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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)



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)




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) 

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