Entertain your clients, reward your executive and sales teams. Perfect for client and office Xmas parties. team building and bonding.
Celebrations & special occasions of all kinds: birthdays, anniversaries, hens and bucks parties, graduations, reunions, overseas visitors, tour groups.
An evening cruise, late supper, overnight stay at anchor and champagne breakfast. Perfect for couples, families or small groups of up to 8 people.
Follow the fleet up close as they race down the Harbour for the heads at the start of the iconic Sydney to Hobart, one of the world’s toughest yacht races.
An incredible front row seat to a world famous celebration, the dazzling Sydney New Year’s Eve fireworks.
Sydney’s festival of light, transforming the city’s famous harbour landmarks into a stunning canvas.
In this agreement, the following terms have the following corresponding meaning: CBAA means the Charter Boat Agents’ Association.
CBAA Agent means the agent through which the Charter was booked. Charter means the cruise for which the Charterer is paying and the Operator is providing.
Charterer means the client who is paying for the Charter.
Charterer’s Group means all the passengers who will take part in the Charter.
Master means the duly qualified person in charge of the Vessel.
Operator means the owner or operator of the Vessel as specified in the Schedule
Vessel means the Operator’s vessel or vessels specified in the Schedule.
Quotes are valid for 14 days only, after which they may be subject to price changes.
The CBAA Agent reserves the right to refuse bookings which contravene these Terms and Conditions. The Charterer must provide all necessary details to the Agent about the charter and the charterer’s group.
Tentative reservations will be held in good faith for up to 1 week pending payment of a deposit, or until another party wants to book the same vessel, whichever is sooner. The booking is not secured until a deposit has been received.
A Charter will be confirmed on receipt of the deposit specified in the quotation and signed acceptance of these Terms and Conditions. All bookings made within 14 days of Charter date require payment in full at the time of booking.
The deposit payable will be 50% of the total estimated Charter fee unless otherwise specified in the quotation.
Final guest numbers and final payment is required 14 days prior to the Charter unless otherwise agreed. The final guest numbers specified by the Charterer at least 14 days prior to the Charter will be deemed the minimum number of guests for catering charges. After this time the guest numbers may increase if agreed by the Agent’Operator, however they cannot decrease.
Any additional passengers on the day are charged accordingly.
EFT, cash or credit card. Credit card surcharges may apply.
More than 60 days prior: Deposit will be refunded less a $500 management fee if another booking is secured for the same date and time for the same value. If another booking is not secured, the deposit is not refundable.
Between 60-‐28 days prior: Deposit is non refundable
Cancellations made 28 – 14 days prior: Total monies paid are not refundable.
Consideration will be given to food, staff and boat costs incurred due to cancellation.
Cancellations made less than 14 days prior: Full payment is non refundable
Any additional charges on the day of service are to be immediately charged to the credit card provided by the client. This includes but is not limited to extensions of Charter, additional guests, additional services, pay- ‐ on-‐consumption beverages, waiting time for embarking and disembarking at wharves, water taxis and any other additional charges notified by the Operator.
The Operator is bound by the NSW Liquor Act and must abide by the guidelines for the Responsible Service of Alcohol. The Operator must refuse service of alcohol to both intoxicated persons and guests under the age of 18. The Operator may refuse service of alcohol to any individual in the Operator’s absolute discretion at any time. Intoxicated guests will not be permitted to board. The Vessel has the right not to serve shots or doubles under any circumstances. Whenever alcohol is served on a Vessel, substantial food must also be provided to satisfy the RSA obligations. Light snacks such as chips and nuts are not considered to be substantial food. The Operator has the right to refuse passengers boarding if sufficient food is not provided. Guests are not permitted to carry liquor from the Vessel on disembarkation.
Indecent behaviour on a licensed vessel is prohibited under the NSW Liquor Act and your charter will be terminated in the event of unacceptable behaviour as determined by the crew, and if such circumstances occur there will be no refunds.
The Charterer is required to pay a security bond as specified in the quotation. The security bond may be applied by the Operator to cover additional costs including but not limited to damage to the vessel, its equipment and fittings, additional services, excessive cleaning charges and any other costs attributable to the Charterer’s Group. The security bond or the balance thereof will be refunded 7 days after the Charter.
In the event of a mechanical problem to the booked vessel, the Agent reserves the right to provide another vessel of similar style and capacity in order for the Charter to be completed.
All Charters will proceed regardless of weather conditions unless deemed unsafe by the by the Master on the day.
The course to be undertaken during the Charter may be agreed in advance with the Operator or with the Master on the occasion of the Charter.
The Charterer acknowledges that the Master has the sole discretion at all times to take whatever action is necessary to protect and maintain the safety, welfare and good order of the vessel, its passengers and crew with regard to the weather conditions and other activity on the Harbour.
The Vessel will dock at the times stated on the booking confirmation. All guests have 15 minutes to board and 15 minutes to disembark from the times stated in the booking confirmation. Excessive boarding and disembarkation will be charged at a pro-‐rata hourly rate as specified by the Operator.
The Charterer is at all times responsible for the conduct of the Charterer’s group.
The Charterer shall indemnify the Operator in respect of any loss or damage to the Vessel or its equipment or fittings howsoever caused by the Charterer’s Group. Fair wear and tear excepted.
It is a condition of the Charter that the liability of the Operator, its servants, agents, employees and subcontractors is agreed to be limited in accordance with the Limitation of Liabilities and Maritime Claims Act 1989 (Cth ) and that any claim for loss or damage must be notified in writing within 7 days from the day of the Charter and any court action, suit or proceeding must be brought within 1 year of that date.
The Charterer agrees to indemnify and hold harmless the Operator, the Agent, their agents and employees, from and against any and all losses, claims, actions, costs, expenses, fees, damages, fines and liabilities (including reasonable legal fees) caused by any negligent act or omission by the Charterer or members of the Charterer’s Group including:
Failure to follow any reasonable direction given by the master or crew;
Failure to comply with any of these terms or conditions;
Failure to comply with any warning sign;
Unreasonable or unsafe behaviour;
Wilful misuse of the equipment or facilities of the vessel;
Intoxication or the use of prohibited drugs.
There are inherent risks and dangers on board any vessel. All passengers participate in the Charter entirely at their own risk.
Swimming is only permitted during daylight hours when the vessel is stationary and in the absolute discretion of the crew.
The laws of New South Wales govern this agreement and the parties agree to submit to the jurisdiction of the Courts of New South Wales in respect of any disputes arising between them.
By accepting the quotation and paying a deposit, the Charterer agrees to be bound by these Terms and Conditions.
The Charterer acknowledges that he or she has read and understood these Terms and Conditions and has or will convey these conditions to all of the Charterer’s Group.
