Slide background
Slide background
Slide background
Slide background
Slide background

Flexible Catering Options

Victoria Star possesses one of the best equipped galleys afloat. So whether you’re working to a budget or putting on the best food that Melbourne has to offer, all is possible aboard the Victoria Star. On board the Victoria Star you enjoy complete flexibility to provide catering to meet your own requirements:

  • Select from standard menus, OR
  • Confer directly with  our recommended caterers to create your own customized menu, Handcrafted CateringACC Catering, OR
  • Elect to provide your own preferred caterer, OR
  • BYO

Handcrafted Catering

(Click here to download all menus)

Handcrafted Finger Food 1 – $24 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

  • Chef’s selection of dips with house baked ciabatta bread (V)
  • Pickled Asian vegetable rice paper roll with plum dipping sauce (V, GF)
  • Sweet potato, goat cheese and lemon thyme frittata (V, GF)
  • Premium chicken mix and baby leaf focaccia mini roll
  • Smoked salmon florets on blini pillows with dill crème
  • Tiger prawn skewers with sweet chilly and lime dipping sauce (GF)
  • Battered fish bites with dill and lime mayonnaise
  • Pumpkin and sage Arancini balls with saffron yoghurt (V)
  • Gourmet beef sausage roll with tomato relish

 

$24 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $5 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
Handcrafted Finger Food 1(PDF)

Handcrafted Finger Food 2 – $29 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

  • Chef’s selection of dips with house baked ciabatta bread (V)
  • Roast chicken rice paper roll with plum dipping sauce (GF)
  • Organic spelt bruschetta with wild mushroom feta and basil (V)
  • Rare roast beef floret on potato rosti with horseradish crème (GF)
  • Roasted vegetable, spinach and humus ciabatta mini roll (V)
  • Pesto risotto cake with semi dried tomato and Brie (V, GF)
  • Moroccan chicken skewer with minted yoghurt (GF)
  • Panko crumbed calamari strips with lemon aioli
  • Pumpkin and sage Arancini balls with saffron yoghurt (V)
  • Prawn, feta and chive mini pizza with chefs own Napoli sauce
  • Spanish beef meatball with smokey paprika aioli (GF)
  • Lamb Shepperd mini pie with tomato relish
  • Roasted red pepper, spinach and feta quiche (V)

 
$29 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $5 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
Handcrafted Finger Food 2 (PDF)

Handcrafted Finger Food 3 – $39 per person

14 pieces and larger bites per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

  • Chef’s selection of dips with house baked ciabatta bread (V)
  • Roasted duck breast rice paper roll with plum dipping sauce (GF)
  • Smoked ham, cheddar cheese and Roma tomato mini on New York bagel
  • Premium chicken mix and baby leaf ciabatta mini roll
  • Smoked salmon floret on potato rosti with dill crème (GF)
  • Pesto risotto cake with semi dried tomato and Brie (V, GF)
  • Wild mushroom and truffle oil mini pizza with chefs own Napoli (V) 
  • Moroccan spiced chicken skewers with harrisa yoghurt (GF)
  • Lamb Sheppard mini pies with tomato relish
  • Angus beef mini burgers with pickle, cheddar cheese and relish
  • Chicken chipolata hotdogs with sauerkraut and mustard
  • Pumpkin and sage Arancini ball with saffron yoghurt (V)
  • Thai chicken pastry roll with sweet chilly and coriander

 

Larger bites (Select two options)

  • Braised lamb shank on Kipfler potato with greens and jus (GF)
  • Poached barramundi on herb risotto with chermoula (GF)
  • Wild mushroom and spinach risotto with Grana Padano (V, GF)
  • Battered flake with hand cut chips and tartare sauce (served in cone)
  • Moroccan chicken Tajine on jeweled couscous with fresh mint (GF)

 

$39 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $5 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
Handcrafted Finger Food 3 (PDF)

Handcrafted Finger Food 4 – $49 per person

14 pieces and larger bites per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

