Cocktail menu


 

MEATS

Duck breast and rhubarb relish served in spoons with baby beetroot leaves-gf

Thai chicken sausage rolls

Moroccan lamb keftas with tahina, yoghurt and lemon sauce-gf

Thai beef salad on coconut fritters-cold

Turkish lamb and tomato pizza

Blinis with mascarpone, fig and prosciutto-(seasonal), gf                               

Curried chicken pie

Duck and eggplant curry in wonton cups

Chicken, almond and celery finger sandwiches-cold

Beef samosa with mint yoghurt

Baked meatballs with tomato and tamarind sauce-gf

Chicken and mushroom pie   

Mini beef burgers

Mini hotdogs with cheese, mustard and tomato sauce

Tandoori chicken skewers with minty yoghurt- gf

Beefbourguignon pie

Duck, carrot/cucumber and hoi sin buns

Fillet mignon with béarnaise sauce-gf

Pandan chicken-gf

Greek filo triangles with dill, fetta and chicken

Mini chicken, herb and parmesan schnitzel with lemon mayonnaise

Chinese duck rolls with hoi-sin and orange sauce

 

SEAFOOD

Prawn, haloumi and pinapple bamboo skewers with lime, chilli and mint salsa-gf

Tuna tartare with tomato chutney in wafer thin pastry cups –gf,cold

Salt and pepper squid with chilli lime sauce-gf

Asian fish cakes with cucumber salad-gf

Smoked salmon, dill cream and baby cress finger sandwiches-cold

Sweetcorn blinis with crème fraiche and salmon roe-cold

Corn and prawn fritters with lemon mayonnaise

Coconut coated garfish with lime aioli-gf

Fried prawn wontons with chilli/lime sauce

Mexican fish tacos with guacamole  and green tomato pickle

Smoked trout, dill and prosciutto filo tart

Kingfish and wakame salad served in spoons-gf,cold

Seared scallops on carrot fritters-gf

Lemongrass, chilli and coriander oysters-gf,cold

 

VEGETARIAN

Wild mushroom tart with goats curd and chives

Crostini with eggplant, roasted capsicum, olives and a pecan and lemon chevre-cold

Fig or poached pear with blue cheese and rocket pizza

Grilled polenta with roasted capsicum and tomato relish and chevre-gf

Smoky eggplant and chilli tomato salad in pastry cups-cold

Baked figs  with gorgonzola sauce served on spoons(seasonal)-gf

Tomato, boconcinni , basil bruschetta

Vegetable pakoras with minted yoghurt-gf

Olive tapenade and goats cheese tarts-cold

Kumera and mint samosa with lime pickle yoghurt

Sweet corn cakes with avocado salsa and baby cress-cold

Sweet potato, goats cheese, chilli and pumpkin seed gallette

Spinach and taleggio arancinis with aioli

Artichoke, green olive and parmesan fillo “cigars”

Carrot, pea and cabbage spring rolls

Goats cheese, caramelised onion and roast pepper quesadilla’s

 

SWEETS

Vanilla panna cotta with raspberry coulis-gf

Sweet nut filled filo cigars

Lemon curd tarts topped with blueberries

Coconut macaroons with raspberry mascarpone and fresh raspberries-gf

Rhubarb filled tarts with cream

Coconut and kaffir lime panna cotta with tropical fruit and lime syrup-gf

Sweet pastry cups filled with vanilla mascarpone, poached saffron pears and pistachio

 

SMALL PLATES

Hoi sin marinated salmon with rice and cucumber salad-gf

Gnocchi with gorgonzola, spinach, roasted tomatoes and walnuts-veg

Butter chicken-gf

Lamb curry with coconut , cucumber andlime salad-gf

Prawn and scallops with tomato and fetta-gf

Saffron chicken with herb and fennel salad and honey/orange sauce-gf,cold

Prawn and chilli risotto-gf

Fish and chips with homemade tartare (50 people max)

Corn polenta with fetta and eggplant tomato sauce –gf,veg

 Beef vindaloo with raita-gf

Fried zucchini flowers with mozzarella and gruyere-veg

Asian chicken and cucumber salad-gf,cold

Tuna nicoise salad-gf, war