The Island boat is Australia's first and only floating beach club which offers picturesque views on the harbour.
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As Australia's first and only floating beach club, The Island boat brings together the European beach club culture and the iconic Sydney Harbour, with 5 star service and picturesque views of the Harbour bridge and Opera House as the backdrop. Your private function will be the talk of the town aboard the Island. With 350 square metres of space, fully licenced bar, harbour sea pool, and plenty of protection in all weather, your event will be sensational. With a fully licensed bar and beautifully decorated daybeds, The Island boasts a contemporary white facade, ensuring modern and polished decor that can accommodate many varieties of functions. Sydney Harbour Escapes offers whole boat bookings for private functions and events aboard The Island.
Exclusive Vessel Hire January - December $2200 per hour Minimum 5 hour charter $11,000 - Up to 200 passengers $2420 per hour Minimum 5 hour charter $12,100 - Up to 250 passengers Drinks on a consumption basis have a minimum $10,000 spend Fridays in December $2530 per hour Minimum 5 hour charter $12,650 - Up to 250 passengers Drinks on a consumption basis have a minimum $11,000 spend The Island is not available for charter from May - August Additional Passenger Surcharges Capacity for up to 250 passengers April and September - Additional $1650 for over 200pax October to March - Additional $2200 for over 200pax Required Staff Minimum of 14 staff, including a skipper, deckhands, bar staff and wait staff
Fully catered and licensed bar
The Island can be positioned anywhere in Sydney Harbour. Popular locations include Mrs Macquarie's Chair, Athol Bay at Taronga Zoo and Rose Bay. Guests will be escorted to the venue via the private 48 seat water taxi and courtesy boat
DJ Hire Available from $150 per hour
Drinks on a consumption basis have a minimum spend Minimum charter 5 hours unless specified otherwise All prices in $AUS. and include GST Prices are subject to change without notice 50% deposit required to confirm your booking
• 350 square metres of space • Fully licensed and serviced cocktail bar • Sea pool in the harbour • State of the art sound system and DJ equipment • Fully extendable roof for shelter from sun or rain • Side covers to protect from wind and cooler temperatures • The Island water taxi's at your service • 2 main premium locations at Farm Cove and Athol Bay • Two wireless microphones available on request
Product launches, corporate entertaining, private functions, birthdays, New Years Eve
Fresh Catering Canape Menus Wait staff costs are additional for all menus Canape Menu 1 $39.60 per person Ideal for a 2 hour event Please select 8 x canapes Canape Menu 2 $48.40 per person Ideal for a 3 hour event Please select 10 x canapes Canape Menu 3 $59.40 per person Ideal for a 4 hour event Please select 8 x canapes + 2 x substantial canapes Canape Menu 4 $66 per person Ideal for a 5 hour event Please select 8 x canapes, 2 x substantial canapes + 1 x late night snack Cold Seafood Canapes Smoked salmon on toasted brioche, tomato & coriander salsa Smoked salmon terrine, tomato & coriander Leaf Crab & toasted coconut tart with pomegranate & lime Crab and fava bean frittata with saffron creme fraiche GF Crab and mango rice paper roll with spiced coconut jam GF Curried crab and corn tart with radish salad Cured salmon, buttermilk scones with hickory smoked creme fraiche Ginger shrimp rice paper rolls with tamarind sauce GF Smoked salmon and caviar eclair Tuna tartare on spiced potato crisps & wasabi aioli GF Cold Meat Canapes Asparagus tips in bresola, crostini, and light truffle mayonnaise Asparagus, prosciutto & filo roulade, balsamic paint Beef fillet carpaccio, fresh horseradish cream on crostini Beef tartare on chive omelette, olive soil GF Duck parfait macaron with quince jelly & black sesame GF Gravlax marinated beef fillet on crostini, tarragon remoulade Harry's bar chicken & walnut sandwich Melon