Group of adults sitting around a table outdoors raising wine glasses for a toast, with a blurred natural background.

2026 MENUS

Catering & Beverage

rivate chef cuisine, curated cellar and seamless service — designed around your guests, your route and the time of day.

APPROACH

Menus shaped to the day

Belle's kitchen is led by a private chef with a focus on Australian produce, seafood from local waters and a light, modern hand. Every package can be tailored — swap dishes, build hybrid services or compose a bespoke tasting with our chef ahead of your charter.

Selections close 14 days prior to charter. Dietary requirements — vegan, gluten-free, allergens — catered for in writing 10 days out.

BREAKFAST CANAPÉS

Brunch on Deck

Available 8:00am – 11:00am · Minimum 20 guests. Choose your tier; we'll build your selections from the lists below.

SILVER BRUNCH

$50 PP

3 Gold · 2 Platinum choices

GOLD BRUNCH

$70 PP

5 Gold · 3 Platinum choices

PLATINUM BRUNCH

$85 PP

6 Gold · 4 Platinum choices

Gold Breakfast Canapés

  • Double smoked ham, parmesan & Italian parsley tartlet
  • Banana bread, whipped passion fruit butter (v)
  • Roasted mushroom and parmesan tartlet (v)
  • Vegetable frittata, fresh herbs (v) (gf)
  • Freshly baked mini croissants (v)
  • Grilled halloumi, pine nut pesto (v) (gf)
  • Spinach & goats cheese flan (v)
  • Petite scones with jam and cream (v)
  • Fruit brochettes, seasonal selection (v) (gf)
  • Mini beef sausage roll, smoked tomato chutney

Platinum Breakfast Canapés

  • Poached chicken & lemon zest finger sandwich
  • Honey yoghurt pot, granola, fresh berries (v) (gf)
  • Chia coconut pudding, dried apricots, banana & cocoa nibs
  • Glazed Triumph pear, chive ricotta, brioche (v)
  • Avocado cream, sourdough crouton, whipped fetta (v)
  • Smoked salmon, dill & crème fraiche finger sandwiches
  • Toasted ham & cheese croissants, tomato chutney
  • Mini bacon & egg sliders, smoked aioli

CANAPÉ EXPERIENCE

Roaming Canapés

Minimum 20 guests. Three curated tiers progressing from grazing canapés to substantial plates and dessert.

Silver Canapé

$79 PP 8 CANAPÉS + 1 DESSERT

CANAPÉS

  • Rosemary mushroom shortcrust tartlet, Parmigiano-Reggiano (v)
  • Arancini, saffron & mozzarella, chive aioli (v)
  • Vegetable spring rolls, sweet soy, sliced shallots (v)
  • Seared MBS 2+ flank steak, avocado wasabi cream, olive oil crostini
  • Pimento marinated prawn, burnt lime aioli (gf)
  • Handmade pork & prawn dim sim, chilli, lime & coriander
  • Yakitori chicken skewer, sesame, spring onion, lime (gf)
  • Beef slider, smoked aioli, aged cheddar, burger pickle

DESSERT

  • Gelato selection, dipped in chocolate, mini cone (v)

‍

Gold Canapé

$95 PP 8 CANAPÉS · 1 SUBSTANTIAL · 1 DESSERT

CANAPÉS

  • Grilled field mushroom, caraway croute, parmesan whip (v)
  • Handmade sushi, pickled ginger, soy (gf)
  • Pumpkin raviolo, sage burnt butter, shaved pecorino (v)
  • NSW South Coast oysters, Spanish style dressing (gf)
  • Arancini, saffron & mozzarella, chive aioli (v)
  • Riverina beef sausage roll, spiced chutney
  • Beef slider, smoked aioli, aged cheddar, burger pickle
  • Beer battered flathead goujons, lilliput caper tartare

SUBSTANTIAL

  • Chargrilled lemongrass chicken, crisp sliced vegetables, coriander & ginger caramel dressing (gf)

