What We Do Events Menu Styles

Cold
Cave ripened Saint Marie goat cheese with sticky balsamic
Mini vegetable confit brochettes
Red pepper and feta tarts
Giant prawn cocktail
New style petit prawn cocktails with salted soya pea
Salmon Tataki with a mustard cress glaze on cucumber
Marbled beef sashimi seasoned with a light roasted peanut and lobster salad served in shooters
Thai beef rolls with exotic julienne salad and
seasoned with toasted peanuts
Creamy smoked salmon parfait with wasabi roe
Parmesan wafers with a parsley Chantilly
Seared cognac foie gras on raisin sourdough
Bloody Mary oyster shooter
Lime and chilli oysters
Japanese soba salad with mirin seasoned barbequed duck
Small Toro tuna votive salads with cucumber and orange
Trio of petit confits in a picotte
Chipolte corn tea bread with red pepper jelly
Procuitto and melon olive forks
Grilled stacked and portobello mushrooms seasoned with lemon and truffle oil
New style salmon tatar on sticky rice
Tiny chilled honey dew melon and lime soup

Tartar on toast
Salmon with red roe
Beef with red pepper marmalade
Tuna with wasabi caviar

Tiny open face sandwiches
Pancetta BLT on square toasts
Goat cheese with citrus marmalade on pumpernickel
Roast miso flank beef with an onion cream on foccacia flatbread

Mini Basil and tapanade flat breads with various creams
Crab and dill
Banana and chilli
Blue cheese
Tuscan cold pressed olive oil

Sushi
A variety of Maki and Nigri Sushi
Hot
Fall mushroom cappuccino with truffle Chantilly
Thin pressed pancetta jaffles with rocket
Tiny lamb sausages baked in feuillette with a Dijon spread and tomato relish
Malpeque oyster citrus gratin cooked in sea salt
Chairman Mao’s glazed oysters with wakame
Panko crusted ahi tuna with wasabi cream
Dungeness green curry crab cakes with Thai sweet chilli sauce
Caramelized beef or eggplant gyosas seasoned with hosin
Truffle scented potato mash with ebi shrimp ceviche
Tiny Shanghai Asian soup seasoned with so
Spicy Italian chipolata’s roasted in parsley served with a potato and garlic puree
Lightly curried bluff mussels gratin
Smoked salmon and wasabi roe sushi pizza
Mini salmon cottage pies seasoned with shiitake
Coconut and cilantro bamboo shrimp with a Mirin sauce
Duck liver rumaki with water chestnut
Scampi wakame phyllo rolls with a spicy horseradish dressing
Baked rattan of creamy brie cheese with Dijon and thin sweet biscuits
Spicy Fideo seasoned with coriander cress
Panko and green curry rostis with salted tomato and crème friache
Honey Korean beef satay with a sweet sriracha sauce

Tiny oven Melts
Tuna, tomato, gruyere
Greek style with feta and parsley
Ham and mascarpone with basil

Try our shooters with your Hors d’oeuvres
Hewy Dewy Lime
Apple pie
Black bean Mai Tai
Raspberry cocktail
Iced Orange daiquiri