Full Menu - Enigma

SYDNEY HARBOUR FLEET

CORPORATE VESSELS

TICKETED CRUISES

OVERNIGHT CHARTERS

Enigma Full Menu

	Cocktail Party Menu Choose 10 items $53.00 - Ideal for 2 hr cocktail party Choose 14 items + substantial $70.00 - Ideal for 3 hr cocktail party Choose 14 items + 2 substantials $79.00 - Ideal for 4 hr cocktail party Minimum 15 guests COLD Crisp banana bread flaked blue eye fillet with curry mayo and toasted coconut Pacific oyster with lime and sweet soy and shallot dressing Cucumber cup filled w/ - crab coriander and shallot salad Classic prawn cocktail served on a Chinese spoon Crisp olive ciabatta topped with roast lamb and babagnoush Thai Chicken Salad in Crispy Won-Ton Cups Beef teriyaki, watermelon tart with sesame seeds Mini dampers filled with pepper roasted beef and horseradish Crisp tortilla cup South American flavoured beans avocado chilli tomato salsa Lobster salad with passionfruit jelly Goats cheese crostini with pine nuts and pears (V) Cured duck breast with grilled peach and water cress Crisp pastry with ratatouille smoked veal and balsamic raspberry reduction Tomato Boccocinni salsa on sourdough (V) Chilled cucumber soup with spicy crab and salmon roe Citrus and pepper tuna with seaweed and soy HOT Mini beef burgers with beetroot relish Baby potato filled w/ Persian fetta & prosciutto Mini poppadom spicy beef curry & banana raita Seared scallop & shallot tart w/ sauce maltaise Spicy Beef Skewers with onion relish. Potato and wild mushroom pizza (v) Moroccan lamb skewers served with an eggplant dip Mediterranean vegetable tartlets (v) Pumpkin ricotta lemon thyme wonton (v) Mini potato gratin forest mushroom ragout on Chinese spoons (v) Moreton bay bug and snow pea fritter with toasted sesame and soy mayo Prawn skewer wrapped in saffron pasta and coriander Mini chicken burgers with avocado salad and tomato Baby bread pudding with Persian fetta and tomato (V) Confit of Asian duck served with a grape salsa Substantial Soba noodles with mirin roasted pumpkin rocket and sesame dressing (v) Traditional Pad thai with prawns bean shoots and coriander Pan seared duck breast with fried rice drizzled with sweet soy Soft baked potatoes with chives and slow roasted salmon fillet topped with orange dressing Sweets Caramelized banana pastries with banana cream Lemon bavarois with citrus fizz Pineapple ginger and vanilla vol-u-vents served with glazed meringue Almond cakes with apple flummery Chocolate mousse served with caramelized orange segments (v) Includes: All platters, garnish and napkins $53 per person Buffet Menu 1 BBQ chicken breast with tomato basil and mozzarella salsa Horseradish flavoured beef strip loin on asparagus and celeriac Rocket radicchio and snow pea sprout with a honey balsamic dressing Baked cocktail potatoes mixed with dill and cumin flavoured yoghurt dressing Mascarpone and raspberry tart with soft whipped cream Minimum 12 guests $58 per person Buffet menu 2 Oven baked salmon with sweet chilli and tomato salsa and snow pea shoots Chicken breast crushed peanut crust on black fungus and zucchini noodles Butter lettuce radicchio & sprouts mixed with a red wine and eschalot dressing Asian glass noodle salad with a sweet soy and sesame dressing Roast pumpkin pecan shallots drizzled with balsamic reduction and herb oil Baileys flavoured bread and butter pudding with berry compote and cream Minimum 12 guests $68 per person Buffet menu 3 Whole beef fillet on sautéed forest mushrooms & crisp pancetta Oven baked chicken flavoured with tarragon and lemon on baby spinach Butter lettuce radicchio & sprouts mixed with a red wine and eschalot dressing Baked chat potatoes dressed in crème fraiche chives Roast beetroot orange segment and frissee salad Baby white chocolate cheesecake w/ pistachio base and caramelized walnuts Australian cheese and fruit w/ lavash crackers Minimum 8 guests $79 per person Formal Meal 2 Course $ 77.00 2 Course 50/50 main $ 81.00 3 Course $ 93.00 3 Course 50/50 main $ 100.00 $250 Chef charge will apply - Minimum 10 guests Entree Crisp duck breast shredded orange crepe coriander salad and citrus dressing Pan seared Scallop herb risotto, yellow curry sauce and coriander salad Slow roasted cherry tomato tart with green bean salad and chive oil (v) Sushi rice infused with nori topped with avocado cucumber and seared tuna Parcel of beef cheek on glazed carrot emulsion beetroot jelly and snow pea sprouts Citrus and pepper tuna with seaweed and soy Creamed cos with roulade of chicken and mushrooms Sweet corn potato and herbs with slow roasted salmon and orange dressing Crisp pastry with ratatouille smoked veal and balsamic raspberry reduction Main Beef fillet on a kumera cake with wilted wild rocket and red wine jus Crispy skinned barramundi black olive mash, ratatouille and baby mache Pan seared Atlantic salmon rested on minted cannelloni beans with a champagne sabayon Herb crusted beef fillet cauliflower puree pommes maxim and sugar snap peas Hiramasa kingfish vanilla potatoes crisp prosciutto peas and baby herbs Asian flavoured beef fillet with kipfler potatoes snow pea shoots and ginger infused carrot jus Confit of pork belly with choy sum sticky rice and sweet soy beurre blanc Pan seared Chicken supreme with char grilled vegetables and hazelnut truffle dressing Lamb loin on Moroccan flavoured potatoes with mint infused zucchini ribbons Kangaroo rump with pickled mango and thai noodles Dessert Yoghurt panna cotta with passion fruit glaze and