| TASMANIA

Seafood Dinner

COLD SEAFOOD ENTRÉE

Tasmanian Smoked Salmon w’ Spanish onion & baby capers Australian Tiger Prawns

Australian Fresh Slipper Lobster Fresh Natural Bruny Island Oysters

With Seafood Cocktail Sauce

MAINS

Tasmanian Blue Eye Trevally w’ Macadamia dill crust, & Pickled Cucumber, Cherry Tomato, Avocado, Rocket Salad

OR

Seafood Laksa w’ Rice Noodles, Fish, Scallops, Prawns, Squid and Mussels

Wine selection: Nepenthe “Altitude” Pinot Gris Adelaide Hills, SA

Sticky Caramel Slice w’ Frozen Vanilla Yoghurt & Blackberry Coulis

| TASMANIA

Lunch

Chicken Vietnamese Banh Mi w’ Asian Pickled Slaw & Prawn Crackers

Or

Southern Blue Fin Tuna & Caper Linguini Pasta in a Light Herb Rose Sauce

Seasonal Fruit Platter

Dinner ENTRÉE

Watermelon, Prosciutto, Fetta, Mint, Pine nut Salad w’ balsamic glaze

Or

Cream of Mushroom, Spinach & Tarragon Soup w’ Garlic Croutons

MAINS

Cape Grim Eye Fillet, Blue Cheese Polenta Cake, Asparagus & Red Currant Jus Wine Selection: Baby Doll Pinot Noir Marlborough, New Zealand

Or

Slow Braised Duck Maryland, Radicchio, Beans, Prunes, Walnuts, & Balsamic Game Jus

Wine Selection: Wise Guys Pinot Noir. Yarra Valley, Victoria

Chocolate Orange, Whiskey Mousse w’ Raspberry Compote & Orange Crisp

| TASMANIA

Lunch

Poached Blue Grenadier w’ Green Curry, Lime, Coconut Sauce w’ Thai slaw salad & Nan Jim

Or

Leek & Mushroom Quiche w’ Spinach, Tomato, Cornichons & Cheddar Salad

Seasonal Fruit Platter

Dinner ENTRÉE

Half Dozen Oyster plate – Red wine & shallot dressing, Bloody Mary Shot, Tempura

w’ pickled ginger & wasabi mayo

Or

Tasmanian Dipping Plate w’ Beetroot Hummus, Pickled Cucumber, Pastrami, Semidried Tomato Dip, Goats Cheese & Toasted Sour Dough

MAINS

Tasmanian Lamb Rack w’ Rosemary & Juniper Berry Jus

Wine Selection: McHenry Hohnen “Rocky Road” Semillon Sauvignon Blanc Margaret River, WA

Or

Grilled Barramundi Fillet w’ saffron Hollandaise Wine Selection: Yealands “Single Vineyard” Sauvignon Blanc Marlborough New Zealand

Both Mains Accompanied w’ Ratatouille & Roasted Kipfler Potatoes

Lemongrass, Vanilla Bean Panna cotta, Strawberry Coulis & Tasmanian Berries

| TASMANIA

Lunch

Blue Swimmer Crab, Prawn, Pickled Vegetable & Soba Noodle Salad w’ Chilli, Mint, Dressing

Or

Chicken Karaage Marinated in Soy, Ginger w’ Mixed Greens, Sticky Rice Boi, Wasabi & Japanese Mayonnaise

Dinner ENTRÉE

Leek & Potato Soup w’ Bacon Crumbs

Or

Coconut Crumbed Prawns w’ Pickled Cucumber, Mango Salsa & Curried Yoghurt Sauce

MAINS

Seared Tasmanian Lamb Rump w’ Shiraz Jus

Wine Selection: Bethany ‘First Village’ Shiraz, Barossa Valley, SA

Or

Chicken Supreme Calabrese w’ Tomato Sugo Sauce Wine Selection: Nepenthe “Altitude” Pinot Gris, Adelaide Hills, SA

