Prices
STATE OF THE ART Prices
Total cost =
Vessel Hire
+ Food
+ Beverages
+ Staff Fees
+ Optional Extras
+ Wharf Fees
Vessel Hire Prices
Includes Captain
February – October – Non BYO Charters
$750 per hour
4 hour charter $3000
Minimum 3 hour charter $2250
February – October – BYO Charters
$900 per hour
4 hour charter $3600
Minimum 3 hour charter $2700
November – January – Non BYO Charters
$950 per hour
4 hour charter $3800
Minimum 3 hour charter $2850
November – January – BYO Charters
$1100 per hour
4 hour charter $4400
Minimum 3 hour charter $3300
BYO Charters
No surcharges or additional fees
Please Note – All catering, beverages, ice, platters, serving equipment and napkins will need to be provided by the client
Public holiday surcharges apply
Food & Beverage
State of the Art Set Canape Menus
State of the Art Set Canape Menus
Drop Off Canape Menu
$50 per person
Minimum 10 pax
Minimum spend of $650
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Smoked chicken, harissa aioli, puffed cracker
Heirloom tomato bruschetta, pine nut pesto (v)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Portobello mushroom quiche, rosemary, aged parmesan (v)
Peking duck pancakes, sliced cucumber, spring onion
Substantial - Lemongrass chicken, sliced vegetables, rice noodles, crispy shallots (gf)
Canape Menu 1
$70 per person
Peri peri chicken skewer, wattle seed yoghurt (gf)
Saffron & mozzarella arancini, chive aioli (v)
Heirloom tomato bruschetta, pine nut pesto (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Portobello mushroom quiche, rosemary, aged parmesan (v)
Steamed chicken dim sim, sweet chilli & lime dressing
Crispy chicken sliders, mixed leaf lettuce, chilli aioli, brioche bun
Pulled lamb shoulder tartlet, smoked yoghurt, fried rosemary
Substantial - chicken & chorizo paella, heirloom tomatoes, fresh Italian parsley (gf)
Substitute Items
Gluten free - honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Meat - chicken katsu, Japanese style barbecue sauce
Vegetarian - roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Seafood - Sydney Rock oysters, sesame & daikon dressing (s) (gf)
Canape Menu 2
$80 per person
Peri peri chicken skewer, wattle seed yoghurt (gf)
Five spiced pork belly, honey soy glaze, white sesame (gf)
Saffron & mozzarella arancini, chive aioli (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Chicken katsu, Japanese style barbecue sauce
Portobello mushroom quiche, rosemary, aged parmesan (v)
Fried calamari, coriander aioli, lime, chilli chips (s)
Beef & mushroom cocktail pies, boardwalk tomato chutney
Substantial
Smoked beef brisket, charred broccolini, potato puree, toasted almonds (gf)
Dessert
Chocolate brownie, salted caramel (v)
Chocolate dipped mini gelato cones (v)
Substitute Items
Gluten free - roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Meat - steamed chicken dim sim, sweet chilli & lime dressing
Vegetarian - roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Seafood - Sydney Rock oysters, sesame & daikon dressing (s) (gf)
Canape Menu 3
$90 per person
Roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Saffron & mozzarella arancini, chive aioli (v)
Roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Steamed prawn gyoza, teriyaki dipping sauce
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Yellowtail kingfish ceviche, torched ruby grapefruit (s) (gf)
Peking duck pancakes, sliced cucumber, spring onion
Peeled market best prawn, smoked aioli (s) (gf)
Substantial
Beer battered flathead, shoestring fries, lemon tartare sauce (s)
Dessert
Classic lemon curd tartlet, charred meringue (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Substitute Items
Gluten free - five spiced pork belly, honey soy glaze, white sesame (gf)
Meat - peri peri chicken skewer, wattle seed yoghurt (gf)
Vegetarian - heirloom tomato bruschetta, pine nut pesto (v)
Seafood - Fried calamari, coriander aioli, lime, chilli chips (s)
State Of The Art Custom Canape Menus
State Of The Art Custom Canape Menus
Gold
$6.20 per person per item
Steamed chicken dim sim, sweet chilli & lime dressing
Roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Peri peri chicken skewer, wattle seed yoghurt (gf)
Butterflied prawns with garlic & parsley butter (s) (gf)
Seared Tasmanian salmon, honey & black sesame dressing (s)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Five spiced pork belly, honey soy glaze, white sesame (gf)
