Salt
Salt is an 87ft Monte Fino superyacht available for hire on Sydney Harbour and topmost luxurious superyachts available. The maximum boat hire capacity on board this vessel sits at a comfortable 49 guests. Amongst 3 of her levels features wide open spaces in all of her entertainment areas. With external features of a modern designed yacht and the interior of a classic motor yacht, Oceanos is an easy crowd pleaser.
Suitable for corporate cruises, new years eve cruises and more. Oceanos has an abundance of features such as air conditioning throughout, onboard sound system and Foxtel. She is capable of hosting 49 guests for a cocktail event and 17 for a casual buffet dining. Her spacious aft deck with dining table is great for lunch cruises and her open flybridge offers endless views of Sydney Harbour. Moving forward, there are comfortable lounges and a sunbed on the bow perfect for any occasion.
Entering the saloon and on the port side of the vessel is a fully licensed alcohol bar. On the starboard side are comfortable sofas for guests to relax on. Further forward, there is a dedicated dining table that can cater for up to 10 guests comfortably. Forward to the dining table is the galley with a dedicated seating booth in case you wish to keep the chef some company!
To the upper deck is the wheelhouse as well as comfortable lounges for guests. On this top deck, you will find sliding doors that enter to the upper aft deck.
Salt 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)
Salt 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
Salt 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)
Salt Platters
All platters are designed for 20 pax but do not substitute a meal.
Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150.
Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
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
Salt Chef Menu
Minimum 15 guests
A chef fee for charters longer than 4 hours applies to the chef menu at $85 per hour.
Custom chef menus can be offered for lower numbers on application.
Public holiday surcharge of 25% applies on all catering orders except for Christmas Day and New Years Day where custom menus are required.
Chef Menu: $165 per person
Canapés
Blue swimmer crab & cucumber sandwich
Betel leaf, smoked duck & Thai dressing (DF, GF)
Duck toast, beetroot jam, glazed cherries
Kingfish tataki, lemonade & white soy, finger lime (DF, GF)
Mains
Smoked & glazed chicken breast, avocado puree, samphire (DF, GF)
Mixed mushroom tart, ricotta, greens & parmesan (V)
Roasted beef rump, salsa Verde (GF)
Caramelised sweet potato, beetroot hummus, fennel & herb salad, pomegranates (GF, VG)
Seafood – Select 3
Moreton bay bugs, crème fraiche tarragon mayonnaise (GF)
Harvey Bay scallops (GF)
Sashimi: Tasmanian salmon, Yellowfin tuna, kingfish (DF, GF)
Mexican-style roasted split prawns (DF, GF)
Pacific oysters, finger lime mignonette (DF, GF)
Accompaniments
Lemons & limes, cocktail sauce, Salmon caviar
Salads
Butter lettuce, samphire, avocado, cherry tomato, parmesan & lemon vinaigrette (GF, V)
Roasted root vegetable salad, sweet potatoes, beets, pumpkin, horseradish & Dijon dressing (DF, GF, VG)
Breads
Sonoma sourdough breads & Pepe Saya butter
Dessert
Mandarin cheesecake with raspberry
Chocolate espresso tart
Salt 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
Salt 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.
| Salt Rates | |
| April – October | |
| Per Hour | $1,250 |
| Minimum 4 hours | $5,000 |
| November – March | |
| Per Hour | $1,450 |
| Minimum 4 hours | $5,800 |
| Staff Fees | |
| Wait Staff | $300 per 4 hours, $60 per additional hour |
| 1-10 guests | 1 x wait staff |
| 11-25 guests | 2 x wait staff |
| 26-40 guests | 3 x wait staff |
| 41 – 49 guests | 4 x wait staff |
| BYO Fees | |
| BYO Beverages (subject to approval) | $20 per person |
| Includes ice, glassware and cool storage | |
| BYO Catering (subject to approval) | $10 per person |
| $250 minimum charge Includes use of cooking facilities and equipment | |
| Preload for BYO charters (required) | $200 per hour |
| BYO charters in December are by application only | |
| Additional Fees | |
| Pick up and drop off wharf fees apply | |
| Preload for Catered charters (required) | $100 per hour |
| Standup Paddleboards | $50 each |
| Public Holidays & Special Events | |
| NYE (7 hour BYO for up to 40 guests) | $45,500 |
| Additional Guests (up to 49) | $600 per person |
| NYE (7 hour all-inclusive for up to 40 guests | $53,500 |
| Additional Guests (up to 49) | $900 per person |
| Christmas Day, Boxing Day, New Years Day, Australia Day (minimum 5 hours) | $1,900 per hour + 50% surcharge on staff fees |
| Harbourlife Festival | 20% surcharge |
| All other public holidays | 20% surcharge on all fees including catering |
