Canapes
Minimum order 50 guests
Minimum $1,000 on weekends
Minimum $1,000 on weekends
DIETARY INFORMATION
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Dairy free
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Gluten free
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Contains nuts
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Vegetarian
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Vegan
Canapes - Cold
Citrus cured salmon tartare with citrus aioli and rice paper crackling
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Classic beef tartare with horseradish aioli and purple potato crisps
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Confit free range chicken rillette with a beetroot gel and toasted pistachio on lavosh
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Crispy potato galette with corned beef, pickled onion and seeded mustard mascarpone
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Hot smoked salmon on buckwheat crackers with a fennel remoulade
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Kikorangi blue cheese on gingerbread with honey and poached pear
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Peppered seared lamb loin bruschetta with Clevedon valley buffalo curd and a green olive tapenade
Potato rosti with pea, preserved lemon and edamame crush
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Prosciutto, melon and bocconcini skewers
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Rice paper wraps with Thai salad, toasted peanuts, fresh herbs and a nam jim dipping sauce
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Slow roast cherry tomato, basil, whipped ricotta on house made parmesan shortbread (seasonal)
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Canapes - Hot
Baby baked potato filled with caponata
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Baby beef and pepper empanadas with a parmesan crisp and salsa
Baby smoked fish and leek pies with a kumara and potato top
Cheese bun with aged cheddar, smoked pancetta and pickled baby onion
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Chicken tikka skewers with hung coconut raita and crispy poppadom
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Croque Monsieur - Miniature toasted brioche sandwiches with Dijon mustard, glazed ham and gruyere
Curried prawn with lime pickle mayo - 2 per serve
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Dukkah crusted lamb koftas with red pepper and tahini dip
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Fried cauliflower karaage sliders with a gochujang slaw
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Fried chicken karaage sliders with a gochujang slaw
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Mushroom, lemon and thyme arancini with havarti cheese and truffle aioli
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Nosh Fish and Chips; panko and sesame crumbed fish on a wafer potato with a house made nori tartare
Pork and prawn okonomiyaki with traditional Japanese toppings
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Sesame crusted black pepper tofu with cashew dressing
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Slow cooked beef short rib with a burnt onion cream and pickled courgette
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Sweetcorn and chorizo fritters with a smoked paprika cream
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Twice cooked spicy pork belly with romesco sauce and crackling
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Vegetable pakora with fried curry leaves, tamarind chutney and coconut garlic yogurt
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Canapes - Desserts
A selection of petit fours (two per person)
Baby chocolate taco with fruit salsa, passionfruit and cream
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Banoffee cups - chocolate cup filled with dulce de leche, banana and cream
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Caramelised white chocolate and raspberry cheesecake
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Chocolate dipped strawberries (seasonal)
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Choux bun - filled with our pastry chefs flavour of the day
Individual vanilla pannacotta with strawberry jelly
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Little lemon meringue pies - sweet pastry filled with a homemade lemon curd and a lemon flavoured Italian meringue
Nosh’s ‘Macaron of the moment’ - our pastry chef’s daily creation
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“The end of a trumpet” - Dark chocolate ganache filled waffle cone with hazelnut praline
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As at 26 March 25, menus are subject to change.