Blue Room Vivid Sydney Charter Package

  • Inclusions
  • 3 hour Vivid Sydney charter on Sydney's unique glass boat Blue Room
  • 3 hour beverage package with full waiter service to the guest 
  • Choice of (5) menus 
  • 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 
Charter Package From

$130

/ Guest 3-hour duration | Menu | Beverages included

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Based on actual number of guests, Change to package inclusions including longer duration

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  • Menu Details
  • Beverage Details
  • Additional Information
  • Pricing & Exclusions
  • Additional Charges
  • Entertainment
  • FAQ
BLUE ROOM VIVID SYDNEY 3 - COURSE MENU
[Guest limit for this package | Minimum 120 guests | Maximum 200 guests]


Choice of 5 different menus

3 COURSE SEATED & SERVED MENU

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 (1) OR (2) item for alternate serve from the menu below]
 
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
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 + pinenuts + 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

SUBSTANTIAL CANAPE MENU

CANAPES

Golden-fried king prawns + szechuan salt & pepper
Whisky cured salmon tartlets + pearls
Avocado + pomegranate tartlets + dukkah (v)
Steamed scallop dumplings + asian greens + aged mirin
Kangaroo tartlets + cashew + beetroot relish
Chorizo slider + date + cornichon + watercress + mini brioche bun

SUBSTANTIAL ITEMS

Confit of roasted duck + orange + chimichurri
Small diced tenderloin + asparagus spears + exotic mushrooms
Paneer + broad beans + roasted garlic + capers (v)
Gnocchi + broccolini + pecorino + kale pesto (v)
Snapper fillet + ginger + soy + shallot
Butter chicken + crispy parathas

BUFFET MENU

ENTREE PLATTER (Served chilled and shared between two guests)

Tasmanian smoked salmon + sliced roasted kangaroos

BUFFET MENU

Fresh medium king prawns + accompaniments

CHAFING DISH SELECTION

Grilled medallions of tenderloin + potato au gratin
Traditional Indian butter chicken + crispy parathas
Honey-glazed sugar-cured ham
Grilled ocean trout fillets + buttered snow peas + semi-dried tomatoes
Chilli + garlic butterflied prawns
Mixed vegetable fried rice
Calamari and mussels in garlic tomato sauce
Sweet potato gratin (mix of sweet and white potatoes baked with cream & cheese)
Orecchiette pasta (served with fresh basil & tomato sauce)

SALAD BAR

Caesar salad (cos lettuce, parmesan cheese, crouton, Caesar salad dressing – bacon served separately)
Crispy crunchy apple and fennel salad (served with walnuts, rocket and honey dressing)
Caramelised cauliflower with shaved broccoli (served with creamy dressing)
Radicchio salad with green olives and parmesan
Double bean and pesto salad
Fresh mixed leaves

ACCOMPANIMENTS

Selection of condiments
Fresh selection of breads
Crispy paratha breads

DESSERTS

Fresh seasonal fruit platter
Chef’s dessert display
Deluxe cheese display + crackers

8 COURSE DEGUSTATION MENU

FIRST FLAVOURS (served as canapés roving on Mezzanine/Top Deck & canapés for vegetarian guests served at the table)

Huon valley smoked salmon tartlets
Golden-fried king prawns + szechuan salt & pepper

MAIN FLAVOURS (served to the table to share/as individual)

Butterflied west australian prawns + sliced roasted kangaroos 
Steamed scallop dumplings + snow pea tendrils + aged mirin
Roasted breast duck + blackberries + golden raisins
Tenderloin (premium australian beef) + mushroom medley

VEGETARIAN FLAVOURS (only for Vegetarians) (served to the table to share/as individual dishes)

Canapés for vegetarian guests served at the table
Heirloom tomato salad + virgin olive oil
Haloumi + broad beans + roasted garlic + capers
Mushroom & vegetable dumplings + snow pea tendrils + aged mirin
Beetroot ravioli + pine nuts + raisins + beurre blanc

ACCOMPANIMENTS

Roasted kipfler potatoes
Radicchio salad with green olives & parmesan

SWEET FLAVOUR (shared between two guests)

Deconstructed chef’s dessert extravaganza

BANQUET (Table Buffet)

CANAPES (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 

* Indicative menu only. Menu may be subject to minor changes

BLUE ROOM VIVID SYDNEY 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
The Riddle Shiraz Cabernet
Rich blackcurrant and raspberry fruit flavours + savoury notes and pepper spice

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)
N/A
Per guest charter pricing schedule
220 guests or more | $130
180 guests or more | $135
140 guests or more | $140
100 guests or more | $150
 50 guests or more  | upon request

Minimum spend requirements 
Min spend (01 April - 30 Sep) | $11,000
Min spend (01 Oct - 31 March) | $13,200
Min spend (Sat - VIVID SYD) | $26,400
Min spend (Fri + Sat | Mid Nov - Christmas) | $26,400
Min spend lunch (Fri + Sat + Sun | Mid Nov - Christmas) | $19,200   

