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MY WAY – 78’ TRIPLE DECK CATAMARAN
Guests: 480
Cocktails: 480
Dining: 200
Buffet: 270

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:

The MY WAY is a spacious three level vessel fitted with two fully air-conditioned dining rooms, cocktail deck, large spacious wrap around decks, two licensed bars, in-house music system, large galley and 360 degree views of Sydney Harbour! The boat has three separate levels – an expansive sky deck, the intermediate bridge deck, and a spacious dining room on the lower level.

We Love:

  • One of the largest boat on Sydney Harbour
  • Multiple and very affordable menus make this a versatile vessel
  • BYO food is allowed on this boat

Other features:

  • Two fully air conditioned dining rooms
  • Cocktail deck
  • Two licensed bars
  • In house music system
  • Large galley
  • 360 degree view of Sydney Harbour
  • Wide range of entertainment

Rates

Quick quote:
A 4H exclusive hire with catering & drinks for 100 guests starts at $13,880 inc gst (Mar-Sept)

Rates details:
* $1,220/h (Mar-Sept)

* $1,500/h (Oct-Feb / Min spends in Nov – Dec is $7,000 from Sun-Thur or $15,000 for Fri-Sat lunch or $18,000 for Fri-Sat dinner)

* BYO drinks or food $20pp; Fully BYO $30pp (Kitchen use: $600/4H for a galley manager). Client must provide all plastic plates, cutlery, serving platters and utensils.

* Wait staff : $260 for 4H (2 staff per 50pax) – No BYO on Friday-Saturday in Nov/Dec.

* Event host : $350/4H (only for BYO charter) ; $65/additional hour

* Catering from $45/pers for canapes and from $65/pers for buffets

* 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 $100

Menus

Catering

Canapé Menus

CANAPÉ SELECTION MENU 1

@ $45pp

Choice of 7 items

Assorted mini quiches

Indonesian satay skewers with spicy peanut and coconut sauce (GF if no sauce)

Golden crumbed calamari with lemon tartar sauce

Assorted mini pies

Mini beef Dim Sims with sweet chili sauce

Mini spring rolls with sweet and sour sauce

Garlic prawn twisters with lime and herb aioli

Baked chicken drumettes with honey soy (GF if no sauce)

Spicy beef chipolatas with tomato chutney

Beer battered Fish goujons with tartar sauce

Mini beef meatballs accompanied with Napolitana sauce

BBQ beef skewers with onion and capsicum tzatziki (GF)

Pork wonton with plum chili jam

Spinach and cheese triangle with tomato and basil salsa

Golden fried tempura chicken strips with honey soy mustard

Moroccan lamb skewers with home-style tzatziki sauce (GF)

Prawn and pork wontons served with chili plum chutney

Mini bruschetta with basil and oregano on Ciabatta bread

Chicken san chow bow (GF if no sauce)

Included Desserts

Chocolate ganache cake with Chantilly cream

Seasonal fruit platters

Tea and Coffee

Canapé & Standing buffet Menu

CANAPES &STANDING BUFFET 1

@ $65pp

Canapés (selection of 6)

Mini Angus Beef Stroganoff Pies with Duchess Potato

Chefs Selection of Mini Flans

Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach

Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce

Mini Bruschetta with Basil and Oregano on Ciabatta Bread

Garlic Prawn Twisters

Salt & Szechuan Squid served with Lemon Aioli

Garlic & Oregano Lamb Kebabs served with Fresh Tatzaiki

Golden Crumbed Calamari with Lemon Tartar Sauce

Mini Spring Rolls with Sweet and Sour Sauce

BBQ Beef Skewers with Onion and Capsicum served with Fresh Tzatziki

Spinach and Cheese Triangle with Tomato and Basil Salsa

Chicken San Chow Bow

Standing Buffet (selection of 5 items)

Antipasto Platter with an assortment of Cured Meats, Vegetables and Cheeses

Mediterranean Roast Vegetable Couscous Salad finished with Crumbed Goats Cheese and Caramelised Onion

Fresh Pasta with Pancetta and Mushroom tossed in a White Wine, Roast Garlic and Olive Oil Sauce

Fresh Pasta tossed with Roast Vegetables in a Pomodoro Sauce (V)

Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter

Honey Baked Leg of Ham

Roast Chicken with Lemon, Garlic and Oregano

Homemade Beef Lasagne

Potato Salad with Dill, Red Onion and Caper Berries

Traditional Greek Salad – salad consisting of iceberg lettuce, Spanish onions, Kalamata olives, tomatoes, cucumbers and feta cheese with a sprinkle of oregano

Dessert

Chefs Selection of Cakes

Seasonal Fresh Fruit Platters

Freshly brewed Tea and Coffee

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

(GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

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)

Sydney Rock and Pacific Oysters

Honey Glazed Baked Leg of Ham

Rare Roast Beef

Antipasto Platters

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

CHILDRENS MENU

@ $25pp

1 choice of:

Chicken Nuggets & Chips

Fish & Chips

Spaghetti Bolognese

Desserts

1 choice of:

Ice cream

Chocolate cake

SCHOOL AND UNIVERISTY SOCIALS 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

or call us on 02 9191 0357

 

MY WAY – 78’ TRIPLE DECK CATAMARAN

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