Saffron & mozzarella arancini, chive aioli (v)
Smoked chicken, harissa aioli, puffed cracker
Portobello mushroom quiche, rosemary, aged parmesan (v)
Chicken katsu, Japanese style barbecue sauce
Heirloom tomato bruschetta, pine nut pesto (v)
Roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Steamed prawn gyoza, teriyaki dipping sauce
Platinum
$9.90 per person per item
Peking duck pancakes, sliced cucumber, spring onion
Beef & mushroom cocktail pies, boardwalk tomato chutney
Salmon tartare, beetroot curd, crouton, pickled eschallots (s)
Peeled market best prawn, smoked aioli (s) (gf)
Fried calamari, coriander aioli, lime, chilli chips (s)
Pulled lamb shoulder tartlet, smoked yoghurt, fried rosemary
63-degree beef tenderloin, pepper caramel, chilli salt, crisp shallots (gf)
Crispy chicken sliders, mixed leaf lettuce, chilli aioli, brioche bun
Yellowtail kingfish ceviche, torched ruby grapefruit (s) (gf)
Angus beef, boardwalk chutney, melted cheese, pickle, charcoal slider roll
Substantial
$13.90 per person per item
Smoked beef brisket, charred broccolini, potato puree, toasted almonds (gf)
Chicken & chorizo paella, heirloom tomatoes, fresh Italian parsley (gf)
Grilled banana prawns, summer mango, coriander, chilli, baby cos (s) (gf)
Lemongrass chicken, sliced vegetables, rice noodles, crispy shallots (gf)
Seared salmon & quinoa poke bowl, purple cabbage, pickled ginger (s) (gf)
Beer battered flathead, shoestring fries, lemon tartare sauce (s)
Roasted lamb shoulder, tri colour quinoa, rocket, honey roast pumpkin (gf)
Dessert
$6.20 per person per item
Churros, cinnamon sugar, vanilla chocolate dipping sauce (v)
Meringue nest, summer berries, raspberry dust (v) (gf)
Chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Classic lemon curd tartlet, charred meringue (v)
Bite size macarons (various flavours) (v)
Chocolate dipped mini gelato cones (v)
Milk chocolate & salted caramel tartlet, crystallised edible flowers (v)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply
State of the Art Buffet Menus
State of the Art Buffet Menus
Drop Off Buffet Menu
$76 per person
Minimum 10 pax
Minimum spend of $650
Damper style bread rolls, Ballantyne cream butter
Toasted cauliflower, rocket, turmeric, pickled onions & sunflower seeds (gf) (v)
Lentil, beetroot & goats cheese salad, balsamic vinaigrette (gf) (v)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Marinated chicken thigh, confit garlic (gf)
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)
Buffet Menu 1
$98 per person
Damper style bread rolls, Ballantyne cream butter
Shaved peaches, wild rocket, honey vinaigrette, goats curd (gf) (v)
Blanched local beans, black sesame, citrus, chive vinaigrette (v) (gf) (vgn)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Charred corn, cherry tomato, wild rocket, avocado, paprika & lime (gf) (v)
Sous vide, Portuguese style chicken breast, grilled lime (gf)
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)
8-hour slow cooked lamb shoulder, chermoula (gf)
Chocolate dipped mini gelato cones (v)
Buffet 2
$120 per person
Damper style bread rolls, Ballantyne cream butter
Chargrilled broccolini, brown butter, toasted almonds (v) (gf)
Toasted cauliflower, rocket, turmeric, pickled onions & seeds (gf) (v) (vgn)
Roasted duck fat chat potatoes, rosemary, garlic (gf)
Twice cooked pork belly, spiced apple chutney, crackling (gf)
Marinated chicken thigh, confit garlic (gf)
Market best prawns, Boardwalk signature cocktail sauce (s) (gf)
Sliced Riverina grain fed beef fillet, red wine jus (gf)
Warm chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply
State of the Art Custom Buffet Menus
State of the Art Custom Buffet Menus
Includes - Damper style bread rolls, Ballantyne cream butter
Gold
$12 per person per item
Sydney Rock Oysters, assorted seasonal dressings (s)
Roasted duck fat chat potatoes, rosemary, garlic (v) (gf)
Shaved peaches, wild rocket, honey vinaigrette, goats curd (gf) (v)
Chargrilled broccolini, brown butter, toasted almonds
Toasted cauliflower, rocket, turmeric, pickled onions & sunflower seeds (gf) (v)
Lentil, beetroot & goats cheese salad, balsamic vinaigrette (gf) (v)
Charred corn, cherry tomato, wild rocket, avocado, paprika & lime (gf) (v)
