January – October
Sunday – Thursday: $95 per person (minimum 140 guests)
Friday & Saturday: $130 per person (minimum 140 guests)

Wharf fees: $75 per docking
King Street Wharf & Casino Wharf

Includes:
4 hours cruising the iconic Sydney Harbour
Captain, crew, wait staff & security
Choice between a 3 Course Alternate Serve Menu or a Formal Seated Buffet
Mocktails on arrival with unlimited soft drinks & juices
DJ & Nightclub with your playlists

SCHOOL FORMAL HARBOUR BUFFET

Warm Buffet
SUCCULENT OVEN BAKED CHICKEN MARINATED WITH CAJUN AND LEMON JUICE, SERVED WITH A PARSLEY GARNISH (GF)
FRESH PASTA TOSSED WITH BABY EGGPLANTS, ZUCCHINIS, CAPSICUM AND MUSHROOMS IN A FRESH TOMATO REDUCTION (V)
FRESH PASTA WITH MUSHROOM AND CRISPY PROSCIUTTO IN A CREAMY ALFREDO SAUCE ROASTED BABY POTATOES LIGHTLY TOSSED WITH ROSEMARY, PARSLEY AND GARLIC BUTTER
SALT & PEPPER CALAMARI SERVED WITH A CHEF’S SPECIAL AIOLI
HONEY BAKED LEG OF HAM GARNISHED WITH PINEAPPLE SLICES, SERVED WITH DIJON & WHOLEGRAIN MUSTARD

Salads
BROWN & WILD RICE SALAD WITH PUMPKIN, BABY SPINACH, SUMAC ROASTED CAULIFLOWER, GOATS’ CHEESE AND LABNEH DRESSING (GF, V)
MIXED GARDEN SALAD – SALAD OF MIXED GREENS WITH CHERRY TOMATOES, CUCUMBERS, SPANISH ONIONS, OLIVES AND HERBED VINAIGRETTE (GF, V)
FRESHY MADE BASIL PESTO TOSSED INTO A PASTA SALAD (V, DF)
CRISP, FRESHLY BAKED DINNER ROLL

To Finish
CHEF’S SELECTION OF HOUSE DESSERTS MADE FRESH ON BOARD DAILY
SEASONAL FRESH FRUIT PLATTERS

3 COURSE FORMAL DINING

Entree (Alternate Serve)
PAPPARDELLE PASTA INFUSED WITH CHARGRILLED EGGPLANT, BELL PEPPER AND SPANISH GREEN OLIVES IN A PINE-NUT PRESTO SAUCE AND SHAVINGS OF PARMIGIANO REGGIANO (V)
MOROCCAN LAMB KEBABS RESTING ON A BED OF COUS-COUS WITH MINTED YOGHURT AND CRISP PITA BREAD

Main Course (Alternate Serve)
CHARGRILLED FILLET OF BEEF TENDERLOIN IN A CLASSIC JUS SERVED ALONGSIDE BABY GREEN BEANS, CONFIT OF TOMATO AND GLAZED NOISSETTE OF POTATO
CLASSIC CHICKEN KIEV ON CREAMY MASH POTATO WITH BROCCOLINI, ROASTED JAP PUMPKIN, DRIZZLED WITH A HONEY MUSTARD SAUCE
MEDITERRANEAN VEGETABLE MEDLEY CONSISTING OF PAYERS OF MARINATED BAKED VEGETABLES RESTING ON A BED OF HEIRLOOM TOMATO REDUCTION (V/VG)

Dessert Buffet Station
CHEF’S SELECTION OF CAKES SERVED WITH WHIPPED CREAM
FRESH SEASONAL FRUIT PLATTERS

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