Salt Boxing Day Boat Hire

• A $110 delivery charge applies to all Canapé and Buffet Menus.
• Minimum order of 10 guests. Custom menus for smaller groups on application. For orders of fewer than 20 guests, an additional $100 small-order preparation surcharge applies (excluding Fine Dining Menu).
• On public holidays, a 20% surcharge applies to all catering orders.
• Platters or grazing tables ordered without a Canapé or Buffet menu require a minimum spend of $1000 and incur a delivery fee of $150.
• Dietary Abbreviations: GF – Gluten Free, DF – Dairy Free, V – Vegetarian, VG – Vegan

Canapé I – $76 per person

5 Canapés, 2 Substantials, 1 Dessert Canapés

• Traditional & prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
• Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)
• Roasted pumpkin, feta, caramelised onion miniature pizza (V)
• Peking duck pancake, hoisin, cucumber, shallot (DF)
• Korean fried chicken, honey butter

Substantials

• Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
• Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF). Vegetarian option available (V)

Dessert

• Traditional Italian ricotta, honey, pistachio cannoli

Menu substitutions available. Additional canapés from +$7pp.

Canapé II – $96 per person

2 Grazing Boards, 5 Canapés, 2 Substantials, 2 Desserts Grazing

• Warrnambool Cheddar, Udder Delights Brie, Heysen Blue, Friuli Venezia, Kakadu apple & plum relish, dried fruit, mixed nuts, grapes & lavosh rosemary (GF)
• Assorted charcuterie meats, hummus, tzatziki, baba ghanoush, chutney, chilli & rosemary marinated olives (GF)

Canapés

• Seared salmon, sesame seeds & wasabi avocado (DF, GF)
• Beetroot cured blinis, herb mayonnaise (VG)
• Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
• Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
• Thai chicken satés, peanut sauce (GF)

Substantials

• Pan-seared Atlantic salmon, truffle oil mash, asparagus, yuzu & tarragon beurre blanc (GF)
• Black garlic chicken salad, udon noodles, cherry tomatoes, cucumbers, herbs (GF). Vegetarian option available (V)

Desserts

• Miniature chocolate éclair, caramelised ginger
• Assorted macarons (GF)

Menu substitutions available. Additional canapés from +$7pp.

Canapé Substitutions & Additions

Cold Canapés – $7 each

• Traditional prawn Vietnamese rice paper roll, hoisin & peanut sauce (GF)
• Alaskan snow crab roulade, Japanese mayonnaise
• Smoked duck breast, raisin & walnut baguette, orange gel, balsamic red cabbage (DF)
• Sustainable king prawns, yuzu aioli (DF, GF)
• Natural Sydney Rock oysters, seasonal citrus (DF, GF)
• Seared salmon, sesame seeds & wasabi avocado (DF, GF)
• Poached lobster & shrimp tartlet, chervil mayonnaise, black caviar
• Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)
• Peking duck pancake, hoisin, cucumber & shallot (DF)

Hot Canapés – $7 each

• Korean fried chicken, honey butter
• Thai chicken satés, peanut sauce (GF)
• Lamb kofta, garlic sauce (DF, GF)
• Charcoal crumbed king prawns, Sriracha aioli (DF)
• Slow cooked lamb shank miniature pie, rosemary & preserved lemon
• Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise

Vegetarian – $7 each

• Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
• BBQ oyster mushroom skewers, avocado & lime emulsion (GF, VG)
• Polenta & Parmesan slice, spring vegetables (GF, V)
• Beetroot cured blinis, herb mayonnaise (VG)
• Miso eggplant tartlet, pickled turmeric cauliflower (VG)
• Mushroom pan-fried gyoza, light soy & coriander dipping sauce (DF, VG)
• Smoked almond frittata, kale, broccoli & Woodside goat’s curd (GF, V)
• Caramelised onion & Gorgonzola tartlet, truffle oil (V)
• Homemade vegetable curry puff, chilli & coriander dip (DF, VG)
• Roasted pumpkin, feta & caramelised onion miniature pizza (V)

