Spinnaker Buffet

Canapés

Chef’s selection of 2 canapés

Main

Whole double smoked leg ham, carved from the bone and served with mustard selection
Fillet of beef served with béarnaise
Chicken fillet pieces marinated in lemongrass and lime leaves on vermicelli noodles
Penne salad with roasted eggplant, capsicum and olives
Salad of baby spinach with roasted pumpkin, feta cheese and pine nuts
Whole baby new potatoes and watercress served with garlic and chive sour cream
Selection of fresh breads

To finish

Coffee and assorted teas with a selection of individual gourmet desserts

Port Jackson Buffet

Canapés

Chef’s selection of 3 canapés

Main

Platters of king prawns and Sydney rock oysters with lemon and seafood sauce
Whole double smoked leg ham, carved from the bone and served with mustard selection
Fillet of beef 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 baby spinach with roasted pumpkin, feta cheese and pine nuts
Whole baby new potatoes and watercress served with garlic and chive sour cream
Selection of fresh breads

To finish

Coffee and assorted teas with a selection of individual gourmet desserts and cheese with crackers

Quayside Buffet

Canapés

Peking wraps with cucumber, shallots and hoisin sauce
Assorted sushi and sashimi
Individual crudités served in shot glasses
Smoked salmon tartlets

Main

Platters of king prawns and Sydney rock oysters with lemon and seafood sauce
Fillet of beef served with béarnaise
Moreton Bay bugs with tarragon butter and lemon
Chicken breast fillet with asparagus and seeded mustard cream sauce
Sides of smoked salmon with capers and dill mayonnaise
Penne salad with roasted eggplant, capsicum and olives
Rocket salad with pine nuts, proscuitto and avocado
Roasted new potatoes with garlic and chive sour cream
Selection of fresh breads

To finish

Coffee and assorted teas with a selection of individual gourmet desserts and fresh Australian fruit and cheese with crackers

A La carte (3 Course meal)

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

Entrée - please select 1 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, sun dried 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

Coffee and assorted teas with a selection of individual gourmet desserts

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 $175 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, Soft Drinks, Orange Juice, and Mineral Water.