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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

Year after year we are extremely proud to boast that Handcrafted Catering is The Victoria Star’s preferred caterer. Nathan and his talented team are passionate to use only the finest and freshest produce available to create delicious and exciting food for your guests to enjoy.

Handcrafted catering guarantees that your expectations will be exceeded by leaps and bounds!

(Click here to download all menus)

Handcrafted Finger Food 1 – $26 per person

14 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)
  • Organic spelt bruschetta with wild mushroom, feta and basil (V, GF)
  • Sweet potato, goat’s cheese and lemon thyme frittata (V, GF)
  • Premium chicken mix and baby leaf focaccia mini roll
  • Spiced beef meatballs with smokey paprika aioli (GF)
  • 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)

$26 inclusive of GST
Price valid for events held between 1st July 2018 and 30th June 2019
Pricing based on a minimum of 50 guests

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.

Handcrafted Finger Food 2 – $32 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)
  • 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
  • Quinoa and pomegranate falafels with homemade humus (GF, V)
  • Pork and prawn spring rolls with ginger, chives and sweet soy sauce
  • Mini burger, ground beef, cheddar cheese and relish, house baked brioche bun
    Larger Bite
  • Handmade gnocchi with roasted pumpkin and sage sauce (V)

$32 inclusive of GST
Price valid for events held between 1st July 2018 and 30th June 2019
Pricing based on a minimum of 50 guests

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.

Handcrafted Finger Food 3 – $41 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)
  • Handmade sushi, sashimi, Futomaki, Nigiri, Hosomaki, Yukari and Temaki (GF, 1/2 V)
  • Smoked salmon florets on blini pillows with dill crème
  • Wild mushroom and truffle oil mini pizza with chefs own Napoli (V)
  • Yakitori chicken skewers with miso dip (GF)
  • Poached fig, blue cheese and pocket pizzetta (V)
  • Angus beef mini burgers with pickle, cheddar cheese and relish
  • Coconut crumbed jumbo Queensland prawns with mano and lime aioli.
  • Pork, apple and fennel pastry roll with green mango chutney

Larger bites (Select two options)

Smoked Pork with mac and cheese and slaw (GF)
Pulled lamb shanks, pomme pureé with greens and jus (GF)
Beef Rendang curry on aromatic jasmine rice (GF)
Battered flake with hand cut chips and tartare sauce
Handmade gnocchi with roasted pumpkin and safe sauce

$41 inclusive of GST
Price valid for events held between 1st July 2018 and 30th June 2019
Pricing based on a minimum of 50 guests

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.

Handcrafted Buffet 1 – $32 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)
  • Gourmet beef sausage roll with tomato relish
  • Organic spelt bruschetta with wild mushroom, feta and basil (V)

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

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)

$32 per person inclusive of GST
Price valid for events held between 1st July 2018 and 30th June 2019
Pricing based on a minimum of 50 guests

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.

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)
  • Gourmet beef sausage roll with tomato relish (V)
  • Organic spelt bruschetta with wild mushroom, feta and basil (V)

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 2018 and 30th June 2019
Pricing based on a minimum of 50 guests

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.

Handcrafted Buffet 3 – $49 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)
  • Gourmet beef sausage roll with tomato relish
  • Organic spelt bruschetta with wild mushroom, feta and basil (V)

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)

$49 per person inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
Pricing based on a minimum of 50 guests

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.

Handcrafted Seated Dining Plated Menu - $59

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)
  • Gourmet beef sausage roll with tomato relish
  • Organic spelt bruschetta with wild mushroom, feta and basil (V)

Entrée

Antipasto platters with smoked chicken, prosciutto, leg ham, chorizo and salami, house baked ciabatta bread and grissini, marinated vegetables, olives and humus.

Main Course

Char grilled Eye fillet of beef served on pomme pureé with green beans, balsamic onions and red wine jus (GF)

alternating with

Free range chicken breast fillet, stuffed with mushroom filling on herbed risotto with broccolini and white wine reduction.

Desserts

Hand made 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 custard filled eclair with dark coverture chocolate top (GF)
  • Pecan fudge cake with candied Pecan(GF)
  • Coverture white chocolate and blueberry cheesecake
  • Grand Marnier and citrus fudge cake with cocoa nibs
  • White coverture chocolate truffle filled with strawberry ganache (GF)

$59 per person inclusive of GST
Price valid for events held between 1st July 2017 and 30th June 2018
Pricing based on a minimum of 50 guests

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.

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