Cruise Sydney Harbour aboard the Luxury Charter Boat Hiilani

Hiilani

Hiilani is a classic 95’ motoryacht built by the renowned CRN yard in Italy.

After cruising the waters of the Mediterannean for private owners, she has recently been refurbished and is now available for lunch, dinner and overnight charters in Sydney.

With her richly appointed interior, classic motor yacht styling and expansive upper sundeck Hiilani provides a perfect venue for relaxed yet stylish corporate and private functions.

Hire fee
$1000 per hr, min 3 hrs Jan - Oct
$1200 per hr, min 4 hrs Nov - Dec

Wharves

The wharf fee payable for King St, Circular Quay and Opera House Wharves is $26

Staffing

1-15 guests 1 Waitstaff required
16-30 guests 2 Waitstaff required
31-45 guests 3 Waitstaff required
$210 per Waitstaff / Barstaff for a maximum 4 hour period.
Each additional hour, $35 per hour per Waitstaff.

Footwear

Please wear soft soled shoes only, to avoid damage to the timber decks. No high heels are permitted on board.

Hire Fee

$1,000.00-$1,200.00 per hour - Min. 3-4 hours, depending upon selected date.

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

Menus

Please find following a selection of the menus available. Please contact us to discuss menus for special dietary or regional requirements.

