Client Reviews
The Boat:
Blue Room is an Australian built premium glass boat with contemporary décor and nautical design offering 360* roving views making it Sydney’s most desired glass boat.
We Love:
- 2.8m high glass wrap around windows on main deck
Other features:
- Climate controlled air conditioning
- Formal dining, buffet and cocktail
- Espresso coffee machine
- Commercial kitchen
- Sky Deck with retractable roof
- Large rooftop bar
- Cocktail lounge area on Sky Deck
- Exterior wrap-around deck on the Main Level
- Dance floor (additional extra)
Rates
Quick quote:
A 4H exclusive hire with catering & drinks for 100 guests starts at $15,500 inc gst (Mar-Sept)
Rates details:
* $1,500/h (Apr-Sept)
* $1,900/h (Oct-Mar / Min spends in Min spends in NOV – Dec is $12,000 from Sun-Thur or $15,000 for Fri-Sat lunch or $20,000 for Fri-Sat dinner
* Catering from $50/pers for canapes, buffet from $60/pers, formal 3 course meal from $90/pers
* Drink package is $44/pers/4 hours. Soft drink package is $15/4H/pers. House spirits $54/pp
* Security : $55/h (add 1/2h prior and after cruise)
* Wharf fee is $150
Menus
Catering
Canapé Menus
CANAPE SELECTION MENU 2
@ $50pp
Choice of 7 from the below
Tasmanian smoked salmon roulade on sour dough crouton
Peking Duck Pancake, served with shallot and hoisin sauce
Indonesian Chicken Satay skewer drizzled with peanut coconut sauce (GF)
Chicken Greek souvlaki and tzatziki (GF)
Arancini with Bocconcini, pumpkin, baby spinach and caramelised onion(V)
Salt and Szechuan pepper Calamari with lime coriander aioli
Prawn and Chorizo skewers topped with chili onion jam (GF)
Panko crumbed King Prawn served with wasabi mayo
Mini Angus Beef Stroganoff pies with duchess potato
Chicken San choi bow cucumber cups (GF)
Seafood mornay risotto cakes served with dill and lime sauce
Steam pork and prawn dumpling with sesame and soy dipping sauce
Roast vegetable tartlets filled with goats’ cheese and caramelised onion (V)
Italian meatballs in a napolitaine sauce (GF)
Freshly made Vietnamese vegetable and tofu spring rolls with sweet chili dipping sauce (V)
Spinach and 3 cheese pastizzi with pesto mayonnaise (V)
Vol au vents filled with leek and mushroom topped with crispy enoki (V)
Pecorino and herb crusted Lamb cutlets drizzled with a mint chimichurri (GF)
Included Desserts
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter
Canapé & Standing buffet Menu
CANAPES & STANDING BUFFET 2
@ $70pp
Canapes (Choice of 6 selections)
Mini Angus Beef Stroganoff Pies
Peking Duck Pancake with Shallots and Chilli Jam
Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt
Chef selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach (V)
A Selection of Rice paper Rolls with Sesame dipping sauce (V/VN upon request)
Indonesian Satay skewers with spicy peanut and coconut sauce (GF)
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, brie cheese and caramelised onion
Mini Bruschetta with basil and oregano on Ciabatta bread (V)
Gourmet assorted wraps of Chicken Caesar, Leg Ham and roasted vegetables
Garlic Prawn Twisters
Smoked Salmon Terrine on Toasted Ciabatta
Buffet Stations (Choice of 2 Buffet selections)
Asian Influence (Choice of 4)
Thai Red Curry with baby bok choy, bean sprouts served with jasmine rice
Chinese BBQ Pork and Asian vegetables stir fried with Hokkien noodles
Steamed Barramundi with an infusion of coriander, lemongrass and lime chilli on banana leaf
Thai Beef Salad tossed with baby corn, cucumber, carrot and vermicelli noodles
Asian Green Salad
Stir Fried Fillet of Beef in an onion and black bean sauce
Thai Seafood Rice Crispy Noodle Salad
(GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN
European Influence (Choice of 4)
Antipasto Platter with an Assortment of Cured Meats, Vegetables &Cheeses
Orecchiette Salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with crumbed goats ‘cheese (V/GF if orecchiette is removed)
Caprese Salad of Tomato, bocconcini & fresh basil
Roquette, pear and parmesan salad with herb vinaigrette (V)
Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing (V)
Fresh Pasta with Pancetta & Mushrooms tossed in white wine, garlic olive oil sauce (V)
Potato Au Gratin –layers of potatoes, onion and parmesan cheese (V/GF)
Angus Beef Stroganoff resting on a bed of rice, topped with sour cream and chives
