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: