THE TIPSY SAILOR
$38 per guest (Minimum 50) | Service Fee $220 (each hour after 3 hours is $70 per hour)
- Thick vegetable spring rolls with a plum sauce (V)
- Beef and beer pie
- Cream cheese filled jalapeño poppers (V)
- Chicken satay skewer
- Lamb and mint croquette with a thick mint gravy Selection of sushi
- Champagne and saffron arancini balls (V)
- Chef’s sausage rolls with tomato relish
- New York cheeseburger with streaky bacon, mozzarella and burger relish
ROVING MENU
$45 per guest (Minimum 35) | Service Fee $220 (each hour after 3 hours is $70 per hour)
MINI 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)
CANAPES (SELECT 8)
Vegetarian Corner
- Tomato, onion and coriander bruschetta (V)
- Moroccan pumpkin flower (V)
- Onion and spinach bhaji bites with a mint yogurt (V)
- Crumbed camembert with a tomato chutney (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 arancini
Meat
- 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 reduction
Seafood
- 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 vegetarian
Pork 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 crumble
OFFSHORE EXPLORER BUFFET MENU
$65 per guest (Minimum 40) | Service Fee $220 (each hour after 3 hours is $70 per hour)
Buffet Main
- Fresh tiger prawns with a thousand island dressing
- Chorizo Kilpatrick oysters
- Fresh oysters
- Whole poached salmon served chilled
- Chef’s calamari served with a black caviar tartare sauce
- Buttery jacket potatoes
- Chilled lemon and thyme roast chicken served with a lemon and garlic mayonnaise
- Cold cuts – Hickory smoked ham, pastrami and peppered beef
Selection of Salads (changes seasonally)
- Creamy mustard potato salad Tropical cous cous Chef’s coleslaw
- Selection of bread rolls, butter and condiments
Other Substantial Dining Menus Available (please enquire)
Or BYO Food
