Canapé Catering Coffs Coast

Canapé catering provides you a “wow factor” like no other.  Suitable to impress at any event, it is the most popular style of Wedding catering.  Canapé catering allows guests to mingle and socialise among themselves without formal seating. Your guests will enjoy a creative and vast menu of seasonally selected delicious canapés, designed with modern inspiration and techniques.  They look as good as they taste, and have been described as individual works of art.

Our canapé range comes in 3 sizes, with a large selection of “two-bite canapés” all of traditional canapé size.  We also offer “substantial canapés” which are served in medium bamboo boats, plus a range of filling “grand canapés” which are served in large bamboo boats.

Using local fresh ingredients wherever possible, our passionate chefs hand craft your canapés at your reception, making sure each one is perfect. They are served by our professional wait staff who move around the venue making sure all of your guests are tempted.

In addition to a canapé service, our grazing boards can be served upon guest’s arrival at your reception, so they are immediately treated like VIP’s. If you prefer we can incorporate a Canapé Catering Service as the appetiser service for another style of main course catering.  Naturally we can tailor the service to match your needs, so Contact Us for a free quote or more information.

Catering Service Description

Being inspired by international cuisine and Modern Australian style, Spare Chef can provide you variety far and beyond any other catering service.

Canapés are our specialty, and become a talking point for your guests and create a memory for you that will last a life time.

The most popular style of catering by far, especially for weddings, Canapé services allow guests to mingle and socialise without formal seating. Your guests will enjoy a creative, delicious and visually beautiful menu of seasonally selected delicious canapés, designed with modern inspiration and techniques.

Using local fresh ingredients wherever possible, our passionate chefs hand-craft your canapés at your venue, making sure each one is perfect. They are served by our professional wait staff who move around the venue making sure all of your guests are treated like royalty.

In addition to your canapé service, our grazing boards can be served upon your guest’s arrival, so they are immediately treated like VIP’s before the main course begins.

Why not also consider petite fours desserts to conclude the perfect cocktail style event?

Full Menu – Canapé Catering 

Two-Bite Canapés (Group 1)

  • Arancini With Pumpkin, Goats Cheese And Sage V
  • Arancini With Mushroom Parmesan And Chive V
  • Mini Falafel On Pita Toast With Hummus Dip V
  • Prawn Gyoza With Ginger Shallot & Wasabi
  • Goats Cheese. Leek & Thyme Filo Tartlet With With Red Capsicum Jam V
  • Mini Bruschetta With Heirloom Tomato, Buffalo Mozzarella And Basil V
  • Goats Cheese And Heirloom Tomato Tart V
  • Caramelised Onion And Crème Fraiche Tart V
  • Pear, Blue Cheese And Rocket Tart V
  • Zucchini And Haloumi Fritters with Lemon Infused Yoghurt V GF
  • Smoked Lamb On Chive Cornbread With Harissa Mayo
  • Prawn Twisters With Japanese Dipping Sauce
  • Chorizo Filled Dates Wrapped In Prosciutto GF
  • Date And Walnut Stuffed Pastry V
  • Pequeño Soft Taco With Avocado & Pickled Slaw V
  • Tostada With Avocado, Black Beans & Charred Corn V

Two-Bite Canapés (Group 2)

  • Arancini With Bacon, Eshallots & Mozzarella
  • Arancini With Chicken, Corn, Parmesan & Rocket
  • Arancini With Minted Lamb & Rosemary
  • Duck Breast On Fennel Pitta Crisp With Crème Fraiche And Red Currant Glaze
  • Spicy Lamb Filo Parcel With Capsicum Relish
  • Pork, Sweet Chili And Chive Tart
  • Chicken, Leek And Mushroom Tart
  • Tandoori Chicken On A Sweet Potato Pancake With Minted Yoghurt GF
  • Mini Bruschetta With Prosciutto Provolone & Semi Dried Tomato
  • Spring Roll Of Asian Vegetables With Sweet Soy
  • Pequeño Soft Taco With Southern Fried Chicken & Corn Salsa
  • Pequeño Soft Taco With Pulled Pork & Pickled Slaw
  • Tostada with Spiced Chicken Acapulco
  • Mushroom Stuffed With Dill Cherve & Leek With Capsicum Jam V
  • Mushroom Stuffed With Feta, Spinach, Pinenut And Pesto V

