The Mezzanine at The Wool Mill
Event Venue
·
Semi-private area
161 Donald Street, Brunswick East, 3057
–
Northern Suburbs, Melbourne
About this space
The Mezzanine is a dynamic space designed to host everything from pre-ceremony mingling to seated meals and toasts. With an approximate area of 180 sqm, it accommodates up to 180 guests standing, 168 seated, or 220 in a theatre-style configuration.
The open layout encourages easy guest flow, making it perfect for cocktails or light dining before transitioning to the Feasting Hall. Its elevated position provides a unique vantage point and creates a warm, welcoming atmosphere for gatherings.
Event offers and packages
Package per person
Events/Corporate packages:
The Wool Mill offers a range of packages for corporate functions and events:
Delegate Packages:
* Full Day Delegate (8 hours): Includes morning tea, lunch, fruit platter, afternoon tea, mints, and beverages.
* Half Day Delegate (4 hours): Includes either morning or afternoon tea, lunch, fruit platter, mints, and beverages.
Cocktail Packages:
* One Hour Package: Includes 3 canapés and diamond drinks (platinum drinks available at an additional cost).
* Two Hour Package: Includes 5 canapés and diamond drinks (platinum drinks available at an additional cost).
* Three Hour Package: Includes 7 canapés and diamond drinks (platinum drinks available at an additional cost).
* Four Hour Package: Includes 10 canapés and diamond drinks (platinum drinks available at an additional cost).
Plated Packages:
* Gold: Includes 3 chef selection canapés, artisan bread, antipasto entrée, alternate plated main, and a 4-hour beverage package.
* Diamond: Includes a charcuterie grazing table, artisan bread, alternate plated entrée, alternate plated main, and a 5-hour beverage package with a complimentary Bellini cocktail.
* Platinum: Includes 3 chef selection canapés, antipasto platter, artisan bread, alternate plated entrée, alternate plated main, 3 shared petit fours desserts, and a 5-hour beverage package with an open bar (select 3 cocktails) and unlimited house spirits.
Shared Packages:
* Diamond Shared: Includes a charcuterie grazing table, artisan bread, three shared mains per table, three sides per table, and a 5-hour beverage package with a complimentary Bellini cocktail.
* Platinum Shared: Includes a charcuterie grazing table, three chef's selection of canapés, artisan bread, three shared mains per table, three sides per table, three shared petit four desserts, and a 5-hour beverage package with an open bar (select 3 cocktails) and unlimited house spirits.
All packages include a dedicated event coordinator, on-the-day staff and service, cutlery, crockery, crystal glassware, a selection of furniture, and AV that can be arranged on request.
The Wool Mill offers a range of packages for corporate functions and events:
Delegate Packages:
* Full Day Delegate (8 hours): Includes morning tea, lunch, fruit platter, afternoon tea, mints, and beverages.
* Half Day Delegate (4 hours): Includes either morning or afternoon tea, lunch, fruit platter, mints, and beverages.
Cocktail Packages:
* One Hour Package: Includes 3 canapés and diamond drinks (platinum drinks available at an additional cost).
* Two Hour Package: Includes 5 canapés and diamond drinks (platinum drinks available at an additional cost).
* Three Hour Package: Includes 7 canapés and diamond drinks (platinum drinks available at an additional cost).
* Four Hour Package: Includes 10 canapés and diamond drinks (platinum drinks available at an additional cost).
Plated Packages:
* Gold: Includes 3 chef selection canapés, artisan bread, antipasto entrée, alternate plated main, and a 4-hour beverage package.
* Diamond: Includes a charcuterie grazing table, artisan bread, alternate plated entrée, alternate plated main, and a 5-hour beverage package with a complimentary Bellini cocktail.
* Platinum: Includes 3 chef selection canapés, antipasto platter, artisan bread, alternate plated entrée, alternate plated main, 3 shared petit fours desserts, and a 5-hour beverage package with an open bar (select 3 cocktails) and unlimited house spirits.
Shared Packages:
* Diamond Shared: Includes a charcuterie grazing table, artisan bread, three shared mains per table, three sides per table, and a 5-hour beverage package with a complimentary Bellini cocktail.
* Platinum Shared: Includes a charcuterie grazing table, three chef's selection of canapés, artisan bread, three shared mains per table, three sides per table, three shared petit four desserts, and a 5-hour beverage package with an open bar (select 3 cocktails) and unlimited house spirits.
