2. VESSEL HIRE (Note: surcharge is applicable on public holidays)
• February - October $2250 per hour based on a minimum of 3 hours
• November – January $2495 per hour based on a minimum of 4 hours
WHARVES
All wharves on Sydney Harbour incur a state government fee of $50 per berthing. Our preferred wharves are Rose Bay, Star City
Casino and Cabarita wharf.
WATER ACTIVITIES (POA)
• Snorkelling equipment
• Inflatable slide/trampoline
• Tender
• Paddle boards
• Jacuzzi
• 2 x Jet skis (only available on full day cruise 8hrs+)
3. OVERNIGHT ACCOMODATION
POA
REQUIRED STAFF
• 1 x wait staff required for every 20 guests
• 1-2 x bar staff required on all charters
JACUZZI
If the Jacuzzi is required for your cruise, please advise your coordinator one week prior to charter. The Jacuzzi is an additional $300
to operate.
REQUIRED DEPOSIT
50% required at time of booking and 50% required seven days prior to cruise
4. BEVERAGES
• Bar Package - POA
• Bar Package to include top shelf spirits - POA
• BYO Bar - Beverages will be served by our professional bar staff. There is a BYO surcharge of $20 per person for all
beverages. No BYO option for Friday and Saturday in November and December.
• Bar tab – We can offer a bar tab or guests can pay as they go
Beer starting from $7 per bottle
Wine starting from $8 per glass (bottles also available)
Spirits starting from $8 per nip (including mixer)
5. REFUND POLICY
We are happy to offer a change of date 14 days out from original booking date. We do not offer a refund once the deposit/holding
fee has been taken. Should you be unsure of the date you would like to postpone your cruise to, we are happy to offer you WOLF
credit providing 14 day notice period has been given.
CATERING
• We offer a variety of catering options from our professional kitchen - options include a selection of canapés, buffet menus,
extensive food platters and silver service fine dining
• Tailored menus are available upon request
• We offer a variety of cost effective food packages for 4-6 hour cruises (please enquire)
• All buffet and BBQ menus require a chef to be on board at a rate of $340 for up to four hours. $85 per additional hour
6. BUFFET MENU
“Ocean Water Buffet”
($180 per person, minimum of 20 people)
(Select 5 Dishes, 2 Salads and 2 Desserts)
Mixed bread rolls and butter included
COLD DISHES
Poached Queensland tiger prawns with house made cocktail sauce and lemon
Tasmanian smoked salmon, rocket lettuce, capers and Spanish onion
Mixed Nigiri and sashimi with king fish, salmon and tuna served with pickled ginger, soy sauce and Tasmanian wasabi
COLD VEGETARIAN DISHES
Asian and Italian fused bruschetta with coriander, mint, ginger, Roma tomatoes and bocconcini on toasted Panna di Cassa
Roasted seasonal vegetable frittata with Tasmanian Grandvewe goat’s cheese
HOT DISHES
Australian grilled barramundi fillets on a bed of pommes Anna with a lemon and saffron beurre blanc sauce
Spicy house made Malaysian Sarawak prawn laksa with herbed omelette, coriander, mint, rice noodles, coconut, sprouts and chilli
Pot Au Feu with steamed Tasmanian salmon fillet, fennel, white wine, butter and seasonal garden vegetables
Blue swimmer crab filo parcels with Asian salad and a Thai dipping sauce
7. HOT VEGETARIAN DISHES
Butternut pumpkin and sage ravioli in a white wine and cream sauce
Spinach and ricotta gnocchi in a roasted vegetable and Napolitana sauce
Classic quiche Florentine
SALADS
Freshly tossed garden salad with masculine lettuce and house dressing
Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle
Edamame beans freekah and kale with lentils
DESSERTS
Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread
Chef’s chocolate and hazelnut brownies
Cheese and Cherrie strudel with vanilla bean cream Chantilly
Classic Viennese apple strudel with vanilla bean cream Chantilly
Five spiced panna cotta with fairy floss
8. “Harbour Buffet”
($145 per person, minimum of 20 people)
(Select 4 Dishes, 2 Salads and 2 Desserts)
Mixed bread rolls and butter included
COLD DISHES
Tasmanian smoked salmon, rocket lettuce, capers and Spanish onion
Steamed Balmain bugs with a Thai dressing and Asian slaw
Poached Queensland tiger prawns with house made cocktail sauce and lemon
COLD VEGETARIAN DISHES
Asian and Italian fused bruschetta with coriander, mint, ginger, Roma tomatoes and bocconcini on toasted Panna di Cassa
Roasted seasonal vegetable frittata with Tasmanian Grandvewe goat’s cheese
9. HOT DISHES
Tender Cape Grim grain fed sirloin coated in Dijon mustard and fresh garden herbs served with roasted seasonal vegetables and
red wine jus
Chicken Ballantine stuffed with apricots, spinach, mozzarella cheese and pistachios. Wrapped in filo with a white wine and creamy
mushroom sauce
Grilled Tasmanian salmon fillets served with salsa verde
SALADS
Freshly tossed garden salad with masculine lettuce and house dressing
Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle
Edamame beans freekah and kale with lentils
10. DESSERTS
Classic French vanilla slice
Chef’s chocolate and hazelnut brownies
Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread
ONSITE BBQ PACKAGES
“The Grill”
($70.00 per person)
Minimum 10 people
Grilled Onions
Grilled button mushrooms with sweet balsamic vinegar
Grain fed scotch Fillet marinated in garlic, red wine and soy sauce
Thick lamb and rosemary sausages
Chicken breast marinated in a mild peri peri marinade
Bread rolls with butter
Condiments
11. SALADS
Roasted kipfler potatoes w bacon & shallots in a lemon dressing
Chickpeas with roasted pumpkin & fresh vegetables in a sesame oil dressing
Freshly cut coleslaw with mayonnaise
“The Bigger Grill”
($85.00 per person)
Minimum 10 people
Grilled onions
Grilled mushrooms with sweet balsamic vinegar
Tender Cape Grim grain fed sirloin topped with walnut and parsley butter
Thick lamb and rosemary sausages
Tandoori Chicken Skewers with riata
Steamed tiger prawns with tartare sauce and lemon
Tasmanian grilled Atlantic salmon with salsa verde
Freshly shucked Sydney rock oysters with lemon and lime
Mixed bread rolls with butter
12. SALADS
Freshly tossed garden salad with masculine lettuce and house dressing
Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle
Edamame beans freekah and kale with lentils
SWEETS
Classic French vanilla slice
Chef’s chocolate and hazelnut brownies
Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread
Please note: A bespoke menu is also available, if there is something you would like that isn’t on this menu just ask us!