Boat Hire on Ghost – Package for 36 Guests

Canape Selections

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

$79 per person (3 cold, 3 warm, 1 substantial, 1 dessert)

$95 per person (4 cold, 4 warm, 2 substantial, 1 dessert)

$120 per person plus one food station (4 cold, 4 warm, 2 substantial, 1 dessert. If caviar chosen price will change)

Cold

• freshly shucked sydney rock oysters with cucumber, caramelised vinegar minognette (gf)
• heirloom cherry tomatoes, whipped ricotta, black olives, pinenuts, miniature tart (gf)
• chilled queensland king prawns with yuzu aioli (gf)
• poached coconut chicken, shredded baby greens, chilli lime jam, crispy onions (gf)
• king salmon tataki, sesame seeds, king brown mushroom, green shallots, ponzu dressing (gf)
• black angus beef carpaccio, pickled cucumber, capers, horseradish on rosemry crisp (gf)
• king crab, sweet corn, avocaco aioli, fried jalapeno ring, on spoon (gf)

Warm

• fresh herb and green pea, baby spinach, buffalo mozzarella, risotto balls with somoked paprika aioli (v)
• blackened halloumi bruschetta, smoked eggplant heirloom cherry tomatoes
• spicy grilled eggplant and feta quesadilla, avocado, truss tomato salsa
• pappered lamb loin, peperonata, olive, shaved pecorino, salsa verde
• seared atlantic scallops, rodriguez chorizo, chimichurri, baby fennel
• pumpkin and feta spiced roasted pumpkin empanadas
• popcorn free-range chicken, pink ginger soy spiked cucumber sambal
• grass fed beef handmade pie, smoked chilli tomato relish

Substantials

• chilli lime caramel chicken poke with japanese pickles, soy lime dressing, shredded nori (bowl)
• veggie burger, hlloumi, blackened peppers, salsa verde, wild rocket
• grilled rodriquez chorizo hot dog, pickled white cabbage, hot mustard, aged cheddar, aioli
• teriyaki marinated king salmon, soba noodle, and chilli lime, baby greens salad bowl
• slow cooked grass-fed sumac lamb shoulder rainbow chard, truss tomtoes, orecchiette pasta, pecorino
• roasted butternut pumpkin, sage gnocchi, ricotta, shaved zucchini, dukkah nut butter, lemon
• crispy fried korean chicken, kimchi, red eye mayo slider
• pulled bbq black angus beef, hot spiced slaw, wild rocket on soft milk bun

Dessert Canapes

• passionfruit curd and fresh strawberry tart
• sea-salt caramel and brownie crumble tart
• valrhona dark chocolate mousse, raspberry, coco pop crunch
• prosecco marinated strawberries, watermelon, mint, meringue
• whipped vanilla bean cheesecake with honeycomb crumble (on spoon)
• triple cream brie, sour cherry and baby basil tart

Vegetarian Canape Selections

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

$79 per person (3 cold, 3 warm, 1 substantial, 1 dessert)

$95 per person (4 cold, 4 warm, 2 substantial, 1 desser t)

$120 pear person plus one food station (4 cold, 4 warm, 2 substantial, 1 desser t. if caviar chosen price will change)

Cold

• spiced butternut pumpkin, hummus, crispy onion tart (gf)
• miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta, pecorino, black olive, basil reduction on spoon (v) (gf)
• sour cherries, crisp pear, shaved hazelnut, orange (gf)
• smoked eggplant, horse radish, capers, charcoal wafer cone, roe (gf)
• caramelized soy, ginger, sesame, baby greens, bean sprotus, shredded nori on betel leaf (gf)

Warm

• wild mushroom, pea, pecorino arancini balls with panko crust, truffle aioli
• silkin tofu daikon, cucumber, green chilli salad, nahm jin dressing (gf)
• crispy feta, pea, spinach filo cigars with spiced orange glaze
• black bean, spiced avocado, cherry tomato quesadilla
• popcorn caulif lower, cucumber lime coconut salad, sriracha mayonnaise, on spoon (gf)
• caponata, feta, cherry tomatoes, toasted pine nuts (gf)
• hand made chickpea spiced curry pie, saffron tomato chutney

Substantials

• maroccan vegetables, chermoula, chickpea, cucumber raita (bowl)
• miso crusted eggplant salad, soba noodles, baby greens, crispy onion
• sweet potato, enoki mushrooms, avocado, edamame poke with japanese pickles, soy lime dressing shredded nori (bowl)
• saute gnocchi, butternut pumpkin, sage, drunken raisins, burnt lemon butter (bowl)
• crispy tofu, hoisin, asian slaw, lime, chilli roll
• vegie burger, blackened haloumi, piquillo peppers, salsa verde

