Hire Fee

Note: contact us to discuss rates for short duration or extended charters.

Menus

Please contact us to discuss menus tailored for special dietary or cultural requirements. Please note that If the total catering cost is less than $1000, a chef surcharge of $260 will apply.

• Breakfast Menu
  $38.00 per person

  Breakfast Menu
  $38pp

  
  Please select 3 items from the two categories below.

  Savoury Breakfast Items

  Smoked salmon petit pain with marinated labna and chives
  Gruyere and prosciutto brioche melt
  Button mushroom, caramelised onion and lemon thyme flan
  Corn and leek fritter topped with smoked tasmanian salmon, avocado, lime and coriander salsa
  Soft poached eggs benedict with hollandaise sauce and grilled roma tomatoes
  Home style baked beans with roasted vine ripened cherry tomatoes on toasted turkish bread
  Grilled swiss brown mushrooms filled with sautéed spinach, ricotta cheese and fresh thyme
  Fluffy scrambled eggs, smoked salmon with chives and toasted turkish bread
  Baked pumpkin, english spinach and fetta frittata
  Ricotta pancakes with maple syrup and crispy bacon
  Bacon and egg english muffins with piquant tomato chutney

  Sweet Breakfast Items

  Mini spiced and fruit muffins
  Assorted friands
  Small fruit danish pastries
  Mini pancake stack with berry compote
  Baked croissants with three-orange marmalade and lime curd
  Banana and strawberry smoothie shots
  Home made bircher muesli with poached pear and toasted almond slivers
  Breakfast trifle of creamy vanilla yoghurt, baked rhubarb and toasted muesli
  Seasonal fruits with lime and honey mascarpone
  Poached fresh fruit with cinnamon glaze

    (A chef surcharge of $260 will apply if catering charges are below $1000)

   

• 2 hour Canapé Menu – Option One
  $38.00 per person

  2 hour Canapé Menu – Option One
  $38 pp

  fresh pacific oysters with shallot dressing and salmon roe
  thai prawn and shredded coconut salad wrapped in a betal leaf
  forest mushroom, parmesan and rosemary flan
  chicken san choy bau in a chinese spoon with enoki mushroom
  porcini mushroom arancini ball with basil aioli
  blue eye cod tikka skewer with mint raita
  lamb and rosmary pie with piquant tomato chutney

   (A chef surcharge of $260 will apply if catering charges are below $1000)
  

• 2 hour Canapé Menu – Option Two
  $43.00 per person

  2 hour Canapé Menu – Option Two
  $43 pp

  tartare of salmon, brioche crisp with creme fraiche and chives
  peking duck pancake with spring onion, cucumber and hoisin sauce
  caramelised onion and goat cheese chausson with tomato chutney
  grilled half shelled scallop with crisp thai salad
  english spinach and persian fetta flan
  piquant prawn and shitake dumpling with soy butter
  middle easten lamb and pinenut pizzetta with mango chutney
  small chicken and leek pies

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  
  

• 3 hour Canapé Menu – Option One
  $54.00 per person

  3 hour Canapé Menu – Option One
  $54 pp

  yellow fin tuna tartare with avocado and tomato salsa on a chinese spoon
  forest mushroom, parmesan and rosemary flan
  thai prawn and shredded coconut salad wrapped in a betal leaf
  caramelised onion and goat cheese chausson with tomato chutney
  herb marinated breast of quail with eschalot confit
  rare roast beef and yorkshire pudding, horseradish cream and chives
  seared scallops with mirin and pickled ginger butter
  roasted tomato arancini filled with mozzarella with garlic aioli
  tempura prawn skewers with shallot and soy dipping sauce
  moroccan lamb skewer with minted yoghurt
  passionfruit tart with orange chocolate wafer
  piquant chocolate brownie

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  

  
  

  
  

