Boat Hire Enigma – Package for 41 Guests

Sydney Harbour Picnic Menu: $495 for up to five guests, $65 per guest thereafter
Delivery included

Choose one fish, two salads, one main and one dessert

Cured Salmon & Roe
Lemon fennel salad served with white pepper sour cream and dill
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Cured Kingfish
Tarragon quinoa salad served with coconut dressing, pickled almond and caper berries
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Seaweed Couscous Salad
Lettuce and herbs salad with preserved lemon, dried dates and, toasted almond
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Cucumber & Zucchini Salad
Cos lettuce salad dressed with a parsley dressing, bocconcini and toasted buckwheat
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Roasted Lamb
Green olive condiment & roasted carrots and sweet potatoes
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Slowly Roasted Beef
Potato’s Anna crisp and sauteed celery
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Rose Des Sables
Valrhona dark chocolate and coconut
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Orange Cake
Orange purée, lemon curd and meringue
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Baguette by PIOIK Bakery
A mixture of Spelt, Khorasan naturally leaven bread stick

Classic BBQ Menu $50 per person
Minimum 20 guests​
Chef not required on board
Where minimum numbers cannot be reached, a $175 fee applies
Minimum spend does not apply to this menu​
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Dips, Cheese, and Bread to Start
Gourmet Beef Sausages
Slow Cooked Lamb Shoulder served with tzatziki
Choice of two salads:
Green salad with balsamic dressing
Coleslaw
Pesto pasta salad
Rocket, pear & parmesan salad with balsamic dressing
Bread and Butter
Sweets for Desert

BBQ Add-Ons:
Marinated Chicken – $10 per person
Australian Prawns – $10 per person
Pacific Oysters – $10 per person
Morton Bay Bug – $12 per person
Sashimi Platter – $180

Minimum spend of $650 if only platters are ordered.
$80 delivery fee, not included in minimum spend.
Chef not required on board.

As a guide, three-to-five platters are recommended per 10 guests.
All platters served with baguettes and butter

Platter 1: Mixed Seafood – $315 for 2 guests / $622 for 4 guests / $830 for 6 guests
Mixed seafood platter including prawns, smoked salmon, oysters, grilled octopus, lobster tails, scallops, brandy cocktail sauce.

Platter 2: Prawns – $170
Queensland Tiger prawns, harissa aioli

Platter 3: Oysters – $170
Selection of oysters, natural, lemon or red wine eschalot dressing

Platter 4: Salmon – $170
Smoked Salmon, capers red onion, cracked pepper

Platter 5: Charcuterie – $140
Charcuterie platter, homemade terrines, pate, condiments

Platter 6: Lamb – $140
Grilled lamb cutlet platter, fresh herbs, lemon zest, garlic tzatziki dressing (GF)

Platter 7: Chicken – $140
Chicken drummettes, coriander, chili, sesame, lime, ginger

Platter 8: Grilled Vegetables – $140
Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips

Platter 9: Cheese – $140
Cheese platter with French & Tasmanian cheese

Platter 10: Vegetables – $140
Fresh vegetable & assorted dip platter

Platter 11: Sandwich – $140
Assorted baguettes/sourdough sandwiches with mixed fillings

Platter 12: Morning Tea – $140
Morning tea including French pastries, muffins & fruit

Platter 13: Fruit – $100
Seasonal fruit platter

Minimum 25 guests
Chef is included where minimum numbers are met for up to four hours.
Chef is $75 per hour thereafter
Where minimum numbers cannot be reached, a $400 chef charge applies for four hours, plus $75 per hour thereafter
$1500 minimum spend applies

Canapé Menu One: $80 per person
8 x canapés, 1 x substantial, 1 x dessert

Canapé Menu Two: $100 per person
10 x canapés, 1 x substantial, 1 x dessert

Canapé Menu One: $110 per person
12 x canapés, 1 x substantial, 1 x platter, 1 x dessert
(Mixed seafood platter not included)

Cold Canapés
Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
Blue swimmer crab, corn, dill and celery salsa in a crisp chou
Brandy Queensland prawn cocktail, avocado mousse, crisp lettuce (GF)
Ocean trout rillettes, chive and lemon sauce, on a wonton
Duck pancake, Hoisin sauce, cucumber, crisp eschalots
Five spice pork rillettes, pear chutney, crisp rye bread
Organic tarragon chicken waldorf salad, brioche
Oriental roasted pork salad, crispy baguette slice, nuoc jam dressing
Roasted baby beet and feta tart, mint (V)
Truffle Egg mimosa, asparagus, chives, rice shell (V)
Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V, GF)

Warm Canapés
Cauliflower and scallop fritter, truffle sauce (GF)
Queensland prawns in coriander batter, chilli and pernod aioli
Seared ocean trout skewers, orange and ponzu dressing (GF)
Whiting fish fillet burger, crisp lettuce, aioli sauce
Mini pulled pork croque monsieur, green apple, sage
Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette
Grilled lamb skewers, herbs, lemon and garlic yoghurt
Pan fried Angus beef skewers, shiraz jus (GF)
Mini cheeseburger, onion chutney, baby beets
Chive polenta cake, ratatouille, Persian feta, crisp basil (V, GF)
Mini baked potatoes, black bean ragout, avocado salsa (V, GF)
Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger (GF, V)
Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)

