Call 02 9328 4748



SEVEN STAR

Seven Star Boat Hire - Luxury Superyacht - Sydney Harbour Escapes

MY Seven Star is a notable superyacht and an effortlessly luxurious place to entertain guests, relax and enjoy life on Sydney Harbour &ndash perfect for relaxing with friends and family, or hosting elegant cocktail parties. MY Seven Star has an immediately unique feel from the moment you step on board.


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SEVEN STAR

Super Yacht Charters

From $2250 Per Hour

80 Max Passengers

This boat does allow
'Bring Your Own Food and Beverages'



Prices


SEVEN STAR Prices


Total cost =    Vessel Hire  
  Food   +  Beverages  
+   Staff Fees 
  Wharf Fees  



Vessel Hire Prices

Includes Captain

April-October Min 3 hours
$2250 p/h 

November-March Min 4 hours
$2500 p/h
No BYO (Friday - Saturday only)

Overnight (6pm-9am) 
$20,000 (POA) Excludes November- January dates

24 hours $30,000 (POA) Time restrictions may apply,
excludes November - December

Public Holidays 25% surcharge On total cruise cost

 

  Food & Beverage

  CANAPE MENU A 

 

 

$9.00 per item per person, Minimum $54
(minimum 6 selections)

Chef’s Selection of Mini Flans
A selection of Rice Paper Rolls with Sesame Dipping Sauce

Mini Bruschetta with Basil and Oregano on Ciabatta Bread

Petite Southern Highlands Beef Burger with Gruyere and Tomato Chutney

Roast Pumpkin and Baby Spinach, Parmesan and Parsley Arancini

Mini Angus Beef Stroganoff Pies with Duchess Potato

Chilli Fish Cake with crisp Lettuce and Lime Mayo

Chicken San Chow Bow

Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce

  CANAPE MENU B 

 

@ $12.00 per item per person, Minimum $72
(minimum 6 selections)

Tiger Prawns with Herb and Lemon Aioli

Peking Duck Pancake with Shallots and Chilli Jam

Rock Oysters with Champagne Vinaigrette and Pearls of the Sea

Prawn Cocktail with Marie Rose Sauce

Smoked Salmon Terrine on toasted Ciabatta

Prawn and Chorizo Skewers

Petite Wagyu Fillet Steak sandwiches filled with Roquette, Brie Cheese and Caramelized Onion

Scallops seared with Ginger & Soy Dressing

Rosemary and Red Wine seared Lamb Cutlets with Mint and Yoghurt

  PLATTER OPTION 

(minimum 3 selections)

CHEFS HOUSE MADE DIP SELECTION - $15pp
Selection of House Made Dips, variety of Flatbreads and Sticks and Seasonal Vegetables

ANTIPASTO PLATTER - $20pp
Selection of Cold Cured Meats

Marinated Vegetables and a selection of lightly Marinated

Olives served with Crisp Bread and Lavosh

FRESH COLD SEAFOOD PLATTER - $85pp
(Seafood selection may change depending on the season)

Selection of Seafood fresh from the Sydney Fish Markets
King Prawns
Sydney Rock
Oysters
Smoked Salmon
Scallops
Bug Tails

Blue Swimmer Crab dressed in Parsley, Lemon and Garlic Butter and served with Toasted Sourdough, Seafood and Tartare Sauces

OYSTER BAR - $25pp
(6 oysters per person)
A selection of freshly shucked Sydney Rock and Pacific Oysters served with a selection of condiments, Lemon, Asian Shallot Vinaigrette or Spiced Tomato and Caper Salsa

OCEAN KING PRAWNS - $25pp
(4 king prawns per person)
King Prawns served with fresh Lemon and Aioli with condiments.

SELECTION OF FINE AUSTRALIAN CHEESES AND SEASONAL FRUITS - $20pp
Served with Dried Fruit

Gourmet Grissini

Crackers and Walnut Bread.

