State of the Art is a beautifully appointed luxury 65ft motor boat specifically designed for luxury charters on Sydney Harbour of up to 45 guests.

Her sophisticated interior consisting of polished timber floors, designer furniture, a commercial galley, flat-screen television, fibre-optic light panels, audio-visual system and plug-ins for Powerpoint presentations allows her to give flexibility and creates an environment that will impress and relax your guests whatever the occasion. Her spacious back deck is great for cocktail parties as well as formal alfresco dining for 10. MV state of the Art is guaranteed to exceed all expectations!

Whether it be a corporate function, social event, wedding transfer or New Years Eve hire, State of the Art is the perfect choice for your private cruise on Sydney Harbour.

STATE OF THE ART NYE

Cocktail Cruising-  35 guests
Casual Buffet Dining – 25 guests
Seated Buffet – 20 guests
Formal Dining – 20 guests
Harbour Transfers – 45 guests
Offshore Cruising – 12 guests
Beverage packages available

Special Features
Main and Sky lounge
Sun bed on the bow
2 full bathrooms
Custom audio system
Auxiliary access throughout
32 inch flat screen TV
Multi-zone air Conditioning
Dance floor availability
Wi-Fi
Large tender (upon request)
Commercial style galley
Full BYO or Catered options

STANDARD CHARTER RATES



Catered Charters
February – October
3 hour charter $2,250
Additional Hours $750 per hour

November – January
3 hour charter $2,850
Additional Hours $950 per hour

Inclusion: Food, Beverage and Staff and Wharf Fees

BYO Charters
February – October
3 hour charter $2,700
Additional Hours $900 per hour

November – January
3 hour charter $3,300
Additional Hours $1,100 per hour

Inclusion: Staff and Wharf Fees

Note
Any component that is BYO will be charged at this rate.
Client is responsible for bringing own Ice, napkins and food. Ice can be supplied at $5 per bag.

Wharf fees – $50 per visit

Staffing
$300 per wait staff for a 4-hour charter
1 to 10 guests: 1 wait staff included
11 to 30 guests: 2 additional staff required
31 to 45 guests: 3x wait staff required
Thereafter – $75/hour per staff.

Footwear: No sharp heels are permitted on-board
Note: Public Holidays incur a 20% surcharge on the total charter fee

SPECIAL HARBOUR EVENTS



Boxing Day and Australia Day

Non-BYO Charters
4 hour charter $4,800
Additional hours $1,200 per hour
$336 Chef charge applies to cater orders under $1150

BYO Charters
4 hour charter $5,520
Additional hours $1,380 per hour
Ice not included.
No surcharges or additional fees.
All catering, beverages, ice platters, serving equipment and napkins will need to be provided by the client.

Staffing
$312 per wait staff for a 4 hour charter
1 to 10 guests: 1 wait staff included in vessel hire
11 to 30 guests: 2 wait staff required
31 to 45 guests: 3 wait staff required

Wharf fees – $100 per visit

Options
Catered food and beverage options or BYO food and beverages

Note: No stiletto heels to be worn on board
Where applicable rates include public holiday surcharge

 

NEW YEARS EVE



State of the Art NYE – $25,000
6-hour charter
Up to 25 passengers

Inclusion
Tailored menu
Open bar package: Beer, wine, sparkling and soft drinks
City pick up and drop off
Prime views of the fireworks

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

Canape Menu (Set)



State of the Art Canapé Menu (Set)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

DROP OFF CANAPE MENU – $50 /PERSON
Minimum 10 pax and minimum spend of $650 for the drop-off buffet
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Smoked chicken, harissa aioli, puffed cracker
Heirloom tomato bruschetta, pine nut pesto (v)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Portobello mushroom quiche, rosemary, aged parmesan (v)
Peking duck pancakes, sliced cucumber, spring onion
Substantial – Lemongrass chicken, sliced vegetables, rice noodles, crispy shallots (gf)

Substitute items = limited items that can be exchanged with the ‘set canape menu’ above them. If you have any questions with regards to this please feel free to contact us.

