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Quantum
Menu Options
Quantum
Menu Options
All Menu Options
Canapés Menu
Buffet Menu
Canapé Menu 1
Lemon blini with blue swimmer crab salad
Peking duck pancake with spring onion, cucumber and hoisin sauce
Black bean and spiced avocado tostadas with coriander and tomato salsa
Mini baked ricotta with sautéed wild forest mushrooms
Yellow fin tuna tartare in a crisp cone with lime zest and crème fraiche
Roasted tomato arancini filled with mozzarella with garlic aioli
Sesame crusted salmon skewers with orange miso sauce
Steamed bao open bun with slow cooked pork and apple and cabbage slaw
Herb marinated chicken brochettes with harissa mayonnaise
Popcorn prawn slider with lime aioli
Dessert Canapés
Petite lemon meringue pie
Petite apple tarte tatin with double cream
Please note, a minimum catering fee of $1,100 applies
$70 Per Person
Canapé Menu 2
Melted salmon and chive rillette on toasted brioche
Peking duck pancake with spring onion, cucumber and hoisin sauce
Caramelized onion and goat flan
Steamed spinach and garlic chive dumpling with chili sauce
Lamb and rosemary pie with piquant tomato chutney
Tempura prawn skewers with ponzu dipping sauce
Sesame crusted salmon skewers with orange miso sauce
Porcini mushroom arancini ball with basil aioli
Argentinean churrascurra beef fillet brochette with red pepper chimichurri sauce
Served in a small bowl or noodle box
Sri Lankan fish curry with fragrant rice and fresh coconut sambal
Grilled lamb kofta with carrot and sumac slaw and tahini yoghurt dressing
Dessert Canapés
Smashed meringue with summer fruits (lychee, mango and kiwi fruit) raspberry and lime cream
Petite piquant chocolate brownie
Please note, a minimum catering fee of $1,100 applies
$75 Per Person
Canapé Menu 3
Chilled pacific oysters with spiced bloody mary salsa
Chicken and enoki mushroom san choy bau rice paper roll with ponzu glaze
Warm potato cake topped with avocado, guacamole and tomato salsa
Beetroot, zucchini and quinoa fritter with Persian fetta and sumac
Seared scallops wrapped in pancetta with pesto drizzle
Chunky beef and mushroom pie with minted mushy peas
Crispy Asian style salt and pepper calamari with fresh lime mayo
Roast pumpkin and grilled field mushroom pizzetta with basil goats cheese mousse
Steamed bao open bun with peking duck and crisp Asian salad served in a small bowl or noodle box
King Prawn salad avocado and macadamia nuts, lemon pepper dressing
Slow cooked chicken tagine with saffron rice pilaf, mint yoghurt and toasted almonds
Sweet Canapé
Mini baked chocolate tart, double cream and strawberries
Steamed cinnamon and date pudding with warm salted caramel sauce and toasted coconut
Mini matcha green tea crème brulee blak sesame crust and fresh lime
Please note, a minimum catering fee of $1,100 applies
$85 Per Person
Buffet Menu 1
Canapés
Yellow fin tuna tartare on toasted brioche with lime zest and crème fraiche
Peking duck pancake with spring on, cucumber and hoisin sauce
Caramelized onion and goat cheese flan
Buffet
Assorted boutique bread rolls with butter
Spiced pearl couscous, roast pumpkin and baby spinach salad
Roast baby beetroot and mesclun salad with Persian fetta and balsamic syrup
Sautéed new potatoes with butter and chives
Middle Eastern lamb tagine with English spinach and mango chutney
BBQ salmon fillets with fresh rocket and salsa Verdi
Pan fried chicken cutlets marinated with oregano, garlic and lemon zest
Dessert
Selection of local cheese, dried fruits and associated crisp breads
Please note, a minimum catering fee of $1,100 applies
$85 Per Person
Buffet Menu 2
Canapés
Melted salmon and caper tart with crème fraiche and chives
Barbecued duck salad with enoki mushrooms and ponzu glaze
Roasted tomato arancini filled with mozzarella with garlic aioli
Buffet
Assorted boutique bread rolls with butter
Chilled pacific oysters with spiced bloody mary salsa
Ocean cooked king prawns with dill aioli
Pear, parmesan and pine nut salad with rocket and reduced balsamic
Watermelon and feta salad with lemon dressing, walnuts and ripped Italian parsley
Kipfler potato salad with crisp watercress and light mustard dressing
Seared south coast blue eye cod with crisp Thai salad
Pan seared chicken breast with crisp pancetta, bocconcini and semi dried tomatoes
Whole roasted beef fillet with red wine and rosemary jus
Dessert
Petite lemon meringue pie
Petite apple tarte tatin with double cream
Fresh fruit brochettes
Please note, a minimum catering fee of $1,100 applies
$110 Per Person
Buffet Menu 3
Canapés
Crab salad with cucumber, chili, tomato salsa in a rice paper wrap
Rare roast beef and Yorkshire pudding with horseradish cream
Sautéed wild mushroom and fresh herbed ricotta in a crisp cone
Buffet
Assorted boutique bread rolls with butter
Chilled pacific oysters with cucumber, lime and coriander salsa
King prawn salad with avocado, macadamia nuts and lemon paper dressing
Curly endive and radicchio salad with toasted chia, pumpkin and sesame seeds
Santorini village salad with tomato, cucumber, Spanish onion, fried haloumi and crisp fried capers
Sautéed kipfler potatoes and artichoke with creamy Dijon dressing
Grilled barramundi with brunt limes, chill palm sugar dressing
Pan fried spatchcock marinated in sage, lemon zest and chili
Slow baked lamb racks with grilled portabella mushroom and rosemary jus
Dessert
Steamed cinnamon and date pudding with warm salted caramel sauce and toasted coconut
Smashed meringue with Summer fruits including lychee, mango and kiwi, with raspberry and lime cream
Assorted petite French macaroons
Please note, a minimum catering fee of $1,100 applies
$130 Per Person
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