Karisma – 57ft ANZAC Day Charter Boat

Chef charge applicable to all menus: Monday to Saturday – $100 per hour / Sunday – $150 per hour
Minimum 4 hour charge Saturday to Sunday / Minimum 3 hour charge Monday to Friday
Minimum 25 guests for all menus
Saturday & Sunday bookings (& Thursday to Sunday in December) – a minimum spend of $2200 applies (plus chef charge)

Silver Package: $50 per person
(minimum 35 guests for this package)
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 Canapés
2 x Substantial Canapé
1 x Sweet Canapé
Coffee & Assorted Teas (made on request)

Additional Platters, Antipasto Grazing Table & Mini Buffet can be added onto any menu

Additional Canapés
Gold Range – $6.00
Diamond Range – $6.50
Platinum Range – $7.50
Dessert Range – $6.50
Slider Range – $7.50
Substantial Range – $9.00

Gold Range Cold Canapés

• Smoked capsicum, whipped fetta and olive crumb tart
• Chimichurri roasted beef, on sourdough baguette with whipped feta cream
• Whipped marinated feta, salsa verde and cherry tomato 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 whipped goats cheese, and basil pesto
• Caramelised onion and blue cheese tart with vanilla bean honey

Gold Range Hot Canapés

• Handmade pies with potato puree and tomato chutney:
  Wagyu beef / Spring lamb / Wagyu beef and pepper / Chicken, thyme and leek / Spinach and mushroom / Moroccan chickpea (vegan)
• House made pizza:
  Margarita with mozzarella and basil pesto / American pepperoni, napolitana sauce, mozzarella / 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 / Chargrilled eggplant, marinated olives, shaved red onion, salsa verde, aioli / Artichoke, marinated olive, shaved red onion, chilli and fresh parsley
• House-made Chicken skewers:
  Malaysian Style Satay chicken skewers (GF) / Mediterranean style with olives, rosemary and parsley (GF) / Sticky Korean with caramelised kimchi glaze (GF) / Thai style with lemongrass, ginger and lime leaf (GF) / Indian Style with Tandoori, and minted yogurt (GF)
• Pork and fennel sausage roll w/ tomato, apple chutney
• Caramelised onion, marinated fetta puff pastry scrolls with chimichurri
• 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 whipped confit garlic cream on a sourdough baguette and salsa verde
• Freshly shucked Sydney rock oysters with gin, cucumber and dill (GF)
• Freshly shucked Sydney rock oysters with mignonette dressing (GF)
• House-cured salmon, dill pancake, lemon caviar and caper cream
• Seared halloumi with salsa verde and baby herbs (GF)
• Cured Salmon with dill, caper cream, sourdough crumb, shaved red onion
• Cooked king prawns with spiced mango and lime salsa (GF)
• Hand-made sushi:
  Katsu chicken, avocado and kewpie mayo (GF) / Teriyaki beef, cucumber and pickled ginger (GF) / Avocado, pickled ginger, kewpie and cucumber (GF) / Kimchi glazed chicken with, cucumber, black sesame and kewpie (GF) / Cured salmon, shaved red onion, wasabi kewpie mayo (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 (GF)
• Wild mushroom, rosemary and marinated fetta scrolls with tomato chilli jam
• Mediterranean style puff pastry scrolls with herb pesto and olives
• Mini spinach and fetta quiche with whipped fetta and salsa verde
• Hand-made cocktail pasties – served with tomato chutney:
  Cornish Pasty / Moroccan chickpea (vegan) / Chilli beef / Wagyu beef and red wine
• Braised beef brisket and parmesan arancini with harissa aioli
• Seeded french baguette, sous vide beef rump, horseradish cream and bordelaise sauce

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 wakame, fresh salmon, ponzu sauce

Platinum Range Hot Canapés

• Lamb wellington with 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 kataifi pastry w/ lemon, dill aioli Sous vide lamb fillet with celeriac puree, spring pea and charred shallot (GF)
• Sesame crumbed prawns w/ yuzu mayonnaise (GF)
• King prawn skewers with chilli, garlic, coriander (GF)

