Sussex Chef Catering

Our delicious canapes create an outstanding first impression for your guests. Our Canape Menu has been designed with just that in mind;
we create each of our little savoury treats from scratch, by hand, from our kitchen in the heart of Sussex.

Thai chicken spoons with fragrant jasmine rice (gf)
Crispy chicken pops with mustard mayonnaise dip (df)

Chicken parfait with wild mushroom and spiced butter in a wholemeal bread cup

Eggs benedict filo cups with crispy Palma ham & hollandaise
Scotch quails eggs wrapped in bread crumbs with a runny yolk centre (df)

Wild Mushroom Palmiers with creamed goats cheese, dragachelio and Parma ham

Marinated Lamb Skewers with a minted yoghurt dip (gf)
Fillet of lamb in fondant potatoes marinated in shallots, honey and rosemary with home-made raisins

Miniature fish & chips with tartare sauce and chunky chips
Scallop spoons with truffle pea puree (gf/df)

Teriyaki smoked salmon with lime and coriander (gf/df)
Prawns in filo cups with ginger, lime and coriander (df)
Wholegrain mustard gravlax with sour crème and chive blini
Crab mayonnaise with chilli shortbread
Salmon skewers with salsa verde dip (gf/df)
Beetroot cured salmon on a pea blini with lemon and thyme mascarpone

Mini Peking duck pancakes with a plum sauce (df)

Aromatic crispy duck with a sweet watermelon, dressed with hoi sin and sesame (df)
Spiced foie gras with sauternes jelly and home-made raisins

Rare roast beef with horseradish and Yorkshire pudding
Steak and béarnaise sauce on a duck fat chip
Fillet of Beef succulent rare roasted beef served in fondant potatoes and béarnaise sauce

Bresaola goats cheese wraps with lemon oil and oregano (gf)

Mediterranean vegetable skewers with halloumi (gf)
Poached quails eggs in filo cups with tarragon mayonnaise
Beetroot Arancini with camembert and a port red risotto
Miniature Jacket Potatoes with butter, sour cream and chive

Mozzarella bruschetta with a trio of tomato and basil salsa
Mediterranean vegetable skewers with halloumi (gf)
Fig & mozzarella with basil and honey (gf/df)
Asparagus mousse (v) with parmesan crisps (gf)
Wild mushroom pate with a red pepper jelly
Sundried tomato palmiers with rosemary and goats cheese
Rosemary skewers with melon and mozzarella (gf)
Beetroot and goats cheese on parmesan and poppy seed shortbread
Wild mushroom palmiers with creamed goats cheese, dragachelio

gf = gluten free / df = dairy free