• 3 hour Canapé Menu – Option Two
  $59.00 per person

  3 hour Canapé Menu – Option Two
  $59 pp

  balsamic caramelised pear with herbed ricotta garlic crouton
  peking duck pancake with spring onion, cucumber and hoisin sauce
  pacific oysters with cucumber lime and coriander salsa
  asparagus and goat cheese flan
  smoked ocean trout, shaved fennel and caper salad with marinated labne
  porcini mushroom arancini ball with basil aioli
  king prawn bisque with scallop and tomato salsa
  lamb and rosmary pie with piquant tomato chutney
  crisp asian style salt and pepper calamari with fresh lime mayonnaise
  mini steak sandwich with caramelised onion, tomato relish and rocket
  chicken yakitori skewer with spring onion and wasabi mayonnaise
  tiramisu shot with espresso wafer
  mini lemon ricotta cake with cinnamon berry compote
  

   

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  

• 4 hour Canapé Menu – Option One
  $65.00 per person

  4 hour Canapé Menu – Option One
  $65 pp

  tartare of salmon, brioche crisp with creme fraiche and chives
  caramelised onion and goat cheese chausson with piquant tomato chutney
  grilled half shelled scallop with crisp thai salad
  forest mushroom, parmesan and rosemary flan
  chicken san choy bau in a chinese spoon with enoki mushroom
  crisp skin pork belly with cinnamon apple jam on a chinese spoon
  lamb and rosmary pie with piquant tomato chutney
  sweet lobster spring roll with mirin shallot dipping sauce
  blue eye cod tikka skewer with mint raita

  these items will be served in small bowls with small forks
  king prawn salad avocado and macadamia nuts, lemon pepper dressing
  traditional gnocchi, roasted tomato and basil sauce topped
  with shaved pecorino

  mini lemon ricotta cake with cinnamon berry compote
  chocolate and espresso fudge shots with biscotti
  petite lemon meringue pie

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  

  
  

  
  

• 4 hour Canapé Menu – Option Two
  $70.00 per person

  4 hour Canapé Menu – Option Two
  $70 pp

  tian of crab, avocado and tomato salsa on chinese spoon
  peking duck pancake with spring onion, cucumber and hoisin sauce
  lime marinated tuna logs with wasabi mayonnaise and shizu cress
  warm potato and leek soup with white truffle
  pacific oyster with soy ginger and shallot
  prosciutto crostini with fig and fine herb ricotta
  chicken and roast pumpkin pie with celeriac pickle
  middle easten lamb and pinenut pizzetta with mango chutney
  tempura prawn skewers with shallot and soy dipping sauce
  roasted tomato arancini filled with mozzarella with garlic aioli

  these items will be served in small bowls with small forks
  pan fried snapper with confit of eggplant, toasted pinenuts and rocket salad
  grilled chorizo sausage with vine ripened tomato orecchiette pasta

  mini chocolate puddings
  passionfruit tart with orange chocolate wafer
  mini lime creme brulee
  

  (A chef surcharge of $260 will apply if catering charges are below $1000)

  
  

  
  

• Buffet Menu 1
  $76.00 per person

  Buffet Menu 1
  $76 pp

  Canapé
  Peking duck pancake with spring onion, cucumber and hoisin sauce
  Asparagus and persian fetta cheese flan
  Caramelised onion and goat cheese chausson with piquant tomato chutney
  Thai prawn and shredded coconut salad wrapped in a betal leaf

  Buffet
  Assorted boutique bread rolls with butter
  Ocean cooked king prawns with dill aioli
  Chilled pacific oysters with cucumber lime and mirin
  Caesar salad with crispy bacon and anchovy dressing
  New potato salad with creamy mustard seed dressing
  Flaked tuna and green bean salad with olive, semi dried tomato and balsamic dressing
  Bbq’d salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto
  Grilled breast of chicken with sautéed artichoke and herb dressing
  Middle Eastern lamb tagine with english spinach and mango chutney

  Dessert
  Selection of Australian cheese, dried fruits and assorted crisp breads
  Fresh seasonal fruit platter
  

  (A chef surcharge of $260 will apply if catering charges are below $1000)

   

   

• Buffet Menu 2
  $87.00 per person

  Buffet Menu 2
  $87 pp

  Canapé
  Tian of crab, avocado and tomato salsa on chinese spoon
  Peking duck pancake with spring onion, cucumber and hoisin sauce
  Mini forest mushroom flan with bell pepper chutney
  Melted salmon and caper tart with creme fraiche

