Confirmation of menus and final quest numbers must be made 5 days prior departure. Any changes made after this date are non refundable.

BBQ Buffet Minimum 20 pax

Thick beef and basil sausages
Marinated Rib Fillet
Basil buttered corn on the cob
Moroccan lamb back straps with preserved lemon and thyme
Tandoori chicken with minted yoghurt Salads
Pesto pasta salad with Mediterranean vegetables
Kipfler potato salad with bacon, sour cream and chives
Rocket, parmesan and aged balsamic salad
Garden salad

A selection of crusty breads and butter and Extra virgin olive oil
Selection of condiments

To Finish: Tropical Fruit Platter

Morning tea

A selection of muffins, croissants, Danish and individual cakes

Afternoon Tea

Assorted cheeses, crackers, lavoche, and muscatels
Assorted sandwiches

SEAFOOD

Ocean King / Tiger Prawns / Freshly Shucked Tasmanian / Pacific Oysters / Moreton Bay Bugs / Sandcrabs / Mudcrabs / Mussels

Canapé's Menu

Please Note:
* These canapés are suggestions only. We are more than happy to create or re-create any of these items to suit individual tastes.
A minimum order of 20 pieces per item is required,
with a minimum of 60 pieces in total.
A Delivery fee will apply for orders under $600
Wait staff are additional.

$2.70 per item

Chicken, pine nut, basil and fetta tart
Smoked tomato and fetta tarts
Pizzetta of field mushrooms, rocket pesto and parmesan
Ham and leek risotto balls
Caramelised onion and rosemary pizzettas.
Vegetable spring rolls with sweet chilli
Spicy lamb meatballs dusted with paprika and served with tomato relish.
Crab and corn fritters on skewers
Mini bruschetta of Roma tomato, basil, olive oil, cracked pepper and sea salt.
Assorted mini quiches- smoked paprika, Lorraine, tomato basil
Soya lime marinated chicken wings with sesame
Polenta tarts filled with pesto, parmesan, cherry tomatoes and basil
Mediterranean roast vegetable tart with ricotta
Steamed white fish dumplings with dashi dipping sauce
Turkish bread and dips
Curry puffs with black sesame yoghurt

$3.00 per item

Trellis tomato and olive brochette
Honey roasted pumpkin on grilled polenta with goats cheese and beetroot relish
Button mushrooms stuffed with fetta and fresh herbs.
White fish ceviche on cucumber rounds
Polenta pieces topped with roast capsicum, creamed herb fetta and wilted spinach.
Goats cheese prosciutto and roast tomato mini tarts.
Stuffed mushrooms of camembert, semi-dried tomato and thyme.
Baby tomato and bocconcini tarts with basil
Smoked salmon crepes with cream cheese, dill and capers
Crostini of goats cheese, rocket and quince
Artichoke hearts with leek, parma ham and bocconcini
Dry red curry prawns and pawpaw served in spoons
Sweet corn, prosciutto and lemon aioli frittata
BBQ pork and water chestnut dumplings.
Prawn and Pork Vietnamese rice paper rolls
Roasted hoisin duck shanks
Mini lamb and rosemary pies with tomato jam
Sumac spiced beef skewers with cucumber yoghurt.
Smoked chicken on cucumber rounds with caviar and aioli.
Spanish style roasted baby red peppers filled with chicken and chive cous cous
Lamb Kofta
Prawn spring rolls

