State of the Art
Boat hire on State of the Art is just that, a state-of-the-art vessel that is currently offering private charters in Sydney Harbour. The luxurious 65ft motorboat was specifically designed the entertain and marvel groups up to 45 guests for cocktail events, or 20 guests for formal events.
Onboard, State of the Art has well-thought-out features that will leave you and your guests feeling comfortable and catered for. She is suitable for all year round due to her air conditioning throughout.
She has multiple entertaining areas, including a large cockpit, an expansive rear wooden deck, and an alfresco top deck. Her new refurbishment features polished wood flooring, designer furniture, and contemporary design throughout.
State of the Art is perfect for hosting events as she offers great functionality onboard. Onboard is a commercial kitchen, fibre-optic light panels, audio-visual system, and plugins for presentations, making her great for not only private social events but also corporate events.
If you are wondering about catering, the vessel has a range of options. They include catered menus and the ability to BYO. She is also a fully licenced vessel, which means that if you don’t want to BYO alcohol, you can make use of the licencing and bar onboard.
State of the Art is a fantastic option for boat hire in Sydney Harbour. We recommend her for birthdays and corporate events.
| State of Art Rates | |
| November – March | |
| Per hour | $950 |
| Minimum 4-hour charter | $3,800 |
| April – October | |
| Per hour | $850 |
| Minimum 4-hour charter | $3,400 |
| BYO Fees | |
| BYO Catering | $250 |
| BYO Beverages | $20 per person |
| BYO beverage fee includes ice, glassware, and cool storage | |
| BYO DJ (speakers, cabling and a table supplied) | $100 |
| Staff Fees | |
| Wait Staff | $350 per 4 hours, $75 per additional hour |
| 1-9 guests: 1 staff required 10-40 guests: 2 staff required An additional wait staff is required for consumption bar. |
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| Additional Fees | |
| Standup Paddleboards | $60 each |
| Pre-access | $100 (beverage package charters) / $200 (BYO charters) |
| Splash Pond Water Toy | $200 (or AQUA Package: Splash Pond + 2 SUPs for $300) |
| Complimentary Lilypad on all charters. | |
| Wharf fees $50 per use (each pick-up and drop-off). Manly & Middle Harbour pick-up/drop-off $200 each, on application (Mosman Bay is an alternative). | |
| Public Holidays & Special Events | |
| NYE (6pm-1am BYO for up to 25 guests) | $29,950 |
| Additional Guests (up to 40) | $500 per person |
| NYE (6pm-1am all-inclusive for up to 25 guests) | $34,950 |
| Additional Guests (up to 40) | $800 per person |
| Christmas Day, Boxing Day, New Years Day, Australia Day (minimum 5 hours) | $1,250 per hour + 50% surcharge on staff fees |
| All other public holidays | 20% surcharge on all fees including catering |
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State of the Art Canapé Menu
- A $110 delivery charge applies to all Canapé and Buffet Menus.
- Minimum order of 10 guests. Custom menus for smaller groups on application. For orders of fewer than 20 guests, an additional $100 small-order preparation surcharge applies (excluding Fine Dining Menu).
- On public holidays, a 20% surcharge applies to all catering orders.
- Platters or grazing tables ordered without a Canapé or Buffet menu 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 – $76 per person
5 Canapés, 2 Substantials, 1 Dessert
Canapés
- Traditional & prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
- Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)
- Roasted pumpkin, feta, caramelised onion miniature pizza (V)
- Peking duck pancake, hoisin, cucumber, shallot (DF)
- Korean fried chicken, honey butter
Substantials
- Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF). Vegetarian option available (V)
Dessert
- Traditional Italian ricotta, honey, pistachio cannoli
Menu substitutions available. Additional canapés from +$7pp.
