Cocktail Menu

Prices per piece range from $3.50 per selection depending on quantities required and combination of selection, unless otherwise specified below. Please note that a minimum quantity of 40 pieces per menu item applies.

Cold Selection

Cold Seafood

Ceviche of Market Fish with Tomato, Ribboned Cucumber and Coriander Salad
Crab Tostadas with Avocado Lime and Chilli
Prawns with Coriander and Chilli Pesto in Asian Soup Spoons
Dainty Prawn Cocktail with Tomato Salsa and Marie Rose Sauce
Tuna Tartare with Sesame, Tamari and Lime served in Black Sesame Cone
Smoked Salmon on Potato Rosti with Crème Fraiche and Capers
Crepes with Smoked Salmon and Lemon Marscapone Filling
Salmon Rillettes served on Brioche Croute
Sushi Roll Selection served with Wasabi, Pickled Ginger and Japanese Soy
Fresh Oysters with Ginger, Lemongrass and Ponzu Jelly topped with Salmon Roe

Cold Vegetarian

Chargrilled Zucchini Roll with Whipped Fetta and Roasted Capsicum
Caprese Salad Skewer with Buffalo Mozzarella, Roma Tomato, Fresh Basil and Olive Tapenade
Blue Cheese, Pear and Walnut Filloettes
Traditional Bruschetta Crostini
Baked Beetroot, Salted Ricotta and Walnut Tart
Roast Pumpkin Tart with Goats Cheese and Truffle Oil

Cold Meat and Poultry 

Peking Duck in Mandarin Pancakes with Cucumber and Coriander
Confit Duck Leg with Orange and Rocket Salad in Filo cup
Chicken, Bacon and Pistachio Terrine on a Lavash crisp
Chicken Pate with Port Wine Jelly and Toasted Walnuts on Melba Toast
Nam Jim Chicken with Fried Shallots in a Crispy Wonton Case
Carpaccio of Beef with Shaved Parmesan served on a crouton
Tataki Beef Roll with Radish, Snowpea sprouts and Ponzu Sauce
Home-cured Bresaola with Rocket and Provolone with Tomato Pesto
Rice Paper Rolls with Coriander and Mint Coleslaw with Barbeque Duck, Pork or Prawns
Sticky Pork with Lychee and Coriander in a Crispy Wonton case

Hot Selection

Hot Seafood

Five-Spice Pork Belly with Grilled Scallop and XO Sauce
Seared Scallop on Black Pudding with Pea Foam
Panko Crumbed Prawns with Wasabi Aoli
Demi Tasse of Seafood Chowder Parsley Croutons
Kataifi Wrapped Prawns with Crushed Pistachio and Smoked Paprika
Fish & Chip Cones
Grilled Scallops with Coriander, Chilli & Lime Dressing on Chinese Spoons
Barramundi Fish Cakes with Pickle Remoulade

Hot Meat and Poultry

Bite Sized Fillet Mignons with Bernaise Sauce
Mini Yorkshire Pudding with Rare Roast Beef and Gravy and Horseradish Cream
Dainty Beef Wellingtons Topped with Forest Mushroom Duxelle
Beef Mole with Chocolate, Corn Salsa and Guacamole in a Tortilla Basket
Tiny Steak and Guinness Pies with Mushy Peas
Mini Hamburger Sliders with Balsamic Caramelised Red Onions
Lamb Picadillo Empanadas with Mint Mojo
Herb and Parmesan Encrusted Rosemary Lamb Cutlets
Polenta Crostini with Braised Lamb and Shaved Parmesan
Chorizo, Cheese and Pimento Croquettes
Mini Pulled Pork Tacos with Spicy Guacamole and Smokey Sauce
Pork and Fennel Sausage Rolls with Spicy Tomato Chutney
Crispy Pork Belly Bites with Caramelised Apple
American Style Mini Hotdogs with German Mustard and Ketchup
Yakitori Chicken Skewers with Toasted Sesame Seeds and Wakame
Chicken and Wild Mushroom Boudin with Red Onion Confit on Choux Crisp
Chicken Saltimbocca Skewers with Pancetta and Sage
Tandoori Chicken served on Paratha Bread with Brinjal Pickle and Cucumber Raita
Harissa Spiced Yoghurt Chicken Skewers with Crispy Flatbread

