For Lovers of Seafood
Deluxe 7-Course lunch Degustation,
with drinks inclusive
Created by a private chef on deck, you will be served 7 delicious courses throughout your 4-hour Luxe Island Seafood Cruise. The menu is paired with a premium beverage selection. Enjoy!
Lychee Blossom Gin Cocktail
Fresh Tropical Fruit Salad Platter
Mandurah Blue Swimmer Crab Cakes, with Kaffir Lime and zesty Chutney
Barbecued North West Skewered Prawns, seasoned in a fragrant Siam-inspired Citrus Marinade
North West Red Emperor
prepared with Coconut and Lime Ceviche, accompanied by fresh Avocado and Mango Salsa
Seared West Australian Sea Scallops,
in lush Lemon Butter, with Side Salad Greens and fresh, crusty Artisan Bread and Butter
Your freshly-caught Rottnest Island Western Rock Lobster cooked in Garlic Butter, served with fragrant Rice and Green Papaya Salad
Piquant Lemon Cheesecake, with Passionfruit Compote and Vanilla Bean Ice Cream
Please note – we follow responsible service of alcohol requirements for our guests’ safety.
Premium still and sparkling Margaret River regional wines by Howard Park (Petit Jete, Miamup Rose, Miamup Chardonnay, Riesling, Pinot Noir)
Quality bottled beers, from Western Australian craft brewers – Spinifex and Little Creatures, plus Corona and 150 Lashes
Selection of soft drinks
Water served throughout
*Please note – menu may have some seasonal variations.
Special dietary requirements
With advance notice, we can cater for gluten-free, dairy-free and non-seafood diets – view our Alternative Menu here – please advise us of special dietary requirements in the notes section of your booking, to ensure you receive the Alternative Menu. At least 72 hours’ notice is required for any special requirements. Notification of food intolerances on the day is unlikely to be able to be accommodated, as logistics are planned well in advance.
Please be aware, as we are a boat with limited cooking facilities, we cannot vary the menu a great deal. If you do have particular dietary requirements, please call us on +61 8 9586 1136 so we can consult with our chef.
We cannot take bookings from guests with anaphylactic allergies, as given our small cooking environment on board, we cannot guarantee an allergen-free environment.