The Chapel on Little Ryrie Geelong offers a unique cosy and warm atmosphere, set in an old church with an Al Fresco space that blends the inside and out; all of this close to the centre of Geelong with easy parking available for your guests! Exquisite food catered on site, and wonderful service with a selection of wine’s, boutique beers and spirits. The Chapel on Little Ryrie is the perfect venue for your wedding, birthday or special function.

We offer a wide variety of packages that will suit any budget, speak to our staff about your next function or send in an enquiry via the form below.


Kingston Estate Pinot Gris Adelaide Hills SA
Peter Lehmann ‘Art ‘N’ Soul’ Chardonnay Barossa Valley SA

Little Goat Creek organic Sauvignon Blanc Marlborough NZ


Ingram Road Pinot Noir Yarra Valley VIC

Bullant Shiraz Langhorne Creek SA


Darley ‘The Foal’ Sparkling Brut South Eastern Aus
Spring Seed ‘Sweet pea’ organic Moscato McLaren Vale SA

Mr Mick Sangiovese Rose Clare Valley SA


Little Creatures Furphy Draught Geelong
James Squire Pale Ale NSW
Little Creatures Bright Ale Geelong
James Squire Apple Cider NSW

Killer Espresso Martini on tap


Barrabool Hills Brewing ‘Cockies’ Pale Ale

Blackman’s Brewery Lager

Rogue Wave Brewing ‘Moby’ Pale Ale

Southern Bay ‘Requiem’ Pilsner

Odyssey Brewing ‘Summer Ale’


Sprite, Coca Cola, Diet Coca Cola, Lift, Raspberry, Lemon, lime & bitters


Homemade ricotta gnocchi served with three cheese sauce, blistered cherry tomatoes and rocket pear salad. (V)
Spiced pumpkin soup served with herbs croutons, cream fraiche and dukha (V) (GF)
Slow cooked pork belly served on parsnip puree with apple compote (DF) (GF)
Smoked salmon Carpaccio served with capers, croutons, rockets lettuce and aioli (DF)(GF)
Sealed lamb back strap served on chickpea salad and salsa verde (DF)(GF)
Pan-fried squid with olive tapenade and refreshing salad. (DF)(GF)


Beef eye fillet (cooked medium) served on mashed potato and red wine Jus (DF)(GF)
Free range chicken breast wrapped in prosciutto served with rosti-potato and veloute sauce (GF)
Traditional Spanish seafood and chorizo paella (GF)(DF)
Barramundi fish fillet served on a bed of green vegetables and spiced cream reduction sauce (GF)
South American style braised leg of lamb served with quinoa salad and toasted sourdough bread (DF)
Zucchini and eggplant fritters served with a ratatouille salad and haloumi cheese (V)


Berry St Honore pastry cake
Traditional cream caramel served with berries (GF)
Kahlua chocolate tart served with honeycomb
White chocolate pannacotta topped with fairy floss (GF)
Individual deconstructed pavlova (GF)
Apple and rhubarb pie served with ice-cream
Sticky date pudding served with butterscotch sauce and vanilla ice cream.

Parmesan and red pepper aranchini balls with tomataioli (V)
Chilli marinated prawns with sesame seeds (GF)
Smoked salmon on croute with dill cream
Vegetarian frittata squares with pestmayo(V,GF)
Sandwich selections
Marinated chicken skewers drizzled with sweet soy sauce and Dukkah (GF)
Mini vegetable curry turnover (V)
Mini chicken and Danish feta cheese quiche
Braised beef and pestmash top pies
Beef and julienne vegetable crepe roll
Beef with cheesy bacon sausage rolls
Cheese croquettes (V)
Asparagus rolled up with prosciutt(V,GF)
Ricotta and parmesan cheese sausage rolls (V)
Asian vegetarian spring rolls with sticky soy and ginger (V)
Mini lamb skewers topped with salsa verde (GF)
Mini vegetarian bruschetta (V)
Squid open burger with aioli
Goat cheese and beetroot crisp on pastry (V)
Beef mignon topped with spice aioli (GF)
Spanish meat balls served with garlic and herb mayo
Tandoori chicken wings
Chorizsausage with ratatouille on warm bread
Seared scallops on a parsnip puree
Blue Eye fish ceviche served with sweet potatmash.

Petit Fours

Mini pavlovas topped with strawberry cream and brunoise fruit salad
Mini lemon meringue tartlets
Dark chocolate & Frangelicmousse
Coconut chocolate truffles.





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