Oscar II NYE Ticketed Cruise
101ft Motor Yacht
Up to 60 guests
Oscar II is the ultimate on-water indulgence, creating a seamless experience with luxury style, service and on board dining. Its sleek lines and opulent internal volume make this vessel an easy choice for anyone wanting the finest in international super yacht standards. The menus have been designed specifically to suit any styles of dining, from casual cocktail cuisine to formal fine dining. You also have the flexibility to create a custom menu to cater for special dietary requirements or to a themed event. The chef will work with you to create an unforgettable experience.
Rate: $1750 per person (EARLY BIRD SPECIAL! Normal rate: $1950 per person)
NYE Capacity: 60 Guests
Start Time: 7:15pm
Finish Time: 1:00am
Includes:
Delicious canapes circulating throughout the night and standing buffet stations
A select of desserts served from the self-service buffet station
Premium bar package to include Champagne, wine, beer and soft drinks
Sydney Top DJ on board to provide the summer night beats and count us in to the new year
Prime viewing of the 9pm and 12am fireworks
Kids of all ages are welcome onboard!
INCLUSIONS:
The best location on Sydney Harbour for the 9pm and 12am NYE fireworks
6 hours of spectacular cruising
Delicious canapes circulating throughout the night and standing buffet stations
A select of desserts served from the self-service buffet station
Premium bar package to include Champagne, wine, beer and soft drinks
Sydney Top DJ on board to provide the summer night beats and count us in to the new year
NOTES:
This is a cocktail style event. There is no reserved seating for this cruise
Please have your digital copy of tickets to present at security gates
OSCAR II NYE SAMPLE MENU
COURSE ONE | CANAPES ON ARRIVAL
SYDNEY ROCK OYSTERS WITH CHAMPAGNE VINAIGRETTE AND PEARLS OF THE SEA
5 SPICE DUCK PANCAKES WITH CUCUMBER SHALLOTS AND HOISIN SAUCE
PECORINO AND HERB CRUSTED LAMB CUTLETS DRIZZLED WITH MINT CHIMICHURRI
SEA RED HARVEY BAY SCALLOP VERMICELLI SALAD WITH GINGER, CHILLI AND LIME DRESSING
ROAST PUMPKIN, BOCCONCINI AND BABY SPINACH ARANCINI
PETITE SHORT CRUST TARTS, CONFIT TOMATO, ROAST RED PEPPER, GOATS CHEESE AND CARAMELISED ONION
COURSE TWO | FROM THE BUFFET
CHARDONNAY AND THYME CHICKEN
RIB EYE FILLET WITH FIELD MUSHROOMS, CONFIT TOMATO AND RED WINE JUS WITH ROASTED CHAT POTATOES
BAKED TASMANIAN SALMON FILLETS TOPPED WITH BABY SPINACH, DILL AND CAPERS
TIGER PRAWN PLATTER WITH HERB AND LEMON AIOLI
BALMA IN BUGS GRILLED WITH GARLIC LEMON
DILL , RED ONIO N, AND CAPER BERRY POTATO SALAD
CAPRESE SALAD OF TOMATOES, BOCCONCINI AND FRESH BASI L
SALAD OF MIXED GREENS WITH CHERRY TOMATOES, CUCUMBERS, SPANISH ONIONS, OLIVES AND HERBED VINAIGRETTE
A SELECTION OF BOUTIQUE ROLLS WITH BUTTER PORTIONS
COURSE 3 | DESSERT BUFFET
CHEF SELECTION OF HOUSE DESSERTS
FRESH SEASONAL FRUIT PLATTERS
COURSE 4 | TO FINISH
ASSORTED AUSTRALIAN CHEESE BOARD WITH LAVOSH AND DRIED FRUITS
SOFT DRINKS
PEPSI , PEPSI MAX, LEMONADE, ORANGE JUICE, SODA WATER & TONIC WATER
CHAMPAGNE
MOET CHANDON NV SPARKLNG
VEUVE CLICQUOT
WHITE WINE
CAPE MENTELLE SAUVIGNON BLANC
OYSTER BAY CHARDONNAY
RED WINE
ST HUGO CABERNET SAUVIGNON
ST HUGO SHIRAZ
BEER
CORONA, ASAHI + CASCADE PREMIUM LIGHT
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