Flavours Catering + Events

There is absolutely no way to put this incredible catering menu in a nutshell, just reading it makes my mouth water. It is filled with detailed descriptions and beautiful photos of our catering product, almost good enough to lick the menu!

You can check out both our menus online here, or keep reading and let the following speak for itself! These canapés, finger food and cocktail items are as good as they sound!

Canapé & Finger Food Individual Items

Canapés – served cold

• Mini frittatas (gf) | $2.50
• • Pumpkin, feta, sage (v)
  • Porcini mushroom, thyme (v)
  • Tomato, basil, parmesan (v)
• Tomato tarte tatin with a provencale glaze (v) | $2.50
• Sweet potato cup, berbere spiced cauliflower, dukkah (v) | $2.95
• Mini pappadum bite with tandoori chicken | $2.95
• Vitello tonnato – Rare roast veal, tuna mayonnaise, baby capers, sourdough croute | $2.95
• Olive & parmesan shortbread – mushroom pate and candied walnut (v) | $2.95
• Chicken larb and crisp shallot in a wonton cup | $2.95
• Baby fennel scone, goats curd mousse, macerated baby fig (v) | $2.95
• Smoked lamb fillet – cardamom pikelet, roast nashi pear, plum sauce | $2.95
• Tartlet of beetroot marmalade, goats cheese and leek (v) | $2.95
• Tuna tataki, oriental mushroom salad, teriyaki glaze, cucumber | $3.50
• Ma Hor – spiced duck + peanut, scallop & pineapple salsa, micro herb in a chinese spoon | $3.50
• Chicken liver parfait & spiced port jelly “sandwich” | $3.50
• Sugar cured salmon spoon – Creme fraiche mousse, citrus emulsion pearls | $3.50
• Thai spiced king prawn, lemongrass & lime mayo, mango salsa in a shot glass | $3.50
• Beef carpaccio, truffle mascarpone cigar on bruschetta | $3.50
• Peking duck pancake with cucumber, shallot and hoisin | $3.50
• Sugar cured salmon tartlet – Creme fraiche mousse and citrus emulsion pearls (v) | $3.50

Finger Food – served cold

• Quichettes | $2.95

• • Gruyere and leek (v)
  • Lorraine
  • Smoked salmon, dill, asparagus
• Moroccan pumpkin & chickpea fritter with preserved lemon yoghurt (v) (gf) | $2.95
• Mini caramelized onion, rosemary and feta pissaladiere (v) | $2.95
• Rice paper rolls with an Asian dipper (gf,v) | $2.95
• Tomato, basil and bocconcini skewer (v) (gf) | $2.95
• Sesame crusted chicken strip with an orange & sweet chili mayonnaise | $3.50
• Tandoori chicken skewers with minted yoghurt | $3.50

• Szechuan chicken strip with a plum tamarind sauce | $3.50

• Baby soft sesame rolls | $3.50
  • smoked chicken & tarragon, watercress
  • Char grilled vegetable with a roast pumpkin hommus (v)
• Baby potato skin, prawn remoulade with micro herbs | $3.50
• House-smoked chicken strip with orange & sweet chilli dipper | $3.50

Canapés – served warm

• Zucchini, feta and mint fritter, preserved lemon yoghurt (v) | $2.50
• Salt and pepper cuttlefish, tomato namh jim | $2.95
• Saffron arancini (v) | $2.95
• Wild mushroom ragout en croute, smoked mozzarella (v) | $2.95
• Sticky orange chicken, curried bruschetta, apple chutney | $2.95
• Gorgonzola, fig & prosciutto flatbreads | $2.95
• Chinese dumpling with a soy sesame dipper | $3.50
• Twice cooked pork belly, masterstock caramel, micro herbs served on betel leaf | $3.50
• Fillet mignon lollipop – Bernaise sauce | $3.95
• Salmon skewers with salsa verde | $3.95
• Salt and pepper butterflied king prawns with ginger and palm sugar dipper | $3.95

Finger Food – served warm

• Vegetarian spring rolls served with sweet chilli (v) | $2.50
• Filo pastry – Spinach and feta (v) | $2.50
• Miniature sausage on a stick | $2.50

