DAY 1 | KIMBERLEY

Lunch

Assorted Wraps and Sliced Breads Vegetarian Cheese Frittata (GF, V)

Roast Chicken (GF, DF)

A Selection of Sandwich Fillings

Garden Salad (GF, DF, V)

Pumpkin, Fetta and Rocket Salad (GF, V)

Seasonal Fresh Fruit Platter

Dinner Whole Baked Barramundi (GF, DF)

Smoked Salmon (GF, DF) Fresh Natural Oysters (GF, DF)

Kilpatrick Oysters (GF) Banana Prawns (GF, DF)

Moreton Bay Bugs (GF, DF) Seafood Laksa (GF, DF)

Lemongrass Rice (GF, DF, V)

Garden Salad (GF, DF, V) Asian Rice Noodle Salad (GF, DF, V)

Rocket, Pear and Parmesan Salad (GF, V)

Wine selection: nepenthe “Altitude” Pinot Gris Adelaide Hills, SA

Selection pf Banana, Carrot and Chocolate Cakes

DAY 2 | KIMBERLEY

Lunch Garlic Bread (GF Available)

Beef Lasagne (GF Available)

Dips & Crudities (GF, V)

Bruschetta & Avocado Salsa (DF, V)

Antipasto Platter

Garden Salad (GF, DF, V)

Tomato, Basil & Bocconcini Salad (GF, V)

Rocket & Parmesan Salad (GF, V)

Seasonal Fresh Fruit Platter

Dinner Assorted Canapés served during Captain’s Welcome Aboard Drinks

Please choose one from the following:

Tasmanian Atlantic Salmon served with a Citrus Beurre Blanc (GF, DF)

Wine Selection: Yealands “Single Vineyard” Sauvignon Blanc Marlborough New Zealand or

Cape Grim Eye Fillet with a Green Peppercorn Sauce (GF) Wine Selection: Baby Doll Pinot Noir

Marlborough, New Zealand

Both Mains Accompanied by Potato Rosti, Broccoli & Green Beans (GF, V)

Chocolate Mousse with Raspberries (GF, V, DF Available)

DAY 3| TASMANIA

Lunch Freshly Baked Bread (GF available) Lime & Coconut Poached Reef Fish

Moroccan & Chive Tomato Rice Garlic, Lemon & Oregano Chicken Shasliks

Bean Salad Burritos Garden Salad

Quinoa & Tabouli Salad Watermelon, Feta & Mint Salad

Seasonal Fresh Fruit Platter

Dinner Cauliflower, Blue Cheese & Truffle Soup

Or

Thai Fish Cakes with a Lime & Plum Sauce

Main

Mini Lamb Rump Roast with a Red Wine Braising Sauce

Wine Selection: Geoff Merrill “Coonawarra” Cabernet Sauvignon

McLaren, South Australia

or

Local NT Barramundi with a Caper Butter Sauce

Wine Selection: Paulett’s “Polish Hill River” Riesling Clare Valley, SA

Both Mains Accompanied by

Sweet Potato Mash w’ Sesame & Spring Onion, Grilled Asparagus & Slow Roasted Tomatoes

Passionfruit Pavlova with a Fruit Salsa & Coulis

DAY 4| TASMANIA

Lunch Baked Bread

Chicken Schnitzel Beer Battered Wedges with Sour Cream & Chilli Sauce (V)

Sushi Platter (GF, DF) Garden Salad (GF, DF, V)

Olive, Sundried Tomato & Ricotta Pasta Salad (V) Caesar Salad

Seasonal Fresh Fruit Platter (GF, DF, V)

Dinner Thai Pumpkin Soup

Or

Coconut Crumbed Prawns with a Mango Salsa & Curried Yoghurt Sauce

Please choose one from the following:

Chicken Mignon with a Thyme & Mushroom Sauce

Wine Selection: McHenry Hohnen “Rocky Road” Semillon Sauvignon Blanc

Margaret River, WA

Or

W.A Local Kind Threadfin with a Salsa Verde

Wine Selection: Nepenthe “Altitude” Pinot Gris

Adelaide Hills, SA

Both Mains Accompanied by

Roasted Kipfler Potatoes, Snow Peas & Dutch Carrots

Cheese Board with a selection of Australian Cheese

DAY 5| TASMANIA

Lunch Sliced Oven Baked Breads

Beef, Vegemite & Mushroom Ale Stew (GF, DF) Smashed Mustard Potatoes with Bush Herbs (GF, DF, V)

Sweet & Sour Pork (GF, DF) Assorted Platter

Garden Salad (GF, DF, V) Prawn & Avocado Salad (GF, DF)

Asian Slaw (GF, DF, V) Seasonal Fresh Fruit Platter

Dinner Leek & Potato Soup (GF, V, DF Available)

or

Fried Camembert with Cranberry Sauce, Apple & Walnut Salad (V)

Please choose one from the following:

Herb & Parmesan Crusted Rack of Lamb with Rosemary Jus (GF & DF Available)

Wine Selection: Swings & Roundabouts “Backyard Stories” Cabernet Sauvignon,

Margaret River, SA

or

Grilled Red Emperor with Dukkha Crust & Sage Butter (GF & DF Available)

