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.
Air Con Bluetooth Connectivity Buffet Dining Dining Table Drinking Water Entertainment area Fully Licenced Ipod / Ipad / Smart Phone connectivity Lounge Outdoor entertainment area Outdoor Speaker Showers Toilets Wine cooler
Salt Canapé Menu
- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
Canapé I – $70 per person
(5 Canapés, 2 Substantials, 1 Dessert)
Canapés
Traditional & prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
Roasted pumpkin, feta & caramelised onion miniature pizza (V)
Peking duck pancake, hoisin, cucumber, shallot (DF)
Korean fried chicken, honey butter glaze
Slow-cooked lamb shank, rosemary & preserved lemon miniature pie
Substantials
Hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Gnocchi with roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
Dessert
Traditional Italian ricotta, honey & pistachio cannoli
Canapé II – $90 per person
(2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts)
Grazing Boards
Warrnambool cheddar, Udder Delights brie, Heysen blue, Friuli Venezia, Kakadu apple & plum relish, dried mixed nuts, grapes & lavosh (GF)
Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)
Canapés
Seared salmon, sesame seeds & wasabi avocado (DF, GF)
Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
Poached lobster & shrimp tartlet, chervil mayonnaise & black caviar
Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Thai chicken satay, peanut sauce (GF)
Substantials
Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
Ravioli “Quattro Formaggi” – parmesan, feta, ricotta, pecorino & chives (V)
Desserts
Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
Raspberry Bakewell tart (GF)
Canapé Add-Ons / Substitutions
Cold – $6 each
Alaskan snow crab roulade, Japanese mayo
Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
Sustainable king prawns, yuzu aioli (DF, GF)
Wagyu beef tataki, mushroom & crispy sushi rice (DF, GF)
Natural Sydney rock oysters, seasonal citrus (DF, GF)
Warm – $6 each
Charcoal crumbed king prawns, Sriracha aioli (DF)
Korean fried chicken, honey butter glaze
Lamb kofta, garlic sauce (DF, GF)
Thai chicken satay, peanut sauce (GF)
Slow-cooked lamb shank, rosemary & preserved lemon miniature pie
Vegetarian & Vegan – $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)
Smoked almond frittata, kale, broccoli & Woodside goat’s curd (GF, V)
Caramelised onion & gorgonzola tartlet, truffle oil (V)
Substantial – $15 each
Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
Veal shavings, creamy porcini mushroom sauce, saffron spaetzle (GF option)
Mediterranean chicken & macaroni salad with celery, capsicum, heirloom tomatoes, olives & fine herbs
Szechuan prawn & soba noodle salad with cucumber, peas & black vinegar dressing (GF)
Portuguese chicken slider, chilli, ginger & habanero pepper mayo
Dessert – $7.50 each
Chai latte crème brûlée (GF)
Chocolate espresso tart
Ruby opera cake
Caramel chocolate cookie
Assorted macarons (GF)
Salt Buffet Menu
Cold Buffet – $70 per person
(2 Canapés, 4 Mains, 3 Salads, Bread, 1 Dessert)
Canapés
Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Peking duck pancake, hoisin, cucumber & shallot (DF)
Main Buffet
Angus beef sirloin, pickled jalapeños, lime crema & garlic herb sauce (GF)
Lemongrass chicken with 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)
Salads
Charred carrot & wild rice salad, lemon myrtle dressing (GF, VG)
Cobb salad – cos lettuce, bacon, avocado, tomatoes, eggs (GF)
Austrian potato salad with gherkins & egg tartare (GF, V)
Breads
Sonoma sourdough with Pepe Saya butter
Dessert
Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
Warm Buffet – $90 per person
(3 Canapés, 4 Mains, 2 Sides, 2 Salads, Bread, 2 Desserts)
Canapés
Seared salmon, sesame seeds & wasabi avocado (DF, GF)
Miniature hickory smoked Wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
Main Buffet
Chicken cacciatore with roasted mushrooms & parsley (GF)
Pan-seared Atlantic salmon, garlic yoghurt, tabouli & pomegranate (GF)
Roasted beef rump with salsa verde (GF)
Vegetarian
Vegetarian moussaka (GF, V)
Sides
Saffron & herbed rice (GF, VG)
Chargrilled broccolini & zucchini with maple & lemon dressing (GF, VG)
Salads
Radicchio & baby cos with parmesan, almonds & palm sugar vinaigrette (GF, V)
Spiced pumpkin & baby spinach with Persian feta & pomegranate (GF, V)
Breads
Sonoma sourdough with Pepe Saya butter
Desserts
Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
Raspberry Bakewell tart (GF)
Salt Platters Menu
- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
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 – $270Medium – $420
Sydney Rock oysters (2|3 dozen), peeled King prawns (20|40 pieces), lemons/limes, cocktail sauce
Seafood Deluxe Platter
Small – $440Medium – $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
Salt - Fine Dining Menu
- A minimum order of 10 guests is required. For orders with less than 20 guests, a surcharge of $100 applies.
