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Guests: 41
Cocktails: 41
Dining: 12
Buffet: 25

Client Reviews

Brian Walsh - Executive Direction of Television @ FOXTEL

Our experience on board Dreamtime completely exceeded our expectations! Smart Cruiser Sydney have provided an incredibly thorough service from beginning to end and created an amazing day for my guests with beautiful décor, amazing food and personalised service from staff on board. We will be keeping Smart Cruiser Sydney’s details on file and be booking them for another “money can’t buy” experience on Sydney Harbour!”

Fiona Murray - Director

Perfect! Would definitely book Smart Cruiser Sydney again and recommend.

Autin Nichols - Director of Sales @ Cisco

Thank you so much for all your patience with us and helping us fulfill our requests. Your responsiveness and helpfulness really made our lives easier. Please feel free to use us as a reference. We will definitely be using you for future events and look forward to it!

The Boat:

This beautifully appointed custom-built 65ft motorboat is one of the most popular on Sydney Harbour. What sets Enigma apart is the true Ozzie experience delivered every time by the Captain David and his crew. MV Enigma can host up to 41 people comfortably with ample room in the main lounge, flybridge (upper level) and full walk-around deck space. As a family owned operation, genuine care, pride and personal attention is evident on every cruise. Enigma has recently undertaken extensive and lavish furnishing upgrades to ensure a luxurious and comfortable private charter.

We Love:

  • Amazing team led by the owner/captain David – friendly yet very professional
  • Experience some true Australian hospitality.
  • Both the interior and exterior feel spacious for up to 41 guests

Other features:

  • 64′ Luxury motor cruiser
  • Accommodates up to 41 passengers; 15 minimum (cocktail, BBQ, buffet) 10-12 (formal dining) 6 (overnight)
  • Full air conditioning and heating
  • MP3/CD compatible full surround sound system , multi room music system with sub woofer-state of the art.
  • Retractable 42′ Plasma LCD flat screen TV/DVD player
  • Built in motion stabilizer system for extra comfort aboard
  • Three luxurious cabins, 1 king, 1 queen, 1 twin, all with en suites and plasma screen TVs
  • Feature lighting and under water lights
  • Bow sun beds
  • Fully walk around decks
  • Swim ladder and indoor and outdoor showers.


Rates details:
* Boat hire:

– Dec: $1,300/h = $5,200/4H (4H min)

– Oct-Apr : $1,100/h = $4,400/4H (4H min)

– May to Sept: $990/h = $3,960/4H (Min 3H)

* Drink package from $20/h/pers (everything but spirits)

* From $50/pers (BBQ), $80/pers (canapes) ,$99pp buffet & $95pp (sit down menu 2 courses)
Where a chef is required and min number are not met, a $400 chef fee applies

* BYO Food, no surcharge and $20/pers surcharge for BYO drinks: Includes all crockery, cutlery, cups, utensils, serving equipment, eskies and ice

* Staff: 1-12 guests 1 staff $300 – 13-30 guests 2 staff ; from 31-41 guests 3 staff

* Wharf fee $100

Quick quote:
– A 4H exclusive hire with fully BYO for 25 guests is $5,420 inc gst



BBQ Menu

CLASSIC BBQ – $50.00 per person

Minimum 20 guests | Chef not required on board | Where minimum numbers cannot be reached, a $175 fee applies | minimum spend does not apply to this menu

– Dips, cheese and bread to start

– Gourmet beef sausages

– Slow cooked lamb shoulder served with aioli

– Choice of two salads from the below :

* Green salad with balsamic dressing

* Coleslaw

* Pesto pasta salad

* Rocket, pear and parmesan salad with balsamic dressing

– Bread rolls and butter

– Sweets for dessert

BBQ enhancements

+ Add fresh Australian prawns for $10.00 per person

+ Add fresh Pacific Oysters for $10.00 per person

+ Add fresh Morton Bay Bug for $12.00 per person

+ Add fresh sashimi platter for $12.00 per person

Canape Menu

Minimum 25 guests | Chef is included where minimum number are met | where minimum number cannot be reached, a $300 chef charge applies for four hours, plus $60 per hour thereafter | $1200 minimum spend applies

Option 1 : $80 pp – Choose 8 canapes, 1 substantial and 1 dessert platter

Option 2 : $100 pp – Choose 10 canapes, 1 substantial and 1 dessert platter

Option 3 : $110 pp – Choose 12 canapes, 1 substantial, 1 platter* and 1 dessert platter