DESSERT TASTING PLATE - $18pp
Chocolate Mousse Cup with Chantilly Cream

Vanilla Bean Crème Brulee

TiramisU

Sticky Date Pudding and Petite Cakes

  GRAZING STATION MENU - ANTIPASTO & CHARCUTERIE 

 

Grazing Station Menu - Antipasto @ Charcuterie
@ $55pp

Cold Cure Cuts
Prosciutto De Parma

Sopressa

Bresaola

Pancetta and Grill Spanish Chorizo

Vegetables and Salad

Char-Grill Eggplant

Roast Capsicum

Grilled Field Mushroom

Confit Heirloom Tomato

Marinated Artichokes

Dolmades (rice wrapped in vine leaf)

Garlic infused black and green Olives

Grill Halloumi

Marinated Feta

Zucchini Frittata

Arancini with Pumpkin 

Semi Dried tomato

Caprese Salad of Plum Tomato Bocconcini Pesto Roasted Pine Nuts

Masculin Salad mix with Cranberry, Pecorino and white balsamic glaze

Roquette Jap Pumpkin Orecchiette with Goats Cheese, caramelized onion and soy toasted nuts

From the Ocean
Salmon Gravlax with Caper Berries and Crème Fraiche

Ceviche Scallops with Lime Chili and Coriander

Marinated Greek Octopus

King Prawn with Marie Rose Sauce

Cheeses and Fruits
Fine Australian and European hard and soft cheeses

Dried fruit

Quince Paste

Assorted Nuts

Seasonal Exotic Fruit Display
Artisan Bread Display

Grissini and Crackers

  BUFFET MENU 1 

 

@ $100pp (Chef required)

CHEF REQUIRED

A selection of Boutique Rolls with Butter Portions

Roast Pumpkin, Bocconcini and Baby Spinach Arancini

Herb and Pepper and Lemon Encrusted Salmon Fillet Le Chef Tartare Sauce

Chardonnay and Thyme Poached Chicken Breast with Risoni, Oven Roasted Tomato and Baby Spinach

Fresh Pasta with Roasted Capsicum, Mushrooms and Semi-dried Tomatoes tossed in a light Tomato Pesto Dressing

Kajun Rump surrounded with our Home-style Tzatziki Sauce

Tiger Prawn Platter with Herb and Lemon Aioli

Wild Rocket and Parmesan with Rock Salt and Black pepper

Dill, Red onion and Caper Berry Potato Salad

Dessert
Fresh Seasonal Fruit Platter

Chefs selection of House Desserts

  BUFFET MENU 2 

 

@ $125pp (Chef required)

CHEF REQUIRED 

A selection of Boutique Rolls with Butter Portions

Roast Pumpkin, Bocconcini and Baby Spinach Arancini

Chargrilled Beef Fillet and Field Mushrooms served with a Green Peppercorn Jus

Chardonnay and Thyme Poached Chicken

Roasted Herb and Garlic Chat Potatoes

Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea (2 per person)

Caprese Salad of Tomato, Bocconcini and Fresh Basil

Wild Rocket and Parmesan with Rock Salt and Black pepper

A selection of fine Australian Cheese’s served with Dried Fruit and Deli Style Crackers

Dessert
Fresh Seasonal Fruit Platter

Chefs selection of House Desserts

  BUFFET MENU 3 

 

@ $145pp (Chef required)

CHEF REQUIRED

A selection of Boutique Rolls with Butter Portions

Roast Pumpkin, Bocconcini and Baby Spinach Arancini

Chardonnay and Thyme Chicken

Rib Eye Fillet with Stuffed Field Mushrooms and Red Wine Jus with Roasted Chat Potato

Whole Baked Tasmanian Salmon topped with Baby Spinach, Dill and Capers

Mussels with Garlic and Chilli Butter

Balmain Bugs Grilled with Garlic Lemon Butter

Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea. (3 per person)

Tiger Prawn Platter with Herb and Lemon Aioli

Dill, Red Onion and Caper Berry Potato Salad

Caprese Salad of Tomato, Bocconcini and Fresh Basil

Assorted Australian Cheeseboard with Lavosh and Dried Fruits

Dessert
Fresh Seasonal Fruit Platter

Chefs selection of House Desserts

  CHILDREN MENU  

 

$25pp 1 choice oF

Chicken Nuggets & Chips
Fish & Chips
Spaghetti Bolognese

Desserts 1 choice of
Ice cream
Chocolate cake

  3 COURSE FINE DINING MENU 

 

