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80ft Catamaran (24
metres)
Upto 400 guests (80 guest minimum)
DINING:
Standing Cocktail 400
Seated Buffet 250
Formal Dining 150
This brand new triple deck power catamaran commenced cruising Sydney harbour in
December 2007
On-board enjoy pre-dinner drinks and canapés on the generous upper, fore and aft
deck entertainment areas and uninterrupted views before being seated in
air-conditioned comfort for a superior harbour dining experience.
All menus are freshly prepared in the purpose-built commercial galley and
beverages served from the fully functional bar, ensuring restaurant quality food
and beverages on Sydney Harbour.
BOAT HIRE
1st January – 30th
October 1st November – 31st December
4 hour charter 4 hour charter
Both Levels $4,500 $5,000
Main Level (max.150) $3,500 $4,000
Upper Level (max. 110) $2,500 $3,000
** Weekend and Public Holidays additional $500**
Vessel has the right to have another function on the other level if you only
choose to have one level for your guests
Wharf fees: $50 embarkation & $50 disembarkation will apply to some public
wharves
Once you have confirmed your function, we will require a 20% deposit to hold
your booking
Flat soled shoes are recommended on-board
FUNCTION PACKAGES
All function prices are
quoted at a minimum of 80 guests.
Prices below include boat hire and food for 4 hours
Off-peak season (Jan-Oct)
Peak season (Nov-Dec)
Cocktail Function
$55 per person
$65 per person
Gourmet buffet function
$65 per person
$75 per person
Seafood buffet
$75 per person
$85 per person
Three course function
$85 per person
$95 per person
BEVERAGE CHOICES
All rates are quoted on 4
hours
BRONZE Beverage Package
Includes house beer,
house wine, house sparkling wine and soft drinks
$30 per person
SILVER Beverage Package
Includes BRONZE package
and house spirits
$35 per person.
GOLD Beverage Package
Includes SILVER package
and premium spirits
$40 per person.
An open /cash bar option is available (staff fees apply)
Soft drink and juice only package is $15 per person
OPEN BAR – CASH BAR - PRICE LIST
House Spirits $6.00
Light Beer $5.50
House Beer $6.00
House Wine (red/white) $5.50
Sparkling Wine $6.00
Soft drinks $3.00
Juices $3.50
Premium Beers $8.00
Premium Spirits $8.00
Liquors $8.00
Basic Cocktails $10.00
MENUS
COCKTAIL MENU
Cold
(Choose 4 items from following)
Selected sushi with wasabi and soy sauce
Salami cone on cream cheese
Mini triangle gourmet sandwiches
Brochette with olive
Smoked ham with dill pickle
Cherry tomato, bocconcini cheese, olive skewer
Smoked salmon with dill cream cheese
Chicken liver pate with rocket lettuce
Tea and Coffee included
Hot
(Choose 6 items from following)
Seafood parcel with plum sauce
Vegetarian spring roll with sweet chilli sauce
Selection of cocktail pie with tomato sauce
Marinated prawn skewer
Mini gourmet pizza
Chicken satay skewer
Vegetarian Indian samosas
Spinach ricotta triangle with dill yoghurt
Traditional Italian meat ball with BBQ sauce
Fish goujon with wasabi mayo
Calamari ring with tartare sauce
Tartlet of Moroccan lamb, roast eggplant
MENUS
GOURMET BUFFET MENU
Double Smoked Ham
Cold Meat Cut with Olive & Pickled Vegetable
German Style Potato Salad
Vermicelli Noodle Salad
Garden Salad with Spicy Dressing
Hoikkein Noodle with Chicken and Buck Choy
Seasonal Vegetables Stir-Fry with Tofu
Roast Beef with Traditional Gravy
Creamy Penne Pasta with Bacon and Mushroom
Mud Cake
Seasonal Fruit Plate
Bread Roll and Butter
Tea and Coffee
SEAFOOD BUFFET MENU
Fresh Sydney Rock Oyster
Fresh Cooked Prawn
Crab Tentacle Salad
Double Smoked Ham
Cold Meat Cut with Olive & Pickled Vegetable
German Style Potato Salad
Vermicelli Noodle Salad
Garden Salad with Spicy Dressing
Hoikkein Noodle with Chicken and Buck Choy
Seasonal Vegetables Stir-Fry
Roast Beef with Traditional Gravy
Creamy Penne Pasta with Bacon and Mushroom
Seasonal Fruit Plate
Mud cake
Bread Roll and Butter
THREE COURSE FUNCTION
Entrée
Warm Dishes
Chicken Mushroom Vole Vent with Chive and Almond
Vermicelli Noodle Salad with Prawn Snow Pea and Coriander Balsamic Soy Dressing
Cold Dishes
Beef (or BBQ Pork) Salad with Muscle and Peach Sesame Seeds
Creamy Linguine with Shitake Mushroom Basil and Pine nut
Main
Supreme Chicken Cordon Bleu with Capsicum Sunday Tomato Sauce
Roast Beef with Rich Red Wine Sauce
Fish of the day with Mango Salsa
Stir Fry Vegetable with Tofu Fungus Shitake Mushroom on the bed at Vermicelli
Dessert
Pavlova with Fruit and Passion Fruit Pulp
Cheese Cake with Fresh Cream and Fruit Caulis
Brandy Basket with Ice Cream and Fruit
Coconut Pavarotti with Mango Sauce
Tea and Coffee
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