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:
– $1,600/h – min 4 hours & 150 guests (Fri & Sat in Mid Nov-Dec)
– $1,400/h – min 4 hours & 80 guests (Mid Nov-Dec)
– $1,200/h – min 4 hours & 80 guests (January to Mid Nov) - Drinks From $48/4h/pers – add spirits for $40/4h/pers
- From $92/pers for canapés, buffet or formal
- Wharf fee between $180
Quick quote:
A 4H exclusive hire with catering & drinks for 100 guests starts at $18,980 inc gst (Jan to Mid Nov)
Menus
Catering
STARSHIP CANAPE MENU
Canape On Arrival
Please choose 3 from the below
Salt and pepper calamari (GF)
Japanese nori (V)
Chicken satay skewers with peanut drizzle, fried shallot and coriander
Ratatouille tarts with Persian feta (V)
Arancini balls with shaved parmesan & aioli dressing
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 – $10 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 – $11 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 – $14 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 $20 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 $22 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 $20 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 – $10 PER PERSON
Live gelato stand of up to 8 flavours served in gelato bowls or wafer cones with all the trimmings.
Starship Buffet Menu
$92 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
Salads & Sides
Please select 3 (additional selections $6 pp)
Organic honey glazed kumara & spinach salad, walnut & hunter valley feta
Red quinoa, couscous, chick pea, baby spinach salad, almonds, softened currants, lemon yoghurt dressing
Boiled baby potato salad, mint, chives, quartered eggs, traditional mayonnaise
Apple, walnut and radicchio salad, roaring forties blue, sweetened balsamic
Chilled iceberg lettuce, extra virgin olive oil, lemon & garlic dressing, grana padano
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil
Char grilled eggplant, zucchini, roasted vegetables, king island goat’s cheese
Crunchy middle eastern Fattoush
Classic caesar salad
Rocket, pear, pecorino, pine nuts, aged balsamic
Mixed leaf baby rocket, spinach, shaved parmesan, virgin olive oil, aged balsamic
Asian vermicelli noodle salad, school prawns, blackened chilli, coriander, mint, crushed peanuts
Tomatoes, bocconcini, basil leaves, artisan virgin olive oil, maldon salt, cracked pepper
Angel hair pasta salad, crisped capers, liguria olives, rocket, roasted garlic
Hot roasted chat potatoes with rosemary & maldon salt
Classic French potato bake, fresh thyme, streaky bangalow smoked bacon
Sauteed broccoli, caramelised onion and toasted almonds.
Saffron & coconut rice pilaf with toasted cashew
Dessert
Please choose 1(additional sleections $7 pp)
Fine Australian cheeses, muscatels, lavish, quince paste
Chef’s selection of sweet desserts
A selection of roving gelatos on ice trays
STARSHIP THREE COURSES MENU
Entrees
alternating choose 2
Roasted vegetable tart w fetta & a petite herb salad (V)
Huon salmon terrine with lemon zested ricotta, roasted capsicum strips, salsa verde
and fresh lemon cheek (GF)
Bannockburn free range poached chicken salad with heirloom vegetables
& a lemon oregano vinaigrette (GF, DF)
Wagyu beef cheek ravioli in a light tomato sugo, crispy basil, truffle parmesan sable,
cold pressed olive oil & soft herbs
Roast duck ravioli, aromatic spiced duck with star aniseed and sliced roast duck breast in a lightly spiced Cantonese duck sauce
Saffron cannelloni with pumpkin puree, creamed spinach, lemon zest ricotta w aged parmesan and crispy sage
Mains
alternating choose 2. Each main served w seasonal salad or vegetables
Crisped Huon Salmon fillet on a cassoulet of lentil du py, cannellini beans in a light seafood bisque, chervil and lemon zest with parsley butter baby potatoes
Twice cooked chicken breast with a potato galette, crisped leek in a Canadian maple jus or a lemon caper sauce (GF)
*Amelia Park 5-hour slow braised lamb shanks
*Slow braised beef cheek
*Choose one of the following accompaniments for the Lamb Shank or Beef Cheek
Red wine jus with parisienne buttered mashed potatoes and chives
Herbed tomato sauce with parmesan polenta base
Moroccan saffron tagine, harissa, green olives preserved lemons on a Moroccan couscous
