So, you are looking to host an unforgettable event for a big group; Starship Aqua is the ideal vessel for you. Starship Aqua’s versatile design affords the perfect location for that of an intimate gathering through to an extravagant event, capable of hosting 60 to 300 guests in comfort and style.
Cloud 9 Unreal Vessel For Parties
With two luxurious levels, it is the ideal vessel for any weather condition. With the main deck, wrapped in floor to ceiling clear glass windows, offers a sweeping 360 view of idyllic Sydney Harbour.
Besides, the covered outdoor deck not only protects from any unpleasant weather but also facilitates increased access to enjoy the Harbour’s impressive panorama.
From hosting a client to putting on a wedding, the Starship Aqua’s versatility is suited to each of your varying needs and desires. Moreover, Starship Aqua has the suite of contemporary menus to match and can accommodate both cocktail and formal dining with ease and finesse.
If what you are looking for in your next event are an unrivalled luxury, comfort and breathtaking views, choose Starship Aqua.
General Boat Capacity: 150 – 180 seated
Cocktail Capacity: 80 – 300
January – October
$1,150 per hour $4,600 ( 4 hours) Minimum 80 pax
November & December
$1,400 per hour $5,600 (4 hours) Minimum 100 pax sit down, 150 pax cocktail.
ENTRÉES
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)
Butter nut 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)
MAINS
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)
DESSERTS
alternating choose 2
Calibre dark chocolate bar with handmade edible soil, macerated raspberries & fresh honeycomb
Edible garden with creamed white calibre 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
ENTRÉES
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, horse radish crème fraiche,truffle pecorino & lemon zest
MAINS
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 & butter nut pumpkin puree (GF)
Black Angus 8-hour braised beef cheek with sautéed forest mushroom, potato gratin, broad beans & madeira jus (DF)
DESSERTS
Short crust 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 short crust sable, poached corella pear & cinnamon & orange zest Chantelle clotted cream
Banoffee sweet paste tart with candied peacan nuts, pistachio cream, macerated raspberries & edible flowers
Salted caramel & bitter chocolate terrine with macerated fresh figs, fresh honeycomb & edible flowers
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