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MY SAHANA – 120’ OCEANFAST SUPER YACHT
Guests: 70
Cocktails: 70
Dining: 20
Buffet: 50

Client Reviews

The Boat:

MY Sahana was built in 2008 and completely refurbished and upgraded in 2015 by the new owner, who transformed the the superyacht giving her exquisite styling & bespoke interior design. With the word ‘perfection’ often cited by her guests, it’s no exaggeration to say the bar on Sydney harbour has just been raised.
Sahana really is an entertainer’s dream, with five separate entertaining area’s including a unique bow lounge, full beam saloon and flybridge bar with sundeck lounges. She is second to none in setting the standard for luxury superyacht charters in Australia.

We Love:

  • Incredibly sleek and modern design
  • “New York penthouse” style furniture, totally unique for a yacht

Other features:

  • 120′ foot of luxury
  • Sunbed lounge forward of bridge
  • Foredeck lounge table with removable sun awning
  • Aft bar area
  • Stainless and Corian table fixed to deck with 10 custom made lounge/dining chairs
  • Custom made aft deck day lounge and cushions
  • Minotti “white range” sofa, coffee table and pouf
  • 78”curved Samsung ultra HD TV
  • 2 x MPB SW4 Subwoofers & handmade surround speakers
  • 2 x Stand up paddle boards

Rates

Quick quote:
A 4H exclusive event with food & drinks for 70 guests starts at $24,200 inc gst

Rates details:

  • Boat hire: $3,250/h – minimum 4 hours
  • Drinks packages from $20/h/pers
  • Catering: wide range of menus from $75/pers
  • 1 x wait staff required for every 10 guests – $300/4h

Menus

Catering

Sahana Canape Menu

GOLD PACKAGE – $75 per person

Selection of 3 cold canapés, 2 warm canapés, 1 substantial canapé, 1 dessert canapé

PLATINUM PACKAGE – $100 per person

Selection of 4 cold canapés, 4 warm canapés, 2 substantial canapés, 1 dessert canapé

COLD CANAPÉS

Freshly shucked Sydney rock oyster with caramelized eschallot dressing (gf) Miniature shortcrust tart with Meredith goats curd and spiced eggplant (v) Raw Hiramasa kingfish with fresh pea, chilli and aioli on spoon (gf) Jamon Serrano with shaved fig and organic fetta on sourdough crisp Tasmanian Salmon tartare with fresh dill and citrus mayo on spoon (gf) Hervey Bay Scallop ceviche with shaved fennel, ruby grapefruit and aioli on spoon (gf)

WARM CANAPÉS

Fresh herb and buffalo mozzarella risotto balls with panko crust (v) Seared Hervey Bay scallops with chorizo and sourdough crump (on spoon) (gf, upon request) Crispy shredded duck filo cigars with spiced orange glaze Blue swimmer crab and potato croquette with Sauce Gribiche Grilled Queensland king prawns with citrus mayo dipping sauce (gf) Wagyu beef mini pie with home-made shortcrust pastry and spiced tomato sauce

SUBSTANTIAL

Crisp pork belly bites with shaved Savoy cabbage and caramelized apple (gf) (noodle box) Hand-made thyme gnocchi with seared prawns, cavolo nero, dried chilli and lemon (noodle box) 8-hour slow-roasted Berkshire pulled pork and hot slaw slider Char-grilled S.A squid with crispy chorizo, parsley, kipflers and lemon dressing (gf) (noodle box) Slow-cooked Black Angus beef, wild rocket, hot mayo slider Mini burger with crispy chicken, spiced cabbage and mayo

DESSERT CANAPÉS

Miniature hand-made shortcrust tart filled with lemon curd and poached strawberries (gf, upon request) Seasonal berry cheesecake bites with coconut crumble (on spoon) (gf, upon request) Organic dark chocolate and passionfruit mini tart

Mini brownie gateau with Valrhona chocolate mousse and mascarpone (on spoon) Tiramisu with vanilla mascarpone, coffee liqueur and coffee crunch (in glass) Summer berries with coconut custard and vanilla bean crumble (in glass) (gf, upon request)

SHARED DINING GOLD BUFFET PACKAGE – $130 per person Selection of 2 canapés on arrival, 2 platters and a their choice of 1 dessert platter

