Canape Menu

CATERING COCKTAIL STYLE EVENT

First Class Functions specialise in outdoor catering, providing you with your own personal chef to cook fresh, mouth watering food at your home or venue. We have been preparing delicious cuisine for more than 25 years and our talented team of chefs can create menus to suit every style of event:

Formal seated events and weddings
Cocktail events and weddings
Breakfast events
Conferences and corporate events
School formals and Graduations
Gala events

If you cannot find a menu to suit your exact requirements then we will design a menu especially for you. We are very sensitive to dietary requirements and have a range of vegan, gluten free, nut free and vegetarian dishes to ensure everyone is catered for.

Unlike other caterers all our chef costs, cutlery and crockery are included in the price. We can also supply friendly and professional bar and wait team who are all highly experienced, RSA qualified and impeccably presented.

Our Liquor Licence enables us to provide beverages for our however, if you prefer to provide your own beverages then our advice on beverage quantities is invaluable.

Please note: we require that all catering bookings have a minimum of 2 courses and a minimum 35 guests. For under 35 guests, a flat fee is charged.

BAR & WAIT STAFF $40.00 PER HOUR
(MINIMUM 3 HOURS)

V Vegetarian MV Can be modified to suit vegetarians

GF Gluten Free MGF Can be modified to suit Gluten Free

Ideal for casual party or launch

PARTY COCKTAIL MENU

A well balanced menu with the traditional favorites

Select 6 Canapés served over 2 hours

Cold Canapés

Noosa Red tomato and Basil Bruschetta ( V )
Roast Beef, Cucumber and Horseradish cream on Melba Toast ( MV )
Canape cups- Smoked Salmon or Mediterrean Vegetable ( V,MGF )
House made quiche Lorraine bites
Crostini with Avocado Salsa ( V )

Hot canapés

Satay Chicken Skewers ( GF )
Springs Rolls with sweet chili dipping sauce ( V )
Swedish Meat Balls with Hoi sin Sauce
Calamari with lemon dipping sauce
Crispy Chilli and Coriander Prawn Wraps
Pizzetta ( V )
Angus Beef Mini pies
Spinach & Ricotta Triangles ( V )
Thai Chicken Curry Turnovers
Gourmet Sausage rolls
Pork Wontons with Plum Sauce
Shrimp Shaomai
Vegetable Samosas ( V )

A gourmet selection of fine finger food

CANAPÉ MENU

Select 6 Canapés served over 2 hours
Select 9 Canapés served over 3 hours

Cold Canapés

Duck Liver Pate with Brioche
Oyster Shots – Bloody Mary or Japanese Saki ( V )
Oysters with Lime Zest juice or cracked pepper ( GF )
Goats Cheese & Caramelized Onion Tartlets ( V )
Tartlets of Smoked Salmon and Dill crème
Crostini of Smoked Chicken and Avocado Salsa ( MV )
Coconut Crepes with Peking duck (MGF)
Crab Salad on Japanese spoon ( GF )
Mediterranean Vegetable Tart with Goats Cheese ( V )
Individual Prawn cocktail ( GF )
Heart Shaped Crostini with Brie and Apple Balsamic Strawberry
Smoked Chicken with pawpaw, salted cashew, chilli and Thai basil in baby leaf ( GF )
Vietnamese Rice Paper rolls – Duck or Vegetable ( GF )
Corstini of Rare Roast Beef, Horseradish cream and Tomato jam.
Prawn, pineapple, lime & mint salsa served on Japanese spoons ( GF )
Blue cheese tartlets with roasted pear & hazelnut ( V )

Hot Canapés

Semi Dried Tomato Arancini ( V , GF )
Atlantic Salmon skewers ( GF )
Cripsy Potato and Bacon Fritters with Bush Tomato Jam
Tandoori Chicken served with Raita on Naan bread
Slow Roasted Pork Belly, Apple & Sesame Salad on Japanese Spoons ( GF )
Gyoza Dumpling with Ponzu Sauce
Coconut Prawns with Coriander Mayo
Corn Cake, Puree of Roast Red Capsicum, Seared Scallop ( MV )
Tempura Whiting with Homemade Tartare
Prosciutto wrapped Haloumi with fresh Rosemary ( GF )
Mini Beef burger with Tomato relish
Cripsy chilli and Coriander Prawn Wraps
Asian Spiced Vegetable Potato String Balls ( V )

A delicious selections of roving main course dishes served in bowls, bamboo palm plates , noodle boxes and timber cones

GOURMET TRAVELLING FEAST

Select 4 CANAPES (FROM canape MENU) & 3 mains (BELOW)

MAIN

Linguini with Smoked chicken, Pinenuts and Pesto cream
Lemongrass Prawns on an Asian Salad
Duck in Spicy Plum sauce of Egg Noodles
Yellow Thai chicken curry with Thai basil, Pak Choy and cashews on Jasmine Rice ( MGF )
King prawn, baby leaves, avocado and sundried tomatoes, lemon caper dressing ( GF )
Tempura Seafood Pail – Whiting, prawns, calamari with chunky chips and Tartare
Lemon Thyme Roast Chicken on Cous Cous
Thai beef salad ( GF )
Japanese Golden Pork Curry
Beef in Red Wine on Garlic mash ( GF )
Moroccan Lamb Tagine and Coriander Cous Cous
Slow Simmered Chinese Beef with Sugar Snap Peas & Shallots ( GF )
Kashmiri Vegetable and Coconut Curry ( V, GF )