wrapped in prosciutto, saffron aioli & snow pea GF Mille feuille of duck liver parfait, balsamic glaze & fig Pear, snow pea & goat's cheese wrapped in pata negra GF Peking bbq duck pancakes, hoi sin sauce Shredded duck betel leaf roll with nuoc cham & peanuts GF Smoked duck breast, orange relish on crostini Rare beef tataki with yuzu aioli, wasabi tobiko Cold Vegetarian Canapes Artichoke, truffle & parmesan tarts Caramelised pear, feta on gorgonzola biscuit Cep macaron, truffled duxelle GF Eggplant caviar & slow roasted cherry tomato tart Emmenthal gougeres with truffled mushrooms and chive cream Herb rolled holy goats cheese, ash pear GF Parmesan and goats cheese lollipops GF Roasted wild mushroom & truffle cream puff tart Smashed broad bean & mint, toasted brioche, pecorino & shizo Vegetarian rice paper rolls, nahm jhim Seafood Hot Canapes Aromatic lemon thyme fish cake with lime aioli Cancun fish tacos with guacamole & spicy garlic sauce Chermoula spiced swordfish, prosciutto & orange dressing GF Corn tostadas with seared scallops and minted pea GF Mini snapper pie with smoked tomato relish Moorish baccalao slider with saffron mayonnaise & house pickles Prawn & lime chopsticks, lime & palm sugar dipping sauce GF Salmon & dill cakes with remoulade sauce Smoked chorizo and calamari brochette with lemon aioli GF Spiced squid, kurobuta chorizo with chipotle mayo & lime GF Sugar smoked scallop with blackbean & chilli GF Vegetarian Hot Canapes Baby baked potatoes with Heidi gruyere & horseradish GF Caramelised onion, gorgonzola, pear & walnut schiacciata Mozzarella, kale & sundried tomato schiacciata Grilled asparagus, olive & fontina schiacciata Cajun pumpkin, goat's cheese & pine nut schiacciata Cherry tomato tarte tatin with olive tapenade Pizzetta with gala apple, taleggio and rosemary Goat's cheese, caramelised onion & fire roasted pepper quesadillas Warm tartlet of caramelised onions & goat's cheese, crispy fried capers Field mushroom, olive & taleggio pizza Hot Meat Canapes Mini lamb shank pies, minted peas Cajun chicken meatballs, Mississippi BBQ Glaze GF Charsui chicken brochette with pickled ginger relish GF Chicken satays with peanut sambal GF Croque monsieur, Heidi gruyere & prosciutto Herbed chicken schnitzel slider, with bacon crumbs & bitey cheddar Jamaican jerk chicken skewers with lime-pineapple salsa GF Mini wagyu beef burger, chilli tomato jam Mini beef bourguignon pie Oregano lamb slider, minted yoghurt & tomato-cumin relish Pork & fennel sausage roll Pulled chicken slider, house pickles & buttermilk ranch sauce Pulled pork brioche burger, Carolina BBQ sauce Sicilian meatballs with puttanesca sauce GF Sticky Asian spiced lamb on crispy wonton Vietnamese pork Banh Mi with carrot, coriander & kewpie mayonnaise Substantial Canapes Cold Selection Moroccan quinoa salad with spiced almonds, figs and pomegranate dressing V, GF Ceduna crab and lime salad with miso dressing GF Pork sang choi bau with water chestnuts, Vietnamese mint & prawn fur GF Soba salad with Sichuan aubergine, broadbeans and macadamia soy dressing V, GF Sumac crusted beef salad with chilli jam and spiced mougrabieh Tasmanian salmon nicoise salad GF Hot Selection Fisherman's pie with sauce vierge soba noodle, miso roasted salmon & sweet sesame sauce GF Braised duck with olives and garganelli Pasta Creamy hominy grits with spiced butternut caponata GF Grilled tandoori octopus with red lentil dahl & mango pickle GF Free range chicken & wild chive meatballs, pecorino & polenta chips GF Corned wagyu beef, brioche po boys with American mustard Lebanese Style lamb shawarma with sumac pickles and smoky aubergine Malaysian chicken on coconut rice with peanut sambal GF Momofuku style pork buns with salted cucumbers & pickled radish Moroccan lamb curry with date & almond pilaf GF Pork, prawn & peanut relish soft tacos, pineapple & cucumbers Potato gnocchetti on tomato ragu with herbed ricotta V Potato gnocchetti with 4 cheese fondue & olive crumbs V Pumpkin gnocchetti with salsa verde, garden peas, baby spinach & parmesan V Roast chicken