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.
| Salt Rates | |
| April – October | |
| Per Hour | $1,250 |
| Minimum 4 hours | $5,000 |
| November – March | |
| Per Hour | $1,450 |
| Minimum 4 hours | $5,800 |
| Staff Fees | |
| Wait Staff | $300 per 4 hours, $60 per additional hour |
| 1-10 guests | 1 x wait staff |
| 11-25 guests | 2 x wait staff |
| 26-40 guests | 3 x wait staff |
| 41 – 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 |
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| 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 |
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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 Menu One: $70 per person
(Includes 5 Canapés, 2 Substantial Items, 1 Dessert)
CANAPÉS
- Traditional & prawn Vietnamese rice paper roll with hoisin & peanut sauce (GF, VG)
- Smoked almond frittata with kale, broccoli & Woodside goat’s curd (GF, V)
- Peking duck pancake with hoisin, cucumber & shallot (DF)
- Thai chicken satay with peanut sauce (GF)
- Slow-cooked lamb shanks, rosemary & preserved lemon miniature pie
SUBSTANTIAL ITEMS
- Hickory smoked Wagyu beef burger with American cheese, onion jam, pickles & truffle mayonnaise
- Gnocchi with roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
DESSERTS
- Assorted macarons (GF)
- Chocolate & salted caramel crunch tart
Canapé Menu Two: $90 per person
(Includes 2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts)
GRAZING
- Warrnambool cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Kakadu apple & plum relish, dried mixed nuts, grapes & rosemary lavoche (GF)
- Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)
CANAPÉS
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Baby spinach & Parmesan slice with spring vegetable brick pastry (V)
- Poached lobster & shrimp tartlet with chervil mayonnaise & black caviar
- Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Thai chicken satay with peanut sauce (GF)
SUBSTANTIAL ITEMS
- Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
- Ravioli ‘Quattro Formaggi’ with Parmesan, feta, ricotta, pecorino & chives (V)
DESSERTS
- Assorted macarons (GF)
- Mini mandarin cheesecake
Canapé Add Ons
Cold Canapés – $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)
Hot Canapés – $6 each
- Caramelized onion, Gorgonzola tartlet, truffle oil (V)
- Coconut tiger prawns, Sriracha aioli (DF, GF)
- Charcoal crumbed king prawns, Sriracha aioli (DF)
- Korean fried chicken, honey butter
- Lamb kofta, garlic sauce (DF, GF)
- Roasted pumpkin, feta, caramelized onion miniature pizza (V)
- Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
Vegan Canapés – $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)
Substantial Canapés – $15 each
- Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
- Ravioli ‘Quattro formaggi’, Parmesan, feta, ricotta, pecorino, chives (V)
- Milk-fed veal shavings, creamy porcini mushroom sauce, homemade saffron spaetzle (GF option)
- Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
- Mediterranean chicken & macaroni salad with celery, capsicum, heirloom tomatoes, olives, and fine herbs
- Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)
- Portuguese chicken slider, chilli, ginger, Habanero pepper mayo
Dessert Canapés – $7.50 each
- Chai latte crème brûlée (GF)
- Chocolate espresso tart
- Ruby opera cake
- Caramel chocolate cookie
Salt Buffet 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
Cold Buffet One: $70 per person
(Includes 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)
- Lemongrass chicken, 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 & lemon myrtle dressing (GF, VG)
- Cobb salad with cos lettuce, bacon, avocado, tomatoes & eggs (GF)
- Austrian potato salad with gherkins & egg tartare (GF, V)
BREADS
- Sonoma sourdough breads & Pepe Saya butter
DESSERT
- Dark Belgian chocolate crème brûlée with Frangelico & hazelnut praline (GF)
Warm Buffet Two: $90 per person
(Includes 3 Canapés, 4 Mains, 2 Sides, 2 Salads, 2 Desserts)
CANAPÉS
- Seared salmon, sesame seeds & wasabi avocado (DF, GF)
- Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
- Twice-baked cheese soufflé, sage butter (GF, V)
MAIN BUFFET
- Chicken cacciatore with roasted mushrooms & parsley (GF)
- Pan-seared Atlantic salmon, garlicky yogurt, tabouli & 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 bread & Pepe Saya butter
DESSERTS
- Traditional Italian ricotta, honey & pistachio cannoli
- 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
Platters & Stations Menu
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
Canapés
- Blue swimmer crab & cucumber sandwich
- Betel leaf, smoked duck, & Thai dressing (DF, GF)
- Duck toast with beetroot jam & glazed cherries
- Kingfish tataki with lemonade, white soy, & finger lime (DF, GF)
Mains
- Smoked & glazed chicken breast with avocado purée & samphire (DF, GF)
- Mixed mushroom tart with ricotta, greens & parmesan (V)
- Roasted beef rump with salsa verde (GF)
- Caramelized sweet potato, beetroot hummus, fennel & herb salad, & pomegranates (GF, VG)
Seafood Selection (Choose 3)
- Moreton Bay bugs with crème fraîche & tarragon mayonnaise (GF)
- Harvey Bay scallops (GF)
- Sashimi: Tasmanian salmon, yellowfin tuna, kingfish (DF, GF)
- Mexican-style roasted split prawns (DF, GF)
- Pacific oysters with finger lime mignonette (DF, GF)
Salads
- Butter lettuce, samphire, avocado, cherry tomato, parmesan, & lemon vinaigrette (GF, V)
- Roasted root vegetable salad with sweet potatoes, beets, pumpkin, horseradish & Dijon dressing (DF, GF, VG)
Breads
- Sonoma sourdough breads with Pepe Saya butter
Desserts
- Mandarin cheesecake with raspberry
- Chocolate espresso tart
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
Salt - Beverages
Beverage Package $20 per person per hour
Sparkling
- Chandon NV
White Wine
- Petaluma White Label Chardonnay
- Catalina Sounds Sauvignon Blanc
Red Wine
- Little Yering Pinot Noir
- Pepperjack Shiraz
Rosé
- Yering Station Dry Rosé
Beer
- Corona
- Asahi
- Cascade Premium Light
Spirits Add-On $5 per person per hour
(Vodka, Gin, Whisky, Bourbon, Rum)
No shots allowed. Includes a mixer.
Champagne & Spirits Add-On $10 per person per hour
Veuve Clicquot Brut NV*
(Vodka, Gin, Whisky, Bourbon, Rum)
No shots allowed. Includes a mixer.
Soft Drinks / Kids $8 per person per hour
(Coca-Cola, Lemonade, Ginger Ale, Tonic, Sunkist, Juice, Still & Sparkling Water)
Soft drinks and water are included in all packages. Champagne and wine selections are subject to availability.
Consumption Bar
Minimum spend: $40 per person
Champagne
- Veuve Clicquot Brut NV | $150
- Chandon NV | $70
Vintage champagnes available upon request | POA
Wines
- Petaluma White Label Chardonnay | $65
- Catalina Sounds Sauvignon Blanc | $65
- Little Yering Dry Rosé | $65
- Yering Station Little Yering Pinot Noir | $65
- Pepperjack Shiraz | $65
Vintage wines available upon request | POA
Beers
- Asahi | $10
- Corona | $10
- Cascade Light | $10
Spirits
Mixers included. No shots allowed.
- Grey Goose / Tanqueray / Chivas Regal / Sailor Jerry Rum / Maker’s Mark | $12 each
Non-Alcoholic
- Soft Drinks / Juice | $4
- Sparkling Water (750ml) | $8
