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Blue Room is a custom built 85ft Australian glass boat, made with 2.8m high wrap around glass windows to make sure you have the best view possible of our stunning Sydney Harbour. Accommodating up to 380 Guests, Blue Room offers great boat hire for all occasions, with an excellent selection of food expertly prepared on board on the day of your cruise by an exceptional chef in a fully equipped professional gallery.

Home to an upper entertainment deck with a retractable roof, you will get the full enjoyment and experience of your Sydney boat cruise no matter the weather, combine that with uninterrupted views, your favourite music and incredible food, and your next event will be remembered forever.


Cocktail Dining – 380 passengers
Buffet Dining – 180 passengers
Formal Dining – 180 passengers

Special Features
2.8m high glass wrap around windows on main deck
Climate controlled air conditioning
Formal dining, buffet and cocktail
Espresso coffee machine
Commercial kitchen
Sky Deck with retractable roof
Large rooftop bar
Cocktail lounge area on Sky Deck
Exterior wrap-around deck on the Main Level
Dance floor (additional extra)


March – September
4 hour charter – $6,000
Additional Hours: $1,500 per hour

October – February
4 hour charter $7,600
Additional Hours: $1,900 per hour

Minimum Spend (Nov-Dec):
Sun – Thurs: $7,000
Fri-Sat Lunch: $15,000 
Fri-Sat Dinner: $18,000 

Pick up and drop off wharf fees – $100.00 wharf fees apply.

Additional Information
Public holiday surcharges apply – 25% off the total charter fee
Excludes special harbour events such as New Years Eve, New Years Day, Australia Day and Boxing Day

Security – $55 per hour
2 security guards up to 100 passengers, 1 security guard for every 50 guests thereafter
Note: 30 mins pre and post cruise required. Only AOC qualified security guards are permitted on board. No BYO Security.



4 hours
Soft drinks package
AOC Buffet OR Pizzas
Min 120 passengers

January – October
Sun-Thurs: $70 per person
Fridays: $75 per person
Saturdays: 85 per person

November – December
Mon-Wed: $75 per person
Thursdays and Sundays: $95 per person

$12 pp for photographer and balloons (minimum 100 guests)


4 hours
School formal 3 course OR buffet menu
Soft drinks package

January – October
Sun-Thurs: $95 per person
Fridays: $105 per person
Saturdays: $115 per person
Minimum 120 passengers

November – December
Mon-Wed: $135 per person
Thursdays and Sundays: $145 per person
Minimum 140 passengers



3.5 hours
AOC Buffet OR Pizzas
Beer, wine, sparkling beverage package

January – October
Sun-Thurs: $59 per person
Fridays: $65 per person
Saturdays: 75 per person
Minimum 200 passengers

November – December
Mon-Wed: $85 per person
Thursdays and Sundays: $95 per person
Minimum 200 Passengers


3.5 hours
Beer, wine, sparkling beverage package
School formal 3 course OR buffet menu

January – October
Sun-Thurs: $115 per person
Fridays: $125 per person
Saturdays: $135 per person
Min 120 passengers

November – December
Mon-Wed: $155 per person
Thursdays and Sundays: $165 per person
Minimum 120 passengers

All menus are freshly prepared by a chef on-board. 20% surcharge for Kosher, No surcharge for Halal.

Banquet Menu

Corporate Banquet – $80 per person

Pasta and Noodles (Choice of 2)

Ravioli filled with Pumpkin and Ricotta, Eggplant, Capsicum, Mushrooms in a Napolitana Sauce (V)
Pappardelle with King Prawns, Roast garlic, Champignon in a Champagne Cream Sauce
Spaghetti with Pancetta, Mushrooms in a White Wine Pesto Cream Reduction
Tortellini Carbonara, Bacon Cream and shallots

Chicken (Choice of 1)
Supreme of Chicken, Mushroom, Thyme and White Wine Sauce. Roast Chicken Kiev, with Lemon, Garlic, Parsley, Oregano and olive oil
Oven Baked Herb Pecorino, Crusted Chicken drizzled with Honey Mustard Sauce.
Portuguese Style Chicken, with Chili, Lime, Fresh Herbs, Sweet Onion Tomato Salsa
Chicken Souvlaki Greek Style sided with Cucumber and Mint Yoghurt

