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)