Harbour Cruises on Blue Room

Southern seafood tasting plate consisting of king prawn, oyster, blue swimmer crab cake, ceviche scallop, Gravlax salmon, radicchio salad drizzled with herb aioli

Main Course (2 Choices- Alternate Placement)

Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles mushroom, green bean parcel and confit vine tomato,

Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans, glazed onion, infused with rosemary jus

Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in a dill beaurre blanc.

Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered cherry tomato, roquette salad with a burnt lemon creme fraiche

Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled with red pepper sauce

Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini and roasted jap pumpkin topped with seeded mustard sauce

Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted tomato reduction (V)

Dessert (2 Choices- Alternate Placement)

Coconut and Malibu crème brûlée with mix berry compote

Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis

Classic Italian homemade tiramisu

Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche

Vanilla panna cotta layered with Romanoff and liqueur strawberries

Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream

Profiterole skewers with warm chocolate dipping sauce and Chantilly cream

Table dessert tasting platters consisting of a variety of the featured

ADDITIONAL PLATTERS (Formal Dinning per table)

Mezze Platter ($45 per platter)

Garlic sautéed olives, Labneh, stuffed vine leaves, kibbeh, tabouli, hummus, babaganoush, freshly cut vegetables and fresh Lebanese bread

Greek Mezze ($45 per platter)

Marinated rosemary fetta, black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread

Gourmet Antipasto ($45 per platter)

A selection of cured meats, marinated eggplant, capsicum, mushrooms, bocconcini, vine ripened tomato and garlic olives with balsamic seasoning

Hot and Cold Seafood ($65 per platter)

Prawns, oysters, smoked salmon, calamari, octopus, tempura prawns and fish goujons

(GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

Pasta (Choice of 2)

Ravioli filled with Pumpkin and Ricotta, Eggplant, Capsicum, Mushrooms in a Napolitana Sauce. (V)

Pappardelle with King Prawns, Roast garlic, Champignon in a Champagne Cream Sauce.

Spaghetti with Pancetta, Mushrooms in a White Wine Pesto Cream Reduction.

Tortellini Carbonara, Bacon Cream and shallots.

Chicken (Choice of 1)

Supreme of Chicken, Mushroom, Thyme and White Wine Sauce. Roast Chicken Kiev, with Lemon, Garlic, Parsley, Oregano and olive oil.

Oven Baked Herb Pecorino, Crusted Chicken drizzled with Honey Mustard Sauce.

Portuguese Style Chicken, with Chili, Lime, Fresh Herbs, Sweet Onion Tomato Salsa.

Chicken Souvlaki Greek Style sided with Cucumber and Mint Yoghurt.

Meat & Carvery (Choice of 1)

Slow Roast Rare Beef Rib with Mustard and Black Pepper Crust with Red Wine Sauce.

Char Grilled Fillet of Beef Steakettes with a Diane Sauce.

Angus Beef Stroganoff with Mushroom, Capsicum, sour cream and chives.

Cajun Crusted Lamb Rump with Baby Spinach and Feta Puree, Mango and Papaya Salsa.

Moroccan Lamb Kebabs on a bed of Cumin and Mint Couscous, with Sumac and lemon Yoghurt.

Whole baked Honey Leg of Ham with Maple, Pineapple and Cinnamon Glaze.

Fish (Choice of 1)

Whole Baked Huon Atlantic Salmon decorated with Roulade of Smoked Salmon, Caviar, Crème Fraiche, Baby Spinach, Dill and Caper Berry.

Grilled Humpty Doo Barramundi Supremes with Roasted Macadamia Nuts Lemon and Parsley Beurre Blanc

Potato (Choice of 1)

Potato Au Gratin – Layers of Creamy Potato, Onion, Parmesan and Cream Reduction.

Baby Chat Potatoes Roasted, Rosemary, Parsley and Garlic Butter.

Garlic Potato Wedges, Sour Cream Chives

Salad (Choice of 3)

Mesclun Mix with Cranberry, Pecorino drizzled with White Balsamic Glaze.

Caprese Salad of Vine Ripe Tomatoes, Bocconcini and Fresh Basil.

