State Of The Art Cruising Sydney . Up to 45 Guests . From $720.00 Per Hour
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State Of The Art Cruising

    Quick Stats
  • Location : Sydney
  • Max. Guests : 45 Guests
  • BYO Food : Yes
  • BYO Alcohol : Yes
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Overview

State of The Art is one of Sydney’s most well known charter boats available for corporate charters. She was built from the ground up with corporate events and harbour cruises in mind so everything is very spacious and open with plenty of usable space both inside and outside.

There is seating at tables for 20 people and she has a full commercial galley with industrial oven and cook top, as well as an extra large cool room to make sure your drinks are cold for the entire cruise.

A great sound system is on board as well as a plasma TV for AV presentations that your laptop can connect to. As a nice touch there is an espresso machine on board to make your corporate meeting perfect.

This is a 5 star luxury boat with 5 star professional staff, which really does matter when you are trying to impress.

Pricing

Low Season- Non BYO $800 per hour (inclusive of Staff) min 3 hours …totalling $2400 + Food and Beverages

Low Season- Full BYO (food and Bev) $950 per hour (inclusive of Staff)
Ice Not Included

High Season- Non BYO $1000 per Hour (inclusive of Staff) min 3 hours ...totalling $3000 + Food and Beverages

High Season- Full BYO(food and Bev) $1150 per Hour (inclusive of Staff) min 3 hours
Ice Not Included

 

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.

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Catering

5 star catering is provided by the Piquant Kitchen.

Please have a look at the menus below.

BYO can be arranged on request however a surcharge per person applies.

If less than $1,150 is spent on catering a chef charge will apply to cover the on board chef.

State of The Art Beverage Packages

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 Buffet Menu

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 Canape Menu

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 Formal Plated Menu

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
A chef charge of $280 will apply if under spend

  

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

Features

Built especially for corporate charters

Plenty of open space for people to mingle

Full commercial kitchen

Great sound system

Polished floor boards throughout

Espresso machine

Plasma TV

AV connections for presentations

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Quick Stats

  • Location: Sydney
  • Length Feet: 65
  • Min. Guests: 2 guests
  • Max Guests: 45
  • Standing: 35
  • Transfers: 40
  • Formal Dining: 20
  • Air Con: Yes
  • Alcohol Bar: Yes
  • BBQ: No
  • BYO Drinks: Yes
  • BYO Food: Yes
  • Catering: Yes
  • Dance Floor: No
  • Fishing: No
  • O/N Accom.: Yes
  • Sound System: Yes
  • Swimming: Yes
  • Low Season From: 720
Why Choose Any Boat?

Any Boat is the largest website for boat charters in Australia. Having won numerous awards for business and service excellence, the Any Boat team continually strives to provide you with the most suitable charter options for your event. Whether it is a corporate event, a Christmas party or just a leisurely cruise around the Harbour, we have access to over 200 boats for you to choose from.