Dessert Canapes

• passionfruit curd and fresh strawberry tart
• sea-salt caramel and brownie crumble tart
• valrhona dark chocolate mousse, raspberry, coco pop crunch
• prosecco marinated strawberries, watermelon, mint, meringue
• whipped vanilla bean cheesecake with honeycomb crumble (on spoon)
• triple cream brie, sour cherry and baby basil tart

Buffet Menu

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

GOLD BUFFET PACKAGE

126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)

PL ATINUM BUFFET PACKAGE

147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert patters)

PLEASE SELECT PLATTERS FROM THE FOLLOWING

Cold platters

• pepper-seared black angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
• house-smoked petune ocena trout with shaved zucchini, fennel, wasbi cream fraiche (gf)
• cured and aged salumi, olives, pickled red onion, grilled eggplant, cold-pressed organic olive oil dressing (gf)
• herloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
• pepper-seared yellow fin tuna tataki, pickled dajkon, wild mushroom, aged soy
• orecchiette salad, broccolini, meredith goats cheese feta, peas, dry chilli, lemon
• poached yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

Warm platters

• grilled miso tasmanian salmon, soba noodles, baby greens lime chilli dressing
• 8 hour slow-cooked s.a sumac spiced lamb shoulder with pomegranate molasses, kale, bbq zucchini and warm israeli couscous
• roasted (med-rare) pepper-crusted black angus sirloin with local mushrooms and chimichurri (gf)
• free-range de-boned chicken moroccan spiced vegetables, sumac, cucumber yoghurt (gf)
• crispy-skinned w.a cone bay barramundi, roasted red pepper, black olive, harrisa, shaved zucchini (gf)
• maroccan spiced grilled vegetables, chermoula, chickpea, cucumber rita

Dessert platters

• valrhona dark chocolate pave candy peanuts shorbread crumble vanilla ice cream
• strawberry cheesecake coconut crumble strawberry ice cream
• handmade pavlova nests mango passionfruit curd raspberry sorbet (gf)
• local and imported cheese served with spiced apple chutney, marinated figs and flatbread

Buffet includes

• green micro salad with shaved radish, red onion and cold-pressed dressing
• fresh baked bread rolls and pepe saya butter
• steamed baby potatoes with parsley butter and lemon

Vegetarian Buffet Menu

UNDER 19 GUESTS REQUIRES A CHEF FEE OF $350

GOLD BUFFET PACKAGE

126 per person (2x canapes on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)

PL ATINUM BUFFET PACKAGE

147 per person (2x canapes on arrival, 3 cold platters, 3 warm platters, 2 dessert platters)

PLEASE SELECT PLATTERS FROM THE FOLLOWING

Cold platters

• grilled eggplant carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)
• shaved zucchini, radish, fennel, wasabi cream fraiche (gf)
• herloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
• sweet potato, pickled daikon, wild mushroom, bean sprots aged soy orecchiette salad, broccolini, meredit goats cheese feta, peas, dry chil

li, lemon

Warm platters

• grilled miso eggplant, soba noodles, baby greens lime chilli dressing
• spiced charred cauliflower pomegranate molasses, kale, bbq zucchini and warm israeli couscous
• roasted red pepper, black olive, harissa, shaved zucchini with local mushrooms and chimichurri (gf)
• moroccan spiced grilled vegetables, chermoula, chickpea, cucumber raita

Dessert platters

• valrhona dark chocolate pave candy peanuts shorbread crumble vanilla ice cream
• strawberry cheesecake coconut crumble strawberry ice cream
• handmade pavlova nests mango passionfruit curd raspberry sorbet (gf)
• local and imported cheese served with spiced apple chutney, marinated figs and flatbread

Buffet includes

• green micro salad with shaved radish, red onion and cold-pressed dressing
• fresh baked bread rolls and pepe saya butter
• steamed baby potatoes with parsley butter and lemon

Seafood Buffet

170 per person – under 8 guests requires chef fee of 450

Canapes

• miniature short-crust tart with humus and spiced butternut pumpkin (v)
• seared harvey bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)

Cold platters

• seafood platter with a selection of oysters, tiger prawns, balmain bugs, chilled mussels, caper mayonnaise, citrus aioli (lobster on request,

price depends on market value)

• pepper-seared Yellow fin tuna tataki, pickled daikon, wild mushroom, aged soy
• qld spanner crab (de-shelled) herloom tomato medley, avocado, radish, cucumber, light chilli