Shaved meats, marinated feta and olives with homemade dips, bread and crackers
BBQ
Spiced lamb cutlets with rosemary and tomato sauce
Teriyaki salmon fillet with wasabi mayonnaise
Paprika, parsley and lemon chicken cutlets with minted yoghurt
Roast Mediterranean vegetable, pine nut and olive pasta salad with basil parmesan dressing
Classic Greek salad with an oregano dressing
Freshly baked baguette
Shaved meats, marinated feta and olives with homemade dips, bread and crackers
BBQ
Marinated rib eye steak with Dijonaise
Cajun barramundi and king prawn kebabs with tomato lime aioli
Cumin spiced lamb kofta with minted cucumber tzatziki
Royal quinoa with roast Mediterranean vegetable, pumpkin and baby spinach
Garden salad with baby leaf, toasted seeds and balsamic vinaigrette
Freshly baked baguette
Chocolate brownie squares with orange ganache
Cajun rubbed rump steak
Gourmet pork and herb sausage
Paprika, parsley and lemon chicken cutlets
Paprika spiced chorizo
BBQ sliced onions
Selection of mustards, sauces and chutneys
Crusty bread rolls
Buffet Menus
Minimum order of 10 guests
Grazing plate
Shaved meats, marinated feta and olives with dips, bread and crackers
Buffet
Traditional Thai beef salad with Thai basil and Nam Jim dressing
Pesto chicken with a caponata of roast Mediterranean vegetables
Goats cheese, fresh thyme and beetroot tart
Garden salad with baby leaf, toasted seeds and balsamic vinaigrette
Freshly baked baguette
Grazing plate
Shaved meats, marinated feta and olives with dips, bread and crackers
Buffet
Pepper crusted eye fillet with pesto roast pumpkin, eggplant, red onion and cherry tomatoes
Shredded coconut chicken with broccoli, baby spinach, coriander and Thai basil dressing
Pearl couscous with chickpeas, green lentils, beetroot and parsley with a lemon tahini dressing
Mixed garden salad with baby leaf, toasted seeds and a balsamic vinaigrette
Freshly baked baguette
Cold
Peeled king prawns with saffron, lime aioli
Peking duck rolls with cucumber and hoisin
Truffled mushroom tartlet with parmesan
Teriyaki chicken skewers
Warm
Thai red vegetable curry puffs
Moroccan lamb and preserved lemon pastries
Braised Angus and Coopers stout pie with dipping sauces
Serving of 12 pieces per person
Selection of gourmet triangles and wraps
Lemon poached chicken breast with avocado, grilled pancetta and rocket
Double smoked leg ham with Swiss cheese and tomato tapenade
Four layered slow roasted beef with roasted red pepper, mesclun and horseradish cream
Tasmanian smoked salmon with caper berries, Spanish onion, crumbled goats curd and baby leaf salad
Provolone cheese, grilled Mediterranean vegetables, sun dried tomato, rocket and artichoke aioli
Platters – serves up to approximately 10 people as a supplement to main menus or transfer
Cheese – Imported and local cheese including Aged Cheddar / Wash Rind / Blue / Brie . Assorted crackers such as grissini / Oat / Water / Nut Biscotti / Dried Fruits / Nuts $110.00
Antipasto – Vegetarian – Grilled Roasted Capsicum / Baby Stuffed Pimentos / Eggplant / Olives / Artichoke / Zucchini / Grilled Bread / Tapenade / Pesto $110.00
Charcuterie – Bresaola / Prosciutto / Sopressa Salami / Chorizo / Cornichons / Olives / Bacon Jam / Pickled Vegetables / Crusty Bread $115
Prawn Platter – Seasonally Available Cooked Prawns / Peeled to the tail / House Seafood Sauce / Sliced baguette – $250.00
Oysters – Seasonally Available Premium Oysters / Lemon / Lime Wedges / Ginger Emulsion Dressing $225.00
Seafood – Hickory Smoked Salmon / Prawns Peeled to the Tail / Oysters – $120.00
Fruit – Seasonally Available Fruits / Berries $80.00
Dips – House Made Dips – 3 – Crackers / Grissini / Vegetable Crudite $100.00
Pates – Rainbow Trout And Salmon Pate / Chicken Liver Parfait / Baguettes / Pickled Vegetable / Cornichons $115.00
Minimum order $290
Paprika spiced chorizo and Greek halloumi with Turkish bread, sauces and fresh
lemon wedges
Foursome of house made dips and marinated olives with house grissini and Turkish
Sydney Rock or Pacific oysters, Peeled king prawns and Tasmanian smoked
salmon served with traditional accompaniments
Chocolate brownie squares with orange ganache
Honey glazed almond slice
Orange and poppy seed cake
Raspberry and toasted coconut slice
Shaved meats, marinated feta and olives with homemade dips, bread and crackers
BBQ
Cajun rubbed Rump steak with hot tomato salsa
Gourmet pork and herb sausage with ketchup
Salads
Roast Mediterranean vegetable, pine nut and olive penne with basil parmesan dressing
Garden salad with baby leaf, toasted seeds and balsamic vinaigrette Freshly baked baguette