Hire Fee

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

Menus

In addition to our most popular menus listed below, a wide range of alternative menus are available by discussion, including menus for specific dietary and cultural requirements.

• 3 Hour Canapes
  $40.00 per person

  Please choose 9 Items from the above suggestions 

  Fresh Vietnamese Vegetarian Spring Rolls with Nuoc Cham Dipping Sauce
  Petit Potato Scones with Tuna / Red Onion / Avocado Salsa
  Thai Style Coconut Prawns with Hokkien Noodles served on Ceramic Spoons
  Tandoori Chicken Bites with Cumin / Yoghurt Dip
  Moroccan Lamb Kebabs with Mint Raita
  Mini Mixed Gourmet Pizzette
  Fine Crepes with Peking Duck, Hoi Sin and Shallot
  Selection of Gourmet Petite Pies with Roasted Tomato Relish
  Baby Mushrooms filled with Creamy Cheese and Basil Pesto
  Vegetable Samosas with sweet Chilli Sauce
  Bite sized Tender Beef Fillet Mignons with Mustard Aoli
  Steamed Vegetable Dumplings with a Thai dipping Sauce
  Macadamia Crumbed Schnitzel with a Ginger / Plum Sauce
  Ham, Cheese and Honey Mustard Cocktail Croissants
  Spicy Chipolata Sausages
  Semi Dried Tomato and Goats Cheese Tartlets

• Substantial Cocktail Menu
  $50.00 per person

  Choice of 9 items (including only one item marked *) 

  Asparagus, mushroom and parmesan tartlets
  Crisp potato roestis with avocado, watercress, oven dried tomato and parmesan
  Shitake & field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli
  Blue swimmer crab salad with cucumber, avocado and lime with crisp fried shallot, served in a Chinese soup spoon
  Freshly shucked Sydney Rock oysters served on the shell with Lemmon wedges and tiny forks
  Venison loin on a crisp pastry disc with beetroot and apple confit
  Skewered king prawns with chilli, ginger and coriander
  Freshly peeled king prawns tossed in chilli and lime skins with Japanese mayo
  Croque Monsieurs – pan fried double smoked ham, gruyere and baby spinach sandwiches
  Char-grilled asparagus wrapped in prosciuto with hollandaise
  Tasmanian Smoked Salmon, English Spinach and Basil Pancake Rolls
  Beef, pumpkin, red wine & marjoram pies
  Chicken, leek and rosemary pies
  Mini tomato, ricotta and basil calzone pizzas
  Baby “hot dogs” with beef sausages, tomato relish and American mustard
  Baby beef burgers with tomato relish, aioli and wild rocket
  Barbequed snapper brochettes with saffron aioli*
  Vietnamese beef salad with vermicelli, chilli and mint*
  Wok-fried king prawn, Atlantic salmon and ginger fried rice with sambal*
  Harissa marinated lamb on spiced cous cous with tatziki*
  

• Summer Buffet
  $47.00 per person

  Canapés

  Skewered King Prawns marinated in Lime, Ginger and Coriander
  Vietnamese Vegetable Rice paper Rolls (fresh) with spicy Plum Sauce
  Steamed Dim Sims with soy and chilli

  The Buffet

  Whole Christmas 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
  $55.00 per person

  Canapés

  Asian Vegetables rolled in Rice paper with Nuoc Cham dipping sauce
  Tuna tar tare on Chinese soup spoon with cucumber & wasabi flying fish roe
  Wild & cultivated mushroom tart with crème fraiche & chives

  The Buffet

  Roast Lamb Cutlets with Eggplant relish and mustards
  Salad of Tunisian baked Vegetables - Beetroot, Sweet Potato, Zucchini and Eggplant with grilled Haloumi
  Butterflied Cajun Chicken roasted and served with green bean bundles wrapped in pancetta
  Roast Chat Potatoes with Rock salt
  Ocean King Prawns peeled to the tail with Lime Mayonnaise
  Mixed leaf Salad with Grape Tomatoes, Avocado and Vinaigrette
  Crusty Bread rolls and Butter

  For Dessert

  Summer Fruits and Chocolate coated Strawberries
  Australian and Continental Cheeses with various crackers
  Teas and Coffee

• The Deluxe Buffet
  $75.00 per person

  Canapés

  Whole meal Pancakes with Roast Duck, Shallot and Cucumber
  Chinese soup spoons with seared wasabi infused tuna, wakami seaweed and crisp eschalots
  Shitake and Field Mushroom Lebanese pastry fingers
  Fresh Asparagus, Mushroom and Parmesan Tartlets

  
  The Buffet

  Crispy skinned whole side of ocean Trout with a crisp Snow pea Salad and Ponzu
  Char grilled asparagus, roast pumpkin & granna parmesan roulade.
  Pan fried free range chicken wrapped in prosciuto & sage, with preserved lemon and deep fried sage leaves
  Fresh Ocean King Prawns peeled to the tail with lime mayonnaise
  Sydney Rock Oysters Natural accompanied by Lemon wedges
  Green Garden Salad with Grape Tomatoes, Avocado and Cucumber
  Horseradish roasted Beef Fillet served with Beetroot Pickle and various mustards
  Broccollini, bean & ricotta salad with toasted almonds & chilli, lime dressing
  Classic Potato Salad bound with crème fraiche & fresh herb infused mayonnaise
  Crusty Bread rolls and Butter

  For Dessert

  Assorted sweet canapés – Belgian chocolate brownie, Belgian chocolate éclairs and mini magnums
  Platter of Australian Brie, Blue and Cheddar with walnuts, pear, dried apricots, muscatels and water crackers
  Teas and Coffee
  

• Formal Menu 1
  $95.00 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, BYO is not generally permitted.

• Bar A - Standard Package
  $9.50 per person per hour

  Beer, selected bottled wine, champagne, port and soft drinks at $9.50 per person per hour, includes Bar Staff.
  

• Bar B - Upgraded Package
  $12.50 per person per hour

  Superior beer, superior bottled wine, superior champagne, port and soft drinks at $12.50 per person per hour, min 4 hours. Includes Bar Staff
  

Holidays

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

GST

Included