• • Kransky with a seeded mustard mayo
  • Chorizo with a romesco sauce
• Marinated maple syrup chicken drummettes | $2.50
• Moroccan pumpkin & chickpea fritter with preserved lemon yoghurt (v) | $2.95
• Mini caramelized onion, rosemary and feta pissaladiere (v) | $2.95
• Quichettes | $2.95
  • Gruyere and leek (v)
  • Lorraine
  • Smoked salmon, dill and asparagus
• Crumbed prawn cutlet with lemon dill mayo | $2.95
• Italian meatball | $2.95
• Mini BBQ pork buns | $2.95
• Flash fried trio of vegetarian ravioli with basil aioli (v) | $2.95
• Signature sausage rolls | $2.95
  • Chicken, feta and rocket
  • Duck & shiitake mushroom
  • Pork and fennel
  • Lamb & harissa
• Petite Pies | $3.50
  • Smoked chicken, leek & mushroom
  • Lamb shank and rosemary
  • Duck and red wine porcini
  • Beef bourguignon
  • Moroccan spiced pumpkin (v)
• Crisp mediterranean barramundi straws with tomato, lemon & coriander dipper | $2.95
• Crisp thai prawn & ginger straws with kaffir lime dipping sauce | $3.95
• Lamb kofta sticks with minted yoghurt | $3.50

Malaysian chicken satay skewers served with peanut sauce | $3.50

Substantial Canapés

• Croque Monsieur – Sour dough, smoked ham, dijon mustard, swiss cheese toasted | $3.95
• Soft prawn rolls | $4.50
• Char Sui pork, cucumber ribbon, Asian slaw, orange & sweet chilli dressing served in a baby baguette | $4.50
• Baby Burgers | $3.95

• • Thai chicken
  • Traditional cheese burger with onion
  • Zucchini fritter with preserved lemon yoghurt (v)
• Mini Hot dogs with ketchup, grated cheese and American mustard | $3.95
• San choy bow – duck and shiitake | $4.50

Boxes and Bowls – Served warm $8.50 ea

Beef bourguignon, paris mash

Red pork curry, pineapple, Thai basil, coconut rice

Lamb tagine, Moroccan couscous

Butter chicken, steamed basmati rice, pappadums, raita

Vegetarian tagine, potato, pumpkin, chickpeas and spiced lemon couscous, minted yoghurt (v)

Farfalle Pasta (v)

With mint pesto, creamy ricotta and fresh peas. (served hot or cold)

Gado Gado with Hokkien Noodles (v)

Seasonal vegetables, tofu, bean sprouts and Indonesian peanut sauce.

Boats – Served cold
$3.95 ea

Char Sui Pork Salad (v) (df)

With crispy noodles, sugar snap peas, asian herbs.

Farfalle Pasta (v)

With minted pesto, creamy ricotta, fresh peas.

Tandoori Chicken Salad

With cucumber, mint raita, pappadums.

Traditional Caesar Salad

Cos lettuce, parmesan, egg, bacon, anchovy, croutons, creamy dressing.
Bacon can be omitted
Add smoked chicken or smoked salmon for additional $3 ea

Thai Beef Salad (gf) (df)

Rare roast beef, been shoots, cucumber, kaffir lime, lemongrass, mixed salad greens.

German Potato Salad (v)

With capers, dill, gherkins, boiled egg, seeded mustard mayonnaise.
Add chorizo for additional $2 ea

Something Sweet to Conclude

• Pina colada marshmallow bites | $1.95 ea
• Mini hot chocolate shots served in a shot glass with a dash of Frangelico and baby
• marshmallows | $2.50 ea
• Chocolate brownie bites | $2.50 ea
• Chocolate dipped strawberries | $2.95 ea
• Tartlets | $4.95 ea
• • Lemon meringue tartlet
  • Belgian chocolate, pistachio praline tartlet
  • Macadamia caramel, vanilla mascarpone tartlet
• Petite Cupcakes | $4.50 ea
• Assortment may include: mango & coconut; carrot, orange & walnut; chocolate fudge mud; blackberry cheesecake; belgian strawberry chocolate ganache

Business Bites – Served cold | Drop-off or chef optional | Suitable for 3hrs of service $27.95