Substantial / Dessert Substitutions & Additions

Cold Substantials – $17 each

• Szechuan prawn & soba noodle salad, cucumber, peas, pepper & black vinegar dressing (GF)
• Black garlic chicken salad, udon noodles, cherry tomatoes, cucumber & herbs (GF)
• Thai beef salad, mint, tomatoes, snow peas, tamarind, lime & soy dressing (GF)

Warm Substantials – $17 each

• Milk-fed veal shavings, creamy porcini mushroom sauce & homemade saffron spaetzle (GF option)
• Egyptian spiced chicken tagine, couscous, almond & apricots (GF)
• Portuguese chicken slider, chilli, ginger & habanero pepper mayonnaise
• Hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
• Pan-seared Atlantic salmon, truffle mash, asparagus, yuzu & tarragon beurre blanc (GF)
• Gnocchi, roasted cherry tomato sauce, burrata, basil & pecorino (V, VG option)
• Ravioli “Quattro Formaggi”, Parmesan, feta, ricotta, pecorino & chives (V)
• Szechuan eggplant, green beans & steamed rice (DF, GF, VG)

All Desserts – $8.50 each

• Traditional Italian ricotta, honey & pistachio cannoli
• Dark Belgian chocolate crème brûlée, Frangelico & hazelnut praline (GF)
• White chocolate panna cotta, strawberry compote
• Chocolate espresso tart
• Raspberry Bakewell tart (GF)
• Ruby opera cake
• Miniature chocolate éclair, caramelised ginger
• Caramel chocolate cookie
• Assorted macarons (GF)
• Seasonal fruit cups

• A $110 delivery charge applies to all Buffet Menus.
• Minimum order of 10 guests. For orders of fewer than 20 guests, an additional $100 small-order preparation surcharge applies.
• On public holidays, a 20% surcharge applies to all catering orders.

Cold Buffet – $75 per person

2 Canapés, 4 Mains, 3 Salads, 1 Dessert Canapés

• Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise
• Peking duck pancake, hoisin, cucumber, shallot (DF)

Main Buffet

• Angus beef sirloin, pickled jalapeños, lime crema, garlic herb sauce (GF)
• Honey, mustard & thyme chicken, roasted corn & jalapeño relish, grated vintage cheddar (GF)
• Baked salmon, finger lime aioli, grilled asparagus (DF, GF)

Vegetarian

• Curried samosas, Brussels sprouts, sweet potato, silverbeet, green chutney (VG)

Salads

• Caprese salad: Roma tomatoes, mozzarella, basil, extra virgin olive oil (GF, V)
• Cobb salad: Cos lettuce, bacon, avocado, tomatoes, eggs (GF)
• Herbed potato salad, dill, yoghurt (GF, V)

Breads

• Sonoma sourdough breads & Pepe Saya butter

Dessert

• Traditional Italian ricotta, honey, pistachio cannoli

Canapé and dessert substitutions and additions available.

Warm Buffet – $96 per person

3 Canapés, 4 Mains, 2 Sides, 2 Salads, 2 Desserts Canapés

• Traditional Vietnamese rice paper roll, hoisin & peanut sauce (GF, VG)
• Alaskan snow crab roulade, Japanese mayonnaise
• Wagyu beef tataki, mushroom, crispy sushi rice (DF, GF)

Main Buffet

• Chicken cacciatore, roasted mushrooms, parsley (GF)
• Pan-seared Atlantic salmon, garlic yoghurt, tabouli and pomegranates (GF)
• Roasted beef rump, salsa verde (GF)

Vegetarian

• Vegetarian moussaka (GF, V)

Sides

• Saffron, herbed rice (GF, VG)
• Chargrilled broccolini & zucchini, maple & lemon dressing (GF, VG)

Salads

• Radicchio, baby cos, parmesan, almonds, palm sugar vinaigrette (GF, V)
• Spiced pumpkin, baby spinach, Persian feta, pomegranates (GF, V)

Breads

• Sonoma sourdough breads & Pepe Saya butter

Desserts

• Miniature chocolate éclair, caramelised ginger
• Assorted macarons (GF)

Canapé and dessert substitutions and additions available.

