What we Offer
Feasts that spark conversation.
At Charr’d Flavour Club, food is more than a meal—it’s an experience. Every menu is crafted over fire, inspired by Persian tradition, and designed for sharing in true feast style. From lavish grazing tables to slow-smoked meats, charred vegetables, and fire-kissed desserts, our dishes celebrate bold flavours and the joy of coming together.
Whether it’s a festive banquet or a custom-designed spread for your event, our menus bring theatre, tradition, and unforgettable taste to the table.
Fire Grazing Tables – A vibrant spread of grilled delights, artisan meats, breads, and dips.
The Main Event – Whole cuts, slow-cooked lamb, flame-grilled chicken, and wood-smoked fish.
Sides with Soul – Charred, smoked, and spiced vegetables layered with bold flavours.
Sweet Finishes – Fire-cooked desserts that balance smoke, sweetness, and spice.
Seasonal Specials – Inspired by fresh, local produce and unique event concepts.
Each menu is customisable, giving you the freedom to create a feast that perfectly suits your event.
Every dish is made fresh, sourced locally, and prepared with the artistry of fire to create moments that linger long after the last bite.
Sample menu subject to customer preference.
Jack’s Christmas Late Lunch
A festive menu crafted over open fire, perfect for celebrating the season with bold flavours and shared moments.
Entress
Cured meats platter, bresaola, mortadella, pickles, fired bread, olives
Cheese baked in cast iron, smoked grapes, rosemary honey, lavosh
Coal kissed kingfish, curry velouté, curry leaf oil
Tuna belly sashimi, ponzu, wasabi, sesame
Oyster, charred cucumber, melon vinaigrette
Scallop cooked in shell, burnt spring onion puree, finger lime, chive oil
Skull island prawns, macadamia burnt lime cream, sobrassada butter
Ora king salmon sashimi
Mains
Whole side of fish barramundi or hapuka smoked on cedar wood, covered in aromatic herbs
Dry aged and smoked Tomahawk over fire salsa Verde, burnt lemon
Crayfish cooked on coals, burnt honey, cajun butter
Hung and smoked whole chicken, skin stuffed with confit garlic & lemon, basted in franks hot sauce
Sides
Hang and smoked sugarloaf cabbage, caraway, cumin, chardonnay vinegar, verjuice
Slow roasted cauliflower, preserved lemon, mustard dressing
A feast inspired by Persian tradition, cooked over fire and smoke, designed for sharing and celebration.
Persian Banquet Menu
Embark on a culinary journey through the heart of Persia, where ancient flavors and modern fire techniques create an unforgettable banquet.
Fire grazing table
House made grilled paneer, saffron honey, smoked green raisins
Air dried meats, bresaola, capocollo, mortadella, salted walnuts
Sesame Fire bread, date syrup, house made pickles, pomegranate olive walnut dip
Wangaratta Lamb koobideh kebab, sumac onions, tomato butter, mint
Main event
12hr marinated whole lamb leg, hung & smoked for 4 hours over coals
Whole chicken olive butter, barberries and preserve lemon
Spanish mackerel smoked on ceder wood & banana leaf, brushed with green chutney, cooked in its juices
Sides
Savoy cabbage heavily charred, burnt butter, verjuice caraway, orange blossom glaze
Smoked whole cauliflower, crispy fried onions, whipped goats labneh, lemon water, pomegranate
Burnt fennel salad, chickpeas, garden herbs, dukkha
Tahdig, bar berries, saffron ghee
Desserts
4 hours smoked and hung pineapple, coconut jaggery glaze, cardamom cashew cream
Carrot pudding cooked in banana leaf on the coals, pickled raisins, sweet curd
Aperitif
Pomegranate juice, cinnamon