SUBSTANTIAL GRAZING STYLE FOOD PACKAGE
$38 per person (min 10 people)
5 pieces per person. Delivered fresh on the day of the charter in biodegradable presentation boxes ready to serve. Cocktail napkins included. Dietary requirements on request only.
- Vietnamese rice paper rolls with chicken or tofu, served with nuoc cham dipping sauce. [GF, V, VEG]
- Sushi and nori hand rolls including salmon, tuna, prawn, chicken and vegetables - served with soy sauce, wasabi and pickled ginger. [GF, V, VEG]
- Pulled pork, pulled chicken and rare roast beef sliders with aioli and slaw on brioche roll.
- Oregano, garlic and lemon zest marinated chicken tenders with tatziki. [GF]
Plus finger sandwiches and wraps, fillings to include a mixed selection from the following list:
- Smoked salmon and rocket with crème fraiche and chives.
- Tuna, celery, spanish onion and basil aioli.
- Shaved ham, cheddar cheese, tomato and seeded mustard mayonnaise.
- Roast beef, rocket, semi dried tomato and dijon.
- Tandoori chicken with cucumber yogurt and crisp lettuce.
- Chicken, avocado, mayonnaise and spanish onion.
- Turkey, cranberry and camembert.
- Grilled mediterranean vegetable wrap with hommus. [V, VEG]
- Egg, chive, mayonnaise and baby spinach. [V]
- Pumpkin, goats cheese and rocket. [V]
Optional Additions
Antipasto Platter: $155 (min 10 people, can be ordered in multiples of 10 only)
- Rustic italian breads, grissini and flatbreads (including gf options).
- Oven baked semi dried tomatoes, marinated green olives, grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta, smoked salmon, hot sopressa salami and san danielle prosciutto.
Cheese Platter: $155 (min 10 people, can be ordered in multiples of 10 only)
- Selection of local cheeses, dried fruits and assorted crackers (including gf options).
Seafood Platter: $545 (min 10 people, can be ordered in multiples of 10 only)
- Ocean cooked king prawns with dill aioli.
- Fresh pacific oysters with shallot dressing and salmon roe.
- Blue swimmer crab with fresh lemon wedges.
- Balmain bugs with tartare sauce.
- BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto.
Dessert Platter: $220 (min 10 people, can be ordered in multiples of 10 only)
- Petite lemon meringue pie.
- Assorted petite french macarons.
- Choc dipped strawberries.
- Petite piquant chocolate brownie.
SIDE TABLE BUFFET MENUS
Buffet Menu 1: $112 per person
Canapes:
- Peking duck pancake with spring onion, cucumber and hoisin sauce
- Aloo bonda - indian potato fritters with coriander yoghurt (GF, VEG)
- Portuguese style tuna, caper and parsley tart
Buffet:
- Assorted boutique bread rolls with butter (v)
- Chilled pacific oysters with cucumber lime and mirin [2 per person] (gf)
- Ocean cooked king prawns with dill aioli [3 per person] (gf)
- Insalata of finely shaved cabbage, italian parsley pine nut and raisin with grated pecorino (GF, V)
- Crisp broccolini salad with chilli, lemon and baby capers (GF, VEG)
- Cocktail potato salad with lemon, caper and grain mustard vinaigrette (GF, VEG)
- Bbq salmon fillets with fresh rocket and salsa verdi (GF)
- New orleans jerk chicken cutlets with pineapple salsa and spiced yoghurt dressing (GF)
- Slow roast lamb shoulder with caramelised shallots and button mushrooms, jus (GF)
Dessert:
- Seasonal fresh fruit platter (v, gf)
- Devils chocolate mud cake with double cream (v)
Buffet Menu 2: $136 per person
Canapes:
- Yellow fin tuna tartare on edible spoon with lime zest and crème fraiche
- Peking duck pancake with spring onion, cucumber and hoisin sauce
- Chilli and rosemary marinated lamb skewers with smoked tomato and basil sauce [GF]
Buffet:
- Assorted boutique bread rolls with butter (v)
- Ocean cooked king prawns with dill aioli [3 per person] (gf)
- Fresh pacific oysters with shallot dressing and black sesame dressing [2 per person] (gf)
- Smoked tasmanian salmon with fine eschallots, chives, lemon and baby capers (gf)
- Curly endive and radicchio salad with toasted chia, pumpkin and sesame seeds (GF, VEG)
- Wild rice and roast sweet potato salad with pomegranate dressing, fetta and fresh parsley (GF, V)
- Kipfler potato salad with fresh herbs and crisp shallots and light mustard dressing (GF, VEG)
- Grilled swordfish on vine ripened tomato, with fresh rocket and salsa verdi (GF)
- Pan fried spatchcock marinated in sage, lemon zest and chilli (GF)
- Whole roasted beef fillet with red wine and rosemary jus (GF)
Dessert:
- Petite apple tarte tatin with double cream (V)
- Individual pavlovas with fresh chantilly cream and berries (GF, V)
CANAPE MENUS
Canapé Menu 1: $47 per person (recommended for 2 hour charters only)
- Portuguese style tuna, caper and parsley tart
- Corn and zucchini fritter with avocado, olive, tomato and eschalot salsa (GF, VEG)
- Peking duck pancake with spring onion, cucumber and hoisin.
