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60ft Motor Cruiser –
Maximum 40 guests
Elegant saloon with rich timbers & leather couches (re-furbished 2007) Fabulous
views from Upper & Lower Decks
Large screen TV includes
Music DVD’s and Playstation “Sing Star” free of charge. IPOD compatible.
Target Golf - enables your
guests to swing balls into the water (additional $350)
VESSEL
HIRE:
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January to
October |
November &
December |
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$545
per hour (min 4 hours) = $2180 |
$595
per hour (min 4 hours) = $2380 |
Public Holiday Surcharge 15%
MENUS:
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Coogee Cocktail |
$25
per person |
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Bondi Webber
BBQ |
$35
per person |
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Bronte Buffet |
$39
per person |
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Clovelly
Cocktail |
$45
per person |
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Balmoral Buffet |
$49
per person |
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Nelson Bay
Finger Buffet |
$65
per person |
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Broken Bay
Buffet |
$65
per person |
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Under 15 guests
a Chef charge of $250 will apply
BEVERAGE PACKAGES: 4 hour cruise
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BAR A:
Standard Beers, Wines (Red, White & Sparkling) and Soft drinks |
$40
per person |
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BAR B:
Premium Beers, Wines (Red, White & Sparkling) Soft Drinks and Standard
Spirits |
$48
per person |
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BAR C:
Premium Beers, Wines (Red, White & Sparkling) Soft Drinks, Standard
Spirits & liqueurs |
$56
per person |
Under 15 guests a
wait-staff charge of $180 will apply
BAR TAB:
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Allocated amount advised 7 days prior to cruise when
final guest numbers are known |
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Soft Drink |
$3 per 350ml glass |
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Beers |
$6 to $8 per bottle |
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Wines |
$6 to $8 per glass |
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Spirits |
$8 per single nip |
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Tea and Coffee |
Included with menu |
Under 15 guests a wait-staff charge of $180 will apply
Pre-booked Wharf Fees: $30 per embarkation and $30 per disembarkation =
Total $60 per cruise
Deposit required - $1500 - Balance due 10 days prior to cruise
when final guest numbers are known.
Entertainment: Free Use of Sing Star Karaoke System; including over 2000
sound tracks and music video
MENUS – 60ft MOTOR CRUISER
COOGEE COCKTAIL - $25 per person
Mini Cocktail Samosas
Chicken Skewers
Cocktail Quiche
Mini Sausage Rolls
Beef Party Pies
Lamb Meatballs with minted yoghurt
Assorted open sandwiches
Dessert
Chocolate Cake
Tea & Coffee
CLOVELLY COCKTAIL - $45 per person
Salmon Mornay Profiteroles
Fresh King Prawns with Chef’s Marie rose dipping sauce
Freshly shucked Sydney Rock Oysters served on the half shell with fresh lemon
wedges
Chicken Satay Skewers
Cocktail Samosas
Lamb Meatballs with minted yoghurt
Gourmet Beef and Pepper Cocktail Pies
Cocktail Quiche
Dessert
Selection of Dessert Slices
Fresh fruit platter
Tea & Coffee
BONDI WEBBER BBQ - $35 per person
Starters
Savoury Pastries
Mini Pizzas
Main Buffet:
Roast Lamb or
Roast Chicken
Mixed Greens with cherry tomatoes
Jacket potatoes with sour cream and chives
Rocket, parmesan and pine nut salad
Fresh bread rolls
Dessert
Chocolate Mud Cake
Cheese Platter with seasonal fruits and crackers
Tea and Coffee
BRONTE BUFFET - $39 per person
Starters
Chef’s selection of two canapés
Main Buffet
Smoked leg ham with orange and mustard glaze carved at the buffet served
selection of mustards
Chicken Satay Skewers
Vegetarian Quiche
Baby Jacket Potatoes with sour cream and chives
Rocket & Pine nut Salad
Mediterranean Salad - capsicum, cucumber, onion, cherry tomatoes, fetta cheese,
kalamata olives & vinaigrette
Fresh bread rolls
Dessert
Selection of Dessert Slices & Pastries served with King Island Cream
Tea & Coffee
MENUS – 60ft MOTOR CRUISER
BALMORAL BUFFET - $49 per person
Starters
Chef’s selection of two canapés
Main Buffet
Roasted fillet of beef with horseradish sauce
Fresh King Prawns with Chef’s Marie rose dipping sauce
Vegetable Quiche
Chicken Satay Skewers
Baby Jacket Potatoes with sour cream and chives
Rocket & Pine nut Salad
Mediterranean Salad capsicum, cucumber, onion, cherry tomatoes, fetta cheese,
kalamata olives & vinaigrette
Fresh bread rolls
Dessert
Selection of Dessert Slices and pastries served with King Island Cream
Fresh Fruit Platter
Tea & Coffee
BROKEN BAY BUFFET - $65 per person
Starters
Chef’s selection of two canapés
Main Buffet
Marinated lamb fillets with coriander yoghurt dressing
Poached Ocean Trout Fillets with Chef’s dill aioli
Fresh King Prawns with Chef’s Marie rose dipping sauce
Freshly shucked Sydney Rock Oysters served on the half shell with fresh lemon
wedges
Vegetable Quiche
Baby Jacket Potatoes with sour cream and chives
Rocket & Pine nut Salad
Mediterranean Salad capsicum, cucumber, onion, cherry tomatoes, fetta cheese,
kalamata olives & vinaigrette
Fresh bread rolls
Dessert
Selection of Dessert Slices served with King Island Cream
Assorted Australian Cheese with seasonal berries and crackers
Tea & Coffee
NELSON BAY FINGER FOOD BUFFET - $65 per person
Spinach Mornay Profiteroles
Fresh King Prawns with Chef’s Marie rose dipping sauce
Marinated chicken pieces served with coriander yoghurt dipping sauce
Gourmet Lamb & Rosemary Cocktail Pies
Cocktail Samosas
Mini Quiche
On the Buffet
Tasmanian smoked salmon with onion, capers, crème fraiche & dill
Smoked leg ham with orange and mustard glaze carved at the buffet served with
green salad, mustards
Antipasto - selection of dips crudities, marinated vegetables, bocconcini,
olives, served with crusty rolls and Italian sliced bread
Dessert
Selection of Dessert Slices served with King Island Cream
Assorted Australian Cheese with season berries and crackers
Tea & Coffee
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