CRUISE CANAPÉS SELECTION $42.00 PER PERSON
(Choose 5 items, approx. 8 serves pp, Additional upgrades $7 pp| Sliders of slow cooked beef, pulled pork or chicken in brioche buns |  &  on request |
| Crispy vegetable Asian spring rolls served with dipping sauce | |
| Selection of fresh Japanese sushi nori rolls | |
| Gourmet mini pies selection of chicken, pepper beef or vegetable | on request |
| Lightly fried salt and pepper squid | |
| Spinach & Ricotta Aranchini served with pesto | |
| Truffled Mushroom Aranchini | |
| Chef made chicken skewers with dipping sauce | |
| Flat Head Fish and shoe string fries in cones | |
| Prawn Got Gee with dipping sauce | |
| Rice paper Vegetarian Rolls with mint | |
| Rice paper Prawn Rolls | |
| Peeking Duck Pancakes with hoi sin sauce | |
| Crab wontons with dipping sauce | |
| Mini Sausage Rolls with relish and ketchup | |
CHEF SUGGESTION - CAPTAIN CANAPE MENU - $56.00 per person | |
| 6 items totalling - 12 pieces per person (or please choose your own 6 selections from main list below | |
| Peeking duck, sesame, crepes, hoisin | |
| Coast Style Malaysian chicken satay served with roasted peanut coconut sauce | |
| Crystal rice papers of king prawns lychee and mint | |
| Petit flaky pastry pies of chicken & braised leeks and traditional pepper beef steak | |
| Beer battered flathead fillets with fries and lemon mayonnaise | |
| Mushroom Arancini of mushroom duxelle, truffle oil and herbed crumbs, lightly fried | |
CHEF SUGGESTION - COMMODORES MENU - $70 PER PERSON | |
| 9 items listed in the menu below totalling - 18 pieces per person Except for the boxed items, please select 1 box to be included in the 9 choices Deserts are also included in the 9 items. or please choose your own 9 items from the main list below) | |
| Peeking Duck, sesame crepes, hoisin | |
| Coast style Malaysian chicken satay served with roasted peanut coconut sauce | |
| Crystal rice papers of king prawns, lychee and mint | |
| Chicken burger of crumbed chicken tenderloin peri peri mayonnaise in a soft brioche bun | |
| Petit flaky pastry pies of chicken & braised leeks and traditional pepper beef steak | |
| Beer Battered Flathead fillets with fries and lemon mayonnaise | |
| Mushroom Aranchini of mushroom duxulle, truffle oil and herbed crumbs, lightly fried | |
| Cider Marinated slow roasted beef fillet with onion relish jam & basil on baby spinach and garlic infused crouton | |
| Beef sliders of smoked shaved beef, gherkins, slaw, gruyere cheese | |
| ADDITIONAL UPGRADES @ $7.00 each | |
| Choose from our full canapé menu only | |
| PLEASE NOTE | |
| 1 staff cost is charged at $250 each, all other staff are inclusive for all guest numbers. | |
| Coast can cater for all cuisines, (Asian, Lebanesse, Japanese, Indian, Vegan, Vegetarian foods) Please ask us for more selections if required. | |
| MAIN MENU COLD CANAPÉS | |
| Crystal vegetarian rice rolls, sweet chilli and fresh Asian herbs | |
| Fresh peeled prawns with lime mayonnaise | |
| Trio of fresh oysters: red wine vinegar, zesty lemon & capers, fresh lime juice | |
| Fresh salmon gravlax on avocado oven toasted crouton | |
| Tuna tartare with a garlic crouton | ($2 pp extra) |
| Tataki of sashimi grade tuna fillet, with lime, soy crusted in kombu & toasted black & white sesame served on a ceramic spoon | ($2 pp extra) |
| Kingfish sashimi with miso wasabi dressing served on a ceramic spoon | ($2 pp extra) |
| Bruschetta of goats cheese, honey and marjoram | |
