Boat Hire Fees

2 Hour Charter: $3,300

3 Hour Charter: $4,400

4 Hour Charter: $5,500

Each hour after 4 hours: $1,300


Swimming Package:

  • $450 up to 50 people
  • $35 per additional 20 people
  • Includes registered swimming crew member, 4 x stand-up paddleboards, inflatable pontoon, inflatable lounge
  • Min 4 Hours


Beach Package:

  • $650
  • $35 per additional 20 people
  • Includes registered swimming crew member, use of tender for beach transfers, beach games, 4 x stand-up paddleboards, umbrellas, beach chairs, volleyball, cricket, esky
  • Min 4 Hours
Any Other Fees

Docking and Marina fees may be applicable dependent on pick-up and drop-off location

Additional Crew Surcharge: Above 50 guests @ $35 per hour per 20 guests

Jet Ski: $350 per ski per hour

Jet Boarding: $169 per person

Laser Clay Shooting: $990



$38 per guest (Minimum 50) | Service Fee $220 (each hour after 3 hours is $70 per hour)

  • Thick vegetable spring rolls with a plum sauce (V)
  • Beef and beer pie
  • Cream cheese filled jalapeño poppers (V)
  • Chicken satay skewer
  • Lamb and mint croquette with a thick mint gravy Selection of sushi
  • Champagne and saffron arancini balls (V)
  • Chef’s sausage rolls with tomato relish
  • New York cheeseburger with streaky bacon, mozzarella and burger relish



$45 per guest (Minimum 35) | Service Fee $220 (each hour after 3 hours is $70 per hour)


  • New York cheeseburger with streaky bacon, mozzarella and burger relish Lamb and herb burger with a spiced hummus, tomato and crispy red onion
  • Slow cooked pulled pork with an appleslaw
  • Southern fried chicken with crispy lettuce, sliced tomato and a paprika jalapeño ailoi
  • Slow cooked BBQ brisket with sliced pickles and fried shallots (min 60 guests)
  • Jalapeño fish burger with a lemon mayonnaise and crispy iceberg lettuce
  • Onion bhaji, sliced cucumber and mint yoghurt (V)
  • Crumbed haloumi, tomato chutney, spinach and garlic mushrooms (V)


Vegetarian Corner

  • Tomato, onion and coriander bruschetta (V)
  • Moroccan pumpkin flower (V)
  • Onion and spinach bhaji bites with a mint yogurt (V)
  • Crumbed camembert with a tomato chutney (V)
  • Mediterranean inspired tartlet (V)
  • Thick vegetable spring rolls with a plum sauce (V)
  • Crumbed olives stuffed with feta served with a tomato chutney (V)

Arancini Corner

  • Beetroot and feta arancini (V)
  • Seafood paella arancini
  • Beef bolognese arancini
  • Champagne and saffron arancini balls (V)
  • Roasted sweet potato and pumpkin arancini
  • Roast garlic, spinach and three cheese arancini


  • Beef mignon wrapped in aged prosciutto with a horseradish and onion jam
  • Argentinian Beef Empanadas
  • Baby beef wellington topped with mushy pea
  • Beef and crown lager pie with a creamy potato and pea mash Beef cheek croquette with a pan sauce
  • Rare roast beef en croûte with horseradish and pickled beets Chicken satay skewer
  • Chicken mornay tartlet
  • Tandoori chicken skewer with a mint yoghurt and crispy shallots
  • Southern fried chicken skewer with a bourbon barbecue sauce
  • Baked chicken and pesto spoon with a vine ripe tomato
  • Chef’s Southern fried chicken wings with a chipotle mayonnaise
  • Thick Peking duck spring rolls served with plum sauce
  • Lamb skewers served with hummus Lamb and rosemary pie
  • Lamb and mint croquette with a thick mint gravy
  • Fresh baked jalapeño with a chorizo and mozzarella filling wrapped in bacon
  • Pulled pork croquette with spiced rustic apple sauce
  • Chef’s pork sausage roll with an apple chutney
  • Asparagus wrapped in prosciutto with a lemon and lime aioli
  • Prosciutto and brie en croûte with blistered tomato and balsamic reduction


  • Coconut prawn on sugar cane with a sweet chilli aioli
  • Tequila and lime ceviche scallop
  • Oysters natural, Kilpatrick or mornay
  • Prawn twirler with a sweet chilli dipping sauce
  • Smoked salmon blini with a dill cream cheese and black caviar
  • Moreton Bay fish cake with a dill hollandaise sauce
  • Crab and prawn spoon served with a lemon and lime mayonnaise
  • Champagne and black caviar battered oyster
  • Tasmanian Huon salmon cured in pickled beets and finished with a beetroot relish
  • Australian barramundi mornay tart
  • Champagne and saffron battered tiger prawn with a black caviar aioli
  • Selection of sushi including, chicken, beef, seafood and vegetarian

Pork Belly

  • Asian inspired pork belly with a fried shallot sprinkle Sticky Satay pork with a three-nut crumble
  • Pork belly popcorn with a paprika pickle mayonnaise
  • Bourbon barbecue glazed pork belly with a crackling crumble



$65 per guest (Minimum 40) | Service Fee $220 (each hour after 3 hours is $70 per hour)

Buffet Main

  • Fresh tiger prawns with a thousand island dressing
  • Chorizo Kilpatrick oysters
  • Fresh oysters
  • Whole poached salmon served chilled
  • Chef’s calamari served with a black caviar tartare sauce
  • Buttery jacket potatoes
  • Chilled lemon and thyme roast chicken served with a lemon and garlic mayonnaise
  • Cold cuts – Hickory smoked ham, pastrami and peppered beef

Selection of Salads (changes seasonally)

  • Creamy mustard potato salad Tropical cous cous Chef’s coleslaw
  • Selection of bread rolls, butter and condiments


Other Substantial Dining Menus Available (please enquire)

Or BYO Food


The boat is fully licensed with multiple bars and cocktail service available.

Choose between the option of a drinks package, bar tab or drinks on consumption.

Beverage Package: $19 per person, per hour (includes Beer, Wine & Sparkling)