Canapes

Cold Canapes

• Smoked Salmon Sushi
• Homemade Foie Gras Lollipops
• Cauliflower Panna Cotta on Parmesan Sanded Crust with Crispy Bacon
• Chilled Cucumber Vichyssoise with White Truffle Oil Meringue, Tobiko
• Zucchini Caviar with Cherry Tomato Ceviche, Yoghurt Emulsion
• The Cone: Tuna Tartare with Crushed Potato, Aioli Sauce
• Marinated Salmon on Blinis Bread, Dill Sauce
• Chopstick Beef Roll and Cucumber, Ginger Pickled - Gluten free
• Crispy Goat Cheese Delight 
• Seared Tuna with Sambal Matah (Mild Chili Sambal)
• Steamed Vegetable Roll with Peanut Sauce (Gado Gado)
• Mozarella Eggplant Compote

Hot Canapes

• Thai Green Curry Pumpkin Cappuccino
• Balinese Fish Kebab, Sweet Chili Sauce
• Vegetarian Pizza
• Steamed Prawn and Shiitake Dumpling, Soy Dressing
• Crab Tempura, Avocado Purée
• Moroccan Lamb Tart, Tomato and Coriander Salsa
• Chilled Beef Rendang Slider on Crispy Tempeh
• Risoto and Grana Padono Croquette
• Samosa Vegetable
• Sweet Potato Fritter
• Spicy Indonesian Sheredded Chicken with Dabu-dabu
• Torch Burned Asian Moon Scallop with Anchovy Butter  (New)
• Smoked Duck Breast Pizza with Feta and Mango Chutney  (New)
• Blue Cheese Pillow with Tomato Relish  (New)
• “Croque Madame” Toasted White Bread with Truffle Mascarpone,
  Parma Ham and Equil Egg  (New)
• Prawn Pesto Canollo with Lime Gel and Dukkah  (New)

• Cost for transportation to and from the venue of all materials, cleaning hereafter.
• Personal staff required for the event, transportation and meals.
• All costs for equipment related to the event such as utensils, plates, cutleries and napkins