Some items may require a chef to finish them on site. If you would like to order from this menu but do not wish to have staff please call and speak with an event planner to discuss which choices would work best.

Cold Hors d'oeuvre

Chili Glazed Pork

on a yam cake with grilled pineapple, cilantro and lime salsa

Crab Cakes with Mango

fresh Dungeness crab seasoned with sweet curry spices

Crusty Baguette Panini with Roasted Vegetables

filled with grilled vegetables, provolone cheese and basil

Edible Spoon with BBQ Duck and Kumquat

toasted crisp brioche spoon topped with duck, ginger barbeque sauce, sour cream and smoked salt crystals

Edible Spoon with Fresh Dungeness Crab

fresh crab salad flavoured with lemon grass and ginger served with a touch of cilantro mayonnaise

Edible Spoon with Mandarin Orange Beef Tenderloin

crisp brioche spoon with sesame oil and scallion

Edible Spoon with Tuscan Salad

roasted peppers, fontina cheese, smoked tomato mayonnaise, basil, crispy capers and dried black olives

Harissa Chicken with Minted Yogurt

spiced chicken with fresh mint

Honey Roasted Lamb

served on a potato crisp with lemon mayonnaise and fresh fennel salad

Jumbo Prawns with Aztec Spices, Tequila and Lime

served with a pumpkin seed dip

Jumbo Prawns with Tomato and Fresh Horseradish

served with extra virgin olive oil dip

Jerk Chicken with Mango Shooter Stix

with yam purée and a banana crunch

Madeleines with Smoked Salmon

sea shell shaped cornbread filled with smoked sockeye and sour cream and dill

Manchego Crisp with Beef Tenderloin

smoked paprika rubbed and grilled beef with roasted pepper mayonnaise

Parmesan Pear Crisps

topped with Zinfandel poached pears and chèvre

Prawn and Chorizo Skewer

saffron-scented prawn with preserved lemon gelée

Prawn on a Japanese Rice Cake

with a ginger poached prawn and chili mayonnaise

Prawn Skewer with Tangerine, Vanilla and Orange

served with crispy shallot rings and fresh cilantro

Red Endive with Candied Salmon

green apple salad with lemon zest and chives

Red Pepper Beef with Smoked Salt

scented with peppadew sweet peppers, espelette chilis and tomato fondant

Sablefish Cake with Crème Fraîche and Tobiko

wild black cod seared in panko breadcrumbs and topped with tobiko caviar and chives

Sablefish Cake with Preserved Lemons

wild black cod seared in panko breadcrumbs, topped with porcini mayonnaise and flat leaf parsley

Sake Cured Sockeye Salmon Crisp
   seasoned with fresh ginger, pink peppercorns and fennel
   and garnished with watercress and ginger mayonnaise

Salad Rolls with Fragrant Chicken

tender Chinese spiced chicken and lettuce served with spicy sesame soy dip

Salad Rolls with Thai Chili Beef

served with hoisin lime dip

Savoury Cones with Fresh Dungeness Crab

flavoured with lemon grass and ginger

Sesame Tuna on a Japanese Rice Cake

rare ahi tuna with chili mayonnaise, tobiko and scallion

Sicilian Tuna Skewer with Giardiniera

herb seared and topped with house-made marinated vegetables

Stilton Caramel Pear Tartlets with Hazelnuts

honey caramel poached pears with scallion

Tarragon Chicken Lollipop

with sweet pepper relish

Tostada with Mole Shrimp

corn crisp topped with lime guacamole, marinated shrimp, cilantro, feta and watermelon radish

Tostada with Mole Chicken

corn crisp topped with lime guacamole, grilled chicken, cilantro, feta and watermelon radish

White Truffle Pancake with Grilled New York Steak

smoked salt rubbed beef with tomato Parmesan fondant

back to top | print Cold Hor d'oeuvre menu

Hot Hors d'oeuvre

Beijing Lamb Skewers

seasoned with cumin, garlic, ginger, scallion and chilis served with a spicy soy dipping sauce

