• Valid for two adults (18+)
• Southeast Asian Dinner Feast Set Menu to share
• One Quincy Sling cocktail on arrival per person
• Free entry to Atlas Super Club (non-event dates)
• Available: Tuesday – Saturday: 5pm–8pm (final booking time)

Sample Shared Set Menu

• Bites
  • Pomelo betel leaf with caramelised coconut, chilli, mint (GF, DF, Veg)
• Small Plates
  • Raw kingfish with green nahm jim, taro chips, salmon caviar, shiso (GF, DF, NF, SF)
  • Lamb and cumin roti bread with cucumber, chilli relish (DF, SF)
  • Grilled Tao chicken skewers with golek dipping sauce (NF, DF, SF, GF)
• Large Plates:
  • Pomelo and asparagus salad with roasted coconut, peanuts, shrimp floss (GF, DF)
  • Kao Soi curry with chicken chop, roasted chilli oil, pickled mustard greens (DF, NF, SF)
  • Grilled hapuka with sambal wrapped in banana leaf with pineapple chutney (GF, DF, NF)
• Sides: Jasmine rice
• Dessert: Thai sticky rice with coconut custard, young coconut sorbet (V, SF, NF, GF)

*Please note: GF - Gluten free, DF - Dairy free, NF - Nut free, SF - Shellfish, V - Vegetarian, Veg - Vegan

• Valid for two people (18+)
• Set two-course menu for two people at The Plantation Grill
  • Choose from either one starter and one main per person, OR one main and one dessert, per person
• UPGRADE for one hour pre- or post-dinner free-flow cocktails per person at The Rooftop Bar (note: must be aged 21+ for alcohol consumption)
• Dinner available every day: Sittings at 6pm–8.15pm or 8.30pm–11pm (last order 10.30pm)
• Free-flow Cocktails available every day: 6pm–11p,. The free flow can be done pre or post-dinner for a total of one hour
• Booking valid to 31 December 2025

Sample Cocktail Menu

• Cosmopolitan
• Screw Driver
• Mojito
• Daiquiri
• Gin & Tonic
• Gimlet

Sample Dinner Set Menu

Starter

• The Plantation Caesar Salad: Baby romaine lettuce, anchovies, parmesan, deviled egg
• Tomato Salad: Mixed tomatoes, cream cheese, kemangi oil
• Salmon Pizza: Marinated salmon served on crispy tart shell

Main Course

• New York Striploin on The Bone: 30 days dry aged grain-fed black angus striploin
• Gindara: Oven roasted gindara served with nikiri sauce, edamame, snow pea radish and watercress salad
• Grilled Organic Chicken: 1/2 grilled chicken with palm sugar and beer glaze, chicken jus with tarragon
• Grilled Crispy Pork Belly: 5 spice marinated pork belly with Chinese BBQ sauce, garden vegetables, shimeji mushroom and truffle glaze
• Dry Aged Duck Breast with duck jus

Dessert

• Banana & Coconut Cheese Cake with butterscotch, banana ice cream and orange tuille
• Pandan Mousse with coconut sorbet & meringue

*Note: Guests will choose one starter and one main, or one main and one dessert. Menus are provided as an example only and are subject to change

• Valid for one adult (18+)
• 3.5-hours cruising Sydney Harbour onboard The Jackson
• Long lunch and canapes on arrival
• Free-flowing Chandon Garden Spritz and Chandon NV Brut
• Live entertainment
• Available dates:
  • Saturday 25th January
  • Saturday 1st February
  • Saturday 8th February
  • Saturday 8th March
  • Saturday 15th March
  • Saturday 22nd March
  • Saturday 29th March
• Bookings valid to 28 March 2025

Long Lunch Menu

Canapés on the Deck:

• Sydney Rock Oysters (gf, df)
• Thai Citrus Marinated Prawns with chilli & coriander (gf, df)
• Wild Mushroom Arancini with basil pesto (v)

Mains (Choose One):

• Roasted Bangalow Pork Belly with spiced coriander crackling & Asian slaw (gf,df)
• Seared Spencer Gulf Hiramasa Kingfish with a medley of field mushrooms, wilted greens & Asian dressing (gf, df)
• Spice Roasted Cauliflower with ras el hanout, beetroot crisps, charred aubergine & tahini dressing (vg, df, gf)

Sides:

• Sweet potato fries with truffle aioli
• Orange and fennel salad with balsamic fig glaze (vg, df, gf)

Dessert on the Deck:

• Gelato Cone served on the back deck

Drinks:

• Chandon Garden Spritz
• Chandon NV Brut
• Lyre’s Non-alcoholic Paloma
• A selection of soft drinks and juices

• Valid for one person (*minimum two people required to book)
• Six-course OR premium eight-course Japanese degustation seasonal menu
• Available every day: Sittings at 6pm–8pm (last booking)
• Booking valid to 30 September 2025

Sample Six-Course Degustation Menu:

• Course One: Fresh seasonal seafood, including tuna, kingfish, salmon and Coffin Bay oysters
• Course Two: Wagyu beef tataki
• Course Three: King prawn and seasonal vegetable tempura
• Course Four: Pork gyoza with seasonal salad and special sauce
• Course Five: Eight-hour slow-cooked duck leg confit
• Course Six: Green tea crème brûlée

Sample Premium Eight-Course Degustation Menu:

• Course One: Fresh seasonal seafood, including tuna, kingfish, salmon and Coffin Bay oysters
• Course Two: Kingfish tataki
• Course Three: Wagyu beef gyoza with seasonal salad and special sauce
• Course Four: Wagyu beef carpaccio
• Course Five: King prawn and seasonal vegetable tempura
• Course Six: Grilled sashimi-grade scallops and cold soba noodles
• Course Seven: Wagyu beef scotch fillet
• Course Eight: Signature green tea tiramisu with ice cream

*Please note: Menu is subject to change. Images and descriptions are provided as examples only