CLASSIC BBQ – $50.00 per person

Minimum 20 guests | Chef not required on board | Where minimum numbers cannot be reached, a $175 fee applies | minimum spend does not apply to this menu

– Dips, cheese and bread to start

– Gourmet beef sausages

– Slow cooked lamb shoulder served with aioli

– Choice of two salads from the below :

* Green salad with balsamic dressing

* Coleslaw

* Pesto pasta salad

* Rocket, pear and parmesan salad with balsamic dressing

– Bread rolls and butter

– Sweets for dessert

BBQ enhancements

+ Add fresh Australian prawns for $10.00 per person

+ Add fresh Pacific Oysters for $10.00 per person

+ Add fresh Morton Bay Bug for $12.00 per person

+ Add fresh sashimi platter for $12.00 per person

Minimum 25 guests | Chef is included where minimum number are met | where minimum number cannot be reached, a $300 chef charge applies for four hours, plus $60 per hour thereafter | $1200 minimum spend applies

Option 1 : $80 pp – Choose 8 canapes, 1 substantial and 1 dessert platter

Option 2 : $100 pp – Choose 10 canapes, 1 substantial and 1 dessert platter

Option 3 : $110 pp – Choose 12 canapes, 1 substantial, 1 platter* and 1 dessert platter

*Mixed seafood platter not available

COLD

– Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)

– Blue swimmer crab, corn, dill and celery salsa in a crisp choux pastry

– Brandy Queensland prawn cocktail, avocado mousse, crisp lettuce (GF)

– Ocean trout rillettes, chive and lemon sauce, on a wonton

– Duck pancake, Hoisin sauce, cucumber, crisp eschalots

– Five spice pork rillettes, pear chutney, crisp rye bread

– Organic Vietnamese chicken salad, cucumber, coco, chilli, crisp pancake

– Roasted baby beet and feta tart, Mint (V)

– Truffle Egg mimosa, asparagus, chives, rice shell (V)

– Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V)

HOT

– Cauliflower and scallop fritter, truffle sauce (GF)

– Queensland prawns in coriander batter, chilli and pernod aioli

– Seared ocean trout skewers, orange and ponzu dressing (GF)

– Whiting fish fillet burger, crisp lettuce, aioli sauce

– Mini pulled pork croque monsieur, green apple, sage

– Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette

– Grilled lamb cutlet, herbs, lemon and garlic yoghurt

– Pan fried wagu beef skewers, shiraz jus (GF)

– Mini cheese burger, onion chutney, baby beets

– Chive polenta cake, ratatouille, Persian feta, crisp basil (V)

– Mini baked potatoes, black bean ragout, avocado salsa (V)

– Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)

– Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger (GF, V)

– Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)

SUBSTANTIAL

– Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce

– Mini calamari and chips, aioli, lemon

– Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb dressing (V)

– Chicken chasseur (smoked pancetta/mushrooms), roasted chat potatoes, garlic, thyme, green beans, (GF)

– Beef fillet, sweet onion, garlic mash, greens (GF)

– Twice cooked pork belly, chive puree potatoes, Asian greens, soy and plumb glaze

– Seared duck breast, roast root vegetables, sweet and sour berry sauce

– Brown rice salad, edamame, fried egg, seasonal greens, chickpeas, roasted beets, cashew dressing (V)

– Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)

DESSERT

– Mixed French sweet platter including French berry tarts, profiteroles, nougat, and chocolate mousse

Minimum order of $650 where only platters are ordered | $80 delivery fee, not included in minimum spend | Chef not required on board | Each platter is suitable for 10 people unless stated otherwise.