Black Olive and Fennel Roasted Lamb Lollipops

served with lemon aïoli

Caribbean Spring Rolls

spicy jerk chicken with julienned bell peppers served with a passion fruit dip

Cedar Baked Salmon

honey and juniper berry glazed wild sockeye salmon baked on cedar paper and topped with tarragon mayonnaise

Chicken Kebabs with Cumin

fragrant chicken with red and yellow peppers served with a lime, cilantro crema

Chicken Kebabs with Moroccan Spice Rub

grilled chicken with red and yellow peppers served with a quince, pomegranate and roast pepper dip

Crêpe Purses with Asparagus and Chicken

tender crêpes with lemon and tarragon tied with a chive

Crêpe Purses with Ginger Orange Duck

tender crêpes with hoisin, five spices and snow peas

Crêpe Purses with Lobster and Tarragon

tender crêpes stuffed and tied with a chive

Lemon Grass Chicken Satay

served with spicy Thai peanut sauce

Miniature Burgers

ground sirloin patty nestled in a miniature bun with onion confit and blue cheese

Miniature Pizza with Fresh Figs and Pine Nuts

ripe figs and minted chèvre

Miniature Pizza with Smoked Duck and Kumquat

porcini mushrooms and fontina cheese

Miniature Sockeye Salmon Burger

wild salmon flavoured with lemon, dill and shallot topped with lemon pepper mayonnaise

Orange and Candied Ginger Chicken Firecracker

spicy chicken-filled wonton with scallions

Piri Piri Chicken Drumettes

crusted in sweet African spices and served with mango crème fraîche

Persian Pistachio Chicken Shooter Stix

cardamom and citrus-scented chicken paired with fresh orange juice

Polenta Cups with Chicken and Piave Cheese

braised chicken in red wine and rosemary

Pomegranate Glazed Duck with Walnuts

served on a fruit and nut studded crostini with a date and walnut paste and fruit jewels

Pork with Spiced Blood Orange Shooter Stix

cilantro and ginger spiced and served with star anise blood orange jus

Risotto Balls with Tomato and Fontina

scented with basil and fire-roasted tomatoes stuffed with fontina cheese

Summer Mixed Grill Kebabs

wine chorizo sausage, orange and rosemary chicken, mustard crusted beef tenderloin

Thai Shrimp Spring Roll

with red curry and coconut mango dip

back to top | print Hot Hors d'oeuvre menu

Hors d'oeuvre Platters

Antipasto Platter

balsamic grilled vegetables, Italian cheeses and meats, olives, marinated artichokes and peppers served with house-made focaccia

Charcuterie Board

a selection of pâté, prosciutto, smoked turkey, chorizo sausage, duck and apple sausage, double smoked European ham served with blueberry and pear chutney and crusty baguette

Chèvre, Pesto and Pine Nut Torte

served with country breads

Deluxe Seafood Platter

Jumbo prawns with fresh herbs
Mussels on the half shell, topped with a green olive gremolata
Smoked sea salt dusted wild sockeye salmon with tarragon mayonnaise and smoked tomato ketchup
Tangerine dusted jumbo scallops

Marinated Feta and Chèvre with Olives and Almonds

dried apricots, figs and herb scented olives served with Terra walnut bread and crusty baguette

Niçoise Salad Platter

herbed rare ahi tuna, new potato salad, green beans, assorted marinated olives, cherry tomatoes, hard-boiled eggs, seasonal greens, garlic basil aiöli and sun-dried tomato dusted crostini

Rain Coast Salmon Platter

smoked spring salmon, Indian candy and maple-cured spring salmon with cream cheese and country breads

Sake Fennel Seed Cured Salmon Platter

pink peppercorn house-cured and served with nori toasts, wild rice blini and hot mustard

