Opened in 2010, Sanctuary Catering and Events at Adelaide Zoo is a unique and contemporary wedding venue located on the first floor of the new Adelaide Zoo entrance, with magnificent views across the beautiful Adelaide parklands and the Zoological gardens.

With the picturesque Botanic Gardens at your door step, Sanctuary Catering and Events at Adelaide Zoo offers you the complete package for ceremony, photography and an outstanding dining experience.

Sanctuary Catering and Events at Adelaide Zoo offers you the ability to have pre-dinner drinks in the Durrell Gallery, beautiful food and experienced staff when dining within the Attenborough Room and a dedicated dance and entertainment area with views over the parklands. We can cater for up to 230 guests in a seated dinner to 500 guests in a stand up cocktail style.

If the function centre isn’t what you’re after, there are multiple areas located within the Adelaide Zoo which can be used for a variety of different occasions. The Central Lawns, Immersion Longhouse, Bamboo Forest, and the Sir Thomas Elder Rotunda.

Please refer to the beautiful images and menus and feel free to contact our Sales and Event Manager to help your dream wedding become a reality.


Restaurant & Catering Awards for Excellence

  • National 2008 Event Caterer of the Year
  • South Australia Event Caterer of the Year 2003, 04, 05, 07, 08, 09
  • South Australia Hall of Fame 2006, 2010
  • South Australia Caterer of the Year 2003
  • South Australian Venue Caterer of the Year 2010, 2011
  • Events Australia Best Achievement in Catering 2011
  • South Australian Tourism Restaurant of the Year 2012
Sanctuary Catering and Events at Adelaide Zoo
Sanctuary Catering and Events at Adelaide Zoo

Sample sit down menu


  • Baby spinach & ricotta cannelloni, rocket & parmesan salad
  • Twice cooked blue cheese souffle, apple, celery and walnut salad
  • Tempura fried whiting with prawn mousse, Asian salad, lemon aioli
  • Coconut poached chicken ballotine, peanuts, snow peas, bean shoots
  • Crisp skinned pork belly, cauliflower puree, glazed baby apple, vincotto
  • Tea smoked duck breast, pistachio dukkah, pickled cherries, cherry jelly

Main Course

  • Crisp skinned kingfish, crushed baby peas and mint, shaved fennel and radish salad*
  • Pancetta wrapped chicken breast, potato fondant, fig and pecan stuffing, snow pea tendrils, mushroom jus*
  • Fillet of beef, sweet potato and horseradish gratin, roasted baby beets, beetroot puree, red wine glaze*
  • Herb crusted lamb rack, black truffle boulangere potato, broccolini and thyme jus*
  • Roasted pork rack, pommes maxim, poached whiskey apple, charcuterie sauce
  • Pumpkin, walnut and goats cheese rotolo, sauteed spinach, roasted Roma tomato sauce

All main courses served with:
+ Mixed leaf salad, honey mustard dressing
+ Sour dough rolls and butter medallions


  • Dark chocolate ganache torte, peanut mousse, salted caramel sauce and popcorn brittle
  • Vanilla bean pannacotta with strawberry jelly, pistachio tuille
  • Sticky date pudding, macerated dates, butterscotch sauce, double cream
  • Tiramisu, marsala soaked sponge fingers, coffee mascarpone, grated chocolate
  • Green apple tarte tartin, calvados ice-cream, crisp apple

Sample cocktail menu

Cold Canapes

  • Stuffed baby tomato, black olive tapenade, baby basil and bruschetta
  • Oyster natural – red wine shallot and black pepper
  • Kingfish ceviche with tomato, shallot, chive, lemon and evoo
  • Chicken and tarragon aioli tartlet with fried leek
    Sugar cured beef fillet with enoki, truffle aioli and parmesan biscuit
  • Peking duck pancake, cucumber, spring onion, hoisin
  • Tea smoked duck breast with cherry and soba noodles

Cold Light Entree

  • Vermicelli and shredded vegetables cold rolls with citrus ponzu sauce
  • Sesame crusted tuna, bean sprouts, mint and coriander salad
  • Atlantic salmon nicoise salad, green beans, baby cherry tomato, kalamata olives, egg

Hot Canapes

  • Italian arancini, pumpkin and mozzarella
  • Kataifi and garlic prawn, smoked paprika aioli
  • Spring Bay mussel and saffron veloute
  • Thai chicken meat balls, snake beans and XO sauce
  • Malaysian chicken skewers, peanut sauce
  • Glazed pork belly, pineapple sambal, chilli caramel
  • Baby beef and red wine pies, black cherry relish

Hot Light Entree

  • Wild forest mushroom soup espresso, truffle oil
  • Roast lamb cutlet, Lebanese cous cous salad, preserved
  • Baby beef filet mignon, sticky red wine jus

Dessert Canapes

  • Chocolate and salted caramel tart
  • Lemon curd tart and Italian meringue
  • Chocolate Frangelico shot
  • Raspberry and chocolate macaroons

Special offer

Winter Wedding
Book your wedding reception during May through to August on any day with a fully serviced sit down wedding and we will provide you with complimentary pre-dinner canapes and upgrade on beverage package.
*Terms and conditions apply.


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