Brian Walsh - Executive Direction of Television @ FOXTEL
Fiona Murray - Director
Autin Nichols - Director of Sales @ Cisco
Built to the highest international standards for luxury yachting, Sydney Sundance is more like a floating private hotel. There is a very large foredeck to laze away the days in the sun, while the aft deck has plenty of room for up to 12 people to settle back, enjoy a sunset and delicious dinner. The huge rear transom area means some of the most enjoyable snorkelling and swimming you could ever have are just a step away. “Toys” like floating arm chairs, fishing gear, masks, snorkel and fin are standard equipment.
- Combine the confort & stability of a motor boat with the grace and serenity of a sailing yacht.
- The deck is so large that Sydney Sundancer is licensed to carry more than 70 guests (plus crew), however the owners prefer to limit the number of guests to around 50.
- Length: 16.26 metres
- Up to 50 guests for cocktail function
- Private shower and two toilets
- Fully equipped galley
- Fully licensed bar
- Extensive sound system
- 2 double staterooms with ensuites
- IPod/IPhone/Android compatible sound system
A 4H exclusive event, fully BYO for up to 50 guests starts at $2,980 inc gst
* Boat hire:
Up to 30 pax: – Nov-Jan is $2,640/4h on Saturdays and $2,420/4H other days
– Feb-May is $2,400/4h on Saturdays and $2,200/4H other days
Up to 40 pax: – Nov-Jan is $3,080/4h on Saturdays and $2,640/4H other days
– Feb-May is $2,800/4h on Saturdays and $2,400/4H other days
Up to 50 pax: – Nov-Jan is $3,520/4h on Saturdays and $2,860/4H other days
– Feb-May is $3,200/4h on Saturdays and $2,600/4H other days
* Catering: lots of options, from $38/pers – Chef needed at $320 for 4 hours.
* Drink package from $10/h/pers
* BYO is $200 (up 30 pax); $300 (up 40 pax) & $350 (up to 50 pax)
All cutlery, cups, plates, utensils, serving equipment will need to be provided by the client.
* Wharf fee apply $60 (no pick up from King St Wharf)
Cocktail Menu 1
Assorted Sashimi platter: Seared Tuna with Za’atar and an orange/soy dipping sauce Seared tandoori Kingfish and a yoghurt/cucumber dipping sauce Atlantic salmon sashimi Sushi Seafood paté Sydney rock oysters served with an optional vinaigrette dressing and limes Medallions of lobster in a warm honey, macadamia and basil Sauce King prawns with an avocado dip and seafood sauce Brioche with smoked Tasmanian ocean trout and salmon caviar Roasted capsicum, basil and sun dried tomatoes on pesto toast Cashew and basil tartlets Curry puffs with a Thai cucumber, chilli, coriander and peanut sauce Chicken satays Lamb satays Coffee Belgian Shell Chocolates
$76.00 per person
For Groups of less than 25, the above selections will be reduced.
Cocktail Menu 2
Duck and Orange Paté Smoked salmon and dill Dip Blue cheese mousse Roasted capsicum, basil and sundried tomatoes on pesto toast Cashew and basil tartlets Herbed cheeses in golden cases Scallop bites with sweet Bavarian mustard Sauce Turkey and pistachio nut ribbon sandwiches Herbed lamb kebabs with garlic mint yoghurt Antipasto plate Tea/Coffee with chocolates
$45.00 per person
For Groups of less than 25, the above selections will be reduced.
Cocktail Menu 3
Pheasant paté Duck and Orange paté Smoked Salmon and Dill Dip with crudites Sydney rock oysters served with an optional vinaigrette dressing and limes Sushi Roasted capsicum, sundried tomatoes and basil on melba toast Sydney Rare, tenderloin grain-fed, beef eye fillet with roasted capsicum, rocket, and bernaise sauce on French crusty bread Lamb Satays Chicken Satays
$40.00 per person
Buffet Menu 1
Duck and Orange Paté Tuna and Pineapple Mousse Blue Cheese Mousse
Free Range Corn Fed Filleted Chicken Breast in a curry mayonnaise Sauce, served with rice tossed with toasted flaked almonds and grapes Leafy Green Salad with Herb Lemon Dressing Crusty, Freshly baked Bread
Homemade Carrot Cake Tea or Coffee
$38.00 per person.
NB: The above menu can be varied to include generous portions of King Prawns with Sundancer Sauce and Sydney Rock Oysters. The menu would then be $55.00 per person.
Buffet Menu 2
Duck and Orange Paté Blue Cheese Mousse Hot Lamb and Chicken Satays
Barbequed tenderloin, grain fed beef eye fillet with home made bernaise sauce. Potato Salad with Basil and toasted pine nut sauce Leafy green salad with herb and lemon dressing Crusty, Freshly baked Bread
Pecan Praline Cheesecake Chocolate Peppermint Cheesecake Tea or Coffee
$50.00 per person.
NB: The above menu can be varied to include generous portions of King Prawns with Sundancer Sauce and Sydney Rock Oysters at an extra $17.00 per person.
Buffet Menu 3
Duck and Orange Paté Lumpfish Caviar Paté Tuna and Pineapple Mousse
Home Roasted Turkey with Paté de fois gras and Chestnut Stuffing with Cranberry Sauce. Barbequed Glazed Ham* Grain fed tenderloin beef eye fillet with home made bernaise sauce* King Prawns with Sundancer Sauce Sydney Rock Oysters with an optional vinaigrette dressing and limes Pasta Salad with basil dressing, sundried tomatoes and sugar snap peas Avocado, spinach, rocket, pinenut and mushroom Salad Crusty, Freshly baked Bread
Hazelnut Meringue and Strawberry Gateau* Pecan Praline Cheesecake* Coffee
$64.00 per person.
