Spinnaker Buffet

Spinnaker Menu -  (Non Seafood menu)
Canapés
Chef’s selection of 2 canapés
Main
Whole double smoked leg ham, carved from the bone and served with mustard selection
Beef striploin served with béarnaise
Chicken fillet pieces marinated in lemongrass and lime leaves on vermicelli noodles
Wild mushroom, spinach and lemon risotto
Salad of mixed leaves with roasted sweet potato, semi-sun dried tomatoes, olives & shaved parmesan
Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream
Selection of fresh breads
To finish
A selection of individual gourmet desserts with coffee and assorted teas

Port Jackson Buffet

Port Jackson Menu (Seafood menu)
Canapés
Chef’s selection of 3 canapés
Main
Platters of king prawns and freshly shucked rock oysters with lemon and seafood sauce
Whole double smoked leg ham, carved from the bone and served with mustard selection
Beef striploin served with béarnaise
Green lip mussels with angel hair in chef’s own tomato and white wine sauce
Sides of smoked salmon with capers, Spanish onion and lemon dill dressing
Salad of mixed leaves with roasted sweet potato, semi-sun dried tomatoes, olives & shaved parmesan
Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream
Selection of fresh breads
To finish
A selection of individual gourmet desserts with coffee and assorted teas
Platter of mixed cheese, nuts & dried fruit with lavosh

Quayside Buffet

Quayside Menu - (Premium Seafood menu)
Canapés
Peking duck pancakes with cucumber, shallots and hoisin sauce
Mediterranean vegetable tarts with Greek feta
Assorted sushi and sashimi
Smoked salmon tartlets
Main
Platters of king prawns and freshly shucked rock oysters with lemon and seafood sauce
Lamb racks roasted in maple and rosemary
630g lobster with tarragon butter and lemon
Chicken breast fillet with asparagus and seeded mustard cream sauce
Sides of Tasmanian smoked salmon with capers and dill mayonnaise
Wild mushroom, spinach and lemon risotto
Salad of mixed leaves with roasted sweet potato, semi-sun dried tomatoes, olives & shaved parmesan
Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream
Selection of fresh breads
To finish
A selection of individual gourmet desserts with coffee and assorted teas
Platter of mixed cheese, nuts & dried fruit with lavosh

A La carte (3 Course meal)

All mains served with a selection of seasonal vegetables and fresh breads

Entrée Please select one item
Seafood antipasto plate of king prawns, smoked salmon and pacific oysters
Thai beef salad with coriander and bean shoots
Honey peppered prawns with mustard rocket
Assorted sushi and sashimi
Antipasto plate of cured meats, sundried tomatoes and mixed olives
Deconstructed bruschetta with tomato and basil and a balsamic dipping sauce

Mains Please select two items to be served alternately
Green lip mussels with angel hair in a fresh tomato, white wine and herb sauce
Roast beef fillet on potato mash
Salmon fillets with a lemon and dill dressing served on smashed potatoes
Marinated spatchcock on vegetable ratatouille
Herb crusted lamb rack on tomato couscous
Chicken breast fillet in a seeded mustard cream sauce with hand cut potatoes and asparagus

To finish Served to the buffet
A selection of individual gourmet desserts with coffee and assorted teas
Platter of mixed cheese, nuts & dried fruit with lavosh

Cruising Cocktail Menu

    12 items included
Thai style curry puffs
Mini spring rolls with sweet chilli
Pork wontons with soy dipping sauce
Lamb skewers marinated in rosemary, garlic & lemon
Steamed chicken & lemongrass wontons
Vegetable samosas with mango chutney
BBQ spicy chipolatas
Assorted petite pies
Mini bacon or smoked salmon quiche
Tandoori chicken pizza with cucumber & mint yogurt
Chicken satays with coconut & lemongrass dipping sauce
Rare roast beef, watercress, beetroot & horseradish cream

Beverages

Option 1
Full bar charged on a consumption basis plus $200 per bar staff

Option 2
Open Bar without Spirits $10.50 per person per hour

Option 3
Open bar with spirits $12 per person per hour

Option 4
Option3 with ports and liqueurs--$13 per person per hour

Standard wine selection of McWilliams Rivergum Sauvignon Blanc, McWilliams Rivergum Cabernet Merlot, McWilliams Rivergum sparkling white Cascade Premium Light, Crown lager, Pure Blonde,Soft Drinks, Orange Juice, and Mineral Water.