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 | |
Staff Fees | |
Wait Staff | $300 per 4 hours, $60 per additional hour |
1 x wait staff per 10 guests is required. An additional wait staff is required for consumption bar. | |
Additional Fees | |
Standup Paddleboards | $50 each |
Pre-access | $100 (on application) |
Pick up and drop off fees apply | |
Public Holidays & Special Events | |
NYE (7 hour BYO for up to 25 guests) | $25,500 |
Additional Guests (up to 40) | $600 per person |
NYE (7 hour all-inclusive for up to 25 guests | $31,500 |
Additional Guests (up to 40) | $900 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 |
- 40" Plasma TV
- A/V System
- Air Con
- Bathroom
- Bluetooth Connectivity
- Buffet Dining
- Climate Control
- Cocktail Dining
- Coffee machine
- Crockery
- Cutlery
- Dining Table
- Drinking Water
- Entertainment area
- Esky's
- Flybridge
- Freezer
- Fridge
- Full Galley
- Fully Licenced
- Ipod / Ipad / Smart Phone connectivity
- Lounge
- O/N Accom
- Outdoor entertainment area
- Oven
- Showers
- Sun bed
- Swim Ladder
- Swimming
- Toilets
- Underwater Lights
State of the Art Canapé Menu
Minimum order of 10 pax. For orders less than 20 pax a surcharge of $100 applies.
Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
We are happy to offer custom menus to our clients including food stations, live cooking, small group dining and plated menus on application.
Canapé Menu One: $70 per person
5 x Canapés, 2 x Substantials, Assorted Patisseries
Canapés
Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
Twice baked 3 cheese & herb soufflé, capsicum relish (GF, V)
Peking duck pancake, hoisin, cucumber, shallot (DF)
Thai chicken sates, peanut sauce (GF)
Slow cooked lamb shanks, rosemary & preserved lemon miniature pie
Substantials
Portuguese chicken slider, chilli, ginger, habanero pepper mayo
Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)
Assorted Patisseries
Raspberry Bakewell tart
Salted caramel &hazelnut cake (GF)
Optional substitutes for substantials
Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes
Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Fish Burger, Beer battered Hoki fillets, tartare, cabbage slaw, pickles
Canapé Menu Two: $90 per person
2 x Grazing Boards, 5 x Canapés, 2 x Substantials, 2 x Desserts
Grazing Boards
Warrnambool Cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche (V, GF)
Hummus, tzatziki, babaghannoush, falafel, dolmades, chargrilled eggplant, zucchini, semi-dried tomatoes, chilli & rosemary marinated olives & feta artichokes, fire roast capsicum (V, VG, GF)
Canapés
Seared salmon, sesame seeds & wasabi avocado (DF, GF)
Tomato tarte tatin, mascarpone, balsamic caramel, baby basil (V)
Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Thai chicken sates, peanut sauce (GF)
Substantials
Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
Fish Burger, beer battered Hoki fillets, tartare, cabbage slaw, pickles
Desserts
Chocolate, salted caramel & hazelnut slice (GF)
Traditional ricotta, honey, pistachio cannoli
Optional substitutes for substantials
Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes
Portuguese chicken slider, chilli, ginger, Habanero pepper mayo
Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)
State of the Art Canapé Menu Add Ons
Cold Canapés – $6 each
Alaskan snow crab roulade, Japanese mayo
Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
Sustainable king prawns, yuzu aioli (DF, GF)
Free-range chicken, water chestnuts, celery, lime & mint dressing tartlet
Baby spinach & Parmesan slice, spring vegetable brick pastry (V)
Natural Sydney rock oysters, seasonal citrus (DF, GF)
Hot Canapés – $6 each
Caramelised onion, Gorgonzola tartlet, truffle oil (V)
Coconut tiger prawns, Sriracha aioli (DF, GF)
Twice baked 3 cheese & herb soufflé, capsicum relish (GF, V)
Charcoal crumbed king prawns, Sriracha aioli (DF)
Korean fried chicken, honey butter
Thai chicken sates, peanut sauce (GF)
Lamb kofta, garlic sauce (DF, GF)
Roasted pumpkin, feta, caramelised 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)
Traditional Vietnamese rice paper roll, hoisin & peanut sauce (DF, GF, VG)
Substantial Canapés – $15 each
Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
Fish taco, lime, jalapeno, shredded red cabbage, coriander, pickled radishes
Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Szechuan chicken soba noodle salad, cucumber, black vinegar dressing (GF)
Dessert Canapés – $7.50 each
Dark chocolate ganache tartlet
Chai latte crème brûlée (GF)
Salted caramel tart
Chocolate espresso tart
Mandarin cheese cake with raspberry
State of the Art Buffet Menus
Minimum order of 10 pax. For orders less than 20 pax a surcharge of $100 applies.
Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
We are happy to offer custom menus to our clients including food stations, live cooking, small group dining and plated menus on application.
Cold Buffet One: $70 per person
2 x Canapés, 4 x Mains, 3 x Salads, 1 x Dessert
Canapés
Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Peking duck pancake, hoisin, cucumber, shallot (DF)
Mains
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) Vegan available
Salads
Charred Carrot, Wild Rice, Lemon Myrtle Dressing (GF, VG)
Cob salad; Cos lettuce, bacon, avocado, tomatoes, eggs (GF)
Austrian potato salad, gherkins, egg tartare (GF, V)
Breads (included)
Sonoma sourdough breads & Pepe Saya butter
Dessert
Dark Belgian chocolate crème brulee, Frangelico & hazelnut praline (GF)
Warm Buffet Two: $90 per person
3 x Canapés, 4 x Mains, 2 x Sides, 2 x Salads, 2 x 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 souffle, sage butter (GF, V)
Mains
Chicken cacciatore, roasted mushrooms, parsley (GF)
Barramundi curry, green beans, coriander (GF, DF)
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 fetta, pomegranates (GF, V)
Breads (included)
Sonoma sourdough breads & Pepe Saya butter
Desserts
Dark chocolate Ganache tartlet
Assorted French macarons (GF)
State of The Art Platters
Minimum order of 10 pax. For orders less than 20 pax a surcharge of $100 applies.
Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150.
All platters are designed for 20 pax but do not substitute a meal.
Minimum order of $1000 if not ordered in conjunction with a canape or buffet menu.
A delivery fee of $150 applies to stand-alone platter/station orders.
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
Seafood Station $65 per person
Moreton bay bugs, crème fraiche tarragon mayonnaise (GF)
Harvey Bay scallops (GF)
Sashimi: Tasmanian salmon, Yellowfin tuna, king fish (DF, GF)
Mexican style roasted split prawns (DF, GF)
Pacific oysters, finger lime mignonette (DF, GF)
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: $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
Petaluma White Label Chardonnay
Catalina Sounds Sauvignon Blanc
Red
Little Yering Pinot Noir
Pepperjack Shiraz
Rosé
Cote des Roses Rosé
Beer
Corona
Asahi
Cascade Premium Light
Water and soft drinks are included.
Wines are subject to availability.
Spirits Add On: $5 per person, per hour
Vodka
Gin
Whiskey
Bourbon
Rum
Champagne & Spirits Add On: $10 per person, per hour
Veuve Cliquot Brut NV
Vodka
Gin
Whiskey
Bourbon
Rum
No shots allowed
Includes Mixers
Soft Drinks/Kids Package: $8 per person, per hour
Coca Cola
Lemonade
Ginger Ale
Tonic
Sunkist
Still & Sparkling Water
Consumption Bar: Minimum $40 per person
Available on request
1 x additional wait staff required
Champagne
Veuve Cliquot Brut NV | $140
Chandon NV | $70
Vintage champagnes on request | $POA
Wines
Petaluma White Label Chardonnay | $65
Catalina Sounds Sauvignon Blanc | $60
Cote des Roses Rosé | $65
Yering Station Little Yering Pinot Noir | $65
Pepperjack Shiraz | $60
Vintage wines on request | $POA
Beers
Asahi | $10
Corona | $10
Cascade Light | $10
Spirits
Grey Goose / Tanqueray / Chivas Regal /
Sailor Jerry Rum / Makers Mark | $12 each
*Mixers included
*No shots allowed
Non-Alcoholic
Softdrinks/Juice | $4
Sparkling Water 750ml | $8
Wines are subject to availability.
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