All cruises are suspended due to COVID-19 until 30 September 2020. You are still able to make bookings for all cruises from Friday 02 October 2020 through our Online Booking Portal & charters via Groups & Charter Enquiries. Our phones are currently not attended to. Our team is working remotely as per Government directives.

Covid 19 Update

Sahana Menu Options

Gold package

  • Selection of 3 cold canapés, 2 warm canapés, 1 substantial canapé, 1 dessert canapé
  • *Minimum catering spend $1500, chef charge included in menu pricing

$70 Per Person

Platinum package

  • Selection of 4 cold canapés, 4 warm canapés, 2 substantial canapés, 1 dessert canapé
  • *Minimum catering spend $1500, chef charge included in menu pricing

$100 Per Person

Elite package

  • Selection of 5 cold canapés, 4 warm canapés, 2 substantial canapés, 1 dessert canapé &
  • 1 food station (Choice of Sashimi, Glazed Ham or Charcuterie & Cheese Station)
  • *Minimum catering spend $1500, chef charge included in menu pricing

$125 Per Person

Cold Canapés

  • Freshly shucked Sydney Rock oysters with cucumber apple cider vinaigrette (gf)
  • Miniature shortcrust tart Heirloom cherry tomatoes, buffalo mozzarella, baby basil, olive
  • Chilled Queensland king prawns with citrus mayo dipping sauce (gf)
  • Jamon Serrano with rock melon, Persian feta, Extra virgin olive oil, on spoon
  • Cured Tasmanian King Salmon with avocado, tahini, fennel, shaved radish on crisp
  • Black Angus beef tataki with shitake mushrooms, black sesame seed, Ponzu dressing on spoon
  • Queensland spanner crab, lime, chilli, baby greens, aioli, crispy eshallots on Wonton
  • *All cold canapés can be made gluten free*

Warm Canapés

  • Fresh herb and green pea taleggio risotto balls with panko crust (v)
  • Peppered Rare black Angus, mushroom, horseradish cream, on spoon
  • Seared Atlantic scallops with smoked bacon, remoulade, baby radish on tart
  • Crispy shredded duck filo cigars with spiced orange glaze
  • Pan seared yellowfin tuna with orange, fennel, feta, dried chilli tart
  • Wagyu beef mini pie with home-made short crust pastry and spiced tomato sauce


  • Crispy spiced chicken with shaved slaw and red eye mayo on a milk bun
  • Black Angus beef mini burger with truss tomatoes, aged cheddar & house-made barbecue sauce
  • 8-hour slow-roasted Berkshire pulled pork with pickled chilli, red slaw and apple relish slider
  • Seared Tasmanian salmon with shaved fennel, cucumber, mint, chickpeas and tzatziki (in box)
  • Crispy fried Hawkesbury squid with wild rocket and chorizo potato salad (in bamboo box)
  • Slow cooked Riverina lamb shoulder orecchiette with Tuscan cabbage, cherry tomatoes & pecorino (in bamboo box)
  • Twice cooked Berkshire pork belly bites with spiced apple chutney, shaved Savoy cabbage, watercress and apple cider dressing (in box) (gf)

Dessert Canapés

  • Passionfruit curd fresh strawberry tart
  • Salt caramel chocolate crumble tart
  • Valrhona Dark chocolate mousse candy peanuts shortbread crumble in a glass
  • Strawberries and cream with coconut rough shortbread (in glass)
  • Whipped vanilla bean cheesecake with blueberries and lemon (on spoon)
  • Triple cream brie, sour cherry and baby basil tart

Food Stations

  • Minimum 50 guests - Available with Canapé or Buffet selection
  • Sashimi Station
  • Kingfish, tuna and fresh seasonal seafood served raw and carved to order
  • Glazed Ham Station
  • Served warm and carved to order served with mustards, pickles and soft rolls
  • Charcuterie & Cheese Station
  • Selection of cured and smoked meats, cheeses, pickles and house-made chutneys
  • Dumpling Bar
  • Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces
  • Just Cheese
  • Wide selection of both local and imported cheeses with various breads and classic accompaniments
  • Oyster Station
  • Showcasing freshly shucked regional oysters from around Australia - Sydney Rock, Pacific’s and Flats
  • Caviar Station
  • Selection of caviars, ice bowl, complete with hostess to guide through the caviars.
  • To be priced per enquiry.
  • *Minimum catering spend $1500, chef charge included in menu pricing

$20 Per Person

Seafood Package

  • Canapés
  • Miniature shortcrust tart with hummus and spiced butternut pumpkin (v)
  • Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)
  • Cold Platters
  • Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli
  • Lobster on request, price depends on market value
  • Pepper-seared Yellow fin tuna carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
  • Queensland spanner crab (de shelled) Heirloom tomato medley, avocado, radish, cucumber, light chilli
  • Warm Platters
  • Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms & chimichurri (gf)
  • Large king prawns with butternut pumpkin, Persian fetta and Harissa (gf)
  • Complimentary Platters
  • Steamed new potatoes
  • Wild rocket, shaved pear, pecerino, aged balsamic dressing
  • Spiced cauliflower, chickpeas, Rita salad
  • Handmade bread rolls, cultured butter
  • Dessert
  • Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
  • Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
  • *Minimum catering spend $1500, chef charge included in menu pricing

$180 Per Person

3 Course Plated Menu

  • Maximum 20 guests
  • Please make one selection from each
  • Entrée
  • Pan seared prawns, celeriac remoulade, red vein sorrel, lemon dressing
  • Zucchini quinoa fritters, pea mint cream, Hunter Valley goats cheese, watercress
  • De-boned quail, prosciutto, fetta, chestnut mushroom, broad beans, broth
  • Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
  • Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe
  • Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
  • Grilled Rare yellow fin tuna, shaved fennel, orange, aioli
  • Confit WA octopus, baby octopus, red pepper, olive, chili aioli
  • Mains
  • Baby snapper, mussels, confit fennel, zucchini flower, bisque
  • Peppered venison loin, quince, puff pastry, radio, chestnut
  • De-boned corn-fed chicken, sweet corn custard, baby leeks, pearl barley
  • Hapuku, squid, chorizo, nettle butter, lemon
  • Grass fed beef tenderloin, ox tail cigar, King brown mushroom, jus
  • Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
  • Twice- cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze
  • Desserts
  • Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
  • Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
  • Coconut panna cotta, mango, crumble, coconut sorbet
  • Local and imported cheeses, fig loaf, flat bread, apple cherry chutney
  • Vanilla cheese cake, mixed berries, orange cardamom ice cream
  • *Minimum catering spend $1500, chef charge included in menu pricing

$160 Per Person

Gold buffet Package

  • (Selection of 2 canapés on arrival, 4 platters and a choice of 1 dessert  Platter)
  • *Minimum catering spend $1500, chef charge included in menu pricing

$120 Per Person

Platinum Buffet package

  • (Selection of 2 canapés to be served on arrival, 6 platters and choice of 2 dessert platters)
  • *Minimum catering spend $1500, chef charge included in menu pricing

$150 Per Person