Expect to please your palate with sensational banquets of ultra-fresh seafood, premium meats, crisp salads and exquisite vegetables. Absorb the essence of each destination, be it the tranquillity of the Bay of Islands or the lush beauty of Able Tasman National Park, while savouring the choicest Pacific Rim cuisine and wines. Allow Liberté, New Zealand and nature to uplift every sense.

The following menu list will give you an idea of the food that can be served on board. They are suggestions only and we are more than happy to prepare a menu tailored to your individual requirements. Vegetarians and those with special dietary needs are also catered for. Remember to also view our wine list that is again suggestions only and based on availability.

Cocktail Party :
Cold Canapes:
Seared NZ Lamb fillet on crostini with a fig relish  
Smoked Nelson Salmon, wasabi & avocado roulade  
NZ Clevedon Oysters served on an Asian spoon with wasabi caviar & balsamic vinegar  
Crispy Peking Duck with hoisin & cucumber in a wonton basket  

Hot Canapes:
Mini Beef mignons with bernaise sauce  
NZ South Island Whitebait with a lime tartare sauce  
Chilli Chicken & coriander fritters with gazpacho sauce  
Prawn skewers marinated in coconut cream & lemon grass

Buffet Dinner:
Greek style Chicken breasts roasted & presented on a yellow kiwifruit salsa  
Rare fillet of beef marinated in garlic, ginger & port wine  
NZ Lamb racks with a preserved lemon, honey & sweet chilli crust  
Whole South Island Salmon served with a orange hollandaise  
Crayfish, Prawn, Oyster & Seafood platter available in season
Kumara & potatoes roasted with rosemary & rock salt  
Mediterranean char grilled vegetable salad  
Seasonal garden salad with avocados, cherry tomatoes, cucumber, capsicum & served with a sesame vinaigrette
Fresh season Asparagus with a lemon hollandaise  
Selection of designer breads & rolls  
Selection of NZ Kapiti cheeses, fruits & crackers  
Seasonal fruit tartlets  
Mini Chocolate Florentines

Plated Dinner:
Entree selection:
Moroccan seared Lamb fillet & spinach salad with a berry dressing  
Salmon confit poached in vanilla infused olive oil on baby leaves & a preserved lemon dressing  
Seared Scallops served with a pink peppercorn & sherry cream sauce  
Moreton Bay Bug Ravioli with sauce vierge  

Main:
Seared Salmon fillet on sticky black rice & fennel  
Pistachio & Dijon crusted fillet of Beef, served on a potato & Kumara rosti & wild mushrooms with a bernaise sauce Breast of Chicken stuffed with spinach, goats cheese & roasted capsicum on a potato gratin with roasted tomato & basil sauce  
Venison loin on a potato & kumara rosti with a port & tamarillo jus  
Chargrilled  rare Tuna steak with a Lemon Risotto  

Dessert:  
Rhubarb & Berry Compote with chocolate, kahlua & macadamia mousse  
Orange & Almond pudding with cointreau & orange sauce & creamed yoghurt  
Summer salad  with cinnamon cream & marinated berries served in a brandy basket  
Manuka honey & almond praline frozen souffle.