@ $140pp
Maximum 6 people 

CHEF REQUIRED

Canapes On Arrival (choice of three)

Peking duck pancake with shallots and chilli jam

Mini flans of baby eggplant, caramelized onion and goats cheese

Arancini filled with bocconcini, roast pumpkin and baby spinach

Assorted sushi with pickled ginger, wasabi and soy

Indonesian chicken satay skewers with spicy peanut and coconut sauce

Garlic prawn twisters

Poached Tasmanian salmon and baby spinach quiche topped with mozzarella cheese, sour cream and chives

Entrée (choice of one)
A trio of Seafood Plate: lobster with lemon garlic sauce, king prawns and scallops

Seared garlic king prawns in shallot and white wine sauce reduction on a creamy risotto

Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread

Warm chorizo, halloumi, roasted kumara and chargrilled capsicum embedded on a roquette salad accompanied with a side of tomato relish

Panko-crusted King Tiger Prawns with Malaysian coconut curry

Seared Cajun Yellow Fin Tuna with Mango and Paw Paw Salsa

Main Course (choice of one)
Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel of baby green beans, confit of tomato, glazed noisette of potato and a classic béarnaise sauce

Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a lemon and dill beaurre blanc

Roulade of chicken filled with pancetta and brie cheese bedded on the roasted pumpkin with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell pepper sauce

Pan-Fried Salmon and Leek Medallions with Salsa Verde

Steamed N.T Barramundi wrapped in banana leaf, lemongrass, ginger and chilli


Dessert (choice of one)
Vanilla bean cream brulee with blueberry compote

Baked white chocolate cheesecake served with mixed berry compote

Individual tiramisu topped with chocolate-coated strawberries

Chocolate ganache tart with cinnamon ice cream

Vanilla pannacotta layered with strawberries Romanoff and liqueur strawberries

Glazed individual fruit flans
Apple and rhubarb crumble served with vanilla bean ice cream

Table dessert tasting platters consisting of a variety of the featured desserts

  FORMAL DINING 

2 COURSE FORMAL DINING MENU @ $70pp
3 COURSE FORMAL DINING MENU @ $90pp

Entrée (2 Choices- Alternate Placement)
Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf rice

Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables and olives, Caprese salad with a balsamic glaze and grissini

Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce

Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce topped with pecorino crusted garlic sour dough

Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and roquette, with a spicy tomato chutney

Seafood pot pie with white wine cream sauce encased in puff pastry

Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki

Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and grilled asparagus (V)


Additional Entrée Extra ($5 pp)
Southern seafood tasting plate consisting of king prawn, oyster, blue swimmer crab cake, ceviche scallop, Gravlax salmon, radicchio salad drizzled with herb aioli


Main Course (2 Choices- Alternate Placement)
Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles mushroom, green bean parcel and confit vine tomato,

Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans, glazed onion, infused with rosemary jus

Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in a dill beaurre blanc.

Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered cherry tomato, roquette salad with a burnt lemon creme fraiche

Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled with red pepper sauce

Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini and roasted jap pumpkin topped with seeded mustard sauce

Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted tomato reduction (V)

Dessert (2 Choices- Alternate Placement)
Coconut and Malibu crème brûlée with mix berry compote

Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis

Classic Italian homemade tiramisu

Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche

Vanilla panna cotta layered with Romanoff and liqueur strawberries

Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream

Profiterole skewers with warm chocolate dipping sauce and Chantilly cream

Table dessert tasting platters consisting of a variety of the featured


ADDITIONAL PLATTERS
(Formal Dinning per table)

Mezze Platter ($45 per platter)
Garlic sautéed olives, Labneh, stuffed vine leaves, kibbeh, tabouli, hummus, babaganoush, freshly cut vegetables and fresh Lebanese bread

Greek Mezze ($45 per platter)

Marinated rosemary fetta, black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread


Gourmet Antipasto ($45 per platter)
A selection of cured meats, marinated eggplant, capsicum, mushrooms, bocconcini, vine-ripened tomato and garlic olives with balsamic seasoning


Hot and Cold Seafood ($65 per platter)
Prawns, oysters, smoked salmon, calamari, octopus, tempura prawns and fish goujons

  PIZZA 

 

 

