For a canapé only function, we recommend (per person) 5-6 canapes in the first hour and 3-4 for each hour following to a maximum of three hours. Most people choose between 9 and 12 canapes. For canapés prior to a sit-down meal or buffet, we recommend 3-4 per person.
$2.50 per canape
- Rare Thai beef salad with bean sprouts, asian greens and thai dressing
- Grape tomato, baby bocconcini and basil salad with apple balsamic dressing
- Minted watermelon, honeydew, rockmelon and marinated fetta skewers
- Zucchini and carrot fritters with garlic yoghurt aioli
- Thai fish cakes with sweet chilli dipping sauce
- Native finger lime, chicken and water chestnut dumplings
- Trio of mushroom (oyster, shiitake, button) soup shots with truffle oil
- Creamy spiced seafood chowder shot
$3.00 per canapé
- Creamy risotto balls with sundried tomato, olives and capers
- Mini chicken, vegetable and glass noodle spring rolls
- Pork mince money bags with dark soy dipping sauce
- Red lentil and yellow curry vegetable puffs with mango chutney yoghurt
- Tender wok tossed calamari on snowpea tendrils with chinese sausage and salsa verde
$3.50 per canape
- Rosettes of smoked salmon with herbed cream cheese and citrus vinaigrette
- Freshly shucked oysters – Natural, shiitake mushroom relish or caramelised spring onion
- Chilled vermicelli noodle salad with toasted sesame dressing and sweet chilli jam (choice of prawn, chicken or beef)
- Traditional Malaysian satay marinated skewers (choice of chicken, beef or lamb)
- Mini fish and chips in a cone with lemon and garlic aioli drizzle
- Goat’s cheese, fig and pistachio nut spring rolls
$4.00 per canapé
- Prawn tempura with ponzu dressing
- Black tiger prawns with dill Vinaigrette
- Soba noodle salad with seared “black” salmon
- Mini beef burgers with caramelised onions and smoky barbeque sauce
$4.50 per canapé
- Rolled Peking duck crepe, spring onion, cucumber & hoisin sauce
- Tandoori lamb cutlet with minted yoghurt
- Scallops in the shell – with light soy, pickled ginger and spring onion