Summer Roasted Pork Platter

herb and pepper crusted striploin with grainy mustard and peach basil chutney served with fresh baguette and Parmesan shallot scones

back to top | print Hors d'oeuvre Platters menu

Cold Appetizers

Albacore Tuna Three Ways

        Smoked Albacore Tuna with scallion oil and potatoes
        Tartare of Tuna with smoked paprika, lemon oil, ciabatta croutons and tarragon crème fraîche
        Rare Albacore with cauliflower panna cotta, fennel pollen and cucumber salad

Chilean Shrimp and Grilled Melon Salad

smoked yogurt, Manchego-pumpkin seed pesto, pickled shallots and organic greens

Coconut Prawn Salad

papaya mango salsa, pineapple carpaccio, wild greens and a sweet chili and lime dressing

Crab Salad with Watermelon

        fresh Dungeness crab with crisp celery and watercress served atop a watermelon
        and Asian pear salad with a fresh ginger dressing

Smoked Albacore Tuna

        with scallion oil, new potato salad, ciabatta croutons and local organic greens

Dungeness Crab Cakes with Toasted Cashews

        with a passion fruit gelée and peppercress

Grilled Artichokes with Organic Greens

confit tomatoes, black olive vinaigrette and Manchego crisp

Marinated Tofu Salad with Sesame Miso Dressing

cherry tomatoes, organic greens and crispy shallots

Pancetta Seared Rare Ahi Tuna

with giardiniera relish, frisée and sherry vinaigrette

Pear and Arugula Salad

spiced wine-poached pear, shaved Parmesan, arugula, caramel balsamic glaze and poached pear dressing

Pepper Crusted Beef Carpaccio

crisp capers, lemon aïoli, shaved Parmesan, sea salt grissini and arugula

Pistachio and Chèvre Salad

lemon pepper Okanagan chèvre with pistachios, served with mesclun greens and lemon mustard chive dressing

Provençal Salad

basil-scented ratatouille, seasonal greens wrapped in a cucumber ribbon served with a black olive crostini and tomato vinaigrette

Shrimp Salad with Jicama and Orange

Chilean wild shrimp with cilantro, basil, peppers, and a touch of red onion and a grainy mustard lemon dressing

Smoked Chicken Breast Salad

house-smoked with oolong tea served with butter lettuce citrus salad and caramelized ruby grapefruit-anise yogurt sauce

Smoked Salmon and New Potato Salad

wild sockeye scented with chives, lemon zest and olive oil, served with potato green bean salad, greens and a herb vinaigrette

Tasting of Wild Salmon

        Tequila Cured Gravlax with pineapple, watermelon and Asian pear salsa
        Cedar Baked Salmon with juniper and tarragon mayonnaise
        Indian Candy in Endive with green apple salad

Vine-ripened Tomato with Lobster Salad

whole tomato stuffed with basil apple lobster salad served with a fennel salad

Wild Albacore Tuna with Three Bean Salad

        local rare cooked tuna, artichoke tomato fondant, and oven-dried tomatoes

back to top | print Cold Appetizers menu

Warm Appetizers

Bocconcini and Tomato Confit Tart

Parmesan, confit of cherry tomatoes, black olive tapenade and fresh basil served with wild greens and a grilled red onion vinaigrette

Deconstructed Paella

Chilean shrimp, chorizo and mussels served with a saffron rice pavé, fresh green peas, smoked tomato sauce and an arugula bundle

Fig Tapenade, Prosciutto and Manchego Tart

served with wild greens and cassis vinaigrette

Fresh Fig, Pine Nut and Cheese Tart

Parmesan and herbed chèvre served on wild greens with a cassis dressing

Hazelnut Panna Cotta with Hedgehog Mushrooms

manchego crisp, greens with aged Banyuls vinaigrette and roasted hazelnut purée

Indian Candy Soufflé with Caramelized Corn

        served with an apple celery salad and micro greens

Mediterranean Salad

warm broiled feta topped with a cucumber wrap of julienned peppers, tomato and greens served with a black olive oil and roasted tomato vinaigrette

