Captains Table Seafood Menu

Crown of baked Tasmanian salmon coated in a lemon and herb olive oil

Chef’s signature Sticky Thai chilli mud crab

Grilled tiger prawns in a garlic and lemon butter sauce Mussels in a tomato and chorizo sauce

Oysters 3 Ways - Mornay, Makers Mark Kilpatrick and Natural

Chef’s signature champagne and Black caviar battered barramundi

Parmesan and truffle French fries Seasonal vegetables

Mixed leaf salad

Sweet potato, red onion and rocket salad Bread rolls and butter

Selection of cheese, quince paste, grapes and crackers

Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours Cutlery, Crockery and white linen napkin per guest

Side plate, knife, bread roll and butter per guest Service ware and napkins

Salt and pepper