- A 25% surcharge applies to all catering orders on public holidays, except for Christmas Day and New Year’s Day, where custom menus are required.
- Platters ordered without other menus require a minimum spend of $1000 and incur a delivery fee of $150
- Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan
Fine Dining Menu – $165 per person
Minimum of 15 guestsA $400 chef fee applies (based on a 4-hour charter). Additional hours are charged at $85 per hour.
Canapés
Seared salmon, sesame seeds & wasabi avocado (DF, GF)
Heirloom tomatoes, Persian feta, pesto & extra virgin olive oil bruschetta (GF, V)
Forest mushrooms, leek & Gruyère tartlet (V)
Entrée
Please select one:
Sous vide chicken with chorizo, cannellini beans & semi-dried tomatoes (GF)
Lamb shank tortellini with parsnip purée & truffle tomato salsa
Lobster & salmon ravioli with tomato & tarragon relish, lobster & lemon sauce
Gnocchi with roasted tomato sauce, burrata, basil & pecorino (V)
Main
Please select one:
Sous vide Wagyu beef rump with Paris mash, roasted Dutch carrots, modern Béarnaise & tarragon oil (GF)
Parmesan-crusted chicken with potato gnocchi, marinated capsicum & seasonal greens (GF)
Grilled swordfish with seasonal greens, pumpkin purée & chive–yuzu hollandaise (GF)
Roasted barramundi with cauliflower purée, pickled yellow cauliflower, yuzu miso, edamame & almonds (GF)
Confit duck leg with potatoes, speck, onions & roast duck sauce (GF)
Roast Dutch carrots with saffron cannellini bean purée, salsa verde, miso butter & hazelnuts (GF, VG)
Desserts
Please select one:
Strawberry gum crème brûlée with green apple sorbet & pistachio praline (GF)
Dark Belgian chocolate fondant with poached cherries & coconut ice cream
Yuzu & matcha pebble with honey–oat crumble & yuzu curd (Nut Free)
Sticky date pudding with butterscotch sauce & Baileys ice cream
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 - Beverages
Beverage Package $20 per person per hour
Sparkling
- Chandon NV
White Wine
- Petaluma White Label Chardonnay
- Catalina Sounds Sauvignon Blanc
Red Wine
- Little Yering Pinot Noir
- Pepperjack Shiraz
Rosé
- Yering Station Dry Rosé
Beer
- Corona
- Asahi
- Cascade Premium Light
Spirits Add-On $5 per person per hour
(Vodka, Gin, Whisky, Bourbon, Rum)
No shots allowed. Includes a mixer.
Champagne & Spirits Add-On $10 per person per hour
- Veuve Clicquot Brut NV*
(Vodka, Gin, Whisky, Bourbon, Rum)
No shots allowed. Includes a mixer.
Soft Drinks / Kids $8 per person per hour
$8 per person per hour
(Coca-Cola, Lemonade, Ginger Ale, Tonic, Sunkist, Juice, Still & Sparkling Water)
Soft drinks and water are included in all packages. Champagne and wine selections are subject to availability.
Consumption Bar
Minimum spend: $40 per person
Champagne
- Veuve Clicquot Brut NV | $150
- Chandon NV | $70
Vintage champagnes available upon request | POA
Wines
- Petaluma White Label Chardonnay | $65
- Catalina Sounds Sauvignon Blanc | $65
- Little Yering Dry Rosé | $65
- Yering Station Little Yering Pinot Noir | $65
- Pepperjack Shiraz | $65
Vintage wines available upon request | POA
Beers
- Asahi | $10
- Corona | $10
- Cascade Light | $10
Spirits
Mixers included. No shots allowed.
- Grey Goose / Tanqueray / Chivas Regal / Sailor Jerry Rum / Maker’s Mark | $12 each
Non-Alcoholic
- Soft Drinks / Juice | $4
- Sparkling Water (750ml) | $8
Salt Rates | |
April – October | |
Per Hour | $1,300 |
Minimum 4 hours | $5,200 |
November – March | |
Per Hour | $1,500 |
Minimum 4 hours | $6,000 |
December | |
Per Hour | $1,550 |
Minimum 4 hours | $5,800 |
Staff Fees | |
Wait Staff | $300 per 4 hours, $60 per additional hour |
1-9 guests | 1 x wait staff |
10-20 guests | 2 x wait staff |
21-36 guests | 3 x wait staff |
37 – 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 |
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