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Sky Deck Gold Dinner Cruise '07-'08
Location
Captain Cook Cruises
Sydney, Australia
Extra Information
• Due to the limited number of daily visitor places at this attraction, Keith Prowse Attraction Tickets will need to contact you by telephone within 72 working hours if we cannot confirm your booking.
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Sky Deck Gold Dinner Cruise '07-'08
Captain Cook Cruises
Sydney
Australia
Sat, 30th August 2008 - Tue, 31st March 2009
The ultimate dining experience on Sydney’s most prestigious cruise ship MV Sydney 2000. Dine on Sky deck while you are entertained by sophisticated lounge entertainment & treated to white glove service.
• Priority boarding
• Welcome cocktail reception
• 7 course degustation menu
• Vintage Australian wines
• Captain's bridge visit
Sample Menu
Canapés and champagne on arrival
Amuse Bouche
Cream of fresh pea soup with sabayon
First
Pink Prawn and Tasmanian salmon martini with a dash of aioli
with “ Vasse Felix Extra Brut Non Vintage” (Margaret River, WA)
Second
A tiny salad of endive, cherry tomatoes and fetta with aged olive oil dressing
Third
Medallions of poached Tasmanian lobster, asparagus spears, pacific oysters with caviar and dill with “ Tyrrell’s Moon Mountain Chardonnay” (Hunter Valley, NSW)
Fourth
Ice Sorbet with a splash of vodka
Fifth
Grilled Angus fillet of beef with crisp prosciutto wafer on field mushroom, pate de foie and veal jus with “Rufus Stone Heathcote Shiraz” (Heathcote, VIC)
Sixth
Chocolate box with cointreau infused berries
Or
King island camembert and classic vintage cheddar with sweet pear paste and lavosh crackers with “Brown Bros Orange Muscat Flora” (Victoria)
To Finish
Coffee served with chocolates
The ultimate dining experience on Sydney’s most prestigious cruise ship MV Sydney 2000. Dine on Sky deck while you are entertained by sophisticated lounge entertainment & treated to white glove service.
• Priority boarding
• Welcome cocktail reception
• 7 course degustation menu
• Vintage Australian wines
• Captain's bridge visit
Sample Menu
Canapés and champagne on arrival
Amuse Bouche
Cream of fresh pea soup with sabayon
First
Pink Prawn and Tasmanian salmon martini with a dash of
...
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