Meat & Carvery (Choice of 1)
Slow Roast Rare Beef Rib with Mustard and Black Pepper Crust with Red Wine Sauce
Char Grilled Fillet of Beef Steakettes with a Diane Sauce
Angus Beef Stroganoff with Mushroom, Capsicum, sour cream and chives
Cajun Crusted Lamb Rump with Baby Spinach and Feta Puree, Mango and Papaya Salsa
Moroccan Lamb Kebabs on a bed of Cumin and Mint Couscous, with Sumac and lemon Yoghurt
Whole baked Honey Leg of Ham with Maple, Pineapple and Cinnamon Glaze

Seafood (Choice of 1)
Whole Baked Huon Atlantic Salmon decorated with Roulade of Smoked Salmon, Caviar, Crème Fraiche, Baby Spinach, Dill and Caper Berry
Grilled Humpty Doo Barramundi Supremes with Roasted Macadamia Nuts Lemon and Parsley Beurre Blanc

Included Crustaceans
Salt and Pepper Calamari, Herb Aioli
Fresh Ocean King Prawns, Cocktail Sauce
Ceviche Style New Zealand Green Lip Mussel, Lime, Chili and Coriander

Additional Crustacean items
Mix of Pacific and Sydney Rock Oysters, Mignonette Dressing ($4 pp)
Grill Hervey Bay Scallops, Tamarind, Lime and Chili Dressing ($4pp)

Potato (Choice of 1)
Potato Au Gratin – Layers of Creamy Potato, Onion, Parmesan and Cream Reduction
Baby Chat Potatoes Roasted, Rosemary, Parsley and Garlic Butter
Garlic Potato Wedges, Sour Cream Chives

Salad (Choice of 3)
Mesclun Mix with Cranberry, Pecorino drizzled with White Balsamic Glaze
Caprese Salad of Vine Ripe Tomatoes, Bocconcini and Fresh Basil
Traditional Greek Salad – Salad consisting of Iceberg Lettuce, Spanish Onions, Kalamata Olives, Tomatoes, Cucumbers & Feta Cheese with a Sprinkle of Oregano
Pearl Couscous with Pumpkin, Baby Spinach, Sumac Roasted Cauliflower, Crispy Prosciutto, Goats Cheese Labneh Dressing
Green Salad Bowl of Beans, Broccolini, Baby Spinach, Wild Rice, Toasted Soy Glazed Nuts, Avocado and Herb Dressing
Seafood Salad – A Medley of Seafood, Julienne Vegetables, with Honey and Dill Dressing
Baby Beetroot Salad – Wild Roquette, Orange Segments, Toasted Walnuts and Blue Cheese Dressing
Antipasto Platters – A Selection of Cured Cold Cut Meats, Marinated Vegetables, Olives, Feta Dolmades
Charcuterie and Cheese Board – Variety of Soft and Hard Cheeses, assortment of Cured Cold Cuts, Fruits Dips and Nuts

Dessert (Choice of 2)
Vanilla Bean Panna Cotta with Blueberry Compote, topped with Almond Praline
Traditional Italian Tiramisu topped with Chocolate-Coated Strawberries
Coconut and Malibu Crème Brûlée, sided with Biscotti Biscuit
Sticky Date Pudding with a Toffee Sauce and Chantilly cream
Chocolate Ganache Tart served with Cinnamon Ice-Cream
Belgium White Chocolate and Lime Baked Cheesecake with Raspberry Coulis
Apple Rhubarb and Walnut Crumble Cinnamon Ice Cream
Selection of European and Australian Cheeses, Lavosh, Dry Fruits, Quince Paste and Nuts.
Tea and coffee included