Blanched local beans, black sesame, citrus, chive vinaigrette (v) (gf) (vgn)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Jamon Serrano, shaved fennel, citrus, aioli (gf)
Rosemary mushroom tartlet, parmesan (v)
Market best prawns, Boardwalk signature cocktail sauce (s) (gf)
Kale, herbed quinoa, extra virgin olive oil, vinaigrette, toasted seeds (v) (vgn)
Charred asparagus, parmesan, crispy prosciutto, sweet balsamic (v) (gf)
Platinum
$20 per person per item
Marinated chicken thigh, confit garlic (gf)
Crispy skin duck breast, pomegranate, cauliflower puree (gf)
Twice cooked pork belly, spiced apple chutney, crackling (gf)
Sous vide, Portuguese style chicken breast, grilled lime (gf)
8-hour slow cooked lamb shoulder, chermoula (gf)
Seared banana prawns, garlic-parsley butter
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)
Pan seared gold band snapper, young basil, herb oil (s) (gf)
South coast blue eye trevalla, carrot puree, shaved carrots (s) (gf)
Diamond
$23 per person per item
Riverina lamb back-strap, fresh gremolata, macadamia crumb
Sliced Riverina grain fed beef fillet, red wine jus (gf)
Dessert (Served Canape Style)
$6.20 per person per item
Mini apple crumble tartlet (v)
Meringue nest, compote, freeze dried raspberries (v) (gf)
Warm chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Lemon curd tartlet, torched meringue, gold leaf (v)
Bite size macarons (v)
Chocolate dipped mini gelato cones (v)
Milk chocolate & salted caramel tartlet, crystallised edible flowers (v)
State of the Art Formal Dining Menu
State of the Art Formal Dining Menu
2 course - $99 /person (either entrée + main or main + dessert)
3 course - 132 /person
Add-on canapes - as per canape menu pricing
Add-on food stations - $POA
(s) Seafood | (gf) Gluten Free | (v) Vegetarian | (vgn) Vegan
Includes - Damper style bread rolls, Ballantyne cream butter
Entree
Baked forest mushroom tartlet, cauliflower puree, fresh herb oil (v)
Poached Moreton bay bug, shaved fennel, snow pea tendrils, blackened citrus (s) (gf)
Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb
Duck breast, golden beetroot, asparagus, sorrel, beetroot fluid gel (gf)
Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)
Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)
Steamed, wild blue eye trevalla, chervil oil, grape & pine nut salsa (s) (gf)
Main Course
Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)
Duck leg confit, creamed potatoes, pearl onions, orange (gf)
Riverina beef fillet, potato fondant, carrot puree, Dutch carrot, rosemary jus (gf)
Pan roasted Tasmanian salmon fillet, cauliflower puree, salmon roe (s)
Spiced free range chicken breast, saffron arancini, baby vegetables
Roasted duck breast, potato fondant, beetroot puree, asparagus, hazelnut jus (gf)
Berkshire pork cutlet, polenta, mushroom ragout, sweet potato crisps (gf)
Hiramasa Kingfish, sumac, torched grapefruit, fennel, radish (s)
Wild mushroom & porcini risotto, sage butter (v) (gf)
Dessert
Deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)
Milk chocolate tart, vanilla cream, strawberry, mint (v)
Torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)
Selection of local Australian cheeses, lavosh, crackers & quince (v)
Sides - $13.90 /bowl (1 bowl per 4 people)
Shoestring fries, sea salt (v)
Mixed leaf salad, red wine dressing (gf) (v) (vgn)
Parisian mashed potato (gf) (v)
Warm broccolini, Victorian butter, almonds (v) (gf)
Roasted Dutch carrots, raisins, Persian fetta (v) (gf)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply
State Of The Art Food Station Options
State Of The Art Food Station Options
Seafood Ice Bar
$POA
Assorted sushi, fresh prawns, Sydney Rock Oysters, Pacific Oysters and various dipping sauces served on crushed ice. (This can also be customised further to include Morten Bay bugs, lobster, grilled scallops, cured or smoked salmon and pickled baby octopus).
Whole Honey Baked Leg Ham
$POA
Whole honey baked leg ham with various mustards, relishes and soft bread rolls.
Cheese & Antipasto Grazing Station
$POA
A selection of local and international cheese, dried fruits, fruit paste and assorted crackers. Grilled, marinated vegetables, freshly baked crusty bread, sliced salami, jamon, cured meats and olives all served on quality wooden boards and platters.
Dessert Station
$POA
Boardwalk chocolate brownie, assorted mini macarons, lemon meringue tarts, salted caramel tarts, assorted lolly jars.
