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Available Thursday to Saturday on all Lunch & Dinner Cruises
Baker’s mixed bread with churned butter (V)
Green lip mussels, calamari strips, tomato & herb Provençale
Slow-cooked Angus beef, red wine jus (G) (D)
12-hour confit pork, apple, cider jus (G) (D)
Chicken tikka, masala curry, Szechuan peppercorn, toasted sunflower seeds
Baked local reef fish, lemon beurre blanc with fried capers
Penne pasta, creamy mushroom fricassee and Parmesan cheese (V)
Rice Florentine – clarified butter, spinach, peas and corn (G) (V)
Crunchy chat baby potatoes (G) (D) (V)
Roasted seasonal vegetable with olive oil, sea salt (G) (D) (V)
Potato salad, crème fraiche, spring onion, crispy shallot, seeded mustard dressing (G) (V)
Roasted cauliflower and pumpkin salad, baby spinach, sultanas, toasted sunflower seeds (D) (G) (V)
Fresh garden salad of tomato, cucumber, red onion, vinaigrette (D) (G) (V)
Asian slaw, rice vermicelli, shaved cabbage, onion, coriander, chilli lime dressing
Desserts
Kookaburra signature chocolate fondant (G) (V)
Rose syrup glazed marble cake
Baked cheesecake with passionfruit topping
Petite pavlova topped with cream, mixed berry compote
Seasonal fresh fruit platter (G) (D) (V)
*Should you have any dietary concerns, view our list of ingredients here
Subject to change without notice. Menu dated August 2020
Available Sunday only on Lunch & Dinner Cruises
Bakers mixed bread with churned butter(V)
Chilled local cooked prawns (G)(D)
Green lip mussels, calamari strips, tomato & herb Provençale
Baked local reef fish, lemon beurre blanc with fried capers
QLD spanner crab (G)(D)
Pan-fried baby octopus (G)(D)
Free-range chicken tikka masala, Szechuan peppercorn, toasted sunflower
Penne pasta, creamy mushroom fricassee and Parmesan cheese (V)
12-hour confit pork, fresh apple, cider jus (G)(D)
Crunchy chat baby potatoes (G) (D) (V)
Beef Cottage Pie
Thai fried rice with shrimp, egg & crispy shallots (G)(D)
Steamed rice with sesame seeds & spring onions (G)(D)(V)
Roasted seasonal vegetables with olive oil, sea salt (G)(D)(V)
Potato salad, crème fraiche, spring onion, crispy shallot, seeded mustard dressing (G) (V)
Roasted cauliflower and pumpkin salad, baby spinach, sultanas, toasted sunflower seeds (D) (G) (V)
Fresh garden salad of tomato, cucumber, red onion, vinaigrette (D) (G) (V)
Asian slaw, rice vermicelli, shaved cabbage, onion, coriander, chilli lime dressing
Desserts
Kookaburra signature chocolate fondant (G) (V)
Rose syrup glazed marble cake
Baked cheesecake with passionfruit topping
Petite pavlova topped with cream, mixed berry compote
Seasonal fresh fruit platter (G) (D) (V)
*Should you have any dietary concerns, view our list of ingredients here
Subject to change without notice. Menu dated August 2020
Available Saturday & Sunday on High Tea Cruises
Tier 1
Rose syrup glazed marble cake
Baked N.Y cheesecake, passionfruit gel
Dark chocolate fondant
Vanilla maple chia seed pudding, dessert fruit (G)(D)
Tier 2
Buttermilk scones, strawberry jam country style thick cream
Tier 3
Truffled egg mayo sandwich
Free-range chicken, avocado, sandwich
Roasted vegetable frittata
Savoury slice of caramelized onion, sundried tomato and feta
*Should you have any dietary concerns, view our list of ingredients here
Other options for High Tea Menu
Subject to change without notice. Menu dated August 2020
Available on board all Cruises
Chicken slider, cheddar cheese (G)
Pulled beef tartlet (G)
Chicken nugget (G)
Crispy fries with tomato sauce (G)
Chocolate mousse (G)
Watermelon (G)
Chocolate fondant (G)
Fresh Seasonal Fruit
Additional Kids Platter $20
Vegetarian & Vegan platters available. Must be pre-booked at time of reservation
For Children (aged 4 – 12 years) receive an ever-changing selection exclusively for kids.
*Should you have any dietary concerns, view our list of ingredients here
Subject to change without notice. Menu dated 05 December 2019