ENTRÉE PLATTER (SERVED CHILLED AND SHARED BETWEEN TWO GUESTS) Tasmanian Smoked Salmon + Sliced Roasted Kangaroo + Contemporary Caesar
BUFFET MENU Fresh medium king prawns + accompaniments
CHAFING DISH SELECTION Grilled medallions of tenderloin + potato au gratin Traditional Indian butter chicken + crispy parathas Honey-glazed sugar-cured ham Grilled ocean trout fillets + buttered snow peas + semi-dried tomatoes Chilli + garlic butterflied prawns Mixed vegetable fried rice Calamari and mussels in garlic tomato sauce Sweet potato gratin (mix of sweet and white potatoes baked with cream & cheese) Orecchiette pasta (served with fresh basil & tomato sauce)
SALAD BAR Caesar salad (cos lettuce, parmesan cheese, crouton, Caesar salad dressing – bacon served separately) Crispy crunchy apple and fennel salad (served with walnuts, rocket and honey dressing) Caramelised cauliflower with shaved broccoli (served with creamy dressing) Radicchio salad with green olives and parmesan Double bean and pesto salad Fresh mixed leaves
Blueroom 3 course menu
FIRST FLAVOURS (served as canapés on Top Deck) Huon Valley Smoked Salmon Tartlets Golden-Fried King Prawns + Szechuan Salt & Pepper Crispy Vegetable Spring Rolls
