EVOLUTION is a 120ft Oceanfast super yacht. She features 5 entertainment areas and accommodation for 8 guests, making her perfect for any function up to 70 guests. With top of the line finishes and experienced crew, EVOLUTION will get anyone’s attention when cruising down Sydney Harbour.
With an astonishing list of amazing features. EVOLUTION has a sunbed lounge forward of the bridge and foredeck lounge table with removable sun awning that are both perfect for socializing outdoors. The aft bar area has a 55 inch Samsung pop up TV, which is great for entertainment or presentations.
Her cooking facilities include; an induction cooktop, Vintec wine, and beer fridge, an ice maker, and more. A 10 seater u-shaped outdoor lounge and center deck mounted table, 5 person sun bed(mechanically folds inside of itself for tender cradle conversion), and raised bar area with 4 person deck mounted bar stools create even more options for socializing.
We recommend this super yacht for birthdays, weddings, and corporate events.
| Evolution Rates | |
| January – December | |
| 1 – 20 guests | $3,600 per hour |
| 21 – 50 guests | $4,000 per hour |
| 51 – 70 guests | $4,200 per hour |
| Term Charter Rates | |
| January – December | |
| Overnight | $25,000 + GST + APA |
| Weekly | $150,000 + GST + APA |
| Staff Fees | |
| Wait Staff | $120 per hour |
| 1 x wait staff is required per 10 guests | |
| Chef | $480 for 4 hours, $100 per hour thereafter |
| 1-35 pax: 1 x Chef, 36 – 60 pax: 2 x Chefs | |
| Event Manager | $100 per hour |
| Catering | |
| $2,500 minimum spend | |
| On Consumption Beverages | |
| $2,000 minimum spend | |
| Additional Extras | |
| Tender | $600 per hour |
| Slide (On request) | $2,500 |
| Yacht Golf | $2,200 (includes 100 balls) |
| Security | $100 per hour |
| Public Holidays & Special Events | |
| Public Holidays | 25% surcharge on vessel hire, catering & beverage, 100% surcharge on waitstaff |
| NYE 2024 | N/A |
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Evolution Catering
Canape Menu
GOLD | $85 per person
- 5 small, 1 substantial, 1 dessert
PLATINUM | $110 per person
- 8 small, 1 substantial, 1 dessert
ELITE | $150 per person
- 9 Canapes, 2 substantial, 2 desserts, grazing station
CANAPE SELECTIONS
COLD
- Fresh Sydney Rock Oysters with Red Wine Vinaigrette (GF)
- Fresh caught Queensland Tiger Prawns and Seafood sauce (GF)
- Roasted Eggplant Tart, Olive Oil, Chick Pea Popcorn (V)
- King salmon cured w/ Lime & Tomato Salsa, blue corn crisp
- QLD spanner crab mini tart, baby basil, pea crush, dry chilli, lemon aioli
- Sesame soy glazed, free-range chicken, Edamame, shallots, kewpie mayo
- Basil-Goat Cheese Mousse, Tomato Tartare tart (V)
HOT
- Green Pea, Buffalo mozzarella Arancini with Aged Reggiano Cheese, lemon aioli (V)
- Korean, fried popcorn chicken, Nori, salt, kimchi slaw
- Double cheese Empanadas, Spicy Tomato Sauce (V)
- Duck Potstickers, shallots, crispy onion Ponzu dressing
- Grilled Lamb back strap Kofta spiced with Mint and cucumber Yogurt Dressing (GF)
- Pork Belly Spoons w/ Carrot Puree & Caramelised Onion (GF)
- Chicken and Leek Petite Pie with smoked tomato chutney
SUBSTANTIAL
- Angus Beef Cheeseburger Slider w/ Lettuce & Special Sauce
- Southern Fried Chicken Slider w/ Lettuce & Peri Peri Mayo
- Sticky Pork Belly slider w/ Carrot, Coriander, Nuoc Cham & Fried Eshallots
- Chipotle chicken Burrito Bowl on Mexican Rice w/ Guacamole, Sour Cream & Tomato Salsa
- Slowed lamb shoulder braise, wild greens, rigatoni, toasted sour dough crumbs, pecorino
- Roasted Mediterranean vegetable burger, halloumi, baby rocket, paprika spiced aioli
- Buddha Bowl w/ Braised Chickpeas, Miso Roast Pumpkin, Kimchi, Pickled Radish & Black Sesame
