Canapes

Canapes

Pricing and Customisation

All prices are GST inclusive. Any desired changes to the menu items can be discussed directly with our chefs, including options for gluten-free, vegetarian, dairy-free, and other dietary requirements. Please note that items are subject to change based on availability and seasonality.

Chef and Wait Staff Services

Certain canapé menus require the presence of a chef Julien, which costs $500 for 4 hours, covering cooking, plating, and cleaning. Additionally, waitstaff can be hired at $350 for 4 hours to handle food service, drink pouring, and cleaning.

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It’s highly recommended to complement your canapés with some platters. Please refer to our platters menu for more options.

Menu 1: The Social

Price: $50 per person ($45 for groups of 20 or more)

Items: 5

Recommended Duration: 1 to 2 hours

Menu 2: The Gathering

Price: $65 per person ($60 for groups of 20 or more)

Items: 7

Recommended Duration: 2 to 3 hours

Menu 3: The Celebration

Price: $90 per person ($80 for groups of 20 or more)

Items: 6 + 2 substantials

Recommended Duration: 3 to 4 hours
GF: Gluten-Free
V: Vegan
DF: Dairy-Free

Menu Recommendations

Options

- Ceviche with citrus & coconut dressing, cherry tomatoes, chili, coriander, and a dash of vodka (GF)
- Vietnamese roll with julienne vegetables, rice noodles, coriander, mint, and avocado (Vegan, GF, DF) (Peking Duck optional for $3)
- Duck rillettes with new season figs on sourdough crisp (GF option)
- Smoked salmon tartlet with whipped cream cheese, citrus, and dill (GF option)
- Mini quiche with smoked salmon and dill (GF option)
- Freshly shucked Pacific oysters with lemon wedges, Shiraz vinegar, and eschalots (GF)
- Caramelized onion jam and goat cheese mini tartlet (Veg, GF option)
- Mini Quiches Lorraine (bacon) (GF option)
- Slow-cooked Black Angus beef sliders with rocket and horseradish mayo
- Yamba prawn risotto flambéed with pastis, crab, dill, pea, and asparagus
- Finger fish and chips with tartare sauce
- Beef cheek Bourguignon with Paris mash potato (GF)
- Mini vegetarian quiche with 3 cheeses (Veg, GF option)
- Oregano cheese and tomato mini croissants (Veg)
- Thai fish cakes with sweet chili sauce
- 3 cheeses gougères (Veg)
- Seared Hervey Bay scallops with cauliflower puree and Meuniere butter (GF)
- Beef filet cooked to 54°C on truffled mash potato with port demi-glace jus (GF)
- Braised pork belly in master stock with granny smith apple puree, vanilla, and rice vinegar (GF)
- Fresh fruit skewers (DF, GF)
- Macarons in a variety of flavors (GF)
- Mini chocolate mousse with dark Belgian chocolate and Chantilly (GF)
- Tarte Tatin with caramelized apple and crème fraîche
- Mini panna cotta with rhubarb compote (GF)