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Lunch and Dinner Cruises

With fine food, elegance and ambience, and the wonderful views of Lake Burley Griffin, our Sunday lunch and Thursday dinner cruises are the ultimate lake experience. A perfect treat for celebrating a special occasion or providing something unique for your visitors to Canberra.

Adult $80
Child (3-12 years) $30
Child (under 3) Free, not catered

 

Sunday Lunch Cruise

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Sunday Lunch Cruise Depart Return
Lotus Bay Jetty
Lotus Bay, Yarralumla at the Yacht Club
12pm 2:30pm

 

Thursday Dinner Cruise

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Thursday Dinner Cruise Depart Return
Lotus Bay Jetty
Lotus Bay, Yarralumla at the Yacht Club
7pm 9.30pm

 

Enjoy a delicious three course menu made with seasonal produce on your Lunch or Dinner cruise.

MENU

(alternate serve)

ENTRÉE
Roasted Carrot and Pumpkin Salad (gf, df*)
Roasted summer baby carrots and pumpkin tossed with fresh herbs, served with creamy Persian fetta, toasted nuts and seeds

Queensland Prawns (gf)
Gently poached prawn cutlets served with heirloom cherry tomato salad, baby watercress, traditional brandy cocktail sauce and fresh lemon

MAIN
Riverina Lamb (gf)
Slow roasted, rosemary marinated spring lamb rump served with kipfler potato, roasted baby carrot and fresh salsa verde

Pan-fried Chicken Breast (gf)
Free range chicken breast marinated in thyme and lemon served with creamy wild mushroom and porcini risotto

DESSERT
Crème Brûlée (gf)
Tahitian vanilla bean flavoured brûlée topped with citrus flavoured sour lollies

Summer Berries and Yoghurt Verrine (gf)
Served with strawberry jelly and berry melange

 

– CHILDREN –
Chicken Schnitzel with chips and salad
Ice cream with topping

 

 

(gf) No gluten containing ingredients
(gf*) Can be adapted by removing gluten-containing ingredients
(v) Vegetarian
(v*) Can be adapted into a vegetarian dish
(vg*) Can be adapted to vegan
(df*) Can be adapted to dairy free

 

We cater to dietary requirements. Vegan and Vegetarian meals are available by request – please note this in the Special Requirements section when you make your booking.