Our experience has shown for parties over 50, guests would normally eat an average of 12 canapés.
You can  select from  a variety of up to 6 canapé options.

What we suggest for a canapés party of 50 or less is you select 4 different options.

Hot canapés

Black vinegar braised pork belly with cucumber pickle

Whitebait butty with chives and lemon**

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**

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

Cold canapés

Seared beef fillet with horseradish cream, caramelised onion on brioche

Smoked duck breast, pickled pear and mustard greens**

Prawn with avocado and lime salsa on a crisp corn chip

Aubergine, ricotta and pinenuts roulade

Beetroot gazpacho

Watermelon, feta and basil spoons

Rabbit rillettes with roasted nectarine chutney

Duck 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 wrapped with basil leaf

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

Seared venison petit skewers with Asian flavours

*Tuna sashimi

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

Salmon sashimi and wasabi mayonnaise

Ham hock terrine with sauce gribiche

Smoked mackerel pate on soda bread

   Ortiz anchovies, goats cheese and olive crostini

Hoisin beef with chilli, ginger and spring onion salsa

West coast crayfish with ponzu/ remoulade/ tartar

*subject to seasonal availability

**subject to additional cost

Dessert canapé

Blue cheese mousse with port wine reduction on ginger bread

Chocolate cups with raspberry mascarpone and almond praline

Whipped goat’s cheese tartlets with fig and caramelised walnuts

Lemon tartlets with raspberry compote

Buttermilk panna cotta with strawberry soup

Chocolate and Frangelico mousse in a hazelnut wafer

Selection of macaroons

Rosewater jelly, lemon sorbet and pistachio crumb

The above selection of canapes is subject to seasonal availability.

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

Leave a Reply