Boat Hire Enigma – Package for 41 Guests

Catering to be confirmed with at least five days notice

Chef on board menus to be confirmed with at least two weeks notice

Dietaries to be advised with at least three days notice

Chef fee is $400 for up to four hours and $80 per hour thereafter

All prices are inclusive of GST

20% surcharge applies on public holidays

100% surcharge applies to chef fee on public holidays

Lifestyle Charters can cater for most food intolerances and preferences. Please advise upon booking.

GF – Gluten free | DF – Dairy free | VEG – Vegetarian | VEGAN – Vegan

Classic BBQ: $50 per person
Minimum 20 guests
Chef not required on board
Where minimum numbers cannot be reached, a $175 fee applies
$500 minimum spend applies

Includes:
Gourmet beef sausages GF, DF
Slow cooked lamb shoulder, served with tzatziki GF, DF
Choice of two salads:
– Green salad with balsamic dressing GF
– Coleslaw GF
– Pesto pasta salad
– Rocket, pear & parmesan salad with balsamic dressing GF
Bread & butter
Sweets for dessert

BBQ Enhancements
(min. 10 person charge)
Cheese and charcuterie board: $19 per person
Marinated chicken (GF, DF): $10 per person
Fresh Australian Prawns (3 pieces per person): $12 per person
Fresh Pacific Oysters (3 pieces per person): $15 per person
Fresh Sashimi Platter (suitable for 10 guests): $200

Minimum spend of $650 if only platters are ordered
$80 delivery fee, not included in minimum spend
Chef not required on board
As a guide, three-to-five platters recommended per 10 guests
All platters served with baguettes and butter

Fresh Seafood Platter – for 2, $360 | for 3, $650 | for 6, $850
Mixed seafood platter including prawns, smoked salmon, oysters, grilled octopus, lobster tails, scallops, cocktail sauce.

Fresh Australian Prawns Platter – $240
Queensland Tiger prawns, seafood sauce

Oysters Platter – $240
Selection of oysters served with lemon and seasonal dressing

Smoked Salmon Platter – $240
Smoked Salmon, dill, capers, cream cheese, red onion, cracked pepper

Mixed Charcuterie Platter – $230
Charcuterie, pate, pickles, mustards

Marinated Lamb Cutlets Platter – $230
Grilled lamb cutlet platter, fresh herbs, lemon zest, garlic tzatziki dressing

Marinated Chicken Drumettes Platter – $230
Chicken drumettes, coriander, chili, sesame, lime, ginger

Grilled Veggie Platter – $190
Grilled Mediterranean vegetable platter, olives, stuffed peppers, dips

Cheese Board Platter – $190
Cheese platter featuring our favourite three cheeses, fruit and quince paste

Fresh Veggies & Dips Platter – $190
Fresh vegetable & assorted dip platter

Mixed Sandwiches Platter – $230
Assorted sandwiches/wraps with mixed fillings

Morning Tea Platter – $200
Morning tea including pastries, muffins & fruit

Seasonal Fruit Platter – $160
Fresh seasonal fruit

Set Drop Off Canapé Menu By Rukus: $70 per person
10 guests minimum spend
For 10-15 guests, a 20% surcharge applies
Chef not required

Includes 6 x canapés and 1 x substantial

Canapés
Caramelised onion and chevre tart, chervil (VEG)
Warm pork and Fennel Sausage roll, black garlic puree
Raw kingfish tostada, jalapeno, avocado crema, sumac (GF)
Warm roasted pumpkin, thyme, Adelaide hills goats cheese quiche (VEG)
Chicken yakitori skewer, wasabi aioli, furikake, shallots (GF, DF)
Pulled pork banh mi slider, carrot and daikon, coriander, crispy shallots

Substantial
Moroccan spiced chicken breast, chimichurri, harissa labneh, preserved lemon, heirloom tomatoes tossed in salsa verde, roasted kipfler potatoes (GF)

Canapés By Rukus: $80 per person
10 guest minimum spend
For 10-15 guests, a 20% surcharge applies
Chef required at $400 up to four hours, and $80 per hour thereafter

Includes 7 x canapés, 2 x substantials and 1 x dessert

Add canapés for $7 per canapé, per person
Add substantial for $13 per substantial, per person

