Full Dinner Banquet

Dinner aboard the Cape Adieu is four courses and a combination of self service and table service. All ingredients used are produced locally or from Australia

First Course – Appetizers (appetizers are not served on Starlight Cruises)
Second Course – Seafood & Salad Selection
Third Course – BBQ
Fourth Course – Dessert & Tea, Coffee

Our crew will invite you to help yourself to the seafood and salad selection from our Bain Marie’s a table at a time – don’t worry there is plenty of food so no one will miss out!

The BBQ will be served to your table, and includes Scotch Fillet Steak, Catch of the day Fish and Chipolatas. You are most welcome to have both the steak and the fish, or you may choose to have one or the other. Our crew will take your BBQ orders at the commencement of the cruise.

Please feel free to help yourself to the seafood and salad selection to complement your BBQ orders.

Tea & Coffee will be made available at each waiter station for you to help yourself too, crew will advise you when this is available.

The dessert will be served to your table.

Our crew are more than happy to assist you with your drink purchases, our drinks menu is listed in this folder.

Opening Delights
Duo of home made dips featuring our signature Fresh Smoked Spanish Mackerel with chives and the Chef’s dip of the day served with pita and rice crackers. (not served on Starlight Cruises)

From the Ocean
Coffin Bay Oysters
Sourced fresh daily from Coffin Bay, South Australia Freshly shucked, served natural with local lemon wedges

N.T. Banana Prawns
Wild caught from the Northern Prawn Fishery at Fog Bay, Northern Territory, and cooked daily on board A delicately textured sweet prawn.

Smoked Spanish Mackerel
Unlike the name suggests, a local pelagic fish rich in Omega 3. Hot smoked with hickory, sprinkled with bush spice, myrtle and cracked black pepper

From the Grill
BBQ Catch of the day Fish
Freshest NT wild caught Spanish Mackerel, King Thread Fin Salmon, Jewfish, Barramundi (species depends on catch) Dusted/rolled in seasoned rice flour, barbequed then drizzled with local lemon juice, extra virgin oil, garlic & fresh dill.

BBQ Scotch Fillet Steak
Cooked to order

Support Acts
Selection of Salads prepared fresh daily on board including:

Asian Coleslaw
Shredded green & purple cabbage, carrot, snow pea sprouts, bean shoots, local grown coriander & mint Lightly dressed with a combination of peanut oil, vinegar, light soy & garlic

Mediterranean Salad
Spiral pasta combined with fire roasted capsicum, sun dried tomato, Kalamata olives, char grilled zucchini and local grown basil & parsley. Lightly tossed in a French vinaigrette dressing

Leafy Green Salad
Tossed Cos lettuce, mixed Asian greens, Truss tomatoes, Capsicum, Lebanese cucumber and Spanish onion.

Fresh Crusty Breads

Finale
Mini cheesecake
Crunchy biscuit base and a surprise filling, hand made daily on board and served individually.

Freshly brewed billy tea & espresso coffee

*menu current as of February 2012, menu is subject to change with or without notice