Hire Fee

Note: contact us to discuss rates for short duration or extended charters.

Menus

The Piquant Kitchen is State of the Art’s preferred caterer. Menus have been specifically designed by Executive Chef, Carl Nicholls to suit all styles of dining. If the total catering cost is less than $800.00 there will be a chef charge of $260.00

• The Piquant 2 hour Canapés One
  $37.00 per person

  Pacific Oyster with Pickled Cucumber & Wakami Salad
  Melted Salmon and Caper Tart with Crème Frache
  Sumac and Lime Peppered Prawn Tart
  Goats Cheese & Caramelised Onion Flan
  Peking Duck Pancakes with Hoi Sin Sauce
  Small Lamb Pies Tomato Chutney
  Warm Potato Cake Topped, Avocado Guacamole, Tomato Salsa
  

• The Piquant 2 hour Canapés Two
  $42.00 per person

  Duck Pate on Sour Dough Crisp with Mustard Cress
  Salmon Tartare on Crisp Toasted Brioche, Crème Fraiche and Chives
  Lime Marinated Tuna, Wasabi Mayonnaise, Rolled in a Chinese Crepe
  English Spinach & Ricotta Flan
  Toasted Pine Nut & Chicken Ravioli Sandwich
  Wok Seared Shitake Mushroom and Green Prawn Dumpling With Soy Butter
  Porcini Mushroom Risotto Balls with Garlic Aioli
  Small Chicken and Leek Pies
  
  

• The Piquant 3 hour Canapés One
  $53.00 per person

  Oysters with shallot dressing and salmon roe
  Salmon gravlax on potato rosti topped with crème fraiche
  Lime and pepper crusted tuna with wasabi aioli
  Sweet onion & oven dried tomato tart
  Honey bacon & flat leaf parsley flan
  Rare roast beef with yorkshire pudding, horseradish cream and chives
  Bbq king prawn skewers with chilli & lime
  Seared scallops with mirrin & pickled ginger butter
  Porcini mushroom risotto balls with garlic aioli
  Chilli & rosemary marinated lamb skewers

  Cmall fruit brochettes
  Petite chocolate tarts
  

   

• The Piquant 3 hour Canapés Two
  $58.00 per person

  Warm tasmanian lobster and miso soup shot
  Balsamic caramelised pears with herbed ricotta fresh garlic crouton
  Peking duck pancakes with spring onions, cucumber & hoisin sauce
  Pacific oysters with cucumber lime and coriander salsa
  Herb marinated breast of quail with eschalot confit
  Scallop and snow pea dumpling xo butter
  Forest mushroom, rosemary & parmesan flan
  Small lamb pies tomato chutney
  Asian style, crisp salt & pepper calamari
  Teriyaki tuna brochettes pickled ginger dressing
  Mini steak sandwich, caramelised onion, tomato relish & rocket

  Espresso and rum flavoured tiramisu shots with coffee wafer
  Fresh strawberry brochette with warm chocolate fondue
  

   

• The Piquant 4 hour Canapés One
  $64.00 per person

  Pacific oyster with pink pepper corn and celery dressing
  Seared scallops with pickled jellyfish and sesame salad
  Toasted nori wrapped blue swimmer crab with salmon roe
  Salmon tartare on crisp toasted brioche, crème fraiche and chives
  Forest mushroom, rosemary & parmesan flan
  Pork gyoza dumpling with ponzu and baby cress salad
  Chicken and leek pie with roast pumpkin puree
  Sweet lobster spring roll with mirin shallot dipping sauce
  Bbqed lamb cutlets with red onion jam & chilli pesto

  These Items will be Served in Small Bowls with Small Forks
  King prawn salad avocado and macadamia nuts, lemon pepper dressing
  Traditional gnocchi, roasted tomato & basil sauce topped w shaved pecorino

  Mini lemon ricotta cake with cinnamon berry compote
  Chocolate & espresso fudge shots with biscotti
  Petite lemon meringue pies
  

   

• The Piquant 4 hour Canapés Two
  $69.00 per person

  Fresh crab salad on chinese spoon with avocado and tomato salsa
  Peking duck pancakes with spring onions, cucumber & hoisin sauce
  Lime marinated tuna, wasabi mayonnaise, rolled in a chinese crepe
  Warm potato and leek soup with white truffle
  Steamed pacific oyster with soy ginger and shallot
  Shitake & prawn dumpling with soy butter
  Porcini mushroom risotto balls with garlic aioli
  Braised venison pie spiced pear chutney
  Prosciutto wrapped lamb fillets with cherry tomato and port glaze
  These Items will be Served in Small Bowls with Small Forks
  Pan fried snapper with confit of eggplant & toasted pine nuts, chilli pesto
  Thai beef salad with glass noodles and chilli mint dressing
  Classic king prawn cocktail crisp peppered pancetta

  Mini chocolate puddings
  Assorted chocolate dipped mini gelato cones
  Petite berry tarts
  Mini lime crème brulee
  

• The Piquant Buffet 1
  $74.00 per person

  Canapés
  Peking Duck Pancakes with Plum Sauce
  Asparagus & Fetta Cheese Flan
  Balsamic Caramelised Pear with Herbed Ricotta Garlic Crouton
  Sumac and Lime Peppered Prawn Tart

  Buffet

  Boutique Assorted Bread Rolls
  Ocean Cooked King Prawns with Dill Aioli
  Chilled Pacific Oysters with Cucumber, Lime & Mirrin
  Caesar Salad Crispy Bacon & Anchovy Dressing
  New Potato Salad with Mustard Seed Dressing
  Green Bean, Olive and Semi Dried Tomato Salad with Balsamic
  Dressing
  Char Grilled Alantic Salmon, Rocket and Shaved Fennel
  Bbqed Chicken Cutlets Herb Dressing, Moroccan Couscous
  Lamb Fillet with Wok Seared Asparagus, Shitake, Ponzu Glaze

  Dessert

  Chocolate Devil Mud Cake
  Piquant Fresh Fruit Trifle
  

   

• The Piquant Buffet 2
  $85.00 per person

  Canapés

  Fresh Crab Salad with Avocado and Tomato Salsa
  Peking Duck Pancakes with Hoisin
  Forest Mushroom, Rosemary & Parmesan Flan
  Mini Atlantic Salmon, Spinach and Fetta Flans

  Buffet

  Boutique Assorted Bread Rolls
  King Prawn Salad Avocado and Macadamia Nuts, Lemon
  Pepper Dressing
  Chilled Pacific Oysters with Cucumber, Lime & Coriander Salsa
  Green Asparagus with Fresh Parmesan, Black Pepper and
  Virgin Olive Oil
  Hot Buttered Chat Potatoes with Rosemary and Sea Salt
  Baby Spinach, Crispy Bacon, Pine Nuts and Nlue Cheese
  Dressing
  Chick Pea, Rocket & Chilli Salad, Sweet Potato Crisps & Chives
  Prosciutto Wrapped Chicken Breast, Grilled, Artichoke& Sage
  Slow Baked Lamb, White Bean, Caper and Basil Salsa
  Grilled Salmon and Vine Ripe Tomato & Bocconcini Salad with
  Basil Oil

  Dessert

  Mini Chocolate and Orange Puddings
  Petite Berry Tarts
  Mini Lime Crème Brulee
  Small Fruit Brochettes
  

   

• The Piquant Buffet 3
  $95.00 per person

  Canapés

  Lime and Pepper Crusted Tuna with Wasabi Aioli
  Peking Duck Pancakes with Plum Sauce
  English Spinach & Ricotta Flan
  Scallop and Snow Pea Dumpling xo Butter

  Buffet

  Boutique Assorted Bread Rolls

  Ocean Cooked King Prawns with Dill Aioli
  Chilled Pacific Oysters with Cucumber, Lime and Mirrin
  Green Asparagus Radicchio Leaf, Shaved Parmesan and Basil Oil
  Shell Fish Salad with Shaved Fennel, Penne Pasta with Dill and
  Pernod Vinaigrette
  Roasted Root Vegetable Salad with Ash Goat Cheese Lemon Thyme
  and Crisp Garlic Dressing
  Kipfler Potato Salad with Crisp Watercress, Light Mustard Dressing

  Pan Fried Spatchcock Marinated in lemon Pepper and Chilli
  Oven Baked Lamb Racks with Roasted Cherry Tomatoes, Port Glaze
  Grilled Balmain Bugs, Lemon & Parsley Butter
  Grilled Sword Fish with Green Queen Olive and Roma Tomato Salsa

  Dessert

  Selection of Australian Cheese and Crisp Breads
  Espresso and Rum Flavoured Tiramisu, Layered with Lady Fingers &
  Mascarpone
  Ricotta Cake with Cinnamon Berry Compote
  

   

Beverages

Following are our beverage selections. All Beers and Splits are included in each package. Alternatively should you have beverage preferences, you can be charged on a consumption basis or packages can be tailored to your requirements.

• Bar A - Captains Package
  $9.50 per person per hour

  Wines
  A range of Antipodean varietal bottled wines
  Beer
  Toohey’s New
  Victoria Bitter
  Cascade Premium Light
  Splits
  Still & Sparkling Water
  A selection of Soft Drinks

  Bar Staff Included
  

• Bar B - Admirals selection
  $12.00 per person per hour

  Wines
  A select range of Antipodean varietal quality bottled wines
  Beer
  Boags Premium Lager
  Cascade Premium Light
  Splits
  Still & Sparkling Water.
  A selection of Soft Drinks

  Bar Staff Included
  

• Bar C - Consumption bar
  $0.00 per person per hour

  Full bar charged on a consumption basis.

  Bar staff are required at 1 staff per 10 guests at $210 per staff.

Holidays

A 15% surcharge of the total fee applies on public holidays

GST

Included