*Mixed seafood platter not available


– Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)

– Blue swimmer crab, corn, dill and celery salsa in a crisp choux pastry

– Brandy Queensland prawn cocktail, avocado mousse, crisp lettuce (GF)

– Ocean trout rillettes, chive and lemon sauce, on a wonton

– Duck pancake, Hoisin sauce, cucumber, crisp eschalots

– Five spice pork rillettes, pear chutney, crisp rye bread

– Organic Vietnamese chicken salad, cucumber, coco, chilli, crisp pancake

– Roasted baby beet and feta tart, Mint (V)

– Truffle Egg mimosa, asparagus, chives, rice shell (V)

– Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V)


– Cauliflower and scallop fritter, truffle sauce (GF)

– Queensland prawns in coriander batter, chilli and pernod aioli

– Seared ocean trout skewers, orange and ponzu dressing (GF)

– Whiting fish fillet burger, crisp lettuce, aioli sauce

– Mini pulled pork croque monsieur, green apple, sage

– Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette

– Grilled lamb cutlet, herbs, lemon and garlic yoghurt

– Pan fried wagu beef skewers, shiraz jus (GF)

– Mini cheese burger, onion chutney, baby beets

– Chive polenta cake, ratatouille, Persian feta, crisp basil (V)

– Mini baked potatoes, black bean ragout, avocado salsa (V)

– Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)

– Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger (GF, V)

– Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)


– Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce

– Mini calamari and chips, aioli, lemon

– Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb dressing (V)

– Chicken chasseur (smoked pancetta/mushrooms), roasted chat potatoes, garlic, thyme, green beans, (GF)

– Beef fillet, sweet onion, garlic mash, greens (GF)

– Twice cooked pork belly, chive puree potatoes, Asian greens, soy and plumb glaze

– Seared duck breast, roast root vegetables, sweet and sour berry sauce

– Brown rice salad, edamame, fried egg, seasonal greens, chickpeas, roasted beets, cashew dressing (V)

– Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)


– Mixed French sweet platter including French berry tarts, profiteroles, nougat, and chocolate mousse


Minimum order of $650 where only platters are ordered | $80 delivery fee, not included in minimum spend | Chef not required on board | Each platter is suitable for 10 people unless stated otherwise.

Mixed seafood platter including prawns, smoked salmon, oysters, blue swimmer crab, lobster tails, scallops, brandy cocktail sauce

FOR TWO $315


FOR SIX $830

Queensland Tiger prawns, harissa aioli $170

Selection of oysters, natural, lemon or red wine eschalot dressing $170

Smoked Salmon, capers red onion, cracked pepper $170

Charcuterie platter, homemade terrines and pate, condiments $140

Sticky chicken drummettes, coriander, chili, sesame, lime, ginger $140

Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips $140

Cheese platter with French and Tasmanian cheese $140

Fresh vegetable and assorted dip platter $140

Assorted baguettes/sourdough sandwiches with mixed fillings $140

Morning tea including French pastries, muffins and fruit $140

Seasonal fruit platter $100

All platters served with baguettes and butter


Minimum 15 guests | Chef is included where minimum numbers are met | Where minimum numbers are not reached, a $400 chef charge applies for four hours, plus $75 per hour thereafter | $1200 minimum spend applies


Canapes on arrival

– Avocado, tomato, pine nut and fresh herb bruschetta

– Grilled cumin lamb filet, eggplant caviar, olive bread

– Ocean trout rillettes on a wonton, topped with caviar and dill


– Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing

– Pearl cous cous salad, grilled vegetables, lemon zest, pine nuts, herb dressing


– Confit pork belly, sage, apple

– Szechuan salt and pepper squid with lime aioli and lemon wedges

– Salmon fillet served with a chive and yoghurt sauce


– Chocolate gateau, berries, Chantilly cream


Canapes on arrival

– Smoked salmon blinis, crème fresh, pearls

– Confit pork on a wonton, with apple sauce

– Mushroom fricassee on a croute with crisp parmesan


– Roasted chat potatoes, garlic, thyme, Murray river salt

– Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons

– Green bean salad, cherry tomatoes, olives, feta, balsamic glaze


– Grilled lamb cutlets, rosemary, garlic, yogurt sauce

– Seared duck breast with a sweet and sour berry sauce

– Ocean trout fillet with a salsa verde sauce


– Mixed French dessert platter including profiteroles, berry tarts, meringues, nougat, lemon slice


