Whitehaven

Whitehaven

The magnificent Whitehaven measures 85 feet and is one of the most impressive vessels available for charter on Sydney Harbour.

Built in Brisbane by master boatbuilders Norman Wright & Sons, Whitehaven is a masterpiece of yacht design.

Whisper quiet and fully stabilised, she is suitable for corporate entertaining and first class social functions for up to 50 guests, and liveaboard vacations for up to 10.

Whitehaven has hosted Royalty, Presidents and numerous world famous entertainers and celebrities.

Charter rates
$1300 per hr min 4 hrs

Capacity
Stand up cocktail style   45
Buffet style                  30
Formal style                24
Overnight                     8

Wharves
The wharf fee payable for King St, Circular Quay and Opera House Wharves is $30.

Footwear:
To prevent damage to decks, please wear suitable non marking shoes, and sharp stiletto heels are not permitted on board. Please advise your guests in order to avoid embarrassment on the day.

Hire Fee

$1,300.00 per hour - Min. 4 hours

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

Menus

A range of menus are available including cocktail, from buffet and formal menus, based on a minimum of 6 passengers.

Buffet Menu 1
$60.00 per person
please select 5 items for $60 per head
salads
Vine ripened tomato salad with buffalo mozzarella
Fried haloumi and beetroot salad with walnut dressing
Thai salad with sticky pork belly and crispy eshallots
Iceberg lettuce with speck, and garlic croutons
Warm potato dill and mustard salad with crisp pancetta
Fennel and chilli crusted pumpkin salad with goats cheese and frisee leaf salad
Wild rocket and parmesan
Pea, mint and feta

seafood
Whole poached salmon with dill and caper sauce
Roasted snapper, fennel puree and capsicum and olive salsa
Crispy skinned mulloway with petit poie and sea urchin roe butter
Blood orange, wild kingfish and fennel salad with avruga dressing
Herb crusted tuna with zucchini, salsa verde, capers and asparagus

meat
Honey glazed ham
Roasted chicken breast stuffed with figs and hazelnuts
Roasted spatchcock with thyme, garlic and lemon
Braised spring lamb with fennel, parsley and tomato
Marinated beef fillet tails
sides
Duck fat potatoes with rosemary
Roasted baby carrots with fennel and sage
Pea, mint and feta salad
Snake beans with chilli and garlic
Sauteed corn with sage and parmesan
Crushed kipfler potatoes with roasted garlic, eshallots and parsley

desserts
Fig and frangipane tart
Lemon meringue tart with hazelnut anglaise
Cinnamon and apple pudding with butterscotch sauce
Petit pavlova with kiwifruit, banana and caramel sauce
Cinnamon poached pear with peach, mint and candied walnut salad
Vanilla pannacotta with honey baked rhubarb
Fresh seasonal spring fruit platter
Cheese board containing a selection of imported and australian cheeses
Buffet Menu 2
$80.00 per person
please select
7 items for $80 per head

salads
Vine ripened tomato salad with buffalo mozzarella
Fried haloumi and beetroot salad with walnut dressing
Thai salad with sticky pork belly and crispy eshallots
Iceberg lettuce with speck, and garlic croutons
Warm potato dill and mustard salad with crisp pancetta
Fennel and chilli crusted pumpkin salad with goats cheese and frisee leaf salad
Wild rocket and parmesan
Pea, mint and feta

seafood
Whole poached salmon with dill and caper sauce
Roasted snapper, fennel puree and capsicum and olive salsa
Crispy skinned mulloway with petit poie and sea urchin roe butter
Blood orange, wild kingfish and fennel salad with avruga dressing
Herb crusted tuna with zucchini, salsa verde, capers and asparagus

meat
Honey glazed ham
Roasted chicken breast stuffed with figs and hazelnuts
Roasted spatchcock with thyme, garlic and lemon
Braised spring lamb with fennel, parsley and tomato
Marinated beef fillet tails
sides
Duck fat potatoes with rosemary
Roasted baby carrots with fennel and sage
Pea, mint and feta salad
Snake beans with chilli and garlic
Sauteed corn with sage and parmesan
Crushed kipfler potatoes with roasted garlic, eshallots and parsley

desserts
Fig and frangipane tart
Lemon meringue tart with hazelnut anglaise
Cinnamon and apple pudding with butterscotch sauce
Petit pavlova with kiwifruit, banana and caramel sauce
Cinnamon poached pear with peach, mint and candied walnut salad
Vanilla pannacotta with honey baked rhubarb
Fresh seasonal spring fruit platter
Cheese board containing a selection of imported and australian cheeses
Buffet Menu 3
$98.00 per person
please select 9 items for $98 per head

