Select Page
STATE OF THE ART – 65’ LUXURY MOTOR LAUNCH
Guests: 35
Cocktails: 35
Dining: 20
Buffet: 20

Client Reviews

Brian Walsh - Executive Direction of Television @ FOXTEL

Our experience on board Dreamtime completely exceeded our expectations! Smart Cruiser Sydney have provided an incredibly thorough service from beginning to end and created an amazing day for my guests with beautiful décor, amazing food and personalised service from staff on board. We will be keeping Smart Cruiser Sydney’s details on file and be booking them for another “money can’t buy” experience on Sydney Harbour!”

Fiona Murray - Director

Perfect! Would definitely book Smart Cruiser Sydney again and recommend.

Autin Nichols - Director of Sales @ Cisco

Thank you so much for all your patience with us and helping us fulfill our requests. Your responsiveness and helpfulness really made our lives easier. Please feel free to use us as a reference. We will definitely be using you for future events and look forward to it!

The Boat:

Built specifically for corporate entertaining and high end social functions, State of the Art boasts an adaptable interior incorporating polished timber floorboards, a commercial galley, giant flat-screen television, espresso machine, fibre-optic light panels, audio-visual system, and plug-ins for PowerPoint presentations.Executive board room, and wide range of catering and beverages, with some of the best food and wine that Australia has to offer.

We Love:

  • Designed specifically for luxury corporate hospitality.
  • BYO allowed
  • Great fly-bridge to enjoy the views

Other features:

  • Cocktails for up to 35 guests
  • Formal seating for up to 20 guests
  • Contemporary design and fine finishes
  • Full air conditioning and heating
  • DVD, video and data facilities
  • Samsung Syncmaster computer
  • 78cm digital flat screen
  • Closed circuit television

Rates

Rates details:
Boat Hire:
Nov-March: $950/h = $3,800/4H
Apr-Oct: $850/h = $3,400/4H

– BYO food : $250
– BYO drinks : $20pp
– Canapes from $70/pers (and $50 delivery) & buffets from $70/pers
Minimum order of 10 pax. For orders less than 20 pax a surcharge of $100 applies.

– Drinks package From $20/h/pers = $80/4H/pers. Spirits package can be added at $5/h/pers
Soft drinks package only: $4/h/pers
-Drinks on consumption min spend $40/pp (1 additional waitstaff required

– Wait staff $300/4h ; 1 staff per 10 guests ($50/h thereafter)
– Wharf fee $100

Quick quote:
A 4H exclusive hire fully BYO for 30 guests is $5,250 incl gst (Apr-Oct)

Menus

Catering

TERMS & CONDITIONS

Minimum order of 10 pax. For orders less than 20 pax a surcharge of $100 applies.
The Chef menu is an exception and can only be offered to groups of 15+ persons. Custom chef menus can be offered for lower numbers on application.

Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.

A chef fee for charters longer than 4 hours applies to the chef menu at $85 per hour.

Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150.

We are happy to offer custom menus to our clients including food stations, live cooking, small group dining and plated menus on application.

Dietaries abbreviations:
GF – Gluten free, DF – Dairy free, V – Vegetarian, VG – Vegan

Canape Menu

CANAPE ONE $70

5 CANAPES, 2 SUBSTANTIALS, ASSORTED PATISSERIES

CANAPES Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG) Twice baked 3 cheese & herb soufflé, capsicum relish (GF, V) Peking duck pancake, hoisin, cucumber, shallot (DF) Thai chicken sates, peanut sauce (GF) Slow cooked lamb shanks, rosemary & preserved lemon miniature pie

SUBSTANTIAL ITEMS Portuguese chicken slider, chilli, ginger, habanero pepper mayo Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)

DESSERTS Raspberry Bakewell tart, salted caramel & hazelnut cake (GF)

OPTIONAL SUBSTITUTES FOR SUBSTANTIALS Egyptian spiced chicken tagine, couscous, almond & apricots (GF) Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise Fish Burger, Beer battered Hoki fillets, tartare, cabbage slaw, pickles

CANAPE TWO $90

2 GRAZING BOARDS, 5 CANAPES, 2 SUBSTANTIALS, 2 DESSERTS

GRAZING BOARDS Warrnambool Cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche (V, GF) Hummus, tzatziki, babaghannoush, falafel, dolmades, chargrilled eggplant, zucchini, semi-dried tomatoes, chilli & rosemary marinated olives & feta artichokes, fire roast capsicum (V, VG, GF)

CANAPES Seared salmon, sesame seeds & wasabi avocado (DF, GF) Tomato tarte tatin, mascarpone, balsamic caramel, baby basil (V) Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise Thai chicken sates, peanut sauce (GF)

SUBSTANTIAL ITEMS Egyptian spiced chicken tagine, couscous, almond & apricots (GF) Fish Burger, beer battered Hoki fillets, tartare, cabbage slaw, pickles

DESSERTS Chocolate, salted caramel & hazelnut slice (GF) Traditional ricotta, honey, pistachio cannoli