- Mini salmon skewer wasabi miso brush, toasted sesame (GF)
- Pork, veal and fennel polpette in roasted tomato sugo (GF)
- Porcini mushroom arancini ball with basil aioli (GF, V)
Canapé Menu 2: $65 per person (recommended for 3-4 hour charters)
- Fresh pacific oysters with shallot and citrus dressing (GF, VEG)
- Ocean cooked king prawns dill aioli (GF)
- Steamed prawn and pork dim sim chilli sambal
- Polenta and truffle chips with shaved parmesan and chives (GF, V)
- Roast duck and shitake mushroom salad with smoked chilli dressing (GF)
- Tandoori brushed rock ling pops with coastal honey and sumac yoghurt (GF)
- Crisp lamb and rosemary pie with piquant chutney
- Thai chicken curry with steamed fragrant rice and crisp shallots (GF)
- Mini pavlova with fresh cream and summer berries (GF, V)
Canapé Menu 3: $75 per person inc GST (recommended for 4 hour charters)
- Peking duck pancakes with spring onion, cucumber and hoisin sauce
- Lime marinated tuna logs with wasabi mayonnaise and baby cress (GF)
- Corn and zucchini fritter with avocado, lime and coriander salsa (GF, VEG)
- Kingfish sashimi served on edible spoon with watermelon, pickled ginger and lychee
- Rare roast beef in yorkshire pudding horseradish cream
- Aloo bonda indian potato fritters with green chilli yoghurt (GF, VEG)
- Karaage chicken with kewpie mayonnaise and togarashi
- Pulled pork slider with apple and fennel slaw grain mustard mayonnaise
- Roasted tomato arancini filled with mozzarella with garlic aioli (GF, V)
Additional items to add to canape menus: $9.90 per item per person (served in a small bowl or noodle box)
- Beer battered flathead gougons with tartare sauce and chips
- Sri lankan fish curry with fragrant rice and fresh coconut sambal (GF)
- Thai green chicken curry with fragrant rice and crisp shallots (GF)
- Slow cooked pork ragout with wild mushrooms, garlic mash, gremolata (GF)
- Sri lankan eggplant and potato curry with fragrant rice and fresh coconut sambal (GF, VEG)
- Braised beef bourguignon with root vegetables and parisienne mash (GF)
- Thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (GF)
- Fillet of rock ling with ginger and shallots in 8 hour master stock and rice noodles
- Char sui pork with vegan fried rice and fried eschallots
All charters will attract a chef charge of $300 that are up to 4 hours in charter duration
PLATTERS
Antipasto Platter
$155 (min 10 people - can be ordered in multiples of 10 only)
- Rustic italian breads, grissini and flatbreads [including gf options]
- Oven baked semi dried tomatoes, marinated green olives,
- Grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta,
- Smoked salmon, hot sopressa salami and san danielle prosciutto
Cheese Platter
$155 (min 10 people - can be ordered in multiples of 10 only)
- Selection of local cheeses, dried fruits and assorted crackers [including gf options]
Seafood Platter
$545 (min 10 people - can be ordered in multiples of 10 only)
- Ocean cooked king prawns with dill aioli
- Fresh pacific oysters with shallot dressing and salmon roe
- Blue swimmer crab with fresh lemon wedges
- Balmain bugs with tartare sauce
- BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto
Please note: When ordering platters only, a $65.00 delivery fee will apply (no chef required)
BYO Food Fee: $250 flat fee (must be pre-cooked platters, no galley use except for food storage in fridges)
