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) | $200 |
| Staff Fees | |
| Wait Staff | $300 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 | $50 each |
| Pre-access | $100 (on application) |
| Splash Pond Water Toy | $200 |
| Complimentary Lilypad on all charters. | |
| Pick up and drop off fees apply | |
| Public Holidays & Special Events | |
| NYE (7 hour BYO for up to 25 guests) | $28,500 |
| Additional Guests (up to 40) | $500 per person |
| NYE (7 hour all-inclusive for up to 25 guests | $32,950 |
| 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 |
| Harbourlife Festival | 20% surcharge |
| All other public holidays | 20% surcharge on all fees including catering |
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State of the Art 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
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Traditional & prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
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Roasted pumpkin, feta & caramelised onion miniature pizza (V)
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Peking duck pancake, hoisin, cucumber, shallot (DF)
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Korean fried chicken, honey butter glaze
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Slow-cooked lamb shank, rosemary & preserved lemon miniature pie
Substantials
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Hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
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Gnocchi with roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
Dessert
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Traditional Italian ricotta, honey & pistachio cannoli
Canapé II – $90 per person
(2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts)
Grazing Boards
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Warrnambool cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Kakadu apple & plum relish, dried mixed nuts, grapes & lavosh (GF)
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Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)
Canapés
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Seared salmon, sesame seeds & wasabi avocado (DF, GF)
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Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
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Poached lobster & shrimp tartlet, chervil mayonnaise & black caviar
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Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
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Thai chicken satay, peanut sauce (GF)
Substantials
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Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
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Ravioli “Quattro Formaggi” – parmesan, feta, ricotta, pecorino & chives (V)
Desserts
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Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
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Raspberry Bakewell tart (GF)
State of the Art Canapé Menu Add Ons
Canapé Add-Ons / Substitutions
Cold – $6 each
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Alaskan snow crab roulade, Japanese mayo
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Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
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Sustainable king prawns, yuzu aioli (DF, GF)
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Wagyu beef tataki, mushroom & crispy sushi rice (DF, GF)
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Natural Sydney rock oysters, seasonal citrus (DF, GF)
Warm – $6 each
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Charcoal crumbed king prawns, Sriracha aioli (DF)
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Korean fried chicken, honey butter glaze
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Lamb kofta, garlic sauce (DF, GF)
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Thai chicken satay, peanut sauce (GF)
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Slow-cooked lamb shank, rosemary & preserved lemon miniature pie
Vegetarian & Vegan – $6 each
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Pumpkin kibbeh, burghul & minted coconut (DF, VG)
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Mushroom pan-fried gyoza, light soy & coriander dipping sauce (DF, VG)
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BBQ oyster mushroom skewers, avocado & lime emulsion (GF, VG)
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Smoked almond frittata, kale, broccoli & Woodside goat’s curd (GF, V)
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Caramelised onion & gorgonzola tartlet, truffle oil (V)
Substantial – $15 each
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Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
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Veal shavings, creamy porcini mushroom sauce, saffron spaetzle (GF option)
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Mediterranean chicken & macaroni salad with celery, capsicum, heirloom tomatoes, olives & fine herbs
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Szechuan prawn & soba noodle salad with cucumber, peas & black vinegar dressing (GF)
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Portuguese chicken slider, chilli, ginger & habanero pepper mayo
Dessert – $7.50 each
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Chai latte crème brûlée (GF)
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Chocolate espresso tart
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Ruby opera cake
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Caramel chocolate cookie
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Assorted macarons (GF)
State of the Art Buffet Menus
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Cold Buffet – $70 per person
(2 Canapés, 4 Mains, 3 Salads, Bread, 1 Dessert)
Canapés
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Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
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Peking duck pancake, hoisin, cucumber & shallot (DF)
Main Buffet
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Angus beef sirloin, pickled jalapeños, lime crema & garlic herb sauce (GF)
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Lemongrass chicken with carrots, daikon, snow peas & nam jim dressing (DF, GF)
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Smoked salmon, avocado cream, pickled onions & finger lime (DF, GF)
Vegetarian
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Grilled asparagus, feta, grapefruit & apple cider vinaigrette (GF, V)
Salads
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Charred carrot & wild rice salad, lemon myrtle dressing (GF, VG)
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Cobb salad – cos lettuce, bacon, avocado, tomatoes, eggs (GF)
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Austrian potato salad with gherkins & egg tartare (GF, V)
Breads
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Sonoma sourdough with Pepe Saya butter
Dessert
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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
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Seared salmon, sesame seeds & wasabi avocado (DF, GF)
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Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
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Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
Main Buffet
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Chicken cacciatore with roasted mushrooms & parsley (GF)
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Pan-seared Atlantic salmon, garlic yoghurt, tabouli & pomegranate (GF)
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Roasted beef rump with salsa verde (GF)
Vegetarian
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Vegetarian moussaka (GF, V)
Sides
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Saffron & herbed rice (GF, VG)
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Chargrilled broccolini & zucchini with maple & lemon dressing (GF, VG)
Salads
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Radicchio & baby cos with parmesan, almonds & palm sugar vinaigrette (GF, V)
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Spiced pumpkin & baby spinach with Persian feta & pomegranate (GF, V)
Breads
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Sonoma sourdough with Pepe Saya butter
Desserts
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Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
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Raspberry Bakewell tart (GF)
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State of The Art Platters
- 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
State of the Art 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
State of the Art Beverage Packages
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
$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
State of the Art 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
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Seared salmon, sesame seeds & wasabi avocado (DF, GF)
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Heirloom tomatoes, Persian feta, pesto & extra virgin olive oil bruschetta (GF, V)
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Forest mushrooms, leek & Gruyère tartlet (V)
Entrée
Please select one:
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Sous vide chicken with chorizo, cannellini beans & semi-dried tomatoes (GF)
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Lamb shank tortellini with parsnip purée & truffle tomato salsa
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Lobster & salmon ravioli with tomato & tarragon relish, lobster & lemon sauce
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Gnocchi with roasted tomato sauce, burrata, basil & pecorino (V)
Main
Please select one:
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Sous vide Wagyu beef rump with Paris mash, roasted Dutch carrots, modern Béarnaise & tarragon oil (GF)
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Parmesan-crusted chicken with potato gnocchi, marinated capsicum & seasonal greens (GF)
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Grilled swordfish with seasonal greens, pumpkin purée & chive–yuzu hollandaise (GF)
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Roasted barramundi with cauliflower purée, pickled yellow cauliflower, yuzu miso, edamame & almonds (GF)
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Confit duck leg with potatoes, speck, onions & roast duck sauce (GF)
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Roast Dutch carrots with saffron cannellini bean purée, salsa verde, miso butter & hazelnuts (GF, VG)
Desserts
Please select one:
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Strawberry gum crème brûlée with green apple sorbet & pistachio praline (GF)
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Dark Belgian chocolate fondant with poached cherries & coconut ice cream
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Yuzu & matcha pebble with honey–oat crumble & yuzu curd (Nut Free)
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Sticky date pudding with butterscotch sauce & Baileys ice cream
