AMDAC 60

There's a cappuccino machine, polished wooden floorboards, designer deckchairs, a commercial kitchen with pizza oven and flame griller, a giant flat-screen television, fibre-optic light panels, $50,000 audio-visual system, and plug-ins for your Powerpoint presentation. Behind the automatic doors with infra-red sensors exists a world of boating far removed from the conventional image of sea boots and knee-length beards.

Indeed, created in cahoots with one of the most respected top-shelf catering companies in Australia, State of the Art is a luxury cruiser that breaks new ground on watering entertaining. A refreshing new concept in charter craft, the sexy 60-footer from Australian Marine Design and Construction (AMDAC) fair teams the comforts of home, office and restaurant.

While the hull, electronics, engineering, and twin Detroit motors create a seaworthy sea-going cruiser, inside innovation shines through, with a demountable layout and cafe finishes fresh from the streets of St Kilda, Main Beach or Paddington.

The first boat from the new AMDAC yard near Newcastle, State of the Art is the brainchild of a well-known Melbourne businessman, AMDAC and Tom Rutherford from the Truffle Group. The synergy led to a boat that could be used for upmarket boardroom meetings and sales conferences, five-star dining and late-night entertaining.

"State of the Art is not just a boat, but ultimately a venue that just so happens to float," Rutherford says. "There's nothing we can't prepare onboard, from deep-frying to char-grilling to fresh-cooked gourmet pizzas, even spit-roasted whole-yellowfin tuna isn't out of the question.

"What we are all about is providing an experience: service, wine, a guitarist strumming away in the corner, perhaps a comic performer," explains the Olympic caterer, sipping on a long black coffee alongside the in-cabin cappuccino machine.

CONVERTIBLE PREFERENCE
While the radical saloon on State of the Art can seat 20 people for dinner, AMDAC has added its own clever engineering so you can demount the tables and chairs, stow them below in a dedicated hold, and create a big uncluttered dance floor.

For its first outing on Sydney Harbour, the heavies from internet company E-Corp splurged on a cocktail party. Not that the boat is confined to Sydney Harbour, mind you. Captain Phil Barnett, a former 18-footer sailor, plans to head to Melbourne for Cup Day and Sanctuary Cove during Winter.

State of the Art's hull is a scaled-down version of the company's 70-footer, which itself traced its roots from a patrol boat- design built for Australia's wild west coast. The monohedron design has a fine entry up front, raked lines to reduce windage, not too much flare in the top sides, but a knuckle that sheds water and keeps the boat dry.

Strength comes from solid glass construction below the waterline and a box-section grid stringer systems. Stability is helped by a foam-cored superstructure and full-length keel, giving an all-up weight of around 30,000kg.

ENGINEERING MARVEL
Builder Mike Garett says State of the Art is the first boat built in NSW that meets and exceeds Waterway's stringent new survey laws governing, among other things, strict fire protection, noise level and vibration. Apparently Waterways inspectors were amazed at what they saw in the engineroom, where structural fire protection, aluminium cladding, and sound-proofing give a 30-minute fire rating. The venting system, borrowed from patrol boats with intakes under the flybridge brow and three-stage filter veins to keep the salt and water out, is AMDAC's own design.

The commercial kitchen also breaks new ground. Foodie Rutherford specified gas cooking - a challenge on a boat destined for survey.

Meanwhile, the shafts are oversized, the engineroom so big that you can stand up and swan around all sides of the engines, while the 23kVa Onan genset is so well insulated it is barely audible when running.

BARNETT'S OFFICE
The enclosed bridge is fully airconditioned, with an L-shaped lounge that can seat six people around a rotating drinks table. The skipper has a pneumatic helmchair, fronting a kaleidoscope of colour screens, with almost as many electronics as a Fort Lauderdale Boat Show.

From left to right: keypad for the computer; closed-circuit television with the latest colour LCD screen showing four different views; Raytheon L750 depth sounder; twin DDEC control modules for engines; 15-inch Samsung Syncmaster computer with Tsunami chart system; Raytheon ST700 autopilot; DGPS from Raytheon; R70 Raytheon radar; Coden HP and VHF radios... You get the idea.

