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100' Luxury Sunseeker Wedding Boat Charter

With fine service and fit out, Murcielago wedding boat is dressed to impress your guests.

100' Murcielago Sunseeker Predator Yacht exudes a feeling of sophistication and elegance that will absolutely set your event in style. With an impressive array of the luxury extras you would expect on a fine mega yacht charter, you and your guests will feel totally pampered. Enjoy sensational views from Murceilago's spacious saloons, lounges and decks. The main saloon has a retractable sunroof to bring a sense of spaciousness to the fine interior.

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MURCIELAGO Wedding Charters


12 Max Passengers

12 Cocktail Style

12 Casual Buffet

12 Table Dining

8 Overnight Charter


Includes skipper and crew

January - December
$1800 per hour
Minimum 4 hour charter $7200

Day Charter

Weekly Charter
$60,500 plus 30% APA

Wait Staff
$365 per wait staff for a 4 hour charter
1-12pax – 1x wait staff required

Chef Fee
$365 for a 4 hour charter

Additional Hours
Wait staff - $75 per hour
Chef - $77 per hour

Beverage Service Charge $250

Public holiday surcharges apply

Pick up and drop off wharf fees apply 


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


• Length: 30.5m (100 ft)
• Spacious saloons, lounges and decks
• Flowing layout from main deck through to the main salon
• Plenty of sun lounging space in the bow
• Aft one with retractable sunroof
• BBQ and seating for up to ten people
• Fully equipped galley with oak flooring, granite bench tops
• Expresso machine
• Massive sunbed and a bathing platform
• Hot shower and a wet bar
• Air conditioning
• Master suite, double cabin and 2 twin cabins


Boat Suitability

Private events, corporate charters, office parties, weddings, overnight getaways, meetings and product launches.

Boat Manufacturer or Brand

Warren Yachts


  Murcielago Canape Menus

Murcielago Canape Menus 
A minimum spend of $1350 applies
Chef charge applies

Canape Menu 1
$112 per person

Cheese & Antipasto platter
A selection of Australian cheeses, crackers,
fruit paste, fresh fruit
Roast mushroom quiche, rosemary salt (V)
Glazed Triumph pear, chive, ricotta, sourdough, aged balsamic (V)
80 degree Atlantic Salmon, lemon crème fraiche, short crust (S)
Pan fried haloumi, pine nut pesto (V)
Chicken and chorizo cocktail pie, tomato chutney
Rosemary lamb skewers, mint yoghurt (GF)
Peeled market best prawn, smoked paprika mayonnaise (S)
Grilled peri peri chicken, rocket, charred corn, avocado, paprika, lime (GF)
Assorted bite sized macarons (V)
Chocolate brownie, salted caramel (V)

Canape Menu 2
$125 per person

Cheese & Antipasto platter
A selection of Australian cheeses, crackers,
fruit paste, fresh fruit
Double smoked ham, cheese and Italian parsley mini quiche
Caramelised onion, goats cheese, shortcrust tartlet (V)
Freshly shucked rock oysters, cabernet vinaigrette (S)
Saffron & mozzarella arancini, chive aioli (V)
Spring lamb cocktail pies, tomato chutney
Creamed leek, spanner crab and chive tartlet (S)
Grilled chicken skewers with ginger, soy & honey
Yellowtail kingfish ceviche, ruby grapefruit (GF) (S)
80 degree salmon fillet, shaved fennel, dill, citrus (GF) (S)
Thai beef salad, rice noodles, chilli dressing, fried shallots (GF)
Chocolate brownie, salted caramel (V)
Belgian milk chocolate and strawberry tartlet, crème Chantilly (V)

  Murcielago Buffet Menus

Murcielago Buffet Menus
A minimum spend of $1350 applies
Chef charge applies

Buffet Menu 1
$140 per person

80 degree Atlantic Salmon, lemon crème fraiche, short crust (S)
Glazed Triumph pear, chive, ricotta, sourdough, aged balsamic (V)
Caramelised onion, goats cheese, shortcrust tartlet (V)
Selection of sourdough bread rolls & butter
Freshly peeled prawns with lemon wedges (3 per person) (S) (GF)
Local asparagus with shaved Reggiano, baked prosciutto, aged balsamic (V) (GF)
Vegetarian paella with fresh seasonal vegetables (GF) (V) (VGN)
Watermelon, crumbled fetta, torn mint, pine nuts, reduced balsamic (V) (GF)
Sage marinated chicken thigh, herbed green beans
Seared pasture fed pork fillet, shaved fennel, apple (GF)
Roast south coast blue eye trevalla with grape and pine nut salsa (S) (GF)
Lemon curd tartlet, torched meringue (V)
Chocolate brownie, salted caramel (V)

