Menu's - By Private Chefs of Brisbane
The Tipsy Sailor
$38 per guest (Minimum 50) | Service Fee $220 | Each hour after 3 hours is $70 per hour
Thick vegetable spring rolls with a plum sauce (V)
Beef and beer pie
Cream cheese filled jalapeño poppers (V)
Chicken satay skewer
Lamb and mint croquette with a thick mint gravy Selection of sushi
Champagne and saffron arancini balls (V)
Chef’s sausage rolls with tomato relish
To Finish
New York cheeseburger with streaky bacon, mozzarella and burger relish
Inclusions
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours
Cooking Equipment
Service ware and napkins
Sunset Buffet Menu’s
$170 per guest (Minimum 15) | Service Fee $220 | Each hour after 3 hours is $70 per hour
CANAPÉS – MAIN – CHEESE
Chef’s Selection of Canapés on arrival x 3
Shared Table Menu
Crown of baked Tasmanian salmon coated in a lemon and herb olive oil
Chef’s signature Sticky Thai chilli mud crab
Grilled tiger prawns in a garlic and lemon butter sauce Mussels in a tomato and chorizo sauce
Oysters 3 Ways – Mornay, Makers Mark Kilpatrick and Natural
Chef’s signature champagne and black caviar battered barramundi
Sides
Parmesan and truffle French fries Seasonal vegetables
Mixed leaf salad
Sweet potato, red onion and rocket salad Bread rolls and butter
To Finish
Selection of cheese, quince paste, grapes and crackers
Inclusions
Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours
Cutlery, Crockery and white linen napkin per guest
Side plate, knife, bread roll and butter per guest
Service ware and napkins
Salt and pepper
Intimate Dinner Menu’s
$130 per guest (Minimum 12) | Service Fee $220 | Each hour after 3 hours is $70 per hour | add alternative drop $7.00 per person
CANAPES – ENTREE – MAIN – DESSERT
Chefs selection of Canapés on arrival x 3
Entree (Select 1)
Southern fried crispy pork belly with a bacon and chive potato wedge,
sweet corn purée and bourbon barbecue sauce.
Quail stuffed with spiced pumpkin served with a lentil and snow pea salad,
caramelised orange and wild berry sauce
Chef’s chilled tiger prawn cocktail served with an avocado wasabi, pickled cucumber, vine ripe
roast tomato, ice berg wedge, maple bacon, paprika croutons, pickled
thousand islands dressing and caramelised lemon.
Chef’s lamb cannon ball – pulled lamb shank wrapped in aged prosciutto,
roasted and served on a mint potato cake finished with a lamb jus
Beer braised beef cheek on a parsnip and potato creamed mash topped
with a baby Yorkshire pudding and a thick beef cheek sauce
Moreton bay bug mornay tart served with a pea, sweet corn and tomato salsa
served in the shell finished with fried leeks
Main (select 1)
French trimmed chicken breast stuffed with chorizo, brie, garlic, paprika and spinach,
chef’s puff pastry potato pie sautéed seasonal vegetables and a chive cream sauce.
Crispy skin salmon served with a saffron and prawn bisque risotto.
5 spiced Crispy skin duck breast served with a carrot purée, duck croquette,
lentils and broad beans in a duck stock.
Beef mignon on a bed of chive creamed potato, confit of Barossa shiraz onion,
sautéed carrots, crispy fried leeks with a rich red wine jus
French trimmed lamb cutlets, crushed pea, vine ripe roasted tomatoes, baby carrots
cooked in orange stock, potato and spinach galettes, herb crumble with a beetroot and red wine jus
King pork cutlet with a sage, onion and apple stuffing, potato cake, roasted vegetables wrapped in
aged prosciutto and topped with an apple jam and red delicious apple gravy
Dessert (select 1)
Vanilla panna cotta served with a sweet crumble and strawberry coulee
Apple and rhubarb crumble
Baked New York cheesecake topped with berries and served with a berry coulee
Chocolate fondant served with salted caramel and a strawberry compote
Lemon meringue tart served with fruits of the forrest
Black forrest gâteau mousse indulgence glass
The Captains Table Seafood Menu
$170 per guest (Minimum 15) | Service Fee $220 | Each hour after 3 hours is $70 per hour
CANAPÉS – MAIN – CHEESE
Chefs Selection of Canapés on arrival x 3
Shared Table Menu
Crown of baked Tasmanian salmon coated in a lemon and herb olive oil
Chef’s signature Sticky Thai chilli mud crab
Grilled tiger prawns in a garlic and lemon butter sauce
Mussels in a tomato and chorizo sauce
Oysters 3 Ways – Mornay, Makers Mark Kilpatrick and Natural
Chef’s signature champagne and Black caviar battered barramundi
Sides
Parmesan and truffle French fries
Seasonal vegetables
Mixed leaf salad
Sweet potato, red onion and rocket salad
Bread rolls and butter
To Finish
Selection of cheese, quince paste, grapes and crackers
Inclusions
Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours
Cutlery, Crockery and white linen napkin per guest
Side plate, knife, bread roll and butter per guest Service ware and napkins
Salt and pepper
Drop the Anchor all day menu
$120 per guest (minimum 40) | Service Fee $220 | Each hour after 3 hours is $70 per hour
On Arrival Grazing Table
Selection of toasted bread, Chef’s fresh dips, seasonal fruit
Australian and international cheese, antipasto and crackers
Seafood Platters
Platters of Prawns served with thousand islands dressing and lemon wedges
Makers mark Kilpatrick, Natural, Thai style, champagne and black caviar fried oyster
Buffet Main
Bourbon glazed 12-hour slow cooked pork belly with crispy shallot and pork belly crumble
Crispy Southern fried Moreton bay bug with a mango and pineapple salsa
Sides of salmon cooked in Champagne and saffron
Lamb lollipops infused with lemon, thyme and rosemary
Beef burger with a onion ring served with a brioche roll
Three nut chicken satay skewers finished with a roast macadamia crumble
Sweet potato, apple and rocket salad
Caesar salad with drunken anchovies
Asparagus, spinach, cherry tomato, bocconcini and balsamic glaze salad
Mustard roast potato salad
Selection of bread rolls
Condiments
Petite Sweets
Chef’s selection of petite sweets
Chefs Hot Party Platters
Pies, quiche, thick vegetable spring rolls, bruschetta
Inclusions
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours
Cooking Equipment
Clothed trestle tables
Service ware and napkins
Offshore Explorer Buffet Menu
$65 per guest (Minimum 40) Service Fee $220.00 | Each hour after 3 hours is $70 per hour
Buffet Main
Fresh tiger prawns with a thousand island dressing
Chorizo Kilpatrick oysters
Fresh oysters
Whole poached salmon served chilled
Chef’s calamari served with a black caviar tartare sauce
Buttery jacket potatoes
Chilled lemon and thyme roast chicken served with a lemon and garlic mayonnaise
Cold cuts – Hickory smoked ham, pastrami and peppered beef
Selection of Salads (changes seasonally)
Creamy mustard potato salad Tropical cous cous Chef’s coleslaw
Selection of bread rolls, butter and condiments
Inclusions
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours
Cooking Equipment
Clothed trestle tables Service ware and napkins
Roving Cocktail menu
$60 per guest (Minimum 35) | Service Fee $220 | Each hour after 3 hours is $70per hour
On Arrival Platters
Australian and international cheese, antipasto selection and crackers, Toasted bread and
Chef’s fresh dips and selection of fresh seasonal fruit
Mini Burger Menu (Select 1)
New York cheeseburger with streaky bacon, mozzarella and burger relish Lamb and herb burger with a
spiced hummus, tomato and crispy red onion
Slow cooked pulled pork with an appleslaw
