BELLA VISTA – 125’ Premium Floating Venue

$25 per person
Choice of 7 items
Assorted mini quiches
Indonesian satay skewers with spicy peanut and coconut sauce
Golden crumbed calamari with lemon tartar sauce
Assorted mini pies
Mini beef dim sims with sweet chili sauce
Mini spring rolls with sweet and sour sauce
Garlic prawn twisters with lime and herb aioli
Baked chicken drumettes with honey soy
Spicy beef chipolatas with tomato chutney
Beer battered fish goujons with tartar sauce
Mini beef meatballs accompanied with Napolitana sauce
BBQ beef skewers with onion and capsicum tzatziki
Pork wonton with plum chili jam
Spinach and cheese triangle with tomato and basil salsa
Golden fried tempura chicken strips with honey soy mustard
Moroccan lamb skewers with home-style tzatziki sauce
Prawn and pork wontons served with chili plum chutney
Mini bruschetta with basil and oregano on ciabatta bread
Chicken san chow bow

Dessert Buffet
Chocolate ganache cake with Chantilly cream
Seasonal fruit platters
Tea and coffee


$55 per person
Canapés
Selection of 6
Mini Angus beef stroganoff pies with duchess potato
Mini flans of baby eggplant, caramelized onion and goats cheese (v)
Arancini filled with bocconcini, roast pumpkin and baby spinach (v)
Indonesian chicken satay skewers with spicy peanut and coconut sauce
Mini bruschetta with basil and oregano on ciabatta bread (v)
Garlic prawn twisters with a lemon and herb aioli
Salt and Szechuan pepper squid served with lemon aioli
Golden crumbed calamari with lemon tartar sauce
Mini vegetarian spring rolls with sweet and sour sauce (v)
Spinach and cheese triangle with tomato and basil salsa (v)
Honey soy baked chicken wings

Standing Buffet
Selection of 5 items
Rigatoni pasta tossed with roast vegetables in a Pomodoro sauce (v)
Tortellini with pancetta and mushroom in a creamy roast garlic sauce
Mediterranean-style chicken marinated in fresh chili and lime
Garlic & oregano lamb kebabs served with fresh homemade tzatiki
Honey glazed baked leg of ham served with assorted mustards and relishes
Potato au gratin – layers of potatoes, onion and parmesan cheese
Antipasto platter with an assortment of cured meats, marinated vegetables and cheeses
Mediterranean roast vegetable couscous salad finished with crumbled goats cheese and caramelised onion
Fresh tomato and boconcini salad
Rocket, pear and parmesan salad with lemon and oregano dressing
Creamy potato salad tossed with fresh dill, Spanish onion and caper berries

Dessert
Chefs selection of cakes
Fresh seasonal fruit platters
Freshly brewed tea and coffee

$62 per person
Choice of 2 Buffet Options
European Influence – Choice of 4
Antipasto platter with an assortment of cured meats, vegetables and cheeses
Orecchiette salad with roast pumpkin, baby spinach, caramelized onion, pistachios, topped with crumbled goats cheese
Tomato and bocconcini salad
Roquette, pear and parmesan salad with herb vinaigrette
Linguine tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing
Tortellini Carbonara
Potato Au Gratin – layers of potatoes, onion and parmesan cheese
Angus beef stroganoff resting on a bed of rice, topped with sour cream and chives
Honey baked leg of ham
Moroccan lamb skewers accompanied by our home made tzatziki
Herb encrusted chicken breast fillet oven roasted drizzled with a honey mustard sauce

Asian Influence – Choice of 4
Thai red chicken curry with baby bok choy, bean sprouts served with jasmine rice
Chinese BBQ pork and Asian vegetables stir fry with Hokkein noodles
Steamed barramundi with an infusion of coriander, lemon grass, lime chili on banana leaf
Thai beef salad tossed with baby corn, cucumber, carrot and vermicelli noodles
Asian green salad
Stir fry fillet of beef in an onion and black bean sauce
Thai seafood fried rice
Crispy noodle salad
Assorted sushi

Seafood – Choice of 4
Peeled king prawns accompanied with a tangy cocktail sauce
Mix of Sydney Rock and Pacific oysters served natural, Kilpatrick and bloody
Mary shots
Beer battered fish and chips with a lemon tartare sauce
Salt and pepper squid accompanied by a lime and coriander aioli
Marinated chili, lime and coriander prawn skewers
Duo of tempura king prawns and breaded prawn cutlets
Grilled scallop in the half shell with a ginger, lime, coriander and lemongrass condiment
Smoked salmon platters drizzled with extra virgin olive oil and baby capers
Steamed barramundi marinated with aromatic chili and lime served on banana leaves
Triage of salmon- Smoked salmon, poached salmon and salmon caviar topped with caper berries