Exclusions          
Rates not valid on Public Holidays. Please request tailored quotes for Public Holidays.
N/A
N/A
N/A
  • 3 hour Vivid Sydney charter on Sydney's unique glass boat Blue Room
  • 3 hour beverage package with full waiter service to the guest 
  • Choice of (5) menus 
  • 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 VIVID SYDNEY 3 - COURSE MENU
[Guest limit for this package | Minimum 120 guests | Maximum 200 guests]


Choice of 5 different menus

3 COURSE SEATED & SERVED MENU

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 (1) OR (2) item for alternate serve from the menu below]
 
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
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 + pinenuts + 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

SUBSTANTIAL CANAPE MENU

CANAPES

Golden-fried king prawns + szechuan salt & pepper
Whisky cured salmon tartlets + pearls
Avocado + pomegranate tartlets + dukkah (v)
Steamed scallop dumplings + asian greens + aged mirin
Kangaroo tartlets + cashew + beetroot relish
Chorizo slider + date + cornichon + watercress + mini brioche bun

SUBSTANTIAL ITEMS

Confit of roasted duck + orange + chimichurri
Small diced tenderloin + asparagus spears + exotic mushrooms
Paneer + broad beans + roasted garlic + capers (v)
Gnocchi + broccolini + pecorino + kale pesto (v)
Snapper fillet + ginger + soy + shallot
Butter chicken + crispy parathas

BUFFET MENU

ENTREE PLATTER (Served chilled and shared between two guests)

Tasmanian smoked salmon + sliced roasted kangaroos

BUFFET MENU

Fresh medium king prawns + accompaniments

CHAFING DISH SELECTION

Grilled medallions of tenderloin + potato au gratin
Traditional Indian butter chicken + crispy parathas
Honey-glazed sugar-cured ham
Grilled ocean trout fillets + buttered snow peas + semi-dried tomatoes
Chilli + garlic butterflied prawns
Mixed vegetable fried rice
Calamari and mussels in garlic tomato sauce
Sweet potato gratin (mix of sweet and white potatoes baked with cream & cheese)
Orecchiette pasta (served with fresh basil & tomato sauce)

SALAD BAR

Caesar salad (cos lettuce, parmesan cheese, crouton, Caesar salad dressing – bacon served separately)
Crispy crunchy apple and fennel salad (served with walnuts, rocket and honey dressing)
Caramelised cauliflower with shaved broccoli (served with creamy dressing)
Radicchio salad with green olives and parmesan
Double bean and pesto salad
Fresh mixed leaves

ACCOMPANIMENTS

Selection of condiments
Fresh selection of breads
Crispy paratha breads

DESSERTS

Fresh seasonal fruit platter
Chef’s dessert display
Deluxe cheese display + crackers

8 COURSE DEGUSTATION MENU

FIRST FLAVOURS (served as canapés roving on Mezzanine/Top Deck & canapés for vegetarian guests served at the table)

Huon valley smoked salmon tartlets
Golden-fried king prawns + szechuan salt & pepper

MAIN FLAVOURS (served to the table to share/as individual)

Butterflied west australian prawns + sliced roasted kangaroos 
Steamed scallop dumplings + snow pea tendrils + aged mirin
Roasted breast duck + blackberries + golden raisins
Tenderloin (premium australian beef) + mushroom medley

VEGETARIAN FLAVOURS (only for Vegetarians) (served to the table to share/as individual dishes)

Canapés for vegetarian guests served at the table
Heirloom tomato salad + virgin olive oil
Haloumi + broad beans + roasted garlic + capers
Mushroom & vegetable dumplings + snow pea tendrils + aged mirin
Beetroot ravioli + pine nuts + raisins + beurre blanc

ACCOMPANIMENTS

Roasted kipfler potatoes
Radicchio salad with green olives & parmesan

SWEET FLAVOUR (shared between two guests)

Deconstructed chef’s dessert extravaganza

BANQUET (Table Buffet)

CANAPES (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 

* Indicative menu only. Menu inclusions and pricing may be subject to changes

BLUE ROOM VIVID SYDNEY 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
The Riddle Shiraz Cabernet
Rich blackcurrant and raspberry fruit flavours + savoury notes and pepper spice

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)
N/A
Per guest charter pricing schedule
220 guests or more | $130
180 guests or more | $135
140 guests or more | $140
100 guests or more | $150
 50 guests or more  | upon request

Minimum spend requirements 
Min spend (01 April - 30 Sep) | $11,000
Min spend (01 Oct - 31 March) | $13,200
Min spend (Sat - VIVID SYD) | $26,400
Min spend (Fri + Sat | Mid Nov - Christmas) | $26,400
Min spend lunch (Fri + Sat + Sun | Mid Nov - Christmas) | $19,200   

Exclusions          
Rates not valid on Public Holidays. Please request tailored quotes for Public Holidays.
N/A
N/A
N/A

Get Tailored Quotes

Based on actual number of guests, Change to package inclusions including longer duration

Get a Quote