Boat Description

MV Enigma is one of Sydney's most beautiful luxury charter boats, offering guests the best Sydney Harbour has to offer. Whether you're a local or visitor to Sydney, you'll enjoy the gorgeous city skyline and warm swimming spots, coupled with the best food and wine menus on the harbour.

Features:

  • Closed waters guest capacity: 41
  • Table dining capacity: 12
  • Offshore guest capacity: 12
  • Overnight guest capacity: 6
  • Three luxurious cabins, one king, one queen and one twin room
  • Two bathrooms/ensuites
  • State of the art, Apple and Android compatible, six-zone entertainment system
  • Full air conditioning
  • Retractable 42' plasma TV with Foxtel
  • Well stocked bar
  • Comfortable swimming platform with swim ladder
  • Outdoor shower
  • Sun bed on the bow
  • Aqua Lily Pad for seriously comfortable swimming
  • Walk around decks
  • Full BYO charters available
  • Warm flybridge with additional seating and sun bed

Specifications:

  • Length: 65' or 19 meters
  • Beam: 6 meters
  • Tonnage: 42 tonnes
  • Builder: Pama
  • Engines: 2x Yanmar 720hp
  • Fuel capacity: 4000L
  • Stabliser system: Wesmar
Boat Type
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Boat Hire Fees

May-September: $990 per hour (3 Hours Minimum)

October-April (ex December): $1,100 per hour (4 Hours Minimum)

December: $1,200 per hour (4 Hours Minimum)

Public Holidays: 20% surcharge applies

Any Other Fees

BYO Food Surcharge: Currently No Fee Applies

BYO Drinks Surcharge: $10 per person

Surcharge includes crockery, cutlery, glassware, utensils, serving equipment, eskies, and ice.

Wharf Booking Fees: $50 per wharf

Wait Staff: $250; $60 per hour after 4 hours

  • 1 waitstaff required for up to 15 guests
  • 2 waitstaff required for 16–30 guests
  • 3 waitstaff required for 31–41 guests

Paddle Board Hire: $80 per board (max. 4 boards)

Lilypad: Free (on request only)

See Entertainment Pricing

Food

CLASSIC BBQ: $40.00 per person

Minimum 20 people | Where minimum numbers cannot be reached, a $175 fee applies

  • Dips, cheese and bread to start
  • Gourmet beef sausages
  • Slow cooked lamb shoulder served with aioli
  • Choice of two salads from (i) Green salad with balsamic dressing (ii) Coleslaw (iii) Pesto pasta salad (iv) Rocket, pear and parmesan salad with balsamic dressing
  • Bread and butter
  • Sweets for dessert

BBQ enhancements

  • Add fresh Australian prawns for $10.00 per person
  • Add fresh Pacific Oysters for $10.00 per person
  • Add fresh Morton Bay Bug for $12.00 per person

 

CANAPES

Minimum 25 people | Chef is included where minimum numbers are met | Where minimum numbers cannot be reached, a $300 chef charge applies for four hours, plus $60 per hour thereafter | Minimum $1,200 spend applies

Option 1: $70 per person - Choose 9 canapes, 1 substantial and 1 dessert platter

Option 2: $90 per person - Choose 12 canapes, 1 substantial and 1 dessert platter

Option 3: $100 per person - Choose 14 canapes, 1 substantial, 1 platter* and 1 dessert platter (*mixed seafood platter not available)

COLD

  • Coffin Bay, Sydney Rock and Tasmanian Oysters, with caramliased red wine vinegar and eschalot dressing (GF)
  • Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
  • Blue swimmer crab, corn, dill and celery salsa in a crisp choux pastry
  • Brandy Queensland prawn cocktail, avocado mousse, crisp lettuce (GF)
  • Ocean trout rillettes, chive and lemon sauce, on a wonton
  • Duck pancake, Hoisin sauce, cucumber, crisp eschalots
  • Five spice pork rillettes, pear chutney, crisp rye bread
  • Organic Vietnamese chicken salad, cucumber, coco, chilli, crisp pancake
  • Crisp beef tortilla, black bean salsa, soy, sesame
  • Roasted baby beet and feta tart, Mint (V)
  • Bocconcini, cherry tomato, olives, sauce vert (V)
  • Truffle Egg mimosa, asparagus, chives, rice shell (V)
  • Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V)

HOT

  • Seared scallops, black rice galette, broccoli truffle sauce (GF)
  • Queensland prawns in coriander batter, chilli and pernod aioli
  • Seared ocean trout skewers, orange and ponzu dressing (GF)
  • Black mussels, mariniere sauce, in a spoon (GF)
  • Thai fish cake burger, crisp lettuce, aioli sauce
  • Mini pulled pork croque monsieur, green apple, sage
  • Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette
  • Grilled lamb cutlet, herbs, lemon and garlic yoghurt
  • Pan fried wagu beef skewers, shiraz jus (GF)
  • Mini cheese burger, onion chutney, baby beets
  • Chive polenta cake, ratatouille, Persian feta, crisp basil (V)
  • Mini baked potatoes, black bean ragout, avocado salsa (V)
  • Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
  • Grilled Zucchini, seared haloumi and salsa verde (V)

