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Entrees ... choose from...  

BBQd lamb salad – BBQ lamb strips rested on fresh mixed lettuce, fresh capsicum, avocado and a mango drizzle dressing
Tempura prawn tails with fresh avocado cheery tomato coriander and a citrus lemon lime aioli
Smoked Tasmanian salmon salad with orange, fennel, dill and a honey mustard vinaigrette
Salt & pepper calamari – lemon peppered calamari in a light tempura batter served with a fresh green salad and a citrus lemon lime dipping sauce
Tandoori lamb – marinated tandoori & cumin lamb with a Moroccan couscous & yoghurt riata (also available as a main)
Balinese chicken – Asian style roasted chicken with a peanut sauce and a fresh selected herb salad
Thai beef salad – with fresh mint coriander, roasted cashew nuts and a chilli jam dressing
Fresh prawn & topical avocado salad with roasted capsicum, fresh cherry tomatoes & coriander
Roasted pork – roasted pork belly with a cauliflower puree, fresh herbs and a lemon infused olive oil dressing
Vegetarian Options
Roasted beetroot salad – thyme & garlic roasted beetroot with walnuts, goats cheese and lemon salad
Ricotta & spinach ravioli in a rich tomato & basil sauce, topped with Parmesan cheese and crispy leek (also available as a main)


Main  

Hunter Valley beef fillet – roast beef fillet topped with a pepper crust served with a chive potato mash, fresh seasonal greens and a pepper sauce
Beef Wellington – a traditional classic – beef filet topped with pate wrapped in a light filo pasty, oven baked, served with a peppered potato mash, seasonal greens and a mushroom jus
Roasted lamb –oven roasted lamb rump rested on pumpkin, roasted capsicum and cherry tomato with minted garden peas
tandoori lamb – marinated tandoori & cumin lamb with a Moroccan couscous & yoghurt riata
Tasmanian salmon – seared Tasmanian salmon on a salad of avocado, roasted kipfler potato, asparagus with a salad verde dressing
Honey chilli prawns – ocean prawns tossed in honey and chilli served on a bed of steamed jasmine rice
Barramundi macadamia – Macadamia crusted Barramundi fillet with fresh seasonal greens, steamed rice and a creamy white wine sauce
Chicken supreme – oven roasted crispy skin chicken breast with a chive potato mash, fresh seasonal greens and a garlic& lemon peppered sauce
Roast pork - pork cutlet rested on braised cabbage drizzled with a port reduction and topped with caramelised apple

Vegetarian Mains
Fresh Mediterranean vegetable selection – roasted vegetables tossed with a Neapolitan sauce& topped with freshly grated Parmesan cheese
Ricotta & spinach ravioli in a rich tomato & basil sauce, topped with Parmesan cheese and crispy leek


Desserts selection  
Baked lemon lime tart with whipped cream and citrus compote
Fresh strawberries tossed with Cointreau & brown sugar with fresh cream Anglaise
Double Chocolate Mud Cake garnished with fresh strawberries and whipped cream
Fresh tropical fruit salad of fresh mango, kiwifruit, strawberries, melon and passionfruit served in a meringue nest with a whipped cream anglaise (some seasonal fruits may be substituted subject to availability)
Hot apple crumble bake with King Island cream and garnished with fresh strawberries
Jamaican Cheesecake creamy cheese cake on a bed of crushed biscuit topped with passionfruit & mango drizzle

Cheese Selection & Fresh Fruit Platters  
We can also offer a selection of Australian cheeses and fresh fruit platters to suit special events and corporate functions either as part of an menu or as an additional item. Cheese plate platters cost varies as to the number and size of platters – (as a guide allow $14 per guest)



Darling Harbour’s Floating Restaurant & Function Centre Cockle Bay
Ph: 9211 5999
Em: southsteyne@bigpond.com.au