- Call: (02) 9555 5901
Ariston Menu Options
Charter Menu
- Minimum order 10 Guests
- Traditional Vietnamese rice paper rolls filled with vermicelli noodles, fresh vegetables, ginger and black sesame. Chicken or Tofu, served with tamari sauce. (GF, DF)
- Sushi and nori hand rolls Includes salmon, tuna, prawn, crispy chicken and vegetables. Served with soy sauce, wasabi and ginger. (GF)
- Pulled pork, pulled chicken and Beef linseed Sliders on Charcoal Brioche
- Chermoula Chicken Tenders with mint yoghurt (GF)
- A gourmet selection of the finest sandwiches and wraps with simple, delicious and nutritious fillings:
- Poached chicken, mayonnaise, shallots, celery, honey seeded mustard, sunflower kernels & greens
- Roast Beef, tomato relish, English mustard, beetroot relish (cream cheese and wasabi spread), cucumber & greens
- Double smoked leg ham, seeded mustard, tomato, avocado, aioli and alfalfa
- Organic Egg salad w/Dijon mayonnaise, chives & cress
- Roast eggplant, roast red capsicum, feta cheese, About Life pesto and rocket
- Grilled zucchini, roast capsicum, cucumber, hummus & greens
- Smoked salmon, cream cheese, avocado, dill, spanish onion & greens
- Tuna salad w/capers, avocado, spanish onion, cream cheese, cucumber & greens
- Optional Additions
- Dip Platter
- $70.00 per platter (serves 12)
- Dipping Platter with kale pesto, hummus and tomato relish served with crunchy vegetables and freshly baked aromatic herb and garlic crackers. (V, DF)
- Sweet Platter
- $70.00 per platter (serves 12)
- Raw Sweet Slice, 4 assorted flavours, rocky road , raspberry swirl, passionfruit swirl, caramel slice (V, DF)
Canapé Menu Two
- tart of spicy avocado, red onion marmalade and crème fraiche (v)
- fijian kokoda cured fish with lime juice, coconut cream, eschalot, chilli and coriander (gf)
- fresh pacific oysters with shallot dressing and black sesame dressing (gf)
- forest mushroom, parmesan and rosemary flan (v)
- rare roast beef and yorkshire pudding, horseradish cream and chives
- chimichurri prawn and grilled zucchini pizzetta with chilli mayo
- warm chicken and leek pie with flaky pastry
- chilli and rosemary marinated lamb skewers (gf)
- dark chocolate mousse shot with candied orange (v,gf)
Canapé Menu One
- (Recommended for 2 hour charters only)
- caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (v, gf)
- peking duck pancake with spring onion, cucumber and hoisin
- blue swimmer crab salad on creamed leek and persian feta tartlet
- lamb and rosemary pie with piquant tomato chutney
- hand made indian vegetable samosa with coriander and mint raita (v)
- oregano, garlic and lemon zest marinated chicken skewers with tatziki (gf)
Dessert Platter
(Minimum of 10 people, Must be ordered in multiples of 10)
Petite lemon meringue pie.
Assorted petite french macarons.
Choc dipped strawberries.
Petite piquant chocolate brownie.
