Client Reviews
The Boat:
The newly refurbished and renamed Ariston is an impeccable choice for Sydney Harbour Cruises. Displaying a timeless elegance, Ariston has been custom fitted to appeal to the most discerning tastes. Despite its timeless feel, it is equipped with state of the art features including an audio visual system, internet connectivity, the latest LED screens and data for laptops for presentations. Classically and uniquely appointed, Ariston is a unique and elegant luxury boat, now available for private charters on Sydney Harbour.
We Love:
- Three levels, including expansive indoor and outdoor entertaining areas
- BYO charters are allowed
- Impeccable service
Other features:
- Full walk around layout with wide, side walkways and handrails
- 3 levels including indoor/outdoor upper deck
- Reverse cycle air conditioning on all levels for all seasons comfort
- Handcrafted Southern Myrtle timberwork and soft leather trims
- State of the art 46″ and 40″ LED digital TV monitors
- Karaoke, Foxtel, free-to-air and DVD replay
- Wi-Fi connectivity for wireless replay of laptop presentations
- Remote controlled, Bose surround sound system with iPod input
- Fully equipped galley, fridge, freezer and icemaker
- Sleeps 10 in 5 twin cabins, each with their own private bathroom with full sized showers and toilets
Ariston can accommodate any form of entertainment from a DJ to full stage show. This boat has ample power for audio visual and live entertainment.
Rates
- Nov-Jan: $1,100/h or $$4,400 for 4H
Feb-Apr: $1,000/h or $4,000 for 4H
May-Oct: $900/h or $3,600 for 4H - Drinks $14.5/h/pers
- Catering from $35pp for Substantial Grazing food (no chef fee), $58pp for Finger Food and from $108pp for buffet (Chef is $300/4H)
- – BYO food is $250 (precooked, pre plattered foods, no use of the galley)
- – $20 surcharge per person applies to BYO Beverages (Includes all cups, serving equipment, eskys and ice); Not available on Friday/ Saturday in December
- 1 wait person for each 10 guests – $250 per wait staff
- Wharf fee $120
Menus
Catering
Canapé Menu
canapé menu one
$39.00 per person inc GST – recommended for 2 hour charters only
Canapé
zucchini and corn fritter with avocado, olive, tomato and eschalot salsa [gf, v, ve] peking duck pancake with spring onion, cucumber and hoisin melted salmon and caper tart with crème fraiche and chives warm chicken and leek pie porcini mushroom arancini ball with basil aioli [v] slow roasted lamb shawarma pita with authentic zhoug sauce
canapé menu two
$58.00 per person inc GST
Canapé
black eye bean, jalapeño and provoleta cheese tostada with pico de gallo [gf, v] steamed prawn and pork dim sim chilli sambal fresh pacific oysters with shallot and black sesame dressing [gf] caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle [gf] roast duck and crisp salad rice paper roll with shitake mushroom ponzu dressing beer battered flathead goujons with tartare sauce chunky beef and mushroom pie with minted mushy peas tequila and lime marinated chicken skewers with chipotle sauce [gf]
Sweet Canapé
frangipane tartlet with vanilla poached pear
Canapé menu three
$68.00 per person inc GST
Canapé
baby roma tomato tarte tartin with woodside goats curd, balsamic glaze and micro herbs [v] peking duck rice paper roll with spring onion, cucumber and hoisin sauce lime marinated tuna logs with wasabi mayonnaise and shizu cress corn and zucchini fritter with avocado, lime and coriander salsa [v, ve, gf] piquant prawn and shitake dumpling with soy butter pork, veal and fennel polpette in roasted tomato sugo [gf] karaage chicken with kewpie mayonnaise and togarashi prawn cocktail slider with lime aioli and crisp iceberg chiffonade roasted tomato arancini filled with mozzarella with garlic aioli [v] served in a small bowl or noodle box orrechiette with slow braised lamb ragu, green olives, fresh oregano and pecorino
Sweet Canapé
lime and coconut crème brulee with pineapple and mint salad [gf]
Buffet Menu
Buffet Menu 1 : $108 per person
Canapé
peking duck pancake with spring onion, cucumber and hoisin sauce caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (gf, v) corn and zucchini fritter with smoked tasmanian salmon, avocado, lime and coriander salsa (gf)
assorted boutique bread rolls with butter (v) chilled pacific oysters with cucumber lime and mirin [2 per person] (gf) ocean cooked king prawns with dill aioli [3 per person] (gf) green asparagus, fresh goats curd and fine herb salad with caramelised walnuts (v, gf) crunchy raw slaw of red cabbage, tuscan kale and matchstick apples with fresh mint, lemon and evo dressing (ve, gf) cocktail potato salad with artichoke, italian parsley and lemon caper vinaigrette (ve, gf) grilled salmon fillet on crisp local rocket with ponzu yuzu sauce bbq jamaican jerk chicken with coconut rice, fresh coriander, tomato and citrus salsa (gf) slow roast lamb shoulder with caramelised shallots and button mushrooms (gf) Dessert seasonal fresh fruit platter (v, gf) devils chocolate mud cake with double cream (v)
Buffet Menu 2 : $128 per person
Canapé
Canapé asparagus, sautéed leek and chèvre flan (v) lime marinated tuna logs with wasabi mayonnaise and shizu cress chilli and rosemary marinated lamb skewers with tomato and basil salsa [gf] Buffet assorted boutique bread rolls with butter (v) ocean cooked king prawns with dill aioli [3 per person] (gf) fresh pacific oysters with shallot dressing and black sesame dressing [2 per person] (gf) smoked tasmanian salmon with fine eschallots, chives, lemon and baby capers (gf) rice, cranberry and roasted sweet potato salad with cinnamon, cumin and lemon juice vinaigrette (v, gf, ve) baby spinach, corella pear and parmesan salad with pomegranate, vino cotto and evo (v, gf) sautéed kipfler potatoes and artichoke with dijon dressing (v, gf, ve) seared south coast blue eye cod with olive, french shallot and heirloom tomato salsa (gf) sumac and thyme marinated spatchcock with grilled fennel and citrus (gf) whole roasted beef fillet with red wine and rosemary jus (gf) Dessert steamed cinnamon and date pudding with butterscotch sauce individual pavlovas with fresh chantilly cream and berries
Drinks
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