Pisces Menu Options

Charter Menu

  • Minimum order 10 Guests 
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  • Traditional Vietnamese rice paper rolls filled with vermicelli noodles, fresh vegetables, ginger and black sesame. Chicken or Tofu, served with tamari sauce. (GF, DF)
  • Sushi and nori hand rolls Includes salmon, tuna, prawn, crispy chicken and vegetables. Served with soy sauce, wasabi and ginger. (GF)
  • Pulled pork, pulled chicken and Beef linseed Sliders on Charcoal Brioche
  • Chermoula Chicken Tenders with mint yoghurt  (GF)
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  • A gourmet selection of the finest sandwiches and wraps with simple, delicious and nutritious fillings:
  • Poached chicken, mayonnaise, shallots, celery, honey seeded mustard, sunflower kernels & greens
  • Roast Beef, tomato relish, English mustard, beetroot relish (cream cheese and wasabi spread), cucumber & greens
  • Double smoked leg ham, seeded mustard, tomato, avocado, aioli and alfalfa
  • Organic Egg salad w/Dijon mayonnaise, chives & cress
  • Roast eggplant, roast red capsicum, feta cheese, About Life pesto and rocket
  • Grilled zucchini, roast capsicum, cucumber, hummus & greens
  • Smoked salmon, cream cheese, avocado, dill, spanish onion & greens
  • Tuna salad w/capers, avocado, spanish onion, cream cheese, cucumber & greens
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  • Optional Additions
  •  
  • Dip Platter
  • $70.00 per platter (serves 12)
  •  
  • Dipping Platter with kale pesto, hummus and tomato relish served with crunchy vegetables and freshly baked aromatic herb and garlic crackers. (V, DF)
  •  
  • Sweet Platter
  • $70.00 per platter (serves 12)
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  • Raw Sweet Slice, 4 assorted flavours, rocky road , raspberry swirl, passionfruit swirl, caramel slice (V, DF)

$35 Per Person

​Canapé Menu One

  • (Recommended for 2 hour charters only)
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  • caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (v, gf)
  • peking duck pancake with spring onion, cucumber and hoisin
  • blue swimmer crab salad on creamed leek and persian feta tartlet
  • lamb and rosemary pie with piquant tomato chutney
  • hand made indian vegetable samosa with coriander and mint raita (v)
  • oregano, garlic and lemon zest marinated chicken skewers with tatziki (gf)
  •  
  • Please note a chef charge of $275 will apply to all menus (4 hour charter)

$38 Per Person

Canapé Menu Two

  • tart of spicy avocado, red onion marmalade and crème fraiche (v)
  • fijian kokoda cured fish with lime juice, coconut cream, eschalot, chilli and coriander (gf)
  • fresh pacific oysters with shallot dressing and black sesame dressing (gf)
  • forest mushroom, parmesan and rosemary flan (v)
  • rare roast beef and yorkshire pudding, horseradish cream and chives
  • chimichurri prawn and grilled zucchini pizzetta with chilli mayo
  • warm chicken and leek pie with flaky pastry
  • chilli and rosemary marinated lamb skewers (gf)
  • dark chocolate mousse shot with candied orange (v,gf)
  •  
  • Please note a chef charge of $275 will apply to all menus (4 hour charter)

$55 Per Person

Canapé Menu Three

  • sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)
  • poached scallop salad with jalapeno spiced salsa fresca (gf)
  • peking duck pancake with spring onion, cucumber and hoisin sauce
  • asparagus and persian fetta cheese flan (v)
  • crab salad with cucumber, chilli, tomato salsa in a rice paper wrap (gf)
  • roasted tomato arancini filled with mozzarella with garlic aioli (v)
  • chunky beef and mushroom pie with minted mushy peas
  • sesame crusted salmon skewers with orange miso sauce (gf)
  • greek pulled lamb slider with garlic tatziki and butter lettuce
  • served in a small bowl or noodle box
  • thai chicken curry with fragrant rice and fresh coconut sambal (gf)
  • petite lemon meringue pie (v)
  •  
  • Please note a chef charge of $275 will apply to all menus (4 hour charter)

$66 Per Person

Buffet Menu 1

  • Canapés
  • peking duck pancake with spring onion, cucumber and hoisin sauce
  • sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)
  • lime marinated tuna logs with wasabi mayonnaise and shizu cress
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  • Buffet
  • assorted boutique bread rolls with butter
  • chilled pacific oysters with cucumber lime and mirin [2 per person]
  • ocean cooked king prawns with dill aioli [3 per person]
  • fresh mesclun, pear, caramelised walnuts and goats cheese salad with balsamic dressing
  • roasted root vegetable salad with roasted garlic and rosemary [no beetroot]
  • crisp baby cos salad, shaved parmesan and anchovy dressing
  • grilled salmon fillet on rustic crushed kipfler potatoes and chive and horseradish mash with salsa verde
  • pan fried chicken saltimbocca with watercress and crisp lardons
  • slow roast lamb shoulder with caramelised shallots and button mushrooms
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  • Dessert
  • seasonal fresh fruit platter
  • devils chocolate mud cake with double cream

