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) 

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