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 (until 1st August 2022)
April – October $950 per hour
Galaxy I Rates (from 1st August 2022)
April – October $1,150 per hour
November – March $1,350 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 tablecloths, 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 November – February
Additional Fees
Crew will serve the food and beverages during the charter.
Wait Staff (1 per 10 guests) $300 for 4-hours; $65 per hour thereafter
Wait Staff for Boxing Day, New Year’s 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’s 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
Food is to be platter style and pre-prepared ready to serve with minimum on board preparation. BBQ not available.
It is a requirement for all BYO charters, that catering and cold drinks 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.
No BYO charters on public holidays or Friday’s and Saturday’s in November through February.
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 Wines and Beer Package – $16 per person per hour

Sparkling
NV, Stonefish, Gold Chardonnay Pinot Noir, Barossa Valley, SA

White
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

Rosé
2019 Stonefish, Rosé, Margaret River, WA

Red
2019 Stonefish, Merlot, Margaret River, WA
2019 Stonefish, Cabernet Sauvignon, Margaret River, WA
2020 Stonefish, Shiraz, Margaret River, WA

Beer
Peroni
Corona
Cascade Light

Non-alcoholic
Soft drinks
Juices
Mineral water

 

Add Gold wines – $5 per person, per hour
(includes silver wines)

Sparkling
NV, Stonefish, Platinum Chardonnay Pinot Noir, Barossa Valley, SA

White
2020 Stonefish, Reserve Chardonnay, Margaret River, WA
2017 Stonefish, Reserve Cabernet, Sauvignon, Margaret River, WA

Red
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

 

Add Platinum wines – $10 per person, per hour
(includes silver wines)

Sparkling
NV, Grant Burge, Pinot Noir Chardonnay, Barossa Valley, SA

Red
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 Package – $21 per person, per hour
(Includes Gold Wines)

Premium Spirits Package – $26 per person, per hour
(Includes Platinum Wines)

**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

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
Chocolate brownie with berries and cream (v)
(served canapé style)

 

Buffet Menu 2: $85 per person
Minimum spend $1100,  chef fee of $375 + $95 per additional hour

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 + $95 per additional hour

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
Chocolate dipped assorted mini gelato cones (v)
(flavours include after dinner mint, salted caramel, apple crumble, choc hazelnut, choc-dipped strawberry and espresso)
(served canapé style)

 

Galaxy I Canapé Menu

Canapé Menu 1: $60 per person
Minimum spend $1100,  chef fee of $375 + $95 per additional hour

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: $72 per person
Minimum spend $1100,  chef fee of $375 + $95 per additional hour

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 halloumi, 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 + $95 per additional hour

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

Each platter serves 10 guests
Minimum spend $500 where no other catering is purchased

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

Antipasto Platter – $125
Rustic Italian breads, grissini and flatbread, semi-dried tomatoes, marinated olives, grilled eggplant, bell peppers and Persian fetta, smoked ham, hot sopressa salami and San Danielle prosciutto

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

Seafood Platter – $500
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 per ham
Whole glazed leg ham with condiments
(served with garden salad and boutique bread rolls)

Sweet Canapé Platter – $250
Petite lemon meringue pie
Petite chocolate brownie
Small fruit brochettes
Assorted petite 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.