- Chicken tikka Masala curry, toasted coconut, coriander baby leaves, crispy onion, organic rice
DESSERT
- Deconstructed Vanilla Bean Cheesecake with Fresh Berries Almond biscuit crumble
- Chocolate Cremeux w/ Peanut Brittle & Mandarin
- Eton Mess w/ Mascarpone, Berry Compote, Meringue, Passionfruit, strawberry, meringue on spoon
- Sea-salt caramel and brownie crumble tart
- Triple cream brie, sour cherry and baby basil crisp
KIDS MENU – $55 per Child (3-12 years)
- Margarita pizza bites
- Free range chicken strips, chips, mayo
- Penne bolognese and parmesan (plain if needed)
- Vanilla ice cream, strawberries, crushed meringue
BUFFET MENU (maximum 45 guests)
GOLD | $130 per person
- 2 canapes on arrival, 6 platters, 1 dessert canape
PLATINUM | $150 per person
- 3 canapes on arrival, 8 platters, 2 dessert canapes
PLATTERS
COLD
- Black Angus beef tataki with spring onion, king brown mushrooms, aged soy
- House-smoked Petuna ocean trout with pickled red onion, capers and horseradish cream fraiche (GF)
- Salumi selection with pickles, olives and grilled vegetables
- Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (GF)
- Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
HOT
- Grilled Tasmanian King salmon with celeriac remoulade, wild rocket and shaved radish
- 8 hour slow-cooked S.A lamb shoulder with pomegranate molasses, kale and warm Israeli couscous
- Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (GF)
- Free-range de-boned chicken with sumac, blackened corn, red pepper, rainbow chard and harissa-spiked yogurt
- Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy and wild mushrooms
DESSERT PLATTERS
- Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
- Strawberry cheesecake coconut crumble strawberry ice cream
- Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (GF)
- Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
BUFFET INCLUDES
- Green micro salad with shaved radish, red onion and cold-pressed dressing
- Fresh baked bread rolls and Pepe Saya butter
- Steamed baby potatoes with parsley butter and lemon
SEAFOOD BUFFET MENU $180 per person
COLD
- Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli
COLD PLATTERS
- Yellow fin tuna, spring onion, king brown mushrooms, aged soy
- QLD spanner crab (de-shelled), Heirloom tomato medley, avocado, radish, cucumber, light chilli
WARM PLATTERS
- Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (GF)
- Large king prawns with butternut pumpkin, Persian fetta and Harissa (GF)
- Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy and wild mushrooms
BUFFET INCLUDES
- Steamed new potatoes
- Wild rocket, shaved pear, pecorino, aged balsamic dressing
- Spiced cauliflower, chickpeas, raita salad
- Handmade bread rolls, cultured butter
DESSERT
- Handmade Pavlova nests, mango passionfruit curd, Raspberry sorbet (GF)
- Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
SIT DOWN MENU
3 COURSE | $150 per person
4 COURSE | $160 per person
6 COURSE | $225 per person
ENTREE
- Chilled Tiger prawns, celeriac remoulade, red vein sorrel, and lemon dressing
- Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
- De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
- Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
- Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe
- Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
- Grilled Rare yellow fin tuna, shaved fennel, orange, aioli
- Confit WA octopus, baby octopus, red pepper, olive, chilli aioli
MAINS
- Baby snapper, mussels, confit fennel, zucchini flower, bisque
- Peppered lamb loin, slow cooked shoulder, globe artichoke, broad beans, peas, jus
- De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
- Hapuka Fillet, squid, chorizo, nettle butter, lemon
