Harbour Room Wedding Information

www.foodanddesire.com.au

Royal Melbourne Yacht Squadron, Harbour Room, 2 Pier Road St Kilda 3182

t 03 9534 1300 f 03 9534 2400 e [email protected] 1




For the ultimate, truly Melbourne wedding, look no further than the picturesque

Harbour Room. Located upstairs at the Royal Melbourne Yacht Squadron in St Kilda,

the Harbour Room showcases some of the city’s finest panoramic views. Complete with a

spectacular ‘roof top’ for ceremonies and cocktails on sunset, the property boasts a

modern and stylish interior featuring American Oak floorboards, an onyx marble bar

and fireplace seamlessly combining the original iconic character with distinctive design and

unique furnishings. With impressive menu options styled by passionate culinary specialists,

food&desire, the Harbour Room provides the highest quality of food, wine, and service for

your wedding.


t 03 9534 1300 f 03 9534 2400 e [email protected]





Rooftop

The Harbour Room ‘rooftop’ is available for marquees, pre dinner drinks, cocktails parties

and ceremonies, with spectacular 360 degree views over St Kilda & Port Phillip Bay the

possibilities for your wedding requirements are endless. Rooftop hire is from $1,500.00

Ceremonies

Your wedding ceremony can take place on location at the Harbour Room, both inside the

venue and roof top are available. There is a ceremony fee of $1,500.00 which

includes; venue hire, food&desire staff, additional one hour to your wedding duration,

fifty cream chairs, an ivory carpet and signing table.

Event Management

food&desire offers an event management service that extends beyond our food &

beverage expertise. Upon confirmation of your wedding you will be introduced to one

of our Event Managers who will assist with all of your wedding plans, styling needs, menu

creation and entertainment options.

Venues Dimensions

Square meters 300sqm

Length 16m

Width 18m

(north to south)

Ceiling height over the dining area

3m

Ceiling height over the dance floor

4m

Capacity

Harbour Room seated event

with dance floor

180 guests

Harbour Room cocktail celebration

400 guests

Rooftop seated event

120 guests

Rooftop cocktail celebration

250 guests




Food

Seasonality brings an amazing variety and sense of celebration to our menus. Produce in

the peak of their season are unbeatable in terms of taste and nutritional value. Our chefs

at food&desire demonstrate their talents by designing monthly specific menus, seasonally

focused, offering you the best range of regional providers.

Cold Canapés (sample items)

Freshly shucked oyster – lemon crème fraiche, avruga caviar, chervil

Peppered yellow fin tuna with pickled Daikon radish, dill and capers, ginger tobiko

Tartlet of pear & walnut remoulade, food&desire smoked salmon, ocean trout pearls

Flaked Spanish mackerel and bottarga tortilla, sauce verdi and tomato flakes

Basque style quail “scotch egg” with chorizo, apple, celery leaf and horseradish slaw

Rosemary, sea salt and currant palmiers, pear in juniper and thyme mayo, duck breast

Crisp kaitifi with fresh goat’s cheese, smoked tomato, baby basil and apple balsamic

Lemon thyme baked ricotta, savoury quince compote , scorched hazelnuts

Hot Canapés (sample items)

Pan seared scallops with a sugar, chilli salt and a mandarin, scallion and coriander

salad

Colcannon cakes, garlic chilli prawn, chervil and orange aioli

Shredded potato tartlet, Morton bay bug tail, young caper and white raisin

Crispy salt and pepper garfish sweet chilli kupi mayo

Chicken, sweet corn and shitake gyoza, yuzu sauce

Baby beef and porcini pies with a tomato relish

Wild mushroom Buddha buns, black bean aioli

Beetroot tarte tatin, whipped goats cheese and chives, baby basil

Entrée (sample items)

Garlic prawn and King George whiting on quinoa ‘risotto’, caviar, chive and

lemon vinaigrette

Warm hickory smoked ocean trout, French tarragon & pea puree, orange braised fen-

nel

Sumac prawns on lemon tahini, pomegranate essence, Israeli style salad

Grilled kingfish fillet, sorrel and rocket puree, Nicola

potato olive oil and baby caper salad, slow roasted cherry tomato

Seared sea scallops, celeriac puree, crisp chorizo, red pepper essence, Jerusalem arti-

choke

Chicken pumpkin and date bistayeea, pinenut hummus, hazelnut tabouli

Chicken, oregano and white sultana rotolo pasta,

cavelo nero, sauce puttanesca

Lamb, cinnamon and burghal bastilla cigar, shred-

ded zucchini, mint, lemon and fetta salad,

pomegranate molasses, sumac foam

Ras el hanout boned quail, pumpkin and freekah

pilav,

barberries and mint yoghurt

Duck and juniper pie, smoked breast, roast parsnip,

edible

flowers, quince vinegar glaze

Tamarind sous vide pork belly, masterstock broth, wilt-

ed greens, fresh herb, chilli and pickled cucumber

Wagyu beef bresaola, lilliput caper, cornichon and

parsley mayo, olive oil toasted ficelle, chervil

Celeriac pannacotta, caramelised witlof, roast chest-

nuts,

gremolata and pimente d’esplette

Artichoke and ricotta tortelloni, ragout of many mushrooms, green peas and pistou




Main Course (sample items)

