CANAPÉS
Our canapés are handcrafted by our team of professional chefs from the finest local and New Zealand wide ingredients.
From the land
- Merino lamb koftas with tzatziki dressing (gf) (hot)
- Fiordland wild venison and plum crostini (cold)
- Angus rare beef yorkshire puddings with horseradish cream (cold)
- Southland lamb cutlets with pea puree (gf) (hot)
- Canter Valley duck, orange and rocket crepes (cold)
- Thai Havoc pork with mango salsa (gf) (hot)
- Free range chicken skewers with rum and pepper paint (gf) (hot)
- Central Otago rabbit terrine with beetroot pinot noir relish (gf) (cold)
From the sea
- Stewart Island fruit smoked salmon blini with a dill pepper cream (cold)
- Asian style prawn skewer with grilled pineapple (gf) (hot)
- Nelson scallops wrapped in prosciutto (gf) (hot)
- Pacific rock or Bluff oysters with a selection of toppings (gf) (hot)
- West Coast whitebait fritters with lemon aioli (hot)
- Smoked Marlborough mussel fritters finished with avocado and salmon caviar (hot)
From the garden
- Vietnamese glass noodle rolls (gf) (cold)
- Caramelized onion and goats cheese tart (hot)
- Cherry tomato, basil and broccocini crostini (cold)
- Manuka hohey and goat’s cheese filled Medjool dates (gf) (cold)
- Polenta cake with wild mushroom ragu (gf) (hot)
- Roast pear, balsamic glaze and blue cheese mousse crostini (cold)
- Kumara and coconut fritters topped with chilli and coriander salsa (hot)
- Artichoke, rocket and feta wrapped in chargrilled capsicum (gf) (cold)
- Ginger bread bites topped with cinnamon poached pear and blue cheese (cold)
