These can be served as a meal on their own or served as canapes to precede a sit down meal.
As a casual grazing meal I’d recommend 11/12 courses and a serving time of 2 to 3 hours. As nibbles preceeding a main meal 5/6 would be enough

Thai Chicken Filo parcels
Satay chicken wrapped in filo leaves and baked until golden

Selection of Japanese Sushi
served with soy, ginger, wasabi and salmon caviar

Duck Confit on Rye
with a Waiheke Island Merlot jelly and baby rocket

“Bloody Mary” Oyster Shooters
Local Te Matuku Oysters in a shot glass with fresh tomato juice, Vodka, Worcester sauce & lemon

Spanakopita
Delicate Greek pastry filled with Spinach, feta and ricotta

BBQ Eye Fillet Croustade
BBQ’ed steak on crisp bread topped with micro salad and a blue cheese hollandaise

Boccocini and Roasted Cherry Tomato Tartlets
with basil and pinenuts

Fresh NZ Salmon Ceviche
cured with lime juice and garnished with a red pepper and coriander salsa

Honey, Soy and Sesame glazed chicken wings
boned and stuffed with pine nuts and coriander

Stuffed Green Lipped Mussels
crumbed local mussels stuffed with ricotta and basil served with a tomato relish

Stuffed Artichoke Hearts
with goats cheese, roasted red capsicums and caperberries

Local Scallops
Grilled and served with ginger, soy and wasabi
or
topped with a squeeze of lemon and Waiheke wild herbs

Mini Fish ‘n’ Chips
Beer battered snapper fillet served over shoestring fries with tartare sauce and a wedge of lime

Micro Vension Burger with a cranberry and orange relish
Bite size burger with a wild venison pattie, cherry tomato, micro salad and Lebanese cucumber

Blue Cheese Soufflé’s
Twice baked Cheesy puffs loaded with Kikorangi blue

NZ Green Lip Mussels
served in their shell with a mild chilli, roasted capsicum, coriander and lime salsa

Natural Oysters
with lemon and Tabasco

Greek Lamb Kebabs
with a yoghurt and mint dipping sauce

Smoked Salmon
served on a blini with micro salad and Waiheke Island herbs

Wild Venison Fillet
served on a baked gourmet potato topped with red cabbage and drizzled with white truffle oil

Pacific Islands Ceviche
Marinated fish in lemon and coconut milk with coriander, tomato and cucumber

Vegetarian Spring rolls
served with coriander and mild chilli dipping sauce

Salmon Tartare
finely diced sushi grade fresh salmon with black pepper, sea salt and chives drizzled with avocado oil

Salt and Pepper Squid

Arancini
fried risotto rice balls with Prawns, Basil and Parmesan

Peking Duck
in crispy won tons with hoisin sauce

Home Smoked Honey Prawn Cutlet
served on a bbq sauce with a hint of orange
$4 per piece

Vegetarians and dietery requirements will be catered for – alternative canapés shall be provided as long advance numbers are given and the vegetarians make themselves known on the day

$4 per piece with service staff

$3 per piece as a delivered option