Prices
STATE OF THE ART Prices
Total cost =
Vessel Hire
+ Food
+ Beverages
+ Staff Fees + Optional Extras
+ Wharf Fees
Vessel Hire Prices
Due to Covid - 19, this boat can only accept maximum 25 guests
Includes Captain
November – February
$950 per hour
4 hour charter $3800
March – October
$790 per hour
4 hour charter $3160
BYO Charters
BYO food surcharge $250
BYO beverage surchage $20 per person
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 Canape Menus
State of the Art Canape Menus
Menu One
$50 per person
Dim sim, pork, yuzu
Popcorn tiger prawn, lime aioli, coriander
Mushroom tart, whipped ricotta, micro shiso (VG)
Caprese brochette, bocconcini, cherry tomato, balsamic reduction (VG, GF)
Melted salmon, crispy rye, guacamole, dill (GF Option)
Vegetarian spring rolls, spicy peanut sauce (VG)
Slow cooked beef pie, minty mushy peas (VG Option)
Crispy chicken slider, brioche, cos, blue cheese sauce (GF Option)
Chocolate Mud Squares
Menu Two
$70 per person
Yum cha, pork dim sim, prawn wonton, vegetable gyoza (VG)
Duck breast, crostini, sour cherry, micro shiso (GF Option)
Popcorn tiger prawns, lime aioli, coriander
Melted salmon, crispy rye, guacamole, dill (GF Option)
Mini ahi tuna bowls, tuna sashimi, mango, avocado, scallion (GF Option)
Jamon and melon bites, iberico ham, honey melon (GF)
Caprese brochette, bocconcini, cherry tomato, balsamic reduction (VG, GF)
Beef fillet brochette, chili mustard (GF)
Chicken katsu bowl, asian greens, tonkatsu (GF Option)
Raspberry white chocolate brownie
Sticky date pudding, caramel sauce
Optional Addons (P/P)
Pacific rock oysters, mignonette, lemon 2 p/p | $7.90
King prawns, cocktail sauce, lemon 3 p/p | $7.90
King prawn salad, mango, cos, avocado, lime chili dressing (GF, DF) | $9.90
San choy bao, pork, lettuce bed, ginger, peanuts, chili (GF, DF) | $9.90
Blue eye cod, lemon oregano orecchiette, pecorino, roasted almonds | $9.90
Grilled chicken pita, cos, cucumber, tomato, tzatziki, mint, feta | $9.90
Zucchini falafel pita, cos, cucumber, tomato, tzatziki, mint, feta (VG) | $9.90
Chickpea yellow curry, red peppers, roasted cashews, coconut rice (GF,VG) | $9.90
Mini red velvet cupcakes | $5.90
Assorted fruit tarts, stone fruit, raspberry, blueberry, pear | $5.90
State Of The Art Buffet Menus
State Of The Art Buffet Menus
Menu One
$45 per person
Classic cheeseboard, quince, grapes, lavosh (GF)
Grass fed sirloin roast beef, salsa verde (GF)
Free range chicken breast, grilled lime, cilantro (GF)
Blueberry spinach, cranberry, feta, poppyseed ranch dressing (GF, VG)
Mediterranean pearl couscous, baked cherry tomatoes, olives, lemon, feta (VG)
Bowan island artisan sourdough, Ballantyne butter (VG)
Menu Two
$65 per person
Cheese & charcuterie, shaved meats, Tasmanian cheese, dried fruit, lavosh (GF)
Baked Tasmanian salmon, lemon garlic butter (GF)
Grass fed beef sirloin, salsa verde (GF)
Kipfler potatoes, butter roasted in thyme (VG, GF)
Mediterranean pearl couscous, baked cherry tomatoes, olives, lemon, feta (VG)
Shaved peaches, rocket, goats’ cheese (VG, GF)
Bowan island artisan sourdough, Ballantyne butter (VG)
Raspberry white chocolate brownie
Optional Addons (P/P)
Pacific rock oysters, mignonette, lemon 2 p/p | $7.90
King prawns, cocktail sauce, lemon 3 p/p | $7.90
Chargrilled asparagus and broccolini, garlic butter, roasted almonds | $4.90
Sweet potato fries, rosemary | $4.90
Whole dukkha cauliflower, miso tahini, yoghurt | $4.90
Slow cooked lamb shoulder, yoghurt, pomegranate | $9.90
Blue eye cod, lemon olive oil, capers | $9.90
Pork loin roast, braised apple, onion, thyme | $9.90
Mini red velvet cupcakes | $5.90
Assorted fruit tarts, stone fruit, raspberry, blueberry, pear | $5.90
State Of The Art Platter Menus
State Of The Art Platter Menus
Minimum of three platters required | No minimum if ordered in conjunction with buffet or canape menu | 4-5 platters are recommended for groups of 25 | All platters serve up to 10 pax unless stated otherwise and are accompanied by bread and butter | Custom options available
Charcuterie selection, olives, sundried tomatoes
$135
Gourmet cheeses, dried apricots, grapes, lavosh
$135
Antipasto, cured meats, cheeses, tomatoes, olives
$135
Assorted cut vegetables, dips, fruit, lavosh
$135
French pastries, mini cakes, fruit
$135
Seasonal fruit platter
$115
King prawns, cocktail aioli, lemon
$160
Freshly shucked Sydney rock oysters, citrus, house made mignonette
$160
Atlantic salmon, yellowfin tuna and Hiromasa kingfish sashimi, seaweed, pickled ginger, wasabi
$240
Sashimi, peeled prawns, marinated oysters, ponzu & salmon caviar, flying fish roe, marinated seaweed, Japanese tobiko, citrus, seafood sauce
$305
Australian lobster, freshly caught tiger prawns, Moreton bugs, SA blue swimmer crabs, Sydney rock oysters, fresh lemons, seafood sauce
$380
SA blue swimmer crabs, tiger prawns, Tasmanian smoked salmon, Sydney rock oysters
Perfect for two people
$125
State Of The Art Beverage Menus
State Of The Art Beverage Menus
Latitude Package
$15 per person / hour
Includes unlimited Chandon NV, white and red wine, beer, soft drinks, still and sparkling water.
Longitude package
$25 per person / hour
Includes unlimited Veuve Cliquot Brut NV, premium white and red wine, beer, soft drink, still and sparkling water.
Spirits | additional
$10 per person / hour
Mixers included. No shots allowed.
Consumption Bar
Payable at conclusion of charter. Menu upon request.
Non - alcoholic
$6.50 per person / hour
Includes unlimited soft drink and fruit juice.
Staff Fees$250 per wait staff for a 4 hour charter
1-10 guests - 1 wait staff included
11-30 guests - 1 additional wait staff required
31-40 guests - 2 additional wait staff required
Additional Staff
$60 per wait staff per hour
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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