Ariston

SUBSTANTIAL GRAZING STYLE FOOD PACKAGE

$38 per person (min 10 people)

5 pieces per person. Delivered fresh on the day of the charter in biodegradable presentation boxes ready to serve. Cocktail napkins included. Dietary requirements on request only.

• Vietnamese rice paper rolls with chicken or tofu, served with nuoc cham dipping sauce. [GF, V, VEG]
• Sushi and nori hand rolls including salmon, tuna, prawn, chicken and vegetables – served with soy sauce, wasabi and pickled ginger. [GF, V, VEG]
• Pulled pork, pulled chicken and rare roast beef sliders with aioli and slaw on brioche roll.
• Oregano, garlic and lemon zest marinated chicken tenders with tatziki. [GF]

Plus finger sandwiches and wraps, fillings to include a mixed selection from the following list:

• Smoked salmon and rocket with crème fraiche and chives.
• Tuna, celery, spanish onion and basil aioli.
• Shaved ham, cheddar cheese, tomato and seeded mustard mayonnaise.
• Roast beef, rocket, semi dried tomato and dijon.
• Tandoori chicken with cucumber yogurt and crisp lettuce.
• Chicken, avocado, mayonnaise and spanish onion.
• Turkey, cranberry and camembert.
• Grilled mediterranean vegetable wrap with hommus. [V, VEG]
• Egg, chive, mayonnaise and baby spinach. [V]
• Pumpkin, goats cheese and rocket. [V]

Optional Additions

Antipasto Platter: $155 (min 10 people, can be ordered in multiples of 10 only)

• Rustic italian breads, grissini and flatbreads (including gf options).
• Oven baked semi dried tomatoes, marinated green olives, grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta, smoked salmon, hot sopressa salami and san danielle prosciutto.

Cheese Platter: $155 (min 10 people, can be ordered in multiples of 10 only)

• Selection of local cheeses, dried fruits and assorted crackers (including gf options).

Seafood Platter: $545 (min 10 people, can be ordered in multiples of 10 only)

• Ocean cooked king prawns with dill aioli.
• Fresh pacific oysters with shallot dressing and salmon roe.
• Blue swimmer crab with fresh lemon wedges.
• Balmain bugs with tartare sauce.
• BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto.

Dessert Platter: $220 (min 10 people, can be ordered in multiples of 10 only)

• Petite lemon meringue pie.
• Assorted petite french macarons.
• Choc dipped strawberries.
• Petite piquant chocolate brownie.

SIDE TABLE BUFFET MENUS

Buffet Menu 1: $112 per person

Canapes:

• Peking duck pancake with spring onion, cucumber and hoisin sauce
• Aloo bonda – indian potato fritters with coriander yoghurt (GF, VEG)
• Portuguese style tuna, caper and parsley tart

Buffet:

• Assorted boutique bread rolls with butter (v)
• Chilled pacific oysters with cucumber lime and mirin [2 per person] (gf)
• Ocean cooked king prawns with dill aioli [3 per person] (gf)
• Insalata of finely shaved cabbage, italian parsley pine nut and raisin with grated pecorino (GF, V)
• Crisp broccolini salad with chilli, lemon and baby capers (GF, VEG)
• Cocktail potato salad with lemon, caper and grain mustard vinaigrette (GF, VEG)
• Bbq salmon fillets with fresh rocket and salsa verdi (GF)
• New orleans jerk chicken cutlets with pineapple salsa and spiced yoghurt dressing (GF)
• Slow roast lamb shoulder with caramelised shallots and button mushrooms, jus (GF)

Dessert:

• Seasonal fresh fruit platter (v, gf)
• Devils chocolate mud cake with double cream (v)

Buffet Menu 2: $136 per person

Canapes:

• Yellow fin tuna tartare on edible spoon with lime zest and crème fraiche
• Peking duck pancake with spring onion, cucumber and hoisin sauce
• Chilli and rosemary marinated lamb skewers with smoked tomato and basil sauce [GF]

Buffet:

• Assorted boutique bread rolls with butter (v)
• Ocean cooked king prawns with dill aioli [3 per person] (gf)
• Fresh pacific oysters with shallot dressing and black sesame dressing [2 per person] (gf)
• Smoked tasmanian salmon with fine eschallots, chives, lemon and baby capers (gf)
• Curly endive and radicchio salad with toasted chia, pumpkin and sesame seeds (GF, VEG)
• Wild rice and roast sweet potato salad with pomegranate dressing, fetta and fresh parsley (GF, V)
• Kipfler potato salad with fresh herbs and crisp shallots and light mustard dressing (GF, VEG)
• Grilled swordfish on vine ripened tomato, with fresh rocket and salsa verdi (GF)
• Pan fried spatchcock marinated in sage, lemon zest and chilli (GF)
• Whole roasted beef fillet with red wine and rosemary jus (GF)

