Function Venues SYDNEY | Function Venues MELBOURNE | Function Venues ADELAIDE | Function Venues BRISBANE

LOCATION
Just ten minutes’ drive from the Melbourne CBD in Prahran.

DETAILS
Purchased by the Reymond family in 1992, the beautiful Victorian mansion that houses Jacques Reymond restaurant has undergone a contemporary makeover to produce dining rooms awash with bold colour and plush furnishings that combine to accent the building’s high ceilings. Attention to detail in the restaurant’s design is apparent, from the padded tabletops underneath cloths to the quality of the peppercorns in each grinder.

FUNCTION DETAILS
Jacques Reymond has a number of function spaces for special events and celebrations.

Mandarin Room- the smallest private dining room available at the restaurant, this space can be made totally private for a maximum of 16 guests seated.

Cellar Room- this semi-private dining room is available for up to 18 guests on one table or 24 on two tables.

Upstairs @ Jacques Reymond- the largest of the restaurant’s private dining rooms, this upstairs area is totally separate from the restaurant. Suitable for up to 60 people seated on round tables of 8-10 guests each or up to 28 people on one table, or for cocktail functions of 80 guests. The room is ideal for presentation dinners, corporate events, birthdays and anniversary occasions.

WEDDINGS
Wedding ceremonies for 80 guests can be held in either the courtyard garden or in the Mandarin Room, while the Upstairs @ Jacques Reymond room is a popular choice for intimate wedding receptions for up to 60 guests seated.

FOOD & BEVERAGE
Using classic European techniques, the cuisine at Jacques Reymond formed its own benchmark for contemporary Australian fare. Function menus carry through this culinary theme. For cocktail events, guests will dine on items such as Burgundian gougère with gruyere cheese and coulibiac of ocean trout wrapped in pastry, while seated events offer the likes of lasagne of blue swimmer crab with chilli and tomato jam and crustacean coulis for entrée, duck glazed with szechuan pepper served with pea puree and caramelised turnips for main, and caramelised passionfruit and mango delice with sabayon of berries to finish.