We function well at the Ship Inn.

Our Functions

The Ship Inn has a dedicated function room upstairs which is ideal for all styles of corporate and private functions.

The function room can cater for up to 200 guests for cocktail style function or 100 for a sit down meal and is complimented by a 4 meter wide wrap around veranda to enjoy a view over the Parklands below.

We do not charge a room hire and we do not charge a premium for weekend functions.

There are full bar facilities and you can choose from one of our menus below or ask our chef to tailor make something special for your function.

Click to view:

Our Menus

Click on item below to Open and Close menu.

Breakfast Menu

(Served Alternate Drop – Choose 2 from the options below)


  1. Smoked salmon with cream cheese, curly lettuce, cucumber, finger lime.
  2. Adam’s ham, black pepper mature cheddar, lettuce, tomato, English mustard, cornichon. Option of fried egg.
  3. Fried haloumi, crushed avocado, lettuce, tomato capsicum relish (V).

Sourdough Open Sandwiches:

  1. Ship Inn BLEAT – Adam’s smoked bacon, fried egg, crushed avocado, tomato chutney, rocket, red onion, wholegrain mustard mayo, Tabasco.
  2. Ship Inn MATHS - Grilled mushroom, crushed avocado, blistered truss tomatoes, fried haloumi, spinach, balsamic reduction (V).
  3. Ship Inn BRATS – Crispy bacon, 150g rib fillet, rocket, crushed avocado, cherry tomato, caramelized shallots, spicy thousand island dressing.

Individual Plates:

  1. Zucchini and haloumi fritters, choice of Italian sausage, spicy chorizo or herbed Portobello mushroom, tomato capsicum relish, watercress salad (GF, V option).
  2. Sweet potato and carrot hash cake, choice of crispy bacon, Italian sausage, spicy chorizo or herbed Portobello mushroom, blistered truss tomatoes, rocket pesto, sourdough soldiers (V option).
  3. Baked butter beans, crispy bacon, Ship Inn sausage, oven baked tomato, watercress, choice of Vegemite or cheddar soldiers.
  4. Spanish frittata, choice of vegetarian or spicy chorizo, tomato capsicum relish, rocket, toasted mini bagel (V option).

Additional Platters ($5pp):

  1. Fresh fruit platter (GF)
  2. Homemade mini muffins
  3. Freshly baked mini pastry selection
  4. Greek yoghurt with honey & fresh fruits (GF)

BREAKFAST MENU - Printable Version - Click to Download

Set Menu

TWO COURSES - $50 per person
THREE COURSES - $60 per person

Minimum of 30 guests


Choose two of the following, served alternate drop:-

  • Crumbed Calamari stuffed with Chorizo Ratatouille.
  • Chermoula Chicken Tenderloins served over Couscous with Sweet Potato, Carrot & Currants, topped with Raita & Pomegranate Molasses.
  • Vegetarian Aumoniere – homemade pastry basket with a creamy mashed potato base, filled with grilled vegetables and bocconcini (V).
  • Herbed Lamb Skewers served with Garden Salad and Minted Lemon Yoghurt (GF).


Choose two of the following, served alternate drop:-

  • Oven Baked Salmon served with Crushed Sweet Potato, Seasonal Green Vegetables and Mango Salsa (GF).
  • Philadelphia Chicken – A plump chicken breast stuffed with garlic, cream cheese & parsley, lightly crumbed and fried, finished with Balsamic Jus. Served with Potato Gratin and Julienne Vegetables.
  • Crispy Skin, Lemon & Rosemary Chicken Breast with Crushed Potato & Bacon Cake, Kale, Blistered Tomatoes & Homemade Gravy (GF)
  • Lamb Rump Confit with Garlic & Thyme, served with Roasted Potatoes, Fresh Herbs, Broccolini and Red Wine Reduction (GF).
  • Beef Cheeks, slow cooked in a Beez Neez Honey Wheat Beer Sauce, served over Mash with Spring Onions & Sour Cream and Green Beans.
  • Char Grilled 300g Porterhouse served with Potato Gratin, Asparagus and Wild Mushroom Sauce (GF).


Choose two of the following, served alternate drop:-

  • Homemade Warm Berry Crumble.
  • Homemade Lemon Tart.
  • Homemade Chocolate Mud Cake with Chocolate Sauce & Berries.
  • Eton Mess – crushed meringue served with mixed berry compote and whipped cream (GF).

