Canapés

Suggested number of canapés

2 hours: 5 –7 canapés per person , 2 ½ – 3 hours: 8 – 9 canapés per person,

+3 hours +: 9 – 12 canapés per person

(H) May be heated (C) served cold GF – Gluten free V – Vegetarian VN – Vegan

Menu One – $10.00 per person

Courgette fritters with rare roast beef and garlic aioli (C)

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Parmesan & rosemary shortbread with fresh pesto, semi roasted tomatoes and goat’s cheese (C) (V)

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Masa boats with tomato salsa and guacamole (C) (GF, VN)

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Sticky BBQ pork fillet with snow pea sprouts, julienne spring onion, carrot and toffee sesame seeds, wrapped in rice paper. (C)(GF)

Menu Two – $13.00 per person

Cornmeal muffin cups with chilli beef (H)

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Flat mushrooms topped with halloumi and herb crust (H) (V)

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Rice wraps filled with shredded duck, spinach, orange and hoi sin sauce(C)

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Giant tiger prawns marinated in Tequila, lime and chilli (H / C) (GF)

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Gingerbread strips with blue cheese and our own orange marmalade (C) (V)

Menu Three – $14.50 per person

Slow roasted pork belly with a jalapeno and cucumber salsa (H / C) (GF)

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Thai chicken on a lemon grass stick with coconut dukkah (H / C)( GF)

Pigeon breast on focaccia crostini with damson paste (H / C)

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Rosti potatoes with harissa rubbed sirloin of beef (H) (GF)

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Seared fresh tuna coated in sesame on pumpernickel topped with wasabi mock caviar (C) (GF)

List A – $2.70 per person

Courgette fritters with rare roast beef and garlic aioli (C)
Pork and ginger money bags with oriental dipping sauce. (H )
Rosemary and almond biscotti topped with semi-roasted tomatoes, olives and basil leaves (C)( V)
Cornmeal muffin cups with chilli beef (H)
Gingerbread strips with blue cheese and our own orange marmalade (C)( V)
Herb pikelets topped with smoked chicken, cranberries and crispy leeks (C)
Mini vegetable pakoras (Indian fritters made with chickpea flour) served with chutney and minted yoghurt (H) (GF, V, VN)
Masa boats with tomato salsa and guacamole (C) (GF, VN)
Crepe pinwheels filled with herb cream cheese, julienne of vegetables and mustard beef (C)(can be done vegetarian)
Tartlets filled with caramelised red onion and kikorangi blue (H / C) (V)
Sweet corn fritters with ginger and onion marmalade (H / C)( V)
Parmesan risotto balls stuffed with feta coated in polenta (H / C)( GF, V)
Smoked salmon roulade filled with fresh spinach and lemon cream cheese (C)
Parmesan & rosemary shortbread with fresh pesto, semi roasted tomatoes and goat’s cheese (C)( V)
Chicken liver pate quenelle on home made oatcakes with caramelised pears (C)
Tortilla cup filled with crispy chorizo and tomato salsa and sour cream (C)

List B @ $2.90 per person

Teriyaki lamb fillets with pickled ginger and courgette (C)(GF)
Rice wraps filled with shredded duck, spinach and orange, served with hoisin sauce (C) (GF)
Buckwheat bilinis topped with salmon and salmon caviar and lemon crème fraiche (C)
Slow roasted pork belly with a jalapeno and cucumber salsa (H / C) (GF)
Thai chicken on a lemon grass stick with coconut dukkah (H / C)( GF)
Rosti potatoes with harissa rubbed sirloin of beef (H) (GF)
Flat mushrooms topped with halloumi and herb crust (H)(V)
Mini beef empanadas (pastry stuffed with spiced minced beef and chorizo sausage ) (H)
Lamb fillets coated in Indian spices with lentil Dahl and mango salsa(H / C)
Polenta cake topped with country pork terrine. (C)(GF)
Mini Yorkshire puddings stuffed with parsnip mash and rare roast beef (H)
Sticky BBQ pork fillet with snow pea sprouts, julienne spring onion, carrot and toffee sesame seeds, wrapped in rice paper. (C)(GF)

List C @ $3.40 per person

Rabbit terrine served on a savoury biscotti with orange marmalade (C)
Salmon fillets wrapped in rice paper (C)(GF)
Giant tiger prawns marinated in Tequila, lime and chilli (H / C) (GF)
Seared fresh tuna coated in sesame on pumpernickel topped with wasabi mock caviar (C) (GF)
Loin of smoked venison coated in five spice and roasted rare, served on a savoury biscuit, with quince jelly (C)
Mini Beef Wellingtons (fillet of beef, pate and slices of mushroom wrapped in filo pastry) (H)
Suba noodles twisted and served in a Chinese spoon topped with roast duck. (C)
Fresh crab salad on star fruit (C) (GF)
Pigeon breast on focaccia crostini with damson paste (H / C)

You may create your own canape menu and we will cost it for you

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