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Great Alpine Food Catering in the Snow - Cocktails Menu 2 | Print |  Email This Page
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Great Alpine Food

Don't move the mountain, we come to you

Finger food function # 2


All Prices are inclusive of GST
Finger food for up to 40 people:

Min No of guests
Number of items
Price per person
Duration
18
8 savories
$21.10
2 Hours
15
10 savories
$26.40
2.5 Hours
12
12 savories
$31.70
3 Hours
Finger food for over 40 people:

Min No of guests
Number of items
Price per person
Duration
40
8 savories
$19.36
2 Hours
40
10 savories
$24.20
2.5 Hours
40
12 savories
$29.04
3 Hours

Staff members are charged separately at a rate of $26 per hour weekdays, $30 per hour Saturdays $35 per hour on Sundays & public holidays All staff bookings are for a minimum of four hours.

Please allow 1.5 hours either side of staff's arrival and departure time for traveling.
If over-snow transport is required it is charged at cost – around $40- $50 per round trip.
If no staff are required to attend to the function, finger food can be delivered, plattered, garnished & ready to eat or heat. Including use of ceramic platters.
Finger food is available to precede a sit-down dinner at a cost of $2.50 per item; your selection can be made from the menus that follow.

Our menus and prices are a guide; please don't hesitate to ask if other options would best suit your requirements.

 

COLD COCKTAIL MENU

  • Artichoke & bocconcini risotto cakes topped with artichoke puree & smoked salmon
  • Rare roasted eye fillet of beef, served en crouté with fresh tomato relish & pesto
  • California rolls filled with prawn & fresh tuna served with wasabi soy dipping sauce
  • Vietnamese crab & vegetable rice paper rolls with traditional dipping sauce
  • Sushi with prawns & tuna served with wasabi soy sauce
  • Seaweed rice crackers topped with Thai pickled vegetables
  • Fresh oysters served with avocado & black caviar served in Asian spoons
  • Home cured ocean trout served on brioche with wasabi mayonnaise
  • Chicken pear & rocket point sandwiches
  • Smoked salmon served on rye toast triangles with mustard dill sauce & fresh watercress
  • Assorted mini club sandwiches with a variety of vegetarian & seafood fillings
  • Almond bread topped with brie & berries
  • Vine wrapped crab meat served on pumpernickel bread
  • Chili prawns served on cucumber rounds
  • Bread & butter sushi filled with smoked salmon, cucumber, mint & sundried tomato butter
  • Goats cheese truffles coated in toasted pistachio nuts
  • Carpaccio of eye fillet filled with herb marscapone
  • Ricotta stuffed dates
  • Egg, prawn & dill point sandwiches with homemade lemon mayo
  • Locally farmed & smoked salmon filled with cream cheese, dill & capers
  • Oyster “Bloody Mary” shots
  • Dill scones topped with smoked salmon, salmon eggs & sour cream
  • Turkey breast roulade filled with orange & macadamia nut stuffing served on foccacia toasts with red currant sauce
  • Bruschetta topped with scallop ceviche
  • Blinis topped with scrambled egg, smoked salmon & fresh dill
  • Inside out nori rolls coated with fish roe
  • Pate, pea puree & locally smoked ham point sandwiches
  • Toast cups filled with spiced apple & quince & topped with bluecheese icecream

 

HOT COCKTAIL MENU

  • A shot of Tom Yam soup with prawn
  • Tuna tartlets with garlicky potato puree & a green olive paste
  • Chargrilled prawn saté served with a mango mayonnaise dipping sauce
  • Japanese king prawn & vegetable tempura served with a wasabi & sweet soy dipping sauce
  • Deep-fried prawn & chicken rice paper parcels served with chili black bean sauce
  • Garfish fillets coated in Japanese breadcrumbs & served with a wasabi mayonnaise
  • Duck & leek dumplings
  • Baby Thai chicken sausage rolls served with caramelised onion marmalade
  • Tuna & salmon saté with a mustard dill dipping sauce
  • Mini Peking duck pancakes served with spicy plum sauce
  • Chianina Emu burgers on cardamom buns with a basil tomato salsa
  • Deep-fried Green prawn stars with coriander pesto
  • White fish with tarragon in filo pastry
  • Oysters wrapped in bacon slices, grilled in their shells & served splashed with Worcestershire & Tabasco sauces
  • BBQ Tandoori style prawn & scallop kebabs
  • Venison fillet marinated & wrapped in vine leafs
  • Japanese style steamed beef rolls with asparagus & pickled ginger with a mirin soy dipping sauce
  • Mini fillet mignon's - marinated eye fillet pieces wrapped in bacon
  • A shot of hot Vichyssoise topped with truffle oil
  • Locally smoked scallops on pastry squares with mango
  • Coconut King prawns - coated in condensed milk, coriander & shredded coconut crumbs & deep-fried
  • Pork Ginger & chestnut wontons steamed in Chinese baskets
  • Parmesan mustard chicken wings
  • Crispy pork fillet pieces coated in macadamia nuts, wattleseed & mountain pepper served with mango & chili dipping sauce
  • Whole Brie baked with caramelized onions & bread dipping sticks
  • Mini smoked salmon & caper quiches
  • Baby tarts of sliced roasted duck breast with liquored cherries