Sorbet Duo, w’ Mint & Pistachio Crumb

| TASMANIA

Lunch

Hobart Brewing IPA Battered Local Flathead Fillets w’ Crunchy Beer Battered Chips

Or

Roast Chicken & Avocado Panini w’ Rocket, Chutney & Crunchy Beer Battered Chips

Both Served w’ Aussie Coleslaw

Seasonal Fruit Platter

Dinner ENTRÉE

Seafood Chowder w’ Toasted Sour Dough

Or

Chicken Liver parfait w’ Bread, Mixed Pickles, Onion Marmalade Relish

MAINS

Meander Valley Pork Cutlet, German Potato Salad, Green Beans, Pickled Red Cabbage-kraut,

Miso Apple & Mustard Jus Wine selection: Nepenthe “Altitude” Pinot Gris Adelaide Hills, SA

Or

Grilled Blue Grenadier w’ Caper, Parsley, Dill & Cornichon Relish, Paprika Oil

Wine Selection: Blue Pyrenees Merlot Pyrenees, Victoria

Both Accompanied by Duck Fat Potatoes, Broccolini & Dutch Carrots

Chocolate Fudge Brownie, Chocolate Ganache, Fresh Strawberries & Double Cream

| TASMANIA

Lunch

Chicken Enchilada w’ Mexican, Corn & Tomato Rice Salad

Or

Local Pulled BBQ Pork Soft Shell Taco w’ Pico de Gallo Salsa Mexican Chicken Soft Shell Tacquito w’ Carrot, Cabbage & Spanish Onion Slaw

Seasonal Fruit Platter

Dinner ENTRÉE

Broccoli, Blue Cheese & Truffle Soup, Spiced Hazelnuts

Or

Lemon Salt & Pepper Calamari w’ Rocket Salsa & Aioli

MAINS

Rare Seared Southern Blue Fin Tuna on Warm Potato, Green Bean, Black Olive, Baby Cos,

& mustard glaze Wine Selection: Yealands “Single Vineyard” Sauvignon Blanc Marlborough New Zealand

Or

Spinach & Ricotta Ravioli w’ Pumpkin & Parmesan Cream Sauce

Wine Selection: Geoff Merrill “Wickham Park” Chardonnay

Lemon Meringue Pie w’ Fruit Coulis

| TASMANIA

Lunch

Balinese Chicken Satay Skewers w’ Basmati Rice, Pineapple, Banana & Chilli Compote,

Crunchy Indonesian Peanut dressing

Or

Java Slow Cooked Indo Beef Rendang Steamed Nasi Lemak Rice,

Fried Shallots, & Naan bread

Seasonal Fruit Platter

| TASMANIA

Lunch

Thai Fish Cakes w’ Wombok Slaw, Peanut & Chilli Lime Dressing

Or

Tasmanian Blue, Spinach, Mushroom, & Broccoli Frittata w’ Quinoa, Butternut Pumpkin, Toasted Almonds & Cranberry Salad

Seasonal Fruit Platter

Dinner ENTRÉE

Spiced Carrot, Lentil Soup w’ Sour Cream & Garlic Chives

Or

Salmon, Prawn Timbales w’ Pickled Chilli Cucumber, Sesame, Soy & Peanut Oil Dressing

MAINS

Rare, Seared Duck Breast w’ Sweet Potato Pave, Honey Roast Parsnips, Sautéed Snow Peas &

Cherry Jus Wine Selection: Pipers Brook Vineyard Pinot Gris, Tamar Valley

OR

Tasmanian Ocean Trout fillet, Papaya, Mango, & Peanut Salad w’ Plum Dressing

Wine Selection: Pooley Wines Butcher’s Hill Single Vineyard Chardonnay, Coal River Valley, Tasmania

