Starship Aqua Menu Options

Canapé Menu

From $83 pp minimum spend
As a guide, we suggest a selection of roving canapés and 1 food station for every 100 guests.

Canapés - $7.70pp
Steamed lemongrass wontons with lime plum sauce
Pumpkin veloute with chive oil in a demitasse cup (v gf)
Tomato avocado salsa tartlets (v)
Saffron, pea and mozzarella arancini (v)
Sweet corn and leek tartlets with goats cheese (v)
Assorted quiche tartlets (some v)
Chicken teriyaki skewers
Lamb and rosemary pithiviers
Noona style meatballs in roasted tomato sauce and melted mozzarella

Canapés - $8.80pp
Crispy whiting with chips and tartare served in mini fry baskets
Smoked eggplant, cherry tomato and chive tostada (v)
Prawn and blue swimmer crab bisque with chervil in espresso cups (gf )
Beetroot cured salmon with horseradish mayo
Chefs selection of nigiri and maki sushi
Vietnamese spring rolls with vermicelli, prawns, mint and tamarind sauce
Seared tenderloin fillet on mini crostini and fresh basil pesto
Thai beef salad in Chinese take outs
Prawn and avocado salsa with lemon mayonnaise in ceramic spoons
Sydney Rock oysters with a variety of dipping sauces
Indonesian chicken satays with peanut sauce and crispy onion
Mini beef bourguignon pies
Peking duck pancakes with hoisin sauce

Canapés - $10.50pp
Seared tuna, yuzu and sesame mustard
Blue eyed ceviche, Spanish onion and sweet potato puree
Chilled prawns with lemon and cucumber gazpacho
Wagyu burger sliders with BBQ sauce, pickles and melted aged cheddar
Frenched herbed crusted lamb cutlets with salsa verde
Pork larb gai served in baby cos lettuce
Carvery of selected roasted meats for mini sliders

Mini Bowl Canapés - $10.50pp
Ossobuco with cheese polenta and gremolata
Prawn, pea and tomato risotto with lemon dressing
Braised Asian beef in a sweet soy and jasmine rice and fried shallots
Steamed mussels in a white wine sauce or a lemongrass coconut broth with crusty bread
Chicken tikka masala with cardamom basmati rice, fresh lime and coriander
Braised lamb shanks with couscous and pecorino
Beef Bourguignon, buttery mash and garden peas
Noona style meatballs in roasted tomato sauce and melted mozzarella
Penne with slow cooked ragu and pecorino
Peking duck with special fried rice

$83 Per Person

Food Stations

Paella Station
Traditional paella pans a la Valencia with arborio rice, prawns, chicken, mussels, calamari, and chorizo

Mexican Taco Stand
A variety of tacos with pulled pork, chicken, prawns and vegetarian, cooked to order.

Pizza Station
A selection of Margheriti, rocket, prosciutto, pepperoni and vegetarian options

Japanese Station
A smorgasbord of sushi, sashimi, california rolls, seaweed salad, miso and brewed soy

Dim Sums
A display of steaming baskets of dumplings, prawn and scallops, wontons, pork buns, har gow to name but a few

Pasta Station
Penne, spaghetti, fettuccine with ragu, pesto and pine nuts, roma, arrabiata with parmesan and pecorino

Hawker Station
Indonesian selection of satays, salmon skewers, harissa lamb and yoghurt over coal fired BBQ

Seafood Harvest - $26.00pp
A cascading display of peeled prawns, oysters, smoked salmon, smoked trout and sauces

Desserts - $10.00pp
A buffet of Chef’s selection of mini desserts
Individual and assorted petite gelato cones

Premium Desserts - $15.00pp
Make your own S’mores station over hot rocks
Danish waffle station, chantilly cream, strawberries and chocolate sauce
A fine selection of local and imported cheeses, lavosh, grissini, muscatels and condiments

$18 Per Person

Buffet Menu

Buffets offer a greater variety of foods from meats to seafood and Vegetarian, for your guests to enjoy.
Whilst guests do have to leave their seats to attend the buffet the vessel will monitor this flow by having them do so table by table.

Buffets are also a quick and efficient way to cater to large groups and dietary requirements
When choosing your buffet dishes consider balancing your choices.

