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STATE OF THE ART 65' MOTOR LAUNCH LUXURY PRIVATE CHARTER Skippered Charter 40 passengers | ||
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STATE OF THE ART Buffet Menus The Piquant Buffet One $76.00 per person Canapés Peking duck pancakes with spring onion, cucumber and hoisin sauce Asparagus & Persian fetta cheese flan Caramelised onion and goat cheese chausson with piquant tomato chutney Thai prawn and shredded coconut salad wrapped in a betal leaf Buffet Boutique assorted bread rolls Ocean cooked king prawns with dill aioli Chilled pacific oysters w cucumber, lime & mirin Caesar salad crispy bacon & anchovy dressing New potato salad with mustard seed dressing Flaked tuna and green bean salad with olive, semi dried tomato and balsamic dressing BBQ'd salmon fillets with grilled baby eggplants, toasted pinenuts and basil pesto Grilled breast of chicken with sauteed artichoke and herb dressing Middle Eastern lamb tagine with english spinach and mango chutney Dessert Selection of Australian cheese, dried fruits and assorted crisp breads Fresh seasonal fruit platter The Piquant Buffet Two $87.00 per person Canapés Tian of crab, avocado and tomato salsa on chinese spoon Peking duck pancake with spring onion, cucumber and hoisin sauce Mini forest mushroom flan with bell pepper chutney Melted salmon and caper tart with creme fraiche Buffet Boutique assorted bread rolls King prawn salad with avocado and macadamia nuts, lemon pepper dressing Chilled pacific oysters w cucumber, lime & mirrin Crisp green asparagus with shaved parmesan and tomato and rosemary confit Hot buttered chat potatoes with rosemary and sea salt Salad of baby spinach with roasted pumpkin and persian fetta with saffron and red wine vinaigrette Flaked salmon through farfalle with brocollini, caper and dill dressing Prosciutto wrapped chicken breast with grilled artichoke and sage Herb marinated lamb loin with rocket and ovendried tomato risoni Seared south coast blue eye cod on sesame and green tea noodle with crisp thai salad Dessert Chocolate mud cake with berry coulis Steamed cinnamon and date pudding with cointreau chocolate sauce Fresh fruit pavlova with fresh cream The Piquant Buffet Three $98.00 per person including GST Canapés Lime marinated tuna logs with wasabi mayonnaise and shizu cress Herb marinated breast of quail with eschalot confit English spinach and persian fetta flan Grilled half shelled scallop with crisp thai salad Buffet Boutique assorted bread rolls Ocean cooked king prawns with dill aioli Fresh pacific oysters with shallot dressing and salmon roe Smoked Tasmanian salmon with pink pepper corn, fine eschallots and small capers Kipfler potato salad with crisp watercress and light mustard dressing Baby farmhouse vegetable salad with herb vinaigrette Salad of baby spinach, rocket and young radicchio leaves Pan fried spatchcock marinated in sage, lemon zest and chilli Oven baked lamb racks with roasted cherry tomatoes and port glaze Lightly cajun spiced swordfish steaks with citrus pesto Dessert Selection of australian cheese, dried fruits and assorted crisp breads Classic tiramisu, layered with lady fingers and mascarpone Almond, lemon and ricotta cake with berry compote | ||
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