You do not have JavaScript enabled. The functionality of this site requires the use of JavaScript so please enable before continuing. For assistance in enabling JavaScript, please contact the webmaster.
Select the details of your booking requirements
Please select your required rental times from the list below by clicking on the book now button.
Course 1 - Dips & Meet Platter to Share. Course 2 - Marinated Steak & Sausage BBQ. Garden Salad. Beetroot & Pine Nut Salad. Bakers Basket. Course 3 - Fresh Fruit Platter with handmade Macaroons
Shaved cured meats, chorizo, marinated fetta and olives with trio of home made dips and Turkish bread
Shaved meats, marinated fetta and olives with home made dips, bread and crackers. Chimichurri rubbed Rump steak with hot tomato salsa. Gourmet pork and herb sausage with ketchup. Salad. Roast Mediterranean vegetable, pine nut and olive pasta salad with basil parmesan dressing. Garden salad with baby leaf, toasted seeds and balsamic. Freshly baked baguette
Shaved meats, marinated fetta and olives with home made dips, bread and crackers. Spiced lamb cutlets with rosemary and tomato sauce. Teriyaki salmon fillet with wasabi mayonnaise. Paprika, parsley and lemon chicken cutlets with minted yoghurt. Roast Mediterranean vegetable, pine nut and olive pasta salad with basil parmesan dressing. Marinated feta, kalamata olives, plum tomato and cucumber salad with crisp kos lettuce and lemon oregano dressing. Crusty bread rolls
Shaved meats, marinated fetta and olives with home made dips, bread and crackers. Marinated rib eye steak with dijonaise. Cajun barramundi and king prawn kebabs with tomato lime aioli. Cumin spiced lamb kofte with minted cucumber tatziki. Royal quinoa with roast Mediterranean vegetable, pumpkin and baby spinach. Mixed garden salad with baby leaf, croutons and balsamic vinaigrette. Crusty bread. Sweet Chocolate brownie squares with orange ganache
Foursome of house made dips and marinated olives with house grissini and Turkish
Shaved meats, marinated fetta and olives with trio of home made dips and Turkish bread. Traditional Thai beef salad with Thai basil and Nam Jim dressing, Lemon thyme roast chicken with a Mediterranean vegetable cous cous, pine nut and herb salad and a parmesan dressing, Marinated feta, kalamata olives, plum tomato and cucumber salad with crisp kos lettuce and lemon oregano dressing
Shaved meats, marinated fetta and olives with trio of home made dips and Turkish bread. Seared eye fillet of beef with pesto roast pumpkin, eggplant, red onion and cherry tomatoes. Shredded coconut chicken with broccoli, baby spinach, coriander and Thai basil dressing. Pearl cous cous with chickpeas, green lentils, beetroot and parsley with a lemon tahini dressing. Mixed garden salad with baby leaf, croutons and balsamic vinaigrette. Crusty bread
BYO Pricing includes, staff time to load aboard (from marina only) drinks, storage aboard in fridges / esky, ice, glasses, removal of empty boxes, bottles & cans at the end of charter.
Oven dried cherry tomato, eggplant caviar and goats cheese tartlet. Oak smoked salmon stack with lemon crème fraiche, chive and salmon caviar. Louisiana pulled pork and sweet corn salsa in crispy taco. Moroccan spiced frittata with hummus and olive cheeks (gf). Rare roast beef, horse radish and water cress squares. Roasted beetroot, goat’s cheese and mint tartlet. Citrus poached chicken and pancetta fingers. Spanish style prawn brioche with smoked paprika aioli. Peking duck pancake rolls with hoi sin and and Asian greens
Vodka and dill cured salmon tartar on dark rye with horseradish crème and sea pearls. Citrus poached chicken and pancetta fingers. Sweet potato, parmesan, truffle oil and asparagus frittata (v,gf). Louisiana pulled pork and sweet corn salsa in crispy taco. Braised lamb shank pie with rosemary tomato sauce. Spinach, ricotta and pine nut tartlets (v). Waygu beef burgers with swiss cheese and caramelized onion. Chicken, fetta and oregano sausage rolls with pesto aioli
Sydney Rock oysters and peeled king prawns with paprika aioli, Thai dressing and lemon wedges. Tasmanian smoked salmon on buttermilk blinis with citrus cream & sea pearls. Dark rum and sugar cured eye fillet with Jamaican fruit chutney on a sweet corn cake (gf). Peking duck pancake rolls with hoi sin and and Asian greens. Oven dried cherry tomato, eggplant caviar and goats cheese tartlet (v). Pork and fennel seed rolls with paprika aioli. Creamy smoked chicken and ham pie. Pumpkin and gorgonzola aranchini with ricotta dip (v). Miniature fillet mignons with traditional béarnaise
Sydney Rock or Pacific oysters, Peeled king prawns and Tasmanian smoked salmon served with traditional accompaniments and buttermilk blinis
Selection of four Australian cheeses with fig and walnut salami, crisp grapes and biscuits
Chocolate brownie squares with orange ganache. Honey glazed almond slice. Orange and poppy seed cake. Raspberry and toasted coconut slice
Passengers