  • Chef’s selection of dips with house baked ciabatta bread (V)
  • Roasted duck breast rice paper roll with plum dipping sauce (GF)
  • Roast pear, witlof, honey walnuts, Roquefort and sherry (V, GF)
  • Coconut chicken and green mango spoons, snow pea, and chilly shard (GF)
  • Corn panacota, roasted red pepper, black sesame and Parmesan crisp (V, GF)
  • Chicken san choy bau, fried shitake, snow pea and plum reduction (GF)
  • Chickpea falafel, char grilled zucchini ribbon, tahini yoghurt and Persian Dukkah (V, GF)
  • Crispy skin pork belly, pickled papaya salad and Tamarind caramel dressing (GF)
  • Crumbed wild mushroom and truffle risotto cake, duck confit and Parmesan

Larger bites (Includes all dishes below)

 

  • Individually wrapped, served on boards and platters
  • Brioche slider, Wagyu beef mince, vintage cheddar, pickles and ketchup  
  • Soy-braised beef brisket in ciabatta roll, pickled beetroot and horseradish crème
  • Corn tortilla, pickled vegetables, candied peanuts, fresh coriander, ginger and hoisin (V)
  • Southern fried chicken with ranch sauce (3 pieces Served in individual basket)

 

$49 inclusive of GST

Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $5 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
Handcrafted Finger Food 4 (PDF)

Handcrafted Buffet 1 – $30 per person

Finger food on arrival

Chef’s selection of dips with house baked ciabatta bread

Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)

Battered fish bites with dill and lime mayo

Tiger prawn skewers with sweet chilly and lime dipping sauce (GF)

Hot options (select 2)

Moroccan chicken Tajine with apricot and almonds served on couscous

Red wine braised beef and mushrooms served on creamy mashed potato (GF)

Roast pork shoulder with applesauce served on chat potatoes (GF)

Oven baked barramundi fillet with lemon sauce served on basmati rice (GF)

Beef lasagna with chefs own Napoli sauce Béchamel and Parmesan

Included: Vegetarian Lasagna with chefs own Napoli sauce

Hot sides (select 2)

Steamed seasonal vegetables with olive oil and sea salt (V, GF)

Oven baked cauliflower with white sauce and Parmesan (V)

Corn on the cob, poached in milk and butter (V, GF)

Roasted honey glazed carrots with sesame seeds (V, GF)

Salads (select 3)

Sweet potato and tomato salsa with corn, red onion chilly and coriander (V, GF)

Baby leaf, cherry tomato, cucumber and red onion (V, GF)

Coleslaw with carrot, capsicum, red onion and mayonnaise (V, GF)

Creamy potato salad with spring onion, egg and mayonnaise (GF)

Penne pasta, roasted marinated vegetables, and pesto (V)

Included: House baked buttered ciabatta bread rolls & condiments

 

Desserts (select 3)

  • Black forest cake with Kirsch and glace cherry
  • Flourless orange cake with burnt almonds (GF)
  • Pavlova with Chantilly cream, fresh fruit & berries 
  • Apple and almond frangipane tart
  • Lemon curd tart with burnt meringue 
  • Baked berry cheesecake
  • Apple strudel with whipped Chantilly cream 
  • Flourless chocolate cake with rich ganache

$30 per person inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles
v:
Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

You can download and save a copy of this menu by clicking the link below
Handcrafted Buffet 1 (PDF)

Handcrafted Buffet 2 – $39 per person

Finger food on arrival

Chef’s selection of dips with house baked ciabatta bread

Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)

Battered fish bites with dill and lime mayo

Tiger prawn skewers with sweet chilly and lime dipping sauce (GF)

Meats carved by the Chef (select 3)

Galantine of chicken with fresh herb stuffing and garlic butter sauce (GF)

Riverine valley boneless leg of lamb with Rosemary jus (GF)

Rare breed free-range pork loin with crackle and applesauce (GF)

Angus prime beef sirloin with red wine jus (GF)

Included: Vegetarian Lasagna with chefs own Napoli sauce

Hot Sides (select 2)

Steamed seasonal vegetables with olive oil and sea salt (V, GF)

Potato gratin with Garlic, cream and rosemary (V, GF)

Roasted Kipfler potatoes with olive oil and sea salt (V, GF)

Oven baked cauliflower with white sauce and Parmesan (V)

Corn on the cob, poached in milk and butter (V, GF)

Salads (select 3)

Sweet potato and tomato salsa with corn, red onion chilly and coriander (V, GF)

Baby leaf, cherry tomato, cucumber, red onion and feta (V, GF)