CANAPE 1 – $70 /PERSON (3 HR CHARTER)
Peri peri chicken skewer, wattle seed yoghurt (gf)
Saffron & mozzarella arancini, chive aioli (v)
Heirloom tomato bruschetta, pine nut pesto (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Portobello mushroom quiche, rosemary, aged parmesan (v)
Steamed chicken dim sim, sweet chilli & lime dressing
Crispy chicken sliders, mixed leaf lettuce, chilli aioli, brioche bun
Pulled lamb shoulder tartlet, smoked yoghurt, fried rosemary
Substantial – chicken & chorizo paella, heirloom tomatoes, fresh Italian parsley (gf)

SUBSTITUTE ITEMS
Gluten-free – honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Meat – chicken katsu, Japanese style barbecue sauce
Vegetarian – roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Seafood – Sydney Rock oysters, sesame & daikon dressing (s) (gf)

CANAPE 2 – $80 /PERSON (3 HR OR LIGHT 4HR)
Peri peri chicken skewer, wattle seed yoghurt (gf)
Five spiced pork belly, honey soy glaze, white sesame (gf)
Saffron & mozzarella arancini, chive aioli (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Chicken katsu, Japanese style barbecue sauc
Portobello mushroom quiche, rosemary, aged parmesan (v)
Fried calamari, coriander aioli, lime, chilli chips (s)
Beef & mushroom cocktail pies, boardwalk tomato chutney
Substantial
Smoked beef brisket, charred broccolini, potato puree, toasted almonds (gf)
Dessert
Chocolate brownie, salted caramel (v)
Chocolate dipped mini gelato cones (v)

SUBSTITUTE ITEMS
Gluten-free – roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Meat – steamed chicken dim sim, sweet chilli & lime dressing
Vegetarian – roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Seafood – Sydney Rock oysters, sesame & daikon dressing (s) (gf)

CANAPE 3 – $90 /PERSON (4 HR)
Roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Saffron & mozzarella arancini, chive aioli (v)
Roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Steamed prawn gyoza, teriyaki dipping sauce
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Yellowtail kingfish ceviche, torched ruby grapefruit (s) (gf)
Peking duck pancakes, sliced cucumber, spring onion
Peeled market best prawn, smoked aioli (s) (gf)
Substantial
Beer battered flathead, shoestring fries, lemon tartare sauce (s)
Dessert
Classic lemon curd tartlet, charred meringue (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)

SUBSTITUTE ITEMS
Gluten free – five spiced pork belly, honey soy glaze, white sesame (gf)
Meat – peri peri chicken skewer, wattle seed yoghurt (gf)
Vegetarian – heirloom tomato bruschetta, pine nut pesto (v)
Seafood – Fried calamari, coriander aioli, lime, chilli chips (s)

Canape Menu (Design Your Own)



State of the Art Canapé Menu (Design Your Own)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

GOLD – $6.20 /PERSON /ITEM
Steamed chicken dim sim, sweet chilli & lime dressing
Roast vegetable frittata, slow roasted heirloom cherry tomato (v) (gf)
Honey roasted pumpkin, charcoal wafer, whipped fetta (v) (gf)
Peri peri chicken skewer, wattle seed yoghurt (gf)
Butterflied prawns with garlic & parsley butter (s) (gf)
Seared Tasmanian salmon, honey & black sesame dressing (s)
Sydney rock oysters, sesame & daikon dressing (s) (gf)
Five spiced pork belly, honey soy glaze, white sesame (gf)
Saffron & mozzarella arancini, chive aioli (v)
Smoked chicken, harissa aioli, puffed cracker
Portobello mushroom quiche, rosemary, aged parmesan (v)
Chicken katsu, Japanese style barbecue sauce
Heirloom tomato bruschetta, pine nut pesto (v)
Roasted beetroot, shortbread tartlet, buttered walnuts, fresh herbs (v)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Steamed prawn gyoza, teriyaki dipping sauce

