Sumptuous Menu

Spoilsport liveaboard expeditions award -winning food and service caters to all dietary requirements. Your chef prepares all meals fresh, vegetarians and vegans are catered for with their own menu.

INTERNATIONAL MENU
Breakfast Lunch Dinner
FRIDAY Ploughman’s Platter Asian Buffet
  • Bacon
  • Scrambled eggs
  • Shredded potato cakes
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Homemade breads
  • Buffet of cured & smoked meats and tuna
  • Garden Salads
  • Condiments and antipastos
  • Crusty bread rolls
  • Cheese board
  • Tomato and basil soup.
  • Honey cashew chicken
  • Char-siu pork
  • Satay beef
  • vegetable stir-fry
  • Fragrant Rice
  • Kafir lime crème brulee
SATURDAY From The Deep Carvery Night
  • Bacon
  • Sausages
  • Poached eggs
  • Baked beans
  • Sautéed mushrooms
  • Fresh Spinach
  • Hollandaise Sauce
  • Homemade breads
  • Salt and pepper squid with bean sprout salad
  • Thyme baked barramundi
  • Smoked Atlantic salmon
  • Fresh cooked prawns with cocktail sauce
  • Leek and potato soup
  • Moist roast pork
  • Tender roast leg of lamb
  • Seasonal vegetables and pan gravy
  • Baked potatoes
  • Honey parsnips
  • Cauliflower cheese
  • Apple and raspberry crumble
SUNDAY From The Garden Aussie BBQ Night
  • Pancakes with maple syrup
  • Soft & hard boiled eggs
  • Bacon
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Shredded potato cakes
  • Thai beef salad
  • Chicken Caesar salad
  • Tuna nicoise salad
  • Chorizo spinach & parmesan salad
  • Avacado, asparagus & rocketRoast
  • Roast pumpkin soup
  • Steak, chicken, garlic prawns & sausages
  • Seared barramundi
  • Grilled onions, corn cobs
  • Coleslaw and assorted salads
  • Baked potatoes with sour cream and cheese
  • Pavlova
MONDAY (Passenger Change-over) Pizza Bar Moroccan Night
  • Hot and flaky croissants served plain or with ham, cheese, avocado, tomato or selected jams
  • Selection of fresh toppings on homemade pizza bases
  • Ham & mushroom; vegetarian; pepperoni; three cheese; prawn & feta and BBQ meat
  • Pea and Mint soup
  • Garden salad
  • Middle Eastern braised lamb
  • Chicken tagine
  • Chickpea salad
  • Cumin baked sweet potato
  • Apricot and almond couscous
  • Steamed broccolini
  • Roti bread & trio of dips or dukkha turkish fingers
  • Orange almond syrup puddings
TUESDAY Mexican Fiesta Restaurant Night
  • Scrambled eggs
  • Bacon
  • Sausages
  • Slow roasted tomatoes
  • Shredded potato cakes
  • Sautéed mushrooms
  • Homemade breads
  • Chilli-con-carne
  • Tacos and soft flour tortillas
  • Mexican rice
  • Vegetable fajitas with guacamole
  • Chicken wing-dings
  • Refried bean Nachos
  • Mexican bean soup
  • Crispy skin chicken breast on lime & spinach risotto with tomato chilli jam
  • OR
  • Seared Atlantic salmon, vermicelli noodle, cucumber & herb salad with red curry cream
  • Table salads & dinner rolls
  • Cheeseboard and fruits
WEDNESDAY European Lunch BBQ Night
  • Pancakes with warm mixed berry compote
  • Soft & hard boiled eggs
  • Bacon
  • Baked beans
  • Slow roasted tomatoes
  • Homemade breads
  • Lasagna
  • Corn Fritters
  • Vegetable quiche
  • Bacon quiche
  • Roasted vegetables
  • Vegetable soup
  • Steak; grilled prawns;
  • Spiced lamb chops; gourmet sausages & hamburgers
  • Coleslaw and assorted salads
  • Corn Cobs
  • Baked potatoes served with Sour cream & cheese
  • BBQ pineapple
THURSDAY
  • Hot and flaky croissants served plain or with ham, cheese, tomato or selected jams
MEAL NOTES
  • Breakfast – served with fresh fruit salad, selection of cereals, yogurt and hot toast.