On the bridge overhang is a second station from where you can drive and clearly see the cockpit. There is also a 12hp bow thruster to aid close-quarters parking. But for the most part, the flybridge with bar fridge is so quiet and comfortable you'll be lured inside.

According to the Captain Phil, driving State of the Art is a dream come true.

"Who wouldn't want to work on it. The whole thing was put together with emphasis on getting the right person for each and every job. We've now got the best up-market corporate executive boat in Australia."

Like AMDAC's first boat (built in WA, before the marque relocated to Newcastle) Lady Janine, this 60-footer was fitted with first-rate deck wear. There was an abundance of thick, tubular 316 stainless used for rails, a Portofino-style transom with full-width boarding platform and cutaway corners, plus a jet-propelled RIB on the foredeck with a Davco davit.

Outside, 10 people can dine alfresco on circular lounges fronting a removable timber table.

Inside is where State of the Art shines. Huge electric doors slide open as you arrive, revealing a floor plan reminiscent of a chic cafe or brasserie.

Polished beach-wood floors, beach-wood table settings and designer aluminium chairs, with two-person lounges finished in blue suedette that fold out of the saloon walls, collectively seat 20 for formal dinners. This contrasts with most charterboats, which must split bigger groups between different decks.

Even more unique is the way the dining room converts into an entertainment space. Just a few minutes of unscrewing legs and folding chairs, and it's out with the CDs and on with the dancing shoes. In this guise the saloon is best described as minimalist.

Fixtures include a cappuccino machine, a kind of dumb waiter system which lets the hostess pass plates to and from the galley without stepping down, a flat-screen television to starboard which can be linked to the chartplotter to show guests where they are heading, and a sound system with separate stations in the bridge, forepeak and saloon.

KITCHEN WHIZ & FLOATING OFFICE
Behind the scenes, down three steps and located amidships on the port side, is the galley. It's a full-blown commercial kitchen with high ceiling, extractor fan, two commercial ovens, two cooktops including a char-griller, commercial dishwasher and a walk-in coolroom.

All the surfaces are stainless, there are recesses for garbage cans, racks for caterers trays, and water pressure better than you'll find at home. The floor is covered in a hard wearing industrial rubber material, while benchtop space is big enough to dissect a cow.

Opposite the galley is a guest's room with two huge over-and-under bunks. The day head is forward on the starboard-side. It's spacious and graced with a huge amount of headroom. There's a stylish sink module to port, recessed shower and a toilet that's better than you'll find in most restaurants.

Another stunning head on the starboard-side services the forepeak cabin.

Among the sole stateroom's features are a wonderful back-lit bedhead and an island berth that, with the press of button, lowers to create a benchseat from which you can sit and operate your laptop.

The finish of the master cabin defied boating standards, with lighting and decorator details usually reserved for lavish hotels. There was airconditioning, giant hanging lockers for personals, and plush carpet underfoot.

CHANGING PLACES
While State of the Art will spend most of its life cruising around the harbour at 6kt, anchoring in secluded bays, and being hosed off at the end of the day, the boat's twin 600hp Detroit engines have plenty of get up and go.

The big boat returns 27kt at 2400rpm, with economical cruising at 20kt. Flat out, the engines collectively swallow 600lt/hr. Fuel capacity is 3600lt, with around 900lt of freshwater onboard.

The power-assisted steering, single electronic shifts and engine synchro make driving this floating five-star establishment a two-finger affair. In case someone drops a drumstick overboard, the boat also backs up well, with 1.36:1 Twin Disk gearboxes and four-blade stainless props that bite.

Following in State of the Art's footsteps is a 50-footer gamefisher for a Sydney operator (Ed: Undergoing seatrials as this issue goes to press), two 65-footers, a 70-footer and 108-foot motoryacht. Indeed, AMDAC's Newcastle factory now employs almost 100 people.

Garett puts the company's success down to good timing.

"There's been nothing new for so long. What we have now are new recruits to big-boating as well as people who have outlived the life of their production-line cruisers. All our boats are fully customised and all built to survey," he says.

So it is with State of the Art, an exquisite boat that takes harbour-side dining to a new level of sophistication. With a commercial kitchen, the Truffle Group customising your menu, and a stylish saloon filled with 20 friends, the sizzle shouldn't be too hard to sell...