Poblano and Squash Soup with a Seared Scallop

mildly spicy soup with roasted peppers and butternut squash with tangerine crème fraîche

Roasted Lamb with Fennel

served on a warm fingerling potato salad with a preserved lemon dressing and fennel salad

Roasted Sablefish and Artichoke Napoleon

        crispy potato sage sandwich, grilled and roasted artichokes with lemon, extra virgin olive oil,
        rosemary and confit of cherry tomatoes

Sablefish with Fennel Pollen and Green Apple Mustard Butter

        served with bay laurel broth, diced potato and green apples

Seared Scallop Salad

with seasonal greens, confit of cherry tomato, crisp pancetta, avocado and a black olive dressing

Seared Scallop with Hazelnut Purée

scented with preserved lemon, crisp prosciutto and fresh horseradish served with organic greens and Banyuls vinaigrette

Tuscan Roasted Vegetable Tart with Prosciutto

black olive tapenade, crispy capers and fontina cheese served with wild greens and smoked tomato vinaigrette

back to top | print Warm Appetizers menu

Buffet Salads

Asian Pear, Watermelon and Watercress Salad

served with fresh ginger dressing

Green Bean and Red Onion Salad

with fresh herbs and a Dijon mustard vinaigrette

Grilled Fennel, Asparagus and Peppers with Chèvre

drizzled with a fresh basil dressing

Jicama, Red Pepper and Orange Salad

cilantro, basil, a touch of red onion and grainy mustard dressing

Julienne Asian Vegetable Salad

served with Thai basil, lime and ginger dressing

Lemon and Feta Orzo Salad

with tomatoes, cucumber, kalamata olives and olive oil

Lemon Chive Potato and Green Bean Salad

tossed with fresh herbs

Mediterranean Pasta Salad

penne pasta tossed with cucumbers, tomatoes, red peppers, red onions, feta and kalamata olives

Parmesan Polenta Crouton Salad

with Gruyère cheese, red bell peppers, mixed lettuces and grainy mustard tarragon dressing

Potato Salad with Corn, Sour Cream and Cheddar

creamy dressing with aged BC cheddar and scallions

Red Romaine and Frisée Salad with Cassis Dressing

crisp lettuce and tender frisée with cherry tomatoes and shaved fennel

Roasted New Potato Salad with Thai Basil

with grilled scallions and a miso, roasted garlic and mustard dressing

Roasted New Potato Salad with Green Olives

red onion and garlicky vinaigrette

Spinach Salad with Roasted Cherry Tomatoes

crispy red onions, smoked bacon and a roasted garlic horseradish cream dressing

Summer Bean Salad with Fennel Seed Dressing

slow roast cherry tomatoes, fresh summer string beans, marinated white Tuscan beans, edamame beans and fresh basil

Summer Greens with Mango and Spiced Almonds

with watercress, fresh mango, baby spinach, mint and mango curry cream dressing

Tuscan Grilled Focaccia Salad

olives, capers, tomatoes, bocconcini, fresh basil and white balsamic vinegar dressing

Wild Greens with Grilled Peach and Artisan Cheese

Moonstruck White Grace cheese, pumpkin seeds, red endive and Merrydale apple cider vinaigrette

back to top | print Buffet Salads menu

The Perfect Match - Complete Entrées

Arctic Char with Sea Salt and Herbs

        served with a herbed risotto pavé, asparagus with tarragon lemon gremolata
        and a tomato chive coulis

Chicken with Mole Sauce

herb-seasoned chicken breast with a mild mole sauce, a spiced yam and Yukon gold potato cake and roasted pepper stuffed with corn, tomato, cilantro and leek

Free-range Chicken Breast with Chèvre

stuffed breast with herbs and grainy mustard served with house-made smoked tomato sauce, wild mushroom bread pudding, and seasonal vegetables

