EVENT PACKAGES
ABOUT CHA CHA CHAR Cha Cha Char Wine Bar & Grill is Brisbane s signature steakhouse, specialising in a wide range of high quality meats, sourced from premium Australian producers. A multiple-award winning steak menu features over 10 different cuts of quality pasture and grain fed beef, cooked to perfection from our wood-fired grill. Our menu also includes lighter dishes inspired by our commitment to providing the freshest available produce, with influences from Asian and European cuisine. Cha Cha Char revels in our central, riverside setting. Serving the workers, residents and visitors of Brisbane City, providing sophistication mixed with fun, the highest quality dining and outstanding beverages all served with a welcoming friendliness. During the day Cha Cha Char provides the perfect location for meeting business contacts, team meetings, staff celebrations and quick lunches. As the evening approaches we offer the ideal CBD setting in which to unwind after a hard day. Enjoy convenient week night dining, as well as catering for social and corporate events, award nights, cocktails and canapés, and fundraiser gatherings. Whatever the event, we can accommodate you and your guests. -2-
OPENING HOURS, CAPACITY AND MINIMUM SPENDS BAR AND KITCHEN OPENING HOURS PRIVATE DINING ROOM CAPACITY Monday to Friday: 12.00PM to 11.00PM Saturday and Sunday: 6.00PM to 11.00PM Single long table: 24pax Sit down: 40pax Boardroom style: 12pax Cocktail: 70pax PRIVATE DINING ROOM Cha Cha Char s private dining room is one of Brisbane CBD s most sought after locations for corporate functions and private events. Dine privately or entertain groups of up to 70 people in a luxurious riverside setting. Cha Cha Char offers the flexibility to accommodate groups for a range of events including lunches, dinners, cocktail receptions or launches. With full AV available and exclusive weekend hire, Cha Cha Char can host a wide variety of events and functions to suit all needs. PRIVATE DINING ROOM MINIMUM SPENDS Sunday to Thursday minimum spend is $1,000 Friday to Saturday minimum spend is $3,000 FULL VENUE HIRE 200pax on application only and pending availability. Price will depend on size of event, logistics involved and will be discussed upon application. -3-
FOOD & BEVERAGE OPTIONS
CANAPÉ PACKAGE PRE DINNER: 3 selections for $10pp OTHER: 6 selections for $24pp 10 selections for $35pp COLD Cured ocean trout on buckwheat bilini with flying fish roe Seafood boudin with wasabi emulsion and squid ink crisp Butternut pumpkin with toasted macadamias, blue cheese, lavender honey Kingfish tartare with pickled cucumber and horseradish gel Beef cheek rillette with burnt onion, baby shiso and brioche crumbs Cha Cha Char beef tartare with egg yolk gel and parsley puree HOT Wagyu spring rolls with ginger and kaffir lime Wagyu rump slider with sesame satay kewpie Tataki of beef with ginger soy dressing and fried shallots Mooloolaba prawns in tempura with lime aioli Jamon croquettes with cayenne aioli and tomato relish Sweet corn veloute with spanner crab and chilli oil CHEESE AND CHARCUTERIE BOARDS add $15 per person A selection of cheeses from local and European artisans, cured meats and accompaniments -5-
WAGYU DEGUSTATION & HENSCHKE WINE EXPERIENCE 4 Course Degustation: $250 per person with matching wines or $125 per person without wines (beverages would be on consumption) Amuse bouche Braised wagyu centre rump with horseradish potato puree, parslied shallots and red wine jus Eye of wagyu rump with braised spring vegetables, juniper and red wine emulsion Wagyu rump cap with grilled porcini mushrooms, ancient grains and wild mushroom puree Glazed wagyu tri-tip with pan friend gnocchi gallette and crispy sage A selection of cheeses from local and European artisans served with pear and apple chutney, handmade lavosh and quince paste : Accompanying Henschke wines would be selected at time of booking, dependent on supply and availability -6-
GROUP DINING MENU OPTION A $77.00 per person MAINS Pan fried market fish with bacon tortellini, cauliflower and smoked eggplant Grimaud duck breast (Blue Mountains) with quince, vanilla, swiss brown and chard Wagyu rump with Portobello mushrooms, café de Paris, dukkah and tomato relish Eye fillet with crispy rosti, chunky corn puree and beurre noisette Pumpkin risotto with delica pumpkin, apricot, crème fraiche and pine nut (v) SIDES FOR TABLE Steamed green vegetables with almonds and herb butter Paris mash Chips with black salt Crisp iceberg salad with parmesan custard, gremolata, bacon vinaigrette and crumbs Please select your choice of two (2) sides DESSERTS Pineapple Carpaccio with cardamom lime syrup, coconut sorbet and crumbly meringue Chocolate and hazelnut baci cake with salted caramel, hazelnut pudding and vanilla ice cream Banana lemon mousse with toasted brioche, praline, blueberry compote and glace A selection of cheeses from local and European artisans served with pear and apple chutney, handmade lavosh, cheese sticks and quince paste -7-