salads
Vine ripened tomato salad with buffalo mozzarella
Fried haloumi and beetroot salad with walnut dressing
Thai salad with sticky pork belly and crispy eshallots
Iceberg lettuce with speck, and garlic croutons
Warm potato dill and mustard salad with crisp pancetta
Fennel and chilli crusted pumpkin salad with goats cheese and frisee leaf salad
Wild rocket and parmesan
Pea, mint and feta

seafood
Whole poached salmon with dill and caper sauce
Roasted snapper, fennel puree and capsicum and olive salsa
Crispy skinned mulloway with petit poie and sea urchin roe butter
Blood orange, wild kingfish and fennel salad with avruga dressing
Herb crusted tuna with zucchini, salsa verde, capers and asparagus

meat
Honey glazed ham
Roasted chicken breast stuffed with figs and hazelnuts
Roasted spatchcock with thyme, garlic and lemon
Braised spring lamb with fennel, parsley and tomato
Marinated beef fillet tails
sides
Duck fat potatoes with rosemary
Roasted baby carrots with fennel and sage
Pea, mint and feta salad
Snake beans with chilli and garlic
Sauteed corn with sage and parmesan
Crushed kipfler potatoes with roasted garlic, eshallots and parsley

desserts
Fig and frangipane tart
Lemon meringue tart with hazelnut anglaise
Cinnamon and apple pudding with butterscotch sauce
Petit pavlova with kiwifruit, banana and caramel sauce
Cinnamon poached pear with peach, mint and candied walnut salad
Vanilla pannacotta with honey baked rhubarb
Fresh seasonal spring fruit platter
Cheese board containing a selection of imported and australian cheeses
Canapes Menu 1
$50.00 per person
Please select 10 items for $50 per head
Please include 1 substantial item
Additional items $4 per head
Additional substantial item $6 per head
meat selection
Peking duck pancakes with shallots and hoi sin sauce
Spice crusted quail with pomegranite dressing
Poached veal with olive tapenade and crispy sage
Duck liver pate on brioche and pickled apple relish
Poached rare beef fillet with horseradish cream and baby watercress
Malaysian beef pie with spiced tomato telish
Chicken, lemongrass and ginger wonton, on plum sauce
Chicken, celery and pinenut finger sandwiches
Grilled lamb cutlets with mint sauce ($1 extra per person)
seafood selection
Scallops in a half shell with citrus butter
Crumbed spotted cod with ailoi
Tempura whiting fillets with shallot and ginger dipping sauce
Quail egg with truffled mayonnaise and salmon roe
Sesame crusted tuna with wasabi avocado in a filo tart
Market best oyster with champagne and eshallot vinegar
Battered flathead fillets with tartare sauce
Herb crusted salmon with crab and fresh wasabi creme fraiche
Cured ocean trout with horseradish cream on crostini
Smoked eel and shallot beetle leaf
Smoked salmon and dill creme fraiche on brioche
Spice crusted tuna with horseradish aioli on rye
Snapper pie with white truffle oil
Fresh crystal bay prawns with cocktail sauce
vegetarian selection
Roasted eshallot and gorgonzola ravioli
Lightly battered zucchini flowers with a soy and mirin dipping sauce
Slow roasted tomato, chevre and almond and basil pesto tart
Pumpkin, spinach and ricotta tortellini with sage butter
Pumpkin and ricotta arancini with aioli
Walnut crostini with blue cheese and truffle honey
Green pea soup with white truffle oil
Potato rosti with zucchini and confit tomato
Caramelised onion and goats cheese tart
spoons (served on ceramic spoon)
White anchovy, heirloom tomato, green olive and confit garlic
Scallop ceviche with caviar and baby cress
Kingfish kokoda
Thai crab and mango salad
Baked prosciutto wrapped haloumi with capsicum and olive salsa

substantial items
Spring lamb tagine with prunes, almond and cous cous
Vietnamese chicken and mint salad
Chicken curry with jasmine rice and mint raita
Petit cheese burgers with bacon
Kingfish with blood orange, fennel and pomegranate
Steamed jasmine rice with teriyaki chicken, shallots and crisp basil
Crumbed fish and chips with aioli in a banana leaf cone
Crab linguine
Antipasto plate
Prawn, fennel and cherry tomato risotto
Herb crusted tuna with tuna mayonnaise and capers

