Mohasuwei
Mohasuwei is Sydney Harbour’s charismatic Italian superyacht that went through an extensive interior refit in 2018 and is now available for hire. This unique vessel features; a swim club, al fresco dining area, contemporary saloon, state of the art surround sound system, and comfortable seating areas.
With a high levitation to the waterline and sheltered by the deck above, Mohasuwei’s outdoor dining area allows guests to absorb the panoramic views, so your dining experience will be memorable.
Inside the main saloon is multiple living spaces with plenty of natural light. But if you feel like taking in a film, the theatre fitted with large plush couches will surely accommodate you.
Mohasuwei also comes fitted with 4 luxury cabins, all with their own ensuites. These cabins can fit up to 10 guests, making it the perfect overnight cruise option.
We recommend this superyacht hire for; wedding cruises, birthday cruises, New Years Eve cruises and more!
| Mohasuewi Rates | |
| October – March | |
| per hour | $2,500 |
| minimum 4 hours | $10,000 |
| Daily (8 hours) | $17,500 |
| Overnight (24 Hours) | $20,000 |
| Multi Night (2 – 6 Nights) | $16,500 + APA |
| Weekly (7 Nights) | $100,000 + APA |
| April – September | |
| per hour | $2,200 |
| minimum 4 hours | $8,800 |
| Daily (8 hours) | $14,000 |
| Overnight (24 Hours) | $18,000 + APA |
| Multi Night (2 – 6 Nights) | $15,000 + APA |
| Weekly (7 Nights) | $88,000 + APA |
| Additional Fees | |
| Wait Staff | $450 for 4 hours |
| Additional Hours | $80 per hour |
| One wait staff is required for every 10 guests | |
| BYO Drinks | $20 per person (minimum 15 guests) |
| BYO Catering | $15 per person (minimum 15 guests) |
| Chef Fee | $95 per hour for charters over 4 hours |
| Public Holidays | |
| Boxing Day Hourly Rate | POA |
| Australia Day Hourly Rate – Minimum 4 Hour Charter | POA |
| New Years Day Hourly | POA |
| New Years Eve 2022 | |
| 24 Hour All Inclusive Charter – 8 Guests Note: New Year’s Eve: GST and APA apply on AUD $40,000 for 2 Night charters |
$90,000 |
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Mohasuwei Canape Menu
Canapés
Gold Package – $79 per person
Minimum 20 guests
4 cold canapés, 4 warm canapés, 1 substantial canapé, 1 dessert canapé
Platinum Package – $99 per person
Minimum 18 guests
5 cold canapés, 5 warm canapés, 2 substantial canapés, 2 dessert canapés
Elite Package – $115 per person
Minimum 16 guests
5 x Cold canapés, 5 x Warm canapés, 2 x substantial canapés, 2 x Dessert canapés, 1 x Glazed ham or Charcuterie and cheese station
Buffet Dining
Gold Package – $109 per person
Minimum 18 guests
2 canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert canapé and Complimentary share platters Included
Platinum Package – $129 per person
Minimum 15 guests
3 canapés on arrival, 3 cold platters, 3 warm platters, 2 dessert canapés and Complimentary share platters Included
Cold Canapés
- Freshly shucked Sydney Rock oysters with apple cider, cucumber vinaigrette (gf)
- Heirloom cherry tomatoes, Greek feta, black olives, oregano, cucumber, miniature tart
- Chilled Queensland king prawns with citrus mayo dipping sauce (gf)
- Soy glazed free-range chicken, baby greens, ginger, lime, wild mushroom, crispy onion (GF)
- Sumac cured King salmon, ash goat’s cheese, shallots, rye cracker (GF)
- Teriyaki seared Black Angus beef, sesame seed, pickled cucumber, Kewpie mayo, fried garlic (GF)
- Alaskan King crab, smoked sweet corn, basil, Aleppo chilli miniature tart
(All cold canapés can be made GF)
Warm Canapés
- Fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with smoked paprika aioli, (v)
- Moroccan spiced butternut pumpkin, hummus, crispy onion, puff pastry tart (GF)
- Crispy Berkshire pork belly, lemon grass, glass noodles, mint, fermented chilli, lime soy dressing (GF)
- Seared Atlantic scallops, smoked bacon, celeriac, caper thyme mayonnaise, lemon
- Five-spiced blackened duck breast, sour cherry, wonton chip, caramelized soy
- Empanada, beef, potato, egg, chimimchurri
- Pumpkin and feta spiced roasted pumpkin empanadas chimichurri
- Popcorn tiger prawns, coconut sambal, red eye aioli
- Chicken and leek handmade pie, smoked chilli tomato relish
Substantial Canapés
- Fried buttermilk chicken, butter lettuce, tomato jalapeno salsa relish, smoked paprika aioli on a milk bun
- Shredded Black Angus beef Thai salad, noodles, mint, lemon grass, bean sprouts
- Chicken and chorizo Quesadilla, smoked sweet corn, spiced avocado aioli
