- Call: (02) 9555 5901
Blue Room Gala Dinner Charter Package
Minimum Charter Fee
$16,500
(Charter Fee) based on 100 guests & inclusions above Extra Guest Charge $135Get Tailored Quotes
Based on actual number of guests, Change to package inclusions including longer duration
* Indicative menu only. Menu may be subject to minor changes
- 3 hour charter on Sydney's unique glass boat Blue Room
- 3 hour beverage package with full waiter service to the guest
- Choice of (2) deluxe banquet menu served to the table (table buffet)
- (3) Canape served on outer decks during the first 45 minutes of the cruise
- Full waiter service to the tables
- Tailored seating arrangements for comfort
- Restaurant style high quality table set up, plates, crockery & cutlery
- Personalised table menus
- Entertainment optional (packages available at additional charge)
- Trained and competent crew
- NSW maritime safety regulation compliant
- Pick up & drop off from convenient Sydney harbour wharf
- Professional Australian Cruise Group team assurance
BLUE ROOM GALA DINNER MENU
[Guest limit for this package | Minimum 100 guests | Maximum 200 guests]
Choice of 3 menu options (3 course or banquet menus)
FIRST FLAVOURS (served as canapés on Top Deck)
Huon valley smoked salmon tartlets
Golden-fried king prawns + szechuan salt & pepper
Crispy vegetable spring rolls
ENTREE [Please choose one or two for alternate serve]
Smoked ocean trout, pickled fennel salad, crème fraîche (gf)
Cherry glazed duck breast, watermelon + chilli salad (gf)
Charcuterie of hungarian salami + wagyu bresaola + prosciutto + apple salad
Steamed prawns + avocado + cos lettuce + lemon
Grilled calamari + broad beans + roasted garlic + capers
Ceviche of king salmon + tuna + avocado + witlof
Chilli + garlic masala king prawns + cous cous salad
Gnocchi + exotic mushrooms + broccolini + pecorino + brown butter dressing (v)
Salt and pepper cauliflower (v)
MAIN FLAVOURS (Please choose (1) item from the menu below)
Prime australian grain-fed beef tenderloin + kipfler potatoes + asparagus spears + exotic mushrooms
Corn-fed chicken oven roasted + kipfler potatoes + chimchurri + parsnip roulade
Petuna ocean trout herb and pistachio crusted + quinoa + radish
Roasted duck confit + jerusalem artichokes + onion + chimichurri
Snapper fillet grilled + king prawns + ginger + soy + shallot
Gnocchi + broccolini + pecorino + kale pesto (v)
Lamb cutlets (3) grilled + slow roast vine tomato + mixed leaf spicy pesto + roasted sliced potatoes
Beetroot ravioli + pine nuts + raisins + beurre blanc
SWEET FLAVOURS (Please choose (1) item from the menu below)
Deconstructed chef ’s dessert extravaganza
Black forest log + chocolate soil + dried raspberry
Rustic passion fruit tart + crunch + honey crème fraiche
Salted caramel popcorn + passion fruit yoghurt + pomegranate
Red wine poached pear + vanilla oat crumble + mascarpone
TABLE BANQUET MENU A
CANAPÉS (Served on Sky Deck)
Salt + pepper prawns
Smoked salmon tartlets
Arancini balls (v)
Vegetable spring rolls (v)
FIRST FLAVOUR (Shared Entrée Platter)
Whiskey-cured smoked salmon with mascarpone cream, vanilla and seeded mustard (gf)
Grilled teriyaki chicken tulips
Butterfly-grilled west australian king prawns, dill tapioca pearls, pomegranate and cilantro
MAIN FLAVOUR (Shared Dishes)
Prime australian grain-fed beef tenderloin with potatoes + asparagus spears and exotic mushrooms
Oven roasted corn-fed breast of chicken on mashed potatoes with chimichurri and parsnip roulade
Herb and pistachio crusted petuna Ocean Trout with quinoa and radish
Large ravioli parcels served with beurre blanc
Table Banquet Menu includes a choice of any one salad and hot side dish to the table to be shared;
Iceberg strips, edamame + zucchini + cabbage + crunchy chick peas + corn + citrus sesame dressing
Or Butter lettuce + avocado + cherry tomatoes + jalapeno salad
&
Mixed greens tossed in butter + garlic
Or Roasted potatoes + rosemary
