Client Reviews
The Boat:
Shadow is a magnificent ultra modern Italian made super yacht, she arrived in July 2017 from Dubai and has been ready for charters in Sydney since then. Ultra sophisticated and slick interiors, what is not to love about this pure beauty. At 100 foot long, she is large in size qnd the owners have limited the numbers onboard to 100 for corporate events. This is a fanatastic boat, one not to miss for quality corporate events or small group gatherings in luxury and style.
We Love:
- Very sleek design inside and out
- Built in 2017, this is still very much a new looking boat
Other features:
- 100 foot Tecnomar Yacht
- BOSE 700 multilevel sound system
- Huge entertaining deck with bar and lounges
- Spa at the front of the boat
- 4 luxury cabins, 2 state rooms and 2 twin share
Rates
Rates details:
- Boat hire:
- $3,000/h = $12,000 for min 4H (Nov-Feb)
- $2,800/h = $11,200 for min 4H (Mar-Oct)
- Add 25% on the charter hire and food & beverage and a 100% for staff on public holidays
- 8 Hour Charter $16,000
- Overnight Charter (up to 8 guests) $20,000 (20% APA applies)
- Drinks packages from $25/h/pers (spirits on consumption only)
- Catering: from $65/pers
- Chef is $540/4H (and more for formal dining)
- 1 x wait staff required for every 10 guests – $350/4H (And $80/h after)
- Wharf fees: 1 pick up and 1 drop free of charge
Sample quotation:
A 4H exclusive hire with food and drinks for 50 guests starts at $22,540 inc gst
Menus
Catering
Cocktail Menu
COCKTAIL MENU 10 pieces per person $65 per person
COLD CANAPES Tomato tartlets, whipped ricotta, heirloom tomato medley, fresh basil drizzled with oil olive Balsamic Glaze topped with pecorino (V) Smoked salmon Bellini, crème fraise capers & dill (V) Mini Bocconcini, Cherry Tomato & Basil (v) Crunchy cucumber, coconut with crispy salt & pepper prawns spicy mayo Tartlet of balsamic glaze fire roasted peppers, sweet onion with Meredith goats cheese (v) Peking-style crispy duck pancakes, julien Cucumbers, spring onion with chinese dressing Fresh QLD black tiger prawns with aioli dipping sauce (GF)
HOT CANAPES Field mushrooms with rare roast beef drizzled with chimichurri (gf) Mini angus beef wellingtons with sweet roasted tomato chutney Sweetcorn, golden potato & parmesan fritter with dollop cream fraise (v) Organic chicken & water chestnut sui mei (h) :home-made pie of slow cooked chicken, white mushroom & shallots with bush t chutney (h) Indian spiced black lentil &chilli turnover with plum sauce (v)
DESSERT CANAPES Mini Delicate Chocolate & Native Honey Sponge with Dark Chocolate Ganache Heavenly super moist lemon cream cakes
Canapes Menu
CANAPE MENU ONE Minimum spend $1,740 Chef available for min. 4 hours (under 30 guests) $540 + $100 for every additional hour 3 cold canapes + 3 hot canapes + 1 substantial canape + 1 dessert $70 per person (gf) Gluten Free (v) Vegetarian COLD Spiced butternut pumpkin ,pistachio nut, caramelised onion, ricotta mini puff pastry tart Smoked free range chicken, roasted sweet corn, streaky bacon, Sriracha mayo on spoon Sugar cured King salmon, horseradish cream cheese, baby capers, shaved radish on black pepper crisp HOT Herbed green pea, baby spinach, buffalo mozzarella risotto balls with smoked paprika aioli, (v) Dukkah spiced lamb fillet, feta, Heirloom cherry tomatoes, black olive on spoon Crispy Berkshire pork belly, lemon grass, glass noodles, mint, fermented chilli, lime soy dressing (gf) SUBSTANTIAL Southern Fried buttermilk chicken, fine slaw, jalapeño, soft milk bun DESSERT Passion fruit curd and fresh strawberry crushed coconut meringue tart
CANAPE MENU TWO Minimum spend $1,740 Chef available for min. 4 hours (under 30 guests) $540 + $100 for every additional hour 4 cold canapes + 4 hot canapes + 2 substantial canape + 2 desserts $90 per person (gf) Gluten Free (v) Vegetarian COLD Freshly shucked Sydney Rock oysters with apple cider, cucumber vinaigrette (gf) Chilled Queensland king prawns with citrus aioli dipping sauce (gf) Teriyaki seared Black Angus beef, sesame seed, pickled cucumber, Kewpie mayo, fried garlic (GF) San Daniele prosciutto fig jam whipped feta salsa verde on crisp flatbread HOT Roasted pumpkin and feta, chimichurri empanada Prawn and chive fried dumplings, shallots, sambal chilli dressing Chicken and leek handmade pie, smoked chilli tomato relish Seared Atlantic scallops, smoked bacon, fine cut celeriac, caper thyme mayonnaise, lemon SUBSTANTIAL Slow cooked grass-fed sumac lamb shoulder with gnocchi, rainbow chard and cucumber yoghurt bowl Poached tiger prawn roll, pickled radish, iceberg lettuce, cocktail aioli DESSERT Sea-salt caramel and brownie crumble tart Tripe Brie sour cherry, fig chutney on crisp
