A stunning 58″ Salthouse Sports Cruiser that would rival any boat on the harbour!

Felix features an expansive outdoor/indoor open plan entertainment area, two cabins, a fully stocked central galley, a licenced bar, multi-zoned WIFI and Bluetooth compatible sound system, air conditioning, and a state of the art Seakeeper gyro to ensure incredible stability while sailing the stunning Sydney Harbour.

Built in New Zealand in 2012 and recently refitted by one of Sydney’s top interior designers, Felix has established itself as a high-end charter that is perfect for birthdays, corporate events and private functions


Capacity – 30 passengers
Offshore – 12 passengers
Overnight – 2 passengers

Special Features

One queen cabin and one twin cabin
Two bathrooms/ensuites
Expansive indoor/outdoor entertainment area
Ample seating for up to 30 guests
Central galley/bar with two fridges and two freezers
Electric retractable awning over cockpit
Multi-zoned WIFI
Bluetooth compatible sound system
Smart TV with access to Kayo, Netflix, Stan
Fully air conditioned
Well stocked bar
Comfortable swim platform with ladder
Aqua lily pad and two paddleboards
Outdoor shower
Smoking permitted on swim platform only
Rear lounge can be converted to daybed on request


Vessel Hire

May – September
3 hour charter: $2,250
4 hour charter: $3,000
Additional Hours: $750 per hour

October – April
Excludes December
4 hour charter: $3,400
Additional Hours: $850 per hour

4 hour charter: $3,800
Additional Hours: $950 per hour

BYO Charters
BYO Food and/or Beverages – $10 surcharge per person
Includes all crockery, cutlery, cups, utensils, serving equipment, eskies and ice

Staffing Fees
$250 per wait staff for up to 4 hours
1x wait staff required up to 12 guests
2x wait staff required for 13-20 guests
Additional Hours: $60 per wait staff, per hour

Chef Fee
Where a chef is required on board and minimum numbers are not met, a $300 chefs fee applies for up to four hours and $60 per hour thereafter.

Additional Charges
Paddle board hire (4 boards max) – $80 per board
Lilypad – Free on request
Clay Bird Shooting – $1,200

Wharf fee – $50.00 per visit

Note: Public Holidays incur a 20% surcharge on the total charter fee


May – September – $2,500

4 hour charter
Up to 12 guests
Crew and wharf fees


Overnight Package – $5,000

2 Guests minimum
4 Hour Charter
Bottle of French Champagne
Dinner and Breakfast


New Years Eve Package – $22,000

7 hour charter (6pm – 1am)
Up to 20 guests
Crew and wharf fees

$250 per person charter fee for additional guests (30 guests maximum)
$300 per person for five-star catering (Minimum spend of $3,500)
$255 per person for beverage package (Inclusive of French champagne and spirits)

All menus are freshly prepared by a chef on-board. Tailored options are available on request

Classic BBQ

Classic BBQ – $40 per person
Minimum 20 guests
Chef not required on board
Where minimum numbers cannot be reached, a $175 fee applies


Dips, cheese and bread to start
Gourmet beef sausages
Slow cooked lamb shoulder served with aioli
Choice of two salads: Green salad with balsamic dressing Or Coleslaw Or Pesto pasta salad Or Rocket, pear and parmesan salad with balsamic dressing
Bread and butter
Sweets for dessert

BBQ enhancements

Add fresh Australian prawns for $10.00 per person
Add fresh Pacific Oysters for $10.00 per person
Add fresh Morton Bay Bug for $12.00 per person
Add Sashimi platter for $12 per person


Canape Option 1 – $70 per person (Choice of 9 canapes, 1 Substantial and 1 Dessert Platter)
Canape Option 2 – $90 per person (Choice of 12 Canapes, 1 Substantial and 1 Dessert Platter)
Canape Option 3 – $100 per person (Choice of 14 Canapes, 1 Substantial, 1 Platter, and 1 Dessert Platter

Minimum 25 guests
Chef Required
Mixed seafood platter not available for Canape option 3
$1,200 minimum spend

Coffin Bay, Sydney Rock and Tasmanian Oysters, with caramliased red wine vinegar and eschalot dressing (GF)
Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
Blue swimmer crab, corn, dill and celery salsa in a crisp choux pastry
Brandy Queensland prawn cocktail, avocado mousse, crisp lettuce (GF)
Ocean trout rillettes, chive and lemon sauce, on a wonton
Duck pancake, Hoisin sauce, cucumber, crisp eschalots
Five spice pork rillettes, pear chutney, crisp rye bread
Organic Vietnamese chicken salad, cucumber, coco, chilli, crisp pancake
Crisp beef tortilla, black bean salsa, soy, sesame
Roasted baby beet and feta tart, Mint (V)
Bocconcini, cherry tomato, olives, sauce vert (V)
Truffle Egg mimosa, asparagus, chives, rice shell (V)
Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V)

