s Starship Sydney Boat Hire | Sydney Boat Hire

Starship Sydney

Starship Sydney

Starship Sydney is the ultimate event boat available for hire because it is the largest and highest capacity vessel in our fleet. The maximum this vessel can accommodate is up to 950 guests among 3 spacious levels.

3-meter floor to ceiling windows means that guests will be able to experience panoramic views of Sydney Harbour. She features state of the art machinery and technology that is so quiet it goes unnoticed. Starship Sydney has fully ducted climate control system, which ensures that guests are comfortable the entire time.

There are two fully licensed and equipped bars on two of her levels, so it is easy to cater. Starship Sydney was specifically designed and built for charter use and the events it will hold. The vessel includes; accessible bathrooms, state of the art PA and AV systems, and a Hydraulic lift for product launches.

Whether it be a formal dining event for 140 to 200 seated guests or the annual corporate Christmas cocktail party, Starship Sydney will cater for any boat hire occasion.


Starship Sydney Rates
January – Mid-November
Per hour $1,750
Minimum 4-hours** $7,000
Mid-November – December
Per hour $2,750
Minimum 4-hours** $11,000
**Minimum guest numbers apply
Minimum Numbers
January – Mid-November 140 (adult) guests
Mid-November – December (seated dining) 200 (adult) guests
Mid-November – December (cocktail-style) 300 (adult) guests
Additional Fees
Wharf fees $90 per stop
Additional fees may apply for certain wharves
No BYO charters


  • Alcohol Bar
    Alcohol Bar
  • Bathroom
  • Buffet Dining
    Buffet Dining
  • Climate Control
  • Cocktail Dining
    Cocktail Dining
  • Dining Table
    Dining Table
  • Disabled Facilities
    Disabled Facilities
  • Disco Ball
    Disco Ball
  • Disco Lights
    Disco Lights
  • Drinking Water
    Drinking Water
  • Entertainment area
    Entertainment area
  • Equipment to display slideshows/videos
    Equipment to display slideshows/videos
  • Extra Tables/Chairs
    Extra Tables/Chairs
  • Fully Licenced
    Fully Licenced
  • Lounge
  • Outdoor entertainment area
    Outdoor entertainment area
  • Outdoor Speaker
    Outdoor Speaker
  • PA
  • Toilets


Starship Sydney Beverage Menu

Minimum 4-hour package

Non-Alcoholic Package: $8.50 per person per hour
Assorted soft drinks
Orange juice
Sparkling & still water
Freshly brewed tea and coffee

Standard Package: $11.50 per person, per hour
Angove Sauvignon Blanc Semillon
Angove Shiraz Cabernet
Angove Sparkling Brut
James Boags
Hahn Super Dry
Tooheys Extra Dry
Freshly brewed tea and coffee

Level 1 Wine Upgrade: $4 per person, per hour

Level 2 Wine Upgrade: $4.50 per person, per hour

Beer Upgrade: $4.50 per person, per hour

Spirits Package: $10 per person, per hour

Pre-Dinner Cocktails: $16 per person (2 types)

Starship Sydney Buffet Menu

Buffet Menu: $87 per person
Level 1 Upgrade $97 per person || Level 2 Upgrade $112 per person
Add Pre-Dinner Canapés $19 per person (3 types)

Please select 2, additional selections $7 per person
Caramelised onion & parmesan tartlet (V)
Mediterranean ratatouille tartlet, Meredith Farm feta (V)
Truffled mushroom arancini, basil pesto, shaved Reggiano (V)
Steamed prawn & scallop dim sims, mirin
Handcrafted petite pies, onion jam
Chicken satay skewers, peanut sauce, coriander, Spanish onion

Level 1 Mains
Please select 4, additional selections $10 per person
Chargrilled sirloin, bell pepper salsa, béarnaise, mustards, caramelised Spanish onion
Slow-cooked Moroccan spiced lamb shoulder, preserved lemon, labneh
Fresh prawns, aioli, seafood sauce
Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free-range pan-seared chicken fillet, piri-piri, preserved lemon yoghurt
Whole filleted Atlantic salmon, buttered spinach coulibiac
Saffron chicken, prawn and chorizo paella, Arborio rice
Crispy skinned pork belly, cinnamon apple sauce
Honey & orange glazed leg ham carved at the buffet
Argentine chimichurri crisp-skinned chicken
Champagne oysters on a bed of rock salt
Wild mushroom risotto, spinach, wild rocket, shaved parmesan (v)