Modern Favourite Menu
MODERN FAVOURITE MENU Option 1 (9 pieces) $65 per person Option 2 (6 pieces) $55 per person
OPTION ONE Smashed mini avocado with halloumi, rocket & vine ripe cherry tomato (v) Marinated organic chicken skewers served with Lebanese pita & dipping sauce Spoon bites of crispy fried cauliflower with tahini dressing (v, gf) Smoked salmon bites with cream cheese, rocket, capers and red onion Sliders tender beef with crisp lettuce, celebrity tomatoes & American mustard Individual seafood salad with fresh crab and prawn Premium French chocolate tarts
OPTION TWO Market fresh king prawns Marie rose dipping sauce Mini vegetarian pizzetta’s Sweetcorn, golden potato & parmesan fritter with champagne caviar pearls Crispy chicken slider with aged cheddar, mayonnaise & homestyle coleslaw Creamy lemon meringue tartlet
A la carte menu with Chef
CONTEMPORARY MENU (CHEF) Chef available for min. 4 hours (under 30 guests) $540 + $100 for every additional hour 3 Course Menu $155 per person 4 Course Menu $170 per person 5 Course Menu $195 per person (gf) Gluten Free (v) Vegetarian ENTREE Pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress De-boned baby chicken prosciutto, feta, chestnut mushroom, broad beans, broth Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini Grilled Rare yellow fin tuna, shaved fennel, orange, aioli Confit WA octopus, baby octopus, red pepper, olive, chilli aioli MAINS Baby snapper, mussels, confit fennel, zucchini flower, bisque Peppered lamb loin, slow cooked shoulder, globe artichoke, broad beans, peas , jus De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley Hapuna Fillet, squid, chorizo, nettle butter, lemon Grass fed beef tenderloin, ox tail cigar, King Brown mushroom, jus Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus Twice- cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze DESSERTS Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream Coconut panna-cotta, mango, crumble, coconut sorbet Vanilla cheese cake, mixed berries, orange cardamom ice cream Local and imported cheeses, fig loaf, flat bread, apple cherry chutney
Food Stations
CONTEMPORARY MENU (FOOD STATIONS) Stations can be added to any canapé or buffet event (gf) Gluten Free (v) Vegetarian SASHIMI STATION $22 per person Kingfish, tuna and fresh seasonal seafood served raw and carved to order LIVE OYSTER SHUCKING $22 per person Shucked to order Sydney Rock, Pacific and Flats by chef on board Additional chef charge $300
Gourmet platters
GOURMET PLATTER MENU FRESH CLEANED PRAWNS (25 PIECES) $260 FRESH SUSHI (30 PIECES) $235 FRESHLY SHUCKED SYDNEY ROCK OYSTERS (4 DOZEN) $228 FROMAGE PLATTER (SERVES 10 PEOPLE) $190 Farmhouse cheeses: Double cream luscious brine, Aged robust cheddar Soft sharp blue cheese served with olives, dried fruits & salted crackers CHARCUTERIE PLATTER (SERVES 10 PEOPLE) $190 Pepperoni, prosciutto, ham on the bone & Salami, sun dried tomatoes, dip served with fresh crusty bread PLOUGHMAN’S PLATTER (SERVES 10 PEOPLE) $190 Slow cooked rare roast beef, Served with Aged Cheddar, picked onion & vine ripe tomatoes CHICKEN PLATTER (SERVES 10 PEOPLE) $190 Organic roasted chicken platter served homemade aioli, crispy lettuce and crusty bread SALMON PLATTER (SERVES 10 PEOPLE) $190 Baked side of salmon, marinated red onions, crispy green leaf and lemon wedges with a rusty French bread stick PASTA SALAD (V) (SERVES 10 PEOPLE) $95 Penne W Garlic roasted pumpkin, Fresh Baby Spinach W Burrata topped with a lashing of extra virgin olive oil PASTA SALAD( V) (SERVES 10 PEOPLE) $95 Penne W Creamy Sun-dried Tomato tossed W marinated Goats Cheese TRADITIONAL GREEK SALAD (SERVES 10 PEOPLE) $95 Crunchy Cucumber, Kalamata olives, crumbled Feta, vine ripe tomatoes, red onions and green leaf lettuce finish with vinaigrette
Drinks
Starting at $25 per person/per hour
For those looking to host a larger event, we recommend selecting our beverage package.
SPARKLING
Billecart-Salmon French Champagne
Andrea Delorme Blanc de Blanc
WHITE WINE
Babich ”Black Label” Pinot Gris NZ
Babich”Black Label” Sauvignon Blanc NZ
ROSE
Hardorf Hill Rose
RED WINES
Babich Pinot Noir NSW
BEER
Corona
Peroni
SOFT DRINKS
Assorted options
BEVERAGES ON CONSUMPTION ALSO AVAILABLE
SHADOW COCKTAIL
Vodka & Orange juice $18
SPARKLING
Billecart-Salmon French Champagne $135
Billecart-Salmon Rose French Champagne $150
WHITE WINE
Babich ”Black Label” Pinot Gris NZ $40
Babich”Black Label” Sauvignon Blanc NZ $40
ROSE
Hardorf Hill Rose $45
RED WINES
Babich Pinot Noir NSW $48
BEER
Corona $9
Peroni $9
SOFT DRINKS
Assorted options $2
SPIRITS
Available on request $12
OTHER BOATS YOU MIGHT LIKE
Find out more by clicking on the images below