Buffet Menus

Harbour Buffet – $65 per person

Selection of canapés served on arrival

Portuguese Style Chicken marinated in fresh chilli, lime & parsley
Fresh Pasta tossed Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, Olive Oil Dressing
Potato Au Gratin – layers of potatoes, onion and parmesan cheese
Steamed New Zealand ½ Shelf Mussels cooked with Garlic, White Wine, Chili, Basil and Tomato Sauce.
Platters of Fresh Tiger Prawns accompanied with Seafood Aioli
Salt & Pepper Calamari served with Aioli
Triage of Salmon – Whole Baked Salmon, Smoked Salmon & Salmon Caviar topped with Caper Berries
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
Antipasto platter of cured meats, marinated vegetables and cheeses
Mixed leaf salad with parmesan & a balsamic reduction (vn without parmesan available)
Crisp, freshly baked Dinner Rolls

Dessert Buffet
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache tart with Chantilly cream
Season fresh fruits

Additional Menu Items (Additional $4.50 per person)
Sydney Rock and Pacific Oysters
Honey Glazed Baked Leg of Ham
Rare Roast Beef


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

Canape Menu

$50pp (choice of 7 items)

Tasmanian smoked salmon roulade on sour dough crouton
Peking Duck Pancake, served with Shallot and Hoisin Sauce
Indonesian Chicken Satay skewer drizzled with Peanut Coconut Sauce (GF)
Chicken Greek Souvlaki and Tzatziki (GF)
Arancini with Bocconcini, Pumpkin, Baby Spinach and caramelised Onion(V)
Salt and Szechuan pepper Calamari with Lime Coriander Aioli
Prawn and Chorizo Skewers topped with Chili Onion Jam (GF)
Panko crumbed King Prawn served with wasabi mayo
Mini Angus Beef Stroganoff Pies with Duchess Potato
Chicken San Choy Bow Cucumber Cups (GF)
Seafood Mornay Risotto Cakes served with Dill and Lime Sauce
Steam Pork and Prawn Dumpling with Sesame and Soy Dipping Sauce
Roast Vegetable Tartlets filled with Goats’ Cheese and Caramelised Onion (V)
Italian Meatballs in a Napolitaine Sauce (GF)
Freshly made Vietnamese Vegetable and Tofu Spring Rolls with Sweet Chili Dipping Sauce (V)
Spinach and 3 Cheese Pastizzi with Pesto Mayonnaise (V)
Vol au Vents filled with Leek and Mushroom Topped with Crispy Enoki (V)
Pecorino and Herb crusted Lamb Cutlets drizzled with a Mint Chimichurri (GF)

Desserts Included
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter

Canapes and Standing Buffet

$70 per person

Canapes (Choice of 6 selections)
Mini Angus Beef Stroganoff Pies
Peking Duck Pancake with Shallots and Chilli Jam
Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt
Chef selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach (V)
A Selection of Rice paper Rolls with Sesame dipping sauce (V/VN upon request)
Indonesian Satay skewers with spicy peanut and coconut sauce (GF)
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, brie cheese and caramelised onion
Mini Bruschetta with basil and oregano on Ciabatta bread (V)
Gourmet assorted wraps of Chicken Caesar, Leg Ham and roasted vegetables
Garlic Prawn Twisters
Smoked Salmon Terrine on Toasted Ciabatta

Buffet Stations (Choice of 2 Buffet selections)
Asian Influence (Selection of 4 items)
Thai Red Curry with baby bok choy, bean sprouts served with jasmine rice
Chinese BBQ Pork and Asian vegetables stir fried with Hokkien noodles
Steamed Barramundi with an infusion of coriander, lemongrass and lime chilli on banana leaf
Thai Beef Salad tossed with baby corn, cucumber, carrot and vermicelli noodles
Asian Green Salad
Stir Fried Fillet of Beef in an onion and black bean sauce
Thai Seafood Rice Crispy Noodle Salad

