Enterprise Yacht

Luxury 65ft Cruiser

MV Enterprise is a luxurious 65ft cruiser designed for premium private charters on Sydney Harbour. With space for up to 30 guests, it’s ideal for both corporate functions and special occasions.

Enjoy tailored catering, personalised service, and elegant indoor and outdoor spaces—perfect for client entertainment, meetings, weddings, birthdays (25+), anniversaries, or scenic leisure cruises. Charters can include beach stopovers, champagne on deck, or relaxed sightseeing, all set against Sydney’s world-famous harbour views.

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Info

Key Info

Capacity: 30 people

Price: From $700 per hour (others fees may apply – see price guide)

Boat Type: Yacht

Location: Sydney Harbour

Features

  • Capacity for up to 30 guests
  • 65-foot luxury vessel
  • Fully licensed with food and beverage options available
  • Expansive outdoor areas, both covered and open-air
  • Enclosed flybridge for added comfort
  • Surround sound system with DVD, CD, and iPod connectivity
  • Air-conditioned interior throughout
  • Foxtel available on board
  • No adult entertainment permitted
  • No bucks, hens or birthdays under 25
  • Barefoot policy in place

Availability

Please enquire

Facilities

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Entertainment Options

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Eats

Food

Skipper Canapés – $55 per person
Chef optional

  • Natural oysters with lemon (gf, df)
  • Smoked salmon, crispy capers & mascarpone
  • Bocconcini, tomato, basil & olive oil (gf, v)
  • Charcuterie skewers with salami, prosciutto, artichoke & olives (gf, df)
  • Moroccan spiced beef meatballs (gf, df)
  • Polenta cake with mushroom ragout (gf, v)
  • Beef sliders with American cheddar & caramelised onion
  • Cajun chicken skewers with romesco (gf, df)
  • Assorted dessert tartlets: chocolate ganache, passionfruit, toffee nut

Captain’s Canapés – $75 per person
Chef optional

Entrées:

  • Ocean trout tartare with cucumber & nahm jim (gf, df)
  • Peking duck pancakes with shallot & hoisin
  • Tiger prawns with avocado mousse & chilli (gf, df)
  • Mediterranean vegetable skewers (ve, gf, df)
  • Natural oysters with lemon (gf, df)
  • Antipasto skewers with salami, prosciutto, artichoke & olives (gf, df)

Mains:

  • Moreton Bay bug rolls with slaw & aioli
  • Cajun chicken skewers with romesco (gf)
  • Frenched lamb cutlets with salsa verde (gf, df)
  • Wagyu beef skewers (gf, df)
  • Sweet potato & pumpkin curry with rye croutons (ve, df)

Dessert:

  • Cheese board with fresh seasonal fruit

Captain’s Barefoot Buffet – $95 per person
Chef required @ $275 – min 10 / max 20 guests

  • Charcuterie platter: prosciutto, truffle salami, bresola, olives, artichokes, dried fruit, lavosh & grissini
  • Burrata salad with cherry tomato, basil & spinach (v, gf)
  • Country roast free-range chicken with homemade gravy (gf, df)
  • Raw zucchini, fennel & tomato salad with lemon citronette (v, gf, df)
  • Australian cheese board with seasonal fruit & lavosh
  • Artisan bread selection

Captain’s Seafood Barefoot Buffet – $145 per person
Chef required @ $275 – min 10 / max 20 guests

  • Freshly shucked oysters with lemon
  • Alaskan king crab with mandarin, radish & avocado (gf)
  • Queensland king prawns with Marie Rose sauce (gf)
  • Balmain bugs with lemongrass vinaigrette (gf, df)
  • Beetroot-cured ocean trout with fennel & heirloom tomato (gf, df)
  • Baked Atlantic salmon with lemon & dill (gf, df)
  • Summer melon salad with feta, mint, cucumber, berries, candied walnuts & chilli agave (v, gf)
  • Australian cheese board with fruit & lavosh

BYO Catering Option
Subject to approval. A $500 flat fee applies.
Client must supply all disposable plates, cutlery, condiments, etc.
All items must be loaded at Rose Bay Marina (594 New South Head Rd, next to Regatta) prior to departure. No BYO catering may be loaded at public wharves.

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Drinks

Drinks

Beverage Package 1
$15 per person, per hour (Minimum 3 hours)

  • Sparkling: Chandon NV, Yarra Valley, VIC
  • White Wine: Totara Sauvignon Blanc, Marlborough, NZ
  • Red Wine: Yangarra Preservative-Free Shiraz, McLaren Vale, SA
  • Beer: Peroni, Corona, Heineken 3, Hahn Light
  • Non-Alcoholic: Still & sparkling water, lemonade, Coca-Cola

Beverage Package 2
$35 per person, per hour (Minimum 3 hours)

  • Champagne: Veuve Clicquot Yellow Label NV, Reims, France
  • White Wine: Totara Sauvignon Blanc, Marlborough, NZ
  • Red Wine: Yangarra Preservative-Free Shiraz, McLaren Vale, SA
  • Beer & Cider: Peroni, Corona, James Squire Apple Cider, Hahn Light
  • Non-Alcoholic: Still & sparkling water, lemonade, Coca-Cola

Champagne by the Bottle (Pre-order only)

  • Dom Pérignon 2009, France – $380
  • Veuve Clicquot Yellow Label NV, France – $130
  • Veuve Clicquot Rosé NV, France – $145
  • G.H. Mumm Cordon Rouge NV, France – $110
  • G.H. Mumm Cordon Rouge NV 1.5L Magnum, France – $195

BYO Beverage Option (Subject to approval)

  • Available for groups up to 20 guests
  • Flat fee: $500 per charter
  • Client must supply their own ice (4–5 bags per esky; 2 eskies recommended)
  • Glassware provided
  • Fee includes use of onboard eskies, loading assistance, and rubbish disposal
  • BYO supplies must be loaded at the marina — no loading at passenger wharves permitted

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Price

Boat Hire Fees

  • March to October: $700 per hour (minimum 4 hours)
  • November to February: $800 per hour (minimum 4 hours)
  • New Year’s Eve: $25,000 for a 6-hour cruise (7:00pm–1:00am, includes special menu)
  • Christmas Eve, Christmas Day, Boxing Day & Australia Day: Price on enquiry

Any Other Fees

Wharf Fees:

  • $50 per wharf

Staffing Fees:

  • 1–10 guests: No staff required
  • 11–20 guests: 1 staff member required
  • 21–30 guests: 2 staff members required
  • Staff charged at $55 per hour
  • Onboard chef: $275 for 4 hours

BYO Beverages:

  • $500 flat fee (includes glassware; ice not provided; available for up to 20 guests only)

BYO Food:

  • $500 flat fee (guests must supply all serving ware, including cutlery, plates, and napkins)

Payment

Deposit: $1,200

Balance: 14 days before event

Bond: $1,000

The deposit locks in the boat and confirms the booking for you. The deposit contributes to the total price and the balance is the remaining amount due. The damage bond is payable before the cruise and is returned after the cruise.

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ENQUIRE ABOUT THIS BOAT

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ENQUIRE HERE

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