with rosemary potatoes & ranch sauce GF Sliced brisket Po'Boy, Texan slaw, tabasco pickle Slow cooked Atlantic salmon with pommes alumettes & crushed peas GF Soft tortillas with shredded David Blackmore wagyu brisket & tomatillos Tunisian chicken tagine, with harissa & preserved lemon freekeh Wild mushroom, kale & goat's cheese pizza, truffle oil V Yellow chicken curry, cucumber & chilli relish & fragrant jasmine rice GF Dessert Canapes Brittany sable with dried fruit relish Candied fig & pistachio cheesecake Choc-chilli cake pop Coconut ice fingers Couverture logs GF Earl grey bergamot macaron GF Frangelico hazelnut praline macaron GF Frangipane tart with salted green apple caramel Grand marnier macaron GF Habanero ganache macaron GF Limoncello meringue pies Macadamia nut rocky road GF Matcha green tea & French butter creme macaron GF Mini peppermint choc chip cheesecake Orange & almond palmiers Pistachio & nuts nougat Raspberry and rosewater macaron GF Raspberry ganache macaron GF Rose petal macaron GF
Fresh Catering BBQ Menus Burger Option $33 per person Ideal for 2 hour event Grain fed wagyu beef burger on brioche bun, zuni pickles, caramelised onion, gruyere cheese & baby gem Grape tomatoes, cherry bocconcini & basil salad, vinaigrette rocket, asparagus & parmesan salad, balsamic dressing Fresh fruit skewers BBQ Deluxe $49.50 per person Ideal for a 2-3 hour event BBQ coriander & chilli chicken with barbecued corn on the co BBQ spiced salmon fillets, rubbed with sugar, oregano, chilli flakes & spices served with cucumber, mint & spinach salad, yogurt & lime dressing BBQ lamb skewers marinated in spices with harissa served on celeriac, fennel & salad leaf BBQ Italian sausages on hot dog rolls with tomato sauce Variety of dessert canapes to include macadamia nut rocky road, brownies, macarons, cheesecake BBQ Gourmet Cocktail $52.80 per person Ideal for a 2-3 hour event Canapes Vegetarian rice paper rolls, nan jhim Baby green asparagus wrapped in beetroot stained gravadlax, truffle mayo freshly cooked tiger prawns with lime aioli Pacific oysters, ginger & red eschallot dressing char-grilled Moroccan lamb skewers mini wagyu beef burger, chilli tomato jam chorizo sausage with saffron aioli Substantial Canape BBQ salmon with Texan slaw
Fresh Catering Food Stations Seafood Raw Bar $27.50 per person Market fresh seafood and live oysters shucked to order by one of our chefs. The colours and flavours of the freshest possible shellfish, sashimi and oysters make a wow statement at any event. All served with a range of dipping sauces, lemons, limes and condiments Fresh pacific & Sydney rock oysters Spencer Gulf king prawns Hiramasa kingfish sashimi Cured Huon River salmon Smoked Tasmanian salmon & bay shrimp rillettes Salumeria $22 per person A cornucopia of cured, salted, smoked, brined and raw meats, seafood and vegetables displayed on large wooden boards, along with a range of cheeses, dried fruits and antipasti. Whole shaved prosciutto di Parma, San Danielle ham, bresaola, sopressa, cacciatore, pancetta, Marinated mushrooms, zucchini, aubergine, artichokes, tomatoes, Chargrilled capsicums, Buffalo mozzarella, fontina, parmigiano reggiano, brie, Bruschetta, grissini, focaccia Olives, stuffed peppers, Cannellini artichoke dip Chickpea smoked trout dip Arancini, polpette Sweet Tooth $16.50 per person A treasure trove of lolly jars, homemade sweets and do-it-yourself treat bags await guests on the brightly coloured station. Always great as a dessert alternative, this station leaves a lasting impression on guests and can be used in conjunction with a cake display. Salty caramel popcorn Mandarin & manjari brownie Assorted mini cakes, delice & petits fours Mini lollies Rocky road
