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cocktail party menu
Showcasing our passion for fresh, creative and delicious food, our cocktail menu is perfect for
private and corporate events.
Whether it’s a light offering for evening drinks or a substantial cocktail party, our imaginative
and extensive menu options will ensure your guests are stylishly and generously looked after.
We value locally grown, seasonal and ethically sourced produce.
canapés
5 selections
6 canapés per person
1 hour event
6 selections
8 canapés per person
2 hour event
8 selections
10 canapés per person
3 hour event
10 selections
12 canapés per person
4 hour event
(gf) gluten free items
( v) vegetarian items
minimum of 25 pieces per item
cold
hot
Shaved wagyu bresaola, semolina cracker, parsnip & shallot crème fraiche
Pulled pork hock & smoky béchamel croquettes with salsa verde aioli
Pickled heirloom carrots, cumin shard, whipped curd & fennel fronds (gf) (v)
Braised lamb shoulder, pickled carrot & gremolata mayo, turkish pocket
Citrus cured salmon, spelt oatcakes, labne & sea grapes
Ricotta & pumpkin gnudi, smoked paprika romesco & crispy kale (gf ) (v)
Savoury éclair, smoked chicken salad & roasted lemon
Grilled kingfish spiedini, amarillo chilli, crispy leek (gf)
Sformato of porcini mushrooms, jerusalem artichoke chips, ficelle shard (v)
Parmesan & polenta chip, duxcelle, grilled king browns (v)
Penja peppered roast duck, rosemary palmier with minted pear
Cider, pork & veal pithivier with red pepper & currant relish
Freshly shucked oyster served warm with jamon & chive vinaigrette (gf)
Scallop dumpling, siracha kewpie, seaweed salad
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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additional items
minidish minimum of 25
sweet canapés minimum of 25
Pulled pork braised in cider, pear, sorrel & savoy slaw in a soft pita pocket
Mini waffle with dulce de leche, brûlèe banana, hazelnut praline
Prawn trifle: poached prawn, artichoke cream, pancetta pangrattato & bowfin
caviar (gf)
Warm quince & apple pie, sweet cinnamon clotted cream
Arepas de Queso- grilled cornbread, smoked scamorza cheese & guacamole (v)
Cronuts topped with gianduja ganache, choc pop rocks & cocao nibs
Southern fried chicken, coleslaw, delta sweet pickle & mustard sauce, lemon
wedges (gf)
Raspberry, rosewater & coconut crème éclairs
Our famous chocolate fudge brownie, crème fraiche & mandarin dust (gf)
Fennel salted fish, hot chips, fresh lemon & aioli (gf) (v available)
supper bowls minimum of 25
Grilled lemon chicken pilaf with risoni, asiago, basil & parsley
Cuban braised wagyu beef shin & black bean stew (gf)
Mac n’ cheese: three great cheeses, herb pangrattato crunch (v)
Slow braised lamb neck, smoked pomme puree, pine nut tarator (gf)
Red duck curry, ginger fragrant rice, snake bean & pickled pineapple salad (gf)
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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grazing table
artisan breads
A selection of artisan loaves - schiacciata, quinoa, rye, olive &
rosemary
Individual assorted bread rolls
Baguettes
GF bread & crackers
grazing board
Salame finocchiona (gf)
Wagyu bresaola (gf)
Grilled boudin Blanc (gf)
Smoked ocean trout (gf) (p)
Torn buffalo mozzarella, lemon gremolata (gf) (v)
Green bean & pickled walnut
Sformato of porcini mushroom (gf) (v)
Mixed olives in citrus & juniper (gf) (v)
Sourdough baguette & rosemary semolina crackers
rustic salads easy to eat with a fork whilst standing
Cumin & turmeric roasted cauliflower with pine nut, golden
raisin, caper & labne
Ancient grain salad, goats curd, pomegranate & crispy fried
shallots
rectangular tarts (v)
Caramelised pumpkin, sage & asiago tarts (v)
beef
Char grilled beef sirloin, greens, seeded mustard (gf)
shaved or sliced on request
glazed ham
Apricot & cinnamon glazed ham on the bone, dijon, grainy
mustard, tomato relish (gf)
smoked salmon
Smoked salmon slices, watercress, crème fraiche, roasted
beetroot relish (gf)
Little herb crumpets
oysters
Freshly shucked oysters in their shell, ice, lemon wedges &
mignonette dressing (gf)
prawns
Freshly peeled tiger prawns with citrus mayo (gf)
fruit
Seasonal fruit platter, fresh mint (gf)
cheese platter (select two cheeses, 500gm each)
A seasonal selection of the best available:
Brie, washed rind, blue, cheddar
Fig or quince paste
Seasonal grapes & roasted almonds
Crusty bread & lavosh crisps
individual cheese
Brie de Nagis stuffed with truffle 1 kg wheel
Tarago Shadows of Blue with Leatherwood honey 2 kg wheel
Lamb Chopper Ewes Milk Hard Cheese 1.75 kg wheel
Fromage de Meaux brie 3 kg wheel
All served with guava paste, fresh pear, red grapes, crusty
bread, lavosh crisps
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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party canapés
The following party food items are available for a more casual style event or where
we may need to work within a specific budget.
