State of the Art is a stunning motor yacht fit with multiple entertaining spaces for that luxury feel!
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Celebrate the start to the famous Sydney to Hobart race on Boxing Day aboard State of the Art! 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.
Includes skipper and crew Boxing Day Non BYO Charter $1200 per hour Minimum 4 hour charter $4800 Includes a surcharge for the public holiday BYO Charter $1380 per hour Minimum 4 hour charter $5520 Ice not included Includes a surcharge for the public holiday 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 Staffing Fees $360 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 Includes a surcharge for the public holiday Catered Charters $468 chef charge applies to catering orders under $1500 Includes a surcharge for the public holiday Pick up and drop off wharf fees apply A 20% surcharge will occur on all food and beverages
Catered food and beverage options or BYO food and beverages
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
• 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
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!
State of the Art 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 $468 will apply if under spend Canape Menu 1 $75 per person Suitable for a 3 hour event Please select 6 gold items, 2 platinum items and 1 substantial item 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 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 Freshly shucked market best oysters, eschallot vinaigrette, lemon (s) Portobello mushroom quiche, rosemary, aged parmesan (v) Panco & oregano crumbed chicken strips, confit garlic aioli Saffron and mozzarella arancini, chive aioli (v) Banana prawns, mayonnaise, air popped popcorn, sesame (s) (gf) Glazed pear, chive ricotta, brioche crouton, aged balsamic (v) Rare roast Angus beef, potato chip, horseradish cream (gf) Slow roasted Berkshire pork belly, crackling, spiced apple jam (gf) Margarita pizzetta, basil cress (v) Leg ham & parsley mini quiche Poached chicken, pine-nuts, savoury tartlet Steamed pork and prawn dim sim, sweet chilli & lime dressing (s) Beetroot, candied walnut, goats cheese, chervil (v) (gf) Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v) Caramelised onion tartlet, goats cheese, micro cress (v) Platinum Items Peking duck pancakes, sliced cucumber, spring onion Salt & pepper calamari, aioli, lime (s) Chicken & chorizo cocktail pies, tomato chutney Spring lamb cocktail pies, tomato chutney Mini beef burger, tomato chutney, cheddar cheese Sausage rolls, butter puff pastry, barbecue sauce Mini chicken spring roll, sweet & sour sauce Rosemary lamb skewers, sumac yoghurt (gf) Peeled market best prawn, smoked paprika mayonnaise (s) Confit garlic & thyme chicken skewers (gf) Yellowtail Kingfish ceviche, ruby grapefruit (s) Spanner crab tartlet, creamed leek (s) Crispy chicken sliders, iceberg lettuce, brioche Prosciutto wrapped prawns, saffron aioli (s) (gf) Substantial Items Bite size macaroons (v) Chocolate brownie, salted caramel (v) Milk chocolate tart, creme chantilly, strawberry (v) Pineapple, rockmelon & strawberry brochettes (gf) (v) (vgn) Pavlova nests, creme chantilly, fresh berries (v) Lemon curd tartlet, torched meringue (v) Assorted mini chocolate dipped gelato cones (v) 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 $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
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 $468 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 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 $468 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 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 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
Safety and Equipment Is the boat safe and in good condition? Yes, the vessel is currently in survey with the NSW Roads and Maritime, 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 45 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.
Min 5 hour charter from $5000
Min 4 hour charter from $3840
Min 4 hour charter from $4560