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
UPGRADED ENTREE MENU $8/PAX
alternating choose 2
Crystal Bay prawn and spanner crab lasagne in a seafood bisque w baby watercress
Citrus cured Huon salmon fillet, crispy pancetta, blue swimmer crab, Yarra valley caviar and preserved lemon aioli
Burrata mozzarella, seasoned heirloom tomatoes, baby mediterranean olives, poormans sourdough and fresh basil, drizzled with Estate first pressed olive oil
Cauliflower and cumin veloute with butter poached sea scallops, avruga caviar and baby chervil garnish
Grass fed chimichurri rump dry aged, oven roasted marrow in the half bone, pickled cauliflower and grilled U6 prawn. (GF DF)
UPGRADED MAINS MENU $11/PAX
alternating choose 2
Tenderloin filet, red wine jus, sauteed mushrooms, parmesan hasselback potatoes and seasonal vegetables
Riverina rack of lamb, herbed crust, duck fat crisped potato, buttered spinach and Mediterranean ratatouille
Gold band snapper fillet, pan seared, fennel puree, watercress with saffron poached potatoes
Duck roulade, wrapped in jamon prosciutto, crispy basil, potato gratin and a madeira jus
TOP TIER MAINS $16/PAX
Petaluma ocean trout fillet with crispy skin, fennel puree, sautéed pancetta, king edward mushrooms and butter poached saffron potatoes (GF)
Oakleigh Ranch, laser cut, marble score 4 wagyu eye filet, truffled forest mushrooms, confit eschallots and seasonal heirloom vegetables and chive and parmesan hasselback potato
UPGRADED DESERTS $8/PAX
alternating choose 2
all served with edible flowers, fresh berries and tulle
Hazelnut joconde layered with coffee cream and chocolate ganache
Raspberry layered joconde, white ganache, edible soil
Apple and salted caramel tart with poached apple compote
Cuboid Choux pastry filled praline mousseline, chocolate praline and joconde biscuit
Vanilla bean cream caramel, cinnamon poached corella pear
Drinks
Standard Beverage Package – $48 for 4H per person
Angove wine collection
Sauvignon Blanc Semillon, Shiraz Cabernet, Sparkling Brut.
Beers
On tap: James Boag’s, Toohey’s Extra Dry, Hahn Super Dry
Bottled: James Boag’s Light
Non-alcoholic beverages
Assorted Soft Drinks, Orange Juice, Sparkling & Still Water and Freshly Brewed Tea and Coffee
$12 per person per hour
Wine Upgrade (Level 1)
Wine Selection—choose 1 white and 1 red
Sparkling is included in the upgrade
Grant Burge Pinot Noir Chardonnay NV
Grant Burge, while normally known for full bodied reds, produce an exceptional sparkling here with an attractive nose of strawberry, stone fruit and biscuity notes leads to a richly flavoured, generous palate with a creamy mouth feel and beautifully crisp finish
• Type Pinot Noir Chardonnay Size750mL
• Current Vintage Non Vintage* Country Australia
• Brand Name Grant Burge Closure Cork
• Wine Sweetness Dry
Wirra Wirra Mrs Wigley Grenache Rose
Mrs Wigley was not the wife of Wirra Wirra founder, Robert Strangways Wigley,
but in fact a neighbouring cat that took up residence in the winery open top ferment ers. The rosé show aromas of fresh strawberry and cherry and a crisp palate of light spice and a lingering dry finish
• TypeGrenacheSize750mL
• Region McLaren Vale Current Vintage2018*
• Country Australia State South Australia
• Brand Name Wirra Wirra Wine Maker Paul Smith & Paul Carpenter
• Closure Screw Cap Wine Sweetness Dry
Punt Road Napoleone Chardonnay
Is a lovely cool climate Chardonnay sourced from the Yarra Valley, this wine shows citrus and stonefruit aromas with a creamy barrel ferment texture. Layers of peach and citrus flavours and a crisp acid finish. Incredible quality at this price.
• Type Chardonnay Size750mL
• Region Yarra Valley Current Vintage2019*
• Standard Drinks7.4 Alcohol Volume12.5%
• Country Australia State Victoria
• Brand Name Punt Road Wine Maker Tim Shand
• Closure Screw Cap Wine Sweetness—Dry
Nugan Estate Chardonnay
Chardonnay sourced from Victoria’s cool climate King Valley goes into Nugan’s Estate Chardonnay. Pale straw in appearance, with a youthful green hue. Aromas of peach, nectarine, poached peach and mixed spice, a rich mout filling palate of stone fruit, biscuit and yeast notes with a crisp acidity make this agood drink.
