Boat Hire Enigma – Package for 41 Guests

CLASSIC BBQ: $40 per person
Minimum 20 guests
A fee of $175 applies where minimum numbers cannot be reached
Chef not required on board

• Dips, cheese and bread to start
• Gourmet beef sausages
• Slow-cooked lamb shoulder served with aioli
• Choice of two salads from the below:
  • Green salad with balsamic dressing
  • Coleslaw
  • Pesto pasta salad
  • Rocket, pear and parmesan salad with balsamic dressing
• Bread rolls and butter
• Sweets for dessert

BBQ enhancements

• Add fresh Australian prawns for $10 per person
• Add fresh Pacific Oysters for $10 per person
• Add fresh Morton Bay Bug for $12 per person
• Add fresh Sashimi Platter for $12 per person

Minimum 25 guests and minimum spend $1,200 applies
Chef is included where minimum numbers are met
A chef charge of $300 (for 4-hours) applies where minimum numbers cannot be reached, plus $60 per hour thereafter

Option One: $70 per person
Choose 9 canapés, 1 substantial + 1 dessert platter

Option Two: $90 per person 
Choose 12 canapés, 1 substantial + 1 dessert platter 

Option Three: $100 per person
Choose 14 canapés, 1 substantial, 1 platters* + 1 dessert platter
*Mixed seafood platters cannot be chosen in these options

Cold Selections

• Coffin Bay, Sydney Rock and Tasmanian Oysters, with caramelised red wine vinegar and eschalot dressing (GF)
• Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
• Blue swimmer crab, corn, dill and celery salsa in a crisp choux pastry
• 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 Vietnamese chicken salad, cucumber, cocoa, chilli, crisp pancake
• Crisp beef tortilla, black bean salsa, soy, sesame
• Roasted baby beet and feta tart, mint (V)
• Bocconcini, cherry tomato, olives, sauce vert (V)
• Truffle Egg mimosa, asparagus, chives, rice shell (V)
• Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V)

Hot Selections

• Seared scallops, black rice galette, broccoli truffle sauce (GF)
• Queensland prawns in coriander batter, chilli and Pernod aioli
• Seared ocean trout skewers, orange and ponzu dressing (GF)
• Black mussels, marinara sauce, in a spoon (GF)
• Thai fish cake burger, crisp lettuce, aioli sauce
• Mini pulled pork croque monsieur, gree apple, sage
• Seared duck breast, confit cherry tomato and red cabbage on a grilled baguette
• Grilled lamb cutlet, herbs, lemon and garlic yoghurt
• Pan-fried Wagyu beef skewers, shiraz jus (GF)
• Mini cheeseburger, onion chutney, baby beets
• Chive polenta cake, ratatouille, Persian feta, crisp basil (V)
• Mini baked potatoes, black bean ragout, avocado salsa (V)
• Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
• Grilled Zucchini, seared halloumi and salsa verde (V)

Substantial Selections

• Confit Tasmanian salmon, potato puree, wilted greens, chive and lemon sauce
• Mini calamari and chips, aioli, lemon
• Noodle salad, sauté prawns, nuoc cham sauce
• 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 plum 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)
• Chickpea and sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

Dessert Selections

• Mixed French sweet platter including French berry tarts, profiteroles, nougat, and chocolate mousse

PLATTERS

Minimum order of $600 where only platters are ordered
Chef not required on board | Each platter is suitable for 10 people unless stated otherwise

All platters served with baguettes & butter

Mixed seafood platter including prawns, smoked salmon, oysters, blue swimmer crab, lobster tails, scallops, brandy cocktail sauce
For Two $286  ||  For Four $566  ||  For Six $755

QLD Tiger prawns, harissa aioli $152

Selection of Oysters, natural, lemon or red wine eschalot dressing $152

Smoked Salmon, capers red onion, cracked pepper $152

Charcuterie platter, homemade terrines & pate, condiments $126

Sticky chicken drummettes, coriander, chilli, sesame, lime, ginger $126

Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips $126

Cheese Platter with French & Tasmanian cheese $126

Fresh vegetable and assorted dip platter $126

Assorted baguettes/sourdough sandwiches with mixed fillings $126

Morning tea including French pastries, muffins and fruit $126

Seasonal Fruit Platter $90

Minimum 15 guests and minimum spend $1,200 applies
Chef is included where minimum numbers are met
A chef charge of $300 (for 4-hours) applies where minimum numbers cannot be reached, plus $60 per hour thereafter

Silver Buffet: $90 per person

Canapés on arrival

• Avocado, tomato, pine nut and fresh herb bruschetta
• Grilled cumin lamb filet, eggplant caviar, olive bread
• Ocean trout rillettes on a wonton, topped with caviar and dill

Salads

• Fresh mixed leaf salad, carrot, cucumber, feta, balsamic dressing
• Brown rice, mixed seeds, roasted pumpkin, cherry tomatoes, capsicum, corn, with a fresh herb dressing

Mains

• Seeded mustard pork filet with rosemary
• Szechuan salt and pepper squid with lime aioli and lemon wedges
• Salmon fillet served with a chive and yoghurt sauce

Dessert

• Apple tart served with whipped cream and a homemade caramel sauce

Gold Buffet: $110 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
• Soba noodles, cucumber, carrots, rocket, black sesame seeds, mirin dressing

Meat

• Butterfly lamb shoulder, rosemary, garlic and yoghurt sauce
• Seared duck breast with a sweet and sour berry sauce
• Ocean trout fillet with a salsa verde sauce

Dessert

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

Platinum Buffet: $130 per person

Canapés on arrival

• Oysters with caramelised red wine vinegar and 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

Meat

• 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 cheesecake with a berry sauce
• Petit fours to conclude

Diamond Buffet: $150 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 and eschalot dressing

Salads

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

Meat

• 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

FORMAL SIT DOWN
**Enigma can comfortably seat up to 12 guests across two tables**

Minimum 6 guests and minimum spend of $1,200 applies
Chef is included where minimum numbers are met
A chef charge of $300 (for 4-hours) applies where minimum numbers cannot be reached, plus $60 per hour thereafter

2-Course: $86 per person

3-Course:  $107 per person

Alternative Drop: plus $10 per person, per meal

Entrée

• Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
• Brandy flambé QLD prawns, hazelnut aioli, watercress salad
• Duck confit Florentine, plum chutney, sauté spinach, pistachio
• De-boned spatchcock, cumin & harissa crust, eggplant chips, smoked almond & 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 & 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, sautéed greens
• Butterfly Okra Salmon filet, coco & lemongrass 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)

Dessert

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

BEVERAGE PACKAGE 15 per person, per hour

Includes sparkling wine, white and red wines, soft drink, tea and coffee. Waitstaff not included.

Add spirits $5 per person, per hour

Add French champagne and spirits $10 per person, per hour

FOR THE KIDS 6.25 per person, per hour

Includes unlimited soft drink and orange juice

BY CONSUMPTION

Pay only for the beverages you drink. Prices are as per the menu below.

WINE TASTING WITH CAPTAINS OF TRADE 27 per person, per hour

Minimum 12 people. Includes an intimate and informative two-hour wine tasting experience from your international wine region of choice with Captains of Trade, as well as unlimited wine (from the tasting), beer, soft drinks, tea and coffee throughout the charter. Wait staff included.

WAITSTAFF

250 for four hours, 60 per hour thereafter

1 waitstaff required for up to 15 guests

2 waitstaff required for 16 – 30 guests

3 waitstaff required for 31 – 41 guests

Enigma On Board Beverage Menu
Available on request