Tiny tartlets filled with broad beans and mint mousse and Kalamatta olive Wild mushrooms and Kervella goats cheese risotto cakes with basil Filo parcels with roast pumpkin, mushroom, capsicum, ricotta, feta, parmesan and basil Parmesan and olive tapenade straws served from an oversized vase Shitaki, field mushroom, pine nut and spinach wrapped in Lebanese pastry with aioli Quail eggs rolled in celery salt, poppy seeds, sesame seeds and fine herbs Chilled Gazpachio served in shot glasses Vietnamese rice paper rolls with Asian vegetables, peanut, avocado and mint Mildly spiced vegetable samosas with cucumber and mint raita Mushroom, English spinach, basil and parmesan risotto served in china cups Artichoke and red pepper raviolis with tomato and basil served in china cups Artichokes stuffed with ricotta, pine nuts and basil Pea, corn and polenta fritters with tomato salsa Miniature felafel rolls with tabouli and hummus – tied with a chive Singapore noodles served in New York style takeaway box with chop sticks Crisp potato roesti topped with avocado oven fried tomato, watercress & parmesan Ricotta, roast capsicum, eggplant and zucchini roulade with basil pesto Eggplant rounds with sweet harissa and mint Tiny tartlettes with white bean puree and slow roast cherry tomatoes King prawns with lime and mango pickle, wrapped in crisp wanton skins Japanese egg roll topped with steamed harbour prawn and pickled ginger relish Tuna tartare in a tiny tartlet and crème fraiche and wasabi flying fish roe Tuscan white beans with smoked salmon on rye Salmon tartare on fragrant rice with salmon roe Tasmanian Smoked Salmon, English spinach and basil pancake rolls Tiny tartlet’s with pea & mint mousse and a seared Tasmanian scallop Savoury éclairs with fresh salmon, smoked salmon and salmon roe Vietnamese rice paper rolls with blue eye cod, cucumber, ginger and mint Char-grilled skewered king prawns marinated in ginger, coriander and lime Char-grilled skewered prawns with roast garlic, lemon and parsley Assorted platters of sushi and nori with pickled ginger, wasabi and fermented soy Freshly peeled King prawns with fresh lime mayonnaise served with limes in gauze Seafood paella served in China bowls with silver spoons Seared Yellow fin tuna with wasabi and soy Smoked salmon and horseradish croque monsieur’s Dill scones with sugar cured salmon crème fraiche and salmon caviar Blue swimmer crab, smoked salmon & wasabi flying fish roe in a tartlets Fish bouions with chips served in a paper cone Natural oysters served in a Chinese soup spoon with a squeeze of lime & cracked pepper Tempura Sydney Rock oysters Blue swimmer crab, green mango, chilli and coriander in a tart Sugar cured salmon with ginger aioli in a choux cup Smoked trout and pickled cucumber on oatcakes Tasmanian scallops wrapped in pancetta with sage and lime dressing Ceramic cups with a prawn, avocado, goats curd and lemon salad Peking duck pancakes with cucumber and hoi sin sauce – tied with a chive Paradise pears with roast duck, chilli and ginger Tiny pies filled with chicken, leek rosemary and white wine Tiny pies filled with Thai spiced chicken and pumpkin curry with lime leaves Chicken breast kaffir lime, coriander and peanut in a crisp wanton Confit of duck and spiced beetroot relish in a savoury tart Chicken and mushroom risoto cakes with mozzarella centres Heffelumps on horseback-chicken livers, poached pear & sage wrapped in prosciutto Chicken tikka, lime chutney and cucumber raita on a tiny mushroom pappadam Chicken Caesar salad with prosciutto, herbed croutons, parmesan served in a NY style box Duck salad with green mango served in china cups Chicken liver parfait with fresh pear and rocket on a herbed crostini Choux buns with smoked chicken, parmesan and crisp prosciutto Roast Quail legs wrapped with prosciutto and sage Crispy barbequed pork, bean sprout, cucumber and avocado rice paper rolls Venison loin on a crisp pastry disc with cranberry and apple confit Venison loin on home baked oat cakes with creme fraiche and beetroot relish Baby pumpkin scones with Moroccan spiced lamb and eggplant relish Croustade with harissa marinated lamb, Persian feta & mint pesto Mini Yorkshire puddings with rare roast fillet of beef and horseradish cream Tiny pies filled with Australian grain fed beef, pumpkin & marjoram Croque Monsieur with fontina cheese, double smoked ham, English spinach & seed mustard. Potato & rosemary blinis with lamb & Persian feta Baby lamb cutlets with eggplant, garlic, cumin & yoghurt relish Tandoori lamb cutlets with cucumber & mint raita Tiny pies filled with roast lamb, sweet potato & rosemary Mini beef burgers with tomato jam & rocket Cumberland sausages cooked with pear & rosemary jelly BBQ pork, apple & currant wanton wraps Mini shepherds pies-short crust pastry, fine diced lamb & creamy mashed potato Baby waffle ice cream cones – any flavour imaginable! Assorted sweet tartlet’s – lemon curd, Belgian chocolate, Mascapone & strawberry Blood orange sorbet served in shot glasses Baby white & dark chocolate éclairs Creme brulee served in Chinese soup spoons White chocolate & raspberry mousse served in china bowls with silver spoons
Posted on: Sun, 25 Aug 2013 22:07:28 +0000
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