Adam Petrie is now the onsite operations manager. Adam has been involved with fine dining restaurants and venue/bar management for 20 years. Working with some of Australia's biggest groups and restauraters, Maurice Terzini at Sydney's iconic Icebergs dining room and Bar, the Van Haandel group plus others. Service and the little 1% drive Adam's resolve to deliver an experience and provide a product that exudes customer and staff excellence. We welcome Adam to RMYS and I encourage all members to say hello to him when you see him.
Following requests from members F & D have reviewed the snack menu which on weekends will include a non-fried item. Other changes have also been made to ensure there is appropriate range and quality of food. The beverages have also been revised. See the menu here.
Saturday Event Guests
RMYS members are the priority and wedding guests will not be able to enter the members bar on Saturdays.
Friday Night Happy Hour
Friday night Happy “Hour” has been extended to two hours from 5.30 to 7.30. Come to the club for a low cost drink and stay for dinner.
Wednesday Night Dinner
As the success of the twilight dinner increased the ques to order food and drinks grew to an unacceptable level. The upgraded POS system in the Members Bar and Harbour Room enables two fully operation terminals in both venues with links to kitchen printers. All of this will enhance the service significantly during peak times and we are very confident meals and drinks orders will be processed quickly. The Wednesday night dinner is now an RMYS feature and I encourage all members to join the great atmosphere and dining.
Saturday Night Dinner
We would like to test the requirement for a Saturday night dinner menu. There is insufficient opportunity prior to Christmas however when sailing resumes in full next year the Friday night dinner menu will be offered between 4pm and 8pm every Saturday for four weeks. Continuation of this service will depend on the demand over this period.
F & D has a new team focussing on RMYS and it is committed to moving forward providing improved service and food offering. Please contact me if you have any suggestions or requests