Finger Food Catering Menu

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)

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)

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)

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)

Mushroom and parmesan risotto (g/f, v)

South African bobotie

Mexican flan & mole -corn savoury custard, chipotle sauce and almond cinnamon relish (v)

Sliders

Pulled pork sliders with Japanese slaw

Southern style chicken slider with pineapple and slaw

Peking duck sliders with hoisin sauce and wombok salad

Shredded beef and diced prawn with stir fried Asian greens and oyster sauce

Crusty spiced eggplant with carrot and Mersey Valley cheese and Moroccan jam (v)

Soft Shell Taco

Shredded lamb, tequila and chilies with guacamole

Lemon and paprika chicken with orange & lime salsa

Ground beef with chunky chili bean, capsicum and tomato salsa

Other Substantial canapé options

Frenched lamb cutlets crusted with rosemary thyme and sage (g/f)

Gourmet cheese platters