Hot Vegetarian 

Grilled Polenta Topped with Wild Mushroom Ragout and Feta (GF)
Spicy Corn Fritters with Avocado and Salsa
Chickpea Falafel with Tahini and Mint Yoghurt (GF)
Gruyere, Tarragon and Potato Croquette
Sweet Potato and Ginger Fritters with Crème Fraiche and Coriander and Mint Chutney
Zucchini and Haloumi Fritters with Beetroot Pesto
Wild Mushroom Suppli (Risotto) Balls
Roast Pumpkin, Parmesan and Pinenut Suppli
Assorted Frittata Triangles (Spinach, Fetta and Kalamata Olive/ Chargrilled Vegetable / Ham, Cheese & Roast Tomato/ Mushroom and Blue cheese)

Substantial Fork Selection (only in as part of cocktail  food menu)

(Our “fork and walk” are served in small rice bowls or noodle boxes with a cocktail fork unless specified otherwise)

Thai Green Chicken Curry and Jasmine Rice
Noodle Box of Hokkien Noodles with Chicken and Asian Greens
Slow Cooked Lamb Shoulder on Potato Gnocchi Shaved Parmesan and Lemon Gremolata
Lamb or Vegetarian Tagine Almond and Apricot served with Cous-Cous
Lamb Roganjosh with Cucumber Raita and Garlic Naan
Beef Bourguignon on Creamed Potatoes
Carvery station for Mini Roast Beef Rolls with Red Wine Gravy and Horseradish and/or Roast Turkey with Gravy and Cranberry Sauce
Farfalle Pasta with Chilli and Garlic Prawns
“Grown Up” Macaroni and Cheese with Proscuitto and Pangritata


Spinach and Ricotta Ravioli with Tomato & Basil Sauce
Pasta Pepperonata with Marscapone and Fresh Basil
Forest Mushroom Risotto with White Truffle Oil, Parmesan and Rocket
Vegetable Goulash with Herbed Dumplings

Finger Sweets

Rich Chocolate Tartlets with Salted Caramel
Fresh Fruit Kebabs with Warm Butterscotch Dipping Sauce
Apple Crumble Tartlets
Swirled Raspberry and Chocolate Cheesecake
Dainty Red Velvet Cupcakes with Cream cheese Swirled Icing
Macarons (Pistachio/ Coffee/Vanilla/ Toffee/ Chocolate or Hazelnut)
Banoffee Tartlets (Caramel fudge filled tartlet with a sliced banana and cream topping)
Chocolate Profiteroles
Mini Meringue Nests with Chantilly Cream and Strawberry
Mini Lemon Meringue Pies
“Chocolate Bombe” Mini Cone with Chocolate Coated Vanilla Bean Icecream

Portion Guide

The number of choices required depends largely on the time of day and the duration of the function and whether or not alcohol will be served.

For corporate cocktail functions and art exhibitions, where it is assumed that the guests will go elsewhere to dine after the event, we recommend selection of 4 to 5 varieties of finger food.

For social functions over four or more hours and where the finger food is to be served in place of a meal, we recommend a minimum of 10 pieces per person or 8 pieces plus a substantial fork item.


Food and Beverage service staff are available at a rate of $38.00 per hour Monday to Friday and $42.00 per hour on Saturdays and $45.00 per hour on Sundays (3 hour minimum call).


Pricing on our menus are a guide only. Once we have discussed the full requirements of your special event we will develop a quote/proposal that will include the cost of any extra equipment, staffing, delivery, GST and any other requirements.

Minimum Numbers

Depending on the type of event and menu selection, functions with less than 40 guests may attract a surcharge to cover fixed set-up costs.

Booking Confirmation and Deposit

In order to confirm your booking date, a deposit of $300.00 is required. Payment of the balance together with confirmation of final numbers is to be made one week prior to function date.

Public Holidays

Events that are held on a public holiday will be subject to a 15% surcharge.

Other Services

In addition to catering, we can also provide you with the following services:

Event Management
Crockery, cutlery, glassware and napery
Napery (tablecloths and napkins)
Kitchen Equipment