Sydney: Harbour Dinner Cruise with 3, 4 or 6-Course Menu
Enjoy a unique dining experience aboard one of Sydney's premier vessels, the MV Sydney 2000. Depending on the season and chosen departure, see the changing colours of a Sydney Harbour sunset, twilight, or night time city lights. Soak in the enchanting backdrop of the Opera House and Harbour Bridge and savour the delicious choices of a premium dinner selection and 5-star service. Choose from: Sunset Dinner Cruise 3-course à la carte dining. Sunset Premium Dinner Cruise 4-course à la carte dining, featuring expanded menu. Starlight Dinner Cruise 4-course à la carte dining, course one being a chefs selection of canapes. Sample 4-course menu A platter of chef’s canapés shared between two guests. Entree - Smoked Salmon with lemon vinaigrette, capers, watercress, fennel and dill (GF) (DF) - Spinach and Pumpkin Salad with beetroot, crispy Serrano ham, - Greek feta, almonds, and honey mustard dressing (V & VG available) - Three Mushroom Ravioli with basil and parsley pesto, topped with shaved Grana Padano Parmesan (V) Main - Slow-Cooked Australian Beef Cheek in a red wine jus, accompanied by creamy mashed potatoes and fresh seasonal greens (GF) - Gremolata rubbed barramundi with salsa verdi, creamy potato cake, fresh seasonal greens, honeyed carrots, and fried caper berries (GF available) - Twice-cooked crispy skin chicken with creamy potato cake, roast pumpkin, baby spinach and honeyed carrots (GF) - Middle Eastern eggplant with zucchini, roasted capsicum, polenta and marinated semi-dried tomatoes (VG, GF) Dessert - Modern Lamington with shredded coconut, strawberry, and thickened cream (GF) - Malibu and coconut slice with mango coulis - Lemon and lime tart with thickened cream (GF) - Chocolate raspberry coconut pebble with raspberry sauce (VG) Gold Penfolds Dinner Cruise 6-course degustation dinner with the option to add paired Penfold's wines. Sample 6-course menu Chef's selection of canapés served on arrival Seared scallops w/ lime foam Herb salad Casarecce pasta with rocket pesto and aged parmesan Angus centre cut tenderloin with sautéed mushrooms and rich jus Black violet cheesecake