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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 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 veg rice paper roll with plum dipping sauce (V, GF)
  • Sweet potato, goat’s cheese and lemon thyme frittata (V, GF)
  • Premium chicken mix and baby leaf focaccia mini roll
  • Zucchini and mint fritters with Halloumi cheese and spiced yoghurt (V)
  • Lamb shepherds mini pie with mashed potato and relish
  • Battered fish bites with dill and lime mayo
  • Mushroom and Parmesan Arancini balls with pesto dip (V)
  • Gourmet beef sausage roll with tomato relish (GF)
  • Crumbed calamari strip with lemon aioli
  • Homemade vegetarian spring rolls with soy dipping sauce (V)

$24 inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
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)
  • Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)
  • Organic spelt bruschetta with wild mushroom feta and basil (V)
  • Smoked salmon florets on blini pillows with dill creme
  • Rare roast beef and rocket ciabatta mini roll with balsamic onion and cheddar (V)
  • Pesto risotto cake with semi dried tomato and Brie (V, GF)
  • Mushroom and Parmesan Arancini balls with pesto dip (V)
  • Moroccan chicken skewer with minted yoghurt (GF)
  • Battered fish bites with dill and lime mayo
  • Roasted Vegetable and mozzarella mini pizza with chefs own Napoli sauce (V)
  • Spanish beef meatball with smokey paprika aioli (GF)
  • Mini burger, ground beef, cheddar cheese and relish, house baked brioche bun

$29 inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
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)
  • Rare roast beef floret on potato rosti with horseradish crème and onion jam (GF)
  • Coconut chicken and green mango salad spoons with chilly shard (GF)
  • Corn panacota, roasted red pepper, black sesame and Parmesan crisp (V, GF)
  • Wild mushroom and truffle oil mini pizza with chefs own Napoli (V)
  • Panko crumbed chicken tenderloin strips with basil aioli
  • Lamb Sheppard mini pies with tomato relish
  • Angus beef mini burgers with pickle, cheddar cheese and relish
  • Duck spring rolls with hoi sin sauce
  • Five spice pork skewers with spicy Adjika relish

 

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 2017 and 30th June 2018
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 Buffet 1 – $30 per person

Finger food on arrivalChef’s selection of dips with house baked ciabatta bread

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

Mushroom and Parmesan Arancini with pesto dip (V)

Smoked salmon florets on blini pillows with dill crème

Hot Mains

Beef Rendang curry with toasted coconut and spring onions (GF)

Moroccan chicken chops with minted yoghurt (GF)

Vegetarian Lasagna with chefs own Napoli sauce (V)

Hot sides

Aromatic jasmine rice pilaf (GF)

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

Salads

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

Asian slaw w’ carrot, capsicum, mint, cashews and lime dressing (V, GF)

Penne pasta, char grilled marinated vegetables, spinach and Parmesan (V)

Included: House baked buttered ciabatta bread rolls & condiments DESSERT

 

Desserts

Chefs selection of miniature cakes and tarts, served to the tables or roving depending on the event.

(All varieties listed below)

  • Miniature cakes and tarts served with fresh berries
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • White coverture chocolate truffle filled with
    strawberry ganache (GF)
  • Walnut fudge cake with candied walnut (GF)
  • White chocolate and blue berry cheesecake
  • Grand Marnier & citrus fudge cake with cocoa nibs
  • Vanilla éclair with dark coverture chocolate top
  • Dark coverture chocolate truffle filled with Kahlua
    ganache (GF)

$30 per person inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
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)

Mushroom and Parmesan Arancini with pesto dip (V)

Smoked salmon florets on blini pillows with dill crème

Meats carved by the Chef

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

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

Angus prime beef top side with red wine jus (GF)

Included: Vegetarian Lasagna with chefs own Napoli sauce

Hot Sides

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

Roasted chat potatoes with garlic and rosemary (V, GF)

Salads

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

Asian slaw w’ carrot, capsicum, mint, cashews and lime dressing (V, GF)

Penne pasta, char grilled marinated vegetables, spinach and Parmesan (V)

Included: House baked buttered ciabatta bread rolls & condiments

 

Desserts

Chefs selection of miniature cakes and tarts, served to the tables or roving depending on the event.

(All varieties listed below)

  • Miniature cakes and tarts served with fresh berries
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • White coverture chocolate truffle filled with
    strawberry ganache (GF)
  • Walnut fudge cake with candied walnut (GF)
  • White chocolate and blue berry cheesecake
  • Grand Marnier & citrus fudge cake with cocoa nibs
  • Vanilla éclair with dark coverture chocolate top
  • Dark coverture chocolate truffle filled with Kahlua
    ganache (GF)

$39 per person inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
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 arrivalChef’s selection of dips with house baked ciabatta bread

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

Mushroom and Parmesan Arancini with pesto dip (V)

Smoked salmon florets on blini pillows with dill crème

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

Char grilled Black Angus beef patties with relish (GF)

Moroccan chicken thigh skewers with harrisa yoghurt (GF)

Riverine Valley Lamb cutlets with mint yoghurt (GF)

Jumbo Aussie king prawns with coriander and lime (GF)

Vegetarian Lasagna with chefs own Napoli sauce (V)

Marinated vegetable skewers with thyme and sage (V, GF)

Grilled Swordfish steaks with North African spice rub (GF)

Salads (select 3 salads)

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

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

Quinoa Tabouli salad with Roma tomato red onion and pomegranate (V, GF)

Also included: House baked buttered ciabatta bread rolls & condiments

Desserts

Chefs selection of miniature cakes and tarts, served to the tables or roving depending on the event.

(All varieties listed below)

  • Miniature cakes and tarts served with fresh berries
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • White coverture chocolate truffle filled with
    strawberry ganache (GF)
  • Walnut fudge cake with candied walnut (GF)
  • White chocolate and blue berry cheesecake
  • Grand Marnier & citrus fudge cake with cocoa nibs
  • Vanilla éclair with dark coverture chocolate top
  • Dark coverture chocolate truffle filled with Kahlua
    ganache (GF)

$48 per person inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
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)

 

  • Right from the start, the staff were professional and able to guide us in how to arrange a great function....

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