Your chef prepares all meals fresh. Your chef prepares all meals fresh.

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.

 

Sample menus shown below:

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
  • Berrie 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, jalepano, corn and hot salsa
  • Chicken chipotle wings
  • Refried beans Mahi mahi coconut ceviche
  • Wasabi-crusted Barramundi with green curry sauce, cocnut 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 & creme
WEDNESDAY European Lunch BBQ Night
  • Pancakes with warm maple syrup
  • Berrie compote w whipped vanilla creme
  • Fresh strawberries & sliced banana
  • Gooey 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, 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 or tofu
  • Roasted potatoes
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Baked beans
  • Homemade breads
  • Buffet of salads, condiments and anitpastos
  • 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 Resturant 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 gerkins 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, aspragus & rocket salad
  • Niscoise 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 Mexian 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 & chedder 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.

VEGAN MENU
Breakfast Lunch Dinner
FRIDAY Ploughman’s Platter Asian Buffet
  • Scrambled tofu
  • Roasted potatoes
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Baked beans
  • Homemade bread
  • Buffet of salads, condiments and antipasto
  • Grilled mixed Mediterranean vegetables
  • Fresh bagels and bread rolls
  • Tomato & basil soup
  • Sesame stir fried green vegetables with marinated tofu
  • Lemongrass scented rice
  • Ginger sticky date dessert with sauce
SATURDAY From the Garden Resturant Night
  • Scrambled tofu with sautéed spinach
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Homemade bread
  • Lentil stuffed capsicums
  • Fresh pesto pasta
  • Potato salad with gerkins & seeded mustard dressing
  • Garden salad
  • Leek & potato soup
  • Vegetable and lentil bolognese
  • Steamed green vegetables and quinoa
SUNDAY From the Garden Aussie BBQ Night
  • Fried tofu
  • Pancakes with mixed berry compote
  • Roasted potatoes
  • Sautéed tomato, leek & mushrooms
  • Baked beans
  • Homemade bread
  • Grilled mushroom, julienne carrot & balsamic vinegar salad
  • Potato, avocado, aspragus & rocket salad
  • Vegan Niscoise salad
  • Roast pumpkin soup
  • Vegan burgers
  • Grilled onions, corn cobs, green salad, steamed vegetables
  • Chiffonade medley of green & red cabbage with a light thai sweet chilli dressing.
  • Baked potatoes
  • Bread rolls
MONDAY Pizza Bar Moroccan Night
    Open grill sandwich with cherry tomatoes, red onion, rocket & zested lemon.
  • Personalized traditional pizzas
  • 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 tofu
  • Roasted potatoes
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Baked beans
  • Homemade bread
  • Tacos and soft flour tortillas
  • Mexican rice
  • Harissa, Cajun & garlic seasoned vegetables
  • Taco fillings
  • Mexican bean soup
  • Mushroom & spinach risotto
  • Steamed greens
  • Bread rolls
WEDNESDAY A La Mediterranean BBQ Night
  • Fried tofu
  • Pancakes with mixed berry compote
  • Slow roasted tomatoes
  • Sautéed mushrooms
  • Homemade bread
  • Mixed roast vegetables with pine nuts
  • Lentil and tofu salad
  • Garden salad
  • Vegetable soup
  • Baked Eggplant schnitzel
  • Corn cobs and steamed vegetables
  • 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 cherry tomatoes, rocket, 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: