PRIVACY

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Sydney’s newest superyacht Privacy offers 87ft of luxury featuring modern interiors and expansive deck spaces.

Privacy can cater to medium-sized corporate and private groups for exclusive day or evening charters.

Overnight, Privacy can accommodate up to 8 guests in four luxuriously appointed suites.

PRIVACY

Cocktail Dining – 36 passengers
Casual Buffet Dining – 36 passengers
Overnight: 8 guests

Special Features
Large open plan saloon with bar and sunroof
Spacious aft deck with lounge
Flybridge lounge area with seating
Bow daybed
Sound system with PA and Ipod connectivity
4 bedrooms  and 3 bathrooms
Swim platform

STANDARD VESSEL HIRE


VESSEL HIRE RATES

High Season: October to March
$1,650 per hour (Min 4 Hours)

Low Season: April to September
$1500 per hour (Min 4 hours)

Public Holidays incur a surcharge of 20% (except staff 100% surcharge)

Wharf Fees: $50 per stop

Waitstaff

1-10 guests – 1 waitstaff
11-20 guests – 2 waitstaff
21-30 guests – 3 waitstaff
31-36 guests – 4 waitstaff

NOTE: $300 /waitstaff for a min of 4 hours. Thereafter – $75/hour per staff

Chef $420 for a min of 4 hours Thereafter $75/hour

OVERNIGHT CHARTER


Overnight: $20,000 (all inclusive max 8 guests)
2 Nights: $36,000 (all inclusive max 8 guests)

Public Holidays incur a surcharge of 20%

Wharf Fees: $50 per stop

SPECIAL EVENTS


New Years Day/Boxing Day/Australia Day
5-hour Charter: $12500
Additional hours: $2500 per hour
Note: 20% surcharge on all food and beverages
100% surcharge waitstaff
$1200 chef 

WINTER SPECIALS


Vivid (27th May to 18th June)
5pm to 7pm OR 8pm to 10pm
Up to 20 guests
2 hours
Bespoke Canape Menu
Sapphire Beverage selection
Total Cost: $5500

Winter Cruise (1st June to 31st August)
$1200 vessel hire per hour (min 2 hours)

Christmas in July (For the month of July only)
$1100 per hour vessel hire
Bespoke Canape Menu
Mulled Wine $10pp ph

BIG Birthday Celebration (18th, 21ast, 50th) OR Anniversary Celebration (1st June to 31st August)
$1200 per hour vessel hire
Complimentary bottle of Champagne and Cheese Platter

Overnight Stay for up to 8 guests – $15,500
3 pm to 10 am
Vessel hire
Crew
Sunset Cheese platter
Unlimited beverages from our Sapphire beverage selection
Diamond Canape Menu
Continental Breakfast (Sourdough toast, a variety of jams and spreads, yogurt, fresh fruit, coffee, tea, fresh juice).
Additional guests (up to 36) may attend 3pm to 10pm @$350pp

NEW YEARS EVE


NYE PACKAGE – 2022
6 hours vessel hire (7pm to 1am)
Waitstaff
Personal Chef
Silver Canape Menu
Sapphire Bar Package
Up to 15 passengers
$45,000
Additional guests $500 per person

Public holiday & Special Harbour Events surcharges apply – 20% 

Canape Menus


Silver Canape Menu – $75pp
Chef charge $420 applies
Minimum 10 passengers

COLD
Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on a spoon (v)(gf)
Black Angus beef tataki, king brown mushroom, miso mayonnaise, crisp shallots (gf)
King Salmon tartare, horseradish, capers, sweet potato crisp, horseradish aioli

WARM
Scallops, daikon, cucumber, green chili salad,nam jim dressing (gf)
Soy glazed duck breast with spiced orange glaze, sour cherry sourdough crisps
Grilled eggplant, spiced pumpkin, black bean, spiced avocado, cherry tomato quesadilla

SUBSTANTIAL
Crispy fried Korean chicken, kimchi slaw, red-eye mayo on a milk bun

DESSERT
Salted caramel and chocolate brownie crumble tart

GOLD CANAPE – $95 per person
Min 10 guests
Chef Charge $420

COLD
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Cold peeled King Prawns with citrus mayo (gf)
Caramelized soy free-range chicken,ginger,sesame,baby greens,shredded nori,fried eshallots (gf)
QLD spanner crab, caviar, edamame beans, cream fraiche hand made tart

WARM
Wild mushroom,pea,pecerino,anancini balls with panko crust,truffle aioli (v)
Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf)
Peppered lamb lion,capernata,feta,toasted pine nuts (gf)
Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas

SUBSTANTIAL
Moroccan spiced lamb shoulder, chermoula, chickpea, cucumber Rita (bowl)
8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw roll

DESSERT CANAPES
Miniature hand-made short-crust tart filled with lemon curd and strawberries