caramelized cashews Australian cheese selection with dried fruits and lavash Chocolate fondant with passion fruit chilli sorbet and fairy floss Caramelized banana mille feuille with vanilla bean ice cream Lemon bavarois with citrus fizz Pineapple ginger and vanilla served with glazed meringue Includes Selection of breads and butter Coffee and tea served with handmade petit fours $77 per person Cold Seafood Buffet Sydney rock and pacific oysters served with lime and shallot dressing, King prawns with Asian pesto and baby herbs Mediterranean flavoured octopus salad, whole blue swimmer crabs, Mussels topped with tomato crumble Rock lobsters served with a truffle mayonnaise Plus a selection of salads And to finish of your meal an Australian cheese and fruit platter Minimum 6 guests $81 per person Seafood BBQ Chef charge of $242 per 4 hr cruise Cold seafood buffet as above Plus Salmon fillet marinated in lemon myrtle, Scampi with herb butter, BBQ’d garlic prawns, Seared tuna steaks with macadamia pesto and Scallops cooked on the bbq with baby spinach and eshallots Includes Napkins, platters & service utensils Minimum 6 guests $117 per person 6 Course Sit Down Seafood Crab rolled in chive crepe with snow pea shoot salad Seared scallop on corn puree with wild rocket Roasted scampi on tagliatelle with lobster bisque and salmon roe Seared blue eye cod on chickpea puree wilted greens and beetroot jus Macerated strawberries with raspberry sorbet and mint Coffee and caramelized almond bavarois with baby meringues Includes Selection of breads and butters Coffee tea and hand made petit fours Minimum 10 guests $135 per person Native Australian Meal Canapés on arrival BBQ kangaroo fillet with mango salsa Queensland crab and riberry infused chilli salad Roasted sting-ray on lemon aspen pikelet and lime confit Main Please choose 1 from the following Pan seared crocodile and roast vegetable in filo pastry with wild lime cream and sautéed rocket Char grilled kangaroo rump with smashed roast pumpkin quondong relish and pepper berry jus Wild barramundi fillet on lemon myrtle mash green mountain pepper beans baby herbs Rainforest spiced beef fillet on warrigal greens red desert roasted potatoes and munthari berry jus Dessert Please choose 1 from the following Riberry brulee with macadamia nut biscuit Wattle seed pavlova served with Illawarra plum coulis Davidson plum cheesecake served with soft whipped cream Includes Chef onboard Damper and wattle seed butter Coffee, tea and hand made petit fours Minimum 6 guests $100 per person BBQ Menu 1 ( Min 12 guests) Scotch fillet steaks marinated in alpine pepper and garlic Gourmet sausages served with grilled onions Moroccan spiced chicken breast Rocket radicchio and snow pea sprout with a honey balsamic dressing Warm chat potato spinach and pancetta salad Platters of assorted cakes and tarts $47 per person BBQ Menu 2 ( Min10 guests ) Lamb fillet coated w/ olive tapenade and served with seared eggplant Harrissa infused prawns w/ bbq’d spinach and Spanish onion Citrus flavoured salmon fillet on a bed of snow pea shoots Rocket strawberry & caramelized walnuts with balsamic reduction Roast pumpkin pecan shallots tossed with lemon myrtle dressing Butter lettuce radicchio & sprouts drizzled with red wine vinaigrette Baked apple and almond tart w/ vanilla cream strawberry jus $63 per person BBQ Menu 3 ( Min 10 guests ) BBQ’D seafood including, king prawns, marinated octopus, ocean trout, home made crab cakes, lobster tail and more. Sirloin marinated w/ thyme and garlic Warm chat potato spinach and pancetta salad infused with lemon oil Spinach apple & roast mushroom tossed with a citrus and garlic vinaigrette Tatsoi coriander and soba noodle with sesame dressing Belgian chocolate cake w/ toasted marshmallow and raspberry compote Australian cheese and fruit w/ lavash crackers Includes Selection of breads and butter A wide selection of condiments $92 per person Beverage package Please choose two whites and two reds from the below list: White Wines: 2006 Jackson Estate Sauvignon Blanc Marlborough N.Z. 2003 Starvedog Lane Chardonnay Adelaide Hills S.A. 2006 Brokenwood Semillon Hunter Valley N.S.W. 2006 Pewsey Vale Riesling Clair Valley S.A. 2006 Robert Oatley Chardonnay Borossa Valley S.A. Red Wines: 2004 Henschke Keyneton Estate Euphonium Barossa Valley S.A. 2004 Penfolds Bin 407 Cabernet Sauvignon South Australia 2003 Devil’s Lair Cab Sav Merlot Margret River W.A. 2005 Robert Oatley Shiraz Viognier Borossa Valley S.A. 2003 St Hugo Cabernet Sauvignon Coonawarra S.A. Beers: Becks, Victoria Bitter, Corona Extra and Cascade Premium Light Champagne: Piper Heidsieck Champagne Reims France Spirits Available at an extra $5.50 Per Person, Per Hour $68 per person 6 Course Seafood sit down Chef charge of $242 per 4 hr cruise Crab rolled in chive crepe with snow pea shoot salad Seared scallop on corn puree with wild rocket Roasted scampi on tagliatelle with lobster bisque and salmon roe Seared blue eye cod on chickpea puree wilted greens and beetroot jus Macerated strawberries with raspberry sorbet and mint Coffee and caramelized almond bavarois with baby meringues Includes Selection of breads and butters Coffee tea and hand made petit fours Minimum 6 guests $135 per person Beverages Option 1 Open Bar with house champagne------------$18 per person Per hour Option 2 Open Bar with premium champagne---------$24 per person Per hour Option 3 Full bar charged on a consumption basis plus $210 per bar staff