BBQ prawn and avocado on cucumber (GF)

BBQ duck pancakes with plum sauce

Crisp Parmesan cups with goat’s cheese and figs (V)

Kingfish sashimi on sticky rice with sesame and wasabi (GF)

Beef tenderloin carpaccio with wild mushrooms and soy glaze

Smoked chicken tartlets with coriander, chilli and avocado salsa

Rice paper rolls with tom yum prawns and seasonal vegetables

Sushi rolls with Tasmanian salmon and avocado (GF)

Sourdough bruschetta with guacamole and tomato salsa

Chilled prawns with avocado mousse on crispy baguette

Grilled prawn with seasonal salad (served on spoons)

Ceviche (served on spoons) (GF)

Asparagus wrapped in prosciutto with balsamic glaze

Smoked salmon with lemon and dill cream cheese, finished with candied lemon

Beef carpaccio on crisp baguette crostini

Crispy tortilla cups with spicy black bean salsa and guacamole (V)

Tasmanian smoked salmon on crispy wonton with pickled onion and chilli mayonnaise