【Sydney】Starship Sydney Boat Hire
Starship charter includes captain and crew
High Season Rates
Nov – Dec
$2750 per hour ( Minimum of 4 hours )
Low Season Rates
Jan – Oct
$1900 per hour ( Minimum of 4 hours )
Wharf fees apply for pick up and drop-offs
950 guests maximum
Beverage Packages
Deluxe Buffet Menu
Buffet Menu
$83 per person
Canapes
Please select 2, additional selections $7 per person
Caramelised onion & parmesan tartlet (v)
Mediterranean ratatouille tartlet, Meredith Farm feta (v)
Truffled mushroom arancini, basil pesto,shaved reggiano (v)
Steamed prawn & scallop dim sims, mirin
Hand crafted petite pies, onion jam
Chicken satay skewers, peanut sauce, coriander, spanish onion
Level 1 mains
Please select 4, additional selections $10 per person
Chargrilled sirloin, bell pepper salsa, béarnaise, mustards, caramelised spanish onion
Slow cooked moroccan spiced lamb shoulder, preserved lemon, labneh
Fresh prawns, aioli, seafood sauce
Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free range pan seared chicken fillet, piri piri, preserved lemon yoghurt
Whole filleted atlantic salmon, buttered spinach coulibiac
Saffron chicken, prawn and chorizo paella, arborio rice
Crisp skinned pork belly, cinnamon apple sauce
Honey & orange glazed leg ham carved at the buffet
Argentine chimichurri crisp skinned chicken
Champagne oysters on a bed of rock salt
Wild mushroom risotto, spinach, wild rocket, shaved parmesan (v)
Level 2 mains
To replace a level 1 main, $7 per person or as an extra dish $13 per person
Cape Grim chargrilled tenderloin fillet, assorted accompaniments
Seared lime crusted atlantic salmon fillet, lemon grass & laksa broth
Steamed wild barramundi, ginger shallots, rice wine
Crisp skinned peking duck, plum sauce, special fried rice
Salads
Please select 3, additional selections $6 per person
Organic honey glazed kumara & spinach salad, walnut & hunter valley feta
Red quinoa, couscous, chick pea, baby spinach salad, almonds, softened currants, lemon yoghurt dressing
Boiled baby potato salad, mint, chives, quartered eggs, traditional mayonnaise
Apple, walnut and radicchio salad, roaring forties blue, sweetened balsamic
Chilled iceberg lettuce, extra virgin olive oil, lemon & garlic dressing, grana padano
Hot roasted chat potatoes, rosemary, maldon salt
Classic french potato bake, fresh thyme,, streaky bangalow smoked bacon
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil
Char grilled eggplant, zucchini, roasted vegetables, merideth farm goat’s cheese
Crunchy middle eastern fattoush
Classic caesar salad
Rocket, pear, pecorino, pine nuts, aged balsamic
Mixed leaf baby rocket, spinach, shaved parmesan, virgin olive oil, aged balsamic
Asian vermicelli noodle salad, school prawns, blackened chilli, coriander, mint, crushed peanuts
Tomatoes, bocconcini, basil leaves, artisan virgin olive oil, maldon salt, cracked pepper
Angel hair pasta salad, crisped capers, liguria olives, rocket, roasted garlic
Dessert
Please select 1, additional selections $7 per person
Fine australian cheeses, muscatels, lavish, quince paste
Chef’s selection of mini desserts served at the table
A selection of roving gelatos on ice trays
Deluxe Platter Menus
Platter of king prawns – $16 per person
Platter of king prawns + oysters – $24 per person
Platter of oysters – $16 per person
Platters of salt & pepper calamari – $13 per person
Antipasto platter – $19 per person
Canapé Menu – Additional Option
$21 per person
Please select 3 from the below
Caramelised onion & parmesan tartlet (v)
Mediterranean ratatouille tartlet, meredith farm fetta (v)
Truffled mushroom arancini, basil pesto, shaved reggiano (v)
Steamed prawn & scallop dim sims, mirin dip
Hand-crafted petite pies, onion jam
Chicken satay skewers, peanut sauce, coriander, spanish onion
Chicken & almond pithiviers
Californian nori rolls, soy sauce, wasabi (v)
Salt & pepper calamari, ginger & shallot dressing
Mini pizzettas (some v)
$87 per person
Entree
alternating choose 2
