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STATE OF THE ART

65' Luxury Motor Launch Corporate Charter

State of the Art is a stunning motor yacht fit with multiple entertaining spaces and a luxurious feel!

State of the Art is one of Sydney's most beautiful vessels we have to offer! With first class service, high end furnishings, a commercial galley, renowned audio visual facilities and an alfresco top deck, your charter on board Sydney Harbour will truly deliver a unique experience for your guests.


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STATE OF THE ART Corporate Charters


BASIC INFORMATION

35 Max Passengers

35 Cocktail Style

25 Casual Buffet

20 Table Dining


PRICES

Includes skipper and crew

February – October – Non BYO Charters
$750 per hour
4 hour charter $3000
Minimum 3 hour charter $2250

February – October – BYO Charters
$900 per hour
4 hour charter $3600
Minimum 3 hour charter $2700

November – January – Non BYO Charters
$950 per hour
4 hour charter $3800
Minimum 3 hour charter $2850

November – January – BYO Charters
$1100 per hour
4 hour charter $4400
Minimum 3 hour charter $3300

Staffing Fees
$300 per wait staff for a 4 hour charter
1-10 guests - 1 wait staff
11-20 guests - 2 wait staff
21-30 guests - 3 wait staff
31-35 guests - 4 wait staff

Additional Staff
$75 per wait staff per hour

BYO Charters
No surcharges or additional fees
Please Note – All catering, beverages, ice, platters, serving equipment and napkins will need to be provided by the client

Catered Charters
$390 chef charge applies to catering orders under $1500

Public holiday surcharges apply

Pick up and drop off wharf fees apply


Options

Catered food and beverage options or BYO food and beverages


Notes

All prices in $AUS. and include GST
Prices are subject to change without notice
50% deposit required to confirm booking
No stiletto heels to be worn on board

FEATURES

• Multiple entertaining areas
• Cocktail style for up to 45 guests
• Formal seating for up to 20 guests
• Contemporary design and fine finishes
• Full air conditioning and heating
• 32 inch flatscreen television
• Alfresco top deck
• Commerical galley

Boat Suitability

Corporate harbour functions including meetings, entertaining overseas guests, product launches and corporate lunches. Private boat cruises such as wedding cruises and receptions, engagements, birthdays and many more!

Boat Manufacturer or Brand

Custom Built

CATERING

  State of the Art Summer Canape Menus

State of the Art Summer Canape Menus
(s) Seafood | (gf) Gluten Free | (v) Vegetarian | (vgn) Vegan | (pr) Premium Item

Menu spend must be equal to or greater than $1500
A chef charge of $390 will apply if under spend

Please Note
Add an additional Gold item for $6.60 per person
Add an additional Platinum item for $9.90 per person
Add an additional Substantial item for $13 per person
Add an additional Dessert item $6.50 per person

Summer Canape Menu 1
$75 per person

Suitable for a 3 hour event
Please select 6 gold items, 2 platinum items and 1 substantial item

Summer Canape Menu 2
$85 per person

Suitable for a 4 hour event
Please select 6 gold items, 2 platinum items, 1 substantial item and 2 dessert items

Summer Canape Menu 3
$95 per person

Suitable for a 4 hour event
Please select 6 gold items, 3 platinum items, 1 substantial item and 2 dessert items

Canape Menu Selections
Gold Items
Steamed chicken dim sim, sweet chilli & lime dressing (s)
Vegetable frittata, slow roasted heirloom cherry tomato (v)
Prawn, mango, chervil, vinaigrette, lime zest (s) (gf)
Glazed pear, chive ricotta, brioche, aged balsamic (v)
Freshly shucked market best oysters, Champagne vinaigrette (s)
Slow roasted Berkshire pork belly, crackling, spiced apple jam (gf)
Saffron & mozzarella arancini, chive aioli (v)
Banana prawns, mayonnaise, popcorn, sesame (s) (gf)
Portobello mushroom quiche, rosemary, aged parmesan (v)
Crunchy panko chicken, confit garlic aioli, oregano salt
Banana prawn skewers, ginger, soy, honey (s)
Shaved beetroot, candied walnut, goats cheese, chervil (v) (gf)
Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
Caramelised onion tartlet, whipped blue cheese, micro cress (v)

