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
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January – October ($900 per hour)
January – October ($900 per hour)
November – December ($1,100 per hour)
November – December ($1,100 per hour)
All menus can be tailored to your specific requirement
Prices valid till Dec 31, 2015
Buffet Menu ($77pp)
Buffet Menu ($77pp)
Canapés
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
Salads
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
Dessert
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)
Main
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
Or
Australian cheese with water crackers & seasonal fruit
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)
Group B ($7 per item/pp)
Group B ($7 per item/pp)
Group C ($8 per item/pp)
Group C ($8 per item/pp)
3 Canapes on arrival ($12pp)
3 Canapes on arrival ($12pp)
Food Stations menu ($9 per item/pp)
Food Stations menu ($9 per item/pp)
Dessert menu ($7 per item/pp)
Dessert menu ($7 per item/pp)
3 Course Pontoon ($75pp)
3 Course Pontoon ($75pp)
Main
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
Dessert
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)
Main
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
Dessert
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)
Main
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
Dessert
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
Please note that the mimimum cruise time is 4 hours
Standard Package ($9pp per hour)
Standard Package ($9pp per hour)
Softdrink beverage package ($7pp per hour)
Softdrink beverage package ($7pp per hour)
Beer upgrade (add $2.5pp per hour)
Beer upgrade (add $2.5pp per hour)
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)
Level 2 Wine upgrade (add $3.50pp per hour)
Level 2 Wine upgrade (add $3.50pp per hour)
Spirit Package upgrade (add $5pp per hour)
Spirit Package upgrade (add $5pp per hour)