Warm platters

• roasted (med-rare) pepper-crusted black angus sirlion with local mushroom and chimichurri (gf)
• large king prawns with chermoula, chickpea, harrissa spiced yogurt (gf)
• salt and pepper squid, new season potato salad, chorizo, aleppo chilli

Dessert

• handmade pavlova nest mango passionfruit curd raspberry sorbet (gf)
• local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Buffet includes

• steamed new potatoes • sauteed broccolini, oyster sauce, smoked chilli, crispy onion
• wild rocket, shaved pear, pecorino, aged balsamic dressing • handmade bread rolls, cultered butter

Food Stations

THESE STATIONS REQUIRE A CHEF FEE OF $350 FOR UNDER 20 GUESTS

SASHIMI STATION

kingfish, tuna and fresh seasonal seafood ser ved raw and carved to order

$20 per person

SUSHI AND SASHIMI STATION

section on hand made sushi and fresh seasonal seafood served raw and carved

$25 per person

DUMPLING BAR

selectin of steamed seafood, meat and vegetarian dumplings ser ved with a variety

$20 per person

OYSTER TASTING STATION

showcasing freshly shucked regional oysters from around australia – sydney rock, pacific’s and flats

$20 per person

ROAMING OYSTER SHUCKERS

showcasing freshly shucked regional oysters from around australia – sydney rock, pacific’s and f lats

$25 per person

GLAZED HAM STATION

served warm and carved to order served with mustards, pickles and soft rolls

$20 per person

CAVIAR STATION

selection of caviars, ice bowl, complete with hostess to guide though the caviars

price on enquir y

CHARCUTERIE & CHEESE

selection of cured and smoked meats, cheeses, pickles and house-made chutneys

$20 per person

JUST CHEESE

wide selection of both local and imported cheeses with various breads and classic accompaniments

$18 per person

Formal Plated Menu

$145 per person – minimum 20 guests

Entree

• pan seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
• zucchini quinoa fritters, pea mint cream, hunter valley goat’s cheese, watercress
• de-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
• seared scallops, jerusalem artichoke, crisp pancetta, baby herbs
• cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe
• wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
• grilled rare yellow fin tuna, shaved fennel, orange, aioli
• confit wa octopus, baby octopus, red pepper, olive, chilli aioli

Mains

• baby snapper, mussels, confit fennel, zucchini f lower, bisque
• peppered lamb loin, slow cooked shoulder, globe artichoke, broad beans, peas, jus
• de-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
• hapuka fillet, squid, chorizo, nettle butter, lemon
• grass fed beef tenderloin, ox tail cigar, king brown mushroom, jus
• berkshire pork loin, prosciutto, cripsy pave, morcilla, apple, jus
• twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

Desserts

• dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
• salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
• coconut pana-cotta, mango,crumble, coconut sorbet
• vanilla cheese cake, mixed berries, orange cardamon ice cream
• local and imported cheese, fig loaf, flat bread, apple cherry chutney

Silver Package

$20 PER PERSON PER HOUR

Josef Chromy Pinot Noir Chardonnay NV, TAS

Mandoleto Pinot Grigio, Veneto Italy

Burns and Fuller Chardonnay, Barossa SA

Fontanet Rose, Langeudoc France

Yering Station ‘Little Yering’ Pinot Noir, Yarra Valley VIC

Deep Woods Cabernet Shiraz, Margaret River WA

Corona, Mexico Peroni, Italy

Gold Package

$30 PER PERSON PER HOUR

Veuve Clicquot Brut NV, Champagne France

Terra Viva Pinot Grigio, Veneto Italy

Scarborough Chardonnay, Hunter Valley NSW

Coup de Genie Rose, Provence France

Stoney Rise Pinot Noir, TAS

The Hedonist Shiraz, McLaren Vale SA

Corona, Mexico Peroni, Italy

Platinum Package

$40 PER PERSON PER HOUR

Ruinart Blanc de Blanc, Champagne France

Domaine Nozay Sancerre, Loire Valley France

Shaw and Smith M3 Chardonnay, Adelaide Hills SA

Sainte Marguerite Grande Rose, Provence France

Mount Edward Pinot Noir, Central Otago NZ

Glaezter ‘Bishop’ Shiraz, Barossa Valley SA

Corona, Mexico Peroni, Italy

Prestige Package

$150 PER PERSON PER HOUR

Dom Perignon 2009, Champagne France

Grosset Polish Hill Riesling, Clare Valley SA

Bannockburn ‘SRH’ Chardonnay, Geelong VIC

Domaine Ott ‘By Ott’ Rose, Provence France

Ata Rangi Estate Pinot Noir, Central Otago NZ

Leeuwin Estate ‘Art Series’ Cabernet, Margaret River WA

Corona, Mexico Peroni, Italy