GROUP DINING MENU OPTION B $82.00 per person ENTREE Chilled local prawns (Gold Coast) with onion crème fraiche, pickled radish and Tasmanian wasabi Wagyu spring rolls with pickles, cucumber and chilli plum sauce Battered Squid (South Australia) achara, green peppercorn and lime chilli mayonnaise GF LF Seared wagyu tataki (Darling Downs) with wakame, truffled mayo, salmon roe and eel sauce MAINS Pan fried market fish with bacon tortellini, cauliflower and smoked eggplant Grimaud duck breast (Blue Mountains) with quince, vanilla, swiss brown and chard Wagyu rump with portobello mushrooms, café de paris, dukkah and tomato relish Eye fillet with crispy rosti, chunky corn puree and beurre noisette SIDES FOR TABLE Steamed green vegetables with almonds and herb butter Chips with black salt Paris mash Please select your choice of two (2) sides -8-
GROUP DINING MENU OPTION C $92.00 per person ENTREE Wagyu spring rolls with pickles, cucumber and chilli plum sauce Chilled local prawns (Gold Coast) with onion crème fraiche, pickled radish and Tasmanian wasabi Tuna ceviche shots (Victoria) with avocado, bonito, jalapeno chilli, fried young ginger and truffled ponzu Heirloom tomato tart with olives, seasonal tomato, whipped feta and baked zucchini (v) MAINS Pan fried market fish with bacon tortellini, cauliflower and smoked eggplant Grimaud duck breast (Blue Mountains) with quince, vanilla, swiss brown and chard Wagyu rump with portobello mushrooms, café de paris, dukkah and tomato relish Eye fillet with crispy rosti, chunky corn puree and beurre noisette Wagyu pappardelle with flaked wagyu beef, wild mushroom, truffled pecorino and pangratto SIDES FOR TABLES Steamed green vegetables with almonds, herb butter Chips with black salt Crisp iceberg salad with parmesan custard, gremolata, bacon vinaigrette and crumbs DESSERTS Pineapple Carpaccio with cardamom lime syrup, coconut sorbet and crumbly meringue Chocolate and hazelnut baci cake with salted caramel, hazelnut pudding and vanilla ice cream Banana lemon mousse with toasted brioche, praline, blueberry compote and glace A selection of cheeses from local and European artisans served with pear and apple chutney, handmade lavosh, cheese sticks and quince paste -9-
GROUP DINING MENU OPTION D $125.00 per person ENTREE Sashimi of kingfish with spring onions, ginger mirin dressing, squid crackers and smoked mussel Chilled local prawns (Gold Coast) with onion crème fraiche, pickled radish and Tasmanian wasabi Wagyu spring rolls with pickles, cucumber and chilli plum sauce Seared wagyu tataki (Darling Downs) with wakame, truffled mayo, salmon roe and eel sauce MAINS Pan fried market fish with bacon tortellini, cauliflower and smoked eggplant Rump cap Grain Fed 450+ days 250g Rib fillet Grain Fed 200+ days 400g Rib-eye on the bone Grass Fed 500g Accompanied with your choice of either, portobello mushrooms with café de paris, dukkah and tomato relish OR crispy rosti, chunky corn puree and beurre noisette SIDES FOR TABLE Steamed green vegetables with almonds and herb butter Chips with black salt Crisp iceberg salad with parmesan custard, gremolata, bacon vinaigrette and crumbs DESSERTS Pineapple Carpaccio with cardamom lime syrup, coconut sorbet and crumbly meringue Chocolate and hazelnut baci cake with salted caramel, hazelnut pudding and vanilla ice cream Banana lemon mousse with toasted brioche, praline, blueberry compote and glace A selection of cheeses from local and European artisans served with pear and apple chutney, handmade lavosh, cheese sticks and quince paste -10-
SHARED BANQUET MENU $90.00 per person (min 10 people) SEASONAL SAMPLE MENU Tuna ceviche shots (Victoria) with avocado, bonito, jalapeno chilli, fried young ginger and truffled ponzu Wagyu spring rolls with pickles, cucumber and chilli plum sauce Chilled local prawns (Gold Coast) with onion crème fraiche, pickled radish and Tasmanian wasabi Seared wagyu tataki (Darling Downs) with wakame, truffled mayo, salmon roe and eel sauce Pumpkin risotto with delica pumpkin, apricot, crème fraiche and pine nut (v) Char Tasting Dessert Plate Includes mousse with summer cherries, mango and passionfruit parfait with exotic fruits and coconut brulee with basil strawberries REALLY HUNGRY Add 2 additional courses for $110 per head (min 10 people) Battered Squid (South Australia) achara, green peppercorn and lime chilli mayonnaise GF LF Torched wagyu beef with adobo glaze, asparagus and Thai herbs Full vegetarian options available. -11-
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CONTACT US CHA CHA CHAR WINE BAR & GRILL 5 / 1 Eagle Street, Brisbane QLD 4000 T: (07) 3211 9944 E: admin@chachachar.com.au E: events@bv.net.au www.chachachar.com.au JELLYFISH RESTAURANT 123 Eagle Street, Brisbane QLD 4000 T: (07) 3220 2202 E: reservations@jellyfishrestaurant.com.au E: events@bv.net.au www.jellyfishrestaurant.com.au CHAR DARWIN RESTAURANT 70 The Esplanade, Darwin NT 0800 T: (08) 8981 4544 E: functions@chardarwin.com.au www.chardarwin.com.au -13-