Wine Selection: Geoff Merrill “Wickham Park” Chardonnay

McLaren Vale, SA

Both Mains Accompanied by

Green Pea Puree, Honey Roasted Brussels Sprouts, Roasted Butternut Pumpkin (GF, DF, V)

Sticky Date Pudding with Butterscotch Sauce & English Toffee Ice Cream

DAY 6| TASMANIA

Lunch Prawn Crackers

Thai Green Fish Curry (GF, DF) Beef & Lemongrass Stir-fry (DF, GF Available)

Steamed Kaffir Lime & Coconut Jasmine Rice (GF, DF, V) Spring Rolls & Dim Sims (DF) Miniature Bahn Mi Rolls (DF)

Garden Salad (GF, DF, V)

Wombok Salad (GF, DF, V)

Seasonal Fresh Fruit Platter

Dinner Red Cabbage & Beetroot Soup (DF, GF, V)

or Tomato & Basil Bruschetta (DF, V)

Please choose one from the following:

Pumpkin, Spinach & Ricotta Beef Ravioli

Wine Selection: Paulett’s “Polish Hill River” Riesling Clare Valley, SA

or Local Tuna Niçoise Salad with a Honey Mustard Dressing

Wine Selection: Alkoomi “White Label” Petit Verdot Rose

Frankland River, WA

Bread & Butter Pudding with Vanilla Anglaise

DAY 7| TASMANIA

Lunch Sliced Oven Baked Breads Shepherd’s Pie (GF, DF)

Ploughman’s Platter (GF, DF, V) Cold Chicken & Devilled Egg Platter (GF, DF)

Leek & Mushroom Quiche (V)

Garden Salad (GF, DF, V) Garden Pea & Roast Pumpkin Salad (GF, DF, V) Broccoli, Cranberry & Walnut Salad (GF, DF, V)

Seasonal Fresh Fruit Platter

BBQ Dinner Bread Rolls (GF Available)

Crocodile Sausages Bush Spiced Chicken

Lemon Myrtle Spanish Mackerel Marinated Kangaroo

Peppered Steak Sautéed Onions

Green Avocado Salad

Gherkin & Dill Potato Salad

Fennel, Seed Coleslaw Salad

A Selection of Desserts

DAY 8| TASMANIA

Lunch Assorted Wraps

Assorted Deli Rolls Margarita, Herb & Buffalo Cheese Pizza

Antipasto Platter

Garden Salad (GF, DF, V) Pesto Mushroom, Parmesan & Rocket Salad (GF, V)

Seasonal Fresh Fruit Platter (GF, DF, V)

Dinner Carrot, Sweet Potato, Orange & Fennel Soup

Or Salt & Lemon Pepper Squid with Olive & Fetta Salad

Please choose one from the following:

Duck Leg Confit served with Orange, Clove & Mustard Sauce (GF, DF)

Wine Selection: Wise Guys Pinot Noir. Yarra Valley, Victoria

or Grilled Ocean Trout served with Hazelnut Butter (GF)

Wine Selection: K1 by Geoff Hardy Chardonnay Adelaide Hills, SA

Both mains accompanied by:

Pea, Saffron Risotto, Fungi with Wilted Asian Greens

A Trio of Sorbets

DAY 9| TASMANIA

Lunch Tiropita (Greek Cheese Pie) (V)

Lemon & Yoghurt Chicken Souvlaki (GF) Greek Spinach & Rice Spanakorizo (GF, DF, V)

Smoked Salmon Platter (GF, DF) Pita Breads & Dips

Roasted Mediterranean Salad (GF, DF, V)

Greek Salad (GF, V) Date & Nut Cous Cous Salad (DF, V)

Seasonal Fresh Fruit Platter (GF, DF, V)

Dinner Tomato, Basil & Red Pepper Soup (GF, DF, V)

Or Pumpkin & Fetta Arancini Balls with Rockette Salad & Pesto Aioli (V)

Please choose one from the following:

Grilled Eye Fillet with Horseradish & Tarragon Butter (GF) (DF Available)

Wine Selection: Blue Pyrenees Merlot Pyrenees, Victoria

or Local NT Barramundi with a Dill Hollandaise (GF) (DF Available)

Wine Selection: McHenry Hohnen “Rocky Road” Semillon Sauvignon Blanc Margaret River, WA

Lemon Meringue Pie (V)

DAY 10| TASMANIA

Lunch Pappadums Butter Chicken (GF)

Saffron Pilau Rice (GF, DF, V) Pale Ale Battered Fish & Chips (DF, GF Available)

Garden Salad (GF, DF, V)

Coleslaw (GF, DF, V) Chickpea, Lentil & Avocado Salad (GF, DF, V)

Seasonal Fresh Fruit Platter (GF, DF, V)

Dinner Assorted Canapes served during Captain’s Farewell Drinks

Roast Beef (GF, DF) Roast Lamb (GF, DF) Roast Pork (GF, DF)

Roast Turkey (GF, DF) Roast Potato (GF, DF, V)

Roast Pumpkin (GF, DF, V) Roast Beetroot (GF, DF, V)

Corn on The Cob (GF, DF, V) Cauliflower & Stilton Cheese Gratin (V)

Carrots & Peas (GF, DF, V) Broccoli & Beans (GF, DF, V)

Wine Selection: One Million Cuttings Merlot Nagambie, Victoria

Vanilla & Baileys Panna Cotta with Mixed Berry Compote (GF, V)