Laissez Fair Canape Menu $52.50 per person 12 canapes per person and 1 substantial canape Cold Canapes Beef fillet carpaccio, caramelised onion and fresh horseradish on a parmesan wafer Pecorino and oregano shortbread with mature stilton and apple jelly (v) Poppy seed goats curd, yellow pepper and chive, quince paste disc on triangular croute (v) Ocean trout terrine with aerated Girgar butter, Neufchatel cheese, dill, blue swimmer crab and nori (gf) Wild mushroom chicken ballotine, toasted brioche and sweet baby figs Beetroot and goat cheese coins (v) Traditional duck pancakes Tiger prawn and green mango rice paper roll Seared blackened Atlantic salmon cube Lobster BLT Hot Canapes Herb crusted baby lamb chops Steak with salsa verde on crispy yucca Slider with crisp bacon and avocado Spicy chicken taco Deconstructed spanakopita (v) Chilli prawn skewers Butternut squash risotto cake (v) Roasted trio of capsicum arachini, preserved lemon aioli (v) Ravioli artichoke, salsa verde (v) Apricot pork belly Mini pizza shaved chat potato and zucchini, rosemary, sea salt and garlic confit oil (v) Substantial Canapes Additional $6.50 per person per item Malaysian prawns on steamed fragrant jasmine rice drizzled with hot peach syrup Salad of cumin spiked eggplant, cherry bocconcini, rockmelon, mint with white balsamic reduction and extra virgin olive oil Chicken, chorizo paella Smokey Texan pulled pork on crunchy diced taters Minted Greek lamb koftas on tabouleh Sweet Canapes Additional $3.50 per person per item chosen Chocolate and coffee profiteroles Strawberry and creme patisserie tartlet Tiramisu cup Deconstructed Lemon Pie Push-Pops Additional Food Stations $16.00 per person Must be taken in conjunction with cocktail packages Mexican tacos & fajitas Station Sliders and salads Bar BarBQ Pasta mia Yum cha Oysters and prawns Antipasto and cheese Sweets and desserts Sushi Stations Staff and catering equipment not included
Laissez Fair Formal Dining Menus Two course menu $75.50 per person Three course menu $80.50 per person Entree Flamed king prawns, asparagus, sliced kumato, baby sorrel and basil vinaigrette Goats curd, watermelon, heirloom tomato and snow pea sprout salad Teriyaki wagyu beef barrelled on smeared edamame and dressed herbs Hand rolled potato gnocchi, zucchini flowers, goat curd and lemon King crab, crushed new potato, basil vinaigrette, tomato press Tea braised chicken salad, asparagus, wild mushrooms, affron aioli Main Hiroko beef fillet with sushi rice, oyster, enoki mushroom and daikon, soy and garlic glaze Pork belly glazed with honey wheat beer, baby bok choy, mint, parsley and pearl barley infused with soy and maple Northern Territory barramundi fillet with silken mash and buttered pea, sugar snap and borlotti bean medley Slow roast bannockburn free range chicken, corn puree and silver beet Grilled baby red snapper fillets, garden herbs, potato gratin, basil oil, grilled artichoke hearts Fired lamb rump, hazelnut puree, zucchini flowers, parmesan wafers, jus Dessert Chocolate opera with peaches Strawberry shortcake with shortbread soil Raspberry semifreddo with blue glass and chocolate crumbs Bitter chocolate tart, flamed meringue, orange vanilla syrup Australian Fromage Sampler Platter of Pyengana cheddar, Milawa blue and King island brie, served with lavosh toasts, dried fruits and quince paste Additional Side Dishes Additional $2.50 per person per extra side dish Baby French beanettes with toasted shaved almonds and sea salt flakes Dutch carrots glazed with maple syrup and flat leaf parsley Blustered cherry grape and teardrop tomatoes with purple basil and cracked black pepper Roast kipfler potatoes with rosemary and sea salt flakes Wait Staff and catering equipment not included
Simon Ekas Canape Menus Staff costs of $40 per hour per 25 guests apply Canape Option 1 $52 per person Select 10 items Includes 1 substantial canape Canape Option 2 $59 per person Select 12 items Includes 2 substantial canapes Additional items $5 per person Additional substantial items $8 per person Meat selection Barbecued beef fillet with chimichurri sauce Peking duck pancakes with shallots and hoi sin sauce Pork and prawn dim sims with chili soy Spice fried chicken with lemon yoghurt Spiced beef and shallot beetle leaf with crispy eshallots Kenyan curry beef pies with mango chutney Szechuan crusted quail with grilled lime Chilli pork and ginger