CATERING
Roving Cocktail Menu with Arrival Platters
ON ARRIVAL PLATTERS
Australian and international cheese, antipasto selection and crackers, Toasted bread and
Chef’s fresh dips and selection of fresh seasonal fruitMini 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 ailoi 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) Fork Dish - Select 1
Chef’s signature fish and chips with tartare sauce and lemon wedge**
Asian style jalapeño fish tail with an egg fried rice and prawn crackers
South Indian inspired chicken or beef curry served with a pilau rice and poppadom Vietnamese tangy Thai beef salad Teriyaki vegetable chicken noodle
Chef’s signature sweet and sour pork or chicken with vegetables and rice
Singapore lamb stir fry with seasonal vegetables
Prawn twirler served with spiced wedges, sweet chilli and sour cream
Chef’s signature Greek salad with fried olives and shredded chicken
Roasted beetroot and feta with pomegranate, pulled lamb and a vinaigretteCanapés - Select 7
VEGETARIAN Thick cut polenta chip with a vine ripe tomato sauce(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 aranciniMEAT
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 reductionSEAFOOD
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 vegetarianPORK 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 crumbleINCLUSIONS
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment Service ware and napkins$60.00 per guest (Minimum 35)
Service Fee $220.00
Each hour after 3 hours is $70.00 per hour