3 courses · by Pierre
Pierre’s Canape’ Menu
Standard
- Salmon miso tartar with sesame in a crisp shell
- Kingfish Sashimi avocado puree and dill on lavosh
- Spanner crab with chili and preserved lemon on pasta crisp
- Pissaladiere – caramelised onion tart with capers and parsley
- Capsicum frittas with smoked paprika condiment and black olive
- Black pepper and parmesan grissini with speck
- Pan fried scallops with dashi cauliflower puree
- Duck breast with coffee cream and pickled carrot on baguette
- Lamb loin with black olive tapenade capers on a toast
- Charred king prawns on skewer chipotle sauce
- Beef sausage roll with smoked paprika sauce
- Leek and parmesan tart (V)
- Cucumber and zucchini compressed with seaweed ricotta thyme (V)
Substantial
- Charred beef with black garlic olive puree and bone marrow jus
- Roasted lamb cutlets with rosemary smoked eggplant and parsley
- Chicken ballotine carrot variation, thyme jus
- Snacked snapper with rosemary polenta and mushroom
- Roasted pumpkin with chipotle dressing shaved parmesan and roasted pumpkin seed with paprika
- Quinoa salad with pink grapefruit and hazelnut
- Pasta with Genovese pesto basil and toasted pine nuts
Sweet
- Charred pineapple with coconut condiments
- Lemon zest meringue with finger lime
- Crème Brulés with pink grapefruit
- Dark chocolate cream tartelette and salt crisp
- Walnut cake white chocolate and coconut
- Watermelon compress passion fruit & coconut
Pierre will adjust any course for allergies, the season or your guests' tastes.