wonton, on plum sauce Chicken, celery and pinenut finger sandwiches Moroccan chicken and harissa yoghurt in a crispy wonton tart Grilled lamb cutlets with mint sauce ($1.50 extra per person) Seafood selection Prawn cocktail crispy wontons with chervil Market best oysters with champagne and eschalot vinegar Salt and pepper squid with lime aioli Tempura spotted cod with tartare sauce Sesame crusted tuna with wasabi avocado and wakame Scallop ceviche with caviar served in a half shell Tempura prawns with coconut lime and chilli dipping sauce Barbecued prawn with smoked garlic aioli Quail egg with truffled mayonnaise and avruga caviar Tempura ocean trout with wasabi soy Market best oyster with champagne and eshallot vinegar Fresh tiger prawns with cocktail sauce Teriyaki salmon with wasabi avocado and wakame Vegetarian selection Goats curd on rye with beetroot and fig relish Tempura vegetables with soy, ginger and mirin dipping sauce Mini hash browns with beetroot relish and goats curd Buffalo mozzarella, tomato and basil pesto tart Pumpkin and ricotta arancini with aioli Walnut crostini with blue cheese and truffle honey Caramelised onion and goat's cheese tart Vegetarian rice paper rolls with plum dipping sauce Spoons Served on ceramic spoon Silken tofu with sesame and crispy eshallots Steamed prawn and chive wonton on plum sauce Kingfish kokoda Prawn ceviche with caviar and baby cress Beetroot stained salmon salad with feta and horseradish cream Substantial items Green chicken curry with coriander salad and jasmine rice Lamb tagine with prunes, almond and cous cous Petit cheese burger with gherkins on brioche bun Crispy pork belly, shallot, hoi sin sauce in an open steamed bun Chorizo pizza with rocket pesto Snapper and basil pesto risotto and radish salad Blue swimmer crab slider with iceberg lettuce and tartare sauce Vietnamese inspired chicken and mint salad Green pea and speck risotto Beef curry with jasmine rice and mint yoghurt Sticky pork belly on jasmine rice with chilli and sprout salad Crisp skin barramundi burger and rocket with chilli and lime mayo Sashimi kingfish with blood orange, fennel and baby cress Crumbed flathead and chips with aioli in a banana leaf cone Dessert Selection Mini chocolate coated ice cream balls in any flavor Lemon meringue tarts Petit almond and pear cakes Creme brûlee Berry and/or lemon sorbet with fruit salsa Staff and catering equipment not included
Simon Ekas Additional Food Stations Optional addition to the Simon Ekas Canape Menus Staff costs of $40 per hour per 25 guests apply Additional Oyster bar $8 per person Includes Oysters Additional Glazed ham, cheese platter, bread and condiments buffet $10 per person Includes glazed ham, cheese platter, bread and confiments in a buffet style Additional Cheese station $8 per person Includes selection of imported and Australian cheese Additional Pizza station $11 per person Various vegetarian and meat selections available Additional Jamon station $14 per person Served with selection of breads, rocket and condiments Additional Whole suckling pig $12 per person Over 50 guests Includes selection of condiments and bread Additional Dessert table $14 per person Includes desserts Additional Sushi bar $14 per head Selection of sushi, sashimi, oysters, ceviche and served with selection of condiments Additional Paella station $16 per person Includes Paella Additional Churrasco station $14 per person Ribs, slow roast lamb shoulder, chorizo, house coleslaw, potato salad, grilled corn on cobb with smoked butter, wagyu skirt with corn bread and bbq sauce Additional Yum cha station $10 per person selection of steamed dim sims, gow gee, pork buns with dipping sauces Additional Gelato bar $10 per person Includes Gelato Staff and catering equipment not included
