Call 02 9328 4748


110' Lloyds Luxury Corporate Charter Yacht

Corroboree 110' motor yacht is one of Australia's finest vessels. Suitable for high end VIP events to small relaxed social gatherings, this vessel will import instant style to all events. Hosting up to 126 guests for day charters, she lends herself well to celebrate party cruises, wedding reception cruises and company event charters. Your guests will be delighted by exceptional service aboard Corroboree yacht, where attention to detail is paramount. Spaces have been designed for entertaining with a sense of expensiveness, fine craftsmanship and quality finishes.

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Corporate Charters

From $2500 Per Hour

120 Max Passengers

120 Cocktail Style

120 Casual Buffet

20 Table Dining

12 Overnight Charter

This boat does not allow
'Bring Your Own Food or Beverages'



Total cost =    Vessel Hire  
  Food   +  Beverages  
+   Staff Fees 
  Wharf Fees  

Vessel Hire Prices

Includes Captain




(Min 3-4 hours, includes marine staff)



$2,500 p/h Min 3 hours



$3,200 p/h Min 4 hours

No BYO (Fri-Sat only)



USE FOC No surcharge however must have a chef on board to operate BBQ


Overnight (6pm-9am)


Excludes Nov-Jan dates


24 hours


Time restrictions may apply, excludes Nov/Dec

Include marine, bar and wait staff, Executive Chef, linen and towels and wharf fees



$650 for 4 hours on all luxury yachts

$100 per additional hour


Public Holidays 25% surcharge On total cruise cost


  Food & Beverage

  Corroboree Canape Menus 

Corroboree Canape Menus


$9.00 per item per person (minimum 6 selections)


Chef’s Selection of Mini Flans


A selection of Rice Paper Rolls with Sesame Dipping Sauce


Mini Bruschetta with Basil and Oregano on Ciabatta Bread


Petite Southern Highlands Beef Burger with Gruyere and Tomato Chutney


Roast Pumpkin and Baby Spinach, Parmesan and Parsley Arancini


Mini Angus Beef Stroganoff Pies with Duchess Potato


Chilli Fish Cake with crisp Lettuce and Lime Mayo


Chicken San Chow Bow


Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce




$12.00 per item per person (minimum 6 selections)


Tiger Prawns with Herb and Lemon Aioli


Peking Duck Pancake with Shallots and Chilli Jam


Rock Oysters with Champagne Vinaigrette and Pearls of the Sea


Prawn Cocktail with Marie Rose Sauce


Smoked Salmon Terrine on toasted Ciabatta


Prawn and Chorizo Skewers


Petite Wagyu Fillet Steak sandwiches filled with Roquette, Brie


Cheese and Caramelized Onion


Scallops seared with Ginger & Soy Dressing


Rosemary and Red Wine seared Lamb Cutlets with Mint and Yoghurt




$18.00 per item per person (minimum 3 selections)


Thai Red Curry Chicken


Baby Bok Choy and Bean Sprouts with Jasmine Rice


Spinach and Ricotta Ravioli with Baby Eggplant and Olives tossed in Napolitana Sauce


Poached Ocean Trout with a Nicoise Salad in a Lettuce Leaf Cup


Hokkien Noodles with BBQ Pork


  Corroboree Breakfast Menu 


Breakfast menus include freshly brewed tea, coffee, and juice
Continental breakfast @ $25pp

Assorted Housemade baked goods, Bagels with cream cheese, butter and spreads, seasonal fruit
Milk butter Pancakes @ $28pp

Accompanied with seasonal fruit, maple syrup.
Vegetarian Omelette @ $32pp

With mushrooms, potato, spinach, and mixed herbs
Eggs Benedict @ $35pp

A classic breakfast of poached eggs on slices of Canadian bacon topped
with a silky hollandaise sauce served on toasted English muffins.

Big Breakfast @ $38pp
Poached eggs accompanied by marque sausages, potato gratin, tomatoes, bacon, sautéed mushrooms, spinach served on toasted English muffins

  Corroboree Grazing Menu 



Cold Cure Cuts
Prosciutto De Parma, Sopressa, Bresaola, Pancetta and Grill Spanish Chorizo

Vegetables and Salads
Char-Grill Eggplant, Roast Capsicum, Grilled Field Mushroom, Confit Heirloom Tomato, Marinated Artichokes, Dolmades (rice wrapped in vine leaf), Garlic infused black and green Olives, Grill Halloumi, Marinated Feta, Zucchini Frittata
Arancini with Pumpkin Semi Dried tomato
Caprese Salad of Plum Tomato Bocconcini Pesto Roasted Pine Nuts, Mesculin Salad mix with Cranberry, Pecorino and white balsamic glaze, Roquette Jap Pumpkin Orecchiette with Goats Cheese, caramelized onion and soy toasted nuts.

