Whitsunday Cruising Platters

Cheese platter (serves 4 - 6 people)                                                                           $80 per platter
Alani special selection of cheeses, dips, and crackers platter
 
Fruit platter (serves 4 - 6 people)                                                                               $85 per platter
Seasonal selection of Fresh fruit ready to serve

Gourmet picnic (serves 4 - 6 people)                                                                        $90 per platter
Assortment of vegetarian, turkey, chicken or ham wraps/sandwiches

Indecision Platter                                                                                                        $15 per person
Selection of dessert cakes and or slices

 

Taste of the Sea - Cold Platters

Option 1                                                                                                                      $60 per person
Prawns, Bay Bugs, Oysters and accompanying condiments

Option 2                                                                                                                      $75 per person
Prawns, Bay Bugs, Oysters 3 ways, Crab, Smoked Salmon and accompanying condiments 

Canapé Menu


- Starting from $36.00per person

Selection of FIVE canapés

Up to 35 guests
Menu One

•     Petite smoked salmon quiche w/ baby capers & rocket oil
•     Lamb kofta ball on a spiced tomato and mint ragout
•     Spanish onion and king island blue cheese petite pie
•     Natural Coffin Bay oysters on a bed of Japanese wakame, topped with wasabi pearl and pickled ginger (GF)
•     Goat cheese and roasted beetroot tartlet (V)
•     Chorizo and prawn skewers with smoky harissa dressing
•     Dukkhah spiced chicken sticks with orange blossom remoulade

Prepared and served by the Chief stewardess/ hosts on board

Canapé Menu including Chef services

- Starting from $500.00/ day including a private chef
+ $56 per person
Selection of up to EIGHT options

Up to 35 guests

Menu Two

•     Truffle and wild mushroom risotto boats w/ shaved parmesan
•     Prosciutto wrapped asparagus spears with tarragon scented hollandaise sauce (GF)
•     Peking duck pancakes with cucumber, spring onion and hoisin
•     Fillet mignon brochette with bush pepper chutney (GF)
•     Lamb kofta ball on a spiced tomato and mint ragout
•     Spanish onion and king island blue cheese petite pie
•     Half shell Hervey Bay scallops on green pea puree w/ pancetta crumbs and micro herbs (GF)
•     Natural Coffin Bay oysters on a bed of Japanese wakame, topped with wasabi pearl and pickled ginger (GF)
•     Goat cheese and roasted beetroot tartlet (V)
•     Chorizo and prawn skewers with smoky harissa dressing
•     Slow cooked beef and Guinness pies with aged cheddar mash top
•     Dukkhah spiced chicken sticks with orange blossom remoulade