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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 Canape Menus The Piquant 2 hour Canape Menu One $38.00 per person including GST Fresh pacific oysters with shallot dressing and salmon roe Thai prawn and shredded coconut salad wrapped in a betal leaf Forest mushroom, parmesan and rosemary flan Chicken san choy bau in a chinese spoon with enoki mushroom Porcini mushroom arancini ball with basil aioli Blue eye cod tikka skewer with mint raita Lamb and rosemary pie with piquant tomato chutney The Piquant 2 hour Canape Menu Two $43.00 per person including GST Tartare of salmon, brioche crisp with creme fraiche and chives Peking duck pancake with spring onion, cucumber and hoisin sauce Caramelised onion and goat cheese chausson with tomato chutney Grilled half shelled scallop with crisp thai salad English spinach and persian fetta flan Piquant prawn and shitake dumpling with soy butter Middle Eastern lamb and pinenut pizzetta with mango chutney Small chicken and leek pie The Piquant 3 hour Canapés One $54.00 per person including GST Yellow fin tuna tartare with avocado and tomato salsa on a chinese spoon Forest mushroom, parmesan and rosemary flan Thai prawn and shredded coconut salad wrapped in a betal leaf Caramelised onion and goat cheese chausson with tomato chutney Herb marinated breast of quail with eschalot confit Rare roast beef and yorkshire pudding, horseradish cream and chives Seared scallops with mirin and pickled ginger butter Roasted tomato arancini filled with mozzarella with garlic aioli Tempura prawn skewers with shallot and soy dipping sauce Moroccan lamb skewer with minted yoghurt Passionfruit tart with orange chocolate wafer Piquant chocolate brownie The Piquant 3 hour Canapés Two $58.00 per person including GST Balsamic caramelised pear with herbed ricotta garlic crouton Peking duck pancake with spring onion, cucumber and hoisin sauce Pacific oysters with cucumber lime and coriander salsa Asparagus and goat cheese flan Smoked ocean trout, shaved fennel and caper salad with marinated labne Porcini mushroom arancini ball with basil aioli King prawn bisque with scallop and tomato salsa Lamb and rosemary pie with piquant tomato chutney Crisp asian style salt and pepper calamari with fresh lime mayonnaise Mini steak sandwich with caramelised onion, tomato relish and rocket Chicken yakitori skewer with spring onion and wasabi mayonnaise Tiramisu shot with espresso wafer Mini lemon ricotta cake with cinnamon berry compote The Piquant 4 hour Canapés One $65.00 per person including GST Tartare of salmon, brioche crisp with creme fraiche and chives Caramelised onion and goat cheese chausson with piquant tomato chutney Grilled half shelled scallop with crisp thai salad Forest mushroom, parmesan and rosemary flan Chicken san choy bau in a chinese spoon with enoki mushroom Crisp skin pork belly with cinnamon apple jam on a chinese spoon Lamb and rosemary pie with piquant tomato chutney Sweet lobster spring roll with mirin shallot dipping sauce Blue eye cod tikka skewer with mint raita These items will be served in small bowls with small forks King prawn salad avocado and macadamia nuts, lemon pepper dressing Traditional gnocchi, roasted tomato and basil sauce topped with shaved pecorino Mini lemon ricotta cake with cinnamon berry compote Chocolate and espresso fudge shots with biscotti Petite lemon meringue pie The Piquant 4 hour Canapés Two $70.00 per head including GST Tian of crab, avocado and tomato salsa on a chinese spoon Peking duck pancake with spring onion, cucumber and hoisin sauce Lime marinated tuna logs with wasabi mayonnaise and shizu cress Warm potato and leek soup with white truffle Pacific oyster with soy ginger and shallot Proscuitto crostini with fig and fine herb ricotta Chicken and roast pumpkin pie with celeriac pickle Middle eastern lamb and pinenut pizzetta with mango chutney Tempura prawn skewers with shallot and soy dipping sauce Roasted tomato ararncini filled with mozzarella with garlic aioli These items will be served in small bowls with small forks Panfried snapper with confit of eggplant, toasted pinenuts and rocket salad Grilled chorizo sausage with vine ripened tomato orecchiette pasta Mini chocolate puddings Passionfruit tart with orange chocolate water Mini lime creme brulee | ||
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