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MENUS

Seasonal Contemporary Buffet

Available on board Weekday Lunch Cruises & all Dinner Cruises

Spring/Summer Menu
Baker’s mixed bread with churned butter (H)
Triple cooked new potatoes (G) (L) (H) (V)
Crunchy chicken wings (G) (L) (H)
Slow-cooked Angus beef, mushroom gravy (G) (L) (H)
12-hour confit pork, fresh apple, cider jus (G) (L)
Roasted chicken, chunky salsa fresca with tomato, olives, capers (G) (L) (H)
Baked local reef fish with roasted garlic butter sauce (H)
Rice Florentine – rice pilaf tossed with butter, spinach peas and corn (G) (V) (H)
Penne pasta, creamy mushroom fricassee and Parmesan cheese (V) (H)
Roasted seasonal vegetable with olive oil, sea salt (G) (L) (H) (V)
Potato salad, crème fraiche, spring onion, crispy shallot, seeded mustard dressing (G) (V) (H)
Roasted cauliflower and pumpkin salad, baby spinach, sultanas and toasted sunflower seeds (L) (G) (H) (V)
Fresh garden salad of tomato, cucumber, red onion, lemon dressing (L) (G) (V) (H)
Asian slaw, rice vermicelli, shaved cabbage, onion, coriander, chili lime soy dressing (L) (H) (V)
Kookaburra signature chocolate fondant (G) (V) (H)
Baked passion fruit cheesecake (V) (H)
White chocolate cappuccino torte (V) (H)
Petite pavlova topped with cream, mixed berry, passion fruit (G) (V) (H)
Seasonal fresh fruit platter (G) (L) (V) (H)
Whipped cream, mixed berry compote

Subject to change without notice. Menu dated Septemner 2019


Weekend Lunch Seasonal Contemporary Buffet

Available on board Weekend Lunch Cruises

Spring/Summer Menu
Baker’s mixed bread with churned butter (H)
Prawns served with a selection of sauces (*Weekend Lunch Cruises only)
Triple cooked new potatoes (G) (L) (H) (V)
Crunchy chicken wings (G) (L) (H)
Slow-cooked Angus beef, mushroom gravy (G) (L) (H)
12-hour confit pork, fresh apple, cider jus (G) (L)
Roasted chicken, chunky salsa fresca with tomato, olives, capers (G) (L) (H)
Baked local reef fish with roasted garlic butter sauce (H)
Rice Florentine – rice pilaf tossed with butter, spinach peas and corn (G) (V) (H)
Penne pasta, creamy mushroom fricassee and Parmesan cheese (V) (H)
Roasted seasonal vegetable with olive oil, sea salt (G) (L) (H) (V)
Potato salad, crème fraiche, spring onion, crispy shallot, seeded mustard dressing (G) (V) (H)
Roasted cauliflower and pumpkin salad, baby spinach, sultanas and toasted sunflower seeds (L) (G) (H) (V)
Fresh garden salad of tomato, cucumber, red onion, lemon dressing (L) (G) (V) (H)
Asian slaw, rice vermicelli, shaved cabbage, onion, coriander, chili lime soy dressing (L) (H) (V)
Kookaburra signature chocolate fondant (G) (V) (H)
Baked passion fruit cheesecake (V) (H)
White chocolate cappuccino torte (V) (H)
Petite pavlova topped with cream, mixed berry, passion fruit (G) (V) (H)
Seasonal fresh fruit platter (G) (L) (V) (H)
Whipped cream, mixed berry compote

(G) – Gluten Free, (V) – Vegetarian, (L) – Lactose Free, (H) – Halal
(Vegan option must be pre-booked at time of reservation)

Subject to change without notice. Menu dated September 2019


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 24 May 18


KIDS PLATTER

Chicken slider, cheddar cheese (G)
House-made Angus beef sausage rolls
Crumbed fish fingers
Crispy fries with tomato sauce

Double-layered chocolate mousse (G)
Baked N.Y Cheese cake, passion fruit glaze (G)
Fresh fruit

For Children (aged 4 – 12 years) receive an ever changing selection exclusively for kids.
Sample menu only subject to change. Menu dated 18 July 19

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