Indulgence Catering
Finger Food & Canapés

All my menus are to used as a guide and for ideas only,
We are quite happy to design the perfect menu for your requirements and budget,

Finger Food & Canapés

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 10/12 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, and wasabi

Duck Confit on Rye
with an orange and rocket salsa

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

Delicate Greek pastry filled with Spinach, feta and ricotta

BBQ Eye Fillet Croustini
BBQ’ed steak on crisp Ciabatta topped with a herbed hollandaise

Feta and Roasted Cherry Tomato Tartlets
with basil pesto 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 mussels stuffed with ricotta and basil served with a tomato relish

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

NZ Scallops
rolled in lemon and fresh wild herbs

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

Micro Vension Burger with a cranberry relish
Mini homemade bun with a venison pattie, cherry tomato, salad leaves and Lebanese cucumber

Roast Beef and Yorkshire pudding
Slow roasted brisket with gravy and horseradish sauce served in mini Yorkshire pudds

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

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

Natural Oysters
in their shell with lemon and Tabasco

Lamb Kofta
with a yoghurt and mint dipping sauce

Smoked Salmon
served on a blini with cream cheese and garden herbs

Pulled Pork Bruchetta
Topped with a red cabbage and apple slaw

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
topped with a capsicum salsa

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

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

$5 per piece plus GST includes service staff