Client Reviews
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.
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Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
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A chef fee for charters longer than 4 hours applies to the chef menu at $85 per hour.
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Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150.
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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.
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