Boat Description

Aussie Magic is a large, sleek and versatile catamaran for functions of up to 150 people, with spacious indoor and outdoor areas.


  • Cocktail / Standing capacity up to 150 people
  • Buffet capacity up to 80 people
  • A/V System and cordless microphones
  • Plasma TV
  • Spacious internal dining area
  • Large external deck
  • Plush interior booth seating
  • Bathrooms
  • Licensed bar
  • Fully functional galley with oven, stove, fridge, freezer, deep fryer and coffee pod machine
  • Carpeted throughout
  • Retractable Targa roof
  • Wooden Parquetry Dance Floor (Optional)
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Boat Hire Fees

January–October: $750 per hour based on minimum of 4 hours

November–December: $850 per hour based on minimum of 4 hours

Public Holidays: 25% surcharge applies

Minimum Spends:

Jan-Oct: Sun-Thurs $5,000, Fri-Sat Lunch $5,000, Fri-Sat Dinner $6,000

Nov-Dec: Sun-Thurs: $6,500, Fri-Sat Lunch $7,000, Fri-Sat Dinner $10,000

Any Other Fees

Wharf Fees: $50 per wharf

Staff Fees:

  • Galley Manager (required where use of Galley requested) @ $350 for 4 hours (additional hours @ $65 p/h)
  • Sound Technician (required where use of AV requested) @ $350 based on 4 hours (additional hours @ $65 p/h)

See Entertainment Pricing



$50 per person

Cold Meats

  • Grilled Chorizo, Prosciutto, Pancetta, Salami, Honey Baked Leg of Ham served with Grilled Pineapple

Vegetarian Mixed Platter

  • Bocconcini, Feta, Zucchini served with Tomato Concasse, Pumpkin served on a bed of Baby Spinach and drizzled with Al Pesto, Baked Eggplant served with Crumbled Goats Cheese, Marinated Artichokes, Pan-fried Mushrooms marinated with Balsamic and Olive Oil, Dolmades- Rice and Fresh Herbs wrapped in Wine Leaves, Sundried Tomatoes, Mixed Olives

Assorted Breads & Assorted Cheese Platter



$50 per person

Canapés on Arrival

  • Chef’s selection of delicious Canapés

From the Buffet

  • Chicken fillet marinated with lemon, roast garlic, oregano & olive oil
  • Garlic & rosemary lamb kebabs with mint yogurt
  • Traditional beef, spicy beef, chicken & chive gourmet sausages
  • Mini beef patties with glazed onions
  • Potato Gratin
  • Corn on the cob
  • Traditional Greek Salad - Tomato, cucumber, capsicum, onion, Greek feta & Kalamata olives
  • Roast Jap pumpkin, orecchiette, baby spinach baby spinach, caramelized onion, & pistachio crumble goats cheese

From the Dessert Buffet

  • Chefs selection of desserts served with fresh seasonal fruits



$25 per person

Canapé Selection Menu

Choice of 7 items

  • Assorted mini quiches
  • Indonesian satay skewers with spicy peanut and coconut sauce (GF if no sauce)
  • Golden crumbed calamari with lemon tartar sauce
  • Assorted mini pies
  • Mini beef Dim Sims with sweet chili sauce
  • Mini spring rolls with sweet and sour sauce
  • Garlic prawn twisters with lime and herb aioli
  • Baked chicken drumettes with honey soy (GF if no sauce)
  • Spicy beef chipolatas with tomato chutney
  • Beer battered Fish goujons with tartar sauce
  • Mini beef meatballs accompanied with Napolitana sauce
  • BBQ beef skewers with onion and capsicum tzatziki (GF)
  • Pork wonton with plum chili jam
  • Spinach and cheese triangle with tomato and basil salsa
  • Golden fried tempura chicken strips with honey soy mustard
  • Moroccan lamb skewers with home-style tzatziki sauce (GF)
  • Prawn and pork wontons served with chili plum chutney
  • Mini bruschetta with basil and oregano on Ciabatta bread
  • Chicken san chow bow (GF if no sauce)

Dessert Buffet

  • Chocolate ganache cake with Chantilly cream
  • Seasonal fruit platters



$55 per person


Choice of 4 items

  • Mini Angus Beef Stroganoff Pies with Duchess Potato
  • Chefs Selection of Mini Flans
  • Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach
  • Chefs Selection of Mini Flans
  • Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach
  • Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce
  • Mini Bruschetta with Basil and Oregano on Ciabatta Bread
  • Garlic Prawn Twisters
  • Salt & Szechuan Squid served with Lemon Aioli
  • Garlic & Oregano Lamb Kebabs served with Fresh Tzatziki
  • Golden Crumbed Calamari with Lemon Tartar Sauce
  • Mini Spring Rolls with Sweet and Sour Sauce
  • BBQ Beef Skewers with Onion and Capsicum served with Fresh Tzatziki
  • Spinach and Cheese Triangle with Tomato and Basil Salsa
  • Chicken San Chow Bow

Standing Buffet

Choice of 5 items

  • Antipasto Platter with an assortment of Cured Meats, Vegetables and Cheeses
  • Mediterranean Roast Vegetable Couscous Salad finished with Crumbed Goats Cheese and Caramelised Onion
  • Fresh Pasta with Pancetta & Mushroom tossed in a White Wine & Roast Garlic Olive Oil Sauce
  • Fresh Pasta tossed with Roast Vegetables in a Pomodoro Sauce (v)
  • Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter
  • Honey Baked Leg of Ham
  • Roast Chicken with Lemon, Garlic and Oregano
  • Homemade Beef Lasagne
  • Potato Salad with Dill, Red Onion and Caper Berries
  • Traditional Greek Salad – salad consisting of iceberg lettuce, Spanish onions, Kalamata Olives, tomatoes, cucumbers and feta cheese with a sprinkle of oregano


All items are included

  • Chefs Selection of Cakes
  • Seasonal Fresh Fruit Platters



$62 per person


  • A selection of canapés served on arrival

Seated Buffet

  • Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley
  • Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, Olive Oil Dressing
  • Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese
  • Steamed New Zealand ½ Shelf Mussels served with a Tomato, Lemon & Coriander Salsa
  • Platters of Fresh Tiger Prawns accompanied with Seafood Aioli
  • Salt & Pepper Calamari served with a Homemade Aioli
  • Triage of Salmon – Whole Baked Salmon, Smoked Salmon and Salmon Caviar topped with Caper Berries
  • Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts
  • King Prawn, Crab Meat & Avocado Seafood Salad
  • Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a Herbed Vinaigrette
  • Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses
  • Mixed Leaf Salad with Parmesan & a Balsamic Reduction

Dessert Buffet

  • Homemade Butterscotch Cake served with White Chocolate Ganache
  • Chocolate Ganache Tart with Chantilly Cream
  • Seasonal Fresh Fruit Platter

Additional Menu Items

$4.50 per person

  • Sydney Rock and Pacific Oysters
  • Honey Glazed Baked Leg of Ham
  • Rare Roast Beef
  • Antipasto Platters

Non-alcoholic beverage package @ $15pp for 4 hours

Open Bar with Beer, Wine, Sparkling @ $35pp for 4 hours (additional hrs @ $15pp p/h)

Open Bar including House Spirits @ $50pp for 4 hours (additional hrs @ $20pp p/h)

Open Bar including Top Shelf Spirits @ $60pp for 4 hours (additional hrs @ $25pp p/h)

Beverages on consumption available

Pre-paid Bar Tab available

Cash bar for all beverages available