Hot canapés

Slow cooked beef short rib with a burnt onion cream and pickled courgette (gf, df)

Baby beef and pepper empanadas with a parmesan crisp and salsa

Dukkah crusted lamb koftas with red pepper and tahini dip (gf, df, n)

Pork and prawn okonomiyaki with traditional Japanese toppings (df)

Croque Monsieur - Miniature toasted brioche sandwiches with Dijon mustard, glazed ham and gruyere

Fried chicken karaage sliders with a gochujang slaw (df)

Cheese bun with aged cheddar, smoked pancetta and pickled baby onion (gf)

Twice cooked spicy pork belly with romesco sauce and crackling (gf, df, n)

Chicken tikka skewers with hung coconut raita and crispy poppadom (gf, df)

Baby smoked fish and leek pies with a kumara and potato top

Curried prawn with lime pickle mayo - 2 per serve (gf, df)

Nosh Fish and Chips; panko and sesame crumbed fish on a wafer potato with a house made nori tartare

Sweetcorn and chorizo fritters with a smoked paprika cream (gf)

Fried cauliflower karaage sliders with a gochujang slaw (vg)

Mushroom, lemon and thyme arancini with havarti cheese and truffle aioli (v, gf)

Baby baked potato filled with caponata (gf, vg, n)

Sesame crusted black pepper tofu with cashew dressing (vg, gf, n)

Cold canapés

Citrus cured salmon tartar with citrus aioli and rice paper crackling (gf, df)

Classic beef tartare with horseradish aioli and purple potato crisps (gf, df)

Kumara rosti topped with brisket pastrami, pickled onion, seeded mustard mascarpone (gf)

Prosciutto, melon and bocconcini skewers (gf)

Kikorangi blue cheese on gingerbread with honey and poached pear (v)

Peppered seared lamb loin bruschetta with Clevedon valley buffalo curd and a green olive tapenade

Slow roast cherry tomato, basil pesto on house made parmesan shortbread (v, gf, n)(seasonal)

Rice paper wraps with Thai salad, fresh herbs and a nam jim dipping sauce (gf, vg, n)

Confit free range chicken rillette with a beetroot gel and toasted pistachio on lavosh (gf, df, n)

Potato rosti with pea, preserved lemon and edamame crush (gf, vg)

Hot smoked salmon on buckwheat crackers with a fennel remoulade (gf, df, n)

Dessert canapés

Individual vanilla pannacotta with strawberry jelly (gf)

“The end of a trumpet” - Dark chocolate ganache filled waffle cone with hazelnut praline (n)

Little lemon meringue pies - sweet pastry filled with a homemade lemon curd and a lemon flavoured Italian meringue

Baby chocolate taco with fruit salsa, passionfruit and cream (gf, vg)

Caramelised white chocolate and raspberry cheesecake (gf, n)

Banoffee cups - chocolate cup filled with dulce de leche, banana and cream (gf, v)

Nosh’s ‘Macaron of the moment’ - our pastry chef’s daily creation (gf, n)

Choux bun - filled with our pastry chefs flavour of the day

A selection of petit fours (two per person)

(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free | (n) Contains Nuts

We make every effort to ensure the safety and integrity of our food however allergen ingredients are present in our kitchen. Please inform us of any dietary requirements your guests may have, so we can ensure their needs are met with care and attention.

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Please contact us for a detailed quote. Our pricing is bespoke based your guest numbers, the venue you have selected, and your date.

Please note that our prices reflect our product quality. All of our products are made fresh by professionally trained chefs, using only quality ingredients.

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Minimum requirements
- Minimum 50 quantity of each item
- Minimum $1,000 total on weekends

Nibble on NOSH's Delicious Canapés and Finger Foods!

Hot canapés

Cold canapés

Dessert canapés

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