Boat Hire on Cosmos II

CANAPÉ PACKAGES

MINIMUM ORDER
20 GUESTS
1 chef required for every 50 guests at $450 for 4 hours
$85 per hour for every hour thereafter

SILVER CANAPÉ PACKAGE
$65 pp | minimum 20 guests
8 canapes & 1 dessert

Canapes
torched goats’ cheese, caramel onions, shortcrust tartlet (v)
handmade sushi, pickled ginger, soy sauce
arancini, saffron & mozzarella, chive aioli (v)
beef sausage roll, smokey tomato chutney
crispy smashed chat potatoes sweet chilli, sour cream (gf)
spring lamb cocktail pie, roasted tomato chutney
handmade pork and prawn dim sim, chilli, lime & coriander dipping sauce
Tasmanian salmon tartare, compressed cucumber, lime crème fraiche
Dessert
canape style chocolate dipped gelato (v) 

GOLD CANAPÉ PACKAGE
$79 pp | minimum 20 guests
8 canapes, 1 substantial, 1 dessert

Canapés
rosemary mushroom shortcrust tartlet, Parmigiano- Reggiano (v)
sumac Angus beef, sourdough crouton, horseradish cream, chives
beef & mushroom cocktail pie, roasted tomato chutney
karaage fried chicken, sriracha mayonnaise, fresh lime
arancini, saffron & mozzarella, chive aioli (v)
vegetable spring rolls, sweet soy dipping sauce, sliced shallots (v)
fresh Australian King prawn, Persian lime aioli, pea tendril (gf)
beef slider, smoked aioli, aged cheddar, burger pickle
Substantial
diced Mediterranean salad, grilled chicken thigh, mixed baby leaves, oregano
vinaigrette (gf)
Dessert
lemon curd tartlet, raspberry meringue (v)

PLATINUM CANAPÉ PACKAGE
$99 pp | minimum 20 guests
9 canapes, 3 platinum, 1 subatantial, 2 dessert

Canapés
prosciutto di Parma, rye crouton, fried rosemary, parmesan whip
seared tuna tataki, ruby grapefruit, pepper caramel (gf)
mushroom, bamboo shoot and garlic chive gow gee, chilli, lime & coriander
dipping sauce (v)
NSW South Coast oysters, mignonette vinaigrette, rock salt (gf)
handmade sushi, pickled ginger, soy sauce
arancini, saffron & mozzarella, chive aioli (v)
grilled chicken satay skewers, satay sauce, fresh coriander (gf)
Angus beef burger, chutney, smoked aioli, brioche roll, pickle
flathead goujons, dill tartare sauce
Substantial
pumpkin ravioli, burnt butter, spinach, pine nuts, parmesan, sage (v)
Dessert
chocolate brownie, salted caramel (v)
chocolate cherry tartlet, shaved coconut

ADDITIONAL CATERING FEES

CHEF FEES

Canapé Dining
1 chef per 50 guests
$450 for 4 hours
$85 per hour for every additional hour

PUBLIC HOLIDAYS
Public Holiday Surcharge is 25% on food and 100% on chef fees 

DIETARY REQUIREMENTS
All dietary requirements can be catered for just let us know upon booking or
10 days prior to charter commencement

BUFFET PACKAGES

MINIMUM ORDER
20 Guests

Chef required for every 40 guests at $450 for 4 hours
$85 per hour for every hour thereafter

GOLD BUFFET PACKAGE
$110pp
1 canape, 6 mains, 2 desserts

Canapé
arancini, saffron & mozzarella, chive aioli (v)
Mains
roasted chat potatoes fresh rosemary, confit garlic (v) (gf)
wild rocket salad shaved pear, Parmigiano-Reggiano, reduced brown sugar
balsamic (v) (gf)
NSW South Coast oysters pomegranate vinaigrette, lemon (gf)
Toasted cauliflower pickled onion, pepita seeds, wild leaves (v) (gf)
roasted chicken thigh grilled fennel, saffron dressing (gf)
market best fish fillets cauliflower puree, shaved baby radish, fresh herbs (gf)
Desserts
chocolate brownie, salted caramel (v)
chocolate cherry tartlet, shaved coconut