PLATINUM – $9.90 /PERSON /ITEM
Peking duck pancakes, sliced cucumber, spring onion
Beef & mushroom cocktail pies, boardwalk tomato chutney
Salmon tartare, beetroot curd, crouton, pickled eschallots (s)
Peeled market best prawn, smoked aioli (s) (gf)
Fried calamari, coriander aioli, lime, chilli chips (s)
Pulled lamb shoulder tartlet, smoked yoghurt, fried rosemary
63-degree beef tenderloin, pepper caramel, chilli salt, crisp shallots (gf)
Crispy chicken sliders, mixed leaf lettuce, chilli aioli, brioche bun
Yellowtail kingfish ceviche, torched ruby grapefruit (s) (gf)
Angus beef, boardwalk chutney, melted cheese, pickle, charcoal slider roll

SUBSTANTIAL – $13.90 /PERSON /ITEM
Smoked beef brisket, charred broccolini, potato puree, toasted almonds (gf)
Chicken & chorizo paella, heirloom tomatoes, fresh Italian parsley (gf)
Grilled banana prawns, summer mango, coriander, chilli, baby cos (s) (gf)
Lemongrass chicken, sliced vegetables, rice noodles, crispy shallots (gf)
Seared salmon & quinoa poke bowl, purple cabbage, pickled ginger (s) (gf)
Beer battered flathead, shoestring fries, lemon tartare sauce (s)
Roasted lamb shoulder, tri colour quinoa, rocket, honey roast pumpkin (gf)

DESSERT – $6.20 /PERSON /ITEM
Churros, cinnamon sugar, vanilla chocolate dipping sauce (v)
Meringue nest, summer berries, raspberry dust (v) (gf)
Chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Classic lemon curd tartlet, charred meringue (v)
Bite size macarons (various flavours) (v)
Chocolate dipped mini gelato cones (v)
Milk chocolate & salted caramel tartlet, crystallised edible flowers (v)

Buffet Menu (Set)



State of the Art Buffet Menu (Set)
Menu spend must be equal to or greater than $1500 or a chef charge of $390 will apply

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

DROP OFF BUFFET $76 /PERSON
Minimum 10 pax and minimum spend of $650 for the drop-off buffet
Damper style bread rolls, Ballantyne cream butter
Toasted cauliflower, rocket, turmeric, pickled onions & sunflower seeds (gf) (v)
Lentil, beetroot & goats cheese salad, balsamic vinaigrette (gf) (v)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Marinated chicken thigh, confit garlic (gf)
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)

BUFFET 1 – $98 /PERSON
Damper style bread rolls, Ballantyne cream butter
Shaved peaches, wild rocket, honey vinaigrette, goats curd (gf) (v)
Blanched local beans, black sesame, citrus, chive vinaigrette (v) (gf) (vgn)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Charred corn, cherry tomato, wild rocket, avocado, paprika & lime (gf) (v)
Sous vide, Portuguese style chicken breast, grilled lime (gf)
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)
8-hour slow cooked lamb shoulder, chermoula (gf)
Chocolate dipped mini gelato cones (v)

BUFFET 2 – $120 /PERSON
Damper style bread rolls, Ballantyne cream butter
Chargrilled broccolini, brown butter, toasted almonds (v) (gf)
Toasted cauliflower, rocket, turmeric, pickled onions & seeds (gf) (v) (vgn)
Roasted duck fat chat potatoes, rosemary, garlic (gf)
Twice cooked pork belly, spiced apple chutney, crackling (gf)
Marinated chicken thigh, confit garlic (gf)
Market best prawns, Boardwalk signature cocktail sauce (s) (gf)
Sliced Riverina grain fed beef fillet, red wine jus (gf)
Warm chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)