Platinum Items
Peking duck pancakes, sliced cucumber, spring onion
Rosemary lamb skewers, spiced yoghurt (gf)
Chicken & chorizo cocktail pies, Boardwalk tomato chutney
Seared yellowfin tuna, wasabi aioli, sesame (s) (gf)
Peeled market best prawn, smoked paprika mayonnaise (s)
Salt & pepper calamari, lemon aioli (s)
63-degree beef tenderloin, ponzu dressing, shallots, lime zest (gf)
Beer battered flathead goujons, tartare, lemon (s)
Crispy chicken sliders, mixed leaf lettuce, brioche
Yellowtail Kingfish ceviche, ruby grapefruit (s)
Angus beef burger, Boardwalk chutney, pickles, charcoal slider

Substantial Items
Sous vide grain fed beef fillet, glass noodles, sliced vegetables (gf)
Chicken & chorizo paella, heirloom tomatoes, fresh parsley (gf)
King prawns, tomato, avocado, pine nut & red onion salsa (s) (gf)
Marinated lemongrass chicken, rice noodles, crispy shallots (gf)
Chorizo, vine ripened tomato, basil, orecchiette, mozzarella
Beer battered flathead, shoestring fries, lemon tartare sauce (s)
Roasted lamb shoulder, quinoa, rocket, honey roast pumpkin (gf)

Dessert Items
Mini apple crumble tartlet (v)
Meringue nest, summer compote, freeze dried raspberries (v) (gf)
Chocolate brownie, salted caramel (v)
Milk chocolate & salted caramel tartlet, crystallised edible flowers (v)
Watermelon, grape & strawberry brochettes (gf) (v) (vgn)
Lemon curd tartlet, torched meringue (v)
Bite size macaroons (v)
Chocolate dipped mini summer gelato cones (v)

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

  State of the Art 2018 Christmas Canape Menus

2018 Christmas Canape Menus
$85 per person


Canapes
Prawn, mango, chervil, vinaigrette, lime zest (s) (gf)
Roasted Berkshire pork belly, apple sauce, Boardwalk signature crackling (gf)
Sydney Rock Oysters, Champagne vinaigrette (s) (gf)
Rosemary lamb skewers, spiced yoghurt, pomegranate (gf)
Fresh peeled tiger prawns, lemon aioli (s)
Glazed Christmas ham, brioche, mixed leaf lettuce, dijonaise
Mini cocktail potato salad, bacon lardons, spring onion

Substantial
Grilled lemongrass chicken, Chinese cabbage, crispy noodles, coriander, spring onion, palm sugar dressing (gf)

Dessert
Mini pavlova with summer berries, mint and crème Chantilly (v) (gf)

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

  State of the Art Buffet Menus

State of the Art Buffet Menus
(s) Seafood | (gf) Gluten Free | (v) Vegetarian | (vgn) Vegan | (pr) Premium Item

Menu spend must be equal to or greater than $1500
A chef charge of $390 will apply if under spend

Buffet Menu 1
$105 per person

Includes fresh baked bread rolls and cream butter
Please select 4 gold items, 3 platinum items

Buffet Menu 2
$125 per person

Includes fresh baked bread rolls and cream butter
Please select 3 gold items, 3 platinum items, 1 diamond item, 2 dessert item

