The superyacht Lady Pamela was built by one of the most renowned Italian ship builders. Benetti Azimut and finished in classical Italian style. Built for speed and comfort, the 22 knot cruise speed allows Lady Pamela to hop between islands and secluded Whitsundays dive sites with ease and comfort. At home in Sydney harbour, the open flybridge of Lady Pamela
offers a panoramic view to admire. The area offers a large alfresco dining table, sun lounges, outdoor facilities, BBQ and Jacuzzi.

The entire transom of Lady Pamela is ideal for SCUBA diving, snorkelling, fishing or a refreshing dip in the tropical waters of the Whitsundays.

LADY PAMELA

Capacity up to 34 guests
Overnight – 8 guests

COVID Safe: 34 passengers

Special Features
Length – 100 ft.
Accommodation – 4 Cabins
Full beam master cabin
Full beam VIP cabin
Twin guest cabins (one with infil for double)
Fold down transom
Jacuzzi on flybridge
Samsung UHD curved screen TV
Satellite Foxtel TV
Satellite communications
Water toys

SYDNEY CHARTER RATES



CHARTER RATES  (October – May)

December  – February 2021/2022
3-hour charter $5,850 | Additional hours: $1,950 (6-9pm)
4-hour charter $7,200 | Additional hours: $1,800 (12-4pm or 6-10pm)
8-hour charter $12,800 | Additional hours: $1,600 (selected time)
24-hour charter $16,000 per night

November, March – May 2021
3-hour charter $5,400 | Additional hours: $1,800 (12-4pm or 6-10pm)
4-hour charter $6,400| Additional hours: $1,600 (12-4pm or 6-10pm)
8-hour charter $11,200 | Additional hours: $1,400 Selected time
24-hour charter $14,000 per night
3 Nights $11,600 per night
5 Nights $10,500 per night
7 Nights $9,500 per night

Wait Staff
4-hour charter – $300 per wait staff
1-10 guests: wait staff included
11-20 guests: 1 additional staff
21-34 guests: 2 additional staff
$75 per hour thereafter

Wharf Fee – $50 per visit

BYO Options
BYO Catering – $12.00 per person
Includes fridge / freezer space, platters, plates, cutlery, serviettes, condiments.
BYO Catering & Our Chef – $550 (4 hours) – BBQ Available
Includes platters, plates, cutlery, serviettes, condiments. Use of galley and BBQ available.
BYO Beverages – $15 per person
Includes glasses, ice, tea & coffee, standard soft drinks.
Lady Pamela can accept delivery prior to your booked date given sufficient time chilling service.

Yacht Hire
Tender hire – $450
Jacuzzi hire – $450
FunAir Slide Hire – $1,500

Security Bond – $2,000 for any incidentals or damages during the charter.

Day Rate Inclusions
✓ 500L Fuel Allowance
✓ Captain, Engineer / Deckhand
✓ Use of inflatables: lounger, stand up paddle boards, lily pad.
✓ Access to 1 Guest Cabin for storage and change room.

Preferred Pick-up Wharves available
All guests must be waiting at the wharf 15 minutes prior to pick up.

Note
A strict NO SHOE Policy on board

NEW YEARS EVE



Lady Pamela NYE 2021 – $60,000 (34 Passengers)

6 Hours cruising Sydney harbour
All inclusive Gold Beverage Package, Gold Canape Menu and Platters

Fine Dining (Up 16 pax) – can be tailored by a chef onboard to suit your individual dietary requirements, requests and preferences.
Min Spend: $1,300

CANAPE MENU



Min spend $1300
⧫ $65 per person (3 Cold, 3 Warm, 1 Substantial, 1 Dessert)
⧫ $82 per person (4 Cold, 4 Warm, 2 Substantial, 1 Dessert)
⧫ $105 per person (4 cold, 4 Warm, 2 Substantial, 1 Dessert plus one food station either glazed ham or
charcuterie and cheese)