Buffet Menu (Design Your Own)



State of the Art Buffet Menu (Design Your Own)
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

INCLUDES – Damper style bread rolls, Ballantyne cream butter

GOLD – $12 /PERSON /ITEM
Sydney Rock Oysters, assorted seasonal dressings (s)
Roasted duck fat chat potatoes, rosemary, garlic (v) (gf)
Shaved peaches, wild rocket, honey vinaigrette, goats curd (gf) (v)
Chargrilled broccolini, brown butter, toasted almonds
Toasted cauliflower, rocket, turmeric, pickled onions & sunflower seeds (gf) (v)
Lentil, beetroot & goats cheese salad, balsamic vinaigrette (gf) (v)
Charred corn, cherry tomato, wild rocket, avocado, paprika & lime (gf) (v)
Blanched local beans, black sesame, citrus, chive vinaigrette (v) (gf) (vgn)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Jamon Serrano, shaved fennel, citrus, aioli (gf)
Rosemary mushroom tartlet, parmesan (v)
Market best prawns, Boardwalk signature cocktail sauce (s) (gf)
Kale, herbed quinoa, extra virgin olive oil, vinaigrette, toasted seeds (v) (vgn)
Charred asparagus, parmesan, crispy prosciutto, sweet balsamic (v) (gf)

PLATINUM – $20 /PERSON /ITEM
Marinated chicken thigh, confit garlic (gf)
Crispy skin duck breast, pomegranate, cauliflower puree (gf)
Twice cooked pork belly, spiced apple chutney, crackling (gf)
Sous vide, Portuguese style chicken breast, grilled lime (gf)
8-hour slow cooked lamb shoulder, chermoula (gf)
Seared banana prawns, garlic-parsley butter
Baked Tasmanian salmon, fennel, orange, dill (s) (gf)
Pan seared gold band snapper, young basil, herb oil (s) (gf)
South coast blue eye trevalla, carrot puree, shaved carrots (s) (gf)

DIAMOND – $23 /PERSON /ITEM
Riverina lamb back-strap, fresh gremolata, macadamia crumb
Sliced Riverina grain fed beef fillet, red wine jus (gf)

DESSERT (SERVED CANAPE STYLE) – $6.20 /PERSON /ITEM
Mini apple crumble tartlet (v)
Meringue nest, compote, freeze dried raspberries (v) (gf)
Warm chocolate brownie, salted caramel (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Lemon curd tartlet, torched meringue, gold leaf (v)
Bite size macarons (v)
Chocolate dipped mini gelato cones (v)
Milk chocolate & salted caramel tartlet, crystallised edible flowers (v)

Formal Menu



State of the Art Formal Plated Menu
Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

2 course – $99 /person (either entrée + main or main + dessert)
3 course – 132 /person
Add-on canapes – as per canape menu pricing
Add-on food stations – $POA

INCLUDES – Damper style bread rolls, Ballantyne cream butter

ENTRÉE
Baked forest mushroom tartlet, cauliflower puree, fresh herb oil (v)
Poached Moreton bay bug, shaved fennel, snow pea tendrils, blackened citrus (s) (gf)
Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb
Duck breast, golden beetroot, asparagus, sorrel, beetroot fluid gel (gf)
Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)
Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)
Steamed, wild blue eye trevalla, chervil oil, grape & pine nut salsa (s) (gf)

MAIN COURSE
Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)
Duck leg confit, creamed potatoes, pearl onions, orange (gf)
Riverina beef fillet, potato fondant, carrot puree, Dutch carrot, rosemary jus (gf)
Pan roasted Tasmanian salmon fillet, cauliflower puree, salmon roe (s)
Spiced free range chicken breast, saffron arancini, baby vegetables
Roasted duck breast, potato fondant, beetroot puree, asparagus, hazelnut jus (gf)
Berkshire pork cutlet, polenta, mushroom ragout, sweet potato crisps (gf)
Hiramasa Kingfish, sumac, torched grapefruit, fennel, radish (s)
Wild mushroom & porcini risotto, sage butter (v) (gf)