• Type Chardonnay Size750ml
• Region King Valley Current Vintage2017*
• Standard Drinks7.7 Alcohol Volume13.0%
• Country Australia State Victoria
• Brand Name Nugan Estate Vegan Friendly true
• Closure Screw Cap Wine Sweetness—Dry
Jim Barry Watervale Riesling
Jim Barry Watervale Riesling from the Clare Valley is all about the musk, bracing acidity and juicy limes. This perennial favourite Riesling never misses a beat, marrying concentration with finesse, current drink ing pleasure with cellar-worthy wow factor. Expect this wine to develop over ten years into a superb wine experience.
• Type RieslingSize750mL Region Clare Valley
• Current Vintage2020* Standard Drinks7.4
• Country Australia State South Australia
• Brand Name Jim Barry Wine Maker Tom Barry
• Closure Screw Cap Wine Sweetness—Dry
Tim Adams Clare Valley Riesling
Intensely flavoured and very lifted Riesling character with citrus aromat ics of grapefruit, lemon & lime. Enjoy as an aperitif or with seafood.
• Type Riesling Size750mL
• Region Clare Valley Current Vintage2019*
• Standard Drinks6.8 Alcohol Volume11.5%
• Country Australia State South Australia
• Brand Name Tim Adams Wine Maker Tim Adams
• Closure Screw Cap Wine Sweetness—Dry
Babich Sauvignon Blanc
Vibrant passionfruit and tropical notes make this white a treat to drink. Made up of fruit from selected vineyards, this Babich white is a very refreshing wine with plenty to offer
• Type Sauvignon Blanc Size750mL
• Region Marlborough Current Vintage2016*
• Standard Drinks7.7 Alcohol Volume13.0% (2016)
• Country New Zealand Brand Name Babich
• Closure Screw Cap Wine Sweetness Dry
Villa Maria Sauvignon Blanc
Family owned Villa Maria Estate has been rated as New Zealand’s +Most Trusted Wine Brand+ in Reader’s Digest poll 2016 and is New Zealand’s most awarded winery. This Sauvignon Blanc has Ripe gooseberry flavours and tropical fruit with more depth and complexity than most.
• Type Sauvignon Blanc Size750mL
• Region Marlborough Current Vintage2018*
• Country New Zealand Brand Name Villa Maria
Seven Hill Inigo Shiraz
A fantastic value for money Clare Valley Shiraz. Sourced from 100 year old vines, it has aromas of black cherries and dark chocolate with a fine spicy lingering finish.
• Type Shiraz Region Clare Valley
• Current Vintage2017* Country Australia
• State South Australia Brand Name Sevenhill
• Wine Maker Liz Heidenreich Wine Sweetness Dry
• Wine Body Full Bodied
Jip Jip Rocks Shiraz Cabernet
One of Australia’s signature blends, Shiraz Cabernet has the best of both worlds: Spices and jammy black berries from a Shiraz plus Cabernet’s firm tannin structure and ripe blackcurrant aromas. Hand crafted by Ben Riggs in the South Australia, Jip Jip Rocks is family own winery with great value.
• Type Shiraz Cabernet Region Padthaway
• Current Vintage2019* Country Australia
• State South Australia Brand Name Jip Jip Rocks
• Wine Maker Ben Riggs
Parker Coonawarra Cabernet Sauvignon
The Parker Coonawarra Estate Cabernet Sauvignon is made in a riper, more generous style to its peers, yet with enough restraint to display the distinct varietal and regional characteristics. Dark choc olates, violets and notes of liquorice capture the nose, revealing an expansive soft palate layered in berry fruits. Supported by fine grain tannins, the wine encompassing a classic structure, one that can
be enjoyed on release and or cellared short to medium term.
• Type Cabernet Sauvignon Size750mL
• Region Coonawarra Current Vintage2018*
• Country Australia State South Australia
• Brand Name Parker Coonawarra Estate
• Vegan Friendly true
• Wine Sweetness Dry Wine Body Full Bodied
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