• All platters are designed for 20 pax but do not substitute a meal.
• Minimum order of $1000 if not ordered in conjunction with a Canapé or Buffet menu.
• A delivery fee of $150 applies to stand-alone platter/station orders.
• On public holidays, a 20% surcharge applies to all catering orders.

Charcuterie – $325

• Air dried beef, Soppressata, double smoked Bangalow ham, Jamon Serrano, Mortadella, Coppa & chorizo
• Pickles, bush tomato chutney
• Sonoma sourdough breads & Pepe Saya butter

Cheese – $270

• Warrnambool Cheddar, Udder Delights Brie, Udder Delights Heysen Blue, Friuli Venezia Montassio (Italy)
• Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavosh

Fruit Platter – $150

• Seasonal fruit

Grazing Table – $44 per person

Includes all Cheese & Charcuterie items listed above, plus:

• Antipasto: herbed semi-dried cherry tomatoes, chilli & rosemary marinated olives, marinated artichoke, chargrilled eggplant & zucchini, mushrooms à la Grecque, seasonal greens, fire roasted capsicum, marinated feta & bocconcini
• Leek & forest mushroom tartlet, onion jam, smoked truffle aioli (V)
• Cured or smoked salmon, dill yoghurt, horseradish crème fraiche (GF)
• Assorted Sonoma sourdough breads, sliced loaves, whole loaves, bread sticks & Pepe Saya butter

Seafood – Small $300 | Medium $450

• Sydney Rock oysters (2 or 3 dozen)
• Peeled King prawns (20 or 40 pieces)
• Lemons/limes
• Cocktail sauce

Seafood Deluxe – Small $480 | Medium $790

• Sydney Rock oysters (2 or 3 dozen)
• Peeled King prawns (20 or 40 pieces)
• Salmon sashimi (20 or 40 pieces)
• Moreton Bay bugs with crème fraiche tarragon mayonnaise (10 or 20 pieces)
• Lemons/limes, cocktail sauce, mignonette, wasabi

Seafood Station – $70 per person

• Moreton Bay bugs, crème fraiche tarragon mayonnaise (GF)
• Harvey Bay scallops (GF)
• Sashimi: Tasmanian salmon, yellowfin tuna, kingfish (DF, GF)
• Mexican style roasted split prawns (DF, GF)
• Pacific oysters, finger lime mignonette
• Smoked salmon, avocado cream, pickled onions, finger lime (DF, GF)
• Lemons/limes, cocktail cucumbers, salmon caviar, cocktail sauce
• Sonoma sourdough & Pepe Saya butter

• A $400 Chef Fee (based on a 4-hour charter + $85 for additional hours) applies to the Fine Dining Menu.
• On public holidays, a 20% surcharge applies to all catering orders.

Fine Dining – $175 per person

Canapés

• Seared salmon, sesame seeds & wasabi avocado (DF, GF)
• Heirloom tomatoes, Persian feta, pesto, extra virgin olive oil bruschetta (GF, V)
• Forest mushrooms, leek & Gruyere tartlet (V)

Entrée – please select one

• Sous vide chicken, chorizo, cannellini beans & semi dried tomatoes (GF)
• Lamb shank tortellini, parsnip puree, truffle tomato salsa
• Lobster & salmon ravioli, tomato & tarragon relish, lobster & lemon sauce
• Gnocchi, roasted tomato sauce, burrata, basil & pecorino (V)

