Canapés |

Canapes

Prices are GST inclusive. Any desirable changes to items can be discussed directly with our chefs, this includes gluten free, vegetarians & any allergies.
Items are subject to change according to the availability and season.

Some of the canapés menus must have a chef at a cost of $350 for 4 hours (include cooking, plating and cleaning) and a wait staff at a cost of $250 for 4 hours (include carry the food and pour the drinks and cleaning).
It’s a very good idea to add some platters. See platters menu

Menu 1: The Occasion $55/pers ($48 above 20 people)
6 items
Recommended for a 1 to 2 hour event

Menu 2: The Treat $58/pers ($50 above 20 people)
8 items
Recommended for a 2 to 3 hour event

Menu 3: The Feast $68/pers ($60 above 20 people)
8 items + 2 substantials
Recommended for a 3 to 4 hour event

Menu: The Celebration $110/pers ($90 above 20 people)
11 items + 3 substantials
Recommended for a minimum 4 hour event

• Cold Canapés

• Ceviches just cooked in citrus & coconut dressing, cherry tomatoes, chilli, and coriander with a dash of Vodka Gf
• Vietnamese roll freshly rolled in rice paper with julienne vegetables, rice noodle, coriander, mint, avocado Vegan GF (add Peking Duck *)
• Duck rillettes with new season figs on sourdough crisp Gf option
• Cured salmon gravlax served with an avocado puree slightly spiced Gf
• Smoked salmon tartlet with a whipped cream cheese citrus and dill Gf option
• Mini quiche with Smoked salmon and dill
• Freshly shuck Pacific oysters, with lemon wedges, Shiraz vinegar and eshallots Gf
• Caramelised onion jam and goat cheese mini tartlet Veg

• Substantials *

• Slow-cooked Black Angus beef sliders with rocket and horseradish mayo
. Chicken créole curry with jasmine rice Gf
. Finger fish and chips with tartare sauce
. Beef cheek Bourguignon with Paris mash potato Gf

• Hot Canapés

• Mini Quiches Lorraine (bacon)
• Mini Vegetarian quiche 3 cheese Veg
• Oregano cheese and tomato mini croissants Veg
• Thai Fish Cakes with sweet chilli sauce
• 3 cheeses Gougère Veg
• Samosa served with yogurt Rita Veg Gf
• Seared Hervey Bay scallops with celery rave puree and Meuniere butter Gf *
• Beef filet cooked 54°C served on a truffled mash potato, port demi-glace jus Gf *
• Braised pork belly in master stock, granny smith apple puree with vanilla & rice vinegar Gf *
• Mini Lamb and Rosemary Pies

• Desserts

• Fresh fruit skewer Vegan Gf
• Macaroon, variety of flavours Gf *
• Mini Chocolate mousse with dark Belgium Chocolate with Chantilly Gf
• Tarte Tatin Caramelised apple tarte served with Crême fraiche *
• Mini panna cotta, with rhubarb compote Gf

Gf: Gluten Free
V: Vegan
DF: Dairy Free
* Exclude the Occasion and the Treat menu