All packages include a dedicated event coordinator, on-the-day staff and service, cutlery, crockery, crystal glassware, a selection of furniture, and AV that can be arranged on request.
Prices
Sunday
7:00 am –
11:00 pm
from
$90
per person
Per session
7:00 am –
11:00 pm
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Monday
7:00 am –
10:00 pm
from
$90
per person
Per session
7:00 am –
10:00 pm
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Tuesday
7:00 am –
10:00 pm
from
$90
per person
Per session
7:00 am –
10:00 pm
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Wednesday
7:00 am –
10:00 pm
from
$90
per person
Per session
7:00 am –
10:00 pm
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Thursday
7:00 am –
11:00 pm
from
$90
per person
Per session
7:00 am –
11:00 pm
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Friday
7:00 am –
12:00 am
from
$90
per person
Per session
7:00 am –
12:00 am
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Saturday
7:00 am –
12:00 am
from
$90
per person
Per session
7:00 am –
12:00 am
from
$90
per person
Note:
Alcohol licence until 12:00 am.
All prices include GST.
1. Prices vary according to event type, wedding packages start at $165 per person and corporate/events packages start at $90 per person.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
2. The Wool Mill's packages are subject to change and may incur surcharges depending on availability, peak and non-peak periods, day of the week, timing of event, public holidays, other celebration days, or major events.
3. Package prices will increase by $10 per person for events held from January 1, 2026, and by $20 per person for events held from January 1, 2027.
4. The Executive Chef designs the menu seasonally; dishes may change without notice and are subject to availability.
Entrées
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
* Roasted Cauliflower (V, GF, NF) - Roast cauliflower with chickpea, date and fennel salad with a tangy sumac yoghurt
* Kingfish (GF, NF) - Cured Kingfish served with verjuice dressing, sour cream, fennel and dill
* Fremantle Octopus (DF) - Octopus with white bean purée, Ajo Blanco, almond and chili oil
Main Courses
* Gippsland Lamb Shoulder (GF, DF, NF) - Slow-cooked lamb shoulder with pumpkin hummus, brown rice tabbouleh and red wine sauce
* Ocean Trout (GF, NF) - Grilled ocean trout accompanied by dill sour cream, beetroot, watercress and herb salad
* Free-Range Chicken (GF, DF, NF) - Free-range chicken breast with red pepper piperade, black olives, cavalo nero and tarragon jus
Cold Canapés
* Whipped Ricotta and Zucchini Tartlet (GF, NF) - Zucchini tartlet topped with whipped ricotta, olive oil, chives and sunflower seeds
* Mushroom Rice Paper Roll (VE, GFO, NF) - Fresh rice paper roll filled with a savoury mushroom mixture, served with a hoisin dipping sauce
* Avruga Caviar Blini (NF, FF) - Classic blini topped with Avruga caviar and a dollop of dill crème fraîche
Hot Canapés
* Potato Rosti (GF, NF, DF, VE) - Crispy potato rosti topped with a rich French onion cream, crunchy shallots and fresh chervil
* Mushroom Arancini (V, GF) - Arancini filled with a savoury mushroom and mozzarella mixture, served with a truffle mayonnaise
* Sweet Corn and Gruyère Croquette (V, NF) - Creamy sweet corn and Gruyère croquette with a hint of smoky chipotle sauce
Pricing updated by venue 1 day ago
Capacity
Standing
up to 180
Dining
up to 168
Theatre
up to 220
Classroom
up to 78
Catering and drinks
In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
Noise restriction
Accessibility
Ground level
Accessible parking spot available
Wheelchair accessible
Rules of the space
Allowed events
Promoted and ticketed events
Wedding licence
Temporary event notices (TENs) available
Host rules
No smoking in the building.
About The Wool Mill
Our venue at 161 Donald St, Brunswick East, is well-suited for weddings, receptions, corporate events, and private parties. Accommodating up to 300 standing or 210 seated guests, The Wool Mill can hold both big celebrations and more intimate gatherings.
We offer free parking, including wheelchair-accessible spaces. For your convenience, all packages include a dedicated event coordinator, on-the-day staff, service essentials such as cutlery, crockery, and crystal glassware, a selection of furniture, and optional AV arrangements.
Other spaces and event packages at this venue
from $90
per person / per session
per person / per session