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W A T E R L I N E R OYA L M O T O R YA C H T C LU B N S W

EDITION 1 2014

R OYA L M O T O R YA C H T C LU B

A N N UA L R A F T U P SAT U R DAY 1 S T M A R C H 2 0 1 4 6 P M T I L L L AT E

Open your boat to members and friends for our annual raft up on the marina.

This year the Club will offer party goers complimentary Live Music, Gourmet Sausage Sizzle, & Prawn rolls We kindly ask you to cater for your boat party and guests by purchasing alcohol and beverages from the Marina Bar at raft up prices.

Please pre-order cases of beer and/or your favourite tipple with scott@rmycnsw.com.au Special catering requests such as cheese platters available with 48 hours notice. Please contact olivia@rmycnsw.com.au to order and charge to your account

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What a fantastically warm summer we’ve had, and once again members have been enjoying our fine facilities, with the Marina Restaurant offering poolside dining, a la carte, family dinners and sundowner cocktails.

As many might know, and the many that have been enjoying, Wednesdays ‘social dinner’ nights have been a huge success.

A departure from buffet nights, the offering of a choice of one of our delicious a la carte mains, and a weekly dessert, has seemed to have found a cult following where we welcome many regulars.

We hope to continue in this vain, and are in the process of developing new and exciting ideas for members to enjoy in their dining room.

Watch this space

M A R I N A

R E S T A U R A N T Over the past couple of months, we have successfully rolled out a whiskey tasting evening, and a Henschke wine tasting evening to sold out audiences. These have been thoroughly enjoyed and so, in planning, are more of these events, a Rockford wine dinner and a Champagne evening.

Watch this space for more info.

Sunday breakfasts continue to be busy, again, a cult following has been established with many regular families enjoying the buffet breakfast sitting from 8.30 to 11am.

Planning a family get together soon? Book in for our breakfast buffet.

Happy Club.

Olivia Moore Marina Restaurant Manager

T H E R OYA L M O T O R YA C H T C LU B I S P L E A S E D T O P R E S E N T THE ROCKFORD DINNER Thursday May 65 2089 $89 per person, howeber John Barboutius will pick up the tab for you To Book, Please conact Scott at scott@rmycnsw.com.au

R OYA L M O T O R YA C H T C LU B P O I N T P I P E R

F R O M What a fantastically warm summer we’ve had, and once again members have been enjoying our fine facilities, with the Marina Restaurant offering poolside dining, a la carte, family dinners and sundowner cocktails.

As many might know, and the many that have been enjoying, Wednesdays ‘social dinner’ nights have been a huge success.

A departure from buffet nights, the offering of a choice of one of our delicious a la carte mains, and a weekly dessert, has seemed to have found a cult following where we welcome many regulars.

We hope to continue in this vain, and are in the process of developing new and exciting ideas for members to enjoy in their dining room.

Watch this space

T H E

M A R I N A Over the past couple of months, we have successfully rolled out a whiskey tasting evening, and a Henschke wine tasting evening to sold out audiences. These have been thoroughly enjoyed and so, in planning, are more of these events, a Rockford wine dinner and a Champagne evening.

Watch this space for more info.

Sunday breakfasts continue to be busy, again, a cult following has been established with many regular families enjoying the buffet breakfast sitting from 8.30 to 11am.

Planning a family get together soon? Book in for our breakfast buffet.

Happy Club.

Olivia Moore Marina Restaurant Manager

For the perfect way to relax after a hard weeks work, book into our hot stone massge at the RMYC gym Call Michelle on 9327 6828 for appointment times

R OYA L M O T O R YA C H T C LU B P O I N T P I P E R

A T What a fantastically warm summer we’ve had, and once again members have been enjoying our fine facilities, with the Marina Restaurant offering poolside dining, a la carte, family dinners and sundowner cocktails.

As many might know, and the many that have been enjoying, Wednesdays ‘social dinner’ nights have been a huge success.

A departure from buffet nights, the offering of a choice of one of our delicious a la carte mains, and a weekly dessert, has seemed to have found a cult following where we welcome many regulars.

We hope to continue in this vain, and are in the process of developing new and exciting ideas for members to enjoy in their dining room.

Watch this space

T H E

B A R Over the past couple of months, we have successfully rolled out a whiskey tasting evening, and a Henschke wine tasting evening to sold out audiences. These have been thoroughly enjoyed and so, in planning, are more of these events, a Rockford wine dinner and a Champagne evening.

Watch this space for more info.

Sunday breakfasts continue to be busy, again, a cult following has been established with many regular families enjoying the buffet breakfast sitting from 8.30 to 11am.

Planning a family get together soon? Book in for our breakfast buffet.

Happy Club.

