Beautifully presented
to your taste and needs

FINGER FOOD MENU 2017

A minimum order of $1000.00 excluding GST applies

Prices below exclude GST

Sliders and soft tacos – Platter of 10 $65.00

Sliders

  • Pulled lamb with rocket and harissa yoghurt
  • Cheese burger with mustard and pickles
  • Spiced chickpea with minted aioli
  • Tender beef brisket with red wine onions and cress, horseradish
  • Cajun chicken breast with salsa and lime mayo

Cocktail Event

Price includes a chef on site for up to 2 hours continuous food service. Any extension during the event over two hours is charged at 30 minute blocks at $45.00 per unit. Please confirm service times and run sheet in advance of the event and any scheduled speeches or delays. Does not include wait staff - please ask us for quote.

4 Choices  $28.00 per head suitable for up to 1 hours food service

6 Choices  $35.00 per head suitable for up to 1.5 hours food service

8 choices  $40.00 per head suitable for up to 2 hours food service

Price for drop only per head

Single item platter 30 pieces for $72.00

Price for chef on site to heat and platter for a buffet style service – as for drop only but please add a $80.00 one off surcharge

Hot

  • Pork meatballs with sesame and coriander, served with an asian dip.
  • Filo Triangles with spinach & fetta.
  • Mini Pizza – Bianco with pesto, roast zucchini and bocconcini or Rosso with tomato, olive and parmesan   
  • Chicken & Cashew Patties with mild Indian Spices with Raita GF contains nuts.
  • Mini Cajun chicken skewers with Garlic mayo dip
  • Pumpkin, Fetta and Pesto mini quiches  V.
  • Risotto Balls of wild mushroom and gruyere cheese 
  • Homemade Gourmet Beef and Red wine Pies.
  • Thai Style Fish cakes with lemongrass and dipping sauce
  • Chilli beef empanadas with beans and tasty cheese.

Cold

  • Mini Blinis topped with Dill Cream Cheese and Smoked Salmon.
  • Bruschetta of cherry tomato, fresh basil, bocconcini V
  • Bruschetta of rustic style Romesco pesto with prosciutto crisps
  • Rare Roast beef with béarnaise (tarragon and white wine sauce) on sourdough
  • Poached atlantic salmon mayonnaise in a cucumber cup
  • Shredded Smoked Chicken with almond mayonnaise on Rye toast
  • Mini Vegetarian Cold Rolls with Mint and Coriander. Dipping sauce GF  V.
  • Mini Pumpkin Scone topped with Pesto, Bocconcini and Roasted Capsicum   
  • Sweetcorn pancake, harrisa chicken, lime mayonnaise.
  • Flatbread crisp, Guacamole, charred corn salsa
  • Pastry disc, chorizo sausage, olive tapenade.

Sweet

  • Chocolate Brownies.
  • Individual caramel and banana pies topped with fresh whipped cream.
  • Choc pastry tartlet of sweet marscapone cheese and balsamic strawberries.
  • Portuguese tart

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