Southern fried chicken with crispy lettuce, sliced tomato and a paprika jalapeño ailoi
Slow cooked BBQ brisket with sliced pickles and fried shallots (min 60 guests)
Jalapeño fish burger with a lemon mayonnaise and crispy iceberg lettuce
Onion bhaji, sliced cucumber and mint yoghurt (V)
Crumbed haloumi, tomato chutney, spinach and garlic mushrooms (V)
Fork Dish (select 1)
Chef’s signature fish and chips with tartare sauce and lemon wedge**
Asian style jalapeño fish tail with an egg fried rice and prawn crackers
South Indian inspired chicken or beef curry served with a pilau rice and poppadom
Vietnamese tangy Thai beef salad Teriyaki vegetable chicken noodle
Chef’s signature sweet and sour pork or chicken with vegetables and rice
Singapore lamb stir fry with seasonal vegetables
Prawn twirler served with spiced wedges, sweet chilli and sour cream
Chef’s signature Greek salad with fried olives and shredded chicken
Roasted beetroot and feta with pomegranate, pulled lamb and a vinaigrette
Canapes (Select 7)
Thick cut polenta chip with a vine ripe tomato sauce(V) Tomato, onion and coriander bruschetta (V)
Moroccan pumpkin flower (V)
Onion and spinach bhaji bites with a mint yogurt (V)
Cream cheese, black poppy seed and vine ripe tomato bites (V)
Crumbed camembert with a tomato chutney (V)
Panko crumbed stuffed mushroom with a spiced cheese filling (V) Panko crumbed stuffed mushroom
with a Moroccan inspired stuffing (V)
Mediterranean inspired tartlet (V)
Thick vegetable spring rolls with a plum sauce (V)
Crumbed olives stuffed with feta served with a tomato chutney (V)
Arancini Corner
Beetroot and feta arancini (V) Seafood paella arancini Beef bolognese arancini
Champagne and saffron arancini balls (V) Roasted sweet potato and pumpkin arancini
Roast garlic, spinach and three cheese arancini
Meat
Beef mignon wrapped in aged prosciutto with a horseradish and onion jam
Argentinian Beef Empanadas
Baby beef wellington topped with mushy pea
Beef and crown lager pie with a creamy potato and pea mash Beef cheek croquette with a pan sauce
Rare roast beef en croûte with horseradish and pickled beets Chicken satay skewer
Chicken mornay tartlet
Tandoori chicken skewer with a mint yoghurt and crispy shallots
Southern fried chicken skewer with a bourbon barbecue sauce
Baked chicken and pesto spoon with a vine ripe tomato
Chef’s Southern fried chicken wings with a chipotle mayonnaise
Thick Peking duck spring rolls served with plum sauce
Lamb skewers served with hummus Lamb and rosemary pie
Lamb and mint croquette with a thick mint gravy
Fresh baked jalapeño with a chorizo and mozzarella filling wrapped in bacon
Pulled pork croquette with spiced rustic apple sauce
Chef’s pork sausage roll with an apple chutney
Asparagus wrapped in prosciutto with a lemon and lime aioli
Prosciutto and brie en croûte with blistered tomato and balsamic reduction
Seafood
Coconut prawn on sugar cane with a sweet chilli aioli
Tequila and lime ceviche scallop
Oysters natural, Kilpatrick or mornay
Prawn twirler with a sweet chilli dipping sauce
Smoked salmon blini with a dill cream cheese and black caviar
Moreton Bay fish cake with a dill hollandaise sauce
Crab and prawn spoon served with a lemon and lime mayonnaise
Champagne and black caviar battered oyster
Tasmanian Huon salmon cured in pickled beets and finished with a beetroot relish
Australian barramundi mornay tart
Champagne and saffron battered tiger prawn with a black caviar aioli
Selection of sushi including, chicken, beef, seafood and vegetarian
Pork belly
Asian inspired pork belly with a fried shallot sprinkle Sticky Satay pork with a three-nut crumble
Pork belly popcorn with a paprika pickle mayonnaise
Bourbon barbecue glazed pork belly with a crackling crumble
Inclusions
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours
Cooking Equipment Service ware and napkins
Roving menu
$45 per guest (Minimum 35) | Service Fee $220 | Each hour after 3 hours is $70per hour
Canapes X 8 + Slider X 1
Mini Burger Menu (Select 1)
New York cheeseburger with streaky bacon, mozzarella and burger relish Lamb and herb burger with a
spiced hummus, tomato and crispy red onion
Slow cooked pulled pork with an appleslaw
Southern fried chicken with crispy lettuce, sliced tomato and a paprika jalapeño ailoi
Slow cooked BBQ brisket with sliced pickles and fried shallots (min 60 guests)
Jalapeño fish burger with a lemon mayonnaise and crispy iceberg lettuce