Seared scallops, black rice galette, broccoli truffle sauce (GF)
Queensland prawns in coriander batter, chilli and pernod aioli
Seared ocean trout skewers, orange and ponzu dressing (GF)
Black mussels, mariniere sauce, in a spoon (GF)
Thai fish cake burger, crisp lettuce, aioli sauce
Mini pulled pork croque monsieur, green apple, sage
Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette
Grilled lamb cutlet, herbs, lemon and garlic yoghurt
Pan fried wagu beef skewers, shiraz jus (GF)
Mini cheese burger, onion chutney, baby beets
Chive polenta cake, ratatouille, Persian feta, crisp basil (V)
Mini baked potatoes, black bean ragout, avocado salsa (V)
Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
Grilled Zucchini, seared haloumi and salsa verde (V)

Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce
Mini calamari and chips, aioli, lemon
Noodle salad, sauté prawns, nuoc cham sauce
Chicken chasseur (smoked pancetta/mushrooms), roasted chat potatoes, garlic, thyme, green beans, (GF)
Beef fillet, sweet onion, garlic mash, greens (GF)
Twice cooked pork belly, chive puree potatoes, Asian greens, soy and plumb glaze
Seared duck breast, roast root vegetables, sweet and sour berry sauce
Brown rice salad, edamame, fried egg, seasonal greens, chickpeas, roasted beets, cashew dressing (V)
Chickpea and sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

Mixed French sweet platter including French berry tarts, profiteroles, nougat, and chocolate mousse

Platters Menu

Minimum order of $600 where only platters are ordered
Chef not required on board
Each platter is suitable for 10 people unless stated otherwise

Mixed seafood platter including prawns, smoked salmon, oysters, blue swimmer crab, lobster tails, scallops, brandy cocktail sauce:
For Two – $286
For Four – $566
For Six – $755
Queensland Tiger prawns, harissa aioli – $152
Selection of oysters, natural, lemon or red wine eschalot dressing – $152
Smoked Salmon, capers red onion, cracked pepper – $152
Charcuterie platter, homemade terrines and pate, condiments – $126
Sticky chicken drummettes, coriander, chili, sesame, lime, ginger – $126
Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips – $126
Cheese platter with French and Tasmanian cheese – $126
Fresh vegetable and assorted dip platter – $126
Assorted baguettes/sourdough sandwiches with mixed fillings – $126
Morning tea including French pastries, muffins and fruit – $126
Seasonal fruit platter – $90

All platters served with baguettes and butter

Buffet Menus

Minimum 15 Guests
Chef Required
$1,200 Minimum Spend Applies

Silver Buffet – $90 per person

Canapes on arrival
Avocado, tomato, pine nut and fresh herb bruschetta
Grilled cumin lamb filet, eggplant caviar, olive bread
Ocean trout rillettes on a wonton, topped with caviar and dill

Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing
Brown rice, mixed seeds, roasted pumpkin, cherry tomatoes, capsicum, corn, with a fresh herb dressing

Seeded mustard pork filet with rosemary
Szechuan salt and pepper squid with lime aioli and lemon wedges
Salmon fillet served with a chive and yoghurt sauce

Apple tart served with whipped cream and a homemade caramel sauce

Gold Buffet – $110 per person

Canapes on arrival
Smoked salmon blinis, crème fresh, pearls
Confit pork on a wonton, with apple sauce
Mushroom fricassee on a croute with crisp parmesan

Roasted chat potatoes, garlic, thyme, Murray river salt
Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons
Soba noodles, cucumber, carrots, rocket, black sesame seeds, mirin dressing

Butterfly lamb shoulder, rosemary, garlic and yoghurt sauce
Seared duck breast with a sweet and sour berry sauce
Ocean trout fillet with a salsa verde sauce

Mixed French dessert platter including profiteroles, berry tarts, meringues, nougat, lemon slice

Platinum Buffet – $130 per person

Canapes on arrival
Oysters with caramelised red wine vinegar and eschalot dressing
Sashimi king fish, avocado salsa, on a black quinoa crisp
Seared duck breast, crisp eschalots, cucumber, with plum sauce

Roasted chat potatoes with a verde mayo dressing
Mixed leaf salad, cucumber, tomato, carrot, feta, and a seeded mustard dressing
Sliced tomato, mozzarella, capers, eschalots, balsamic cream, and virgin olive oil

Seared beef sirloin with a red wine jus
Twice cooked free-range pork belly, served with calvados sauté apples
Ocean trout filet, salsa verde sauce
Queensland prawns, Brandy cocktail sauce

New York cheese cake with a berry sauce
Petit fours to conclude

Diamond Buffet – $150 per person

Quail egg, truffle Hollandaise, asparagus tart
Sashimi salmon, wakame salsa on a wonton
Queensland prawn cocktail, crisp lettuce, served in a glass
Selection of oysters, ponzu or red wine and eshcalot dressing

Baby spinach, roast pumpkin, candied walnuts, kalamata olives, fetta, apple cider and seeded mustard dressing
Warm chat potatoes, rocket, chives and a truffle mayo dressing
Rocket, shaved parmesan, confit eschalots, cherry tomatoes and pine nuts

Warm seafood platter with garlic lobster tails, seared scallops, ocean trout fillet, black mussels, blue swimmer crab
Pasture fed beef filet, served with béarnaise sauce

French dessert selection including lemon meringue tart, profiteroles, chocolate Hazelnut mousse
Petit fours to conclude

Formal Dining Menu

2 Course Dining – $86 per person
3 Course Dining – $107 per person
Alternate Drop – +$10 per person, per meal

Minimum 6 Guests
$300 Chef Fee Applies, $60 per hour after 4 hours
$1,200 minimum spend

Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
Brandy flambé Queensland prawns, hazelnut aioli, watercress salad
Duck confit Florentine, plum chutney, sauté spinach, pistachio
De-boned spatchcock, cumin and harissa crust, eggplant chips, smoked almond and cherry dressing
Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream

Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
Lamb filet, pine nut and thyme crust, hasselback potatoes, wilted greens
Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
Butterfly Okra Salmon filet, coco and lemon grass sauce, rice, Asian greens
Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
Black rice risotto, sauté purple kale, edamame, spring onion, candied pistachio (V)

Pear and Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
Mango and passion fruit pavlova, lime and coco sauce, dark chocolate shards
Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut

Beverage Packages

Beverage Package – $15 per person, per hour
Includes: Unlimited Sparkling Wine, white and red wine, beer, soft drinks, tea and coffee

Kids Package – $6,25 per person, per hour
Includes: Unlimited soft drinks and orange juice

Wine Tasting – $27 per person, per hour
Minimum 12 people
Includes an intimate and informative two-hour wine tasting experience from your wine region of choice with Captains of Trade, as well as unlimited wine (from the tasting), beer, soft drinks, tea, and coffee throughout the charter.

Additional Extras
Add Spirits – $5 per person, per hour
Add Champagne and Spirits – $10 per person, per hour

Note: Waitstaff not included

Cash or Consumption Bar

Beverages on Consumption, Bar Tab or Cash Bar

Pay only for the beverages you drink. Prices as per the menu below. Waitstaff not included

CHAMPAGNE, FOR SPECIAL OCCASIONS (available on request only)
Dom Pérignon Brut Vintage 2004 France – $400

Moet Chandon Brut France – $110
Veuve Clicquot France – $120

NV Chandon Brut Australia – $60
Ca Selva Prosecco Veneto Italy – $50

Lost Buoy Sauvignon Blanc Adelaide Hills – $50
Oakvale Chardonnay Hunter Valley – $60
From Sunday Pinot Gris Orange – $65
Bervini Pinot Grigio Veneto Italy – $52
Chateau Suau Bordeaux France – $55
1819 Grenache Rose Australia – $55

Becker Syrah Hunter Valley – $75
Milla Pinot Noir Adelaide Hills – $60
Tomero Malbec Mendoza Argentina – $55
Chateau Suau Cotes De Bordeaux Bordeaux France – $70
Lost Buoy Cliff Black Grenache McLaren Vale – $65
Heretic Wines Cabernet Sauvignon Margaret River – $65

Aperol Spritz – $15
Absolute Vodka (30ml) – $10
Tanqueray Gin – $10
Johnny Walker Black Label Scotch – $10
Jim Beam Bourbon – $10
Jose Cuervo Tequila – $10

*No shots allowed, prices include a mixer
*Special request spirits available with notice and POA

Corona – $9
Peroni – $9
150 Lashes Pale Ale – $9
Monteith’s Apple Cider – $10

Sparkling Water 1L – $9
Still Water 600mL – $4
Soft drinks (Coke, Diet Coke, Lemonade, Fanta, Ginger Beer) – $4
Orange Juice – $4
Nespresso Coffee – $4
Twinings Tea – $4

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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