Sweet Canapés

• Mini banoffee tarts
• Apple and cinnamon crumble tarts
• Salted caramel and whipped 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 (GF)
• Lime curd panna cotta, biscuit crumb and meringue(GF)
• Mini lemon meringue pies

​Substantial Canapé Range

• Salmon croquettes w/ seasonal salad and a dill, caper aioli
• Lamb tagine, ​Israeli couscous and minted​ yogurt
• Thai red pumpkin curry with aromatic​ jasmine rice (GF)
• Beef Panang curry w/ kaffir lime and​ jasmine rice (GF)
• Authentic Satay Chicken w/ jasmine rice​ and roast peanut sauce (GF)
• Harissa chicken w/ aromatic rice, dill and​ lemon yogurt and cucumber salsa (GF)
• Hand made pasta:
  Fusilli pasta with wild mushroom, fresh thyme and crispy bacon / Casserecia pasta with slow braised bolognese and red wine / Casserecia pasta with spicy napolitana sauce, olives, pesto, fresh parmesan sourdough crumb / Fusilli pasta with 3 cheese sauce, Italian parsley, sourdough crumb
• Handmade brioche sliders (GF options available):
  Cheeseburgers with American mustard aioli, ketchup house-made pickle / BBQ pulled pork with chipotle slaw / Maple bacon cheeseburgers with wagyu beef, aioli and caramelised onion / Wagyu beef burger, café de Paris aioli, mesculin, 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 roll with peperonata, cheddar, aioli, caramelised onion / Mini steak roll with aioli, South American chimichurri, tomato
• 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 / Chicken Caesar salad with maple bacon, shaved parmesan

Antipasto Grazing Table: $45 per person
Minimum charge 30 guests
Only available for morning or lunch charters

Each grazing table will include a selection of local or imported cheeses, cold meats, olives, marinated or pickled vegetables, dips, fresh and dried fruit, nuts, honeycomb, fruit pastes, breads, crackers, and breadsticks.

For an additional charge you can add optional extras such as salads, tomato and bocconcini skewers, smoked salmon, pate, desserts, sweets, and seasonal products that will work well with your table.

Florals and foliage can also be supplied at an additional cost.

A standing buffet that can be added onto any canape menu
All hot mains are served in chafing dishes
Self-serve at the buffet with eco-friendly handheld bowls and sporks

Mini Buffet Package 1: $22 per person
2 x hot buffet mains
A selection of 2 x salads
Served with freshly baked bread rolls, butter, and condiments

Mini Buffet Package 2: $32 per person
3 x Hot buffet mains
A selection of 2 x salads
Served with freshly baked bread rolls, butter, and condiments

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, casarecce 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 jasmine rice (GF)

Salads/Sides

• Rocket, grilled pear, crispy bacon, fetta and walnut (GF)
• Cumin roasted sweet potato, baby spinach, fried chickpeas, chimichurri (GF)
• Shaved pear, mixed lettuce, shaved parmesan, honey balsamic dressing (GF)
• Roasted Pumpkin, watercress, sprouts and marinated fetta cheese and mixed seeds (GF)
• Pearl couscous salad with Moroccan roasted vegetable, baby spinach and tahini dressing
• Fresh garden salad with shaved radish, cucumber, cherry tomato and French dressing (GF)
• Roasted chat potato salad w/ crispy bacon, shallots and aioli (GF)

Children’s Menu: $35 per person
Can be added to any menu by our on board chef on Karisma 1 and Karisma 2.
Children’s menus are for guests 12 and under only.
Please only select 1 type per every 10 children on board

Penne pasta with Napolitano sauce
Lightly battered market fresh fish with chips
Mini chicken burgers with mayonnaise and iceberg lettuce served with chips
Ham and pineapple house made pizza
Crumbed chicken tenders served with chips

Can be added to any menu by our on board chef.

