Vegetarian/Vegan Canapés

Price based on minimum of 30 guests

Cold

• Cocktail size Nori rolls w/ pickled vegetables & cucumber w/ pickled ginger & soy GF V
• Goats curd & leek tart w/ semi dried tomatoes & chervil V
• Persian marinated feta on mini ciabatta w/ eggplant caviar V
• Avocado ceviche, tomato, coriander, lime & Spanish onion on lavosh V
• Rice paper rolls, w/ tofu, vegetables & peanut dipping sauce V GF
• Bruschetta Trios; mint & pea; tomato & caper; white bean & garlic V
• Lotus root topped w/ grilled vegetables & a tamarind/shallot puree V GF
• Wild mushroom paté drizzled w/ truffle oil on toasted ciabatta V
• Zucchini roll-ups, asparagus & seasoned rice V GF
• Black olive tapenade w/ hummus on rye bread V

Hot

• Chats roasted on Murray River sea salt, filled w/ field mushrooms, Barambah tasty & oregano V GF
• Asparagus & Mungali Creek Havarti risotto balls, citrus aioli V
• Bulgarian feta fritters w/ tomato & thyme V
• Onion & red chilli bhaji w/ vegan raita (lemon, cucumber, mint, coconut cream) V GF
• Vegan slider: chickpea, caramelised onion, beetroot relish & cos on a little bun V
• Eggplant & miso tartlets w/ shiso leaves V
• Cauliflower fritters w/ lemony bean dip V GF
• Button mushrooms topped w/ asparagus & tarragon risotto V
• Red bean & fennel empanadas V
• Broccoli & leek arancini w/ parsley & cashew pesto V
• Potato pakora w/ tamarind, lime & date chutney V GF
• Sweet potato falafel & chick pea hummus V GF
• Crispy potato ‘crab cakes’ of celery, dill & mustard w/ avocado smash V

Sweet

• Mini pear and raspberry crumbles
• Turkish delight
• Very vegan dark chocolate brownie
• Mini spiced carrot & walnut cakes