2008 SAMPLE MENUS 

Cold Canapés  

Lobster salad with passionfruit jelly
Confit Cherry tomato, Lettuce jus and cucumber on a Chinese spoon
Prawn remoulade on wonton crisp with nori and finger lime
Goats cheese crostini with pine nuts and pears (V)
Cured duck breast with grilled peach and water cress
Crisp pastry with ratatouille smoked veal and balsamic raspberry reduction
Tomato Boccocinni salsa on sourdough (V)
Chilled cucumber soup with spicy crab and salmon roe
Citrus and pepper tuna with seaweed and soy
Sushi rice infused with nori topped with avocado and cucumber (v)
Thai beef salad with red curry and coconut served in a bread basket
Vietnamese chicken salad in a crispy won-ton
Crisp banana bread flaked blue eye fillet curry mayo and toasted coconut


Hot Canapés 

Moreton bay bug and snow pea fritter with toasted sesame and soy mayo
Prawn skewer wrapped in saffron pasta and coriander
Moroccan flavoured potatoes with Lamb and mint infused zucchini
Pumpkin ricotta lemon thyme wonton (v)
Mini chicken burgers with avocado salad and tomato
Baby bread pudding with Persian fetta and tomato (V)
Confit of Asian duck served with a grape salsa
Lobster bisque served with a lobster mango salad
King prawns wrapped in coriander leaves & saffron pasta 

Dessert Canapes 

Caramelized banana pastries with banana cream
Lemon bavarois with citrus fizz
Pineapple ginger and vanilla vol-u-vents served with glazed meringue
Baby ice cream sandwiches
Almond cakes with apple flummery
Chocolate mousse served with caramelized orange segments

MAIN
Hiramasa kingfish vanilla potatoes  crisp prosciutto peas and baby herbs
Asian flavoured beef fillet with kipfler potatoes snow pea shoots and ginger infused carrot jus
Ocean trout fillet duo of potato lettuce jus and grilled asparagus
Confit of pork belly with choy sum sticky rice and sweet soy beurre blanc
Pan seared Chicken supreme with summer vegetables and hazelnut truffle dressing
Lamb loin on Moroccan flavoured potatoes with mint infused zucchini ribbons
Kangaroo rump with pickled mango and thai noodles

All meals served with assorted breads and butter

DESSERTS
Caramelized banana mille feuille with vanilla bean ice cream
Lemon bavarois with citrus fizz
Pineapple ginger and vanilla served with glazed meringue
Summer fruit with crystallized honey and yoghurt parfait
Chocolate fondant with passion fruit chilli sorbet
Mixed berry's served with nougat sabayon and sugar coated almonds
Baklava tart with poached nectarines chestnut cream and lime syrup

Coffee tea and petit fours

Themed Cocktail Parties 

Ingenious flavours combine to create these mouth watering selections of gourmet hot and cold canapés from around the globe. Add the outfit and the drinks and you have something truly unique. 

French 
Wild mushroom and gruyere tart with baby herb salad
Crab pate on cucumber disc
Mini fillet mignon with béarnaise
Camembert and walnut pastry
Roast scallop on a bisque sauce  

SUBSTANTIAL
Beef Bourguinonne on roast potatoes  

Italian                                                    
Gorgonzola flavoured polenta with basil and pumpkin pesto
Smoked cheese and tomato frittata
Pizza Quattro frommage
Mini spaghetti and meatballs on a ceramic spoon
Parmesan and truffle risotto ball 

SUBSTANTIAL
Pasta e Fagiole 

Australiana 
Warrigal green and kumera tarts
Crocodile larb served in a pastry coolamon
Butter tartlet filled with crab and lilli pilli chilli
Duck quandong and coriander wonton
Roast stingray served warm on a lemon aspen pikelet and wild lime cream 

SUBSTANTIAL
Emu Sausages served on lemon myrtle infused mash 

Asian                                                     
Miso soup shooter
Crab and rice dumpling
Shitake mushroom and leek spring roll
Orange and coriander crepe filled with Peking duck
Nori and black sesame rolled ocean trout with sphere of sushi rice 

SUBSTANTIAL
Baby noodle box with a warm Thai beef salad