Seafood Platter 1 – MARKET PRICE (POA)
Freshly cooked large king prawns with lime mayonnaise
Freshly shucked oysters with lemon wedgesFreshly 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 and all served with fresh lemon and handmade condiments:
Crystal Bay prawns
Sydney rock oysters
House cured salmon
Blue swimmer crab

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:
Roast beetroot hummus
Caramelised onion and thyme
Avocado and fetta cream
Roasted eggplant
Confit garlic hummus
Charred capsicum

Cheese platter – $155 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

Minimum spend $1000 + $35 delivery fee applies to all orders

Our Budget-Friendly Catering Menus are designed to be a pocket-friendly option, dropped off and ready for service soon after you board for your charter. A great option for groups that don‘t want the upgraded experience of our on-board chef but also don‘t want the hassle of BYO catering.

Express Buffet: $35 per person
(min 15 guests)
Choose 1 x hot and 1 x cold option for a personalised feast
Bread rolls included

Hot
Portuguese baked chicken
Roast chicken with sage & paprika
Roast honey & mustard glazed ham
Housemade beef lasagne
Housemade vegetarian lasagne

Cold
Green garden salad
Coleslaw salad
Classic potato salad
Pasta salad – mozzarella, tomato pesto, fresh basil
Chunky pumpkin, honey roasted carrot, rocket, zucchini, fetta, flaked almonds

Taco Station: $35 per person
(min 20 guests)
3 tacos per person (hard shell, gluten free)

Choose 1
Seasoned chicken, cucumber, coriander, iceberg lettuce, sour cream, tomatoes, salsa, avocado
Classic Beans mix – vegetarian & vegan

Platters
A minimum of 6 pieces per guest in total is required.
We recommend 8-10 pieces for a 3-4 hour charter.

Gourmet Rolls, Sandwiches & Wraps – $15 each
(min order 10 & mixture available)

Fingers Sandwiches Platter – $110 each
(30 pieces)

Vietnamese Rice Paper Rolls – $160 each
(30 pieces)
Experience the epitome of freshness and flavour with our chicken or avocado & silken tofu vietnamese rice paper rolls. These beauties redefine perfection, offering a delightful blend of vibrant ingredients that elevate your taste buds.

Gourmet Mixed Pies & Sausage Rolls -$160 each
(30 pieces)
Savour handcrafted puff pastry, slow braised fillings, and heinz ketchup in four distinct flavours. Accompanied by our delicious pork and fennel sausage rolls. Perfect bites, perfected.

Mini Caramelised Tomato and Fetta Tarts – $125 each
(30 pieces)
These bite-sized delights feature sweet caramelised tomatoes harmonising with creamy fetta, creating a perfect balance of savoury and sweet in every tart. Perfect for indulging in gourmet goodness.

Assorted Quiche Platter (cold) – $160 each
(30 pieces)
Indulge in a tempting variety of quiches, where both vegetarians and non vegetarians alike can relish delightful flavors.

Caprese Skewers – $125 each
(30 pieces)
Bocconcini, Cherry Tomatoes, Basil, Balsamic Glaze
Enjoy the freshness of our caprese skewers, featuring a delicious combination of bocconcini, juicy cherry tomatoes, and fragrant basil, all elegantly drizzled with balsamic glaze. A perfect harmony of flavours in every bite.

Additional Salads: $100 each
(serves 20-30 as a side portion)

• Penne, olives, tomatoes, tomato ragout, onions, shallots, vinaigrette, basil, pine nuts, salt and pepper salad platter
• Chunky pumpkin, honey roasted carrots, rocket, zucchini, fetta, flaked almonds salad platter
• Roasted beetroot, shaved zucchini, fennel, watercress, feta, radicchio, mint salad platter
• Classic Caesar, soft boiled eggs, croutons, crisp bacon, parmesan, whole egg mayo, salad platter
• Classic Greek salad, tomatoes, cucumber, capsicum, olives, oregano, feta salad platter
• Mixed leaf salad, grated carrots, cherry tomato, Spanish onion, cucumber vinaigrette dressing
• Vegetable Salad – Mushroom, capsicum, eggplant, zucchini, carrots, pesto, Spanish onion, garlic, fresh herbs salad platter