DESSERT

  • Chocolate fudge brownie with caramel

Platinum Canapé

$120 PP 9 CANAPÉS · 1 SUBSTANTIAL · 2 DESSERTS

CANAPÉS

  • Tasmanian salmon tataki, wakame, ponzu (gf)
  • Japanese karaage chicken, togarashi aioli
  • Rosemary mushroom shortcrust tartlet, Parmigiano-Reggiano (v)
  • NSW South Coast oysters, Spanish style vinaigrette (gf)
  • Roasted chicken & leek mini pies, house chutney
  • Arancini, saffron & mozzarella, chive aioli (v)
  • Freshly peeled market prawn, zested lime aioli, tendril (gf)
  • Beef slider, smoked aioli, aged cheddar, burger pickle
  • Beer battered flathead goujons, lilliput caper tartare

SUBSTANTIAL

  • Grilled Angus skirt steak, kohlrabi slaw, chimichurri (gf)

BUFFET EXPERIENCE

Long Lunch & Buffet

Minimum 14 guests. Generous shared boards with canapés, mains and dessert. Sourdough rolls and cultured butter included.

Gold Buffet

$145 PP 2 CANAPÉS · 7 MAINS · 2 DESSERTS · SOURDOUGH ROLLS & BUTTER

CANAPÉS

  • Arancini, saffron & mozzarella, chive aioli (v)
  • Spring pea tartlet, whipped honey ricotta, preserved lemon, hazelnuts (v)
  • MAINS
  • Roasted spiced pumpkin wedges, mint & Greek yoghurt (v) (gf)
  • Wild rocket, shaved pear, Parmigiano-Reggiano, brown sugar balsamic (v) (gf)
  • NSW South Coast oysters, pomegranate vinaigrette, lemon (gf)
  • Roasted cauliflower, romesco, pepita seeds, herb dressing (v) (gf)
  • Roasted chicken thigh, confit garlic, sumac yoghurt (gf)
  • Baked Tasmanian salmon, fennel, orange, dill dressing (gf)
  • Individual field mushroom tart, thyme, shaved parmesan (v)

DESSERT

  • Boardwalk chocolate brownie, salted caramel (v)
  • Lemon curd tartlet, crisp raspberry meringue

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Platinum Buffet

$165 PP 3 CANAPÉS · 7 MAINS · 2 DESSERTS · SOURDOUGH ROLLS & BUTTER

CANAPÉS

  • Freshly peeled market prawns, classic cocktail sauce (gf)
  • Heirloom tomato salad, chargrilled corn, smoked paprika (v) (gf)
  • Sous vide Portuguese chicken breast, grilled lime, yoghurt dressing (gf)
  • Pan seared NZ snapper, pine nut pesto, young basil (gf)
  • Grilled Riverina beef flank, lemon chermoula (gf)
  • Roasted seasonal vegetables, herb oil (v) (gf)
  • Wild rocket, shaved pear, Parmigiano-Reggiano (v) (gf)

MAINS

  • NSW South Coast oysters, mignonette, rock salt (gf)
  • Arancini, saffron & mozzarella, chive aioli (v)
  • Tasmanian salmon tartare, compressed cucumber, lime crème fraiche (gf)

DESSERT

  • Salted caramel popcorn tartlet, chocolate ganache (v)
  • Gelato selection, dipped in chocolate, mini cone (v)

FINE DINING

Plated Fine Dining

$180 pp · Minimum 10, maximum 20 guests. 12+ guests incur a $500 surcharge. Two set canapés, your choice of entrée, main and dessert.

