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The Pontoon is one of the most popular stunning venues on Sydney Harbour offering unsurpassed 360° views of the Harbour with your very own floating glass ballroom and a huge upper deck entertaining area with bar facilities for those beautiful warm summer days. The vessel is nothing short of spectacular.

Your very own floating glass ballroom with 360° upper deck entertaining area

Cruise on Sydney harbour and treat yourself and your special guests to a breathtaking adventure, whether it is for a memorable Sydney harbour Wedding Venue or an impressive Sydney harbour Corporate Cruise. The vessel can accommodate up to 300 guests for a cocktail style cruise or up to 180 seated guests for a formal dining setting. The Pontoon specialises in luxurious Sydney harbour wedding cruises, corporate functions & social events



    • 360 degree uninterrupted panoramic views
    • Largest outdoor cruising cocktail bar on Sydney Harbour
    • Open alfresco upper deck with canopy shelter
    • Dedicated dance floor
    • Professional elevated stage area
    • Controlled mood lighting
    • 3 metre high ceilings
    • Modern and contemporary bathrooms
    • Room for a band DJ or any form of entertainment
    • Pillarless open room. No obstructions to interfere with view or floor layout
    • Stability and comfort
    • Air conditioning


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Find out more!

To arrange a time to inspect a vessel or to find out more please phone our friendly staff or fill in the email form below and we will be in contact with you as soon as possible.

Ph. (02) 9146 6150


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Pontoon: The Details


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Vessel Hire

January – October  ($900 per hour)

January – October  ($900 per hour)

Minimum 4 hours
Minimum number of guest = 60
Minimum number of guest = 80 (Canape menu)

November – December  ($1,100 per hour)

November – December  ($1,100 per hour)

minimum 4 hours
minimum number of guests = 100
minimum number of guests = 140 (Canape menu)

Guest Capacity

    • 180 – Formal (seated in one area)
    • 160 – Informal (seated in two areas)
    • 300 – Cocktail (two areas, maximum passengers)

Vessel Specifications

    • Length = 111 feet / 34 meters
    • Vessel Type = Glass Boat
    • Propulsion = Twin engine

Food Options and Menus

All menus can be tailored to your specific requirement
Prices valid till Dec 31, 2015



Buffet Menu  ($77pp)

Buffet Menu  ($77pp)

Please select 2, additional selections $7 per person
Caramelised onion & parmesan tartlet (v)
Mediterranean ratatouille tartlet, Meredith Farm feta (v)
Truffled mushroom arancini, basil pesto,shaved reggiano (v)
Steamed prawn & scallop dim sims, mirin
Hand crafted petite pies, onion jam
Chicken satay skewers, peanut sauce, coriander, spanish onion

Level 1 mains
Please select 4, additional selections $10 per person
Chargrilled sirloin, bell pepper salsa, béarnaise, mustards, caramelised spanish onion
Slow cooked moroccan spiced lamb shoulder, preserved lemon, labneh

Fresh prawns, aioli, seafood sauce

Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free range pan seared chicken fillet, piri piri, preserved lemon yoghurt
Whole filleted atlantic salmon, buttered spinach coulibiac

Saffron chicken, prawn and chorizo paella, arborio rice

Crisp skinned pork belly, cinnamon apple sauce
Honey & orange glazed leg ham carved at the buffet

Argentine chimichurri crisp skinned chicken

Champagne oysters on a bed of rock salt
Wild mushroom risotto, spinach, wild rocket, shaved parmesan (v)

Level 2 mains
To replace a level 1 main, $7 per person or as an extra dish $13 per person
Cape Grim chargrilled tenderloin fillet, assorted accompaniments
Seared lime crusted atlantic salmon fillet, lemon grass & laksa broth
Steamed wild barramundi, ginger shallots, rice wine

Crisp skinned peking duck, plum sauce, special fried rice

please select 3, additional selections $6 per person
Organic honey glazed kumara & spinach salad, walnut & hunter valley feta

Red quinoa, couscous, chick pea, baby spinach salad, almonds, softened currants, lemon yoghurt dressing
Boiled baby potato salad, mint, chives, quartered eggs, traditional mayonnaise

Apple, walnut and radicchio salad, roaring forties blue, sweetened balsamic

Chilled iceberg lettuce, extra virgin olive oil, lemon & garlic dressing, grana padano

