The Bar + Canapes

The Bar + Canapes



Canapes for 50 guests + The Caravan Bar (6 hours) + 2 bar staff: $2,730.00 + gst


Packages Include:

Onsite chef for 3 hours and 2 experienced bar staff

2 Cold drink dispensers and Glassware (Wine, beer and juice glasses)

Bar equipment (drink trays, bottle openers)

Ice for service, napkins

Set up/take down

Travel within Wellington

Select your 5 canapes from the menu below:


Hot Savoury Items

Panko and coconut crumbed prawn skewers with mango dipping sauce

Mini Thai fish cakes rolled in panko with a sweet chilli dipping sauce

Chilli lime glazed beef skewers with satay dipping sauce (g.f)

Seared mustard rolled lamb steak sliders with cheddar and mint jelly

Pork, lemon and fennel meatballs with spiced plum dipping sauce (d.f)

Petite tartlets of thyme braised mushroom and gruyere (v)

Petite pies filled with Thai red chicken curry

Classic Middle Eastern lamb koftas with tzatziki dipping sauce


Cold Savoury Items

Prosciutto wrapped melon and fresh basil skewer (g.f)

Seared duck breast on wonton crisp with beetroot chutney and crème fraiche (g.f)

Cucumber, smoked salmon mousse, vegetable and snow pea shoot roll up (g.f)

Seared lamb on mini potato rosti topped with smashed minted peas (g.f,d.f)

Prosciutto, cream cheese and semi dried cherry tomato on rosemary and parmesan shortbread

Broad bean, crispy bacon, ricotta and mint on toasted crostini

Vol au vent filled with green chilli chicken topped with mango and Japanese mayo

Pastry cases filled with watermelon, basil and feta with balsamic glaze

Soy glazed pork, mango, mint and red cabbage rice papers with house lime and sesame dipping sauce (g.f,d.f)

Garlic king prawn and spring onion wrapped in prosciutto with aioli (g.f,d.f)

Assortment of mini cocktail sized sushi with soy, pickled ginger and wasabi (gf, includes vegetarian)

Fried polenta topped with mixed mushroom, crème fraiche and sundried tomato (g.f,v)

Smoked salmon blinis topped with basil pesto cream cheese, cucumber and chervil

Puff pastry rounds topped with pulled chicken in sundried tomato pesto finished with lime and avocado salsa


Dessert Canapés

Mini open baklava

Petite wafer cones with hazelnut and chocolate filling topped with hazelnut brittle

Dark chocolate ‘thimble’ cups filled with pistachio mousse topped with toasted pistachio nuts

Assorted petit fours – Macarons, pecan bites, thimble cups with mousse and mini tarts

Caramelised pineapple spring roll with almond cream filling

Assorted mini tarts – Frangipane, compote, pastry vanilla cream and ganache with morello cherry


Specialty Items

Chilled pea, avocado and mint soup topped with crisp prosciutto flakes and pea shoots shooters (g.f)

Salt and pepper calamari on a Thai vermicelli and mango salad served in individual bamboo boats (g.f,d.f)

Watermelon, fresh basil and feta salad finished with reduced balsamic served on China spoons (g.f,v)

Individual sesame panko soft shell fish tacos with fresh tomato, cilantro and lime salsa and sour cream

House made green chilli chicken wontons with avocado and lemon dipping sauce

Mixed coloured waffle cones filled with avocado and red pepper salsa, fried panko prawn and Japanese mayo (d.f)

‘Push Pops’ filled with celeriac slaw, crispy pork belly bits and pickled red cabbage (g.f,d.f)

Orange liqueur soaked sponge in individual shot glasses topped with strawberry mascarpone cream and chocolate shavings




We can design a canape package to suit any group with a minimum of 20 guests