From the Ocean
Salmon Gravlax with Caper Berries and Crème Fraiche, Ceviche Scallops with Lime Chili and Coriander, Marinated Greek Octopus, King Prawn with Marie Rose Sauce.

Cheeses and Fruits
Fine Australian and European hard and soft cheeses, Dried fruit, Quince Paste, Assorted Nuts
Seasonal Exotic Fruit Display
Artisan Bread Display, Grissini and Crackers


Yamba King Prawn panko crumbed, wasabi and Japanese mayo
Petite Lamb wellington parcels, drizzle rosemary jus
Pumpkin spinach bocconcini Arancini, Parma rosa sauce
Chicken souvlaki skewers drizzled with homemade tzatziki

Selection of grilled & marinated vegetables, garlic-infused back and olives, Marinated Feta, Grilled Halloumi, Zucchini frittata.
Selection of cold meats to include Prosciutto, sopressa, truffle salami
Grilled chorizo with caramelised onions
Assorted local cheeses, fruit display and artisan bread

Bought Fresh from Sydney Fish Markets on the day
Array of King Prawns, Sydney Rock oysters, caviar
Greek style BBQ Baby Octopus
Blackened yellow fin tuna with mango paw paw salsa
Gravlax Salmon, Dijon creme fraiche on toasted Rye bread
Ceviche Coral trout, chili lime and coriander
Tasmanian Lobster Medallion, brandy Thermidor sauce,
Seared Hervey Bay Scallop, Thai style vermicelli salad

Passionfruit and lemon sorbet
Petit fours

  Corroboree Buffet Menu 

Corroboree Buffet Menus


$100pp (Chef required)


A selection of Boutique Rolls with Butter Portions


Roast Pumpkin, Bocconcini and Baby Spinach Arancini


Herb and Pepper and Lemon Encrusted Salmon Fillet Le Chef Tartare Sauce


Chardonnay and Thyme Poached Chicken Breast with Risoni, Oven Roasted Tomato and Baby Spinach


Fresh Pasta with Roasted Capsicum, Mushrooms and Semi-dried Tomatoes tossed in a light Tomato Pesto Dressing


Kajun Rump surrounded with our Home-style Tzatziki Sauce


Tiger Prawn Platter with Herb and Lemon Aioli


Wild Rocket and Parmesan with Rock Salt and Black pepper


Dill, Red onion and Caper Berry Potato Salad




Fresh Seasonal Fruit Platter


Chefs selection of House Desserts




$125pp (Chef required)


A selection of Boutique Rolls with Butter Portions


Roast Pumpkin, Bocconcini and Baby Spinach Arancini


Chargrilled Beef Fillet and Field Mushrooms served with a Green Peppercorn Jus


Chardonnay and Thyme Poached Chicken


Roasted Herb and Garlic Chat Potatoes


Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea (2 per person)


Caprese Salad of Tomato, Bocconcini and Fresh Basil


Wild Rocket and Parmesan with Rock Salt and Black pepper


A selection of fine Australian Cheese’s served with Dried Fruit and Deli Style Crackers




Fresh Seasonal Fruit Platter


Chefs selection of House Desserts




$145pp (Chef required)


A selection of Boutique Rolls with Butter Portions


Roast Pumpkin, Bocconcini and Baby Spinach Arancini


Chardonnay and Thyme Chicken


Rib Eye Fillet with Stuffed Field Mushrooms and Red Wine Jus with Roasted Chat Potato


Whole Baked Tasmanian Salmon topped with Baby Spinach, Dill and Capers


Mussels with Garlic and Chilli Butter


Balmain Bugs Grilled with Garlic Lemon Butter


Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea. (3 per person)


Tiger Prawn Platter with Herb and Lemon Aioli


Dill, Red Onion and Caper Berry Potato Salad


Caprese Salad of Tomato, Bocconcini and Fresh Basil


Assorted Australian Cheeseboard with Lavosh and Dried Fruits




Fresh Seasonal Fruit Platter


Chefs selection of House Desserts



  Corroboree BBQ Menu 

$95pp (Chef required)

