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MENUS

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)

DESSERTS
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 and Mixed berry jam, whipped cream
Double-layered chocolate mousse (G)
Baked N.Y cheese cake, passion fruit gel
Dark chocolate fondant (G)

Truffled egg mayo sandwich
Free-range chicken, green olives, garlic aioli sandwich
Roasted beef, spinach, mustard wrap
Marinated mixed olives (G)
Maple pumpkin mousse, parmesan crisp, feta (V)

Crisp pork belly, tamarind glaze, sesame (G)
Angus beef wellington roll, mushroom, spinach
Brie, grilled vegetable, salsa verde tartlet (V)
Prawn gyoza, soy ginger dressing

Sample menu only subject to change. Menu dated 22/03/18