Whitsundays Super Yacht Hire on Segara

CANAPE PACKAGES
MINIMUM 12 GUESTS

SILVER CANAPE PACKAGE
5 standard canapes. 2 substantial. 1 dessert
$95pp

GOLD CANAPE PACKAGE
8 standard canapes. 2 substantial. 2 dessert
$120pp

PLATINUM CANAPE PACKAGE
9 standard canapes. 2 substantial. cheeses. 2 desserts. sushi station
$145pp

CANAPE SELECTIONS

STANDARD CANAPE OPTIONS
Indian spiced chicken with creme fraiche. fennel and cucumber ribbons Vanilla cured Atlantic salmon with avocado puree and baby fennel salad Coriander. chili and pickled ginger nori roll with sold and fresh lime Sesame crusted beef with spiced tomato jam and edible flowers Sweet corn and shallot fritters with sticky chili jam
Fresh melon and Parma ham with basil and vintage balsamic Porcini mushroom and parmesan arancini
Babld beetroot. labna. dukkah and micro herb salad Coffin Bald oldster with finger lime caviar
Crisp potato and pancetta fritters with spiced tomato jam Heirloom tomato and purple basil crostini with house made labna Local king prawns with citrus aioli and Tahitian lime
Sweet corn and white truffle shooter

SUBSTANTIAL CANAPE OPTIONS
Charred chorizo with saffron potato and spiced tomato chutney
Slow braised lamb shoulder croquette with vanilla pommes puree and vincotto jus Crisp Italian style pork belly with cauliflower creme. rosemary salt and pistachio Prosciutto wrapped chicken roulade with velvet potato and baby herbs Local Emperor fillet with fresh tomato. lime and basil salsa
Sticky beef rib with celeriac creme and spring pea essence

DESSERT CANAPE OPTIONS
Belgian chocolate torte with toasted hazelnut brittle Crisp Italian meringue. lemon curd and strawberry gel shooter
Passionfruit tart with vanilla bean mascarpone and lavender Coffee bean panna cotta with French sable and salted caramel

BUFFET PACKAGES
MINIMUM 12 GUESTS

GOLD BUFFET PACKAGE
3 canapes on arrival + 8 platters + 3 desserts
$120pp

SEAFOOD BUFFET PACKAGE
2 canapes on arrival + 12 platters + 2 desserts
$205pp

BUFFET MENUS

PLATINUM BUFFET

CANAPES
Sesame crusted beef with spiced tomato jam and edible flowers Coriander. chilli and pickled ginger nori roll with soy and fresh lime Heirloom tomato and purple basil crostini with house made labna

BAKERY
Crusty bread with whipped butter. olive oil and balsamic

SEAFOOD
Sugar cured ocean trout with avocado foam. chilli. ginger and baby sorrel Natural Coffin Bay oysters with finger lime caviar

HOT SELECTION
Local Emperor fillet with sweet corn and white truffle essence Charred Portuguese chilli chicken with lemon and coriander Sticky Asian pork bellywith coconut rice and chilli jam

SALADS
Green papaya. chilli. ginger and coriander with sesame and lime Radicchio. wild rocket. Persian fetta. citrus and baby fennel

DESSERT
Valrhona chocolate torte with hazelnut soil and buttermilk creme Almond milk panna cotta with wild strawberry gel and Panama passionfruit Selection of local tropical fruits and berries

SEAFOOD BUFFET

BAKERY
Crusty bread with whipped butter. olive oil and balsamic

HOT SELECTION
Roasted local coral trout with Thai spiced rub and sesame choy sum Crispy fried squid and soft-shell crab with chilli jam and Japanese mayonnaise
Flamed tiger prawns with cafe de Paris Morton Bay bugs with roasted garlic butter

COLD SELECTION
Coffin Bay oysters with nam jin dressing Red Emperor ceviche with Tahitian lime King prawn nori roll with citrus aioli
Local sugar cane cured ocean trout with avocado foam. pomegranate and fennel

SALADS
Green papaya. chilli. ginger and coriander with sesame and lime Roasted butternut. sage. macadamia and goats cheese Radicchio. wild rocket. pomegranate and citrus

DESSERT
Valrhona chocolate torte with hazelnut soil and buttermilk creme Crystalized Limoncello tart with vanilla creme. lavender and wild raspberries

FINE DINING
$180PP MINIMUM 10 GUESTS
All fine dining menus can be tailored to suit your individual dietary requirements and requests.

ENTREE
Black figs with silken goats curd. chorizo soil. shaved pecorino. vincotto and live baby herbs Ocean Trout carpaccio with local king prawn. chilli. ginger. garlic. baby fennel. and Tahitian lime
Prosciutto. dukkah and house made labna with vine ripened tomato. baby basil and sour dough shards
Sticky Asian Pork Belly. crisp wontons. chilli bok choy. fresh ginger and coriander salad Slow braised beef rib with sheep's milk yoghurt. sumac.
young mint and sweet pea essence Seafood three ways - Oyster with citrus soy. Chill King Prawn with avocado pure and micro herbs. Sugar cured Atlantic Salmon with apple and baby fennel salad

MAIN
Vanilla poached local Emperor fillet on sweet corn puree with fresh tomato and basil salsa and caramel butter
Peppered Beef Sirloin with butternut confit. pommes pave. buttered asparagus and vincotto demi glaze
Dukkah and herb centred Chicken roulade with citrus beurre blanc. Crisp snow peas. shaved prosciutto and micro herbs
Marsala glazed Duck with celeriac creme. chilli broccolini and black cherry reduction with pea leaves
Garlic and rosemary roasted suckling Pork with truffled cauliflower essence. macadamia soil and black fig glaze
House made Potato Gnocchi with porcini creme. shaved pecorino. asparagus. olive oil and baby basil (V)

DESSERT
Belgium Chocolate Torte and buttermilk semifreddo with hazelnut brittle and chocolate paint Condensed milk Parfait and mango sorbet with fresh tropical fruits and coconut marshmallow Pinot Noir poached Corella Pear with double creme. flaked pastry and warm caramel fudge Crystalized Limoncello tart with vanilla creme. lavender and wild raspberries
White Chocolate Bavarois with strawberry gel. vanilla strawberries. fresh mint and French sable
Liquorice Panna Cotta with citrus curd. fresh passionfruit. burnt Italian meringue and raspberries.