SWEET FLAVOUR (Alternate Serve)
Black forest log + chocolate soil + dried raspberry
Apple crumble + ricotta cream + strawberry compote
OR
TABLE BANQUET MENU B
CANAPÉS (Served on Sky Deck)
Salt + pepper prawns
Smoked salmon tartlets
Arancini balls (v)
Mini vegetable samosas (v)
FIRST FLAVOUR (Shared Entrée Platter)
Charcuterie of hungarian salami + wagyu bresaola + prosciutto + apple salad
Butterfly-grilled thai green curry west australian king prawns (2 per guest)
Assorted platter of samosas and spring rolls (v)
MAIN FLAVOUR (Shared Dishes)
Lamb back strap + sautéed broccolini and asparagus + lime + almond and chilli
Baked snapper fillet (120gms each) + tomato and olive salad + balsamic vinegar + olive oil
Pan-fried gnocchi + broccolini + zucchini + corn + broad beans + kale pesto (v)
Breast of chicken + braised fennel + asparagus + roasted potatoes + garlic aioli + crispy eschallots
Table banquet menu includes a choice of any one salad and hot side dish to the table to be shared;
Iceberg strips, edamame + zucchini + cabbage + crunchy chick peas + corn + citrus sesame dressing
Or Butter lettuce + avocado + cherry tomatoes + jalapeno salad
&
Mixed greens tossed in butter + garlic
Or Roasted potatoes + rosemary
SWEET FLAVOUR (Alternate Serve)
Blood orange + chocolate dome + lime tapioca balls
Mango + coconut savarin + lemon curd + pistachios
[Guest limit for this package | Minimum 100 guests | Maximum 200 guests]
Choice of 3 menu options (3 course or banquet menus)
FIRST FLAVOURS (served as canapés on Top Deck)
Huon valley smoked salmon tartlets
Golden-fried king prawns + szechuan salt & pepper
Crispy vegetable spring rolls
ENTREE [Please choose one or two for alternate serve]
Smoked ocean trout, pickled fennel salad, crème fraîche (gf)
Cherry glazed duck breast, watermelon + chilli salad (gf)
Charcuterie of hungarian salami + wagyu bresaola + prosciutto + apple salad
Steamed prawns + avocado + cos lettuce + lemon
Grilled calamari + broad beans + roasted garlic + capers
Ceviche of king salmon + tuna + avocado + witlof
Chilli + garlic masala king prawns + cous cous salad
Gnocchi + exotic mushrooms + broccolini + pecorino + brown butter dressing (v)
Salt and pepper cauliflower (v)
MAIN FLAVOURS (Please choose (1) item from the menu below)
Prime australian grain-fed beef tenderloin + kipfler potatoes + asparagus spears + exotic mushrooms
Corn-fed chicken oven roasted + kipfler potatoes + chimchurri + parsnip roulade
Petuna ocean trout herb and pistachio crusted + quinoa + radish
Roasted duck confit + jerusalem artichokes + onion + chimichurri
Snapper fillet grilled + king prawns + ginger + soy + shallot
Gnocchi + broccolini + pecorino + kale pesto (v)
Lamb cutlets (3) grilled + slow roast vine tomato + mixed leaf spicy pesto + roasted sliced potatoes
Beetroot ravioli + pine nuts + raisins + beurre blanc
SWEET FLAVOURS (Please choose (1) item from the menu below)
Deconstructed chef ’s dessert extravaganza
Black forest log + chocolate soil + dried raspberry
Rustic passion fruit tart + crunch + honey crème fraiche
Salted caramel popcorn + passion fruit yoghurt + pomegranate
Red wine poached pear + vanilla oat crumble + mascarpone
TABLE BANQUET MENU A
CANAPÉS (Served on Sky Deck)
Salt + pepper prawns
Smoked salmon tartlets
Arancini balls (v)
Vegetable spring rolls (v)
FIRST FLAVOUR (Shared Entrée Platter)
Whiskey-cured smoked salmon with mascarpone cream, vanilla and seeded mustard (gf)
Grilled teriyaki chicken tulips
Butterfly-grilled west australian king prawns, dill tapioca pearls, pomegranate and cilantro
MAIN FLAVOUR (Shared Dishes)
Prime australian grain-fed beef tenderloin with potatoes + asparagus spears and exotic mushrooms
Oven roasted corn-fed breast of chicken on mashed potatoes with chimichurri and parsnip roulade
Herb and pistachio crusted petuna Ocean Trout with quinoa and radish
Large ravioli parcels served with beurre blanc
