Snug Harbour at Dockside is located on the marina in the heart of Kangaroo Point.
Offering boardwalk views of the Story Bridge, and Dockside’s impressive gardens,
it creates the perfect backdrop for any event.

With a capacity to host events from 60 to 800 people in its three unique spaces,
the possibilities are endless at Snug Harbour.

Its signature spaces The Harbour Room and The River Room, offer a stunning alfresco setting, and are perfect for large groups and dining, while

The Garden Room, nestled amid tropical gardens and tranquil ponds,
is perfect for cocktail parties.

The ambience, setting, exceptional service and attention to detail makes
Snug Harbour quite simply ... perfect.

We invite you to view our unique venue by private appointment.
Please contact our Function Coordinator on 3217 3646.
...............................................

Packages
The following packages have been designed to include all of the elements you need to make your next event a memorable one; the menu of your choice, all inclusive beverage packages, venue room hire, table settings and impeccable service. The Harbour Room, The River room, and The Garden Room are available for 6 hour hire periods, with the option to extend your package at any time.
Our event coordinators are happy to tailor an event specifically to suit your style, taste, budget, and theme, feel free contact our office to arrange a time to discuss your event.

These packages will be available until January 2009.

$119.90 per person

• Five hour Standard Beverage Package
• Chef’s selection of Canapés served on arrival
  
• Choice of one Soup and one Entrée from Three Course Menu,
  served alternately
  
• Choice of two Main Courses from Three Course Menu, served alternately
  
• Choice of one Dessert from Three Course Menu
  
• Brewed Coffee, Selection of Teas, and Chocolates
  
• Chairs covered and decorated with Bows or Sashes
  
• Oval tables of 8 or 10, set with white Tablecloths, Napkins and Printed Menu
  
• Room hire including Microphone and Lectern
  
  

2 Courses available for
$104.90 per person

• Select one soup and one entrée, with two main courses,
  or one dessert instead of entree

Harbour Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
River Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
Garden Room: Minimum 30 adults

Please note during November and December,
The Harbour Room minimum numbers increase to 80
on Friday night and 100 on Saturday night.

^top^

$93.90 per person

• Four hour Standard Beverage Package
  
• Chef’s selection of canapés served on arrival
  
• Choice of two Main Courses from Three Course Menu, served alternately
  
• Choice of one Dessert from Three Course Menu
  
• Brewed Coffee, Selection of Teas, and Chocolates
  
• Chairs covered and decorated with Bows or Sashes
  
• Oval tables of 8 or 10, set with white Tablecloths, Napkins and Printed Menu
  
• Room hire including Microphone and Lectern
  
  

Harbour Room: Available Monday to Thursday. Minimum 80 adults
River Room: Available Monday to Thursday. Minimum 80 adults
Garden Room: Available 7 Days, Minimum 30 adults

^top^

$114.90 per person

• Five hour Standard Beverage Package
  
• Chef’s selection of Canapés served on arrival
  
• Buffet Menu of Roasted meats and Salads
  
• Choice of two Fork Dishes from the Buffet Menu
  
• Choice of one Dessert from the Buffet Menu
  
• Brewed Coffee, Selection of Teas, and Chocolates
  
• Chairs covered and decorated with Bows or Sashes
  
• Oval tables of 8 or 10, set with white Tablecloths, Napkins and Printed Menu
  
• Room hire including Microphone and Lectern
  

Harbour Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
River Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
Garden Room: Minimum 30 adults

Please note during November and December,
The Harbour Room minimum numbers increase to 80
on Friday night and 100 on Saturday night.