PLATINUM BUFFET PACKAGE
$130 pp
2 canapes, 7 mains, 2 desserts

Canapés
NSW South Coast oysters, mignonette vinaigrette, rock salt (gf)
arancini, saffron & mozzarella, chive aioli (v)
Mains
broccolini salad snow peas, orange, chilli, toasted hazelnut dressing (v) (gf)
grilled summer stone-fruit goats’ cheese, toasted walnuts, wild rocket (v) (gf)
heirloom tomato salad chargrilled corn, smoked paprika dressing (v) (gf)
spiced Kent pumpkin dukkha, torn mint, honey Greek yoghurt dressing (v) (gf)
sous vide, Portuguese style chicken breast, grilled lime, yoghurt dressing (gf)
pan seared New Zealand snapper pine nut pesto, young basil (gf)
slow cooked lamb shoulder lemon chermoula (gf)
Desserts
lemon curd tartlet, raspberry meringue (v)
canape style chocolate dipped gelato (v)

ADDITIONAL CATERING FEES

CHEF FEES

Buffet Dining
1 chef per 40 guests
$450 for 4 hours
$85 per hour for every additional hour

PUBLIC HOLIDAYS
Public Holiday Surcharge is 25% on food and 100% on chef fees 

DIETARY REQUIREMENTS
All dietary requirements can be catered for just let us know upon booking or
10 days prior to charter commencement

FINE DINING
$130pp
1 entrée, 1 main, sides, 1 dessert
Includes sourdough bread rolls & butter

MAIN
Smoked Mullet (gf)
champagne sauce, roasted baby carrots, carrot chips
Riverina beef eye fillet (gf)
potato puree, roasted fennel, chargrilled greens, smoked garlic & thyme butter, jus
Tasmanian salmon fillet (gf)
walnut crust, sautéed spinach, cauliflower puree, confit lemon & honey vinaigrette
Free range chicken supreme (gf)
creamy pumpkin mash, roasted vegetables, seeds
Roast lamb backstrap (gf)
onion puree, fried polenta, grilled spring onion, herb jus
Grilled flank steak (gf)
parsnip cream, honey roasted endives, quinoa, fried parsley
pan fried chicken breast (gf)
blanched asparagus, cherry truss tomatoes, potato fondant, grain mustard beurre noisette
Grilled thyme mushroom (v)
spiced cauliflower florets, fried saffron croquette, seasonal greens

DESSERT
Deconstructed pavlova (v) (gf)
vanilla cream, summer fruit, macerated berries
Milk chocolate tart (v)
crème Chantilly, strawberry, mint, raspberry dust
Classic lemon meringue tartlet (v)
shortbread crumble, vanilla cream
Local & international cheese (v)
crackers, quince
Sticky date pudding (v)
Gold leaf, butterscotch, pistachios

FOOD STATIONS
Minimum 20 guests
Chef fees apply

GRAZING ANTIPASTO STATION
$45 pp
Grilled, marinated vegetables, freshly baked crusty bread, sliced salami,
prosciutto, cured meats and olives all served on quality wooden boards and
platters. A selection of local and international cheese, dried fruits, fruit paste
and assorted crackers.

SEAFOOD ICE BAR
$55 pp
Assorted sushi, fresh prawns (2pp), Sydney Rock Oysters (1pp), Pacific
oysters (1pp), dipping sauces served on crushed ice.

UPGRADED SEAFOOD ICE BAR
$105 pp
Assorted sushi, Moreton bay bugs, seared scallops, cold smoked beechwood
salmon, fresh prawns (2pp), Sydney Rock Oysters (1pp), Pacific oysters (1pp),
dipping sauces served on crushed ice.

OYSTER SHUCKING STATION
$29PP
Add a live oyster shucker for $500
Fresh live assorted Sydney Rock and Pacific oysters shucked to order live in
front of your guests, served with assorted dressings & sauces, fresh lemon and
lime wedges.

WHOLE BAKED HONEY LEG HAM
$500
Whole honey baked leg ham with various mustards, relishes and damper style
bread rolls.
Suitable for 50 guests with other food selections.

DESSERT STATION
$40PP
Seasonal fruit brochettes, chocolate & salted caramel tarts, lemon curd tarts
with crisp meringue and Boardwalk chocolate brownie with salted caramel

ADDITIONAL CATERING FEES

CHEF FEES

Fine Dining
1 chef per 12 guests
Alternate serve 1 chef per 10 guests
$450 for 4 hours
$85 per hour for every additional hour

PUBLIC HOLIDAYS
Public Holiday Surcharge is 25% on food and 100% on chef fees 

FINE DINING HIRE SURCHARGE
A additional charge of $600 is payable for 10+ guests.
This price includes hire of the table, linen and chairs required
Maximum numbers 36

DIETARY REQUIREMENTS
All dietary requirements can be catered for just let us know upon booking or
10 days prior to charter commencement