Cooked fresh onboard the BBQ by our chef on the sky deck

Canapes on arrival
Greek chicken souvlaki served with tzatziki sauce
BBQ beef tenderloin medallions, field mushroom topped with onion red wine glaze
Rosemary infused lamb cutlets
Petite fillet of Humpty doo barramundi with lemon butter sauce
BBQ king prawns with lime and coriander
Chilli onion jam Chorizo
Lentil and potato cakes (V)
Corn on the cob
Traditional Greek salad
Roast chat potato with dill, egg and crispy bacon
Mediterranean pesto pasta salad with roast vegetables
Mesclun salad with cranberry, pecorino, white balsamic reduction
Caprice salad of tomatoes, bocconcini, fresh basil and pine nut pesto
Mini damper and sourdough rolls

Chocolate ganache tarts with Chantilly cream
Season fruit platter
Assortment of cheeses, dried fruits, quince paste, lavish bread and crackers

  Corroboree Platter Option  


(minimum 3 selections)



Selection of House Made Dips, variety of Flatbreads and Sticks and Seasonal Vegetables



Selection of Cold Cured Meats, Marinated Vegetables and a selection of lightly Marinated


Olives served with Crisp Bread and Lavosh



(Seafood selection may change depending on season)


Selection of Seafood fresh from the Sydney Fish Markets

King Prawns

Sydney Rock


Smoked Salmon


Bug Tails

Blue Swimmer Crab dressed in Parsley, Lemon and Garlic Butter served with Toasted Sourdough, Seafood and Tartare Sauces


OYSTER BAR - $25pp

(6 oysters per person)


A selection of freshly shucked Sydney Rock and Pacific Oysters served with a selection of condiments, Lemon, Asian Shallot


Vinaigrette or Spiced Tomato and Caper Salsa



(4 king prawns per person)


King Prawns served with fresh Lemon and Aioli with condiments



Served with Dried Fruit, Gourmet Grissini, Crackers and Walnut Bread.



Selection of:

Chocolate Mousse Cup with Chantilly Cream

Vanilla Bean Crème Brulee


  Corroboree Beverage Packages 

Corroboree? Beverage Packages

All beverages are seasonal and subject to change

Soft Drinks Package $10pp p/h

Soft Drinks



Orange Juice,

Soda Water & Tonic Water


BWS Package $25pp p/h





Drovers Lane Sav Blanc

Vineyards Sem Sav Blanc (Blue Sand

Chardonnay on request)



Drovers Lane Cab Sav

Drovers Lane Shiraz



Forty-Four Brut Cuvee


Open Bar 1 $35pp p/h


Belvedere Vodka,




Bundaberg Dark Rum,

Johnny Walker Black Label,

Jonny Walker Red label,

Chivas Regal,

Prince Albert Gin,

Jim Beam White,

Jack Daniels


BYO Surcharge



$25pp No BYO Fri/Sat nights in Nov/Dec/Jan


  Corroboree Formal Dining 

3 Course Formal Dining

Canapes On Arrival (choice of three)
Peking duck pancake with shallots and chilli jam
Mini flans of baby eggplant, caramelized onion and goat’s cheese
Arancini filled with bocconcini, roast pumpkin and baby spinach
Assorted sushi with pickled ginger, wasabi and soy
Indonesian chicken satay skewers with spicy peanut and coconut sauce
Garlic prawn twisters
Poached Tasmanian salmon and baby spinach quiche topped with mozzarella
Cheese, sour cream and chives

Entrée (choice of one)
Trio of Seafood Plate: lobster with lemon garlic sauce, king prawns and scallops
Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto
Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread
Warm chorizo, haloumi, roasted kumara and chargrilled capsicum embedded on a roquette
salad accompanied with a side of tomato relish
Panko-crusted King Tiger Prawns with Malaysian coconut curry
Seared Cajun Yellow Fin Tuna with Mango and Paw Paw Salsa

Main Course (choice of one)
Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel
of baby green beans, confit of tomato, glazed noisette of potato and a classic béarnaise sauce
Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted
herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a lemon and dill before blanc
Roulade of chicken filled with pancetta and brie cheese bedded on the roasted pumpkin with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell pepper sauce
Pan-Fried Salmon and Leek Medallions with Salsa Verde
Steamed N.T Barramundi wrapped in banana leaf, lemongrass, ginger and chilli

Dessert (choice of one)
Vanilla bean cream Brulee with blueberry compote
Baked white chocolate cheesecake served with mixed berry compote
Individual tiramisu topped with chocolate-coated strawberries
Chocolate ganache’ tart with cinnamon ice cream
Vanilla pannacotta layered with strawberries Romanoff and liqueur strawberries

Glazed individual fruit flans
Apple and rhubarb crumble served with vanilla bean ice cream
Table dessert tasting platters consisting of a variety of the featured desserts

Staff Fees

1 wait staff per 10 guests required (minimum 2 overall for each charter)

Wait Staff $350 for 4 hours

$85 for each additional hour

Bar Staff $350

$85 each additional hour

Chef $400 for 4 hours

$100 each additional hour

Required on all buffet, BBQ and 3-course menus

Galley Manager $360

Required for BYO charters if use of the galley is required

Wharf Fees

Pick up and drop off wharf fees apply (Usually $100 total). Check your quote and contract for more info.

