Canape Menu

Menu A

$2.50 per piece

Goats cheese, glazed beetroot and roasted walnut tart

Bacon, roasted tomato and parmesan tart
Braised leek, parmesan and lemon thyme tart
Caramelised pumpkin, fetta and onion jam tart

Indian lamb curry shepherds pie
Tandoori chicken ‘lollipops' with raita dipping sauce
Spanish style chicken skewers with a smoked paprika yoghurt sauce
Greek lamb skewers with rosemary, garlic and lemon
Spiced lamb kofta with a smoky eggplant dipping sauce
Tofu, pumpkin and sesame seed skewers

Satay beef skewers with peanut sauce
Individual falafel with a kasundi dipping sauce

Mushroom, lemon thyme and parmesan suppli

Croquettas filled with jamon and manchego with roast pepper relish

Potato cakes filled with braised lamb and paprika

 Menu B

$3 per piece

Cold

Vietnamese rice paper rolls filled with poached chicken, coriander and hot mint with a roasted chilli dipping sauce

Duck rillette on sourdough toasts with a micro herb salad

Cured beef encasing balsamic roasted beetroot, rocket and chevre

Potato and confit onion tortilla topped with salsa verde cream and Spanish "la pata negra" jamon

Oysters with blood orange, salmon pearls and chervil

Tartlet of braised leek, tarragon and gruyere, topped with smoked salmon and herbs

Falafel and broadbean fritters topped with spiced candied pumpkin and chilli labneh

Marinated duck, coriander and spring onion tarts

Cured kingfish crostini with fennel, tomato and fresh herb salad

Chicken, pistachio and lemon finger sandwiches

Hot 

Peking duck crepes served with a hoisin dipping sauce

King prawn and baby snapper dumplings with coriander, ginger and lemongrass, served with a vinegared soy dressing

Baked vine leaves filled with a blend of swordfish, hummus and preserved lemon, served with a pomegranate tzatziki  

Mini eye fillet rolled in dijon mustard and wrapped in prosciutto, then baked   

Salmon brochette scorched and spiced with ras el hanout   

Fennel dusted schoolie prawns fried whole, served with a lime aioli   

Chicken and water chestnut gyoza served in chinese spoons with a dashi dressing  

Dukka crusted lamb cutlets, drizzled with pomegranate molasses served on a bed of rocket 

   House made chipolata in mini baguette with onion jam 

Miniature beef burger with candied bacon and cheddar cheese 

Panko crumbed chicken schnitzel sandwiches with iceberg lettuce and lemon aioli

Mini toasted sandwiches with jamon, manchego and green olives

Cones of fish and chips with tartare and lemon

Bowl Dishes

$10 each

Confit duck salad with corella pears, frisee, sourdough croutons, walnut and soft poached egg
Wild mushroom risotto with parmesan shards
Confit duck with truffle mash, green beans and jus

Chicken tikka on rice with raita and fresh coriander

Char grilled chorizo and calamari salad with rocket, pistachio and fresh herbs

Crisp skinned pork belly with cauliflower crème, celeriac remoulade, toasted almond and jus

Canape Desserts

 $52 serves 24 (min)

 Mini meringues with cream, pineapple and fruity caramel sauce

Chocolate shot pots with double cream and orange dust

Mini profiteroles with choc sauce and espresso cream

Mini citrus tarts

Minimum order of 24 pieces of each Canape