Includes
Sourdough bread rolls, Pepe Saya butter

Gold Items
Tasmanian smoked salmon, red onion, capers, gherkins (s) (gf)
Marinated baby squid salad, chorizo, fetta, spiced cous cous (s)
Local Sydney Rock Oysters, assorted seasonal dressings (2 oysters per person) (s)
Market best prawns (Tiger or King), lemon wedges, Boardwalk signature cocktail sauce (3 prawns per person) (s) (gf)
Mesclun, avocado, cherry tomato, corn, marjoram (v) (vgn) (gf)
Slow roasted seasonal root vegetables, rosemary, garlic (v) (gf) (vgn)
Cos lettuce, lardons, croutons, anchovy dressing (s)
Charred corn, avocado, coriander, heirloom cherry tomato, wild rocket, smoked paprika & lime (gf) (v)
Blanched local beans, black sesame, winter citrus, pomegranate, chive vinaigrette (v) (gf) (vgn)
Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
Jamon Serrano, shaved fennel, citrus, aioli (gf)
Broccolini, snowpeas, orange, chilli, toasted hazelnut dressing (v) (vgn) (gf)
Kale, fresh herb & quinoa salad, cold pressed extra virgin olive oil, lemon vinaigrette (v)
Heirloom cherry tomato, Persian fetta, sorrel cress (v) (gf)
Local asparagus, shaved parmesan, crispy prosciutto, sweet balsamic (v) (gf)

Platinum Items
Thyme marinated chicken thigh, confit garlic (gf)
Crispy skin duck breast, pomegranate, toasted cauliflower (gf)
Baked Tasmanian salmon, cauliflower puree (s) (gf)
Pasture fed Berkshire pork fillet, spiced apple chutney (gf)
Sous vide, Portuguese style chicken breast (gf)
8 hour slow cooked lamb shoulder, chermoula (gf)
South Coast Blue Eye Trevalla, grape & pine nut salsa (s) (gf)
Pan seared Gold Band snapper, pine nut pesto (s)
Cooked Moreton bay bug, roasted garlic & chive aioli (s)

Diamond Items
Triston Island Lobster, chive & paprika butter (s)
Riverina lamb back-strap, tzatziki (gf)
Sliced Riverina grain fed beef fillet, red wine jus (gf)

Dessert Items
Mini sticky date puddings, caramel sauce (v)
Mini meringue nest, cinnamon winter berry compote (v)
Chocolate brownie, salted caramel (v)
Milk chocolate tart, crème Chantilly, strawberry (v)
Pineapple, watermelon & strawberry brochettes (gf) (v) (vgn)
Lemon curd tartlet, torched meringue (v)
Bite size macaroons (v)
Chocolate dipped mini gelato cones (v)

Additional Items
Add an additional Gold item for $14
Add an additional Platinum item for $18
Add an additional Diamond item for $26.50
Add an additional Dessert item for $6.50

  State of the Art 2018 Christmas Buffet Menus

State of the Art 2018 Christmas Buffet Menus
$120 per person

Menu spend must be equal to or greater than $1500
A chef charge of $390 will apply if under spend

Includes
Bread rolls and butter, Christmas bon bons

Main Course
Sydney Rock Oysters, Champagne vinaigrette (s) (gf) 2 per person
Fresh peeled tiger prawns, lemon aioli (s) 3 per person
Cocktail potato salad, bacon lardons, spring onion
Chinese cabbage, noodles, coriander, spring onion, palm sugar dressing (gf) (v)
Roasted Berkshire pork belly, apple sauce, Boardwalk signature crackling (gf)
Glazed Christmas ham, condiments (gf)
Rosemary lamb shoulder, spiced yoghurt, pomegranate (gf)

Dessert (Served as Canapes)
Pavlova with summer berries, mint and crème Chantilly (v) (gf)

(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan

  State of the Art Formal Plated Menu

State of the Art Formal Plated Menu
(s) Seafood | (gf) Gluten free | (v) Vegetarian | (vgn) Vegan
Menu spend must be equal to or greater than $1500 or a chef charge of $390 will apply

Formal Dining 1 (2 Course)
$110 per person

Includes fresh baked bread rolls and cream butter
Entree and main or main and dessert

