State Of The Art Boat Hire

Pricing

Boat hire rates include skipper and crew

Low Season Non BYO Charters (Feb - Oct)
$800 per hour
For a 4 hour charter $3200
A Minimum 3 hour charter $2400

Low Season BYO Charters (Feb - Oct)
$950 per hour
For a 4 hour charter $3800
Minimum 3 hour charter $2850

High Season Non BYO Charters (Nov - Jan)
$1000 per hour
For a 4 hour charter $4000
Minimum 3 hour charter $3000

High Season BYO Charters (Nov - Jan)
$1150 per hour
For a 4 hour charter $4600
Minimum 3 hour charter $3450

Staffing Fees
$260 per wait staff for a 4 hour charter
1x wait staff included in vessel hire


Wait staff requirements:
1–15pax – 1x wait staff included in vessel hire rate
16–31pax – 2x wait staff required
32–45pax – 3x wait staff required


* Please note – menu spend must be equal to or greater than $1150.00 or a chef charge of $280.00 will apply


Wharf fees apply for use of CBD wharves. This is charged by NSW Maritime and passed on to you.


Public holidays and special days will in incur a surcharge. Contact us for a quote.



Overview

State of The Art is a 65-foot motor yacht available as a luxury boat hire option on Sydney Harbour. Suitable for up to 45 guests for a cocktail style boat hire event or 20 guests for a more formal boat hire setting, State of The Art is exactly that and will leave a lasting impression on you. She is one of the few vessels on Sydney Harbour that is fully air conditioned providing you and your boat hire guests with a comfortable option regardless of the weather. 


An expansive rear wooden deck provides your boat hire cruise with the perfect setting to enjoy Sydney Harbour's breathtaking views. Step inside and you will notice a recently refurbished interior with a contempory design and fine finishes. Your boat hire on State of the Art will be accentuated by luxury and comfort. 


There are also multiple catering options for your boat hire on State of the Art. You can decide to bring your own food and alcohol or choose one of the catering menus available for your boat hire. Being fully licenced also opens up numerous beverage options for your boat hire.


As with most vessels of this calibre, high heeled stilettos are not permitted on board and it is advisable to wear soft soled shoes to protect the wooden detail of this luxurious boat hire option. 

Catering

Beverage Menu

SPARKLING

Tower Estate Moscato          Hunter Valley, Australia                $45

Chandon Brut NV                 Yarra Valley, Australia                  $49

CHAMPAGNE

Moet Imperial NV                 Epernay, France                           $110

Veuve Clicquot Brut             Reims, France                              $150

Moet Magnum                      Epernay, France                           $200

Dom Peringnon                    Epernay, France                           $270

SAUVIGNON BLANC

Cape Mentelle                      Margaret River, Australia              $45

Hope                                     Hunter Valley, 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

SHIRAZ

Cape Mentelle                     Margaret River, Australia               $45

Tower                                   Barossa Valley, Australia               $55

Grant Burge Filsell               Barossa Valley, Australia               $75

Penfold Grange                   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

Glenmorangie Scotch                         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

Buffet Menu

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 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 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 2 dessert item 


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 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 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 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) 

 

please request pricing for additional items if you would like to add them to your menu

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

menu spend must be equal to or greater than $1,150 or a chef charge of $280 will apply 



Formal Plated Menu

entrée

$28 pp

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

$53.00pp

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

$27.00pp

baked individual milk chocolate tart with raspberry coulis and vanilla anglaise (v)
baileys 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

$13.00 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 

 

please select a max of two items from each section
(s) seafood | (gf) gluten free | (v) vegetarian | (vgn) vegan 

menu spend must be equal to or greater than $1,150 or a chef charge of $280 will apply 



Summer Season Canape Menu

summer season canape menu

canape menu 1 @ $65 per person /person

suitable for a 3 hour event

please select

6 standard items, 2 premium items, 1 substantial item

canape menu 2 @ $75 /person

suitable for a 4 hour event

please select

6 standard items, 2 premium items, 1 substantial item, 2 dessert items

canape menu 3 @ $85 /person

suitable for a 4 hour event

please select

6 standard items, 3 premium items, 1 substantial item, 2 dessert items 

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 $11.00 per person
add an additional dessert canapé $5.00 per person

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

menu spend must be equal to or greater than $1,150 or a chef charge of $280 will apply 


Features

State of The Art is one of Sydney’s most well known charter boats available for corporate charters.
  • Air Con
  • Alcohol Bar
  • BYO Alcohol
  • BYO Food
  • Catering
  • iPod
  • O/N Accom.
  • Sound System
  • Sunbaking
  • Swimming