Boat Description

Pisces is the perfect option for corporate or private charters in Sydney Harbor. Up to 30 visitors can enjoy the magnificent scenery of one of the world's most beautiful harbours while receiving the finest service and sheer comfort. Reverse cycle air conditioning in the primary cabins makes sure guests are comfortable all year round whatever the weather. We are able to tailor the menu to your exact requirements, from specific cocktails to a personalised dining experience. Seated dining is capped at 6 guests in the saloon and on the flybridge.

A multi-purpose boat, Pisces also allows for the ultimate in deep-sea fishing for up to 10 avid anglers, whether you are a fan of the great sport or an amateur fisherman. The captain has extensive experience in Sydney game fishing so can show you the ropes and all the best spots. The staff are incredibly competent game deckhands with 24 years of experience. Fitted with a 3D chart plotter, Furuno navigation systems, underwater and cockpit cameras, GPS, sonar, Shimano championship reels, and handcrafted Ian Miller fishing rods, your dream fishing trip will soon become a reality!

Boat Type
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Boat Hire Fees

$800 per hour (minimum 4 hours)

Winter Special: $675 per hour (May–September)

Public Holidays: 20% on gross charter, plus chef @ $600 if required

New Years Eve: $28,000, all inclusive of deluxe beverage package, extensive canapé menu followed by late Supper – maximum of 20 people

Any Other Fees

BYO Food Fee: $250 flat fee (must be pre-cooked platters, no galley use except for food storage in fridges)

BYO Drinks Fee: $20 per person (includes ice, eskies, glassware, amenity fees)

Wait Staff: $250 (1 x wait staff required per 10 guests)

Chef: $300

Wharf Fees: $50 per wharf

See Entertainment Pricing

Food

SUBSTANTIAL GRAZING STYLE FOOD PACKAGE

$35 per person (min 10 people)

Delivered fresh on the day of the charter in biodegradable presentation boxes ready to serve. Cocktail napkins included. Dietary requirements on request only.

  • Vietnamese rice paper rolls with chicken or tofu, served with nuoc cham dipping sauce. [GF, V, VEG]
  • Sushi and nori hand rolls including salmon, tuna, prawn, chicken and vegetables.
  • Served with soy sauce, wasabi and pickled ginger. [GF, V, VEG]
  • Pulled pork, pulled chicken and rare roast beef sliders with aioli and slaw on brioche roll.
  • Oregano, garlic and lemon zest marinated chicken tenders with tatziki. [GF]

Plus finger sandwiches and wraps, fillings to include a mixed selection from the following list:

  • Smoked salmon and rocket with crème fraiche and chives.
  • Tuna, celery, spanish onion and basil aioli.
  • Shaved ham, cheddar cheese, tomato and seeded mustard mayonnaise.
  • Roast beef, rocket, semi dried tomato and dijon.
  • Tandoori chicken with cucumber yogurt and crisp lettuce.
  • Chicken, avocado, mayonnaise and spanish onion.
  • Turkey, cranberry and camembert.
  • Grilled mediterranean vegetable wrap with hommus. [V, VEG]
  • Egg, chive, mayonnaise and baby spinach. [V]
  • Pumpkin, goats cheese and rocket. [V]

Optional Additions

Antipasto Platter: $139 (min 10 people, can be ordered in multiples of 10 only)

  • Rustic italian breads, grissini and flatbreads (including gf options).
  • Oven baked semi dried tomatoes, marinated green olives, grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta, smoked salmon, hot sopressa salami and san danielle prosciutto.

Cheese Platter: $139 (min 10 people, can be ordered in multiples of 10 only)

  • Selection of local cheeses, dried fruits and assorted crackers (including gf options).

Seafood Platter: $558 (min 10 people, can be ordered in multiples of 10 only)

  • Ocean cooked king prawns with dill aioli.
  • Fresh pacific oysters with shallot dressing and salmon roe.
  • Blue swimmer crab with fresh lemon wedges.
  • Balmain bugs with tartare sauce.
  • BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto.

Dessert Platter: $178 (min 10 people, can be ordered in multiples of 10 only)

  • Petite lemon meringue pie.
  • Assorted petite french macarons.
  • Choc dipped strawberries.
  • Petite piquant chocolate brownie.

