Enigma Menu Options

Canapé Menus 3

If minimum guest number is not reached chef charge of $300 (4 hr) is applicable

$92pp (Choose 5 cold, 5 hot, 1 substantial, 2 platters, 1 dessert)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)

Cold

  •     Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
  •     QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
  •     Alaskan crab, green apple, espelet pepper, in a spoon (GF)
  •     Five spice pork rillettes, nashi pear compote, sourdough
  •     Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
  •     Cumin seared lamb filet, eggplant caviar, olive bread
  •     Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
  •     Tomato & avocado salsa, pine nuts, crostini (V)
  •     Egg & chive mimosa, crisp rice shell (V) (GF)
  •     Goat cheese tart, candied hazelnut (V)

Hot
  •     Seared scallops, black rice galette, broccoli truffle sauce (GF)
  •     Cod croquette, chives, yoghurt aioli sauce
  •     Seared ocean trout skewers, orange & sesame dressing (GF)
  •     Pulled pork croque monsieur, green apple, sage
  •     Mini Yorkshire pudding, beef filet, tarragon sauce
  •     Confit duck filo roll, pistachio, berry sauce
  •     Confit lamb tart, pine nuts, thyme jus
  •     Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
  •     Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
  •     Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
  •     Slow cooked ocean trout slider, crisp lettuce, citrus dressing
  •     Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
  •     Lobster brioche, truffle sauce, crisp potato chips
  •     Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
  •     Slow cooked lamb shanks, garlic mash, wilted greens (GF)
  •     Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
  •     Twice cooked pork belly, rice noodles, Asian greens, plum sauce
  •     Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
  •     Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
  •     Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

​Dessert
  •     Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)

$92 Per Person

Canapé Menus 2

If minimum guest number is not reached chef charge of $300 (4 hr) is applicable

$86pp (Choose 4 cold, 4 hot, 1 substantial, 1 standard platter & 1 dessert platter)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)

Cold

  •     Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
  •     QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
  •     Alaskan crab, green apple, espelet pepper, in a spoon (GF)
  •     Five spice pork rillettes, nashi pear compote, sourdough
  •     Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
  •     Cumin seared lamb filet, eggplant caviar, olive bread
  •     Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
  •     Tomato & avocado salsa, pine nuts, crostini (V)
  •     Egg & chive mimosa, crisp rice shell (V) (GF)
  •     Goat cheese tart, candied hazelnut (V)

Hot
  •     Seared scallops, black rice galette, broccoli truffle sauce (GF)
  •     Cod croquette, chives, yoghurt aioli sauce
  •     Seared ocean trout skewers, orange & sesame dressing (GF)
  •     Pulled pork croque monsieur, green apple, sage
  •     Mini Yorkshire pudding, beef filet, tarragon sauce
  •     Confit duck filo roll, pistachio, berry sauce
  •     Confit lamb tart, pine nuts, thyme jus
  •     Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
  •     Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
  •     Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
  •     Slow cooked ocean trout slider, crisp lettuce, citrus dressing
  •     Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
  •     Lobster brioche, truffle sauce, crisp potato chips
  •     Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
  •     Slow cooked lamb shanks, garlic mash, wilted greens (GF)
  •     Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
  •     Twice cooked pork belly, rice noodles, Asian greens, plum sauce
  •     Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
  •     Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
  •     Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

​Dessert
  •     Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)

$86 Per Person

Canapé Menus 1

If minimum guest number is not reached chef charge of $300 (4 hr) is applicable

$65pp (Choose 3 cold, 3 hot, 1 substantial & 1 dessert platter)
Minimum 25 guests ( chef charge of $60 per hour if under minimum guests)

Cold

  •     Oyster selection, ponzu lime dressing or red wine eschalot dressing & ocean pearls (GF)
  •     QLD prawn verrine, avocado mousse, crisp lettuce, caviar (GF)
  •     Alaskan crab, green apple, espelet pepper, in a spoon (GF)
  •     Five spice pork rillettes, nashi pear compote, sourdough
  •     Organic chicken salad, Vietnamese mint, cucumber, rice noodle basket
  •     Cumin seared lamb filet, eggplant caviar, olive bread
  •     Duck pancake, hoisin sauce, crisp eschalot, spring onion, cucumber
  •     Tomato & avocado salsa, pine nuts, crostini (V)
  •     Egg & chive mimosa, crisp rice shell (V) (GF)
  •     Goat cheese tart, candied hazelnut (V)

