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Seasonal Contemporary Buffet

Available on board Lunch & Dinner Cruises

Baker’s mixed bread with churned butter
Slow-cooked Angus beef, champignon, house gravy (G) (H)
12 hour confit pork, fresh apple, cider jus (G) (D)
Chicken cacciatore, tomato, grilled capsicums, olives, basil (G) (D) (H)
Oven-baked market fish fillet, fresh herbs, Mediterranean salsa verde (G) (D) (H)
Spinach & Ricotta cannelloni, creamy mushroom fricassee, parmesan (V) (H)
Roasted carrot, pumpkin, mustard glaze (G) (D) (H)
Triple cooked new potatoes (G) (D) (H)
Crunchy chicken wings (G) (D) (H)
Potato salad with, crushed eggs, spring onion with seeded mustard aioli (G)
Orzo pasta, sun-blushed tomato, charred vegetables, grated feta, salsa verde
Japanese style cucumber & onion, crispy shallots, sesame, chili lime dressing (D)
Peas & corns, carrot, roasted bell pepper, shredded cheese (G)
Mixed market vegetables, toasted almond, soy ginger dressing (G)

Dark chocolate fondant (G)
Baked passionfruit cheese cake
Panna cotta, summer berry glaze
Banana & date cake, caramel
Chocolate mousse in espresso cup (G)
Seasonal fresh fruit platter
Whipped cream, mixed berry compote

Sample menu only, subject to change. Menu dated 16/10/17

High Tea Menu

Scones with mixed berry jam, whipped cream

Seasonal fruit salads
Dark chocolate fondant (G)
Baked passionfruit cheese cake
Chocolate mousse in espresso cups (G)
Panna cotta with summer berry glaze

King Island cheddar cubes
Country-style terrine
Mixed olives
Assortment of finger sandwiches and wraps including –
Cucumber & mint, cream cheese (V)
Free range egg, truffle mayo (V)
Smoke salmon, capers, fresh apple
Honey roasted leg ham, cheddar, tomato relish

Sample menu only subject to change. Menu dated 16/10/17