Canape Selection

Typically 1 staff to 20 guests
Bar Staff with RSA $35/hr (min 4 hrs) | Juniors $20/hr (min 3hrs) | Wait staff $30/hr (min 3hrs) | Extra Chef/s $35/hr (min 3hrs)

Chef’s Selection
4 course $25 pp | 6 course $35 pp | 8 course $45 pp

Chef’s favourites

  • Pumpkin and sage arancini balls with pumpkin, bocconcini, kewpie and tomato jam
  • Mini pork belly bahn mi with chilli jam, pickled green papaya and carrot
  • Dukkah crusted chicken chimmi churri skewers with tzatziki
  • Brioche slider with puller pork, pickled cabbage, tomato jam and Japanese mayonnaise
  • Baked Hervey Bay half shell scallops with cauliflower puree, salsa verde and prosciutto gravel
  • Mini soft taco with panko crumbed fish guacamole, pickled vegetables, green papaya and sriracha
  • Sliders
    • Chicken
    • Pork
    • Beer braised beef, American mustard, cheddar, spinach and BBQ sauce
    • Vegetable, eggplant, aioli

Canapes from the sea

  • Blini with house smoked trout, lemon and dill cream an Wakame
  • Baked Hervey Bay half shell scallops with cauliflower puree, salsa verde and prosciutto gravel
  • Mini soft taco with panko crumbed fish guacamole, pickled vegetable, green papaya and sriracha
    • Pork, chicken, beef
  • Popcorn prawn tostada with guacamole, black bean and corn salsa and lime sour cream
  • Steamed barramundi spoons with kimchi, black vinegar dressing
  • Hand cut wedges, panko crumbed barramundi with lemon and confit garlic aioli

What’s Hot

  • Szechuan and Dukkah crusted lamb ribs, lime yoghurt dipping sauce
  • Bao burgers
  • Baos
  • Beef brisket, cooked low and slow
  • Smoked vege / meats