^top^

$99.90 per person

• Five hour Standard Beverage Package
  
• Chef’s selection of canapés served on arrival
  
• Snug Harbour BBQ Menu
  
• Choice of one Dessert from Snug Harbour BBQ Menu
  
• Brewed Coffee, Selection of Teas, and Chocolates
  
• Chairs covered and decorated with Bows or Sashes
  
• Oval tables of 8 or 10, set with white Tablecloths, Napkins and Printed Menu
  
• Room hire including Microphone and Lectern
  

Harbour Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
River Room: Minimum 60 adults Sun – Fri, 80 adults Saturday
Garden Room: Minimum 30 adults

^top^

$98.60 per person

• Five hour Standard Beverage Package
  
• Personal selection of five canapés served on arrival
  
• Choice of two Fork Dishes, served alternately
  
• Platters of Australian Cheeses, Dried Fruits & Assorted Crackers**
  
• Brewed Coffee and Selection of Teas
  
• Room hire including Microphone and Lectern
  
• If celebrating a special occasion, we will serve your cake with
  whipped cream and seasonal berries
  
  Swap your cheese platters for 3 more savouries or 3 petite sweets
  

Harbour Room: Sunday to Friday- Minimum 80 adults Saturday Min 100
River Room: Sunday to Thursday only - Minimum 80 adults
Garden Room: Minimum 60 adults

Please note that during the months of November and December,
Harbour Room minimum numbers increase to 100 on Friday night.

^top^

$65.90 per person
Perfect for engagements, 21st parties, family celebrations,
corporate parties of any kind

• Three hour Standard Beverage Package
  
• Chef’s selection of canapés served on arrival
  Choice of either:
  
• Roast Beef and Mustard & Honey glazed Ham and Roast beef
  carved on a station with crusty bread and condiments;
  
• or Snug Harbour Gourmet Pizza Platters
  
• Brewed Coffee and Selection of Teas
  
• 4 hours Room hire, including one hour complimentary cash bar
  or consumption bar
  
• If celebrating a special occasion, we will serve your cake
  with whipped cream and seasonal berries

Harbour Room: Available Monday to Thursday. Minimum 80 adults
River Room: Available Monday to Thursday. Minimum 80 adults
Garden Room: Minimum 60 adults

^top^

Cold

• Assorted Japanese Nori rolls; served with wasabi, pickled ginger and soy
  (GF) (V)
• Potato, leek and basil frittata (GF) (V)

Hot

• Salt & Szechuan pepper calamari
  
• Slow roasted roma tomato, goat's cheese, and basil tart (V)
  
• Cajun Barramundi with wasabi and lime mayo
  
• Mini Shepherds pie with beef and field mushroom
  
• Roasted duck and bittersweet orange tartlets
  
• Lime cured barramundi served on crunchy sour dough croutons
  
• Vegetarian Spring Rolls (V)
  
• Duck Wontons with a plum dipping sauce
  
• Rare roast beef, baby Spinach, and Horseradish en croute
  
• Charred harissa lamb and spring onion skewers (GF)
  
• Tempura Whiting with a Coconut and Lemongrass Dip
  
• Honey roasted pumpkin and fried leek tartlet (V)
  
• Gingered BBQ Chicken skewers
  
  Additional Canapés: $3.50 per piece per person

^top^

• Cream of Potato, garnished with roasted shallots, bacon and asparagus
  
• Chicken and Sweet corn topped with shallot curls
  with hints of roasted garlic and sesame
  
• Thai style Butternut Pumpkin; in coconut milk, lemon grass,
  palm sugar and lime
  
• Spiced Tomato with white beans, roasted root vegetables, finished with a dollop of crème fraiche and oregano

Entrée (Choice of one as alternate drop with Soup)

• Cajun Chicken Caesar, with spicy chicken, baby cos, crisp pancetta,
  shaved parma and butter croutons
  
• Spicy sambal chicken on Asian cress, with fresh mint, avocado,
  cherry tomatoes, cucumber, with sweet chilli vinaigrette (GF)
  
• Tempura Whiting fillets with wasabi mayo, on Vietnamese noodle salad,
  with sweet chilli, mint
  
• Potato Gnocchi poached in white wine and cream, with roasted shallots,
  and parmesan gratin (v)
  
• Seared harissa lamb fillets, on a bed of rocket with Desiree mash,
  rosemary fetta, and a roasted capsicum vinaigrette
  
• Crispy skinned Atlantic Salmon on a bed of wilted greens drizzled
  with a lime burre blanc

Main (Choice of two served alternately)

