MERMAID SPIRIT

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Our newly renovated, spacious and luxurious vessel, is the ideal way to host any function. From weddings, engagement parties, birthdays, bucks & hens nights, to Christmas and New Years Eve celebrations, and group tours we can personalise any event to accommodate your needs.

Come PLAY and STAY.

Mermaid Spirit is a 100ft tri-deck vessel, which can accommodate up to 100 guests on day charters or 22 guests overnight in 11 en-suite cabins.

Laze away the day, taking in amazing views or indulge in the various recreational water sports available. Various catering options are available depending on your requirements and we are dedicated to making your celebration or function a unique experience.

Cruise around the Gold Coast or for those who have a little more time, why not head off to Tangalooma or even the Whitsundays. Whatever your requirements, we aim to make your experience a memorable one.

Mermaid Spirit is a World Class diving yacht, with dive compressors on board to assist you in discovering the unknown of the deep blue.

On your private charter, discover some of the beautiful dive areas inside the Gold Coast Seaway, such as Wave Break Island, South Wall and South East Wall.

MERMAID SPIRIT

Capacity – 100 passengers (day charters)
– 22 passengers overnight (in 11 cabins)

COVID Safe – 100 passengers

Special Features

  • 2 x Seadoo Jet skis
  • Private Tender
  • Scuba diving
  • 2 x 2 kayaks
  • 2 x stand up paddle boards
  • 8M X 7M inflatable stinger proof pool
  • PA system through out

DAY/EVENING CHARTER
2 hour charter – $3,500
3 hour charter – $4,700
4 hour charter – $5,800
Additional Hours: $1,200 per hour

Waitstaff
1 x staff per every 20 passengers @ $50 per staff per hour

BYO food – no charge
BYO drinks – not permitted

Other
Jet Ski Hire – $120 per hour (required for charter duration)

Public Holiday Surcharge – 20%

OVERNIGHT ACCOMMODATION 
$575 for 2 passengers
$120 per person thereafter
Cleaning fee $300 (flat-rate)
Up to 22 passengers in 11 cabins (mostly twin share)

Note this is accommodation on-board at the dock. The boat does not cruise. See cruise rates above if you want to add a skippered charter

All menus are freshly prepared by a chef on-board. Tailored options are available on request

All Day Drop The Anchor Menu



On Arrival Grazing Table

Selection of toasted bread, Chef’s fresh dips, seasonal fruit Australian and international cheese, antipasto and crackers

Seafood Platters

Platters of Prawns served with thousand islands dressing and lemon wedges Makers mark Kilpatrick, Natural, Thai style, champagne and black caviar fried oyster

Buffet Main

Bourbon glazed 12-hour slow cooked pork belly with crispy shallot and pork belly crumble Crispy Southern fried Moreton bay bug with a mango and pineapple salsa

Sides of salmon cooked in Champagne and saffron Lamb lollipops infused with lemon, thyme and rosemary Beef burger with a onion ring served with a brioche roll

Three nut chicken satay skewers finished with a roast macadamia crumble Sweet potato, apple and rocket salad

Caesar salad with drunken anchovies

Asparagus, spinach, cherry tomato, bocconcini and balsamic glaze salad Mustard roast potato salad

Selection of bread rolls Condiments

Petite Sweets

Chef’s selection of petite sweets

Chef’s Hot party Platters

Pies, quiche, thick vegetable spring rolls, bruschetta

INCLUSIONS

Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment

Clothed trestle tables Service ware and napkins

$120.00 per guest (Minimum 40)

Chef Fee $220.00

Each hour after 3 hours is $70.00 per hour

Tipsy Sailor Party Menu



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

To Finish

New York cheeseburger with streaky bacon, mozzarella and burger relish

INCLUSIONS

Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment

Service ware and napkins

$35.00 per guest (Minimum 50)

Catering Service Fee $220.00

Each hour after 3 hours is $70.00 per hour

Explorer Buffet



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

INCLUSIONS

Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment

Clothed trestle tables Service ware and napkins

$65.00 per guest (Minimum 40)

Chef Service Fee $220.00

Each hour after 3 hours is $70.00 per hour

Captains Table Seafood Buffet



CANAPÉS – MAIN – CHEESE

Chef’s Selection of Canapés on arrival x 3

Shared Table Menu

Crown of baked Tasmanian salmon coated in a lemon and herb olive oil

Chef’s signature Sticky Thai chilli mud crab

Grilled tiger prawns in a garlic and lemon butter sauce Mussels in a tomato and chorizo sauce

Oysters 3 Ways – Mornay, Makers Mark Kilpatrick and Natural

Chef’s signature champagne and Black caviar battered barramundi

Sides

Parmesan and truffle French fries Seasonal vegetables

Mixed leaf salad

Sweet potato, red onion and rocket salad Bread rolls and butter

To Finish

Selection of cheese, quince paste, grapes and crackers

INCLUSIONS

Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours Cutlery, Crockery and white linen napkin per guest

Side plate, knife, bread roll and butter per guest Service ware and napkins

Salt and pepper

$170.00 per guest (Minimum 15)

Chef Service Fee $220.00

Each hour after 3 hours is $70.00 per hour

Roving Cocktail Menu



ON ARRIVAL PLATTERS

Australian and international cheese, antipasto selection and crackers, Toasted bread and

Chef’s fresh dips and selection of fresh seasonal fruit

Mini Burger Menu – Select 1

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) Fork Dish  – Select 1

Chef’s signature fish and chips with tartare sauce and lemon wedge**

Asian style jalapeño fish tail with an egg fried rice and prawn crackers

South Indian inspired chicken or beef curry served with a pilau rice and poppadom Vietnamese tangy Thai beef salad Teriyaki vegetable chicken noodle

Chef’s signature sweet and sour pork or chicken with vegetables and rice

Singapore lamb stir fry with seasonal vegetables

Prawn twirler served with spiced wedges, sweet chilli and sour cream

Chef’s signature Greek salad with fried olives and shredded chicken

Roasted beetroot and feta with pomegranate, pulled lamb and a vinaigrette

Canapés – Select 7

VEGETARIAN Thick cut polenta chip with a vine ripe tomato sauce(V) Tomato, onion and coriander bruschetta (V)

Moroccan pumpkin flower (V)

Onion and spinach bhaji bites with a mint yogurt (V)

Cream cheese, black poppy seed and vine ripe tomato bites (V)

Crumbed camembert with a tomato chutney (V)

Panko crumbed stuffed mushroom with a spiced cheese filling (V) Panko crumbed stuffed mushroom with a Moroccan inspired stuffing (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

MEAT

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

SEAFOOD

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

INCLUSIONS

Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment Service ware and napkins

$60.00 per guest (Minimum 35)

Catering Service Fee $220.00 Each hour after 3 hours is $70.00 per hour

Cash or Consumption Bar



Beverages on Consumption, Bar Tab or Cash Bar

Consumption bar price lists provided on request

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