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

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:
– $700/h (Feb-Oct) – Min 3H
– $900/h (Nov-Jan) – Min 3H
– BYO food : $300
– BYO drinks : $20pp
– Canape Menu from $70pp (3H charter) or $75pp (4H charter), Buffet from $98pp
– Chef $390 for catering below $1,500
– Drink packages starting at $15/h/pers
– Wait staff $300/4h ; 1 staff per 10 guests
– Wharf fee $100

Menus

Catering

Canapé Menu

Canapé Menu 1 $70 per person Suitable for a 3 hour event Please select 6 standard items, 2 premium items and 1 substantial item

Canapé Menu 2 $80 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 $90 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

Buffet Menu

Menu spend must be equal to or greater than $1150 A chef charge of $280 will apply if under spend

Buffet Menu 1 $98 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 $120 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 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)

Formal Plated Menu

FORMAL DINING 1 (2 COURSE)

$110 per person

Includes fresh baked bread rolls and cream buter

entrée and main or main and dessert

FORMAL DINING 2 (3 COURSE)

$145 per person

Includes fresh baked bread rolls and cream buter

entrée, main and dessert

INCLUDES

Sourdough bread rolls, Pepe Saya buter

ENTRÉE

baked forest mushroom tartlet, caulifower puree, fresh herb oil (v)

Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb

duck breast, beetroot puree, golden beetroot, asparagus, sorrel (gf)

Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)

Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)

Steamed, wild Blue Eye Trevalla, chervil oil, fennel, grape & pine nut salsa (s) (gf)

Koo Wee Rup asparagus, lemon ricota, shaved pear, walnut, trufe oil (v) (gf)

MAIN COURSE

Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)

Riverina beef fllet, potato fondant, Dutch carrot, rosemary jus (gf)

pan roasted Tasmanian salmon fllet, caulifower puree, pufed wild rice (s)

spiced free range chicken breast, safron arancini, baby vegetables

roasted duck breast, potato fondant, asparagus, hazelnut jus (gf)

Berkshire pork cutlet, sweet potato puree, spiced apple relish, Dutch carrots (gf)

Hiramasa Kingfsh, sumac, torched grapefruit, fennel, radish (s)

wild mushroom & porcini risoto, sage buter (v) (gf)

DESSERT

deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)

stringy bark honey tart, caramelised pear, lemon mascapone (v)

milk chocolate tart, vanilla cream, strawberry, mint (v)

torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)

Vanilla crème brulee, macerated strawberries, pistachio praline (v) (gf)

selecton of local Australian cheeses, lavosh, crackers & quince (v)

SIDES

$15 (1 bowl per 4 people)

shoestring fries, sea salt (v)

mixed leaf salad, red wine dressing (gf) (v) (vgn)

Parisian mashed potato (gf) (v)

warm broccolini, Victorian buter, almonds (v) (gf)

roasted Dutch carrots, raisins, Persian feta (v) (gf)

Drinks

Tower $15.00 per person, per hour 

Tower Estate Moscato

Hope Estate Sav Blanc

Hope Estate Cab Merlot

Peroni Laggera

Hope Brewhouse Draught on Tap

Hope Brewhouse Pale Ale on Tap

 

Chandon $22.50 per person, per hour 

Chandon S (frst drink on arrival)

Chandon Brut

Chandon Brut Rose

Cape Mentelle Sem Sav Blanc

Domaine Chandon Chardonnay

Domaine Chandon Shiraz

Domaine Chandon Pinot Noir

Peroni Laggera

Hope Brewhouse Draught on Tap

Hope Brewhouse Pale Ale on Tap

Veuve Clicquot $30.00 per person, per hour 

Veuve Clicquot Rose NV (first drink on arrival)

Veuve Clicquot Yellow Label

Cloudy Bay Sav Blanc

Cloudy Bay Chardonnay

Cloudy Bay Pinot Noir

Cape Mentelle Shiraz

Peroni Laggera

Hope Brewhouse Draught on Tap

Hope Brewhouse Pale Ale on Tap

All Beverage packages include sof drink, sparkling water and Orange juice

or call us on 0452 664 646

 

STATE OF THE ART – 65’ LUXURY MOTOR LAUNCH

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