcoal-Grilled Whole Barramundi (A) (GF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
DESSERT
To share
Chef’s selection of mignon desserts
The Captain $125 Menu
ON ARRIVAL
Croutons with Seafood (I)
Shared in the middle of the table
ENTREE
Each guest to select
Large Pacific Oysters (A) (GF) (DF)
1/2 dozen
Tuna Tartare (A) (GFO) (DF)
High-grade seared fresh yellow-fin Australian tuna, tomato concassé and avocado finished with sesame, mint, chilli and ginger dressing. Served with a toast of bread.
Charcoal-Grilled Prawn Skewer (3) (I) (GF) (DF)
Charcoal-grilled marinated prawns, served with apple cider vinegar, chilli, honey and ginger sauce with sesame seeds
Salt & Pepperberry Calamari (I) (GF) (DF)
Spiced and crispy fried baby calamari served with shallots, chilli and lemon
Mediterranean Charred Octopus (A) (GF) (DF)
Slow-cooked octopus, finished over charcoal, served with a Mediterranean sauce of chilli cherry tomatoes, red onion, capers, black olives, roasted peppers and Napoli sauce.
Truffle Arancini (V)
Crispy golden risotto balls infused with black truffle, served with zesty lime aioli for a rich yet refreshing finish.
MAIN
Each guest to select
All mains are served with a selection of sides to share: Rosemary potatoes, brussel sprouts & garden salad
Lobster & Crab Ravioli (M)
Ravioli stuffed with crab, prawns and lobster in prawn bisque sauce, chilli, garlic and a touch of Napoli sauce
Truffle Gnocchi (V)
Potato gnocchi cooked in a rich sauce with mushrooms, black truffle paste, parmesan, parsley and a touch of cream
Charcoal-Grilled Whole Snapper (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Salmon Fillet (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Whole Barramundi (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Slow-Cooked Lamb Rump (GF) (DF)
Tender lamb rump cooked at low temperature for exceptional flavour and texture, served with a rustic ratatouille of seasonal vegetables.
DESSERT
To share
Chef’s selection of mignon desserts
The Admiral $149 Menu
ON ARRIVAL
Croutons with Seafood (I)
Mixed Oyster Plate (A) (GF) (DF)
Shared in the middle of the table
ENTREE
Each guest to select
Salt & Pepperberry Calamari (I) (GF) (DF)
Spiced and crispy fried baby calamari served with shallots, chilli and lemon
Tuna Tartare (A) (GFO) (DF)
High-grade seared fresh yellow-fin Australian tuna, tomato concasse and avocado finished with, mint, chilli EVO and lemon dressing. Served with a toast of bread.
Charcoal-Grilled Prawn Skewer (3) (I) (GF) (DF)
Charcoal-grilled marinated prawns, served with an apple cider vinegar, chili, honey and ginger sauce with sesame seeds
Signature Charcoal-Grilled Tuna Belly (A) (GF) (DF)
Charcoal-grilled tuna belly marinated with sage, rosemary, chilli, garlic and EVO served with sautéed seasonal vegetables
Cured Salmon Carpaccio (A) (GF) (DF)
Cured salmon carpaccio served with almond cream, plums puree, pomegranate, almond flake, basil oil
MAIN
Each guest to select
All mains served w. selection of sides to share: Rosemary potatoes, brussel sprouts & garden salad
Charcoal-Grilled 1/2 Lobster (I) (GF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Whole Snapper (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Whole Flounder (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Whole Barramundi (A) (GF) (DF)
Marinated and charcoal-grilled served with a homemade sauce and lemon
Charcoal-Grilled Swordfish Steak (A) (GF) (DF)
Premium swordfish marinated in EVO, garlic, soy sauce, wholegrain mustard, rosemary, fresh chilli, char-grilled and served with a fresh seasonal mixed salad.
Charcoal-Grilled 350g Rib-Eye On The Bone (GF)
Charcoal-grilled grass fed Rib-Eye on the bone served with green leaves, roasted rosemary potatoes and peppercorn sauce
DESSERT
To share
Chef’s selection of mignon desserts
GF = gluten free | GFO = gluten free optional | V = vegetarian | VG = vegan
Seafood Origin: A = Australian | I = Imported | M = Mixed
Please note we are halal certified. Certificate available upon request.
10% surcharge on Sundays & 15% surcharge on Public Holidays.
No split bills.
All cards payment will incur a card surcharge fee.
Please advise the staff of any dietary requirements
Canape Packages
SELECTION OF 6 | Not include the oysters $75 PP
SELECTION OF 8 | Not include the oysters $90 PP
SELECTION OF 10 | Not include the oysters $105 PP
OYSTERS TO BE PAID PER PIECE
Oyster Natural (A) | $6 each
Oyster Kilpatrick (A) | $6.5 each
Pancetta (pork), bread crumbs, chilli and worcestershire sauce
Calamari (I) (DF) (GF)
Spiced & crispy fried baby calamari served with lime mayo
Scallops (I) (DF) (GF)
Chilli & sesame scallops roasted on a bed of creamy peas topped with fresh mint leaves
Coconut Prawn (I) (DF) (GF)
Crispy coconut prawn served with mustard and mango sauce
King Prawn Skewer (M) (DF) (GF)
Charcoal-grilled marinated prawns, served with an apple cider vinegar, chilli, honey and ginger sauce with sesame seeds
Tuna Tartare (A) (GFO)
High-grade seared fresh yellow-fin Australian tuna, tomato concassé and avocado finished with a sesame, mint, chilli, EVO and lemon dressing. Served with a toast of bread.
Mini Tuna Burger (A)
Grilled BBQ Yellowfin tuna, crispy pancetta (pork), cheddar, pepper and vinegar red onion, lettuce, spicy radish, and lime mayo
Cured Salmon (A) (GF)
Cured salmon, rocket, shaved parmigiano cheese, balsamic glaze and lemon dressing
White Anchovies Crouton (I)
White anchovies, red onions, chilli, parsley
Caprese Skewer (GF)
Colorful cherry tomatoes, buffalo mozzarella cherries and fresh basil
Beef Skewer (DF) (GF)
Char-grilled beef flank skewer
Chicken Curry Skewer (DF) (GF)
Char-grilled chicken skewer served with coconut-curry sauce
Truffle & Mushroom Arancini
Fries
Beverage Packages
2 HOURS – Starting from $65pp
3 HOURS – Starting from $75pp
Prosecco
Sauvignon Blanc
Rose
Cabernet Sauvignon
Riesling
Chardonnay
Heineken – Tap Beer
Hahn Super Dry Low Carb – Tap Beer
Stone & Wood Pacific Ale – Tap Beer
Corona
Apple Cider
Soft Drinks
GF = gluten free | GFO = gluten free optional | V = vegetarian | VG = vegan
Seafood Origin: A = Australian | I = Imported | M = Mixed10% surcharge on Sundays & 15% surcharge on Public Holidays.
No split bills.
All cards payment will incur a card surcharge fee.
Please advise the staff of any dietary requirements