Sample Menu for Whitsunday Explorer

Updated Mon 15 May 2023

Breakfast

Saturday and Sunday morning you can enjoy a full hot and continental buffet breakfast from 7am. The buffet will usually consist of eggs, bacon, house beans, roasted tomatoes, mushrooms, fresh fruit, yoghurt, granola, toast and spreads.

Chef specials may include:

Eggs Benedict with house smoked salmon, ham or spinach
Pancakes served with ice cream, maple syrup and/or crispy maple bacon
Cheesy chorizo and bean baked eggs
Smashed avocado on sourdough toast topped with roasted cherry tomatoes, whipped feta, dukkha and balsamic reduction
Coconut and cinnamon French toast with raspberry compote and chocolate crumble

Lunch

On Saturday, indulge in a gourmet-style buffet lunch teeming with delicious options. From fresh salads, sandwiches, cold meats, seafood, cheeses, wraps and more!

Lunch may consist of:

Warm Singapore noodles with Cajun style chicken
Roast vegetable frittata with smokey tomato relish
Slow roasted Italian lamb shoulder with cucumber, pea and mint salad and tzatziki
Pulled beef corn tacos, crispy slaw and chipotle aioli
Pesto and spinach fusili pasta salad with Kalamata olives and sun-dried tomatoes
Tofu and vegetable salad with chilli and lime dressing
Oven roasted tandoori chicken pieces with pickled cucumber and garlic yoghurt dressing
Lime and cracked pepper grilled king prawns with risoni, sweet corn and asparagus

Dinner

Enjoy dinner in the saloon on Friday and Saturday evenings. The onboard chef will freshly prepare a variety of delicious mains, starters and desserts.

Here's an example of the feast you might enjoy:

Starters

Charcuterie board with a house selection of cured meats, pickled vegetables and crackers
Cold roasted balsamic mushrooms and tomato bruschetta
Caprese skewers with prosciutto, heirloom tomatos, bocconcini and basil
Fresh seafood chowder with crusty ciabatta
Mini blue swimmer crab sliders with lime aioli, slaw and fried shallots
Chipotle baked chicken wings with harissa mayo
Smokey BBQ pork rib fingers

Mains

House roasted rib fillet, served medium with garlic and rosemary chat potatoes, honey glazed baby carrots and rich red wine gravy
Moroccan chicken tagine with charred peppers and olives, sautéed Pak choy and turmeric rice pilaff
Pulled BBQ jackfruit corn tacos with fresh pineapple salsa & vegan aioli
Whole side of lemon and caper baked barramundi with kumara puree, charred broccolini and dill crème fraîche
Sumac spiced butternut risotto with fried sage, toasted pine nuts and fresh parmesan
Vegan sweet potato and peanut curry with sticky coconut rice and fried shallots
Tomato and basil braised beef cheek with creamy herbed polenta and parmesan baked asparagus
Sweet soy and sesame crusted salmon fillet with crisp potato pavé, cauliflower and fennel cream

Dessert

White chocolate bavarois with passionfruit coulis, toasted coconut and ginger nut crumble
House baked apple crumble with cinnamon crème anglaise
Dark chocolate and orange mousse cups topped with crème fraîche and roasted white chocolate dust
Individual baileys tiramisu with dark chocolate fudge sauce
Chocolate raspberry fondants with salted caramel and peanut butter ice cream
Passionfruit cheesecake with crème Chantilly

*Please note that all sample menus are subject to changes and amendments with no given notice. Please advise of any dietary requirements at time of booking.