Carvery – All items are included
Succulent roast beef
Roasted leg of pork and apple sauce
Roast lamb
Roasted potatoes, pumpkin and an assortment of seasonal vegetables

Dessert – All items are included
Individual chocolate ganache tarts
Chocolate dipped strawberries
Mini gelato cones
Fruit platters
Tea and Coffee

Canapés
A selection of canapés served on arrival

Dinner Buffet 
Roast chicken with lemon, garlic and oregano
Tortellini with pancetta and mushrooms tossed in a white wine and cream sauce with a touch of pesto
Penne pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato, olive oil dressing
Steamed New Zealand 1⁄2 shelf mussels cooked with sweet chili, coriander, ginger and fish sauce
Platters of fresh tiger prawns accompanied with seafood aioli
Salt and Szechuan pepper squid
Prawn, crab and avocado salad with dill and honey dressing
Traditional Greek salad
Baby potatoes with rosemary, parsley and garlic butter
Freshly baked dinner rolls

Dessert Buffet
Chef’s selection of cakes and desserts – Such delights include chocolate Genache cake with Chantilly cream, fresh fruits in season + Tea and Coffee

Additional Menu Items – Additional $4.50 per person
Sydney Rock and Pacific Oysters
Honey glazed baked leg of Ham
Rare Roast Beef

Antipasto platters – Additional $6.00per person
Whole baked salmon
Smoked salmon platters with lemon, onion and capers
Antipasto platters

Chef’s selections of canapés on arrival
Entrée – Alternate Placement
Grilled field mushrooms with layers of roasted eggplant, zucchini, capsicum and baby asparagus topped with crispy pancetta and grilled haloumi cheese (v)
Pappardelle pasta infused with chargrilled eggplant, bell pepper, semi dried tomato, Spanish green olives and chorizo in a pine nut pesto sauce with shavings of Parmigiano-Reggiano
Home made ravioli filled with roasted pumpkin, baby spinach, ricotta and pine nuts sautéed in a creamy based tomato sauce (v)
Mezze platter of cured meats, chargrilled vegetables, Tasmanian smoked salmon, assorted cheese and dips
Hot Seafood Plate consisting of chargrilled king prawns, steamed scallops, salt and pepper calamari, oyster Kilpatrick and mussels with a homemade lemon aioli
Cold Seafood Plate consisting of king prawn salad, Tasmanian smoked salmon, Sydney rock oysters, octopus salad, Ceviche mussels and lemon wedges
Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto
Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread
Warm chorizo, haloumi, roasted kumara and chargrilled capsicum embedded on a roquette salad accompanied with a side of tomato relish

Main Course – Alternate Placement
Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel of baby green beans, confit of tomato, glazed noissette of potato and a classic béarnaise sauce
Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a lemon and dill beaurre blanc
Herb encrusted Barramundi fillet with dauphinoise potatoes, honey glazed carrots and buttery lemon brocolini parcels tied round a red pepper bow
Roulade of chicken filled with pancetta and brie cheese bedded on roasted pumpkin with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell pepper sauce
Classic Chicken Kiev on duchess potatoes with prosciutto wrapped broccolini, roasted Jap pumpkin drizzled with a honey mustard sauce
Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted heirloom tomato reduction

Dessert – Alternate Placement
Vanilla bean cream brulee with blueberry compote
Baked white chocolate cheesecake served with mixed berry compote
Individual tiramisu topped with chocolate-coated strawberries
Chocolate ganache’ tart with cinnamon ice cream
Vanilla panacotta layered with strawberries Romanoff and liqueur strawberries
Glazed individual fruit flans
Apple and rhubarb crumble served with vanilla bean ice cream
Table dessert tasting platters consisting of a variety of the featured desserts

Premium Entrée’s – Optional
Hot Seafood Plate consisting of chargrilled king prawns, steamed scallops, salt and pepper calamari, oyster Kilpatrick and mussels with a homemade lemon aioli (additional $5per person)
Cold Seafood Plate consisting of king prawn salad, Tasmanian smoked salmon, Sydney rock oysters, octopus salad, Ceviche mussels and lemon wedges (additional $5per person)
Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto (additional $4.50per person)

