Click here to truly appreciate the grandeur of the Karisma II, embark on a virtual tour to explore its magnificent interiors and breathtaking views.
Experience the epitome of luxury and style aboard the Karisma II, Sydney’s premier charter boat. With its sleek design and spacious layout, boat hire on Karisma II offers three vibrant entertaining areas, each with overhead coverage, ensuring your event can be enjoyed rain or shine. Step on board and be captivated by the uninterrupted panoramic 360-degree views of Sydney Harbour, providing a stunning backdrop for any occasion. Whether you’re hosting a cocktail party, a school formal, a corporate event, or a product launch, the Karisma II can accommodate up to 150 guests, ensuring there’s plenty of room for everyone to mingle and enjoy the festivities.
Equipped with state-of-the-art amenities, boat hire on Karisma II offers an unforgettable experience for your guests. Stay comfortable in any weather with air conditioning and built-in overhead heaters. The boat features two fully stocked bars, allowing for easy access to refreshments. The in-house sound system lets you curate the perfect ambiance by bringing your own music, and the dance floor with a designated DJ/musician area ensures that the party never stops. The PA system, complete with a TV, microphone, and speakers, ensures that your messages are heard loud and clear.
Experience unrivaled luxury, impeccable service, and stunning views of Sydney Harbour aboard the Karisma II. Whether you’re planning a corporate event, celebrating a special occasion, or launching a new product, this larger sibling of the beloved Karisma I promises an unforgettable experience. With its spacious layout, advanced LED lighting, multiple male and female bathrooms, and swim ladder for those seeking a refreshing dip, the Karisma II sets the stage for a memorable event. Book your charter today and let the Karisma II elevate your next event to extraordinary heights.
BYO is allowed for maximum 70 guests
1 bar (lower deck) to be open only
Minimum 2 staff members required for food and drink service. A third staff member required for 50+ guests
Pre-delivery and stocking at the berth at the Sydney Fish Markets will be compulsory, arranged to occur prior to the event
Maximum variety allowance (eg.) 2 types of beer, 2 wines, 4 spirits, 4 bottled mixers, bottled waters
Karisma 2 BYO T&C’s– required to be signed and returned by all customers upon booking a BYO charter
Pre-cooked/prepared foods only. Assisted use of the galley space is permitted for prep space and fridge/oven use.
Additional Extras
BYO DJ
$100
Includes 1 hour pre-access
BYO Stylist
$100
Includes 1 hour pre-access
Second Bar Open
$250
Not available for BYO charters – This is an add-on option available for charters where guest numbers are 60 or less. For groups above 60, both bars will be open, included in the charter price
DJ & Lighting
$180 per hour
Minimum charge 4 hours
Lilypad
$150
Floating Dock
$150
Island Raft
$150
Photo & Gif Booths
Starting from $1100 per 4 hours
Casino Tables
POA
Pick up and drop off wharf fees apply to all charters
Public Holidays & Special Events
Public Holidays & Special Events
20% surcharge
20% surcharge applies to vessel hire, food & beverages, 100% surcharge for staff fees
Non-Alcoholic Beverage Package: $6 per person, per hour
Juices, soft drinks, sparkling & still water, tea and coffee
Gold Beverage Package: $13 per person, per hour Wines
YVES Premium Cuvee NV, Yarra Valley VIC
