Menu

14 Course Cocktail Menu

Canapés

COLD

Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)

Zucchini, Fetta and Garlic Canapé with Red Pepper Relish (v)

Indian Spiced Sweet Potato, Cream Cheese and Pinenut Canapés with Curried Chutney (v, gf)

Pork Rillettes on Toasted Brioche with Red Currant Puree

Caramelised Pear, Rocket and Prosciutto Wrap on a Spoon with
Blue Cheese Cream (gf)

Peppered Rare Beef on Crostini with Horseradish Cream

Chicken and Basil Terrine on Seeded Crouton with Red Onion Marmalade

Goats Cheese Tartlet with Hazelnut Crust (v)

Wonton Cup filled with Smoked Chicken Waldorf Salad

Natural Oysters with Vietnamese Dressing (gf)

Mixed Seafood and Vegetarian Sushi/Nagiri Platter (gf)

Garlic and Lemon Marinated Prawns (gf)

HOT

Zucchini and Fetta Fritters with Cumin and Garlic Yoghurt (v, gf)

Crispy Corn Fritters with a Mexican Salsa (v, gf)

Mushroom and Parmesan Risotto Balls with Aioli (v, gf)

Parmesan Profiterole filled with Cream Cheese, Semi Dried Tomato and Pinenut (v)

Potato and Bacon Pancake with Chive and Pink Peppercorn Cream Cheese

Crispy Dutch Beef Croquettes with Seeded Mustard Mayonnaise

Thai Chicken Meatballs with Coriander, Chilli and Lime Dressing (gf)

Baked Crumbed Sheeps Fetta with Pomegranate Syrup (v)

Chilli Salt Squid with Fried Garlic, Chilli and Coriander (gf)

Lamb Kofta's with Minted Yoghurt (gf)

Cherry Tomato, Basil and Onion Tarte Tartin (v)

Potato Pancake topped with Marinated Scallop, Coriander Aioli and Chilli Oil

Fillet Mignon- Beef Fillet wrapped in Prosciutto with Béarnaise Sauce

Battered Prawns with Harissa Mayonnaise

Red Braised Chinese Beef Dumpling with Crispy Shallots and
Coriander on a Spoon

Fried Three Cheese Gnocchi on Roasted Capsicum Ragout with
Truffle Oil on a Spoon (v)

Mini Gourmet Pies

Chicken and Leek

Thai Chicken

Chicken and Mushroom

Spinach and Mushroom (v)

Beef, Red Wine and Vegetable

Beef and Mushroom

Peppered Steak

Spring Lamb

Substantial Finger Food
COLD

Spiced Avocado Mousse topped with Prawn Salsa and Salt and Pepper Prawn (gf)

Vietnamese Rice Paper Roll with Vietnamese Dipping Sauce (v, gf)

BBQ Duck, Hoisin and Shallot Crepes

HOT

Mini Wagyu Burger with Caramelised Onions and Vintage Cheddar

Vegie Pattie on Soft Poppyseed Roll with Beetroot Relish (v)

Twice Cooked Pork Belly Sliders with Asian Slaw

Satay Chicken Sliders

Roast Yorkshire Pudding filled with Slow Braised Beef and Horseradish Creme Fraiche

Flour Tortilla filled with Crumbed Fish, Cabbage Salad and Lime and Jalapeno Mayonnaise

Flour Tortilla filled with Braised Beef, Roasted Red Capsicum, Homemade BBQ Sauce, Coriander and Peanuts

Bowl Food

COLD

Char Sui Pork on Asian Salad in Chilli Plum Dressing topped with Crispy Shallots (gf)

Farfalle Pasta Salad with Semidried Tomatoes, Danish Fetta and Baby Spinach tossed in Homemade Pesto (v)

Herb Chicken on a Potato, Rocket and Spring Onion Salad with Honey Mustard Dressing (gf)

Thai Beef Salad with Noodles and Peanuts in Chilli and Lime Dressing (gf)

HOT

Flaked Salmon and Cherry Tomatoes in Dill and Lemon Cream Sauce on Crushed Potatoes (gf)

Massaman Curry with Beef, Potatoes and Peanuts on Jasmine Rice

Braised Veal and Vegetable Bourguignon with Rissoni

Indian Vegetable Dahl topped with Cumin Yoghurt and Poppadum (v,gf)

French Bean Cassoulet topped with Duck, Pork Belly and Toulouse
Sausage

Slow Cooked Garlic Marinated Lamb served on Roasted Mediterranean Vegetables (gf)


V= vegetarian gf= gluten free
Dessert Buffet


Chocolate Cup filled with Jaffa Mousse and Candied Orange (gf)

Strawberry and Mascarpone Swirl Tartlet

Mini Baked Cheesecake with Sour Cherry Compote

Baked Chocolate Tartlet with Raspberry and Caramel Mascarpone

Moist Orange and Almond Torte (gf)

Bannoffie Tartlets – Caramelised Banana Custard with Whipped Vanilla Cream

Chocolate Dipped Profiteroles

Lemon Curd Tartlets topped with Meringue

Toffee Topped Profiteroles

Chocolate and Hazelnut Torte with Chocolate Ganache (gf)

Mini Carrot and Walnut cake with Orange Cream Cheese

IN A GLASS

Tiramisu-layered Mascarpone and Coffee Sponge served in a glass

or

Raspberry Jelly with Vanilla Bean Panacotta in a glass (gf)

or

White Chocolate and Praline Mousse with Honeycomb Cream (gf)

or

Black Forest Trifle – layered Sour Cherry Compote, Chocolate Sponge and Vanilla Cream
or
Salted Caramel Mousse topped with Caramel Popcorn


These Canapés are a selection of what we can do for you, we can tailor our menu to suit your event, budget and season. We can offer anything from pre-dinner nibbles, to afternoon tea, to a full dinner, rest assured your guests will be not only be impressed by the presentation and flavours but also the quantity of food. We are happy to work to a budget, so please don't hesitate to ask and we will design a menu specially for you. Call us to discuss your needs for your in-house catering. Ask about our specially designed Gluten Free or Vegetarian cocktail menu

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