Canapé Menu 1 (3hr cruise only)
$45.00 per person
Canapé Menu 1
(3hr cruise only)
Fresh pacific oysters with shallot dressing & salmon roe
Peking duck pancakes with plum sauce
Lime & pepper crusted tuna with wasabi aioli
Melted salmon & caper tart with crème fraiche
Porcini mushroom & basil risotto balls
Small lamb pies with tomato chutney
Sesame crusted chicken strips & mango mayonnaise
Mini forest mushroom flan with bell pepper chutney
Small fruit brochettes
Piquant chocolate brownies
(If total catering cost is less than $800 it will incur a chef surcharge of $260 for all menus)
Canapé Menu 2
$55.00 per person
Canapé Menu 2
Oysters with shallot dressing & salmon roe
Asparagus & feta cheese flan
Assorted sushi & sashimi with wasabi & soy
Peking duck pancakes
Sesame crusted chicken strips with mango mayonnaise
Piri piri prawns with saffron yoghurt
Spicy avocado, red onion marmalade, crème fraiche tart
Spring rolls with plum dipping sauce
Thai fish cakes with sweet chilli
Mini guinness & steak pies with green pea puree
Fruit brochettes
Petite ricotta cakes with berry compote
(If total catering cost is less than $800 it will incur a chef surcharge of $260 for all menus)
Canapé Menu 3
$65.00 per person
Canape Menu 3
Marinated swordfish egg roll with wasabi mayonnaise
Pacific oysters with shallot dressing & salmon roe
Peking duck pancakes, spring onions, cucumber & hoisin sauce
Shitake & prawn dumplings with soy butter
Mini forest mushroom flan with bell pepper chutney
Thai fish cakes with sweet chilli
Seared scallops, crisp pork belly & beetroot puree
Rare roast beef with Yorkshire pudding, horseradish cream & chives
Porcini mushroom & basil risotto balls with pesto mayonnaise
These items will be served in small bowls with forks
Beer battered flathead gougons with tartare sauce & chips
Duck confit with wild mushrooms, garlic mash & spring asparagus
Fruit brochettes
Profiteroles with hazelnut cream & chocolate
Petite lemon meringue pies
(If total catering cost is less than $800 it will incur a chef surcharge of $260 for all menus)
Canape Menu 4
$80.00 per person
Canapé Menu 4
Peking duck pancakes
Sweet crab meat with avocado wrapped in toasted nori
Balsamic caramelised figs with herbed ricotta garlic crouton
Melted salmon & caper tart with crème frache
Fresh pacific oysters with shallot dressing & salmon roe
Tartlet of creamed leeks & pancetta
Ocean cooked king prawn & polenta cake with tomato salsa
Mini guinness & steak pies with green pea puree
Shitake & prawn dumplings with soy butter
Sweet lobster spring rolls with mirin shallot dipping sauce
These items will be served in small bowls with forks
Grilled balmain bug penne, lemon & parsley butter sauce
Slow poached thai chicken salad, young ginger, lime & glass noddles
Green pepper osso bucco with garlic mash
Fruit brochettes
Profiteroles with hazelnut cream & chocolate
Petite berry tarts
(If total catering cost is less than $800 it will incur a chef surcharge of $260 for all menus)
Buffet Menu 1
$75.00 per person
Buffet menu 1
Canapé
Fresh crab on chinese spoon with avocado & tomato salsa
Peking duck pancakes with hoi sin sauce
Asparagus & ricotta flan
Buffet
Assorted boutique rolls
Fresh south coast cooked prawns with dill aioli
Fresh pacific oysters with mirrin & chilli dressing
Caesar salad crispy bacon & anchovy dressing
Vine ripened tomato & rocket salad with a balsamic dressing
Crème fraiche & chat potato salad with fresh garden herbs
Pan fried lamb fillet with pine nut & eggplant chutney
Baked atlantic salmon with shaved fennel & lime
Guinness & honey baked leg ham
Dessert
Individual pavlovas with fresh fruit & berries
Selection of Australian cheese & sliced fresh fruits
(If the total catering cost is less than $800.00 it will incur a chef charge of $260.00 for all menus)
Buffet Menu 2
$85.00 per person
Buffet menu 2
Canapé
Lime marinated tuna with wasabi mayonnaise, rolled in chinese crepe
Peking duck pancakes with hoi sin sauce
Asparagus & feta cheese flan
Melted atlantic salmon, chive & crème fraiche tart
Buffet
Assorted boutique rolls
Fresh south coast prawns marinated in green pepper and lime
Fresh pacific oysters with mirin and chilli dressing
Green asparagus with fresh parmesan, black pepper & extra virgin olive oil
smoked salmon with lililyput capers & shaved fennel
Vine ripened tomato & bocconcini salad with basil oil & reduced balsamic
Crisp summer vegetable salad with farm house vinaigrette
Hot buttered chat potato salad with fresh herbs
Oven baked atlantic salmon with shaved fennel & lime
Proscuitto wrapped chicken breast on freshly steamed couscous
Baked beef fillet with watercress, crisp lardoons, pine nut salad & red wine jus
Dessert
Chocolate mud cake with double cream & raspberry coulis
Selection of Australian cheese & sliced fresh fruits
(If the total catering cost is less than $800.00 it will incur a chef charge of $260.00 for all menus)
Buffet Menu 3
$100.00 per person
Buffet menu 3
Canapé
Peking duck pancakes with plum sauce
Fresh crab salad on chinese spoon with avocado & tomato salsa
Porcini & forest mushroom flan
Balsamic caramelised pear with herbed ricotta garlic crouton
Buffet
Assorted boutique rolls
Ocean cooked king prawns with dill aioli
Chilled pacific oysters with cucumber, lime & mirin
Green asparagus with fresh parmesan, black pepper & virgin olive oil
Smoked salmon with lillyput capers & shaved fennel
Crisp baby cos salad, shaved parmesan & anchovy dressing
Roasted root vegetable salad with roasted garlic & rosemary
Sauteed kipfler potatos with braised radicchio Dijon dressing
Grilled balmain bugs with lemon parsley butter
Corn feed chicken, watercress, crisp lardoons, pine nut salad & red wine vinaigrette
Slow baked lamb, grilled portabella mushrooms, English spinach & rosemary jus
Large baked snapper fillets with spicy thai dressing
Dessert
Assorted mini tarts, cakes, brochettes
Selection of Australian cheese & sliced fresh fruits
(If the total catering cost is less than $800.00 it will incur a chef charge of $260.00 for all menus)
Formal Menu - Single Choice
$69.00 per person
Formal Menu
Entrees
Single choice $19.50
Smoked tasmanian salmon, celeriac & fennel salad with chervil vinaigrette
Caesar salad, shaved parmesan, anchovy dressing, garlic crouton
Wild king salmon tartare, pickled cucumbers, lemon crème freiche
Chilled asparagus, fresh crab & rocket salad,
truffle essence
Roasted beet salad, lemon vinaigrette & goat cheese tart
Shaved prosciutto, ricotta, chilli, & chive salad, honey roasted pears
Crispy king prawns with mirin, soy & sweet chilli dipping sauce
Tomato tian with blue swimmer crab & celeriac salad, roasted garlic
Sweet corn & white bait fritters with, vine ripe tomato, olive & basil salsa
chicken & shitake dumpling in peking duck broth, crisp bok choy
Mains
Single choice $33.00
Barbequed tuna steak, green olive risotto & parsnip crisps
Grilled king salmon, wild mushroom, cream potatoes, fresh peas
Pan seared blue eye cod spicy corn ragout, lime butter sauce
Pan-fried veal w oven-dried tomatoes, white bean & green olive salsa
Slow baked lamb, roasted shallots & eggplant mille-feuille with potato gratin
Roast tenderloin of veal, fresh summer vegetables, potato fondant
Oven roasted breast of chicken, sweet onions, steamed asparagus & fried polenta
Moroccan vegetable couscous, cherry tomato confit & butter beans with basil oil
Pan seared spatchcock with caramelized onion & roasted fig jam
Confit of duck, wild mushrooms risotto & spring asparagus
Desserts
Single choice $16.50
Lime crème brulee, pistachio tuile & cointreau macerated strawberries
Whipped mascarpone filled crepes, fresh fruit & raspberry sauce
Cinnamon and ginger beignets, vanilla ice cream, amaretto cherry sauce
Apple tarte tatin, vanilla anglaise & apricot compote
Baked Alaska, chocolate ice cream, caramel and chocolate fudge
Late harvest riesling jelly with poached stone fruit compote
Hot raspberry soufflé with chocolate & cointreau sauce
Classic baked chocolate tart with honey ice cream & pistachio wafer
Selection of australian cheese, sliced fresh fruits & assorted crackers
Classic tiramisu, layered with lady fingers & mascarpone

