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W E D D I N G S A T
S A N D R I N G H A M
Y A C H T C L U B
Our experienced team of experts are passionate about making your day as special as it should be.
When it comes to making the most of the stunning views over Port Phillip Bay, nothing delivers quite like Sandringham Yacht Club. A dedicated event manager will not only coordinate a delectable culinary experience for you and your guests, but will also guide you through organising a worry free event by introducing you to some of Melbourne’s best wedding suppliers.
Cover photo | Alan Moyle Wedding Photography
Phot
o |
Van
illa
Imag
es
Liam and I just want to say a huge thank you to the team at Sandringham Yacht Club for
everything you did to make our wedding such a success. All our guests raved about the amazing
venue, the highly professional service and the delicious and generous food! We had the best day
and couldn’t have asked for anything more. Thank you again, it was a dream come true!
Laura & Liam
02 03
P O R T P H I L L I P R O O M
When you step into the Port Phillip Room, you are immediately captivated by the magnificent bay views and sleek design of our modern Clubhouse. Our stunning floor to ceiling windows and expansive balcony provide the perfect backdrop for your photographs and the unique design gives guests the feeling of walking on water.
Picture yourself mingling with family and friends on the private balcony during sunset or dancing the night away as the wild weather plays out across the bay. The contemporary space can cater for up to 250 guests for a sit down event or up to 400 guests for a cocktail celebration. Whatever you desire, wedding celebrations of any style are effortlessly accommodated in our spectacular Port Phillip Room.
04 05
S E A T E D W E D D I N G S
Saturdays $145 per person Fridays + Sundays $140 per person
• Three canapés p11
• Entrée, served alternately p13
• Main course, served alternately p15
• Dessert, served alternately or roaming p17
• Beverage Package One including wines, beer, soft drinks and juices p22
C O C K T A I L W E D D I N G S
Saturdays $130 per person Fridays + Sundays $125 per person
• Eight canapés p20
• Two substantial items p21
• A selection of mini desserts p21
• Beverage Package One including wines, beer, soft drinks and juices p22
Please note:
Minimum food and beverage spends apply.
This edition of the Sandringham Yacht Club wedding package is valid until Saturday 30 June 2018.
New menus and beverage packages are released each year in July and may incur a price increase; given various seasonal and fresh produce influences.
I N C L U S I O N S
• 5 hour duration
• Venue hire
• In house lectern and microphone
• Dance floor
• Linen; charcoal underlays, white tablecloths and napkins
• Tea light candles and round mirror bases
• Table numbers
• Table menus
• Cake table and cake knife
• Guest list display board
• Private bridal room
• Preferential on-site parking for up to four vehicles and where available, complimentary on-site parking for other guests
• Security presence
• Event Manager
• Functions Manager, wait staff and chefs
W E D D I N G P A C K A G E S
06 07
W E D D I N G
C E R E M O N I E S
When hosting your wedding reception with us at Sandringham Yacht Club, you may also like to consider our spectacular southern podium for your special ceremony. On a sunny day the podium makes for a breath taking location overlooking the water. Bordering Port Phillip Bay, this gorgeous balcony is a truly beautiful setting as you walk down the aisle.
Inclusions;
• 36 white folding chairs
• Ivory carpet
• Dressed signing table with two white folding chairs
• Bali flags
• Water station
• Indoor inclement weather option
$ 7 5 0
Please note:
Your ceremony will commence one hour prior to the scheduled start time of your reception. Please speak with your Event Manager should you wish to extend the time in between your ceremony and reception to allow additional time for photographs.
