More filling than canapés, easier than a sit-down or a buffet.

Designed to be eaten with a fork and can be served in a hand held ceramic noodle bowl, timber boat, steamer basket or paper noodle box with a choice of silver or timber fork or chop sticks

moroccan spiced beef

on a bed of Egyptian cous cous & Mediterranean grilled vegetables

with fragrant rise, star anise & lemon grass

Twice cooked pork belly

With cherry tomato and watercress salad

Topped with a asian spiced jus and a mint & pear jam

muso poached corn fed chicken breast

with Thai basil and tahini rice drizzled with a light lemon and soya glaze

slow baked salmon

with saffron tomato fresh herbs

on a bed of fennel with baked kipfler potato & baby spinach

local jew fish

with a thai curry pesto

and served on a coconut scented rice

black sugar Atlantic salmon

with a spicy eggplant and parsley sambol on a fennel tomato leek and potato confit

lemongrass & ginger incrusted king fish

 with an Asian sprout and herb salad drizzled with palm sugar, lime & chilli

moroccan spiced chickpea and vegetable tagine

golden butternut pumpkin, haloumi cheese,

cherry tomato, shallots, tatsoi salad

with a tomato & red pepper sage oil

moroccan spiced chickpea and vegetable tagine

French green puy lentils

With roasted vegetables and tomato sage aioli

fresh ravioli

butternut pumpkin

or

three mushroom

porcini, field, brown

Or

spinach ricotta and pinenut