SUBSTANTIAL

  • Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce
  • Mini calamari and chips, aioli, lemon
  • Noodle salad, sauté prawns, nuoc cham sauce
  • Chicken chasseur (smoked pancetta/mushrooms), roasted chat potatoes, garlic, thyme, green beans, (GF)
  • Beef fillet, sweet onion, garlic mash, greens (GF)
  • Twice cooked pork belly, chive puree potatoes, Asian greens, soy and plumb glaze
  • Seared duck breast, roast root vegetables, sweet and sour berry sauce
  • Brown rice salad, edamame, fried egg, seasonal greens, chickpeas, roasted beets, cashew dressing (V)
  • Chickpea and sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

DESSERT

  • Mixed French sweet platter including French berry tarts, profiteroles, nougat, and chocolate mousse

 

PLATTERS

Minimum order of $600 where only platters are ordered | Each platter is suitable for 10 people unless stated otherwise

  • Mixed seafood platter including prawns, smoked salmon, oysters, blue swimmer crab, lobster tails, scallops, brandy cocktail sauce: For 2 people: $286 | For 4 people: $566 | For 6 people: $755
  • Queensland Tiger prawns, harissa aioli: $152
  • Selection of oysters, natural, lemon or red wine eschalot dressing: $152
  • Smoked Salmon, capers red onion, cracked pepper: $152
  • Charcuterie platter, homemade terrines and pate, condiments: $126
  • Sticky chicken drummettes, coriander, chili, sesame, lime, ginger : $126
  • Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips: $126
  • Cheese platter with French and Tasmanian cheese: $126
  • Fresh vegetable and assorted dip platter: $126
  • Assorted baguettes/sourdough sandwiches with mixed fillings: $126
  • Morning tea including French pastries, muffins and fruit: $126
  • Seasonal fruit platter: $90

All platters served with baguettes and butter

 

BUFFET MENUS

Minimum 15 people | Chef is included where minimum numbers are met | Where minimum numbers are not reached, a $300 chef charge applies for four hours, plus $60 per hour thereafter | Minimum $1,200 spend applies

SILVER BUFFET: $90 Per Person

Canapes on arrival

  • Avocado, tomato, pine nut and fresh herb bruschetta
  • Grilled cumin lamb filet, eggplant caviar, olive bread
  • Ocean trout rillettes on a wonton, topped with caviar and dill

Salads

  • Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing
  • Brown rice, mixed seeds, roasted pumpkin, cherry tomatoes, capsicum, corn, with a fresh herb dressing

Mains

  • Seeded mustard pork filet with rosemary
  • Szechuan salt and pepper squid with lime aioli and lemon wedges
  • Salmon fillet served with a chive and yoghurt sauce

Dessert

  • Apple tart served with whipped cream and a homemade caramel sauce

GOLD BUFFET: $110 Per Person

Canapes on arrival

  • Smoked salmon blinis, crème fresh, pearls
  • Confit pork on a wonton, with apple sauce
  • Mushroom fricassee on a croute with crisp parmesan

Salads

  • Roasted chat potatoes, garlic, thyme, Murray river salt
  • Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons
  • Soba noodles, cucumber, carrots, rocket, black sesame seeds, mirin dressing

Meat

  • Butterfly lamb shoulder, rosemary, garlic and yoghurt sauce
  • Seared duck breast with a sweet and sour berry sauce
  • Ocean trout fillet with a salsa verde sauce

Dessert

  • Mixed French dessert platter including profiteroles, berry tarts, meringues, nougat, lemon slice

PLATINUM BUFFET: $130 Per Person

Canapes on arrival

  • Oysters with caramelised red wine vinegar and eschalot dressing
  • Sashimi king fish, avocado salsa, on a black quinoa crisp
  • Seared duck breast, crisp eschalots, cucumber, with plum sauce

Salads

  • Roasted chat potatoes with a verde mayo dressing
  • Mixed leaf salad, cucumber, tomato, carrot, feta, and a seeded mustard dressing
  • Sliced tomato, mozzarella, capers, eschalots, balsamic cream, and virgin olive oil

Meat

  • Seared beef sirloin with a red wine jus
  • Twice cooked free-range pork belly, served with calvados sauté apples
  • Ocean trout filet, salsa verde sauce
  • Queensland prawns, Brandy cocktail sauce

