Annual Cruise 2022
Itinerary April 2022
|Wednesday 13||Compulsory Skippers’ Briefing Carabella Room 6pm, Welcome Dinner 7pm|
|Monday 18||Offshore Race 1 – Port Jackson to Broken Bay, Hallets Beach Party ‘1960s style’|
|Tuesday 19||Inshore Race 1 – Pinta Bay, Progressive Dinner|
|Wednesday 20||Inshore Race 2 – Smiths Creek|
|Thursday 21||Lay Day – Galley Gourmet Challenge (entrée, main & desert)|
|Friday 22||Inshore Race 3 – Kuring-Gai Motor Yacht Club, Paella Night|
|Saturday 23||Inshore Race 4 – Refuge Bay, Galley Gourmet Challenge (canapés)|
|Sunday 24||Inshore Race 5 – Royal Motor Yacht Club, Casual Dinner Garden Forecourt|
|Monday 25||Offshore Race 2 – Broken Bay to Port Jackson|
|Friday May 6||Presentation Dinner Carabella Room – bookings will open soon|
The Squadron Annual Cruise is the highlight of the year for many Members, families and friends – some have been enjoying this event for decades!
Over the course of one week during the Easter school holidays, 30-40 Members’ and friends’ boats (motor and sailing yachts) set sail for Broken Bay, Cowan Creek, Coal & Candle Creek and Pittwater. The itinerary generally includes a themed beach party on Halletts Beach, a progressive dinner, drinks and canapés on Waterfall Beach (Refuge Bay) and an informal dinner at the RMYC.
For racing enthusiasts, there is also a program of up to seven non-spinnaker ‘friendly’ races comprising five inshore races and two passage races, from Sydney to Pittwater and return, and one lay day.
Gather family and friends, borrow, charter or bring your own boat to enjoy a great week on board and ashore. Many lifelong friendships have been forged on Squadron Cruises. Click here to see how much fun we had last year.
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Compulsory Skippers’ Briefing & Welcome Dinner
Race Officer, Rob Ridley and Cruise Captain Paul Thackray will be conducting the compulsory Annual Cruise Skippers’ briefing at 6pm in the Carabella Room. A representative from each boat must attend the briefing. Important details on weather, safety and social activities will be discussed and information packages distributed. The CCA will be open for dinner afterwards, so we can continue to discuss cruise matters informally. Please book online or by phoning reception on 9955 7171.
Hallets Beach Party
Last year we dressed up in a Gilligan’s Island theme, to reflect our ‘castaway’ status on the the beach.
2022 marks 60 years since Gretel, representing the Royal Sydney Yacht Squadron, challenged the America’s Cup. In recognition of this anniversary, the theme for this year’s RSYS Cruise Hallets Beach Party is defined by the Newport Rhode Island yachting scene in the early 1960s.
This was the era of JFK and Jackie… Think:
- on water, white shorts and belts and polo shirts…
- off water, yachting jackets and caps …maybe cravats …Thurston Howell III lives on…
- capri pants, head scarves and big sunglasses…
It is all about navy on navy, white on white and white and navy. It’s a navy and white party with 1960s accessories!
There will be prizes for the individuals and the crew best channelling the theme.
The Cruise Progressive Dinner is on again! The idea is to encourage greater socialization amongst all entrants by meeting on various yachts for an informal meal. Those participating are requested to raft up with the boats in your allocated dinner group as advised at the Skippers Briefing. Register your intention to participate on the entry form or with email@example.com.
Paella Night KMYC
Come ashore and enjoy dinner, served by Food Adventura. Choose Lamb and/or Seafood on your entry from. Paella will be served with an authentic Spanish salad, freshly baked bread rolls and homemade Aioli. Eco-friendly plates, serviettes & bamboo cutlery will be provided. Tickets will be included in your information package for proof of purchase (BYO drinks and glasses).
Dinner will be casual in the RMYC Garden Forecourt at 1830 hours (menu prices). A berthing plan will be distributed during the Cruise for those who have pre-booked.
Presentation Dinner 6 May
Enjoy an evening in the Carabella Room with your fellow Cruisers to celebrate this year’s Cruise. Perpetual trophies will be awarded including;
Erica J Trophy – a boat or individual that exhibits the spirit of wholehearted competition and participation.
Brian Northam Trophy – a skipper who emulates the Spirit of the Cruise.
Date: Friday 6 May
Time: 6.30pm for 7.00pm
Venue: Carabella Room
Cost: $85 includes two courses; beer, wines & soft drink package; tea, coffee & chocolates.
Book online here
A complementary medallion is available as a memento. They are engraved with the year, boat name and skipper. If you would like one, please send me your engraving details to firstname.lastname@example.org by 27 April.
Navigator Estimate (sponsored by Coursemaster)
Each competitor estimates their elapsed time to complete the day’s course.
The Committee thanks Jill Henry from Sweet Chariot IV, for producing the Cruise Crossword. It will be distributed in Pittwater with Cruise News #1. It is based on the boat names from the entries. Please give your completed crossword to one of the Cruise committee or Rob Ridley by Sunday 24 April. The winner will be announced at the Cruise Presentation Dinner on Friday 6 May.
