If you are looking to offer something just a little bit more special to your guests, our cocktail event catering offers contemporary style canapé which are beautifully presented and put together by our on site chefs.

The minimum number for our cocktail packages is 35 people.

PACKAGES

Package of 6 items - $19.50

Recommended for 1 hour function

Package of 8 canapés - $25.50

 Recommended for 2 hour function

Package of 9 canapés + 1 substantial - $35.00

Recommended for a 2.5 to 3 hour function

Additional items

You may wish to add additional items to the package menu

Individual canapé Items @ $3.20ea

Substantial bowl or noodle box @ $6.50ea

Sweet items @ $4.00ea

Staff costs

The number of staff required will depend on your final number of guests, selected menu and drinks being served. Please contact our catering department for a tailored quote for your event. Below is an indication of cost and staff ratios.

Chefs on site

35 to 50 people - 1 chef required

50 to 100 people - 2 chefs required

Cost per Chef Monday – Friday               $200

Cost per Chef Saturday – Sunday            $220

Waiters

Waiters are booked on a 4 hour minimum and are charged at an hourly rate if required afterwards. Please allow for set up and pack down time. Waiters will attend to drinks and food service. Alternatively if you are suppling your own beverages aboutlife staff can be booked for food service only.

Mon – Fri          (4 hours)           $168.00

Sat                   (4 hours)           $180.00

Sun                  (4 hours)           $220.00

Menu selection

Please choose a mix of cold and warm items from our menu. Additional items may be added to the packages. Please contact us if you would like assistance in selecting your menu.

Cold canapé menu

Warm canapé menu

Substantial canapé menu

Sweet canapé menu

Cold canapé

Fresh market oysters served in ice with lime

Tandoori chicken roulade on naan with mango salsa

Assorted mini garlic bruschetta (V)

(Field mushroom & taleggio, goats curd & asparagus, tomato & olive, white bean & artichoke)

Fresh fig, prosciutto & gorgonzola crostini

Tuna sushi squares with wasabi & pickled ginger

Roast pumpkin squares with lime leaf chicken

Miniature baked herb ricotta basket with seared lamb & mint emulsion

Tahitian marinated fish on coconut pancake

Vitello tonnato with fried capers served on warmed sourdough baguette

Caramelised pork & crispy fish crumbs served on white ceramic spoon                  

Soft blue cheese, pear & walnut praline tart (V)

White gazpacho with blue swimmer cab shot glass

Filo tart with caramelised pumpkin, goat’s cheese & mustard fruits (V)

Vodka cured salmon on spring onion picklet with crème fraiche and lemon pickle

Tataki of rare tuna with daikon, radish & sesame salad served on ceramic spoon

Baby potato hash browns with beetroot relish and crème fraiche (V)

Peking duck crepe rolled with hoisin, spring onion & cucumber

Roulade of baby eggplant, roasted red pepper and goats cheese (V)

Prawn & pork rice paper rolls with nuoc cham dipping sauce

Sugar cured beef &  fried sage on herb crostini with anchovy cream

Wonton cups with sesame chicken & enoki mushrooms

Warm Canapé

Duck & shitake sausage rolls with burnt orange glaze

Pork & ginger gyoza with black vinegar dipping sauce

Sesame seared scallops on half shell with sweet potato puree & lime leaf dressing

Szechwan lamb fillet, roast nashi pear, cardamom piklet and plum sauce

Spinach, pea, mint & fetta pastries (V)

Salmon & dill pistachio brochette with crème fraiche

Curry puffs vegetarian & meat

Marinated lamb & baby eggplant skewers

Soy, ginger & hoisin pork fillet with mango on a skewers

Steamed prawn & pork wonton, water chestnut & shallot served on Asian spoons    

Baby potatoes filled with pancetta, sourcream & chives

Lamb & pinenut filo cigars with roasted tomato & harissa sauce

Coconut prawns with spiced mango mayonnaise

Salt n’ pepper calamari with preserved lime and kiffer mayonnaise

Pizzette with spicey nduji salami, bocconcini & basil oil

Organic beetroot, kumera & carrot fritters with herbed crème fraiche (V)

Saffron arrancini with roasted tomato sauce (V)

Rare beef wrapped with prosciutto on croutes with truffle oil

Crisp polenta with caramelised onion & blue cheese (V)

Mini beef burger with beetroot relish

Chermoula chicken skewer with tahini yoghurt

Crisp vegetable ravioli with basil aioli (V)

Corn cups with chilli beef & guacamole

Substantial canapé

Cold bowl or noodle box

Fresh tuna nicoise salad

Grilled beef & marinated pawpaw, herb & toasted peanut salad

Roast vegetable, baby spinach & toasted pinenut salad with caramelised garlic dressing (V)

Soba noodles with teriyaki chicken & Asian greens

Hot bowl or noodle box

Ricotta & spinach gnocchi with majoram & crisp spinach (V)

Duck breast red curry with lychees / pineapple with sticky rice

Pea & asparagus risotto with blue mascarpone & crisp herbs (V)

Seafood paella with saffron rice & chorizo

Fish n’ chips with tartare sauce

Lamb tagine with couscous & minted yoghurt

Sweet canapé

Mini pavlova with rose scented mascarpone & berries

Sweet tartlets with passionfruit curd, vanilla cream & raspberries, chocolate ganache & praline

Shot glasses with frangelico chocolate mouse & hazelnut praline

Mini fruit skewers with sauterne sabayon

Strawberries & hazelnut mini meringue with warm chocolate dipping sauce

Mini cones with serendipity ice cream