08 09
Please select three
C A N A P ’E S
S E A T E D
M E N U Seasonal oyster with green nam jim sauce gf
King fish ceviche marinated in lime coconut cream on a soya bean wafer
Grilled Spring Bay mussel with chilli jam paste gf
Salmon sashimi on a tortilla with jalapeno salsa
Crispy tempura Hanoi fish with turmeric mayonnaise in a milk bun
Panko pork croquette with radish and Worcestershire mayonnaise
Savoury doughnut with Spanish chorizo, hummus and a Guindilla pepper
Angus beef slider with Asian slaw, chipotle and American mustard
Southern fried chicken skewer with yoghurt lime mayonnaise gf
Traditional chicken vol au vent
Goat cheese on a sunflower seed pepita crisp glazed with honey v, gf
Romesco quenelle on a black rice cracker v, gf
Two cheese arancini served with aioli v, gf
Inside out vegetarian sushi roll with tamari sauce v, gf
Trio of cheese and sesame seed wontons v
10 11
Please select two to be served alternately
Thai pork belly salad with yellow bean dressing gf
House made gnocchi with pesto cream, semi dried tomatoes and a parmesan disk
v
Potato and cheese pierogi dumplings with spring onions, diced tomatoes and butter sauce
v
Chargrilled chicken with a fresh seasonal salad, avocado, coddled egg, crushed walnuts and Spanish yoghurt dressing
Lemon myrtle and chilli calamari salad with rocket, fire roasted capsicum, Spanish onion and aioli dressing
gf
Baked salmon with a freekeh and chickpea salad and a zesty yoghurt dressing
Served with fresh bakery rolls
Calamari Gnocchi Baked salmon
E N T R ’E E S
Potato and cheese pierogi dumplings with spring onions, diced tomatoes and butter sauce12 13
Please select two to be served alternately
Chargrilled eye fillet with whipped potato, roasted mushroom, baby beetroot and peppercorn sauce
gf
Lamb rump with chat potato fondant, caramelised carrot, beetroot puree and red wine jus
gf
Grilled chicken breast with potato dauphinoise, carrot puree, broccolini, smoked tomato and light jus
gf
Braised duck leg served on country style paella with Italian pork sausage, chickpeas and bullhorn peppers
gf
Pan fried salmon fillet with pea puree, sautéed kipfler potatoes, herb salad and gribiche sauce
gf
Barramundi with crushed potatoes, buttered green beans, cherry tomatoes, pesto and olive tapenade
gf
Braised duck leg Lamb rump Barramundi
M A I N S
Grilled chicken breast with potato dauphinoise, carrot puree, broccolini, smoked tomato and light jus14 15
Strawberry cheesecake with meringue tears and King Island double cream
Please select two to be served alternately
Dessert assiette; vanilla panna cotta, mango sorbet, lemon curd with crushed honeycomb
gf
Fried bao with salted caramel ice cream, candy macadamia nut shards, corn puffs and pocky sticks
Mango mousse infused with basil and a coconut, lychee and strawberry garden
Rich dark chocolate marquise with nougat ice cream, soil, candied oranges and citrus glaze
Lemon meringue pot, Persian candy floss, Turkish delight and black sesame seed ice cream
gf
Strawberry cheesecake with meringue tears and King Island double cream
Pear frangipane tart with caramel sauce, vanilla ice cream and pistachio crumble
P L A T E D D E S S E R T S
Please select threeLemon meringue
Chocolate caramel tart
Coffee éclair
Passionfruit tart
Vanilla and lime cheesecake
Chocolate brownie with strawberry, cream and honeycomb gf
Followed by freshly brewed coffee, a selection of teas and chocolates
Your wedding cake can be cut and served on platters to each table at no additional charge, however the wedding cake cannot be served as a dessert substitute.
