All posts by Alastair Coleman

Cool Canapes

These are the lighter options to kick your event off. With no cooking required onsite, these are assembled by your chef & designed to get your guests talking.

– Rare Beef Tataki, tonkatsu sauce, daikon & sesame on a cassava cracker (GF)
– Herbed Blinis with onion jam, dried prosciutto and Meredith goats curd (GF)
– Savoury Mini Cone, Vietnamese chicken salad, crispy shallots
– Salmon, Cucumber & Pickled Ginger, burnt chilli kewpie on prawn cracker (GF)
– Smoked Rainbow Trout tortilla, Tassie salmon caviar, dill (GF)
– Prawn, Flying Fish Roe, avocado mousse, chilli sugar salt on wonton crisp (GF)
– Caramelised Onion Scroll, Pulled Chicken, parsley & shallot salad
– Yuzu Kingfish Ceviche with Szechuan on sushi rice, wakame salad (GF)
 

Hot Canapes

These include a mix of either oven cooked or fried menu options which are cooked onsite at your event. Though a little more filling than cool canapes, they are still designed to be about ‘2 bites’ in size.

– Steak & Polenta Chip – grilled rare sirloin steak, crisp polenta chip, ‘bearnaise’ mayo (GF)
– Arancini – pumpkin & taleggio (V) – chorizo & mozzarella – green pea, lemon & fontina (V)
– Crystal Bay Prawn & Lemongrass Gyoza, spring onion & burnt chilli dipping sauce
– Mac n Cheese Croquettes – harissa aioli (V, GF)
– Mini Grilled Zucchini Charcoal Bun Slider, siracha kale & red pepper (V)
– Warm Savoury Crab Donuts, fennel, rosemary salt, preserved orange & chive aioli
– Beetroot Tarte Tatin, whipped fetta, vincotto onion (V)
– Jalapeno Poppers stuffed with cream cheese, wrapped in pancetta (GF)
 

BBQ Canapes

These are fresh, lean proteins cooked on a BBQ in front of your guests. Packed full of herbs & spices as soon as these hit the grill plate – everyone will know about it!

– Grass Fed Beef Skewers with chimichurri sauce (GF)
– Chicken Tenderloin Skewers with tomato & tarragon vinaigrette (GF)
– Prawn Cutlets with curry sugar and fresh lime (GF)
– Chickpea, Broad Bean & Cumin Felafel with pomegranate yogurt (V, GF)
– Haloumi, Chorizo & Red Pepper Skewers, preserved orange& chive aioli (GF)
– Peri Peri Chicken Skewers, coriander & lime aioli (GF)
 

Substantial Canapes

These are a real step up in portion size & usually fly off our platters the quickest – they are more like ‘4 bites’ in size.

– Sweet & Sticky Pork Belly Steamed Bao with kim chi, siracha aioli
– Panko Crumbed Rockling in Brioche Slider, cos lettuce, tartare
– BBQ Sumac Chicken in soft Israeli Pita, fresh cucumber, cos lettuce & spicy zhoug dressing
– Pulled Jackfruit Steamed Bao, chilli & cashew caramel, spring onion (VG)
– Haloumi Slider, fire roasted peppers, iceberg lettuce, green olive and chilli relish (V)
– Grilled Lamb & Rosemary Sausage in baby Baguette, harissa aioli, coriander & carrot pickle
 

Bowl Food

The name really says it all, these are served in small bowls with a fork or spoon and are designed as a mini meal. These are brought out during the night to maintain a steady variety of filling options.

– Japanese Crispy Chicken Karaage, pickled daikon & wombok, kewpie mayo (GF)
– Korean Chicken Taco, cucumber in rice vinegar with mint& red cabbage
– Thai Red Duck Curry, lychees, coconut rice, lime leaves (GF)
– Baked Three Cheese Tortellini, tomato sugo, herbed pangrattato, young basil (V)
– Slow cooked Lamb Shoulder, crushed kipfler potatoes, feta pinenut & currant tomato salsa (GF)
– Kashmiri Pulao Rice, cumin roast cauliflower, smoked yogurt, pomegranates (V, GF)
 

