Karisma is an 18metre (60ft) houseboat specifically and very suitably designed for harbour cruises and is the perfect entertainer, holding a maximum of 50 guests over two levels where comfortable seating and views of the harbour are in abundance.
When you first climb aboard Karisma for your Sydney Harbour Cruise you are greeted with a large hardwood floor and bar, illuminated by natural light coming in through large windows on all sides. One of many flexible entertaining areas on Karisma, this downstairs bar can seat 30 - 35 guests if you decide on a more formal harbour cruise, or alternatively all tables and chairs can be removed and the area converted into a dance floor or less formal area where light refreshments and canapés can be served. There really isn't a harbour cruise that Karisma cannot cater for.
Past this area you will find one of Karisma's distinguishing features and another reason why she is a fantastic choice when looking at harbour cruises on Sydney Harbour - glass bottom floor! Large windows have been cut out into the floor revealing Sydney Harbour below. A great way of adding that little extra something to your next harbour cruise.
On each side of these glass windows are two bedrooms and two bathrooms. The bedroom actually serve as excellent storage rooms and the existence of two bathrooms has always been a bonus for many a harbour cruise patron. Further out the back is an outdoor area leading to both upstairs and the swimming platform so that when you anchor you can enjoy a dip in Sydney Harbour as part of your harbour cruise experience. Karisma is also one of a handful of harbour cruise boats that allow smoking.
Heading Upstairs you will quickly see why Karisma is the perfect boat for your next harbour cruise - with enough room for everyone to sit or stand and enjoy 360 degree uninterrupted views of Sydney and the surrounding Harbour. And since this area is totally shaded you can lounge around enjoying views of Sydney without worrying about the sun too much.
Harbour Cruises on Karisma Hire Rate
November & December $990 per hour 4 hour minimum
Fridays and Saturdays in December (min 35 guests Thurs to Sat catered bookings) $1100 per hour 4 hour minimum
January to October $850 per hour 4 hour minimum *3 hour charters available on application for April to August bookings
Chef Charge applicable to all menus (3-4 hour rates) Mon to Fri - $250 Sat - $275 Sun - $300 *Minimum catering charge is 20 guests.
Staff Charges – Marine crew are inclusive in boat hire rates. Hospitality staff are inclusive in all beverage packages and menus for catered events where minimum guest numbers are met.
Wharf Fees – are applicable to all bookings. $30 per booking. 2 required for boarding and disembarking
No minimum guests required
November & December(BYO not available Fridays in December) $1100 per hour 4 hour minimum
January to October $950 per hour 4 hour minimum *3 hour charters available on application for April to August bookings
Staff charges - are applicable to BYO bookings to serve beverages and food. 1 – 25 guests = $250 for 1 staff 26 – 40 guests = $500 for 2 staff 41 – 50 guests = $750 for 3 staff *Additional wait or bar staff can be added at client’s request
*BYO DJ/band welcome at $100 set-up fee. Top deck is the perfect dance floor space. *External on-board chefs are considered on application only *A client can choose to have BYO food or beverage only and the other package through us. With this instance, please charge the BYO vessel hire rate and you may remove 1 staff member from the staff fees.
Conditions of BYO: Includes full use of galley, including residential oven, fridges and BBQ available on board. Wait and bar staff are there to prepare and serve food and beverages and clean up. All ice, cutlery, crockery, cups to be provided by the charterer. Or – the venue can provide at a cost of $250. Substantial catering is to be brought on board to adhere to liquor licensing laws whilst alcohol is being consumed (minimum 300gm of food per person) Beverages will be served and monitored by RSA certified staff members on board. ‘Strict ‘no shots’ policy. Where applicable, charges will be incurred on boarding for any excess guests attendance not declared prior to the day. BYO leftover items are not permitted to be removed by intoxicated guests upon disembarkation at public wharves. Collection of these within the following week can be organised with the cruise director on the day or prior.
Wharf Fees – are applicable to all bookings. $30 per booking. 2 required for boarding and disembarking.
