Cocktail Finger Foods & Drinks

Served cold. Rolled in house, glass noodles, fresh pineapple and mint, with crisp vegetables served with a peanut plum sauce.

Served cold. Diced Australian king prawns with chilli, coriander, and tangy lemon, in light and fluffy fritters topped with creamy guacamole.

Served cold. Vine-ripened tomatoes, Spanish onion, picked basil, and aged balsamic bruschetta on toasted ciabatta spread with cream cheese.

Served hot. A delicate filo pastry with seasonal garden vegetables sautéed in olive oil, sea salt, finished with fresh herbs, and aged cheddar.

Served hot. Creamy risotto arancini, hand rolled with Queensland Blue pumpkin and Parmigiano-Reggiano, served golden with paprika aioli.

Served hot. Baby Chat potatoes filled with Persian fetta, aged cheddar, mild Parmesan and freshly cut herbs.

Served hot. Ground Lamb rump, Danish fetta, kalamata olives and fresh herbs rolled in a wonton leaf, accompanied by our house made tzatziki.

Served hot. Handmade Thai chicken cakes with coriander, lemongrass and kaffir lime leaves served with a sweet and sour sauce.

Served hot. Baby spinach and crumbled Greek fetta, with tomato chutney encased in a delicate pastry shell.

Served cold. Crisp pittas topped with slices of peking duck finished with an orange glaze.

Served cold. Pureed Hass avocados, finished with a king Prawn on toasted bruschetta garnished with micro herbs.

Served cold. Blue swimmer crab and sweet corn cakes with local vine-ripened tomato, fresh coriander, and in-house aioli.

Served hot. Light and fluffy mini savoury muffins with creamy Persian fetta and wilted spinach.

Served hot. With all the beautiful flavours of San Choi Bao reformed in a spring roll sheet, with Hoi Sin sauce.

Served hot. Authentic Garnishes Thai curry puffs made with our in-house chicken and potatoes in a puff of pastry, served with a sweet pickled cucumber sauce.

Served hot. Authentic ground beef made with Mediterranean herbs and creamy fetta accompanied by tzatziki.

Served hot. Savoury moneybag of cumin, sweet potato, roasted cashews, and scented basil, served crisp and golden.

Served hot. Tender lamb pieces sauteed in Moroccan spices and encased in short crust pastry pie.

Served cold. Smoked Tasmanian salmon on a Swiss rosti cake with sour cream and fresh dill.

Served cold. Our house made hand rolls include chicken and avocado, vegetarian, salmon and cucumber, California and teriyaki chicken are some of our specialities. (Available GF, V, VG)

Served cold. A freshly cooked king prawn, served with zested lemon and limes, Hass avocado and natural yogurt.

Served hot. Pulled confit pork with a fresh crisp apple slaw served in a toasted bun.

Served hot. Bite sized risotto balls of shitake mushroom and creamy mozzarella.

Served hot. Shredded confit of duck with crisp vegetables and a sweet plum sauce.

Served hot. Baby spinach and crumbled Greek fetta in crispy filo pastry, served with beetroot hummus.

Served hot. Succulent chicken dipped in a Kingaroy peanut satay sauce served on bamboo skewers.

Served hot. Our most popular vegetarian canapé, light and fluffy in a crisp filo pastry case.

Served hot. Macerated in Sauvignon Blanc, served with Hollandaise and fresh chives.

Served hot. Tender beef wellington topped with a mushroom duxelle and wrapped in light puff pastry.

Served cold. Served three ways with a raspberry mignonette; virgin marry, and natural with lemon.

Served cold. Williams pears poached in a Shiraz and accompanied by bites of Gorgonzola and walnut.

Served cold. Our freshly made Vietnamese summer rolls with a peanut plum sauce, refreshing lychees filled with cream cheese ginger and our house-made sushi with a sweet soy. (Available GF)

Served hot. Balsamic roasted beetroot and caramelised onion tart topped with Danish fetta encrusted in a crisp shortcrust pastry shell.

Served hot. Pressed confit of pork belly, crackling and glazed in a house made sweet soy.

Served hot. Slow-cooked beef cheek pie with garlic, thyme, and juniper berries in a crunchy pastry based and topped with a pea and potato mash.

Served hot. Greek influenced lamb patties on a petite ciabatta bun, with cucumber, tzatziki and shredded cos.

Served hot. Pan seared and served in shell with a buttered miso paste and crisp shallot garnish.

Served hot. Handmade Thai chicken cakes with coriander, lemongrass and kaffir lime leaves served with a sweet and sour sauce.

Served hot. A traditional dish with a eastern influence served on coconut risotto in canapé spoons.

Choice of one of the following:

Our favourite Thai dish, a refreshing curry with green beans, carrot and baby peas with chicken. (Available vegetarian)

Rich curry full of spices and herbs, served with potato, apple, tomato and your choice of chicken or beef. (Available vegetarian)

Braised beef with onions and mushrooms in gravy finished with red wine, sour cream and sliced gherkins.

Fresh tortellini served in a roasted tomato, capsicum and basil sauce finished with a touch of cream.

Choice of one of the following:

Including a variety of, Mini Tarts, French Macarons and Gourmet Sweet Slices.

Chocolate mousse layered with raspberry jelly and topped with dark chocolate ganache served in dessert cube.

Layers of coffee and caramel mousse with a playful crunch of caramel popcorn served in dessert tube.