Table Buffet Service - Add $6pp
Starship also offers a table buffet where the dishes are served to your individual tables.
This does attract an additional service charge of $6.00 per person but worth considering as it allows the same choice of foods without guests having to attend a traditional buffet.

Buffet Selections

Canapes - Please select 2, additional selections $7 per person
Caramelised onion & parmesan tartlet (v)
Mediterranean ratatouille tartlet, meredith farm feta (v)
Truffled mushroom arancini, basil pesto,shaved reggiano (v)
Steamed prawn & scallop dim sims, mirin
Assorted sushi & nori rolls
Mini chicken bamboo skewered satay sticks with peanut sauce, coriander & diced onion
Lemon chicken wontons with lime plus sauce

Level 1 Mains - Please select 4, additional selections $8 per person
Chargrilled crusted sirloin, medium rare, with bell pepper salsa, bearnaise mustard & caramelised Spanish onion
Slow cooked Moroccan spiced lamb shoulder, preserved lemon & labneh cous cous
Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free range pan seared corn fed chick en fillet, piri piri, preserved lemon yoghurt
Atlantic salmon, with tomato and lemon salsa.
Saffron chicken, prawn and chorizo paella, arborio rice
Crisp skinned pork belly, cinnamon apple sauce
Hot honey & orange glazed leg ham carved at the buffet
Argentine chimichurri crisp skinned chicken
Champagne oysters on a bed of rock salt
Wild mushroom risotto, spinach, wild rocket, shaved parmesan (v)
Fall apart slow cooked tender wagyu brisk et with smoked hickory sauce.
King prawns with garlic aioli & seafood sauce.

Level 2 Mains - To replace a level 1 main $7 per person, or as an extra dish $11 per person
Cape grim chargrilled tenderloin fillet, assorted accompaniments
Seared lime crusted atlantic salmon fillet, lemon grass & laksa broth
Steamed wild barramundi, ginger shallots, rice wine
Crisp skinned peking duck, plum sauce, special fried rice

Salads & Sides - please select 3, additional selections $6 per person
Organic honey glazed kumara & spinach salad, walnut & hunter valley feta
Red quinoa, couscous, chick pea, baby spinach salad, almonds, softened currants, lemon yoghurt dressing
Boiled baby potato salad, mint, chives, quartered eggs, traditional mayonnaise
Apple, walnut and radicchio salad, roaring forties blue, sweetened balsamic
Chilled iceberg lettuce, extra virgin olive oil, lemon & garlic dressing, grana padano
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil
Char grilled eggplant, zucchini, roasted vegetables, king island goat ’s cheese
Crunchy middle eastern fattoush
Classic caesar salad
Rocket, pear, pecorino, pine nuts, aged balsamic
Mixed leaf baby rocket, spinach, shaved parmesan, virgin olive oil, aged balsamic
Asian vermicelli noodle salad, school prawns, blackened chilli, coriander, mint, crushed peanuts
Tomatoes, bocconcini, basil leaves, artisan virgin olive oil, maldon salt, cracked pepper
Angel hair pasta salad, crisped capers, liguria olives, rocket, roasted garlic
Hot roasted chat potatoes with rosemary & maldon salt
Classic French potato bake, fresh thyme, streaky bangalow smoked bacon
Sauteed broccoli, caramelised onion and toasted almonds.
Saffron & coconut rice pilaf with toasted cashew

Dessert - please select 1, additional selections $7 per person
Fine Australian cheeses, muscatels, lavish, quince paste
Chef’s selection of sweet desserts
A selection of roving gelatos on ice trays

$83 Per Person

3 Course Menu (Level 1)

Entree - alternate serve, two choices
Asparagus risotto, ricotta crumbs and sundried tomato oil (V, GF)
Comfit tomato, prosciutto, marinated feta and basil oil crouton
Slow braised beef rib ravioli, minted pea jus and salsa verde
Sweet corn, Asian greens, water chestnut and poached chicken with nuoc cham dressing (GF, DF, peanuts)
Karaage style calamari, whole egg mayo, five spice lemon pickled wombok (GF)
Roasted sweet potato, shaved zucchini, fresco cheese, pickled onions and smoky chipotle oil
Smoked trout dumplings, cherry tomato, radish and avocado tian