Quilty And Gransden Sauvignon Blanc, Orange NSW
Ara Single Estate Pinot Gris, Marlborough NZ
Marquis de Pennautier Rose, France
Wildflower Shiraz, WA
Beer & Ciders
Pure Blonde
Hahn Super Dry
Carlton Draught
Somersby Cider
Cascade Premium Light
Non-alcoholic
Juices, soft drinks, sparkling & still water
Craft Beer Upgrade: Additional $12 per person per hour
Stone and Wood Pacific Ale
Balter XPA Extra Pale Ale (cans)
Lavish Upgrade: Additional $22 per person, per hour
Aperol Spritz
Cote des Roses Rose (France)
Mumm Cordon Rouge Brut (France)
+ craft beer upgrade as above|
Basic Spirit Upgrade: Additional $5 per person, per hour
Absolut Vodka
Tanqueray Gin
Jack Daniels
Jim Beam
Bundaberg Rum
Premium Spirit Upgrade: Additional $8 per person, per hour
Belvedere/Grey Goose Vodka
Hendricks Gin
Johnnie Walker Black Label
Canadian Club
Wild Turkey
Bacardi Superior
Champagne Upgrade by bottle (6 bottles minimum pre-purchase)
Mumm Cordon Rouge Brut – $140 per bottle
Veuve Cliquot – $160 per bottle
Bollinger – $180 per bottle
Karisma II Canape Menus
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays – Sundays in December
150 guests maximum
Silver Package: $50 per person
7 x Gold Range Canapés
1 x Substantial Canapé
Gold Package: $60 per person
2 x Diamond Range Canapés
5 x Gold Range Canapés
1 x Slider Canapé
1 x Substantial Canapé
Diamond Package: $70 per person
3 x Diamond Range Canapés
2 x Gold Range Canapés
2 x Substantial Canapés
1 x Slider Canapé
Platinum Package: $85 per person
3 x Platinum Range Canapés
3 x Diamond Range Canapés
1 x Slider Canapé
2 x Substantial Canapés
1 x Sweet Canapé Coffee & Assorted Teas (made on request)
Additional Platters, Substantial Grazing Table & Mini Buffet can be added onto any menu
Additional Canapés
Gold Range – $6.00 each
Diamond Range – $6.50 each
Platinum Range – $7.50 each
Dessert Range – $6.50 each
Slider Range – $7.50 each
Substantial Range – $9.00 each
Canapé Selection Menu
Gold Range Cold Canapés
Smoked capsicum, whipped fetta and olive crumb tart
Confit leek, fresh thyme, and red onion tart with black pepper cream
Applewood smoked beef rump on crostini w/ horseradish and parsley
House dried cherry tomato tartlet with goats cheese cream, and basil
Gold Range Hot Canapés
Handmade pies with potato puree and tomato chutney: – Wagyu beef mince – Spring lamb – Wagyu beef and pepper – Shepherds Pie – Spinach and mushroom
House made pizza: – Margarita with mozzarella and basil pesto – BBQ Pulled pork, bacon, shaved red onion and chipotle aioli – Peri Peri chicken with caramelised onion, blistered cherry tomato and spiced aioli – Smoked chorizo, caramelised onion and Persian fetta – Artichoke, marinated olive, shaved red onion, chilli and fresh parsley
Authentic Satay chicken skewers w/ roasted peanut sauce (GF)
Pork and fennel sausage roll w/ tomato, apple chutney
Caramelised onion, marinated fetta puff pastry scrolls with chimmi churri
Roast purple carrot and marinated fetta arancini w/ chipotle aioli (GF)
Thai fish cakes w/ nahm jim and Asian salad
Diamond Range Cold Canapés
Pepper crusted beef with spiced tomato mascarpone on sourdough crouton
5 spice duck rice paper roll with cucumber, mint and hoisin (GF)
House cured salmon, dill pancake, lemon caviar and caper cream
Seared haloumi with salsa verde and baby herbs (GF)
Hand made sushi with pickled ginger, katsu chicken, nam jim (GF)
Mediterranean roast vegetable tart with rosemary and whipped goats curd
Mini prawn cocktail with spiced tomato cream and iceberg lettuce (GF)