Two-Bite Canapés (Group 3)

  • Arancini With Prawn, Feta And Jalapeno
  • Crispy Prawns With Five Spice Salt and Lime Aioli GF
  • Chicken, Spinach & Sundried Tomato Roulade On Crispy Cornbread
  • Smoked Salmon & Horseradish Cream Bites With Roe Pearls
  • Confit Duck And Caramelised Leek Tart
  • Fillet of Beef With Pancetta & Mustard Cream On A Crouton Disc
  • Peri Peri Chicken Skewers With Lemon Aioli GF
  • Chicken and Chorizo Skewers With Lemon Mustard Marinade
  • Pork Spring Roll With Sweet Chili
  • Chicken Spring Roll With Spicy Soy Glaze
  • Pequeño Soft Taco With Beer Battered Barramundi & Fresh Tomato Salsa
  • Tostada With Confit Duck & Plum
  • Tostada With Seasonal Ceviche & Pomegranate Gems
  • Tostada With Prawn & Avocado Salsa
  • Crispy Coconut Prawns With Mango Chutney
  • Sydney Rock Oysters Natural GF

Two-Bite Canapés (Group 4)

  • Moroccan Lamb Skewers With Minted Yoghurt GF
  • Salt & Pepper Squid With Caper Berry Aioli
  • Thai Spiced Reef Fish Skewer With Chili & Cilantro Salsa GF
  • Peking Duck Spring Roll With Hoisin Sauce
  • Marinated Prawn On Guacamole Croutons With Gremolata
  • Pequeño Soft Taco With Soft Shell Crab & Green Mango Pickle
  • Sydney Rock Oyster Kilpatrick
  • Sydney Rock Oyster With Pickled Cucumber And Dill
  • Sydney Rock Oyster With Japanese Rice Wine Vinaigrette

Two-Bite Canapés (Group 5)

  • Seared Scallops With Crispy Prosciutto & Picada Dressing GF
  • Cajun Soft Shell Crab With Tomato & Avocado Salsa
  • Prawn & Crab Cutlet With Spiced Plum Sauce
  • Sydney Rock Oysters With Pomegranate Mignonette
  • Japanese Crispy Fried Oysters With Wasabi Mayonnaise And Pickled Ginger

Substantial Canapés (medium bamboo boats)

  • Chinese BBQ Pork Char Sui On Rice Cakes with Plum Sauce GF
  • Pulled Pork Slider On Brioche Roll With Pickled Slaw
  • Spiced Potato Slider With Spinach, Mint And Chutney V
  • Duck Breast Tart With Rocket, Onion & Fig With A Pomegranate Molasses GF
  • Char Grilled Octopus with Chilli Salted Squid & Garlic Aioli GF
  • Honey & Soy Chicken With Sesame Rice Timbal
  • Spanish Meatballs With A Spicy Tomato Sauce On Saffron Rice
  • Moroccan Chicken With A Pumpkin & Chickpea Couscous
  • Rice Paper Roll (Chicken, Pork, Prawn Or Vegetarian) With Vietnamese Satay Sauce
  • Filled Japanese Nori Roll (Chicken, Pork, Beef Or Vegetarian) With Sesame Aioli

Grand Canapés (large bamboo boats)

  • Pan-fried Haloumi With Blistered Tomatoes & Balsamic Glaze V GF
  • Sliced Sirloin With Creamy Mustard Sherry Sauce & Kipfler Wedges GF
  • Grilled Atlantic Salmon & Asparagus With Sesame & Saffron Aioli GF
  • Moroccan Lamb With Couscous & Yoghurt Dressing
  • Chicken Tikka With Basmati Rice & Riata
  • Five-Spice Pork Belly With Jasmine Rice & Caramelised Chili Sauce
  • Beef & Mushroom Ragu With Soft Polenta
  • Asian Rice Noodle Salad With Marinated Chicken, Beef or Tofu GF (V opt)
  • Japanese Tempura Boat With Wasabi Mayonnaise
  • Enchilada Chicken On Mexican Rice With Queso Cheese