Canape Menu Three
- sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)
- poached scallop salad with jalapeno spiced salsa fresca (gf)
- peking duck pancake with spring onion, cucumber and hoisin sauce
- asparagus and persian fetta cheese flan (v)
- crab salad with cucumber, chilli, tomato salsa in a rice paper wrap (gf)
- roasted tomato arancini filled with mozzarella with garlic aioli (v)
- chunky beef and mushroom pie with minted mushy peas
- sesame crusted salmon skewers with orange miso sauce (gf)
- greek pulled lamb slider with garlic tatziki and butter lettuce served in a small bowl or noodle box
- thai chicken curry with fragrant rice and fresh coconut sambal (gf)
- petite lemon meringue pie (v)
- Please note a chef charge of $275 will apply to all menus (4 hour charter)
Buffet Menu 2
- Canapé
- crab salad with cucumber, chilli, tomato salsa in a rice paper wrap
- rare roast beef and yorkshire pudding, horseradish cream and chives
- asparagus and persian fetta cheese flan
- Buffet
- assorted boutique bread rolls with butter
- ocean cooked king prawns with dill aioli [3 per person]
- fresh pacific oysters with shallot dressing and black sesame dressing [2 per person]
- smoked tasmanian salmon with fine eshallots, chives, lemon and baby capers
- vine ripened tomato, bocconcini and fresh basil salad with reduced balsamic
- orecchiette pasta salad with artichoke, wilted baby spinach and lemon caper vinaigrette
- kipfler potato salad with crisp watercress and light mustard dressing
- seared south coast blue eye cod with crisp thai salad
- pan seared chicken breast with puy lentils, chorizo and capsicum ragout
- slow baked lamb racks with grilled portabella mushroom and rosemary jus
- Dessert
- baked lemon cheese cake with cinnamon berry compote
- individual pavlovas with fresh chantilly cream and berries
- Please note a chef charge of $275 will apply to all menus (4 hour charter)
Ham Buffet (served on a side buffet)
- whole guinness and honey baked ham with condiments and boutique bread rolls
Additional Items to add to menus
- (Served in a small bowl or noodle box)
- king prawn salad avocado and macadamia nuts, lemon pepper dressing (gf)
- 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 fresh chilli salsa (gf)
- slow poached chicken salad celeriac, pink lady potatoes, mustard dressing (gf)
- slow cooked pork with wild mushrooms, garlic mash, spring asparagus (gf)
- roast duck salad with udon noodle, shitake, crisp asparagus, tatsoi leaves and ponzu dressing
- braised beef bourguignon with root vegetables and parisienne mash (gf)
- roast pumpkin and asparagus risotto with piquant chermoula (v,gf)
- steamed blue eye cod with ginger and shallot and fragrant steamed jasmine rice
- thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (gf)
- grilled chorizo sausage with vine ripened tomato and orecchiette pasta
- slow cooked chickpea dahl with basmati rice and coriander, mint and lime salsa (v)
Plated Dinner Menu
- Dessert (set menu)
- coconut crème brûlée / papaya & pomegranate salad
- apple tarte tatin / double cream / strawberry & mint salad
- brioche bread & butter pudding / rum macerated muscatels
- lime & lemon tart / double cream / fresh berries
- selection of local cheese / dried fruits / assorted crackers
- all three course meals include, bread rolls, coffee, selection of teas and petits fours
- chef charge is included when menu spend is equal to or more than $1,100.00
Plated Dinner Menu
- Main Course (set menu)
- steamed blue eye cod in a miso sake sauce / soba noodles / steamed snake beans
- char grilled salmon / rocket / shaved fennel & herbed polenta salad / citrus & basil dressing
- breast of chicken / potato frittata / artichoke / pine nuts / crisp lardon / saffron vinaigrette
- pan seared pork cutlet / fresh peas / potato fondant
- grain fed fillet of beef / grilled portabello mushroom / asparagus / parmesan mash / light thyme jus
- spiced vegetable tagine / moroccan cous cous / mint & coriander yoghurt
Plated Dinner Menu
- Entree (set menu)
- smoked tasmanian salmon / toasted turkish crisp / rocket / chervil vinaigrette
- warm grilled tuna steak / green bean / kalamata olive / kipfler potato / lemon / pepper / balsamic dressing
- citrus poached chicken fillets / miso mayonnaise / wasabi pea crush