Diamond Range Hot Canapés
Pork belly, cauliflower puree, burnt sage butter (GF)
Southern fried popcorn chicken w/ house made ranch aioli
Roast pumpkin and fetta tart w/ saffron emulsion
Wild mushroom, rosemary and marinated fetta scrolls with tomato chilli jam
Sesame crumbed prawns w/ yuzu mayonnaise
King prawn skewers with chilli, garlic, coriander and fingerlime aioli
Hand made cocktail Pasties – served with tomato chutney: – Cornish Pastie – Moroccan chickpea and vegetable – Chilli beef – Wagyu beef and red wine
Braised beef brisket and parmesan arancini with harissa aioli
Platinum Cold Range Canapés
Roast fig and blue cheese tart with vanilla bean honey (seasonal)
Seared sesame crusted tuna with wasabi kewpie (GF)
Freshly shucked Sydney rock oysters with gin, cucumber and dill (GF)
Ash cured salmon w/ pink pepper cream and finger lime caviar (GF)
Wagyu bresaola, pickled purple carrot, whipped horseradish creme fraiche on sourdough
Handmade sushi with wakime, fresh salmon, ponzu sauce
Platinum Range Hot Canapés
Lamb wellington w/ wild mushroom duxelle and lamb jus
Seared sea scallops, cauliflower puree, bacon crumb (GF)
Hand made wagyu beef and shiraz mini pies with horseradish Paris mash
King prawns in katifi pastry w/ lemon, dill aioli
Sous vide lamb fillet with celeriac puree, spring pea and charred eshallot (GF)
Substantial Canapé Range
Salmon croquettes w/ seasonal salad and dill, caper aioli
Lamb tagine, israli cous cous and minted yogurt
Beef Penang curry w/ kaffir lime and jasmine rice (GF)
Spicy fried rice nasi goreng w/ shiitake mushrooms and sweet soy
Authentic Satay Chicken w/ jasmine rice and roast peanut sauce (GF)
Harissa chicken w/ aromatic rice, dill and lemon yogurt and a cucumber salsa (GF)
Handmade pasta: – Fusilli pasta with wild mushroom, fresh thyme and crispy bacon – Papardelle pasta with slow braised bolognaise and red wine
Handmade brioche sliders: – Cheeseburgers with American mustard aioli, housemade pickle and fried onion – BBQ pulled pork with chipotle slaw – Wagyu beef burger, café de Paris aioli, wild roquette, cheddar – Panko crusted chicken, avocado, thyme and harissa aioli and iceberg – Purezza sparkling battered fish w/ pickled cucumber, iceberg and dill aioli – Chickpea and white bean fritter with wild roquette, spiced chutney, aioli – Mini steak sandwich with pepperonata, cheddar, aioli, caramelised onion
Salads, served in a noodle box: – Roast pumpkin, watercress, alfalfa and goats cheese (GF) – Poached chicken, quinoa, cucumber and rocket (GF) – Thai beef salad with nam jim, fresh mint and crispy onions
Sweet Canapés
Mini banoffee tarts
Apple and cinnamon crumble tarts
Salted caramel and dark chocolate tart
Textures of Chocolate – whipped chocolate mousse, chocolate fudge and brownie crumb
Passionfruit cremeaux, vanilla sponge, whipped mascarpone, fresh strawberry
Sticky date pudding, vanilla cream butterscotch sauce
Mango, raspberry, and vanilla bean eton mess
Lime curd pannacotta, biscuit crumb and meringue (GF)
Mini lemon meringue pies
Karisma II Buffet Menus
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays – Sundays in December
Buffet Menus can be turned into a seated buffet (at dining tables) which incurs an additional furniture hire & set-up cost for tables and chairs. Please enquire for pricing – POA
70 guests maximum Our buffet menus are for guests to be casually seated around the vessel with plates on laps. Cold Grazing Board can be replaced by 2 Gold Canapés if preferred.