European Influence (Selection of 4 items)
Antipasto Platter with an Assortment of Cured Meats, Vegetables &Cheeses
Orecchiette Salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with
crumbed goats ‘cheese (V/GF if orecchiette is removed)
Caprese Salad of Tomato, bocconcini & fresh basil
Roquette, pear and parmesan salad with herb vinaigrette (V)
Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing (V)
Fresh Pasta with Pancetta & Mushrooms tossed in white wine, garlic olive oil sauce (V)
Potato Au Gratin –layers of potatoes, onion and parmesan cheese (V/GF)
Angus Beef Stroganoff resting on a bed of rice, topped with sour cream and chives
Honey Baked Leg of Ham Cajun Lamb Rump surrounded with our home-style tzatziki sauce (GF)
Roast Chicken with lemon, garlic & oregano

Seafood (Selection of 4 items)
Peeled King Prawns accompanied with a tangy cocktail sauce
Mix of Sydney Rock Oysters served natural, Kilpatrick and Bloody Mary shots (GF)
Beer Battered Fish and Chips with a Lemon Tartare sauce
Salt & Pepper Squid accompanied by a lime and coriander aioli
Marinated Chilli, lime and coriander prawn skewers (GF)
Duo of Tempura King Prawns and breaded Prawn Cutlets Grilled Scallop in the Half Shell with a ginger, lime, coriander and lemongrass condiment (GF)
Smoked Salmon platters drizzled with extra virgin olive oil and baby capers (GF)
Steamed Barramundi marinated with aromatic chilli and lime served on banana leaves
Triage of Salmon –smoked salmon, poached salmon and salmon caviar topped with caper berries (GF)

Dessert (All Items Are included)
Individual Chocolate Ganache Tarts
Chocolate Dipped Strawberries
Mini Gelato Cones

Formal Dining Menus

2-Course Formal Dining – $70 per person
3-Course Formal Dining – $90 per person

Entrée (2 Choices – Alternate Placement)
Garlic King Prawns, Shallot Champagne and Champignon Cream Sauce served on a bed of Pilaf Rice
Italian Antipasto plate with a variety of delicacies including Cured Meats, Marinated Vegetables and Olives, Caprese Salad with a Balsamic Glaze and Grissini
Slow cooked Lamb Shank Lasagne with Eggplant, Tomato and Halloumi Bechamel Sauce
Homemade Roast Pumpkin and Ricotta Ravioli served in a Sage and Burnt Butter Sauce. Topped with Pecorino crusted Garlic Sourdough
Warm Salad consisting of Chorizo, Haloumi, roasted Pumpkin, chargrilled Capsicum and Roquette, with a spicy Tomato Chutney
Seafood Pot Pie with White Wine Cream Sauce encased in Puff Pastry
Moroccan Lamb Rump on a bed of Greek Salad and crisp Pita, drizzled with homemade Tzatziki
Braised Mushrooms in a White Wine reduction, served with Baby Spinach, Semi-dried Tomatoes and grilled Asparagus (v)

MAIN COURSE (2 choices – alternate placement)
Chargrilled Beef Tenderloin with Red Wine jus, served with Kumara au Gratin, Truffle and Duxelles Mushroom, Green Bean Parcel and Confit Vine Tomato
Herb and Pistachio crusted Lamb Tack, Chickpea Patties, bouquet of Carrots and Green Beans, glazed Onion, infused with Rosemary jus
Crispy skinned Tasmanian Salmon, roast Kipfler Potato, Lemon Zest Asparagus, fried Baby Capers in a Dill Beaurre Blanc
Grilled Wild Barramundi Fillet served with Jerusalem Artichoke, caramelised Baby Carrots, blistered Cherry Tomato, Roquette Salad with a burnt Lemon Creme Fraiche
Roulade of Chicken with Pancetta and Brie, roasted Pumpkin and Pea Risotto, wilted Spinach, drizzled with Red Pepper Sauce
Classic Chicken Kiev on a bed of Garlic Potato Puree, sided with Prosciutto wrapped Broccolini and roasted Jap Pumpkin topped with Seeded Mustard Sauce
Mediterranean Vegetable medley consisting of layers of Marinated baked Vegetables resting on a roasted Tomato Reduction (v)