Roast barramundi fillet on pomme puree, sauce vierge, fresh lemon

Slow cooked Atlantic salmon, baby spinach, smoked tomatoes and orange poached

baby artichokes, orange & salmon roe vinaigrette

Ocean trout fillet with brioche, lemon zest & herbs, kipfler potatoes in a caper char-

donnay vinaigrette, rustic pepperonata

Roast Hiramasa kingfish with eggplant relish, Thai leaves and cucumber, fragrant rice,

galangal and turmeric sauce, salted peanut caramel brittle

Sage roasted chicken breast, mustard fruit chicken sausage, salad of buckwheat,

herbs, confit tomatoes, fire roasted peppers – jus gras

Double cooked duck leg with a sweet corn soft polenta, green beans with cinnamon,

honey, cardamom jus

Two point lamb rack, porcini, green pea pearl barley risotto with lamb neck, savoury

scented lamb jus

Peppered beef fillet, potato and celeriac gratin Dauphinois, green beans, béarnaise

foam and jus

Aged rib eye of beef, porcini, fennel and rosemary salt, extra virgin olive oil, fresh lem-

on with Dijon pomme puree with a balsamic jus ($6.00 surcharge)

Sides (sample items)

Quinoa with pomegranate seeds, cauliflower with a lemon and pomegranate es-

sence dressing

Salad of green beans, grilled zucchini, fetta & mint

Roast crushed chat potatoes, autumn herbs and sea salt

Roasted pumpkin, chives and sherry vinaigrette




Plated Dessert (sample items)

Self saucing chocolate pudding, roast caramelised

oranges, pistachio ice cream

food&desire Six tastes of Chocolate ( surcharge $3.50)

Steamed lemon curd pudding, blackberry ripple ice cream, limoncello syrup

Sticky toffee pudding, butterscotch sauce, peanut brittle ice cream and wild lavender

“espuma”

Rhubarb and apple crumble with oats, muscavado sugar and flaked almonds – tonka

bean ice cream

Lemongrass and lime crème brulee, tropical fruit salad with coconut & black sesame

gelati

food&desire baklava , pomegranate sorbet , vanilla and rose labna, slivered pistachio

Fresh salad of watermelon with lime syrup, lychee sorbet, toasted coconut and pine-

apple foam

Sweet Canapés (sample items)

Petit manjari chocolate truffle cake

Iced berry parfait pyramids, amaretti crumb base

Caramel parfait, chocolate brownie, chocolate ganache

Passionfruit curd beignets, cardamom sugar, yoghurt dipping sauce

Mini New York cheesecake, roast pineapple, toasted coconut

Affogato ice cream balls in Gianduja chocolate

Our mini banoffi pie – sable, banana cremeux, soft toffee, bruleed banana

Sweet Bowl Dishes (sample items)

Self saucing chocolate pudding

Steamed lemon curd pudding, limoncello syrup

Apple and rum raisin brioche pudding, caramelised rhubarb sauce

Rhubarb and apple crumble with oats, muscavado sugar and flaked almonds

Lemongrass and lime crème brulee

food&desire baklava , vanilla and rose labna, slivered pistachio




Beverages - Sample List

Sparkling

Cool Woods Brut, NV Multi-Regional, SA

White Wine Please select one white wine Crowded House Sauvignon Blanc, Marlborough, NZ

Cool Woods Pinot Gris, Multi-Regional, SA

Sticks Chardonnay, Yarra Valley, Vic

Red Wine Please select one red wine Crowded House Pinot Noir, Yarra Valley, Vic

Plantagenet ‘Hazard Hill’ Shiraz, Great Southern, WA

Tiger’s Tale Cabernet Merlot, Margaret River, WA

All beverage packages are inclusive of James Boag’s draught & Boag’s premium light,

selection of soft drinks, orange juice and CAPI mineral water.

Freshly brewed coffee, loose leaf tea with food&desire petit fours

Reserve Wine List

A reserve wine list is available should you wish to compliment your menu with a premium

wine selection. From $4.50 per person

Cocktails

What a better way to add flair and elegance to your wedding with cocktails. Food&desire

has a selection of cocktails you can select from, incorporate these into your pre dinner

drinks on the roof top or after party celebration. From $10.00 per cocktail.




Food and beverage pricing

May to September 2013 & 2014

Friday & Sunday nights

Plated Menu

$149.00 per person - Five hour duration

Saturday nights


October 2013 to April 2014

Friday, Saturday & Sunday

Plated Menu

$145.00 per person - Four hour duration


$172.00 per person - Six hour duration

Plated menu includes; three canapés, three

courses with a side dish, and selection of

Australian wines & beverages.

Cocktail menus


$172.00 per person - Six hour duration

Cocktail menu includes selection of canapés,

street food items, bowl dishes, grazing table

and dessert items with selection of Australian

wine & beverages.




Wedding inclusions & Venue Features

Dedicated Wedding Event Manager to assist with your planning

Professional Venue Operations Manager, wait staff and chefs

All necessary crockery, cutlery & glassware

Square tables (1.2m x 1.2 m) providing a variety of seating arrangements

Elegant curtain system dividing the dance floor and dining space

Entrance plasma screen to welcome guests and display seating arrangements

Furniture; ottomans, coffee tables, high bars and outdoor furniture

Onyx marble bar & American Oak dance floor (approx 16m x 8m)

Use of Bridal Suite

Elevator access

Venue access two hours prior to guest arrival & one hour post guest departure

Audio-visual

Harbour Room provides in house PA system , iPod connection, lectern with microphones,

three rigging bars, internet access and three phase power.

Doorman/Commissionaire

An RMYS Commissionaire is required for your event at Harbour Room. The Commissionaire

is required on site at the venue half an hour prior to guest’s arrival and half an hour, past

your guest’s departure time. Please allow $55.00 per hour per Commissionaire inclusive of

GST.

Next step

A deposit of $2,000.00 or 10% of the minimum food and beverage spend applicable to the

event, whichever is the greater, is required to confirm your booking.

This amount will be applied against your pre-payment invoice. Your progress payment is due

120 days prior to your event and 60% of the minimum food & beverage cost is payable.

Pre payment is required seven working days prior to your event.

Thank you for your enquiry

Harbour Room Wedding Information

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