Congratulations on your engagement! We are delighted that you are
considering celebrating your wedding at Snug Harbour Receptions.
Our beautiful waterfront venue is located in front of the adjoining
Dockside complex at Kangaroo Point.

Enjoy panoramic views of the river from the Harbour Room and River
Room, in our unique alfresco setting, surrounded by manicured
gardens and water features. Our newly renovated Garden Room is
nestled amid tropical gardens and tranquil ponds, perfect for cocktail
receptions. Facilities in all rooms include dancefloor, bar, audio
system, microphone and lectern.

Dockside’s impressive gardens, and boardwalk views of the Story
Bridge offer the perfect backdrop for your wedding photography.

Limousine/taxi pickup and set down points, ferry terminal, and
boat moorings are available, as well as on-site car parking.

The ambience of an alfresco setting overlooking the Brisbane River,
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 Wedding Coordinators on 3217 3646.
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Includes The Following

• Chef’s selection of Hors d’oeuvres 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,
  or the option of serving your Wedding Cake as Dessert.
• Brewed Coffee, Selection of Teas, and Chocolates.
• Five hour Standard Beverage Package.
• Skirted Bridal table, Gift table, Cake table and Silver Knife.
• 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.
• Accommodation for the Bride & Groom and Breakfast for Two.
  
  
  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
  
  
  $119.90 per person
  Valid 1 August 2008 -31 January 2009
  
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Includes The Following

• Chef’s selection of Hors d’oeuvres served on arrival
• Buffet Menu Roasts and Salads
• Choice of two Fork Dishes from the Buffet Menu
• Choice of one Dessert from the Buffet Menu,
  or the option of serving your Wedding Cake as Dessert
• Brewed Coffee, Selection of Teas, and Chocolates
• Five hour Standard Beverage Package
• Skirted Bridal table, Buffet table, Gift table, Cake table & Silver Knife
• Chairs covered and decorated with Bows or Sashes
• Oval tables of 8 or 10, set with white Tablecloths,
  Napkins & Printed Menu
• Room hire including Microphone and Lectern
• Accommodation for the Bride & Groom and Breakfast for Two
  
  
  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
  
  
  $119.90 per person
  Valid 1 August 2008 -31 January 2009
  
  ^top^
  

Includes The Following

• Personal selection of five Hors d’oeuvres from the Hors d’oeuvres Menu.
• Platters of Australian Cheeses, Dried Fruits & Assorted Crackers.
• Choice of two Fork Dishes from the Fork Dishes Menu.
• Your Wedding Cake, served with seasonal berries & whipped cream.
• Brewed Coffee, Selection of Teas, and Chocolates.
• Five hour Standard Beverage Package.
• Skirted Bridal table, Buffet table, Gift table, Cake table & Silver Knife.
• Room hire including Microphone and Lectern.
• Accommodation for the Bride & Groom and Breakfast for Two.
  
  
  Harbour Room: Friday & Sunday only, minimum 80 adults
  River Room: Sunday only, minimum 80 adults
  Garden Room: 7 Days, minimum 60 adults
  
  $98.60 per person
  Valid 1 August, 2008 -1st January 2009
  
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• Cream of Potato, garnished with roasted shallots, bacon & asparagus.
• Chicken & Sweet corn with hints of roasted garlic and sesame.
  
• Thai style Butternut Pumpkin, in coconut milk, lemon grass, & lime.
  
• Spiced tomato with white beans, roasted root vegetables,
  finished with a dollop of crème fraiche & oregano.

Entrée (Choice of one as alternate drop with Soup)

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

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 Seasonal Vegetables and Crusty Bread Rolls

Dessert (Choice of one)

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

• Assorted Japanese Nori rolls; served with wasabi, pickled ginger and soy
  (GF) (V)
• Potato, leek and basil frittata (GF) (V)
• Lime cured barramundi served on sour dough croutons
• Rare roast beef, baby Spinach, and Horseradish en croute

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
  
• Vegetarian Spring Rolls (V)
  
• Duck Wontons with a plum dipping sauce
  
• 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

Fork Dish Menu
The following dishes are served plated with a fork and napkin
Choice of two:

• Spicy Moroccan chicken tagine,
  served on rice pilaf with preserved lemon
• Beef braised in red wine, with balsamic Swiss mushroom ,
  topped with double smoked bacon, on parsley mash
  
• Roasted honey, and almond chicken breast on a bed of coconut rice,
  with ginger and coriander
  
• Beer battered barramundi served on parsley mash
  drizzled with wasabi aioli
  
  ^top^

• Victoria Park Sparkling Pinot Noir Chardonnay
• Peter Lehmann Semillon Chardonnay or Yalumba Sauvignon Blanc
  
