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MY Sahana – 120ft Oceanfast Superyacht Wedding Cruise

Perfect for large Wedding cruises, MY Sanaha is a 120ft Oceanfast Superyacht. Featuring 5 entertainment areas and accommodation for 8 guests, MY Sanaha is perfect for any function up to 80 guests. If you’re planning on hosting the big 50th Birthday cruise, a boxing day charter or simply a corporate event, MY Sahana’s amenities on board will impress your guests. With top of the line finishes and experienced crew, MY Sanaha will grab anyone’s attention when cruising down Sydney Harbour Waters. With an astonishing list of amazing features, Sahana has a sunbed lounge forward of bridge, foredeck lounge table with removable sun awning, aft bar area including a 55 inch Samsung pop up TV, Raised bar area with 4 person deck mounted bar stools, Induction cooktop and Vintec wine and beer fridge, ice maker, 10 seater u-shaped outdoor lounge and center deck mounted table, 5 person sun bed 2.5m x 4m (mechanically folds inside of itself for tender cradle conversion).

EVOLUTION is a 120ft Oceanfast super yacht. She features 5 entertainment areas and accommodation for 8 guests, making her perfect for any function up to 70 guests. With top of the line finishes and experienced crew, EVOLUTION will get anyone’s attention when cruising down Sydney Harbour.

With an astonishing list of amazing features. EVOLUTION has a sunbed lounge forward of the bridge and foredeck lounge table with removable sun awning that are both perfect for socializing outdoors. The aft bar area has a 55 inch Samsung pop up TV, which is great for entertainment or presentations.

Her cooking facilities include; an induction cooktop, Vintec wine, and beer fridge, an ice maker, and more. A 10 seater u-shaped outdoor lounge and center deck mounted table, 5 person sun bed(mechanically folds inside of itself for tender cradle conversion), and raised bar area with 4 person deck mounted bar stools create even more options for socializing.

We recommend this super yacht for birthdays, weddings, and corporate events.

Amenities

  • Alcohol Bar
    Alcohol Bar
  • Apple TV
    Apple TV
  • Cooktop
    Cooktop
  • DVD player
    DVD player
  • Electronic door system
    Electronic door system
  • Fridge
    Fridge
  • Full Galley
    Full Galley
  • Icemaker
    Icemaker
  • Lounge
    Lounge
  • MPB SW4 Subwoofers
    MPB SW4 Subwoofers
  • Record Player
    Record Player
  • Sun bed
    Sun bed
  • Swipe card night access system
    Swipe card night access system
  • Telephone
    Telephone
  • Walk-through wardrobe
    Walk-through wardrobe

Catering

Evolution Catering

Canape Menu

GOLD | $85 per person

  • 5 small, 1 substantial, 1 dessert

PLATINUM | $110 per person

  • 8 small, 1 substantial, 1 dessert

ELITE | $150 per person

  • 9 Canapes, 2 substantial, 2 desserts, grazing station

CANAPE SELECTIONS

COLD

  • Fresh Sydney Rock Oysters with Red Wine Vinaigrette (GF)
  • Fresh caught Queensland Tiger Prawns and Seafood sauce (GF)
  • Roasted Eggplant Tart, Olive Oil, Chick Pea Popcorn (V)
  • King salmon cured w/ Lime & Tomato Salsa, blue corn crisp
  • QLD spanner crab mini tart, baby basil, pea crush, dry chilli, lemon aioli
  • Sesame soy glazed, free-range chicken, Edamame, shallots, kewpie mayo
  • Basil-Goat Cheese Mousse, Tomato Tartare tart (V)

HOT

  • Green Pea, Buffalo mozzarella Arancini with Aged Reggiano Cheese, lemon aioli (V)
  • Korean, fried popcorn chicken, Nori, salt, kimchi slaw
  • Double cheese Empanadas, Spicy Tomato Sauce (V)
  • Duck Potstickers, shallots, crispy onion Ponzu dressing
  • Grilled Lamb back strap Kofta spiced with Mint and cucumber Yogurt Dressing (GF)
  • Pork Belly Spoons w/ Carrot Puree & Caramelised Onion (GF)
  • Chicken and Leek Petite Pie with smoked tomato chutney

SUBSTANTIAL

  • Angus Beef Cheeseburger Slider w/ Lettuce & Special Sauce
  • Southern Fried Chicken Slider w/ Lettuce & Peri Peri Mayo
  • Sticky Pork Belly slider w/ Carrot, Coriander, Nuoc Cham & Fried Eshallots
  • Chipotle chicken Burrito Bowl on Mexican Rice w/ Guacamole, Sour Cream & Tomato Salsa
  • Slowed lamb shoulder braise, wild greens, rigatoni, toasted sour dough crumbs, pecorino
  • Roasted Mediterranean vegetable burger, halloumi, baby rocket, paprika spiced aioli
  • Buddha Bowl w/ Braised Chickpeas, Miso Roast Pumpkin, Kimchi, Pickled Radish & Black Sesame
  • Chicken tikka Masala curry, toasted coconut, coriander baby leaves, crispy onion, organic rice

