Seasonal Contemporary Buffet Menu

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)

Subject to change without notice. Menu dated August 2020

Seafood Sunday Buffet Menu

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)

Subject to change without notice. Menu dated August 2020

High Tea Menu

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

Subject to change without notice. Menu dated August 2020

Kids Platter Menu For All Cruises

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.

Subject to change without notice. Menu dated 05 December 2019