Asian slaw w’ carrot, capsicum, apple, and cashew (V, GF)

Creamy potato w’ bacon, spring onion, egg and mayonnaise (GF)

Penne pasta, poached prawns, corn and capsicum

Included: House baked buttered ciabatta bread rolls & condiments

 

Desserts (select 3)

  • Black forest cake with Kirsch and glace cherry
  • Flourless orange cake with burnt almonds (GF)
  • Pavlova with Chantilly cream, fresh fruit & berries 
  • Apple and almond frangipane tart
  • Lemon curd tart with burnt meringue 
  • Baked berry cheesecake
  • Apple strudel with whipped Chantilly cream 
  • Flourless chocolate cake with rich ganache

$39 per person inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles
v:
Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

You can download and save a copy of this menu by clicking the link below
Handcrafted Buffet 2 (PDF)

Handcrafted Buffet 3 – $48 per person

Finger food on arrival

Chef’s selection of dips with house baked ciabatta bread

Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)

Battered fish bites with dill and lime mayo

Tiger prawn skewers with sweet chilly and lime dipping sauce (GF)

Mains served in heated chafing dishes – all items below are included.

Vegetarian Lasagna with chefs own Napoli sauce

Angus beef eye fillet minute steak with confit garlic butter (GF)

Moroccan chicken thigh skewers with harrisa yoghurt (GF)

Riverine Valley Lamb cutlets with mint yoghurt (GF)

Atlantic salmon skewers with fresh herb, lemon and caper sauce (GF)

Bratwurst sausages with red pepper relish

Jumbo Queensland king prawns with nam jim dip (GF)

Hot Sides (select 2 hot sides)

Corn on the cob, poached in milk and butter and finished on the grills (V, GF)

Marinated Portobello mushrooms with garlic and Rosemary (V, GF)

Vegetarian skewers with sauce vierge (V, GF)

Spiced potatoes with tamarind dressing (V, GF)

Zucchini, Halloumi and mint fritters (V)

Salads (select 3 salads)

Sweet potato salsa w’ tomato, corn, red onion chilly and coriander (V, GF)

Baby leaf, cherry tomato, cucumber, red onion and feta (V, GF)

Asian slaw w’ carrot, capsicum, apple, cashew and wasabi mayonnaise (V, GF)

Creamy potato w’ bacon, spring onion, egg and mayonnaise (GF)

Penne pasta, poached prawns, corn and capsicum

Also included: House baked buttered ciabatta bread rolls & condiments

Desserts (select 3)

  • Black forest cake with Kirsch and glace cherry
  • Flourless orange cake with burnt almonds (GF)
  • Pavlova with Chantilly cream, fresh fruit & berries 
  • Apple and almond frangipane tart
  • Lemon curd tart with burnt meringue 
  • Baked berry cheesecake
  • Apple strudel with whipped Chantilly cream 
  • Flourless chocolate cake with rich ganache

$48 per person inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles
v:
Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.
You can download and save a copy of this menu by clicking the link below
Handcrafted Buffet 3 (PDF)

 
 

ACC- Advanced Catering Concepts

(Click here to download all menus)
ACC AWARDS

ACC Finger Food 1 – $28 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

  • Mini vegetable spring rolls, Vietnamese dipping sauce v
  • Roast chicken and spring onion sandwiches on organic multi grain gfv
  • Mini flake portions, lightly battered, basil aioli gfv
  • Hand rolled meatballs, tomato and roast capsicum relish gf
  • Curried vegetable Samosas, sweet soy sauce v
  • Cocktail sausage rolls, tomato relish gfv  
  • Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar
  • Trio of house made dips, Turkish bread v, gfv

$28 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $13 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.
You can download and save a copy of this menu by clicking the link below
ACC Finger Food 1(PDF)

ACC Finger Food 2 – $34 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

Home-made Gourmet Petite Pies gfv

  • Beef and Burgundy
  • Braised lamb and root vegetable
  • Butter chicken

Rare eye fillet on sourdough baguette, rocket pest, truffle aioli  gfv

Chicken skewers, Moroccan spiced with red pepper harissa  gf

Mini flake portions, lightly battered, basil aioli   gfv

Mini Hot Dogs gfv

  • Spicy pork chipolatas in a buttermilk roll, gherkin relish
  • Chicken and chive chipolatas in a buttermilk roll, tomato relish

