Formal dining

2019 Spring/Summer Formal Dining Selection for MV AQA Sydney & MV State of the Art



Baked forest mushroom tartlet
cauliflower puree, fresh herb oil (v)

Poached Moreton bay bug
shaved fennel, snow pea tendrils, blackened citrus (s) (gf)

Riverina lamb back-strap
charred leek, beetroot relish, macadamia crumb

Duck breast, golden beetroot
asparagus, sorrel, beetroot fluid gel (gf)

Canadian sea scallops
pea puree, jamon iberico, snow pea tendril (s) (gf)

Roasted Berkshire pork belly
black pepper caramel, grapefruit, fennel (gf)

Steamed wild blue eye trevalla
chervil oil, grape & pine nut salsa (s) (gf)


Cone Bay Barramundi
textures of beetroot, shaved fennel, pencil leek (s) (gf)

Duck leg confit
creamed potatoes, pearl onions, orange (gf)

Riverina beef fillet
potato fondant, carrot puree, Dutch carrot, rosemary jus (gf)

Pan roasted Tasmanian salmon fillet
cauliflower puree, salmon roe (s)

Spiced free range chicken breast
saffron arancini, baby vegetables

Roasted duck breast
potato fondant, beetroot puree, asparagus, hazelnut jus (gf)

Berkshire pork cutlet
polenta, mushroom ragout, sweet potato crisps (gf)

Hiramasa Kingfish
sumac, torched grapefruit, fennel, radish (s)

Wild mushroom & porcini risotto
sage butter (v) (gf)


Deconstructed pavlova
coulis, fruit, macerated berries (v) (gf)

Milk chocolate tart
vanilla cream, strawberry, mint (v)

Torched lemon meringue tartlet
shortbread crumble, vanilla ice-cream (v)

Selection of local Australian cheeses
lavosh, crackers & quince (v)


Shoestring fries, sea salt (v)

Mixed leaf salad, red wine dressing (gf) (v) (vgn)

Parisian mashed potato (gf) (v)

Warm broccolini, Victorian butter, almonds (v) (gf)

Roasted Dutch carrots, raisins, Persian fetta (v) (gf)

Photo gallery

Below is a selection of the formal dining selection for MV AQA Sydney and MV State of the Art Sydney. If you have any questions or would like more images of a particular area of the vessel get in touch.