PISCES BUFFET MENU [Guest limit for this package | Minimum 6 guests | Maximum 6 guests]
CANAPES
Peking duck pancake with spring onion, cucumber and hoisin sauce Caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (gf, v) Corn and zucchini fritter with smoked tasmanian salmon, avocado, lime and coriander salsa (gf)
BUFFET
Assorted boutique bread rolls with butter (v) Chilled pacific oysters with cucumber lime and mirin [2 per person] (gf) Ocean cooked king prawns with dill aioli [3 per person] (gf) Green asparagus, fresh goats curd and fine herb salad with caramelised walnuts (v, gf) Crunchy raw slaw of red cabbage, tuscan kale and matchstick apples with fresh mint, lemon and evo dressing (ve, gf) Cocktail potato salad with artichoke, italian parsley and lemon caper vinaigrette (ve, gf) Grilled salmon fillet on crisp local rocket with ponzu yuzu sauce BBQ jamaican jerk chicken with coconut rice, fresh coriander, tomato and citrus salsa (gf) Slow roast lamb shoulder with caramelised shallots and button mushrooms (gf)
DESSERT
Seasonal fresh fruit platter (v, gf) Devils chocolate mud cake with double cream (v)
* Indicative menu only. Menu may be subject to minor changes
Kudos by any moore pinot gris 2014 nz Mondiale marlborough sauvignon blanc
RED WINE
Gilardi ‘ravelet’ rose french Penfolds koonunga hill seventy six shiraz cabernet 2015 Stoneleigh pinot noir 2015
SPARKLING WINE
Petaluma croser nv Selection of soft drinks, juices, mineral water, tea and coffee.
Includes bar staff Alternative quality beers and wines will be served if the selection is unavailable.
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4-hour Sydney Harbour private charter on Pisces
Deluxe beverage package
Delicious buffet menu with canape and dessert 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
PISCES BUFFET MENU [Guest limit for this package | Minimum 6 guests | Maximum 6 guests]
CANAPES
Peking duck pancake with spring onion, cucumber and hoisin sauce Caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (gf, v) Corn and zucchini fritter with smoked tasmanian salmon, avocado, lime and coriander salsa (gf)
BUFFET
Assorted boutique bread rolls with butter (v) Chilled pacific oysters with cucumber lime and mirin [2 per person] (gf) Ocean cooked king prawns with dill aioli [3 per person] (gf) Green asparagus, fresh goats curd and fine herb salad with caramelised walnuts (v, gf) Crunchy raw slaw of red cabbage, tuscan kale and matchstick apples with fresh mint, lemon and evo dressing (ve, gf) Cocktail potato salad with artichoke, italian parsley and lemon caper vinaigrette (ve, gf) Grilled salmon fillet on crisp local rocket with ponzu yuzu sauce BBQ jamaican jerk chicken with coconut rice, fresh coriander, tomato and citrus salsa (gf) Slow roast lamb shoulder with caramelised shallots and button mushrooms (gf)
DESSERT
Seasonal fresh fruit platter (v, gf) Devils chocolate mud cake with double cream (v)
* Indicative menu only. Menu inclusions and pricing may be subject to changes