sweet selection
Creme brulee with raspberry
Mini almond and mandarin cakes
Mini chocolate coated ice cream balls (any flavor)
Strawberry and passionfruit curd (served in glass)
Chocolate and banana brownies

a point of difference for your party
Oyster bar $6 per person
Glazed ham, cheese platter, bread and condiments (buffet style) $8 per person
Cheese station (selection of imported and Australian cheese) $6 per person
Pizza station (various vegetarian and meat selections available) $9 per person
Whole suckling pig with selection of condiments and bread $9 (over 50 guests)
Dessert table $15 per person
Sushi bar - $17 per head (selection of sushi, sashimi, oysters, ceviche and served with selection of condiments)
Paella station - $19 per person (includes hire cost)
Canapes Menu 2
$60.00 per person
Please select 12 items for $60 per head
Please include 2 substantial items

Additional items $4 per head
Additional substantial item $6 per head
meat selection
Peking duck pancakes with shallots and hoi sin sauce
Spice crusted quail with pomegranite dressing
Poached veal with olive tapenade and crispy sage
Duck liver pate on brioche and pickled apple relish
Poached rare beef fillet with horseradish cream and baby watercress
Malaysian beef pie with spiced tomato telish
Chicken, lemongrass and ginger wonton, on plum sauce
Chicken, celery and pinenut finger sandwiches
Grilled lamb cutlets with mint sauce ($1 extra per person)
seafood selection
Scallops in a half shell with citrus butter
Crumbed spotted cod with ailoi
Tempura whiting fillets with shallot and ginger dipping sauce
Quail egg with truffled mayonnaise and salmon roe
Sesame crusted tuna with wasabi avocado in a filo tart
Market best oyster with champagne and eshallot vinegar
Battered flathead fillets with tartare sauce
Herb crusted salmon with crab and fresh wasabi creme fraiche
Cured ocean trout with horseradish cream on crostini
Smoked eel and shallot beetle leaf
Smoked salmon and dill creme fraiche on brioche
Spice crusted tuna with horseradish aioli on rye
Snapper pie with white truffle oil
Fresh crystal bay prawns with cocktail sauce
vegetarian selection
Roasted eshallot and gorgonzola ravioli
Lightly battered zucchini flowers with a soy and mirin dipping sauce
Slow roasted tomato, chevre and almond and basil pesto tart
Pumpkin, spinach and ricotta tortellini with sage butter
Pumpkin and ricotta arancini with aioli
Walnut crostini with blue cheese and truffle honey
Green pea soup with white truffle oil
Potato rosti with zucchini and confit tomato
Caramelised onion and goats cheese tart
spoons (served on ceramic spoon)
White anchovy, heirloom tomato, green olive and confit garlic
Scallop ceviche with caviar and baby cress
Kingfish kokoda
Thai crab and mango salad
Baked prosciutto wrapped haloumi with capsicum and olive salsa

substantial items
Spring lamb tagine with prunes, almond and cous cous
Vietnamese chicken and mint salad
Chicken curry with jasmine rice and mint raita
Petit cheese burgers with bacon
Kingfish with blood orange, fennel and pomegranate
Steamed jasmine rice with teriyaki chicken, shallots and crisp basil
Crumbed fish and chips with aioli in a banana leaf cone
Crab linguine
Antipasto plate
Prawn, fennel and cherry tomato risotto
Herb crusted tuna with tuna mayonnaise and capers

sweet selection
Creme brulee with raspberry
Mini almond and mandarin cakes
Mini chocolate coated ice cream balls (any flavor)
Strawberry and passionfruit curd (served in glass)
Chocolate and banana brownies

a point of difference for your party
Oyster bar $6 per person
Glazed ham, cheese platter, bread and condiments (buffet style) $8 per person
Cheese station (selection of imported and Australian cheese) $6 per person
Pizza station (various vegetarian and meat selections available) $9 per person
Whole suckling pig with selection of condiments and bread $9 (over 50 guests)
Dessert table $15 per person
Sushi bar - $17 per head (selection of sushi, sashimi, oysters, ceviche and served with selection of condiments)
Paella station - $19 per person (includes hire cost)
Formal Menu- 2 course
$75.00 per person
Formal plated lunch & dinner
two courses for $75 per head
minimum 6 people
entrée
Goats cheese and fondant tomato tart with spring salad
Scallop ceviche with caviar and celery salad
Fried haloumi and beetroot salad with walnut dressing
Beef carpaccio with parmesan, truffle mayonnaise and capers
Pan fried red mullet with tomato, eggplant and baby cress
Blood orange, wild kingfish and fennel salad with avruga dressing
Herb crusted tuna with zucchini, salsa verde, capers and asparagus
Thai salad with sticky pork belly and crispy eshallots
Steamed whiting fillet with leek puree and olive dressing