Traditional Greek Salad – Salad consisting of Iceberg Lettuce, Spanish Onions, Kalamata Olives, Tomatoes, Cucumbers & Feta Cheese with a Sprinkle of Oregano.

Pearl Couscous with Pumpkin, Baby Spinach, Sumac Roasted Cauliflower, Crispy Prosciutto, Goats Cheese Labneh Dressing.

Green Salad Bowl of Beans, Broccolini, Baby Spinach, Wild Rice, Toasted Soy Glazed Nuts, Avocado and Herb Dressing.

Seafood Salad – A Medley of Seafood, Julienne Vegetables, with Honey and Dill Dressing.

Baby Beetroot Salad - Wild Roquette, Orange Segments, Toasted Walnuts and Blue Cheese Dressing.

Antipasto Platters - A Selection of Cured Cold Cut Meats, Marinated Vegetables, Olives, Feta Dolmades.

Charcuterie and Cheese Board - Variety of Soft and Hard Cheeses, assortment of Cured Cold Cuts, Fruits Dips and Nuts.

Included Crustaceans

Salt and Pepper Calamari, Herb Aioli.

Fresh Ocean King Prawns, Cocktail Sauce.

Ceviche Style New Zealand Green Lip Mussel, Lime, Chili and Coriander.

Additional Crustacean items

Mix of Pacific and Sydney Rock Oysters, Mignonette Dressing ($4 pp).

Grill Hervey Bay Scallops, Tamarind, Lime and Chili Dressing ($4pp).

Dessert (Choice of 2)

Vanilla Bean Panna Cotta with Blueberry Compote, topped with Almond Praline.

Traditional Italian Tiramisu topped with Chocolate-Coated Strawberries.

Coconut and Malibu Crème Brûlée, sided with Biscotti Biscuit.

Sticky Date Pudding with a Toffee Sauce and Chantilly cream.

Chocolate Ganache Tart served with Cinnamon Ice-Cream.

Belgium White Chocolate and Lime Baked Cheesecake with Raspberry Coulis.

Apple Rhubarb and Walnut Crumble cinnamon ice cream.

Selection of European and Australian Cheeses, Lavosh, Dry Fruits, Quince Paste and Nuts.

Tea and coffee included.

Starters

Chefs special Antipasto platter of cured meats to include salami and prosciutto, kalamata olives, marinated
artichokes, grilled zucchini, marinated capsicum and feta cheese garnished in an oregano olive oil
*(GF) (V) (VF) option available upon request*

Warm Buffet

Succulent oven baked chicken marinated with cajun and lemon juice, served with a parsley garnish (GF)
Fresh pasta tossed with baby eggplants, zucchinis, capsicum and mushrooms in a fresh tomato reduction (V)
Honey baked leg of ham garnished with pineapple slices, served with dijon & wholegrain mustard (GF)
Pulled Beef Brisket with smoked hickory barbecue glaze
Creamy au Gratin Potatoes (V)

Seafood

Triage of salmon includes a whole baked salmon, smoked salmon and salmon caviar topped with a cream cheese mousse, garnished with caperberries (GF)
Steamed New Zealand 1⁄2 shell mussels served with a tomato ceviche (GF)
Platters of fresh Tiger prawns accompanied with seafood aioli (GF)
Salt & pepper calamari served with a chef’s special aioli

Salads

Brown & Wild Rice salad with pumpkin, baby spinach, sumac roasted cauliflower, goats’ cheese and labneh dressing (GF, V)
Fusilli pasta salad tossed in freshy made basil pesto with semi dried tomato and roasted pine nuts (V)
Rocket, Pear and Parmesan salad with heirloom tomatoes dressed in a balsamic reduction (V)
Deconstructed Ceaser Salad (V, VG)
Crisp, freshly baked dinner rolls

To Finish

Chef’s selection of house desserts made fresh on board daily
Seasonal fresh fruit platters
Tea, herbal teas and coffee

We cater for the below listed requirements
Vegetarian, Vegan, Gluten Free, Halal and Lactose Free

*Please note we are unable to guarantee no cross-contamination for guests with allergies*