Ariston Menu Options
Canapé Menu Two
Recommended for 3 - 4 hour charters.
Canapé
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)
Sweet Canapé
Mini pavlova with fresh cream and summer berries. (GF, V)
All charters will attract a chef charge of $395 that are up to a 4 hours in charter duration.
Canapé Menu One
Recommended for 2 hour charters only.
Canapé
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)
Canape Menu Three
Recommended for 4 hour charters.
Canape
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 ceviche served on an edible spoon.
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.
Served in a small bowl or noodle box
Slow roasted lamb shoulder with truffle mash. (GF)
Sweet Canape
Classic baked chocolate tart. (V)
All charters will attract a chef charge of $395 that are up to a 4 hours in charter duration.
Buffet Menu 2
Please note a chef charge of $395 will apply to all menus (4 hour charter)
Canapé
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 and finger lime dressing. [2 per person] (GF, VEG)
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)
Buffet Menu 1
Please note a chef charge of $395 will apply to all menus (4 hour charter)
Canapé
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 shallot and citrus dressing. [2 per person] (GF)
Fresh king prawns dill and lime 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. (GF, VEG)
Petite piquant chocolate brownie. (GF, V)