  Buffet
  Assorted boutique bread rolls with butter
  King prawn salad with avocado, macadamia nuts, lemon pepper dressing
  Chilled pacific oysters with cucumber lime and mirin
  Crisp green asparagus with shaved parmesan and tomato and rosemary confit
  Hot buttered chat potatoes with rosemary and sea salt
  Salad of baby spinach with roasted pumpkin and persian fetta with saffron and red wine vinaigrette
  Flaked salmon through farfalle with brocollini, caper and dill dressing
  Prosciutto wrapped chicken breast with grilled artichoke and sage
  Herb marinated lamb loin with rocket and ovendried tomato risoni
  Seared south coast blue eye cod on sesame and green tea noodle with crisp thai salad

  Dessert
  Chocolate mud cake with berry coulis
  Steamed cinnamon and date pudding with cointreau chocolate sauce
  Fresh fruit pavlova with fresh cream

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  

   

   

• Buffet Menu 3
  $98.00 per person

  Buffet Menu 3
  $98 pp

  Canapé
  Lime marinated tuna logs with wasabi mayonnaise and shizu cress
  Herb marinated breast of quail with eschalot confit
  English spinach and persian fetta flan
  Grilled half shelled scallop with crisp thai salad

  Buffet
  Assorted boutique bread rolls with butter
  Ocean cooked king prawns with dill aioli
  Fresh pacific oysters with shallot dressing and salmon roe
  Smoked tasmanian salmon with pink pepper corn, fine eshallots and small capers
  Kipfler potato salad with crisp watercress and light mustard dressing
  Baby farmhouse vegetable salad with herb vinaigrette
  Salad of baby spinach, rocket and young radicchio leaves
  Pan fried spatchcock marinated in sage, lemon zest and chilli
  Oven baked lamb racks with roasted cherry tomatoes and port glaze
  Lightly cajun spiced swordfish steaks with citrus pesto

  Dessert
  Selection of australian cheese, dried fruits and assorted crisp breads
  Classic tiramisu, layered with lady fingers and mascarpone
  Almond, lemon and ricotta cake with berry compote

  (A chef surcharge of $260 will apply if catering charges are below $1000)
  

  
  

   

• Formal Menu - Single Choice
  $76.00 per person

   Formal Menu
  $76 pp
  (Single Choice)

  
  Entrees
  Single choice $22.00
  
  Smoked tasmanian salmon, celeriac and rocket salad with chervil vinaigrette
  Grilled half shelled scallops with vietnamese noodle salad
  Crisp green asparagus with shaved parmesan and tomato and rosemary confit
  Ocean king prawns with avocado, roma tomato and caper berry salsa
  Blue swimmer crab and celeriac tian with roma tomato and roasted garlic
  Beef carpaccio with toasted brioche, wasabi aioli and watercress salad
  Lamb fillet wrapped in prosciutto with rocket and pinenut salad
  Galantine of quail with morel and thyme farce, baby cress salad

  Mains
  Single choice $36.00

  Large baked barramundi fillet on cous cous with grilled cajun vegetables and saffron yoghurt
  Seared south coast blue eye cod on sesame and green tea noodle with crisp thai salad
  Breast of chicken on kumara and potato frittata with crisp lardons, pinenut and watercress salad
  Whole roast veal fillet on shitake risotto cake with bocconcini, tomato and olive salad
  Slow baked lamb rack with potato gratin, sautéed green beans and porcini jus
  Spiced vegetable tagine with moroccan cous cous, mint and coriander yoghurt
  Char grilled salmon on warm herbed polenta, shaved fennel and rocket with citrus and basil dressing
  Fillet of beef on grilled portabello mushroom with asparagus, parmesan mash and light thyme jus

  Desserts
  Single choice $18.00
  
  Passionfruit crème brûlée and cointreau macerated strawberries
  Warm caramel fondant cake with double cream and raspberry coulis
  Port marinated muscatel and brioche bread and butter pudding with cinnamon ice cream
  Classic baked chocolate tart with honey ice cream and pistachio wafer
  Selection of australian cheese, sliced fresh fruits and assorted crackers
  Apple tarte tatin, vanilla bean ice cream and apricot compote
  Pistachio and honey semifreddo with amaretto cherry sauce
  Classic tiramisu, layered with lady fingers and mascarpone
  Lime and lemon tart with double cream and fresh berries