Honey Baked Leg of Ham Cajun Lamb Rump surrounded with our home-style tzatziki sauce (GF)
Roast Chicken with lemon, garlic & oregano
Seafood (Choice of 4)
Peeled King Prawns accompanied with a tangy cocktail sauce
Mix of Sydney Rock Oysters served natural, Kilpatrick and Bloody Mary shots (GF)
Beer Battered Fish and Chips with a Lemon Tartare sauce
Salt &Pepper Squid accompanied by a lime and coriander aioli
Marinated Chilli, lime and coriander prawn skewers (GF)
Duo of Tempura King Prawns and breaded Prawn Cutlets Grilled Scallop in the Half Shell with a ginger, lime, coriander and lemongrass condiment (GF)
Smoked Salmon platters drizzled with extra virgin olive oil and baby capers (GF)
Steamed Barramundi marinated with aromatic chilli and lime served on banana leaves
Triage of Salmon –smoked salmon, poached salmon and salmon caviar topped with caper berries (GF)
Dessert (All Items Are included)
Individual Chocolate Ganache Tarts
Chocolate Dipped Strawberries
Mini Gelato cones
Buffet Menus
THE OPERA BUFFET
@ $55pp
Canapés
A selection of canapés served on arrival
Dinner Buffet
Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses
Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato,
Olive Oil Dressing
Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter
Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts
Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a Herb
Vinaigrette
Mixed Garden Salad – salad of mixed greens with cherry tomatoes, cucumber, Spanish onion, olives and herbed vinaigrette
Honey Baked Leg of Ham
Rare Roast Beef
Platters of Fresh Tiger Prawns accompanied with Seafood Aioli
Crisp, freshly baked Dinner Rolls
Dessert Buffet
Chef’s Selection of House Deserts
Fresh Seasonal Fruit Platters
SYDNEY HARBOUR BUFFET
@ $65pp
Canapés
Chef’s selection of Canapes on arrival
Seated Buffet
Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley (GF)
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato,
Olive Oil Dressing
Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese (V/GF)
Steamed New Zealand ½ Shelf Mussels served with a Tomato, Lemon & Coriander Salsa (GF)
Platters of Fresh Tiger Prawns accompanied with Seafood Aioli (GF)
Salt & Pepper Calamari served with a Homemade Aioli
Triage of Salmon – Whole Baked Salmon, Smoked Salmon and Salmon Caviar topped with Caper Berries (GF)
Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts
King Prawn, Crab Meat & Avocado Seafood Salad
Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a herbed vinaigrette (VN)
Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses (GF)
Mixed Leaf Salad with Parmesan & a Balsamic Reduction (V/VN without the parmesan)
Crisp, freshly baked Dinner Rolls
Dessert
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter
Additional Menu Items ($5.00pp)
Triage of Salmon – Whole Baked Salmon, Smoked Salmon and Salmon Caviar topped with Caper Berries
Sydney Rock and Pacific Oysters
Honey Glazed Baked Leg of Ham
Rare Roast Beef
Antipasto Platters
Formal Menus
2 COURSE FORMAL DINING MENU @ $70pp
3 COURSE FORMAL DINING MENU @ $90pp
Entrée (2 Choices- Alternate Placement)
Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf Rice
Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables and olives, caprese salad with a balsamic glaze and grissini
Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce
Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce. Topped with pecorino crusted garlic sour dough
Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and roquette, with a spicy tomato chutney
Seafood pot pie with white wine cream sauce encased in puff pastry
Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki
Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and grilled asparagus (V)
Additional Entrée Extra ($5 pp)
Southern seafood tasting plate consisting of king prawn, oyster, blue swimmer crab cake, ceviche scallop, Gravlax salmon, radicchio salad drizzled with herb aioli
Main Course (2 Choices- Alternate Placement)
Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles mushroom, green bean parcel and confit vine tomato
Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans, glazed onion, infused with rosemary jus
Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in a dill beaurre blanc.
Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered cherry tomato, roquette salad with a burnt lemon creme fraiche
Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled with red pepper sauce
Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini and roasted jap pumpkin topped with seeded mustard sauce
Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted tomato reduction (V)
Dessert (2 Choices- Alternate Placement)
Coconut and Malibu crème brûlée with mix berry compote
Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis
Classic Italian homemade tiramisu
Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche Vanilla panna cotta layered with Romanoff and liqueur strawberries
Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream
Profiterole skewers with warm chocolate dipping sauce and Chantilly cream
Table dessert tasting platters consisting of a variety of the featured
ADDITIONAL PLATTERS
(Formal Dinning per table)
Mezze Platter ($45 per platter)
Garlic sautéed olives, Labneh, stuffed vine leaves, kibbeh, tabouli, hummus, babaganoush, freshly cut vegetables and fresh Lebanese bread
Greek Mezze ($45 per platter)
Marinated rosemary fetta, black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread
Gourmet Antipasto ($45 per platter)
A selection of cured meats, marinated eggplant, capsicum, mushrooms, bocconcini, vine ripened tomato and garlic olives with balsamic seasoning
Hot and Cold Seafood ($65 per platter)
Prawns, oysters, smoked salmon, calamari, octopus, tempura prawns and fish goujons
Corporate Banquet Menu
CORPORTAE BANQUET
@ $80pp
Pasta (Choice of 2)
Ravioli filled with Pumpkin and Ricotta, Eggplant, Capsicum, Mushrooms in a Napolitana Sauce. (V)
Pappardelle with King Prawns, Roast garlic, Champignon in a Champagne Cream Sauce.
Spaghetti with Pancetta, Mushrooms in a White Wine Pesto Cream Reduction.
Tortellini Carbonara, Bacon Cream and shallots.
Chicken (Choice of 1)
Supreme of Chicken, Mushroom, Thyme and White Wine Sauce. Roast Chicken Kiev, with Lemon, Garlic, Parsley, Oregano and olive oil.
Oven Baked Herb Pecorino, Crusted Chicken drizzled with Honey Mustard Sauce.
Portuguese Style Chicken, with Chili, Lime, Fresh Herbs, Sweet Onion Tomato Salsa.
Chicken Souvlaki Greek Style sided with Cucumber and Mint Yoghurt.
Meat & Carvery (Choice of 1)
Slow Roast Rare Beef Rib with Mustard and Black Pepper Crust with Red Wine Sauce.
Char Grilled Fillet of Beef Steakettes with a Diane Sauce.
Angus Beef Stroganoff with Mushroom, Capsicum, sour cream and chives.
Cajun Crusted Lamb Rump with Baby Spinach and Feta Puree, Mango and Papaya Salsa.
Moroccan Lamb Kebabs on a bed of Cumin and Mint Couscous, with Sumac and lemon Yoghurt.
Whole baked Honey Leg of Ham with Maple, Pineapple and Cinnamon Glaze.
Fish (Choice of 1)
Whole Baked Huon Atlantic Salmon decorated with Roulade of Smoked Salmon, Caviar, Crème Fraiche, Baby Spinach, Dill and Caper Berry.
Grilled Humpty Doo Barramundi Supremes with Roasted Macadamia Nuts Lemon and Parsley Beurre
Blanc
Potato (Choice of 1)
Potato Au Gratin – Layers of Creamy Potato, Onion, Parmesan and Cream Reduction.
Baby Chat Potatoes Roasted, Rosemary, Parsley and Garlic Butter.
Garlic Potato Wedges, Sour Cream Chives
Salad (Choice of 3)
Mesclun Mix with Cranberry, Pecorino drizzled with White Balsamic Glaze.
Caprese Salad of Vine Ripe Tomatoes, Bocconcini and Fresh Basil.
Traditional Greek Salad – Salad consisting of Iceberg Lettuce, Spanish Onions, Kalamata Olives,
Tomatoes, Cucumbers & Feta Cheese with a Sprinkle of Oregano.
Pearl Couscous with Pumpkin, Baby Spinach, Sumac Roasted Cauliflower, Crispy Prosciutto, Goats
Cheese Labneh Dressing.
Green Salad Bowl of Beans, Broccolini, Baby Spinach, Wild Rice, Toasted Soy Glazed Nuts, Avocado and herb Dressing.
Seafood Salad – A Medley of Seafood, Julienne Vegetables, with Honey and Dill Dressing.
Baby Beetroot Salad – Wild Roquette, Orange Segments, Toasted Walnuts and Blue Cheese Dressing.
Antipasto Platters – A Selection of Cured Cold Cut Meats, Marinated Vegetables, Olives, Feta Dolmades.
Charcuterie and Cheese Board – Variety of Soft and Hard Cheeses, assortment of Cured Cold Cuts, Fruits
Dips and Nuts.
Included Crustaceans
Salt and Pepper Calamari, Herb Aioli.
Fresh Ocean King Prawns, Cocktail Sauce.
Ceviche Style New Zealand Green Lip Mussel, Lime, Chili and Coriander.
Additional Crustacean items
Mix of Pacific and Sydney Rock Oysters, Mignonette Dressing ($4 pp).
Grill Hervey Bay Scallops, Tamarind, Lime and Chili Dressing ($4pp).
Dessert (Choice of 2)
Vanilla Bean Panna Cotta with Blueberry Compote, topped with Almond Praline.