| Tartlet of spices lamb loin on baba ganoush | |
| Feta & spinach balls with watermelon carpaccio | |
| Cider marinated slow roasted beef fillet with onion relish jam & basil on baby spinach & garlic infused crouton | |
| Peking Duck Pancake with hoisin sauce, shallot & sesame | |
| Crystal rice papers of king prawns, lychee and mint | |
| King Prawns with mango & chili salsa served on a bamboo stick | |
| Goats cheese & sun-dried tomato choux buns | |
| Taleggio shiitake mushroom bruschetta, pea tendrils | |
| Frittata of asparagus, feta, semi dried tomato | |
| Sweet potato and marjoram fritters with sour cream and green chives | |
| Seafood tacos of seasonally available fish, in a light cirtrus creme fraiche and avocado | |
| Smoked salmon tarts with horseradish, red onion, sour cream and watercress | |
| MAIN MENU WARM CANAPÉS | |
| Atlantic Salmon spring roll served with chilli salt | |
| Grilled salmon in knotted bamboo sticks, drizzled ginger garlic sambal | |
| Mexican chili spiced ancho fresh lime “chicken”bamboo skewers | |
| Petit flaky pastry pies of chicken & braised leeks and traditional pepper beef steak | |
| Grilled Spanish style chorizos & coriander prawns on bamboo skewers smoked paprika aioli | |
| Coast style Malaysian chicken satay served with roasted peanut coconut sauce | |
| Mushroom Arancini of mushroom duxelle, truffle oil and herbed crumbs, lightly fried | |
| Lamb kefta, grilled and roasted served with garlic tzatziki dipping sauce | |
| Tandoori crusted chicken skewers, minted yoghurt | |
| SUBSTANTIAL CANAPÉS | |
| Mini gourmet burger with cheese, tomato relish and sweet mustard | |
| Chicken burger of crumbed chicken tenderloin perri peri peri mayonnaise in a soft brioche bun | |
| Spicy chicken slider - spiced grilled chicken, chopped cucumber, shallot, capsicum slaw with crushed peanut & dried fried onion | |
| Beef sliders of smoked shaved beef, gherkins, slaw, gruyere cheese | |
| Vegetarian sliders of portabella mushroom mozzarella cheese and rocket leaves | |
| Steak Sandwich revisited with chilli tomato jam & caramelized onion pull apart slow cooked beef, melted cheese | |
| Assorted finger sandwiches - chicken, toasted almonds & fresh herbs, smoked salmon cucumber & dill, ham and seeded mustard. | |
| Turkey Slider, cranberry and Swiss cheese | |
| Mini FLAT (Feta, lettuce, & avocado & tomato) smashed on a bruschetta | |
| Turkey Slider, cranberry and Swiss cheese | |
| Cauliflower bites, crumbed and lightly fried, chickpea dipping sauce | |
| NOODLE BOXES AND MORE | |
| Beer battered flathead fillets with fries | |
| Coconut chicken salad, black chili broccolini, shaved coconut, peanuts and fried onions | |
| Salad of Thai beef - lime & sugar cured beef fillet, rice noodles, lime leaf, coriander, & mint Asian greens lime dressing crunchy fried onions | |
| Traditional chicken Tagine with preserved lemons, green olives & jasmine rice (or couscous as GF option) | |
| Pea and asparagus risotto with lemon oil & parmesan | |
| “Shrimp cocktail” of petite ceramic bowls of prawns, tomato aioli & chiffonade of iceberg lettuce | |
| East Indian spiced chicken curry with coconut rice | |
| Slow cooked lamb ragout served with on harissa chilli couscous | |
| Thai style red curry vegetable and duck with lychee and Thai basil | |
| Traditional bangers & mash with caramelized onion & red wine jus | |
| Slow braised beef cheeks with potato pure | |
Vegetarian
Vegan
Dairy Free
Gluten Free