Hot
  •     Seared scallops, black rice galette, broccoli truffle sauce (GF)
  •     Cod croquette, chives, yoghurt aioli sauce
  •     Seared ocean trout skewers, orange & sesame dressing (GF)
  •     Pulled pork croque monsieur, green apple, sage
  •     Mini Yorkshire pudding, beef filet, tarragon sauce
  •     Confit duck filo roll, pistachio, berry sauce
  •     Confit lamb tart, pine nuts, thyme jus
  •     Brandy mushroom fricassee in a vol au vent, parmesan wafer (V)
  •     Seared haloumi wrapped in grilled zucchini, pesto sauce (V)
  •     Chickpea & corn fritter, eggplant caviar dip (V)SUBSTANTIAL
  •     Slow cooked ocean trout slider, crisp lettuce, citrus dressing
  •     Sauté prawn pilaf, asparagus, lemon & dill sauce (GF)
  •     Lobster brioche, truffle sauce, crisp potato chips
  •     Chicken chasseur (smoked pancetta/mushrooms), mash, green beans (GF)
  •     Slow cooked lamb shanks, garlic mash, wilted greens (GF)
  •     Pasture fed beef filet, roasted chat potatoes, garlic, thyme, béarnaise sauce (GF)
  •     Twice cooked pork belly, rice noodles, Asian greens, plum sauce
  •     Porcini & candied hazelnut risotto, leek, shaved parmesan (GF), (V)
  •     Quinoa salad, black beans, celery, cashew nuts, broccoli, roasted pumpkin, eschalot & apple cider vinegar dressing (GF) (V)
  •     Chickpea & sweet potato slider, Verde aioli, truss tomato, crisp lettuce (V)

​Dessert
  •     Mixed French sweet platter (French berry tarts, profiteroles, nougat, chocolate mousse)

$65 Per Person

Buffet Menu 2

If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
All served on platters
$110pp (Choose 3 meat or seafood/ 2 vege options/3 salads/ 1 dessert)(min 15 guests)

Meat

  •     Free range chicken roulade, macadamia nuts, apricot, lemon thyme sauce
  •     Seared pasture fed beef filet, red wine jus (GF)
  •     Slow cooked lamb shoulder, rosemary, pine nuts, orange zest, Madeira jus (GF)
  •     Pan fried free range pork loin, seeded mustard, sage, apple & candied walnuts (GF)
Seafood
  •     Wild Barramundi, sesame lime soy sauce
  •     Butterfly of NZ salmon, Verde sauce (capers, dill, lemon, virgin olive oil) (GF)
  •     Sauté QLD prawns, ginger, chili, garlic, Thai basil, coriander (GF)
  •     Seared scallops, cauliflower & truffle mousse (GF)
Vegetarian
  •     Stuffed tomato, black rice, macadamia nut, pumpkin seeds, parmesan (V) (GF)
  •     Grilled Portobello mushrooms, feta, pine nuts thyme, avocado oil (V)
  •     Zucchini slice, feta, mint (V)
Salads
  •     French green bean salad, roasted calamata olives, steamed chat potatoes, capsicum, corn, garlic crouton, poached egg, apple cider & eschalot dressing (V)
  •     Quinoa salad, black beans, broccoli, red cabbage, asparagus, haloumi, cherry tomatoes, almonds, seeded mustard dressing (V) (GF)
  •     Buffalo mozzarella & truss tomato salad, tarragon, toasted pine nuts, balsamic cream & virgin olive oil dressing (V) (GF)
  •     Mixed grilled vegetable salad, rocket, confit eschalots, cherry vinegar dressing (V) (GF)
  •     Garden Salad, crisp basil leaves, cucumber, feta, cherry tomato, French garlic dressing (V)
  •     Roasted chat potatoes, lemon thyme, garlic
  •     Steamed Dutch cream potatoes, salsa Verde sauce
Dessert
  •     French Berry tarts
  •     Lavender Crème brulee
  •     Chocolate éclair
  •     Individual pavlova