  • Lunch – served with homemade soup of the day, hot breads, selection of fresh salads and a tropical fruit platter.
  • NB: Meals are subject to change without notice.
  • Date 27/05/2016

VEGETARIAN MENU
Breakfast Lunch Dinner
FRIDAY Ploughman’s Platter Asian Buffet
  • Scrambled eggs
  • Hash browns
  • Grilled tomatoes
  • Sauteed mushrooms
  • Homemade Breads
  • Buffet of salads, condiments and anitpastos
  • Fresh bagels and bread rolls
  • Cheese platter
  • Tomato & basil soup
  • Sesame and honey stir fried green vegetables, with marinated tofu
  • Lemongrass scented rice
  • Ginger sticky date with caramel sauce
SATURDAY From The Deep Roast Night
  • Poached eggs
  • Hash browns
  • Grilled tomatoes
  • Roasted mushroomsBaked beans
  • Sauteed spinach
  • Hollandaise
  • Homemade breads
  • Mozzarella lentil stuffed peppers
  • Pesto pasta salad
  • Potato Salad
  • Garden salad
  • Leek and potato soup
  • Vegetable and bean hot pot with cheese dumplings
  • Roast potato, pumpkin, parsnip, cauliflower & cheese, green beans.
  • Cauliflower & cheese, green beans
  • Apple and Raspberry dessert
SUNDAY From The Garden Aussie BBQ Night
  • Pancakes with maple syrup
  • Grilled tomatoes
  • Hard & soft boiled eggs
  • Homemade breads
  • Roast mushroom, rocket & feta salad
  • Niscoise salad
  • Roast pumpkin soup
  • Asian bean sprout salad
  • Caesar salad
  • Roast pumpkin soup
  • Vegetarian burger
  • Corn on the cobs, coleslaw, salads
  • Coleslaw and assorted salads
  • Baked potatoes with sour cream & cheese
  • Pavlova
MONDAY Pizza Bar Indian Night
    Hot and flaky croissants with cheese and tomato.
  • Selection of fresh vegetable toppings on a homemade crust with mozzarella cheese
  • Corn chowder
  • Curried vegetable patties
  • Vegetable korma
  • Indian fragrant rice
  • Pappadums
  • Asian infused crème brulee
TUESDAY Mexican Fiesta Restaurant Night
  • Scrambled eggs
  • Hash browns
  • Grilled tomatoes
  • Sauteed mushrooms
  • Homemade breads
  • Spicy roast vegetables wrapped in a soft flour tortilla with guacamole, tomato salsa & refried beans
  • Mexican rice
  • Spanish bean soup
  • Creamy mushroom risotto
WEDNESDAY Chefs Lunch International BBQ Night
  • Pancakes with mixed berry compote
  • Grilled tomatoes
  • Hard & soft boiled eggs
  • Homemade breads
  • Roasted Vegetables with feta and pine nuts
  • Mixed vegetable quiche garden salad
  • Eggplant schnitzels with ratatouille vegetables
  • Vegetable soup
  • Vegetable burgers
  • Coleslaw & assorted salads
  • Corn cobs & baked potatoes with cheese
  • Pavlova
THURSDAY
  • Hot and flaky croissants with cheese and tomato
MEAL NOTES
  • 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 and a tropical fruit platter.
  • Desserts – Aussie pavlova, chocolate mousse, apple crumble, tiramisu, sticky date pudding
  • NB: Meals are subject to change without notice.

