An example of an ecclectic canapé menu, fantastic for stand-up functions.

Hot choices

Agadashi Tofu

Japanese Silken tofu deep-fried served in Asian spoons in a bonito broth fresh grated gingers and shredded daikon radish.

Ballina Prawn and Shitake Pot Stickers

Gowgee pastries filled with local green prawns and fresh shitaki mushrooms wrapped in wonton wrappers fried and steamed

Grilled Haloumi and Asparagus greens

Local Tweed Valley Whey Haloumi grilled served hot with native lemon myrtle and fresh lemon

Cheese triangles

Greek fillo pastry 3 cheese filled with local cheese award Winning Bangalow Cheese CO fetta, handmade ricotta and grand Romano cheeses flavoured with and parsley dill and nutmeg.

Byron Bay Pork Belly

In cubes cooked sous vide then bbq served in a Native Davidson Plum conserve jus with sautéed red cabbage and cavelo nero greens and confit local garlic in bamboo boats

Salmon Kebbe Balls in pita with labna bites

Lebanese ground Raw salmon and cracked wheat morsels served in baby pita and labna (handmade yogurt cheese) or you can have the cooked versions with ground lamb stuffed with pine- nuts

Bonda Balls GF and Vegan

Spicy Indian potato and vegetable balls covered in with a spicy besan batter served with Leah’s own tamarind and date chutney

Cuttlefish Padella

Grilled cuttlefish served with cous cous wilted spinach, preserved lime, sweet caramelized onion and local olives flicked through served In Noodle Boxes

Cold choices

Canape cups/Crostini assorted flavours $6/person

Cured Barcoo beef with pickled beetroot micro cubed and shaved Nimbin Valley Goats cheese
spiced capsicum and eggplant confit

Coffin Rock Oysters

½ Natural and ½ Native finger lime pearls

Rice paper rolls

vegetarian/beef/chicken and or pork GF

Refreshing - Filled with toasted eshallot, bean sprouts, coriander and lime

Tea smoked trout

In beetle leaves fresh ginger and lime. Ocean trout hand cured and smoked in jasmine rice, lemon myrtle and tea. Wrapped in beetle leaves with fresh ginger and lime