OPTIONAL SUBSTITUTES FOR SUBSTANTIALS Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes Portuguese chicken slider, chilli, ginger, Habanero pepper mayo Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)

CANAPE ADD ON

COLD $6 Alaskan snow crab roulade, Japanese mayo Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF) Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar Sustainable king prawns, yuzu aioli (DF, GF) Free-range chicken, water chestnuts, celery, lime & mint dressing tartlet Baby spinach & Parmesan slice, spring vegetable brick pastry (V) Natural Sydney rock oysters, seasonal citrus (DF, GF)

WARM $6 Caramelised onion, Gorgonzola tartlet, truffle oil (V) Coconut tiger prawns, Sriracha aioli (DF, GF) Twice baked 3 cheese & herb soufflé, capsicum relish (GF, V) Charcoal crumbed king prawns, Sriracha aioli (DF) Korean fried chicken, honey butter Thai chicken sates, peanut sauce (GF) Lamb kofta, garlic sauce (DF, GF) Roasted pumpkin, feta, caramelised onion miniature pizza (V) Homemade vegetable curry puff, chilli & coriander dip (DF, VG)

VEGAN $6 Pumpkin kibbeh, burghul, minted coconut (DF, VG) Mushroom pan fried gyoza, light soy & coriander dipping sauce (DF, VG) BBQ oyster mushroom skewers, avocado & lime emulsion (GF, VG) Traditional Vietnamese rice paper roll, hoisin & peanut sauce (DF, GF, VG) SUBSTANTIAL $15 Egyptian spiced chicken tagine, couscous, almond & apricots (GF) Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise Szechuan chicken soba noodle salad, cucumber, black vinegar dressing (GF)

DESSERT $7.50 Dark chocolate ganache tartlet Chai latte crème brûlée (GF) Salted caramel tart Chocolate espresso tart Mandarin cheese cake with raspberry



Buffet Menu

COLD BUFFET ONE $70

2 CANAPES, 4 MAINS, 3 SALADS, 1 DESSERT

CANAPES Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise Peking duck pancake, hoisin, cucumber, shallot (DF)

MAIN BUFFET Angus beef sirloin, pickled jalapeños, lime crema, garlic herb sauce (GF) Lemongrass chicken, carrots, daikon, snow peas, nam jim dressing (DF, GF) Smoked salmon, avocado cream, pickled onions, finger lime (DF, GF) VEGETARIAN Grilled asparagus, feta, grapefruit & apple cider vinaigrette (GF, V) Vegan available

SALADS Charred Carrot, Wild Rice, Lemon Myrtle Dressing (GF, VG) Cob salad; Cos lettuce, bacon, avocado, tomatoes, eggs (GF) Austrian potato salad, gherkins, egg tartare (GF, V)

BREADS Sonoma sourdough breads & Pepe Saya butter

DESSERT Dark Belgian chocolate crème brulee, Frangelico & hazelnut praline (GF)

Canape add-ons on page 3.

WARM BUFFET TWO $90

3 CANAPES, 4 MAINS, 2 SIDES, 2 SALADS, 2 DESSERTS

CANAPES Seared salmon, sesame seeds & wasabi avocado (DF, GF) Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise Twice baked cheese souffle, sage butter (GF, V)

MAIN BUFFET Chicken cacciatore, roasted mushrooms, parsley (GF) Barramundi curry, green beans, coriander (GF, DF) Roasted beef rump, salsa Verde (GF) VEGETARIAN Vegetarian moussaka (GF, V)

SIDES Saffron, herbed rice (GF, VG) Chargrilled broccolini & zucchini, maple & lemon dressing (GF, VG)

SALADS Radicchio, baby cos, parmesan, almonds, palm sugar vinaigrette (GF, V) Spiced pumpkin, baby spinach, Persian fetta, pomegranates (GF, V)

BREADS Sonoma sourdough breads & Pepe Saya butter

DESSERTS Dark chocolate Ganache tartlet Assorted French macarons (GF)

Platters Menu

PLATTERS/STATIONS

All platters are designed for 20 pax but do not substitute a meal. Minimum order of $1000 if not ordered in conjunction with a canape or buffet menu. A delivery fee of $150 applies to stand-alone platter/station orders.

CHEESE $250 Warrnambool Cheddar, Udder Delights brie, Udder Delights Heysen blue, Friuli Venezia, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche

CHARCUTERIE $300 Air dried beef, Soppressata, double smoked Bangalow ham, Jamon Serrano, Mortadella, Coppa & chorizo, pickles, bush tomato chutney, Sonoma sourdough breads, Pepe Saya butter

ANTIPASTO $190 Hummus, tzatziki, babaghannoush, falafel, dolmades, chargrilled eggplant, zucchini, semi-dried tomatoes, chilli & rosemary marinated olives, marinated artichokes, marinated feta, fire roast capsicum (V, GF)

FRUIT $140 Seasonal cut fruit

SEAFOOD $270 (small) |$420 (medium) Sydney Rock oysters (2|3 dozen), peeled King prawns (20|40 pieces), lemons/limes, cocktail sauce

