Ebony 0n 0426 617400
Mon - Sat  9am - 8pm Sun 10am -9pm

Starship Sydney









Starship Sydney is a very modern vessel with 360° glass views designed with comfort and all the modern facilities in mind. The boat is run by a very professional crew who know what it takes to deliver a stunning cruise with all the requirements the client expects.

They will be with you from start to finish to make sure the details are all taken care of in every way.  Below you will find a list of areas on Starship Sydney. If you require more detailed information please get in contact with Embark.

This is a very specialised vessel on Sydney harbour but it can deliver the hens cruise of your dreams. Starship Sydney will be the one boat you will always talk about.


3 Entertaining Levels

Dedicated Lounge Deck

Private VIP Room

Multiple Bars


3 Metre Glass Windows

Integrated Car Lift

(for reveals)

Adaptable Dance Floor


Smart AV

9 Plasma TV


Bands, DJ's, Live Shows


General Boat Capacity: 500

Cocktail Capacity: 950


January – October

$1,900 per hour $7,600 ( 4 hours) Minimum

November & December

$2,750 per hour $11,000 (4 hours) Minimum



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)

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 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

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

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)

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

© 2017 Embark. All Rights Reserved

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram