- The Great Barrier Reef
- Australia’s most awarded charter yacht : “Sydney Sundancer”
- The aptly named Glass Bottom dive Tender: “Sundance Kid”
- Your Hosts
- Reef Walking
- Whale Watching
- Weather Information
- ½ day sailing adventures
- Full Day Cruises
- Expedition Voyage itinerary
- Holidays With Children
- Budget Holidays
- Golfing and Sailing Holidays
- Comments From Our Guest Book
- Contact Information
All evening meals are preceded with drinks at sunset served with a daily selection of delicious entrees and nibbles including:
Pink Peppercorn Pate
Duck and Orange Pate
Smoked Trout Mousse
Smoked Salmon Dip
Assorted Roasted Nuts including wasabi macadamias
Sun-dried Tomato, Roast Capsicum, Cherry Tomato with Balsamic and Basil Relish Served on Pesto Toast.
Smoked Ocean Trout on cheddar biscuits, with seeded mustard mayonnaise and fresh lime.
Dinner: Grilled Atlantic Salmon with a warm vegetable salad with tomato salsa and almond and herb pesto.
Lunch: Spicy Asian Beef Salad with coriander and mint.
Dinner: Rack of “Cervena” free ranged farmed venison, with an orange and veal sauce infused with cinnamon bark, and served on a bed of parsnip puree and green beans.
Lunch: Corn fed filleted chicken breasts with macadamia dressing and mango salsa, served with sugar snap peas and avacado.
Dinner: Barbeque King Prawns Peri Peri served with wild rice and salad.
Lunch: Gold medal winning Woodbridge Pepperberry liquer cured Ocean Trout with kipfler potato salad and salmon caviar.
Dinner: Seared kangaroo on wilted bok choi, with roasted beetroot wedges and caramelised onions.
Lunch: Trio of mushrooms Risotto.
Dinner: Seared, grain fed, eye fillet of beef, marinated in lemon grass, ginger, lime juice and spices served with roasted pumpkin and sugar snap peas.
Lunch: Saffron Angel Hair pasta with smoked salmon , leeks and mascarpone wrapped with smoked salmon.
Dinner: Asian inspired glazed duck breasts with seasonal greens.
Lunch: Fresh homemade asparagus quiche with a salad of roast capsicum, sun dried tomatoes and leafy greens, with honey, orange and walnut dressing.
Dinner: Squid ink fettuccine with Tasmanian scallops and King prawns, served with a creamy citrus sauce.
We have found that with our selection of entrees and main meals, guests prefer not to be served sweets, however, for the sweet toothed, Lynne can create any number of desserts on request.
Following the evening meal, freshly brewed, ground plunger coffee (decaffeinated available) or a large selection of teas and herbal teas, can be complimented with Cappuccino coffee beans, Orange Brandy coffee beans, Ashmore’s Wild Berry and Creams, Pecan and Honeyed Chocolates, Guy Lian Shell Chocolates, chocolate peppermints, and a variety of ports, dessert wines and liqueurs from our extensive wine cellar. A cheese platter with a delicious variety of Australian cheeses, is also available on request, both for after lunch or dinner.
The daily breakfast is your choice of a variety of fresh fruits, cereals, yoghurts, jams and piping hot toast together with freshly brewed ground coffee (not instant!!) or your choice of teas including English and Irish Breakfast, Earl Grey, or herbal, served just the way you like it!
“What a fantastic, exciting, relaxing and fun filled week.vFrom all the things we had never experienced before,vto the perfect food, cocktails and champagne – not to mention the expert seamanship and humour of the crew.”Richard and Therese Norgard – Australia
“A wonderful chef! A brilliant skipper! We were willingly enticed into a whole new world and adored every minute”Athalie and Luigi Bazzani (wine maker and 3 hat chef from Victoria)