s Galaxy I Yacht Hire | Private Luxury Charters - Sydney Boat Hire

Galaxy I

Step on board the 86ft Precision superyacht boat known as Galaxy I. Built in 1998 she completed an extensive refurbishment in 2006 to brighten up her class and style. Yacht hire on Galaxy I will allow you to embrace all aspects of this vessel. Such as her spacious open saloon with plenty of comfortable lounges. Secondly, Galaxy’s iconic dining area surrounded by panoramic windows. The maximum capacity of 47 guests is a breeze to cater amongst her 3 decks, 3 luxury cabins with en suites.

Boarding Galaxy I, there is a sense of stability and well-being. Introduced by wide moulded steps, Galaxy I is a well-raised vessel and high above sea level. Her outdoor dining area is perfect for hosting a summer’s lunch. Firstly, you are sheltered by the above deck. Furthermore, the dining area is suitable for up to 10 guests. Moving forward into the saloon, Galaxy I offers a wide variety of features. This includes a fully carpeted area perfect for kids and families. Secondly, a large comfortable plush lounge sheltered by her secluded windows. Thirdly, a surround system throughout to play your favourite music.

Yacht hire on Galaxy is suitable for any occasion. Her upper level is the perfect area for a summers day. Her humble spacious deck offers comfortable lounges for guests to relax and soak in the sun.

 

Pricing

Galaxy I Rates
March – October $950 per hour
November – February $1,150 per hour
Day Rate (8-hours) $7,000
Overnight (24-hours, max 6 guests) $12,000
Weekly (7 nights) $55,000
BYO and Chef Fees
BYO Catering Fee $10 per person Includes covers, table linen, clean up and rubbish removal. Client to supply own plates and cutlery
BYO Beverage Fees $20 per person Includes glassware and ice
Chef Fee $375 and $95 per additional hour
Pre-Loading Fee** (required for BYO charters) $200
Pre-Access Fee** $250
Post-Cruise Collection** $100
** see Additional Notes below
No BYO charters on Fridays and Saturdays in November through February, as well as on Public Holidays.
Additional Fees
Crew will assist with food and beverage service during the charter
Wait Staff (1 per 10 guests) $300 for 4-hours; $65 per hour thereafter
Wait Staff for Boxing Day, New Years Day, Australia Day (1 per 10 guests) $500 for 4 hours; $100 per hour thereafter
Wharf Fees $50 per visit
Special Events & Public Holidays
Boxing Day, New Year Day, Australia Day $1,500 per hour
NYE (6-hours all-inclusive for 40 guests) $50,000
All other Public Holiday & Special Event days
20% surcharge applicable to hourly rate, staff fees, food and beverage
Additional Notes
Tablecloths, glassware, ice and clean-up are included (please supply own plates and cutlery).
It is an RSA requirement for self-catered charters to have a substantial amount of food available during the cruise.
Food is to be platter style and pre-prepared ready to serve with minimum on board preparation.
Catering and cold drinks are to be pre-loaded 2-3 hours prior to charter where possible, otherwise in the days
before at an agreed time (fees apply).
Pre-loading is from Balmain West Ferry Wharf (Elliott Street, Balmain). Other locations considered on request.
Crew will serve the food and beverages during the charter.
All belongings and left over catering are to be removed from the vessel upon disembarking unless pre-arranged
with the Captain. Items cannot be held for extended periods of time post charter.
No BYO charters on Friday’s and Saturday’s in November and December or public holidays.Self-catered cruises are required to have food and beverages pre-loaded to ensure the safety and smooth running of
the charter. Loading at time of guest boarding is not permitted. Crew will collect catering from Balmain West Ferry
Wharf (Elliott Street, Balmain) at an agreed time, transfer items to the vessel and load ready for charter on behalf of
the client. Guests are not permitted aboard at this time. Availability is dependent on the vessel’s schedule.
Galaxy I is a barefoot boat

Amenities

  • Air Con
    Air Con
  • CD player
    CD player
  • DVD player
    DVD player
  • Flybridge
    Flybridge
  • Foxtel
    Foxtel
  • iPod
    iPod
  • Showers
    Showers
  • Swimming
    Swimming
  • Wi-Fi
    Wi-Fi