DESSERT

  • Deconstructed Vanilla Bean Cheesecake with Fresh Berries Almond biscuit crumble
  • Chocolate Cremeux w/ Peanut Brittle & Mandarin
  • Eton Mess w/ Mascarpone, Berry Compote, Meringue, Passionfruit, strawberry, meringue on spoon
  • Sea-salt caramel and brownie crumble tart
  • Triple cream brie, sour cherry and baby basil crisp

KIDS MENU – $55 per Child (3-12 years)

  • Margarita pizza bites
  • Free range chicken strips, chips, mayo
  • Penne bolognese and parmesan (plain if needed)
  • Vanilla ice cream, strawberries, crushed meringue

BUFFET MENU (maximum 45 guests)

GOLD | $130 per person

  • 2 canapes on arrival, 6 platters, 1 dessert canape

PLATINUM | $150 per person

  • 3 canapes on arrival, 8 platters, 2 dessert canapes

PLATTERS

COLD

  • 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)
  • Salumi 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

HOT

  • 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 and chimichurri (GF)
  • Free-range de-boned chicken with sumac, blackened corn, red pepper, rainbow chard and harissa-spiked yogurt
  • Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy and 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

BUFFET INCLUDES

  • Green micro salad with shaved radish, red onion and cold-pressed dressing
  • Fresh baked bread rolls and Pepe Saya butter
  • Steamed baby potatoes with parsley butter and lemon

SEAFOOD BUFFET MENU $180 per person

COLD

  • Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli

COLD PLATTERS

  • Yellow fin tuna, spring onion, king brown mushrooms, aged soy
  • QLD spanner crab (de-shelled), Heirloom tomato medley, avocado, radish, cucumber, light chilli

WARM PLATTERS

  • Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (GF)
  • Large king prawns with butternut pumpkin, Persian fetta and Harissa (GF)
  • Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy and wild mushrooms

BUFFET INCLUDES

  • Steamed new potatoes
  • Wild rocket, shaved pear, pecorino, aged balsamic dressing
  • Spiced cauliflower, chickpeas, raita salad
  • Handmade bread rolls, cultured butter

DESSERT

  • Handmade Pavlova nests, mango passionfruit curd, Raspberry sorbet (GF)
  • Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

SIT DOWN MENU

3 COURSE | $150 per person

4 COURSE | $160 per person

6 COURSE | $225 per person

ENTREE

  • Chilled Tiger prawns, celeriac remoulade, red vein sorrel, and lemon dressing
  • Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
  • De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
  • Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
  • Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe
  • Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
  • Grilled Rare yellow fin tuna, shaved fennel, orange, aioli
  • Confit WA octopus, baby octopus, red pepper, olive, chilli aioli

MAINS

  • Baby snapper, mussels, confit fennel, zucchini flower, bisque
  • Peppered lamb loin, slow cooked shoulder, globe artichoke, broad beans, peas, jus
  • De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
  • Hapuka Fillet, squid, chorizo, nettle butter, lemon
  • Grass fed beef tenderloin, ox tail cigar, King Brown mushroom, jus
  • Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
  • Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

DESSERT

  • Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
  • Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
  • Coconut panna-cotta, mango, crumble, coconut sorbet
  • Vanilla cheese cake, mixed berries, orange cardamom ice cream
  • Local and imported cheeses, fig loaf, flat bread, apple cherry chutney

ON THE SIDE

  • Bread and side
  • Hand made rolls, cultured butter
  • Baby green leaves, apple cider dressing

Evolution Beverages

BEVERAGE PACKAGES

GOLD $20 per person per hour

Prosecco

  • Dal Zotto Pucino, Prosecco, King Valley VIC

Rosé Sparkling Wine

  • Le Petite Maison Saint Rose, Languedoc, France

White

  • Cantina Trevigiana DOC Pinot Grigio, delle Venezie, Italy

Red

  • The Hedonist Shiraz, McLaren Vale SA

Beer

  • Corona (Mexico)
  • Peroni (Italy)
  • Peroni Leggera (Italy)

Non-alcoholic

  • Sparkling San Pellegrino
  • Still San Pellegrino
  • Soft Drinks
  • Juice OJ

PLATINUM $35 per person per hour

Champagne

  • Veuve Clicquot

Sparkling

  • House of Arras, Blanc de Blanc, TAS

Rosé

  • Mazi GSM, McLaren Vale SA

White

  • Castrolabe Sauvignon Blanc, Awatere Valley, Marlborough NZ
  • Xanadu Chardonnay, Margaret River WA

