Occasion
Compact, travel-ready menus for boat and yacht parties from the Pawna Lake and Mulshi Lake jetties near Lonavala.
Yacht Party Catering in Pune from Welcome Caterers costs ₹900–₹1,600 per plate as an indicative band, plus GST, with chefs, stewards, equipment and clearance included. We plan for 100 guests up to 1,000+. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate quote the same day.
At a glance
Indicative figures for planning, not a quote. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate number the same day.
Indicative per plate
₹900–₹1,600 per plate — house party.
Guest range
Planned from 100 guests up to 1,000+.
Live counters
One live counter per 75 guests
Counter throughput
75-100 guests per hour per counter
Service staff
One steward per 25 guests
Plated service
One steward per 12 guests
Setup on site
Four hours on site before service. Six hours for a full wedding spread.
Book by
Six to ten weeks in peak season, two to three weeks otherwise.
Menu
Platters
Bites
Desserts
Function by function
No open flame, almost no galley, and a gangway that decides the box size. The menu is built around chilled and cooked items that hold in thermal boxes for three to four hours.
Set out before guests board
Loaded from the jetty in sealed, stackable boxes sized for the gangway, plated on board.
The first two hours of the charter
One bite, one hand, nothing that needs cutting on a moving deck.
The turn back, roughly the third hour
The last hot service the thermal boxes will genuinely support. Beyond four hours we restructure rather than risk it.
To close
Individually boxed rather than a table — there is nowhere on a boat to lay a dessert spread.
Every function above can be made pure vegetarian, Jain, satvik or vegan on its own kitchen line. Dishes are cooked at your venue rather than transported ready-made.
How it runs
The same eight steps every time, so you always know what is owed and by whom. On the day itself the team is on site well before guests are: four hours on site before service, and six hours for a full wedding spread.
1 · Enquiry
Date, venue and guest count. Nothing else is needed to start.
2 · Written quote
A per-plate quote in writing the same day, itemised by function and counter.
3 · Tasting
Arranged for confirmed enquiries. Spice levels and the dish list are locked here.
4 · Booking
An advance holds the date. The menu can still move; the date cannot be double-sold.
5 · Venue recce
Power, gas permissions, lift and load-in access, and the counter layout plan.
6 · Load-in
Four hours on site before service for a buffet, six hours for a full wedding spread.
7 · Service
One steward per 25 guests on a buffet, one steward per 12 guests when plated, with a named supervisor throughout.
8 · Clearance
Full clearance, waste removal and venue handover before the team leaves.
Site and logistics
Cost
These are the same bands quoted everywhere else on this site. The number inside a band moves with the menu, the counter count, the service style and the guest count — not with the page you happen to be reading.
| What you are booking | Per plate | Typical of |
|---|---|---|
| Pooja or satyanarayan lunch | ₹450–₹800 | Pure vegetarian or Jain thali service, 100 guests |
| Corporate lunch | ₹550–₹950 | Three counters inside a 60-minute service window, 120 guests |
| House party | ₹900–₹1,600 | Circulating starters, two live counters, 100 guests and above |
| Wedding reception | ₹1,100–₹1,900 | Seven counters including dessert bar and paan, 500 guests |
Bands need client sign-off before launch and exclude GST. Send the date, venue and headcount for a written quote the same day.
Included in the per-plate rate
Quoted separately
Counter-wise
Every counter below can be booked on its own, without a full menu, or combined into the spread above. Each one carries its own price, footprint and power requirement.
Grazing Table and Cheese Board
Imported and Indian cheeses · Cured meats or vegetarian antipasti · Hummus, tzatziki and tapenade
From ₹0 per plate
Sushi and Maki
California and spicy tuna rolls · Salmon and prawn nigiri · Avocado cucumber maki
From ₹750 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Fresh Juice and Smoothie
Orange, watermelon and pineapple juice · Green detox juice · Banana and berry smoothies
From ₹150 per plate
Dietary
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
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FAQs
Almost nothing is cooked on board — there is no open flame and rarely usable galley space. The menu is built around chilled platters, cured and cooked items, sushi boxes, wraps and sliders held in thermal boxes, plated on board.
Everything goes across in sealed, stackable boxes sized for the gangway, loaded before guests board. It has to be planned to the boat, so we need the vessel details and the boarding time at booking rather than the day before.
Around three to four hours in cold boxes, which covers a standard charter. Beyond that the cold chain becomes a real risk and we would rather restructure the menu than serve something that has been out too long.
As few as the service needs, because every crew member is a passenger seat you lose. Usually one or two for a small charter — we agree the number against the vessel's capacity at booking.
Sailings get cancelled in the monsoon and in rough seas, and that decision sits with your operator. Tell us as early as you can and we will move the booking to a new date where the kitchen has capacity.
Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that, two to three weeks is usually comfortable, and short-notice bookings taken when the kitchen has capacity.
Yes. We arrange a tasting for confirmed enquiries, and the final dish list, spice levels and sweetness are locked after it rather than before. Sharing the date, venue and guest count gets you a written per-plate quote the same day.
Tastings before booking, live counters at your venue, and one supervisor with you all evening.