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Seasonal Contemporary Buffet

Available on board Weekday Lunch Cruises & all Dinner Cruises

Baker’s mixed bread with churned butter
Slow-cooked Angus beef, champignon, house gravy (G) (H)
12-hour confit pork, fresh apple, cider jus (G) (D)
Roasted chicken Marbella, olives, capers, prunes, fresh herbs (G) (D) (H)
Baked king fish, lemon hollandaise sauce
Rice Florentine – rice pilaf, creamy spinach and butter puree (G) (V)
Spinach & Ricotta tortellini, creamy mushroom fricassee, parmesan (V) (H)
Roasted carrot, pumpkin, mustard glaze (G) (D) (H)
Triple cooked new potatoes (G) (D) (H)
Crunchy chicken wings (G) (D) (H)
Potato salad, crème fraiche, spring onion, crispy bacon, seeded mustard (G)
Cous cous, fresh garden herbs, apricot, char grilled vegetable (D)
Fresh garden salad with homemade dressing (D) (G)
Rice noodle slaw, mixed cabbage, carrot, onion, mint, chili lime dressing (D) (G)

DESSERTS
Kookaburra signature chocolate fondant (G)
Warm date and walnut pudding with anglaise
Baked passion fruit cheese cake
Petite pavlova, crème Chantilly, berries
Chocolate mousse in espresso cup (G)
Seasonal fresh fruit platter
Whipped cream, mixed berry compote

Sample menu only, subject to change. Menu dated 24 May 18


Weekend Lunch Seasonal Contemporary Buffet

Available on board Weekend Lunch Cruises

Baker’s mixed bread with churned butter
Prawns served with a selection of sauces
Slow cooked Angus beef, champignon, house gravy (G) (H)
12-hour confit pork, fresh apple, cider jus (G) (D)
Roasted chicken Marbella, olives, capers, prunes, fresh herbs (G) (D) (H)
Baked king fish, lemon hollandaise sauce
Rice Florentine – rice pilaf, creamy spinach and butter puree (G) (V)
Spinach & Ricotta tortellini, creamy mushroom fricassee, parmesan (V) (H)
Roasted carrot, pumpkin, mustard glaze (G) (D) (H)
Triple cooked new potatoes (G) (D) (H)
Crunchy chicken wings (G) (D) (H)
Potato salad, crème fraiche, spring onion, crispy bacon, seeded mustard (G)
Cous cous, fresh garden herbs, apricot, char grilled vegetable (D)
Fresh garden salad with homemade dressing (D) (G)
Rice noodle slaw, mixed cabbage, carrot, onion, mint, chili lime dressing (D) (G)

DESSERTS
Kookaburra signature chocolate fondant (G)
Warm date and walnut pudding with anglaise
Baked passion fruit cheese cake
Petite pavlova, crème Chantilly, berries
Chocolate mousse in espresso cup (G)
Seasonal fresh fruit platter
Whipped cream, mixed berry compote

Sample menu only, subject to change. Menu dated 24 May 18


High Tea Menu

Scones and Mixed berry jam, whipped cream
Double-layered chocolate mousse (G)
Baked N.Y cheese cake, passion fruit gel
Dark chocolate fondant (G)

Truffled egg mayo sandwich
Free-range chicken, green olives, garlic aioli sandwich
Roasted beef, spinach, mustard wrap
Marinated mixed olives (G)
Maple pumpkin mousse, parmesan crisp, feta (V)

Crisp pork belly, tamarind glaze, sesame (G)
Angus beef wellington roll, mushroom, spinach
Brie, grilled vegetable, salsa verde tartlet (V)
Prawn gyoza, soy ginger dressing

Sample menu only subject to change. Menu dated 24 May 18