Canapes | Professional Chef Catering Newcastle

Canapes -for formal lunch and dinner menus

Canapes - Amuse de bouche- Finger foods

Choice of 8 pieces of Canapes- 


$ 75.00  per person including GST.  ( from 12 guests)   


Please choose a maximum of 8 canapes

or 5 canapes and 3 dessert items making up a total of 8 items


Pork Belly- slowly cooked Vietnamese style hot and sour on baby greens,apple chutney

Red Lentil Kofta, flame grilled, honey, coriander and hazelnut dukkah 

Corn pancakes- Mexican style,spicy guacamole, tomato, sweet corn salsa

warm baharat spiced lamb shoulder- shredded on crisp flatbread, labneh, pomegranate

Potato wedges- hand cut, Cajun spiced, sweet chilli sauce, sour cream, spring onions

Squid- Salt and Sichuan pepper style, fried with  eggplant relish, burnt onion aioli

Gruyere cheese souffle- mini style, double baked, rocket

Sushi rolls- nori california rolls, soy, pickled ginger, cucumber, crab, wasabi

King prawn-Thai style, marinated, wrapped in cucumber, toasted coconut

Salmon- Teriyaki style on Asian spoon, baby spinach, finger lime pearls

Spinach and ricotta triangles- wrapped in philo pastry, roasted tomato & basil relish V

Oyster shooters - bloody Mary foam, fleur de sel, tomato dust

Tortilla Chip with spiced prawn & guacamole GF V

Tortellini -spinach and ricotta filling, tomato cream, parmesan soil

Aubergine fritters with Sea salt  and pink pepper corn Tofu V

Cauliflower popcorn with smoked paprika mayonnaise

Buckwheat flour Blinis, smoked salmon, dill, creme fraiche, beetroot chutney


Traditional Devils on horseback- hot savoury bacon wrapped prune stuffed with cheese

Grilled Chorizo and Haloumi with sundried tomatoes  

Mini quiche- selection, caramelised onion, spinach, mushroom, smoked salmon, goat cheese

Sushi- assortment, tuna, cucumber, avocado, rolled in grilled nori, wasabi 

Frittata-Italian vegetables, oven baked, zucchini, mushroom, pimento, eggplant, basil, pinenut pesto 

Lamb Tenderloin- marinated with marjoram, oven roasted, ratatouille

Duck pancakes- five spice hoi sin sauce, scallions, cucumber

Mini Fish tacos - battered flat head, corn and chilli salsa, chipotle mayo

Prawn Dumplings-steamed, garlic chive, ginger, sweet soy sauce

Prawn cocktail- in verrine, avocado, olive, boiled egg, thousand island dressing

Arrancini- wild mushroom and mozzarella filled, rocket pesto, truffle aioli V

Pastrami- Canape on rye, cornichon, swiss cheese, coleslaw

Kranski sausage - grilled, German warm potato salad, roasted crispy shallots

Potato Gnocchi - beurre noisette, hazelnuts, sage

Calamari- fried golden brown, caper and lime mayonnaise



Goats cheese - tartelette, beetroot, walnut, baby rocket

Pork Dumplings-Wonton style, minced pork, prawns, mint, GF

Gin cured Gravlax, pomegranate, grapefruit, red onion, shaved fennel 

Blini - buckwheat pancake, smoked salmon,  cream cheese, chives, cracked pepper

Gazpacho -shot glass, chilled mini peppers, cucumber salsa, olive oil

Duck confit- red cabbage, apple, toasted brioche

Croquettes- Japanese style, ham and cheese filled, tonkatsu sauce

Scallops- seared Japanese scallops, green pea puree, white truffle oil

Fish risoles- Thai style, pan seared, Nam Jim dressing, chilli, scallions 

Prosciutto/Gorgonzola Figs- Oven baked figs, wrapped in prosciutto filled with gorgonzola dolce, balsamico

Pink Snapper- white Miso cured,  toasted puffed rice and pickled ginger

Zucchini fritters- Creme fraiche, seeded mustard

Grilled beef rump - served warmmushroom duxelle, Cafe de Paris butter, saltbush

Smoked Ocean Trout- on crisp pancetta with basil oil and olive soil 

Sweetcorn fritters-with Harissa Yoghurt, avocado salsa and micro herbs

Portobello Mushrooms- grilled with garlic, pine nuts, black pepper and rosemary

Dessert Items - Finger food options

Sticky date and fig pudding- with butterscotch sauce

New York baked blueberry cheesecake- with salted liquorice cream and blueberry jelly

Belgian chocolate mousse, crème Chantilly

Italian tiramisu with espresso sauce and Frangelico

Brioche bread and butter pudding, brandy custard

Mini mixed berry tarts, crème diplomat

Chocolate marquis- with mascarpone

Meringue with fresh seasonal fruits and passion fruit

Crepes Suzette-with strawberries and orange Butter

Wine Foam Zabaglione with Raspberries

Mini pear and almond tart

Strawberry savarin with cardamom syrup

Profiteroles filled with vanilla creme diplomat

warm grilled Banana cake with Kahlua Ice Cream

Baked mini tangy lemon tart with almond shortbread

French Custard Pudding with chocolate ganache

Amaretto Parfait with cherry compote and Chantilly Cream

Fudgy Chocolate Brownies with cream cheese mousse

Fresh fruit trifle in verrine with fruit coulis

Apple/rhubarb crumble with sauce Anglaise

Vanilla bavarois mousse, macerated strawberries with balsamic black pepper

Chocolate mud cake, espresso sauce

Individual crème brulee, hazelnut biscotti

Ice cream sundae, chocolate sauce and bacon brittle

Salted almond cupcakes with salted caramel buttercream

Frangipane, sour cherry and cream tart- morello cherry Coulis

Orange sponge cake with Cointreau Syrup

Mango, lemon and berry Sorbets-with almond tuiles

Carrot Cake with lemon frosting

Selection of mini muffins with yoghurt icing

Assorted Friands- small  French almond cake

Eclairs filled with Chocolate custard

Lemon Meringue tartelette-in a graham cracker crust

Chocolate ginger truffle trifle with blueberry custard and orange liqueur

German pear pancakes- with caramelised pears