All Dietary Requirements can be specifically catered to – please ask for further information

SET MENU - Printable Version - Click to Download


Finger Food Menu

Starts from $22 per person
A minimum of 7 items to be chosen from below
Minimum of 30 guests

$3 per item

  • Fried Prawn Wontons, Soy Dipping Sauce (DF)
  • Vegetable Spring Rolls (V, 2pp)
  • Homemade Vegetable Frittata (V, GF)
  • Indian Style Chicken & Rice Croquette, Raita
  • Indian Style Rice Croquette, Raita (V)

$3.50 per item

  • Falafels with Garlic Sauce (V)
  • Petite Homemade Lamb Pie
  • Thai Prawn Salad  served in Chinese spoon (GF, DF)
  • Creamy Garlic Stuffed Mushrooms (V)
  • Steamed Pork Gyoza, Soy Dipping Sauce (DF)
  • Beef Koftas, Aioli (GF)
  • Homemade Lamb Kebabs, Tzatziki
  • Chermoula Chicken Drumettes (GF, DF)
  • Sweet Chilli Chicken Drumettes (GF, DF)
  • Tasmanian Smoked Salmon, Dill Sour  Cream (GF)
  • Warm Bruschetta Tartlet (V)
  • Whole Prawn with Honey, Lime & Ginger in a Chinese spoon (GF, DF)
  • Marinated Lime and Coriander Prawn (GF, DF)
  • Smoked Salmon & Lemon Cream Cheese Pinwheel Wraps
  • Pesto Chicken & Hummus Pinwheel Wraps

$4 per item

  • Mini Homemade Burgers with Tomato Chutney, Aioli & Gherkin
  • Teriyaki Pork Belly Skewer (DF)
  • Feta, Fresh Mint & Lemon Cone (V)
  • Moroccan Style Lamb & Mint Yoghurt Cone
  • Tasmanian Smoked Salmon & Crème Fraiche Cone
  • Barramundi Spring Rolls (DF)
  • Prawn Filo Twists
  • Coconut Prawns with Mango Mint Dipping Sauce (DF)

Please enquire for more vegetarian or gluten free options.

Dessert Pieces
$3.50 per item:

  • Mini Chocolate Mousse Cone
  • Mini Mixed Berry Fool (GF)
  • Mini Lemon Meringue Pie
  • Mini Apple Tartlets
  • Warm Chocolate Brownie Bite

Noodle Boxes

Add $12pp (minimum of 10 people per noodle box choice)

  • Homemade Meatballs in a rich Tomato Sauce with Penne Pasta
    (Roasted Vegetable Sauce for Vegetarian option)
  • Szechuan Pepper Lamb or Honey Soy Chicken Wings with Fried Rice
    (Vegetable Stir-fry for Vegetarian option)
  • Beef, Chicken or Vegetable Burritos
  • Lamb Korma or Chicken Madras with Rice (GF)
    (Vegetable Curry for Vegetarian option)

FINGER FOOD MENU - Printable Version - Click to Download

Buffet Menu

Minimum 30 Guests
Starting from $48pp


  • Roast lamb in garlic & thyme sauce
  • Chermoula chicken in basil & tomato jus (GF)
  • Roast beef in green peppercorn sauce (GF)
  • Roast pork with crackling & apple sauce (GF)
  • Roast turkey with cranberry sauce

Yorkshire puddings, mint sauce, horseradish cream (with all buffets)


  • Herb roasted potatoes (V, GF)
  • Medley of roasted root vegetables (V, GF)
  • Cauliflower & broccoli gratin (V)
  • Medley of green vegetables (V, GF)


  • Classic Caesar
  • Pumpkin, feta & spinach (V, GF)
  • Asian noodle (V)
  • Waldorf (V)
  • Caprese – tomato, Bocconcini, basil (V, GF)

Dessert Buffet
(include in all buffets)

  • Profiteroles
  • Chocolate mousse (GF)
  • Mixed berry fool (GF)
  • Chocolate & almond brownies

$48pp – Choice of 3 main dishes, 3 side dishes & 3 salads
$58pp – Choice of 4 main dishes, 4 side dishes & 4 salads
$60pp – Choice of 3 selections, plus platters of fresh prawns to the table
$70pp – Choice of 4 selections, plus platters of fresh prawns to the table

Vegetarian dishes available upon request. All dietary requirements can be accommodated.

BUFFET MENU - Printable Version - Click to Download

"As a professional conference organiser, I regularly choose The Ship Inn for smaller workshops and conferences. The upstairs room is great for a small group; it is particularly nice to be able to break out onto the veranda, overlooking the river, city and South Bank, for meals. The food is always above average and receives high praise from delegates at each event we have held there. Special dietary needs are also well catered for. Working with the staff in organising the event is always a pleasure - fantastic communication and always happy to try to accommodate our needs. Pricing if fantastic - the day delegate package is very reasonable, and is inclusive of room hire. We will always recommend this venue to our clients for a small group, especially when working to a tight budget."
Conference, February 2015

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