$105 Per Person

Buffet Menu 2

  • Canapé
  • crab salad with cucumber, chilli, tomato salsa in a rice paper wrap
  • rare roast beef and yorkshire pudding, horseradish cream and chives
  • asparagus and persian fetta cheese flan
  •  
  • Buffet
  • assorted boutique bread rolls with butter
  • ocean cooked king prawns with dill aioli [3 per person]
  • fresh pacific oysters with shallot dressing and black sesame dressing [2 per person]
  • smoked tasmanian salmon with fine eshallots, chives, lemon and baby capers
  • vine ripened tomato, bocconcini and fresh basil salad with reduced balsamic
  • orecchiette pasta salad with artichoke, wilted baby spinach and lemon caper vinaigrette
  • 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 puy lentils, chorizo and capsicum ragout
  • slow baked lamb racks with grilled portabella mushroom and rosemary jus
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  • Dessert
  • baked lemon cheese cake with cinnamon berry compote
  • individual pavlovas with fresh chantilly cream and berries

$125 Per Person

Plated Dinner Menu

  • Entree
  • $30.00pp (set menu)
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  • smoked tasmanian salmon / toasted turkish crisp / rocket / chervil vinaigrette
  • warm grilled tuna steak / green bean / kalamata olive / kipfler potato / lemon / pepper / balsamic dressing
  • citrus poached chicken fillets / miso mayonnaise / wasabi pea crush
  • green asparagus / fresh goats curd  / fine herb salad / crisp shallots / caramelised walnuts
  • ocean king prawns / avocado / roma tomato & caper berry salsa
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  • Main Course
  •  $42.00pp (set menu)
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  • steamed blue eye cod in a miso sake sauce / soba noodles / steamed snake beans
  • char grilled salmon / rocket / shaved fennel & herbed polenta salad / citrus & basil dressing
  • breast of chicken / potato frittata / artichoke / pine nuts / crisp lardon / saffron vinaigrette
  • pan seared pork cutlet / fresh peas / potato fondant
  • grain fed fillet of beef / grilled portabello mushroom / asparagus / parmesan mash / light thyme jus
  • spiced vegetable tagine / moroccan cous cous / mint & coriander yoghurt
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  • Dessert
  • $22.00pp (set menu)
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  • coconut crème brûlée / papaya & pomegranate salad
  • apple tarte tatin / double cream / strawberry & mint salad
  • brioche bread & butter pudding / rum macerated muscatels
  • lime & lemon tart / double cream / fresh berries
  • selection of local cheese / dried fruits / assorted crackers
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  • all three course meals include, bread rolls, coffee, selection of teas and petits fours
  • chef charge is included when menu spend is equal to or more than $1,100.00

$94 Per Person

Additional Items to add to menus

  • $9.80pp per item
  • (Served in a small bowl or noodle box)
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  • king prawn salad avocado and macadamia nuts, lemon pepper dressing (gf)
  • beer battered flathead gougons with tartare sauce and chips
  • sri lankan fish curry with fragrant rice and fresh coconut sambal (gf)
  • thai green chicken curry with fragrant rice and fresh chilli salsa (gf)
  • slow poached chicken salad celeriac, pink lady potatoes, mustard dressing (gf)
  • slow cooked pork with wild mushrooms, garlic mash, spring asparagus (gf)
  • roast duck salad with udon noodle, shitake, crisp asparagus, tatsoi leaves and ponzu dressing
  • braised beef bourguignon with root vegetables and parisienne mash (gf)
  • roast pumpkin and asparagus risotto with piquant chermoula (v,gf)
  • steamed blue eye cod with ginger and shallot and fragrant steamed jasmine rice
  • thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (gf)
  • grilled chorizo sausage with vine ripened tomato and orecchiette pasta
  • slow cooked chickpea dahl with basmati rice and coriander, mint and lime salsa (v)

$10 Per Person

Ham Buffet

  • (served on a side buffet)
  •  
  • whole guinness and honey baked ham with condiments and boutique bread rolls

$325 Per Person

Antipasto Platter

  • (Minimum of 10 people, Must be ordered in multiples of 10)
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  • rustic italian breads, grissini and flatbreads
  • oven baked semi dried tomatoes, marinated green olives,
  • grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta,
  • honey glazed double smoked ham, hot sopressa salami and san danielle prosciutto

$128 Per Person

Cheese Platter

  • (Minimum of 10 people, Must be ordered in multiples of 10)
  •  
  • selection of local cheese,  dried fruits & assorted crackers

$128 Per Person

Seafood Platter

  • (Minimum of 10 people, Must be ordered in multiples of 10)
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  • ocean cooked king prawns with dill aioli
  • fresh pacific oysters with shallot dressing and salmon roe
  • blue swimmer crab with fresh lemon wedges
  • balmain bugs with tartare sauce
  • bbq salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto

$485 Per Person