$110 Per Person

Buffet Menu 1

If minimum guest number is not reached chef charge of $300 (4 hr) is applicable
All served on platters
$90 pp. (Choose 2 meat or seafood/1 vege option/2 salads/1 dessert) (min 15 guests

Meat

  •     Free range chicken roulade, macadamia nuts, apricot, lemon thyme sauce
  •     Seared pasture fed beef filet, red wine jus (GF)
  •     Slow cooked lamb shoulder, rosemary, pine nuts, orange zest, Madeira jus (GF)
  •     Pan fried free range pork loin, seeded mustard, sage, apple & candied walnuts (GF)
Seafood
  •     Wild Barramundi, sesame lime soy sauce
  •     Butterfly of NZ salmon, Verde sauce (capers, dill, lemon, virgin olive oil) (GF)
  •     Sauté QLD prawns, ginger, chili, garlic, Thai basil, coriander (GF)
  •     Seared scallops, cauliflower & truffle mousse (GF)
Vegetarian
  •     Stuffed tomato, black rice, macadamia nut, pumpkin seeds, parmesan (V) (GF)
  •     Grilled Portobello mushrooms, feta, pine nuts thyme, avocado oil (V)
  •     Zucchini slice, feta, mint (V)
Salads
  •     French green bean salad, roasted calamata olives, steamed chat potatoes, capsicum, corn, garlic crouton, poached egg, apple cider & eschalot dressing (V)
  •     Quinoa salad, black beans, broccoli, red cabbage, asparagus, haloumi, cherry tomatoes, almonds, seeded mustard dressing (V) (GF)
  •     Buffalo mozzarella & truss tomato salad, tarragon, toasted pine nuts, balsamic cream & virgin olive oil dressing (V) (GF)
  •     Mixed grilled vegetable salad, rocket, confit eschalots, cherry vinegar dressing (V) (GF)
  •     Garden Salad, crisp basil leaves, cucumber, feta, cherry tomato, French garlic dressing (V)
  •     Roasted chat potatoes, lemon thyme, garlic
  •     Steamed Dutch cream potatoes, salsa Verde sauce
Dessert
  •     French Berry tarts
  •     Lavender Crème brulee
  •     Chocolate éclair
  •     Individual pavlova

$90 Per Person

CLASSIC BBQ

Minimum 20 guests | Chef not required on board | Where minimum numbers cannot be reached, a $175 fee applies

  • Dips, cheese and bread to start
  • Gourmet beef sausages
  • Home-made marinated chicken skewers
  • Choice of two salads from the below:
  • Green salad with balsamic dressing
  • Coleslaw
  • Pesto pasta salad
  • Rocket, pear and parmesan salad with balsamic dressing
  • Bread rolls and butter
  • Sweets for dessert
BBQ enhancements
  • Add fresh Australian prawns for $10.00 per person
  • Add fresh Pacific Oysters for $10.00 per person
  • Add fresh Morton Bay Bug for $12.00 per person

$35 Per Person

Mixed seafood platter

Minimum order of $600 for platter only menus
All platters served with baguettes & butter

Mixed seafood platter - $286 for 2 guests, $566 for 4 guests, $755 for 6 guests

Platter inclusions:

  • QLD Tiger prawns, harrisa aioli
  • Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
  • lobster tails, scallops, brandy cocktail sauce
  • Selection of Oysters, natural, lemon or red wine eschalot dressing
  • Smoked Salmon, capers red onion, cracked pepper
  • Charcutrie platter, homemade terrines & pate, condiments
  • Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
  • Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
  • Cheese platter with French & Tasmanian cheese
  • Seasonal Fruit platter

$286 Per Person

Standard fruit platter

Minimum order of $600 for platter only menus
All platters served with baguettes & butter

Standard fruit platter $90 (Suits 10 guests)

Platter inclusions:

  • QLD Tiger prawns, harrisa aioli
  • Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
  • lobster tails, scallops, brandy cocktail sauce
  • Selection of Oysters, natural, lemon or red wine eschalot dressing
  • Smoked Salmon, capers red onion, cracked pepper
  • Charcutrie platter, homemade terrines & pate, condiments
  • Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
  • Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
  • Cheese platter with French & Tasmanian cheese
  • Seasonal Fruit platter

