our canape selection
our canape selection is designed to showcase our seasonal menu, often miniaturising the dishes we serve in our a la carte trade, and highlighting the deliberate hand of our chefs when it comes to presentation...
Canapés
Tarts
- Chicken, lemon, basil & mascarpone
- Goats curd, heirloom carrot & caramelised fennel tart
- Beef & celeriac pie
- Poached apple, walnut & blue cheese tart
- Exotic mushroom tart
- Pork , white wine & chilli pie
Crostini
- Quail, morcilla, plum & chestnut
- Tomato, fiore di latte & basil
- White bean, chorizo & green olive
- Rare beef, black garlic & rocket
- Persian fetta, black olive & tomato
Risotto
- Beetroot & fiore di latte
- Crab, chilli & cognac
- Cuttlefish, leek & pea
- Spinach, lemon & lentil
- Snail, lemon thyme & mushroom
Fish
- Goujons of fish with lemon & aioli
- Smoky paprika dusted cuttlefish with spanish guava relish
- Smoked kingfish & quail egg with orange & dill hollandaise on brioche
- Oysters three ways
- Prawn in fennelseed batter with saffron aioli
Meat
- Pork, chicken & fennel meatballs
- Miniature hamburgers
- Miniature veal schnitzels with lemon or parmigiana
- Beef involtini
- Goat shaslicks with tzatziki
- Merguez sausages with date chutney
Wiches
Rachel & Reuben – smoked salmon, mascarpone, capers red onion & rocket
- Sauerkraut, pastrami, cream cheese
Rare beef, grain mustard, roast capsicum & rocket
Tuscan picnic chicken
Muffuletta – middle eastern chickpea, vegetable and nasturtium
Chicken, duck, quail etcetera
- Portuguese quail with pomegranate aioli
- duck & bean cassoulet
- chicken liver pate
- quail eggs Benedict & flora
and really the list goes on...
if you have a favourite food and it’s not on here, please ask and we will advise if our experienced and passionate kitchen team can do it for you...
Please note dips olives and bread are served at all functions
Some canape courses can be replaced with cheese or antipasto table.
Saturday nights a minimum of $35 is required
send me a list of details about your party, and the dietary requirements of yourself and your friends and we'll go from there when we have our meeting to hone the details...
email Claire tincatcafe@bigpond.com.au
$35 per head friday and saturday evenings
includes bread, dip and crudite stations canapes
dessert options available
menu is a sample only
dietary requirements catered for with advance notice