Extras available- Spa Operation - $250 Second Bar Open - $250 DJ & lighting - $137.50 per hour BYO DJ/band - $100 set-up fee (required to provide own equipment and speakers. Fold out table available on board) Soloist (guitar & singing) - $220 per hour Photo Booths – start from $800 (modern digital options available) Laser Clay Shoot - $1100 (1 hour including trophy for best and worst shooter)
Additional extras available on request such as decorations, cakes, entertainment, etc.
*Please be advised that Karisma requires a $2000 security bond for all charters.
*Chef charge applicable to all BBQ menus. (4 hour charge) Mon to Fri - $250 Sat - $275 Sun - $300
Karisma BBQ Price Guide
Silver BBQ package $40.00 Per guest (min 30 guests) A selection of local cheeses, fruit, dips and bread 2x Choice of Silver menu range 2x Salads from silver salad range Freshly baked bread rolls and condiments
Gold BBQ package $50 Per guest Grazing Platters - A selection of cheeses, olives, fruit, nuts and bread A choice of 2 x silver menu range 1x Main dishes from the gold range 2 x Salads from silver salad range Freshly baked bread rolls and condiments Tea and coffee station with petit fours
Diamond BBQ package $57 Per guest Grazing Platters - A selection of cheeses, olives, fruit, nuts and bread A choice of 2 x items from our silver range 2x Main dishes from the gold range 2x Salads from our salads plus range Freshly baked bread rolls and condiments Tea and coffee station with petit fours
Seafood BBQ package $67 Per guest Grazing Platters - A selection of cheeses, olives, fruit, nuts and bread A choice of 1 x item from our silver range A choice of 1 x main dish from our gold range 2x Seafood items from our BBQ seafood range 2x salads from our salads plus range Freshly baked bread rolls and condiments Market Fresh Chef’s Selection Dessert Tea and coffee station with petit fours
KARISMA BBQ Items
Silver Range Menu- Beef and smoked chipotle sausage Worcestershire and cracked pepper sausages Wagyu beef sausages Rustic Italian sausages Gourmet chicken and roasted garlic sausages Peri peri chicken fillets Lemon, oregano and garlic chicken fillets
Gold Range Menu- Rosemary and garlic marinated beef kebabs Grass fed aged rump steak Wagyu beef and garlic burgers Lamb cutlets with rosemary and mint **** Lamb souvlaki skewers Thai lemongrass chicken thigh skewers Satay chicken skewers Lamb kofta with coriander and cinnamon
Seafood Range Menu- Grilled king prawns with lime and coriander BBQ Salmon with crispy skin Scallops in their shell with herb butter **** Char grilled Market fresh white fish with lemon Thai fish cakes Scampi with herb butter **** Balmain bugs with lemon dressing **** Silver Salads Range – Garden salad with French dressing Wild rocket salad with shaved parmesan, pear and balsamic Potato salad with green shallot Pasta salad with tomato and parsley Moroccan cous cous salad
Salads Plus Range - Roast heirloom carrot and parsnips with baby rocket and sherry dressing Rocket, grilled pear, pancetta, fetta and walnut Pumpkin, watercress, sprouts and marinated goats cheese Orrechiette pasta salad with lemon, thyme and mushrooms Autumn garden salad with French dressing Shaved zucchini, mint, pea and sherry dressing Roasted aioli and herb chat potato salad with crispy pancetta
***** Attracts extra charge of $8.50 per person
Karisma Beverage Packages
Karisma Beverage Packages *$250 bar staff charge for up to 4 hours applicable for less than 20 guests unless otherwise stated. *All charter beverage packages have a minimum 3 hour charge
