Pontoon Boat Hire

Pricing

Prices below are for 2017 and subject to change
Please contact our office for 2018 prices


January - October
$1050 per hour
Minimum 4 hour charter $4200

November - December
$1300 per hour
Minimum 4 hour charter $5200

Minimum Guests
Minimum numbers in January - December on Sundays to Thursdays are 60pax (minimum 80pax for canapés)
Minimum numbers in January - October on Fridays and Saturdays are 80pax (minimum 100pax for canapés)
Minimum numbers in November - December on Fridays and Saturdays are 100pax(minimum 150pax for canapés)

Wharf Fees
Maritime Wharves $90 each stop


Homebush Wharf $1000 - $1250
Rose Bay Wharf $1000 - $1250

Overview

The Pontoon Sydney is a boat hire option that was made exclusively for harbour cruises designed to impress. With huge 3 meter high glass walls the Pontoon allows 360 degree panoramic views of Sydney Harbour whether you are looking for the comfort of relaxing inside or making the most of the beautiful weather outside. Inside the main area is fully air conditioned so if you want to get out of the heat in the middle of summer you won't miss any of the scenery behind solid walls.


The open plan design allows for all types of harbour cruises from corporate events to weddings and birthdays. There is plenty of room for seated formal dining and if you want cocktail dining even more space is available for a larger crowd. The upper deck allows


A harbour cruise on the Pontoon is complimented but 5 star catering at quite reasonable prices as well as drinks packages that are very competitive. There is a huge selection of menus but most guests find the standard menus meet all of their requirements. As you would expect from a professional harbour cruise company the menus can be tailored to meet any requirements you have.


On some occasions and only on some days self catering can be arranged. If a self catering option is available a surcharge will apply on a per person basis. It is important to note that Sydney harbour cruises on Pontoon that self caterer must use gold licensed caterers. This is not negotiable and the caterers will need to be verified.


Boat hire on The Pontoon Sydney guarantees a harbour cruise that is professional and memorable with the I's dotted and the T's crossed. Ask us about any special requirements you have and the staff are happy to do their best to accommodate.


Guests: 60 - 180 (formally seated) or 80 - 300 (informal cocktail)

 

Catering

Cocktail Menu - Roving Canapés and Food Stations

COCKTAIL MENU ITEMS 

Group A $6.60 per item

Caramelized onion & parmesan tartlet

Mushroom risotto arinchini balls

Californian nori rolls with pickled ginger & soy

Mediterranean vegetable tartlet with feta

Vegetarian spring rolls with sweet chilli

Steamed chicken dim sims with mirin & soy

Potato brie balls with aioli sauce

Sesame chicken & almond pithiviers

Vegetable samosas & mango chutney

BBQ rosemary & sage chipolatas

Assorted mini quiches

Steamed chicken, dim sims

Selection of petite pies

Tandoori chicken pizza with minted yoghurt


Group B $7.70 per item

Thai chicken satay with coconut sauce

Tempura prawn wrapped in egg noodle with lime aioli

Peking duck pancakes

Selection of sushi & sashimi

Vermicelli, prawn, mint & peanut, rice paper rolls

Fish & chips with tartare & lemon

Seared tenderloin medallion on crostini, caramelized onion

BBQ octopus with virgin olive oil, chilli & garlic

Salt & pepper calamari with rain forest lime dressing

Vegetarian noodles in Chinese takeouts

Prawn & scallop dumplings with ponzu sauce

Smoked salmon with cream cheese on cucumber


Group C $8.80 per item

Bloody mary oyster shots or oysters natural

Peeled king prawns with garlic aioli

Pepper crusted seared tuna with wasabi dressing

Lamb cutlets in Moroccan spice with yoghurt

Petite bagels with assorted fillings

Crab bisque espresso

Minced chicken with mint coriander & lime on baby cos

Butterfly king prawn with lime nam jim

Seared scallop with pickled Dijon& chilli soy

Prawn & avocado salsa with lemon mayo

Smoked ocean trout & fresh herbs on betel 


Food Stations $9.90 per item

Carvery - Leg ham or rare roast beef served with salads and bread rolls

Satay Hawker - Selection of vegetarian, beef,& chicken satays

Sushi & Sashimi - Selection of sushi served with soy & wasabi

Oyster Bar - Sydney rock oysters served on a bed of sea salt with fresh lemon and raspberry vinaigrette

