$3.50 per item​

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• Tortilla cup with jackfruit mole & Jalapeño jam (vg)

• Bruschetta of olive tapenade and thinly shaved prosciutto

• Miso-glazed grilled eggplant on sweet potato (vg)

• Tarragon, portobello mushroom & baby spinach pie (v)

• Goat’s cheese, caramelized onion & fire roasted capsicum cup (v)

• Argentinian beef empanadas with Tomatillo salsa Verde

• Bruschetta of sauté mushrooms and thyme with porcini powder (v)

• Ratatouille tart with a herb & parmesan crumble

• Spanish tortilla with black bean, coriander & smokey paprika potato (gf, v)

• Linkwater welsh rarebit on toasted olive bread (v)

• Spiced sweet potato cakes topped with kachumber salad (vg)

• Portobello mushroom, leek & gruyere cheese tart (v)

• Tamarind, honey prawn skewer (gf, df)

• Spicy vegetable samosa with Indian pickle (vg)

• Suppli of sundried tomato, basil & mozzarella (v)

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$4.00 per item

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• Homemade lavosh cup with vanilla pears & whipped blue cheese mousse (v)

• Crispy panko pork belly with apple sauce

• Pigs in blankets with prune chutney

• Asparagus, aged cheddar & onion tart – seasonal (v)

• Salmon Wellington with dijon mustard & dill

• Tortilla cup filled with spicy refried beans, crumbed portobello mushroom,

• salsa and candied cashew (vg)

• Lavosh cup, bocconcini, tomato, basil & pine nut pesto (v)

• Ham hock terrine on olive bread, sauce gremolata

• King Prawn wrapped in Spanish chorizo

• Red onion tart tatin with grilled goat's cheese (v)

• Pulled pork croquettes with a date & star anise chutney

• Bruschetta of homemade vodka salmon gravadlax with pickled vegetables

• Skagen toast - King prawns with sour cream & dill on toasted brioche & pickled radish

• Caprese skewer of buffalo mozzarella, basil, tomato with an olive tapenade (v)

• Mini Yorkshire pudding, Smoked salmon & horseradish crème fraiche

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$4.50 each

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• Maple-glazed hot smoked salmon & dill profiterole

• Brined duck breast on a leek and gruyere tart

• Mini lamb & halloumi cheeseburgers in brioche bun

• Tiger prawn confit on dill custard tart (chef)

• Snapper ceviche with freeze dried mandarin (chef)

• Venison burger with pickled beetroot in homemade brioche bun

• Oysters in half shell with lemon gel (chef)

• Steak & bearnaise profiterole with micro cress (chef)

• Smoked venison rosti, beetroot chutney, rocket leaves & parmesan

• Scallop & fennel Tart Tatin

• Wagyu cheeseburger in handcrafted brioche bun

• Crumbed terakihi with lemon gel (chef)

• Prawn, avocado & tomato salsa choux buns

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