Mars Bar, Banana, Sultana Strudel w’ Orange Analgise & Vanilla Bean Ice cream

| TASMANIA

Lunch

Moroccan Vegetable Terrine w’ Baguette & House Relish

Or

Chicken Caesar Salad w’ Poached egg

Seasonal Fruit Platter

Dinner ENTRÉE

Tasmanian Ocean Trout Ceviche w’ Figs, Chilli, Lime, Dill, Walnuts & Lavosh

Or

Cauliflower, & Truffle Soup w’ Spiced Hazelnuts & Fresh Herbs

MAINS

Local Pink Ling Fillets, Pine nut & Baby Beet Salad, Dukkha Spiced Yoghurt, Crumbled Feta

& Lime Butter Wine Selection: Bay of Fire Sauvignon Blanc, Pipers River, Tasmania

Or

Grilled Breast Chicken w’ Potato Gnocchi, Grilled Broccolini, Spinach, Bacon, Sauce Café au Lait

Wine Selection: Abel Tasman 375th Pinot Noir, Bangor, Tasmania

Apple & Rhubarb Tart w’ Double Cream

| TASMANIA

Lunch

Tiropita Greek Cheese Filo Pie w’ 3 Tasmanian cheeses, Relish & Greek Salad

Or

Indian Butter Chicken w’ Pilau Rice, Pappadums & Mango chutney

Seasonal Fruit Platter

Dinner ENTRÉE

Roast Pumpkin & Sweetcorn Chowder w’ Spiced Croutons & Sour Cream

Or

Tasmanian Smoked Salmon & wakame salad Parcel w’ Avocado Puree, Wasabi & Ponzu Sauce

MAINS

Local Gem Fish w’ herb crust & Citrus Beurre Blanc

Wine Selection: NV Nocton Vineyards Estate Sparkling Pinot Noir Chardonnay, Coal River Valley Tasmania

Or

Cape Grim Beef Sirloin w’ Red Wine & Field Mushroom Jus Wine Selection: Geoff Merrill ‘Bush Vines’ Shiraz, Grenache Mourvèdre, McLaren Vale, SA

Both Mains Accompanied by

Roast Garlic & Mint Kipfler Potatoes, Yellow Squash & Broccoli

Grilled Fresh Local Nectarines w’ Honey, Raspberry Puree, & English Toffee ice cream

| TASMANIA

Lunch

Slow Braised Beef, Celery, Mushroom & Guinness Pie w’ Fries & Summer Slaw

OR

Sri Lankan Prawn Curry in ‘Spicy’ Green Chilli, Ginger, Coconut w’ Jasmine Rice & Crispy Shallots

Seasonal Fruit Platter

Dinner ENTRÉE

Deep Fried South Cape Brie w’ Sweet Chilli Plum Dressing & Rocket salad

Or

Fennel, Cumin & Roast Vegetable Soup

MAINS

Spotted Trevalla, Herb Crust, w’ Tomato, Citrus Sugo, Pitted local Farm Tree olives Wine Selection: Abel Tasman 375th Pinot noir, Bangor, Tasmania

Or

Veal Medallion Baby Schnitzel w’ Orange & Lemon Citrus Butter

Wine Selection: Paulett’s ‘Polish Hill River’ Riesling, Clare Valley, SA

Both mains accompanied by Truffle Champ Potatoes, Buttered Broccolini & Eggplant Melanzanie Pickle

Vanilla & Mascarpone Meringue, Local Berries, Plums, & Double Cream

| TASMANIA

Lunch

Steamed Lotus Leaf Buns w’ Crispy Fried Chicken, Pickled Vegetables & Korean sticky sauce

Or

Pulled Pork Vietnamese Baguette w’ Asian Wombok & Carrot Slaw, Sweet Soy, Chilli Mayonnaise

‘Both Accompanied w’ Lotus Chips’

Seasonal Fruit Platter

Dinner ENTRÉE

Roast Tomato & Bell Pepper Soup w’ Mint yoghurt

Or

Prawn, Mango & Avocado salad w’ Honey Dijon & Lime Dressing

MAINS

Local Grilled Atlantic Salmon w’ Salsa Verde’

