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Guests: 80
Cocktails: 80
Dining: 12
Buffet: 50

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:

MY Seven Star is a notable superyacht and an effortlessly luxurious place to entertain guests, relax and enjoy life on Sydney Harbour – perfect for a special time with friends and family, or hosting elegant cocktail parties. The boat has amazing lines, but also an immediately unique feel from the moment you step on board. Large spa on the top deck, stunning lighting inside and out, luxury fittings and 3 superb bedrooms with ensuite. My Seven Star is also one of the only superyachts that allows full BYO events, making this vessel accessible to more people.

We Love:

  • Amazing sport luxury look
  • Spacious top deck with spa
  • Full BYO allowed on this boat

Other features:

    • Length 98 feets
    • 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
    • Abundant deck space to relax in the sun and enjoy the scenery as you cruise by
    • VCR and Sony Hi/Fi Home theatre with CD/DVD player in all guest roof


Rates details:

* Boat hire:

$2,500/h – 4 hours minimum (Nov to Mar)

$2,250/h – 3 hours minimum (Apr to Oct)

* Drinks packages from $18/h/pers = $72/4h/pers

* Wait staff $260/4h (need 1 per every 10 guests)

* BYO food $20 per person ; BYO drinks $20 per person OR Fully BYO $30 per person

* No BYO charters on Fridays or Saturdays in November, December and January

* Wide range of menus from $54/pers (finger food)

* Chef onboard is $340 for 4H

* Jacuzzi FOC (One week’s notice needed. BYO towels)

* Wharf fee apply $100

Sample quotation:
A 4H exclusive hire, fully BYO for 70 guests starts at $13,020 (Apr – Oct) inc gst



Buffet Menu

Buffet Menu No. 1 : $100 per person

A selection of boutique rolls with butter portions

Roast Pumpkin, Bocconcini and Baby Spinach Arancini

Herb and pepper and lemon encrusted Salmon fillet Le Chef tartare sauce

Chardonnay and thyme poached chicken breast with risoni oven roasted tomato and baby spinach

Fresh Pasta with Roasted Capsicum, Mushrooms and Semi-dried Tomatoes tossed in a light Tomato Pesto Dressing

Kajun Rump surrounded with our Home-style Tzatziki Sauce Tiger Prawn Platter with herb and lemon aioli

Wild rocket and parmesan with rock salt and black pepper

Dill, red onion and caper berry potato salad


Fresh seasonal fruit platter

Chocolate mousse cup with Chantilly cream

Aquabay Buffet Menu No. 2 : $125 per person

A selection of boutique rolls with butter portions

Roast pumpkin, Bocconcini and baby spinach arancini

Char grilled beef fillet and field mushrooms served with a green peppercorn jus

Chardonnay and Thyme poached chicken

Roasted herb and garlic chat potatoes

Barramundi green curry with Jasmine rice

Sydney rock oysters with champagne and vinaigrette and pearls of the sea

Caprese salad of tomato, bocconcini and fresh basil

Wild rocket and parmesan with rock salt and black pepper

A selection of fine Australian cheese’s served with dried fruit and deli style crackers


Fresh seasonal fruit platter

Chef selection of House Desserts

Buffet Menu No. 3 : $145 per person

A selection of boutique rolls with butter portions

Roast pumpkin , Bocconcini and baby spinach arancini

Chardonnay and Thyme chicken

Rib eye fillet with stuffed field mushrooms and red wine jus with roasted chat potato

Whole baked Tasmanian salmon topped with baby spinach, dill and capers

Mussels with garlic and chilli butter

Balmain bugs grilled with garlic lemon butter

Sydney rock oysters with champagne and vinaigrette and pearls of the sea

Tiger Prawn Platter with herb and lemon aioli

Dill, red onion and caper berry potato salad

Caprese salad of tomato, bocconcini and fresh basil

Assorted Australian cheese board with lavosh and dried fruits


Fresh seasonal fruit platter

Chefs selection of House Desserts

Canapé Menu

Individual choices – minimum 6 choices

Canapé Selection A : $9 per item per person

Chef’s Selection of Mini Flans

A selection of rice paper rolls with sesame dipping sauce.

Mini bruschetta with basil and oregano on Ciabatta bread

Petite Southern Highlands beef burger with gruyere and tomato chutney.

Roast pumpkin and baby spinach, parmesan and parsley Arancini.

Mini Angus Beef Stroganoff pies with Duchess Potato.

Chilli fish cake with crisp lettuce and lime mayo in petite soft bun.

Chicken san chow bow

Indonesian chicken Satay skewers with spicy peanut and coconut sauce.

Canapé Selection B : $12 per item per person

Tiger Prawns with herb and lemon aioli.

Peking duck pancake with shallots and chilli jam.

Rock Oysters with champagne vinaigrette and pearls of the sea. Prawn cocktail with Marie rose sauce.