PLATINUM BUFFET PACKAGE – $150 per person Selection of 3 canapés to be served on arrival, 4 platters and choice of 2 dessert platters

COLD

Pepper-seared Black Angus carpaccio with celeriac remoulade, fresh watercress and lemon (gf) House-smoked Petuna ocean trout with pickled red onion, capers and horseradish cream fraiche (gf) Shaved Jamon Serrano layered with fresh peach or melon slices (seasonal), wild rocket, aged balsamic and cold-pressed organic dressing (gf)

Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf) Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

WARM

Whole poached Tasmanian salmon with grilled leeks, crisp fried caper and lemon cream fraiche (gf) 8 hour slow-cooked S.A lamb shoulder with pomegranate molasses, kale and warm Israeli couscous Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf) Free-range de-boned chicken roasted with butternut pumpkin, Persian fetta and Harissa (gf) Crispy-skinned W.A Cone Bay barramundi with cherry tomatoes, olives, shaved zucchini and basil (gf)

SIDES (INCLUDED IN MENU)

Green micro salad, shaved radish, red onion, chardonnay vinaigrette Fresh baked bread, butter Steamed baby potatoes, parsley, lemon

DESSERT PLATTERS

Pepe Saya Buttermilk and coconut pannacotta with fresh mango or berries (seasonal) and organic coconut sorbet (gf) Vanilla bean cheesecake with orange zest and mint, served with hand-made raspberry ice-cream Pavlova rolled in shaved almonds with passionfruit curd, poached strawberries and fresh cream (gf) Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Additional ADD-ONS

Maple and mustard Glazed Ham – served on the bone for carving – $22 per person Seafood extravaganza Buffet – selection of cold and hot local seafood – Market Price

MENUS AND PRICING BASED ON A MINIMUM OF 25 GUESTS

Sahana Buffet Menu

CANAPÉ SELECTION

COLD CANAPÉS

Miniature shortcrust tart with Meredith goats curd and spiced eggplant (v) Jamon Serrano with shaved fig and organic fetta on sourdough crisp

WARM CANAPÉS

Crispy shredded duck filo cigars with spiced orange glaze Grilled Queensland king prawns with citrus mayo dipping sauce (gf)

BUFFET SELECTION

SUBSTANTIAL BUFFET STATION #1

Cold smoked salmon accompanied with various dipping sauces. A Selection of local and international cheeses served alongside homemade chutney. Baby rocket, walnut, pear, shaved Grana Padano salad. Spiced chickpea, butternut pumpkin, new season asparagus, raita salad. Fresh bread rolls and Pepe Saya butter (gf)

SUBSTANTIAL BUFFET STATION #2

Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf) Crispy-skinned W.A Cone Bay barramundi with cherry tomatoes, olives, shaved zucchini and basil (gf) Warm mediterranean roasted vegetables, Persian fetta, baby spinach, quinoa (v)

DESSERT CANAPÉS

Miniature hand-made shortcrust tart filled with lemon curd and poached berries on spoons (gf)

Drinks

GOLD BEVERAGE PACKAGE $60 PER PERSON

Sparkling wine

Petaluma Croser NV, Adelaide Hills, SA

Rose

Chateau La Gordonne Rose, Provence, France

White Wine

Palazzo Grimani Pinot Grigio, Veneto, Itlay St Hallett Riesling, Eden Valley, SA
Red Wine
Mr Riggs Delinquent Shiraz, McLaren Vale, SA Beer
Corona (Mexico)
Peroni (Italy)
James Boags Light (Australia)

Water

Capi still and sparkling water

PLATINUM BEVERAGE PACKAGE $100 PER PERSON

Champagne
Veuve Cliquot Yellow label NV
Rose
Chateau La Gordonne Rose, Provence, France White Wine
Shaw & Smith Sauvignon Blanc, Adelaide Hills, SA Petaluma Chardonnay, Picadilly, SA
Red Wine

Greenock Vineyard By Elderton Estate One Shiraz, Barossa Valley, SA

Beer

Corona (Mexico) Peroni (Italy)
James Boags Light (Australia)

Water

Capi still and sparkling water

Water and soft drinks included

Prices based on 4 hour charter Beverages and vintage are subject to change

or call us on 0452 664 646

 

MY SAHANA – 120’ OCEANFAST SUPER YACHT

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