Super Yacht Hire on Ghost II

CANAPES

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

Cold
- Freshly shucked Sydney Rock oysters with wakame, cucumber soy mignonette (gf)

- Heirloom cherry tomatoes, whipped ricotta, black olives, pinenuts, miniature tart

- Chilled Queensland king prawns with yuzu aioli (gf)

- Chipotle free range chicken, scorched sweet corn, roasted red pepper, avocado aioli (GF)

- King salmon tataki , sesame seeds, king brown mushroom, green shallots, ponzu dressing (GF)

- Black Angus beef tartare, toasted cumin, horseradish, capers, crispy kipfler (GF)

- QLD spanner crab, broadbean crush, black quinoa, chilli, cavolo nero, lemon aioli, crisp sour dough

*(All cold canapes can be made GF)*

 

Warm

- Fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with smoked paprika aioli (v)

- Blackened Haloumi,heirloom cherry tomatoes, cucumber, oregano, hummus, sumac (GF)

- Spicy grilled eggplant and feta quesadilla, avocado, truss tomato salsa

- Peppered lamb loin, peperonata, olive, shaved pecorino, salsa verde

- Seared Atlantic scallops, smoked sweet corn, sugar cured bacon, crispy onion

- Pumpkin and feta spiced roasted pumpkin empanadas chimichurri

- Popcorn free-range chicken,coconut sambal,red eye mayo

- Grass fed beef handmade pie, smoked chilli tomato relish

 

**THESE STATIONS REQUIRE A CHEF FEE OF $350 FOR UNDER 20 GUESTS

 

SASHIMI STATION:
- Kingfish, tuna and fresh seasonal seafood served raw and carved to order

$20 per head

 

SUSHI AND SASHIMI STATION:

- A section on handmade sushi and fresh seasonal seafood served raw and carved

$25 per head

 

DUMPLING BAR:

- A selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces

$20 per head

 

OYSTER TASTING STATION:

- Showcasing freshly shucked regional oysters from around Australia -Sydney Rock, Pacific’s and Flats

$20 per head

 

ROAMING OYSTER SHUCKERS:

- Showcasing freshly shucked regional oysters from around Australia - Sydney Rock, Pacific’s and Flats

$25 per head

 

GLAZED HAM STATION:

- Served warm and carved to order served with mustards, pickles and soft rolls $20 per head

 

CHARCUTERIE & CHEESE:

- A selection of cured and smoked meats, cheeses, pickles and house-made chutneys

$20 per head

 

JUST CHEESE:

- A wide selection of both local and imported cheeses with various breads and classic accompaniments

$18 per head

CAVIAR STATION:

- A selection of caviars, ice bowl, complete with hostess to guide though the caviars

*Price on enquiry

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $450

Cold Platters:

- Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)

- House-smoked Petune ocean trout with shaved zucchini, radish, fennel, wasabi cream fraichè (gf)

- Cured and aged salumi ,olives , pickled red onion,grilled eggplant ,cold-pressed organic olive oil dressing (gf)

- Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)

- Pepper-seared Yellow fin tuna Tataki, pickled daikon, wild mushroom, aged soy Orecchiette salad, broccolinli, Meredith goats cheese feta, peas, dry chilli, lemon

- Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

 

Warm Platters:

- Grilled miso Tasmanian salmon, soba noodles, baby greens lime chilli dressing

- 8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale, BBQ zucchini and warm Israeli couscous

- Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

- Free-range de-boned chicken moroccan spiced vegetables, sumac, cucumber yoghurt (gf)

- Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olives, harrisa, shaved zucchini (gf)

-Moroccan spiced grilled vegetables ,chermoula, chickpea,cucumber Rita

 

Canapés:

- Miniature short-crust tart with hummus and spiced butternut pumpkin (v)

- Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)

 

Cold:

- Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli (Lobster on request, price depends on market value)

 

Cold Platters:

- Pepper-seared Yellow fin tuna Tataki,pickled daikon,wild mushroom,aged soy

- QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chilli

 

Warm Platters:

- Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

- Large king prawns with chermoula, chickpea, harrissa spiced yogurt (gf)

- Salt and pepper squid , new season potato salad,chorizo, Aleppo chilli

 

Buffet includes:

- Steamed new potatoes

- Wild rocket, shaved pear, pecorino, aged balsamic dressing

- Sautéed Broccolini, oyster sauce,smoked chilli,crispy onion

- Handmade bread rolls, cultured butter

 

Dessert:

- Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)

-Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

$145 per head - Under 15 guests requires chef fee of $450

 

Entree:

- Pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing

- Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress

- De-boned quail, prosciutto, fetta, chestnut mushroom, broad beans, broth

- Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs

- Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe

- Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini

- Grilled Rare yellow fin tuna, shaved fennel, orange, aioli

- Confit WA octopus, baby octopus, red pepper, olive, chilli aioli

 

Mains:

- Baby snapper, mussels, confit fennel, zucchini flower, bisque

- Peppered venison loin, quince, puff pastry, radio, chestnut

- De-boned corn-fed chicken, sweet corn custard, baby leeks, pearl barley

- Hapuku, squid, chorizo, nettle butter, lemon

- Grass fed beef tenderloin, ox tail cigar, King Brown mushroom, jus

- Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus

- Twice- cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

 

Desserts:

- Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream

- Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream

- Coconut panna-cotta, mango, crumble, coconut sorbet

- Vanilla cheese cake, mixed berries, orange cardamom ice cream

- Local and imported cheeses, fig loaf, flat bread, apple cherry chutney