Mezze Platters – Optional
Mezze: garlic scented fried olives, grilled haloumi and stuffed vine leaves served with kibbi and tabouli, homemade hummus, babaganoush and labne with freshly cut vegetables (Add $40per platter)
Greek Mezze: marinated rosemary fetta with black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread (Add $40per platter)
Gourmet Antipasto: a selection of cured meats, marinated eggplant, capsicum and mushrooms, bocconcini, vine ripened tomato and garlic scented olives with balsamic and virgin olive oil (Add $40per platter)

Seafood Platters – Optional
Whole King Prawns (Add $10per person)
Oysters – Natural, Kilpatrick or Mornay (Add $6per person)
Salt & Szechwan Pepper Calamari with Lime and Coriander Dressing (Add $6per person)
Tasmanian Smoked Salmon with capers, Spanish onion and dill aioli (Add $6per person)
Marinated and chargrilled Octopus (Add $7per person)

Granita – Optional (Add $6per person)
Midori liqueur Margarita
Granita di mandorla with Amaretto
Tequila, lime and ruby grapefruit
Traditional Lemon Granita (non-alcoholic Add $3per person)

Sides – Optional (Serves 8 – 10 guests per table)
Greek salad consisting of vine ripened tomato, Greek fetta, black olives, cucumber, olive oil and balsamic vinegar (Add $35per table)
Radicchio and fennel salad served with red wine vinaigrette (Add $35per table)
Rocket, pear and Parmesan salad (Add $35per table)

Pasta and Noodles – Choice of 2
Ravioli with roast baby eggplant, capsicum, mushrooms tossed in a tomato and olive oil dressing
Linguine with roast garlic king prawns, parsley, lemon in a tomato and white wine cream sauce.
Pappardelle pasta with pancetta and mushrooms served in a white wine sauce.
Hokkien noodles stir fried, Asian vegetables with soy and ginger.
Penne pasta with roasted capsicum, mushrooms and semi – dried tomatoes tossed in a light tomato pesto dressing.

Chicken – Choice of 1
Oven baked chicken spiced with lemon, oregano and garlic
Herb encrusted chicken fillets in an herb and mustard sauce
Chicken Parmigiana- individual breasts topped with eggplant, tomato ragout sprinkled with mozzarella and parmesan cheeses
Grilled chicken breast drizzled with a capsicum and pesto sauce

Meat & Carvery – Choice of 2
Honey glazed baked leg of ham
Seared green pepper crusted rare roast rump fillets in a red wine jus
Angus beef stroganoff with mushrooms and capsicum topped with sour cream and chives
Char grilled beef fillet steak and field mushrooms served with an onion glazed gravy
Roast rolled pork with crackling and apple sauce
Moroccan lamb skewers surrounded with our home-style tzatziki sauce
Medallion of kangaroo accompanied with Kakadu plum chutney

Seafood – Choice of 1
Grilled barramundi marinated in lime and coriander served on banana leaves
Whole baked Tasmanian salmon topped with baby spinach, dill and capers
Salt and Pepper Calamari
Fresh King Prawns with Seafood Aioli
Beer battered fish portions and chips

Potato – Choice of 1
Potato Au Gratin – Layers of creamy potato, onion and parmesan cheese
Baby potatoes roasted with rosemary, parsley and garlic butter
Garlic potato wedges

Salad – Choice of 3
Roquette, pear and parmesan salad with lemon and oregano dressing
Orecchiette pasta salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with goats cheese
Tomato and bocconcini salad with mescalin and pesto
Traditional Greek salad
Mediterranean roast vegetables and couscous salad with crispy prosciutto and yoghurt dressing
Antipasto platters- a selection of cured meats and marinated Italian style vegetables
Baby chat potato salad in parsley and extra virgin olive oil dressing
Seafood salad- a medley of seafood and avocado in a dill and honey sauce
Baby beetroot salad with orange segments, roquette in a balsamic reduction with crumbled Goats cheese
Steamed string beans topped with almond flakes

Dessert – Choice of 2
Vanilla bean cream brulee with blueberry compote
Individual tiramisu topped with chocolate-coated strawberries
Chocolate ganache tart with cinnamon ice-cream
Assorted cheese & seasonal fruit
Tea and coffee

Standard Beverage Package
$35 per person for a 4 hour charter

Non-Alcoholic Beverage Package
$15 per person for a 4 hour charter

Upgrade to House Spirits
Additional $12 per person

Upgrade to Top Shelf Spirits
Additional $20 per person

Aussie Beverages on Consumption, Bar Tab or Cash Bar
Wait Staff
$260 per wait staff for a 4 hour charter

1-50pax – 2x wait staff required
51-100pax – 4x wait staff required
101-150pax – 6x wait staff required