Canapé II – $96 per person
2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts
Grazing
- Warrnambool Cheddar, Udder Delights Brie, Heysen Blue, Friuli Venezia, Kakadu apple & plum relish, dried fruit, mixed nuts, grapes & lavosh rosemary (GF)
- Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)
Canapés
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Beetroot cured blinis, herb mayonnaise (VG)
- Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
- Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Thai chicken satés, peanut sauce (GF)
Substantials
- Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
- Black garlic chicken salad, udon noodles, cherry tomatoes, cucumbers, herbs (GF). Vegetarian option available (V)
Desserts
- Miniature chocolate éclair, caramelised ginger
- Assorted macarons (GF)
Menu substitutions available. Additional canapés from +$7pp.
State of the Art Canapé Menu Add Ons
Canapé Substitutions & Additions
Cold Canapés – $7 each
- Traditional prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF)
- Alaskan snow crab roulade, Japanese mayonnaise
- Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
- Sustainable king prawns, yuzu aioli (DF, GF)
- Natural Sydney Rock oysters, seasonal citrus (DF, GF)
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
- Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)
- Peking duck pancake, hoisin, cucumber & shallot (DF)
Hot Canapés – $7 each
- Korean fried chicken, honey butter
- Thai chicken satés, peanut sauce (GF)
- Lamb kofta, garlic sauce (DF, GF)
- Charcoal crumbed king prawns, Sriracha aioli (DF)
- Slow cooked lamb shank miniature pie, rosemary & preserved lemon
- Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Vegetarian – $7 each
- Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
- BBQ oyster mushroom skewers, avocado & lime emulsion (GF, VG)
- Polenta & Parmesan slice, spring vegetables (GF, V)
- Beetroot cured blinis, herb mayonnaise (VG)
- Miso eggplant tartlet, pickled turmeric cauliflower (VG)
- Mushroom pan-fried gyoza, light soy & coriander dipping sauce (DF, VG)
- Smoked almond frittata, kale, broccoli & Woodside goat’s curd (GF, V)
- Caramelised onion & Gorgonzola tartlet, truffle oil (V)
- Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
- Roasted pumpkin, feta & caramelised onion miniature pizza (V)
Substantial / Dessert Substitutions & Additions
Cold Substantials – $17 each
- Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)
- Black garlic chicken salad, udon noodles, cherry tomatoes, cucumber & herbs (GF)
- Thai beef salad, mint, tomatoes, snow peas, tamarind, lime & soy dressing (GF)
Warm Substantials – $17 each
- Milk-fed veal shavings, creamy porcini mushroom sauce & homemade saffron spaetzle (GF option)
- Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
- Portuguese chicken slider, chilli, ginger & habanero pepper mayonnaise
- Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Pan-seared Atlantic salmon, truffle mash, asparagus, yuzu & tarragon beurre blanc (GF)
- Gnocchi, roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
- Ravioli “Quattro Formaggi”, Parmesan, feta, ricotta, pecorino & chives (V)
- Szechuan eggplant, green beans & steamed rice (DF, GF, VG)
All Desserts – $8.50 each
- Traditional Italian ricotta, honey & pistachio cannoli
- Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
- White chocolate panna cotta, strawberry compote
- Chocolate espresso tart
- Raspberry Bakewell tart (GF)
- Ruby opera cake
- Miniature chocolate éclair, caramelised ginger
- Caramel chocolate cookie
- Assorted macarons (GF)
- Seasonal fruit cups
State of the Art Buffet Menus
- A $110 delivery charge applies to all Buffet Menus.
- Minimum order of 10 guests. For orders of fewer than 20 guests, an additional $100 small-order preparation surcharge applies.
- On public holidays, a 20% surcharge applies to all catering orders.
Cold Buffet – $75 per person
2 Canapés, 4 Mains, 3 Salads, 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)
- Honey, mustard & thyme chicken, roasted corn & jalapeño relish, grated vintage cheddar (GF)
- Baked salmon, finger lime aioli, grilled asparagus (DF, GF)
Vegetarian
- Curried samosas, Brussels sprouts, sweet potato, silverbeet, green chutney (VG)
Salads
- Caprese salad: Roma tomatoes, mozzarella, basil, extra virgin olive oil (GF, V)
- Cobb salad: Cos lettuce, bacon, avocado, tomatoes, eggs (GF)
- Herbed potato salad, dill, yoghurt (GF, V)
Breads
- Sonoma sourdough breads & Pepe Saya butter
Dessert
- Traditional Italian ricotta, honey, pistachio cannoli
Canapé and dessert substitutions and additions available.
