Ariston – 80ft Motor Yacht Easter Cruises

All charters will attract a chef charge of $430 for a 4 hours charter. Each additional hour is $100
Public holiday chef rates apply.

gf – gluten free | v – vegetarian | ve – vegan

​Canapé Menu One:$74 per person

• Fresh tuna tartare on edible spoon with lime and caper
• Corn and zucchini fritter with avocado, tomato and eschalot salsa (ve, gf)
• Steamed prawn and pork dim sim chilli samba
• Tlorched salmon fillet on pan fried rice cake with wasabi mayonnaise and sweet soy (gf)
• Thai chicken globe with miso butter and crisp shallots (gf)
• Polenta and truffle chips with shaved parmesan and chives (v, gf)
• Crisp lamb and rosemary pie with piquant chutney

• Butter chicken curry with steamed basmati rice and crisp shallots (gf)

• Mini pavlova with fresh cream and summer berries (v, gf)

​Canapé Menu Two​: $86 per person

• Kingfish ceviche served on an edible spoon
• Peking duck pancakes with spring onion, cucumber and hoisin sauce
• Corn and zucchini fritter with avocado, lime and coriander salsa (ve, gf)
• Tempura prawn skewer with ponzu dip and green shallots
• Aloo bonda indian potato fritters with green chilli yoghurt (ve, gf)
• Karaage chicken with kewpie mayonnaise and togarashi
• Spring pea, thyme and manchego risotto ball with olive mousse (v, gf)
• Pulled pork slider with shaved fennel and apple slaw​

• Slow roast 12 hour lamb shoulder with creamy mash and sautéed mushrooms jus (gf)
• Fillet of rock ling with ginger and shallots in master stock and steamed rice

• Mini pavlova with fresh cream and summer berries (v, gf)

Additional Items: $12 per item per person

Can be added to a Canapé package
When ordering platters only, a $130 drop off fee will apply
All charters will attract a chef charge of $430 for a 4 hours charter. Each additional hour is $100
Public holiday chef rates apply.

gf – gluten free | v – vegetarian | ve – vegan

Oyster Platter – $175 each
(recommended for 10 people)
24 x fresh pacific or sydney rock oysters with shallot and citrus dressing (ve, gf)

Prawn Platter – $200 each
(recommended for 10 people)
30 x ocean cooked king prawns cracked pepper and lemon (gf)

Prawn and Oyster Platter – $400 each
(recommended for 10 people)
24 x fresh pacific oysters or sydney rock oysters (ve, gf)
30 x ocean cooked king prawns peeled (gf)
300g seaweed salad with miso dressing (ve, gf)
with fresh lemon and lime wedges selection of sauces

Seafood Platter – $660 each
minimum 10 people (can be ordered in multiples of 10 only)
24 x ocean cooked king prawns | 24 x fresh pacific oysters,
2 x blue swimmer crab | 5 x balmain bugs 1⁄2 cut,
250g smoked salmon with shaved spanish onions, capers, fresh lemon and lime wedges selection of sauces

Ham Buffet – $475 per ham
Whole guinness and honey baked ham with condiments and boutique bread rolls

Antipasto Platter – $200 each
minimum 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 and zucchini, dolmades, cornichons, marinated artichokes, persian fetta, hot sopressa salami and san danielle prosciutto, shaved bone ham

Cheese Platter – $200 each
minimum 10 people (can be ordered in multiples of 10 only)
Selection of three cheeses, fresh and dried fruits, quince paste and assorted crackers (including gf options)

All charters will attract a chef charge of $430 for a 4 hours charter. Each additional hour is $100
Public holiday chef rates apply.

gf – gluten free | v – vegetarian | ve – vegan

Buffet Menu One: $120 per person
(served as a side or table buffet)

Canapé
Peking duck pancake with spring onion, cucumber and hoisin sauce
Corn and zucchini fritter with avocado, tomato and eschalot salsa (ve, gf)
Spring pea, thyme and manchego risotto ball with olive mousse (v, gf)

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)
Chermoula brushed barramundi lemongrass butter sauce (gf)
Greek roasted chicken pieces with lemon oregano dressing (gf)
Slow roast 12 hour lamb shoulder with caramelised shallots and button mushrooms, jus (gf)

Sides
Insalata of finely shaved cabbage, italian parsley, pine nut and raisin with grated pecorino (v, gf)
Crisp broccolini salad with chilli and baby capers (ve, gf)
Cocktail potato salad with and grain mustard and herb vinaigrette (ve, gf)

Dessert
Chef’s selection of summer desserts (v, ve, gf)

Buffet Menu Two: $145 per person
(served as a side or table buffet)

Canapé
Fresh tuna tartare on edible spoon with lime and caper
Peking duck pancake with spring onion, cucumber and hoisin sauce
Bengal spiced cauliflower fritti with lemon dip (ve, 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) (ve, gf)
Smoked tasmanian salmon with fine eschallots, chives, lemon and baby capers (gf)
BBQ salmon fillets with fresh rocket and salsa verdi (gf)
Pan fried chicken supreme marinated in sage, lemon zest and chilli (gf)
Whole roasted beef fillet with red wine and rosemary jus (gf)

Sides
Rocket, pear and parmesan salad with balsamic glaze and extra virgin olive oil (v, gf, ve)
Cauliflower steaks with pomegranate, fetta and fresh chimichurri dressing (v)
Kipfler potato salad with fresh herbs and crisp shallots and light mustard dressing (v, gf, ve)

Dessert
Chefs selection of summer desserts (v, ve, gf)

Deluxe Beverage Package: $15 per person per hour​

Exclusive Beverage Package: $30 per person per hour