Seven Star Anchored


Due to high demand, availability for charter vessels is limited this season. Please ensure you're able to place your deposit early to avoid disappointment



98' Luxury Yacht Private Charter

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.

  Refundable Booking
  •   COVID-19 infection, isolation and family illness, see details
  •   Illness, accident, injury
  •   Transport issues
  •   Home emergency
  •   Pre-existing medical
  •   Flight disruption
We provide all our customers with Refundable Terms so if you are unable to attend your booking due to unforeseen circumstances outside of your control you may be entitled to a refund - please see our full set of Refundable Terms and Conditions here. To apply for a refund, please find the instructions on how to apply in the booking confirmation email you received after payment.
Upgrade your booking for extra 6% to receive a 100% refund if you cannot attend for one of the many reasons in our Terms & Conditions which you accept when you select Refundable Booking(s).


SEVEN STARSkippered Charter

  • From $2250 Per Hour
  • 75 Max Passengers
  • 75 Cocktail Style
  • 70 Casual Buffet
  • 10 Table Dining



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

Includes Captain

April - October
$2250 per hour
4 hour charter $9000
Minimum 3 hour charter $6750

November - March
$2500 per hour
Minimum 4 hour charter $10,000

BYO Charters
Beverage surcharge of $20 per person applies
Includes eskies and ice
Please Note - All crockery, cutlery, glassware will need to be provided by the client

Additional Options
Spa Operation $300

No BYO Charters on Fridays or Saturdays in November and December

Public holiday surcharges apply




Wharf fees

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

Refundable Booking

Starting from November 25, 2021, we provide all our customers with Refundable Terms so if you are unable to attend your booking due to unforeseen circumstances outside of our control, you may be entitled to a refund - please see our full set of Refundable Terms and Conditions here. You may find all instructions on how to apply for a refund online via your booking confirmation email after payment.

Scenarios include: Positive PCR test | COVID-19 Infection, Isolation and family illness - see details, Illness, accident, injury, Public Transport failure to the booking, Private Vehicle Failure to the booking, Home Emergency, And many more..

Staff Fees

$260 per wait staff, bar staff for up to 4 hours
1 x wait staff required per 10 guests
1 x bar staff required on all charters

Chef Fee
$340 for on-board chef for up to 4 hours
Please Note – only applicable for buffet menu

Additional Hours
Wait staff, bar staff per hour $60
Chef per hour $85

@ $39pp

Choice of 7 items
Assorted mini quiches

Indonesian satay skewers with spicy peanut and coconut sauce (GF if no sauce)
Golden crumbed calamari with lemon tartar sauce

Assorted mini pies:
Mini beef Dim Sims with sweet chilli sauce
Mini spring rolls with sweet and sour sauce
Garlic prawn twisters with lime and herb aioli
Baked chicken drumettes with honey soy (GF if no sauce)
Spicy beef chipolatas with tomato chutney
Beer battered Fish goujons with tartar sauce
Mini beef meatballs accompanied with Napolitana sauce
BBQ beef skewers with onion and capsicum tzatziki (GF)

Pork wonton with plum chilli jam

Spinach and cheese triangle with tomato and basil salsa
Golden fried tempura chicken strips with honey soy mustard
Moroccan lamb skewers with home-style tzatziki sauce (GF)
Prawn and pork wontons served with chilli plum chutney
Mini bruschetta with basil and oregano on Ciabatta bread
Chicken san chow bow (GF if no sauce)

Included Desserts
Chocolate ganache cake with Chantilly cream

Seasonal fruit platters
Tea and Coffee

@ $50pp

Choice of 7 from the below

Tasmanian smoked salmon roulade on sourdough crouton

Peking Duck Pancake served with shallot and hoisin sauce

Indonesian Chicken Satay skewer drizzled with peanut coconut sauce (GF)

Chicken Greek souvlaki and tzatziki (GF)

Arancini with Bocconcini, pumpkin, baby spinach and caramelised onion(V)

Salt and Szechuan pepper Calamari with lime coriander aioli

Prawn and Chorizo skewers topped with chilli onion jam (GF)

Panko crumbed King Prawn served with wasabi mayo

Mini Angus Beef Stroganoff pies with duchess potato

Chicken san Choi bow cucumber cups (GF)

Seafood mornay risotto cakes served with dill and lime sauce

Steam pork and prawn dumpling with sesame and soy dipping sauce

Roast vegetable tartlets filled with goats’ cheese and caramelised onion (V)

Italian meatballs in a Napolitano sauce (GF)

Freshly made Vietnamese vegetable and tofu spring rolls with sweet chilli dipping sauce (V)

Spinach and 3 cheese pastizzi with pesto mayonnaise (V)

Vol au vents filled with leek and mushroom topped with crispy enoki (V)