main
Roasted chicken breast stuffed with figs and hazelnuts on cauliflower puree
Pan roasted blue eyed cod with braised lettuce, spring peas and verjuice dressing
Roasted grain fed beef fillet with potato puree and swiss browns
Crispy skinned salmon with petit poie and sea urchin roe butter
Roasted mulloway fillet with broad beans, speck and tarragon butter
Braised spring lamb shoulder with spinach and porcini mushrooms
Parmesan and herb crusted lamb rump with potato puree and mixed mushrooms
Roasted veal loin with caramelised eshallots, spinach and puy lentils
Confit duck leg with, artichoke, speck, walnuts and frisee
Roasted kingfish, fennel puree and capsicum and olive salsa

side dishes
Shoestring fries
Iceberg lettuce with speck, and garlic croutons
Duck fat potatoes with rosemary
Roasted baby carrots with fennel and sage
Pea, mint and feta salad
Snake beans with chilli and garlic
Sauteed corn with sage and parmesan
Crushed kipfler potatoes with roasted garlic, eshallots and parsley

dessert
Passionfruit curd and strawberries with crushed meringue and pistachio ice cream
Lemon meringue tart with hazelnut anglaise
Raspberry souffle with raspberry ice cream and sable
Petit pavlova with kiwifruit, banana and caramel sauce
Cinnamon poached pear with peach, mint and candied walnut salad
Vanilla pannacotta with honey baked rhubarb

cheese platter
Selection of 3 imported and australian cheeses, quince paste, seasonal fruit and lavosh
Formal Menu - 3 course
$95.00 per person
lunch & dinner
Three courses for $95 per head
minimum 6 people
entrée
Goats cheese and fondant tomato tart with spring salad
Scallop ceviche with caviar and celery salad
Fried haloumi and beetroot salad with walnut dressing
Beef carpaccio with parmesan, truffle mayonnaise and capers
Pan fried red mullet with tomato, eggplant and baby cress
Blood orange, wild kingfish and fennel salad with avruga dressing
Herb crusted tuna with zucchini, salsa verde, capers and asparagus
Thai salad with sticky pork belly and crispy eshallots
Steamed whiting fillet with leek puree and olive dressing
main
Roasted chicken breast stuffed with figs and hazelnuts on cauliflower puree
Pan roasted blue eyed cod with braised lettuce, spring peas and verjuice dressing
Roasted grain fed beef fillet with potato puree and swiss browns
Crispy skinned salmon with petit poie and sea urchin roe butter
Roasted mulloway fillet with broad beans, speck and tarragon butter
Braised spring lamb shoulder with spinach and porcini mushrooms
Parmesan and herb crusted lamb rump with potato puree and mixed mushrooms
Roasted veal loin with caramelised eshallots, spinach and puy lentils
Confit duck leg with, artichoke, speck, walnuts and frisee
Roasted kingfish, fennel puree and capsicum and olive salsa
side dishes
Shoestring fries
Iceberg lettuce with speck, and garlic croutons
Duck fat potatoes with rosemary
Roasted baby carrots with fennel and sage
Pea, mint and feta salad
Snake beans with chilli and garlic
Sauteed corn with sage and parmesan
Crushed kipfler potatoes with roasted garlic, eshallots and parsley
dessert
Passionfruit curd and strawberries with crushed meringue and pistachio ice cream
Lemon meringue tart with hazelnut anglaise
Raspberry souffle with raspberry ice cream and sable
Petit pavlova with kiwifruit, banana and caramel sauce
Cinnamon poached pear with peach, mint and candied walnut salad
Vanilla pannacotta with honey baked rhubarb
cheese platter
Selection of 3 imported and australian cheeses, quince paste, seasonal fruit and lavosh

Beverages

Full open bar charged on consumption with a large choice of fines wines, beer, spirits and liquers. Waitstaff charges apply at $250 per staff. As Whitehaven is fully licenced a BYO option is not offered.

Consumption basis
$0.00 per person per hour
Full bar charged on consumption basis with a large choice of fine wines, champagne, spirits and liquers. Bar staff charges apply @ $210 per staff, one staff required per 20 guests.