- Call: (02) 9555 5901
Morpheus Menu Options
The Chef’s Special Cocktail Menu
- Freshly shucked rock oysters with lemon and lime wedges
- Lamb skewers marinated in rosemary, garlic and lemon
- Mini spring rolls with sweet chili
- Cajun spiced calamari with lime and chili aioli
- Tandoori chicken pizzette with cucumber and mint yoghurt
- Assorted sushi and sashimi
- Mexican enchilada bites with guacamole sauce
- Breaded chicken pieces with garlic aioli
- Lentil and vegetable cocktail samosas with mango chutney
- Steamed chicken and lemongrass wontons
Cocktail Selections – Create Your Own Menu
- Selection A - $4 per person per item
- Mini spring rolls with sweet chili
- Steamed prawn and ginger wontons
- Steamed chicken and lemongrass wontons
- Mexican enchilada bites with guacamole sauce
- Lentil and vegetable cocktail style samosas with mango chutney
- Roma tomato salsa tart with baby bocconcini
- Thai style vegetarian curry puffs
- Thai fish cakes with sweet chili
- BBQ spicy beef chipolatas
- Assorted petite pies
- Tomato and basil bruschetta
- Selection B - $5 per person per item
- Chicken madras cocktail samosas
- Caramelized onion and parmesan tarts
- Thai green curry puffs with sweet chutney
- Mini bacon, spinach and smoked salmon quiches
- Oven roasted tomato, goats cheese and olive biscuit
- Tandoori chicken pizette with cucumber and mint yoghurt
- Mini tart cases with smoked salmon, avocado and crème fraiche
- Chicken skewers with lemongrass dipping sauce
- Lamb skewers marinated in rosemary, garlic and lemon
- Mediterranean vegetable tarts with Greek feta
- Cajun spiced calamari with lime and chili aioli
- Lamb kofta meatballs with yoghurt dressing
- Beef skewers with beetroot dipping sauce
- Individual lemon chicken risottos
- Breaded chicken pieces with garlic aioli
- Selection C - $6 per person per item
- Assorted sushi and sashimi
- BBQ octopus in Asian spices
- Smoked salmon and avocado pillows with fresh dill
- Salmon skewers marinated in lemongrass and basil
- Thai beef salad served with coriander and bean shoots
- Bamboo skewered prawns with lemongrass and lime leaves
- Peking wraps with cucumber, shallots and hoisin sauce
- Seared scallops served in spoon with butter and herb sauce
- Freshly shucked rock oysters with lemon and lime wedges
- Tempura prawns with sweet chili mayonnaise
- Fish and chips served in mini tucker boxes
Quayside Buffet
- Canapés
- Peking duck pancakes with cucumber, shallots and hoisin sauce
- Mediterranean vegetable tarts with Greek feta
- Assorted sushi and sashimi
- Smoked salmon tartlets
- Main
- Platters of king prawns and freshly shucked rock oysters with lemon and seafood sauce
- Lamb racks roasted in maple and rosemary
- 630g lobster with tarragon butter and lemon
- Chicken breast fillet with asparagus and seeded mustard cream sauce
- Sides of Tasmanian smoked salmon with capers and dill mayonnaise
- Wild mushroom, spinach and lemon risotto
- Salad of mixed leaves with roasted sweet potatoes, semi-sun dried tomatoes, olives & shaved parmesan
- Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream Selection of fresh breads
- To Finish
- A selection of individual gourmet desserts with coffee and assorted teas
- Platter of mixed cheese, nuts & dried fruit with lavosh
Port Jackson Buffet
- Canapés
- Chef’s selection of 3 canapés.
- Main
- Platters of king prawns and freshly shucked rock oysters with lemon and seafood sauce
- Whole double smoked leg ham, carved from the bone and served with mustard selection
- Beef sirloin served with béarnaise
- Green lip mussels with angel hair in chef’s own tomato and white wine sauce
- Sides of smoked salmon with capers, Spanish onion and lemon dill dressing
- Salad of mixed leaves with roasted sweet potatoes, semi-sun dried tomatoes, olives & shaved parmesan
- Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream
- Selection of fresh breads
- To Finish
- A selection of individual gourmet desserts with coffee and assorted teas
- Platter of mixed cheese, nuts & dried fruit with lavosh
The Spinnaker Buffet
- Canapés
- Chef’s selection of 2 canapés
- Main
- Whole double smoked leg ham, carved from the bone and served with mustard selection
- Beef sirloin served with béarnaise
- Chicken fillet pieces marinated in lemongrass and lime leaves on vermicelli noodles
- Wild mushroom, spinach and lemon risotto
- Salad of mixed leaves with roasted sweet potatoes, semi-sun dried tomatoes, olives & shaved parmesan
- Whole roasted baby new potatoes, tossed with rocket and served with garlic & chive sour cream
- Selection of fresh breads
- To Finish
- A selection of individual gourmet desserts with coffee and assorted teas.
A La Carte Menu
- Entrée (Please choose one item)
- Seafood antipasto plate of king prawns, smoked salmon and pacific oysters
- Thai beef salad with coriander and bean shoots
- Honey peppered prawns with mustard rocket
- Assorted sushi and sashimi
- Antipasto plate of cured meats, sundried tomatoes and mixed olives
- Deconstructed bruschetta with tomato and basil in a balsamic dipping sauce
- Main (Please choose two items for alternate serve)
- Green lip mussels with angel hair in a fresh tomato, white wine and herb sauce
- Roast beef fillet on potato mash
- Salmon fillets with a lemon and dill dressing served on smashed potatoes
- Marinated spatchcock on vegetable ratatouille
- Herb crusted lamb rack on tomato couscous
- Chicken breast fillet in a seeded mustard cream sauce with hand cut potatoes and asparagus
- All mains served with a selection of seasonal vegetables and fresh breads
- To Finish
- A selection of individual gourmet desserts with coffee and assorted teas
- Platter of mixed cheese, nuts and dried fruit with lavosh