$25 pp

ON APPROVAL BY AOC only

  BEVERAGE MENU 

BWS Package $18pp p/h

WHITE WINE
Drovers Lane Sav Blanc & Select
Vineyards Sem Sav Blanc (Blue Sand Chardonnay on request)

RED WINE
Drovers Lane Cab Sav & Drovers Lane
Shiraz

SPARKLING
Forty-Four Brut Cuvee

Soft Drinks Package $5pp p/h
Pepsi, Lemonade, Orange Juice

Soda Water & Tonic Water

Open Bar 1 $25pp p/h
BWS + top shelf spirits

TOP SHELF SPIRITS
Belvedere Vodka

Midori

Bacardi

Malibu

Bundaberg Dark Rum

Johnny Walker Black Label

Jonny Walker Red label

Chivas Regal

Prince Albert Gin

Jim Beam White

Jack Daniels


BYO Surcharge $20pp 

No BYO Friday and Saturday nights in November – January 

  BBQ Menu 

 

$95pp (Chef required)

Cooked fresh on board the BBQ by our chef on the sky deck

Canapes on arrival

Greek chicken souvlaki served with tzaziki sauce

BBQ beef tenderloin medallions, field mushroom topped with onion red wine glaze

Rosemary infused lamb cutlets

Petite fillet of humpty doo barramundi with lemon butter sauce

BBQ king prawns with lime and coriander

Chili onion jam Chorizo

Lentil and potato cakes (V)

Corn on the cob

Traditional Greek salad

Roast chat potato with dill, egg and crispy bacon

Mediterranean pesto pasta salad with roast vegetables

Mesculin salad with cranberry, pecorino, white balsamic reduction

Caprice salad of tomatoes, bocconcini, fresh basil and pine nut pesto

Mini damper and sourdough rolls

Desserts
Chocolate ganache tarts with Chantilly cream

Season fruit platter

Assortment of cheeses, dried fruits, quince past, lavosh bread and crackers

Staff Fees

Bar Staff and Wait Staff  (min 1 required) $65 p/h
$65 for each additional hour
1 staff for every 10 guests required

Chef $85 p/h Required on all buffet, BBQ and 3 course menus

Galley Manager $90 p/h Required for BYO charters if use of the galley is required

Wharf Fees


Pick up and drop off wharf fees apply (Usually $100 total). Check your quote and contract for more info.



All prices in $AUS. and include GST
Prices are subject to change without notice
50% deposit required to confirm booking
Please note that shoes are not permitted on board Seven Star as they may damage the decks.
If you are wishing to swim during your charter, please bring own towels.

Features

Features:

Catering Available     

BBQ Available     

Bring your own drinks available     

Bring your own food available     

This boat has a licenced bar     

You can bring your own music     

Boat has Presentation facilities     

Air conditioning available     

Brand:

Azimut

Specifications:

• Length: 98 ft (29.8 m)
• VCR and Sony Hi/Fi Home theatre with CD/DVD player in all guest rooms
• IPod docking stations and satellite phones in all guest rooms
• Spacious Aft Deck with large curved sliding glass doors that open to provide you the ability to fine dine outside under a night time sky or dine in the privacy of the plush main saloon
• Forward is a sophisticated, contemporary and expansive main saloon and bar area
• The Sundeck has a large open air Jacuzzi which can be utilised as a plunge pool or can be easily heated as a hot tub
• The Fly Bridge offers panoramic views with custom design BBQ, teak polished table for alfresco dining, and awnings to provide shade
• The Fly Bridge includes Navigational System
• Abundant deck space to relax in the sun and enjoy the scenery as you cruise by
• 1 x extravagant staterooms with ensuite bath and shower
• 2 x lavish twin guest cabins with ensuite bath and shower
• In-cabin entertainment featuring flat screen televisions and Foxtel in all guest rooms

Boat Suitability:

Private charters Sydney, corporate cruises, wedding cruises
 

More Info


 Frequently Asked Questions

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?
Seven Star is surveyed to hold a maximum of 80 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?
Seven Star 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.

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

On Tour
Can we have music on board?
Yes, the vessel is equipped with a 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 Blackwattle 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. Shoes are not permitted on board.

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: 0403 717 868

Office Hours
24 Hours, 7 Days a Week
Charter Hours: 7am - Midnight