Main Course - alternate serve, two choices
Crispy skin salmon fillet, sautéed baby spinach, potato pearls and tomato salsa
Steak and red wine pot pie, steamed chats and minted green beans
Pan seared blue eye cod medallions, savoy cabbage colcannon and roast pepper salsa
12 hour braised milk fed lamb neck, comfit sweet potatoes with sorrel jus
Roasted sirloin with caramelized onions, sautéed mushroom and Paris mash
Rosemary chicken ballotine, crushed potatoes, heirloom carrots and rustic pistou
Moroccan Lamb Shanks, gremolata, fregola & trussed tomato

Dessert - alternate serve, two choices
Chocolate mousse with marshmallows, vanilla cream and chocolate shavings
Vanilla crème caramel, chantilly and biscotti
Warm chocolate caprese, anglaise and fresh strawberries
Homemade apple and cherry strudel, vanilla icecream and cherry syrup
Three milk soaked financier with a caramelized cinnamon merengue
Coconut and orange bavarois with a citrus salad

$83 Per Person

3 Course Menu (Level 2)

Entree - alternate serve, two choices
Salmon carpaccio, celery crème fraiche, pickled red cabbage and cucumber
Crispy whiting, cauliflower pure, cauliflower chips, almond flakes and salmon pearls
Peking duck tortellini, snow peas, smoked oyster jus, pecorino dutch and carrot shavings
Vitello tonnato: slow poached veal loin, traditional tuna and capers mayonnaise with market radishes
Pork belly comfit, chicharrones, red miso roasted eggplant and broad beans
Poached egg with a watercress colcannon, roasted cherry truss, pencil leeks and balsamic reduction

 

Main Course - alternate serve, two choices
Corn fed chicken breast, smoked tomato risotto, mozzarella and thyme jus
Barramundi steak “en papillote”, light shellfish stock, blue swimmer and tubers with parsley and onion pesto
Herb crusted ocean trout, braised red cabbage, potato lyonese and beurre blanc
Grain Fed Tenderloin, cheese polenta, roast garlic, carrot and celeriac with jus

 

Dessert - alternate serve, two choices
Caramelized banoffee and pecan pie with chocolate sauce
Chocolate and red wine poached pear tort
Almond panna cotta, almond tuile and a coffee sauce
Traditional tiramisu

$94 Per Person

3 Course Menu (Level 3)

Entree - alternate serve, two choices
Chilled Balmain bug lasagnette, seared tail, saffron vinaigrette, shaved fennel and chervil oil
Tuna tataki, avocado pate, yellow mustard and soy dressing with edamame salsa
Braised lamb shank cannelloni, peas, quail egg and truffled milk curd
Crispy confit duck, broccolini, endive with burnt apple puree verjuice
Seared comfit salmon, quail egg, potato gaufrettes and sauce gribiche
Porcini and young garlic veloutée, wild mushrooms and kipfler chips

Main Course - alternate serve, two choices
Seared kingfish medallions, pink scallop dumplings, coconut, lemongrass and tomato broth
Blue eye cod with celeriac soubise, yuzu watercress salad & crab wonton with roasted chilli oil
Pan fried spatchcock breast, onion soubise, fig, port jus, roasted legs, pancetta sage, fresh greens, pecorino and cab-sab vinegar
Aged Black Angus, pan fried gnocchi, sautéed mushroom and leeks with pinot reduction
Frenched rack of Lamb, confit roma tomatoes, black olives, rosemary bread crumbs kipfler emulsion and lamb jus

Dessert - alternate serve, two choices
White chocolate and orange cheese cake cream, chocolate panforte, caramelized orange
Raspberry brulee, pistachio and hazelnut dacquoise with chocolate sauce
Mango and cranberry trifle, coconut sponge with cardamom cream
Burnt chocolate, hazelnut, amaretti, clotted cream and chocolate sorbet

$108 Per Person

Platter Menu

King prawns $16.00 pp
King prawns & oysters $24.00 pp
Oysters $16.00 pp
Salt & pepper calamari $13.00 pp
Antipasto platter $19.00 pp