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 $312 per wait staff for a 4 hour charter 1x wait staff included in vessel hire 1–10pax – 1x wait staff included 11–30pax – 2x wait staff required 31–35pax – 3x wait staff required Includes a surcharge for the public holiday Catered Charters $336 chef charge applies to catering orders under $1150 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 Canapé Menus (s) Seafood | (gf) Gluten Free | (v) Vegetarian | (vgn) Vegan | (pr) Premium Item Menu spend must be equal to or greater than $1150 A chef charge of $280 will apply if under spend Canapé Menu 1 $65 per person Suitable for a 3 hour event Please select 6 standard items, 2 premium items and 1 substantial item Canapé Menu 2 $75 per person Suitable for a 4 hour event Please select 6 standard items, 2 premium items, 1 substantial item and 2 dessert items Canapé Menu 3 $85 per person Suitable for a 4 hour event Please select 6 standard items, 3 premium items, 1 substantial item and 2 dessert items Canapé Menu Selections Standard Selection From The Sea Freshly shucked market best oysters, ponzu dressing, crisp shallots (s) Popcorn prawns, japanese mayonnaise, coriander, sesame (s) (gf) Peeled market best prawn, chilli & coriander dressing (s) Steamed school prawn gow gee, coriander reduction (s) Steamed pork and prawn dim sim, sweet chilli & lime dressing (s) From The Paddock Double smoked ham, cheese & parsley quiche, shaved parmesan Roasted pork belly, crackling, cinnamon apple jam (gf) Grilled chorizo & feta pizzetta, cress Grilled chorizo, caramelised onion, saffron mayonnaise on sourdough crisp Panko crumbed chicken strips, fresh herb aioli From The Garden Caramelised onion, torched goats cheese, micro cress tartlet (v) Saffron & mozzarella arancini, chive aioli (v) Cherry tomato & goats cheese quiche (v) Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v) Watermelon & feta skewers, aged balsamic (v) Roast mushroom quiche, rosemary salt (v) Premium Selection From The Sea Salt & pepper calamari, aioli, lime (s) Moreton bay bug, apple cream, savoury wafer cone (s) Seared yellow fin tuna, sesame, wasabi mayonnaise (s) Prosciutto wrapped prawns, citrus aioli (s) (gf) Sashimi yellowtail kingfish, lime, avruga, gold leaf (s) Seared scallops, grape & pinenut salsa (s) From The Paddock Peking duck pancakes, sliced cucumber, spring onion Rosemary lamb skewers, sumac yoghurt (gf) Satay chicken skewers (gf) 4 hour slow roasted pork sliders, chipotle mayonnaise Substantial Selection From The Sea Beer battered flathead, shoestring fries, lemon tartare sauce (s) King prawns, tomato, avocado, red onion salsa (s) Roasted salmon, shaved fennel, citrus, dill vinaigrette (s) (gf) From The Paddock Marinated grain fed beef, glass noodles, sliced vegetables (gf) Slow roasted NSW pork, slaw, roast apple sauce (gf) Grilled chicken, cos lettuce, glazed bacon, anchovy dressing From The Garden Honey baked pumpkin risotto, sage butter (v) (gf) Dessert Bite size macaroons (v) Chocolate brownie, salted caramel (v) Milk chocolate tart, crème chantilly, strawberry (v) Pineapple, rockmelon & strawberry brochettes (gf) (v) (vgn) Pavlova nests, crème chantilly, fresh berries (v) Lemon curd tartlet, torched meringue (v) Assorted mini chocolate dipped gelato cones (v) Additional Items Add an additional standard canapé for $6.50 per person Add an additional premium canapé for $9.50 per person Add an additional substantial canapé for $11 per person Add an additional dessert canapé $5 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 $1150 A chef charge of $280 will apply if under spend Buffet Menu 1 $75 per person Includes fresh baked bread rolls and cream butter Please select 3 items from the sea - cold and/or from the garden, 