Salt

BOAT STYLE
Superyacht Hire in Sydney
CAPACITY
49 Guests
LENGTH
84 ft
MIN. HOURS
4 hours

Salt

Salt is an 87ft Monte Fino superyacht available for hire on Sydney Harbour and topmost luxurious superyachts available. The maximum boat hire capacity on board this vessel sits at a comfortable 49 guests. Amongst 3 of her levels features wide open spaces in all of her entertainment areas. With external features of a modern designed yacht and the interior of a classic motor yacht, Oceanos is an easy crowd pleaser.

Suitable for corporate cruises, new years eve cruises and more. Oceanos has an abundance of features such as air conditioning throughout, onboard sound system and Foxtel. She is capable of hosting 49 guests for a cocktail event and 17 for a casual buffet dining. Her spacious aft deck with dining table is great for lunch cruises and her open flybridge offers endless views of Sydney Harbour. Moving forward, there are comfortable lounges and a sunbed on the bow perfect for any occasion.

Entering the saloon and on the port side of the vessel is a fully licensed alcohol bar. On the starboard side are comfortable sofas for guests to relax on. Further forward, there is a dedicated dining table that can cater for up to 10 guests comfortably. Forward to the dining table is the galley with a dedicated seating booth in case you wish to keep the chef some company!

To the upper deck is the wheelhouse as well as comfortable lounges for guests. On this top deck, you will find sliding doors that enter to the upper aft deck.

Pricing

Salt Rates
April – October
Per Hour	$1,300
Minimum 4 hours	$5,200
November – March
Per Hour	$1,500
Minimum 4 hours	$6,000
December
Per Hour	$1,550
Minimum 4 hours	$5,800
Staff Fees
Wait Staff	$300 per 4 hours, $60 per additional hour
1-9 guests	1 x wait staff
10-20 guests	2 x wait staff
21-36 guests	3 x wait staff
37 – 49 guests	4 x wait staff
BYO Fees
BYO Beverages (subject to approval)	$20 per person
Includes ice, glassware and cool storage
BYO Catering (subject to approval)	$10 per person
$250 minimum charge Includes use of cooking facilities and equipment
Preload for BYO charters (required)	$200 per hour
BYO charters in December are by application only
Additional Fees
Pick up and drop off wharf fees apply
Preload for Catered charters (required)	$100 per hour
Standup Paddleboards	$50 each
Public Holidays & Special Events
NYE (7 hour BYO for up to 40 guests)	$45,500
Additional Guests (up to 49)	$600 per person
NYE (7 hour all-inclusive for up to 40 guests	$53,500
Additional Guests (up to 49)	$900 per person
Christmas Day, Boxing Day, New Years Day, Australia Day (minimum 5 hours)	$1,900 per hour + 50% surcharge on staff fees
Harbourlife Festival	20% surcharge
All other public holidays	20% surcharge on all fees including catering

Amenities

Air Con
Alcohol Bar
Bluetooth Connectivity
Buffet Dining
Dining Table
Drinking Water
Entertainment area
Fully Licenced
Ipod / Ipad / Smart Phone connectivity
Lounge
Outdoor entertainment area
Outdoor Speaker
Showers
Toilets
Wine cooler

Eligible for

Rates may increase

Catering

Salt Canapé Menu

- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
Canapé I – $70 per person

(5 Canapés, 2 Substantials, 1 Dessert)

Canapés
- Traditional & prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
- Roasted pumpkin, feta & caramelised onion miniature pizza (V)
- Peking duck pancake, hoisin, cucumber, shallot (DF)
- Korean fried chicken, honey butter glaze
- Slow-cooked lamb shank, rosemary & preserved lemon miniature pie
Substantials
- Hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Gnocchi with roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
Dessert
- Traditional Italian ricotta, honey & pistachio cannoli
Canapé II – $90 per person

(2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts)

Grazing Boards
- Warrnambool cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Kakadu apple & plum relish, dried mixed nuts, grapes & lavosh (GF)
- Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)
Canapés
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
- Poached lobster & shrimp tartlet, chervil mayonnaise & black caviar
- Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Thai chicken satay, peanut sauce (GF)
Substantials
- Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
- Ravioli “Quattro Formaggi” – parmesan, feta, ricotta, pecorino & chives (V)
Desserts
- Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
- Raspberry Bakewell tart (GF)

Canapé Add-Ons / Substitutions

Cold – $6 each

Alaskan snow crab roulade, Japanese mayo
Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
Sustainable king prawns, yuzu aioli (DF, GF)
Wagyu beef tataki, mushroom & crispy sushi rice (DF, GF)
Natural Sydney rock oysters, seasonal citrus (DF, GF)

Warm – $6 each

Charcoal crumbed king prawns, Sriracha aioli (DF)
Korean fried chicken, honey butter glaze
Lamb kofta, garlic sauce (DF, GF)
Thai chicken satay, peanut sauce (GF)
Slow-cooked lamb shank, rosemary & preserved lemon miniature pie