- Seared King Tasmanian salmon poke, Japanese pickles, nori, edamame, coriander
- Coconut poached free range chicken, fine cut baby greens, soy ginger dressing
- Slow cooked grass-fed sumac lamb shoulder with gnocchi, rainbow chard, cucumber yoghurt bowl
- Poached tiger prawn roll, pickled radish, iceberg lettuce, cocktail aioli
- Moroccan spiced vegetables, pearl cous cous, sumac, cucumber yoghurt
Dessert
- Lemon and passionfruit curd, fresh strawberry crushed meringue
- Sea-salt caramel and brownie crumble tart
- Valrhona dark chocolate and coffee mousse, with honeycomb crumble
- Prosecco rosewater marinated strawberries, watermelon, mint meringue
- Whipped vanilla bean cheesecake, peach, passionfruit crumble
- Triple cream brie, sour cherry, baby basil tart
Cold Platters
- Black Angus beef tataki with spring onion, king brown mushrooms, aged soy
- House-smoked Petuna ocean trout with pickled red onion, capers and horseradish cream fraiche (gf)
- Salami selection with pickles, olives and grilled vegetables
- Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
- Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
Warm Platters
- Grilled Tasmanian King salmon with celeriac remoulade, wild rocket and shaved radish
- 8-hour slow-cooked S.A lamb shoulder with pomegranate molasses, kale and warm Israeli couscous
- Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms, chimichurri (gf)
- Free-range de-boned chicken with sumac, blackened corn, red pepper, rainbow chard, harissa-spiked yogurt
- Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy, wild mushrooms
Dessert Platters
- Valrhona Dark chocolate pave, candy peanuts, shortbread crumble, vanilla ice cream
- Strawberry cheesecake, coconut crumble, strawberry ice cream
- Handmade Pavlova nests, mango passionfruit curd, Raspberry sorbet (gf)
- Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
Complimentary Share Platters
All share platter options will be included with each package
- Green micro salad with shaved radish, red onion and cold-pressed dressing
- Fresh baked bread rolls with Pepe Saya butter
- Steamed baby potatoes with parsley butter, lemon
Add On Food Stations
Stations can be added to any canapé or buffet event with a minimum of 30 Guests
Add On: Sashimi Station – $22
Minimum 30 guests
Kingfish, tuna and fresh seasonal seafood served raw, carved to order
Add On: Dumpling Bar – $21
Minimum 30 guests
Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces
Add On: Oyster Tasting Station – $22
Minimum 30 guests
Showcasing freshly shucked regional oysters from around Australia – Sydney rock, Pacific’s and flats
Add On: Live Oyster Shucking Station – $22 + $300 chef charge
Minimum 30 guests
Shucked to order Sydney rock, pacific and flats by chef on board
Add On: Glazed Ham Station – $21
Minimum 30 guests
Served warm and carved to order served with mustards, pickles, soft rolls
Add On: Caviar Station – Price on Enquiry
Minimum 30 guests
Selection of caviars, ice bowl, complete with hostess to guide though the caviars
Add On: Charcuterie & Cheese Station – $20
Minimum 30 guests
Selection of cured and smoked meats, cheeses, pickles, house-made chutneys
Add On: Just Cheese Station – $17
Minimum 30 guests
Wide selection of both local and imported cheeses with various breads, classic accompaniments
Seafood Menu – $165 per person
Minimum 12 guests
Canapés
- Minature shortcrust tart with hummus and spiced butternut pumpkin (v)
- Seared Atlantic scallops with scorched sweet corn, chorizo, wild mushroom tart
- Chilli lime free range chicken, baby greens, cucumber, nam Jim dressing, wonton
Cold Platters
- Yellow fin tuna with spring onion, king brown mushroom, aged soy
- QLD spanner crab Heirloom tomato medley, avocado, radish, cucumber, light chilli
- Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, caper mayonnaise, citrus aioli ( Lobster available upon request)
Warm Platters
- Roasted (med-rare) pepper crusted Black Angus sirloin with local mushrooom and himichurri (gf)
- Large king prawns with butternut pumpkin, Perisian fetta, harissa (gf)
- Crispy skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy, wild mushrooms
Dessert
- Handmade Pavolva nests, mango passionfruit curd, raspberry sorbet (gf)
- Local and imported cheese served with spiced apple chutney, marinated figs and flatbread
Sides
- Steamed new potatoes
- Wild rocket shaved pear, pecorino, aged balsamic dressing
- Spiced cauliflower, chickpea, raita salad
- Handmade bread rolls, cultured butter
