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Carousel is one of Melbourne’s most prestigious and iconic waterfront venues. Located on Albert Park Lake with uninterrupted views of Melbourne’s city skyline, Carousel is operated by caterer's food&desire. The ‘Bel Air’ style entry with white courtyard, palms and turquoise tiled ponds creates a sense of occasion and glamour. The original revolving carousel has been revived within the white terrazzo dance floor, while a warm sophisticated blend of fine textures and natural tones are used to create a minimalistic event space. Operable walls, elegant linen curtaining, automated blackout blinds, tailored furniture and a state-of-the-art audio system enhance the versatility of the venue for weddings of 80 to 440 guests. Floor to ceiling sliding doors open onto Carousel’s balcony where ceremonies, pre dinner cocktails and outdoor entertaining are held. Carousel, 22 Aughtie Drive, Albert Park Lake 3205 t 03 8646 6000 f 03 8646 6066 e 2

Just add food&desire In order to achieve and maintain our reputation as market leaders, food&desire provides the highest quality food, wine and service. The food style is creative, responding to client’s needs by tailoring and designing menus according to their brief. Premium quality produce with particular importance on utilising local ingredients is our approach to fresh and innovative food, incorporating global flavours with an emphasis on modern Australian cuisine. food&desire also operates Harbour Room at Royal Melbourne Yacht Squadron, located on St Kilda’s foreshore, is one of the preferred caterers at State Library of Victoria and other venues across Melbourne, while also catering at private residences. Ceremonies Your wedding ceremony can take place on the deck overlooking Albert Park Lake and Melbourne’s city skyline. The ceremony fee is $1,750.00 which includes one additional hour to your wedding duration to incorporate your guest arrival and ceremony timings. Your set up includes fifty guest 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 event 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. We are fortunate to partner with some of the most creative events people in Melbourne and with them we will ensure that even your smallest detail makes the biggest impact. We look forward to working with you to create a memorable occasion for you and your guests. Seating Capacity Belvue space Seated - 300 Seated with dance floor - 240 Cocktail - 400 Belvue & Madison space Seated - 400 Seated with dance floor - 360 Cocktail - 500 Carousel exclusive Seated - 500 Seated with dance floor - 440 Cocktail - 1000 Venues Dimensions Square meters 645 sqm Length 45.9m Width 12.2m to 14.2m (bay windows) Ceiling height over the dining area 2.7m Ceiling height over the dance floor 3.7m


Wedding Inclusions & Venue Features Dedicated Wedding Event Manager Professional Venue Operations Manager, wait staff and chefs All necessary crockery, cutlery & glassware Square tables (1.2m x 1.2 m) and chairs Elegant curtain system dividing the dance floor and dining space Entrance plasma screen to welcome and display seating arrangements Furniture; ottomans, coffee tables, high bars and outdoor furniture White terrazzo dance floor (12m x 12m) Use of bridal room Venue access two hours prior to guest arrival & one hour post guest departure Linen & Tables Carousel provides rectangular tables. Tables can be unclothed featuring the stained Tasmanian oak with marble centre, or white linen and napkins provided. Adding colour and texture to the table can transform the room. We also can provide coloured linen, table runners and designs to suit your event, specific quotations can be obtained based on your final numbers and table plan.


Security Security is required for your event at Carousel. Security is required on site at the venue half an hour prior to your guest’s arrival time and an hour past your guest’s departure time. Please allow $55.00 per hour per security guard inclusive of GST. Audio-visual Carousel provides in house PA system with CD player, ipod connection, plasma in the foyer, lectern, hands free and roving microphone, five rigging bars, wireless internet access, three phase power and DMX cables. Select AV is the appointed in-house audio-visual supplier at Carousel. Should you have any audio-visual requirements, we would be delighted to discuss this with our representative and include a tailored quotation with our proposal. Alternatively, you may prefer to speak directly with our representative regarding your particular needs. Should you wish to use the services of an alternative audio-visual supplier, technician on duty fees may apply. Please allow $82.50 per hour, minimum three hours, to oversee an extensive bump in, event show and/or bump out. Please discuss your plans with your event manager to determine if these charges will apply to your event. Stage Staging can be arranged with your Event Manager. Pricing varies from $660.00 to $1,200.00 inclusive of GST and delivery depending on the size of your stage.


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 yellowfin 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 Hot polenta fingers with an aged parmesan mayonnaise, baby herb 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 fennel 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 artichoke 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, shredded 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, wilted 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 chestnuts, gremolata and pimente d’esplette Artichoke and ricotta tortelloni, ragout of many mushrooms, green peas and pistou Shichimi crispy fried tofu with a chilli caramel sauce and spring onion, Asian green vegetables, tamari and crispy shallots 6

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 chardonnay 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, bÊarnaise foam and jus Aged rib eye of beef, porcini, fennel and rosemary salt, extra virgin olive oil, fresh lemon with Dijon pomme puree with a balsamic jus ($6.00 surcharge) Sides (sample items) Quinoa with pomegranate seeds, cauliflower with a lemon and pomegranate essence 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 pineapple foam Sweet Canapé Items (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 NY cheesecakes, 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

Sticks 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 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 than with cocktails. Food&desire has a selection of cocktails, incorporate these into your pre drinks or after party celebration! From $10.00 per cocktail.


Food and beverage pricing May to September 2013 & 2014 Friday & Sunday dinner Plated Menu $159.00 per person - Five hour duration Saturday dinner $165.00 per person - Five hour duration October 2013 to April 2014 Friday, Saturday & Sunday dinner Plated Menu $151.00 per person - Four hour duration $165.00 per person - Five hour duration Plated menu includes; three canapĂŠs, three courses with a side dish, and selection of Australian wines & beverages. Cocktail menus $149.00 per person - Four hour duration $155.00 per person - Five hour duration Cocktail menu includes selection of canapĂŠs, street food items, bowl dishes , grazing table and dessert items with s election of Australian wine & beverages.


Parking Ample on site ticketed parking is available. Monday to Friday - $3.30 per hour from 8.00am to 5.00pm Monday to Friday - $2.30 flat rate after 5.00pm Monday to Friday - $15.00 per day rate Saturday and Sunday - $2.30 per day rate We can also arrange pre paid tickets for your guests; $20.00 administration fee will apply. Next step Should you wish to make a time to view Carousel please contact our office on 8646 6000. We would be delighted to discuss your wedding plans and ideas and then prepare a detailed proposal outlining your specific food and beverage and wedding costs. Confirmation A deposit of $3,000.00 or 10% of the minimum of food and beverage spend, whichever is the greater, is required to confirm your booking at Carousel. The amount will be applied against your prepayment invoice. Interim payment due 120 days prior to the event, 60% of the minimum food & beverage cost is payable. Pre payment is required seven working days prior to your wedding.



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