5 selections
6 canapés per person
1 hr event
6 selections
8 canapés per person
2 hr event
8 selections
10 canapés per person
3 hr event
10 selections
12 canapés per person
4 hr event
cold
hot
Tea sandwiches select two fillings, 1.5 pieces per person
Sticky braised lamb shank pie with quince & shallot relish
Poached chicken, basil & citrus mayonnaise
Classic Rueben: pastrami, slaw, cornichon
Baked ricotta, fire roasted peppers, hummus & rocket (v)
Free range egg, chives & mayonnaise (v)
Soba noodle nori roll, tataki beef, miso & sesame bonito (gf)
Steak & Chips: polenta chip with grilled porterhouse & aioli (gf)
Fish, fennel & turmeric potato bourek, harrisa mayo & nigella (p)
Steamed Banh mi bao, black bean eggplant, pickled vegetables, crispy garlic
& chilli (v)
Pickled autumn mushroom, sourdough shard, crumbled feta & chervil (v)
Pulled brisket & kimchi slider with apple & fennel slaw
Smoked ocean trout, lavosh crisps, sauce gribiche (p)
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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cocktails
spritzers
spritzy
holier than wow
$4.50 each
spearmint, lemon and elderflower spritzer
ginger beer, kaffir lime & ginger syrup, holy basil
sippies
cheeky pash
sugar plum fairy
apple crumble
$6.50 each
gin, passionfruit pulp, fresh lemon
vodka, plum syrup, fresh strawberry puree
vodka, cinnamon syrup, chilled cloudy apple juice
flutes
lemon sorbet bellini
blood orange mimosa
$8.50 each
meyer lemon sorbet charged with bubbles
freshly pressed blood orange, cardamom syrup,
candied zest, bubbles
gin, bubbles, rose petals, mint & lemon
chambord, bubbles, pomegranate pearls
gin & giggle
diablo nero
long and cool
elderflower & cucumber
collins
passionfruit mojhito
bejewelled mule
negroni punch
edfd iced tea
grt
martinis
plum wine & rhubarb
martini
watermelon cosmopolitan
pick me up
$10.00 each
plum wine, sake, rhubarb syrup & fresh
lemon
vodka, smashed watermelon, fresh mint,
cranberry & lime
gin, raspberry & ginger syrup, fresh lemon
juice & egg white
vodka, pear nectar, lavender syrup & orange
bitters
espresso, vodka, kahlua, crème de cacao
jar cocktails
red tracksuit
raspberry & cucumber
fizz
pimms cup
$10.00 each cost includes jar hire
vodka, aperol, blood orange, lime
gin, raspberries, ginger, mint, soda
traditional pimms, fresh orange, strawberries
& cucumber swizzle sticks
clover club
pear & lavender martini
$10.00 each
gin, cucumber ribbons, elderflower cordial, lemon,
soda
white rum, muscovado sugar, passionfruit puree,
fresh lime & spearmint
vodka, pomegranate juice & pearls, fresh lime &
ginger beer
campari, gin, sweet vermouth, blood orange & club
soda
gin, white rum, vodka, triple sec, sours, fresh lime &
cherry cola
gin, rose syrup and tonic with lime
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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the details
delivery fee
A $55.00 delivery charge is charged to all inner Melbourne addresses.
For deliveries outside inner Melbourne an additional fee will be negotiated.
minimum numbers
We have a minimum number of 25 guests.
$ 550.00 is our minimum week day order plus delivery.
$ 850.00 is our Saturday and Sunday minimum order plus delivery.
dietary requirements
We are happy to provide for vegetarian, coeliac and other dietary requirements with
a minimum of five working days’ notice. Please note that we are unable to guarantee
that menu items will be 100% free of all traces of nuts, dairy, gluten or other
products.
(gf) gluten free items
(v) vegetarian items
wait staff & chefs
Chef cost is in addition to menu pricing. Chefs are charged at $55.00 per hour with a
minimum of 4 hours. Wait staff are charged from $42.00 per hour with a minimum of
4 hours each.
ordering
We require a minimum of 7 working days’ notice for final numbers. This will form the
basis of our billing. We also understand that that there are last minute changes and
special requests. Our staff will endeavour to accommodate these.
presentation
Serving platters and cocktail napkins are included at no additional charge.
All our pricing is inclusive of GST
valid until 30 September 2015
cocktail party menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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