R O A M I N G D E S S E R T SO R
16 17
Fresh fruit platter $7 p/p
Cheese platter:a selection of Australian cheeses and fig jam chutney
$9 p/p
Antipasto platter:marinated olives and feta, shaved salami, sliced prosciutto, roasted vegetables with Turkish bread
$11 p/p
Seafood platter:marinated calamari, seasonal oysters and King prawns
$16 p/p
Side dishes:Seasonal salad, seasonal greens or roasted potatoes
$3 p/p
Gelato cart POA – see your Event Manager
A D D I T I O N A L M E N U O P T I O N S
18 19
Please select eight
C A N A P ’E S
Please select two
Please select three
Fish and chips with tartare sauce
House made gnocchi with pesto cream, semi dried tomatoes and a parmesan disk
v
Potato and cheese pierogi dumplings with spring onions, diced tomatoes and butter sauce
v
Red Thai chicken curry with jasmine rice and roti
Country style paella with Italian pork sausage, chickpeas and bullhorn peppers
gf
Freekeh and chickpea salad and a zesty yoghurt dressing v
S U B S T A N T I A L I T E M S
M I N I D E S S E R T S
Followed by freshly brewed coffee and a selection of teas
Your wedding cake can be cut and served on platters at no additional charge, however the wedding cake cannot be served as a dessert substitute.
C O C K T A I L
M E N U
Seasonal oyster with green nam jim sauce gf
King fish ceviche marinated in lime coconut cream on a soya bean wafer
Grilled Spring Bay mussel with chilli jam paste gf
Salmon sashimi on a tortilla with jalapeno salsa
Crispy tempura Hanoi fish with turmeric mayonnaise in a milk bun
Panko pork croquette with radish and Worcestershire mayonnaise
Savoury doughnut with Spanish chorizo, hummus and a Guindilla pepper
Angus beef slider with Asian slaw, chipotle and American mustard
Southern fried chicken skewer with yoghurt lime mayonnaise gf
Traditional chicken vol au vent
Goat cheese on a sunflower seed pepita crisp glazed with honey v, gf
Romesco quenelle on a black rice cracker v, gf
Two cheese arancini served with aioli v, gf
Inside out vegetarian sushi roll with tamari sauce v, gf
Trio of cheese and sesame seed wontons v
Lemon meringue
Chocolate caramel tart
Coffee éclair
Passionfruit tart
Vanilla and lime cheesecake
Chocolate brownie with strawberry, cream and honeycomb gf
20 21
B E V E R A G E S
+ $10 per person+ $20 per person
Included in wedding package price
Beaumont Brut Cuvée
Beaumont Sauvignon Blanc Semillon
Beaumont Shiraz
Carlton Draught beer
Cascade Premium Light beer
Juices and soft drinks
P A C K A G E T W O P A C K A G E T H R E E A D D I T I O N A L
O P T I O N S
P A C K A G E O N E
Sparkling Wine
Tesabella Chardonnay Pinot Noir NV
White Wine - one of the following;
Dusky Sounds Sauvignon Blanc
Grant Burge Benchmark Chardonnay
Tatachilla Pinot Grigio
Red Wine - one of the following;
St Hallett Black Clay Shiraz
St Hallett Gamekeeper’s Cabernet Sauvignon
Ta_Ku Pinot Noir
Peroni Nastro Azzurro beer
Fat Yak Pale Ale
Cascade Premium Light beer
Bulmers Original cider
Juices and soft drinks
Sparkling Wine - one of the following;
Canti Prosecco
Yarra Burn Premium Cuvée Brut
White Wine - two of the following;
Mud House Sauvignon Blanc
Petaluma White Label Chardonnay
Mud House Pinot Gris
Knappstein Riesling
Red Wine - two of the following;
Stonier Pinot Noir
Grant Burge Hillcot Merlot
Hardys Tintara Shiraz
Petaluma White Label Cabernet Sauvignon
Peroni Nastro Azzurro beer
Fat Yak Pale Ale
Cascade Premium Light beer
Bulmers Original cider
Juices and soft drinks
Cocktails on arrival $12 p/p
Premium beer upgrade;
Peroni Nastro (tap) $4 p/p
Asahi (bottled) $6 p/p
Espresso cart POA
Please note beverages are subject to change
22 23
C O N T A C T U S
Events Team
03 9599 0940
www.syc.com.au/events
Sandringham Yacht Club
Jetty Road
Sandringham
Vic 3191 AUSTRALIA
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