No, we have taken a "no-frills" approach with the legalities being conducted at the Registry Office.

For those travelling, somewhere in the City would be best. However, as the venue is directly above Central Station, there may be better value if you book outside of the CBD but close to a train station.

No gifts please. Your presence is enough and we appreciate the effort you have gone to for travel.

Dinner is on us. We will also be putting on a limited bar tab for Beer, Wine and Soft Drinks.

We suggest you go light on lunch prior. Dinner includes access to the full Seafood Buffet and other food, including but not limited to: Cooked Mooloolaba Prawns (GF/DF) Cooked Sand Crabs (GF/DF) Chilled Moreton Bay Bugs (GF/DF) Tasmanian Salt-Baked Salmon (GF/DF) Freshly shucked oysters with condiments and sauces (GF/DF) Green Lip mussels with red pepper and chive dressing (GF/DF) Baked barramundi with soy sauce reduction, sesame oil and Asian spices (GF/DF) Sautéed prawns with capsicum lime and toasted coconut Salt and Pepper Calamari Roasted beef striploin with red wine gravy and horseradish (GF/DF) Roasted lamb with rich gravy and mint sauce (GF/DF) Roasted golden pumpkin and potatoes with Mediterranean spices and herbs (GF) Fresh seasonal vegetable panache tossed in garlic herb butter Selection of delicatessen such as fine charcuterie, cured meats, mortadella, salami and rillettes Various antipasto, vegetarian dips and marinated vegetables Chat potato salad with spring onions, Donnise and cornichons (GF/DF) Mixed baby leaves, cherry tomatoes and Spanish onion with French vinaigrette (GF/DF) Traditional Caesar Salad Grilled chicken salad with honey-toasted almonds and rocket Cherry tomato caprese salad with mozzarella, basil, balsamic vinegar and toasted pine nuts Roasted beef striploin with red wine gravy and horseradish (GF/DF) Creamy tomato and coconut veloute with turmeric and ginger (GF) Southern-style pulled pork with house-made sticky BBQ sauce and pickles Lamb Navarin with pommes purée (GF) Grilled Asian-style chilli chicken (GF/DF) Brazilian Chickpea Curry (GF) Cauliflower Gratin (GF) Turkey Fricassee (GF) Cheese garlic bread with tomato chutney Fragrant Basmati Rice Gâteau de Maison Assorted Gelatos Petit pavlovas with macerated berries (GF) Chef’s Hot Dessert de Jour Selection of French pastries, tarts and petit indulgence Chocolate fountain with marshmallows and condiments Selection of Australian and imported cheeses, quince and fig paste, fruits, nuts, lavosh and crackers.