Hot roasted chat potatoes, rosemary, maldon salt

Classic french potato bake, fresh thyme,, streaky bangalow smoked bacon
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil

Char grilled eggplant, zucchini, roasted vegetables, merideth farm goat’s cheese

Crunchy middle eastern fattoush

Classic caesar salad

Rocket, pear, pecorino, pine nuts, aged balsamic

Mixed leaf baby rocket, spinach, shaved parmesan, virgin olive oil, aged balsamic

Asian vermicelli noodle salad, school prawns, blackened chilli, coriander, mint, crushed peanuts

Tomatoes, bocconcini, basil leaves, artisan virgin olive oil, maldon salt, cracked pepper

Angel hair pasta salad, crisped capers, liguria olives, rocket, roasted garlic

Please select 1, additional selections $7 per person
Fine australian cheeses, muscatels, lavish, quince paste
Chef’s selection of mini desserts served at the table

A selection of roving gelatos on ice trays

Port Jackson  ($75pp)

Port Jackson  ($75pp)

Selection of 3 hot and cold canapés served in the lounge

Freshly baked bread rolls
Roasted beef salad with cherry tomatoes, asparagus tips, crisp lettuce, salsa verde
Chermoula crusted chicken tenderloins with fergola, candied fruit & parsley salad, citrus labne
Sliced smoked salmon & mizzuna leaf salad, horseradish cream & walnut croutes

Platter of king prawns & sydney rock oysters with raspberry vinegar

Rocket & parmesan salad, balsamic vinaigrette

Baby potato salad with mint chives & parsley

Roasted pumpkin, beetroot and feta salad

To finish
Selection of sweet desserts

Australian cheese with water crackers & seasonal fruit


Cocktail Menu

To ensure all your guests are catered for, there is a minimum spend of $55 per person

Group A  ($5.50 per item/pp)

Group A  ($5.50 per item/pp)

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 per item/pp)

Group B  ($7 per item/pp)

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 per item/pp)

Group C  ($8 per item/pp)

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

3 Canapes on arrival  ($12pp)

3 Canapes on arrival  ($12pp)

There is also the option of having 3 canapes for your guests on boarding.

Food Stations menu   ($9 per item/pp)

Food Stations menu   ($9 per item/pp)

Carvary – 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 bamboo baskets
Paella – Two varieties of paella served from a visual cooking display
Pizza – Assorted toppings both meat and vegetarian

Dessert menu   ($7 per item/pp)

Dessert menu   ($7 per item/pp)

Selection of petite desserts
Australian cheese and fruit platters
Assorted gelatos served on ice
Belgium waffles with fudge & vanilla bean gelato
Espresso Bar – Barista & coffee cart


Formal Dinning Menu

3 Course Pontoon  ($75pp)

3 Course Pontoon  ($75pp)

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 Reggiano

Thai beef Salad, Cherry tomato, Cucumber, Mint, Shallot, Lime and chilli dressing

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

Morrocan lamb Shanks, Green Olive, Tomato, with Orange & 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

Coconut Pannacotta, Strawberry, Passionfruit and Lychee

Warm Spiced Apple, blackberry and almond Crumble with vanilla ice cream
Lemon and Lime Tart with Citrus salad and Crème fraiche

3 Course Pontoon Level 1  ($85pp)

3 Course Pontoon Level 1  ($85pp)

Bangalow Pork Belly Twice Cooked, Sweet Onion Puree, Kipfler, Celeriac and Apple Salad

Crisp Crab Cake, Yamba king Prawn, Shaved fennel, Preserved lemon, Cress and Sauce Gribiche
Confit Duck Salad, Honey Pear, Witlof, Orange, Green Beans, lentil and Hazelnut Dressing

Ravioli of Pumpkin with Amaretto, Nut brown lemon butter Crisp Sage and Pecorino

Tart Caramelised Onion, Slow Cooked Baby Leeks, Blistered Tomato, Goats Curd and Curly Endive
King Prawns, Spiced Avocado and Tomato Stack, Micro Herb Salad and lemon Aioli

Corn Fed Chicken Breast with Persian Feta, Eggplant Caponata, Soft Polenta, and Celery leaf
Rack of Lamb, Sicilian Peppers, Layered Potato Gratin, Onion Soubise and Herb Pesto

