Event Catering Canape Menu

Event Catering Canape Menu

Fishermans Wharf Canape Menu has been designed by our award winning chef Adam Turnbull

All canapes are prepared fresh onsite and are simply exquisite in presentation & taste. Spoil your guests with absolute quality and gourmet indulgence. Enjoy

Vegetarian Canape Menu $35 per dozen

Cold or room temperature

• Buttery Light and Crusty Gruyere Gougeres
• Terrine of Heirloom Tomatoes and Tarragon with Kalamata Olive Tapenade
• Confit Golden and Candy Cane Beets, Mustard Cress and Shaved Stilton
• Marinated Vegetable Rice Paper Rolls with Sweet Soy and Ginger
• Tart Fine of Blistered Cherry Tomatoes and Creamed Fetta
• Tomato and Basil Bruschetta Balsamic Caramel

Warm (Re-heating instructions included)

• Smoked Red Pepper and Asparagus Frittata
• Sweet Corn and Zucchini Fritters Spiced Guacamole
• Lyonaise Tart with Marinated Cherver and Chervil Leaves
• Wild Mushroom and Rosemary Arrancini

Game, Meat and Poultry Canape Menu $45 per dozen

Cold or room temperature

• Peking Duck and Pickled Cucumber Chinese Pancake with Teriyaki sauce
• Macadamia Nut Crumbed Chicken, Oyster Pepper Aioli and Watercress
• Chicken Liver and Foie Gras Parfait on Toasted Brioche and Spiced Fig Relish
• Rare Roast Veal En Crute, Wild Mushroom and Bean Salad Summer Truffle Dressing

Warm (Re-heating instructions included)

• Mini Quiche Lorain, Rocket and Shaved Parmesan
• Rolled Ham Hock, Garden Pea Mousse and Seeded Mustard
• Chorizo, Cheddar Cheese and Rosemary Piragi
• Backed Chat Potato, Smoked Bacon and Brie Cheese

Seafood Canape Menu $50 per dozen

Cold or room temperature

• Norfolk Pine Smoked Ocean Trout Skewer with Celery Salt
• Queensland Tiger Prawn Fork with White Peach and Mint Salas
• Whiskey and Citrus cured Tasmanian Salmon, Watercress Pana Cotta and Pain DEpice
• Chive and Russet Potato Balini with Dill Gravalax Ocean Trout
• Sydney Rock Oysters, Natural with Lemon or Mango Salsa
• Dill Crusted Bombay Ginn Cured Tuna

Warm (Re-heating instructions included)

• Blue Swimmer Crab Cakes and Lime Scented Mayonnaise
• Grilled scampi Tail with Garlic and Chive Butter ($5 Supplement)
• Salt Cod Brandarde with Char grilled Zucchini
• Steamed Baby Surf Clam Chowder with Sour Dough En Crute

Sweet Canape Menu $20 per dozen

• Lemon Short Bread, vanilla Cream and Marinated Strawberries
• Baileys Chocolate Fudge with Passion fruit Butter
• Carrot and Walnut Cake, Cream Cheese and Thyme Icing
• Rosemary and Raisin Glazed Fruit Brochettes
• Lemon Curd Tarts with Italian Meringue

Download the Canape Menu

To discuss your event requirements call Leanne McLeod & Dee Watkins on 9008 1315 ext 5, email us or send us more detailed information about your event on our Catering Enquiry Form

Event Catering Menu Platters

Antipasto

Selection of Italian cured meats and salamis, soft cheeses, marinated and pickled vegetables with Grissini.

Crudities

Battons of raw celery, carrot, capsicum and cherry tomatoes with assorted seasonal dips

House Cured Salmon

Whiskey cured salmon sliced and served with capers, grated egg, dill and cream fraiche and water crackers

Charcuterie

Spiced Chicken

Lemon thyme and garlic roasted chicken pieces served cold with mixed salad leaves, avocado, cherry tomatoes, and cucumber with aioli or mango dressings.

Oysters

Sydney rock oysters or pacific oysters with your choice of champagne and eschalot dressing, coriander and black seasame dressing, cucumber and vodka jelly or mango salsa.

Prawns;

Freshly cooked Queensland tiger prawns, cocktail sauce, lemon and nam jin dressings

Cheese

Local and imported cheeses, whole wheat crackers dried muscatels and fig paste.

Platter Sizes

Download the Platter Menu

To discuss your event requirements call Leanne McLeod & Dee Watkins on 9008 1315 ext 5, email us or send us more detailed information about your event on our Catering Enquiry Form

An absolute minimum of 24 to 48 hours notice required and menu is subject to market availablilty. Preferrably orders placed at least one week in advance.

Event Catering Menu Sandwiches, Rolls & Salad

A sandwich menu like no other.
Sandwiches truly to get your taste buds jumping

Sandwiches and Rolls

• Bacon, lettuce and tomato on ciabatta
• Smoked ham and gruyere on baguette
• Mediterranean tuna and rocket salad on Turkish bread
• Slow roasted pork bell with coleslaw and caramelised onion on grain bread
• Chicken salad, walnuts roast tomato and finesse on country bread
• Goats curd, avocado and basil pesto on whole grain bread
• Roast capsicum, chickpeas, olives and lemon aioli on baguette
• Shaved turkey, cranberry gastric and Swiss cheese on Turkish bread
• Rear roast beef, horseradish, tasty cheese and semi-dried tomatoes on ciabatta
• Smoked salmon with pickled cucumbers, dill cream cheese and cappers on baguette
• Curried egg, mayonnaise and watercress on country bread
• Mustard crusted lamb with roast potato mint jelly on baguette

Salads

• Sliced red potatoes with crisp vegetables & bacon in a grain mustard mayonnaise
• Coleslaw Fresh coleslaw with mayonnaise
• Garden, Assortment of gourmet lettuce with cherry tomatoes & crisp vegetables
• Caesar, Crisp cos lettuce, parmesan cheese, bacon & croutons
• Pesto Pasta, Spiral pasta, fresh tomatoes & slivered almonds in a delicious pesto sauce
• Penne pasta, roasted eggplant, sun dried tomatoes, fresh herbs with a red pesto dressing garnished with feta cheese
• Greek, Cherry tomatoes, black olives & feta cheese with crisp vegetables
• Roasted Sweet Chilli Kumera with fresh herbs in a sweet chilli sauce
• Nicoise, Baby chat potatoes with fresh vegetables, black olives & boiled eggs in a lemon dressing

Download the Sandwich Menu

To discuss your event requirements call Leanne McLeod & Dee Watkins on 9008 1315 ext 5, email us or send us more detailed information about your event on our Catering Enquiry Form

Fishermans Wharf, The Entrance
12 The Entrance Road, The Entrance NSW 2261
(Located on the waterfront beside The Entrance bridge)
P (02) 9008 1315   E info@fishermans-wharf.com.au

Copyright © 2009. All rights reserved. Last Updated: 17 January 2010