Finger Food & Hors D’oeuvres Menu

MEATS

• Oven-baked chicken mignons in bacon wrap with garlic butter & hollandaise [GF]
• Chicken satay with a spicy peanut dip [GF]
• Hot buffalo chicken wings with ranch dressing
• Vietnamese pork skewers with lemongrass and soy dip [GF]
• Marinated lamb skewers with a cucumber yoghurt dip [GF]
• Italian beef meatballs in marinara sauce
• Scotch fillet beef wrapped around julienne vegetable sticks (carrot, red capsicum, long beans), served with English mustard dip [GF]
• Peppered beef bacon mignon & hollandaise sauce [GF]
• Moroccan chicken mince balls with bush tomato relish dip
• Duck shanks with honey soy dip [GF]

 

 

**Menu ingredients and dishes may change due to seasonality and availability of products.

SEAFOOD

• Portuguese codfish croquette with fresh lime [GF]
• Crumbed panko prawns with lemon grass, cashew, and chili dip
• Local blue crab vol au vonts topped with thyme
• Tempura squid tentacles tossed in sea salt, served with lime aioli
• Scallop on sliced cucumber cup with beetroot relish
• Barramundi patties with wasabi mayonnaise dip [GF]

VEGETARIAN / VEGAN

• Mini Asian bites served with soy sauce (cabbage and chives dumpling, vegetarian curry samosas, and spring rolls) [V]
• Porcini mozzarella arancini and marinara dip [V]

 

 

Legend: [V] – Vegetarian, [VGA] – Vegan, [GF] – Gluten-Free

COLD SELECTIONS

MEATS

• Crostini bread with a variety of toppings: roast beef,
  horseradish, capsicum, shredded chicken, rocket, sour cream, spicy lentils, tzatziki
• Chorizo egg tart, caramalised onions and smashed avo
• Peking duck breast on cucumber slice with carrot and hoisin dressing [GF]
• Mediterranean mixed tapas selections with stuffed vine leaves, artichokes, sun-dried tomatoes, stuffed green olives, marinated mushrooms, grilled eggplant, stuffed mini peppers, crisp asparagus stems wrapped with prosciutto [GF], and bocconcini cheese on a stick with cherry tomatoes and fresh basil [GF] [V]

 

Legend: [V] – Vegetarian, [VGA] – Vegan, [GF] – Gluten-Free

**Menu ingredients and dishes may change due to seasonality and availability of products from suppliers.

SEAFOOD

• Chilled and shucked Thai-style oysters [GF]
• Pastry parcels with salmon and smoked ham in a dill and
  mustard white cream sauce
• Prawn san choy bao with vermicelli noodles, coriander, and lime served in individual lettuce cups [GF]
• Toasted sourdough topped with cottage cheese, smoked salmon, and fresh dill
• Peruvian fish ceviche, lime, avocado, radish, chilli [GF]

VEGETARIAN / VEGAN

• Ricotta cheese, sun-dried tomatoes, and asparagus frittatas [V] [GF]
• English goat’s cheese, basil pesto, kalamata olives, snowpea sprouts on puff pastry squares [V]
• Baked mushroom with eggplant, sun-dried tomato, cheese, and parsley [V] [VGA] [GF]
• Nori rolls (assorted fillings) with soy sauce, ginger, wasabi [V] [VGA] [GF]
• International cheese board with breadsticks, water crackers,
  and dried fruit