Canapes on arrival

– Oysters with caramelised red wine vinegar and eschalot dressing

– Sashimi king fish, avocado salsa, on a black quinoa crisp

– Seared duck breast, crisp eschalots, cucumber, with plum sauce


– Roasted chat potatoes with a verde mayo dressing

– Mixed leaf salad, cucumber, tomato, carrot, feta, and a seeded mustard dressing

– Sliced tomato, mozzarella, capers, eschalots, balsamic cream, and virgin olive oil


– Seared beef sirloin with a red wine jus

– Twice cooked free-range pork belly, served with calvados sauté apples

– Ocean trout filet, salsa verde sauce

– Queensland prawns, Brandy cocktail sauce


– New York cheese cake with a berry sauce

– Petit fours to conclude



– Quail egg, truffle Hollandaise, asparagus tart

– Sashimi salmon, wakame salsa on a wonton

– Queensland prawn cocktail, crisp lettuce, served in a glass

– Selection of oysters, ponzu or red wine and eshcalot dressing


– Baby spinach, roast pumpkin, candied walnuts, kalamata olives, fetta, apple cider and seeded mustard dressing

– Warm chat potatoes, rocket, chives and a truffle mayo dressing

– Rocket, shaved parmesan, confit eschalots, cherry tomatoes and pine nuts


– Warm seafood platter with garlic lobster tails, seared scallops, ocean trout fillet, black mussels, blue swimmer crab

– Pasture fed beef filet, served with béarnaise sauce


– French dessert selection including lemon meringue tart, profiteroles, chocolate Hazelnut mousse

– Petit fours to conclude

Formal Sitting Down

Minimum six guests | A $400 chef charge applies, plus $75 per hour after four hours | Enigma can comfortably seat up to 12 guests across two tables | $1200 minimum spend applies





– Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel

– Brandy flambé Queensland prawns, hazelnut aioli, watercress salad

– Duck confit Florentine, plum chutney, sauté spinach, pistachio

– De-boned spatchcock, cumin and harissa crust, eggplant chips, smoked almond and cherry dressing

– Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce

– Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream


– Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens

– Lamb filet, pine nut and thyme crust, hasselback potatoes, wilted greens

– Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil

– Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens

– Wild caught Barramundi, coco and lemon grass sauce, rice, Asian greens

– Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)

– Black rice risotto, sauté purple kale, edamame, spring onion, candied pistachio (V)


– Pear and Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant

– Mango and passion fruit pavlova, lime and coco sauce, dark chocolate shards

– Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut



CHAMPAGNE, FOR SPECIAL OCCASIONS (available on request only)

Dom Pérignon Brut Vintage 2004 France – $400


Moet Chandon Brut France – $110

Veuve Clicquot France – $120


NV Chandon Brut Australia – $60

Ca Selva Prosecco Veneto Italy – $50


Lost Buoy Sauvignon Blanc Adelaide Hills – $50

Oakvale Chardonnay Hunter Valley – $60

From Sunday Pinot Gris Orange – $65

Bervini Pinot Grigio Veneto Italy -$52
Chateau Suau Bordeaux France – $55

1819 Grenache Rose Australia – $55


Becker Syrah Hunter Valley – $75

Milla Pinot Noir Adelaide Hills – $60

Tomero Malbec Mendoza Argentina -$55

Chateau Suau Cotes De Bordeaux Bordeaux France -$70

Lost Buoy Cliff Black Grenache McLaren Vale – $65

Heretic Wines Cabernet Sauvignon Margaret River – $65


Aperol Spritz – $15

Absolute Vodka (30ml) – $10

Tanqueray Gin – $10

Johnny Walker Black Label Scotch – $10

Jim Beam Bourbon – $10

Jose Cuervo Tequila – $10

*No shots allowed, prices include a mixer

*Special request spirits available with notice and POA


Corona – $9

Peroni – $9

150 Lashes Pale Ale – $9

Monteith’s Apple Cider – $10


Sparkling Water 1L – $9

Still Water 600Ml – $4

Soft drinks (Coke, Diet Coke, Lemonade, Fanta, Ginger Beer) – $4

Orange Juice – $4

Nespresso Coffee – $4

Twinings Tea – $4



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