Catering

All Day Drop The Anchor Menu


On Arrival Grazing Table

Selection of toasted bread, Chef’s fresh dips, seasonal fruit Australian and international cheese, antipasto and crackers

Seafood Platters

Platters of Prawns served with thousand islands dressing and lemon wedges Makers mark Kilpatrick, Natural, Thai style, champagne and black caviar fried oyster

Buffet Main

Bourbon glazed 12-hour slow cooked pork belly with crispy shallot and pork belly crumble Crispy Southern fried Moreton bay bug with a mango and pineapple salsa

Sides of salmon cooked in Champagne and saffron Lamb lollipops infused with lemon, thyme and rosemary Beef burger with a onion ring served with a brioche roll

Three nut chicken satay skewers finished with a roast macadamia crumble Sweet potato, apple and rocket salad

Caesar salad with drunken anchovies

Asparagus, spinach, cherry tomato, bocconcini and balsamic glaze salad Mustard roast potato salad

Selection of bread rolls Condiments

Petite Sweets

Chef’s selection of petite sweets

Chef’s Hot party Platters

Pies, quiche, thick vegetable spring rolls, bruschetta

INCLUSIONS

Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment

Clothed trestle tables Service ware and napkins

$120.00 per guest (Minimum 40)

Service Fee $220.00

Each hour after 3 hours is $70.00 per hour

 

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