Pasta Noodle Bar - Assorted pastas and noodles to choose from

Yum Cha - Selection of steamed items served from bam- boo baskets

Paella - Two varieties of paella served from a visual cooking display

Pizza - Assorted toppings both meat and vegetarian


Dessert $7.70 per item

Selection of petite desserts Australian cheese and fruit platters

Assorted gelatos served on ice


Espresso Bar - Barista & coffee cart


Standard Beverages Selection

Angoves Chalk Hill Sauvignon Blanc

Angoves Chalk Hill Shiraz Cabernet

Angoves Chalk Hill Bubbles

James Boag, Tooheys Extra Dry, Hahn Super

Soft Drink, Tea & Coffee 

Roving Canape Menu

Roving  Canapes 

$7.70 per person

Mushroom risotto arancini balls with tomato & herb drizzle (v)

Chicken & almond pithiviers

Californian nori rolls, soy sauce, wasabi (v)

Hand crafted petite pies, onion jam

Fingers of frittata, goats cheese (v)

Mini pizzettas (some v)

Shiitake mushroom & polenta diamonds

Caramelized onion & parmesan tartlet

Potato brie balls with aioli sauce

Selection of petite pies

BBQ rosemary & sage chipolatas

Ÿ

$8.80

Griddled beef satays, Singaporean peanut sauce, diced Spanish onions

Spiced salt & pepper calamari, ginger & shallot dressing

Coal fired bamboo skewered chicken satay, Singaporean peanut sauce, Spanish onions, coriander

Australian flathead fillets & chips served in mini fry baskets with aioli

Wok fried Asian noodles served in Chinese take-out pails (v)

12hr slow cooked shoulder of Moroccan lamb, lemon preserve served in mini bowls on a bed of scented

Cous cous

 Duck liver pate on crisped crostini, cranberry jam

Rolled Peking duck cones, hoisin

Seared cape grim tenderloin crostini, fresh basil pesto, grand parmigiano reggiano

Petite Gelato cones


$10.50

Wagyu beef sliders on mini damper buns, aged cheddar & caramelised onions, chips & aioli

Frenched riverina spring lamb cutlets, roasted tomato & chilli jam

A selection of sushi & sashimi with brewed soy & wasabi

Chicken & prawn paella served in mini bowls

Australian king prawn cocktail in mini shot glass

Hand rolled fresh minted Vietnamese rice paper rolls & dipping sauce

Seared Australian yellowfin tuna, wasabi crème

Australian oysters with a section of sauces & vinaigrettes, mornay & Kilpatrick

Prawn cocktail shots with garlic aioli

Bloody Mary oyster shots

Chef’s selection of mini desserts

Ÿ 

LIVE FOOD STATIONS $18.00 per person

Carvey - A carvery of spice rubbed blackened medium rare sirloin, European and imported mustards and chutneys, seasonal salads & freshly baked sourdough rolls

Steamed Asian Yum Cha

Pizza Bar

Mexican Soft Taco Bar

Sushi & sashimi bar with brewed soy & wasabi

Oyster Bar

Pasta Bar

Noodle Bar

The Pontoon 3 Course Menu

Discover the beauty and majesty of Sydney Harbour whilst enjoying the best of Australian Cuisine & Music, on board Sydney Harbours signature vessel The Pontoon

Guest can travel freely over The Pontoons 2 levels each of which will have some- thing different to offer and entice.

Enjoy a welcome drink & canapés on the open air deck, followed by a 3 course or buffet menu with buffet or set dessertThe Pontoon offers guests a wonderful panorama of Sydney Harbour.


Entrée

Tart with Roasted Pumpkin, Baby Beets, Goats Cheese, Balsamic Onion, Walnuts and Watercress

Ravioli filled with Ricotta and Spinach, Brown Butter, Crisp Sage and Pinenuts

Salt n Pepper Calamari, Crisp Asian Slaw and lime aioli

Watermelon, Serrano Ham, Persian Feta, Wild Rocket, and Hazelnut Dukkah

Wild Mushroom and Herb Rissotto, Truffle Oil and Reg- giano

Thai beef Salad, Cherry tomato, Cucumber, Mint, Shal- lot, Lime and chilli dressing


Main

Grilled Ocean Trout, Shaved Fennel, Apple, Marinated Feta, Currant and Mint Salad

Morrocan lamb Shanks, Green Olive, Tomato, with Or- ange & Almond Cous Cous Or Mash

Daube of Beef, Roast Garlic Mash, Pearl Onions, Glazed Carrots and Salsa Verde

Chicken Breast, Crushed kipflers, Green beans, Trussed Tomato, Olive, Caper and Parsley Dressing

All mains served with bowls of mixed leaf salad or seasonal vegetables


Dessert

Coconut Pannacotta, Strawberry, Passionfruit and Ly- chee

Warm Spiced Apple, blackberry & almond Crumble with vanilla ice cream

Lemon and Lime Tart with Citrus salad and Crème fraiche 

 