Hive Canape Menus Minimum 40 passengers Minimum 40 pieces of any individual canape item Minimum charge of $880 may apply Cold Canape Selection $3.85 per item Bloody Mary cherry tomato, celery salt toffee (v) Tequila shot cherry tomato, chilli lime salt toffee (v) ‘Salt and vinegar chips' – potato crisps, vinegar bubbles (v) Heirloom beetroot crisps, goat curd mousse, candied walnut, fennel pollen (v) Peppered beef carpaccio on crostini, fennel crisps, Chianti pearls, parmesan cream Chicken liver parfait on brioche, rhubarb jelly, chicken crackling Fresh hand rolled Peking duck rice paper rolls. peanut hoisin sauce Juniper cured Tasmanian salmon, horseradish butter on Hive soda bread, pickled carrot Beef tataki, crisp lotus root, fine slaw, kewpi mayonnaise, smoked miso Celeriac ‘scallop', black olive pearls, herb oil (v) Spiced duck and quail rillettes, fruit chutney on chickpea crisp Cheddar shortbread, parmesan mousse, pickled onion, black olive pearls (v) Goat cheese tart, eggplant and za'atar spice (v) Shimichi crusted quail egg, sesame lime wonton, green tea aioli (v) Pumpkin brulee, apple and currant relish on brioche (v) Smoked eggplant, Persian feta, cauliflower crisp in brik pastry (v) Cold Canape Selection $5 per item Tuna sashimi, wasabi foam, tamari gel on rice cracker Coriander seared tuna, spiced chilli jam, nori salt Lemon poached prawns with green goddess sauce White crab meat square with chives, red onion, creme fraiche and lime Hot Canape Selection $3.85 per item Ravioli with mushroom, gorgonzola, toasted walnuts and burnt butter (v) Pulled pork empanadas, chimmichurri mayo Forest mushroom ragout, parmesan polenta, crispy sage (v) Chicken, leek and barley pie, pea puree Cajun spiced kingfish, blackened corn and red pepper salsa Adobo marinated chicken on bamboo skewer, roasted peppers, pickled jalapenos, fresh coriander, chipotle aioli Smoked mozzarella, tomato and basil arancini, aioli (v) Seared salmon on bamboo skewers, yuzu mayonnaise, Asian herbs Lamb and harissa sausage roll, tomato chutney Caramelised onion tatin, Milawa blue (v) Smoked ham and woodside cheddar toasties Beef cheek and red wine pithivier, parsnip puree Hot Canape Selection $5 per item Coconut fried prawns, sweet passion dipping sauce Substantial Dish Small $9.35 per item Large $15.40 per item Served in small white paper cups with wooden forks Poached salmon, potato salad, sauce gribiche, baby watercress Crisp skin barramundi, Jerusalem artichoke puree, speck and fennel salad Drunken chicken salad, green papaya, wild rice, fresh herbs, rice wine and soy dressing Chicken saltimbocca ballotine, saffron risotto, sauce vierge Osso bucco in bianco, soft polenta, gremolata Pulled garlic rosemary roasted lamb shoulder, crushed potatoes, cavolo nero, mint sauce Red wine braised beef cheeks, cauliflower puree, eschallots and gremolata Creole braised pork and blackbeans, iceberg, tomato salsa, sour cream, tortilla crisps Roast pork belly, potato puree, caramelised apple, bitter leaves, cider jus Malaysian eggplant, spinach and potato curry, pilaf rice (v) Battered fish with chips, tartare sauce and lemon (requires deep fryer hire) Sliders Substantial Canapes $4.95 - $6.60 per item Crispy chicken, coleslaw, lime mayonnaise Salmon katsu, fresh pickled cucumber, wasabi mayo Pulled pork, crushed apple, mustard mayo, rocket Sweet potato and white bean, avocado salsa (v) Substantial Canapes $4.95 - $6.60 per item Chargrilled wagyu beef on bamboo fork, salmoriglio dressing Baked chicken, red pepper and coriander empanadas, chimichurri mayo Mini cheeseburger on brioche bun, crisp pancetta, tomato relish Smoked trout, creme fraiche, cucumber and lime choux buns Smokey BBQ pork ribs Dessert Canapes $4.40 per item White chocolate rocks, lemon shortbread soil, passionfruit powder, honeycomb Coconut lime sago, caramelised pineapple salad Salted butterscotch pot de creme, brown butter shortbread and caramel pear Green tea whoopie pie, coconut cream and toasted sesame Galaktoboureko – semolina custard, honey soaked pastry, toasted pistachios, fig jam Lemon curd and raspberry choux puff, coconut crumble Chocolate mousse, candied violets, pistachios and caramelised cocoa nibs Salted caramel cheesecake, pine nut shortbread crumble Double chocolate and orange tart, crushed honeycomb Lime curd and berry Pavlova with toasted coconut Staff and catering equipment not included