Dessert:

• Petite apple tarte tatin with double cream (V)
• Individual pavlovas with fresh chantilly cream and berries (GF, V)

CANAPE MENUS

Canapé Menu 1: $47 per person (recommended for 2 hour charters only)

• Portuguese style tuna, caper and parsley tart
• Corn and zucchini fritter with avocado, olive, tomato and eschalot salsa (GF, VEG)
• Peking duck pancake with spring onion, cucumber and hoisin.
• Mini salmon skewer wasabi miso brush, toasted sesame (GF)
• Pork, veal and fennel polpette in roasted tomato sugo (GF)
• Porcini mushroom arancini ball with basil aioli (GF, V)

Canapé Menu 2: $65 per person (recommended for 3-4 hour charters)

• Fresh pacific oysters with shallot and citrus dressing (GF, VEG)
• Ocean cooked king prawns dill aioli (GF)
• Steamed prawn and pork dim sim chilli sambal
• Polenta and truffle chips with shaved parmesan and chives (GF, V)
• Roast duck and shitake mushroom salad with smoked chilli dressing (GF)
• Tandoori brushed rock ling pops with coastal honey and sumac yoghurt (GF)
• Crisp lamb and rosemary pie with piquant chutney
• Thai chicken curry with steamed fragrant rice and crisp shallots (GF)
• Mini pavlova with fresh cream and summer berries (GF, V)

Canapé Menu 3: $75 per person inc GST (recommended for 4 hour charters)

• Peking duck pancakes with spring onion, cucumber and hoisin sauce
• Lime marinated tuna logs with wasabi mayonnaise and baby cress (GF)
• Corn and zucchini fritter with avocado, lime and coriander salsa (GF, VEG)
• Kingfish sashimi served on edible spoon with watermelon, pickled ginger and lychee
• Rare roast beef in yorkshire pudding horseradish cream
• Aloo bonda indian potato fritters with green chilli yoghurt (GF, VEG)
• Karaage chicken with kewpie mayonnaise and togarashi
• Pulled pork slider with apple and fennel slaw grain mustard mayonnaise
• Roasted tomato arancini filled with mozzarella with garlic aioli (GF, V)

Additional items to add to canape menus: $9.90 per item per person (served in a small bowl or noodle box)

• Beer battered flathead gougons with tartare sauce and chips
• Sri lankan fish curry with fragrant rice and fresh coconut sambal (GF)
• Thai green chicken curry with fragrant rice and crisp shallots (GF)
• Slow cooked pork ragout with wild mushrooms, garlic mash, gremolata (GF)
• Sri lankan eggplant and potato curry with fragrant rice and fresh coconut sambal (GF, VEG)
• Braised beef bourguignon with root vegetables and parisienne mash (GF)
• Thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (GF)
• Fillet of rock ling with ginger and shallots in 8 hour master stock and rice noodles
• Char sui pork with vegan fried rice and fried eschallots

All charters will attract a chef charge of $300 that are up to 4 hours in charter duration

PLATTERS

Antipasto Platter

$155 (min 10 people – can be ordered in multiples of 10 only)

• Rustic italian breads, grissini and flatbreads [including gf options]
• Oven baked semi dried tomatoes, marinated green olives,
• Grilled eggplant, zucchini and bell peppers, marinated artichokes, persian fetta,
• Smoked salmon, hot sopressa salami and san danielle prosciutto

Cheese Platter

$155 (min 10 people – can be ordered in multiples of 10 only)

• Selection of local cheeses, dried fruits and assorted crackers [including gf options]

Seafood Platter

$545 (min 10 people – can be ordered in multiples of 10 only)

• Ocean cooked king prawns with dill aioli
• Fresh pacific oysters with shallot dressing and salmon roe
• Blue swimmer crab with fresh lemon wedges
• Balmain bugs with tartare sauce
• BBQ salmon fillets with grilled baby eggplants, toasted pine nuts and basil pesto

Please note: When ordering platters only, a $65.00 delivery fee will apply (no chef required)

BYO Food Fee: $250 flat fee (must be pre-cooked platters, no galley use except for food storage in fridges)