CanapÉs
(V) vegetarian
(gf) gluten free
(gfa) gluten FREE Version available
(va) vegetarian version available
Cold Canapés
Heirloom tomatoes with whipped local burrata on Berkelo sourdough (v)(GFA)
Parmesan tulips with Adelaide Hills goat’s curd mousse and fresh Duckmaloi truffle shavings (v)(GF)
Peking duck rillettes on a crispy wonton square with Davidson plum (GFA)
Tothy Brothers Deli wood-smoked salmon with cultured caper butter on a baby beetroot bun
Poached chicken, farmers market apple sandwich pillows
Holy Goat Skyla log cheese tartlets with Ribena onion jam (v)
Freshly shucked Appellation oysters with finger lime vinaigrette (EXTRA +$3 pp) (GF)
Kitchen garden vegetables in rice paper rolls with dianthus flowers and Meyer lemon nuoc cham (GF)(V)
Crystal Bay Prawn tasting spoons with avocado hollandaise and Jimoto Foods Ume lime dressing (GF)
Sweetcorn fritter with Hanks chilli jam and Pepe saya creME fraiche (v)
Confit mushroom tartlets with Buffalo semisoft washed-rind (washed in nomad saison beer) (v)
Heirloom melon squares with aged Bundarra farm Berkshire ham
Warm Canapés
Lemongrass and green curry homemade sausage wrapped in betel leaf and barbecued (GF)
Bangalow free range pulled pork croquettes with watermelon bbq sauce
Forrest mushrooms from a Bathurst farm arancini stuffed with Shaw River buffalo mozzarella and garden herb salsa verde aioli (v)
Cowra lamb fillet skewers with black garlic and smoked eggplant kewpie (GF)(VA)
Mini scotch eggs - pork, provolone and truffle sausage with Southern Highlands quail egg
N.F.C Native spiced popcorn fried chicken with lemon myrtle ranch in mini buckets
Aniseed myrtle and macadamia satay chicken fillet skewers
Goujeres with Heidi Farm gruyère, NSW goat’s curd and chilli jam (v)
Beef cheek and Barossa shiraz baby pies
King prawn tempura with lemon myrtle yuzu ponzu
Large Canapés
Zucchini flowers with Binnorie Dairy Hunter Valley duetto (mascarpone and gorgonzola) drizzled with Barossa Valley vincotto (V)
Drunken chicken noodle salad boxes with lemongrass, red cabbage and rice wine pickle with whipped sesame dressing (GFA)
Fish and Chips - John Dory and purple sweet potato chips baskets with chervil tartare
Mini lamb Gundagai shank shepherd’s pie with minted garden peas
Smoked pulled Brahman hump with with watermelon bbq sauce (GFA)
Mini sustainable lobster and yabbie rolls with native lime kewpie and Jimoto Foods miso hot sauce (GFA)
Dry aged ground brisket mini faux Big Max sliders
Pumpkin flower with ricotta and ancho chilli maple (v)
Micro wedge salad with quail eggs, Riverina buffalo milk blue cheese dressing and rye (v)
Dessert Canapés
lamingtons on a stick with strawberry rose jam
sexy Artisanal truffle selection
Double chocolate and macadamia brownie
mini pavlovas with farmers market fruit and strawberry gum syrup
Details and Pricing
Minimum 40 PAX
$14
3 hot/cold canapes/person
$48
2-hour event 8 canapes/PERSON
$60
3-hour event 10 canapes/PERSON
$75
canape package
8 standard canapes
2 large canapes
2 dessert canapes
$12
Large Canapés and late night snacks
$14
3 dessert canapes/person
ALL PRICING excludes G.S.T.
Staffing
professional RSA certified, wait and/or bar staff are $70 per person per hour for a minimum of 4 hours.
Chefs are charged at $80 ph.
Travel fees apply for events over 1 hour from MONA vale.
We are always happy to customise a menu for whatever dietary needs you have. If you have something else in mind other than what's on our menu no worries we would love to work together to get exactly what you are after.
Allergies and Dietary Requirements
At paddock to plate, we understand that catering isn't just about serving delicious food; it's about accommodating the diverse dietary needs and preferences of all our guests. We take allergies and dietary requirements seriously to ensure everyone can enjoy our culinary creations safely and with peace of mind.
Our team is well-versed in handling a wide range of dietary restrictions, including but not limited to gluten-free, dairy-free, nut-free, vegetarian, and vegan diets. We meticulously source our ingredients and prepare our dishes in a manner that minimizes cross-contamination risks.
If you or your guests have any specific dietary needs or allergies, please don't hesitate to inform us during the booking process. Our experienced chefs and staff will work closely with you to create a customized menu that not only meets but exceeds your expectations while taking into account any dietary restrictions.
With our commitment to excellence and attention to detail, you can trust Paddock to plate to provide a memorable dining experience for all, regardless of dietary preferences or restrictions.