Traditional Italian Tiramisu topped with Chocolate-Coated Strawberries.
Coconut and Malibu Crème Brûlée, sided with Biscotti Biscuit.
Sticky Date Pudding with a Toffee Sauce and Chantilly cream.
Chocolate Ganache Tart served with Cinnamon Ice-Cream.
Belgium White Chocolate and Lime Baked Cheesecake with Raspberry Coulis.
Apple Rhubarb and Walnut Crumble cinnamon ice cream.
Selection of European and Australian Cheeses, Lavosh, Dry Fruits, Quince Paste and Nuts.
Tea and coffee included.
(GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN
Grazing Station Menu
GRAZING STATION MENU –
ANTIPASTO & CHARCUTERIE
@ $65pp
Cold Cure Cuts
Prosciutto De Parma, Sopressa, Bresaola, Pancetta and Grill Spanish Chorizo
Vegetables and Salads
Char Grill Eggplant, Roast Capsicum, Grilled Field Mushroom, Confit Heirloom Tomato, Marinated
Artichokes, Dolmades (rice wrapped in vine leaf), Garlic infused black and green Olives, Grill
Halloumi, Marinated Feta, Zucchini Frittata
Arancini with Pumpkin Semi Dried tomato, Caprese Salad of Plum Tomato Bocconcini Pesto
Roasted Pine Nuts, Mesculin Salad mix with Cranberry, Pecorino and white balsamic glaze,
Roquette Jap Pumpkin Orecchiette with Goats Cheese, caramelize onion and soy toasted nuts.
From the Ocean
Salmon Gravlax with Caper Berries and Crème Fraiche, Ceviche Scallops with Lime Chili and
Coriander, Marinated Greek Octopus, King Prawn with Marie Rose Sauce.
Cheeses and Fruits
Fine Australian and European hard and soft cheeses, Dried fruit, Quince Paste, Assorted Nuts
Seasonal Exotic Fruit Display
Artisan Bread Display, Grissini and Crackers
Children Menu
@ $25pp
1 choice of:
Chicken Nuggets & Chips
Fish & Chips
Spaghetti Bolognese
Desserts
1 choice of:
Ice cream
Chocolate cake
School And University Social Menu
(Included in set package pricing)
Pizza Menu
Margarita (V)
Ham & Pineapple
Meat Lovers Vegetarian (V)
Or
Standing Buffet Menu Served with plastic cutlery.
Roast Chicken with Lemon, Garlic and Oregano
Pasta tossed in fresh Tomato, Garlic and Basil (V)
Pasta with Pancetta &Mushroom tossed in White Wine, Roast Garlic & Olive Oil Sauce (V)
Roasted Baby Chat Potatoes with Rosemary, Parsley and Garlic Butter (V)
Mediterranean Roast Vegetable Couscous Salad with Goats Cheese and Caramelised Onion
Mixed Garden Salad including Mixed Greens, Cherry Tomatoes, Cucumber, Spanish onion, Olives and Herbed Vinaigrette (V)
Freshly Baked Dinner Rolls
School Formal Menu
(Included in set package pricing)
Entrée (Alternate Serve)
Papadelle 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 red wine 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/VN)
Dessert Buffet Stations
Chef’s Selection of cakes served with whipped cream
Fresh seasonal fruit platters
Freshly brewed Tea & Coffee
Drinks
Beverage Package
Standard Beverage Package
$44 per person for a 4 hour charter
Non-Alcoholic Beverage Package
$15 per person for a 4 hour charter
Upgrade to House Spirits
Additional $54 per person
Upgrade to Top Shelf Spirits
BEVERAGE PACKAGE INCLUSIONS (CHARTER BOATS):
WHITE WINE: Drovers Lane Sav Blanc, Select Vineyards Sem Sav Blanc, Andrew Peace Sav Blanc &
Andrew Peace Sem Sav Blanc (Blue Sand Chardonnay on request)
RED WINE: Drovers Lane Cab Sav & Drovers Lane Shiraz
SPARKLING: Forty-Four Brut Cuvee
BEERS: Peroni & Asahi
SOFT DRINKS: Pepsi, Lemonade, Orange Juice, Soda Water & Tonic Water
HOUSE SPIRITS: Black Douglas Scotch Whiskey, Bundaberg Rum, Prince Albert Gin, Vodka O &
Cougar Bourbon
TOP SHELF SPIRITS: Vodka O, Midori, Bacardi, Malibu, Bundaberg Dark Rum, Johnny Walker Black
Label, Jonny Walker Red label, Chivas Regal, Prince Albert Gin, Jim Beam White, Jack Daniels
(upgrade to wines and sparkling on request of brand)
Additional $64 per person
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