Dining Experience

Onboard we offer delicious chef prepared meals with fresh produce sourced locally from sustainable resources from both land and sea. We also cater to a variety of dietary requirements including but not limited to vegetarian and vegan. Please contact reservations for any further dietary requests.

INTERNATIONAL MENU
Breakfast	Lunch	Dinner
FRIDAY	Ploughman’s Platter	Asian Buffet
Bacon (GF) Scrambled eggs w fresh herbs Roasted thyme/garlic mushrooms Baked beans Homemade bread	Slow cooked roast beef Selection of smoked ham and cold cuts Four cheese quiche Salads, hot baguette / bagels Cheese board with pickles Antipasti platter Tomato and basil soup	Thai red chicken curry Slow cooked char-Siu pork Stir fry garlic & black pepper beef w Asian greens Tofu rice noodle stir-fry with vegetables & satay Steamed Rice & prawn crackers Dessert: Kafir lime crème panna cotta w macadamia nut praline
SATURDAY	From the Deep	Resturant Night
Bacon & sausage (GF) Slow roast potatoes Poached eggs w spinach Hollandaise sauce Roasted thyme & garlic mushrooms Homemade bread	Lemon pepper calamari (finished w wok fry onions and capsicum) Barramundi baked w lemon butter & fresh herbs Smoked salmon board Seafood linguine w chilli and capers Pesto spinach & ricotta ravioli w pinenuts Leek and potato soup	Pork & sage with sweet potato mash & maple butter braised apples. or …Confit duck leg with a cauliflower puree, roast potato’s & braised purple cabbage. Baked dinner rolls. Desert: Gooey chocolate & raspberry brownie served w chocolate ganache
SUNDAY	From the Garden	Aussie BBQ Night
Pancakes with warm maple syrup Berry compote & whipped vanilla crème Fresh strawberries and sliced banana Chocolate ganache (optional) Gooey boiled eggs Bacon (GF) Balsamic roasted tomatoes Homemade bread	Chicken Caesar salad Cauliflower coconut madras served w steamed rice Green bean salad w toasted walnut caper salsa Potato & beetroot salad with horseradish crème Hot baguettes w butter Roast pumpkin soup	Fillet steak w smoked salt, garlic prawns, sausages & spiced chicken Roasted butter corn & potatoes w coleslaw, salads, sour cream & cheese Dessert: Pavlova w fresh seasonal fruit and mango sorbet
MONDAY (Passenger Change-over)	Pizza Bar	Moroccan Night
Hot and flaky croissants: plain with jam; ham, cheese and tomoto or avocado and cheese Ham, cheddar cheese, sliced tomato Avocado & cheddar cheese	Ham w thyme & mushroom Vegetarian pesto Pepperoni, olive and chilli Four cheese w honey Smoked salmon rocket Tandoori chicken Garden Salad Sweet corn chowder	Middle Eastern braised lamb w toasted almonds Vegetable tagine w apricots Spiced roast chicken breast Broccolini w pistachio tomato salsa Medley of baked potatoes Couscous, Dukkha, flat breads w Hummus & olive oil Dessert: Homemade hot cinnamon and cardamom chocolate doughnut balls
TUESDAY	Mexican Fiesta	Restaurant Night
Bacon & sausages (GF) Scrambled eggs w fresh herbs Slow roasted potatoes Roasted thyme & garlic mushrooms Baked beans Homemade bread	Chilli-con-carne with cheese & sour creme Tacos and soft flour tortillas Mexican rice Fresh toppings, tomatoes, lettuce, sliced onion, jalapeno, corn and hot salsa Chicken chipotle wings Refried beans Mahi Mahi coconut ceviche	Wasabi-crusted Barramundi with green curry sauce, coconut rice & steamed greens OR… Brie-stuffed chicken breast wrapped in bacon with garlic mashed potato, steamed greens and chilli raspberry jam. Baked dinner rolls Dessert: Jam doughnuts with macerated warm strawberries & cream
WEDNESDAY	European Lunch	BBQ Night