DIAMOND CANAPE – $135 per person
Min 18 guests
Chef Charge $420

COLD
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Cold peeled King Prawns with citrus mayo (gf)
Caramelized soy free-range chicken,ginger,sesame,baby greens,shredded nori,fried eshallots (gf)
QLD spanner crab, caviar,edamame beans,cream fraiche hand made tart
King Salmon tartare,horseradish, capers,sweet potato crisp, horseradish aioli

WARM
Wild mushroom,pea,pecerino,anancini balls with panko crust,truffle aioli (v)
Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf)
Peppered lamb lion,capernata,feta,toasted pine nuts (gf)
Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas
Grilled eggplant, spiced pumpkin, black bean, spiced avocado, cherry tomato

SUBSTANTIAL
Moroccan spiced lamb shoulder,chermoula, chickpea,cucumber Rita (bowl)
8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw roll

FOOD STATION
One food station (either glazed ham OR charcuterie and cheese)

DESSERT CANAPES
Miniature hand-made short-crust tart filled with lemon curd and strawberries

Buffet Menus


SILVER BUFFET – $120 per person
Min 12 guests
Chef Charge $420

CANAPES
3 chefs section canapés

COLD
Orecchiette salad, broccolini, Meredith goats cheese feta, peas, dry chili, lemon
Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy

WARM
Grilled miso Tasmanian salmon, soba noodles, baby greens lime chili dressing
Free-range de-boned chicken, peanut sambal, sticky greens, toasted coconut,lime (gf)

COMPLIMENTARY PLATTERS
Green micro salad with shaved radish, red onion, and cold-pressed dressing
Freshly baked bread rolls and Pepe Saya butter
Steamed baby potatoes with parsley butter and lemon

DESSERT
Handmade Pavlova nests mango passionfruit curd Mango sorbet (gf)

GOLD BUFFET – $140 per person
Min 12 passengers
Chef Charge $420

CANAPES
3 chefs section canapés

COLD
Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise,
watercress and lemon (gf)
Poached Yamba prawns, chilled and served with shaved fennel, watercress, and ruby grapefruit
salad
Cured and aged salumi,olives , pickled red onion, grilled eggplant ,cold-pressed organic olive oil
dressing (gf)

WARM
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harrisa, shaved zucchini
(gf)
8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale, bbq
zucchini, and warm Israeli couscous

COMPLIMENTARY PLATTERS
Green micro salad with shaved radish, red onion, and cold-pressed dressing
Freshly baked bread rolls and Pepe Saya butter
Steamed baby potatoes with parsley butter and lemon

DESSERT
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread

SEAFOOD BUFFET – $160 per person
Min 12 passengers
Chef $420

CANAPES
Miniature short-crust tart with hummus and spiced butternut pumpkin (v)
Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)

COLD
Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper
mayonnaise, citrus aioli (Lobster on request, price depends on market value)

COLD PLATTERS
Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy
QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chili

WARM PLATTERS
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
Large king prawns with chermoula, chickpea,harissa spiced yogurt (gf)
Salt and pepper squid , new season potato salad, chorizo,dry chili

BUFFET
Steamed new potatoes
Wild rocket, shaved pear, pecorino, aged balsamic dressing
Sauté Broccolini, oyster sauce, smoked chilli, crispy onion
Handmade bread rolls, cultured butter

DESSERT
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread

Food Stations


Minimum spend $1500
Chef charge $420

Sashimi Station – $20 per person
Kingfish, tuna, and fresh seasonal seafood served raw and carved to order

Sushi and Sashimi Station – $25 per person
Hand made sushi and fresh seasonal seafood served raw and carved

Dumpling Bar – $20 per person
Selection of steamed seafood, meat, and vegetarian dumplings served with a variety of dipping
sauces

Oyster Tasting Station – $25 per person
Showcasing freshly shucked regional oysters from around Australia – Sydney rock, Pacific’s and flats

Glazed Ham Station – $20 per person
Served warm and carved to order served with mustards, pickles, and soft rolls

Charcuterie & Cheese – $20 per person
Selection of cured and smoked meats, cheeses, pickles, and house-made chutneys

Just Cheese – $ 15 per person
A wide selection of both local and imported cheeses with various bread and classic
accompaniments

Seafood Platters


Min order for Seafood Platters only $400
(includes delivery fee)

Date Night Platter for two – $125
500g Tiger Prawns
6 x Pacific Oysters
4 x Balmain Bugs (cut in half)
1 x WA Lobster (cut in half)

Eating Up With The Hannashians  – $200
600g Tiger Prawns
1 Whole Lobster
6 Pacific Oysters
6 Sydney Rock Oysters
300g Sashimi Salmon
300g Sashimi Tuna
5 Balmain Bugs

Oyster and Prawn Platter – $124
18 Pacific Oysters & 1.5kg Tiger Prawns

Zinon Special Platter – $150
1kg of Tiger Prawns
1 doz Pacific oysters
3 Balmain Bugs (cut in half)
400g Salmon Sashimi
Seafood Cocktail Sauce