DESSERT (2 Choices – alternate placements)
Coconut and Malibu Crème Brûlée with mix Berry Compote
Baked Belgium White Chocolate and Lime Cheesecake, with Chantilly Cream and Berry Coulis
Classic Italian Homemade Tiramisu
Dark Chocolate Ganache Tart topped with a Chocolate coated Strawberry and Creme Fraiche
Vanilla Panna Cotta Layered with Romanoff and Liqueur Strawberries
Sticky Date Pudding with a Butterscotch Caramel Sauce and Vanilla Bean Ice Cream
Profiterole Skewers with warm Chocolate Dipping Sauce and Chantilly cream
Table Dessert Tasting Platters consisting of a variety of the featured

Additional Platters
(Formal Dinning per table)

Mezze Platter ($45 per platter)
Garlic sautéed olives, Labneh, Stuffed Vine Leaves, Kibbeh, Tabouli, Hummus, Babaganoush, freshly cut Vegetables and fresh Lebanese Bread

Greek Mezze ($45 per platter)
Marinated Rosemary Fetta, Black and Green Olives, Stuffed Vine Leaves, Taramasalata, Tzatziki with fresh Pita Bread

Gourmet Antipasto ($45 per platter)
A Selection of Cured Meats, marinated Eggplant, Capsicum, Mushrooms, Bocconcini, Vine Ripened Tomato and Garlic Olives with Balsamic Seasoning

Hot and Cold Seafood ($65 per platter)
Prawns, Oysters, Smoked Salmon, Calamari, Octopus, Tempura Prawns and Fish Goujons

Grazing Station Menu

Antipasto & Charcuterie Cost – $65 per person

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

School and Uni Socials Menu

Included in set package pricing

Pizza Menu
Margarita (V)
Ham & Pineapple
Meat Lovers
Vegetarian (V)


Standing Buffet Menu
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

Beverage Packages

Beverage Package Inclusions are seasonal and subject to change

Additional hours: $10pp

OPEN BAR 1  – $44 per person (4 hours)
Additional Hours: $11pp
Beer, wine, sparkling and soft drinks

Forty-Four Brut Cuvee


Drovers Lane Sav Blanc
Select Vineyards Sem Sav Blanc
Andrew Peace Sav Blanc
Andrew Peace Sem Sav Blanc
(Blue Sand Chardonnay on request)

Dovers Lane Shiraz
Dovers Lane Cab Sav


Pepsi, Lemonade, Orange Juice, Soda Water & Tonic Water

OPEN BAR 2 (Bar 1 plus House Spirits) – $54PP (4 hours)
Additional Hours ($13.50pp)

House spirits – Vodka, Whisky, Rum, Scotch, Gin, Bourbon)

OPEN BAR 3 (Bar 2 plus Top Shelf Spirits) – $64PP (4 hours)
Additional Hours ($16pp)

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

Beverage Package Upgrades
Coronas – add $8pp
Ciders – add $12pp

Cash Bar

Minimum of 2 Bar Staff at $260 Required for Cash Bar (4 Hours)

Sample Beverage List Pricing

Beers: $10 – $12
Wines: $10 – $12
Sparkling: $12
House Spirits: $15
Top Shelf Spirits: $18 – $22

We have a range of team-building activities, entertainment and theming options to give your cruise that extra WOW and keep your guests talking long after the event:

DJ – Creating just the right atmosphere with the right music is what your professional cruise DJ does best. They are expert at helping with the formalities, organizing activities, even playing just the right songs for every moment, or you can even choose your own before the cruise. And remember, you can always bring your favourite songs on CD or IPod, that you want your DJ to play. Karaoke/ DJ options also available.

Jukebox Hire  – The perfect solution for functions where you don’t need a mobile DJ Choose from thousands of songs carefully compiled in to easy select categories or play your own. Enjoy brilliant digital fidelity and just like a nightclub, every Jukebox comes with special effect dancing lighting

Karaoke/ Jukebox– Grab the mike and get the guests involved with a wide range of popular backing tracks and the lyrics displayed full screen. Every Karaoke/Jukebox comes with two high quality mikes that can be used for speeches and Karaoke.

Live Music – The right style of music an make an event. We work with a number of highly experienced performing artists offering an extensive repertoire of music and styles: Jazz, Classical, Rock & Roll, Pop, Retro, Dance, Modern, Easy Listening, Latin, Reggae, Soca, Calypso, Soul.

