CATERING

Roving Menu - Canapes & Slider 


Mini Burger Menu - Select 1

- New York cheeseburger with streaky bacon, mozzarella and burger relish

- Lamb and herb burger with a spiced hummus, tomato and crispy red onion

- Slow cooked pulled pork with an appleslaw

- Southern fried chicken with crispy lettuce, sliced tomato and a paprika jalapeño aioli

- Slow cooked BBQ brisket with sliced pickles and fried shallots (min 60 guests)

- Jalapeño fish burger with a lemon mayonnaise and crispy iceberg lettuce

- Onion bhaji, sliced cucumber and mint yoghurt (V)

- Crumbed haloumi, tomato chutney, spinach and garlic mushrooms (V)

Canapés - Select 8

VEGETARIAN

- Thick cut polenta chip with a vine ripe tomato sauce(V) Tomato, onion and coriander bruschetta (V) 


- Tomato, onion and coriander bruschetta (V)

- Moroccan pumpkin flower (V) 


- Onion and spinach bhaji bites with a mint yogurt (V) 


- Cream cheese, black poppy seed and vine ripe tomato bites (V)

- Crumbed camembert with a tomato chutney (V) 


- Panko crumbed stuffed mushroom with a spiced cheese filling (V)

- Panko crumbed stuffed mushroom with a Moroccan inspired stuffing (V)

- Mediterranean inspired tartlet (V) 


- Thick vegetable spring rolls with a plum sauce (V) 


- Crumbed olives stuffed with feta served with a tomato chutney (V)

ARANCINI CORNER

- Beetroot and feta arancini (V)

- Seafood paella arancini

- Beef bolognese arancini

- Champagne and saffron arancini balls (V)

- Roasted sweet potato and pumpkin arancini

- Roast garlic, spinach and three cheese arancini

MEAT

- Beef mignon wrapped in aged prosciutto with a horseradish and onion jam

- Argentinian Beef Empanadas

- Baby beef wellington topped with mushy pea 


- Beef and crown lager pie with a creamy potato and pea mash

- Beef cheek croquette with a pan sauce

- Rare roast beef en croûte with horseradish and pickled beets Chicken satay skewer 


- Chicken mornay tartlet 


- Tandoori chicken skewer with a mint yoghurt and crispy shallots

- Southern fried chicken skewer with a bourbon barbecue sauce

- Baked chicken and pesto spoon with a vine ripe tomato
Chef’s

- Southern fried chicken wings with a chipotle mayonnaise

- Thick Peking duck spring rolls served with plum sauce

- Lamb skewers served with hummus Lamb and rosemary pie

- Lamb and mint croquette with a thick mint gravy 


- Fresh baked jalapeño with a chorizo and mozzarella filling wrapped in bacon

- Pulled pork croquette with spiced rustic apple sauce

- Chef’s pork sausage roll with an apple chutney 


- Asparagus wrapped in prosciutto with a lemon and lime aioli

- Prosciutto and brie en croûte with blistered tomato and balsamic reduction

SEAFOOD

- Coconut prawn on sugar cane with a sweet chilli aioli Tequila and lime ceviche scallop 


- Oysters natural, Kilpatrick or mornay 


- Prawn twirler with a sweet chilli dipping sauce 


- Smoked salmon blini with a dill cream cheese and black caviar Moreton Bay fish cake with a dill hollandaise sauce 


- Crab and prawn spoon served with a lemon and lime mayonnaise

- Champagne and black caviar battered oyster

- Tasmanian Huon salmon cured in pickled beets and finished with a beetroot relish 


- Australian barramundi mornay tart

- Champagne and saffron battered tiger prawn with a black caviar aioli

- Selection of sushi including, chicken, beef, seafood and vegetarian

PORK BELLY

- Asian inspired pork belly with a fried shallot sprinkle Sticky Satay pork with a three-nut crumble

- Pork belly popcorn with a paprika pickle mayonnaise

- Bourbon barbecue glazed pork belly with a crackling crumble

INCLUSIONS

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

- Cooking Equipment

- Service ware and napkins

$42.00 per guest (Minimum 40)

Service Fee $220.00 - Each hour after 3 hours is $70.00 per hour

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