Cold Items
Herbed ricotta, fresh fig, truffle oil, honey en croute (VEG)
Spring pea tart, whipped Persian feta, shaved pecorino (VEG)
Caramelised onion and chevre tart, chervil (VEG)
Spanner Crab, green apple, creme fraiche, trout roe served on brioche
Sydney rock oysters, yuzu vinaigrette, cucumber and sliced shallots (GF, DF)
Hot smoked trout rillette, cucumber disc (GF)
Peeled QLD King prawns, bloody mary dressing (GF, DF)
Szechuan steak tartare served on crisp rice paper, chilli oil, sesame (GF)
Peking duck pancake, cucumber, spring onion (DF)

Hot Items
WA scallop, cauliflower puree, herb and garlic butter, chives (GF)
Sesame prawn toast, sriracha mayo, finger lime (DF)
Pork and Fennel Sausage roll, black garlic puree
Roasted pumpkin, thyme, Adelaide hills goats cheese quiche (VEG)
Green pea arancini, shaved pecorino, crisp sage (VEG)
Chicken yakitori skewer, wasabi aioli, furikake, shallots (GF, DF)
Grilled Moroccan lamb skewer, smoked yoghurt, almond dukkah (GF)
Carne asada beef taco, corn tortilla, salsa roja, pickled onion (GF, DF)
Japanese salmon taco, daikon, wasabi, cabbage, corn tortilla (GF, DF)
Baja fish taco, lime crema, mango salsa, corn tortilla (DF)
Homestyle chicken & leek pie, carrot puree
Pulled pork banh mi slider, carrot and daikon, coriander, crispy shallots

Substantials
Sri Lankan chicken or fish curry, baby eggplants, curry leaf, fragrant rice (GF, DF)
Thai beef curry, baby eggplant, cucumber salsa, jasmine rice (GF, DF)
Crab rigatoni pasta, Calabrian chilli, lemon, parsley, stracciatella
Pasta Alla Vodka, oven roasted tomato, shaved parmigiano (VEG)
Rukus burgers – American style cheeseburger, dill pickles, secret burger sauce, tomato, lettuce, pickled onion
Middle eastern lamb shoulder pilaf, dried fruits, crisp shallots, cucumber and tomato salsa, smoked yoghurt (GF)
Burrito bowl of chipotle grilled chicken, guacamole, tomatillo salsa, tomato rice, pico de galo, avocado (GF, DF)
Chicken Saltimbocca, celeriac mousse, spring peas, snow pea tendril salad (GF)
Slow cooked smoked salmon, pea puree, preserved lemon, roasted heirloom tomatoes, fried kipfler potatoes (GF)

Desserts
Decadent chocolate brownie, dulche de leche (GF)
NY style passionfruit cheesecake
Dark chocolate dipped strawberries (GF)
Salted chocolate and roasted hazelnut tart
Raspberry, lemon and yuzu curd tart, shaved white chocolate

10 guest minimum spend
For 10-15 guests, a 20% surcharge applies
Chef required at $400 up to four hours, and $80 per hour thereafter

Menu 1: $92 per person

Canapés
Herbed ricotta, fresh fig, truffle oil, honey en croute (VEG)
Raw kingfish tostada, jalapeno, avocado crema, sumac (GF)

Mains
BBQ Lemongrass chicken cutlet, Vietnamese herb salad, pickled cucumber and shallot (GF, DF)
Whole side of slow smoked Tasmanian salmon, labneh, fine herb crust (GF)

Sides
Kipfler potatoes and watercress tossed in salsa verde, lemon, capers and parsley (GF, VEGAN)
Grilled broccolini, hazelnut and currant salsa, lemon tahini dressing (GF, VEGAN)
Sourdough Breads, Pepe Saya butter

Dessert
Salted chocolate and roasted hazelnut tart, mascarpone cream, raspberries

Menu 2: $125 per person

Canapés
Herbed ricotta, fresh fig, truffle oil, honey en croute (VEG)
Raw kingfish tostada, jalapeno, avocado crema, sumac (GF)
Sydney Rock Oyster, yuzu vinaigrette, cucumber and shallot salsa (GF, DF)

Mains
Peeled QLD king prawns, bloody mary dressing (GF, DF)
BBQ Lemongrass chicken cutlet, Vietnamese herb salad, pickled cucumber and shallot (GF, DF)
Whole side of slow smoked Tasmanian salmon, labneh, fine herb crust (GF)
8 hour slow cooked lamb shoulder, rosemary and garlic, pomegranate jus, green pea puree (GF)

Sides
Kipfler potatoes and watercress tossed in salsa verde, lemon, capers and parsley (GF, VEGAN)
Grilled broccolini, hazelnut and currant salsa, lemon tahini dressing (GF, VEGAN)
Sourdough Breads, Pepe Saya butter