Gold Buffet Menu: $65 per person
Cold grazing board (served on arrival)
– rustic sourdough, premium cured cold meats, cheeses, assorted dips, olives, roasted capsicums and assorted crackers
2 x Main dishes selected from our buffet menu
2 x Salads
Freshly baked sourdough
Diamond Buffet Menu: $78 per person
Cold grazing board (served on arrival) – rustic sourdough, premium cured cold meats, cheeses, assorted dips, olives, roasted capsicums and assorted crackers
3 x Main dishes selected from our buffet menu
2 x Salads/Sides
Freshly baked sourdough
1x Dessert Canapé
Coffee & Assorted Teas
Platinum Buffet Menu: $100 per person
Cold grazing board (served on arrival) – rustic sourdough, premium cured cold meats, cheeses, assorted dips, olives, roasted capsicums and assorted crackers
1 x Seasonal fresh fruit platter
3 x Main dishes selected from our buffet menu
2x Salads/Sides
Freshly baked sourdough
2 x Chef selection Dessert Canapés
Coffee & Assorted Teas
Additional Items
Platters and additional Canapés can be added to Buffet Menus (please refer to Additional Canapés & Platters Menu for selections and pricing)
Buffet Selection Menu
Buffet
Lamb kofta with charred pita bread, fresh onion, parsley and sumac salad with confit garlic hummus
Pumpkin, thyme and ricotta cannelloni w/ napolitana sauce and shaved parmesan
Charred beef rump, south American chimmi churri, roasted carrots whole chargrilled
Barramundi with Vietnamese noodle salad (GF)
Salmon with crispy skin, bok choy and oyster sauce (GF)
Sous vide beef 2 ways w/ potato puree and red wine jus (GF)
Pepper crusted beef rump skewers, w roasted onions, horseradish cream (GF)
Salmon croquettes w/ seasonal salad and dill, caper emulsion
Braised chicken with olives, pancetta, and basil served with charred parmesan polenta
Harissa roasted chicken thigh, aromatic rice, lemon yogurt, dill salsa (GF)
Panko and oregano crumbed eggplant, napolitana sauce, fresh basil and fresh mozzarella
Sous vide chicken breast with crispy skin, rosemary sourdough crumb, puree potato, jus
Slow Braised beef brisket croquettes w/ smoked cauliflower puree, roast onion jus
Charred salmon, crispy skin, creamed leek and salsa verde (GF)
Salads/Sides
Rocket, grilled pear, crispy bacon, fetta and walnut (GF)
Cumin roasted sweet potato, baby spinach, fried chickpeas, chimmi churri (GF)
Roasted Pumpkin, watercress, sprouts and marinated fetta cheese and mixed seeds
Pearl cous cous salad with Moroccan roasted vegetable, baby spinach and tahini dressing
Fusilli pasta with chilli, confit garlic, lemon and parsley
Roasted chat potato salad w/ crispy bacon, shallots and aioli (GF)
Dessert Canapés
Mini banoffee tarts
Apple and cinnamon crumble tarts
Salted caramel and dark chocolate tart
Textures of Chocolate – whipped chocolate mousse, chocolate fudge and brownie crumb
Passionfruit cremeaux, vanilla sponge, whipped mascarpone, fresh strawberry
Sticky date pudding, vanilla cream butterscotch sauce
Mango, raspberry, and vanilla bean eton mess
Lime curd pannacotta, biscuit crumb and meringue (GF)
Mini lemon meringue pies
Karisma II Additional Platters Menu
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays – Sundays in Decmeber
Platters can be added to any menu
Seafood Platter 1 – Market Price (POA)
Freshly cooked large king prawns with lime mayonnaise
Freshly shucked oysters with lemon wedges
Freshly shucked oysters with gin, cucumber and dill
Freshly shucked oysters with lemon
House beetroot cured ocean trout with horseradish cream
House cured salmon with dill and caper cream
Seafood Platter 2 – Market Price (POA)
Freshly caught from the east coast of Australia
Crystal bay prawns, Sydney rock oysters, housecured salmon, blueswimmer crab all served with fresh lemon and handmade condiments
Antipasto Platter – $170 each Serves 10-15 guests
Cured and smoked cold meats, chargrilled vegetables, olives, housemade dips with sourdough and grissini
Sweet Pastries Platter – $90 each Mix of 15 pieces
A selection of freshly baked mini sweet pastries
Petit Four Sweets Platter – $140 each Mix of 30 pieces
Selection of housemade friands, caramel slice, mini tarts, brownie and banana bread
Dip Platter – $90 each Serves 10-15 guests
A selection of 3 housemade dips with sourdough, flatbread and grissini – select 3: Roast beetroot hummus Caramelised onion and thyme Avocado and fetta cream Roasted eggplant Confit garlic hummus Charred capsicum Market fresh
Cheese Platter – $110 each Serves 10-15 guests
Selection of Australian cheeses, dried fruits, fresh grapes with crackers
Seasonal Fruit Platter – $135 each Serves 10-15 guests
