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Guests: 250
Cocktails: 250
Dining: 10
Buffet: 10

Client Reviews

The Boat:

A floating open-air space which fuses European beach club culture and 5 stars service with an iconic Australian backdrop. A fully licensed bespoke bar sits alongside VIP banquettes with a contemporary white facade, ensuring the space is polished and cohesive. A venue unrivalled to any on-water location, and hospitality landscape, opening up the harbour to local and international guests. With The Island’s professional crew, guests will be escorted to the venue via a private 48-seat water taxi and courtesy boats. These are on call for the duration of every function and enables guests to come and go as they please.

We Love:

  • Guests will be escorted to the venue via a private 50-seat water taxi and courtesy boats, which are on-call for the duration of every function, enabling guests to come and go as they please
  • Superb event space that can be positioned anywhere in the Harbour for intimate internal functions, or large-scale media launches with maximum exposure.

Other features:

Other features:

  • 350 square metres of space
  • Fully licensed and serviced cocktail bar
  • Sea pool in the harbour
  • State of the art sound system and DJ equipment
  • Fully extendable roof for shelter from sun or rain
  • Side covers to protect from wind and cooler temperatures
  • The Island water taxi’s at your service
  • Ability to position anywhere on Sydney Harbour

The Island can accommodate any form of entertainment from a DJ to full stage show. This boat has ample power for audio visual and live entertainment.


Rates details:

* Boat hire:

– Monday/Tuesday : $9,900 (with gst) for a 5h exclusive event (including water taxi) for 200pax max + $9,000 min bar spend

– Wednesday-Thursday : $11,000 (with gst) for a 5h exclusive event (including water taxi) for 200pax max + $10,000 min bar spend

– Friday : $11,500 (with gst) for a 5h exclusive event (including water taxi) for 200pax max + $11,000 min bar spend

* Catering from $27.5/pers + wait staff

* No BYO drinks. BYO food allowed ($500).



The Island BBQ Menu

Island BBQ Menu

$25 + GST per person

Paprika Tortilla Chips ‘w Guacamole

(bowls on tables)

Big Dog: Beef sausage, cheese, kraut, mustard, tomato sauce

(1 serves per person)

Chicken Tacos: Grilled onions, cheese, slaw, guacamole & chilli sauce (1 serves per person)

Salad of the day

(1/2 serve per person)

Chicken Skewers ‘w Chimichurri

(1/2 serve per person)

Simon Ekas Canapés Menu

Option 1 $50.60 per person – 12 items

Please select 10 x canapés + 2 substantial items

Option 2 $41.80 per person – 10 items

Please include 9 x canapés + 1 substantial item

Additional items $4.40 per person

Additional substantial item $6.60 per person

Food waiters are priced at $242 per staff (1 x staff per 40 pax)



– Betal leaf with duck breast, pomelo and coconut salad (GF)

– Seared beef fillet with parmesan cream on rye crostini

– Chicken, celery and pine nut sandwiches

– Pork, sage and cider sausage roll with tomato chutney

– Crispy wonton with plum glazed chicken and pickled ginger

– Beef cheek pie with mint and pea mash

– Quail with prosciutto, sage and honey (GF)

– Malaysian fried chicken with chilli sambal

– Sweet corn pancake with barbecued duck

– Lamb kofta with mint yoghurt (GF)

– Grilled lamb cutlets with mint sauce ($1.50 extra per person) (GF)


– Nori and sesame crusted tuna with jalapeño cream, white onion and tomato (GF)

– Beetroot and chilli cured ocean trout, wasabi crème fraiche and salmon caviar (GF)

– Confit salmon, capers and dill tart

– Market best oysters with chardonnay vinegar and finger limes (GF)

– Fresh prawns with citrus cocktail sauce (GF)

– Sea scallops with lime, avruga and dill (GF)

– Tempura king prawns with chilli, lime mayonnaise

– Potato and snapper croquette with aioli

– Salt and pepper squid with lemon garlic dipping sauce (G F)


– Porcini and truffle tart

– Salt and pepper tempura eggplant with miso mayo (GF)

– Pumpkin and ricotta arancini with aioli

– Quail eggs with sesame spice crust (GF)

– Fresh goats curd, olive and beetroot tart

– Gorgonzola and caram elised onion tart

– Lightly battered zucchini flowers with soy and mirin dipping sauce

– Vegetarian rice paper rolls with pickled vegetables (GF)

SPOONS (served on ceramic spoon)

– Silken tofu, szechuan, and ginger (GF)

– Beetroot and ricotta tortellini with sage burnt butter and parmesan

– Crab tortellini with tomato and saffron b e u rre blanc

– Cobia tartare with finger lime and pomelo (GF)

– Chicken, lemongrass and sesame dumpling with chilli oil

– Confit pork belly with apple sauce and szechuan pork crumbs (GF)


– Salmon fillet on roast garlic mash with caper and dill sauce (GF)

– Braised beef cheek quesadilla with avocado salsa

– Braised lamb shank with mash and peas (GF)

– Selection of pizza’s served on a large wooden board

– Green chicken curry with jasmine rice and coriander salad (mild) (GF)

– Crumbed flathead and chips with tartare sauce

– Petit cheese burger with gherkins on  brioche bun

– Prawn roll with cocktail sauce and iceberg lettuce

– Slow roasted beef brisket roll with horseradish and watercress

– Seared kingfish, shaved calamari and pickled cucumber

– Pulled pork soft shelled taco with pickled Spanish onion

– Crumbed salmon cake with tartare sauce and baby herbs

– Lamb tagine with prunes, apricots, cous cous and citrus yoghurt (GF)

– Fennel cured salmon with apple, fennel and radish (GF)


– Mini chocolate coated ice cream balls (any flavour) (GF)

– Lemon, persimmon and almond cakes (GF)

– Nutella filled doughnuts with cinnamon sugar

– Caramel slice

– Churro’s with chocolate sauce

– Buttermilk pannacotta with caramelised pineapple and macadamia nut crumble (GF)

– Caramelised apple and cinnamon cake with roasted nuts and vanilla cream

– Raspberry tart with fresh fruit salad – Lychee and coconut panna cotta (GF)


or call us on 0452 664 646




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Phone:  0452 664 646 or MESSAGE US