Galaxy I

BOAT STYLE
Superyacht Hire in Sydney
CAPACITY
47 Guests
LENGTH
86 ft
MIN. HOURS
3 hours

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
December
Per hour	$1,350
Day Rate (8 hours)	$10,000
November & January
Sunday – Friday	$950 per hour
Saturday	$1,150 per hour
Day Rate (8 hours)	$10,000
February – October
Sunday – Friday	$850 per hour
Saturday	$950 per hour
Day Rate (8 hours)	$9,000
Overnight Charters
Overnight (24 hours)	$12,000
Weekly (7 nights)	$55,000
Includes food, beverages, and amenities
Staff Fees
Wait Staff	$300 for up to 4 hours, $65 per additional hour
1 x wait staff per 10 guests is required. Surcharges apply on public holidays
Chef Fee	$375 for up to 4 hours, $95 per additional hour
BYO Fees
BYO Catering	$10 per person
Includes tablecloths, clean up and rubbish removal. Client to supply own plates and cutlery.
BYO Beverage	$20 per person
Includes glassware, cool storage and ice. RSA staff will serve the drinks.
Pre-Loading Fee	$200
Pre-Access Fee	$250
Post-Cruise Collection	$100
No BYO charters on Public Holiday’s, Friday’s and Saturday’s in November and December. BYO charters are by application only during these peak periods
Public Holidays & Special Events
Public Holidays & Special Events	20% surcharge
New Year’s Eve (6-hours all-inclusive for 40 guests)	$50,000
Galaxy I is a barefoot boat

Amenities

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

Eligible for

Rates may increase

Catering

Galaxy I Beverage Menu

All packages include unlimited sparkling, white and red wine, beer, soft drinks, water, tea and coffee
Beers included: Peroni, Corona, James Boags Light and Heineken Zero
No shots allowed

Silver Wine Package: $16 per person per hour
NV, Stonefish, Gold Chardonnay Pinot Noir, Barossa Valley, SA
2020 Stonefish, Sauvignon Blanc, Margaret River, WA
2019 Stonefish, Chardonnay, Margaret River, WA
2019 Stonefish, Semillon, Hunter Valley, NSW
2020 Stonefish, Riesling, Eden Valley, SA
2020 Grant Burge, Benchmark, Pinot Grigio, Barossa Valley, SA
2019 Stonefish, Rosé, Margaret River, WA
2019 Stonefish, Merlot, Margaret River, WA
2019 Stonefish, Cabernet Sauvignon, Margaret River, WA
2020 Stonefish, Shiraz, Margaret River, WA

Gold Wine Upgrade: $21 per person per hour
(includes Silver wines)
NV, Stonefish, Platinum Chardonnay Pinot Noir, Barossa Valley, SA
2020 Stonefish, Reserve Chardonnay, Margaret River, WA
2017 Stonefish, Reserve Cabernet, Sauvignon, Margaret River, WA
2017 Stonefish, Reserve Shiraz, Barossa Valley, SA
2017 Grant Burge, Cameron Vale, Cabernet Sauvignon, Barossa Valley, SA
2017 Grant Burge, Miamba Shiraz, Barossa Valley, SA

Platinum Wine Upgrade: $26 per person per hour
(includes Gold & Silver wines)
French Champagne
NV, Grant Burge, Chardonnay Pinot Noir, Barossa Valley, SA
2018 Stonefish, Nero Shiraz, Margaret River, WA
2018 Stonefish, Nero Cabernet Sauvignon, Margaret River, WA
2018 Stonefish, Kudos Shiraz, Barossa Valley, SA
2018 Stonefish, Icon Shiraz, Barossa Valley, SA

Standard Spirits: $21 per person per hour
Vodka, Gin, Whiskey, Bourbon, Rum
(includes Silver wines and mixers)

Premium Spirits: $26 per person per hour
Grey Goose Vodka, Bombay Gin, Chivas Regal Scotch Whiskey
(includes Silver, Gold and Platinum wines and mixers)

Soft Drinks Only: $5 per person per hour

Consumption Bar – minimum spend $500
(on application only)

Galaxy I Canapé Menu

Maximum 46 guests
Minimum spend $1100
Chef Fee applicable

Canapé Menu 1: $60 per person
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: $72 per person
Karaage 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)
Assorted mini gelato cones (V)

Canapé Menu 3: $85 per person
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 (V)
Handmade sushi, pickled ginger, soy sauce (V)
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)

Canapé Menu – Kids: $40 per person
(for guests aged 12yrs old and under)

Petite sausage rolls with BBQ sauce
Chicken strips, tomato sauce
Miniature ham and cheese quiche
Penne bolognaise
Mini lamb pies with tomato sauce

(Dessert)
Seasonal fruit skewers (V) (GF)

Galaxy I Buffet Menu

Maximum 20 guests
Minimum spend $1100 (excluding Menu 1)
Chef Fee applicable

Buffet Menu 1: $65 per person
(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 tiger prawns
Fresh pacific oysters

(Dessert – served canapé style)
Chocolate brownies with berries and cream (V)

Buffet Menu 2: $85 per person
(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)

Buffet Menu 3: $110 per person
(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)
Assorted mini gelato cones (V)

Galaxy I Platter Menu

Minimum spend $500 when no other catering is ordered
Chef Fee not applicable
Platters are designed for 10 people per platter

Dip Platter – $125 each
Fresh crisp crudités, grissini and crispbreads
Trio of dips

Antipasto Platter – $125 each
Rustic Italian breads, grissini and flatbreads
Semi dried tomatoes, marinated olives, grilled eggplant, bell peppers and Persian fetta,
Smoked ham, hot sopressa salami and San Danielle prosciutto

Cheese Platter – $125 each
Selection of local cheeses, dried fruits and assorted crackers

Seasonal Fruit Platter – $125 each

Seafood Platter – $500 each
Ocean cooked king prawns with dill aioli
Fresh pacific oysters with shallot dressing
Fresh sliced smoked salmon with capers
Balmain bugs with tartare sauce
(served with garden salad and boutique bread rolls)

Ham Buffet – $350 each
Whole honey baked sliced ham with condiments
(served with garden salad and boutique bread rolls)

Sweet Canapé Platter – $150 each
Petite chocolate brownies
Assorted petite macarons
Assorted mini gelato cones
Seasonal fruit platter
Fresh seasonal fruit