Rivers Restaurant Cruises

LOCATION
Cruises depart from the Marina Mirage on the Gold Coast’s Main Beach.

DETAILS
Six different vessels of varying capacities can be arranged for your next function.

VOYAGER- The huge Voyager is the flagship of the Rivers Fleet with the capacity to hold 300 guests at a seated buffet through to 500 guests standing, plus luxurious interiors with plush finishes that can be altered to suit special themes or events.

EXPLORER- Explorer can cater for 100 guests buffet-style and up to 150 guests cocktail-style with plush interiors, outside deck, full kitchen and impressive aesthetics.

LADY LINDEMAN- Decked out in nautical blues and crisp white linens, the Lady Lindeman is perfect for seated events of up to 96 and cocktail events for 120. Her upper deck offers a great vantage point for sunsets and blue water, andbelow the dining room can be decorated to add a personal touch to events.

SPIRIT- This 24m vessel is can carry from 88 guests buffet-style to 240 people at a cocktail function, and is available to cater to all types of functions including corporate events and weddings.

SAPHIRE- The purpose-built, sleek cruiser is the image of luxury and comfort and can depart from any waterway location desired. The space can host from 20 guests for a buffet through to a 60-person cocktail party.

SUPER DUCK- Guests will love the excitement of starting out on the road, then splashing into the water aboard this custom-built amphibious vehicle that can be hired out for events with a difference. Suitable for up to 48 people.

FOOD & BEVERAGE
Rivers Restaurant Cruises is fully equipped to provide catering during your harbour event, with set three course, buffet and cocktail menus available. Each of these offer ‘silver’, ‘gold’ and ‘platinum’ pricing options. For seated functions, entrées may take the form of smoked tomato risotto bacon, chives and shaved parmesan; mains include the likes of slow braised leg of lamb on parsnip mash with rosemary jus; and delightful desserts such as individual black forest gateaux with sour cherry sauce. Buffets offer cold platters - roasted leg of pork with apple and mango chutney, or charred baby octopus in balsamic dressing – and hot meals such as the Thai seafood curry with fish, mussels and calamari. Canapes are also on offer for soirees, and include bite-size items such as baby nicoise salad tartlets with capers and filo parcels filled with English spinach and ricotta.