G Master Platter – $287.50
2kg Tiger Prawns
3 Balmain Bugs (cut in half)
1 Blue Swimmer Crab
1 Lobster (cut in half)
Lemons & Cocktail Sauce

Exotic Seafood Platter – $186.25
1kg of Tiger Prawns
1 doz Pacific oysters
3 Balmain Bugs (cut in half)
2 Blue Swimmer Crabs

Prawn Platter – $123.75
2.5kg Tiger Prawns

Andrew’s Special Platter – $212.50
Tiger Prawns
Pacific Oysters
Lobster
Seafood Sauce

The Shadi Platter – $212.50
1kg Tiger Prawns
1 doz Pacific Oysters
1 Lobster (cut in half)
4 Moreton Bay Bugs (cut in half)
200g Salmon Sashimi
Lemons

Oyster Platter – $123.75
3.5 doz Pacific Oysters

BreakFast Menu


$80 per person (min 10)
Chef $420

Coconut,cacao bliss balls
Breakfast frittatas – Goats cheeses, spinach caramelised onion, Smoked bacon and aged cheddar
Sweet corn fritters, avocado, roasted red pepper
Chia based breakfast pot with fruit compote and shaved coconut
Fresh fruit pots
Salmon Bellini
Mini free range egg and bacon roll,baby spinach tomato chutney
Passion fruit curd and strawberry tart

Fine Dining


2 Courses: $140 per person 
3 Courses: $185 per person
Min 10 guests
Chef Charge $420

ENTREE
Pan-seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
Cured kingfish, pickled baby beetroots, horseradish cream Fraiche, roe
Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
Grilled Rare yellowfin tuna, shaved fennel, orange, aioli
Confit WA octopus, baby octopus, red pepper, olive, chili aioli

MAIN
Baby snapper, mussels, confit fennel, zucchini flower, bisque
Peppered lamb loin,slow-cooked shoulder, globe artichoke, broad beans, peas, jus
De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
Hapuku, squid, chorizo, nettle butter, lemon
Grass-fed beef tenderloin, oxtail cigar, King Brown mushroom, jus
Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

DESSERT
Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
Coconut pannacotta, mango, crumble, coconut sorbet
Vanilla cheesecake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flatbread, apple cherry chutney

Beverages


All packages include, still and sparkling water,
softs, orange juice, tea and espresso coffee

SAPPHIRE Package – $15 /person /hour
Chandon Brut NV – Yarra Valley
Philip Shaw Pinot Grigio – Orange
Isabel Estate Sauvignon Blanc – Marlborough
Colette Côtes de Provence Rosé – Provence
Mr Riggs Shiraz – McLaren Vale
Corona Extra – Mexico

DIAMOND Package – $25 /person /hour 
Moet and Chandon Brut Imperial NV – Epernay
Philip Shaw Pinot Gris – Orange
Isabel Estate Sauvignon Blanc – Marlborough
Miraval Côtes de Provence Rosé – Provence
Josef Chromy Pepik Pinot Noir – Tasmania
Chapel Hill Shiraz – McLaren Vale
Corona Extra – Mexico
Nastro Azzurro Peroni – Italy

CAPTAINS Package – $30 /person /hour 

Veuve Clicquot Yellow Label Brut NV Magnum – Champagne
Cloudy Bay Sauvignon Blanc – Marlborough
Petaluma Riesling – Clare Valley
Château La Gordonne Magnum – Provence
Dalrymple Pinot Noir – Tasmania
Leeuwin Estate Art Series Shiraz – Margaret River
Corona Extra – Mexico
Nastro Azzurro Peroni – Italy

MAGNUM Package – $60 /person /hour 

Veuve Clicquot Yellow Label Brut NV Magnum – Champagne
Cloudy Bay Sauvignon Blanc Magnum – Marlborough
Petaluma Riesling Magnum – Clare Valley
Miraval Côtes de Provence Rosé Magnum – Provence
Torbreck Shiraz – Barossa Valley
Corona Extra – Mexico
Nastro Azzurro Peroni – Italy

SOFT DRINKS Package – $8 /person /hour 

Coca Cola
Sprite Lemon Lime
Solo Lemon
Capi Dry Ginger
Capi Soda Water
Capi Tonic Water
S.Pellegrino Sparkling Water
Yaru Still Spring Water
Tamarama (East Coast) Fresh Orange

Spirits – Add spirits for $15 /person /hour
Belvedere Vodka – Poland
Glenmorangie 10YO Scotch – Scotland
Tanqueray Gin – Scotland
Bacardi White Rum – Cuba
Makers Mark Bourbon – United States
Sailor Jerry Spiced Rum – United States

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

SEA SICKNESS
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.

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

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

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

CHARTER CANCELLATIONS
Please refer to our full terms and conditions.

BYO CATERING
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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