A canapé is a piece of bread or toast on which savories are served.
With canapés such as 3 layered crab, avocado and lambs lettuce brioche sandwich, duck confit with crisp potato rosti and celeriac remulade and our warm chocolate and espresso shooter with hazelnut crème, I do believe that our canapé selection has a bit more depth than small pieces of toast.
Seared scallop on cauliflower puree drizzled with cherry balsamic
Shredded blue swimmer crab bound with dill aioli on rye croute with baby purple basil
Balmain bug, lime & vodka mayo wrapped in a corn & coriander crepe
Roasted beetroot, harissa spiced pumpkin, kalamata olives & aged balsamic tart
Chicken san-choi bow with pickled bamboo, chestnuts in a filo basket
Tomato & bocconcini tartlet with lemon & baby caper salsa
Sumac spiced lamb wrapped around roast eggplant baton with rocket & smokey tomato relish
Shredded char sui pork belly with gingered greens on crispy rice noodles served in asian spoon
Beetroot rosti topped with native pepperberry, rosemary & garlic beef drizzled with horseradish aioli
Blackened barrelled rare yellowfin tuna topped with lychee compote on toasted croute
Proscuitto, rocket & asparagus bruschetta dressed with balsamic reduction
Vanilla & dill cured Atlantic salmon on cucumber disc topped with citrus scented sour cream & chive batons
Roast polenta cups filled with moroccan eggplant topped with crisp fried basil
3 layered crab, avocado & lambs tongue leaf brioche sandwich
Persian feta, baby roquette & mushroom bruchetta
Petite smoked chicken sandwich
Seared beef carpaccio on crostini with horseradish cream & baby leaves
Crisp lime leaf & King prawn wonton with a Thai red curry splash
Bug meat dumpling with a wild lime aioli
Petite Yorkshire pudding with rare roast beef & béarnaise
Roast kipfler potato boat filled with ricotta & tarragon with red pepper coulis dressing
Seared beef & mushroom tortellini topped with creamy three cheese sauce topped with shaved parmesan
Spiced pumpkin “pizza” with smoked provolone & pumpkin seeds
Wattleseed poached chicken with a native berry jam
Roast oyster topped with chervil & pecorino crust
Tart of wild mushrooms, walnuts, brie & thyme
Prawn & shallot dumpling with XO, soy & crispy fried onions
Cauliflower & chive crème fraiche shot with a hint of black truffle oil
Steamed duck, bamboo & plum dumpling with a sweet chilli & ginger sauce
Bug meat risotto dumplings with lime aioli
Thai style barramundi fish cakes with pickled cucumber & chili salsa
Steamed tofu & spinach dumpling with sesame & hoi-sin
Tom yum goung shots (hot & sour prawn soup)
Pork & noodle dumplings with plum & chilli dipping sauce
Caramelised onion, tallegio & black olive flan
Wild mushroom & white truffle oil tart with chervil & parmesan pesto
Apple & blackberry crumble tart
Dark valronha chocolate tart with milk chocolate mascapone
White or milk chocolate dipped strawberries
Mini crème brulee topped with honeycomb
Gin & cranberry shots with gold leaf specs
Warm chocolate & espresso shots with hazelnut creme
Lemon meringue tartlettes
Watermelon & vodka granita
Chocolate & cointreau spiked mousse with white chocolate shavings
Blue tongue ale battered wahoo with fat chips, lemon wedge & lime spiked aioli
Stir fry of fat noodles, Asian greens & hoi-sin with your choice of:
- King prawns
- Teriyaki Chicken
- Marinated sesame seed tofu
Butternut pumpkin & goats cheese ravioli with semi dried tomatoes, basil dressing & shaved parmesan
The classic butter chicken over saffron scented rice with naan
Warn Thai beef salad with naam jim dressing
Leek and herb papparelle pasta with roasted tomatoes and caper sauce
Beef Rangdang with coconut rice & fresh cilantro
Crisp Atlantic salmon with minted chats, English spinach & lemon gremolata
Something a little healthier... |
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Classic chicken Caesar salad with sour dough croutons
Thai chicken salad with hokkien noodles, coriander, mint, banana chilies and sweet tamarind dressing
Harrisa spiced lamb with baby spinach leaves, risoni preserved lemon & balsamic
Roasted pumpkin with chorizo, goats cheese and toasted pine nuts over peppered leaves
Each of our substantial canapés is able to be served in a ceramic bowl, noodle box or paper cone with a fork, chopsticks or bamboo fork. |