• 100 day grain fed sirloin, topped with crispy bacon,
  balsamic mushrooms and peppercorn glaze
  
• Roasted corn fed chicken, filled with semi dried tomato, black olives,
  and baby spinach, wrapped in pancetta, and topped with jus
  
• Greek Style marinated lamb racks served with sweet potato mash,
  parsnip chips and harissa jus
  
• Macadamia crusted barramundi with parmesan baked potato,
  and lime hollandaise
  
• Succulent corn fed chicken breast, drizzled with a Thai curry and
  coconut sauce, served with steamed jasmine rice and sweet potato chips
  
  All meals served with Chefs Seasonal Vegetables and Crusty Bread Rolls
  

Dessert (Choice of one)

• Traditional sticky date pudding with lashings of fresh cream,
  warm butterscotch sauce and crispy coconut chips
  
• Baked New York Cheesecake drizzled with vanilla Anglaise and seasonal Berries
  
• Homemade Chocolate Jaffa Mousse in a chocolate basket with Sesame Snaps
  
• Lime brulee with praline shards and seasonal berries
  
• Assorted Australian cheeses, with crackers and homemade pear paste
  
  ^top^

• Greek style marinated spring lamb, slow roasted with rosemary jus
  
• Peppered sirloin with a horseradish and shiraz reduction
  
• Honey and mustard glazed leg ham with assorted condiments

Salads

• Traditional Caesar salad of baby cos, butter croutons,
  shaved parmesan and crisp pancetta
  
• Mixed green salad with avocado, asparagus, and Roma tomatoes,
  tossed with aged balsamic and E.V.O.O (V)
  
• Kipfler potato salad with capers, red onion, and a crème fraiche mayo (V)
  
• Stir fried Asian vegetables on hokkien noodles (V)

Fork Dishes (Choice of two)
Either:

• Spicy Moroccan chicken tagine, served on rice pilaf with preserved lemon
  OR
  
• Beef ragout braised in red wine with mushroom
  

Either:

• Tempura whiting with wasabi mayo
  OR
  
• Flash fried salt and pepper calamari with chilli blueberry sauce
  
  Served with Crusty Bread Rolls

Dessert (Choice of one)

• Traditional Sticky Date Pudding with lashings of fresh cream,
  warm butterscotch sauce and crispy coconut chips
  
• Baked New York cheesecake drizzled with vanilla anglaise and seasonal berries
  
• Homemade chocolate jaffa mousse, served in a chocolate basket "
  with sesame snaps
  
• Lime brulee with praline shards and seasonal berries
  
• Assorted Australian cheeses, with crackers and homemade pear paste
  
  ^top^

• Rib fillet medallions brushed with cajun relish and topped
  with sautéed onion confit
  
• Grilled Tandoori chicken pieces served with coriander & mint yoghurt
  
• Gourmet pork & veal sausages with grilled Swiss brown mushrooms

Roasted from the Oven

• Mustard and honey glazed leg ham; served
  with an assortment of condiments and crusty bread

Salads

• Traditional Caesar salad of baby cos, butter crisped croutons,
  shaved parmesan and crisp pancetta
  
• Mixed green salad with avocado, asparagus, Roma tomatoes,
  tossed with aged balsamic and E.V.O.O (V)
  
• Kipfler potato salad with capers, red onion, and a crème fraiche mayo (V)

Dessert (Choice of one)

• Traditional sticky date pudding with lashings of fresh cream,
  warm butterscotch sauce and crispy coconut chips
  
• Baked New York cheesecake drizzled with vanilla anglaise and seasonal berries
  
• Homemade chocolate jaffa mousse in a chocolate basket with sesame snaps

Children’s Meals

Up to 12 years
$40.00 per child
Crumbed chicken, salad & chips
Icecream dessert
Softdrinks & juices