• Baby potato skin with prawn remoulade and micro herbs
• Crisp mediterranean barramundi straws with tomato, lemon & coriander dipper
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Vegetarian spring rolls served with sweet chilli (v)
• Lamb kofta sticks with minted yoghurt
• Baby soft sesame rolls with char-grilled vegetables and roast pumpkin hommus (v)
• Duck & shiitake mushroom sausage rolls
• Twice-cooked pork belly, masterstock caramel, micro herbs, served on betel leaf
• House-smoked chicken strips with orange & sweet chilli dipper

Flavours’ Favourites– Served cold | Drop-off or chef optional | Suitable for 3hrs of service $29.95

• Sugar cured salmon tartlet – Creme fraiche mousse and citrus emulsion pearls (v)
• Tartlet of beetroot marmalade, goats cheese and leek (v)
• Ma Hor – spiced duck + peanut, scallop & pineapple salsa, micro herb in a chinese spoon
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Moroccan pumpkin & chickpea fritter with preserved lemon yoghurt (v) (gf)
• Mini caramelized onion, rosemary and feta pissaladiere (v)
• Sesame crusted chicken strip with an orange & sweet chili mayonnaise
• Baby potato skin, prawn remoulade with micro herbs
• San choy bow – duck and shiitake

Posh Nosh – Served hot/cold | Onsite chef required | Suitable for 2.5hrs of service
$31.95

• Ma Hor – spiced duck + peanut, scallop & pineapple salsa, micro herb on a chinese spoon
• Chicken liver parfait & spiced port jelly “sandwich”
• Mini porcini mushroom, thyme frittata (v)
• Thai spiced king prawn, lemongrass & lime mayo, mango salsa in a shot glass
• Sugar cured salmon spoon – Creme fraiche mousse, citrus emulsion pearls
• Olive & parmesan shortbread – mushroom pate and candied walnut (v)
• Sticky orange chicken, curried bruschetta, apple chutney
• Twice cooked pork belly, masterstock caramel, micro herbs served on betel leaf
• Wild mushroom ragout on croute, smoked mozzarella (v)
• Baby soft sesame rolls
• • Smoked chicken, tarragon & watercress
  • Char grilled vegetable with roast pumpkin hommus (v)

Birthday Bash – Served hot/cold | Onsite chef required | Suitable for 3.5hrs of service
$31.95

• Baby fennel scone, goats curd mousse, macerated baby fig (v)
• Tomato tarte tatin with a provencale glaze (v)
• Salmon skewers with salsa verde
• Chinese dumpling with a soy sesame dipper
• Twice cooked pork belly, masterstock caramel, micro herbs served on betel leaf
• Mini porcini mushroom, thyme frittata (v)
• Mini caramelized onion, rosemary and feta pissaladiere (v)
• Vegetarian spring rolls served with sweet chilli (v)
• Signature sausage rolls
• • Pork and fennel
  • Lamb & harissa
• Croque Monsieur – Sour dough, smoked ham, dijon mustard, swiss cheese toasted
• Soft prawn rolls

Fab Finger Food – Served hot/cold | Onsite chef required | Suitable for 3hrs of service $32.95

• Crispy thai prawn & ginger “straws” kaffir lime dipping sauce
• Zucchini, feta and mint fritter, preserved lemon yoghurt (v)
• Mini pappadum bite with tandoori chicken
• Salt and pepper cuttlefish, tomato namh jim
• Beef carpaccio, truffle mascarpone cigar on bruschetta
• Mini caramelized onion, rosemary and feta pissaladiere (v)
• Beer battered flathead fillets with tartare sauce and lemon wedges
• Chicken larb and crisp shallot in a wonton cup
• Signature sausage rolls
• • Duck & shiitake mushroom
  • Pork and fennel
  • Lamb & harissa
• Tomato, basil and bocconcini skewer (v) (gf) (n)
• Gruyere and leek quichette (v)

Festive Fare – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service $32.95