Pecorino and herb-crusted Lamb cutlets drizzled with a mint chimichurri (GF)

Desserts Included
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream

Seasonal Fresh Fruit Platter

@ $70pp
Canapes (Choice of 6 selections)

Mini Angus Beef Stroganoff Pies

Peking Duck Pancake with Shallots and Chilli Jam

Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt

Chef selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach (V)

A Selection of Ricepaper Rolls with Sesame dipping sauce (V/VN upon request)

Indonesian Satay skewers with spicy peanut and coconut sauce (GF)

Petite Wagyu Fillet Steak sandwiches filled with Roquette, brie cheese and caramelised onion

Mini Bruschetta with basil and oregano on Ciabatta bread (V)

Gourmet assorted wraps of Chicken Caesar, Leg Ham and roasted vegetables

Garlic Prawn Twisters

Smoked Salmon Terrine on Toasted Ciabatta

Buffet Stations (Choice of 2 Buffet selections)
Asian Influence (Choice of 4)

Thai Red Curry with baby bok choy, bean sprouts served with jasmine rice

Chinese BBQ Pork and Asian vegetables stir-fried with Hokkien noodles

Steamed Barramundi with an infusion of coriander, lemongrass and lime chilli on a banana leaf

Thai Beef Salad tossed with baby corn, cucumber, carrot and vermicelli noodles

Asian Green Salad

Stir-Fried Fillet of Beef in onion and black bean sauce

Thai Seafood Rice Crispy Noodle Salad

European Influence (Choice of 4)

Antipasto Platter with an assortment of Cured Meats, Vegetables &Cheeses

Orecchiette salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with crumbled goats ‘cheese (V/GF if orecchiette is removed)

Caprese Salad of Tomato, bocconcini & fresh basil Roquette, pear and parmesan salad with herb vinaigrette (V)

Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing (V)

Fresh Pasta with Pancetta & Mushrooms tossed in white wine, garlic olive oil sauce (V)

Potato Au Gratin –layers of potatoes, onion and parmesan cheese (V/GF)

Angus Beef Stroganoff resting on a bed of rice, topped with sour cream and chives

Honey Baked Leg of Ham Cajun Lamb Rump surrounded with our home-style tzatziki sauce (GF)

Roast Chicken with lemon, garlic & oregano

Seafood (Choice of 4)

Peeled King Prawns accompanied with a tangy cocktail sauce

A mix of Sydney Rock Oysters served natural, Kilpatrick and Bloody Mary shots (GF)

Beer Battered Fish and Chips with a Lemon Tartare sauce

Salt & Pepper Squid accompanied by a lime and coriander aioli

Marinated Chilli, lime and coriander prawn skewers (GF)

The duo of Tempura King Prawns and breaded Prawn Cutlets Grilled Scallop in the Half Shell with a ginger, lime, coriander and lemongrass condiment (GF)

Smoked Salmon platters drizzled with extra virgin olive oil and baby capers (GF)

Steamed Barramundi marinated with aromatic chilli and lime served on banana leaves

Triage of Salmon –smoked salmon, poached salmon and salmon caviar topped with caper berries (GF)

Dessert (All Items Are included)
Individual Chocolate Ganache Tarts
Chocolate Dipped Strawberries
Mini Gelato cones

@ $65pp

Chef’s selection of Canapes on arrival
Seated Buffet

Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley (GF)

Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, Olive Oil Dressing

Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese (V/GF)

Steamed New Zealand 1⁄2 Shelf Mussels served with a Tomato, Lemon & Coriander Salsa (GF)

Platters of Fresh Tiger Prawns accompanied with Seafood Aioli (GF)

Salt & Pepper Calamari served with a Homemade Aioli

Triage of Salmon – Whole Baked Salmon, Smoked Salmon and Salmon Caviar topped with Caper Berries (GF)

Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts

King Prawn, Crab Meat & Avocado Seafood Salad

Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a herbed Vinaigrette (VN)

Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses (GF)

Mixed Leaf Salad with Parmesan & a Balsamic Reduction (V/VN without the parmesan) Crisp, freshly baked Dinner Rolls

Homemade Butterscotch Cake served with White Chocolate Ganache

Chocolate Ganache Tart with Chantilly Cream

Seasonal Fresh Fruit Platter

Additional Menu Items ($4.50pp)
Sydney Rock and Pacific Oysters

Honey Glazed Baked Leg of Ham

Rare Roast Beef

Antipasto Platters

@ $55pp

A selection of canapés served on arrival

Dinner Buffet
Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses

Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley

Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato,

Olive Oil Dressing

Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter

Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts

Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a Herb Vinaigrette

Mixed Garden Salad - a salad of mixed greens with cherry tomatoes, cucumber,

Spanish onion, olives and herbed vinaigrette

Honey Baked Leg of Ham

Rare Roast Beef

Platters of Fresh Tiger Prawns accompanied with Seafood Aioli

Crisp, freshly-baked Dinner Rolls

Dessert Buffet
Chef’s Selection of House Desserts
Fresh Seasonal Fruit Platters

@ $60pp

Canapes on Arrival
Chef Selection of delicious Canapes

From the Grill

Greek Souvlaki with Tzatziki Sauce

Garlic Rosemary Lamb Kebabs

Barramundi Fillets with Lemon Butter Sauce

Mini Beef Patties with Glazed Onions

Gourmet Beef Sausages

Lentil and Potato Cakes (V)

