Sleek, stylish and luxurious, are a few words that come to mind when you first view the ideal location for your next function. Sun Goddess is designed to get your friends talking, whether it’s a Broadwater cruise or something a little more adventurous.
Sun Goddess is an impressive 34 metre super yacht, which can accommodate up to 135 guests. Let us take care of you; we can customise any function to suit your requirements, from weddings to corporate and private events
SUN GODDESS
Capacity – 135 passengers
COVID Safe – 100 passengers
Special Features
All weather entertaining areas
Alfresco roof top bar
Sound system with PA and Ipod connectivity
2 bathroom
Swim ladder
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%
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
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