Minimum of 40 guests
Travel within 30km from CBD.
Includes our chefs on site
Includes serving equipment
Assumes use of at least a domestic kitchen
Additional charges for
Food and Drinks staff are $52 per hour +GST with a minimum of 3 hours
All substantial additional equipment
To be confirmed in a formal quote based upon our availability
A 20% deposit is required to secure your function date.
High Quality and Great Value Finger Food Menus and Packages
Classic French style canapés
Saffron roulade with dill cream and salmon roe. (v)
Caramelised onion, blue butter tarts with truffle honey. (v)
South Australian mullet with pickled lemon butter sauce (when available) (g/f)
Duck breast and Asian micro-greens with hoisin sauce in a kataifi cup
Double-baked cheese soufflé with pear and walnut praline (v)
Smoked salmon blini with dill cream
Chicken and bacon roulade with sundried tomato cream and tomato crisp (g/f)
Scallop and beurre blanc sauce tart with cauliflower cream and caper
Pumpkin, fetta and spinach paper bag quiche (v)
Creamed spinach pastry cones with toasted almonds and nutmeg (v)
Leek, beetroot and goat’s curd tart with clementine and honey syrup (v)
Kataifi wrapped prawns with citrus mayonnaise
Diced roast lamb with minted crème fraîche in cucumber cup (g/f)
Apple, cheddar and rosemary crusted paper bag quiche (v)
Brochette with tomato salsa and basil cashew pesto (v)
Cured ocean trout tart with cucumber and horseradish
Vegetable frittata dressed with hummus and black olive (g/f & v)
Pâté on gingerbread with spiced pineapple puree
Grilled zucchini with goat’s cheese rolls (g/f, v)
Mini rhubarb crumble tart (v)
Old Favourite canapés
Vietnamese vegetarian rice paper rolls (g/f, v, va, d/f)
Prawn, roasted capsicum & pesto mini pizza
Peking duck crêpe with hoisin sauce, cucumber and spring onions
Beef and potato cocktail pies
Chicken and feta pillows with quince paste and walnut
Pork and fennel rolls with peppered pear paste and dried apple
Vegetarian samosas with fresh green chutney
Peppered beef and cabernet pie
Chicken, leek and tarragon white wine cream pie
Southern style crumbed winglets (g/f)
Assorted sushi (g/f, v, va, d/f)
Empanadas – Beef, sundried tomato, raisin and olive pastry
Crusted Cajun lamb meat balls with BBQ dipping sauce (g/f)
Thai fish cake with sweet chili sauce (g/f)
Roast beef and horseradish cream on croûtons
Devils on horseback – prune and camembert wrapped in bacon (g/f)
Brie and caramelised fig with prosciutto on cracker
Smoked salmon and ricotta on brochette with capers and watercress
Blueberry cheesecake with peppermint cream (v)
Double Jamaican chocolate mud cake (g/f, v)
BBQ Canapés
Portuguese style prawn shashlik (g/f, d/f)
Pecan stuffed mushrooms (g/f, v, va, d/f)
Brazilian bacon and beef kebabs (g/f, d/f)
Mix vegetables and haloumi cheese kebabs (g/f, v)
Mini beef filet mignon with red wine, topped with onion confit (g/f, d/f)
Lamb cocktail shashlik crusted with rosemary, thyme and sage (g/f, d/f)
Borrachos – Grill prawn shashlik marinated in pilsner, lime, salt and pepper (d/f)
Chorizo, button mushroom and pepper kebab (g/f, d/f)
Salmon with avocado and grapefruit cocktail shashlik. (g/f)
Greek lamb koftas, with tazatziki, mint & lemon (g/f)
Rosemary crusted eggplant and tofu shashlik (g/f, v, va, d/f)
Veal cocktail shashlik with a Mediterranean and parmesan crust (g/f)
Thai beef shashlik with spicy peanut sauce (g/f, d/f)
Tikka Boti – ground beef and papaya koftas (g/f)
Anticuchos de pollo – grill chicken shashlik with mango, chili spicy BBQ sauce (g/f)
Maekjeok -Korean Doenjang pork skewers (g/f)
Chicken and Turkish figs (g/f,d/f)
Coconut prawn shashlik with sweet chili (g/f)
Mini pancake stacks with jam and maple infused double whipped cream (v)
Lightly grilled fruit skewers with double whipped vanilla cream (v)
Substantial canapés
Fork and Talks (Bowls)
Classic Indian butter chicken with rice (g/f)
Lamb korma curry with rice, mango chutney and yogurt (g/f)
Poached Atlantic salmon in French butter sauce on sweet potato cream (g/f)
