1. JAPANESE INSPIRED OYSTER SHOOTERS.
  2. CURED CUTTLEFISH WITH BONITO DRESSING, WASABI FISH ROE AND CRISPY LEEKS.
  3. SEARED SCALLOPS TOPPED WITH CRISPY PORK BELLY AND MUSCAVADO & LIME DRESSING.
  4. PRAWNS MARINATED IN CAPERS & PARSLEY WITH A WHITE BALSAMIC & LEMON DRESSING.
  5. SARDINES SERVED ON CRISPY FILO PASTRY WITH BRAISED ONIONS, PINENUTS, RAISIN & LEMON PARSLEY BUTTER.
  6. SOY & MUSTARD GLAZED SWORDFISH STEAKS, SPRINKLED WITH ROASTED SESAME OIL.
  7. SWORDFISH ROLLS STUFFED WITH SCALLOP, TARRAGON, CURRANTS, PINENUT & CITRUS ZEST TOPPED WITH LIME BUTTER.
  8. OYSTERS WITH SPINACH & SPICED CHEESE GRATIN.
  9. SPICED SALT & PEPPER CALAMARI WITH LIGHT SOY & LIME DRESSING.
  10. SMOKED OCEAN TROUT ON POTATO ROESTI, MICRO HERBS, CRÈME FRAICHE & YARRA VALLEY SALMON ROE.
  11. OYSTERS TOPPED WITH SPRING ONION, PROSCUITTO, PARMESAN & BALSAMIC, LIGHTLY GRILLED.
  12. TEMPURA FRIED PRAWNS WITH CHILLI & LIME SYRUP.
  13. INDIVIDUAL MINI QUICHE FILLED WITH SMOKED SALMON, SPINACH & SEMIDRIED TOMATO, TOPPED WITH SOUR CREAM.
  14. THIN STRIPS OF FLATHEAD TAILS IN JAPANESE CRUMBS FLAVOURED WITH LEMON & HERBS, CRISPY FRIED WITH LIME MAYONNAISE DIPPING SAUCE.
  15. GREEK STYLE LAMB KEFTHETHES FLAVOURED WITH LEMON, OUZO, GARLIC & PARSLEY.
  16. HALF SHELL SCALLOPS TOPPED WITH A SOY & MIRIN DRESSING THEN LIGHTLY GRILLED.
  17. ASPARAGUS SPEARS LIGHTLY CRUMBED IN PISTACHIO NUTS, CRISPY FRIED AND DRIZZLED WITH LIME.
  18. CHICKEN STRIPS COATED IN MACADAMIA NUTS, CRISPY FRIED AND SERVED WITH WASABI & SOY MAYONNAISE.
  19. CORN, CORIANDER & DILL FRITTERS SERVED WITH CHILLI DIPPING SAUCE.
  20. ASIAN STYLE PORK FRITTERS TOPPED WITH PICKLED CUCUMBER.
  21. DUCK LEG CONFIT STUDDED WITH MUSHROMS & THYME, ENCASED IN PUFF PASTRY AND BAKED.
  22. INDIVIDUAL SPINACH & MARSCAPONE TARTS.
  23. JAPANESE STYLE CHICKEN STRIPS MARINATED IN MIRIN, SAKE, SOY & SPRING ONION SERVED WITH CORIANDER MAYONNAISE.
  24. PORK FILLET MARINATED IN CHILLI, HONEY, HOI SIN, GARLIC & GINGER, THINLY SLICED AND ROLLED WITH SPRING ONION AND BAKED.
  25. FRESH AUSTRALIAN PRAWNS LIGHTLY GRILLED WITH GARLIC, LEMON & PARSLEY BUTTER.
  26. JAPANESE SCALLOPS WRAPPED IN SMOKED SALMON, PANFRIED & TOPPED WITH A THAI DRESSING.
  27. MOROCCAN ROAST BEEF SERVED ON PANNE DI CASSA BAGUETTE WITH BEETROOT LEAVES & SOUR CREAM.
  28. CHILLI SALT & PEPPER SQUID SKEWERS, CHARGRILLED AND DRIZZLED WITH LIGHT SOY & LIME.
  29. PEKING STYLE DUCK IN WANTON WRAPPERS, CRISPY FRIED, SERVED WITH HOI SIN AND GINGER SAUCE.
  30. INDIVIDUAL PRAWN COCKTAIL WITH SPICY MAYONNAISE, SHREDDED ICEBURG LETTUCE & TOASTD SESAME SEEDS.
  31. THAI STYLE PORK SKEWERED ON LEMONGRASS.
  32. CONFIT OF DUCK SALAD WITH PALM SUGAR & LIME DRESSING.
  33. SHREDDED CHICKEN SALAD WITH NUTS, SNOWPEAS, ASPARAGUS, CHILLI, HOT MINT & CORIANDER IN A COCONUT PALM SUGAR DRESSING.
  34. SHOT OF ASIAN SPICED SHREDDED BEEF SHIN SOUP.
  35. OX TAIL GOW GEE WITH GINGER & SOY BUTTER.
  36. CITRUS CURED KING SALMON WITH TOASTED SOURDOUGH, BEETROOT LEAVES & OLIVE OIL.
  37. PRAWNS MARINATED IN LIME LEAVES, CHILLI, GARLIC, LIME JUICE & CORIANDER THEN QUICKLY GRILLED.
  38. TRADITIONAL ASIAN CHICKEN SATAY SKEWERS.
  39. CHICKEN & PORK SAN CHOI BOA.
  40. THAI STYLE FISH CAKES WITH RED NAM JIM.

Cocktail Party Barbecue Dinner Party function
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