Formal Dining 2 (3 Course)
$145 per person

Includes fresh baked bread rolls and cream butter
Entree, main and dessert

Includes
Sourdough bread rolls, Pepe Saya butter
Entree
Baked forest mushroom tartlet, cauliflower puree, fresh herb oil (v)
Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb
Duck breast, beetroot puree, golden beetroot, asparagus, sorrel (gf)
Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)
Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)
Steamed, wild Blue Eye Trevalla, chervil oil, fennel, grape & pine nut salsa (s) (gf)
Koo Wee Rup asparagus, lemon ricotta, shaved pear, walnut, truffle oil (v) (gf)
Main Course
Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)
Riverina beef fillet, potato fondant, Dutch carrot, rosemary jus (gf)
Pan roasted Tasmanian salmon fillet, cauliflower puree, puffed wild rice (s)
Spiced free range chicken breast, saffron arancini, baby vegetables
Roasted duck breast, potato fondant, asparagus, hazelnut jus (gf)
Berkshire pork cutlet, sweet potato puree, spiced apple relish, Dutch carrots (gf)
Hiramasa Kingfish, sumac, torched grapefruit, fennel, radish (s)
Wild mushroom & porcini risotto, sage butter (v) (gf)
Dessert
Deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)
Stringy bark honey tart, caramelised pear, lemon mascapone (v)
Milk chocolate tart, vanilla cream, strawberry, mint (v)
Torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)
Vanilla crème brulee, macerated strawberries, pistachio praline (v) (gf)
Selection of local Australian cheeses, lavosh, crackers & quince (v)
Sides
$15
 (1 bowl per 4 people)
Shoestring fries, sea salt (v)
Mixed leaf salad, red wine dressing (gf) (v) (vgn)
Parisian mashed potato (gf) (v)
Warm broccolini, Victorian butter, almonds (v) (gf)
Roasted Dutch carrots, raisins, Persian fetta (v) (gf)

  State Of The Art Platter Menus

State Of The Art Platter Menus
Minimum order of $780 or fee of $280 applies
Delivery fees of $50 applies

Cheese Platter
$150 per platter
A selection of australian cheeses, crackers, fruit paste and fresh fruit
Dips Platter
$95 per platter
A selection of dips served with crudités and crisp breads
Antipasto Platter
$120 per platter
Marinated olives, grilled seasonal vegetables, grilled turkish bread
Sandwich Platter
$140 per platter
Assorted sandwich fillings on wholegrain, white bread and wraps
Seafood Platter
POA
Market fresh seafood – seafood is market dependent: balmain bugs, king prawns, scallops, sydney rock oysters, baby octopus & lobster tail with various dressings and sauces
Charcuterie Platter
$150 per platter
Cured sliced meats including ham, salamis, jamon iberico, olives & grilled turkish bread
Pastries Platter
$120 per platter
Freshly baked assorted danish pastries, croissants and scrolls

Allow one platter for every 10 – 12 guests. Not a substantial meal only sufficient as light food

  State of the Art Beverage Packages

State of the Art Beverage Packages

Tower
$15 per person per hour

Tower Estate Moscato
Hope Estate Sav Blanc
Hope Estate Cab Merlot
Peroni Laggera
Hope Brewhouse Draught on tap
Hope Brewhouse Pale Ale on tap

Chandon
$22.50 per person per hour

Chandon S (first drink on arrival)
Chandon Brut
Chandon Brut Rose
Cape Mentelle Sem Sav Blanc
Domaine Chandon Chardonnay
Domaine Chandon Shiraz
Domaine Chandon Pinot Noir
Peroni Laggera
Hope Brewhouse Draught on tap
Hope Brewhouse Pale Ale on tap

Veuve Cliqout
$30 per person per hour

Veuve Clicquot Rose NV (first drink on arrival)
Veuve Clicquot Yellow Label
Cloudy Bay Sav Blanc
 Cloudy Bay Chardonnay
Cloudy Bay Pinot Noir
Cape Mentelle Shiraz
Peroni Laggera
Hope Brewhouse Draught on tap
Hope Brewhouse Pale Ale on tap

