Choice of 8 items (including only one item marked *)

Corn Cakes with Smoked Salmon & Horse Radish Cream
Fresh Vietnamese Rice Paper Rolls with Dipping Sauce
Fresh King Tiger Prawns with Lime Mayonnaise
Rocket Omelettes on Toast with Pickled Ginger
Tartlet of Beetroot with Goats Curd & Roasted Hazelnut
Wholemeal Pancake with Roast Duck, Shallot & Cucumber
Warmed Goats Cheese Tartlets with Capsicum & Chervil
Char Grilled Mini Beef Medallions en Croute with Wasabi Mustard
Warmed Potato Cake with Salmon Tartar
Steamed Vegetable Dumplings with Black Vinegar
Thai Fish Cakes with Dipping Sauce
Baby Chicken Burgers with Baba Ghanoush & Tomato Relish
Mild Korma Potato Balls with Coriander & Turmeric Dip
Steamed Chinese Dumpling of Pork, Prawn & Bamboo Root
Chicken Satay with a Spicy Peanut Sauce
*Beef Borguignonne, Chicken & Leek or Vegetarian Party Pies
*Gourmet Lamb Cutlets with Pesto Mayonnaise
*Beer Battered Flathead & Chips with Tartare Sauce
*Assorted Thai Curries with Jasmine Rice
*Selection of Australian Cheese with Crackers & Fruits

(For a Minimum Number of 20 Guests)

STAFF WAGES

The cost of the chef for cruises of a three hour duration is included in the above per person food cost. Additional wages for the chef will be ch arged on an hourly basis for cruises longer than three hours.
The cost of additional wait staff will be charged in addition to the per person food cost. For guest numbers below 20 there will be an additional labour charge of $150.

CANAPES (Two Bites of Each Per Person)

Wholemeal Pancake with Roast Duck, Shallot & Cucumber
Fresh King Tiger Prawns with Lime Mayonnaise
Beetroot Tart with Goats Curd & Roasted Hazelnut

BUFFET

Slow Roasted Pepper Crusted Beef with Mustards & Relishes
Char Grilled Chicken Fillet with Rosemary & Lemon
Crispy Skinned Salmon with Roast Garlic & Eschallot Salad
Barley & Mushroom Risotto
Roast Chat Potatoes with Lemon Zest & Rock Salt
Salad of Green Beans, Avocado and Seeded Mustard Dressing
Salad of Roma Tomato, Caramelised Fennel & Mint with Pink Peppercorn Dressing
Salad of Mixed Green Leaf with Vinaigrette Dressing
Freshly Sour Dough Baguette with Butter

DESSERT

Selection of Australian Cheeses with Crackers and Fruit
Assorted Petit For Desserts
Tea & Coffee

(For a Minimum Number of 15 Guests)

STAFF WAGES

The cost of the chef for cruises of a four hour duration is included in the above per person food cost. Wages for the chef will be charged on an hourly basis for cruises longer than four hours. The cost of additional wait staff will be charged in addition to the per person food cost. For guest numbers below 15 there will be an additional labour charge of $150.

Full bar service of premium beer, quality bottled wine, sparkling wine, soft drinks and juices @ $12.50 per person per hour.

Minimum 4 hours. Includes Bar Staff. Available for groups of 10 or more guests.
Spirits are available on request and charged on a consumption basis.

Available on request.

Full bar charged on a consumption basis with a large choice of fine Wines, Champagne, and Premium Beers.

Bar staff charges apply @ $240 per staff for a maximum 4 hour period.
Each additional hour, $54 per hour per bar staff. 1 staff for every 20 guests.

Beverages must be delivered the day before and picked up the next day.