ECLIPSE PREMIUM CANAPE MENU [Guest limit for this package | Minimum 72 guests | Maximum 240 guests]
PREMIUM CANAPE MENU [Choose any six of the following items (2 per serve)]
MEAT – HOT
Slow cooked lamb shoulder, crushed minted peas, served in a crisp miniature yorkshire pudding Chargrilled chicken breast with sweetcorn salsa Bbq duck & spanish onion marmalade tartlets
MEAT – COLD
Rare roast beef served with balsamic beetroot relish & horseradish cream Tandoori chicken with green chilli & lime yogurt served in a betel leaf (gf) Classic peking duck pancake, hoisin sauce, cucumber & spring onion SEAFOOD – HOT Pan fried scallops on wasabi pea puree with crispy pancetta Crispy tempura tiger prawn with chilli & soy dipping sauce Bbq swordfish brochette w pineapple & preserved lemon dressing (gf)
SEAFOOD – COLD
Beetroot cured salmon with horseradish creme fraiche on chive crostini Mixed sushi and nigari with wasabi and soy Freshly shucked rock oysters served on rock salt with pomegranate vinaigrette (gf)
VEGETARIAN – HOT
Sweet potato and manchego cheese empanada Moroccan spiced cauliflower salad with quinoa & honey yogurt Mixed mushroom ragu topped with sourdough & herb crumb
Coca-cola, diet coke, solo, lemonade, orange juice, sparkling mineral
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3-hour Sydney Harbour private charter on Eclipse
3-hour in-house beverage package with full waiter service
Premimum canape menu with meat, seafood and vegetarian options
Seating arrangement to suit guest requirement
Formal seating and full table setup
Pick up & drop off from convenient Sydney Harbour wharf
Entertainment optional (packages available at additional charge)
Trained wait staff & crew
ECLIPSE PREMIUM CANAPE MENU [Guest limit for this package | Minimum 72 guests | Maximum 240 guests]
PREMIUM CANAPE MENU [Choose any six of the following items (2 per serve)]
MEAT – HOT
Slow cooked lamb shoulder, crushed minted peas, served in a crisp miniature yorkshire pudding Chargrilled chicken breast with sweetcorn salsa Bbq duck & spanish onion marmalade tartlets
MEAT – COLD
Rare roast beef served with balsamic beetroot relish & horseradish cream Tandoori chicken with green chilli & lime yogurt served in a betel leaf (gf) Classic peking duck pancake, hoisin sauce, cucumber & spring onion SEAFOOD – HOT Pan fried scallops on wasabi pea puree with crispy pancetta Crispy tempura tiger prawn with chilli & soy dipping sauce Bbq swordfish brochette w pineapple & preserved lemon dressing (gf)
SEAFOOD – COLD
Beetroot cured salmon with horseradish creme fraiche on chive crostini Mixed sushi and nigari with wasabi and soy Freshly shucked rock oysters served on rock salt with pomegranate vinaigrette (gf)
VEGETARIAN – HOT
Sweet potato and manchego cheese empanada Moroccan spiced cauliflower salad with quinoa & honey yogurt Mixed mushroom ragu topped with sourdough & herb crumb