Catering

CANAPE LISTING

From 16 euro per head with choices from the following:

  • Tiny tartlets filled with broad beans and mint mousse and Kalamatta olive
  • Wild mushrooms and Kervella goats cheese risotto cakes with basil
  • Filo parcels with roast pumpkin, mushroom, capsicum, ricotta, feta, parmesan and basil
  • Parmesan and olive tapenade straws served from an oversized vase
  • Shitaki, field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli
  • Quail eggs rolled in celery salt, poppy seeds, sesame seeds and fine herbs
  • Chilled Gazpachio served in shot glasses
  • Vietnamese rice paper rolls with Asian vegetables, peanut, avocado and mint
  • Mildly spiced vegetable samosas with cucumber and mint raita
  • Mushroom, English spinach, basil and parmesan risotto served in china cups
  • Artichoke and red pepper raviolis with tomato and basil served in china cups
  • Artichokes stuffed with ricotta, pine nuts and basil
  • Pea, corn and polenta fritters with tomato salsa
  • Miniature felafel rolls with tabouli and hummus – tied with a chive
  • Singapore noodles served in New York style takeaway box with chop sticks
  • Crisp potato roesti topped with avocado oven fried tomato, watercress & parmesan
  • Ricotta, roast capsicum, eggplant and zucchini roulade with basil pesto
  • Eggplant rounds with sweet harissa and mint
  • Tiny tartlettes with white bean puree and slow roast cherry tomatoes
  • King prawns with lime and mango pickle, wrapped in crisp wanton skins
  • Japanese egg roll topped with steamed harbour prawn and pickled ginger relish
  • Tuna tartare in a tiny tartlet and crème fraiche and wasabi flying fish roe
  • Tuscan white beans with smoked salmon on rye
  • Salmon tartare on fragrant rice with salmon roe
  • Tasmanian Smoked Salmon, English spinach and basil pancake rolls
  • Tiny tartlet’s with pea & mint mousse and a seared Tasmanian scallop
  • Savoury éclairs with fresh salmon, smoked salmon and salmon roe
  • Vietnamese rice paper rolls with blue eye cod, cucumber, ginger and mint
  • Char-grilled skewered king prawns marinated in ginger, coriander and lime
  • Char-grilled skewered prawns with roast garlic, lemon and parsley
  • Assorted platters of sushi and nori with pickled ginger, wasabi and fermented soy
  • Freshly peeled King prawns with fresh lime mayonnaise served with limes in gauze
  • Seafood paella served in China bowls with silver spoons
  • Seared Yellow fin tuna with wasabi and soy
  • Smoked salmon and horseradish croque monsieur’s
  • Dill scones with sugar cured salmon crème fraiche and salmon caviar
  • Blue swimmer crab, smoked salmon & wasabi flying fish roe in a tartlets
  • Fish bouions with chips served in a paper cone
  • Natural oysters served in a Chinese soup spoon with a squeeze of lime & cracked pepper
  • Tempura Sydney Rock oysters
  • Blue swimmer crab, green mango, chilli and coriander in a tart
  • Sugar cured salmon with ginger aioli in a choux cup
  • Smoked trout and pickled cucumber on oatcakes
  • Tasmanian scallops wrapped in pancetta with sage and lime dressing
  • Ceramic cups with a prawn, avocado, goats curd and lemon salad
  • Peking duck pancakes with cucumber and hoi sin sauce – tied with a chive
  • Paradise pears with roast duck, chilli and ginger
  • Tiny pies filled with chicken, leek rosemary and white wine
  • Tiny pies filled with Thai spiced chicken and pumpkin curry with lime leaves
  • Chicken breast kaffir lime, coriander and peanut in a crisp wanton
  • Confit of duck and spiced beetroot relish in a savoury tart
  • Chicken and mushroom risoto cakes with mozzarella centres
  • Heffelumps on horseback-chicken livers, poached pear & sage wrapped in prosciutto
  • Chicken tikka, lime chutney and cucumber raita on a tiny mushroom pappadam
  • Chicken Caesar salad with prosciutto, herbed croutons, parmesan served in a NY style box
  • Duck salad with green mango served in china cups
    Chicken liver parfait with fresh pear and rocket on a herbed crostini
  • Choux buns with smoked chicken, parmesan and crisp prosciutto
  • Roast Quail legs wrapped with prosciutto and sage
  • Crispy barbequed pork, bean sprout, cucumber and avocado rice paper rolls
  • Venison loin on a crisp pastry disc with cranberry and apple confit
  • Venison loin on home baked oat cakes with creme fraiche and beetroot relish
  • Baby pumpkin scones with Moroccan spiced lamb and eggplant relish
  • Croustade with harissa marinated lamb, Persian feta & mint pesto
  • Mini Yorkshire puddings with rare roast fillet of beef and horseradish cream
  • Tiny pies filled with Australian grain fed beef, pumpkin & marjoram
  • Croque Monsieur with fontina cheese, double smoked ham, English spinach & seed mustard.
  • Potato & rosemary blinis with lamb & Persian feta
  • Baby lamb cutlets with eggplant, garlic, cumin & yoghurt relish
  • Tandoori lamb cutlets with cucumber & mint raita
  • Tiny pies filled with roast lamb, sweet potato & rosemary
  • Mini beef burgers with tomato jam & rocket
  • Cumberland sausages cooked with pear & rosemary jelly
  • BBQ pork, apple & currant wanton wraps
  • Mini shepherds pies-short crust pastry, fine diced lamb & creamy mashed potato
  • Baby waffle ice cream cones – any flavour imaginable!
  • Assorted sweet tartlet’s – lemon curd, Belgian chocolate, Mascapone & strawberry
  • Blood orange sorbet served in shot glasses
  • Baby white & dark chocolate éclairs
  • Creme brulee served in Chinese soup spoons
  • White chocolate & raspberry mousse served in china bowls with silver spoons