Cocktail Party 
Autumn - Winter 2010

A selection of innovative, flavour driven
ambient and hot canapés

Ambient

Dutch cream potato and chive pancake with orange and vanilla cured ocean trout, creme fraiche and salmon roe
Coffin Bay oysters in their shell with Pendleton Estate chardonnay vinegar [GFP]
Milawa blue cheese panna cotta on crisp rye bread with dry muscatels, walnuts and celery shoots [V]
Tea smoked Clare Valley free range chicken in filo pastry cup with avocado and lime aioli
Tartlet of beetroot and orange confit with Woodside goat's curd [V]
Port Lincoln Hiramasa kingfish with lightly spiced coconut dressing and coriander shoots
Western Victorian duck rillettes on crostini with house made blood plum and star anise chutney
Mini sweet potato and sage tortilla with house made red onion jam [V] [GFP]

Hot

Little Heidi gruyere and leek tart [V]
Butternut pumpkin and coriander fritter with lemongrass and mild chilli dipping sauce [V]
Little cinnamon spiced pie filled with beef, Shultz's bacon and chestnut slivers
Steamed chilli and chicken dumpling with ponzu sauce and spring onion
Corned beef, cabbage and potato croquette with Beerenberg mustard mayonnaise
House made sausage roll of High Country pork, sage and fennel seed and apple relish
Moroccan spiced braised lamb cigar with minted labne
Dukkah spiced Spencer Gulf prawn tail with native finger lime aioli [GFP]
Caper crumbed veal schnitzel topped with Hindmarsh Valley creme fraiche and chive potato salad