Free-range Chicken with Pine Nuts and Meyer Lemon

stuffed under the skin with preserved lemon served with a pine nut, fresh herb salsa verde, cherry tomato confit, grilled asparagus and a potato croquette

Grilled Beef Tenderloin with Arugula Salad

served with a Yukon gold potato croquette, port jus, Dijon aïoli and an arugula oven-dried tomato salad dressed with aged balsamic and Manchego shards

Mushroom braised Halibut with Tomato and Basil

        hedgehog mushroom broth, hand-made gnocchi, asparagus and watermelon radish

Rack of Lamb with herbed Risotto Pavé and Chèvre

lamb seasoned with preserved Meyer lemons and mint served with sea salt grilled asparagus and red wine demi-glace

Sablefish Summer Fricasse

        with wild chanterelle mushrooms, Yukon gold potato cake, summer vegetables
        and a sweet corn and chive broth

Sablefish with Green Apple Mustard Butter

        dusted with fennel pollen and served with apple potato broth, roasted banana squash,
        green bean bundle and diced potato and green apples

Sablefish with Morel Mushrooms and Asparagus

        classic spring time dish with marsala cream sauce served with a lemon risotto pavé

Seared Wild Salmon with Roasted Corn Risotto

        served with a sage apple jus, edamame beans, roasted squash, bell peppers
        and a peppery green salad garnish

Wild Salmon with a Lemon Pine Nut Beurre Blanc

        seasoned with preserved lemon and vine tomato concassé, served with roasted squash,
        green beans, crisp sage panko gremolata and smashed new red potatoes
         with herbs and Parmesan

Wild Salmon with Vancouver Island Balsamic

        marinated in Venturi Schultz balsamic vinegar, served with fondant potatoes,
        summer vegetable selection, local pea tips and a celery nage

back to top | print Complete Entrées menu

Seafood

Fennel and Orange crusted Wild Salmon

        served with a fresh herb and olive oil sauce

Halibut with Truffle Essence

        local halibut seared in a delicate truffle-scented flour served with a braised wild mushroom
        and Marsala sauce

Porcini Mushroom dusted Halibut

        served with a balsamic brown butter

Prawn and Scallop Kebabs with Tangerine Dust

served with salsa verde and roasted cherry tomato confit

Prosciutto wrapped Roasted Rare Tuna

with warm Mediterranean sauce of roasted tomatoes, capers, olives and extra virgin olive oil

Sablefish with Niçoise Sauce and Pine Nuts

        saffron-scented sauce complemented with a golden raisin, pine nut and vegetable "ratatouille"

Sablefish with Smoked Tomato Butter

        served with sweet pea pureé and lemon

Sablefish wrapped in Smoked Duck Prosciutto

        served with a chive apple broth

Wild Salmon with Garden Relish and Tomatoes

        house-made giardiniera and fresh tomato basil sauce

Wild Salmon with Tarragon Beurre Blanc

        grilled and served with fresh tarragon grainy mustard beurre blanc

Culinary Capers Catering is proud to partner with the Vancouver Aquarium’s Ocean Wise program in providing ocean-friendly seafood choices.

back to top | print Seafood menu

Poultry

Ancho Chili Lime Chicken Breast

served with a sweet and hot pepper relish

Chicken Breast with Smoked Sweet Peppers

served with caramel roasted lemon sauce

Chicken Breast with Wild Rice and Morel Mushrooms

thyme-scented chicken with a wild rice, bell pepper and morel mushroom relish

Free-range Chicken with Pine Nuts and Meyer Lemon

stuffed under the skin with preserved lemon, and served with a pine nut, fresh herb salsa verde and cherry tomato confit

Free-range Chicken with Chanterelles

fresh wild mushrooms with thyme, brandy and cream

Grilled Tarragon Chicken Breast

marinated in tarragon and lemon zest served with lime crème fraîche

Mustard Kumquat Glazed Chicken

house-made kumquat marmalade and Dijon mustard glaze served with a Marsala, fresh and preserved lemon sauce