& Orange, Fennel Salad Wine Selection: Yealands ‘Single Vineyard’ Sauvignon Blanc, Marlborough, New Zealand

Or

Mushroom, Tarragon & Parmesan Risotto

Wine Selection: K1 by Geoff Hardy Chardonnay, Adelaide Hills. SA

Sticky Caramel Slice w’ Vanilla Frozen Yoghurt & Blackberry Coulis

| TASMANIA

Lunch

Pumpkin & Ricotta Gnocchi w’ Mushroom Sauce, Goats Cheese, Pine nuts & Rocket,

OR

Penne Putanesca w’ Tomato, Olive, Anchovy, Caper Sauce, & Toasted Garlic Bread

Seasonal Fruit Platter

Dinner ENTRÉE

Roasted Thai Sweet Potato, Coconut Chowder

Or

Tomato & Basil Bruschetta w’ Confit Garlic Oil

MAINS

Local Blue-Eyed Cod w’ Lemon & Oregano

Wine Selection: Baby Doll Pinot Gris, Marlborough, New Zealand

Or

Grilled Kangaroo Fillet w’ Tasmanian Mountain Pepper & Red Wine, Fig Jus Wine Selection: One Million Cuttings Merlot, Nagambie, Victoria

Both Accompanied by Black Sesame & Roasted Kumera Mash w’ Sautéed Greens

Sticky Date Pudding w’ Butterscotch Sauce & Vanilla Bean Ice-Cream

| TASMANIA

Lunch

Healthy Ham Salad Wrap w’ Dijon Mayonnaise & Sweet Potato Fries

Or

Roasted Pumpkin, Spinach, Fetta, Semi-dried tomato & Pesto Toasted Turkish Sandwich w’ Sweet Potato Fries

Seasonal Fruit Platter

Dinner ENTRÉE

Smoked Salmon Salad w’ Rocket, Cherry Tomatoes, Lemon Yoghurt, Pickled Peppers,

Horseradish & Tamari Dressing

Or

Crumbed Mushrooms Stuffed w’ Garlic, Spinach, Ricotta & Lemon Rind, Arugula & Grape Salsa

MAINS

Cape Grim Braised Beef Rib on Truffle Potato Mash w’ Confit Cherry Reds, Fried Leek & Caramelised Onion Jus

Wine Selection: Bethany ‘First Village’ Shiraz, Barossa Valley, SA

Or

North African Spiced Spatchcock, Apple & Raisin Cous Cous, Mixed Greens, Pear, Pine nut & Pancetta salad w’ orange glaze

Wine Selection: Nepenthe “Altitude” Pinot Gris, Adelaide Hills, SA

Tasmanian Cheeses Accompanied w’ Dried Fruits, Walnuts, Crackers, Fresh Fruit & Fig Jam

| TASMANIA

Lunch

Duo of Marinated Chicken & Vegetable Sliders French Shoestring Fries & Chipotle Mayo

Or

Wagyu Beef Burger w’ Beetroot, Lettuce, Caramelised Onion, Tomato, Relish

French Shoestring Fries

Roast Dinner ENTRÉE

Assorted Canapes served during Captain’s Farewell Drinks

MAINS

Roast Scotch Fillet Beef

Roast Lamb Leg Roast Pork Shoulder

Accompanied by

Roasted Root Vegetables & Mixed Greens Wine Selection: Nocton Vineyards Pinot Noir, Coal River, Tasmania

Red velvet Gateaux

1 TAS MENU 20212 TAS MENU 20213 TAS MENU 20214 TAS MENU 20215 TAS MENU 20216 TAS MENU 20217 TAS MENU 20218 TAS MENU 20219 TAS MENU 202110 TAS MENU 202111 TAS MENU 202112 TAS MENU 202113 TAS MENU 202114 TAS MENU 202115 TAS MENU 2021