• Freshly made vegetarian Vietnamese rice paper rolls with crispy tofu and egg, served with a peanut and tamarind sauce v, df, gf, vb
• Mini tomato bruschetta with fresh basil and oregano on ciabatta bread v, vg, df
• Pork & shiitake mushroom san choy bow served in baby cos lettuce cups with crispy wonton df, gf
• Chilled Yamba king prawns served with Marie Rose sauce gf, df if no sauce
• Sydney rock oysters served with a champagne vinegar and cucumber mignonette and pearls of the sea df, gf
• Gravlax of New Zealand ora king salmon with dill, cucumber and burnt lemon crème fraîche on a sourdough crouton
• Blackened cajun spiced yellowfin tuna served with mango, paw paw and coriander salsa gf
• Seared abrolhos ½ shell scallop served on vermicelli salad with ginger, lime and lemongrass dressing gf
• Petite short crust tart with confit heirloom tomato, paprika spiced pumpkin, spinach and ricotta mousse, finished with a caramelised onion jam v
• Fillet of beef tartar on a baguette crouton, drizzled with chervil-infused olive oil

• Arancini with roasted jap pumpkin, bocconcini, baby spinach and semi-dried tomato v
• Slow cooked beef brisket stroganoff pies with duchess potato topping
• Snapper & blue swimmer crab thai style fish cake served with sweet chili dipping sauce gf
• Indonesian satay chicken skewers with spicy peanut and coconut sauce gf, df
• 5-spice duck pancakes with cucumber, shallots and hoisin sauce df
• Chimichurri king prawn and chorizo skewers gf
• Mini beef wellington with mushroom duxelles, served in a fresh puff pastry parcel
• Kataifi wrapped haloumi cheese drizzled with honey and pistachio crumble v
• Harissa spiced chickpea patty served with coriander tomato salsa and avocado mousse v, gf, df
• Lamb kofta with sumac and labneh tzatziki dressing df if no sauce

• Fruit skewers, honey and mint yoghurt gf, v, veg*
• Assorted mini-macaroons v
• Baked vanilla cheesecake, fresh seasonal berries v
• Nutella flourless cake gf, v
• Assorted Petit Fours gf

• Assortment of chef selection canapes

• Roast pumpkin, bocconcini, and baby spinach arancini v
• Chef’s special Antipasto platter of cured meats and a selection of cheeses,
  dips and roasted vegetables

• Rib eye fillet with duxelles field mushrooms, confit tomato
  and red wine jus with roasted chat potatoes
• Succulent oven baked chicken marinated with cajun and lemon juice,
  served with a parsley garnish gf

• South Australian live mussels with coconut, lemon grass and fresh coriander
• Lemon and herb crusted salmon fillet served with
  a hollandaise sauce and grilled asparagus
• Fresh lobster with garlic lemon and dill butter sauce
• Seared Harvey Bay scallop served on a bed of vermicelli salad with ginger and lime dressing
• Fresh Tiger Prawns accompanied with herb and lemon aioli
• Sydney Rock Oysters with champagne and vinaigrette and pearls of the sea (3 per person)

• Dill, red onion and caper berry potato salad v
• Caprese salad of tomato, bocconcini and fresh basil v
• Rocket, pear and parmesan salad dressed in a balsamic reduction v
• A selection of boutique rolls with butter portionS

• Tea, herbal teas and coffee
• Seasonal fresh fruit platters
• Chef’s selection of house desserts made fresh on board daily
• A selection of fine Australian cheese served with dried fruit and deli style crackers

Additional platter offerings and pricing available on request

Selection of seafood fresh from the Sydney Fish Markets, including King prawns, Sydney Rock oysters, smoked salmon, scallops, bug tails, blue swimmer crab dressed with parsley, lemon and garlic butter and served with toasted sourdough, seafood and tartare sauces

Fine Australian and European hard and soft cheeses, dried fruit, quince paste, assorted nuts, seasonal exotic fruits, artisan bread, grissini and crackers, prosciutto de Parma, sopressa, bresaola, pancetta and grilled Spanish chorizo, chef’s house made dip selections, char grill eggplant, roast capsicum, grilled field mushroom, confit heirloom tomato, marinated artichokes, dolmades, garlic infused black and green olives, grilled halloumi, marinated feta, zucchini frittata, arancini with pumpkin semi dried tomato, roquette jap pumpkin orecchiette with goat’s cheese, caramelised onion and soy-toasted nuts, caprese salad of plum tomato bocconcini pesto, roasted pine nuts, mesculin salad mix with cranberry, pecorino and white balsamic glaze

Selection of fine Australian cheese & seasonal fruits served with dried fruit, gourmet grissini, crackers and walnut bread

Seasonal fruit & honey yoghurt

Selection plate of cheeseburger sliders, fish, crumbed chicken, hot chips, fresh fruit and assorted desserts, as well as unlimited soft drinks and juices throughout

(3 Oysters + 4 King Prawns Per Person)
A selection of freshly shucked Sydney Rock and Pacific oysters served with a selection of condiments, lemon, Asian shallot vinaigrette or spiced tomato and caper salsa with ocean king prawns served with fresh lemon and aioli with condiments

Selection of chocolate mousse cups with chantilly cream, vanilla bean crème brûlée, tiramisu, sticky date pudding, petite cakes

Sparkling

Bandini Prosecco – Veneto, Italy
or
Chandon Brut NV – Yarra Valley, Vic

White

Catalina Sounds Sav Blanc – Marlborough, NZ
or
Aquilani Pinot Grigio – Veneto, Italy

Rose

AIX Rose – Provence, France

Red

Redclaw Pinor Noir – Mornington Peninsula, VIC
or
Bruno Shiraz – Barossa Valley, SA

Beer: Peroni, Corona, light beer
Soft drink, juice and mineral water

Champagne

Veuve Clicquot NV – France

White (pick 2)

Shaw & Smith Sav Blanc, Adelaide Hills, SA
Gaint Steps Yarra Valley Chardonnnay, Yarra Valley, VIC
The Other wine Co Pinot Gris, Adelaide Hills, SA

Rose (Pick 1)

AIX Rose, Provence, France
Minuty Prestige Rose, Provence, France

Red (Pick 2)

Craggy Range Pinot Noir, Martinborough,NZ
Henschke Five shilling Shiraz , Barossa Valley, SA
Snake + Herring ‘Dirty Boots’ Cabernet Sauvignon, Margaret River, WA

Beer: Peroni, Corona, light beer
Soft drink, juice and mineral water

Add on to either package:

• House Spirits (4 hours) – $40 per head
• Seltzers (4 hours) – $12 per head.