Blueroom

CHOICE OF SEVEN
 
Assorted mini quiches
Indonesian satay skewers with spicy peanut and coconut sauce (GF if no sauce) 
Golden Crumbed calamari with lemon tartare sauce
Assorted mini pies
Mini beef dim sims with sweet chilli sauce 
Mini spring rolls with sweet and sour sauce
Garlic prawn twisters with lime and herb aioli
Baked chicken drumettes with honey soy (GF if no sauce)
Spicy beef chipolatas with tomato Chutney
Beer battered fish goujons with tartar sauce 
Mini beef meatballs accompanied with Napolitana sauce 
BBQ beef skewers with onion and Capsicum tzatziki (GF) 
Pork wontons with plum chili jam 
Spinach and cheese triangles with tomato and basil salsa
Golden fried tempura chicken strips with honey soy mustard
Moroccan lamb skewers with home-style tzatziki sauce (GF)
Prawn and pork wontons served with chili plum chutney 
Mini bruschetta with basil and oregano on ciabatta bread 
Chicken San choy bow (GF if no sauce) 

INCLUDED DESSERTS
Seasonal fresh fruit platters
Chocolate ganache cake with Chantilly cream
Freshly brewed tea and coffee

SUBSTANTIALCANAPES 

RECOMMENDED ADDITIONAL SELECTIONS ON 4 HOUR CHARTERS 

Antipasto Plotters 
Classic Beef Sliders
Southern Fried Chicken SliderS
Spinach and ricotta ravioli with baby eggplant and olives tossed in Napolitana sauce served in Noodle Boxes
Hokkien noodles with BBQ pork Served in Noodle Boxes

* Indicative menu only. Items may be subject to change at any time without notice

SEATED BUFFET
Antipasto platter of cured meats, marinated vegetables and cheese
Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, reduction
Fresh pasta with mushroom and crispy prosciutto in a creamy alfredo sauce
Roasted baby chat potatoes lightly tossed with rosemary, parsley and garlic butter
Pearl couscous with pumpkin, baby spinach. sumac roasted cauliflower, crispy prosciutto. goat's cheese and labneh dressing
Salt & pepper calamari served with homemade aioli
Steamed New Zealand 1/2 shell mussels served with a tomato, lemon and coriander salsa (GF)
Triage of salmon-whole baked salmon smoked salmon and salmon caviar topped with caperberries(GF)
Mixed garden salad-salad of mixed greens with cherry tomatoes, cucumbers, Spanish onions, olives and herbed vinaigrette
King prawn, crab meat & avocado seafood salad
Honey-baked leg of ham
Platters of fresh Tiger prawns accompanied with seafood salad
Honey-baked leg of ham
Platters of fresh Tiger prawns accompanied with seafood aioli
Crisp, freshly baked dinner rolls
DESSERT
Chef's selection of house desserts
Seasonal fresh fruit platters

OPTIONAL UPGRADE
Rare Roast Beef
Chef Selection-3 Canape on arrival
Sydney rock and pacific oysters

* Indicative menu only. Items may be subject to change at any time without notice

ENTRÉE (Alternate Placement)
Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf
rice
Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables
and olives, caprese salad with a balsamic glaze and grissini
Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce
Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce topped with
pecorino crusted garlic sour dough
Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and rocket, with
a spicy tomato chutney
Seafood pot pie with white wine cream sauce encased in puff pastry
Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki
Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and
grilled asparagus (V)

MAIN COURSE ( Alternate Placement)
Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles
mushroom, green bean parcel and confit vine tomato,
Herb and pistachio crusted lamb rack, chickpea patties, bouquet of carrots and green beans, glazed onion, infused with rosemary jus
Crispy skinned Tasmanian salmon, roast kipfler potatoes, lemon zest asparagus, fried baby capers in
a dill beaurre blanc.
Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered
cherry tomato, roquette salad with a burnt lemon creme fraiche
Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled
with red pepper sauce
Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini
and roasted jap pumpkin topped with seeded mustard sauce
Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on
a roasted tomato reduction (V)

DESSERT (Alternate Placement)
Coconut and Malibu crème brûlée with mix berry compote
Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis
Classic Italian homemade tiramisu
Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche
Vanilla panna cotta layered with Romanoff and liqueur strawberries
Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream
Profiterole skewers with warm chocolate dipping sauce and Chantilly cream
Table dessert-tasting platters consisting of a variety of the featured items

* Indicative menu only. Items may be subject to change at any time without notice

