Updated: Tuesday, 23 January 2007
Spoilsport: Standard  
  Vegetarian    
Spoilsport - Standard Menu
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.
Roasted eggplant and capsicum stuffed with minted lamb and couscous filling,
Spinach and ricotta tortellini tossed in fresh pesto sauce topped with sliced char-grilled chicken thighs,
Garlic and herb bread,
Cheese and fruit platter.
Saturday
PIE FEST
CAVERY NIGHT
Poached eggs,
Hash browns,
Grilled tomatoes,
Crispy bacon.

Selection of Aussie beef and mushroom pies,
Vegetable rolls,
English style pasties,
french vol-au-vents with spinach and ricotta,
Tomato and basil soup.

Moist roast pork,
Tender roast rump of beef,
Served with seasonal vegetables and pan gravy.
Sunday
FROM THE DEEP
AUSSIE BBQ NIGHT
Pancakes with maple syrup,
Crispy bacon,
Grilled tomatoes,
Roasted mushrooms.
Marinated fish grilled with a lemon and coriander butter sauce,
Seafood in Thai coconut and green curry sauce,
Succulent garlic prawns,
Mixed vegetables in green curry sauce,
Buttered pasta,
Steamed jasmine rice,
Soup of the day.
Steak, chicken and sausages,
Accompanied with; grilled onions, corn cobs, coleslaw and asparagus, pineapple, beetroot, salads, baked 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,
Pasta bake,
Minestrone soup.
Honey chicken with celery and cashew nuts,
Boneless pork ribs with Chinese mushroom sauce,
Vegetable spring rolls,
Fried rice,
Chinese noodles.
Tuesday
MEXICAN FIESTA
RESTAURANT NIGHT
Omelettes; ham, cheese, tomatoes, onion, capsicum, mushrooms, herbs,
Crispy bacon,
Grilled tomato,
Hash browns.
Roast chicken and sweet corn salsa,
Chilli con carne,
Soft flour tortillas,
Mexican rice,
Spicy tomato soup.

Seared Spanish mackerel fillets in lime and butter sauce,
Chicken breast on leek and mushroom risotto with tomato and basil sauce,
Accompanied by seasonal vegetables.

Wednesday
A LA MEDITERRANEAN
INTERNATIONAL BBQ NIGHT
Pancakes served with hot blueberry syrup,
Crispy bacon,
Grilled tomatoes,
Roasted mushrooms.
Grilled fish served with a salsa of onion, mint, tomato and lemon grass,
Fettuccine with pesto sauce,
Marinated baby octopus,
Glazed carrots,
Soup of the day.

Steak with pepper sauce,
Spiced lamb loin chops,
Sausages,
Accompanied with; coleslaw and asparagus, pineapple, beetroot, salads, baked potatoes with sour cream and 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 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.
Spoilsport - Vegetarian Menu
Breakfast
Lunch
Dinner
Friday
PLOUGHMAN'S PLATTER
ITALIAN PASTA FEAST
Hot fresh muffins,
Fresh fruit platters,
Fruit juices.
Buffet of salads,
Sandwich breads,
Anti pesto,
Fresh bagels,
Cheese board and biscuits,
Cream of broccoli soup.
Vegetarian lasagne,
Spinach and ricotta tortellini tossed in fresh pesto sauce,
Lentil salad with toasted cumin dressing,
Roasted sweet potato and pumpkin salad with a honey and seeded mustard dressing.
Saturday
COUNTRY PIES
CAVERY NIGHT
Pancakes; plain or blueberry with hot maple syrup,
Melon salad.
Flaky vegetable rolls,
French vol-au-vents with spinach and ricotta,
Tomato and basil soup.
Oven roasted eggplant, zucchini, pumpkin and capsicum served with a warm couscous and wild rice salad.
Sunday
FROM THE GARDEN
AUSSIE BBQ NIGHT
Scrambled eggs,
Hash browns,
Grilled tomatoes,
Roasted mushrooms.
Mixed vegetables in green curry sauce,
Fetta frittata with rocket, leek and capsicum,
Buttered pasta,
Steamed jasmine rice,
Soup of the day.
Vegetable kebabs,
Accompanied by; corn cobs, snow peas, coleslaw, green salad, asparagus, pineapple, beetroot, baked potatoes with sour cream and 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,
Minestrone soup.
Stir fried vegetables with sesame and honey,
Vegetable spring rolls,
Fried rice,
Prawn crackers.
Tuesday
MEXICAN FIESTA
RESTAURANT NIGHT
Omelettes; cheese, tomato, onion, capsicum, mushroom.
Spicy roast vegetables with wild rice wrapped in a soft flour tortilla,
Served with refried beans,
Mexican rice,
Spicy tomato soup.

Ratatouille filo tartlets served with fresh spinach and mushroom salad with a sweet mustard and sesame dressing.
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,
Soup of the day.
Vegetable satay's with a spicy peanut sauce,
Spanish rice,
Spicy roast corn cob,
Grilled eggplant and courgette,
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.

Note: meals are subject to change.