Onion bhaji, sliced cucumber and mint yoghurt (V)
Crumbed haloumi, tomato chutney, spinach and garlic mushrooms (V)
Canapes (Select 8)
Vegetarian Corner
Tomato, onion and coriander bruschetta (V)
Moroccan pumpkin flower (V)
Onion and spinach bhaji bites with a mint yogurt (V)
Crumbed camembert with a tomato chutney (V)
Mediterranean inspired tartlet (V)
Thick vegetable spring rolls with a plum sauce (V)
Crumbed olives stuffed with feta served with a tomato chutney (V)
Arancini Corner
Beetroot and feta arancini (V)
Seafood paella arancini
Beef bolognese arancini
Champagne and saffron arancini balls (V)
Roasted sweet potato and pumpkin arancini
Roast garlic, spinach and three cheese arancini
Meat
Beef mignon wrapped in aged prosciutto with a horseradish and onion jam
Argentinian Beef Empanadas
Baby beef wellington topped with mushy pea
Beef and crown lager pie with a creamy potato and pea mash Beef cheek croquette with a pan sauce
Rare roast beef en croûte with horseradish and pickled beets Chicken satay skewer
Chicken mornay tartlet
Tandoori chicken skewer with a mint yoghurt and crispy shallots
Southern fried chicken skewer with a bourbon barbecue sauce
Baked chicken and pesto spoon with a vine ripe tomato
Chef’s Southern fried chicken wings with a chipotle mayonnaise
Thick Peking duck spring rolls served with plum sauce
Lamb skewers served with hummus Lamb and rosemary pie
Lamb and mint croquette with a thick mint gravy
Fresh baked jalapeño with a chorizo and mozzarella filling wrapped in bacon
Pulled pork croquette with spiced rustic apple sauce
Chef’s pork sausage roll with an apple chutney
Asparagus wrapped in prosciutto with a lemon and lime aioli
Prosciutto and brie en croûte with blistered tomato and balsamic reduction
Seafood
Coconut prawn on sugar cane with a sweet chilli aioli
Tequila and lime ceviche scallop
Oysters natural, Kilpatrick or mornay
Prawn twirler with a sweet chilli dipping sauce
Smoked salmon blini with a dill cream cheese and black caviar
Moreton Bay fish cake with a dill hollandaise sauce
Crab and prawn spoon served with a lemon and lime mayonnaise
Champagne and black caviar battered oyster
Tasmanian Huon salmon cured in pickled beets and finished with a beetroot relish
Australian barramundi mornay tart
Champagne and saffron battered tiger prawn with a black caviar aioli
Selection of sushi including, chicken, beef, seafood and vegetarian
Pork belly
Asian inspired pork belly with a fried shallot sprinkle Sticky Satay pork with a three-nut crumble
Pork belly popcorn with a paprika pickle mayonnaise
Bourbon barbecue glazed pork belly with a crackling crumble
Inclusions
Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours
Cooking Equipment Service ware and napkins
Optional Extras Menu
Mini Rolls Box
Selection of classic and gourmet fillings
in fresh bakers rolls.
Approximately 35 per box.
$120 each
Dessert Buffet Petite
Chef’s selection of petite sweets
approx 4 items per guest.
$10.95 pp
Desset Buffet Cakes
Selection of full size classic & gourmet cakes.
$17.95 pp
Dessert Boxes
Selection of petite sweets
Each box has approx 35- 40 items.
$105 each
Deluxe Fruite Platter
Seasonal cut fruit
1 x Large platter caters for 30-40 guests
$90 each
Sushi Platter
Meat, seafood and vegetarian.
Approximately 100 pieces per box.
$140 each
Slider
Select from roving menu.
Minimum 40 guests.
$3.95 each
Fork Dish
Select from roving menu.
Minimum 40 guests
$10.95 pp
Party Platter
Pies and sausage rolls served with
tomato sauce and chutney.
Minimum 40 guests.
$5.50 pp
Fresh Prawns
Large fresh local prawns served with dipping
sauces in on ice with lemons.
Minimum 40 guests.
$9.50 pp
Oyster Bar
Selection of oysters 4 ways. Chef shucks and
serves to guests on deck
Minimum 40 guests.
$10.50 pp
Bridal Box
Selection of snacks.
$150 each
Arrival Platters
International and Australian cheese, antipasto
and crackers platter/ herb toasted bread and
fresh dips platter/ Seasonal fruit platter.
Served across 3 platters and based on 50 guests.
$280 each
The Grazing Table
An assortment of Australian and domestic cheeses,
antipasto, cured meats, antipasto selection,
balsamic oils, bread, dips, nuts and chocolates
served on a rustic setting. Minimum 60 guests.
$25 pp
Deluxe Cheese Platter
Australian and domestic cheeses, grapes,
strawberries and crackers served on 1 large platter.
Caters