Peppered Duck Breast with Pecan Cherry Relish

and a port thyme scented sauce

back to top | print Poultry menu

Beef, Lamb and Pork

Beef Tenderloin with Gorgonzola and Walnuts

grilled beef with a Gorgonzola walnut butter and red wine jus

Beef Tenderloin with Mocha Porcini Sauce

peppered and grilled tenderloin with a rich demi-glace

Beef Tenderloin with Red Wine Jus

seasoned with fresh herbs, char-grilled and roasted

Beef Tenderloin with Wild Mushrooms

grilled and served with porcini, morel and button mushrooms with red wine demi-glace

Grilled Lamb Sirloin with Smoked Paprika

served with a red wine jus and salsa verde

Grilled Lamb Sirloin with Walnut Mint Pesto

served with a red wine jus

New York Steak with Corn Relish

vine-ripened tomatoes, chipotle peppers, lime and roasted corn relish with a red wine reduction

Rack of Lamb with Fennel Pollen

and dried black Mission figs, roasted fresh figs served with caramelized fig, aged balsamic jus

Rack of Lamb with Preserved Lemons and Mint

served with a red wine demi-glace

Slow Cooked Pork Rack with Crackling

dry spiced rubbed bone-in pork loin served with anise scented pork jus

back to top | print Beef, Lamb and Pork menu

Vegetables

Asparagus with Lemon Tarragon Gremolata

Baby Carrots with Honey Chive Butter

Baby Summer Vegetables

assorted market vegetables with fresh herb butter

Corn Succotash

summer vegetables including zucchini, vine-ripened tomatoes, leeks, sweet bell peppers and fresh herbs

Green Beans with Shallot Chive Butter

Moroccan Eggplant Platter

with preserved lemon, tomatoes, crispy shallots and mint

Spring Vegetables

including green beans and baby carrots in herbed butter

Spring Vegetables with Fresh Morel Mushrooms

asparagus and pea shoots in herb butter

Summer Market Vegetables

variety of market vegetables - a selection of zucchini, squash, snow peas, cherry tomatoes and peppers tossed in herb butter

Summer Vegetable Tart

grilled and roasted vegetables including eggplant, red and yellow vine tomatoes and basil on a light pastry

Summer Vegetable Terrine

grilled and roasted vegetables including fennel, eggplant, red and yellow vine tomatoes and basil, topped with garlic focaccia crumbs

Summer Vegetables Provençal

a rich vegetable ragoût with ripe tomatoes, eggplant, zucchini, basil and garlic

Vegetables Provençal

a julienne of seasonal vegetables brushed with herb butter

back to top | print Vegetables menu

Pastas, Pilafs, Potatoes, Risotto, Rice

Chive and Yukon Gold Potato Cake

Herb and Garlic Red Potatoes

roasted young reds with herbs and garlic

Japanese Rice Cake with Ginger and Scallion

tender cooked sticky rice, seasoned and served warm

Lemon and Pistachio Pilaf

with fresh herbs and jasmine rice

Minted Couscous Pilaf

with orange, currants, peas and peppers

Multigrain Rice Cake with Thyme and Sage

Orzo with Tomato and Basil

with a dusting of Parmesan cheese

Risotto Pavé with Roasted Tomatoes

Rosemary and Black Pepper Yukon Gold Potato Cake

Rustic Potato Cake with Mixed Herbs

smashed young red potatoes with olive oil and Italian parsley

Savoury Bread Pudding with Fresh Herbs and Shallot

individual puddings with Parmesan cheese

Yukon Gold Potato Croquettes

Yukon Gold Stuffed Young Red Potatoes

twice-baked with aged cheddar, crème fraîche fresh herbs and crispy prosciutto

back to top | print Pastas, Pilafs, Potatoes, Risotto, Rice menu

Dessert Treats

Cheesecake Pops with Pistachio

cheesecake lollipop encased in milk, white and dark chocolate and dipped in crushed pistachio