Grazing Platters
(Serves 7-10)
Seasonal Fruit Platter – $95
Charcuterie Antipasto & Crudites Platter – $100
Australian and Continental Cheese – $95
Antipasto – $95

Cheese & Antipasto Grazing Station – $42 per person
(Min 10 guests)
A selection of premium Italian sliced meats, soft and hard cheeses, cornichons, giardiniera, quince
House made grissini, sliced sourdough
Roasted vegetables and fresh oregano
Marinated mozzarella balls
Selection of dips, hummus, baba ghanoush
Dates, fresh grapes, figs, apricots
(We can supply a range of sweet and savoury breakfast and morning options. Please enquire)

Morning/Afternoon Tea: $20 per person
(3 pieces)
Select 3:
Mini muffins
Mini fruit skewers
Assorted danishes
Fruit bread
Carrot cake slice
Fluffy lamingtons
Lemon drizzle tea cake
Freshly made frittata

Chef charge applicable to all menus
Monday to Saturday – $100 per hour / Sunday – $150 per hour
Minimum 4 hour charge Saturday to Sunday / Minimum 3 hour charge Monday to Friday
Minimum 25 guests for all menus
Saturday & Sunday bookings (& Thursday to Sunday in December) – minimum spend of $2200 applies (plus chef charge)
A casual, self-serve at the buffet menu and guests are free to sit at their preferred location around the vessel.

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 (served upon request)

Platinum Buffet Menu: $100 per person
Premium Cold grazing board (served on arrival) – rustic sourdough, premium cured cold
meats, cheeses, assorted dips, olives, roasted capsicums and assorted crackers
1x Seasonal fresh fruit platter
3 x Main dishes from our buffet menu
2 x Salads/sides
Freshly baked sourdough
2 x Chef selection dessert canapés
Coffee & assorted teas (served upon request)

Extras
Platters can be added to any packages (see platters menu)

Canapes can be added:
Gold Range – $6
Diamond Range – $6.50
Platinum Range – $7.50
Dessert Range – $6.50
Slider Range – $7.50
Substantial Range – $9

Main Dishes

• 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 chimichurri, 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, chimichurri (GF)
• Roasted Pumpkin, watercress, sprouts and marinated fetta cheese and mixed seeds
• Pearl couscous 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 panna cotta, biscuit crumb and meringue (GF)
• Mini lemon meringue pies

Non-Alcoholic Beverage Package: $6 per person, per hour
Juices, soft drinks, sparkling & still water, tea and coffee

Gold Beverage Package: $15 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
Heineken 0%

Non-alcoholic
Juices, soft drinks, sparkling & still water

Lavish Upgrade: Additional $25 per person per hour
(added to the Gold Beverage Package)
Mumm Cordon Rouge Brut (France)
Aperol Spritz
Cote des Roses Rose (France)
Stone and Wood Pacific Ale
Balter XPA Extra Pale Ale (cans)

Basic Spirits Upgrade: Additional $7 per person per hour
Absolut Vodka
Tanqueray Gin
Jack Daniels
Jim Beam
Bundaberg Rum
Johnnie Walker Red

Premium Spirits Upgrade: Additional $10 per person, per hour
Belvedere or Grey Goose Vodka
Hendricks Gin
Johnnie Walker Black Label
Canadian Club
Wild Turkey

Craft Beer Upgrade: Additional $8 per person, per hour
Stone and Wood Pacific Ale
Balter XPA Extra Pale Ale (cans)

Champagne Upgrade: Priced by bottle
(6 bottles minimum pre-purchase)
Mumm Cordon Rouge Brut – $140 per bottle
Veuve Cliquot – $160 per bottle
Bollinger – $180 per bottle

Cocktail Bar Bar Add-on: $300 setup & cocktail bar tender fee
1 per 50 guests required
On consumption or cash bar only.
Custom cocktail packages which differ from the 3 options below are by enquiry only and will incur additional charges:
Aperol spritz $15
Margarita $20
Appletini on the rocks $18
Custom options available – ie. Cocktail hour (first hour only) or for the duration of your event.