Salad Selection

Traditional Greek Salad (V)

Roast Chat Potato with Caperberry, Dill, Egg and Crispy Bacon

Pesto Pasta Salad with Mediterranean Roast Vegetables (V)

Mesclun Salad mix with Cranberry, Pecorino and White Balsamic Glaze (V)

Mini Damper and Sourdough Rolls

Chocolate Ganache Tart with Chantilly Cream
Seasonal Fruit Display

(Included in package pricing)

Entrée (Alternate Serve)
Papadelle Pasta infused with chargrilled eggplant, bell pepper and Spanish Green Olives in a pine-nut presto sauce and shavings of Parmigiano Reggiano (V)

Moroccan Lamb Kebabs resting on a bed of cous-cous with minted yoghurt and crisp pita bread

Main Course (Alternate Serve)
Chargrilled Fillet of beef tenderloin in a classic red wine jus served alongside baby green beans, confit of tomato and glazed Noissette of potato

Classic Chicken Kiev on creamy mash potato with broccolini, roasted Jap pumpkin, drizzled with a honey mustard sauce

Mediterranean vegetable medley consisting of payers of marinated baked Vegetables resting on a bed of heirloom tomato reduction (V/VN)

Dessert Buffet Stations
Chef’s Selection of cakes served with whipped cream

Fresh seasonal fruit platters

Freshly brewed Tea & Coffee

@ $25pp

1 choice of:
Chicken Nuggets & Chips
Fish & Chips
Spaghetti Bolognese

Desserts 1 choice of:
Ice cream
Chocolate cake

@ $80pp

Pasta (Choice of 2)
Ravioli filled with Pumpkin and Ricotta, Eggplant, Capsicum, Mushrooms in a Napolitana Sauce. (V)

Pappardelle with King Prawns, Roast garlic, Champignon in a Champagne Cream Sauce.

Spaghetti with Pancetta, Mushrooms in a White Wine Pesto Cream Reduction.

Tortellini Carbonara, Bacon Cream and shallots.

Chicken (Choice of 1)
Supreme of Chicken, Mushroom, Thyme and White Wine Sauce. Roast Chicken Kiev, with Lemon,

Garlic, Parsley, Oregano and olive oil.

Oven-Baked Herb Pecorino, Crusted Chicken drizzled with Honey Mustard Sauce.

Portuguese Style Chicken, with Chili, Lime, Fresh Herbs, Sweet Onion Tomato Salsa.

Chicken Souvlaki Greek Style sided with Cucumber and Mint Yoghurt.

Meat & Carvery (Choice of 1)
Slow Roast Rare Beef Rib with Mustard and Black Pepper Crust with Red Wine Sauce.

Char-Grilled Fillet of Beef Steakettes with a Diane Sauce.

Angus Beef Stroganoff with Mushroom, Capsicum, sour cream and chives.

Cajun Crusted Lamb Rump with Baby Spinach and Feta Puree, Mango and Papaya Salsa.

Moroccan Lamb Kebabs on a bed of Cumin and Mint Couscous, with Sumac and lemon Yoghurt.

Whole baked Honey Leg of Ham with Maple, Pineapple and Cinnamon Glaze.

Fish (Choice of 1)
Whole Baked Huon Atlantic Salmon decorated with Roulade of Smoked Salmon, Caviar, Crème Fraiche,

Baby Spinach, Dill and Caper Berry.

Grilled Humpty Doo Barramundi Supremes with Roasted Macadamia Nuts Lemon and Parsley Beurre Blanc

Potato (Choice of 1)
Potato Au Gratin – Layers of Creamy Potato, Onion, Parmesan and Cream Reduction.

Baby Chat Potatoes Roasted, Rosemary, Parsley and Garlic Butter.

Garlic Potato Wedges, Sour Cream Chives

Salad (Choice of 3)
Mesclun Mix with Cranberry, Pecorino drizzled with White Balsamic Glaze.

Caprese Salad of Vine Ripe Tomatoes, Bocconcini and Fresh Basil.

Traditional Greek Salad – Salad consisting of Iceberg Lettuce, Spanish Onions, Kalamata Olives,

Tomatoes, Cucumbers & Feta Cheese with a Sprinkle of Oregano.