Dessert

  • New York cheese cake with a berry sauce
  • Petit fours to conclude

DIAMOND BUFFET: $150 Per Person

Canapes

  • Quail egg, truffle Hollandaise, asparagus tart
  • Sashimi salmon, wakame salsa on a wonton
  • Queensland prawn cocktail, crisp lettuce, served in a glass
  • Selection of oysters, ponzu or red wine and eshcalot dressing

Salads

  • Baby spinach, roast pumpkin, candied walnuts, kalamata olives, fetta, apple cider and seeded mustard dressing
  • Warm chat potatoes, rocket, chives and a truffle mayo dressing
  • Rocket, shaved parmesan, confit eschalots, cherry tomatoes and pine nuts

Meat

  • Warm seafood platter with garlic lobster tails, seared scallops, ocean trout fillet, black mussels, blue swimmer crab
  • Pasture fed beef filet, served with béarnaise sauce

Dessert

  • French dessert selection including lemon meringue tart, profiteroles, chocolate Hazelnut mousse
  • Petit fours to conclude

 

TABLE DINING MENU

Minimum 6 people / A $300 chef charge applies, plus $60 per hour after four hours / Enigma can comfortably seat up to 12 guests across two tables / $1200 minimum spend applies

2 Course: $86 Per Person

3 Course: $107 Per Person

Alternate Drop: Add $10 Per Person, Per Meal

Entree

  • Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
  • Brandy flambé Queensland prawns, hazelnut aioli, watercress salad
  • Duck confit Florentine, plum chutney, sauté spinach, pistachio
  • De-boned spatchcock, cumin and harissa crust, eggplant chips, smoked almond and cherry dressing
  • Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
  • Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream

Main

  • Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
  • Lamb filet, pine nut and thyme crust, hasselback potatoes, wilted greens
  • Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
  • Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
  • Butterfly Okra Salmon filet, coco and lemon grass sauce, rice, Asian greens
  • Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
  • Black rice risotto, sauté purple kale, edamame, spring onion, candied pistachio (V)

Dessert

  • Pear and Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
  • Mango and passion fruit pavlova, lime and coco sauce, dark chocolate shards
  • Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut
Beverages

BEVERAGE PACKAGES

Standard Package: $15 per person per hour

  • Includes unlimited sparkling, white and red wine, beer, soft drinks, tea and coffee.

Add Spirits: $5 per person per hour

Add French Champagne & Spirits: $10 per person per hour

Wine Tasting with Captains of Trade: $27 per person per hour

  • Minimum 12 people. Includes an intimate and informative two-hour wine tasting experience from your wine region of choice with Captains of Trade, as well as unlimited wine (from the tasting), beer, soft drinks, tea and coffee throughout the charter. Wait staff included.

For the Kids: $6.25 per person per hour

  • Includes unlimited soft drink and orange juice

 

OR PAY ON CONSUMPTION

Waitstaff not included. One waitstaff required up to 30 guests and two waitstaff required for 37-47 guests. Bill payable at conclusion of charter

Champagne & Sparkling Wine

  • Dom Pérignon Brut Vintage 2004 France: $400
  • Veuve Clicquot France: $120
  • Moet Chandon Brut France: $110
  • G.H. Mumm Cordon Rouge France: $110
  • NV Chandon Brut Australia: $60
  • Ca Selva Prosecco Veneto Italy: $50

White Wine

  • Lost Buoy Sauvignon Blanc 2018 Adelaide Hills: $50
  • Oakvale Chardonnay 2016 Hunter Valley: $60
  • From Sunday Pinot Gris 2016 Orange: $65
  • Bervini Pinot Grigio 2016 Veneto Italy: $52
  • Chateau Suau 2015 Bordeaux France: $55
  • Oakvale Rose 2016 Hunter Valley: $55

Red Wine

  • Becker Syrah 2017 McLaren Vale: $75
  • Milla Pinot Noir 2016 Adelaide Hills: $60
  • Tomero Malbec 2015 Mendoza Argentina: $55
  • Chateau Suau Cotes De Bordeaux Bordeaux France: $70
  • Lost Buoy Cliff Block Grenache McLaren Vale: $65
  • Heretic Wines 2017 Cabernet Sauvignon Margaret River: $65

Spirits

  • Aperol Spritz: $15
  • Absolute Vodka (30ml): $10
  • Tanqueray Gin: $10
  • Johnny Walker Black Label Scotch: $10
  • Jim Beam Bourbon: $10
  • Jose Cuervo Tequila: $10
  • No shots allowed, prices include a mixer, special request spirits available with notice and POA

Beer

  • Corona: $9
  • Peroni: $9
  • Coopers Green Pale Ale: $9
  • Monteith’s Apple Cider: $10

Non-Alcoholic

  • Sparkling Water 1L: $9
  • Still Water 600mL: $4
  • Soft drinks: $4
  • Orange Juice: $4
  • Coffee/Tea: $4