QUANTUM BUFFET MENU [Guest limit for this package | Minimum 21 guests | Maximum 35 guests]
CANAPE
Crab salad with cucumber, chilli, 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 pepper 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 Sautéedkipfler potatoes and artichoke with creamy dijon dressing Grilled barramundi with burnt limes, chilli palm sugar dressing Pan fried spatchcock marinated in sage, lemon zest and chilli 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 (lychee, mango and kiwi fruit) raspberry and lime cream Assorted petite french macarons
* Indicative menu only. Menu may be subject to minor changes
Exclusive charter of James Bond style sleek yacht - Quantum
Enjoy the comforts of a fully air conditioned motor yacht
Enjoy a select canapes at the beginning of the cruise
The package includes the buffet menu
Enjoy sweet canapes in the last part of the cruise
4 hour Gold beverage package for the duration of the cruise
Use of the full audio visual suite
QUANTUM BUFFET MENU [Guest limit for this package | Minimum 21 guests | Maximum 35 guests]
CANAPE
Crab salad with cucumber, chilli, 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 pepper 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 Sautéedkipfler potatoes and artichoke with creamy dijon dressing Grilled barramundi with burnt limes, chilli palm sugar dressing Pan fried spatchcock marinated in sage, lemon zest and chilli 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 (lychee, mango and kiwi fruit) raspberry and lime cream Assorted petite french macarons
* Indicative menu only. Menu inclusions and pricing may be subject to changes