Canapes, Platters and forked dishes

Minimum booking 30 people

Turkish bread and two dips (approx 10-15pax)

Assorted gourmet breads three dips (approx 10-15 pax)

Fresh chilled seafood platters including: (subject to availability)

South Australian oysters, Moreton bay bugs, scallops, tiger prawns, smoked salmon, black lip mussels and traditional garnishes

Antipasto including: (subject to availability)

Pinzimonio (chopped raw veg with oil and vinegar), Carciofi sott'aceto (picked onions), Giardiniera (medley of pickled vegetables), Pimmaduori (sundried tomatoes), Peperoncini al Tono (round hot peppers stuffed with tuna), olives, Italian salami, prosciutto, mortadella, provolone, pecorino

Selection of Australian cheeses, dried fruits, local fruits, nuts and water crackers $130.00 (approx 10-15pax)

Tropical fruit platters only seasonal fruits used (approx 10-15pax)

A minimum of 6 canapes per person is required for a 1 to 2hr function, Minumum 30 people

Should your event run longer we recommend you opt for a forked dish or light BBQ

More Canapes Platters and forked dishes

Code: (C) cold (H) hot (V) vegetarian vegan on request

• Gin gazpachio with sea salt potato crisp (C)

• Thai Fish cakes with petite Asian salad and Tamrind chutney (H)

• Korma chicken pastry cup with riatta and roast cashew crumble (H)

• Assorted sushi rolls with traditional accompaniments (C)

• Barramundi glass noodle spring roll (H)

• White prawn and coriander wontons with sticky soy dipping sauce (H)

• Bresolla beef asparagus and horse radish wrap (C)

• Blood orange oyster shots (H)

• Persain fetta black olive and tomato pizzetta with basil pesto (HV)

• Shredded Thai style beef salad (H)

• Confit duck on crute with red onion marmalade (C)

• Roast mushroom caps with horseradish and talageio cheese (HV)

• Smoked Ham, and semi dried tomato Tarts (H or C)

• Choux pastry puff with smoked salmon dill mouse (C)

• Green ant gravalax en crute (C)

• Beef cheek and Kaffier lime spring rolls (H)

• 1 bite big bad cheese burger (H)

• Shrimp chive potato croquette (H)

• Chilli Salt squid with citus aioli (H)

• Tempura fish pieces with wasabi mayonnaise (H)

• Warm goats cheese and Caramelised onion Tarts (CV)

• Lemon meringue tart (C)

• Belgium chocolate and hazelnut bite (C)

• Wild berry ricotta cheese cake (C)

• Naughty crisp chocolate strawberries (seasonally) (C)

Noodle boxes

Min 30 people, (choice of 2)

• Black bean chilli beef with egg noodles

• Minted pea and trout risotto

• Crumbed whitting, hand cut chips, lemon wedges & whole egg tartare sauce

• Twice cooked pork belly in dark palm syrup with manderine, bean sprout salad

• Leek, lobster and Pernord risotto

• Ginger, chicken, water chestnut stir fry with hoikken noodles

• House made vegetarian Spring rolls with lime chilli dipping sauce

• Cummin and Corriander coconut spiced chicken with Jasmine rice and riatta

• Crispy Barramundi with fresh herb and glass noodle salad, sweet chilli lime dressing

From the BBQ

Min 30 people (Choice of 2 hots)

Hot selection

• Lamb cutlets marinated in fine Herbs

• Sumac spiced chicken skewers

• Seared sea scallops with fresh nam Jim

• BBQ King prawns ala natural

• Terriyaki Roo Bamboo sticks

• Chickpea spiced falafels with minted yoghurt

• House made beef patties

Cold selection

• Roast Kumara Honey and pine nut salad

• Mixed leaf walnut and white balsamic dressing

• Assorted bread basket with whipped butters

• Caesar Salad with a rich egg yolk dressing