Spoons of soba noodles in sesame ginger with toasted shallots

Focaccine with baked beetroot and Meredith goat’s chevre

Parmesan shortbreads with basil pesto and roasted tomato

Croustade with pumpkin pickle, fetta crumbs and capocollo

Corn cakes with a spicy avocado salsa

Herb pancakes with onion confit & crème fraiche

Wonton cups with free range chicken, snowpea and lemongrass

Carpaccio of local beef with red onion confit on crostini

Puff tartlet with mushroom and sour cream custard

Mini potato and oregano frittata topped with black olive paste

Big meatballs in a spicy plum and ginger glaze

Little fried pastries with Heidi gruyere and tomato

Little fried pastries with mincemeat, pinenut and chard

Deep fried nori roll topped with marinated shaved cucumber

Mini frittatas with sour cream and smoked salmon

Oyster shooters with a Thai style dressing

Grilled prawn skewers with lime aioli

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Shortbread cups with berry tumble

Canoli with cherry ricotta filling

Little lemon tarts

Double chocolate meringue kisses

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Filo tartlet with chicken Caesar

Salad of braised baby octopus and carrot

Lasagnetti pasta salad with grilled Mediterranean veg

Roast Beef with mustard and veg

Grilled salmon with red pepper salsa

Rolled chicken salad with sage and pesto dressing