Cruise participants are invited to join the photographic competition – a chance to show off your photographic skills on and off the water. There are two categories:
“Afloat” a subject which includes a boat(s) under sail or power (racing or cruising)
“Other” any subject on shore, at anchor etc.
Galley Gourmet Challenge
This year marks the 11th year of the Galley Gourmet Challenge! A regular highlight of Annual Cruise, this event is aimed at amateur chefs skilled in the art of producing delicious meals with limited facilities.
Past GGC Winning Recipes
Seeking inspiration for your next cruise? Trish Stanley has collated winning recipes for you to peruse.
Click on the dish to view the recipe.
Canapés/Finger Food from the beach at Refuge Bay
|Bloody Mary Oyster Shots||2017 Runner-up : Erica|
|Crab in Witlof with Salmon Pearls, Pomegranate||2017 Winner: Hell Razer|
|Haloumi wrapped in Proscuitto||2016 Runner-up : Crackerjack|
|Smoked Salmon Roulades||2015 Runner-up : Hell Razer|
|Smoked Trout Mousse on Homemade Blinis||2016 Winner : Tula|
|Thai Fish||2015 Winner : Crackerjack|
|Artichoke Heart & Pesto Tart||2018 Winner: Tula|
|Smoked Trout salad with Salsa Verde||2018 Runner-up : The Count|
|Tagliatelle With Crabmeat & King Prawn||2017 Winner: Tonic|
|Scallops on Half Shell In Prosecco & Cream||2017 Runner-up : Kirribilli|
|Balmain Bug with Pea Puree & Chilli||2016 Winner : Tonic|
|Ceviche||2016 Runner-up : Mystere|
|Sushi Rolls with Salmon Skin||2015 Winner: Tula|
|Roasted Vege and Goat’s Cheese Filo Parcel||2015 Runner-up: Crackerjack|
|Vodka Cured Salmon||2014 Winner : Sorcerer|
|Flambé Sausages||2014 Runner-up : Mystere|
|Pittwater Mussels||2013 Winner : Zephyr|
|Banana Prawns||2013 Runner-up : Magnificat|
|Avocados with Ginger Sauce||2012 Winner : Willyama|
|Steamed Prawns||2012 Runner-up : Crackerjack|
|Quail in Proscuitto||2011 Winner : Limelight|
|Mushroom Bay Mushrooms||2011 Runner-up : Crackerjack|
|Whole Jewfish Tarator||2018 Winner : Gunwana|
|Garlic Beef Filet with Red Wine Jus||2018 Runner-up : Willyama|
|Blue Eye Cod with Spiced Coconut Cream||2017 Winner : Kirribilli|
|Fillet of Beef with Horseradish Cream||2017 Runner-up : Erica|
|Paella||2016 Winner : Wine Dark Sea|
|Marinated Spatchcock||2016 Runner-up :Hot Chilli|
|Veal Saltimbocca alla Ribalta||2015 Winner : Limelight|
|Garlic Beef Filet with Avocado Sauce||2015 Runner-up : Willyama|
|Herb Crusted Flathead Fillets||2014 Winner : Sorcerer|
|Massaman Lamb Shanks||2014 Runner-up : Indefensible|
|Spicy Crusted Salmon||2013 Winner : Zephyr|
|Cruise Pasta with Porcini Sauce||2013 Runner-up : Crackerjack|
|Baked Fresh Tuna||2012 Winner : Limelight|
|Tuna Steak with Herbs/Spices||2012 Runner-up : Hot Chilli|
|Stuffed Aubergine||2011 Winner : Ticket of Leave|
|Marinated Butterflied Lamb Leg||2011 Runner-up : Crackerjack
|Deconstructed Dark & Stormy Banoffee Pie||2018 Winner : Tula|
|Chocolate Ripple Log||2018 Runner-up : Gunwana|
|Tulle Horns with Persian Sour Cherries Coulis||2017 Winner : Kirribilli|
|Tiramisu||2017 Runner-up : Wine Dark Sea|
|Deconstructed Banoffee Pie||2016 Winner : Crackerjack|
|Coffee Dates with vanilla bean yoghurt||2016 Runner-up : Hot Chilli|
|Honey & Cinnamon Baked Pear with OP Rum||2015 Winner : Mystere|
|Ginger & Lime Tapioca with Chilli Mango||2015 Runner-up : Tula|
|Berries on the Bay||2014 Winner : Crackerjack|
|Chocolate Cherry and Hazelnut Cake||2014 Runner-up : Sorcerer|
|E-fig-ma||2013 Winner : Crackerjack|
|Tortas de Aceite Citron||2013 Runner-up : Zephyr|
|Bananas in Pyjamas||2012 Winner : Crackerjack|
|Cherry Pie||2012 Runner-up : Senta|
|Dragon Rice||2011 Winner : Hot Chili|
|Luscious Layers||2011 Runner-up : Crackerjack|
|Leilas Beef & Mushroom Stew||2017 Winner : Huligan|
|Tick Tock Tea Cups||2016 Winner : Huligan|
|Almond Macaroons||2015 Winner : Crackerjack|
Cruise photo gallery
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