Cheesecake Pops with Toffee Crunch

cheesecake lollipop encased in rich dark chocolate and crushed house-made toffee

Kisses with Dolce de Leche

petite crêpes filled with milk caramel and a touch of dark chocolate

Kisses with Lemon

petite crêpes filled with lemon curd and a touch of white chocolate

Petite Apple Walnut Upside-Down Cake
   moist cornmeal cake with caramelized apples

Petite Brownie Bites with Caramel Cream

dense dark chocolate brownie finished with a light caramel cream and dark chocolate shavings

Petite Brownie Bites with Passion Fruit Cream

dense dark chocolate brownie finished with a light passion fruit cream and dark chocolate shavings

Petite Coconut Key Lime Tartlets

macaroon style tartlet filled with tart key lime filling, finished with candied lime zest

Petite Galette of Rhubarb

bite-size galettes filled with sweet rhubarb compote and served with vanilla bean cream

Shots of Banana Cream Pie

caramelized banana, banana pastry cream, chantilly cream and a banana chip

Shots of Cherry Bomb

black cherry compote, Kirsch, vanilla pastry cream, chantilly cream and dark chocolate

Shots of Lemon Meringue

rich lemon mousse topped with toasted meringue served with a sugared shortbread cookie

Shots of Milk Chocolate and Strawberry

layers of light milk chocolate mousse, strawberry compote, milk chocolate sponge cake

Shots of Sparkling Wine and Summer Fruit

sparkling wine gelée with summer fruit and sweet cream

Shots of Strawberry Shortcake

layers of vanilla cream, strawberry compote and light lemon cake

Truffle Pop with Coconut

dark chocolate coconut truffle square encased in toasted coconut

Truffle Pop with Hazelnut Praline

rich dark chocolate truffle square on a lollipop stick encased in hazelnut praline dust

back to top | print Dessert Treats menu

Plated Desserts

Almond Apricot and Cream Cheese Galette

delicate pastry filled with cream cheese and almond frangipane and topped with sweet apricot compote

Chocolate Silk Pie

delicate pie pastry filled with a decadent chocolate filling and topped with sweet cream and cocoa nib praline

Coconut Rice Pudding Parfaits

layers of creamy coconut flavoured rice pudding, coconut macaroons, mango and pineapple

Peach and Blueberry Upside-Down Spiced Cake

served with a sweet blueberry compote and vanilla cream

Roasted Fruit Tart

seasonal fresh fruit, caramel glaze and crème fraîche

Strawberry Panna Cotta with Rhubarb Gelée

sitting on a lemon shortbread and served with pepper balsamic strawberry salad and basil syrup

Strawberry Tiramisu

layers of mascarpone cream, sweet strawberry and Grand Marnier dipped lady fingers

Tropical Fruit Crumble with Cashews

mango, papaya, banana and pineapple flavoured with lime, topped with a coconut cashew topping and served with coconut cream

back to top | print Plated Desserts menu

Buffet Desserts

Almond Apricot and Cream Cheese Galette

delicate pastry filled with cream cheese and almond frangipane and topped with sweet apricot compote

Caramelized Chocolate Hazelnut Mousse Cake

layers of flourless chocolate cake, caramel chocolate mousse and crisp hazelnut meringue with raspberry glaze

Chocolate Silk Pie

delicate pie pastry filled with a decadent chocolate filling and topped with sweet cream and cocoa nib praline

Raspberry Coconut Trifle

framboise drenched sponge cake, coconut cream, raspberries and ribbon coconut curls

Strawberry Rhubarb Crumble

served with vanilla bean whipped cream

Strawberry Tiramisu

layers of mascarpone cream, sweet strawberry and Grand Marnier dipped lady fingers

Tropical Fruit Crumble with Cashews

mango, papaya, banana and pineapple flavoured with lime, topped with a coconut cashew topping and served with coconut cream

back to top | print Buffet Desserts menu