MEAT
Mini scotch eggs on dukkah sand with crispy speck
Slow roast lamb shoulder croquette w a fresh mint aioli
Szechuan cured beef, pickled cucumber and smoked chipotle
Smoky barbecued pork & apple tart
Beef and burgundy canapé pie with crushed peas
Lamb and mint kofta with pineapple compote (GF)
Master stock braised pork belly with plum glaze
Ham hock and brie tartlet
SEAFOOD
Gin cured kingfish w caviar on black coral
Lemon cured Atlantic salmon cornets w dill crème fraîche
Bamboo skewered fresh Australian prawns w pernot butter
White Gazpacho shots w pan seared scallops
Pastrami of ocean trout skewers
Charred sashimi grade tun a w Yuzu jelly
Fresh Sydney rock oysters w pickled cucumber & lemongrass dressing Seared trout w skordalia & preserved lemon
Tiger prawn and green mango rice paper roll with dipping sauce (GF) Bamboo skewered prawns w Pernod butter
Seared scallop and minted pea tart
Steamed prawn and pork gyozas with crispy shallots and coriander Seared scallop with cauliflower puree & truffle oil on a Silver Spoon
POULTRY
Green tea and thyme duck w scorched lychees and plum gel
Warm duck pancakes in mini steamer baskets
Chicken Vietnamese rice paper rolls
Confit duck tartlet w red currant jelly
Duck rillette on toasted brioche w red currant confiture
Chicken, chive and mayonnaise finger sandwiches
Peking duck pancakes with hoi sin and cucumber
Chicken and leek canapé pie with tomato relish
VEGETARIAN
Pumpkin and brie aranchini w lemon aioli
Vegetarian Vietnamese rice paper rolls
Goats cheese tart topped with onion and rosemary jam
Avocado salad rice paper roll with dipping sauce (GF)
Goats cheese croquettes w smoked paprika aioli
Chargrilled vegetable skewers w salsa verde
Pumpkin and brie arancini w lemon aioli
SUBSTANTIALS
Mini pulled pork slider w apple chutney & fresh coleslaw
Semi-cured Chorizo, manchego cheese w chipotle aioli tostado
Crisp chorizo with patatas bravas (kumera, olives, spanish onion and tomatoes)
Classic Spanish tortilla with adobe chipotle mayonnaise (V)
Spicy meatballs cooked in tomato sauce
Fried haloumi with lemon wedges (V)
Prawns with salsa verde and chili threads
Pulled pork slider with red cabbage slaw
Falafel, shredded iceberg lettuce and sumac yoghurt slider (V)
Chicken popcorn in bamboo cones with garlic aioli
MINI MEALS (in bowls, boxes or bamboo boats)
Seared snapper with kumera mash and beurre blanc
Balinese crispy skin duck with green mango, lemongrass and sticky rice
Pan-fried gnocchi, wild mushrooms, rocket and shaved parmesan
Prawn and pea risotto with shaved Reggiano
Babi Guling with Jasmine rice, green beans and crispy shallots
Beef and burgundy pie “floaters” with red wine jus
Lamb tagine with sumac and preserved lemon yoghurt
Prawn cocktail with shaved cos, lemon and cracked pepper
Beetroot and vodka cured salmon with horseradish cream and beetroot relish
Spicy Thai chargrilled squid with glass noodle salad
Seared sesame tuna with ponzu dressing and green tea noodles
Salmon carpaccio, crispy capers, red onion and chervil with lemon vinaigrette
FOOD STATIONS (requires an onsite chef)
Brisket and pastrami bar:
Honey, mustard glazed pickled brisket and house made pastrami with cornichons, sour kraut, kewpie mayonnaise and mustard.
Mini brioche rolls and sliced rye.
Paella bar:
Classic Spanish paella with prawns, mussels, squid, chorizo, chicken and calasparra rice.
Gravlax bar:
Beetroot and vodka cured salmon and classic dill cured salmon with crisp capers, red onion and lemon mayonnaise.
Sliced pumpernickel and mini bagels.
Yum Cha bar:
Chicken and coriander dumplings, steamed pork buns and vegetable spring rolls with dipping sauces
DESSERT CANAPÉS
Miniature chocolate dipped ice creams
Selection of macaroons
Raspberry frangipane tart
Assorted French profiteroles
Panacotta layered with raspberry jelly
Chocolate mousse shot
Raspberry and white chocolate brûlée
Eton Mess with strawberries
Delivery of food ready to serve or Chef can finish & present food on site for fees below.
