canape
selection
canapes
West Haven Goats Cheese and Beetroot chutney in a ragout pastry (v)
Baked vine tomato’s, capers, olive tapenade and caramelised red onion on a lavosh crisp (v)
Tasmanian Brie on crisp bread with homemade fig and ginger chutney (v)
Vegetable rice paper rolls with mint, coriander, ginger and sweet chilli (v, vg, gf)
Wild Huon Valley Mushroom, crème fraîche and fresh thyme croustade (v)
Grilled Courgette with black olive tapenade, sundried tomato and fresh basil (v, vg, gf,df)
Vine ripened tomato, red onion and basil on crispy ciabatta (v)
Smoked Wursthaus ham, caramelised onion and pine nut frittata (gf)
Marinated chicken breast, pancetta, watercress and Caesar dressing on parmesan shortbread.
Antipasto Vegetable skewers with olives, sundried tomatoes and bocconcini (v, gf)
Smoked eggplant pinwheel crepes with hummus & paprika (v, vg)
Smoked Tasmanian salmon and avocado roulade
Lime and Chilli Infused local Blue Eye ceviche with coconut and wasabi mayo (gf,df)
Seared prawns with mango, cucumber and coriander salsa (gf,df)
Tasmanian wallaby with beetroot relish on a bush spice blini
Confit duck terrine, red onion marmalade and toasted brioche (df)
Smoked Longford beef with cucumber and lemon myrtle curd
Smoked chicken salsa with avocado
King Island Blue Cheese, red wine pear and walnut tartlet (v)
Broad bean bruschetta with goats cheese, mint and serrano ham
Freshly shucked Bruny Island Oysters topped with soy and mirin dressing (gf,df)
Peking duck pancakes with cucumber, shallots and chinese bbq sauce (df)
Chargrilled Chorizo with marinated feta and apple balsamic glaze (gf)
Chicken and red wine terrine served on a herb infused crostini (df)
King Island beef with thyme rosti, oven dried tomato & horseradish (gf)
Sauteed wild mushroom creme fraiche and fresh thyme croustade (v)
Seared Tasmanian ocean trout with Sumac, lime & sea salt butter (gf)
DIETARY: dairy free df / vegetarian v / vegan vg / gluten free gf
Sundried tomato, basil and parmesan arancini (v)
Grilled tandoori chicken skewers with mint yoghurt (gf)
Spinach and fetta spanakopita with red pepper relish (v)
Singapore style spring rolls with sweet soy dip (v, vg, df)
Lamb rendang curry parcel
Southern fried buttermilk chicken with chipotle dipping sauce
Crispy tempura prawns with fresh lime and chilli mayo (df)
Baked Tasmanian brie tartlet with double smoked ham
Saffron and dill infused seafood arancini
Local scallops in the shell grilled with prosciutto and balsamic reduction (gf, df)
Confit of pork belly with apple, fig and ginger chutney (gf, df)
Smoked Tasmanian salmon calzone with tomato relish dip
Lamb and roasted capsicum skewers with a satay marinade (gf)
Seared tuna rolled with black sesame, wasabi mayo and ginger (gf,df)
Pulled beef brisket with cream corn salsa (gf,df)
Feta cheese, fresh coriander and harissa paste on a Moroccan spiced rosti. (v, gf)
Corn fed chicken and tarragon wrapped in a prosciutto parcel (gf,df)
Herb crusted lamb with mint and wasabi foam
Parmesan and tomato jam soufflé (v)
Spicy Thai fish cake with sweet chili marmalade (gf,df)
Sesame rolled chicken with mango mayonnaise
Crisp chicken dumplings with chilli ginger and garlic (df)
Petite Beef Wellington with sautéed mushroom and cognac pate
Poached lemongrass and coriander prawns with sweet chilli salsa (gf, df)
Smoked burrata tartine with vine tomatoes and salsa verde (v)
Garlic marinated beef kebabs with tzatziki
Braised goat curry parcel
DIETARY: dairy free df / vegetarian v / vegan vg / gluten free gf
Chocolate and Kahlua mousse with coconut shards
Tiramisu cream chocolate cups with pistachio praline
Lime tartlet with glazed
Tasmanian berries (gf)
Delicate Chocolate eclairs
Tasmanian apple and cinnamon crispy doughnut ball
Mixed Macarons (gf)
Miniature Cheesecakes
Petite Vanilla slice
Cold Bowls or Noodle Boxes
Thai King Island beef salad with glass noodles & chilli ginger dressing (gf)
Moroccan spiced lamb, baby spinach salad with mint raita (gf)
King prawn Caesar salad with crispy garlic croutons
Basil chicken pasta salad with roasted tomatoes
Warm smoked Tasmanian salmon on a creamy potato and dill salad (gf)
Hot Bowls or Noodle Boxes
Fresh Trevally with lemongrass, lime, ginger & coconut rice (gf)
Slow cooked chicken with leeks, thyme & bacon in a cream sauce on a bed of rice (gf)
Beer battered flathead with crispy golden chips and lime mayonnaise
Mild thai infused chicken curry with jasmine rice and topped with fresh coriander (gf)
Basil marinated lamb with roasted bintje and olive rouille (gf)
Spinach and ricotta tortellini with a fresh Mediterranean ragout (v)
Beef and Huon Valley mushroom in a red wine ragout served on a bed of jasmine rice (gf)
Tandoori butter chicken pieces served over basmati rice & minted yoghurt (gf)
Fresh Rosemary & parmesan roasted chat potato with a dollop of sour cream (v) (gf)
DIETARY: dairy free df / vegetarian v / vegan vg / gluten free gf
Gourmet Sliders
South Pacific Chicken burger with coconut mayo & grilled pineapple
Pulled Pork with red cabbage slaw and roasted apple
Angus Beef Burger with red onion marmalade and homemade tomato relish
Falafel burger with tzatziki dressing and spiced tomato chutney (v)