Delicious Food

Our onboard chef prepares delicious meals catering to all dietary requirements.  We also bake afternoon tea fresh each day, plus biscuits and fruit are available anytime so you certainly won’t go hungry!

 

Sample menus shown below:

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 Roast Night
  • Bacon
  • Sausages
  • Poached eggs
  • Baked beans
  • Sautéed mushrooms
  • Sautéed 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
  • Succulent roast pork
  • Tender roast leg of lamb
  • Seasonal vegetables and pan gravy
  • Roast 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 & rocket
  • 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, dips and dukkha
  • Orange almond syrup pudding
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 wings
  • 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
NOTE
  • Breakfast – all served with fresh fruit salad, selection of cereals, yogurt and hot toast.
  • Lunch – all served with selection of bread, fresh salads and a tropical fruit platter.

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
  • Kafir lime creme brulee
SATURDAY From the Garden Roast Night
  • Poached eggs
  • Hash browns
  • Grilled tomatoes
  •  Baked beans
  • Sauteed spinach & mushrooms
  • Hollandaise Sauce
  • 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
  • Steamed green beans
  • Apple and raspberry crumble
SUNDAY From the Garden Aussie BBQ Night
  • Pancakes with maple syrup
  • Grilled tomatoes
  • Sauteed mushrooms
  • Hard & soft boiled eggs
  • Homemade breads
  • Roast mushroom, rocket & feta salad
  • Niscoise salad
  • Roast pumpkin soup
  • Asian bean sprout salad
  • Avocado, asparagus & rocket
  • Roast pumpkin soup
  • Vegetarian burger
  • Corn on the cobs
  • Fried onions
  • Coleslaw and assorted salads
  • Baked potatoes with sour cream & cheese
  • Pavlova
MONDAY Pizza Bar Moroccan Night
    Hot and flaky croissants with cheese and tomato.
  • Selection of fresh toppings on homemade pizza bases
  • Pea and Mint soup
  • Garden salad
  • Chickpea salad
  • Cumin baked sweet potato
  • Apricot and almond couscous
  • Steamed broccolini
  • Roti bread, dips and dukkha
  • Orange almond syrup pudding
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 bean nachos
  • Mexican rice
  • Mexican bean soup
  • Creamy mushroom risotto
  • Table salads & dinner rolls
  • Cheeseboard and fruits
WEDNESDAY Chefs Lunch 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
  • Vege burgers
  • Coleslaw & assorted salads
  • Corn cobs
  • Baked potatoes with sour cream & cheese
  • BBQ pineapple
THURSDAY
  • Hot and flaky croissants with cheese and tomato
NOTE
  • Breakfast – all served with fresh fruit salad, selection of cereals, yogurt and hot toast.
  • Lunch – all served with selection of bread, fresh salads and a tropical fruit platter.

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 antipasto
  • 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
  • Coffee granita
SATURDAY From the Garden Roast Night
  • Scrambled tofu with sauteed spinach
  • Grilled tomatoes
  • Sauteed 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
  • Apple & raspberry crumble
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
  • Roast 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.
  • Honey & sesame candied banana with shredded coconut
MONDAY Pizza Bar Asian Buffet
    Open grill sandwich with avocado, red onion & zested lemon.
  • Personalized traditional pizzas
  • Pea and mint soup
  • Thai green curry with seasonal vegetables mixed with pan fried tofu, honey & cashew nuts.
  • Steamed bok choi with rice noodles tossed in sesame oil.
  • Lemongrass scented jasmine rice
  • Seasonal fruit skewers drizzled with lime/sugar & raspberry coulis
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.
  • Coconut & sesame sticky rice
WEDNESDAY A La Mediterranean 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.
  • Seasonal fruit skewers drizzled with lime/sugar & raspberry coulis
THURSDAY
  • Open grill sandwich with avocado, red onion & zested lemon.
NOTE
  • Breakfast – all served with fresh fruit salad, selection of cereals, yogurt and hot toast.
  • Lunch – all served with selection of bread, fresh salads and a tropical fruit platter.


Beverages: