Canapes
Canapes
Pricing and Customisation
All prices are GST inclusive. Any desired changes to the menu items can be discussed directly with our chefs, including options for gluten-free, vegetarian, dairy-free, and other dietary requirements. Please note that items are subject to change based on availability and seasonality.
Chef and Wait Staff Services
Certain canapé menus require the presence of a chef Julien, which costs $500 for 4 hours, covering cooking, plating, and cleaning. Additionally, waitstaff can be hired at $350 for 4 hours to handle food service, drink pouring, and cleaning.
It’s highly recommended to complement your canapés with some platters. Please refer to our platters menu for more options.
Menu 1: The Social
Price: $50 per person ($45 for groups of 20 or more)
Items: 5
Recommended Duration: 1 to 2 hours
Menu 2: The Gathering
Price: $65 per person ($60 for groups of 20 or more)
Items: 7
Recommended Duration: 2 to 3 hours
Menu 3: The Celebration
Price: $90 per person ($80 for groups of 20 or more)
Items: 6 + 2 substantials
Recommended Duration: 3 to 4 hours
GF: Gluten-Free
V: Vegan
DF: Dairy-Free
Menu Recommendations
Options
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Ceviche with citrus & coconut dressing, cherry tomatoes, chili, coriander, and a dash of vodka (GF)
Vietnamese roll with julienne vegetables, rice noodles, coriander, mint, and avocado (Vegan, GF, DF) (Peking Duck optional for $3)
Duck rillettes with new season figs on sourdough crisp (GF option)
Smoked salmon tartlet with whipped cream cheese, citrus, and dill (GF option)
Mini quiche with smoked salmon and dill (GF option)
Freshly shucked Pacific oysters with lemon wedges, Shiraz vinegar, and eschalots (GF)
Caramelized onion jam and goat cheese mini tartlet (Veg, GF option)
Mini Quiches Lorraine (bacon) (GF option)
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Slow-cooked Black Angus beef sliders with rocket and horseradish mayo
Yamba prawn risotto flambéed with pastis, crab, dill, pea, and asparagus
Finger fish and chips with tartare sauce
Beef cheek Bourguignon with Paris mash potato (GF)
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Mini vegetarian quiche with 3 cheeses (Veg, GF option)
Oregano cheese and tomato mini croissants (Veg)
Thai fish cakes with sweet chili sauce
3 cheeses gougères (Veg)
Seared Hervey Bay scallops with cauliflower puree and Meuniere butter (GF)
Beef filet cooked to 54°C on truffled mash potato with port demi-glace jus (GF)
Braised pork belly in master stock with granny smith apple puree, vanilla, and rice vinegar (GF)
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Fresh fruit skewers (DF, GF)
Macarons in a variety of flavors (GF)
Mini chocolate mousse with dark Belgian chocolate and Chantilly (GF)
Tarte Tatin with caramelized apple and crème fraîche
Mini panna cotta with rhubarb compote (GF)
