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

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