Canapes
Minimum order 50 guests
Minimum $1,000 on weekends
(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free | (n) Contains Nuts
Minimum $1,000 on weekends
(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free | (n) Contains Nuts
Canapes - Cold
Classic beef tartare with horseradish aioli and purple potato crisps (gf, df)
Peppered seared lamb loin bruschetta with Clevedon valley buffalo curd and a green olive tapenade
Prosciutto, melon and bocconcini skewers (gf)
Confit free range chicken rillette with a beetroot gel and toasted pistachio on lavosh (gf, df, n)
Citrus cured salmon tartare with citrus aioli and rice paper crackling (gf, df)
Hot smoked salmon on buckwheat crackers with a fennel remoulade (gf, df, n)
Kikorangi blue cheese on gingerbread with honey and poached pear (v)
Slow roast cherry tomato, basil, whipped ricotta on house made parmesan shortbread (v, gf, n) (seasonal)
Rice paper wraps with Thai salad, toasted peanuts, fresh herbs and a nam jim dipping sauce (gf, vg, n)
Potato rosti with pea, preserved lemon and edamame crush (gf, vg)
Crispy potato galette with corned beef, pickled onion and seeded mustard mascarpone (gf)
Canapes - Hot
Slow cooked beef short rib with a burnt onion cream and pickled courgette (gf, df)
Baby beef and pepper empanadas with a parmesan crisp and salsa
Dukkah crusted lamb koftas with red pepper and tahini dip (gf, df, n)
Twice cooked spicy pork belly with romesco sauce and crackling (gf, df, n)
Croque Monsieur - Miniature toasted brioche sandwiches with Dijon mustard, glazed ham and gruyere
Sweetcorn and chorizo fritters with a smoked paprika cream (gf)
Cheese bun with aged cheddar, smoked pancetta and pickled baby onion (gf)
Fried chicken karaage sliders with a gochujang slaw (df)
Chicken tikka skewers with hung coconut raita and crispy poppadom (gf, df)
Nosh Fish and Chips; panko and sesame crumbed fish on a wafer potato with a house made nori tartare
Curried prawn with lime pickle mayo - 2 per serve (gf, df)
Pork and prawn okonomiyaki with traditional Japanese toppings (df)
Baby smoked fish and leek pies with a kumara and potato top
Mushroom, lemon and thyme arancini with havarti cheese and truffle aioli (v, gf)
Fried cauliflower karaage sliders with a gochujang slaw (vg)
Sesame crusted black pepper tofu with cashew dressing (vg, gf, n)
Baby baked potato filled with caponata (gf, vg, n)
Vegetable pakora with fried curry leaves, tamarind chutney and coconut garlic yogurt (gf, df, vg)
Canapes - Desserts
“The end of a trumpet” - Dark chocolate ganache filled waffle cone with hazelnut praline (n)
Little lemon meringue pies - sweet pastry filled with a homemade lemon curd and a lemon flavoured Italian meringue
Baby chocolate taco with fruit salsa, passionfruit and cream (gf, vg)
Caramelised white chocolate and raspberry cheesecake (gf, n)
Banoffee cups - chocolate cup filled with dulce de leche, banana and cream (gf, v)
Nosh’s ‘Macaron of the moment’ - our pastry chef’s daily creation (gf, v, n)
Choux bun - filled with our pastry chefs flavour of the day
A selection of petit fours (two per person)
Chocolate dipped strawberries (seasonal) (gf, v)
Individual vanilla pannacotta with strawberry jelly (gf)
As at 21 November 24, menus are subject to change.