$90 Per Person

Standard meat/vegetable platters

Minimum order of $600 for platter only menus
All platters served with baguettes & butter

Standard meat/vegetable platters $126 (suits 10 guests)

Platter inclusions:

  • QLD Tiger prawns, harrisa aioli
  • Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
  • lobster tails, scallops, brandy cocktail sauce
  • Selection of Oysters, natural, lemon or red wine eschalot dressing
  • Smoked Salmon, capers red onion, cracked pepper
  • Charcutrie platter, homemade terrines & pate, condiments
  • Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
  • Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
  • Cheese platter with French & Tasmanian cheese
  • Seasonal Fruit platter

$126 Per Person

Standard seafood platters

Minimum order of $600 for platter only menus
All platters served with baguettes & butter

Standard seafood platters $152 (suits 10 guests)

Platter inclusions:

  • QLD Tiger prawns, harrisa aioli
  • Mixed seafood platter, prawns, smoked salmon, oysters, blue swimmer crab,
  • lobster tails, scallops, brandy cocktail sauce
  • Selection of Oysters, natural, lemon or red wine eschalot dressing
  • Smoked Salmon, capers red onion, cracked pepper
  • Charcutrie platter, homemade terrines & pate, condiments
  • Sticky chicken drummettes, coriander, chili, sesame, lime, ginger
  • Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips
  • Cheese platter with French & Tasmanian cheese
  • Seasonal Fruit platter

$152 Per Person

3 Course Menu

Alternative drop - $10 per person per meal extra
Chef charge of $300 applies to all sit down menus (minimum 6 guests)

Entree

  •     Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
  •     Brandy flambé QLD prawns, hazelnut aioli, watercress salad
  •     Duck confit Florentine, plum chutney, sauté spinach, pistachio
  •     De-boned spatchcock, cumin & harrisa crust, eggplant chips, smoked almond & cherry dressing
  •     Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
  •     Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream
Main
  •     Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
  •     Lamb filet, pine nut & thyme crust, hasselback potatoes, wilted greens
  •     Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
  •     Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
  •     Butterfly Okra Salmon filet, coco & lemon grass sauce, rice, Asian greens
  •     Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
  •     Black rice risotto, sauté purple kale, edaname, spring onion, candied pistachio (V)
Dessert
  •     Pear & Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
  •     Mango & passion fruit pavlova, lime & coco sauce, dark chocolate shards
  •     Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut

$107 Per Person

2 Course Menu

Alternative drop - $10 per person per meal extra
Chef charge of $300 applies to all sit down menus (minimum 6 guests)

Entree

  •     Ceviche Tasmanian Ocean Trout, mignonette salad, shaved fennel
  •     Brandy flambé QLD prawns, hazelnut aioli, watercress salad
  •     Duck confit Florentine, plum chutney, sauté spinach, pistachio
  •     De-boned spatchcock, cumin & harrisa crust, eggplant chips, smoked almond & cherry dressing
  •     Roasted vegetable salad, grilled pears, watercress, candied pecan, eschalot sauce
  •     Fresh vine tomato, toasted pine nuts, bocconcini, balsamic cream
Main
  •     Pasture fed Angus beef filet, confit Dutch cream potatoes, Shiraz jus, seasonal greens
  •     Lamb filet, pine nut & thyme crust, hasselback potatoes, wilted greens
  •     Confit pork belly, wilted spinach, potato mousse, sauté nashi pear, rosemary oil
  •     Pan fried snapper filet, coriander pesto, sweet potato chips, sauté greens
  •     Butterfly Okra Salmon filet, coco & lemon grass sauce, rice, Asian greens
  •     Eggplant mille feuille, wilted spinach, confit tomato, crisp basil, Persian feta, olive salt (V)
  •     Black rice risotto, sauté purple kale, edaname, spring onion, candied pistachio (V)
Dessert
  •     Pear & Almond tart, caramel shiraz sauce, vanilla ice cream, pistachio croquant
  •     Mango & passion fruit pavlova, lime & coco sauce, dark chocolate shards
  •     Mocha profiteroles, coffee glaze, vanilla ice cream, shaved chocolate, candied hazelnut

$86 Per Person