Dessert
Salted chocolate and roasted hazelnut tart, mascarpone cream, raspberries

Menu 3: $165 per person

Canapés
Herbed ricotta, fresh fig, truffle oil, honey en croute (VEG)
Raw kingfish tostada, jalapeno, avocado crema, sumac (GF)
Sydney Rock Oyster, yuzu vinaigrette, cucumber and shallot salsa (GF)

Mains
Peeled QLD king prawns, bloody mary dressing (GF)
Moreton bay bugs, dill and caper mayo (GF)
BBQ Lemongrass chicken cutlet, Vietnamese herb salad, pickled cucumber and shallot (GF, DF)
Whole side of slow smoked Tasmanian salmon, labneh, fine herb crust (GF, DF)
Connor Bistecca steak, served medium rare, lemon, salsa verde (GF, DF)

Sides
Kipfler potatoes and watercress tossed in salsa verde, lemon, capers and parsley (VEGAN, GF)
Grilled broccolini, hazelnut and currant salsa, lemon tahini dressing (VEGAN, GF)
Heirloom tomatoes, buffalo mozzarella, kombu, oregano, lemon myrtle dressing (GF)
Green Garden Salad, chervil dressing, chives (VEGAN, GF)
Sourdough Breads, Pepe saya butter

Dessert
Salted chocolate and roasted hazelnut tart, mascarpone cream, Raspberries

Mexican Feast: $105 per person

Starters
Totopos (GF)
Traditional guacamole (GF, VEGAN)
Kingfish tostada, avocado creme, jalapeño, finger lime (GF)
Garlic prawn ceviche, tomato, jalepeno, pineapple (GF)
Burrata, salsa roja, lime (GF)

Street Tacos
Lamb barbacoa taco, pickled onion, cabbage, jalapeno mayo (GF)
Baja fish taco, mango salsa, cabbage, lime crema (GF)
Garlic mushroom, cotija cheese, salsa verde, pickled onion, coriander (GF, VEG)

Salads
Quinoa salad, black beans, red cabbage, currants, kale, bbq corn, roasted almonds (VEGAN, GF)
Tossed green leaves, avocado, chervil dressing (VEGAN, GF)

Dessert
Spiced chocolate brownie, vanilla bean ice cream, lime zest, cinnamon, butterscotch sauce (GF)

Formal Sit Down – Minimum spend of $1,500
Up to 12 guests maximum
Chef required at $400 up to four hours, and $80ph thereafter (included in minimum spend)

Includes three canapés, alternate drop entrée and main, side salad and dessert
(Alternate serve optional)

Canapés On Arrival
Herbed ricotta, fresh fig, truffle oil, honey en croute (VEG)
Raw kingfish tostada, jalapeno, avocado crema, sumac (GF)
Sydney Rock Oyster, yuzu vinaigrette, cucumber and shallot salsa (GF, DF)

Entrée Alternate Serve
Buffalo mozzarella and heirloom tomato salad, fresh fig, fig reduction, hazelnut crumble, nasturtium leaf GF
Beetroot and gin cured ocean trout, shaved fennel salad, orange segments, labneh, trout roe GF

Main Alternate Serve
Connor dry aged sirloin, potato gratin, green peppercorn and red wine jus, snow pea tendril salad, tarragon mustard (GF)
Pan seared snapper, green olive salsa, cauliflower puree, zucchini and squash salad, kipfler potatoes (GF) (VEG option substitute for whole portobello mushroom)

Sides
Green garden salad, avocado, chervil vinaigrette (GF, VEGAN)
Sourdough breads, Pepe Saya butter

Dessert
Salted chocolate and roasted hazelnut tart, mascarpone cream, raspberries

Lifestyle Beverage Package: $15 per person, per hour
Unlimited sparkling, white and red wine, beer, soft drinks, tea and coffee

Add On: Spirit – additional $5 per person, per hour
Add On: Champagne & Spirits – additional $30 per person per hour

For The Kids: $6.25 per person, per hour
Unlimited soft drink and juice

Roaming Wine Tasting – $400 per sommelier, 1:20 guest ratio
Beverage package required
Add some fun and relaxed theatre by inviting a sommelier from Upstairs Wines to your cruise and experience a roaming wine tasting where you’ll learn all about the delicious wines we have on board.

Beverages on consumption available, please contact your agent for pricing