Melbourne
1300 850 720
Sydney
1300 735 020
Geelong
(03) 5201 0117
Brisbane
1300 526 020
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Gourmet Finger Food Soups
Gourmet Finger Food - Petite Meals!
Gourmet Finger Food Desserts
Gourmet - Hot Meat
Gourmet - Cold Meat
Gourmet - Hot Vegetarian
Gourmet - Cold Vegetarian
Standard - Vegetarian
Standard - Meat
Special Dietary Requirements
Finger Food
Available cold
Available hot
Available Catered
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*Indicative price
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Melbourne:
1300 850 720
Sydney:
1300 735 020
Geelong:
(03) 5201 0117
Brisbane:
1300 526 020
Asparagus and Boccocini Tartlet
Blanched asparagus, and fresh boccocini in a crisp savoury tartlet.
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Avocado and Flying Fish Roe
Served on crostini, a spread of Queensland avocado with flying fish roe
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Baby Lamb and Mint Pies
Medium-Rare lamb and mint infused mini meat pies
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Bacon Wrapped Sirloin with Goronzola
A sirloin steak, wrapped in bacon with a creamy gorgonzola cheese, served on skewers.
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Bacon, Spinach and Haloumi Roll
Short cut prime bacon, chopped spinach and haloumi in a small individual roll
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Baklava
A Turkish classic dessert, topped with a sweet syrup
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+
Available:
Cold
Unavailable:
Hot
Available:
Catered
$3.00
each
Beef Curry Puffs
Curry style beef, in a half moon style crescent pastry casing
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+
Available:
Cold
Available:
Hot
Available:
Catered
$1.50
each
Beef Dim Sim
Dim sim, with beef and Asian vegetables, served with a soy sauce
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+
Available:
Cold
Available:
Hot
Available:
Catered
$1.50
each
Beef Wellingtons
English style beef wellingtons, served with a yearling roast beef and gravy
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
Blinis with avocado and tomato
A savoury pancake with a fresh avocado and crisp truss tomatoes.
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+
Available:
Cold
Available:
Hot
Available:
Catered
$3.00
each
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