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CANAPE MENU The University of Sydney Venue Collection Executive Chef uses natural ingredients with fresh seasonal produce because not only does it taste better; natural foods are the best source of vitamins and nutrients
CANAPE MENU
The University of Sydney Venue Collection Executive Chef uses natural ingredients with fresh seasonal produce because not only does it taste better; natural foods are the best source of vitamins and nutrients
Cold Canapé Selections
Sydney rock oysters, nam jim and coriander
Parmesan shortbread with fresh goats curd and black olive tapenade (V)
Pork rillettes, sourdough bread pedro eximinez jelly
Tartare of king fish with chilli coriander and lime
Hot smoked salmon and horseradish rillettes, with avocado and chive salsa
Shortcrust pastry tartlet, roasted beetroot chutney with Persian fetta (V)
Sweet and sour prawns with baby coriander
Rare roast beef, chimi-churra sauce
Chilled watermelon soup with crab and basil
Sourdough crisp bread with peppernatta and white anchovy
Pickled wild mushroom in a puff pastry tartlet (V)
Whipped blue cheese tartlet with roasted pear and pickled walnuts (V)
Choux bun with duck liver parfait
Mexican style tuna tostadas
Duck pancakes with hoisin sauce, cucumber and shallots
Hot Canapé Selections
Cepe arrananci (V)
Fried prawn dumpling with ginger julienne
Crispy pork belly with spicy pineapple salsa
Prosciutto wrapped haloumi with sage
Sauté Swiss chard and parmesan turnover (V)
Polenta with chorizo and saffron aioli
Salmon spring roll, nori pickled ginger with wasabi and cucumber
Roast pumpkin cashew and nutmeg samosas (V)
Tandoori lamb skewers, with char-grilled zucchini
BBQ duck empanadas
Salt cod brandade fritters
Pancetta wrapped madul dates stuffed with King Island blue cheese
Substantial Canapés Selections
Crispy pork belly, apple and radish salad
Spanish meatballs
Vietnamese chicken salad with green papaya and toasted peanuts
Roast fillet of salmon sauté potato and chorizo, saffron rouille
Green chicken curry with jasmine rice
Tunisian lamb skewers with apricot cous-cous and minted yoghurt
Cherry tomato and bocconcini and basil tart
Roast lamb cutlet with caponata and pesto
Dessert Canapés Selections
Chocolate caramel fudge cakes
Champagne and strawberry jellies
Marinated berries, vanilla custard spoon
Passionfruit and sago with coconut and palm sugar
Cannelloni filled with dried cranberries and sweetened ricotta
Miniature banoffi tarts
Seasonal fruit and sorbet martini
Tiramisu