Warm Buffet – $96 per person
3 Canapés, 4 Mains, 2 Sides, 2 Salads, 2 Desserts
Canapés
- Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
- Alaskan snow crab roulade, Japanese mayonnaise
- Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)
Main Buffet
- Chicken cacciatore, roasted mushrooms, parsley (GF)
- Pan-seared Atlantic salmon, garlic yoghurt, tabouli and pomegranates (GF)
- 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 feta, pomegranates (GF, V)
Breads
- Sonoma sourdough breads & Pepe Saya butter
Desserts
- Miniature chocolate éclair, caramelised ginger
- Assorted macarons (GF)
Canapé and dessert substitutions and additions available.
State of The Art Platters
- All platters are designed for 20 pax but do not substitute a meal.
- Minimum order of $1000 if not ordered in conjunction with a Canapé or Buffet menu.
- A delivery fee of $150 applies to stand-alone platter/station orders.
- On public holidays, a 20% surcharge applies to all catering orders.
Charcuterie – $325
- Air dried beef, Soppressata, double smoked Bangalow ham, Jamon Serrano, Mortadella, Coppa & chorizo
- Pickles, bush tomato chutney
- Sonoma sourdough breads & Pepe Saya butter
Cheese – $270
- Warrnambool Cheddar, Udder Delights Brie, Udder Delights Heysen Blue, Friuli Venezia Montassio (Italy)
- Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavosh
Fruit Platter – $150
- Seasonal fruit
Grazing Table – $44 per person
Includes all Cheese & Charcuterie items listed above, plus:
- Antipasto: herbed semi-dried cherry tomatoes, chilli & rosemary marinated olives, marinated artichoke, chargrilled eggplant & zucchini, mushrooms à la Grecque, seasonal greens, fire roasted capsicum, marinated feta & bocconcini
- Leek & forest mushroom tartlet, onion jam, smoked truffle aioli (V)
- Cured or smoked salmon, dill yoghurt, horseradish crème fraiche (GF)
- Assorted Sonoma sourdough breads, sliced loaves, whole loaves, bread sticks & Pepe Saya butter
Seafood – Small $300 | Medium $450
- Sydney Rock oysters (2 or 3 dozen)
- Peeled King prawns (20 or 40 pieces)
- Lemons/limes
- Cocktail sauce
Seafood Deluxe – Small $480 | Medium $790
- Sydney Rock oysters (2 or 3 dozen)
- Peeled King prawns (20 or 40 pieces)
- Salmon sashimi (20 or 40 pieces)
- Moreton Bay bugs with crème fraiche tarragon mayonnaise (10 or 20 pieces)
- Lemons/limes, cocktail sauce, mignonette, wasabi
Seafood Station – $70 per person
- Moreton Bay bugs, crème fraiche tarragon mayonnaise (GF)
- Harvey Bay scallops (GF)
- Sashimi: Tasmanian salmon, yellowfin tuna, kingfish (DF, GF)
- Mexican style roasted split prawns (DF, GF)
- Pacific oysters, finger lime mignonette
- Smoked salmon, avocado cream, pickled onions, finger lime (DF, GF)
- Lemons/limes, cocktail cucumbers, salmon caviar, cocktail sauce
- Sonoma sourdough & Pepe Saya butter
State of the Art Kids Menu
Kids Menu – $36 per child
Main – please 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)
Dessert – please select one
- Banana, hazelnut & Nutella muffin (GF)
- Chocolate & raspberry brownie, chocolate sauce
- Seasonal fruit cups
Please note: All children dining are required to select the same menu options.
State of the Art Beverage Packages
All packages contain soft drinks. Listed brands are subject to availability. A 20% surcharge applies on public holidays.
