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 B2017 - 2018

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

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Van

illa

Imag

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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

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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.

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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

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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.

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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

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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

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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

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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

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C O N T A C T U S

Events Team

03 9599 0940

events@syc.com.au

www.syc.com.au/events

Sandringham Yacht Club

Jetty Road

Sandringham

Vic 3191 AUSTRALIA

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