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