SEGARA Superyacht Catering Packages

Here is a complete list of the catering packages and BYO information for SEGARA Superyacht. 

CANAPÉ PACKAGES

Standard Canapé Options

• Indian spiced chicken with crème fraiche, fennel and cucumber ribbons
• Vanilla cured Atlantic salmon with avocado puree and baby fennel salad
• Coriander, chilli and pickled ginger nori roll with soy and fresh lime
• Sesame crusted beef with spiced tomato jam and edible flowers
• Sweet corn and shallot fritters with sticky chilli jam
• Fresh melon and Parma ham with basil and vintage balsamic
• Porcini mushroom and parmesan arancini
• Baby beetroot, labna, dukkah and micro herb salad
• Coffin Bay oyster with finger lime caviar
• Crisp potato and pancetta fritters with spiced tomato jam
• Heirloom tomato and purple basil crostini with house made labna
• Local king prawns with citrus aioli and Tahitian lime
• Sweet corn and white truffle shooter

Substantial Canapé Options

• Charred chorizo with saffron potato and spiced tomato chutney
• Slow braised lamb shoulder croquette with vanilla pommes puree and vincotto jus
• Crisp Italian style pork belly with cauliflower crème, rosemary salt and pistachio
• Prosciutto wrapped chicken roulade with velvet potato and baby herbs
• Local Emperor fillet with fresh tomato, lime and basil salsa
• Sticky beef rib with celeriac crème and spring pea essence

Dessert Canapé Options

• Belgian chocolate torte with toasted hazelnut brittle
• Crisp Italian meringue, lemon curd and strawberry gel shooter
• Passionfruit tart with vanilla bean mascarpone and lavender
• Coffee bean panna cotta with French sable and salted caramel

BUFFET PACKAGES

Gold Buffet Menu

CANAPÉS

• Sesame crusted beef with spiced tomato jam and edible flowers
• Coriander, chilli and pickled ginger nori roll with soy and fresh lime
• Heirloom tomato and purple basil crostini with house made labna

BAKERY

• Crusty bread with whipped butter, olive oil and balsamic

SEAFOOD

• Sugar cured ocean trout with avocado foam, chilli, ginger and baby sorrel
• Natural Coffin Bay oysters with finger lime caviar

HOT SELECTION

• Local Emperor fillet with sweet corn and white truffle essence
• Charred Portuguese chilli chicken with lemon and coriander
• Sticky Asian pork belly with coconut rice and chilli jam

SALADS

• Green papaya, chilli, ginger and coriander with sesame and lime
• Radicchio, wild rocket, Persian fetta, citrus and baby fennel

DESSERT

• Valrhona chocolate torte with hazelnut soil and buttermilk crème
• Almond milk panna cotta with wild strawberry gel and Panama passionfruit
• Selection of local tropical fruits and berries

Seafood Buffet Menu

BAKERY

• Crusty bread with whipped butter, olive oil and balsamic

HOT SELECTION

• Roasted local coral trout with Thai spiced rub and sesame choy sum
• Crispy fried squid and soft shell crab with chilli jam and Japanese mayonnaise
• Flamed tiger prawns with café de Paris
• Morton Bay bugs with roasted garlic butter

COLD SELECTION

• Coffin Bay oysters with nam jin dressing
• Red Emperor ceviche with Tahitian lime
• King prawn nori roll with citrus aioli
• Local sugar cane cured ocean trout with avocado foam, pomegranate and fennel

SALADS

• Green papaya, chilli, ginger and coriander with sesame and lime
• Roasted butternut, sage, macadamia and goats cheese
• Radicchio, wild rocket, pomegranate and citrus

DESSERT

• Valrhona chocolate torte with hazelnut soil and buttermilk crème
• Crystalized Limoncello tart with vanilla crème, lavender and wild raspberries

FINE DINING

• $180pp - Minimum 10 Guests

• Black figs with silken goats curd, chorizo soil, shaved pecorino, vincotto and live baby herbs
• Ocean Trout carpaccio with local king prawn, chilli, ginger, garlic, baby fennel, and Tahitian lime
• Prosciutto, dukkah and house made labna with vine ripened tomato, baby basil and sour dough shards
• Sticky Asian Pork Belly, crisp wontons, chilli bok choy, fresh ginger and coriander salad
• Slow braised beef rib with sheep's milk yoghurt, sumac, young mint and sweet pea essence
• Seafood three ways - Oyster with citrus soy, Chill King Prawn with avocado pure and micro herbs,
• Sugar cured Atlantic Salmon with apple and baby fennel salad

• Vanilla poached local Emperor fillet on sweet corn puree with fresh tomato and basil salsa and caramel butter
• Peppered Beef Sirloin with butternut confit, pommes pave, buttered asparagus and vincotto demi glaze
• Dukkah and herb centred Chicken roulade with citrus beurre blanc, crisp snow peas, shaved prosciutto and micro herbs
• Marsala glazed Duck with celeriac crème, chilli broccolini and black cherry reduction with pea leaves
• Garlic and rosemary roasted suckling Pork with truffled cauliflower essence, macadamia soil and black fig glaze
• House made Potato Gnocchi with porcini crème, shaved pecorino, asparagus, olive oil and baby basil (V)

• Belgium Chocolate Torte and buttermilk semifreddo with hazelnut brittle and chocolate paint
• Condensed milk Parfait and mango sorbet with fresh tropical fruits and coconut marshmallow
• Pinot Noir poached Corella Pear with double crème, flaked pastry and warm caramel fudge
• Crystalized Limoncello tart with vanilla crème, lavender and wild raspberries
• White Chocolate Bavarois with strawberry gel, vanilla strawberries, fresh mint and French sable
• Liquorice Panna Cotta with citrus curd, fresh passionfruit, burnt Italian meringue and raspberries

BEVERAGES

• BYO $25pp - Includes ice, eskies/fridges, and glassware

All BYO is to be delivered to the yacht at least 2 hours prior to the event, at an agreed time with the yacht.

Any leftover BYO beverages must be removed upon departure from the vessel at the conclusion of the charter.

Please let us know what your clients would prefer for welcome beverages (2 choices maximum) so the crew can have this ready upon guest arrival.

Alternatively, we have a custom BYO beverage list your clients can order from and have delivered to the yacht on their behalf.