Winter Canapé Menu

Miso seared scallop skewers with wasabi ikura and deep fried ginger

King scallops steeped in miso, seared and topped with wasabi spiced salmon roe

Chargrilled quail and quince skewers with rosewater and pomegranate molasses

Tender quail fillet marinated in pomegranate and scented with rose water, skewered with roast quince

Seared foie gras with yuzu and sesame on a taro root crisp

Crisp taro root topped with pan seared foie gras, yuzu and toasted sesame seeds

Organic duck terrine with blood orange and shiso

Terrine of organic duck with a blood orange relish and peppery shiso herb

Coconut milk and Asian vegetable laksa with gold leaf

Served in a shot glass topped with edible gold leaf (vegetarian}

Enoki mushroom, fried tofu and edamame on lotus with sweet chilli

Mushroom, tofu and soya bean fricassee on a lotus root cup with sweet chilli relish (vegetarian}

Seared pacific lobster tail with fennel and preserved lemon

Slices of seared lobster tail topped with a fennel and preserved lemon salad

Pudding

Dark chocolate and butterscotch tarts with fleur de sel

Chocolate pastry cases filled with butterscotch and topped with dark chocolate ganache

Mango and cardamom kulfi wrapped in chilli-marinated pineapple

Frozen mango parfait wrapped in thin slices of chilli-marinated pineapple