All beverage packages include soft drink, sparkling water and orange juice

  State of the Art Beverages on Consumption

State of the Art Beverages on Consumption

Beverage List
Sparkling

Tower Estate Moscato Hunter Valley, Australia $45
Chandon Brut NV Yarra Valley, Australia $51
Chandon Rose Brut NV Yarra Valley, Australia $51
Chandon ‘S’ NV Yarra Valley, Australia $55
Champagne
Moet Imperial NV Epernay, France $110
Veuve Clicquot Brut Reims, France $130
Veuve Clicquot Rose Brut Reims, France $150
Moet Magnum Epernay, France $200
Dom Peringnon Epernay, France $270
Whites
Hope Estate Sauvignon Blanc Hunter Valley, Australia $55
Hope Estate Chardonnay Hunter Valley, Australia $55
Tower Estate Riesling Claire Valley, Australia $55
Cape Mentelle Sauvignon Blanc Semillion Margaret River $60
Cape Mentelle Georgiana Sauvignon Blac Margaret River $60
Petaluma Riesling Adelaide Hills, Australia $65
Domaine Sauvignon Blanc Victoria, Australia $65
Domaine Chardonnay Victoria, Australia $65
Cloudy Bay Sauvignon Blanc Marlborough, NZ $90
Cloudy Bay Chardonnay Marlborough, NZ $90
Reds
Tower Estate Pinot Noir Derwent Valley, Australia $55
Tower Estate Shiraz Barossa Valley, Australia $55
Hope Estate Cab Merlot Geographe, Australia $55
Cape Mentelle ‘Trinders’ Cab Merlot Margaret River $60
Cape Mentelle Marmaduke Shiraz Margaret River $60
Dalrymple Pinot Noir Pipers River, Australia $65
Cape Mentelle Shiraz Margaret River $65
Grant Burge Filsell Shiraz Barossa Valley, Australia $75
Virgin Hills Cab Shiraz Macedon Range, Australia $95
Cloudy Bay Pinot Marlborough, NZ $95
Rose
Hope Estate Hunter Valley, Australia $30
Domaine Chandon Yarra Valley, Australia $45
AIX Provence France $60
Beer
Peroni Leggera Lombardy, Italy $7
Local Premium Draught Hunter Valley, Australia $7
Local Premium Pale Ale Hunter Valley, Australia $7
Boags Premium Lager Launceston, Tasmainia $8
Corona Extra Pale Lager Mexico $9
Peroni Nastro Azzuro Lombardy, Italy $9
Cider
Local Premium Cider Hunter Valley, Australia $8
Sprits
Belvedere Vodka Zyrardow, Poland $12
Makers Mark Bourbon Loretto, Kuntucky $12
Tanqueray Gin London, England $12
Bacardi superior white rum Puerto Rico, Caribbean $12
Mount Gay Rum Barbados, Lesser Antilles $12
Johnnie Walker Black Kilmarnock, Scotland $12
Glenmorangie Scotch Tain, Scotland $12
Hennessy VSOP Cognac, France $12
Softs
Tea/Coffee Andover, England $4
Softs Coca Cola, Australia $7
Still Water Coca Cola, Australia $8
Sparkling Water San Pellegrino, Italy $11
Orange Juice Nudie Juice, Australia $15
Ice
5kg bagged Ice $5

 FAQ

Safety and Equipment
Is the boat safe and in good condition?

Yes, the vessel is currently in survey with the Australian Maritime Safety Authority (AMSA), which requires comprehensive safety equipment standards and regular safety checks. A safety briefing is given to the charter passengers before embarking and safety gear will be provided if required. All vessels in our fleet are selected for safety, comfort, quality and cleanliness. We are proud to keep them this way.

