KIRRIBILLI COCKTAIL MENU
Tray service throughout the function

Mini Spring Rolls and Vegetarian Samosas
Freshly shucked Sydney rock Oysters
Gourmet mini pastries
A selection of Mini Quiches
Italian meatballs with tomato relish
Satay Chicken Skewers
Mixed dips and crackers
Antipasto platters

Fresh Fruit Platter
•••

DEEP BAY COCKTAIL MENU
Tray service throughout the function

Canapés on crusty fresh bread
with
Smoked Salmon with cream cheese
Rare Roast Beef with seeded mustard
Medium King prawns with Chef's Seafood Sauce
Freshly shucked Sydney rock oysters
A selection of gourmet petite pies and quiches
A selection of Italian meatballs
Chipolata sausages
Satay Chicken Skewers
Spinach and fetta Triangles
Mini Spring Rolls and Samosas
Antipasto Platter

Fresh Fruit Platter
Mixed platter of Danish pastries
•••

PARTY MENU
BUFFET OR TABLE SERVICE
Canapés on boarding
BUFFET
Choice of any Two Carvery Roasts:
Roasted fillet beef, roast pork, baked lamb fillet
o r barbequed Chicken
Choice of any Three Salads:
Fresh garden salad, coleslaw, pasta salad, Greek salad,
tabouli, seafood salad or chicken avocado salad
Menu includes One of the following:
Garlic cream potato bake
Roasted rustic potatoes
Jacket potato
or
fried rice

Fresh Bread Rolls
Selection of Desserts
•••

PRINCESS MENU
BUFFET OR TABLE SERVICE
Canapés on boarding
ENTREE
Platters of seafood including oysters, prawns
and smoked salmon and calamari
MAIN COURSE
Choice of any two Roasts:
Slow roasted fillet beef with Béarnaise sauce
Backstrap of lamb with honey mint yoghurt
Honey baked Ham with seeded mustard
or Chicken breast with a Tia Maria Mango crème
Choice of any Three Salads:
Fresh Garden salad, coleslaw, pasta salad, Greek salad,
tabouli, seafood salad
Or
Chicken avocado salad
And includes one choice of the following:
Garlic cream potato bake, roasted rustic potatoes,
jacket potato or fried rice

Fresh Bread Rolls
Selection of Desserts
•••

RIVA MENU
Buffet or Table Service
Canapés on boarding
Scotch Fillet of Beef, rolled in fresh herbs and roasted
medium rare with Dijon Hollandaise
Chicken Breast with Tia Maria and Mango crème
Traditional Honey Leg Ham and seeded mustard
Tossed super salad with roma, cherry and tear drop tomatoes,
roasted pine nuts, cucumber, bean sprouts,
avocado and sun dried tomato
Satay vegetable salad with pumpkin, onion,
carrot, zucchini, broccoli and cauliflower

Crusty Bread Rolls

DESSERTS
Selection of cake desserts
•••

BAR POINT MENU
BUFFET OR TABLE SERVICE
Canapés served on boarding

Sliced loin of lamb with honey and mint yoghurt
Baked Atlantic salmon with
Spinach and Ricotta Lasagne
Hot potatoes and basil butter or Potato salad
Decorated platter of grilled vegetables
Tossed super salad-mixed Roma, Cherry tomatoes,
Roasted pine nuts, Lebanese cucumbers,
Crunchy bean sprouts and Avocado

Fresh Bread Rolls

DESSERTS
Selection of cake desserts
•••

CHRISTMAS FARE MENU
BUFFET OR TABLE SERVICE
AVAILABLE ALL YEAR ROUND
Canapés served on boarding

Entrée of seafood platters to each table, including
Fresh prawns, Sydney rock oysters, tempura,
calamari and smoked salmon

Slow roasted fillet beef with béarnaise sauce
Roasted turkey breast with cranberry jus
Traditional honey baked leg ham and seeded mustards
Fresh barbequed chicken platter
With
Jacket Potato with sour cream
Tossed Garden Salad
Coleslaw
Greek Salad

Fresh Bread Rolls
Selection of cake Desserts
•••

TRAWLER MENU
Canapés served on boarding

BUFFET
Fresh prawns with seafood sauce
Sydney Rock Oysters with Lemon Wedges
Smoked Salmon and Capers
Marinated Barbeque Octopus
Deep Fried Calamari with Tartare sauce
a nd
Slow roasted Eye Fillet Beef
with Béarnaise sauce
Baked Atlantic salmon fillets
with creamy hollandaise sauce
Chicken Platter
Caesar Salad
Greek Salad
Garden Salad

Fresh Bread Rolls

Selection of cake desserts
•••

TI AMORE MENU
FORMAL DINING
Canapés served on boarding
Table d'hote
ENTREES
Choice of Two served 50/50
Tasmanian Smoked Salmon with Capers
and Spring onions
Fresh Oysters with Lemon Wedges
and Garden Salad
Chicken Vol au Vents with Mushroom, Bacon
and special sauce
Fresh Prawn Cocktail served
with Chef's Seafood Sauce
MAIN COURSE
Choice of Two served 50/50
Chicken breast Fillet served with Tia Maria Sauce
and Fresh Garden Salad
Rack of Lamb oven baked with Min and Honey Yoghurt
with Fresh Vegetables
Rib Eye Beef cooked medium with Fresh
Garden Vegetables and deep fried Kumera
Baked Atlantic Salmon with Horseradish,
Cream Cheese and fresh dill with Garden Salad

Selection of cake desserts
Tea and Coffee
•••

WEDDING EXTRA PACKAGE
Includes:

White Satin Ribbons
Full Floral Arrangements to Tables
Freshly Picked Ivy - wound around the railings
Flowers on the Bridal Table

All floral arrangements are colour coordinated
with your bridal colours.