DESSERT
Deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)
Milk chocolate tart, vanilla cream, strawberry, mint (v)
Torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)
Selection of local Australian cheeses, lavosh, crackers & quince (v)

SIDES – $13.90 /bowl (1 bowl per 4 people)
Shoestring fries, sea salt (v)
Mixed leaf salad, red wine dressing (gf) (v) (vgn)
Parisian mashed potato (gf) (v)
Warm broccolini, Victorian butter, almonds (v) (gf)
Roasted Dutch carrots, raisins, Persian fetta (v) (gf)

Food Station Options



State of the Art Food Station Options
Please note: Food stations are only available as an add-on on board. Minimum of 20 pax

Our food station as an easy add-on option for your clients. The stations offer additional visual flare on board, extra quantity of food and increased variety of the menu.

As an example: your client is booking a 4 hour charter on AQA. They have opted for the 3 hour canape menu and you have suggested, to ensure that all guests are well fed, that they consider adding one of the food stations below.

SEAFOOD ICE BAR – $POA
Assorted sushi, fresh prawns, Sydney Rock Oysters, Pacific Oysters and various dipping sauces served on crushed ice. (This can also be customised further to include Morten Bay bugs, lobster, grilled scallops, cured or smoked salmon and pickled baby octopus).

WHOLE HONEY BAKED LEG HAM – $POA
Whole honey baked leg ham with various mustards, relishes and soft bread rolls.

CHEESE & ANTIPASTO GRAZING STATION – $POA
A selection of local and international cheese, dried fruits, fruit paste and assorted crackers. Grilled, marinated vegetables, freshly baked crusty bread, sliced salami, jamon, cured meats and olives all served on quality wooden boards and platters.

DESSERT STATION – $POA
Boardwalk chocolate brownie, assorted mini macarons, lemon meringue tarts, salted caramel tarts, assorted lolly jars.

Beverage Packages



State of the Art Beverage Packages

VEUVE CLIQOUT – $30.00 per person, per hour
Veuve Clicquot Rose NV (first drink on arrival)
Veuve Clicquot Yellow Label
Cloudy Bay Sav Blanc
Cloudy Bay Chardonnay
Cloudy Bay Pinot Noir
Cape Mentelle Shiraz

Peroni Laggera
Hope Brewhouse Draught on Tap
Hope Brewhouse Pale Ale on Tap

CHANDON
$22.50 per person, per hour
Chandon S (first drink on arrival)
Chandon Brut
Chandon Brut Rose
Cape Mentelle Sem Sav Blanc
Domaine Chandon Chardonnay
Domaine Chandon Shiraz
Domaine Chandon Pinot Noir

Peroni Laggera
Hope Brewhouse Draught on Tap
Hope Brewhouse Pale Ale on Tap

TOWER – $15.00 per person, per hour
Tower Estate Moscato
Hope Estate Sav Blanc
Hope Estate Cab Merlot
Peroni Laggera
Hope Brewhouse Draught on Tap
Hope Brewhouse Pale Ale on Tap

All Beverage packages include soft drink, sparkling water and Orange juice

Beverages on Consumption



State of the Art Beverages on Consumption

Bevarage List

SPARKLING
Tower Estate Moscato Hunter Valley, Australia $45
Chandon Brut NV Yarra Valley, Australia $51
Chandon Rose Brut NV Yarra Valley, Australia $51
Chandon ‘S’ NV Yarra Valley, Australia $55

CHAMPAGNE
Moet & Chandon Imperial NV Epernay, France $110
Veuve Clicquot Brut Reims, France $130
Veuve Clicquot Rose Brut Reims, France $150
Moet Magnum Epernay, France $200
Dom Peringnon Epernay, France $270

