Cocktail menu




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

Thai chicken sausage rolls

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

Chicken, zucchini and mint balls with sour cream and sumac sauce -gf

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

Mini beef burgers

Pork and beef balls in tomato sauce -gf

Mini hotdogs with cheese, mustard and tomato sauce

Fillet mignon with béarnaise sauce-gf

Chicken bites wrapped with sage and prosciutto –gf

Toasted Turkish bread with chargrilled chorizo, goats curd and fig jam

Chinese steamed pork and waterchestnut dumplings with chilli/ginger sauce

Japanese chicken yakitori -gf

Pandan chicken-gf

Spicy bbq and smoky chicken quesadillas-gf option

Steak and stout beef pies

Pulled pork buns with coleslaw and mayonnaise

Grilled figs with prosciutto and gorgonzola served on spoons-gf

Chinese duck rolls with hoi-sin and orange sauce

Chicken larp in wonton cups

Moroccan spiced chicken skewers with harissa yoghurt -gf

Cinnamon and saffron lamb triangles with tahini and yoghurt




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 smoked salmon -cold

Corn and prawn “pops” 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

Bruschetta with tuna mayonnaise, roasted capsicum and baby cress

Prawn , chilli and saffron risotto cakes-gf

Coriander and lime marinted prawns with chilli and kaffir lime sauce-gf

Oven baked scallops with parsley, prosciutto and garlic served in the shell-gf

Kingfish ceviche with blood orange, smoked jalapeno and coriander served on spoons-gf

Prawn pakoras with tomato,yoghurt chutney-gf




Wild mushroom tart with goats curd and chives

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

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

Ricotta, fetta, pea and mint pastries with tzatziki

Crunchy Mexican bean mix cups topped with salsa, gaucomole and chipotle –gf option

Bruschetta with olive oil, eggplant puree and roasted capsicum- gf option

Vegetable pakoras with minted yoghurt-gf

Olive tapenade and goats cheese tarts-cold

Bruschetta with roasted capsicum and cannellini-gf option

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”

Pea, bocconcini and lemon arancinis-gf

Goats cheese, caramelised onion and roast pepper quesadilla’s

Spicy eggplant, capsicum and olive triangles

Japanese cucumber and pickled seaweed nori rolls-gf

Arancini with olive tapenade and parmesan –gf

Zucchini and haloumi fritters with greek yoghurt and baby cress-gf

Tabouleh and babaganoush  in crisp lettuce leaves (gf, vegan)

Falafel balls topped with hoummous and preserved lemon and tomato salsa (veg, gf, vegan)

Tofu and vegetable cold rolls with peanut and coconut dipping sauce (cold,vegan)

Pinenut and current dolmas with yoghurt and cucumber dip (veg, gf, vegan)




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

Chocolate and walnut brownies




Chinese tea smoked salmon with pickled chilli and garlic cucumbers-gf

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

Butter chicken-gf

Lamb curry with coconut , cucumber and  lime 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 , coconut and mango salad-gf,cold

Tuna nicoise salad-gf, warm

Middle eastern chicken with ginger, lemon and saffron served on cous cous