• Yalumba Y Shiraz or Merlot or Cabernet Sauvignon
  
• Draught Beer -Fourex Gold, Tooheys New & Tooheys Extra Dry
  
• Softdrinks & Juices

Premium Package

• Jansz Sparkling Wine
  
• Wirra Wirra Scrubby Rise Sauvignon Blanc or Vasse Felix Classic Dry White
  
• Jim Barry Cabernet Shiraz or Vasse Felix Classic Dry Red
  
• Draught Beer -Fourex Gold, Tooheys New & Tooheys Extra Dry
  
• Softdrinks & Juices

Spirits
Standard Sprits may be included in packages
add $30 per person to package price.

Beverages on Consumption
We are able to cater for receptions 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

In addition, the complimentary Accommodation and Breakfast for the Bride and Groom, offered with all-inclusive packages, would not apply.

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Trial Meals
Snug Harbour is a dedicated function centre, and does not have restaurant
facilities available for serving trial meals. We regret that we are
therefore unable to offer trial meals.

Extending functions
Prices are per hour, or part thereof:
$200 room hire for cash bar or consumption tab or

Extend Standard Package:
$6.50 pp/hour 1 August, 2008 -31 July, 2009
$7.00 pp/hour 1 August, 2009 -31 July, 2010

Extend Premium Package:
$8.50 pp/hour 1 August, 2008 -31 July, 2009
$9.00 pp/hour 1 August, 2009 -31 July, 2010

Civil Ceremonies
Civil ceremonies are held in the Riverside Garden above the boardwalk.
Use of the garden area for a civil ceremony costs $600
(price valid until 31/07/09), which includes 20 covered chairs,
red carpet and a registration table. Extra chairs can be hired for $5.00 each.

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

Children’s Meals

Up to 12 years
Crumbed chicken, salad & chips
Icecream dessert
Softdrinks & juices

$40.00
Valid 1 August 2007 -31 January 2009

12 to 18 years
Same meals as adults
Softdrinks & juices

$74.90
Valid 1 August, 2007 to 31 January, 2009

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Public Access
Whilst all care is taken by Snug Harbour, please note that the Boardwalk is a
public area, and we cannot guarantee absolute privacy for your ceremony, or
that another event will not be taking place on the Boardwalk at the time of your
ceremony.

Wet Weather Option
In the event of unfavourable weather conditions we will endeavour to contact
you on the day to confirm arrangements for an alternative ceremony area.

Facilities and Fees
Use of the garden area for a civil ceremony costs $600 (until 31/07/09), which
includes 20 covered chairs, red carpet and registration table. Extra covered
chairs are $5.00 each. We can arrange for power to be available for music
etc., advance notice is required. Please also advise in advance if seating is
required for a string quartet etc. Archways and other decorative items may be
hired at additional charge. The use of confetti, rice, sprinkles or flower petals is
not permitted.

Venue Access
All-inclusive wedding reception packages include use of the venue’s facilities
for your guests at the conclusion of the ceremony, whilst you have photos
taken. To ensure adequate staffing, please request in advance and we would
be happy to operate a cash bar until the package commences.

Recommended Celebrants

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.

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We’re happy to recommend the following suppliers, who have always
provided a consistently high standard of service to Snug Harbour clients in the past

Decorators
Elegant Settings
Telephone: 07 3344 5536 or 0413 730 380

Flowers
Glenda Pradella Wedding Flowers
Telephone: 07 3359 7442 or 0412 650 591

Wedding Cakes
Cake & Icing Centre
Telephone: 07 3355 3443
Web: www.cakeandicingcentre.com.au

Welsh Lady Dessert Style Wedding Cakes
Telephone: 07 3368 3485
Web: www.welshlady.com.au

Photography
Barbara Utech Photographer
Telephone: 07 5543 4111 or 0418 758 580
Web: www.utechphoto.com.au

Lesley Downie Photography
Telephone: 07 3870 5459 or 0411 247 616
Web: www.downiephotography.com.au

String Quartet
Quadro String Quartet (Dani)
Telephone: 07 3892 2414 or 0403 593 245

Civil Celebrant
Andrew Sinclair
Telephone: 1300 304 564 or 0407 679 538
Email: marriage_celebrant@hotmail.com
Web: www.my-celebrant.com

DJ
Unique DJ’s
Telephone: 1800 098 581 or 0414 345 617
Web: www.uniquedjs.com.au

Videographer
Turner Video Productions
Telephone: 07 3807 6033 or 0407 468 295
Email: iwf@hotkey.net.au
Web: www.turnervideo.com.au

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