signature caNapés

Smoked salmon dill creme fraiche tartlet topped with caviar

Beef tartare served with matchstick fries (does not contain raw egg)

Arancini balls (ask for current selection)

Mushroom and goats curd crostini delicately infused with truffle oil

Lamb and Harissa cigars with minted yogurt

Blinis with smoked salmon mousse topped with salmon pearls

Popcorn tofu with tagarashi and aioli (vegan aioli available)

Manchego and jamon croquets with smoked paprika aioli

Spicy buffalo wingettes with blue cheese sauce

Seared Wagyu beef skewers glazed with Tonkatsu sauce

Sticky pork belly chilli & coriander bao

S

PREMIUM caNapés

Grilled king prawn skewers with garlic parsley lemon butter or cafe de Paris butter

Classic prawn cocktail in a mini milk bun

Crispy wonton cups filled with salmon and avocado tartare

Mini lobster thermidor vol au vont topped with caviar

Blue swimmer crab tartlet with pickled onion and lemon myrtle mayo

Cantabrian anchovy on toast with whipped lemon butter and chives

Seared Japanese pepper crusted tuna with yuzu dressing and micro herbs

DESSERT caNapés

Petite cannoli (Chocolate custard / Sicilian Ricotta)

Dark chocolate and raspberry tartlet

Dark chocolate and whisky tartlet

Milk chocolate biscoff tartlet

Yuzu lemon tartlet topped with charred marshmallow 

Choux bun filled with miso caramel cream topped with black & white sesame

Churros dipped in spiced chocolate ganache

Charcuterie & Cheese Boards

Bespoke boards with your favourite meats and or cheeses to share.

CURed MEAT selection

Prosciutto (Italian dry cured ham)

Truffle Salami (pork, spices & truffle)

Fennel Salami (classic pairing of pork and fennel seeds)

Sopresa Salami (coarsely ground pork and seasoned with black pepper & garlic)

Smoked wagyu (Australian wagyu beef cured and cold smoked)

Jamon Iberico (Spanish dry cured ham from the black Iberian pig)

Selection of pâte, terrine, rillettes and dips

Served with fruit chutney, cornichons, bread and selection of crackers

Cheese selection

Aged cheddar

Double cream brie

Saint Agur (French blue cheese)

Epoisses (French soft washed rind cheese)

Comte (French hard cheese - Chef’s favourite!)

Taleggio (Italian semi soft washed rind)

Manchego (Spanish hard cheese made - sheep’s milk)

All served with dried fruits, quince paste, bread and selection of crackers