Pancakes with warm maple syrup Berry compote w whipped vanilla creme Fresh strawberries & sliced banana Boiled eggs Bacon (GF) Balsamic roasted tomatoes Homemade breads	Beef aubergine lasagne Salmon & chive quiche Bacon & cheese quiche Garden or greek salad Herb quinoa salad w roast pumpkin and pinenuts Hot baguettes w butter Vegetable soup	Fillet steak w smoked salt, spiced chicken, grilled garlic prawns Rosemary & garlic lamb chops & gourmet sausages Coleslaw, salads, corn cobs, baked potatoes with sour cream & cheese & baked dinner rolls Dessert: Baked sweet pineapple with vanilla ice cream
THURSDAY
Hot and flaky croissants: plain with jam; ham, cheese and tomato or avocado and cheese.
NOTE
Breakfast – all served with fresh fruit salad, selection of cereals, yoghurt 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 or tofu Roasted potatoes Slow roasted tomatoes Sautéed mushrooms Baked beans Homemade breads	Buffet of salads, condiments and antipastos Fresh bagels and bread rolls Cheese board with pickles Tomato & basil soup	Sesame and honey stir-fried green vegetables with marinated tofu Lemongrass scented rice Ginger sticky date dessert with caramel sauce
SATURDAY	From the Garden	Restaurant Night
Poached eggs or scrambled tofu with sautéed spinach Slow roasted tomatoes Sautéed mushrooms Hollandaise Sauce Homemade breads	Mozzarella lentil stuffed peppers Pesto pasta salad Potato Salad with gherkins and seeded mustard dressing Garden salad Leek and potato soup	Vegetable and lentil bolognese Steamed green vegetables and quinoa
SUNDAY	From the Garden	Aussie BBQ Night
Pancakes with maple syrup Fried tofu Soft and hard-boiled eggs Slow roasted tomatoes Sautéed mushrooms Baked beans Homemade breads	Caesar salad Grilled mushroom, julienne carrot & balsamic vinegar salad Potato, avocado, asparagus & rocket salad Nicoise salad Roast pumpkin soup	Vegetarian burgers Grilled onions, corn cobs, green salad, steamed vegetables Chiffonade medley of green & red cabbage with a light thai sweet chilli dressing. Baked potatoes with sour cream & cheese Pavlova
MONDAY	Pizza Bar	Moroccan Night
Hot and flaky croissants: plain with jam, cheese and tomato or avocado and cheese.	Selection of fresh vegetable toppings on homemade pizza bases Garden salad Pea and Mint soup	Moroccan nut & chickpea loaf Cumin-baked sweet potato Apricot and almond couscous Steamed broccoli Dukkah Turkish fingers or Roti with Hummus & olive oil Orange and almond syrup pudding
TUESDAY	Mexican Fiesta	Restaurant Night
Scrambled eggs or tofu Roasted potatoes Slow roasted tomatoes Sautéed mushrooms Baked beans Homemade breads	Tacos & soft flour tortillas Mexican rice Harissa, cajun & garlic seasoned vegetables Taco fillings Mexican bean soup	Mushroom & spinach risotto Steamed greens Baked dinner rolls
WEDNESDAY	Chefs Lunch	BBQ Night
Pancakes with mixed berry compote Fried tofu Slow roasted tomatoes Soft and hard-boiled eggs Homemade breads	Roasted Vegetables with fetta and pine nuts Vegetable quiche Lentil & tofu salad Garden salad Vegetable soup	Baked Eggplant schnitzel Corn cobs and steamed vegetables Baked potatoes with sour cream & cheese Chiffonade medley of green & red cabbage with a light thai sweet chilli dressing
THURSDAY
Hot and flaky croissants – Plain with jam and butter; Ham, cheddar cheese, sliced tomato; Avocado & cheddar cheese.
NOTE
Breakfasts are served with fresh fruit salad, yoghurt, cereals and hot toast. Lunches served with homemade Soup of the Day, hot bread, selection of salads and a tropical fruit platter.

Beverages:

Tea and coffee are available throughout the day.
A selection of beverages is served with every meal.
Spoilsport has a licenced bar. Personal alcohol is not permitted onboard.

Ships Bar Policy: Beer, wine, spirits & soft drink available for purchase over the bar. Please DO NOT bring alcohol onboard; for any ‘special request’ orders brought or purchased by us, must/will be surrendered to bar, and charged back at equivalent bar list prices, click here.