FINGER FOOD

 

S E A F O O D 

 

• sandwiches 2pp; - prawn, chive, truffle mayo, parsley

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• fresh fish crudo – lime marinated, light coconut cream, red & yellow capsicums, red onions, spring onions,       toasted sesame seeds, on skewers

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• fritters - mussel & seaweed, onions, citrus aioli, lemon cheeks

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• prawn skewers,- marinated garlic, mirin, lemon, fragrant chilli sauce

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• salmon.- slivered fresh salmon, pink ginger, spring onion, toasted sesame, parengo (seaweed) on cucumber

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• smoked fish, - creamy, chardonnay, sauce, - parsley, dill ; vol-au-vent

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V E G E T A R I A N 

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• fritters 2 per person - wild greens - spinach, watercress, puha, feta, vintage tasty cheese, parmesan - avocado     dressing

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• sandwiches 2 per person - smashed egg, parsley, chive, truffle mayo, white bread

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• crostini – chargrilled haloumi cheese, beetroot hummus, pickled prune· tartlets – caramelised red onion and   Manuka honey jam, feta, capers

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M E A T

 

• “Holy Cow” - Beef eye fillet, roasted rare, crostini, smashed blue cheese, drunken figs

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• Ham off bone; in baby croissants, gruyere cheese, whole grain mustard, may be warmed

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• beef balls - Moroccan flavours - balsamic glaze; preserved lemon, yoghurt, mint sauce

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• pork & shrimp meatballs - spring onion, ginger,- sesame dressing

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C H I C K E N

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• chicken wings,- tamarind, sesame seeds, spring onions

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• chicken kebabs,- horopito peppery spiced, w coconut satay sauce

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• chicken cakes, - cashew, kaffir lime, coriander - Vietnamese sauce

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• chicken tenderloins, - w Ti Toki Liqueur sozzled prunes, both wrapped in prosciutto then lightly roasted

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• chicken drumsticks - Thai flavoured, kaffir lime, Vietnamese mint, lemon grass, chilli (optIonal)