• Thai Crab with Sesame and Ginger Dressing in a Filo Basket
  • Cerviche of Scallop with Lime and Coriander on a Bread Croute
  • Spinach Roulade with Smoked Salmon and Peppered Boursin
  • Toasted Brioche with Duck Pate and Caramelised Orange
  • Onion Croutes with Fresh Horseradish and Rare Roast Beef
  • Pastrami and Guacamole Wraps
  • Chicken Caesar Salad Tartlets
  • Cranberry Scone with Smoked Chicken and Cranberry Sauce
  • Carrot and Coriander Roulade
  • Parmesan Biscuits with Goats Cheese, Sun-blush Tomato and Basil
  • Pastry Basket with Black Olive Tapenade and Roasted Red Pepper Salsa