Catering

Galaxy I Beverage Menu

Silver Package: $16 per person, per hour
Sparkling Wine
Tempus Two Silver Series Blanc de Blanc
White Wine
Tempus Two Silver Series Sauvignon Blanc
Tempus Two Varietal Series Chardonnay
Red Wine
Tempus Two Silver Series Shiraz
Tempus Two Silver Series Cabernet Sauvignon
Beer
Corona
Peroni Nastro Azzurro
Cascade Light
Non-Alcoholic
Selection of soft drinks, juice & mineral water

Gold Package: $25 per person, per hour
Sparkling Wine
Tempus Two Pewter Series Pinot Chardonnay
White Wine
Tempus Two Copper Series Sauvignon Blanc
Tempus Two Copper Series Wilde Chardonnay
Red Wine
Tempus Two Pewter Series Shiraz
Tempus Two Copper Series Cabernet Merlot
Beer
Corona
Peroni Nastro Azzurro
Cascade Light
Non-Alcoholic
Selection of soft drinks, juice & mineral water

House Spirits: +$5 per person, per hour
Additional to your choice of Silver or Gold Package
Bourbon, Scotch, Gin, Vodka, Rum

**Beverages are subject to availability; surcharge applies on public holidays**

Galaxy Buffet Menu

Maximum 20 guests for Buffet Menus

Buffet Menu 1: $65 per person

Maximum 20 guests for buffet menus
To start
boutique bread rolls with butter (v)
Salads
garden salad with balsamic dressing (v)
spiced couscous, roasted sweet potato with feta, rocket and pine nuts (v)
chat potato salad with fresh herbs and grain mustard dressing (v)
Mains
bbq chicken with herb dressing
fresh sliced ham with assorted condiments
cooked fresh peeled ocean king tiger prawns
fresh pacific oysters
Dessert
chocolate brownie with berries and cream (v)
(served canapé style)

 

Buffet Menu 2: $85 per person

Minimum spend $1100 + chef fee of $375
(based on 4 hours – Chef $95 per extra hour)
Maximum 20 guests for buffet menus
To start
Sourdough bread rolls, salted butter (v)
Salads
wild rocket, shaved pear, aged parmesan, brown sugar balsamic (v) (gf)
potato, honey mustard mayonnaise, spring onion (v) (gf)
charred corn, cherry tomato, wild rocket, avocado, paprika & lime (gf) (v)
Mains
sous vide, Portuguese style chicken breast, grilled lime, yoghurt dressing (gf)
individual field mushroom tartlet, thyme, garlic, aged Parmigiano-Reggiano
baked Tasmanian salmon, fennel, orange, dill (s) (gf)
Dessert
chocolate brownie with berries and cream (v)
(served canapé style)

 

Buffet Menu 3: $110 per person

Minimum spend $1100 + chef fee of $375
(based on 4 hours – Chef $95 per extra hour)
maximum 20 guests for buffet menus
To start
Sourdough bread rolls, salted butter (v)
Salads
spiced Kent pumpkin, fresh mint, Greek yoghurt (v) (gf)
roasted potatoes, fresh rosemary, garlic confit (v) (gf) (vgn)
grilled summer stone-fruit, goats’ cheese, toasted walnuts, wild rocket (v) (gf)
Mains
8-hour slow cooked lamb shoulder, chermoula (gf)
vegetarian paella, aioli, lemon (v)
marinated chicken thigh, confit garlic, sumac yoghurt (gf)
pan seared gold band snapper, pine nut pesto, young basil (s) (gf)
Dessert
(served canapé style)
chocolate dipped assorted mini gelato cones (v)
(flavours include after dinner mint, salted caramel, apple crumble, choc hazelnut, choc-dipped strawberry and espresso)

 