Lemon thyme marinated Swiss brown mushrooms with cashew nut & potato cream puree, truss tomato confit, baby basil & pickled heirloom carrots (V, GF)
Butternut pumpkin risotto with creamed potato puree, 24-month aged parmesan, chives, edible flowers, sea salt & cold-pressed olive oil (V, GF)
Bannockburn free-range poached chicken salad with Petti leaves heirloom vegetables, lemon oregano vinaigrette & edible flowers (GF, DF)
Huon salmon terrine with creamed lemon zested ricotta, truss tomato confit, fresh lemon, Yarra Valley caviar & shaved beetroot (GF)
Wagyu beef cheek ravioli in a light tomato sugo, crispy basil, truffle parmesan sable, cold-pressed olive oil & soft herbs (GF)
Main Course
alternating choose 2
Saffron cannelloni with pumpkin puree, creamed spinach, lemon zest ricotta, burnt butter sauce, roasted cashews, 24-month aged parmesan & crispy sage (V)
Huon Salmon fillet with roasted King Edward mushrooms, carrot & star anise butter puree, heirloom carrots, marinated fetta & winter peas (GF)
La Ionica twice-cooked chicken breast with sautéed portobello mushrooms, clotted cream, mustard jus, shaved parmesan & soft herbs (GF)
Amelia Park 5-hour slow-braised lamb shanks with truffle & chive potato puree, broad beans & black olive sticky jus (DF)
Riverina premium sirloin with a twice-cooked duck fat potato gratin, maple mustard & burnt hollandaise compound butter (GF)
alternating choose 2Calibre dark chocolate bar with handmade edible soil, macerated raspberries & fresh honeycomb
Edible garden with creamed white caliber chocolate, passion fruit puree, selection of winter berries, edible flowers & blood orange sorbet
Passion fruit cheesecake with white chocolate cream, fresh raspberries, lemon curd, Valencia orange jelly & edible gold
Citrus tart with candied oranges, selection of fresh fruits, egg yolk vanilla bean ice cream, handmade soil & edible flowers
Tiramisu with vanilla bean mascarpone cream, coffee jelly, white chocolate caviar & pistachio biscotti
3-course menu (level 2)
$94 per person
Entree
Burrata DOP mozzarella with seasoned heirloom tomatoes, baby basil, Ligurian olives & sourdough poor man’s breadcrumbs (V)
Cauliflower & cumin veloute with butter-poached Tasmanian sea scallops avurga caviar & baby chervil (V)
Muscovy duck leg confit with creamed celeriac puree, layered buck fat potato fondant, soft herbs & black truffle jus (GF)
Hot smoked Huon salmon fillet with braised king Edward mushrooms, butternut pumpkin puree & pickled heirloom vegetables (GF)
Wagyu OX tail risotto braised until falling apart with crispy sage, horseradish crème fraiche, truffle pecorino & lemon zest
Main Course
Heirloom pumpkin twice baked with maple granola, Meredith goats curd, apple quinoa, baby basil & lemon oregano vinaigrette (V)
Pink Lady snapper fillet line-caught lightly pan-seared with fennel puree, baby kale salad, parsnip chips, pickled beetroot & soft herbs (GF)
Junee free-range lamb rump sous vide with chermoula crust, parsnip & potato puree, seasonal asparagus & calvados jus (DF)
Corn fed chicken breast lightly poached & then wrapped in Jamon prosciutto, duck fat potato gratin & butternut pumpkin puree (GF)
Black Angus 8-hour braised beef cheek with sautéed forest mushroom, potato gratin, broad beans & Madeira jus (DF)
Dessert
Shortcrust macerated raspberry tart with crème fraiche, pineapple puree & white chocolate ice cream
Calibre milk chocolate delice with honey-roasted cashews, salted caramel ice cream & seasonal garden berries (GF)
Vanilla bean crème caramel with shortcrust sable, poached corella pear & cinnamon & orange zest Chantelle clotted cream
Banoffee sweet paste tart with candied pecan nuts, pistachio cream, macerated raspberries & edible flowers
Salted caramel & bitter chocolate terrine with macerated fresh figs, fresh honeycomb & edible flowers
Three-Course Menu Level 3
$108 per person
Entree
alternate serve, two choices
Wild mushroom risotto w soft herbs, lemon thyme compound butter, shaved seasonal truffles & sautéed foie gras (V)
