Blue Room Menu Options

Blueroom Canapés Menu

CANAPÉS
Golden-Fried King Prawns + Szechuan Salt & Pepper
Whisky Cured Salmon Tartlets + Pearls
Avocado + Pomegranate Tartlets + Dukkah (v)
Steamed Scallop Dumplings + Asian Greens + Aged Mirin
Kangaroo Tartlets + Cashew + Beetroot Relish
Chorizo Slider + Date + Cornichon + Watercress + Mini Brioche Bun

SUBSTANTIAL ITEMS
Confit of Roasted Duck + Orange + Chimichurri
Small diced Tenderloin + Asparagus Spears + Exotic Mushrooms
Paneer + Broad Beans + Roasted Garlic + Capers (v)
Gnocchi + Broccolini + Pecorino + Kale Pesto (v)
Snapper Fillet + Ginger + Soy + Shallot
Butter Chicken + Crispy Parathas

Blueroom Deluxe Buffet

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 Degustation Menu

FIRST FLAVOURS
(served as canapés roving on Mezzanine/Top Deck & canapés for Vegetarian guests served at the table)
Huon Valley Smoked Salmon Tartlets
Golden-Fried King Prawns + Szechuan Salt & Pepper

MAIN FLAVOURS
(served to the table to share/as individual)
Butterflied West Australian Prawns + Sliced Roasted Kangaroos + Contemporary Caesar
Steamed Scallop Dumplings + Snow Pea Tendrils + Aged Mirin
Roasted Breast Duck + Blackberries + Golden Raisins
Tenderloin (Premium Australian Beef) + Mushroom Medley

VEGETARIAN FLAVOURS (only for Vegetarians)
(served to the table to share/as individual dishes)
* Canapés for Vegetarian guests served at the table
Heirloom Tomato Salad + Virgin Olive Oil
Haloumi + Broad Beans + Roasted Garlic + Capers
Mushroom & Vegetable Dumplings + Snow Pea Tendrils + Aged Mirin
Beetroot Ravioli + Pinenuts + Raisins + Beurre Blanc

Accompaniments
Roasted Kipfler Potatoes
Radicchio Salad with Green Olives & Parmesan

SWEET FLAVOUR
(shared between two guests)
Deconstructed Chef’s Dessert Extravaganza

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

MAIN FLAVOURS
(please choose one) - Alternate choice available on request for additional charge
Prime Australian Grain-fed Beef Tenderloin + Kipfler Potatoes + Asparagus Spears + Exotic
Mushrooms
Corn-fed Chicken Oven Roasted + Kipfler Potatoes + Chimchurri + Parsnip Roulade
Petuna Ocean Trout Herb and Pistachio Crusted + Quinoa + Radish
Roasted Duck Confit + Jerusalem Artichokes + Onion + Chimichurri
Snapper Fillet Grilled + King Prawns + Ginger + Soy + Shallot
Gnocchi + Broccolini + Pecorino + Kale Pesto (v)
Lamb Cutlets (3) Grilled + Slow Roast Vine Tomato + Mixed Leaf Spicy Pesto + Roasted Sliced
Potatoes
Beetroot Ravioli + Pinenuts + Raisins + Beurre Blanc

SWEET FLAVOURS
(please choose one) - Alternate choice available on request for additional charge
Deconstructed Chef’s Dessert Extravaganza
Black Forest Log + Chocolate Soil + Dried Raspberry
Rustic Passionfruit Tart + Crunch + Honey Crème Fraiche
Salted Caramel Pop Corn + Passionfruit Yoghurt + Pomegranate
Red Wine Poached Pear + Vanilla Oat Crumble + Mascarpone