Entrées

– Artichoke Ricotta and Truffle oil Tortellini, roast king brown mushrooms, tomato olive oil emulsion, basil (V)
– Prawn and Rockling Dumpling, turmeric and galangal sauce, shaved coconut, chilli & herb salad
– Tea smoked Duck Breast, maple glaze, watermelon & fetta salad with basil and toasted pepitos (GF)
– Slow Roast Pork Belly, kohlrabi & apple slaw, rocket, vincotto & crispy crackling (GF)
– Shaved Wagyu Bresaola – fresh horseradish crème fraiche, rocket & watercress, parmesan, pickled radish, dried tomato (GF)

Mains

BEEF – Select your cut
All of our beef cuts are sourced as locally as possible
– Grass Fed “Angus” Beef Eye Fillet (GF)
– Grass Fed “Angus” Beef Porterhouse (GF)
– Grass Fed Aged “Angus” Beef Flat Iron Steak (GF)
– Grass Fed Ribeye 350gm (GF)
Served with steamed green beans & Chimichurri sauce

LAMB
Our lamb cuts are Victorian pasture fed
– Roasted Gippsland Rump of Lamb (GF)
– 8hr Slow Roasted Western Victoria Lamb Shoulder (GF)
Served with Garden pea puree, parsley, mint, shallot & hazelnut salad

POULTRY
– Herb roasted Free Range Chicken Breast & Confit Leg (GF)
Served with crisp black cabbage, tomato & tarragon vinaigrette
– Star Anise Orange & Plum Glaze Confit Duck Leg (GF)
Served steamed bok choi & chilli

FISH
Sustainably Sourced Australian Fish, all fillets are boneless skin on
– N.T. Humpty Doo Barramundi fillet (GF)
– Tasmanian Huon Atlantic Salmon (GF)
– Murray River Aquna Cod (GF)
– S.A. Port Lincoln Yellow Tail Kingfish (GF)
Served with sweet corn puree, red miso & young ginger vinaigrette, fresh lime

Shared Cold Sides

– Baked Ricotta, candied walnuts & iceberg lettuce, pickled breakfast radish & lemon vinaigrette (V, GF)
– Honey and Lemon Roast Pumpkin Salad with hummus, pepita seeds, pomegranate, fetta and olive oil (V, GF)
– Grain Salad with du puy lentils, red quinoa, chickpeas, soaked currants, rocket leaves, pine nuts, herbs and Dijon dressing (VG, GF)
– Mixed Garden Salad Leaves, oven dried cherry tomatoes, sherry vinaigrette (VG, GF)
– Crisp Broccolini, cauliflower rice, buttermilk dressing, toasted almond & pomegranate syrup (V, GF)

Shared Hot Sides

– Roast Chat Potatoes tossed with tarragon & parsley butter, sea salt (V, GF)
– Roasted Green Beans on hummus, cumin spiced macadamia & oat granola (VG)
– Baked Mozzarella Polenta Chips, paprika salt, salsa verde, crisp garlic (V, GF)
– Steamed Nicola Potatoes, salsa agresto (VG, GF)
– Oven Roast Sweet Potatoes with grilled scallions, red chilli, dried figs & tahini yogurt dressing (V, GF)

Canapes on Arrival

Our fabulous Canapes on Arrival menu allows you to add canapes on as a starter/entrée for your guests to enjoy before digging in to the main BBQ Buffet spread!

Select 5 Cool / Hot Canapes

Cool Canapes

– Rare Beef Tataki, tonkatsu sauce, daikon & sesame on a cassava cracker (GF)
– Herbed Blinis with onion jam, dried prosciutto and Meredith goats curd (GF)
– Savoury Mini Cone, Vietnamese chicken salad, crispy shallots
– Salmon, Cucumber & Pickled Ginger, burnt chilli kewpie on prawn cracker (GF)
– Smoked Rainbow Trout tortilla, Tassie salmon caviar, dill (GF)
– Prawn, Flying Fish Roe, avocado mousse, chilli sugar salt on wonton crisp (GF)
– Caramelised Onion Scroll, Pulled Chicken, parsley & shallot salad
– Yuzu Kingfish Ceviche with Szechuan on sushi rice, wakame salad (GF)

Hot Canapes

– Steak & Polenta Chip – grilled rare sirloin steak, crisp polenta chip, ‘bearnaise’ mayo (GF)
– Arancini – pumpkin & taleggio – chorizo & mozzarella – green pea, lemon & fontina (V)
– Crystal Bay Prawn & Lemongrass Gyoza, spring onion & burnt chilli dipping sauce
– Mac n Cheese Croquettes – harissa aioli (V, GF)
– Mini Grilled Zucchini Charcoal Bun Slider, siracha kale & red pepper (V)
– Warm Savoury Crab Donuts, fennel, rosemary salt, preserved orange & chive aioli
– Beetroot Tarte Tatin, whipped fetta, vincotto onion (V)
– Jalapeno Poppers stuffed with cream cheese, wrapped in pancetta (GF)

Mains

BEEF
All of our beef cuts are sourced as locally as possible
– Grass Fed “Angus” Beef Porterhouse (GF)
Served with steamed green beans & Chimichurri sauce

LAMB
Our lamb cuts are Victorian pasture fed
– Roasted Gippsland Rump of Lamb (GF)
– Western Victoria Lamb Shoulder (GF)
Served with garden pea puree, parsley, mint, shallot & hazelnut salad

POULTRY
– Herb roasted Free Range Chicken Breast (GF)
Served with crisp black cabbage, tomato & tarragon vinaigrette

FISH
Sustainably Sourced Australian Fish, all fillets are boneless skin on
– N.T. Humpty Doo Barramundi fillet (GF)
– Tasmanian Huon Atlantic Salmon (GF)
Served with sweet corn puree, red miso & young ginger vinaigrette, fresh lime

Cold Sides

– Baked Ricotta, candied walnuts & iceberg lettuce, pickled breakfast radish & lemon vinaigrette (V, GF)
– Honey and Lemon Roast Pumpkin Salad with hummus, pepita seeds, pomegranate, fetta and olive oil (V, GF)
– Grain Salad with du puy lentils, red quinoa, chickpeas, soaked currants, rocket leaves, pine nuts, herbs and Dijon dressing (VG, GF)
– Mixed Garden Salad Leaves, oven dried cherry tomatoes, sherry vinaigrette (VG, GF)
– Crisp Broccolini, cauliflower rice, buttermilk dressing, toasted almond & pomegranate syrup (V, GF)

Canapes on Arrival

Our fabulous Canapes on Arrival menu allows you to add canapes on as a starter/entrée for your guests to enjoy before digging in to the main BBQ Buffet spread!

Select 5 Cool / Hot Canapes

Cool Canapes

– Rare Beef Tataki, tonkatsu sauce, daikon & sesame on a cassava cracker (GF)
– Herbed Blinis with onion jam, dried prosciutto and Meredith goats curd (GF)
– Savoury Mini Cone, Vietnamese chicken salad, crispy shallots
– Salmon, Cucumber & Pickled Ginger, burnt chilli kewpie on prawn cracker (GF)
– Smoked Rainbow Trout tortilla, Tassie salmon caviar, dill (GF)
– Prawn, Flying Fish Roe, avocado mousse, chilli sugar salt on wonton crisp (GF)
– Caramelised Onion Scroll, Pulled Chicken, parsley & shallot salad
– Yuzu Kingfish Ceviche with Szechuan on sushi rice, wakame salad (GF)

Hot Canapes

– Steak & Polenta Chip – grilled rare sirloin steak, crisp polenta chip, ‘bearnaise’ mayo (GF)
– Arancini – pumpkin & taleggio – chorizo & mozzarella – green pea, lemon & fontina (V)
– Crystal Bay Prawn & Lemongrass Gyoza, spring onion & burnt chilli dipping sauce
– Mac n Cheese Croquettes – harissa aioli (V, GF)
– Mini Grilled Zucchini Charcoal Bun Slider, siracha kale & red pepper (V)
– Warm Savoury Crab Donuts, fennel, rosemary salt, preserved orange & chive aioli
– Beetroot Tarte Tatin, whipped fetta, vincotto onion (V)
– Jalapeno Poppers stuffed with cream cheese, wrapped in pancetta (GF)