- green asparagus / fresh goats curd / fine herb salad / crisp shallots / caramelised walnuts
- ocean king prawns / avocado / roma tomato & caper berry salsa
Charter Menu - Min 10 guests
Traditional Vietnamese rice paper rolls filled with vermicelli noodles, fresh vegetables, ginger and black sesame. Chicken or Tofu, served with tamari sauce. (GF, DF)
Sushi and nori hand rolls Includes salmon, tuna, prawn, crispy chicken and vegetables. Served with soy sauce, wasabi and ginger. (GF)
Pulled pork, pulled chicken and Beef linseed Sliders on Charcoal Brioche
Chermoula Chicken Tenders with mint yoghurt (GF)
A gourmet selection of the finest sandwiches and wraps with simple, delicious and nutritious fillings:
Poached chicken, mayonnaise, shallots, celery, honey seeded mustard, sunflower kernels & greens
Roast Beef, tomato relish, English mustard, beetroot relish (cream cheese and wasabi spread), cucumber & greens
Double smoked leg ham, seeded mustard, tomato, avocado, aioli and alfalfa
Organic Egg salad w/Dijon mayonnaise, chives & cress
Roast eggplant, roast red capsicum, feta cheese, About Life pesto and rocket
Grilled zucchini, roast capsicum, cucumber, hummus & greens
Smoked salmon, cream cheese, avocado, dill, spanish onion & greens
Tuna salad w/capers, avocado, spanish onion, cream cheese, cucumber & greens
Dip Platter
(serves 12)
Dipping Platter with kale pesto, hummus and tomato relish served with crunchy vegetables and freshly baked aromatic herb and garlic crackers. (V, DF)
Sweet Platter
Raw Sweet Slice, 4 assorted flavours, rocky road , raspberry swirl, passionfruit swirl, caramel slice (V, DF)
Canapé Menu One
(Recommended for 2 hour charters only)
Please note a chef charge of $275 will apply to all menus (4 hour charter)
caprese skewer with cherry bocconcini, baby roma tomatoes and pesto drizzle (v, gf)
peking duck pancake with spring onion, cucumber and hoisin
blue swimmer crab salad on creamed leek and persian feta tartlet
lamb and rosemary pie with piquant tomato chutney
hand made indian vegetable samosa with coriander and mint raita (v)
oregano, garlic and lemon zest marinated chicken skewers with tatziki (gf)
Canapé Menu Two
Please note a chef charge of $275 will apply to all menus (4 hour charter)
Tart of spicy avocado, red onion marmalade and crème fraiche (v)
Fijian kokoda cured fish with lime juice, coconut cream, eschalot, chilli and coriander (gf)
Fresh pacific oysters with shallot dressing and black sesame dressing (gf)
Forest mushroom, parmesan and rosemary flan (v)
Rare roast beef and yorkshire pudding, horseradish cream and chives
Chimichurri prawn and grilled zucchini pizzetta with chilli mayo
Warm chicken and leek pie with flaky pastry
Chilli and rosemary marinated lamb skewers (gf)
Dark chocolate mousse shot with candied orange (v,gf)
Canapé Menu Three
Please note a chef charge of $275 will apply to all menus (4 hour charter)
Sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)
Poached scallop salad with jalapeno spiced salsa fresca (gf)
Peking duck pancake with spring onion, cucumber and hoisin sauce
asparagus and persian fetta cheese flan (v)
Crab salad with cucumber, chilli, tomato salsa in a rice paper wrap (gf)
Roasted tomato arancini filled with mozzarella with garlic aioli (v)
Chunky beef and mushroom pie with minted mushy peas
sesame crusted salmon skewers with orange miso sauce (gf)
Greek pulled lamb slider with garlic tatziki and butter lettuce served in a small bowl or noodle box
Thai chicken curry with fragrant rice and fresh coconut sambal (gf)
petite lemon meringue pie (v)
Buffet Menu 2
Please note a chef charge of $275 will apply to all menus (4 hour charter)
Canapé
Crab salad with cucumber, chilli, tomato salsa in a rice paper wrap
Rare roast beef and yorkshire pudding, horseradish cream and chives
Asparagus and persian fetta cheese flan
Buffet
Assorted boutique bread rolls with butter
Ocean cooked king prawns with dill aioli [3 per person]
Fresh pacific oysters with shallot dressing and black sesame dressing [2 per person]
Smoked tasmanian salmon with fine eshallots, chives, lemon and baby capers
Vine ripened tomato, bocconcini and fresh basil salad with reduced balsamic
Orecchiette pasta salad with artichoke, wilted baby spinach and lemon caper vinaigrette