SEAFOOD DELUXE $440 (small) |$720 (medium) Sydney Rock oysters (2|3 dozen), peeled King prawns (20|40 pieces), Salmon sashimi (20|40 pieces), Moreton Bay bugs crème fraiche tarragon mayonnaise (10|20 pieces), lemons/limes, cocktail sauce, mignonette, wasabi

GRAZING STATION $40 PP

Cheese, charcuterie & antipasto platters Leek & forest mushroom tartlet, onion jam, smoked truffle aioli (V) Cured salmon, dill yoghurt, horseradish crème fraiche (GF) Sonoma sourdough breads, bread sticks & Pepe Saya butter

SEAFOOD STATION $65 PP

Moreton bay bugs, crème fraiche tarragon mayonnaise (GF) Harvey Bay scallops (GF) Sashimi: Tasmanian salmon, Yellowfin tuna, king fish (DF, GF) Mexican style roasted split prawns (DF, GF) Pacific oysters, finger lime mignonette (DF, GF) Smoked salmon, avocado cream, pickled onions, finger lime (DF, GF) Lemons/limes, cocktail cucumbers, Salmon caviar, cocktail sauce Sonoma sourdough, Pepe Saya butter

CHEF MENU $165

MINIMUM OF 15 PAX

CANAPES Blue swimmer crab & cucumber sandwich Betel leaf, smoked duck & Thai dressing (DF, GF) Duck toast, beetroot jam, glazed cherries Kingfish tataki, lemonade & white soy, finger lime (DF, GF) MAINS Smoked & glazed chicken breast, avocado puree, samphire (DF, GF) Mixed mushroom tart, ricotta, greens & parmesan (V) Roasted beef rump, salsa Verde (GF) Caramelised sweet potato, beetroot hummus, fennel & herb salad, pomegranates (GF, VG) SEAFOOD Select 3 Moreton bay bugs, crème fraiche tarragon mayonnaise (GF) Harvey Bay scallops (GF) Sashimi: Tasmanian salmon, Yellowfin tuna, king fish (DF, GF) Mexican style roasted split prawns (DF, GF) Pacific oysters, finger lime mignonette (DF, GF) ACCOMPANIMENTS Lemons & limes, cocktail sauce, Salmon caviar SALADS Butter lettuce, samphire, avocado, cherry tomato, parmesan & lemon vinaigrette (GF, V) Roasted root vegetable salad, sweet potatoes, beets, pumpkin, horseradish & Dijon dressing (DF, GF, VG) BREADS Sonoma sourdough breads & Pepe Saya butter DESSERT Mandarin cheesecake with raspberry Chocolate espresso tart   KIDS MENU $32

MAIN select 1 Chicken schnitzel, Napolitano sauce & tasty cheese, seasonal vegetables Spaghetti Bolognese Baked macaroni & cheese, fresh tomatoes Chicken, capsicum & cheese quesadilla Rainbow pizza (Red & yellow tomatoes, mozzarella, pesto, spinach….) Ham & cheese sliders

DESSERT select 1 Banana, hazelnut & Nutella muffin (GF) Chocolate & raspberry brownie, chocolate sauce Seasonal fruit cups

Drinks

BEVERAGE MENU

$20 PER PERSON PER HOUR

SPARKLING Chandon NV

WHITE WINES Petaluma White Label Chardonnay Catalina Sounds Sauvignon Blanc

ROSE WINE Cote des Roses Rosé

RED WINES Yering Station Little Yering Pinot Noir Pepperjack Shiraz

BEERS Asahi Corona Cascade Light SPIRITS ADD ON $5 PER PERSON PER HOUR Vodka, Gin, Whisky, Bourbon, Rum

CHAMPAGNE + SPIRITS ADD ON $10 PER PERSON PER HOUR Veuve Cliquot Brut NV Vodka, Gin, Whisky, Bourbon, Rum

No shots allowed. Includes mixers.

SOFTDRINKS / KIDS $8 PER PERSON PER HOUR Coca Cola, Lemonade, Ginger Ale, Tonic, Sunkist, Still & Sparkling Water

Water and soft drinks are included. Wines are subject to availability.

Consumption Bar

Minimum spend $40 pp NOTE: One additional wait staff required on State of the Art

CHAMPAGNE Veuve Cliquot Brut NV | $140 Chandon NV | $70 Vintage champagnes on request | $POA

WINES Petaluma White Label Chardonnay | $65 Catalina Sounds Sauvignon Blanc | $60 Cote des Roses Rosé | $65 Yering Station Little Yering Pinot Noir | $65 Pepperjack Shiraz | $60 Vintage wines on request | $POA

BEERS Asahi | $10 Corona | $10 Cascade Light | $10

SPIRITS Mixers included. No shots allowed. Grey Goose / Tanqueray / Chivas Regal / Sailor Jerry Rum / Makers Mark | $12 each

NON – ALCOHOLIC Softdrinks/Juice | $4 Sparkling Water 750ml | $8

Wines are subject to availability.

STATE OF THE ART – 65’ LUXURY MOTOR LAUNCH

OTHER BOATS YOU MIGHT LIKE

Find out more by clicking on the images below