Client Reviews
The Boat:
The Starship Aqua, is one of Sydney’s most thought after venue with breathtaking 360 panoramic Sydney Harbour views. She features 2 entertaining decks, large open viewing platform and dance floor. With huge 3 meter high glass walls the Starship Aqua allows 360 degree panoramic views of Sydney Harbour whether you are looking for the comfort of relaxing inside or making the most of the beautiful weather outside.
We Love:
- 360 degree uninterrupted panoramic views
- Modern, bright and very modern “palm beach” style design
- Large undercover top deck with its own bar
- Air conditioning and flow through ventilation
Other features:
Other features:
- Up to 300 guests, 180 for buffet and 140 table dining
- On board PA & professional elevated stage area
- Allocated dance floor and controlled mood lighting
- Softly inclined staircase adjoining both levels
- Private, modern and contemporary bathrooms.
- Room for a band DJ or any form of entertainment
- Stability & comfort with all weather protection
Rates
Rates details:
- Boat hire:
– $1,400/h – min 4 hours & 100 guests or 150 for canepes (Mid Nov-Dec)
– $1,200/h (Jan-Mid Nov) – min 4 hours & 80 guests - Drinks $11.5/h/pers (everything but spirits)
- Catering from $87/pers for canapés and buffet
- Wharf fee between $180
Menus
Catering
Starship Canape Menu
PLEASE PICK & CHOOSE FROM THE BELOW ITEMS TO CREATE YOUR UNIQUE MENU TO MAKE UP THE MINIMUM SPEND OF $87 PER PERSON.
CANAPE ITEM LEVEL 1 – $9 per person
Mini beef slider with tomato, cheddar cheese & caramelised onion
Malay coconut chicken skewers & teriyaki beef skewers w dipping sauces (gf df)
Tomato avocado salsa tartlets with soft herbs (v)
Mini artisan hot dog with American mustard & ketchup, fried onions in a brioche finger bun
Selection of handmade quiches in shortcrust pastry with soft herbs & marinated feta (v)
Mini beef wellingtons in crispy filo pastry
Salt and pepper calamari with a ginger and shallot dressing
Soft Tortilla boats with spiced beef, avocado & tomato salsa w sour cream
Noona style meatballs in roasted tomato sauce & melted mozzarella
Beef bourguignon mini shortcrust pie
A selection of nori rolls (v)
Thai beef salad in Chinese take outs
Truffled arancini with fresh tarragon & romesco sauce (v)
Fresh Vietnamese spring rolls with vermicelli, prawns, mint & tamarind sauce (gf df)
CANAPE ITEM LEVEL 2 – $10 per person
Wagyu beef brisket mini pot pie with shaved truffle pecorino, cold pressed olive oil & cracked black pepper
Peking Muscovy duck pancake with shallots, baby coriander & hoisin (df)
Pumpkin veloute with chive oil in a demitasse cup (v gf)
Penne with slow cooked ragu and shaved pecorino in a mini bowl
Sweet corn & basil soup in a demitasse cup (v gf)
Seared salmon skewer with mango & lime chutney
Steamed prawn gyoza with ponzu sauce in bamboo baskets
Smoked trout with creamed goats cheese, dill, cracked pepper and lemon on a mini pikelet
Oyster pillows lightly fried until golden with cumin & coriander yoghurt (gf)
Fish & Chips – Whiting fillets fried until golden, served in their own fisherman’s basket, baby caper tartare, fresh lemon
CANAPE ITEM LEVEL 3 – $12 per person
Prawn and blue swimmer crab bisque in espresso cups (gf df)
Miniature chive crumpet with Huon salmon, mousse & Yarra Valley caviar
Australian oysters with a section of sauces & vinaigrettes, Mornay & Kilpatrick (gf df)
Pepper crusted tenderloin fillet with basil pesto on crostini
Peeled Yamba prawn shots with cocktail sauce, iceberg lettuce & melba toast
Seared & pepper crusted Australian yellowfin tuna & wasabi crème
Szechuan fried king prawns with a ginger and shallot dressing
A selection of nigiri and nori rolls with wasabi and soy (v)
Large Black Angus sliders on a milk bun with caramelised onions, aged cheddar, pickles iceberg lettuce & truss tomatoes with a smokey burger sauce
Frenched lamb cutlet, grilled to perfection with basil & parmesan drizzle
Thai green curry with free range poached chicken, turmeric rice, seasonal vegetables, coriander & toasted shallots in a mini bowl (gf)
Chicken tikka masala with cardamom basmati rice, preserved lemon, topped with a tomato, onion & coriander salsa in a mini bowl (gf)
12-hour braised lamb shoulder in oregano with couscous, preserved lemon & greek yoghurt in a mini bowl (gf)
FOOD STATIONS
Please note, numbers under 120pax will incur a Chefs charge
MEXICAN TACO STATION $19 PER PERSON
Slow roasted wagyu for 4 to 6 hours with our own Starship BBQ rub & finished with our sticky BBQ basting.