Classic – $20 per person, per hour
Beer, Wine & Sparkling
- Sparkling: Chandon NV
- White Wine: Petaluma White Label Chardonnay, Catalina Sounds Sauvignon Blanc
- Red Wine: Little Yering Pinot Noir, Pepperjack Shiraz
- Rosé: Gérard Bertrand Cote des Roses Rosé
- Beer: Corona, Asahi, Cascade Premium Light
Premium – $25 per person, per hour (Most Popular)
Beer, Wine, Sparkling & Spirits
- Everything in Classic
- Plus Grey Goose, Tequila, Tanqueray Gin, Chivas Regal, Sailor Jerry Rum, Maker’s Mark and mixers
Luxury – $30 per person, per hour
Beer, Wine, Spirits & Champagne
- Everything in Premium plus Moët & Chandon Brut Imperial Champagne
- Upgrade to Veuve Clicquot Brut NV +$5 per person, per hour
Non-Alcoholic – $8 per person, per hour
- Soft drinks, juices, still & sparkling water (available on request)
Cocktail Add-Ons
- Minimum order of 10 of each selected cocktail.
- With a beverage package: $15 each. Consumption bar or BYO charters: $20 each.
- Aperol Spritz and Margaritas are available on all charters. All other cocktails must be pre-ordered before your charter.
- Cocktail menu: Margarita, Aperol Spritz, Mojito, Espresso Martini, Paloma, Moscow Mule, Tequila Sunrise
Consumption Bar – minimum spend $60 per person
Champagne
- Veuve Clicquot Brut NV | $170
- Moët & Chandon Brut Imperial | $150
- Chandon NV | $80
- Vintage champagnes on request | POA
Wines
- Petaluma White Label Chardonnay | $70
- Catalina Sounds Sauvignon Blanc | $70
- Gérard Bertrand Cote des Roses Rosé | $70
- Yering Station Little Yering Pinot Noir | $70
- Pepperjack Shiraz | $70
- Vintage wines on request | POA
Beers
- Asahi | $12
- Corona | $12
- Cascade Premium Light | $12
Spirits (mixers included, no shots allowed)
- Grey Goose | $14
- Tequila | $14
- Tanqueray Gin | $14
- Chivas Regal | $14
- Sailor Jerry Rum | $14
- Maker’s Mark | $14
Non-Alcoholic
- Soft drinks & juice | $4
Cocktails
- Aperol Spritz | $20 each
- Margarita | $20 each
- Additional cocktails available by pre-order | $20 each
State of the Art Fine Dining Menu
- A $400 Chef Fee (based on a 4-hour charter + $85 for additional hours) applies to the Fine Dining Menu.
- On public holidays, a 20% surcharge applies to all catering orders.
Fine Dining – $175 per person
Canapés
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Heirloom tomatoes, Persian feta, pesto, extra virgin olive oil bruschetta (GF, V)
- Forest mushrooms, leek & Gruyere tartlet (V)
Entrée – please select one
- Sous vide chicken, chorizo, cannellini beans & semi dried tomatoes (GF)
- Lamb shank tortellini, parsnip puree, truffle tomato salsa
- Lobster & salmon ravioli, tomato & tarragon relish, lobster & lemon sauce
- Gnocchi, roasted tomato sauce, burrata, basil & pecorino (V)
Main – please select one
- Sous vide wagyu beef rump, Paris mash, roasted Dutch carrots, modern Béarnaise, tarragon oil (GF)
- Parmesan crusted chicken, potato gnocchi, marinated capsicum, seasonal greens (GF)
- Grilled swordfish, seasonal greens, pumpkin puree, chive & yuzu hollandaise (GF)
- Roasted barramundi, cauliflower puree, pickled yellow cauliflower, yuzu miso, edamame & almonds (GF)
- Confit duck leg, potatoes, speck, onions, roast duck sauce (GF)
- Roast Dutch carrots, saffron cannellini bean puree, salsa verde, miso butter, hazelnuts (GF, VG)
Dessert – please select one
- Strawberry gum crème brûlée, green apple sorbet, pistachio praline (GF)
- Dark Belgian chocolate fondant, poached cherries, coconut ice cream
- Yuzu & matcha pebble, honey & oat crumble, yuzu curd (Nut Free)
- Sticky date pudding, butterscotch sauce, Baileys ice cream
