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GHOST II 120' WARREN SUPER YACHT CORPORATE BOAT HIRE Corporate Meetings 45 passengers | ||
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Ghost II Buffet Menu Buffet menu 1 $80.50 per person Canapé Thai prawn shredded coconut salad wrapped in betal leaf Rare roasted beef on toasted garlic crouton, watercress and wasabi mayonnaise Roasted tomato arancini filled with mozzarella with garlic aioli Buffet Assorted boutique bread rolls with butter Traditional Greek with tomato, cucumber, kalamata olives and lemon oregano dressing Chickpea, rocket and chili salad with sweet potato crisps and chives New potato salad with grain mustard dressing Moroccan beef on spiced couscous with eggplant chutney Grilled salmon and vine ripe tomato and bocconcini salad with basil oil Char grilled chicken cutlets with herb dressing Dessert Selection of local cheese, dried fruits and assorted crisp breads Buffet menu 2 $103.50 per person Canapé Peking duck pancake with spring onion, cucumber and hoisin sauce Yellow fin tuna tartare in a crisp cone with lime zest and crème frianch Grilled field mushroom artichoke flan Buffet Assorted boutique of bread rolls with butter Ocean cooked king prawns with dill aioli Chilled pacific oysters with cucumber lime and mirin Moroccan spiced couscous, roast pumpkin and bay spinach salad rocket, pear and Parmesan salad with balsamic dressing Roasted root vegetable salad with roasted garlic and rosemary Oven baked blue eye cod fillet with large olive and roma tomato salsa Pan fried chicken saltimbocca on sautéed kipfler potatoes Whole roasted beef fillet on grilled portabella mushrooms with thyme jus Dessert Mini tiramisu shot with espresso wafer Mini lemon ricotta cake with cinnamon berry compote Petite piquant chocolate brownie Buffet menu 3 $115.00 per person Canapé Peking duck pancake with spring onion, cucumber and hoisin sauce Seared scallops with mirin and pickled ginger butter Prosciutto crostini with fig and fine herb ricotta Buffet Assorted boutique bread rolls with butter Chilled pacific oysters with cucumber, lime and coriander salsa King prawn salad with avocado, macadamia nuts and lemon pepper dressing Roast beetroot, goats cheese, fresh mesclun leaves and caramalised walnut salad Vine ripened tomato, bocconcini and fresh basil salad with reduced balsamic Crisp green asparagus with shaved Parmesan and tomato and rosemary conflit BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto Prosciutto wrapped chicken breast with grilled artichoke sage Dessert Mini fruit brochettes Petite lemon meringue pie Mini chocolate puddings with warm mocha sauce Mini lime crème brulee Vegetarian Menu Suggestions - these may substitute dishes on the buffet menus Selection of hot dishes Mushroom 'Pie' with a creamed potato crust Vegetable curry Vegetable casserole Wild mushroom crepes Eggplant, chickpea and potato Bhaji Selection of cold dishes Thai style salad with panfried tofu Brown rice, chickpea and pepital salad with sweet potato patties Sesame omelette and crisp mixed vegetables Beetroot, roast pumpkin and spinach with fetta polenta | ||
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