Kipfler potato salad with crisp watercress and light mustard dressing
Seared south coast blue eye cod with crisp thai salad
Pan seared chicken breast with puy lentils, chorizo and capsicum ragout
Slow baked lamb racks with grilled portabella mushroom and rosemary jus
Dessert
Baked lemon cheese cake with cinnamon berry compote
Individual pavlovas with fresh chantilly cream and berries
Buffet Menu 1
Please note a chef charge of $275 will apply to all menus (4 hour charter)
Canapés
Peking duck pancake with spring onion, cucumber and hoisin sauce
sautéed wild mushroom and fresh herbed ricotta in a crisp cone (v)
Lime marinated tuna logs with wasabi mayonnaise and shizu cress
Buffet
Assorted boutique bread rolls with butter
Chilled pacific oysters with cucumber lime and mirin [2 per person]
Ocean cooked king prawns with dill aioli [3 per person]
Fresh mesclun, pear, caramelised walnuts and goats cheese salad with balsamic dressing
Roasted root vegetable salad with roasted garlic and rosemary [no beetroot]
Crisp baby cos salad, shaved parmesan and anchovy dressing
Grilled salmon fillet on rustic crushed kipfler potatoes and chive and horseradish mash with salsa verde
Pan fried chicken saltimbocca with watercress and crisp lardons
Slow roast lamb shoulder with caramelised shallots and button mushrooms
Dessert
Seasonal fresh fruit platter
Devils chocolate mud cake with double cream
Plated Dinner Menu
Chef charge is included when menu spend is equal to or more than $1,100.00
Entree (set menu) - $30.00pp
Smoked tasmanian salmon / toasted turkish crisp / rocket / chervil vinaigrette
Warm grilled tuna steak / green bean / kalamata olive / kipfler potato / lemon / pepper / balsamic dressing
Citrus poached chicken fillets / miso mayonnaise / wasabi pea crush
Green asparagus / fresh goats curd / fine herb salad / crisp shallots / caramelised walnuts
Ocean king prawns / avocado / roma tomato & caper berry salsa
Main Course (set menu) - $42.00pp
Steamed blue eye cod in a miso sake sauce / soba noodles / steamed snake beans
Char grilled salmon / rocket / shaved fennel & herbed polenta salad / citrus & basil dressing
Breast of chicken / potato frittata / artichoke / pine nuts / crisp lardon / saffron vinaigrette
Pan seared pork cutlet / fresh peas / potato fondant
Grain fed fillet of beef / grilled portabello mushroom / asparagus / parmesan mash / light thyme jus
Spiced vegetable tagine / moroccan cous cous / mint & coriander yoghurt
Dessert (set menu) - $22.00pp
Coconut crème brûlée / papaya & pomegranate salad
Apple tarte tatin / double cream / strawberry & mint salad
Brioche bread & butter pudding / rum macerated muscatels
Lime & lemon tart / double cream / fresh berries
Selection of local cheese / dried fruits / assorted crackers
*All three course meals include, bread rolls, coffee, selection of teas and petits fours
Additional Items to add to menus
$9.80pp per item
(Served in a small bowl or noodle box)
King prawn salad avocado and macadamia nuts, lemon pepper dressing (gf)
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 fresh chilli salsa (gf)
Slow poached chicken salad celeriac, pink lady potatoes, mustard dressing (gf)
Slow cooked pork with wild mushrooms, garlic mash, spring asparagus (gf)
Roast duck salad with udon noodle, shitake, crisp asparagus, tatsoi leaves and ponzu dressing
Baised beef bourguignon with root vegetables and parisienne mash (gf)
Roast pumpkin and asparagus risotto with piquant chermoula (v,gf)
Steamed blue eye cod with ginger and shallot and fragrant steamed jasmine rice
Thai red salmon curry with jasmine rice and lychee, kaffir lime and chilli salsa (gf)
Grilled chorizo sausage with vine ripened tomato and orecchiette pasta
Slow cooked chickpea dahl with basmati rice and coriander, mint and lime salsa (v)
Seafood Platter
(Minimum of 10 people, Must be ordered in multiples of 10)
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.
Cheese Platter
(Minimum of 10 people, Must be ordered in multiples of 10)
Selection of local cheeses, dried fruits and assorted crackers [including gf options].
Antipasto Platter
(Minimum of 10 people, Must be ordered in multiples of 10)
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.
Ham Buffet
(served on a side buffet)
Whole guinness and honey baked ham with condiments and boutique bread rolls
