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Canapés & Pinxtos

Bite-sized taste explosions, inspired from around the world.

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Spoonful prawn and chorizo canape #welli
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Canapés

Minimum order 5 canapes, 25 of each

gf = gluten free
df = dairy free
v = vegetarian
vg = vegan,
chef = requires chef onsite

$3.50 per item

  • 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)

  • Homemade lavosh cup with vanilla Pears & Whipped Blue Cheese Mousse (v)

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

$4.00 per item

  • 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

$4.50 each

  • 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

Crispy pork belly Apple and maple sauce

Dessert Canapés

  • Flourless chocolate truffle (gf) - $3

  • Goji berry bliss ball with edible gold (vg) -$3

  • Caramelised apple & frangipane tart - $4

Tapas & Pinxtos

$8.00 each

  • Pork belly with apple sauce, black pudding & cashew crumble

  • BBQ smoked striploin on patatas bravas with salsa verde

  • Slow cooked pork belly with sweet & sour sherry vinegar sauce on toasted sourdough bread

  • Baja Fish taco with salsa fresco

  • Salt cod tortilla with fire roasted peppers, saffron mayonnaise on toasted sourdough