| Breakfast | Lunch | Dinner |
| Friday | PLOUGHMAN'S PLATTER | ITALIAN PASTA FEAST |
Bacon,
Scrambled eggs,
Baked beans,
Grilled tomatoes,
Roasted mushrooms. | Buffet of cured and smoked meat,
Salads,
Sandwich spreads and anti pesto,
Served with fresh bagels,
Cheese board and biscuits,
Cream of broccoli soup. | Lasagne
Creamy chicken, bacon & mushroom penne
Spinach & ricotta tortellini tossed
in fresh tomatoes & olives
Garlic & herb focaccia
|
| Saturday | FROM THE DEEP | CARVERY NIGHT |
Poached eggs,
Hash browns,
Grilled tomatoes,
Crispy bacon. | Salt and pepper squid with sprout salad
Thyme baked barramundi
Smoked atlantic salmon
Fresh cooked prawns
Leek and
| Moist roast pork,
Tender roast leg of lamb,
Served with seasonal vegetables and pan gravy.
|
| Sunday | FROM THE DEEP | AUSSIE BBQ NIGHT |
Pancakes with maple syrup,
Crispy bacon,
Grilled tomatoes,
Roasted mushrooms. | Thai beef salad
Chicken caeser salad
Tuna nicoise salad
Roast mushroom, rocket & fetta salad
Roast pumpkin & sweet potato soup
| Steak, chicken, kangaroo & sausages,
Grilled onions, corn cobs, coleslaw,
asparagus, pineapple, beetroot, saladsBaked potatoes with sour cream and chives,
Fruit platter. |
| Monday (passenger change-over) | PIZZA BAR | ASIAN BUFFET |
| Hot and flaky croissants; ham, cheese, tomato, avocado, pineapple. | Selection of fresh toppings on homemade crust; meat lovers, vegetarian, supreme, hawaiian,
Corn Chowder | Honey cashew chicken,
Char siu port with rice noodles & buk choy
Satay beef
Lemograss scented rice
Prawn crackers
|
| Tuesday | MEXICAN FIESTA | RESTAURANT NIGHT |
Omelettes; ham, cheese, tomatoes, onion, capsicum, mushrooms, herbs,
Crispy bacon,
Grilled tomato,
Hash browns. | Chilli-con-carne,
Soft flour tortillas,
Mexican rice,
Pork fajitas with guacamole,
Tomato salsa & refried beans
Spanish bean soup
| Chicken breast on leek & asparagus risotto
with creamy mustard sauce
Seared barramundi fillets in lime & butter sauce
Seasonal vegetables
|
| Wednesday | A LA MEDITERRANEAN | INTERNATIONAL BBQ NIGHT |
Pancakes served with hot blueberry syrup,
Crispy bacon,
Grilled tomatoes,
Roasted mushrooms. | Pumpkin raviolo with spinach & pine nuts
Fettucine carbonara
Chicken with ratatouille vegetables
Vegetable soup
| Steak with pepper sauce,
Spiced lamb loin chops,
Sausages, hamburgers, kangaroo
Coleslaw, asparagus, pineapple, beetroot,
salads,
Baked potatoes with sour cream & chives,
Fruit platter. |
| Thursday | | |
| Hot and flaky croissants; ham, cheese, tomato, avocado, pineapple. | | |
BREAKFAST - served with fresh fruit salad, selection of cereals, porridge, yoghurt and hot toast.
LUNCH - served with homemade soup of the day, hot breads, selection of fresh salads, rice or pasta and a tropical fruit platter.
DINNER - served with warm dinner rolls.
DESSERTS - Aussie pavlova, chocolate mousse, apple crumble, tiramisu, sticky toffee pudding
NB: meals are suject to change without notice.
Spoilsport - Vegetarian Menu
|
| | | |
| Breakfast | Lunch | Dinner |
| Friday | PLOUGHMAN'S PLATTER | ITALIAN PASTA FEAST |
Hot fruit muffins,
Fresh fruit platters,
Fruit juices. | Buffet of salads,
Sandwich breads, fresh bagels,
Antipasto,
Cheese board & biscuits,
Tomato & basil soup
| Vegetarian lasagne,
Spinach and ricotta tortellini tossed
in fresh pesto sauce,
Garlic & herb focaccia |
| Saturday | FROM THE DEEP | ROAST NIGHT |
Scrambled eggs,
Hash browns,
Grilled tomatoes,
Roasted mushrooms.
| Roasted vegetable pasta salad
in tomato pesto
Creamy potato salad
Green salad
Leek & potato soup
| Spiced roast nut loaf with lentils
Roast potato, pumpkin, parsnip,
Cauliflower & cheese, green beans.
|
| Sunday | FROM THE GARDEN | AUSSIE BBQ NIGHT |
Pancakes; plain or blueberry with hot maple syrup,
Melon salad. | Roast mushroom, rocket & fetta salad
Niscoise salad
Roast pumpkin & sweet potato soup
| Vegetable & tofu kebabs,
Grilled onions, corn cobs, coleslaw,
asparagus, pineapple, beetroot, salads,
Baked potatoes with sour cream & chives,
Fresh fruit platter. |
| Monday | PIZZA BAR | ASIAN BUFFET |
| Hot and flaky croissants with cheese, tomato and avocado. | Selection of fresh vegetable toppings on a homemade crust with mozzarella cheese,
Corn chowder. | Sesame & honey stir fried vegetables,
Black bean tofu & vegetable noodles,
Lemongrass scented rice,
|
| Tuesday | MEXICAN FIESTA | RESTAURANT NIGHT |
Omelettes;
Choice of: cheese, tomato, onion, capsicum, mushroom. | Spicy roast vegetables wrapped in a soft flour tortilla with guacamole, tomato salsa & refried beans
Mexican rice,
Spanish bean soup.
| Asparagus & thyme risotto with
mushrooms & garlic roasted potatoes.
|
| Wednesday | A LA MEDITERRANEAN | INTERNATIONAL BBQ NIGHT |
Pancakes; plain or blueberry with hot maple syrup,
Melon salad. | Chickpea and lentil rissole,
Served with a mediterranean salsa; tomato, capsicum, sultana's & black Spanish olives,
Fettuccine with pesto,
Roasted eggplant with toasted pine nuts,
Vegetable soup.
| Vegetable satay with a spicy peanut sauce,
Vegetable burgers
Coleslaw & assorted salads,
Spicy roast corn cobs & baked potatoes.
Fruit platter.
|
| Thursday | | |
| Hot and flaky croissants with cheese, tomato and avocado. | | |
BREAKFAST - served with fresh fruit salad, selection of cereals, porridge, yoghurt and toast.
LUNCH - served with homemade soup of the day, hot breads, selection of fresh salads, rice or pasta and a tropical fruit platter.
DINNER - served with warm dinner rolls.
DESSERTS - Aussie pavlova, fresh baked cheese cake, chocolate brownie, flakey apple strudel, sticky date pudding. |