Hot smoked yellowfin tuna carpaccio with mirin vinaigrette, heirloom tomatoes, toasted black sesame & Yarra Valley caviar (GF, DF)
Citrus cured Huon salmon fillet with crispy pork neck, snow crab, crème fraiche, Yarra Valley caviar & preserved lemon aioli
Muscovy duck leg confit with creamed celeriac puree, macerated figs, yellow mustard seeds, baby chervil & parsnip chips (GF)
Rangers Valley chimichurri rump cap dry-aged with oven-roasted bone marrow, pickled cauliflower & grilled U6 prawn (GF, DF)
Main Course
alternate serve, two choices
Wild mushroom ravioli with shaved black truffles, braised pearl onions, smoked mozzarella & cold-pressed olive oil
Petaluma ocean trout fillet with crispy skin, fennel puree, sautéed pancetta, king Edward mushrooms & butter poached saffron potatoes (GF)
Pink Lady snapper fillet line-caught lightly pan-seared with fennel puree, baby kale salad, parsnip chips, pickled beetroot & soft herbs (GF)
Amelia Park free-range lamb rack slow roasted with duck fat potato fondant, Madeira reduction, light jus & butter poached board beans
Oakleigh Ranch marble score 4 wagyu eye fillet with twice-cooked potato gratin, Madeira jus, maple mustard & confit duck fat eschalot (GF, DF)
Dessert
alternate serve, two choices
Calibre white chocolate teardrop with raspberry jelly, burnt orange ice cream, pistachio sweet paste soil & edible flowers (GF)
Golden Gaytime terrine with honey-roasted cashews, oven-roasted white rock peaches, banana ice cream & shaved black winter truffle
Shortcrust macerated raspberry tart with crème fraiche, pineapple puree, white chocolate ice cream & gold leaf
Passion fruit pannacotta with Valencia orange jelly, calibre chocolate caviar & oven-roasted coconut biscuit soil (GF)
18 ct gold chocolate martini with salted caramel fudge sauce, chocolate terrine & handmade macaroons with sea salt
Cocktail menu (level 1)
$81 per person
Canapes
Mushroom risotto arancini balls with tomato & herb drizzle (v)
Chicken & almond pithiviers
Griddled beef satays, singaporean peanut sauce, diced spanish onions
Californian nori rolls, soy sauce, wasabi (v)
Spiced salt & pepper calamari, ginger & shallot dressing
Hand crafted petite pies, onion jam Fingers of frittata, goats cheese (v)
Mini pizzettas (some v)
Buffet Station
A carvery of spice rubbed blackened medium rare sirloin, european and imported mustards and chutneys, seasonal salads & freshly baked sourdough rolls
Dessert
Chef’s selection of mini desserts Tea and coffee
Cocktail menu (level 2)
$94 per person
Canapes
Wild mushroom arancini, trufle oil, fresh pesto, parmigiano reggiano (v)
Moroccan spiced lamb cutlets, preserved lemon yoghurt
A selection of sushi & sashimi with brewed soy & wasabi
Coal fred bamboo skewered chicken satay, singaporean peanut sauce, spanish onions, coriander
Australian lathead fllets & chips served in mini fry baskets with aioli
Chicken & prawn paella served in mini bowls Australian king prawn cocktail in mini shot glass
Hand rolled fresh minted vetnamese rice paper rolls & dipping sauce
Buffet Station
Wok fried asian noodles served in chinese take out pails (v)
Dessert
Chef’s selection of mini desserts Tea and coffee
Cocktail menu (level 3)
$107 per person
Canapes
Wagyu beef sliders on mini damper buns, aged cheddar & caramelised onions, chips & aioli
Seared australian yellowin tuna, wasabi creme
12hr slow cooked shoulder of moroccan lamb, lemon preserve served in mini bowls on a bed of scented cous cous
Asian trolleys delivering a selection of hand rolled yum cha in steaming bamboo baskets
Frenched riverina spring lamb cutlets, roasted tomato & chilli jam
Duck liver pate on crisped crostini, cranberry jam
Rolled peking duck cones, hoisin
Seared cape grim tenderloin crostini, fresh basil pesto, grand parmigiano reggiano
Shiitake mushroom & polenta diamonds
Australian oysters with a section of sauces & vinaigrettes, mornay & kilpatrick
Buffet Station
Sushi & sashimi bar
Dessert
Chef’s selection of mini desserts
Tea and coffee