- Grass fed beef tenderloin, ox tail cigar, King Brown mushroom, jus
- Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
- Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze
DESSERT
- Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
- Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
- Coconut panna-cotta, mango, crumble, coconut sorbet
- Vanilla cheese cake, mixed berries, orange cardamom ice cream
- Local and imported cheeses, fig loaf, flat bread, apple cherry chutney
ON THE SIDE
- Bread and side
- Hand made rolls, cultured butter
- Baby green leaves, apple cider dressing
Evolution Beverages
BEVERAGE PACKAGES
GOLD $20 per person per hour
Prosecco
- Dal Zotto Pucino, Prosecco, King Valley VIC
Rosé Sparkling Wine
- Le Petite Maison Saint Rose, Languedoc, France
White
- Cantina Trevigiana DOC Pinot Grigio, delle Venezie, Italy
Red
- The Hedonist Shiraz, McLaren Vale SA
Beer
- Corona (Mexico)
- Peroni (Italy)
- Peroni Leggera (Italy)
Non-alcoholic
- Sparkling San Pellegrino
- Still San Pellegrino
- Soft Drinks
- Juice OJ
PLATINUM $35 per person per hour
Champagne
- Veuve Clicquot
Sparkling
- House of Arras, Blanc de Blanc, TAS
Rosé
- Mazi GSM, McLaren Vale SA
White
- Castrolabe Sauvignon Blanc, Awatere Valley, Marlborough NZ
- Xanadu Chardonnay, Margaret River WA
Red
- Craggy Range Pinot Noir, Martinborough NZ
- John Duval Shiraz (SGM), Plexus, Barossa SA
Beer
- Corona (Mexico)
- Peroni (Italy)
- Peroni Leggera (Italy)
Non-alcoholic
- Sparkling San Pellegrino
- Still San Pellegrino
- Soft Drinks
- Juice OJ
INDULGENT $70 per person per hour
CHAMPAGNE
- Taittinger Brut Reserve NV, Reims, France
ROSÉ
- Minuty Prestige, Provence, France
WHITE
- Domaine Vacheron Sancerre Blanc, Sancerre, France
- Domaine Oudin Chablis, Chablis, France
RED
- Amisfield Pinot Noir, Central Otago, NZ
- Dalwhinnie Shiraz, Moonambel VIC
- Henschke Cabernet Sauvignon, Marble Angel, Barossa Valley SA
BEER
- Corona (Mexico)
- Peroni (Italy)
- Peroni Leggera (Italy)
NON-ALCOHOLIC DRINKS
- Sparkling San Pellegrino
- Still San Pellegrino
- Soft Drinks
- Juice OJ
ON CONSUMPTION MENU (maximum 20 guests, minimum spend $2000)
Sparkling & Champagne
- Dal Zotto Pucino, Prosecco, King Valley VIC | $75
- House of Arras, Blanc de Blanc, TAS | $110
- Mumm Cordon Rouge Brut NV, France | $135
- Veuve Clicquot, Yellow Label Brut NV, France | $190
- Laurent Perrier Cuvée, Grand Brut, France | $190
- Taittinger Brut Reserve NV, Reims, France | $190
- Krug Grand Cuvee, Reims, France | $550
Rosé
- Le Petite Maison Saint Rose, Languedoc, France | $75
- Mazi GSM, McLaren Vale SA | $85
- Minuty Prestige, Provence, France | $120
- Domaine Ott Clos Mireille, Provence, France | $180
White Wine
- Cantina Trevigiana DOC Pinot Grigio, delle Venezie, Italy | $75
- Astrolabe Sauvignon Blanc, Awatere Valley, Marlborough NZ | $85
- Xanadu Chardonnay, Margaret River WA | $110
- Domaine Vacheron Sancerre Blanc, Sancerre, France | $140
- Domaine Oudin Chablis, Chablis, France | $120
- Pooley Riesling, Margaret Pooley Tribute, TAS | $180
- Pierro Chardonnay, Margaret River WA | $180
Red Wine
- The Hedonist Shiraz, McLaren Vale SA | $75
- Craggy Range Pinot Noir, Martinborough NZ | $90
- John Duval Shiraz (SGM), Plexus, Barossa SA | $95
- Amisfield Pinot Noir, Central Otago, NZ | $125
- Dalwhinnie Shiraz, Moonambel VIC | $170
- Henschke Cabernet Sauvignon, Marble Angel, Barossa Valley SA | $170
- Bass Phillip Estate, Pinot Noir, Gippsland VIC | $180
- Yarra Yering Dry Red No. 1, Cabernet Sauvignon, Yarra Valley VIC | $220
- Henschke Mt Edelstone Shiraz, Eden Valley SA | $450
Beers | $12
- Corona (Mexico)
- Peroni (Italy)
- Peroni Leggera (Italy)
- James Boag’s Light (Australia)
Spirits | $14
Non Alcoholic Drinks | $8