Table Banquet Menu includes a choice of any one salad and hot side dish to the table to be shared;
Iceberg strips, edamame + zucchini + cabbage + crunchy chick peas + corn + citrus sesame dressing
Or Butter lettuce + avocado + cherry tomatoes + jalapeno salad
&
Mixed greens tossed in butter + garlic
Or Roasted potatoes + rosemary
SWEET FLAVOUR (Alternate Serve)
Black forest log + chocolate soil + dried raspberry
Apple crumble + ricotta cream + strawberry compote
OR
TABLE BANQUET MENU B
CANAPÉS (Served on Sky Deck)
Salt + pepper prawns
Smoked salmon tartlets
Arancini balls (v)
Mini vegetable samosas (v)
FIRST FLAVOUR (Shared Entrée Platter)
Charcuterie of hungarian salami + wagyu bresaola + prosciutto + apple salad
Butterfly-grilled thai green curry west australian king prawns (2 per guest)
Assorted platter of samosas and spring rolls (v)
MAIN FLAVOUR (Shared Dishes)
Lamb back strap + sautéed broccolini and asparagus + lime + almond and chilli
Baked snapper fillet (120gms each) + tomato and olive salad + balsamic vinegar + olive oil
Pan-fried gnocchi + broccolini + zucchini + corn + broad beans + kale pesto (v)
Breast of chicken + braised fennel + asparagus + roasted potatoes + garlic aioli + crispy eschallots
Table banquet menu includes a choice of any one salad and hot side dish to the table to be shared;
Iceberg strips, edamame + zucchini + cabbage + crunchy chick peas + corn + citrus sesame dressing
Or Butter lettuce + avocado + cherry tomatoes + jalapeno salad
&
Mixed greens tossed in butter + garlic
Or Roasted potatoes + rosemary
SWEET FLAVOUR (Alternate Serve)
Blood orange + chocolate dome + lime tapioca balls
Mango + coconut savarin + lemon curd + pistachios
* Indicative menu only. Menu inclusions and pricing may be subject to changes
BLUE ROOM GALA DINNER BEVERAGE PACKAGE
BEERS [Choice of any of the beers from the list]
Crown Lager | Pure Blonde | Lord Nelson 3 Sheets Pale Ale | Coopers Premium Light
WINES & SPARKLING
Hardy’s Brut Reserve (Sparkling Wine)
Vibrant bubbly texture and rich fruit flavours and toasty character
Angas Moscato, Barossa Valley, South Australia (Sparkling Wine)
A lively hot-pink Moscato, aromas of lychee, musk, pink flowers and spice
The Riddle Sauvignon Blanc
Vibrant tropical fruit flavours, passionfruit lift, green apple crunch, crisp and refreshing
Jim Barry Watervale Riesling
Notes of musk, a bracing acidity and juicy limes - Clare Valley, South Australia
The Riddle Shiraz Cabernet
Rich blackcurrant and raspberry fruit flavours + savoury notes and pepper spice
Petaringa Stage Left Merlot
A deep red to purple in the glass, with notes of plum and dark cherry fruit
SOFT DRINKS AND JUICES [Choice of any of the soft drinks or juices from the list]
San Pellegrino
Fruit Juice (Orange + Apple)
Soft Drinks (Pepsi, Diet Pepsi, Solo, Ginger Ale, Lemonade)
BEERS [Choice of any of the beers from the list]
Crown Lager | Pure Blonde | Lord Nelson 3 Sheets Pale Ale | Coopers Premium Light
WINES & SPARKLING
Hardy’s Brut Reserve (Sparkling Wine)
Vibrant bubbly texture and rich fruit flavours and toasty character
Angas Moscato, Barossa Valley, South Australia (Sparkling Wine)
A lively hot-pink Moscato, aromas of lychee, musk, pink flowers and spice
The Riddle Sauvignon Blanc
Vibrant tropical fruit flavours, passionfruit lift, green apple crunch, crisp and refreshing
Jim Barry Watervale Riesling
Notes of musk, a bracing acidity and juicy limes - Clare Valley, South Australia
The Riddle Shiraz Cabernet
Rich blackcurrant and raspberry fruit flavours + savoury notes and pepper spice
Petaringa Stage Left Merlot
A deep red to purple in the glass, with notes of plum and dark cherry fruit
SOFT DRINKS AND JUICES [Choice of any of the soft drinks or juices from the list]
San Pellegrino
Fruit Juice (Orange + Apple)
Soft Drinks (Pepsi, Diet Pepsi, Solo, Ginger Ale, Lemonade)
Get Tailored Quotes
Based on actual number of guests, Change to package inclusions including longer duration
