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 crackersSeafood Platters
Platters of Prawns served with thousand islands dressing and lemon wedges Makers mark Kilpatrick, Natural, Thai style, champagne and black caviar fried oysterBuffet 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 CondimentsPetite Sweets
Chef’s selection of petite sweetsChef’s Hot party Platters
Pies, quiche, thick vegetable spring rolls, bruschettaINCLUSIONS
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hoursCooking 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