Crisp skinned Barramundi, Braised Beef Ravioli, Asian Greens and Light shitake Master Stock
Grilled Ocean Trout, Asparagus, Softened Spinach, Pearl Barley, Sorrel Beurre Blanc
Slow Roasted Beef Tenderloin, Potato Herb Gallette, Tomato Gratin, Watercress and Merlot Jus
All mains served with bowls of mixed leaf salad or seasonal vegetables

Date and Banana Pudding, Hazelnut Ice Cream, Butterscotch Sauce
Tiramisu with Macerated Cherry’s and Almond Biscotti

Eton Mess, Strawberry, Raspberry, Meringue and Aged Balsamic

3 Course Pontoon Level 2  ($90pp)

3 Course Pontoon Level 2  ($90pp)

Seared Spiced Yellow Fin Tuna, Confit Octopus, wakame, cucumber and soba noodle

Cold Pressed Smoked Salmon Lasagne, king Crab, Avocado, Tomato and Capsicum Salsa

Slow Roasted Milk Fed Veal “Vitello Tonnato” Shaved fennel, Beans, Parsley, Crisp Capers and Tuna Sauce
Buffalo Mozzarella with Shaved Serrano Ham, Heirloom Tomato, and Salsa Verde

Prawn and Scallop Tortellini, Grilled Prawn, Salmon Pearls, Lemon and Chive Beurre Blanc

Petuna Ocean Trout, Cauliflower Puree, Grilled Prawn, Tortellini and Vierge Dressing

Angus Beef tenderloin, Short Rib Cannelloni, Crisp Shallot, Onion Soubise and Shiraz Jus
Lamb Two Ways, Loin and Croute, Artichoke Puree, Wilted Spinach and Trussed Tomato

Roasted Spatchcock and Confit Leg, Thyme Gnocchi, Chestnut Mushrooms, Broad Bean and Crisp Pancetta
Red Snapper, Caramelised Fennel, Kipflers, Olives, Feta, White Anchovy and Rocket Pesto
All mains served with bowls of mixed leaf salad or seasonal vegetables

Chocolate Caprese Torte, Poached Corella Pear, Creme Fraiche and Passionfruit
Strawberry and Pistachio Tart, Butter Milk Pannacotta, Campari and Strawberry Ice
White Chocolate Brulee, Raspberry Sorbet and Financier

Beverage Options and Upgrades

Please note that the mimimum cruise time is 4 hours

Beverage Packages

Standard Package  ($9pp per hour)

Standard Package  ($9pp per hour)

Hardy’s Collection Sauvignon Blanc
Hardy’s Collection Shiraz Cabernet
Hardy’s Sparkling Brut
Hahn Super Dry
Tooheys Extra Dry
James Boags Draught
Cascade Light
Soft Drinks
Orange juice
Sparkling Mineral Water

Softdrink beverage package   ($7pp per hour)

Softdrink beverage package   ($7pp per hour)

mineral water


Beer Upgrade Selection

Beer upgrade  (add $2.5pp per hour)

Beer upgrade  (add $2.5pp per hour)

(Please choose 2)
Corona with Fresh Lime
Stella Artois
Crown Larger
Blue Tongue
Any Imported Beers


Wine Upgrade Selections

From each selection please choose; one white, one red and one sparkling white

Level 1 Wine upgrade  (add $3pp per hour)

Level 1 Wine upgrade  (add $3pp per hour)

Capel Vale Unwooded Chardonnay (WA)
Abel’s Tempest Sauvignon Blanc (TAS)
T’Gallant Juliet Pinot Grigio (SA)
Amberly Secret Lane Cabernet Merlot (WA)
Tatachilla Partners Cabernet Shiraz (SA)
Monkey Bay Pinot Noir (NZ)
The Pursuit Sparkling Pinot Chardonnay (NSW)

Level 2 Wine upgrade  (add $3.50pp per hour)

Level 2 Wine upgrade  (add $3.50pp per hour)

Ant Moore Sauvignon Blanc (NZ)
La Boheme Act One Semillon Sauvignon Rolle (NSW)
Gulf Station Chardonnay (SA)
Knappstein Cabernet Merlot (SA)
Mr Smith Shiraz (SA)
Little Black Stone Pinot Noir (NZ)
Rococo Blanc de Blancs (TAS)


Spirit Package upgrade selection

Spirit Package upgrade   (add $5pp per hour)

Spirit Package upgrade   (add $5pp per hour)


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