Vegetarian & Vegan – $6 each

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)
Smoked almond frittata, kale, broccoli & Woodside goat’s curd (GF, V)
Caramelised onion & gorgonzola tartlet, truffle oil (V)

Substantial – $15 each

Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
Veal shavings, creamy porcini mushroom sauce, saffron spaetzle (GF option)
Mediterranean chicken & macaroni salad with celery, capsicum, heirloom tomatoes, olives & fine herbs
Szechuan prawn & soba noodle salad with cucumber, peas & black vinegar dressing (GF)
Portuguese chicken slider, chilli, ginger & habanero pepper mayo

Dessert – $7.50 each

Chai latte crème brûlée (GF)
Chocolate espresso tart
Ruby opera cake
Caramel chocolate cookie
Assorted macarons (GF)

Salt Buffet Menu

Cold Buffet – $70 per person

(2 Canapés, 4 Mains, 3 Salads, Bread, 1 Dessert)

Canapés
- 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 with 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)
Salads
- Charred carrot & wild rice salad, lemon myrtle dressing (GF, VG)
- Cobb salad – cos lettuce, bacon, avocado, tomatoes, eggs (GF)
- Austrian potato salad with gherkins & egg tartare (GF, V)
Breads
- Sonoma sourdough with Pepe Saya butter
Dessert
- Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
Warm Buffet – $90 per person

(3 Canapés, 4 Mains, 2 Sides, 2 Salads, Bread, 2 Desserts)

Canapés
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
Main Buffet
- Chicken cacciatore with roasted mushrooms & parsley (GF)
- Pan-seared Atlantic salmon, garlic yoghurt, tabouli & pomegranate (GF)
- Roasted beef rump with salsa verde (GF)
Vegetarian
- Vegetarian moussaka (GF, V)
Sides
- Saffron & herbed rice (GF, VG)
- Chargrilled broccolini & zucchini with maple & lemon dressing (GF, VG)
Salads
- Radicchio & baby cos with parmesan, almonds & palm sugar vinaigrette (GF, V)
- Spiced pumpkin & baby spinach with Persian feta & pomegranate (GF, V)
Breads
- Sonoma sourdough with Pepe Saya butter
Desserts
- Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
- Raspberry Bakewell tart (GF)

Salt Platters Menu

- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
Cheese Platter – $250 each

Warrnambool Cheddar, Udder Delights brie, Udder Delights Heysen blue, Friuli Venezia, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche

Charcuterie Platter – $300 each

Air dried beef, Soppressata, double smoked Bangalow ham, Jamon Serrano, Mortadella, Coppa & chorizo, pickles, bush tomato chutney, Sonoma sourdough breads, Pepe Saya butter

Antipasto Platter – $190 each

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 Platter – $140 each

Seasonal cut fruit

Seafood Platter
Small – $270

Medium – $420

Sydney Rock oysters (2|3 dozen), peeled King prawns (20|40 pieces), lemons/limes, cocktail sauce

Seafood Deluxe Platter
Small – $440

Medium – $720

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 Table: $40 per person

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

Salt - Fine Dining Menu

- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
Fine Dining Menu – $165 per person
Minimum of 15 guests

A $400 chef fee applies (based on a 4-hour charter). Additional hours are charged at $85 per hour.

Canapés
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Heirloom tomatoes, Persian feta, pesto & extra virgin olive oil bruschetta (GF, V)
- Forest mushrooms, leek & Gruyère tartlet (V)
Entrée

Please select one:
- Sous vide chicken with chorizo, cannellini beans & semi-dried tomatoes (GF)
- Lamb shank tortellini with parsnip purée & truffle tomato salsa
- Lobster & salmon ravioli with tomato & tarragon relish, lobster & lemon sauce
- Gnocchi with roasted tomato sauce, burrata, basil & pecorino (V)
Main

Please select one:
- Sous vide Wagyu beef rump with Paris mash, roasted Dutch carrots, modern Béarnaise & tarragon oil (GF)
- Parmesan-crusted chicken with potato gnocchi, marinated capsicum & seasonal greens (GF)
- Grilled swordfish with seasonal greens, pumpkin purée & chive–yuzu hollandaise (GF)
- Roasted barramundi with cauliflower purée, pickled yellow cauliflower, yuzu miso, edamame & almonds (GF)
- Confit duck leg with potatoes, speck, onions & roast duck sauce (GF)
- Roast Dutch carrots with saffron cannellini bean purée, salsa verde, miso butter & hazelnuts (GF, VG)
Desserts

Please select one:
- Strawberry gum crème brûlée with green apple sorbet & pistachio praline (GF)
- Dark Belgian chocolate fondant with poached cherries & coconut ice cream
- Yuzu & matcha pebble with honey–oat crumble & yuzu curd (Nut Free)
- Sticky date pudding with butterscotch sauce & Baileys ice cream

Salt Kids Menu

Kids Menu: $32 per person
Main – Select One:
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 One:
Banana, hazelnut & Nutella muffin (GF)
Chocolate & raspberry brownie, chocolate sauce
Seasonal fruit cups