Non-Alcoholic Beverage Package $6pp/ph (+ cost of bar staff) Juices, soft drinks, sparkling & still water, tea and coffee
Silver Beverage Package $12.50pp/ph Barnsworth Blanc de Blanc Brut (South Australia) Parnasse Sauvignon Blanc (France) Mandoleto Pinot Grigio (Italy) Hogs Head Shiraz (South Australia) Pure Blonde, Hahn Super Dry, Carlton Draught, Cascade Premium Light Juices, soft drinks, sparkling & still water
Gold Beverage Package $15pp/ph Mascareri Prosecco (Italy) Hootenanny Marlborough Sauvignon Blanc (NZ) La Vendetta Pinot Grigio (Italy) Bertaine Et Rose (France) Primrose Path Shiraz (McLaren Vale SA) California Dreaming Pinot Noir (Hunter Valley NSW) Corona, Somersby Cider, Pure Blonde, Hahn Super Dry, Carlton Draught, Cascade Premium Light Juices, soft drinks, sparkling & still water
Diamond Beverage Package $27.50pp/ph (min 30 guests) Aperol Spritz (cocktail) Mumm Cordon Rouge Brut (France) Hootenanny Marlborough Sauvignon Blanc (NZ) La Vendetta Pinot Grigio (Italy) Bertaine Et Rose (France) Primrose Path Shiraz (McLaren Vale SA) California Dreaming Pinot Noir (Hunter Valley NSW) Choice of any 5 beers/ciders including beer upgrade items Juices, soft drinks, sparkling & still water
Beer Upgrade additional $3pp/ph to Silver or Gold Package Choice of 2 standards + 2 of the below: James Squire 150 Lashes Coopers Pale Ale Fat Yak Original James Boag’s Premium
Basic Spirit Upgrade additional $4pp/ph Absolut Vodka Tanqueray Gin Jack Daniels Jim Beam Bundaberg Rum
Premium Spirit Upgrade additional $6pp/ph Belvedere/Grey Goose Vodka Hendricks Gin Johnnie Walker Black Label Canadian Club Wild Turkey Bacardi Superior
Champagne Upgrade by bottle (6 bottles minimum pre-purchase) Mumm Cordon Rouge Brut $100 per bottle Veuve Cliquot $120 per bottle Bollinger $150 per bottle
Karisma Buffet Menus
*Chef charge applicable to all buffet menus. (4 hour charge) Mon to Fri - $250 Sat - $275 Sun - $300
KARISMA BUFFET PRICE GUIDE
Silver Buffet Menu $50 per guest (Minimum 30 guests) Included in package- 2x Canape Chefs selection 2x Main dishes from the gold range 2x Salads/sides Freshly baked sourdough Tea and coffee station with petit fours
Gold Buffet Menu $60 per guest Included in package- 2x Canape Chefs selection 3x Main dishes from the gold range 2x Salads/sides Freshly baked sourdough Chef’s Selection Dessert Tea and coffee station
Diamond Buffet Menu $72 per guest Included in package- 2x Canape Chefs selection 2x Main dishes from diamond range 1x Main dishes from the gold range 2x Salads/sides 1x cheese platter Freshly baked sourdough 2x Market Fresh Chefs selection Dessert Tea and coffee station with petit fours Platinum Buffet Menu $95 per guest Included in package- 3x Chefs selection Canape 3x Main dishes from diamond range 3x Salads/Sides 1x cheese platter 1x seasonal fresh fruit platter Freshly baked sourdough 2x Market Fresh Chef’s Selection Desserts Tea and coffee station with petit fours
Gold Range Mains- Beef kebabs with rosemary and garlic (GF) Ginger and lemongrass chicken skewers (GF) Smokey Brazilian sausages with caramelised onion (GF) Lamb kofta with coriander yoghurt (GF) Pumpkin, thyme, pine nut and ricotta cannelloni (V)