* Please choose one of each marked * in Buffet and Dessert for groups under 25 guests. For more than 25 both are served.
Buffet Menu 4
Smoked Salmon and Dill Dip Pineapple and Tuna Mousse* Prawn and Avocado Mousse* Seafood Paté*
Lobster and avocado salad with ginger and pink peppercorn dressing King prawns with Sundancer sauce Sydney rock oysters served with an optional vinaigrette dressing and limes Balmain bugs with mango sauce Whole baked Tasmanian ocean trout or Tasmanian Atlantic salmon Potato salad with green pea and mint mayonnaise Tossed green salad
Hazelnut meringue and strawberry gateau* Pecan praline cheesecake* Tea / Coffee
$85.00 per person.
* Please choose 3 entrees and 1 dessert for groups of less than 25 guests.
Buffet Menu 5
Assorted Sashimi platter: Seared Tuna with Za’atar and an orange/soy dipping sauce Seared tandoori Kingfish and a yoghurt/cucumber dipping sauce Atlantic salmon sashimi Sydney rock oysters served with an optional vinaigrette dressing and limes Lobster with macadamia, basil and honey Sauce
King Prawns with Sundancer Sauce Smoked Tasmanian ocean trout with sweet Bavarian mustard sauce Whole baked Tasmanian ocean trout or Tasmanian Atlantic Salmon Seared, tenderloin grain-fed, beef eye fillet marinated in lemon grass, ginger, lime juice and Asian spices Balmain bugs with mango sauce Leafy salad with mango, avocado, bacon and pecans Spinach, rocket, roasted capsicum, avocado and toasted sesame seed salad Crusty, freshly baked bread
Hazelnut Meringue and strawberry gateau Australian and French cheeseboard Platter of Fresh Fruits Belgian shell chocolates Tea/Coffee
$100.00 per person.
Formal Dinning Menu
Formal Dining Menu
(suitable for up to 12 guests)
All guests seated at one large table is a delightful way of entertaining for special celebrations and V.I.P. guests. You are requested to choose the same entree, main course and dessert in advance for all your guests, and to convey your choice on the booking form. Depending on your choice, the cost will range from $60 to $100 per person.
Selection of Entrees
E1 Saffron angel hair pasta with smoked ocean trout, leeks and mascarpone, wrapped in Smoked Ocean Trout
E2 Citrus prawns and scallops with squid ink linguine
E3 *Carpaccio of venison with extra virgin olive oil, rocket and freshly shaved parmesan cheese
E4 *One dozen A grade large Sydney rock oysters served natural, with fresh limes and / or vinaigrette
E5 *Terrine of roasted summer vegetables with goats cheese and rocket v
E6 Prawns and scallops in champagne and ginger sauce en brioche
E7 Cream of macadamia soup v
E8 Sweet corn and basil soup (served hot or cold) v
E9 *Spicy citrus prawns with rocket and coriander
All Suggestions marked * are ideal for a light lunch.
v denotes vegetarian
M1 Seared, grain fed beef eye fillet, marinated in Lemon Grass, tamarind, ginger, lime juice and spices, served with roast Sweet Potatoes and sugar snap peas and sprinkled with roasted peanut granules.
M2 Rack of Cervena free range farmed venison, with an orange and veal sauce, infused with Cinnamon Bark and served on a bed of pureed parsnip with vegetables.
M3 *Corn fed free range filleted chicken breast with macadamia dressing, mango salsa, avocado, sugar snap peas and roasted macadamia nuts.
M4 Grilled Tasmanian Atlantic salmon on a warm vegetable salad with creamy almond and herb pesto.
M5 Chicken medallions with caramelised apple Sauce and prosciutto with seasonal vegetables.
M6 *Barbecued prawns peri peri with wild rice and mesclun salad.
M7 *Barbecued Lobster whole Lobster with Honey Lime Butter with wild rice and mesclun salad.
M8 Seared Kangaroo with bok choy, and caramelised roasted onion and roast beetroot wedges served with a yoghurt and tarragon yoghurt.
M9 Glazed Duck Breast served with seasonal greens.
M10 Mushroom and asparagus risotto V.
All Suggestions marked * are ideal for a light lunch
D1 *Citron Fromage – A light tangy lemon mousse
D2 Chocolate heart dessert with creme anglais and coffee anglais.
D3 Three berry almond torte – A taste sensation of raspberries, boysenberries, blueberries and strawberries over an almond torte with mascarpone.
D4 *Selection of Australian and French cheeses with seasonal fruit.
D5 Apple and walnut timbale with maple Sauce.
D6 *Tangy orange (or lime) tart with ginger cream.
D7 ‘Wicked’ chocolate mud cake with hot fudge sauce and King Island cream.
D8 Almost as wicked!!! Sticky fig and date pudding with hot fudge sauce and fresh cream.
All of the above precede filter coffee or tea and Belgian Shell Chocolates.
All suggestions marked * are ideal for a light lunch.
We are delighted to serve quality Australian beer, wines and soft drinks for $10 per person per hour OR you can choose our premium package for $15 per person per hour. We also allow you to bring your own special wines, OR drink on consumption and choose from Sydney Sundancers’ cellar.