Pulled free range chicken
Char grilled roasted vegetables
A variety of hard and soft tortilla bases to be toasted to order avocado with fresh lime juice, Spanish onion, tomato salsa
sea salt & fresh coriander with fresh lime sauce
ASIAN & NOODLE MARKET STATION $21 PER PERSON
A classic Hawker food stall with all the trimmings, a selection of fried rice, school prawns, chicken all cooked fresh in front of your guests (live cooking station)
Char Kay Teow
Hainan Chicken, poached chicken with jasmine rice, ginger, chilli and shallot dressing
Handmade egg or hokkien noodles
Crispy fried onions, crushed peanuts
Fresh mint & coriander, lemon wedges Sambal, fish sauce and chilli
DUMPLING STATION $19 PER PERSON
A selection of handmade artisan dumplings served with all your favourite accompaniments
Chicken breast & braised mushroom dumpling
Steamed pork belly buns in light tapioca flour
King Prawn dumplings
Vegetarian Selection
Confit chilli paste, Kikkoman soy & Wasabi, nam jim
MINI SLIDER STATION $22 PER PERSON
A hunger stopping selection of mini sliders
Pulled Pork
Wagyu Brisket
Roasted Vegetables
Brioche buns, black buns, apple slaw, aged cheddar, caramelised onions, tomatoes, iceberg lettuce with a range of sauces & condiments such as chipotle, hickory and peri peri
PAELLA $22 PER PERSON
Traditional paella pans a la Valencia with Arborio rice, prawns, chicken, mussels, calamari, & chorizo
Vegetarian & vegan option also available on request
PREMIUM GRAZING STATIONS
$26.00 PER PERSON
ANTIPASTO & CHEESES GRAZING TABLE
The grazing table consisting of a gourmet selection of small goods all hand selected by our executive chef portraying the finest ingredients.
Mortadella
San Daniele prosciutto
Truffle salami inferno infused with smoked paprika
Selection of artisan sourdough from brasserie bread, charred slices
Marinated green olives with lemon peel, star anise, coriander seeds & confit garlic
Platters of char grilled vegetables, mushrooms, zucchini, capsicum
Pickled heirloom vegetables
Boccincini, vine ripened cherry tomatoes & basil leaves in dressed with virgin olive oil
A variety of locally sourced Australian cheeses all served with truffle honey, sea salt & candied fruits
Lavosh crackers and quince paste
SEAFOOD HARVEST – $28 PER PERSON
A selection of fresh Australian seafood display with all the trimmings.
Yamba prawns cooked served with fresh lemon & accompanied sauces
Huon smoked salmon
Clarence River grilled baby octopus with olive oil, lemon & garlic
Best available of Sydney or Nambucca rock oysters with red wine shallot vinaigrette sauce & Nam Jim, apple & lemon grass granita
Mini bamboo skewers of seared teriyaki salmon with sesame seeds
JAPANESE STATION
Market price per person
Huon King Salmon , King fish & Harissa tuna
Selection of nigiri & nori rolls
Miso Soup
Wakame seaweed with sesame oil
Fresh horseradish, wasabi & egg yolk mayonnaise, pickled ginger, mirin vinaigrette & Kikkoman soy sauce
DESSERT CANAPES – $12 PER PERSON
A buffet of Chef’s selection of Starship desserts
GELATO BAR – $9 PER PERSON
Live gelato stand of up to 8 flavours served in gelato bowls or wafer cones with all the trimmings.