$3.70 per item

Moreton bay bug with roasted tomato salsa and fennel
Panko-crumbed quail with feta and watermelon salad.
Seared bug, ricotta and dill tart
Grilled tarragon and lime scallops served on a spoon
Five spice Tasmanian salmon spring rolls with dashi soy.
Roasted vegetable and chorizo tartlets with feta
Crispy coconut prawns with chilli and lemongrass dipping sauce.
Peking duck rice paper rolls with Vietnamese mint and fresh coriander.
Salmon and dill tart with horseradish cream and cucumber.
Beef carpaccio with capers, onion and preserved lemon.
Freshly shucked oysters- 3 ways: Natural with Fresh lime, tempura with shallot vinaigrette, Grapefruit and parsley vinaigrette.
Macadamia and coconut crusted prawns (deep fried) with green
Papaya and chilli.
Mini Lavoche with white fish ceviche, baby cos and caviar.
BBQ duck crepes with black bean, shallot and ginger
Marinated lamb cutlets with preserved lemon and mint pesto
Californian Sushi rolls
Tartare of ocean trout, baby capers and red onion
Brandade of cod, and black olive tapenade
Peppered blue fin tuna with pickled cucumber
Prosciutto wrapped asparagus served with mustard
Mini pork pies with apple and thyme chutney
Peking duck rolls with shallot, hoisin and mustard cress
Smoked salmon wrapped Tassie oysters with wakami seaweed served on spoons.
Semi-dried tomatoes wrapped in rosemary smoked beef

 

SIT DOWN MENUS

Entree and main $65
Entree, main and dessert or cheese course $85
Entree, main, dessert, cheese platters, petite fours, tea and coffee $98

 

Alternate drop (pick two):

Entrees:

Sashimi of local scallop with soft herb salad and wasabi mayo
Pork and cherry terrine with crusty bread and watercress
Duck and shallot spring rolls with hoi sin and micro herbs
Macadamia and coconut crusted Mooloolaba prawns with lemongrass and chilli.
Bruschetta of smoked tomato and fetta
Beef Carpaccio with shaved parmesan and evoo
Caesar salad with white anchovies
Spinach, gorgonzola and balsamic salad
Duck liver and port parfait with crusty bread
Smokey bacon and roma tomato soup, chive sour cream

 

Mains:

Fillet of fresh local fish served with prawn bisque, kipfler potatoes and greens
Fillet of beef, Portobello mushroom, pommes frittes and red wine jus  "or "  Herb roasted potato and seasonal greens.
Tasmanian salmon nicoise salad
Confit of duck leg with Cumquat jus and snake beans
Rack of NZ lamb served with minted new potatoes and quince jus
Crispy skinned chicken breast filled with triple cream brie on sweet potato with corn and green bean salsa.
Slow cooked venison and cranberry with whipped potato and English spinach
Braised white rabbit served with baby vegetables and crusty bread

 

Desserts:

Star anise and vanilla bean créme Brule, rhubarb compote
Panna cotta served with biscotti and poached fruits
Citrus tart, double cream
Bitter dark chocolate tart with orange syrup and toffee
Blueberry individual cheesecake
Chocolate Dianne double cream
Brioche and muscatel pudding with créme anglaise

Cheese course:

Gorgonzola picante with truffle honey and warm bread
Udder delights brie, rhubarb compote warm bread
Pyengana cheddar with burned peach and warm bread

 

Cheese platters: Shadows of blue, Jindi triple cream, Pyengana cheddar served with lavoche, muscatels, glazed peach

Petit fours tea and coffee are available upon request

BEVERAGE PACKAGES

Confirmation of beverages and final quest numbers must be made no later than 7 days prior departure.
Any changes made after this date are non refundable.
Package prices are based on 4 hour cruises.

  PREMIUM

Becks, Corona (limes), Cascade Lite
Chandon brut non vintage Champagne , Selection of New Zealand and Australian wines
Bundaberg Rum, Wild Turkey Bourbon, Chivas Regal Scotch, Smirnoff Vodka
A selection of soft drinks, fruit juices and bottled water
Tea and Coffee

CORPORATE

Corona (limes), Crown Lager, Hahn Premium Lite
Sir James/Andrew Garret Champagne , A selection of New Zealand and Australian wines
Bundaberg Rum, Jim Beam Bourbon, Johnny Walker Scotch, Smirnoff Vodka
A selection of soft drinks, fruit juices and bottled water
Tea and Coffee 

STANDARD

Crown Lager, XXXX Gold, Hahn Premium Lite
Wolf Blass champagnes and wines
A selection of soft drinks, fruit juices and bottled water
Tea and Coffee

If certain drinks are preferred that are not listed here, we can simply add or swap to any of the packages!