COLD
• Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
• Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on a spoon (v)(gf)
• House smoked duck breast, sour cherry, crisp pear, shaved hazelnut,(gf)
• Black Angus beef tataki, king brown mushroom, miso mayonnaise, crisp shallots (gf)
• King Salmon tartare, horseradish, capers, charcoal wafer cone, roe
• Cold peeled King Prawns with citrus mayo (gf)
• Caramelized soy free-range chicken, ginger, sesame, baby greens, shredded nori on betal leaf (gf)
• QLD spanner crab, caviar, edume beans, creme fraiche hand made tart
All cold canapes can be made gluten-free

WARM
• Wild mushroom, pea, pecorino, arancini balls with panko crust, truffle aioli (v)
• Seared Clean water scallops, daikon, cucumber, green chili salad, nam jim dressing (gf)
• Soy glazed duck breast with spiced orange glaze, sour cherry sourdough crisps
• Grilled chorizo, black bean, spiced avocado, cherry tomato quesadilla
• Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf)
• Peppered lamb lion, caponata, feta, toasted pine nuts (gf)
• Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas
SUBSTANTIAL
• Moroccan spiced lamb shoulder, chermoula, chickpea, cucumber Rita (bowl)
•Miso crusted Black Angus sirloin salad, soba noodles, baby greens crispy onions
• Tasmanian salmon poke with Japanese pickles, soy lime dressing shredded nori (bowl)
• Sauté gnocchi QLD tiger prawns, butternut pumpkin, sage, drunken raisins , burnt lemon butter (bowl)
• 8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw, roll
•Vegie burger, blackened, halloumi, piquillo peppers, salsa verde
• Crispy fried Korean chicken, kimchi slaw, red-eye mayo on a milk bun

DESSERT
• Miniature hand-made short-crust tart filled with lemon curd and strawberries (can be gf)
• Passion fruit, rosewater cream, crushed meringue, hazelnut
• New-season peach, raspberry, mascarpone, shortbread crumble (on a spoon)
• Salted caramel and chocolate brownie crumble tart
• Triple cream brie with pear and caramelized walnut on crisp

SEAFOOD BUFFET



$155 per person
Min spend $1300

CANAPES
• Miniature short-crust tart with hummus and spiced butternut pumpkin (v)
• Seared Hervey Bay scallops with chorizo and sourdough crumb (on a spoon) (can be gf)

COLD
• Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper
mayonnaise, citrus aioli (Lobster on request, price depends on market value)

COLD PLATTERS
• Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy
• QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chili

WARM PLATTERS
• Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
• Large king prawns with chermoula, chickpea, harissa spiced yogurt (gf)
• Salt and pepper squid, new season potato salad, chorizo, dry chili

BUFFET SIDES
• Steamed new potatoes
• Wild rocket, shaved pear, pecorino, aged balsamic dressing
• Sauté Broccolini, oyster sauce, smoked chili, crispy onion
• Handmade bread rolls, cultured butter

DESSERT
• Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
• Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

BUFFET PLATTER MENU



GOLD BUFFET PACKAGE – $105 per person
(2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)

PLATINUM BUFFET PACKAGE – $128 per person
(2 x canapés on arrival, 3 cold platters, 3 warm platters, 2 dessert platters)

COLD PLATTERS
• Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress, and lemon (gf)
• House-smoked Petune ocean trout with shaved zucchini, radish, fennel, wasabi creme fraiche (gf)
• Cured and aged salami, olives, pickled red onion, grilled eggplant,cold-pressed organic olive oil dressing (gf)
• Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
• Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy
• Orecchiette salad, broccolini, Meredith goats cheese feta, peas, dry chili, lemon
• Poached Yamba prawns, chilled and served with shaved fennel, watercress, and ruby grapefruit salad

WARM PLATTERS
• Grilled miso Tasmanian salmon, soba noodles, baby greens lime chili dressing
• 8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale, bbq zucchini and warm Israeli couscous
• Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
• Free-range de-boned chicken, peanut sambal, sticky greens, toasted coconut, lime (gf)
• Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harissa, shaved zucchini
(gf)
• Moroccan spiced grilled vegetables, chermoula, chickpea, cucumber raita

DESSERT PLATTERS
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
Strawberry cheesecake coconut crumble strawberry ice cream
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

BUFFET SIDES
• Green micro salad with shaved radish, red onion and cold-pressed dressing
• Fresh baked bread rolls and Pepe Saya butter
• Steamed baby potatoes with parsley butter and lemon

GRAZING STATIONS



Minimum 20 person
20 pax to 36 pax require a $300 chef charge

SASHIMI STATION
$18 per person
Kingfish, tuna and fresh seasonal seafood served raw and carved to order

SUSHI AND SASHIMI STATION
$22 per person
Section of hand made sushi and fresh seasonal seafood served raw and carved

DUMPLING BAR
$15 per person
Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces

OYSTER TASTING STATION
$15 per person
Showcasing freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats

GLAZED HAM STATION
$17 per person
Served warm and carved to order served with mustards, pickles and soft rolls

CAVIAR STATION
Price of Application
Selection of caviars, ice bowl, complete with hostess to guide though the caviars

CHARCUTERIE & CHEESE
$17 per person
Selection of cured and smoked meats, cheeses, pickles and house-made chutneys

JUST CHEESE
$15 per person
Selection of both local and imported cheeses with various breads and classic accompaniments

FINE DINING SAMPLE MENU



Minimum 8 people
$114 per person
Your choice of One Entrée, One Main, One Dessert

ENTREE
• Pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
• Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
• De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
• Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
• Cured kingfish, pickled baby beetroots, horseradish creme fraiche, roe
• Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
• Grilled Rare yellow fin tuna, shaved fennel, orange, aioli
• Confit WA octopus, baby octopus, red pepper, olive, chili aioli

MAIN
• Baby snapper, mussels, confit fennel, zucchini flower, bisque
• Peppered lamb loin,slow-cooked shoulder, globe artichoke, broad beans, peas, jus
• De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
• Hapuku, squid, chorizo, nettle butter, lemon
• Grass-fed beef tenderloin, oxtail cigar, King Brown mushroom, jus
• Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
• Twice- cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

DESSERT
• Dark chocolate pave, poached strawberry, creme fraiche, strawberry ice cream
• Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
• Coconut pannacotta, mango, crumble, coconut sorbet
• Vanilla cheesecake, mixed berries, orange cardamom ice cream
• Local and imported cheeses, fig loaf, flatbread, apple cherry chutney

BAR PACKAGE



SOFT DRINKS PACKAGE – $15 per person
Lady Pamela provides ice, tea & coffee, lemon & limes, standard soft drinks & juice. BYO Alcohol.

BAD WEATHER
This is an all weather vessel. The charter would only be cancelled in the event of very extreme weather conditions, such as a cyclone.

SEA SICKNESS
It is fairly uncommon for passengers to suffer from seasickness on a harbour cruise. Should the water become choppy due to windy conditions, the skipper will cruise the more sheltered areas of the harbour. However, if a passenger does become unwell for any reason, we can arrange for them to disembark at the nearest wharf or by water taxi.

DIETARY REQUIREMENTS
Our chef can accommodate most dietary requirements. However in extreme cases we recommend passengers arrange their own catering.

CRUISING WITH CHILDREN
Children of any age are permitted on-board with parental supervision.

CRUISING WHILST PREGNANT
There are no restrictions with regards to a Sydney harbour cruise whilst pregnant. Just ensure you notify the chef of any dietary requirements.

CHARTER CANCELLATIONS
Please refer to our full terms and conditions.

BYO CATERING
We do offer BYO catering on some vessels. Charges may apply. Please ask us to quote on suitable vessels for your event.

BOAT SPECIFIC
Soft soled non-marking shoes only. No stilettos
No sparklers, party poppers or any other item that is physically attached to, or could damage the vessel
Bond required for all events
18th Birthdays, Bucks and Hens parties subject to owners authorisation

Prestige Harbour Cruises can provide quotes on a selection of boats that match your function requirements and budget.

Submit a quote request HERE or contact our cruise consultants on: 1300 311 200