Substantial Selections
Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce
Mini calamari and roast chat potatoes, aioli, lemon
Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb dressing (V)
Chicken chasseur (smoked pancetta/mushrooms), roasted chat
potatoes, garlic, thyme, green beans (GF)
Beef fillet, sweet onion, garlic mash, greens (GF)
Twice cooked pork belly, chive puree potatoes, Asian greens, soy and plumb glaze
Seared duck breast, roast root vegetables, sweet and sour berry sauce
Brown rice salad, edamame, fried egg, seasonal greens, chickpeas, roasted beets, cashew dressing (V)
Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)

Dessert
Mixed French sweet platter including French berry tarts, profiteroles, nougat & chocolate mousse

Minimum 15 guests
Chef is included where minimum numbers are met for up to four hours. Chef is $75 per hour thereafter
Where minimum numbers are not reached, a $400 chef charge applies for four hours, plus $75 per hour thereafter
$1500 minimum spend applies

Silver Buffet: $99 per person
Canapés on arrival
Avocado, tomato, pine nut & fresh herb bruschetta
Grilled cumin lamb filet, eggplant caviar, olive bread
Ocean trout rillettes on a wonton, topped with caviar & dill

Salads
Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing
Pearl cous cous salad, grilled vegetables, lemon zest, pine nuts, herb dressing

Mains
Confit pork belly, sage, apple
Szechuan salt and pepper squid with lime aioli and lemon wedges
Salmon fillet served with a chive and yoghurt sauce

Dessert
Chocolate gateau, berries, Chantilly cream

Gold Buffet: $121 per person
Canapés on arrival
Smoked salmon blinis, crème fresh, pearls
Confit pork on a wonton, with apple sauce
Mushroom fricassee on a croute with crisp parmesan

Salads
Roasted chat potatoes, garlic, thyme, Murray River salt
Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons
Green bean salad, cherry tomatoes, olives, feta, balsamic glaze

Mains
Grilled lamb cutlets, rosemary, garlic, yogurt sauce
Seared chicken breast, macadamia nuts, apricot, fresh thyme, port jus
Ocean trout fillet with a salsa verde sauce

Dessert
Mixed French dessert platter including profiteroles, berry tarts, meringues, nougat, lemon slice

Platinum Buffet: $143 per person
Canapés on arrival
Oysters with caramelised red wine vinegar & eschalot dressing
Sashimi kingfish, avocado salsa, on a black quinoa crisp
Seared duck breast, crisp eschalots, cucumber, with plum sauce

Salads
Roasted chat potatoes with a verde mayo dressing
Mixed leaf salad, cucumber, tomato, carrot, feta, and a seeded mustard dressing
Sliced tomato, mozzarella, capers, eschalots, balsamic cream, and virgin olive oil

Mains
Seared beef sirloin with a red wine jus
Twice cooked free-range pork belly, served with calvados sauté apples
Ocean trout filet, salsa verde sauce
Queensland prawns, Brandy cocktail sauce

Dessert
New York cheese cake with a berry sauce
Petit fours to conclude

Diamond Buffet: $165 per person
Canapés on arrival
Quail egg, truffle Hollandaise, asparagus tart
Sashimi salmon, wakame salsa on a wonton
Queensland prawn cocktail, crisp lettuce, served in a glass
Selection of oysters, ponzu or red wine & eschalot dressing

Salads
Baby spinach, roast pumpkin, candied walnuts, Kalamata olives, fetta, apple cider & seeded mustard dressing
Warm chat potatoes, rocket, chives & a truffle mayo dressing
Rocket, shaved parmesan, confit eschalots, cherry tomatoes & pine nuts

Mains
Warm seafood platter with garlic lobster tails, seared scallops, ocean trout fillet, black mussels, blue swimmer crab
Pasture-fed beef filet, served with béarnaise sauce

Dessert
French dessert selection including lemon meringue tart, profiteroles, chocolate Hazelnut mousse
Petit fours to conclude

Minimum 6 guests, maximum 12 guests
A $400 chef charge applies for four hours, plus $75 per hour thereafter
$1500 minimum spend applies

2 Course Menu: $95 per person
3 Course Menu: $118 per person
Alternate drop: additional $10 per person, per meal

Entrées
Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
Brandy flambé Queensland prawns, hazelnut aioli, watercress salad
Duck confit Florentine, plum chutney, sauté spinach, pistachio
De-boned spatchcock, cumin and harissa crust, eggplant chips, smoked almond and cherry dressing
Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream

Mains
Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
Lamb filet, pine nut and thyme crust, hasselback potatoes, wilted greens
Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
Wild caught Barramundi, coco and lemon grass sauce, rice, Asian greens
Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
Black rice risotto, sauté purple kale, edamame, spring onion, candied pistachio (V)

Desserts
Pear and Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
Mango and passion fruit pavlova, lime & coco sauce, dark chocolate shards
Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut

Lifestyle Beverage Package: $15 per person, per hour
Unlimited sparkling, white and red wine, beer, soft drinks, tea and coffee

Add On: Spirit – additional $5 per person, per hour
Add On: Champagne & Spirits – additional $30 per person per hour

For The Kids: $6.25 per person, per hour
Unlimited soft drink and juice

Roaming Wine Tasting – $400 per sommelier, 1:20 guest ratio
Beverage package required
Add some fun and relaxed theatre by inviting a sommelier from Upstairs Wines to your cruise and experience a roaming wine tasting where you’ll learn all about the delicious wines we have on board.

Beverages on consumption available, please contact your agent for pricing