Brazilian Dance Show – This exciting show is colourful, dynamic and highly energetic, with an international line-up of acclaimed dancers. The costumes are glamorous and in the best tradition of Brazilian carnival audience participation is welcomed, which ensures a memorable event for your guests. Features of the show include as selection of the following: Samba, Lambada, Capoeira, Afro-Brazilian, Salsa, Mambo, Batucada drums and Carnival parade.

Laser Clay Shooting  – This popular team-building and client networking activity is a variation on the traditional sport of Clay Pigeon Shooting using with laser equipment that can detect hits on specially modified reflective ‘floating’ clays. Teams enter a play off with the winner of each team entering a final elimination round. Trophies are awarded the best shooters. Duration 1-2 hours depending on group size.

Floating Casino – No luxury boat is complete without is own James Bond, Monte Carlo or Wild West style cruising casino, run with professional croupiers and chips and play money (even with your company logo if you want). Hold your own competition, you may even discover some card sharks in the organisation. Games available include Blackjack, Roulette, Poker, and more.

Close Up Magic – Roaming magic is mind-boggling magic entertainment just inches from your face and a great ice-breaker for any style of event.
A close up magician with cunning sleight of hand will and astonish even your most cynical guests and draw guests into conversation and have them talking about your event long after they disembark.

Murder Mystery – Dying for a great team-building activity, then a “Who dun it” Murder Mystery could provide the right clues solve your problem. This is a fun activity gets everyone involved.

We’ll take care of everything as we provide a detective to conduct the investigation, theme and prizes

Mastermind Trivia – A mastermind trivia cruise is a relaxing and fun team-building or networking activity. Run by an experienced host, the mastermind quiz runs for approximately two hours and includes some interactive games, audio round and other novelty questions such as Who am I?. The quiz can also be tailored with some questions relating workplace or business goals.

Clairvoyance – A professional clairvoyant adds magic to any party. After all, no-one can resist the opportunity to have their fortune told. On-board, your guests will be enthralled by a broad range of psychic readings from tarot to tea leaves, clairvoyance to crystal ball.

Caricaturist – Put your guests in the picture at your next event with a Caricaturist/Entertainer – great  the “ice breaker”, no matter what the occasion – be it Corporate or Social. Our caricaturist brings loads of energy and humour to any event, as well give your staff or guests something to remember; a souvenir of the occasion that they can take home and remember for a long time afterwards. Weddings, Anniversaries, 21st Birthdays, Christmas parties, etc.

Pamper Package – Complementing the relaxing cruise environment on-board your luxury yacht, staff and clients can really unwind with a short relaxing seated massage. This 15 minute relaxation massage focuses on areas such as back, neck, scalp & shoulder. Guest remain fully clothed – What better way to pamper staff and clients

CONTACT US to get a quote for your cruise with an entertainment or team-building package: 02 8315 2838

This is an all weather vessel. The charter would only be cancelled in the event of very extreme weather conditions, such as a cyclone.

It is fairly uncommon for passengers to suffer from seasickness on a harbour cruise. Should the water become choppy due to windy conditions, the skipper will cruise the more sheltered areas of the harbour. However, if a passenger does become unwell for any reason, we can arrange for them to disembark at the nearest wharf or by water taxi.

Our chef can accommodate most dietary requirements. However in extreme cases we recommend passengers arrange their own catering.

Children of any age are permitted on-board with parental supervision.

There are no restrictions with regards to a Sydney harbour cruise whilst pregnant. Just ensure you notify the chef of any dietary requirements.

Please refer to our full terms and conditions.

We do offer BYO catering on some vessels. Charges may apply. Please ask us to quote on suitable vessels for your event.

Prestige Harbour Cruises can provide quotes on a selection of boats that match your function requirements and budget.

Submit a quote request HERE or contact our cruise consultants on: 1300 311 200

    Please complete the form below or contact us: phone +61 2 8212 5698
    2/89 Coulson Street, Erskineville, NSW 2043, Australia

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