Aquabay Menu Options

Buffet Menu 1

Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)

A selection of Boutique Rolls with Butter Portions Roast Pumpkin, Bocconcini and Baby Spinach Arancini Herb and Pepper and Lemon Encrusted Salmon Fillet Le Chef Tartare Sauce Chardonnay and Thyme Poached Chicken Breast with Risoni, Oven Roasted Tomato and Baby Spinach Fresh Pasta with Roasted Capsicum, Mushrooms and Semi-dried Tomatoes tossed in a light Tomato Pesto Dressing Kajun Rump surrounded with our Home-style Tzatziki Sauce Tiger Prawn Platter with Herb and Lemon Aioli Wild Rocket and Parmesan with Rock Salt and Black pepper Dill, Red onion and Caper Berry Potato Salad

Dessert
Fresh Seasonal Fruit Platter
Chefs selection of House Desserts
 

$100 Per Person

Canape Selection B

 (minimum 6 selections)
Tiger Prawns with Herb and Lemon Aioli
Peking Duck Pancake with Shallots and Chilli Jam Rock Oysters with Champagne Vinaigrette and Pearls of the Sea
Prawn Cocktail with Marie Rose Sauce Smoked Salmon Terrine on toasted Ciabatta
Prawn and Chorizo Skewers
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, Brie Cheese and Caramelized Onion Scallops seared with Ginger & Soy Dressing
Rosemary and Red Wine seared Lamb Cutlets with Mint and Yoghurt

$72 Per Person

Canape Selection A

(Please choose a minimum of six selections from the lists below).
Chef’s Selection of Mini Flans
A selection of Rice Paper Rolls with Sesame Dipping Sauce
Mini Bruschetta with Basil and Oregano on Ciabatta Bread
Petite Southern Highlands Beef Burger with Gruyere and Tomato Chutney
Roast Pumpkin and Baby Spinach, Parmesan and Parsley Arancini
Mini Angus Beef Stroganoff Pies with Duchess Potato Chilli Fish Cake with crisp Lettuce and Lime Mayo Chicken San Chow Bow
Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce

$54 Per Person

Buffet Menu 3

Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)

​A selection of Boutique Rolls with Butter Portions
Roast Pumpkin, Bocconcini and Baby Spinach Arrancini
Chardonnay and Thyme Chicken
Rib Eye Fillet with Stuffed Field Mushrooms and Red Wine Jus with Roasted Chat Potato
Whole Baked Tasmanian Salmon topped with Baby Spinach, Dill and Capers
Mussels with Garlic and Chilli Butter
Balmain Bugs Grilled with Garlic Lemon Butter
Sydney Rock Oysters with Champagne Vinaigrette and Pearls of the Sea (3 per person)
Tiger Prawn Platter with Herb and Lemon Aioli
Dill, Red Onion and Caper Berry Potato Salad
Caprese Salad of Tomato, Bocconcini and Fresh Basil
Assorted Australian Cheese board with Lavosh and Dried Fruits

Dessert
Fresh Seasonal Fruit Platter
Chef’s Selection of House Desserts

$145 Per Person

Buffet Menu 2

Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)

​A selection of Boutique Rolls with Butter Portions
Roast Pumpkin, Bocconcini and Baby Spinach Arrancini
Chargrilled Beef Fillet and Field Mushrooms served with a Green Peppercorn Jus
Chardonnay and Thyme Poached Chicken
Roasted Herb and Garlic Chat Potatoes
Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea (2 per person)
Caprese Salad of Tomato, Bocconcini and Fresh Basil
Wild Rocket and Parmesan with Rock Salt and Black Pepper
A selection of fine Australian Cheese’s served with Dried Fruit and Deli Style Crackers
Fresh Seasonal Fruit Platter
Chefs selection of House Desserts

$125 Per Person

3 Course A LA Carte

Chef Required 

Canapes On Arrival (choice of three)
Peking duck pancake with shallots and chili jam
Mini flans of baby eggplant, caramelized onion and goats cheese
Arancini filled with bocconcini, roast pumpkin and baby spinach
Assorted sushi with pickle ginger, wasabi and soy
Indonesian chicken satay skewers with spicy peanut and coconut sauce
Garlic prawn twisters
Poached Tasmanian salmon and baby spinach quiche topped with mozzarella
Cheese, sour cream and chives

Entrée (choice of one)
Trio of Seafood Plate: lobster with lemon garlic sauce, king prawns and scallops
Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto
Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread
Warm chorizo, haloumi, roasted kumara and chargrilled capsicum embedded on a
roquette salad accompanied with a side of tomato relish
Panko crusted King Tiger Prawns with Malaysian coconut curry
Seared Cajun Yellow Fin Tuna with Mango and Paw Paw Salsa

Main Course (choice of one)
Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel
of baby green beans, confit of tomato, glazed noissette of potato and a classic
béarnaise sauce
Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted
herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a
lemon and dill beaurre blanc
Roulade of chicken filled with pancetta and brie cheese bedded on roasted pumpkin
with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell
pepper sauce
Pan Fried Salmon and Leek Medallions with Salsa Verde
Steamed N.T Barramundi wrapped in banana leaf, lemongrass, ginger and chilli
20

Dessert (choice of one)
Vanilla bean cream brulee with blueberry compote
Baked white chocolate cheesecake served with mixed berry compote
Individual tiramisu topped with chocolate-coated strawberries
Chocolate ganache’ tart with cinnamon ice cream
Vanilla panacotta layered with strawberries Romanoff and liqueur strawberries
Glazed individual fruit flans
Apple and rhubarb crumble served with vanilla bean ice cream
Table dessert tasting platters consisting of a variety of the featured desserts

$140 Per Person
Vivid Sydney