Canapés
Minimum order is 24 of each item. Our suggested number of items is:
- 1 hour – 5 items per person
- 1.5 hours – 7 items per person
- 2 hours – 9 items per person
Canapés can be delivered, picked up or cooked on site.
Party time platters – choose six items for $12 p/p
- Californian roll – a variety-avocado, cucumber and ginger or salmon, cucumber and spring onion (GF, V)
- Pork and veal terrine on rye with pear chutney and cornichon
- Goujère – classic French pastry with gruyere cheese
- Chicken liver pate on crouton with orange
- Salmon roularde with crème cheese and capers
- Olive and caper tapenade with puff pastry
Hot
- Quiche – pumpkin and fetta (V), or Lorraine
- Traditional pork sausage rolls served with food2u tomato relish
- Puff pastry tarts Florentine - spinach and 3 cheese
- Ham and cheese croquettes
- Cajun chicken wings served with aoili
- Tomato tartlet with capsicum, olives and pesto
Cold – $2.50 each
- Tiny puffs filled with smoked trout mousse garnished with salmon caviar
- Salmon gravlax on rye with crème fraiche and lemon
- Oyster platter – natural, ginger and soy, shallot and red wine vinegar
- Melon and prosciutto with quality mozzarella
- Gorgonzola cheese with port soaked muscatels
Hot – $2.50 each
- Puff pastry tart with tomato and capsicum, olive, anchovy and feta
- Cauliflower gratin tart with three cheeses
- Brioche filled with wild mushrooms and brie
- Onion baji with mint yoghurt (GF, V)
- Risotto balls flavoured with mushrooms and leek (GF, V)
- Satay chicken sticks with peanut sauce (GF)
- Beef marinated in spices slow cooked, served with tomato and cucumber sweet mango chutney
Cold – $3.00 each
- Baby beetroot with dill topped with food2u gravlax and sour cream
- Fresh scallop, lemongrass and fresh coconut (seasonal) (GF)
- Golf ball tomato filled fresh crab meat hazelnut vinaigrette (GF) seasonal
- Roasted capsicum roulade with fresh basil and Bothwell goat cheese
- Eye fillet with pepper crust with horseradish cream en croute
- Chinese BBQ crispy pork served on crispy wanton with cucumber and tomato, soy wasabi mayonnaise
Hot – $3.50 each
- Lamb cutlet with harissa and yoghurt
- Brochette of salmon and pineapple with sweet spices
- Braised lamb shank pie with Moroccan spices
- Thai fish cakes with sweet chilli sauce
- Fish goujon with garlic mayonnaise *
- Chicken consommé with Amontillado Sherry and a sprinkling of gold leaf
Dessert – $3.50 each
- Saffron panne cotta with raspberry coulis
- Pear and almond tart
- Meringue with rose petals, pure cream
Party food – individual plates – $7.90 each
- Grilled quail, crispy salad with honey soy glaze *
- Tiny steak sandwiches with roasted Mediterranean vegetables *
- Stir-fry of mushrooms and tofu with noodles (GF, V) *
- Mini fish and chips (cones) *
- Prawn red curry with rice (GF) *
- Risotto with tomato, capsicum and olive oil (GF, V) *
- Mini lamb souvlaki *
- Pulled pork with coleslaw and apple chutney in soft bun
- Tempura vegetables with ginger soy dipping sauce
- Boeuf bourguignon with pommes puree
- Warm lentil salad with roasted seasonal vegetables and goat cheese
* These items need to be cooked to order
Extra charges apply for weekends – 15% surcharge for Saturdays and 20% surcharge for Sundays and public holidays.
Staff hire
- Chef $50/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
- Senior waiting staff $40/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
- Junior staff $35/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
Delivery charges may apply
My guests loved the menu.
– Pauline