GRILL MEALS
( What is served on the day will reflect the weather & availability of the local produce in season . New ideas will constantly be added )
MEAT
SIMPLE BBQ – sausage, hamburger patty & chop / steak
GOURMET GRILL – scotch fillet steak, specialty sausage and chicken kebab
Both served with a oven roasted potato and bread
SALADS
Chinese cabbage, spring onions fried noodles & almonds
Roast Pumpkin with brown sugar, butter & spices
Lettuce layered with hardboiled eggs & homemade mayonnaise
Avocado & orange
Oven roasted Mediterranean vegetables eg tomatoes, onions, garlic, capsicum, eggplant, zucchini
Couscous with herbs, nuts & dried fruit
DESSERTS
Sticky date icecream
Cream puffs filled with fresh fruit & whipped cream with chocolate sauce
Brandied Oranges
Light lemon cheesecake,
Mini tart cases with caramel, banana & whipped cream
Mini pavlovas with assorted fillings
Homemade rich chocolate mousse
Tropical fresh fruit salad
Brandied fruit & icecream
NIBBLES – AS AN ADDED EXTRA
Roasted almonds
Savoury cheese puffs
Homemade sausage rolls
Stuffed cocktail frankfurts with cheese, gherkin & bacon
Meatballs with tomato salsa
Asparagus, ham in soft white bread triangles
Vola vents with different fillings
Curried eggs on mini pappadums |
FINGER FOOD
Finger food will / can be served as nibbles or mains – size of serving however will change.
A range of hot and cold food will always be served – the percentages of hot to cold will change according to the weather.
Below is a range of choices - what is served on the day will depend on the weather, availability of seasonal food, clients requests and my choice of what will suit the occasion best.
As a general rule between 3 - 5 pieces are served for a nibbles menu.
A main course served as a buffet we have between 9 – 11 pieces – mainly savoury but also some sweets.
A cheeseboard as an extra is available.
SAVOURY
Meatballs with homemade tomato sauce
Tomato bocconini mint/basil sticks
Stuffed mini hot dogs with cheese & gherkin then wrapped in bacon
Savoury scones
Prawns with cocktail sauce wrapped in bread triangles
Toasts with camembert & smoked salmon, roast beef & mustard, etc
Mini pappadams with curried egg and mango chutney
Toasties with oven roasted tomatoes and mushrooms
Mini quiches – all varieties
Vol a vents filled with a variety of flavours
Homemade sausage rolls and chicken pies
Mini dinner rolls with bacon and chutney
Asparagus and ham bread triangles
Mini croissants with ham and cheese
Honey soy chicken kebabs or wings
Cheese and bacon puffs
Fritta
SWEET
Mini matchsticks
Cream puffs
Whipped cream, banana & caramel tarts
Lemon butter tarts
Fresh fruit platter or as kebabs with a yoghurt dip
Coffee cream meringues
Mini pavlovas with cream & strawberries, banana & passionfruit
And other ideas as they present to me.
Click here to view/print receipe for famous as served on board. Big River Rambler Scones
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BREAKFAST MENU
Orange juice and/or Sparkling white wine
Toasted muesli, mixture of berries & yoghurt in layers in a small glass
Creamy scrambled eggs in vol a vent cases
Roasted mushrooms & tomatoes on toast slices
Muffins, peanut butter, banana & bacon
Mini croissants, marmalade & jarlesberg cheese
Mini croissants with bowls of butter, homemade jam & thick cream
Pots of tea and plunger coffee |
SERVICE
Platters of the food will be taken around by staff to guests who will be able to be seated around the boat with small tables accessible if they wish – but all food will be able to be eaten with a fork, spoon or fingers and serviettes provided.
Orange juice will be provided on arrival out on the front deck and tea/coffee etc available from the hatchway at all times. |
