- Call: (02) 9555 5901
Enigma Menu Options
Canapé Menus 3
If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
$92pp (Choose 5 cold, 5 hot, 1 substantial, 2 platters, 1 dessert)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)
Cold
- Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
- QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
- Alaskan crab, green apple, espelet pepper, in a spoon (GF)
- Five spice pork rillettes, nashi pear compote, sourdough
- Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
- Cumin seared lamb filet, eggplant caviar, olive bread
- Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
- Tomato & avocado salsa, pine nuts, crostini (V)
- Egg & chive mimosa, crisp rice shell (V) (GF)
- Goat cheese tart, candied hazelnut (V)
Hot
- Seared scallops, black rice galette, broccoli truffle sauce (GF)
- Cod croquette, chives, yoghurt aioli sauce
- Seared ocean trout skewers, orange & sesame dressing (GF)
- Pulled pork croque monsieur, green apple, sage
- Mini Yorkshire pudding, beef filet, tarragon sauce
- Confit duck filo roll, pistachio, berry sauce
- Confit lamb tart, pine nuts, thyme jus
- Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
- Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
- Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
- Slow cooked ocean trout slider, crisp lettuce, citrus dressing
- Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
- Lobster brioche, truffle sauce, crisp potato chips
- Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
- Slow cooked lamb shanks, garlic mash, wilted greens (GF)
- Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
- Twice cooked pork belly, rice noodles, Asian greens, plum sauce
- Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
- Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
- Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)
Dessert
- Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)
Canapé Menus 2
If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
$86pp (Choose 4 cold, 4 hot, 1 substantial, 1 standard platter & 1 dessert platter)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)
Cold
- Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
- QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
- Alaskan crab, green apple, espelet pepper, in a spoon (GF)
- Five spice pork rillettes, nashi pear compote, sourdough
- Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
- Cumin seared lamb filet, eggplant caviar, olive bread
- Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
- Tomato & avocado salsa, pine nuts, crostini (V)
- Egg & chive mimosa, crisp rice shell (V) (GF)
- Goat cheese tart, candied hazelnut (V)
Hot
- Seared scallops, black rice galette, broccoli truffle sauce (GF)
- Cod croquette, chives, yoghurt aioli sauce
- Seared ocean trout skewers, orange & sesame dressing (GF)
- Pulled pork croque monsieur, green apple, sage
- Mini Yorkshire pudding, beef filet, tarragon sauce
- Confit duck filo roll, pistachio, berry sauce
- Confit lamb tart, pine nuts, thyme jus
- Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
- Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
- Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
- Slow cooked ocean trout slider, crisp lettuce, citrus dressing
- Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
- Lobster brioche, truffle sauce, crisp potato chips
- Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
- Slow cooked lamb shanks, garlic mash, wilted greens (GF)
- Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
- Twice cooked pork belly, rice noodles, Asian greens, plum sauce
- Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
- Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
- Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)
Dessert
- Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)
Canapé Menus 1
If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
$65pp (Choose 3 cold, 3 hot, 1 substantial & 1 dessert platter)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)
Cold
- Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
- QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
- Alaskan crab, green apple, espelet pepper, in a spoon (GF)
- Five spice pork rillettes, nashi pear compote, sourdough
- Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
- Cumin seared lamb filet, eggplant caviar, olive bread
- Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
- Tomato & avocado salsa, pine nuts, crostini (V)
- Egg & chive mimosa, crisp rice shell (V) (GF)
- Goat cheese tart, candied hazelnut (V)
Hot
- Seared scallops, black rice galette, broccoli truffle sauce (GF)
- Cod croquette, chives, yoghurt aioli sauce
- Seared ocean trout skewers, orange & sesame dressing (GF)
- Pulled pork croque monsieur, green apple, sage
- Mini Yorkshire pudding, beef filet, tarragon sauce
- Confit duck filo roll, pistachio, berry sauce