Preferred Wharves
Campbells Cove, Eastern Pontoon, King Street Wharf 9, Casino Wharf, Walsh Bay Pontoon 2, Rosebay Public (when the tide is right), Birkenhead Marina

All prices in $AUS and include GST
Prices are subject to change without notice
Public holiday 20% surcharges apply
50% deposit required to confirm booking
Please note that shoes are not permitted on board CORROBOREE as they may damage the decks



Catering Available     

BBQ Available     

This boat has a licenced bar     

You can bring your own music     

A microphone & PA system available     

Boat has Presentation facilities     

Get into/out of water to swim from this boat     

Wifi internet is available on this boat     

Air conditioning available     


Lloyds Ships


• Length:110 foot (33m)
• Fully safety accredited vessel
• Alfresco entertainment areas
• Luxurious lounge and dining rooms
• Bar and a barbecue
• Waverunner Jet ski
• 2 x Stand up paddle boards
• 2 x kayaks
• Hydraulic swim platform
• Entertainment system with Foxtel, Apple TV
• Kaleidescape movie system with over 2,000 movies on file
• High speed broadband satellite internet
• Five separate luxury guests cabins

Boat Suitability:

Private/Corporate Charters, Office Parties, Weddings, Overnight charters, Meetings and Conferences, Product Launches

More Info

 Frequently Asked Questions

What is the maximum capacity of the boat?
Boat is surveyed to hold a maximum of 120 passengers. Please note, an infant, regardless of age is considered a passenger.

Is the boat suitable for children?
Yes, it is suitable for children and appropriate sized lifejackets are available on request. Children must be under adult supervision at all times.

Catered Food Options
Can we organise a meal on board?

Yes, we can recommend some excellent caterers for you where we can design the perfect menu to suit your budget and taste.

On Tour
Can we have music on board?

Yes, the vessel is equipped with a sound system where you can plug in a music compatible device like an iPhone. Please ensure your mp3 player is fully charged.

Where can we go during our charter?
Your skipper can take you most places within Sydney Harbour, providing it is within the surveyed boundaries. Should your guests wish to go to a specific location within Sydney Harbour please let us know at time of briefing.

Can we extend our charter time during the charter?
Yes, although this is subject to availability. Please note, the charter will be extended based on the decision of the captain on board and payment will be processed post charter by authorised bond.

Booking and Payment
How do I secure my booking?

A minimum 50% deposit is required to confirm booking, with the balance payable 14 days prior to commencement of the charter. Upon payment of your deposit, a Skippered Charter Contract will be emailed to you, confirming details relevant to your charter, which must be signed and returned. Payment can be made by MasterCard, Visa, EFTPOS, Electronic Funds Transfer or cash. Diners Card, Bankcard and Cheques are not accepted.

Is there any paperwork to complete before we go on our charter?
Yes, we require your signed contract and authorised bond form prior to your charter commencing.

If I cancel the charter, can I get a refund?

We do not offer refunds should you wish to cancel your charter. If boating conditions are unsafe, as determined by the management of Sydney Harbour Escapes, we will offer a six month voucher where you can reschedule your charter based on availability. Please see our General Booking Information on our website or contact a staff member on 02 9328 4748 for details.

Preparations and Arrival
What do you advise we bring along for our charter?
As conditions can vary on the water, it is suggested that you bring along a hat, sunglasses, sunscreen, swimmers, and seasonal jumper or jacket.

Does our party need to get there before the set time of the charter?
All your party should be at the designated pick up point at least 15 minutes prior to your charter time to allow loading of passengers and gear and to enable enough time for the skipper's safety briefing. Please note, our charter will start and finish at the times on your contract.

Can one of our guests be picked up late and dropped off early from another wharf?
Multiple pick up and drop off points are not recommended as this will shorten your charter time significantly. We suggest that guests wishing to join the charter late or leave early should arrange alternative transportation via water taxi at their own cost. Please ask one of the Sydney Harbour Escapes team members for a Water Taxi contact.

Please call the friendly Sydney Harbour Escapes team with your enquiries
Open 7 days 02 9328 4748

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After Hours Emergency: 0403 717 868

Office Hours
24 Hours, 7 Days a Week
Charter Hours: 7am - Midnight