The Island boat - People enjoying




Exclusive Private Water Venue Floating Pontoon

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. With 350 square metres of space, fully licenced bar, harbour sea pool, and plenty of protection in all weather, your event will be sensational. Sydney Harbour Escapes offers whole boat bookings for private functions and events aboard The Island.

  Refundable Booking
  •   COVID-19 infection, isolation and family illness, see details
  •   Illness, accident, injury
  •   Transport issues
  •   Home emergency
  •   Pre-existing medical
  •   Flight disruption
We provide all our customers with Refundable Terms so if you are unable to attend your booking due to unforeseen circumstances outside of your control you may be entitled to a refund - please see our full set of Refundable Terms and Conditions here. To apply for a refund, please find the instructions on how to apply in the booking confirmation email you received after payment.
Upgrade your booking for extra 6% to receive a 100% refund if you cannot attend for one of the many reasons in our Terms & Conditions which you accept when you select Refundable Booking(s).


THE ISLANDSkippered Charter

  • From $2000 Per Hour
  • 250 Max Passengers
  • 250 Cocktail Style



Total cost =  Vessel Hire   +   Food   +  Beverages   +   Optional Extras   +   Wharf fees

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

Wharf fees

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

Refundable Booking

Starting from November 25, 2021, we provide all our customers with Refundable Terms so if you are unable to attend your booking due to unforeseen circumstances outside of our control, you may be entitled to a refund - please see our full set of Refundable Terms and Conditions here. You may find all instructions on how to apply for a refund online via your booking confirmation email after payment.

Scenarios include: Positive PCR test | COVID-19 Infection, Isolation and family illness - see details, Illness, accident, injury, Public Transport failure to the booking, Private Vehicle Failure to the booking, Home Emergency, And many more..

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
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

$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
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

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
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
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

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)

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

House Cocktails

Island Spritz
Aperol, Campari, passionfruit,
lemon, sparkling wine
Who wants JUAN
El Jimador, pomegranate, lime
Honey Colada
Pampero Blanco Rum, Malibu, “C Coconut Water”, lemon, pineapple, burnt honey extract
Citrus Mistress
Ketel One Citron, Cointreau, Creme de Peche, passionfruit, apple
Strawberry Mule
Ciroc vodka, strawberry liquer, lime, pineapple, ginger beer, Angostura bitters
Sangria Jug
Shiraz, agave, orange, fresh fruit topped with dry ginger.

Coconut Cocktails
Make your own

Your choice of house cocktail in a fresh coconut!
Captain Coco
Captain Morgan Spiced Rum, Cointreau, pineapple, fresh coconut water, lime blended in a fresh coconut
Ciroc Coconut
Ciroc vodka, passion fruit, cranberry, lime blended in a fresh coconut

Frozen Cocktails

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

McWilliams Markview Brute
Orange, NSW
$10 / $48
Moet Ice
Epernay, France
Yarra Valley, VIC
Moet Ice Magnum
Epernay, France
Chandon Rose NV
Yarra valley, VIC
Dom Perignon 2004
Epernay, France
Moet & Chandon NV
Epernay, France
Dom Perignon
Magnum 2005
Epernay, France
Moet & Chandon NV Magnum
Epernay, France
Louis Roederer Chrystal 2004
Montagne de Reims, France

Wild Oats Rose
Mudgee, NSW
Chateau De Sour Rose
Bordeaux, France

White Wine
McWilliams Sauvignon Blanc
Orange, NSW
$10 / $48
Cape Mentelle Sauvignon Blanc
Margaret River, WA
Block 50 Pinot Grigio
Central Ranges, NSW
$10 / $50
Chandon Pinot Gris 2012
Yarra Valley, VIC
Block 50 Chardonnay
Central Ranges, NSW
$10 / $48
Six Hundred Above
Orange, NSW
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
$10 / $48
ARA Single Estate Pinot Noir
Marlborough, NZ
Robert Oatley Signature Series Shiraz
Mclaren Vale, SA
Taltarni Cabernet Merlot Petit Verdot

Beer & Cider
Corona – Mexico - $10
Heineken – Dutch - $10
Boags Light – Australia - $9
Batlow Premium Cider Apple – Australia - $11

Fully catered and licensed bar

The Island - Location

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

The Island - DJ Hire

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


  •   Catering Available
  •   BBQ Available
  •   This boat has a licenced bar
  •   Sound system on this boat allows you to bring your own music
  •   You can get into/out of the water to swim from this boat

Brand : Custom Built

• 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

Boat Suitability :

Product launches, corporate entertaining, private functions, birthdays, New Years Eve


More Information

Safety and Equipment
Is the boat safe and in good condition?
Yes, the vessel is currently in survey with the Australian Maritime Safety Authority (AMSA), 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.

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.


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