Main – please select one

• Sous vide wagyu beef rump, Paris mash, roasted Dutch carrots, modern Béarnaise, tarragon oil (GF)
• Parmesan crusted chicken, potato gnocchi, marinated capsicum, seasonal greens (GF)
• Grilled swordfish, seasonal greens, pumpkin puree, chive & yuzu hollandaise (GF)
• Roasted barramundi, cauliflower puree, pickled yellow cauliflower, yuzu miso, edamame & almonds (GF)
• Confit duck leg, potatoes, speck, onions, roast duck sauce (GF)
• Roast Dutch carrots, saffron cannellini bean puree, salsa verde, miso butter, hazelnuts (GF, VG)

Dessert – please select one

• Strawberry gum crème brûlée, green apple sorbet, pistachio praline (GF)
• Dark Belgian chocolate fondant, poached cherries, coconut ice cream
• Yuzu & matcha pebble, honey & oat crumble, yuzu curd (Nut Free)
• Sticky date pudding, butterscotch sauce, Baileys ice cream

Kids Menu – $36 per child

Main – please select one

• Chicken schnitzel, Napolitano sauce & tasty cheese, seasonal vegetables
• Spaghetti Bolognese
• Baked macaroni & cheese, fresh tomatoes
• Chicken, capsicum & cheese quesadilla
• Rainbow pizza (red & yellow tomatoes, mozzarella, pesto, spinach)

Dessert – please select one

• Banana, hazelnut & Nutella muffin (GF)
• Chocolate & raspberry brownie, chocolate sauce
• Seasonal fruit cups

Please note: All children dining are required to select the same menu options.

All packages contain soft drinks. Listed brands are subject to availability. A 20% surcharge applies on public holidays.

Classic – $20 per person, per hour

Beer, Wine & Sparkling

• Sparkling: Chandon NV
• White Wine: Petaluma White Label Chardonnay, Catalina Sounds Sauvignon Blanc
• Red Wine: Little Yering Pinot Noir, Pepperjack Shiraz
• Rosé: Gérard Bertrand Cote des Roses Rosé
• Beer: Corona, Asahi, Cascade Premium Light

Premium – $25 per person, per hour (Most Popular)

Beer, Wine, Sparkling & Spirits

• Everything in Classic
• Plus Grey Goose, Tequila, Tanqueray Gin, Chivas Regal, Sailor Jerry Rum, Maker’s Mark and mixers

Luxury – $30 per person, per hour

Beer, Wine, Spirits & Champagne

• Everything in Premium plus Moët & Chandon Brut Imperial Champagne
• Upgrade to Veuve Clicquot Brut NV +$5 per person, per hour

Non-Alcoholic – $8 per person, per hour

• Soft drinks, juices, still & sparkling water (available on request)

Cocktail Add-Ons

• Minimum order of 10 of each selected cocktail.
• With a beverage package: $15 each. Consumption bar or BYO charters: $20 each.
• Aperol Spritz and Margaritas are available on all charters. All other cocktails must be pre-ordered before your charter.
• Cocktail menu: Margarita, Aperol Spritz, Mojito, Espresso Martini, Paloma, Moscow Mule, Tequila Sunrise

Consumption Bar – minimum spend $60 per person

Champagne

• Veuve Clicquot Brut NV | $170
• Moët & Chandon Brut Imperial | $150
• Chandon NV | $80
• Vintage champagnes on request | POA

Wines

• Petaluma White Label Chardonnay | $70
• Catalina Sounds Sauvignon Blanc | $70
• Gérard Bertrand Cote des Roses Rosé | $70
• Yering Station Little Yering Pinot Noir | $70
• Pepperjack Shiraz | $70
• Vintage wines on request | POA

Beers

• Asahi | $12
• Corona | $12
• Cascade Premium Light | $12

Spirits (mixers included, no shots allowed)

• Grey Goose | $14
• Tequila | $14
• Tanqueray Gin | $14
• Chivas Regal | $14
• Sailor Jerry Rum | $14
• Maker’s Mark | $14

Non-Alcoholic

• Soft drinks & juice | $4

Cocktails

• Aperol Spritz | $20 each
• Margarita | $20 each
• Additional cocktails available by pre-order | $20 each