Smoked Salmon terrine on toasted brioche.

Prawn and chorizo skewers

Petite Wagyu Fillet Steak sandwiches filled with roquette, beetroot and caramelized onion

Scallops seared with lemon grass, lime and ginger dressing.

Rosemary and red wine seared Lamb cutlets with mint and yoghurt

Noodle Box : $18 per person

Thai red curry chicken, baby Bok Choy and bean sprouts with jasmine ric

Spinach and ricotta ravioli with baby eggplant and olives tossed in Napolitana Sauce

Poached Ocean Trout with a Nicoise Salad in a Lettuce Leaf Cup

Hokkien Noodles with BBQ Pork

Platter Menu

Platter Options – min 3 choices

Chefs House Made Dip Selection : $15 per person

Selection of house made dips, variety of flat breads and sticks and seasonal vegetables.

Antipasto Platter : $20 per person

Selection of cold cured meats, marinated vegetables and a selection of lightly marinated olives served with crisp bread and lavosh.

Seafood Platter : $85 per person Selection of seafood fresh from the Sydney Fish Markets, including king prawns, Sydney Rock oysters, smoked salmon, Barramundi, scallops, bug tails, blue swimmer crab dressed with parsley, lemon and garlic butter and served with toasted sourdough, seafood and tartare sauces also. (Seafood selection may change dependant on season).

Oyster Bar : $25 per person

A selection of freshly shucked Sydney Rock and Pacific Oysters served with a selection of condiments, lemon, Asian shallot vinaigrette or spiced tomato and caper salsa.

Ocean King Prawns : $25 per person

King prawns served with fresh lemon and aioli with condiments.

Selection of Fine Australian Cheeses and Seasonal Fruits : $20 per person

Served with dried fruit, Gourmet Grissini, crackers and walnut bread.

Dessert Tasting Plate : $18 per person

Selection of:

Chocolate Mouse Cup with Chantilly cream, Vanilla bean cream Broulee Tiramisu.

Sticky Date Pudding and Petite Cakes

Grazing Station

Grazing Station Menu – Antipasto @ Charcuterie – $55pp

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

3 Course Formal Dining

3 Course Formal Dining – $140pp

Canapes On Arrival (choice of three)

Peking duck pancake with shallots and chili jam

Mini flans of baby eggplant, caramelized onion and goats cheese

Arancini filled with bocconcini, roast pumpkin and baby spinach

Assorted sushi with pickle ginger, wasabi and soy

Indonesian chicken satay skewers with spicy peanut and coconut sauce

Garlic prawn twisters

Poached Tasmanian salmon and baby spinach quiche topped with mozzarella

Cheese, sour cream and chives

Entrée (choice of one)

Trio of Seafood Plate: lobster with lemon garlic sauce, king prawns and scallops

Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto

Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread

Warm chorizo, haloumi, roasted kumara and chargrilled capsicum embedded on a roquette salad accompanied with a side of tomato relish

Panko crusted King Tiger Prawns with Malaysian coconut curry

Seared Cajun Yellow Fin Tuna with Mango and Paw Paw Salsa

Main Course (choice of one)

Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel of baby green beans, confit of tomato, glazed noissette of potato and a classic béarnaise sauce

Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a lemon and dill beaurre blanc

Roulade of chicken filled with pancetta and brie cheese bedded on roasted pumpkin with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell pepper sauce

Pan Fried Salmon and Leek Medallions with Salsa Verde

Steamed N.T Barramundi wrapped in banana leaf, lemongrass, ginger and chilli

Dessert (choice of one)

Vanilla bean cream brulee with blueberry compote

Baked white chocolate cheesecake served with mixed berry compote

Individual tiramisu topped with chocolate-coated strawberries

Chocolate ganache’ tart with cinnamon ice cream

Vanilla panacotta layered with strawberries Romanoff and liqueur strawberries

Glazed individual fruit flans

Apple and rhubarb crumble served with vanilla bean ice cream

Table dessert tasting platters consisting of a variety of the featured desserts


Soft Drinks Package $5per person per hour

Pepsi, Lemonade, Orange Juice, Soda Water & Tonic Water

BWS Package $18 per person per hour

BEERS: Corona

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

RED WINE: Drovers Lane Cab Sav & Drovers Lane , Shiraz

SPARKLING: Forty-Four Brut Cuvee

Open Bar 1 $25 per person per hour

BWS + Top Shelf Spirits

TOP SHELF SPIRITS: Belvedere Vodka, Midori, Bacardi, Malibu, Bundaberg Dark Rum, Johnny Walker Black Label, Jonny Walker Red label, Chivas Regal, Prince Albert Gin, Jim Beam White, Jack Daniels

Chandon Brut
This sparkling has good mousse to its bright straw colour and spent over two years on lees; the fruit flavours have developed figg

Crown Lager
Hahn Premium Light

If spirits are required in package cost is $25 per person per hour



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