WHITES
Hope Estate Sauvignon Blanc Hunter Valley, Australia $55
Hope Estate Chardonnay Hunter Valley, Australia $55
Tower Estate Riesling Claire Valley, Australia $55
Cape Mentelle Sauvignon Blanc Semillion Margaret River $60
Cape Mentelle Georgiana Sauvignon Blac Margaret River $60
Petaluma Riesling Adelaide Hills, Australia $65
Domaine Sauvignon Blanc Victoria, Australia $65
Domaine Chardonnay Victoria, Australia $65
Cloudy Bay Sauvignon Blanc Marlborough, NZ $90
Cloudy Bay Chardonnay  Marlborough, NZ $90

RED
Tower Estate Pinot Noir Derwent Valley, Australia $55
Tower Estate Shiraz Barossa Valley, Australia $55
Hope Estate Cab Merlot Geographe, Australia $55
Cape Mentelle ‘Trinders’ Cab Merlot Margaret River $60
Cape Mentelle Marmaduke Shiraz Margaret River  $60
Dalrymple Pinot Noir Pipers River, Australia $65
Cape Mentelle Shiraz Margaret River $65
Grant Burge Filsell Shiraz Barossa Valley, Australia $75
Virgin Hills Cab Shiraz Macedon Range, Australia $95
Cloudy Bay Pinot Marlborough, NZ $95

ROSE 
Hope Estate Hunter Valley, Australia $30
Domaine Chandon Yarra Valley, Australia $45
AIX Provence France $60

BEER
Peroni Leggera Lombardy, Italy $7
Local Premium Draught Hunter Valley,Australia $7
Local Premium Pale Ale Hunter Valley, Australia $7
Boags Premium Lager Launceston, Tasmainia $8
Corona Extra Pale Lager Mexico $9
Peroni Nastro Azzuro Lombardy, Italy $9

CIDER
Local Premium Cider Hunter Valley, Australia $8

SPIRITS
Belvedere Vodka Zyrardow, Poland $12
Makers Mark Bourbon Loretto, Kuntucky $12
Tanqueray Gin London, England $12
Bacardi superior white rum Puerto Rico, Caribbean $12
Mount Gay Rum Barbados, Lesser Antilles $12
Johnnie Walker Black Kilmarnock, Scotland $12
Glenmorangie Scotch Tain, Scotland $12
Hennessy VSOP Cognac, France $12

SOFTS
Tea/Coffee Andover, England $4
Softs Coca Cola, Australia $7
Still Water Coca Cola, Australia $8
Sparkling Water San Pellegrino, Italy $11
Orange Juice Nudie Juice, Australia $15

ICE
5 Kg bagged Ice $5

COCKTAIL LIST
All cocktails – $15 each

Bellini
A Bellini cocktail is a mixture of Prosecco sparkling wine and peach purée or nectar

Caipirinha
Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as caninha, or any one of a multitude of traditional names, is Brazil’s most common distilled alcoholic beverage.

Champagne Cocktail
A champagne cocktail is an alcoholic drink made with sugar, Angostura bitters, Champagne, brandy and a maraschino cherry as a garnish.

Cosmopolitan
A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly
squeezed or sweetened lime juice.

Daiquiri
Daiquiri is a family of cocktails whose main ingredients are rum, citrus juice, and sugar or other sweeteners

Espresso Martini
Espresso Martini is a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup.

Margarita
A Margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice.

Mimosa
A Mimosa cocktail is composed of one part champagne and one part chilled citrus juice, usually orange juice
unless otherwise specified.

Mojito
Mojito is a traditional Cuban highball. Traditionally, a mojito is a cocktail that consists of five ingredients:
white rum, sugar, lime juice, soda water, and mint

We have a range of team-building activities, entertainment and theming options to give your cruise that extra WOW and keep your guests talking long after the event:

DJ – Creating just the right atmosphere with the right music is what your professional cruise DJ does best. They are expert at helping with the formalities, organizing activities, even playing just the right songs for every moment, or you can even choose your own before the cruise. And remember, you can always bring your favourite songs on CD or IPod, that you want your DJ to play. Karaoke/ DJ options also available.