Olivia Moore Marina Restaurant Manager

R O Y A L M O T O R Y A C H T C L U B W I N E T A S T I N G N I G H T 2 0 T H M A R C H 2 0 1 4 6 P M T I L L L A T E

This is a free event open to all members & their guest, so come down and taste the full range of Robert Oatley & Wild Oats wines.

Our

special guest will be MARK RICHARDS, Seven times Sydney to Hobart winning skipper of Wild Oats XI.

RSVP by Thursday 13th of March by contact Scott at s c o t t @ r m y c n s w. c o m . a u o r c a l l h i m o n 9 3 2 7 6 8 2 8

R OYA L M O T O R YA C H T C LU B P O I N T P I P E R

I N What a fantastically warm summer we’ve had, and once again members have been enjoying our fine facilities, with the Marina Restaurant offering poolside dining, a la carte, family dinners and sundowner cocktails.

As many might know, and the many that have been enjoying, Wednesdays ‘social dinner’ nights have been a huge success.

A departure from buffet nights, the offering of a choice of one of our delicious a la carte mains, and a weekly dessert, has seemed to have found a cult following where we welcome many regulars.

We hope to continue in this vain, and are in the process of developing new and exciting ideas for members to enjoy in their dining room.

Watch this space

T H E

G Y M Over the past couple of months, we have successfully rolled out a whiskey tasting evening, and a Henschke wine tasting evening to sold out audiences. These have been thoroughly enjoyed and so, in planning, are more of these events, a Rockford wine dinner and a Champagne evening.

Watch this space for more info.

Sunday breakfasts continue to be busy, again, a cult following has been established with many regular families enjoying the buffet breakfast sitting from 8.30 to 11am.

Planning a family get together soon? Book in for our breakfast buffet.

Happy Club.

Olivia Moore Marina Restaurant Manager

R OYA L M O T O R YA C H T C LU B P O I N T P I P E R

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There was a time - for about 100 years or so - when steam ruled Port Jackson and the real ‘kings’ of the harbour were the steam tugs. The city revolved around the harbour and the citizens of Sydney knew ‘their’ harbour and they knew what went on around those waters.

Various tug companies had its ‘top’ tug but for much of the 20th century the biggest and most powerful steam tug was owned by the Waratah Tug Company.

When Woona was ordered from the UK, modern high-performance tugs were already beign produced with the opposition Fenwick Company’s first modern diesel, Sydney Cove, arriving in 1956.

Woona was the last new steam tug ordered for Port Jackson, and Waratah Tuga were very proud of her but they soon found out that she was not as manoeuvrable as they might have wished. This was probably because she had a Kort nozzle around her propeller and a balanced rudder. The Kort nozzle was and is the shroud around the propeller and which it directs the propeller wash and increases the thrust there are some handling problems which have to be considered.

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We d n e s d a y N i g h t M e n u $ 2 5 Choice of one main plus dessert

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Pa n - f r i e d s n a p p e r f i l l e t w i t h l o b s t e r b i s q u e , t i g e r prawns and creamy mash

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Miso cured salmon with sweet potato chips and wild rocket salad

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Slow roasted lamb r ump with kumara mash, peas and rosemary jus

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Char grilled beef tenderloin with red wine jus, mash potatoes and carrot buttons

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Tw i c e c o o k e d c r i s p y s k i n c h i c k e n m a r y l a n d w i t h chips and salad

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Beer battered John Dory with chips and tartare

Plus Dessert of the week

R OYA L M O T O R YA C H T C LU B P O I N T P I P E R

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H i s t o r y

Stunning classic cruiser with a detailed history -- from our classifieds When it comes to classic Australian-built cruisers few vessels can match the beautiful Dolphin II, a 62 foot luxury cruiser built by renowned Queensland boatbuilder Norman R Wright in 1967.

Dolphin II was commissioned in 1966 by Sydney-based Clyde Industries, then one of the biggest companies in the country.

In 1950 Clyde Industries was awarded the first of many contracts for diesel locomotives by the Commonwealth Railways and later it was appointed the Australian licensees for Electro-Motive Diesel products. Apart from building locomotives and rolling stock, Clyde Engineering diversified into telephone and industrial electronic equipment, machine tools, domestic aluminium ware, road making and earth moving equipment, hydraulic pumps, product finishing equipment, filtration systems, boilers, power stations and firing equipment, car batteries, hoists and cranes, door and curtain tracks and motor vehicle distribution.

Clearly, the bosses of Clyde Industries had lots of VIP guests they had to entertain in a lavish manner and Norman Wright knew what had to be done.

They designed an aft-pilothouse vessel that provided enormous entertaining areas on the covered rear deck and in the pilot house. A flying bridge was never considered.

The saloon was designed mainly to serve food by the full-time professional crew.

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