Bruschetta

  • Summer – Roma tomatoes, Spanish onion, basil, olive oil  v, gfv
  • Winter – Sautéed wild mushrooms, Spanish onion, parmesan  v, gfv
  • Hand rolled meatballs, tomato and roast capsicum relish gf

Curried vegetable Samosas, sweet soy sauce v

Cocktail sausage rolls, tomato relish  gfv

Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar

Trio of house made dips, Turkish bread  v, gfv

Mini vegetable spring rolls, Vietnamese dipping sauce  v

$34 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $13 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.
You can download and save a copy of this menu by clicking the link below
ACC Catering – Finger Food 2(PDF)

ACC Finger Food 3 – $39.50 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

Black tiger prawns wok tossed, lemongrass, galangal, kaffir lime leaves  gf

Home-made mini quiche  gfv

  • Caramelised onion, cured bacon
  • Roast pumpkin and fettar  v
  • Spinach and fetta  v

Mini bagels, smoked salmon, cream cheese, chives gfv

Chicken breast strips, black sesame crumbed, Mentsuyu dipping sauce

Caramelised onion and sherry tart, manchego cheese  v, gfv

Mini Hot Dogs  gfv

  • Spicy pork chipolatas in a buttermilk roll, gherkin relish
  • Chicken and chive chipolatas in a buttermilk roll, tomato relish

Smoked salmon tartlets, beetroot puree, crème fraiche

Tandoori chicken skewers, beetroot raita  gf

Bruschetta

  • Summer – Roma tomatoes, Spanish onion, basil, olive oil  v, gfv
  • Winter – Sautéed wild mushrooms, Spanish onion, parmesan  v, gfv

Mini vegetable spring rolls, Vietnamese dipping sauce  v

Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar

Vegetable puffs, Moroccan spiced with tomato, cumin coriander relish  v

Roast chicken and spring onion sandwiches on organic multi grain  gfv

 

$39.50 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $13 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
ACC Catering – Finger Food 3(PDF)

ACC Finger Food 4 – $51.50 per person

16 pieces per person: sufficient quantity to substitute a full meal.
Served on platters by roving waiters and waitresses

Home-made Gourmet Petite Pies gfv

  • Beef and Burgundy
  • Braised lamb and root vegetable
  • Butter chicken

Smoked duck bruschetta, remoulade, roasted hazelnuts  gfv

Mini bagels, smoked salmon, cream cheese, chives gfv

Mushroom cup, chick pea and goats cheese puree, preserved lemon  v, gf

Mini beef burgers, Brioche bun, Grana Padano, tomato and onion relish  gfv

Black tiger prawns wok tossed with lemongrass, galangal, kaffir lime leaves gf

Tandoori chicken skewers, beetroot raita  gf

Rare eye fillet on sourdough baguette, rocket pesto, truffle aioli   gfv

Roast chicken and spring onion sandwiches on organic multi grain gfv

Dim Sum served with soy

  • Pork Sui Mai
  • Crab meat & prawn dumpling
  • Vegetarian dumpling v

Oysters – Coffin Bay

  • Natural oysters, candied lemon  gf
  • Shallot vinegar  gf      

 

Bowl Food Selections            Select 2 Items

Thai Chicken Curry: Green chillies, lemongrass, star anise, coriander, lime juice, jasmine rice gf

Moroccan Lamb: Sweet potato, dates, apricots, red chillies, chopped coriander, polenta mash

Mini Vegetarian Noodle Boxes: Hokkien noodles, Bok Choi, baby corn, water chestnuts, mushrooms v

Mini Chicken Noodle Boxes: Hokkien Noodles, chicken strips, bean shoots, garlic chives

Beef Rendang: Coconut cream, lemon grass, galangal, turmeric, red chillies, steamed coconut rice gf

 

$51.50 inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Optional dessert option: $13 per person inclusive of GST

Finish on a high note with a selection of delicious hand-made petit fours. 3 pieces per person.