Standard Beverages Selection

Angove Chalk Hill Sauvignon Blanc

Angove Chalk Hill Shiraz Cabernet

Angove Sparkling Brut

James Boags, Hahn Super Dry, Toohey’s New on Tap

Assorted Soft Drinks, Orange Juice

Tea and Coffee 


Three Course Menu - Level 1

ENTRÉES

alternating choose 2

Asparagus risotto, ricotta crumbs and sundried tomato oil (V, GF)

Comfit tomato, prosciutto, marinated feta and basil oil crouton

Slow braised beef rib raviolo, minted pea jus and salsa verde

Sweet corn, Asian greens, water chestnut and poached chicken with nuoc cham dressing (GF, DF, peanuts)

Karaage style calamari, whole egg mayo, five spice lemon pickled wombok (GF)

Roasted sweet potato, shaved zucchini, fresco cheese, pickled onions and smoky chipotle oil

Smoked trout dumplings, cherry tomato, radish and avocado tian

MAINS

alternating choose 2

Crispy skin salmon fillet, sautéed baby spinach, potato pearls and tomato salsa

Steak and red wine pot pie, steamed chats and minted green beans

Pan seared blue eye cod medallions, savoy cabbage colcannon and roast pepper salsa

12 hour braised milk fed lamb neck, comfit sweet potatoes with sorrel jus

Roasted sirloin with caramelized onions, sautéed mushroom and Paris mash

Rosemary chicken ballotine, crushed potatoes, heirloom carrots and rustic pistou

DESSERTS

alternating choose 2

Chocolate mousse with marshmallows, vanilla cream and chocolate shavings

Vanilla crème caramel, chantilly and biscotti

Warm chocolate caprese, anglaise and fresh strawberries

Homemade apple and cherry strudel, vanilla icecream and cherry syrup

Three milk soaked financier with a caramelized cinnamon merengue

Coconut and orange bavarois with a citrus salad

Three Course Menu - Level 2

ENTRÉES

alternating choose 2

Salmon carpaccio, celery crème fraiche, pickled red cabbage and cucumber

Crispy whiting, cauliflower pure, cauliflower chips, almond flakes and salmon pearls

Peking duck tortellini, snow peas, smoked oyster jus, pecorino dutch and carrot shavings

Vitello tonnato: slow poached veal loin, traditional tuna and capers mayonnaise with market radishes

Pork belly comfit, chicharrones, red miso roasted eggplant and broad beans

Poached egg with a watercress colcannon, roasted cherry truss, pencil leeks and balsamic reduction

MAINS

alternating choose 2

Corn fed chicken breast, smoked tomato risotto, mozzarella and thyme jus

Barramundi steak “en papillote”, light shellfish stock, blue swimmer and tubers with parsley and onion pesto

Herb crusted ocean trout, braised red cabbage, potato lyonese and beurre blanc

16 hours beef rib, cheese polenta, roast garlic, carrot and celeriac with rib juices

Braised lamb shank, caramelized onion and blue cheese pithivier with potato and roasted leek puree

DESSERTS

alternating choose 2

Caramelized banoffee and pecan pie with chocolate sauce

Chocolate and red wine poached pear tort

Almond panna cotta, almond tuile and a coffee sauce

Traditional tiramisu

Three Course Menu - Level 3

ENTRÉES

alternating choose 2

Chilled Balmain bug lasagnette, seared tail, saffron vinaigrette, shaved fennel and chervil oil

Tuna tataki, avocado pate, yellow mustard and soy dressing with edamame salsa

Braised lamb shank cannelloni, peas, quail egg and truffled milk curd

Crispy confit duck, broccolini, endive with burnt apple puree verjuice

Seared comfit salmon, quail egg, potato gaufrettes and sauce gribiche

Porcini and young garlic veloutée, wild mushrooms and kipfler chips

MAINS

alternating choose 2

Seared kingfish medallions, pink scallop dumplings, coconut, lemongrass and tomato broth

Blue eye cod with celeriac soubise, yuzu watercress salad and crab wonton with roasted chilli oil

Pan fried spatchcock breast, onion soubise, fig, port jus, roasted legs, pancetta sage,

fresh greens, pecorino and cab-sab vinegar

Beef tenderloin, pan fried gnocchi, sautéed mushroom and leeks with pinot reduction

Grilled lamb loin, comfit roma tomatoes, black olives, rosemary bread crumbs kipfler emulsion and lamb jus

DESSERTS

alternating choose 2

White chocolate and orange cheese cake cream, chocolate panforte, caramelized orange

Raspberry brulee, pistachio and hazelnut dacquoise with chocolate sauce

Mango and cranberry trifle, coconut sponge with cardamom cream

Burnt chocolate, hazelnut, amaretti, clotted cream and chocolate sorbet

Features

The Pontoon Sydney is a boat hire option that was made exclusively for harbour cruises designed to impress.
  • Air Con
  • Alcohol Bar
  • BBQ
  • Catering
  • Dance Floor
  • iPod
  • Sound System