(If the total catering cost is less than $800.00 it will incur a chef charge of $260.00)
Alternate choice is not available for groups of less than 8 guests
Formal Menu - Two choice 50/50 alternate
$82.50 per person
Formal Menu
Entrees
Two choice 50/50 alternate $24.50
Smoked tasmanian salmon, celeriac & fennel salad with chervil vinaigrette
Caesar salad, shaved parmesan, anchovy dressing, garlic crouton
Wild king salmon tartare, pickled cucumbers, lemon crème freiche
Chilled asparagus, fresh crab & rocket salad,
truffle essence
Roasted beet salad, lemon vinaigrette & goat cheese tart
Shaved prosciutto, ricotta, chilli, & chive salad, honey roasted pears
Crispy king prawns with mirin, soy & sweet chilli dipping sauce
Tomato tian with blue swimmer crab & celeriac salad, roasted garlic
Sweet corn & white bait fritters with, vine ripe tomato, olive & basil salsa
chicken & shitake dumpling in peking duck broth, crisp bok choy
Mains
Two choice 50/50 alternate $38.50
Barbequed tuna steak, green olive risotto & parsnip crisps
Grilled king salmon, wild mushroom, cream potatoes, fresh peas
Pan seared blue eye cod spicy corn ragout, lime butter sauce
Pan-fried veal w oven-dried tomatoes, white bean & green olive salsa
Slow baked lamb, roasted shallots & eggplant mille-feuille with potato gratin
Roast tenderloin of veal, fresh summer vegetables, potato fondant
Oven roasted breast of chicken, sweet onions, steamed asparagus & fried polenta
Moroccan vegetable couscous, cherry tomato confit & butter beans with basil oil
Pan seared spatchcock with caramelized onion & roasted fig jam
Confit of duck, wild mushrooms risotto & spring asparagus
Desserts
Two choice 50/50 alternate $19.50
Lime crème brulee, pistachio tuile & cointreau macerated strawberries
Whipped mascarpone filled crepes, fresh fruit & raspberry sauce
Cinnamon and ginger beignets, vanilla ice cream, amaretto cherry sauce
Apple tarte tatin, vanilla anglaise & apricot compote
Baked Alaska, chocolate ice cream, caramel and chocolate fudge
Late harvest riesling jelly with poached stone fruit compote
Hot raspberry soufflé with chocolate & cointreau sauce
Classic baked chocolate tart with honey ice cream & pistachio wafer
Selection of australian cheese, sliced fresh fruits & assorted crackers
Classic tiramisu, layered with lady fingers & mascarpone
(If the total catering cost is less than $800.00 it will incur a chef charge of $260.00)
Alternate choice is not available for groups of less than 8 guests

Beverages

Bar A - Premium Package
$12.00 per person per hour
Full bar service of beer, selected bottled wine, champagne, port and soft drinks at $12 per person per hour, min 4 hours.
Bar Staff at $210 per staff. Staff required at 1 staff per 15 guests
Bar B - Deluxe Package
$15.00 per person per hour
Full bar service of superior beer, superior bottled wine, superior champagne, port and soft drinks at $15 per person per hour, min 4 hours.
Bar Staff at $210 per staff. Staff required at 1 staff per 15 guests
Bar C - On Consumption
$0.00 per person per hour
Full Bar on consumption.
Bar staff charges apply - 1 waitsaff for 15 guests.