Selection of seasonal fresh fruit
Tropical Fruit Platter – $155 each Serves 10-15 guests
A selection of seasonal tropical fruits
Karisma II Fomral Dining Menu
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays – Sundays in December
70 guests maximum All formal dining incurs an additional furniture hire and set-up costs for tables, chairs & basic table decor for your event. Please enquire for pricing – POA
Gold Formal Menu: $95 per person
2 x Chef selection Canapés (served on arrival)
2 x Entrées (served alternatively)
2 x Mains (served alternatively)
Seasonal side salad
Freshly baked sour dough and handmade salted butter
Diamond Formal Menu: $115 per person
3 x Varieties of Canapés (served on arrival)
2 x Entrées (served alternatively)
2 x Mains (served alternatively)
2 x Desserts (served alternatively)
Seasonal side salad
Freshly baked sour dough and handmade salted butter
Platinum Formal Menu: $130 per person
Signature grazing table (served on arrival) – handmade pastries and tarts, house made dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapés
2 x Entrées (served alternatively)
2 x Mains (served alternatively)
2 x Desserts (served alternatively)
2 x Sides (served on tables)
Freshly baked sour dough and handmade salted butter
Formal Dining Selection Menu
Plated Entrées
– Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
– Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad
– King prawns with lime and avocado puree, sourdough crumb and micro coriander
– Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)
– Sticky onion and gruyere tart with whipped fetta and micro herb salad
– Pork belly with grape, apple and walnut salad (GF)
– Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot
– Caramelised haloumi with asparagus, olives and lemon (GF)
– Smoked sweet potato with caramelised onion and goats cheese tart
– Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)
– Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction
– Confit leek, onion and young marjoram tart with house marinated feta
-Spinach, ricotta caramelised onion & herb pesto canelloni, Napolitana sauce & parmesan
Plated Mains
– Grass fed beef 2 ways with Paris mash, heirloom carrots and bordelaise sauce (GF)
– Sous vide chicken breast, confit of celery and leek with potato puree, chicken jus & herb butter (GF)
– Braised Pork belly, pork rillete, bacon crumb and puree potato and apple jus (GF)
– Harissa spiced chicken breast, pearl cous cous, cucumber dill salsa and lemon tahini yogurt
– Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
– Seared salmon with buttered leek, spinach puree, sorrel beurre blanc and baby herbs (GF)
– Sous vide chicken breast, crispy skin, puree potato, herb sourdough crumb, wine jus
– Lamb 2 ways with confit garlic, celeriac puree, rosemary jus (GF)
– Crispy skin salmon braised leek, potato crochette, salsa verde (GF)
– Spinach, ricotta caramelised onion & herb pesto canelloni. Napolitana sauce & parmesan
– Lamb rump 2 ways, potato puree, honey roasted carrot, rosemary jus (GF)
-Charred mediterranean chicken breast with rosemary, lemon, and olives, served with peal cous cous and tahini lemon dressing
Plated Desserts
– Textures of chocolate (served in a glass)
– Mango, strawberry and vanilla bean eton mess (served in a glass)
– Salted caramel pannacotta with spiced oranges and almond wafer
– Apple and cinnamon crumble with vanilla cream and toasted almonds
– Champagne strawberries, strawberry nectar, whipped vanilla cream eton mess
– Rhubarb and almond tart with orange blossom and cream
– Blueberry trifle with vanilla bean custard and whipped chantilly
– Roasted rhubarb and apple crumble with almond, cinnamon and double cream
– Lime curd and coconut pannacotta with meringue and biscuit crumb
– Passionfruit cremeaux, vanilla bean sponge, burnt meringue and freeze dried raspberry
Karisma II Add On Menu
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays – Sundays in December
Signature Grazing Table: $22 per person A substantial grazing table that can be added onto any canapé or buffet menu Consisting of finger foods as well as substantial canapé items
Handmade danishes, pastries & tarts
House-made dips, sliced cured & cold meats
Artisan crackers & rustic breads
Hand-made chef’s selection hot canapés
Mini Buffet Add On 1: $22 per person A standing buffet that can be added onto any canapé menu All hot mains are served in chafing dishes Self-serve at the buffet with eco-friendly handheld bowls and sporks
2 x Hot buffet mains
2 x Salads
Served with freshly baked bread rolls, butter, and condiments
