Celebration Canapés

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

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

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

Served hot. Lamb, Danish feta, kalamata olives, and fresh herbs rolled in a wonton, accompanied by our house-made tzatziki.

Served hot. Baby chat potatoes filled with a trio of gourmet cheeses and garden herbs.

Served hot. Seasoned beef meatballs served with a sweet plum sauce.

Served hot. Beef mince pie in a crunchy pastry base piped with potato mash and topped with a dollop of pea puree.

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

Served hot. A delicious vegetarian alternative of potato, carrot, onion, peas, and corn, infused with turmeric, cumin, fennel, and mustard seeds, wrapped in puff pastry with aioli & micro herbs.

Served cold. Garnishes hand-made noodle rolls filled with Sai Fun vermicelli, sweet Beerburrum pineapple, and fresh mint leaves, served with a rich peanut & plum sauce. (Available V, VG)

Served cold. Pureed Hass avocado with king prawn on a toasted bruschetta, sprinkled with micro-herbs.

Served cold. Buttery gluten free pastry filled with a beetroot and feta compote finished with a dollop of natural yoghurt and micro mint.

Served hot. A shortcrust pastry tart filled with caramelised onion, topped with circles of potato and a sprinkle of parmesan, with sour cream and a beetroot relish.

Served hot. Tender duck breast wrapped in a light puff pastry served in a bamboo boat with a hoisin sauce and coriander.

Served hot. A delicate pumpkin flower with a Moroccan pumpkin filling in a light tempura batter served with aioli. (Available Vegan)

Served hot. Creamy tomato and bocconcini filled risotto balls served with paprika aioli.

Served hot. House-made ground beef balls with Mediterranean herbs and creamy feta accompanied by tzatziki.

Served hot. Bite sized balls of chicken and roasted macadamia nuts with a light coriander.

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

Served cold. Freshly shucked Coffin Bay oysters, on ice, served with fresh lemon.

Served cold. Crisp pitas topped with slices of Peking duck finished with an orange glaze.

Served cold. Mooloolaba prawns mixed with zested lemon and limes, avocado, and natural yoghurt.

Served hot. Honey roasted pumpkin, caramelised onion, feta, and thyme quiche, cooked until light and fluffy.

Served hot. Authentic Garnishes Thai curry puffs made with our in-house chicken and potatoes in a puff of pastry with a light coriander dressing.

Served hot. Sea Scallops lightly grilled and topped with house-made miso butter and fresh chives served in shell.

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

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

Served hot. Tempura Mediterranean King Prawns with a garlic aioli.

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

Served cold. Buttery gluten free pastry filled with a beetroot and feta compote finished with a dollop of natural yoghurt and micro mint.

Served cold. Tasmanian Smoked Salmon combined with cream and a hint of lemon, seasoned with Dill encased in a buttery shortcrust pastry shell with caviar garnish.

Served hot. A tasty combination of rich Bolognese sauce, fresh basil, parmesan cheese and creamy risotto in a golden coat of crunchy breadcrumbs.

Served hot. Traditional Italian pizza dough folded into a petit parcel, filled with semi-dried tomatoes, pesto and fresh bocconcini.

Served hot. A bite-size gluten free ball of creamy charcoal risotto and Danish feta served with paprika aioli.

Served hot. Caramelised onion and golden roasted pumpkin in a shortcrust tartlet case topped with aromatic goat’s cheese.

Served hot. Pumpkin and chickpea with a mild curry flavour encased in a flaky gluten free pastry. Nut Free

Served hot. Classic chickpea Hommus topped with Wilted spinach and oven roasted pumpkin in a shortcrust vegan pastry shell.

Served hot. Tender chicken in a creamy gravy infused with Indian herbs and spices wrapped in puff pastry and finished with Minted Yoghurt.

Served hot. Juicy sautéed Moroccan inspired lamb in a shortcrust pastry.

Served hot. A buttery pastry base filled with roasted tomatoes, fresh basil and Willow Grove Brie.

Served hot. Premium quality diced beef slow cooked in red wine and herbs.

Served hot. A delicious cauliflower filling encased in a crisp gluten free pastry. Nut Free

Classic butternut pumpkin with a ginger twist.

A silky smooth vibrant soup, perfectly balanced with a delightful dill cream.

Hearty soup of creamy potato, leek and bacon.

A flavoursome winter soup to tantalise the tastebuds.

Succulent beef patty with gherkins, American cheddar and tomato relish on a brioche bun.

Toasted Turkish buns with Greek Style Lamb patty, cucumber and Tzatziki sauce.

Juicy marinated chicken with bacon, avocado, and rocket.

Melt-in your mouth scallops wrapped in crispy bacon with lemon and spicy seafood sauce in Brioche Buns.

Refreshing vegetarian patties with fennel, courgette, mint, tomato served with mixed salad leaves and Tzatziki Sauce.

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

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)

Tender chicken pieces with crisp vegetables and roasted cashews in a teriyaki and coconut cream sauce.

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

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

Chicken breast pieces in a light peanut, coconut satay sauce finished with coriander leaves served with coconut rice.

Vegetarian pasta in a light creamy sauce served with fresh basil and parmesan.

Vegetarian pasta with spinach & ricotta cheese in Napolitana sauce served in environmentally friendly bamboo boats.