Starship Buffet Menu
$87 per person
Level 1 Main Please Select 3, additional selections at $8 per person
Chargrilled crusted sirloin, medium rare, with bell pepper salsa, bearnaise mustard & caramelised Spanish onion
Slow cooked Moroccan spiced lamb shoulder, preserved lemon & labneh cous cous
Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free range pan seared corn fed chicken fillet, piri piri, preserved lemon yoghurt
Atlantic salmon, with tomato and lemon salsa.
Saffron chicken, prawn and chorizo paella, arborio rice
Crisp skinned pork belly, cinnamon apple sauce
Hot honey & orange glazed leg ham carved at the buffet
Argentine chimichurri crisp skinned chicken
Tomato and chilli pasta with ricotta
Fall apart slow cooked tender wagyu brisket with smoked hickory sauce
SEAFOOD PLATTER ($22 pp)
Champagne oysters on a bed of rock salt
King prawns with garlic aioli & seafood sauce
LEVEL 2 MAINS
(to replace a level 1 main, please add $7 per person or as an extra dish $11 pp)
Cape grim chargrilled tenderloin fillet, assorted accompaniments
Seared lime crusted atlantic salmon fillet, lemon grass & laksa broth
Steamed wild barramundi, ginger shallots, rice wine
Crisp skinned peking duck, plum sauce, special fried rice
Starship& Three Course Level 1
Entrees
alternating choose 2
Roasted vegetable tart w fetta & a petite herb salad (V)
Wild mushroom & rocket risotto with 24-month aged parmesan, chives, sea salt & cold pressed olive oil (V, GF)
Bannockburn free range poached chicken salad with heirloom vegetables & a lemon oregano vinaigrette (GF, DF)
Huon salmon terrine with lemon zested ricotta, roasted capsicum strips, basil pesto & fresh lemon cheek (GF)
Wagyu beef cheek ravioli in a light tomato sugo, crispy basil, truffle parmesan sable, cold pressed olive oil & soft herbs
Mains
alternating choose 2. Each main served w seasonal salad or vegetables
Saffron cannelloni with pumpkin puree, creamed spinach, lemon zest ricotta, burnt butter sauce, roasted cashews, 24-month aged parmesan & crispy sage (V) Huon Salmon fillet with roasted King Edward mushrooms, carrot & star anise butter puree, heirloom carrots & marinated fetta (GF)
La Ionica twice cooked chicken breast with a potato galette, w a clotted mustard cream & soft herbs (GF)
Amelia Park 5-hour slow braised lamb shanks with & chive potato puree & red wine jus (GF, DF)
Riverina premium sirloin with a twice cooked duck fat potato gratin & Parisien herbed butter (GF)
Desserts
alternating choose 2
A decadent flourless chocolate cake served with chantilly cream. (GF)
Vanilla panna cotta with a raspberry coulis (GF)
Passionfruit cream, rich chocolate mousse & a passionfruit jelly sitting on a brownie base, served in a delicate chocolate cylinder
Lemon curd tart in a sweet butter shell, served with egg yolk vanilla bean ice cream & a mixed berry compote
Tiramisu with vanilla bean mascarpone cream, white chocolate caviar & pistachio biscotti
Starship& Three Course Level 2
Entrees
Burrata mozzarella with seasoned heirloom tomatoes, baby basil, Ligurian olives & sourdough poor man’s breadcrumbs (V)
Cauliflower & cumin veloute with butter poached Tasmanian sea scallops avruga caviar & baby chervil (V)
Hot smoked huon salmon fillet with braised king Edward mushrooms, butternut pumpkin puree & pickled heirloom vegetables (GF)
Wagyu OXtail risotto braised until falling apart with crispy sage, horseradish crème fraiche, truffle pecorino & lemon zest
Mains
alternating choose 2. Each main served w seasonal salad or vegetables
Heirloom pumpkin twice baked with maple granola, Meredith goats curd, apple quinoa, baby basil & lemon oregano vinaigrette (V)
Pink Lady snapper fillet line caught lightly pan seared with fennel puree, watercress salad, parsnip chips & soft herbs (GF)
Riverina free range lamb rack with chermoula crust, parsnip & potato puree & red wine jus (DF)