What is the maximum capacity of the boat?
State of the Art is surveyed to hold a maximum of 35 passengers, 1 skipper and crew dependent on your passenger numbers. Please note, an infant, regardless of age is considered a passenger.

Is the boat suitable for children?
Yes, State of the Art is suitable for children appropriate sized lifejackets lifejackets are available on request. Children must be under adult supervision at all times.

What toilet facilities are on board?
State of the Art is equipped with two modern, spacious marine toilets with easy access for charter.

Catered Food Options
Can we organise a meal on board?

Yes, we can recommend some excellent caterers for you where we can design the perfect menu to suit your budget and taste.

BYO Catering
Are we allowed to bring our own food and drinks?

Yes, we suggest that you bring boat friendly food that requires minimum preparation e.g. platter-style cold foods or food that can be cooked in our galley.

Is there a BBQ on board?
No, there is no BBQ on board.

Do I have to wash up the dishes?
No! Sit back and relax and the crew will do that for you.

Do we need to bring ice for the cooler / esky?
Yes.

On Tour
Can we have music on board?

Yes, the vessel is equipped with a Bose sound system where you can plug in a music compatible device like an iPhone. Please ensure your mp3 player is fully charged.

Where can we go during our charter?
Your skipper can take you most places within Sydney Harbour, providing it is within the surveyed boundaries. Should your guests wish to go to a specific location within Sydney Harbour please let us know at time of briefing.

Can we extend our charter time during the charter?
Yes, although this is subject to availability. Please note, the charter will be extended based on the decision of the captain on board and payment will be processed post charter by authorised bond.

Booking and Payment
Can we view the boat before we book our charter?

Yes, the vessel is located in Berry’s Bay and viewings are possible most days. We recommend that you view the vessel so that you know exactly what the boat has to offer and whether it is suitable for your charter. Please call in advance to check availability and arrange a viewing.

How do I secure my booking?
A minimum 50% deposit is required to confirm booking, with the balance payable 14 days prior to commencement of the charter. Upon payment of your deposit, a Skippered Charter Contract will be emailed to you, confirming details relevant to your charter, which must be signed and returned. Payment can be made by MasterCard, Visa, EFTPOS, Electronic Funds Transfer or cash. Diners Card, Bankcard and Cheques are not accepted.

Is there any paperwork to complete before we go on our charter?
Yes, we require your signed contract and authorised bond form prior to your charter commencing.

Cancellation
If I cancel the charter, can I get a refund?

We do not offer refunds should you wish to cancel your charter. If boating conditions are unsafe, as determined by the management of Sydney Harbour Escapes, we will offer a six month voucher where you can reschedule your charter based on availability. Please see our General Booking Information on our website or contact a staff member on 02 9328 4748 for details.

Preparations and Arrival
What do you advise we bring along for our charter?
As conditions can vary on the water, it is suggested that you bring along a hat, sunglasses, sunscreen, swimmers, and seasonal jumper or jacket. Please wear white-soled shoes or non-marking boating shoes. Strictly no black soled shoes or stiletto-heeled shoes, as this will damage the decking.

Does our party need to get there before the set time of the charter?
All your party should be at the designated pick up point at least 15 minutes prior to your charter time to allow loading of passengers and gear and to enable enough time for the skipper's safety briefing. Please note, our charter will start and finish at the times on your contract.

Can one of our guests be picked up late and dropped off early from another wharf?
Multiple pick up and drop off points are not recommended as this will shorten your charter time significantly. We suggest that guests wishing to join the charter late or leave early should arrange alternative transportation via water taxi at their own cost. Please ask one of the Sydney Harbour Escapes team members for a Water Taxi contact.

Please call the friendly Sydney Harbour Escapes team with your enquiries
Open 7 days 02 9328 4748

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After Hours Emergency: 0438 177 283

Office Hours
We are open 5 days a week
Mon - Fri 9am - 7pm
Charter Hours: 7am - Midnight