Canapé menus | Moreton Bay Kitchen

CANAPÉ MENU

COLD CANAPES

Quails’ eggs with celery salt and crispy Parma ham ‘sail’ (GF, can be V)

Mini Moreton Bay bug bun

Peking duck pancakes with plum sauce and chive

Light as air quinoa and potato cake with seared Moroccan-spiced loin of lamb (GF)

Vietnamese beef salad with a mint and ginger dressing in a ceramic spoon (GF)

Parmesan shortbreads with basil pesto and Yarra Valley goat’s cheese (V)

Duck leg confit pastry cups with red onion marmalade

Citrus and basil chicken tartlet

Thai crab filo tartlets

Rolled ricotta, pancetta and sage roulade with Parmesan shavings (V)

Heart-shaped cucumber cup with guacamole and oven-dried Prosciutto (GF)

HOT CANAPES

Mini Angus beef burger with melting burger cheese and special tomato sauce

Quails’ eggs Benedict (V without ham)

Minted feta and pine nut filo cigarillos (V)

Mini Shepherd’s pie

Lemon chilli prawn skewers (GF)

Mini Yorkshire puddings with rare roast fillet of beef and pokey horseradish cream

Fillet steak and chips skewer with béarnaise sauce (GF)

Beetroot rosti with pea puree and goat’s cheese (GF, V)

Seared Lebanese pomegranate chicken skewers with tahini eggplant yogurt dip (GF)

Chef’s selection of mini handmade party pies

Eggplant, pine nut and mozzarella cakes with roasted tomato sauce (GF, V)

SWEET CANAPES

Mini lemon and lime meringue bombe

Rosewater panna cotta chocolate cups with pink chocolate crumb

Mini pavlova with fresh mango and passion fruit cream

Really rich chocolate and raspberry tartlet, chocolate pastry

Lemon polenta bites with passion fruit cream and raspberry

Macaron jewel box

Mini filled doughnuts

BOWL FOOD (a more substantial offering, served canapé style)

Thai green chicken curry, steamed jasmine rice

Merlot-braised beef cheeks with fabulous mash

Lamb, pomegranate and apricot tagine with jewelled cous cous salad

Pan-fried salt and pepper squid with chorizo and pak choi

Sesame-crusted salmon fillet with wakame seaweed salad

Buttermilk chicken popcorn with lime aioli

Baked eggplant, mozzarella, parmesan and basil fritters, roasted heirloom tomato sauce (V)