Diamond Range Mains- Grilled king prawns with lime and coriander (GF) Salmon with crispy skin, bok choy and oyster sauce (GF) Chorizo and squid paella (GF) Grass fed fillet of beef with bordelaise sauce (GF) Thyme and cranberry sous vide turkey with masala sauce (GF) Moroccan spiced lamb cutlet with parsley and apricot cous cous **** Silver dory and prawn fritters with soy and ginger Zucchini and chickpea fritter with eggplant yogurt relish and wild rocket (V) Pork fillet, radicchio, burnt orange and fennel (GF) Twice cooked chicken thigh with cauliflower and baby herbs (GF) Herb crumbed eggplant, napolitana sauce, baby basil and fresh mozerella (V) Baby pumpkin with wild rice, raisins and herbs (GF)(V) Garlic roasted lamb rump with baby herbs (GF) **** Sous vide chicken breast with thyme crumb Free range chicken breast stuffed with sage and bocconcini (GF) Pork loin with apricot and almond stuffing Chargrilled beef sirloin with chimichurri and eggplant (GF) Market fresh fish with Japanese noodles Salmon fish croquettes with dill aioli
Salads/Sides- Roast heirloom carrots, parsnips and baby rocket with sherry dressing (GF)(V) Rocket, grilled pear, pancetta, fetta and walnut (GF) Pumpkin, watercress, alfalfa and marinated goats cheese (GF)(V) Iceberg, crispy bacon, anchovy emulsion and baby herbs (GF) Casareccia pasta with chilli, lemon and parsley (V) Spicy vermicelli with shredded chicken and mint (GF) Shaved zucchini, mint and pea with sherry vinegar (GF)(V) Chat potato salad with crispy pancetta, shallots and aioli (GF) Baby green beans with herb infused butter (GF)(V) Sauteed kipfler potatoes with eshallots, parsley and sea salt (GF)(V) Vine ripened tomato, bocconcini and basil pesto (GF)(V) Quinoa with cucumber, tomato, herbs and lemon (GF)(V) Roasted potatoes with butter and rosemary salt (GF)(V)
Gluten Free = (GF) Vegetarian = (V) Attracts extra charge of $6.00pp = ****
EXTRAS Desserts can be added for $9 per guest Dessert Canapes can be added for $5.50 per guest Platters can be added to any package (see platters menu) Extra Canapes can be added, starting at $5.50 per person
Karisma Canapé Menus
*Chef charge applicable to all canape menus. (4 hour charge) Mon to Fri - $250 Sat - $275 Sun - $300
CANAPE PRICE GUIDE
Silver Package *Light Option $45.00 per guest (min 30 guests) 7x Gold Range Canapés 1x Substantial Canapé Qty of items based on a 3-4 hour service (10 pieces per person)
Gold Package $56.00 per guest 2x Diamond Range Canapés 5x Gold Range Canapés 1x Slider Canapé 1x Substantial Canapé Qty of items based on a 3-4 hour service (12 pieces per person)
Diamond Package $65.00 per guest 4x Diamond Range Canapés 3x Gold Range Canapés 1x Slider canapé 1x Substantial Canapé 1x Sweet Canapé Tea & Coffee Station Qty of items based on a 3-4 hour service (13 pieces per person)
Platinum Package $75.00 per guest 3x Platinum Range Canapés 3x Diamond Range Canapés 1x Slider Canapés 2x Substantial Canapé 1x Sweet Canapé Tea & Coffee Station Qty of items based on a 3-4 hour service (13 pieces per person)
*A Gold Canape can also be exchanged for a Sweet Canape or vice versa
Additional Canapes Gold Range - $5.50 Diamond Range - $7.50 Platinum Range - $9 Dessert Range - $5.50 Slider Range - $9 Substantial Range - $10.50
Gold Range Cold Canapés House died tomato, herb pesto and fetta on sourdough (V) Thai beef salad with a spicy lime dressing (GF) Roast leek, marjoram, and red onion tart (V) Smoked beef on crostini with horseradish
Gold Range Hot Canapés Handmade pies with tomato chutney Wagyu beef mince Chicken and leek veloute Chilli beef Spring lamb Spinach and mushroom (V) * Pies can be served with either potato puree or pea puree.
