Sydney Harbour Dinner Cruise

Commissioner II is driven by two Mercedes-Benz diesels and is whisper quiet. She features a versatile combination of entertaining areas – an opulent saloon, spacious dining area, expansive bridge deck and ample exterior deck space – all with unimpeded views of the Harbour.

A new state-of-the-art audio visual system includes a retractable 40″ LCD screen, integrated with digital TV, onboard PC, Ipod-compatible surround sound system and cordless microphones.

Formal Dinner Menu

$101.50 per person

Canapés (Choice of 6)

Peking duck pancakes with cucumber and hoi sin – tied with a chive
Blue swimmer crab tarts with green mango, coriander and salmon roe
Skewered king prawns with chilli, ginger and coriander
Parmesan shortbread with creamed goat’s cheese and red onion marmalade
Soft Vietnamese rice paper rolls with Asian vegetables, avocado and mint
Shitake & field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli
Natural Sydney rock oysters served in a Chinese soup spoon with a squeeze of lime and cracked pepper
Assorted platters of sushi and nori with wasabi, pickled ginger and fermented soy
Quail egg Florentine – a quail egg with English spinach and hollandaise in a tartlet
Char-grilled asparagus wrapped in thinly sliced prosciuto with hollandaise
Crisp potato roestis with rare roast rump of lamb, caramelised eschalots and eggplant relish

Mains

(Two Choices Served Alternatively)

Veal cutlet with olive and lemon crushed potatoes, deep fried sage leaves and broad beans
Roast spatchcock with a shitake mushroom and sesame tartlet and celeriac mash
Baked snapper fillet with salmon mousse, asparagus and vermouth beurre blanc
Crisp skin duck breast with potato gallette, caramelized mandarins and cinnamon
Crisp skinned salmon with tempura prawn and parsnip mash and a wasabi, soy, sesame dressing
Roast eye fillet of beef with sugar snap peas, sweet potato and ginger puree & beetroot chips
Steamed snapper fillet in a mussel, prawns and saffron broth with wilted greens
Bowls of steamed young vegetables on the table

Dessert

Warm chocolate pudding with clotted cream and poached strawberries
Liquorice parfait with candied lime and ginger tuille
Seasonal berry English custard tart with strawberry coulis
Individual Pavlovas with vanilla cream, strawberries, kiwis and passionfruit and raspberry coulis
Belgian chocolate tart with raspberries and vanilla bean icecream
Buttermilk and vanilla pudding with red fruit compote and mint
Individual cheese and fruit platters

Tea & Coffee

Informal buffets are also catered for. Like this one –

The Deluxe Buffet
$75.00 per person

Canapés

Bocconcini, Tomato and fresh Basil Tarts

Steamed Scallops and Chive Wontons

Zucchini and haloumi fritters

Spicy Chicken skewers with Peanut Coconut Sauce

The Buffet

Whole side of crispy skinned Ocean Trout with accompanied by Snow Peas in a light Japanese dressing

Salad of char-grilled Eggplant, Zucchini, red Capsicum, Kumara and Rocket splashed with Olive Oil and Balsamic Vinegar and topped with soft Goats Cheese and toasted Pinenuts

Rosemary and garlic marinated French trimmed Lamb Cutlets with caramelized carrot and roast beetroot

Large Ocean King Prawns peeled to the tail with Lime Aioli

Platters of Sydney Rock Oysters with Lime and Lemon wedges

Persian rice salad with lentils, chickpeas, dates, almonds, cardamom and roast chilli with a mildly smoked eggplant, lemon and yoghurt dressing

Green Salad with Avocado, Cucumber, Grape Tomatoes and a Coriander & Mint dressing

Bread Rolls and Butter

Dessert

Variety of sweet Tartlets – Chocolate Tiramisu cups; Lime and coconut tartlets; Belgian chocolate and caramel shortbread tarts

Australian Cheese Platter including Cheddar, Brie and Blue with Water Crackers

Tea and Coffee

Does that get your taste-buds going? Cruising Sydney Harbour on Commissioner II dining on freshly-caught Australian seafood and the finest Australian meat and poultry.