Captain Cook III Vivid Sydney Charter Package

  • Inclusions
  • Sydney Harbour Vivid Sydney Lights private charter 
  • 4-hour charter of large party boat Captain Cook III
  • 4-hour beverage package 
  • Special Captain’s buffet menu
  • Full waiter service to the tables
  • Entertainment optional (packages available at an additional charge)
  • Pick up & drop off from convenient Sydney harbour wharf
Minimum Charter Fee

$16,000

(Charter Fee) based on 108 guests & inclusions above Extra Guest Charge $102 Additional charges will apply on public holidays.

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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
  • Not Available
  • Additional Charges
CAPTAIN COOK III CAPTAINS MENU 
[Guest limit for this package | Minimum 108 guests | Maximum 180 guests]

PRE-SELECT

Set menu option – same choices to all guests
Alternate - 2 choices from each course to be served 50/50 drop
 
ENTREE

Australian smoked salmon, shaved fennel, dill, capers with black caviar dressing (gf)
Quinoa and pumpkin salad, with seasonal greens, roasted pine-nuts and citrus infused dressing (v)
Ravioloni pasta, filled with spinach and ricotta, salsa napolitana with grana padano cheese (v)
Warm lamb salad, baby greens, pumpkin, kalamata olives, quinoa, feta cheese with dijon
Honey mustard dressing
 
MAIN COURSE

Tasmanian grilled salmon fillet, accompanied by dutch carrots and asparagus, served with capers and lemon oil (gf)
Slow cooked duck confit, seasonal greens, sweet potato puree and rich berry jus australian southern highlands beef tenderloin fillet, sautéed mushrooms, served with seeded mustard jus
Chicken kale, marinated chicken breast, kale stuffing with blended herbs and onion served with chicken jus
Warm vegetable timbale with kumera, quinoa, sun dried tomatoes, cranberries, chickpeas and pumpkin seeds served with infused lime and dijon mustard (v, gf)
Accompanied by freshly baked bread rolls
 
DESSERT

Orange and chocolate flourless cake, chocolate orange indulgence served with butterscotch sauce (gf)
Coconut mousse, smooth coconut cream mousse on sponge base topped with toasted coconut chocolate hazelnut cloud, with a silky-smooth centre
Slow baked lemon and lime tart, soft citrus flavours served with a dollop of thickened mascarpone cream chocolate roche with raspberry coulis (gf)
Freshly brewed tea & coffee
 
Menu subject to seasonal variation.
Food allergens including peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy, wheat, royal jelly and sulphites are present in our menu items.
Allergens may also be present due to unintentional cross-contact during the preparation process and the use of processed ingredients.

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

CAPTAIN COOK III BEVERAGE PACKAGE

SPARKLING

Tyrrell’s moore’s creek
Sparkling
 
WHITE

Tyrrell’s moore’s creek
Semillon sauvignon blanc
 
RED

Tyrrell’s moore’s
Creek shiraz
 
BEER

Toohey’s new draught
Hahn premium light
 
OTHER

Soft drinks and fruit juices
N/A
N/A
N/A
  • Sydney Harbour Vivid Sydney Lights private charter 
  • 4-hour charter of large party boat Captain Cook III
  • 4-hour beverage package 
  • Special Captain’s buffet menu
  • Full waiter service to the tables
  • Entertainment optional (packages available at an additional charge)
  • Pick up & drop off from convenient Sydney harbour wharf
CAPTAIN COOK III CAPTAINS MENU 
[Guest limit for this package | Minimum 108 guests | Maximum 180 guests]

PRE-SELECT

Set menu option – same choices to all guests
Alternate - 2 choices from each course to be served 50/50 drop
 
ENTREE

Australian smoked salmon, shaved fennel, dill, capers with black caviar dressing (gf)
Quinoa and pumpkin salad, with seasonal greens, roasted pine-nuts and citrus infused dressing (v)
Ravioloni pasta, filled with spinach and ricotta, salsa napolitana with grana padano cheese (v)
Warm lamb salad, baby greens, pumpkin, kalamata olives, quinoa, feta cheese with dijon
Honey mustard dressing
 
MAIN COURSE

Tasmanian grilled salmon fillet, accompanied by dutch carrots and asparagus, served with capers and lemon oil (gf)
Slow cooked duck confit, seasonal greens, sweet potato puree and rich berry jus australian southern highlands beef tenderloin fillet, sautéed mushrooms, served with seeded mustard jus
Chicken kale, marinated chicken breast, kale stuffing with blended herbs and onion served with chicken jus
Warm vegetable timbale with kumera, quinoa, sun dried tomatoes, cranberries, chickpeas and pumpkin seeds served with infused lime and dijon mustard (v, gf)
Accompanied by freshly baked bread rolls
 
DESSERT

Orange and chocolate flourless cake, chocolate orange indulgence served with butterscotch sauce (gf)
Coconut mousse, smooth coconut cream mousse on sponge base topped with toasted coconut chocolate hazelnut cloud, with a silky-smooth centre
Slow baked lemon and lime tart, soft citrus flavours served with a dollop of thickened mascarpone cream chocolate roche with raspberry coulis (gf)
Freshly brewed tea & coffee
 
Menu subject to seasonal variation.
Food allergens including peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy, wheat, royal jelly and sulphites are present in our menu items.
Allergens may also be present due to unintentional cross-contact during the preparation process and the use of processed ingredients.

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

CAPTAIN COOK III BEVERAGE PACKAGE

SPARKLING

Tyrrell’s moore’s creek
Sparkling
 
WHITE

Tyrrell’s moore’s creek
Semillon sauvignon blanc
 
RED

Tyrrell’s moore’s
Creek shiraz
 
BEER

Toohey’s new draught
Hahn premium light
 
OTHER

Soft drinks and fruit juices
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