| COLD |
 |
Seared beef rolled with basil pesto & rocket leaves |
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Crepe scrolls filled with smoked chicken & peppercorn cheese |
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Flaked salmon, served on corn toasted brioche with crème fraiche |
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Marinated king prawn on ciabatta with saffron mayonnaise |
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Bruschetta with crushed artichoke and roasted garlic |
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Skewered marinated Persian feta, Kalamata olive & mint |
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Avocado and coriander toasts |
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Petite prawn cocktail "shot style" |
| HOT |
|
Petite beef fillet mignons with mushroom & béarnaise sauce |
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Lamb fillet, beetroot chutney & English spinach on Turkish croute |
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Smoked chicken quesadilla wrapped in flour tortilla |
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Crisp vermicelli & ginger chicken cakes with sweet chilli jam |
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Feta and capsicum pies |
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Coconut pancakes with five spiced duck accompanied with hoisin |
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Spice dumplings with ginger and clove dipping sauce |
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Green pea soup shooter, prosciutto, mascarpone |
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Roasted duck and bacon pasties with apple and currant chutney |
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Smoked fish cakes with lemon butter |
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Swordfish kebabs with preserved lemon & mint marinade |
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Teriyaki scallop skewers entwined with courgette |
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Leek, goat's cheese and sun dried tomato empanadas with tzatziki |
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Petite cones filled with string fellows and fresh crumb finger goujons |