You can download and save a copy of this menu by clicking the link below
ACC Catering – Finger Food 4 (PDF)

ACC Buffet 1 – $43.50 per person

Finger food on arrival

  • Mini vegetable spring rolls, Vietnamese dipping sauce  v
  • Hand rolled meatballs, tomato and roast capsicum relish gf
  • Mini flake portions, lightly battered, basil aioli  gfv
  • Trio of Mediterranean dips, Turkish bread  v, gfv

 

Main Course

  • Beef     Marinated pasture-fed prime beef served with, two mustards and horseradish relish
  • Lamb   Boned leg of Riverina lamb served with mint jelly
  • Pork     Rolled loin of pork served with crunchy golden crackling and traditional apple sauce
  • Vegetarian Option Home-made vegetable lasagna  v

 

Select Roast Chicken (Free Range) as an additional meat for an extra $3.95 per person

Three salads

  • Garden fresh tomato, mushroom, Spanish onion and basil salad with balsamic vinaigrette v, gf
  • Tossed mixed and green leaf salad with sliced cucumber, and French dressing  v, gf
  • Bean shoot and snow pea shoot salad, baby corn, mixed capsicum, fresh coriander, water chestnuts, Vietnamese mint with a soy and sesame oil dressing  v, gfv

Hot Vegetables

  •  A hot medley of seasonal vegetables, with extra virgin olive oil   v
  • Baked potatoes with sour cream and spring onions  v, gf

Included: Buttered French breadsticks & condiments

 

Desserts (select 3)

Home-made cheesecake topped with fresh fruit

  • Traditional pavlova with freshly whipped cream and a selection of fresh fruit & seasonal berries   gf
  • Home-made traditional zesty lemon tart 
  • Pecan pie shortcrust pastry filled with caramel fudge and pecan nuts
  • Traditional black forest with marinated cherries, chocolate and a splash of kirsch liqueur
  • Flourless chocolate and raspberry Sacher tort   gf
  • Home-made warm apple strudel
  • Orange and poppy seed cake   gf

All desserts are served with a double thickened country cream

 

$43.50 per person inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

You can download and save a copy of this menu by clicking the link below
ACC Catering – Buffet 1(PDF)

ACC Buffet 2 – $57 per person

Finger food on arrival

Bruschetta

  • Summer – Roma tomatoes, Spanish onion, basil, olive oil  v, gfv
  •  Winter – Sautéed wild mushrooms, Spanish onion, parmesan  v, gfv

Chicken skewers, Moroccan spiced with red pepper Harissa  gf

Hand rolled meatballs, tomato and roast capsicum relish gf

Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar

Mini bagels, smoked salmon, cream cheese , chives gfv

Main Course

Pepper Crusted Porterhouse: Aged porterhouse of beef, peppercorn crust, homemade gravy

Hokkien Noodles: Wok tossed Hokkien noodles, seasonal vegetables, marinated chicken strips

Beef Rendang: Coconut cream, lemon grass, galangal, turmeric, red chillies, steamed coconut rice gf

Thai Vegetable Curry: Green chillies, lemongrass, star anise, coriander, lime juice, jasmine rice v

Provencal Potatoes: Rosemary and garlic roasted chat potatoes with olive oil     v, gf

Salads

  • Beetroot and chickpea salad – baby beetroot, spinach leaves, chickpeas, diced beetroot, sliced red onions, goats cheese, seeded mustard dressing  v,gf
  • Rocket, pear and walnut salad, sherry dressing  v, gf
  • Greek salad – iceberg lettuce, cucumber, cherry tomatoes, pitted kalamata olives  fetta cheese, lemon and oregano dressing   v, gf

Included: Baked Artisan bread & condiments

Desserts served with a double thickened country cream (select 3)

Home-made cheesecake topped with fresh fruit

Traditional pavlova with freshly whipped cream and a selection of fresh fruit & seasonal berries   gf

Home-made traditional zesty lemon tart

Pecan pie shortcrust pastry filled with caramel fudge and pecan nuts

Traditional black forest with marinated cherries, chocolate and a splash of kirsch liqueur

Flourless chocolate and raspberry Sacher tort   gf

Home-made warm apple strudel

Orange and poppy seed cake   gf

$57 per person inclusive of GST
Price valid for events held between 1st July 2016 and 30th June 2017
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)

Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles

v: Vegetarian,    gf: Gluten free,    gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

BuffACC Buffet 2 (PDF)

  • Debra and Russell - Daniel's 30th...

  • Thanks heaps for it all and I expect you'll be hearing from us for another cruise next year!...