Hire Fee

$695.00 per hour - Min. 4 hours

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

Menus

In addition to the menus listed below, a range of alternatives are available by discussion, including menus for specific dietary & cultural requirements.

NB - Prices are based on a minimum of 20 guests. Contact us for smaller group rates.

• 3 Hour Canapes
  $48.00 per person

  Light Canape Options

  For 3 Hour Cruises Please Select 9 Canapés at $48 pp

  Marinated rare Roast Beef & Pesto on a garlic crouton
  Peking Duck with Hoi Sin wrapped in a sesame crepe
  Bite size Mushroom Arancini
  Chicken Satay Sticks with peanut coconut sauce
  Crab Cakes served with mango aioli
  Mini Hamburgers of Falafel, tomato and garlic mayo
  Grilled Creole Prawns served on saffron Rice in ceramic soup spoons
  Vietnamese Vegetable Rice Paper Rolls (fresh) with spicy plum sauce
  Tarts of Spinach and Fetta Cheese with pesto
  Cocktail Hamburgers with onion jam, tomato and pickle
  Mini gourmet assorted Pies served with tomato chutney
  Small Tarts of Persian Feta, semi dried Tomato and Prosciutto
  Lamb Kofta with fresh mint and yoghurt dipping sauce
  Spicy Devilled Chicken Wings with chilli barbecue sauce
  Thai Fish Cakes with Chilli and Lychee dipping Sauce
  

• Substantial Canape Menu
  $60.00 per person

  Steamed scallop and chive gow gees

  Hot smoked ocean trout tartlets with horseradish and crème fraiche

  Chorizo and roast pumpkin tortes with Persian feta

  Skewered char-grilled beef tenderloin with chipotle chilli, cumin & coriander with minted yoghurt

  Baby beef burgers with baby cos and tomato relish

  Chicken and green chilli empanadas

  Peeled king prawns tossed in kaffir lime and confit garlic with a lime and aioli dip

  Tomato, bocconcini, basil and kalamata olive tarts

  Zucchini and haloumi fritters

  Saffron chicken with wild figs on cardamom spiced Persian rice

  Assorted sweet tartlets – Tiramisu chocolate cups; Coconut and lime shortbread tarts; White chocolate and raspberry shortbread tarts

  
  Menu provides 14 pieces per person

  * Vegetarian options available on request
  

   

• Summer Buffet
  $55.00 per person

  Canapés

  Skewered King Prawns marinated in Lime, Ginger and Coriander
  Tartlets of charred Capsicum, Tomato, fresh Basil and Bocconcini
  Steamed Dim Sims with soy and chilli

  The Buffet

  Whole Ham glazed on board with Orange & Brandy carved off the bone
  Hokkien Noodles with Asian Vegetables tossed in a light sesame and sweet Chinese black
  vinegar
  Classic Potatoe Salad with light Crème Fraiche and freshly chopped Herbs
  Char grilled Chicken breast with roasted Eggplant, Tomato and Pine nut salsa
  Mixed leaf Salad with Grape Tomatoes, Avocado and Vinaigrette
  Crusty Rolls with Butter

  Dessert

  Little Individual sticky Date puddings served with Caramel sauce, whipped Cream and Strawberries
  Coffee and selection of Teas

• Commissioners Buffet
  $65.00 per person

  Canapés

  Zucchini and Haloumi Fritters served with minted Yoghurt

  Steamed Shitake Mushroom and Snow Pea Wontons

  Smoked Salmon on dark Rye with Cream Cheese and Salmon Roe

  
  The Buffet

  Szechuan pepper and Citrus crusted roasted Chicken Fillets served with green Bean bundles wrapped in Prosciutto

  Classic Potato Salad

  Large Ocean King Prawns peeled to the tail with homemade Cocktail Sauce

  Baby Cos salad with Grape Tomatoes, Avocado and French dressing

  Eye Fillet of Beef with Béarnaise Sauce and Mustards

  Salad of oven baked root Vegetables and pan fried Haloumi

  Bread Rolls and Butter 
   

  Dessert

  Summer Fruits and Chocolate coated Strawberries

  Variety of Teas and Coffee

• Standing Buffet
  $65.00 per person

  Standing Buffet $65 pp
  for 20 to 80 guests

  Canapés
  Zucchini and haloumi fritters served with minted yoghurt
  Bocconcini, tomato and fresh basil tarts
  Skewered king prawns marinated in lime, ginger and coriander
  
