Canapes -  (minimum of 10 items) 
Cold canapes
o Parmesan sable, asparagus, salsa verde, kikorangi blue (V)
o Line caught fish poke, coconut, coriander
o Duck, prawn relish and watermelon (GF)
o Great Catering poached chicken herb mayonnaise sandwich
o Pea and asparagus gazpacho, truffle cream foam (V/GF)
o Venison carpaccio, pickled fennel and puha (V/GF)
o Steak tartare, egg yolk, potato wafer
o Te Matuku Oyster (natural) with shallot vinegar (GF)


Hot canapes
o Confit new potatoes, eggplant caviar, feta, almond crumble (V/GF)
o Scallop fritter, warmed white bread and lime aioli
o Te Matuku Oyster (fried) soy-mirin dressing
o Great Catering pork and sage sausage rolls, with homemade Abbeville tomato relish.
o Quails egg Bene, bacon hollandaise and brioche toast
o White onion velouté, chives and manchego “soldier” (GF)
o Mini cheese burger with curious cropper tomato, pickles


Finger Food / Supper - 
Cold
o Prawn and Kaikoura cray roll, saffron aioli and cress
o Duck liver, madeira and black pepper éclair
o Chargrilled Bostock chicken, baby gem, parmesan in toasted ciabatta
o Smoked salmon, crème fraiche, caviar and waffle cone
o Leek ash macaroon, asparagus pannacotta and gorse flower (V)


Hot
o Soft shell crab bao, Viet mint and spicy lime dressing
o Ox Cheek, caramelized onion and cheddar “toastie”
o Korean chicken, miso mayo, coriander slaw
o Angus beef slider, curious croppers tomato and bacon jam
o Black pudding and gruyere croquette, tomato jam