Entrée

CHOOSE ONE

  • Forest mushroom tartlet, cauliflower puree, herb oil (v)
  • Canadian sea scallops, corn puree, crisp prosciutto, snow pea tendril (gf)
  • Berkshire pork belly, apple puree, crackling, jus (gf)

Main

CHOOSE ONE

  • Grass-fed eye fillet, potato gratin, broccolini, red wine jus (gf)
  • Market fish, brown butter, capers, lemon, seasonal greens (gf)
  • Spiced cauliflower florets, fried saffron croquette, seasonal greens (v)

Dessert

CHOOSE ONE

  • Deconstructed pavlova, vanilla cream, summer fruit, macerated berries (v) (gf)
  • Milk chocolate tart, crème Chantilly, strawberry, mint, raspberry dust (v)
  • Classic lemon meringue tartlet, shortbread crumble, vanilla cream (v)
  • Local & international cheese, crackers, quince (v)
  • Sticky date pudding, gold leaf, butterscotch, pistachios (v)
Belle's crew member presenting a dish

Grazing & Live Stations

FOOD STATIONS

Minimum 20 guests. Chef fees apply. Add a station to any package for unhurried, social dining.

Grazing Antipasto

$48 pp

Grilled marinated vegetables, freshly baked crusty bread, salami, prosciutto, cured meats and olives on wooden boards. A selection of local and international cheese, dried fruits, fruit paste and crackers.

Whole Baked Honey Leg Ham

$650

Whole honey baked leg ham with mustards, relishes and damper-style bread rolls. Suitable for 36 guests alongside other selections.

Dessert Station

$40 pp + $300 set-up

Seasonal fruit brochettes, chocolate & salted caramel tarts, lemon curd tarts with crisp meringue, and Boardwalk chocolate brownie with salted caramel.

BEVERAGE PACKAGES

The Cellar Aboard

Two curated drinks tiers, both poured tableside by our crew. Cocktails, spirits and additional vintages available on request.

Belle's crew member presenting a dish

$80PP · 4 HOUR CHARTER · $20 PP / HOUR THEREAFTER

Silver Beverage

SPARKLING

  • Ovata by Oakridge Yarra Valley Sparkling NV, Australia

ROSÉ

  • Gerard Bertrand Côte des Roses Rosé 2020, France

WHITE

  • Bird in Hand Sauvignon Blanc 2023, Australia
  • Isabel Estate Pinot Gris 2022, NZ

RED

  • Cape Mentelle Trinders Shiraz Cabernet 2018, Australia

BEER

  • Peroni
  • Corona
A person in a white shirt and black apron pours red wine from a bottle labeled Oakridge into a wine glass on a dining table set with utensils, napkins, and a glass of water.

$130 PP · 4 HOUR CHARTER · $32.50 PP / HOUR THEREAFTER

Gold Beverage

CHAMPAGNE

  • Louis Roederer Collection 243 NV, France

ROSÉ

  • Château Miraval Côtes de Provence Rosé 2021, France

WHITE

  • Santa Margherita Pinot Grigio 2021, Italy
  • Oakridge Willowlake Chardonnay 2020, Australia

RED

  • Martinborough Vineyard Pinot Noir, NZ
  • Krondorf Old Salem Barossa Shiraz 2020, Australia

BEER

  • Peroni
  • Corona
Smiling woman holding a glass of champagne with a man standing behind her near a railing, with the Sydney Opera House blurred in the background.

CHILDREN'S MENU

For the Little Crew

$55 per child · up to 14 years.

Mains

  • Petite sausage rolls, BBQ sauce
  • Chicken strips, tomato sauce
  • Miniature ham & cheese quiche
  • Penne bolognaise

Dessert

  • Seasonal fruit skewers (v) (gf)

THE FINE PRINT

Service & Surcharges

$55 per child · up to 14 years.

  • Catering subject to produce availability.
  • Menu selections due 14 days prior to charter — otherwise chef's choice.
  • All dietary requirements catered for; please advise 10 days prior in writing.
  • Chef's fee: $500 for 4-hour charters, $100 per hour thereafter.
  • Fine Dining hire surcharge of $500 applies for 10+ guests (table, linen, chairs).
  • Published menu and pricing is a guide only and may change without notice

CONTACT BELLE

Let's plan your menu

Tell us how many guests, the time of day and any preferences. Our chef will compose a tailored proposal within 48 hours.

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