Pearl Couscous with Pumpkin, Baby Spinach, Sumac Roasted Cauliflower, Crispy Prosciutto, Goats Cheese Labneh Dressing.

Green Salad Bowl of Beans, Broccolini, Baby Spinach, Wild Rice, Toasted Soy Glazed Nuts, Avocado and Herb Dressing.

Seafood Salad – A Medley of Seafood, Julienne Vegetables, with Honey and Dill Dressing.

Baby Beetroot Salad - Wild Roquette, Orange Segments, Toasted Walnuts and Blue Cheese Dressing.

Antipasto Platters - A Selection of Cured Cold Cut Meats, Marinated Vegetables, Olives, Feta Dolmades.

Charcuterie and Cheese Board - Variety of Soft and Hard Cheeses, an assortment of Cured Cold Cuts, Fruits Dips and Nuts.

Included Crustaceans
Salt and Pepper Calamari, Herb Aioli.

Fresh Ocean King Prawns, Cocktail Sauce.

Ceviche Style New Zealand Green Lip Mussel, Lime, Chili and Coriander.

Additional Crustacean items
Mix of Pacific and Sydney Rock Oysters, Mignonette Dressing ($4 pp).

Grill Hervey Bay Scallops, Tamarind, Lime and Chili Dressing ($4pp).

Dessert (Choice of 2)
Vanilla Bean Panna Cotta with Blueberry Compote, topped with Almond Praline.

Traditional Italian Tiramisu topped with Chocolate-Coated Strawberries.

Coconut and Malibu Crème Brûlée, sided with Biscotti Biscuit.

Sticky Date Pudding with a Toffee Sauce and Chantilly cream.

Chocolate Ganache Tart served with Cinnamon Ice-Cream.

Belgium White Chocolate and Lime Baked Cheesecake with Raspberry Coulis.

Apple Rhubarb and Walnut Crumble cinnamon ice cream.

Selection of European and Australian Cheeses, Lavosh, Dry Fruits, Quince Paste and Nuts.

Tea and coffee included.


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

(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

@ $65pp

Cold Cure Cuts
Prosciutto De Parma, Sopressa, Bresaola, Pancetta and Grill Spanish Chorizo

Vegetables and Salads
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, Mesculin Salad mix with Cranberry, Pecorino and white balsamic glaze,

Roquette Jap Pumpkin Orecchiette with Goats Cheese, caramelize 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

 Beverage Package

BWS Package $18pp p/h 

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

Drovers Lane Cab Sav 
Drovers Lane

Forty-Four Brut Cuvee

Soft Drinks Package $5pp p/h
Orange Juice
Soda Water & Tonic Water

Open Bar 1 $5pp p/h
BWS + top shelf spirits

Belvedere Vodka, 
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 Fri/Sat nights in Nov/Dec/Jan

(Included in set package pricing)

Pizza Menu
Margarita (V)
Ham & Pineapple
Meat Lovers
Vegetarian (V)


Standing Buffet Menu Served with plastic cutlery.

Roast Chicken with Lemon, Garlic and Oregano

Pasta tossed in fresh Tomato, Garlic and Basil (V)

Pasta with Pancetta &Mushroom tossed in White Wine, Roast Garlic & Olive Oil Sauce (V)

Roasted Baby Chat Potatoes with Rosemary, Parsley and Garlic Butter (V)

Mediterranean Roast Vegetable Couscous Salad with Goats Cheese and Caramelised Onion

Mixed Garden Salad including Mixed Greens, Cherry Tomatoes, Cucumber, Spanish onion, Olives and Herbed Vinaigrette (V)

Freshly Baked Dinner Rolls


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.


  •   Catering Available
  •   BBQ Available
  •   Bring your own drinks available
  •   Bring your own food available
  •   This boat has a licenced bar
  •   Sound system on this boat allows you to bring your own music
  •   A microphone and PA system is available for use
  •   TV / DVD available
  •   You can get into/out of the water to swim from this boat
  •   Wifi internet is available on this boat
  •   Air conditioning available

Brand : Azimut

• 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 Information

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.

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.


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  •   Wifi internet is available on this boat
  •   Air conditioning available


Min 4 hour charter
from $13,000



Max Passengers: 100

From $800 Per Hour

80' Classic Motor Yacht Private Charter

Up to 100 cocktail style
80 casual buffet
42 table dining
  •   Catering Available
  •   This boat has a licenced bar
  •   Sound system on this boat allows you to bring your own music
  •   A microphone and PA system is available for use
  •   Boat has Presentation facilities
  •   You can get into/out of the water to swim from this boat
  •   Wifi internet is available on this boat
  •   This boat has a special offer


Min 4 hour charter
from $3200