Jukebox Hire  – The perfect solution for functions where you don’t need a mobile DJ Choose from thousands of songs carefully compiled in to easy select categories or play your own. Enjoy brilliant digital fidelity and just like a nightclub, every Jukebox comes with special effect dancing lighting

Karaoke/ Jukebox– Grab the mike and get the guests involved with a wide range of popular backing tracks and the lyrics displayed full screen. Every Karaoke/Jukebox comes with two high quality mikes that can be used for speeches and Karaoke.

Live Music – The right style of music an make an event. We work with a number of highly experienced performing artists offering an extensive repertoire of music and styles: Jazz, Classical, Rock & Roll, Pop, Retro, Dance, Modern, Easy Listening, Latin, Reggae, Soca, Calypso, Soul.

Brazilian Dance Show – This exciting show is colourful, dynamic and highly energetic, with an international line-up of acclaimed dancers. The costumes are glamorous and in the best tradition of Brazilian carnival audience participation is welcomed, which ensures a memorable event for your guests. Features of the show include as selection of the following: Samba, Lambada, Capoeira, Afro-Brazilian, Salsa, Mambo, Batucada drums and Carnival parade.

Laser Clay Shooting  – This popular team-building and client networking activity is a variation on the traditional sport of Clay Pigeon Shooting using with laser equipment that can detect hits on specially modified reflective ‘floating’ clays. Teams enter a play off with the winner of each team entering a final elimination round. Trophies are awarded the best shooters. Duration 1-2 hours depending on group size.

Floating Casino – No luxury boat is complete without is own James Bond, Monte Carlo or Wild West style cruising casino, run with professional croupiers and chips and play money (even with your company logo if you want). Hold your own competition, you may even discover some card sharks in the organisation. Games available include Blackjack, Roulette, Poker, and more.

Close Up Magic – Roaming magic is mind-boggling magic entertainment just inches from your face and a great ice-breaker for any style of event.
A close up magician with cunning sleight of hand will and astonish even your most cynical guests and draw guests into conversation and have them talking about your event long after they disembark.

Murder Mystery – Dying for a great team-building activity, then a “Who dun it” Murder Mystery could provide the right clues solve your problem. This is a fun activity gets everyone involved.

We’ll take care of everything as we provide a detective to conduct the investigation, theme and prizes

Mastermind Trivia – A mastermind trivia cruise is a relaxing and fun team-building or networking activity. Run by an experienced host, the mastermind quiz runs for approximately two hours and includes some interactive games, audio round and other novelty questions such as Who am I?. The quiz can also be tailored with some questions relating workplace or business goals.

Clairvoyance – A professional clairvoyant adds magic to any party. After all, no-one can resist the opportunity to have their fortune told. On-board, your guests will be enthralled by a broad range of psychic readings from tarot to tea leaves, clairvoyance to crystal ball.

Caricaturist – Put your guests in the picture at your next event with a Caricaturist/Entertainer – great  the “ice breaker”, no matter what the occasion – be it Corporate or Social. Our caricaturist brings loads of energy and humour to any event, as well give your staff or guests something to remember; a souvenir of the occasion that they can take home and remember for a long time afterwards. Weddings, Anniversaries, 21st Birthdays, Christmas parties, etc.

Pamper Package – Complementing the relaxing cruise environment on-board your luxury yacht, staff and clients can really unwind with a short relaxing seated massage. This 15 minute relaxation massage focuses on areas such as back, neck, scalp & shoulder. Guest remain fully clothed – What better way to pamper staff and clients

CONTACT US to get a quote for your cruise with an entertainment or team-building package: 02 8315 2838

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.

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