• Vitello tonnato – rare roast veal, tuna mayonnaise, baby capers, soughdough croute
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Baby fennel scone, goats curd mousse, macerated baby fig (v)
• Mini pappadum bite with tandoori chicken
• Tomato tarte tatin with provencale glaze (v)
• Crisp thai prawn & ginger straws with kaffir lime dipping sauce
• Twice cooked pork belly, masterstock caramel, micro herbs served on betel leaf
• Vegetarian spring rolls served with sweet chilli
• Duck & shiitake mushroom sausage roll
• Malayasian chicken satay skewers with peanut sauce
• Croque Monsieur – toasted soughdough, smoked ham, dijon mustard, swiss cheese

Classic Cocktail Chic – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service $33.95

• Mini pappadum bite with tandoori chicken
• Tartlet of beetroot marmalade, goats cheese, leek(v)
• Vegetarian spring rolls served with sweet chilli
• Malayasian chicken satay skewers with peanut sauce
• Lamb kofta sticks with minted yoghurt
• Baby potato skin with prawn remoulade and micro herbs
• Crisp barramundi straws with tomato, lemon & coriander dipper
• Italian meatball
• Flash fried trio of vegetarian ravioli with basil aioli (v)
• Baby burgers
• • Traditional cheeseburger with grilled onion
  • Zucchini fritter with preserved lemon yoghurt (v)

Twilight Bites – Served hot/cold | Onsite chef required | Suitable for 3hrs of service $34.50

• Tomato tarte tatin with a provencale glaze (v)
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Mini Pumpkin, feta, sage frittata (v)
• Tartlet of beetroot marmalade, goats cheese and leek (v)
• Peking duck pancake with cucumber, shallot and hoisin
• Petite Pies
• Smoked chicken, leek & mushroom
  • Lamb shank and rosemary
  • Croque Monsieur – Sour dough, smoked ham, dijon mustard, swiss cheese toasted
• Italian meatball
• Crumbed prawn cutlet with lemon dill mayo
• Petite Box
• Red pork curry, pineapple, Thai basil, coconut rice

 Urban Eats – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service
$34.50

• Olive & parmesan shortbread with mushroom pate and candied walnut (v)
• Tartlet of beetroot marmalade, goats cheese, leek (v)
• Chicken liven parfait and spiced port jelly sandwich
• Smoked lamb fillet on cardamon pikelet with roast nashi pear and plum sauce
• Chicken larb and crisp shallot in a wonton cup
• Baby potato skin with prawn remoulade and micro herbs
• Wild mushroom ragout en croute with smoked mushroom (v)
• Flash fried trio of vegetarian ravioli with basil aioli (v)
• Lamb kofta sticks with minted yoghurt
• Crisp mediterranean barramundi straws with tomato, lemon & coriander dipper
• Baby soft sesame rolls
• • Smoked chicken, tarragon & watercress
  • Char grilled vegetable with roast pumpkin hommus (v)

Gourmet Goodies – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service $34.50

• Baby potato skin with prawn remoulade and micro herbs
• Olive & parmesan shortbread with mushroom pate and candied walnut (v)
• Tartlet of beetroot marmalade, goats cheese and leek (v)
• Thai spiced king prawn with lemongrass & lime mayonnaise and mango salsa in shot glass
• Twice cooked pork belly with masterstock caramel and micro herbs served on betel leaf
• Duck & shiitake mushroom sausage rolls
• Lamb kofta sticks with minted yoghurt
• Petite Box
• Indian butter chicken with steamed basmati rice, pappadums & minted yoghurt

Cool Canapes – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service $36.95

• Baby potato skin with prawn remoulade and micro herbs
• Baby fennel scone with goats curd mousse and macerated baby fig (v)
• Tartlet of beetroot marmalade, goats cheese and leek (v)
• Vitello tonato – rare roast veal, tuna mayonnaise, baby capers on soughdough croute
• Mini chorizo with salsa romesco
• Gorgonzola, fig and prosciutto flatbreads
• Twice cooked pork belly, masterstock caramel and micro herbs served on betel leaf
• Fillet mignon lollipop with bernaise sauce
• Salt and pepper butterflied king prawns with ginger and palm sugar dipper
• Petite pies
• • Smoked chicken, leek & mushroom
• Mini caramelized onion, rosemary and feta pissaladiere (v)
• Signature sausage rolls
  • Lamb & harissa

Majestic Morsels – Served hot/cold | Onsite chef required | Suitable for 3-4hrs of service $39.95

