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Athol Halvorsen - Wolf Pack
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- 2. VESSEL HIRE (Note:surcharge is applicable on public holidays) • February - October $2250 per hour based on a minimum of 3 hours • November – January $2495 per hour based on a minimum of 4 hours WHARVES All wharves on Sydney Harbour incur a state government fee of $50 per berthing. Our preferred wharves are Rose Bay, Star City Casino and Cabarita wharf. WATER ACTIVITIES (POA) • Snorkelling equipment • Inflatable slide/trampoline • Tender • Paddle boards • Jacuzzi • 2 x Jet skis (only available on full day cruise 8hrs+)
- 3. OVERNIGHT ACCOMODATION POA REQUIRED STAFF •1 x wait staff required for every 20 guests • 1-2 x bar staff required on all charters JACUZZI If the Jacuzzi is required for your cruise, please advise your coordinator one week prior to charter. The Jacuzzi is an additional $300 to operate. REQUIRED DEPOSIT 50% required at time of booking and 50% required seven days prior to cruise
- 4. BEVERAGES • Bar Package- POA • Bar Package to include top shelf spirits - POA • BYO Bar - Beverages will be served by our professional bar staff. There is a BYO surcharge of $20 per person for all beverages. No BYO option for Friday and Saturday in November and December. • Bar tab – We can offer a bar tab or guests can pay as they go Beer starting from $7 per bottle Wine starting from $8 per glass (bottles also available) Spirits starting from $8 per nip (including mixer)
- 5. REFUND POLICY We arehappy to offer a change of date 14 days out from original booking date. We do not offer a refund once the deposit/holding fee has been taken. Should you be unsure of the date you would like to postpone your cruise to, we are happy to offer you WOLF credit providing 14 day notice period has been given. CATERING • We offer a variety of catering options from our professional kitchen - options include a selection of canapés, buffet menus, extensive food platters and silver service fine dining • Tailored menus are available upon request • We offer a variety of cost effective food packages for 4-6 hour cruises (please enquire) • All buffet and BBQ menus require a chef to be on board at a rate of $340 for up to four hours. $85 per additional hour
- 6. BUFFET MENU “Ocean WaterBuffet” ($180 per person, minimum of 20 people) (Select 5 Dishes, 2 Salads and 2 Desserts) Mixed bread rolls and butter included COLD DISHES Poached Queensland tiger prawns with house made cocktail sauce and lemon Tasmanian smoked salmon, rocket lettuce, capers and Spanish onion Mixed Nigiri and sashimi with king fish, salmon and tuna served with pickled ginger, soy sauce and Tasmanian wasabi COLD VEGETARIAN DISHES Asian and Italian fused bruschetta with coriander, mint, ginger, Roma tomatoes and bocconcini on toasted Panna di Cassa Roasted seasonal vegetable frittata with Tasmanian Grandvewe goat’s cheese HOT DISHES Australian grilled barramundi fillets on a bed of pommes Anna with a lemon and saffron beurre blanc sauce Spicy house made Malaysian Sarawak prawn laksa with herbed omelette, coriander, mint, rice noodles, coconut, sprouts and chilli Pot Au Feu with steamed Tasmanian salmon fillet, fennel, white wine, butter and seasonal garden vegetables Blue swimmer crab filo parcels with Asian salad and a Thai dipping sauce
- 7. HOT VEGETARIAN DISHES Butternutpumpkin and sage ravioli in a white wine and cream sauce Spinach and ricotta gnocchi in a roasted vegetable and Napolitana sauce Classic quiche Florentine SALADS Freshly tossed garden salad with masculine lettuce and house dressing Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle Edamame beans freekah and kale with lentils DESSERTS Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread Chef’s chocolate and hazelnut brownies Cheese and Cherrie strudel with vanilla bean cream Chantilly Classic Viennese apple strudel with vanilla bean cream Chantilly Five spiced panna cotta with fairy floss
- 8. “Harbour Buffet” ($145 perperson, minimum of 20 people) (Select 4 Dishes, 2 Salads and 2 Desserts) Mixed bread rolls and butter included COLD DISHES Tasmanian smoked salmon, rocket lettuce, capers and Spanish onion Steamed Balmain bugs with a Thai dressing and Asian slaw Poached Queensland tiger prawns with house made cocktail sauce and lemon COLD VEGETARIAN DISHES Asian and Italian fused bruschetta with coriander, mint, ginger, Roma tomatoes and bocconcini on toasted Panna di Cassa Roasted seasonal vegetable frittata with Tasmanian Grandvewe goat’s cheese
- 9. HOT DISHES Tender CapeGrim grain fed sirloin coated in Dijon mustard and fresh garden herbs served with roasted seasonal vegetables and red wine jus Chicken Ballantine stuffed with apricots, spinach, mozzarella cheese and pistachios. Wrapped in filo with a white wine and creamy mushroom sauce Grilled Tasmanian salmon fillets served with salsa verde SALADS Freshly tossed garden salad with masculine lettuce and house dressing Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle Edamame beans freekah and kale with lentils
- 10. DESSERTS Classic French vanillaslice Chef’s chocolate and hazelnut brownies Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread ONSITE BBQ PACKAGES “The Grill” ($70.00 per person) Minimum 10 people Grilled Onions Grilled button mushrooms with sweet balsamic vinegar Grain fed scotch Fillet marinated in garlic, red wine and soy sauce Thick lamb and rosemary sausages Chicken breast marinated in a mild peri peri marinade Bread rolls with butter Condiments
- 11. SALADS Roasted kipfler potatoesw bacon & shallots in a lemon dressing Chickpeas with roasted pumpkin & fresh vegetables in a sesame oil dressing Freshly cut coleslaw with mayonnaise “The Bigger Grill” ($85.00 per person) Minimum 10 people Grilled onions Grilled mushrooms with sweet balsamic vinegar Tender Cape Grim grain fed sirloin topped with walnut and parsley butter Thick lamb and rosemary sausages Tandoori Chicken Skewers with riata Steamed tiger prawns with tartare sauce and lemon Tasmanian grilled Atlantic salmon with salsa verde Freshly shucked Sydney rock oysters with lemon and lime Mixed bread rolls with butter
- 12. SALADS Freshly tossed gardensalad with masculine lettuce and house dressing Quinoa eggplant, raisins, almonds, pumpkin seeds, tomato and kasoundi pickle Edamame beans freekah and kale with lentils SWEETS Classic French vanilla slice Chef’s chocolate and hazelnut brownies Cheese Tasmanian and King Island with dried mixed fruits, nuts grapes and lavash bread Please note: A bespoke menu is also available, if there is something you would like that isn’t on this menu just ask us!