VEGAN MENU
Breakfast Lunch Dinner
FRIDAY Ploughman’s Platter Italian Pasta Feast
  • Scrambled tofu
  • Hash browns
  • Grilled tomatoes
  • Roasted mushrooms
  • Tofu bacon
  • Buffet of salads, condiments and anitpastos
  • Grilled mixed Mediterranean vegetables
  • Fresh bagels and bread rolls
  • Tomato & basil soup
  • Tofu Spaghetti bolognese
  • Pumpkin Gnocchi with a diced tomato & mushroom sauce
  • Oven baked garlic potato with pepperonata
  • Garden salad
  • Garlic & herb focaccia
SATURDAY From The Deep Roast Night
  • Scrambled tofu with sauteed spinach
  • Grilled tomatoes
  • Roasted mushrooms
  • Tofu bacon
  • Baked beans
  • Sundried tomato & olive pasta salad with garlic, chilli & lemon pasta salad
  • Potato salad with Dijon & seeded mustard dressing tossed with red onion and french gherkins
  • Leek & potato soup
  • Cajun spiced roast nut loaf
  • Garlic & rosemary roast potatoes, butternut pumpkin
  • Honey & Garlic roasted carrot and parsnip
  • Blanched cauliflower & green beans
SUNDAY From The Garden Aussie Bbq Night
  • Scrambled tofu
  • Tofu bacon
  • Pancakes with mixed berry compote
  • Sauteed tomato, leek & mushrooms
  • Grilled mushroom, julienne carrot & balsamic vinegar salad
  • Vegan Niscoise salad
  • Spicy Thai pumpkin soup
  • Garlic & sesame marinated vegetable & tofu kebabs
  • Grilled onions, corn cobs, green salad & baked potatoes.
  • Chiffonade medley of green & red cabbage with a light Thai sweet chilli dressing.
MONDAY Pizza Bar Asian Buffet
    Open grill sandwich with avocado, red onion & zested lemon.
  • Personalized traditional pizzas
  • Leek & sweet corn broth
  • Thai green curry with seasonal vegetables mixed with pan fried tofu, honey & cashew nuts.
  • Steamed bok choi aloft sesame oil tossed rice noodles.
  • Lemongrass scented jasmine rice
TUESDAY Mexican Fiesta Restaurant Night
  • Scrambled tofu
  • Hash browns
  • Grilled tomatoes
  • Roasted mushrooms
  • Tofu bacon
  • Baked beans
  • Harissa, Cajun & garlic seasoned vegetables
  • Tortillas & tacos
  • Taco filling
  • Mexican rice
  • Spanish tomato & corn soup
  • Mushroom & spinach risotto with garlic brushed ciabatta.
WEDNESDAY A La Mediterranean International Bbq Night
  • Scrambled tofu
  • Tofu bacon
  • Pancakes with mixed berry compote
  • Grilled tomatoes
  • Roasted mushrooms
  • Pumpkin ravioli with mushrooms & spinach in a Napoli sauce
  • Ratatouille vegetables with Napoli and basil
  • Vegetable soup.
  • Garlic, Cajun,mushroom & chickpea burgers
  • Corn cobs & baked potatoes.
  • Chiffonade medley of green & red cabbage with a light Thai sweet chilli dressing.
THURSDAY
  • Open grill sandwich with avocado, red onion & zested lemon.
MEAL NOTES
  • Breakfast – served with fresh fruit salad, selection of cereals, vegan porridge (if required) and toast.
  • Lunch – served with homemade soup of the day, hot breads, selection of fresh salads and a tropical fruit platter.
  • Desserts – Coffee granita, apple & cinnamon crumble, seasonal fruits drizzled with lime/sugar & raspberry coulis, coconut & sesame sticky rice, honey & sesame candied banana with shredded coconut, seasonal fruit skewers drizzled with lime/sugar & raspberry coulis.
  • NB: Meals are subject to change without notice.