12 to 18 years
$74.90 per child
Same meals as adults
Softdrinks & juices

^top^

• Victoria Park Sparkling Pinot Noir Chardonnay
  
• Peter Lehmann Semillon Chardonnay
  
• Yalumba Galway Vintage Shiraz
  
• Draught Beer – Four X Bitter, Four X Gold, Toohey’s New
  
• Soft drinks & Juices

Premium Beverage Package

• Jansz Sparkling Wine
  
• Wirra Wirra Scrubby Rise Sauvignon Blanc
  
• Jim Barry Cabernet Shiraz
  
• Draught Beer – Four X Bitter, Four X Gold, Toohey’s New
  
• Soft drinks & Juices

Beverages on Consumption
We are able to cater for functions with beverages on consumption, however
the following charges would apply in addition to the food and beverage:

Room Hire: $800 for up to five hours prior to midnight
Chair Covers: $5.00 each

Maximum Room Capacity

Extending functions
Functions may be extended, however this decision is at the discretion of the
Function Manager. Surcharges apply, with the account to be finalised at
the end of the function.

Entertainment
Due to the residential location of the venue and requirements of our Liquor
Licence, all music/entertainment must cease at 11.30pm, or when the package
finishes, whichever is sooner. Bands using drums or large amplifiers are no
longer permitted to play at Snug Harbour. In relation to any other entertainment,
including DJs, noise levels will be monitored throughout the function, and must be immediately and significantly turned down if requested by the Function Manager.

^top^

FROM NORTH BRISBANE
Dockside is the group of high rise buildings, visible on the left from the Story Bridge. From Fortitude Valley cross over the Story Bridge, staying in the left lane. At the first set of traffic lights after the bridge, turn left into Deakin Street heading back towards the bridge. Ferry Street is the second street on the right.

FROM EAST BRISBANE
From Shafston Avenue, turn right at Wellington Road , Kangaroo Point. Take first left at roundabout into Thorn Street, follow through to Shafton College and turn right at Castlebar Street and then turn sharp left into Lambert Street. Turn left into Cairns Street, then turn right into Deakin Street. Ferry Street is the second street on the right.

FROM SOUTH BRISBANE
Take the South Brisbane offramp from the Freeway. From Stanley Street, turn right at Allen Street. At the traffic lights, turn right into Vulture Street, then left at Main Street. Stay in the far left lane, which separates from the lanes heading onto the Storey Bridge. Take the left turnoff just before the bridge, following Main Street along below the bridge. Turn right at Rotherham Street, and right again at Deakin Street. Ferry Street is the second street on the left.

FROM CITY
From Roma Street, turn left at Turbot Street and continue along Wickham Street, Fortitude Valley. Turn right at Gipps Street and continue towards the Storey Bridge. Stay in the left lane on the bridge, then at the first set of traffic lights after the bridge, turn left into Deakin Street heading back towards the bridge. Ferry Street is the second street on the right.

PARKING AT DOCKSIDE
Limited undercover parking ($5.00 in coins required before you enter) is available in the visitor carpark (entry on the right side of Ferry Street, lower carpark). Parking is also available in the Town Square. The two hour Town Square limit, and subsequent tow away, is enforced when the same car is regularly parked, or parked for more than 24 hours.

BRISBANE CITY COUNCIL PARKING RESTRICTIONS
Brisbane Central Traffic Area (all local streets around Dockside)

7am to 6pm Monday to Friday – two hour limit applies
7am to 12noon on Saturday – two hour limit applies
Gabba Traffic Area (All streets from Cairns Street towards
Woolloongabba on Event days).

7am to 7pm Monday to Friday – two hour limit applies
7am to 10pm on the day of event – 15 minute limit applies

FERRY TERMINAL
A City Ferry terminal is located on the boardwalk in front of Snug Harbour. Phone
Transinfo on 131 230 for timetable. Please note that Citycats do not stop at Dockside.

BUS STOP
Brisbane City Council Bus No. 475 (northbound from City or Woollongabba Busway or southbound from Valley) stops within walking distance to Dockside. Phone Transinfo on 131 230 for timetable.

TAXI RANK AND LIMOUSINE SET DOWN
Dockside has an onsite taxi rank in the Town Square at the front of the hotel. A 10 minute drop off area at the front of the Dockside Apartment Hotel is available for limousine set down and pick up.

^top^