2 items from the sea – hot and/or from the paddock and 1 dessert item Buffet Menu 2 $95 per person Includes fresh baked bread rolls and cream butter Please select 3 items from the sea - cold and/or from the garden, 3 items from the sea – hot and/or from the paddock and 2 dessert items Buffet Menu 3 $115 per person Includes fresh baked bread rolls and cream butter Please select 3 items from the sea - cold and/or from the garden, 3 items from the sea – hot and/or from the paddock, 1 premium item and 2 dessert items Buffet Menu Selections From the sea served cold Smoked salmon w/ red onion, capers, cream cheese, gherkins on crusty bread (s) Marinated baby squid salad (s) Oysters w/ assorted dressings (2 oysters per person) (s) King prawns w/ lemon wedges (3 prawns per person) (s) (gf) From the sea served hot Baked Tasmanian salmon w/ celeriac, fetta and dill (s) (gf) Roasted south coast blue eye trevalla w/ grape and pine nut salsa (s) (gf) Pan seared snapper w/ pine nut pesto (s) Moreton bay bug w/ roasted garlic and chive aioli (s) From the garden Caesar salad Garden salad (v) (vgn) (gf) Caprese salad w/ extra virgin olive oil (v) (gf) Chat potato salad w seeded mustard mayonnaise and spring onions (v) (gf) Roasted seasonal vegetables w/ garlic and rosemary (v) (gf) (vgn) Broccolini and snow peas w/ orange, chilli and toasted hazelnut dressing (v) (vgn) (gf) Roast vegetable and fresh herb quinoa salad w/ lemon tzatziki (v) Watermelon and fetta salad w/ mint and reduced balsamic (v) (gf) Asparagus w/ shaved parmesan and baked prosciutto (v) (gf) From the paddock Sage marinated chicken thigh (gf) Roasted crispy skin duck breast (gf) Portuguese style chicken breast (gf) Pasture fed pork fillet w/ grilled apple chutney (gf) Premium Western Australian crayfish tails w/ herb butter (s) (pr) Riverina lamb back-strap w/ tzatziki (gf) (pr) Braised New South Wales central tablelands lamb fillet (gf) (pr) Whole Riverina, grass fed beef fillet with field mushroom jus (gf) (pr) Dessert Assorted macaroons (v) Chocolate brownie (v) Milk chocolate tart w/ crème chantilly (v) Fresh pineapple, rockmelon and strawberry brochettes (gf) (v) (vgn) Mini Pavlova w/ fresh berries and crème chantilly (v) Cinnamon apple crumble spoons (v) Lemon meringue tarts (v) Chocolate dipped mini gelato cones (v)
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 $1150 or a chef charge of $280 will apply Entrée $28 per person Alternate serve (choose max two items) Baked forest mushroom tartlet with truffle oil (v) Grilled koo wee rup asparagus with ricotta, white peach, walnuts and truffle oil (v) (gf) Sashimi plate with wasabi and soy ($2 surcharge) (s) (gf) Seared Tasmanian scallops with pumpkin puree, toasted walnuts, apple and cress (s) (gf) King prawn and avocado salad with tomato, mango and eschallot salsa (s) (gf) Poached Balmain bug, avocado, peach and chilli salad with citrus vinaigrette (s) (gf) Steamed, wild petuna blue eye trevalla, chervil oil, fennel, grape and pine nut salsa (s) (gf) Pan-roasted spatchcock on Moroccan style couscous, glazed cherry tomato and cucumber raita Butterflied hunter valley grain fed quail on wild rice salad with rocket, broccolini and pomegranate (gf) Main $53 per person Alternate serve (choose max two items) Honey baked pumpkin and wild mushroom risotto with sage butter (v) (gf) Pan roasted salmon fillet with cucumber and mint salsa on wild rice (s) (gf) Pan-fried jewfish on sautéed kipfler potatoes, shaved garlic squid, roasted fennel and lemon beurre blanc (s) (gf) Spice marinated chicken breast with herbed couscous, snow peas and citrus dressing Roasted duck breast on potato gallette, with wilted bitter greens, asparagus and hazelnut vinaigrette (gf) Grilled, riverina fillet of beef on parisian