 

SIDE TABLE BUFFET MENUS

Buffet Menu 1: $108 per person

Canapes:

  • Peking duck pancake with spring onion, cucumber and hoisin sauce
  • Caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (gf, v)
  • Corn and zucchini fritter with smoked tasmanian salmon, avocado, lime and coriander salsa (gf)

Buffet:

  • Assorted boutique bread rolls with butter (v)
  • Chilled pacific oysters with cucumber lime and mirin [2 per person] (gf)
  • Ocean cooked king prawns with dill aioli [3 per person] (gf)
  • Green asparagus, fresh goats curd and fine herb salad with caramelised walnuts (v, gf)
  • Crunchy raw slaw of red cabbage, tuscan kale and matchstick apples with fresh mint, lemon and evo dressing (ve, gf)
  • Cocktail potato salad with artichoke, italian parsley and lemon caper vinaigrette (ve, gf)
  • Grilled salmon fillet on crisp local rocket with ponzu yuzu sauce
  • BBQ jamaican jerk chicken with coconut rice, fresh coriander, tomato and citrus salsa (gf)
  • Slow roast lamb shoulder with caramelised shallots and button mushrooms (gf)

Dessert:

  • Seasonal fresh fruit platter (v, gf)
  • Devils chocolate mud cake with double cream (v)

Buffet Menu 2: $128 per person

Canapes:

  • Asparagus, sautéed leek and chèvre flan (v)
  • Lime marinated tuna logs with wasabi mayonnaise and shizu cress
  • Chilli and rosemary marinated lamb skewers with tomato and basil salsa [gf]

Buffet:

  • Assorted boutique bread rolls with butter (v)
  • Ocean cooked king prawns with dill aioli [3 per person] (gf)
  • Fresh pacific oysters with shallot dressing and black sesame dressing [2 per person] (gf)
  • Smoked tasmanian salmon with fine eschallots, chives, lemon and baby capers (gf)
  • Rice, cranberry and roasted sweet potato salad with cinnamon, cumin and lemon juice vinaigrette (v, gf, ve)
  • Baby spinach, corella pear and parmesan salad with pomegranate, vino cotto and evo (v, gf)
  • Sautéed kipfler potatoes and artichoke with dijon dressing (v, gf, ve)
  • Seared south coast blue eye cod with olive, french shallot and heirloom tomato salsa (gf)
  • Sumac and thyme marinated spatchcock with grilled fennel and citrus (gf)
  • Whole roasted beef fillet with red wine and rosemary jus (gf)

Dessert:

  • Steamed cinnamon and date pudding with butterscotch sauce
  • Individual pavlovas with fresh chantilly cream and berries

 

CANAPE MENUS

Canapé Menu 1: $39 per person (recommended for 2 hour charters only)

  • Zucchini and corn fritter with avocado, olive, tomato and eschalot salsa [gf, v, ve]
  • Peking duck pancake with spring onion, cucumber and hoisin
  • Melted salmon and caper tart with crème fraiche and chives
  • Warm chicken and leek pie
  • Porcini mushroom arancini ball with basil aioli [v]
  • Slow roasted lamb shawarma pita with authentic zhoug sauce

Canapé Menu 2: $58.00 per person (recommended for 3-4 hour charters)

  • Black eye bean, jalapeño and provoleta cheese tostada with pico de gallo [gf, v]
  • Steamed prawn and pork dim sim chilli sambal
  • Fresh pacific oysters with shallot and black sesame dressing [gf]
  • Caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle [gf]
  • Roast duck and crisp salad rice paper roll with shitake mushroom ponzu dressing
  • Beer battered flathead goujons with tartare sauce
  • Chunky beef and mushroom pie with minted mushy peas
  • Tequila and lime marinated chicken skewers with chipotle sauce [gf]
  • Frangipane tartlet with vanilla poached pear

Canapé Menu 3: $68.00 per person inc GST (recommended for 4 hour charters)

  • Baby roma tomato tarte tartin with woodside goats curd, balsamic glaze and micro herbs [v]
  • Peking duck rice paper roll with spring onion, cucumber and hoisin sauce
  • Lime marinated tuna logs with wasabi mayonnaise and shizu cress
  • Corn and zucchini fritter with avocado, lime and coriander salsa [v, ve, gf]
  • Piquant prawn and shitake dumpling with soy butter
  • Pork, veal and fennel polpette in roasted tomato sugo [gf]
  • Karaage chicken with kewpie mayonnaise and togarashi
  • Prawn cocktail slider with lime aioli and crisp iceberg chiffonade
  • Roasted tomato arancini filled with mozzarella with garlic aioli [v] served in a small bowl or noodle box
  • Orrechiette with slow braised lamb ragu, green olives, fresh oregano and pecorino
  • Lime and coconut crème brulee with pineapple and mint salad [gf]

Additional items to add to canape menus: $9.90 per item per person (served in a small bowl or noodle box)