  Substantial Canapés
  Saffron chicken with wild figs on cardamom spiced Persian rice
  served in a New York noodle box

  The Buffet
  Whole ham glazed on board with
  orange & brandy carved off the bone
  Whole side of crispy skinned Ocean Trout with 
  snow peas in a light Japanese dressing
  Classic potato salad with light crème fraiche and
  freshly chopped herbs
  Mixed leaf Salad with grape tomatoes, avocado and vinaigrette
  Salad of sweet potatoe, nectarine, rocket, Feta and pistachio kernels splashed with hazelnut oil and balsamic vinegar
  Bread rolls and butter 
  
  Dessert
  Sticky date puddings with toffee sauce,
  freshly whipped cream and fresh strawberries

  Variety of teas and coffee

• The Deluxe Buffet
  $80.00 per person

  Canapés

  Bocconcini, Tomato and fresh Basil Tarts

  Steamed Scallops and Chive Wontons

  Zucchini and haloumi fritters

  Spicy Chicken skewers with Peanut Coconut Sauce
   

  The Buffet

  Whole side of crispy skinned Ocean Trout with accompanied by Snow Peas in a light Japanese dressing

  Salad of char grilled Eggplant, Zucchini, red Capsicum, Kumara and Rocket splashed with Olive Oil and Balsamic Vinegar and topped with soft Goats Cheese and toasted Pinenuts

  Rosemary and garlic marinated French trimmed Lamb Cutlets with caramelized carrot and roast beetroot

  Large Ocean King Prawns peeled to the tail with Lime Aioli

  Platters of Sydney Rock Oysters with Lime and Lemmon wedges

  Persian rice salad with lentils, chickpeas, dates, almonds, cardamom and roast chilli with a mildly smoked eggplant, lemon and yoghurt dressing

  Green Salad with Avocado, Cucumber, Grape Tomatoes and a Coriander & Mint dressing

  Bread Rolls and Butter

  
  Dessert

  Variety of sweet Tartlets – Chocolate Tiramisu cups; Lime and coconut tartlets; Belgian chocolate and caramel shortbread tarts

  Australian Cheese Platter including Cheddar, Brie and Blue with Water Crackers

  Tea and Coffee

  
  

   

• Formal Menu 1
  $90.00 per person

  Canapés (Choice of 6)

  Peking duck pancakes with cucumber and hoi sin - tied with a chive
  Blue swimmer crab tarts with green mango, coriander and salmon roe
  Skewered king prawns with chilli, ginger and coriander
  Parmesan shortbread with creamed goat’s cheese and red onion marmalade
  Soft Vietnamese rice paper rolls with Asian vegetables, avocado and mint
  Shitake & field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli
  Natural Sydney rock oysters served in a Chinese soup spoon with a squeeze of lime and cracked pepper
  Assorted platters of sushi and nori with wasabi, pickled ginger and fermented soy
  Quail egg Florentine – a quail egg with English spinach and hollandaise in a tartlet
  Char-grilled asparagus wrapped in thinly sliced prosciuto with hollandaise
  Crisp potato roestis with rare roast rump of lamb, caramelised eschalots and eggplant relish

  Mains

  Veal cutlet with olive and lemon crushed potatoes, deep fried sage leaves and broad beans
  Roast spatchcock with a shitake mushroom and sesame tartlet and celeriac mash
  Baked snapper fillet with salmon mousse, asparagus and vermouth beurre blanc
  Crisp skin duck breast with potato gallette, caramelized mandarins and cinnamon
  Crisp skinned salmon with tempura prawn and parsnip mash and a wasabi, soy, sesame dressing
  Roast eye fillet of beef with sugar snap peas, sweet potato and ginger puree & beetroot chips
  Steamed snapper fillet in a mussel, prawns and saffron broth with wilted greens
  Bowls of steamed young vegetables on the table

