menu...cocktail party cold hot premium canapes whipped goats curd, picked shallot, beetroot,...
TRANSCRIPT
Surprise & delight guests with these delicious bites, morsels & sumptuous creations.
MENUcocktail party
COCKTAIL PARTY
COLD
HOT
PREMIUM CANAPES
Whipped Goats curd, picked shallot, beetroot, parsley, buttermilk waffle
40 degrees Ocean Trout, citrus horseradish cream, capers, radish, Toasts
Raw Tuna, spices, roasted sesame, wakame and shiso salad, tamari seeds
Smoked Duck breast, Cherry sauce, crispbread, red radish salad
Korean spiced Quail, chilli eggplant with coriander, radish & toasts
Pulled pork croquettes, smoked paprika, roasted garlic aioli
Kurobuto braised pork belly, apples slaw, peanuts and pickled cucumber
Beef cheek pie, parsley and creamy cauliflower mash
Korean spiced Quail, chilli eggplant with coriander, radish & toasts
Yakiniku Queensland prawns skewers
Yarra Valley Ravioli, sweet potato, kale, goat’s curd, brown butter
O’Connor Beef Steak and chips, Russian mayonnaise, chervil salad
Panko crumbed flathead, chips and hot English mustard tartare
Smoked brisket slider, brioche, pickled beetroot, siracha mayo, soft herbs
BBQ chicken bahn mi, carrot and mint salad, ginger mayonnaise
SUBSTANCIAL
FINGER FOOD
CLASSICCANAPES
Croquettes potato, leek and truffle mushroom, garlic aioli
Whipped Gorgonzola, ricotta, spiced pear, shaved hazelnuts
Free range chicken Yakitori over Japanese coals
Smoked Salmon, whipped goats cheese, buttermilk waffle
Garlic prawn, hot mint, rice paper rolls, sesame dressing
Peppered Beef, Yorkshire, horseradish crème fraiche
Chicken terrine, shaved hazelnuts, kasundi and Brioche
Roasted pumpkin tartlet, pine-nuts, parsley, shallot salad
Salami, provolone arancini with chive and parsley mayonnaise
Pure pork, careme pastry, sausage rolls, tomato relish
Pressed fried eggplant, cheese, tomato sugo, toast, chervil
G’Day Chef | phone 03 97937699 [email protected]