Before an evening reception or following an afternoon ceremony, canapés compliment the occasion perfectly.

Our canapés menu is pick and mix to allow maximum flexibility to suit all tastes and budgets.  You can choose 6, 8, 10 or 12 items for your guests. We recommend at least 8 pieces per person, with a minimum requirement of 6. It is designed to last approximately one hour. The menus are based on a minimum of 20 covers.

   

 

 

 

 

 

Canape Suggestions

 

Roast beef, red onion marmalade and Dijon mayonnaise crostini

Aubergine caviar, feta and red pepper croûte

Smoked salmon and lemon and dill cream cheese roulade crostini

Prawn, sweet chilli and lime barquettes

Chicken, and tarragon mousse with smoked bacon crousades

Roasted red pepper, goats cheese and basil wraps

Cherry tomato, olive and mozzarella

Sweet soy, honey and sesame marinated chicken

Poached salmon and broccoli

Brie and caramelised red onion

Smoked salmon, saffron crème fraîche caviar and dill croûte

Parma ham, parmesan fluff, roquette and white truffle oil crostini

Blue cheese moussaline, port poached pear and toasted walnut croûte

Chilli and lime cured gravadlax roulade with a coriander and mascarpone filling

Smoked duck parfait with spiced fruit chutney and balsamic glazed crab apple

Goats cheese fondue, maple roasted figs and endive gremolata

Cantaloupe melon wrapped in Parma ham with mango and basil

Marinated feta cheese, cherry tomato green olive and mint

Crab, ginger, lemongrass and coconut

Asparagus, watercress roquefort and pine nut

Confit of duck, quails egg beetroot and orange jam and crispy pancetta

Medallions of lobster, buttered asparagus and chive gremolata blini

Parcels of citrus and chilli infused gravadlax, lime cream and crayfish

Fresh oysters with lemongrass and cucumber jelly and fresh ground black pepper (subject to availability)

Smoked trout, mild horseradish crème fraîche and caviar crostini

Chicken, lemon and prawn moussaline roulade with onion and chervil confit

Smoked duck, sesame cucumber noodles and chilli jam croûte

Pressed froie grass terrine and pear chutney on toasted walnut bread

Roasted caramelised fig parcels with buffalo mozzarella and prosciutto

Smoked chicken with avocado and mango salsa sweet chilli blinis

Confit of duck leg with soft quails egg and fig compote

Gorgonzola, shaved fennel and pecan barquettes

Mini tartlette of wild mushroom ragout with toasted pine nuts and Devon blue

Beetroot and caper tartar on rosemary focaccia

Char grilled artichoke hearts with aubergine caviar and feta cheese

Sun blushed tomato, olive and pesto mascarpone crostini

Fresh strawberries dipped in dark and white chocolate

Mini tartlettes filled with apple and cinnamon and cointreau cream

Hazelnut vacharins with griottines cherries and crème chantilly

Fresh fruit brochettes with a Greek yoghurt and honey dip

Mini Belgian chocolate tarts with amaretti crème fraîche

Bitter chocolate tartlets with cointreau cream

Fresh strawberry and minted crème chantilly vacherins

Mini scones with clotted cream and jam.

Mini chocolate brownies

Mini lemon tarts