• Tuna tataki, oriental mushroom salad, teriyaki glaze, cucumber
• Mar hor – spiced duck, peanut, scallop and pineapple salsa with micro herbs in chinese spoon
• Beef carpaccio and truffle mascapone cigar on bruschetta
• Thai spiced king prawn with lemongrass & lime mayonnaise and mango salsa in a shot glass
• Olive & parmesan shortbread with mushroom pate and candied walnut (v)
• Tartlet of beetroot marmalade, goats cheese and leek (v)
• Twice cooked pork belly with masterstock caramel and micro herbs served on betel leaf
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Sticky orange chicken, curried bruschetta, apple chutney
• Fillet mignon lollipop with bernaise sauce
• Signature saisage rolls
  • Pork & fennel
  • Croque monsieur – toasted soughdough, smoked ham, dijon mustard, swiss cheese

Celebrate in Style – Served hot/cold | Onsite chef required | Suitable for 4hrs of service $39.95

• Tomato tarte tatin with a provencale glaze (v)
• Sweet potato cup, berbere spiced cauliflower, dukkah (v)
• Chicken larb and crisp shallot in a wonton cup
• Baby fennel scone, goats curd mousse, macerated baby fig (v)
• Ma Hor – spiced duck + peanut, scallop & pineapple salsa, micro herb on a chinese spoon
• Chicken liver parfait & spiced port jelly “sandwich”
• Croque Monsieur – Sour dough, smoked ham, dijon mustard, swiss cheese toasted
• Marinated maple syrup chicken drummettes
• Baby soft sesame rolls
• • Char grilled vegetable with a roast pumpkin hommus (v)
• Signature sausage rolls
  • Pork and fennel
  • Lamb & harissa
• Bamboo Boat
  • Char Sui Pork, crispy noodles, sugar snap peas, asian herbs (v) (df)
• Petite Box – Butter chicken, steamed basmati rice, pappadums, raita

Reception Royale – Served hot/cold | Onsite chef required | Suitable for 4hrs of service $44.50

• Thai spiced king prawn, lemongrass & lime mayo, mango salsa in a shot glass
• Mini pappadum bite with tandoori chicken
• Vitello tonnato – Rare roast veal, tuna mayonnaise, baby capers, sourdough croute
• Olive & parmesan shortbread – mushroom pate and candied walnut (v)
• Wild mushroom ragout en croute, smoked mozzarella (v)
• Sugar cured salmon tartlet – Creme fraiche mousse and citrus emulsion pearls (v)
• Sticky orange chicken, curried bruschetta, apple chutney
• Gorgonzola, fig & prosciutto flatbreads
• Twice cooked pork belly, masterstock caramel, micro herbs served on betel leaf
• Italian meatball
• Petite Pies
  • Lamb shank and rosemary
  • Duck and red wine porcini
  • Beef bourguignon

Five Star Soirée – Served hot/cold | Onsite chef required | Suitable for 3.5hrs of service $45.50

• • Fillet mignon lollipop – bernaise sauce
  • Salt and pepper butterflied king prawns with ginger and palm sugar dipper
  • Gorgonzola, fig & prosciutto flatbreads
  • Saffron arancini (v)
  • Mini caramelized onion, rosemary and feta pissaladiere (v)
  • Baby soft sesame rolls
    • smoked chicken & tarragon, watercress
    • Char grilled vegetable with a roast pumpkin hommus (v)
  • Baby potato skin, prawn remoulade with micro herbs
  • Rice paper rolls with an Asian dipper (gf,v)
  • Vegetarian spring rolls served with sweet chilli (v)
  • Miniature sausage on a stick
    • Chorizo with a romesco sauce
  • Flash fried trio of vegetarian ravioli with basil aioli (v)
  • Lamb kofta sticks with minted yoghurt
  • Vitello tonnato – Rare roast veal, tuna mayonnaise, baby capers, sourdough croute
  • Mini tomato, basil, parmesan frittata (v)
  • Baby fennel scone, goats curd mousse, macerated baby fig (v)
  • Crisp mediterranean barramundi straws with tomato, lemon & coriander dipper
  • Malaysian chicken satay skewers served with peanut sauce