- Confit lamb tart, pine nuts, thyme jus
- Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
- Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
- Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
- Slow cooked ocean trout slider, crisp lettuce, citrus dressing
- Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
- Lobster brioche, truffle sauce, crisp potato chips
- Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
- Slow cooked lamb shanks, garlic mash, wilted greens (GF)
- Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
- Twice cooked pork belly, rice noodles, Asian greens, plum sauce
- Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
- Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
- Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)
Dessert
- Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)
Buffet Menu 2
If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
All served on platters
$110pp (Choose 3 meat or seafood/ 2 vege options/3 salads/ 1 dessert)(min 15 guests)
Meat
- Free range chicken roulade, macadamia nuts, apricot, lemon thyme sauce
- Seared pasture fed beef filet, red wine jus (GF)
- Slow cooked lamb shoulder, rosemary, pine nuts, orange zest, Madeira jus (GF)
- Pan fried free range pork loin, seeded mustard, sage, apple & candied walnuts (GF)
- Wild Barramundi, sesame lime soy sauce
- Butterfly of NZ salmon, Verde sauce (capers, dill, lemon, virgin olive oil) (GF)
- Sauté QLD prawns, ginger, chili, garlic, Thai basil, coriander (GF)
- Seared scallops, cauliflower & truffle mousse (GF)
- Stuffed tomato, black rice, macadamia nut, pumpkin seeds, parmesan (V) (GF)
- Grilled Portobello mushrooms, feta, pine nuts thyme, avocado oil (V)
- Zucchini slice, feta, mint (V)
- French green bean salad, roasted calamata olives, steamed chat potatoes, capsicum, corn, garlic crouton, poached egg, apple cider & eschalot dressing (V)
- Quinoa salad, black beans, broccoli, red cabbage, asparagus, haloumi, cherry tomatoes, almonds, seeded mustard dressing (V) (GF)
- Buffalo mozzarella & truss tomato salad, tarragon, toasted pine nuts, balsamic cream & virgin olive oil dressing (V) (GF)
- Mixed grilled vegetable salad, rocket, confit eschalots, cherry vinegar dressing (V) (GF)
- Garden Salad, crisp basil leaves, cucumber, feta, cherry tomato, French garlic dressing (V)
- Roasted chat potatoes, lemon thyme, garlic
- Steamed Dutch cream potatoes, salsa Verde sauce
- French Berry tarts
- Lavender Crème brulee
- Chocolate éclair
- Individual pavlova
Buffet Menu 1
If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
All served on platters
$90 pp. (Choose 2 meat or seafood/1 vege option/2 salads/1 dessert) (min 15 guests
Meat
- Free range chicken roulade, macadamia nuts, apricot, lemon thyme sauce
- Seared pasture fed beef filet, red wine jus (GF)
- Slow cooked lamb shoulder, rosemary, pine nuts, orange zest, Madeira jus (GF)
- Pan fried free range pork loin, seeded mustard, sage, apple & candied walnuts (GF)
- Wild Barramundi, sesame lime soy sauce
- Butterfly of NZ salmon, Verde sauce (capers, dill, lemon, virgin olive oil) (GF)
- Sauté QLD prawns, ginger, chili, garlic, Thai basil, coriander (GF)
- Seared scallops, cauliflower & truffle mousse (GF)
- Stuffed tomato, black rice, macadamia nut, pumpkin seeds, parmesan (V) (GF)
- Grilled Portobello mushrooms, feta, pine nuts thyme, avocado oil (V)
- Zucchini slice, feta, mint (V)
- French green bean salad, roasted calamata olives, steamed chat potatoes, capsicum, corn, garlic crouton, poached egg, apple cider & eschalot dressing (V)
- Quinoa salad, black beans, broccoli, red cabbage, asparagus, haloumi, cherry tomatoes, almonds, seeded mustard dressing (V) (GF)
- Buffalo mozzarella & truss tomato salad, tarragon, toasted pine nuts, balsamic cream & virgin olive oil dressing (V) (GF)
- Mixed grilled vegetable salad, rocket, confit eschalots, cherry vinegar dressing (V) (GF)
- Garden Salad, crisp basil leaves, cucumber, feta, cherry tomato, French garlic dressing (V)
- Roasted chat potatoes, lemon thyme, garlic
- Steamed Dutch cream potatoes, salsa Verde sauce
- French Berry tarts
- Lavender Crème brulee
- Chocolate éclair
- Individual pavlova
CLASSIC BBQ
Minimum 20 guests | Chef not required on board | Where minimum numbers cannot be reached, a $175 fee applies
- Dips, cheese and bread to start
- Gourmet beef sausages
- Home-made marinated chicken skewers
- Choice of two salads from the below:
- Green salad with balsamic dressing
- Coleslaw
- Pesto pasta salad
- Rocket, pear and parmesan salad with balsamic dressing
- Bread rolls and butter
- Sweets for dessert
- Add fresh Australian prawns for $10.00 per person
- Add fresh Pacific Oysters for $10.00 per person
- Add fresh Morton Bay Bug for $12.00 per person
Mixed seafood platter
Minimum order of $600 for platter only menus
All platters served with baguettes & butter
Mixed seafood platter - $286 for 2 guests, $566 for 4 guests, $755 for 6 guests