House made pizza Margarita with mozzarella and basil pesto (V) Pulled pork, bacon, shaved red onion and bbq sauce Smoked chorizo, caramelised onion and Persian fetta Wild mushroom, thyme and truffle (V) * add $1
Thai red curry chicken skewers with mint and coriander (GF) Pork and fennel sausage roll with spiced tomato chutney Caramelised onion, baby spinach and fetta roll with tomato and chilli jam (V) Roast carrot and marinated fetta arancini (V) Porcini and mushroom arancini with tomato chutney (V)
Diamond Range Cold Canapés
Seared tuna with salsa Verde and crispy baby capers (GF) 5 spice duck rice paper roll with cucumber, mint and hoisin (GF) Hot smoked ocean trout, dill pancake, lemon caviar and caper cream
Sydney rock or pacific oysters: (GF) Natural with a wedge of lemon Sherry and shallot Pickled ginger, sliced cucumber and micro shizo
House dried cherry tomato tartlet with goats cheese cream, and micro basil (V) King prawn with mango and coriander salsa (GF) (Seasonal) Chilled tomato soup with spiced cream and baby herbs (V) Fig, basil and fresh mozzarella (V) (Seasonal) Seared haloumi with lemon and basil (GF)(V) Kingfish ceviche with coconut, lime and coriander
Diamond Range Hot Canapés King prawn skewers with lime and coriander (GF) Scallops with pea puree, sherry reduction and parmesan tuille (GF) Pork belly, cauliflower puree, burnt sage butter (GF) Southern fried Popcorn chicken with white pepper aioli Sweet potato wellington with mushroom duxelle and tomato jam (V) Caramelised leek and sage tart tatin with goats cheese cream (V) Sesame crumbed prawns with yuzu mayonnaise
Soup – (served with sourdough baton) Moroccan spiced sweet potato soup with coconut cream and pepitas(GF)(V) Cauliflower soup with garlic cream and herbs (GF)(V) Pumpkin, maple, and thyme soup with confit garlic cream (GF)(V)
Risotto Charred onion, thyme and parmesan risotto (GF)(V) Spring pea and pancetta risotto (GF) Roast purple carrot and fetta risotto (GF)(V)
Pea and marinated fetta arancini with black garlic aioli (V) Charred sirloin with chimichurri and eggplant on crostini
Platinum Cold Range Wagyu bresaola crostini with pickled fennel and micro herbs Eschallot tarte tatin with Persian fetta and parsley pesto (V) Sashimi tuna rice paper roll with wasabi mayonnaise (GF) Blue swimmer crab tartlet with salmon roe Ash cured salmon with pink pepper cream and finger lime caviar (GF) Rabbit terrine with cornichons and house made mustard (GF) Smoked duck breast with crumbed confit garlic and porcini jus Cauliflower pannacotta with parmesan shortbread and gold leaf (V)
Platinum Range Hot Canapés Roulade of spatchcock with mushroom and thyme mousse (GF) Lobster tortellini with champagne buerre blanc and lemon caviar Lamb wellington with wild mushroom duxelle and lamb jus Crumbed oyster with sherry vinegar mayonnaise Golden duck broth with mushroom tortellini Baked truffle custard with caramelised onion and sourdough (V) King prawns in katifi pastry with lemon, dill aioli Thai snapper fish cakes with nahm jim (GF) Braised oxtail soup with sour cream and sourdough (GF) Fennel crusted pork fillet with parsnip puree and radicchio (GF) Sous vide lamb fillet with celeriac puree and pea foam (GF)
Sweet Canapés (V)
Mini banoffee tarts Salted caramel and dark chocolate tart Organic coffee mousse, chocolate gateau and vanilla cream Poached peach jelly, strawberry cream and vanilla sponge trifle Sticky date pudding, vanilla cream butterscotch sauce Strawberry fool with balsamic meringue (GF) Rhubarb bakewell tarts Chocolate truffles with salted caramel (GF) Lime curd pannacotta, pastry crumb and burnt meringue (GF) Lemon curd cruffin, freeze dried raspberry and rose petals Toblerone cheesecake cruffin Cinnamon doughnut macarons(GF) Passionfruit and white chocolate macarons Coconut risotto with glazed pineapple (GF) Baby Lemon meringue pies
Substantial Canapé Range Braised beef cheek with caramelised carrot, Paris mash and bordelaise sauce (GF) Beef penang curry with kaffir lime and jasmine rice (GF) Pumpkin and tofu yellow curry with coconut rice and crispy shallot (GF)(V) Spicy fried rice nazi goreng with shiitake mushrooms and sweet soy (GF)(V) Lamb korma with saffron basmati and handmade roti (GF) Chicken, olive and pancetta ragu with charred herb polenta
Hand made pasta: Papardelle with 4 cheese cream and baby herbs (V) Casserecia with chilli, lemon, confit garlic and wild rocket (V) Rigatoni pasta with slow braised bolognaise and red wine
Hand made brioche sliders: Wagyu beef with aioli, bbq, red American cheddar, bacon and wild rocket Slow braisd char sui pork, red cabbage slaw, coriander siracha aioli Panko crusted chicken, avocado, thyme and harissa aioli and iceberg Purezza sparkling battered fish with pickled cucumber, iceberg and dill aioli Pumpkin, fetta and lentil fritter with tomato kasundi and rocket (V) Roasted portobello with roma tomato and thyme mayonnaise (V) Wagyu beef, Worcestershire and cracked pepper sausage long milk bun, caramelised onion, herb aioli and tomato chutney
Salads, served in a noodle box: Roast pumpkin, watercress, alfalfa and goats cheese (GF)(V) Poached chicken, quinoa, cucumber and rocket (GF) Thai beef rump, rice noodles and lime with crispy onions(GF) Hot smoked salmon, soba noodles, spinach and sesame Baby cos, parmesan, crispy pancetta, anchovy emulsion and organic soft egg (GF) Roast carrots and parsnips with rocket and sherry vinegar (GF)(V)
Karisma Formal Dining Menu
Formal Dining Menu
2 course available only = $90pp Maximum 24 guests/Minimum charge 15 guests Additional canapes for entrée or dessert available
Entrée- Seared sea scallops with fresh peas and lemon vinaigrette Smoked freekah risotto with zucchini, saffron and baby herbs Golden roast duck broth with duck and mushroom tortellini Salad basque with fennel, baby leeks, shaved ewes milk cheese and walnut dressing King prawns with lime and avocado puree, sourdough crumb and micro coriander Pan seared sea scallops with a salad of tomato and chives with white wine dressing Pork belly with grape, apple and walnut salad Cured snapper with charred onions, radish and basil oil Poached marron, lemon broth, and heirloom tomatoes Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot Crumbed confit garlic, rare duck breast and shiitake mushrooms Cauliflower panna cotta with pickled cauliflower and parmesan shortbread Caramelised haloumi with asparagus, olives and lemon Smoked sweet potato with caramelised onion and goats cheese King mushroom with onion soubise, crispy onions and pickled radish Sydney rock oysters with dill, cucumber and gin Braised octopus with semi dried cherry tomatoes, chives and basil
Main- Grass fed fillet of beef with Paris mash, heirloom carrots and bordelaise sauce Braised brisket with caramelised carrot puree, parmesan shortbread and shiraz jus Rack of lamb with fine ratatouille, confit garlic, pea tendrils and lamb jus Pork belly with smoked parsnip and apple Sous Vide chicken thigh with cauliflower puree and morel butter Smoked beef with parsnip and red wine Lamb rump with black garlic and caramel onions Spatchcock with mushroom and thyme mousse, cavolo nero and chicken jus Crispy skin snapper with tempura zucchini flower, asparagus and sorrel sauce Seared salmon with buttered leek, spinach puree, sorrel beurre blanc and baby herbs Charred beef sirloin with chimichurri, asparagus and wilted cherry tomatoes Poached lamb backstrap with celeriac puree and pea foam
Dessert- Dark chocolate dacquoise with cherry jelly and chocolate mousse Salted caramel panna cotta with spiced oranges and almond wafer Rhubarb and pistachio tart with orange blossom and cream Pimms jelly, cucumber sorbet and strawberries Dark chocolate ganache, soft nougat, burnt caramel and honey wafer Mead poached peach and vanilla meringue mille feuille with mango sorbet Coconut mousse, strawberry consommé and chocolate popping candy Blueberry trifle with vanilla bean custard Elderflower jelly with berries and double cream Strawberry fool Muscat bavarois with stewed prunes and raspberry palmier
Additional Canapes Gold Range - $5.50 Diamond Range - $7.50 Platinum Range - $9.00 Dessert Range - $5.50 Slider Range - $9.00 Substantial Range - $10.50
Two decks Hot tub on the upper deck (Fees apply) Luxzuriously appointed Boat hire catering available Great staff Sound system throughout
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