Please note: Food stations are only available as an add-on on board. Minimum of 20 pax
State of the Art Beverage Packages
State of the Art Beverage Packages
Latitude Package
$15 / person / hour
Select any 3
Hope Chardonnay
Hope Shiraz
Hope Brut
Tower Sauv Blanc
Hope Merlot
Tower Sparkling Moscato
Longitude Package
$25 / person / hour
Select any 5
Tower Riesling
Hope “The Ripper” Shiraz
Hope Geographe Sauv Blanc
Hope “Cracker” Cab Merlot
Cape Mentelle SBS
Carparzo Sangiovese
Printhe Pinot Gris
Ingram Rd Pinot Noir
AAA Paxton Grenache Shirz
Margan Chardonnay
Pour les Amoure Rosé
Chandon Brut
Chandon Sparkling Rosé
Bellino Prosecco
Poggiontondo Chianti
Altitude Package
$35 / person / hour
Select any 5
Cloudy Bay Chardonnay
Marco Felluga Mongris Pinot Grigio
Cloudy Bay Sauv Blanc
Von Winning Riesling
Michael Hope Signature Semillon
Villa AIX Rosé
Teusner Bilmore Shiraz
Tellurian Nero d’Avola
Terrazas Malbec
Cloudy Bay Pinot Noir
Veuve Cliquote Brut
Moet & Chandon Imperial
Spirits
Add spirits for $10 / person / hour
Belvedere Vodka
Canadian Club Whiskey
Glenmorangie 10YO Scotch
Tanqueray Gin
Bacardi
Patron Tequila
Makers Mark Bourbon
Mt Gay Rum
State of the Art Beverages on Consumption
State of the Art Beverages on Consumption
Beer
Peroni Leggera - $7 per beer
Hope Brewhouse Premium Draught - $7 per beer
Hope brewhouse Premium Pale Ale - $7 per beer
Boags Premium Lager - $8 per beer
Corona - $9 per beer
Nastro Azzuro Peroni - $9 per beer
Cider
Local Premium Cider - $8 per cider
Softs
Tea/Esp. Coffee - $4 per cup
Soft Drink - $7 per bottle
Still Water - $8 per bottle
San Pellegrino - $11 per bottle
Orange Juice - $15 per bottle
Champagne / Sparkling
Hope Brut - $40 per bottle
Tower Moscato - $45 per bottle
Chandon Brut NV - $55 per bottle
Chandon Rose Brut NV - $55 per bottle
Chandon S NV - $55 per bottle
Bellino Prosecco - $60 per bottle
Moet Imperial NV - $100 per bottle
Veuve Clicquot Brut - $120 per bottle
Moet Magnum - $200 per bottle
Dom Perignon - $270 per bottle
Whites
Tower Sav Blanc - $45 per bottle
Cape Mentelle Sem Sav Blanc - $50 per bottle
Hope Sav Blanc - $50 per bottle
Cloudy Bay Sav Blanc - $75 per bottle
Printhe Pinot Gris - $50 per bottle
Marco Felluga Mongris Pinot Grigio - $70 per bottle
Tower Riesling - $50 per bottle
Von Winning Riesling - $60 per bottle
Michael Hope Sig Semillon - $70 per bottle
Hope Chard - $40 per bottle
Margan Chard - $55 per bottle
Cloudy Bay Chard - $80 per bottle
Rose
Villa AIX Rose - $65 per bottle
Pour les Amoure Rose - $60 per bottle
Reds
Cloudy Bay Pinot Noir - $85 per bottle
Ingram Road Pinot Noir - $60 per bottle
Poggiontondo Chianti - $60 per bottle
Carparzo Sangiovese - $55 per bottle
Hope Merlot - $40 per bottle
Hope Cabernet Merlot - $55 per bottle
Tellurian Nero D'Avola - $65 per bottle
AAA Paxton Grenache Shiraz - $60 per bottle
Terrazas Malbec - $55 per bottle
Teusner Bilmore Shiraz - $60 per bottle
Hope Shiraz - $55 per bottle
Spirits
Bacardi superior white rum - $12 per bottle
Mount Gay Rum - $12 per bottle
Johnnie Walker Red Label Scotch - $12 per bottle
Belvedere Vodka - $12 per bottle
Makers Mark Bourbon - $12 per bottle
Tanqueray Gin - $12 per bottle
Glenmorangie Scotch - $12 per bottle
Hennessy VSOP - $12 per bottle
Ice
5kg Bagged Ice - $5 per nip
Staff Fees$300 per wait staff for a 4 hour charter
1-10 guests - 1 wait staff
11-20 guests - 2 wait staff
21-30 guests - 3 wait staff
31-35 guests - 4 wait staff
Additional Staff
$75 per wait staff per hour
Catered Charters
$390 chef charge applies to catering orders under $1500
Optional Extras
Catered food and beverage options or BYO food and beverages
Wharf Fees
Pick up and drop off wharf fees apply (Usually $100 total). Check your quote and contract for more info.
All prices in $AUS. and include GST
Prices are subject to change without notice
50% deposit required to confirm booking
No stiletto heels to be worn on board
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