Mixed seafood platter including prawns, smoked salmon, oysters, blue swimmer crab, lobster tails, scallops, brandy cocktail sauce

FOR TWO $315

FOR FOUR $622

FOR SIX $830

Queensland Tiger prawns, harissa aioli $170

Selection of oysters, natural, lemon or red wine eschalot dressing $170

Smoked Salmon, capers red onion, cracked pepper $170

Charcuterie platter, homemade terrines and pate, condiments $140

Sticky chicken drummettes, coriander, chili, sesame, lime, ginger $140

Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips $140

Cheese platter with French and Tasmanian cheese $140

Fresh vegetable and assorted dip platter $140

Assorted baguettes/sourdough sandwiches with mixed fillings $140

Morning tea including French pastries, muffins and fruit $140

Seasonal fruit platter $100

All platters served with baguettes and butter

Minimum 15 guests | Chef is included where minimum numbers are met | Where minimum numbers are not reached, a $400 chef charge applies for four hours, plus $75 per hour thereafter | $1200 minimum spend applies

SILVER BUFFET – $99 PER PERSON

Canapes on arrival

– Avocado, tomato, pine nut and fresh herb bruschetta

– Grilled cumin lamb filet, eggplant caviar, olive bread

– Ocean trout rillettes on a wonton, topped with caviar and dill

Salads

– Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing

– Pearl cous cous salad, grilled vegetables, lemon zest, pine nuts, herb dressing

Mains

– Confit pork belly, sage, apple

– Szechuan salt and pepper squid with lime aioli and lemon wedges

– Salmon fillet served with a chive and yoghurt sauce

Dessert

– Chocolate gateau, berries, Chantilly cream

GOLD BUFFET – $121 PER PERSON

Canapes on arrival

– Smoked salmon blinis, crème fresh, pearls

– Confit pork on a wonton, with apple sauce

– Mushroom fricassee on a croute with crisp parmesan

Salads

– Roasted chat potatoes, garlic, thyme, Murray river salt

– Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons

– Green bean salad, cherry tomatoes, olives, feta, balsamic glaze

Meat

– Grilled lamb cutlets, rosemary, garlic, yogurt sauce

– Seared duck breast with a sweet and sour berry sauce

– Ocean trout fillet with a salsa verde sauce

Dessert

– Mixed French dessert platter including profiteroles, berry tarts, meringues, nougat, lemon slice

PLATNIUM BUFFET- $143 PER PERSON

Canapes on arrival

– Oysters with caramelised red wine vinegar and eschalot dressing

– Sashimi king fish, avocado salsa, on a black quinoa crisp

– Seared duck breast, crisp eschalots, cucumber, with plum sauce

Salads

– Roasted chat potatoes with a verde mayo dressing

– Mixed leaf salad, cucumber, tomato, carrot, feta, and a seeded mustard dressing

– Sliced tomato, mozzarella, capers, eschalots, balsamic cream, and virgin olive oil

Meat

– Seared beef sirloin with a red wine jus

– Twice cooked free-range pork belly, served with calvados sauté apples

– Ocean trout filet, salsa verde sauce

– Queensland prawns, Brandy cocktail sauce

Dessert

– New York cheese cake with a berry sauce

– Petit fours to conclude

DIAMOND BUFFET – $165 PER PERSON

Canapes

– Quail egg, truffle Hollandaise, asparagus tart

– Sashimi salmon, wakame salsa on a wonton

– Queensland prawn cocktail, crisp lettuce, served in a glass

– Selection of oysters, ponzu or red wine and eshcalot dressing

Salads

– Baby spinach, roast pumpkin, candied walnuts, kalamata olives, fetta, apple cider and seeded mustard dressing

– Warm chat potatoes, rocket, chives and a truffle mayo dressing

– Rocket, shaved parmesan, confit eschalots, cherry tomatoes and pine nuts

Meat

– Warm seafood platter with garlic lobster tails, seared scallops, ocean trout fillet, black mussels, blue swimmer crab

– Pasture fed beef filet, served with béarnaise sauce

Dessert

– French dessert selection including lemon meringue tart, profiteroles, chocolate Hazelnut mousse

– Petit fours to conclude