  Dessert

  Warm chocolate pudding with clotted cream and poached strawberries
  Liquorice parfait with candied lime and ginger tuille
  Seasonal berry English custard tart with strawberry coulis
  Individual Pavlovas with vanilla cream, strawberries, kiwis and passionfruit and raspberry coulis
  Belgian chocolate tart with raspberries and vanilla bean ice icecream
  Buttermilk and vanilla pudding with red fruit compote and mint
  Individual cheese and fruit platters

  Tea & Coffee

• Formal Menu 2
  $101.50 per person

  Canapés (Choice of 6)

  Peking duck pancakes with cucumber and hoi sin - tied with a chive
  Blue swimmer crab tarts with green mango, coriander and salmon roe
  Skewered king prawns with chilli, ginger and coriander
  Parmesan shortbread with creamed goat’s cheese and red onion marmalade
  Soft Vietnamese rice paper rolls with Asian vegetables, avocado and mint
  Shitake & field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli
  Natural Sydney rock oysters served in a Chinese soup spoon with a squeeze of lime and cracked pepper
  Assorted platters of sushi and nori with wasabi, pickled ginger and fermented soy
  Quail egg Florentine – a quail egg with English spinach and hollandaise in a tartlet
  Char-grilled asparagus wrapped in thinly sliced prosciuto with hollandaise
  Crisp potato roestis with rare roast rump of lamb, caramelised eschalots and eggplant relish
  

  Mains

  (Two Choices Served Alternatively)

  Veal cutlet with olive and lemon crushed potatoes, deep fried sage leaves and broad beans
  Roast spatchcock with a shitake mushroom and sesame tartlet and celeriac mash
  Baked snapper fillet with salmon mousse, asparagus and vermouth beurre blanc
  Crisp skin duck breast with potato gallette, caramelized mandarins and cinnamon
  Crisp skinned salmon with tempura prawn and parsnip mash and a wasabi, soy, sesame dressing
  Roast eye fillet of beef with sugar snap peas, sweet potato and ginger puree & beetroot chips
  Steamed snapper fillet in a mussel, prawns and saffron broth with wilted greens
  Bowls of steamed young vegetables on the table

  Dessert

  Warm chocolate pudding with clotted cream and poached strawberries
  Liquorice parfait with candied lime and ginger tuille
  Seasonal berry English custard tart with strawberry coulis
  Individual Pavlovas with vanilla cream, strawberries, kiwis and passionfruit and raspberry coulis
  Belgian chocolate tart with raspberries and vanilla bean ice icecream
  Buttermilk and vanilla pudding with red fruit compote and mint
  Individual cheese and fruit platters

  Tea & Coffee

Beverages

As the Commissioner II has a liquor licence, a BYO option is not offered.

• Bar A - Standard Package
  $10.00 per person per hour

  Australian Wine Society Chardonnay
  Australian Wine Society Semillon Sauvignon Blanc
  Australian Wine Society Merlot
  Australian Wine Society Shiraz
  Australian Wine Society Brut Reserve

  Cascade Light
  Carlton Draught
  Tooheys New
  Peroni Nastro Azzuro
  

• Bar B - Upgraded Package
  $13.50 per person per hour

  Oyster Bay Sauvignon Blanc NZ

   Well-balanced acid and sweet fruit flavours combine to produce very good length and supple mouth feel

  Pitchford Chardonnay 2011 Margaret River

  Unwooded with tropical fruits, clean zippy acidity balances and fruit character resulting in a bright fresh flavoursome palate

  Reillys Ryder Shiraz 2010 Clare Valley SA

  Soft and opulent displaying dark raspberry and plum with black pepper and spice with a long finish
  
  Wirra Wirra Church Block Shiraz Merlot, McLaren Vale, SA

  Aromas of berry fruit with a hint of peppery spice develop into a soft, well-structured palate.
  

  Wine Society Classic Brut Sparkling Yarra Valley

  This quality sparkling wine has been produced by one of the regions finest winemakers. It is fresh, with gentle finesse. A sparkling wine of subtle flavours in a palate that’s both soft and elegant.

  James Boags Premium
  Cascade Light
  Carlton Draught
  Tooheys New
  Peroni Nastro Azzuro 
  

Holidays

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

GST

Included