  (A chef surcharge of $260 will apply if catering charges are below $1000)

   

   

• Formal Menu - 2 Choice 50/50 Alternate Serve
  $89.00 per person

  Formal Menu
  $89 pp
  2 choice 50/50 Alternate Serve

  
  Entrees
  Two choice 50/50 alternate $26.00

  Smoked tasmanian salmon, celeriac and rocket salad with chervil vinaigrette
  Grilled half shelled scallops with vietnamese noodle salad
  Crisp green asparagus with shaved parmesan and tomato and rosemary confit
  Ocean king prawns with avocado, roma tomato and caper berry salsa
  Blue swimmer crab and celeriac tian with roma tomato and roasted garlic
  Beef carpaccio with toasted brioche, wasabi aioli and watercress salad
  Lamb fillet wrapped in prosciutto with rocket and pinenut salad
  Galantine of quail with morel and thyme farce, baby cress salad

  Mains
  Two choice 50/50 alternate $42.00

  Large baked barramundi fillet on cous cous with grilled cajun vegetables and saffron yoghurt
  Seared south coast blue eye cod on sesame and green tea noodle with crisp thai salad
  Breast of chicken on kumara and potato frittata with crisp lardons, pinenut and watercress salad
  Whole roast veal fillet on shitake risotto cake with bocconcini, tomato and olive salad
  Slow baked lamb rack with potato gratin, sautéed green beans and porcini jus
  Spiced vegetable tagine with moroccan cous cous, mint and coriander yoghurt
  Char grilled salmon on warm herbed polenta, shaved fennel and rocket with citrus and basil dressing
  Fillet of beef on grilled portabello mushroom with asparagus, parmesan mash and light thyme jus

  Desserts
  Two choice 50/50 alternate $21.00

  Passionfruit crème brûlée and cointreau macerated strawberries
  Warm caramel fondant cake with double cream and raspberry coulis
  Port marinated muscatel and brioche bread and butter pudding with cinnamon ice cream
  Classic baked chocolate tart with honey ice cream and pistachio wafer
  Selection of australian cheese, sliced fresh fruits and assorted crackers
  Apple tarte tatin, vanilla bean ice cream and apricot compote
  Pistachio and honey semifreddo with amaretto cherry sauce
  Classic tiramisu, layered with lady fingers and mascarpone
  Lime and lemon tart with double cream and fresh berries

  (A chef surcharge of $260 will apply if catering charges are below $1000)

   

Beverages

Following are our beverage selections. Alternatively should you have beverage preferences, you can be charged on a consumption basis or packages can be tailored to your requirements.

• Captains Collection (Bar A)
  $12.50 per person per hour

  Boags Premium
  Cascade Premium Light
  Cape Mentelle Georgiana Sav Blanc
  Cape Mentelle Marmaduke
  Chandon NV

• dmirals Collection (Bar B)
  $15.50 per person per hour

  Boags Premium
  Cascade Premium Light
  Rosily Chardonnay
  Stoneleigh Sav Blanc
  Ninth Island Pinot Noir
  Mr Riggs Gaffer Shiraz
  Chandon Vintage

• Owners Collection (Bar C)
  $17.50 per person per hour

  Peroni NA
  Heineken
  Cascade Premium Light
  Cloudy Bay Sav Blanc
  Cloudy Bay Chardonnay
  Curlewis Pinot Noir
  Mitolo Jester Cab Sav
  Moet Imperial NV Champagne

• Moet & Hennessy Collection (Bar D)
  $22.50 per person per hour

  Peroni NA
  Heineken
  Cascade Premium Light
  Domain Chandon Sav Blanc
  Domain Chandon Chardonnay
  Domain Chandon Pinot Noir
  Moet & Chandon Vintage Champagne
  Moet & Chandon Rose Imperial

• Consumption Bar (Bar E)
  $0.00 per person per hour

  Bar E: Full bar charged on consumption basis available upon request.
  Bar staff charges apply @ $210 per staff for a maximum 4 hour period. Each additional hour, $35 per hour per staff. 1 staff for every 10 guests.
  

   

Holidays

A 15% surcharge of the total fee applies on public holidays

GST

Included