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Platters
Breakfast Platter
-Seasonal fruit platter, with croissants jam & butter, plus fresh orange juice.
(available all day).............................................................................................................................................. $50 for two
Chocolates & Berries Platter
-Array of fresh berries and chocolate................................................................................................................ $40 for two
Antipasto & Cheese Platter
-A selection of three cheeses, prosciutto, salami, pepperoni, olives, stuffed feta peppers
& lavish crackers............................................................................................................................................... $60 for two
Fruit & Cheese Platter
-Selection of cheeses with lavish crackers, served with fresh, dried fruits and nuts......................................... $60 for two
Seafood Platter
-Selection of freshly cooked cold seafood; (served with Bribie Island seafood sauce, aioli and lemon wedges). Fresh prawns, smoked salmon, Moreton Bay bugs (2 halves) and marinated mussels............................................. $85 for two
Ultimate Seafood Platter
-1kg of fresh locally caught prawns, succulent Moreton bay bugs, 1 dozen Bribie oysters, cold smoked salmon, marinated mussels, locally made seafood sauces and fresh lemon wedges............................................................. $150
Extras
Oysters
-1 dozen natural pacific oysters served with sliced lemon............................................................................................ $40
Beer, Wine & Prawns
-1 kg of Fresh Prawns, served with Bribie Island seafood sauce & lemon slices, 1 Bottle of chilled Moscato and 2 Bottles of Corona (Beer)................................................................................................................................. $100 for two
Island Gondola - Menu
2025
Luxury on the Water
New 4-Course Gourmet Dining
Savour a 4-course gourmet menu designed and cooked by Master Chef Steve, in his exclusive pontoon kitchen. Featuring the finest seasonal produce and locally sourced ingredients. Each dish is thoughtfully prepared to complement your 2-hour cruise, creating a dining experience as memorable as the views. Including a chilled bottle of premium French champagne.
Chef Steve's Menu
Entree
Prawns with red curry coconut sauce.
Mushroom and truffle arancini.
Whiting roulade with prawn mousse in an asparagus and coconut broth (available as main).
Crying tiger beef with my nahm jim sauce.
Main Event
Whisky tamarind pork belly, ginger carrot puree, and pickle cherries.
Hyderabadi lamb shanks with wild rice.
Bush honey cured duck breast, with fennel, fresh orange, and spiced orange sauce.
Chicken lollypop leg with pea purée and Steve’s Master Chef French challenge sauce.
Desserts
Eclairs with raspberry gelato.
Dark chocolate berry bomb with my home-made Daintree vanilla ice-cream.
Macadamia nut gateau with fresh cream.
Tequila lime tart with fresh cream.
Lemon Meringue tart with fresh cream.