mash, green beans, roasted cherry tomato and rosemary jus (gf) Roasted pork cutlet on sweet potato puree with spiced apple relish and dutch carrots (gf) Linguini with slow braised lamb, ratatouille and parmesan Dessert $27 per person Alternate serve (choose max two items) Baked individual milk chocolate tart with raspberry coulis and vanilla anglaise (v)| Bailey’s crème brulee with macerated strawberries and pistachio praline (v) (gf) Deconstructed Pavlova with coulis, fruit and macerated berries (v) (gf) Stringy bark honey tart with caramelised fig and lemon cream (v) Rich chocolate cake with crème chantilly and berries (v) Selection of Australian cheeses, lavosh, fig log and strawberries (v) Red wine poached pears with vanilla ice-cream Sides $13 per bowl (1 bowl serves 4) Shoestring fries with sea salt (v) Mixed leaf salad with balsamic dressing (gf) (v) (vgn) Parisian mashed potato (gf) (v) Warm broccolini with nut brown butter and almonds (v) (gf) Roasted Dutch carrots with raisins and Persian fetta
State of the Art Beverage Packages Silver Beverage Package $15 per person per hour Cascade Premium Light Premium Local Lager Hope Estate Sav Blanc Hope Estate Cab Merlot Tower Estate Moscato Gold Beverage Package $20 per person per hour Cascade Premium Light Premium Local Lager Premium Local Gluten Free Pilsner Cape Mentelle Sav Blanc Hope Estate Chardonnay Cape Mentelle Shiraz Hope Estate Cab Merlot Chandon NV Brut Sparkling Platinum Beverage Package $25 per person per hour Cascade Premium Light Local Premium Lager Local Premium Gluten Free Pilsner Cloudy Bay Sav Blanc Cloudy Bay Chardonnay Tower Estate Shiraz Tower Estate Pinot Noir Moet NV Champagne
State of the Art Beverages on Consumption Beverage List Sparkling Tower Estate Moscato Hunter Valley, Australia $45 Chandon Brut NV Yarra Valley, Australia $49 Champagne Moet & Chandon Imperial NV Epernay, France $110 Veuve Clicquot Yellow Label Brut Reims, France $150 Moet Magnum Epernay, France $200 Dom Peringnon Epernay, France $270 Sauvignon Blanc Cape Mentelle ‘Georgiana’ Margaret River, Australia $45 Hope Geographe, Australia $55 Cloudy Bay Marlborough, NZ $90 Chardonnay Hope Hunter Valley, Australia $55 Cloudy Bay Marlborough, NZ $90 Reisling Petaluma Adelaide Hills, Australia $65 Tower Clare Valley, Australia $55 Rose Hope Hunter Valley, Australia $40 Pinot Noir Tower Derwent Valley, Australia $55 Dalrymple Pipers River, Australia $65 Shiraj Cape Mentelle Margaret River, Australia $45 Tower Barrosa Valley, Australia $55 Grant Burge Filsell Barossa Valley, Australia $75 Penfolds 2009 Magill, Australia POA Cabernet Merlot Cape Mentelle Margaret River, Australia $35 Hope Geographe, Australia $55 Spirits Absolut Vodka Ahus Skane, Sweden $9 Jim Beam White Label Bourbon Clermont, Kentucky $9 Bacardi superior white rum Puerto Rico, Caribbean $9 Mount Gay Rum Barbados, Lesser Antilles $9 Johnnie Walker Red Label Scotch Kilmarnock, Scotland $9 Gordon’s London Dry Gin Clerkenwall, Scotland Premium Spirits Belvedere Vodka Zyrardow, Poland $12 Makers Mark Bourbon Loretto, Kuntucky $12 Tanqueray Gin London, England $12 GlenmorangieScotch Tain, Scotland $12 Beer Cascade Premium Light South Hobart, Australia $6 Local Premium Lager Hunter Valley, Australia $6 Local Premium Gluten Free Pilsner Hunter Valley, Australia $6 James Boags Premium Lager Launceston, Australia $8 Peroni Nastro Azzuro Lombardy, Italy $8 Cider Local Premium Cider Hunter Valley, Australia $8 Splits Tea/Coffee Andover, England $4 Softs Coca Cola, Australia $6 Still Water Coca Cola, Australia $6 Sparkling Water San Pellegrino,Italy $9 Orange Juice Nudie Juice, Australia $15
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.
5 hour charter $4500
4 hour charter $3840
4 hour charter $4560