Mini Buffet Add On 2: $32 per person A standing buffet that can be added onto any canapé menu All hot mains are served in chafing dishes Self-serve at the buffet with eco-friendly handheld bowls and sporks
3 x Hot buffet mains
2 x Salads
Served with freshly baked bread rolls, butter, and condiments
Mini Buffet Selection Menu
Mains
– Pumpkin, thyme and ricotta cannelloni w/ napolitana sauce and shaved parmesan
– Authentic satay chicken with sweet soy and coriander served with jasmine rice
– Thai red pumpkin curry with lime leaves and jasmine rice (GF)
– Crispy bacon, mushroom, confit garlic and thyme pasta with fusilli and fresh parmesan
– Preserved lemon and chicken tagine with apricots, coriander and tahini yoghurt
– Braised chicken with olives, pancetta, and basil served with charred parmesan polenta
– Chickpea tagine with confit garlic and lemon yogurt
– Lemon, fresh garlic, italian parsley, chilli and olive oil, casserecce pasta served with shaved parmesan
– Harissa roasted chicken thigh, aromatic rice, lemon yogurt, dill salsa (GF)
– Panko and oregano crumbed eggplant, napolitana sauce, fresh basil and fresh mozzarella
– Braised chicken thigh with leek, mushroom and semi dried tomato served with puree potato
– Sous vide chicken breast with crispy skin, rosemary sourdough crumb, puree potato, jus (Can be made GF)
– Thai green chicken curry with Thai basil, capsicum and jasminerice (GF)
Salads/Sides
– Rocket, grilled pear, crispy bacon, fetta and walnut (GF)
– Cumin roasted sweet potato, baby spinach, fried chickpeas, chimmi churri (GF)
– Shaved pear, mixed lettuce, shaved parmesan, honey balsamic dressing (GF)
– Roasted Pumpkin, watercress, sprouts and marinated fetta cheese and mixed seeds (GF)
– Pearl cous cous salad with Moroccan roasted vegetable, baby spinach and tahini dressing
– Fresh garden salad with shaved radish, cucumber, cherry tomato and freshch dressing (GF)
– Roasted chat potato salad w/ crispy bacon, shallots and aioli (GF)
KARISMA II Formal Dining Menu
Chef & Assistant charge applicable with spends below $4800 on catering $100 per hour (min 4 hour charge – $400)
Minimum catering spend of $4000 + chef charge applies for Saturday bookings
All formal dining incurs an additional furniture hire and set-up costs for tables, chairs & basic table decor for your event. Price on Application
Gold Formal Menu $95 per person
2x Chef selection canape served on arrival
Selection of two entrees served alternatively
Selection of two mains served alternatively
Seasonal side salad
Freshly baked sour dough and handmade salted butter
Diamond Formal Menu $115 per person
The package begins with 3 varieties of canapés served to guests on entry
Selection of two entrees served alternatively
Selection of two mains served alternatively
Selection of two desserts served alternatively
Seasonal side salad
Freshly baked sour dough and handmade salted butter
Platinum Formal Menu$130 per person
The package begins with our signature grazing table (consisting of handmade
pastries and tarts, house made dips, sliced cured meats and cold
meats, crackers, rustic breads and a selection of hot canapes)
Selection of two entrees served alternatively
Selection of two mains served alternatively
Selection of two desserts served alternatively
2x Sides served on tables
Freshly baked sour dough and handmade salted butter
Plated Entree
Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad
King prawns with lime and avocado puree, sourdough crumb and micro coriander
Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)
Sticky onion and gruyere tart with whipped fetta and micro herb salad
Pork belly with grape, apple and walnut salad (GF)
Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot
Caramelised haloumi with asparagus, olives and lemon (GF)
Smoked sweet potato with caramelised onion and goats cheese tart
Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)
Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction
Confit leek, onion and young marjoram tart with house marinated feta
Click to download
Minimum 40 guests for all menus Minimum spend of $4000 applies to all Saturday & Sunday bookings Minimum spend of $4000 applies to all bookings on Thursdays - Sundays in December
Optional Extras
Enquire on booking
Catering
DJ's
Laser Clay Shooting
Magicians
Make an enquiry
We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.
Make an enquiry
We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.
This price is only an estimate, different rates will apply on certain holidays, more information via booking.