Buffet Menu 2
$190 per person

Roast mushroom quiche, rosemary salt (V)
Pan fried haloumi, pine nut pesto (V)
Creamed leek, spanner crab and chive tartlet (S)
Selection of sourdough bread rolls & butter
Freshly peeled prawns with lemon wedges (3pp) (S) (GF)
Rock oysters with assorted dressings and lime (2pp) (S) (GF)
Garlic & rosemary roasted baby chat potatoes (V) (GF)
Salad of broccolini, citrus, chilli, toasted pine nut (V) (GF) (VGN)
Portuguese style chicken thigh, grilled lime, tzatziki
South coast blue eye trevalla, mint, labne, pomegranate (S) (GF)
Poached Moreton Bay Bug, signature cocktail sauce (S)
Central Tablelands grain fed beef tenderloin, porcini jus (GF)
Slow cooked lamb shoulder, herb salsa (GF)
Assorted bite sized macarons (V)
Milk chocolate tart with crème Chantilly (V)

  Murcielago Food Station

Murcielago Food Station
Can only be added on to an existing canape or buffet menu and not ordered separately

Cheese Station 
$25 per person

A selection of local and international cheese, dried fruits, fruit paste and assorted crackers

Antipasto Station
$35 per person

Grilled, marinated vegetables, freshly baked crusty bread, sliced salami, Jamon, cured meats & olives

Seafood Ice Bar
$75 per person

Fresh prawns, Sydney Rock oysters, Pacific oysters, Moreton Bay bugs, grilled scallops, smoked salmon, lemon wedges and various dipping sauces serves on crushed ice

Baked Leg Ham
$395 per station
 (serves up to 40 guests)
Baked honey leg ham with mixed leaf salad, various mustards, relishes and soft bread rolls

Dessert Station
$50 per person

Chocolate brownies, macarons, lemon meringue tarts, assorted lolly jars and fairy floss

  Murcielago Formal Dining Menu

Murcielago Formal Dining Menu
$175 per person

Minimum 8 guests
A chef charge of $365 (4 Hours) is applicable

Entree (Choice of One or Two)
Baked mixed mushroom and rosemary tartlet, thyme oil, cress salad (V)
Canadian scallops, pumpkin puree, radish, apple, cress (S) (GF)
Riverina lamb backstrap, charred leek, beetroot relish, macadamia crumb
King prawn, avocado, mango, citrus, eschalot (S) (GF)
Steamed mulloway, chervil oil, grape & pine-nut salsa (S) (GF)
Asparagus, lemon ricotta, shaved peach, walnut, truffle oil (V) (GF)
Slow roasted pork belly, cauliflower, pickled eschalot, wilted greens (GF)
Duck breast, beetroot puree, golden beetroot, asparagus, sorrel (GF)

Main Course (Choice of One or Two)
Pan roasted Tasmanian salmon fillet, celeriac puree, broad-bean, snow-pea tendril (S)
Cone Bay Barramundi, sautéed lemon & parsley kipfler potatoes, shaved squid (S) (GF)
Roasted duck breast, porcini cream, wilted bitter greens, pencil leeks, hazelnut jus (GF)
Riverina beef fillet, Parisian mash, asparagus, roasted cherry tomato, rosemary jus (GF)
Berkshire sous vide pork fillet, charred sweet corn, saffron arancini, apple
Marinated chicken breast, sumac, torched grapefruit, fennel, radish (GF)
Wild mushroom & porcini risotto, sage butter (V) (GF)

Dessert (Choice of One or Two)
Individual milk chocolate tart, raspberry coulis (V)
Baileys crème brulee, macerated strawberries, pistachio praline (V) (GF)
Deconstructed pavlova, coulis, fruit, macerated berries (V) (GF)
Selection of Australian cheeses, lavosh, quince, dried fruit (V)
Classic lemon meringue tart, vanilla ice-cream, shortbread crumb (V)

Sides (1 bowl per 4 people)
$15 per bowl 
Shoestring fries, sea salt (V)
Mixed leaf salad, balsamic dressing (GF) (V) (VGN)
Parisian mashed potato (GF (V)
Warm broccolini, nut brown butter, almonds (GF) (V)
Roasted Dutch carrots, raisins, Persian fetta (GF) (V)

  Murcielago Platter Menus

Murcielago Platter Menus
Allow one platter for every 10 - 12 guests
A minimum spend of $700 applies
A delivery fee of $60.50 applies for all platters which are not incorporated in a canape or buffet menu.

Dips Platter
$110 per platter

A selection of dips served with crudites and crisp breads

Charcuterie Platter
$175 per platter

Cured sliced meats including ham, salamis, Jamon Iberico, olives & grilled Turkish bread

Antipasto Platter
$145 per platter

Marinated olives, grilled seasonal vegetables, grilled Turkish bread

Cheese Platter
$175 per platter

A selection of Australian cheeses, crackers, fruit paste & fresh fruit

Sandwich Platter
$175 per platter

Assorted sandwich fillings on wholegrain, white bread and wraps

Seafood Platter
$470 per platter

Market fresh seafood – Balmain Bugs, King Prawns, Scallops, Sydney Rock Oysters, Baby
Octopus & Lobster Tail with assorted dressings and sauces

Pastries Platter
$125 per platter

Freshly baked assorted Danish pastries, croissants and scrolls

Fruit Platter
$150 per platter

Freshly sliced seasonal fruit


What is the maximum capacity of the boat?
Boat is surveyed to hold a maximum of 12 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 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: 0438 177 283

Office Hours
We are open 7 days a week
Mon-Sun 09:00-17:00