Black Vinegar Braised Pork Belly with Cucumber Pickle

Canapé menu

Here at Raspberry Creek we design a menu to suit your individual need. What we suggest for a canapes party of 50 or below is you select 4 different canapes. For groups above 50 guests a selection 6 canapes. Our experience has shown the guests would normally eat an average of 8 to 12 canape each for a canape party and 6 to 8 for a wedding.

Hot

Black vinegar braised pork belly with cucumber pickle

*Whitebait butty with chives and lemon add $1

Creole prawn kebab

Courgette, feta and mint fritters

Arancini balls with soft cheese centre and tomato relish

Mixed mushroom pinenuts and mascarpone tart with truffle salt

Crispy wontons with shredded pork hoisin and cucumber

Braised lamb croquettes with sauce verte

Seared scallops with cauliflower purée and crispy caper add$1

Blue cheese croquette with stone fruit chutney

Polenta chips with parmesan aioli

Goats cheese and rosemary profiteroles

Red wine braised beef and mushroom pies

Duck confit, red cabbage, pancetta and hazelnut crumb

Seared lamb fillet with crumbled goats cheese, parsley and lemon oil

Spiced chicken, cashew nut butter with poppadum

Ham hock croquettes with sauce gribiche

Cold

Seared beef fillet with horseradish cream, caramelised onion on brioche

Smoked duck breast, pickled pear and mustard greens Add$1

Prawn with avocado and lime salsa on a crisp corn chip

Beetroot gazpacho

Watermelon, feta and basil spoons

Rabbit rillettes with roasted nectarine chutney

Chicken liver parfait with red wine jelly on Melba toast

Quail egg with pickled mustard mayonnaise

Slow cooked aubergine, tomato and smoked paprika crostini

Buffalo mozzarella and cherry tomato wrapped with basil leaf

Beetroot gravlax salmon with dill and mustard crème fraiche on a blini

Seared venison petit skewers with Asian flavours

Tuna sashimi

*Oysters au naturel/ red wine vinegar and shallots/ nahm jim

Salmon sashimi and wasabi mayonnaise

Ortiz anchovies, goats cheese and olive crostini

Hoisin beef with chilli, ginger and spring onion salsa

*Westcoast crayfish with ponzu/ remoulade/ tartar add$2

Dessert canapé

Blue cheese mousse with port wine reduction on ginger bread

Chocolate cups with raspberry mascarpone and almond praline

Lemon meringue tartlets with raspberry compote

Gluten free brownie with hazelnut praline and salted caramel

Vanilla baked cheesecake berries

Chocolate and Frangelico mousse with roasted hazelnuts

White chocolate mousse with salted caramel popcorn

Selection of macaroons

Lemon posset with rose jelly and pistachio crumb

The above selection is subject to seasonal availability.

Please note some canapés might have restrictions depending on the venue.