Duck roulade wrapped in Jamon prosciutto & basil with potato gratin & Canadian maple & green apple sauce(GF, DF)
Black Angus 8-hour braised beef cheek with sautéed forest mushroom, potato gratin & madeira jus (DF)
Desserts
Hazelnut joconde biscuit layered with coffee cream & a chocolate ganache served with seasonal berries
Vanilla bean crème caramel with shortcrust sable, poached corella pear & cinnamon & orange zest Chantelle clotted cream
Banoffee pie with candied peacan nuts, pistachio cream, macerated raspberries & edible flowers
Apple & saffron compote surrounded by salted caramel mousse sitting on a hazelnut sable served with chantilly cream
Starship& Three Course Level 3
Entrees
Wild mushroom risotto w soft herbs, lemon thyme compound butter, shaved seasonal truffles
& sautéed foie gras (V)
Hot smoked yellow fin tuna carpaccio with mirin vinaigrette, heirloom tomatoes, toasted black
sesame & Yarra Valley caviar (GF, DF)
Citrus cured huon salmon fillet with crispy pork neck, snow crab, crème fraiche, Yarra Valley caviar
& preserved lemon aioli
Muscovy duck leg confit with creamed celeriac puree, macerated figs, yellow mustard seeds,
baby chervil & parsnip chips (GF)
Rangers Valley chimmichurri rump cap dry aged with oven roasted bone marrow,
pickled cauliflower & grilled U6 prawn (GF, DF)
Mains
Wild mushroom ravioli with shaved black truffles, braised pearl onions, smoked mozzarella &
cold pressed olive oil
Petaluma ocean trout fillet with crispy skin, fennel puree, sautéed pancetta, king Edward
mushrooms & butter poached saffron potatoes (GF)
Pink Lady snapper fillet line caught lightly pan seared with fennel puree, baby kale salad,
parsnip chips, pickled beetroot & soft herbs (GF)
Amelia Park free range lamb rack slow roasted with duck fat potato fondant, madeira reduction,
light jus & butter poached board beans
Oakleigh Ranch marble score 4 wagyu eye fillet with twice cooked potato gratin, madeira jus,
maple mustard & confit duck fat eschallot (GF, DF)
Desserts
Calibre white chocolate tear drop with raspberry jelly, burnt orange ice cream, pistachio sweet
paste soil & edible flowers (GF)
Golden Gaytime terrine with honey roasted cashews, oven roasted white rock peaches, banana ice
cream & shaved black winter truffle
Short crust macerated raspberry tart with crème fraiche, pineapple puree, white chocolate ice cream
& gold leaf
Passion fruit panacotta with Valencia orange jelly, calibre chocolate caviar & oven roasted
coconut biscuit soil (GF)
18 ct gold chocolate martini with salted caramel fudge sauce, chocolate terrine &
handmade macaroons with sea salt
Drinks
Standard Beverage Package
$11.5 per person per hour
Angove’s Collection Sauvignon Blanc Semmilion and Shiraz Cabernet
Angove’s Collection Sparkling Brut
James Boags, Hahn Super Dry, Toohey’s Extra Dry, James Boags Light
Assorted Soft Drinks, Orange Juice, Sparkling & Still water, Tea and Coffee
Level 1 Wine upgrade
$4.5 per person per hour
Please select one white and one red wine
Capel Vale Unwooded Chardonnay WA
Beachwood Semillon Sauvignon Blanc NX
Amberly Secret Lane Cabernet Merlot WA
Tatachilla Partners Cabernet Shiraz SA
Monkey Bay Pinot Noir NZ
Level 2 Wine upgrade
$5 per person per hour
Please select one white and one red wine
Ant Moore Sauvignon Blanc NZ
Gulf Station Chardonnay SA
Knappstein Cabernet Merlot SA
Mr Smith Shiraz SA
Little Black Stone Pinot Noir NZ
Rococo Blanc de Blancs TAS
Beer upgrade
$5 per person per hour
Please select two
Corona with fresh lime
Stella Artois
Peroni
Crown Lager
Asahi
Spirits upgrade
$11.5 per person per hour
Jim Beam White Label
Johnnie Walker Scotch Whisky
Bacardi Rum
Absolut Vodka
Gordons Gin
Jack Daniels Bourbon
Non-alcoholic beverage package $8.5 per person per hour
Assorted soft drinks, orange juice, sparkling & still water and freshly brewed coffee & tea
or call us on 02 9191 0357
OTHER BOATS YOU MIGHT LIKE
Find out more by clicking on the images below