Canap Menu Kelvin Club

Chefs selection the customer choose how many cold or hot but not the dishes

1hour we suggest 4 pieces @ 12
2 hours we suggest 7 pieces @ 22
3 hours we suggest 11 pieces @ 33

Cold Options: (+- 1 dollar each)
1. Tomato tart, salsa Verdi, manzanilla olive
2. Shallot tart tartin, Persian feta, rocket
3. Salmon rillete on croute, pickled fennel
4. Maine scallop , corn tortilla , green mole
5. Oyster, salmon pearls, cucumber spaguetti, tarragon
6. Chefs selection of sushi, soy and ginger sauce
7. Vegetarian rice paper rolls, peanut sauce

Hot Options (+-1 dollar each)
1. Vegetarian Spring rolls , naam jim sauce
2. Peking duck spring roll , spiced plum sauce
3. Prawn and water chestnut dumpling , soy and ginger sauce
4. BBQ pork bun , siracha sauce
5. Tempura prawn, wasabi japanese mayonnaise
6. Pumpkin arancini , scallion aioli
7. Beef and red bean empanada, tomato chutney
8. Sweet Potato empanada, tomato chutney
9. Selection of gourmet mini pies, tomato sauce
10. Argentinian Chicken Skewer, chimi churri
11. Barramundi fish Goujons, tartare sauce
12. Manchego Cheese and corn croquets
13. Kelvin Pork and fennel sausage rolls
14. Asian dim sum selection, soy and ginger dipping sauce

Sweet Options: (+-1 dollar each)

1. Chocolate Brownie, passion fruit curd
2. Selection of cup cakes
3. Selection of petit fours











Premium canap

1hour we suggest 4 pieces @ 18
2 hours we suggest 7 pieces @ 30
3 hours we suggest 11 pieces @ 45


Cold Options (+-1 dollar each to 1.5 dollars each)

1. Black tiger Prawn cocktail, sauce americane
2. Black pepper short bread, glazed figs, goats cheese, pecan
3. Beetroot and gin cured salmon stick, sweet dill mustard
4. Wagyu beef , pickled mushrooms , tare, shi-so
5. Oyster, salmon pearls, cucumber spaguetti, mignonette
6. New zeeland king salmon ceviche, pineapple, brazil nut
7. Tuna tataki, young ginger, enoki mushroom, black sesame, yuzu dressing
8. Harris Smoked salmon, caraway cracker, avocado, horseradish
9. Scallop, black pudding, apple sauce, bacon powder
10. Smoked Chicken, candied walnuts, celeriac, brioche
11. Spanner Crab sandwich,
12. Parmesan sable, Duck Prosciutto, melon, pistachio, sorrel
13. Wagyu , black sesame cornets, celeriac veloute ( min party of 50)


Hot Options (+- 1.5 dollars each)
1. Spiced saltbush lamb filo, pommegranite
2. Prawn Kataifi, lemon aioli
3. Bacalhau croquete, sauce pistou
4. Free range chicken filo, salsa Verdi
5. Thai fish cakes, chili caramel
6. Peking duck spring rolls, spiced plum sauce
7. Chicken and pancetta pie, tomato jam
8. Black truffle Arancini, chives and gruyere
9. Smoked ham and cheddar croquets
10. Pumpkin and smoked cheddar arancini
11. Kelvin Pork and fennel sausage rolls
12. Mini wagyu beef burger, thousand island, aged cheddar ( add $3)
13. Pulled Pork Slider, apple slaw, doctor pepper ( add$3)


Sweet Options (+- 1.5 dollars each)

1. Selection of seasonal macaroon
2. Black and white chocolate mousse, raspberry powder
3. Candied pop mini macadamia ice cream cone
4. Salad of melons, passion sorbet, lemon balm
5. Peanut butter fudge
6. Bayleys crme brulle mini pots
7. Chef selection of petit fours

Chefs selection of canaps on arrival for half hour duration @ 12

2 course set menu @ 45 + 5 dollars for coffee and petit fours

3 course set menu @ 57 + 5 dollars for coffee and petit fours

main course @ 35 + shared platters entrees or shared cheese ( must)

Sides @ 2 per person ( fries and salads)

Entrees

Harris smoked salmon , citrus, beetroot, horseradish , rye
Pumpkin veloute, prosciutto, chives
Duck Rillete , melba toast, pinot gel , radicchio, radishes, truffle dressing
Chicken and lyonaise sausage terrine, sauce gribiche, frisee, lentils du puy
Salad of frekkeh, quinoa, golden beetroot , goats cheese, walnut soil
Hokkaido scallops, black pudding, apple puree, pink peppercorn, grapefruit (add 3)
Spanner crab salad, heirloom tomato, parmesan crackle , avocado sorbet (add 3)


Mains

John Dee Gold Scoth fillet, pomme fondant, chimi churri
Atlantic Salmon, spinach, cauliflower blanc mange, hazelnut beurre noisette
Daube of beef, pomme mousseline, classic bourgnone garnishes
Turkey breast, white pudding, raisin caper puree, potato, jus gras
Pork Belly, celeriac, savoy cabbage, pancetta ,sauce Robert
Sweet Potato, fricassee of grains, fennel, pomegranate, labna
Risotto of wild mushrooms, regianno , tarraggon


Deserts

Baileys crme brulee, fruit nut biscotti
Christmas pudding, ginger bread ice cream, cognac anglaise
Carrot terrine, candied carrots, walnuts, fromage frais ice cream
Chocolate marquise, salted caramel powder, peanut butter ice cream
White Chocolate mousse, passion fruit sorbet, pistachio, roses
Selection of local cheeses, muscatel, pear, quince, lavosh








Platers and extras ( it must be order 10pax of each)

Charcuterie platter @ 13 pp

Selection of cured meats, pate , pickled vegetables, olives, sourdough

Bread and Dips@ 8 pp

Selection of house made dips, Turkish bread and dukkah

Fruit de mer @ 25pp ( served cold)

Cristal bay prawns, smoked salmon, oysters, calamari , mussels and classic garnish


Cheese platter@ 12

Selection of local cheeses, muscatel, pear, quince, lavosh


Fruit @ 8 pp

Selection of cut seasonal fruit




OBS: 1 drop entrees , alternate main, single desert
Alternate entre @ 8 extra
Alternate deserts @ 8 extra
Vegetarian(pre order chef selection)


Dishes Might change subject to product availability, we will do our best to let u know 1
week in advance of any shortages in the market, replacement will be provided.