Red

  • Craggy Range Pinot Noir, Martinborough NZ
  • John Duval Shiraz (SGM), Plexus, Barossa SA

Beer

  • Corona (Mexico)
  • Peroni (Italy)
  • Peroni Leggera (Italy)

Non-alcoholic

  • Sparkling San Pellegrino
  • Still San Pellegrino
  • Soft Drinks
  • Juice OJ

INDULGENT $70 per person per hour

CHAMPAGNE

  • Taittinger Brut Reserve NV, Reims, France

ROSÉ

  • Minuty Prestige, Provence, France

WHITE

  • Domaine Vacheron Sancerre Blanc, Sancerre, France
  • Domaine Oudin Chablis, Chablis, France

RED

  • Amisfield Pinot Noir, Central Otago, NZ
  • Dalwhinnie Shiraz, Moonambel VIC
  • Henschke Cabernet Sauvignon, Marble Angel, Barossa Valley SA

BEER

  • Corona (Mexico)
  • Peroni (Italy)
  • Peroni Leggera (Italy)

NON-ALCOHOLIC DRINKS

  • Sparkling San Pellegrino
  • Still San Pellegrino
  • Soft Drinks
  • Juice OJ

ON CONSUMPTION MENU (maximum 20 guests, minimum spend $2000)

Sparkling & Champagne

  • Dal Zotto Pucino, Prosecco, King Valley VIC | $75
  • House of Arras, Blanc de Blanc, TAS | $110
  • Mumm Cordon Rouge Brut NV, France | $135
  • Veuve Clicquot, Yellow Label Brut NV, France | $190
  • Laurent Perrier Cuvée, Grand Brut, France | $190
  • Taittinger Brut Reserve NV, Reims, France | $190
  • Krug Grand Cuvee, Reims, France | $550

Rosé

  • Le Petite Maison Saint Rose, Languedoc, France | $75
  • Mazi GSM, McLaren Vale SA | $85
  • Minuty Prestige, Provence, France | $120
  • Domaine Ott Clos Mireille, Provence, France | $180

White Wine

  • Cantina Trevigiana DOC Pinot Grigio, delle Venezie, Italy | $75
  • Astrolabe Sauvignon Blanc, Awatere Valley, Marlborough NZ | $85
  • Xanadu Chardonnay, Margaret River WA | $110
  • Domaine Vacheron Sancerre Blanc, Sancerre, France | $140
  • Domaine Oudin Chablis, Chablis, France | $120
  • Pooley Riesling, Margaret Pooley Tribute, TAS | $180
  • Pierro Chardonnay, Margaret River WA | $180

Red Wine

  • The Hedonist Shiraz, McLaren Vale SA | $75
  • Craggy Range Pinot Noir, Martinborough NZ | $90
  • John Duval Shiraz (SGM), Plexus, Barossa SA | $95
  • Amisfield Pinot Noir, Central Otago, NZ | $125
  • Dalwhinnie Shiraz, Moonambel VIC | $170
  • Henschke Cabernet Sauvignon, Marble Angel, Barossa Valley SA | $170
  • Bass Phillip Estate, Pinot Noir, Gippsland VIC | $180
  • Yarra Yering Dry Red No. 1, Cabernet Sauvignon, Yarra Valley VIC | $220
  • Henschke Mt Edelstone Shiraz, Eden Valley SA | $450

Beers | $12

  • Corona (Mexico)
  • Peroni (Italy)
  • Peroni Leggera (Italy)
  • James Boag’s Light (Australia)

Spirits | $14

Non Alcoholic Drinks | $8

Pricing Guide

Evolution Rates
January – December
1 – 20 guests$3,600 per hour
21 – 50 guests$4,000 per hour
51 – 70 guests$4,200 per hour
Term Charter Rates
January – December
Overnight$25,000 + GST + APA
Weekly$150,000 + GST + APA
Staff Fees
Wait Staff$120 per hour
1 x wait staff is required per 10 guests
Chef$480 for 4 hours, $100 per hour thereafter
1-35 pax: 1 x Chef, 36 – 60 pax: 2 x Chefs
Event Manager$100 per hour
Catering
$2,500 minimum spend
On Consumption Beverages
$2,000 minimum spend
Additional Extras
Tender$600 per hour
Slide (On request)$2,500
Yacht Golf$2,200 (includes 100 balls)
Security$100 per hour
Public Holidays & Special Events
Public Holidays25% surcharge on vessel hire, catering & beverage, 100% surcharge on waitstaff
NYE 2024N/A

 

Optional Extras

Enquire on booking
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This price is only an estimate, different rates will apply on certain holidays, more information via booking.