Platter inclusions:
- QLD Tiger prawns, harrisa aioli
- Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
- lobster tails, scallops, brandy cocktail sauce
- Selection of Oysters, natural, lemon or red wine eschalot dressing
- Smoked Salmon, capers red onion, cracked pepper
- Charcutrie platter, homemade terrines & pate, condiments
- Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
- Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
- Cheese platter with French & Tasmanian cheese
- Seasonal Fruit platter
Standard fruit platter
Minimum order of $600 for platter only menus
All platters served with baguettes & butter
Standard fruit platter $90 (Suits 10 guests)
Platter inclusions:
- QLD Tiger prawns, harrisa aioli
- Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
- lobster tails, scallops, brandy cocktail sauce
- Selection of Oysters, natural, lemon or red wine eschalot dressing
- Smoked Salmon, capers red onion, cracked pepper
- Charcutrie platter, homemade terrines & pate, condiments
- Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
- Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
- Cheese platter with French & Tasmanian cheese
- Seasonal Fruit platter
Standard meat/vegetable platters
Minimum order of $600 for platter only menus
All platters served with baguettes & butter
Standard meat/vegetable platters $126 (suits 10 guests)
Platter inclusions:
- QLD Tiger prawns, harrisa aioli
- Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
- lobster tails, scallops, brandy cocktail sauce
- Selection of Oysters, natural, lemon or red wine eschalot dressing
- Smoked Salmon, capers red onion, cracked pepper
- Charcutrie platter, homemade terrines & pate, condiments
- Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
- Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
- Cheese platter with French & Tasmanian cheese
- Seasonal Fruit platter
Standard seafood platters
Minimum order of $600 for platter only menus
All platters served with baguettes & butter
Standard seafood platters $152 (suits 10 guests)
Platter inclusions:
- QLD Tiger prawns, harrisa aioli
- Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
- lobster tails, scallops, brandy cocktail sauce
- Selection of Oysters, natural, lemon or red wine eschalot dressing
- Smoked Salmon, capers red onion, cracked pepper
- Charcutrie platter, homemade terrines & pate, condiments
- Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
- Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
- Cheese platter with French & Tasmanian cheese
- Seasonal Fruit platter
3 Course Menu
Alternative drop - $10 per person per meal extra
Chef charge of $300 applies to all sit down menus (minimum 6 guests)
Entree
- Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
- Brandy flambé QLD prawns, hazelnut aioli, watercress salad
- Duck confit Florentine, plum chutney, sauté spinach, pistachio
- De-boned spatchcock, cumin & harrisa crust, eggplant chips, smoked almond & cherry dressing
- Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
- Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream
- Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
- Lamb filet, pine nut & thyme crust, hasselback potatoes, wilted greens
- Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
- Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
- Butterfly Okra Salmon filet, coco & lemon grass sauce, rice, Asian greens
- Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
- Black rice risotto, sauté purple kale, edaname, spring onion, candied pistachio (V)
- Pear & Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
- Mango & passion fruit pavlova, lime & coco sauce, dark chocolate shards
- Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut
2 Course Menu
Alternative drop - $10 per person per meal extra
Chef charge of $300 applies to all sit down menus (minimum 6 guests)
Entree
- Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
- Brandy flambé QLD prawns, hazelnut aioli, watercress salad
- Duck confit Florentine, plum chutney, sauté spinach, pistachio
- De-boned spatchcock, cumin & harrisa crust, eggplant chips, smoked almond & cherry dressing
- Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
- Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream
- Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
- Lamb filet, pine nut & thyme crust, hasselback potatoes, wilted greens
- Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
- Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
- Butterfly Okra Salmon filet, coco & lemon grass sauce, rice, Asian greens
- Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
- Black rice risotto, sauté purple kale, edaname, spring onion, candied pistachio (V)
- Pear & Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
- Mango & passion fruit pavlova, lime & coco sauce, dark chocolate shards
- Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut
