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Baby bocconcini “scotch eggs” wrapped in herbed chicken served with pesto mayonnaise
Bite size beef and burgundy pies served with hand made organic tomato chutney
Chinese style duck wontons with a sweet chilli sauce
Coconut coated jumbo prawns served with fresh mango and coriander salsa
Croquettes of fetta and mint with an olive tapenade
Fiery chorizo, mozzarella and roasted vine cherry tomato tartlets
Gippsland blue cheese, caramelized onion and ricotta pillows
Large jumbo prawns in a buttery pastry cup with lemon, and chilli
Marinated chicken nibbles in almond crumbs with an old fashioned plum sauce
Melon, prawn and proscuitto bundles on a crunchy savory biscuit with lime aioli
Mini asparagus crostoli with dill spiced cream cheese
Mini grilled pumpkin, goats cheese, and spinach tartlets
Miniature chicken parmigana in sage breadcrumbs with melting cheese
Orange duck breast slices with mandarin segments on a sweet corn pikelet
Pan-fried polenta rounds with melting bocconcini, proscuitto flakes and fried basil
Peking duck style pancake rolls with hoi sin sauce, cucumber and spring onion
Point sandwiches of poached chicken and tarragon with whole egg mayonnaise
Savory pumpkin “cheese cakes” on parmesan shortbreads
Smoked eggplant, orange and currant gougere with a sumac yoghurt
Smoked salmon roulade on pumpernickel rounds with dill cream
Smoked trout fillet in a buttery pastry case with lemon Cajun cream
Tartlet of roasted cauliflower, fetta and green olives
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