Sample menu

Menu - 5 Night Indulgence Cruise

Our talented Chefs specialise in preparing modern Australian and European cuisine from the highest quality produce. Our Menu varies according to seasonal produce and features a mouth-watering array of dishes including fresh seafood, chicken, beef, lamb and pork.

Please look through this menu to discover the variety of delicious dishes you’ll enjoy on-board the award-winning Proud Mary.

Local, fresh food and vegetables are supplied regularly and freshly baked bread is collected at various points along the river. We pride ourselves on being an Iconic tourism product of the region that is sewn into the fabric of local townships and their produce providers.

Meals are a fixed menu with our Chefs being able to cater for most dietary requirements. Please advise us if you have any special needs or requirements if you have not done at the time of booking.

Thank you and enjoy the culinary journey Proud Mary is about to take you on.

Monday

BREAKFAST

Scrambled eggs, grilled bacon,
roast tomato, toast and butter.

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LUNCH

Cajun grilled chicken with sauté potato,
green beans and celeriac puree.

Pear crunch.

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DINNER

Lemon myrtle crusted Murray cod
and grilled kangaroo.

Lamington cake.

Tuesday

BREAKFAST

Pancakes served with fresh berries,
whipped cream and maple syrup.

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LUNCH

Crusted lamb cutlet 3pcs per pax,
beetroot purée, steam edamame beans.

Tiramasu.

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DINNER

Pork crackling served with roast carrots,
potato, pumpkin, apple sauce and
gravy.

Crème brûlée.

Wednesday

BREAKFAST

Fried eggs served with roast tomato,
baked beans, spinach, toast and butter.

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LUNCH

Grilled garlic and thyme snapper served with
spicy sweetcorn salsa, purée cauliflower,
grilled zucchini.

Pineapple Flambé.

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DINNER

BBQ night same as usual: grilled lamb chop,
chicken sausages, mini steak, corn, coleslaw, mixed salads, potato baked, watermelon, damper.

Fruit damper and watermelon.

Thursday

BREAKFAST

Ham and cheese croissant.

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LUNCH

Italian pasta salads.
Traditional pumpkin soup.

Spanish turron (Nougat) with
ice cream or sorbet.

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DINNER

Entrée: Grilled garlic butter tiger prawn
served in a filo pastry.

Main: Grilled beef rib steak served with
smoky sweet potato mash, carrots
and asparagus.

Dessert: Chocolate mousse.

Friday

BREAKFAST

Omelette served with crispy bacon, roast mushroom,
grilled tomato, toast and butter.

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LUNCH

Beef cheek bourguignon with potato mash herbs.
Traditional pumpkin soup.

Fruits crumble.

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