The Island Beverage List Cocktails House Cocktails $16 Island Spritz Aperol, Campari, passionfruit, lemon, sparkling wine Who wants JUAN $18 El Jimador, pomegranate, lime Honey Colada $18 Pampero Blanco Rum, Malibu, “C Coconut Water”, lemon, pineapple, burnt honey extract Citrus Mistress $18 Ketel One Citron, Cointreau, Creme de Peche, passionfruit, apple Strawberry Mule $17 Ciroc vodka, strawberry liquer, lime, pineapple, ginger beer, Angostura bitters Sangria Jug $30 Shiraz, agave, orange, fresh fruit topped with dry ginger. Coconut Cocktails Make your own $19 Your choice of house cocktail in a fresh coconut! Captain Coco $19 Captain Morgan Spiced Rum, Cointreau, pineapple, fresh coconut water, lime blended in a fresh coconut Ciroc Coconut $19 Ciroc vodka, passion fruit, cranberry, lime blended in a fresh coconut Frozen Cocktails $15 Other cocktails available upon request Bottle Service Ciroc 750ML - $385 Ciroc 1.75L - $750 Ciroc 3L - $1400 Ciroc 6L - $2500 Don Julio Blanco - $350 Don Julio Reposado - $450 Don Julio Anejo - $550 Don Julio 1942 - $700 Tanqueray - $385 Tanqueray 10 - $450 Johnnie Walker Black - $385 Johnnie Walker Gold - $770 Johnnie Walker Blue - $945 Pampero Blanco / Anejo Especial - $385 Ron Zacapa 23 - $485 Ron Zacapa XO - $775 Other spirits available upon request Champagne McWilliams Markview Brute Orange, NSW $10 / $48 Moet Ice Epernay, France $195 CHANDON Brut NV Yarra Valley, VIC $70 Moet Ice Magnum Epernay, France $390 Chandon Rose NV Yarra valley, VIC $90 Dom Perignon 2004 Epernay, France $450 Moet & Chandon NV Epernay, France $190 Dom Perignon Magnum 2005 Epernay, France $1500 Moet & Chandon NV Magnum Epernay, France $385 Louis Roederer Chrystal 2004 Montagne de Reims, France $950 Rose Wild Oats Rose Mudgee, NSW $12/$65 Chateau De Sour Rose Bordeaux, France $76 White Wine McWilliams Sauvignon Blanc Orange, NSW $10 / $48 Cape Mentelle Sauvignon Blanc Margaret River, WA $68 Block 50 Pinot Grigio Central Ranges, NSW $10 / $50 Chandon Pinot Gris 2012 Yarra Valley, VIC $68 Block 50 Chardonnay Central Ranges, NSW $10 / $48 Six Hundred Above Chardonnay Orange, NSW $70 Wallflower Riesling Mount Barker,WA $12 / $69 Red Wine Block 50 Shiraz Central Ranges, NSW $10 / $48 Block 50 Cabernet Sauvignon Central Ranges, NSW $10 / $48 Chain of Fire Pinot Noir VIC $10 / $48 ARA Single Estate Pinot Noir Marlborough, NZ $75 Robert Oatley Signature Series Shiraz Mclaren Vale, SA $72 Taltarni Cabernet Merlot Petit Verdot VIC $76 Beer & Cider Corona – Mexico - $10 Heineken – Dutch - $10 Boags Light – Australia - $9 Batlow Premium Cider Apple – Australia - $11
Safety and Equipment Is the boat safe and in good condition? Yes, the vessel is currently in survey with the NSW Roads and Maritime, which requires comprehensive safety equipment standards and regular safety checks. A safety briefing is given to the charter passengers before embarking and safety gear will be provided if required. All vessels in our fleet are selected for safety, comfort, quality and cleanliness. We are proud to keep them this way. What is the maximum capacity of the boat? The Island is surveyed to hold a maximum of 250 passengers and crew dependent on your passenger numbers. Please note, an infant, regardless of age is considered a passenger. What toilet facilities are on board? The Island is equipped with multiple modern, spacious marine toilets with easy access for charter. 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. Booking and Payment Can we view the boat before we book our charter? Yes, the vessel is located in Rozelle and viewings are possible most days. We recommend that you view the vessel so that you know exactly what the boat has to offer and whether it is suitable for your charter. Please call in advance to check availability and arrange a viewing. 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. Cancellation 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.
Min 4 hour charter from $4200
Min 4 hour charter from $6600
Min 4 hour charter from $6200