Fantasy Cruise

On Arrival

Champagne & Hors D'ouvres

Entrée

Warm Salad of West Australian Sardines with Salad leaves, Gazpacho Sauce and a Balsamic Syrup

Potato and Herb Gnocchi with Garlic, Chilli, Roma Tomatoes, and Goats cheese with Mushrooms 'a la greque', Salad leaves and a Tomato Vinaigrette

Tom Yam Gung - a hot Asian Soup with Scallops, Mussels and Yabbie tail on Glass Noodles, Bean Shoots and fried Tofu

Saute of Lambs Brains in Pancetta set on a Saute of Baby Spinach, drizzled with Port Syrup and a light Veal Jus

Warm Salad of Artichoke and Coffin Bay Scallops - Artichoke served in three ways; seared Scallops and a small Salad with Vanilla Curry Oil

Japanese Hors D'Ouevres - for two including Sushi, Sashimi and Tempura

Whitebait Fritters with King Prawns on a Saute of Whitlof and Raddichio with a Rocket Oil Dressing

Clyde River (near Batemans Bay, NSW) Oysters - ½ dozen
Natural with a Japonaise Dressing
or
Baked with Champagne, Spinach and Parmesan

Additional Side Orders

Olive Bread with Tapenade
Saute of Kipfler Potatoes with nut brown Butter and soft Herbs
Steamed Vegetables
Green Salad
Tomato and Avocado Salad with a Tarragon and Walnut Vinaigrette

Main Course

Char-grilled Eye Fillet (Med Rare) in a Sherry and Red Wine Jus with a Saute of Spinach garnished with 'Melanzane' (baked Italian style Egg Plant)

Fillet of Kangaroo (Med Rare) on a roasted Beetroot Sauce with a Caramelised Red Onion, Orange and Sorrel Tartlet

Grilled Fillet of Chicken on a Tomato and Olive Mash with roasted Garlic and a soft Herb Jus

Char-grilled Loin of Lamb (Med Rare) on Siamese Watercress with Capsicum stuffed Mushrooms, grilled Baby Corn and a Mushroom Syrup

Asian style Roasted Duckling on Aromatic Rice in a Lemongrass and Kaffir Lime scented Broth

Melange for two
An array of Fish and Shellfish from today's market

Grilled Fillet of Deep See Blue Eye with a Wattleseed and Scallop Ravioli, saute of Rocket and buttered Veal Juices

Seared Yellow Fin Tuna (Rare) on a Tomato Confit, fried Nori of Asian Greens, drizzled with Teriyaki Sauce

Grilled Fillet of Red Fish on Bok Choy, Oyster Mushrooms and Prawns with an Apple and Ginger Dressing

Steamed Fillets of King George Whiting rolled around Crab Mousseline, in a baked Lime Flavoured Japonaise Broth garnished with Snow Pea Tendrills

Dessert

Blackberry and Mango Brulee with Strawberries

Chocolate 'Espresso' Pudding in a pool of Tia Maria Sauce with Praline Ice Cream

'Apple Struesel' - Stewed Apple, Sultanas and Cinnamon topped with Cinnamon Spaztle,
Apple and Red Wine Sorbet

White Chocolate 'Silk' - rich White Chocolate Mousse, Milk Chocolate Sauce,
Dark Chocolate and Mint Ice Cream

Raspberry Parfait in a pool of Summer Berries and Coulis with an Almond Tuille Biscuit

Apricot and Cheese Mousse in a puddle of Kiwi Coulis with an Almond Tuille Biscuit

Freshly Baked Cake with King Island Cream

Selection of Fine Australian Cheese with toasted Fruit and Nut bread

Plus

Tea or Infusion and Petit Four
Espresso and Petit Four