Level 2 Mains
To replace a level 1 main, $7 per person or as an extra dish $13 per person
Cape Grim chargrilled tenderloin fillet, assorted accompaniments
Seared lime crusted Atlantic salmon fillet, lemongrass & laksa broth
Steamed wild barramundi, ginger shallots, rice wine
Crisp skinned Peking duck, plum sauce, special fried rice

Please select 3, additional selections $6 per person
Organic honey-glazed kumara & spinach salad, walnut & hunter valley feta
Red quinoa, couscous, chickpea, 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
Hot roasted chat potatoes, rosemary, Maldon salt
Classic French potato bake, fresh thyme, streaky bangalow smoked bacon
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil
Chargrilled eggplant, zucchini, roasted vegetables, Meredith Farm 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

Please select 1, additional selections $7 per person
Fine Australian cheeses, muscatels, lavish, quince paste
Chef’s selection of mini desserts served at the table
A selection of roving gelatos on ice trays

Starship Sydney Cocktail Menu

Please pick and choose from the below items to create your unique
menu to make up the minimum spend of $87 per person.

Canapé Items, Level 1: $9 per person

Mini beef slider with tomato, cheddar cheese & caramelised onion
Malay coconut chicken skewers & teriyaki beef skewers with 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 with sour cream
Nonna 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)

Canapé Items, 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 velouté 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

Canapé Items, 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)

Starship Sydney Three-Course Menus

3-Course Menu, Level 1: $87 per person
Add Pre-Dinner Canapés $19 per person (3 types)

Entrée (two choices, alternate serve)

  • Roasted vegetable tart with feta & 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

Main Course (two choices, alternate serve)
Each main is served with 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 feta (GF)
  • La Ionica twice-cooked chicken breast with a potato galette, with 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) 
Dessert (two choices, alternate serve)
  • 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

3-Course Menu, Level 2: $97 per person
Add Pre-Dinner Canapés $19 per person (3 types)

Entrée (two choices, alternate serve)

  • 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 fraîche,
    truffle pecorino & lemon zest

Main Course (two choices, alternate serve)

  • 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)

Dessert (two choices, alternate serve)

  • 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 pecan nuts, pistachio cream, macerated raspberries & edible flowers
  • Apple & saffron compote surrounded by salted caramel mousse sitting on a hazelnut sable served with chantilly cream

Three-Course Menu, Level 3: $112 per person
Add Pre-Dinner Canapés $19 per person (3 types)

Entrée (two choices, alternate serve)

  • Wild mushroom risotto with soft herbs, lemon thyme compound butter, shaved seasonal truffles & sautéed foie gras (V)
  • Hot smoked yellowfin 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 fraîche,
  • 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 chimichurri rump cap dry-aged with oven-roasted bone marrow, pickled cauliflower & grilled U6 prawn (GF, DF)

Main Course (two choices, alternate serve)

  • 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)

Dessert (two choices, alternate serve)

  • Calibre white chocolate teardrop 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
  • Shortcrust macerated raspberry tart with crème fraîche, pineapple puree, white chocolate ice cream & gold leaf
  • Passion fruit panna cotta with Valencia orange jelly, calibre chocolate caviar & oven-roasted coconut biscuit soil (GF)
  • 18-carat gold chocolate martini with salted caramel fudge sauce, chocolate terrine & handmade macaroons with sea salt

Starship Sydney Food Station Menu


Please note, numbers under 120 pax will incur a Chefs charge

Mexican Taco Station: $19 per person
Slow-roasted wagyu for 4 to 6 hours with a special Starship BBQ rub & finished with sticky BBQ basting
Pulled free-range chicken
Chargrilled 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


Antipasto & Cheese Grazing Table: $26 per person

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 chargrilled 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 & lemongrass granita
  • Mini bamboo skewers of seared teriyaki salmon with sesame seeds

JAPANESE STATION: $ Market price per person

  • Huon King Salmon, Kingfish & 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 Canapés: $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

Optional Extras

Enquire on booking
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Make an enquiry

We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.

Make an enquiry

We hire our boats every day of the week. Get in touch with us today and our friendly staff will get in touch with you shortly.
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This price is only an estimate, different rates will apply on certain holidays, more information via booking.