  • King prawn salad avocado and macadamia nuts, lemon pepper dressing (gf)
  • Beer battered flathead gougons with tartare sauce and chips
  • Sri lankan fish curry with fragrant rice and fresh coconut sambal (gf)
  • Thai green chicken curry with fragrant rice and fresh chilli salsa (gf)
  • Slow cooked pork with wild mushrooms, garlic mash, spring asparagus (gf)
  • Sri lankan eggplant and potato curry with fragrant rice and fresh coconut sambal
  • Braised beef bourguignon with root vegetables and parisienne mash (gf)
  • Thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (gf)
  • Grilled chorizo sausage with vine ripened tomato and casarecce pasta
  • Slow cooked chickpea dahl with basmati rice and coriander, mint and lime salsa (v)
  • Seared tuna nicoise with ligurian olives and balsamic drizzle (gf)
  • Fillet of blue eye cod with ginger and shallots in 8 hour master stock and rice noodles
  • BBQ pork with noodles, asian greens and fried eschallots
  • Spicy chicken madras curry with saffron basmati rice and mint raita (gf)

All charters will attract a chef charge of $300 that are up to 4 hours in charter duration

 

PLATTERS

Antipasto Platter

$139 (min 10 people - can be ordered in multiples of 10 only)

  • Rustic italian breads, grissini and flatbreads [including gf options]
  • Oven baked semi dried tomatoes, marinated green olives,
  • Grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta,
  • Smoked salmon, hot sopressa salami and san danielle prosciutto

Cheese Platter

$139 (min 10 people - can be ordered in multiples of 10 only)

  • Selection of local cheeses, dried fruits and assorted crackers [including gf options]

Seafood Platter

$558 (min 10 people - can be ordered in multiples of 10 only)

  • Ocean cooked king prawns with dill aioli
  • Fresh pacific oysters with shallot dressing and salmon roe
  • Blue swimmer crab with fresh lemon wedges
  • Balmain bugs with tartare sauce
  • BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto

Please note: When ordering platters only, a $65.00 delivery fee will apply (no chef required)

 

BYO Food Fee: $250 flat fee (must be pre-cooked platters, no galley use except for food storage in fridges)

Beverages

Deluxe Beverage Package

$14.50 per person, per hour

Beer:

  • Corona Extra
  • Peroni Nastro Azzuro (imported)
  • Cascade Premium Light

White Wine:

  • Kudos by Ant Moore Pinot Gris NZ 2014
  • Mondiale Marlborough Sauvignon Blanc

Red Wine:

  • Gilardi ‘Ravelet’ Rose French
  • Penfolds Koonunga Hill Seventy Six Shiraz Cabernet 2015
  • Stoneleigh Pinot Noir 2015

Sparkling:

  • Petaluma Croser NV
  • Selection of soft drinks, juices, mineral water, tea and coffee
  • Alternative quality beers and wines will be served if the selection is unavailable

 

Exclusive Beverage Package

$30 per person, per hour

Beer:

  • Cascade Premium Light
  • Peroni
  • Corona

Red Wine:

  • Banjo’s Run Pinot Noir 2013
  • St Hallett The Reward Cabernet Sauvignon 2014
  • Banjo’s Run Merlot 2013

White Wine:

  • Coldstream Hills Chardonnay 2015
  • Banjo’s Run Sauvingnon Blanc 2011
  • Kudos by Ant Moore Pinot Gris 2014 NZ
  • Champagne:
  • Veuve Cliquot Yellow Label Brut
  • Selection of soft drinks, juices, mineral water, tea and coffee
  • Alternative quality beers and wines will be served if the selection is unavailable

 

Pay As You Go Menu

Sparkling Wines:

  • Veuve Cliquot Champagne: $130
  • Petaluma Croser N.V: $58
  • Chandon Brut NV: $55

White Wines:

  • Mondiale Sauvignon Blanc NZ: $40
  • Kudos Pinot Gris NZ 2014: $45
  • Coldstream Hills Chardonnay 2015: $60

Red Wines:

  • Gilardi Ravelet Rose French: $49
  • Banjo’s Run Merlot 2013: $62
  • St Hallet Reward Cab Sav 2014: $60
  • Banjo Run Pinot Noir 2013: $38
  • Stoneleigh Pinot Noir 2015: $43

Beers:

  • Cascade Premium light: $9
  • Corona Extra: $9
  • Peroni Nastro Azzuro: $9

House Spirits: $10

Soft Drinks, Teas & Coffee: $4

 

BYO Drinks Fee: $20 per person (includes ice, eskies, glassware, amenity fees)