Galaxy I Canapé Menu

Canapé Menu 1: $60 per person

Menu duration approximately 3-4 hours
Canapés
  • roasted Portobello mushroom tartlet, aged Parmigiano-Reggiano (v)
  • handmade sushi, pickled ginger, soy sauce (s)
  • arancini, saffron & mozzarella, chive aioli (v)
  • beef sausage roll, smoked BBQ sauce
  • crispy smashed chat potatoes sweet chilli, sour cream (gf)
  • handmade pork and prawn dim sim, chilli, lime & coriander dipping sauce (s)
  • Australian King prawn, smoked paprika mayonnaise, snow pea tendril (s) (gf)
  • Angus beef burger, Boardwalk chutney, smoked aioli, brioche roll, pickle
  • spring lamb cocktail pie, roasted tomato chutney

 

Canapé Menu 2: $70 per person

Minimum spend $1100 + chef fee of $375
(based on 4 hours – Chef $95 per extra hour)
Menu duration approximately 4-hours
Canapés
  • karage fried chicken, sriracha mayonnaise, fresh lime
  • roasted Portobello mushroom tartlet, aged Parmigiano-Reggiano (v)
  • sumac Angus beef, sourdough crouton, horseradish cream, chives (gf)
  • pan fried haloumi, lemon pine nut pesto, small herbs (v)
  • arancini, saffron & mozzarella, chive aioli (v)
  • vegetable spring rolls, sweet soy dipping sauce, sliced shallots (v)
  • beef & mushroom cocktail pie, roasted tomato chutney
  • free range pulled chicken slider, smoked BBQ sauce, aioli, shaved iceberg
Substantial
  • grilled oregano chicken thigh, Mediterranean salad, mixed baby leaves (gf)
Dessert
  • chocolate dipped assorted mini gelato cones (v)
  • (flavours include after dinner mint, salted caramel, apple
  • crumble, choc hazelnut, choc-dipped strawberry and espresso)

 

Canapé Menu 3: $85 per person

Minimum spend $1100 + chef fee of $375
(based on 4 hours – Chef $95 per extra hour)
Menu duration approximately 4.5 hours
Canapés
  • rye caraway tostada, parmesan cream, prosciutto di Parma
  • slow roasted Berkshire pork belly, chilli salt, pepper caramel (gf)
  • mushroom, bamboo shoot and garlic chive gow gee, chilli, lime & coriander dipping sauce (v)
  • NSW South Coast oysters, pomegranate vinaigrette, lemon (s) (gf)
  • salt and pepper calamari, aioli, fresh chilli, lime wedges (s)
  • handmade sushi, pickled ginger, soy sauce (s)
  • arancini, saffron & mozzarella, chive aioli (v)
  • Angus beef burger, Boardwalk chutney, smoked aioli, brioche roll, pickle
  • spring lamb cocktail pie, roasted tomato chutney
  • vegetable spring rolls, sweet soy dipping sauce, sliced shallots (v)
Substantial
  • chicken & chorizo paella, heirloom tomatoes (gf)
Dessert
  • chocolate brownie, salted caramel (v)

 

Galaxy I Platter Menu

Platters are designed for 10 people per platter
Minimum spend $500 where no other catering is purchased

Dip Platter $125
Fresh crisp crudités, grissini, crispbreads, a trio of house-made dips

Antipasto Platter $125
Rustic Italian bread, grissini, flatbread, oven-baked semi-dried tomatoes,
marinated green olives, grilled eggplant, zucchini and bell peppers, marinated
artichokes, Persian feta, honey glazed double smoked ham, hot Sopressa salami
and San Daniele prosciutto

Cheese Platter $125
A selection of local cheese, dried fruits and assorted crackers

Seafood Platter $500
Ocean cooked king prawns with dill aioli
Fresh Pacific oysters with shallot dressing and salmon roe
Blue swimmer crab with fresh lemon wedges
Balmain bugs with tartare sauce
BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto

Ham Buffet $350 per ham
Whole Guinness and honey baked ham with condiments and boutique bread rolls

Sweet Canapé Platter $250
Petite lemon meringue pie
Petite piquant chocolate brownie
Small fruit brochettes
Assorted petite French macarons

Optional Extras

Enquire on booking
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    Esky with Ice
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    Catering
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    Florist
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    DJ's
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    Laser Clay Shooting
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    Magicians
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    Clowns

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.