CANAPES & FOOD STATIONS 

CHOICE OF SIX (6) 
Mini Angus beef stroganoff pies with duchess potatoes
Peking duck pancake with shallots and chilli Jam
Chef's selection of mini flans arancini filled with bocconcini, roast pumpkin and baby spinach (V) 
A selection of rice paper rolls with sesame dipping sauce (V/VG upon request) 
Indonesian satay skewers with spicy peanut and COCOnut sauce (GF) 
Mini bruschetta with basil and oregano on ciabatta bread (V) 
Gourmet assorted wraps of chicken caesar, leg ham and roasted vegetables 
Smoked salmon terrine on toasted ciabatta 
Panko crumbed king prawns served with wasabi mayo 
Arancini with bocconcini, pumpkin, baby spinach and caramelised onion (v) 

FOOD STATIONS 
CHOICE OF 2 OF THE BELOW INFLUENCES
ASIAN INFLUENCE (CHOICE OF 4) 
Thai red curry with baby bok Choy, and bean sprouts served with jasmine rice 
Chinese BBQ pork and Asian vegetables stir-fried with Hokkien noodles 
Steamed barramundi with an infusion of coriander, lemongrass and lime chilli on a banana leaf (GF)
Thai beef salad tossed with baby corn, cucumber, carrot and vermicelli noodles 
Asian green salad (V) 
Stir fried fillet of beef in on onion and black bean sauce 
Thai seafood rice crispy noodle salad 

EUROPEAN INFLUENCE (CHOICE OF 4 )
Antipasto platter with an assortment of cured meats, vegetables and cheeses 
Orecchiette salad with roasted pumpkin. baby spinach, caramelised onion, pistachios, topped with crumbed goats cheese 
Caprese salad of tomato, bocconcini and fresh basil 
Rocket, pear and parmesan salad with herb vinaigrette (V) 
Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing (V) 
Fresh pasta with pancetta and mushrooms tossed in while wine. garlic olive oil sauce (V) 
Potato au gratin - layers of potatoes, onion and parmesan cheese (V/GF) 
Angus beef stroganoff resting on a bed of rice, topped with sour cream and chives 
Honey-baked leg of ham 
Cajun lamb rump surrounded with our home-style tzatziki sauce (GF) 
Roast chicken with lemon. garlic and oregano 

SEAFOOD INFLUENCE (CHEF SELECTION OF 4 ACCORDING TO SEASONALITY)
Peeled King prawns accompanied with a tangy cocktail sauce 
Mix of Sydney Rock oysters served natural, Kilpatrick and bloody Mary shots (GF) 
Beer battered fish and chips with a lemon tartare sauce 
Salt and pepper squid accompanied by a lime and coriander aioli 
Marinated chilli, lime and coriander prawn skewers (GF) 
Duo of tempura King prawns and breaded prawn cutlets 
Grilled scallop in the half shell with a ginger, lime, coriander and lemongrass condiment (GF) 
Smoked salmon platters drizzled with extra virgin olive oil and baby capers (GF) 
Steamed barramundi marinated with aromatic chilli and lime served on banana leaves 
Triage of salmon -smoked salmon, poached salmon and salmon caviar topped with caper berries (GF) 

DESSERT
ALL ITEMS INCLUDED
individual chocolate ganache tarts
chocolate dipped strawberries
mini gelato cones

* Indicative menu only. Items may be subject to change at any time without notice

SPARKLING
Forty-four Brut Cuvee / Molly's Cradle Sparkling

WHITE WINE
Blue Sand Chardonnay, Molly's Cradle Sauvignon Blanc

RED WINE
Blue Sand Shiraz, Drover's Lane Cab Sav,Blue Sand Merlot

BEERS
Asahi

* Indicative beverage only. Items may be subject to change at any time without notice

Vodka O, Montego Rum, Old Lions London Dry Gin,
Midori, Bacardi, Malibu, Johnny Walker Red Label,
Johnny Walker Black Label, Chivas Regal

* Indicative beverage only. Items may be subject to change at any time without notice

Vodka O, Bundaberg Rum, Montego Rum, PR Whiskey,
Old Lions London Dry Gin, Cougar Bourbon

* Indicative beverage only. Items may be subject to change at any time without notice

SOFT DRINKS: Pepsi, Pepsi Max, Lemonade, Orange Juice, Soda Water & Tonic Water

* Indicative beverage only. Items may be subject to change at any time without notice