Cocktail /Tapas event, an elegant way to celebrate.

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Cocktail/Tapas Choices


Creating delicious canapés is an art form. The highlight of any event or celebration is the food. The sight of beautifully presented, gourmet canapés is guaranteed to induce a mouth watering response from guests. With a long history in the catering industry, we have developed a canapé menu through extensive experience with superior quality and a dedication to fresh produce. The result is a series of dishes perfectly balanced to excite the palate and intoxicate the senses.

Selecting the perfect canapés is an art form in itself. Canapés should be selected in conjunction with a wider menu to ensure that all the dishes compliment one another. We will consult with you regarding the perfect canapé option to suit any event. Contact us to discuss our tantalising options to match your event requirements.


We have three options for canapés/tapas events:

A light meal option, select 3 cold and 3 hot choices, one bowl/box option. 

A substantial meal option, select 4 cold, 4 hot choices and 2 bowl/box options. 

A full meal option, select 3 cold, 4 hot choices, 3 bowl/box options and 2 dessert options. (you may choose all savoury should you prefer) 


Depending on the size of your function you will require at least one chef and possibly up to several waitstaff.

Contact us for a package price.



Cold choices


Trout ceviche, avocado sorbet, pickled pink radish   gf

Seared tuna with pickled cucumber and wasabi   gf

Beetroot blinis with garlic mushrooms   v

Chicken liver pate with baguette & mustard sprouts

Blini with sherry soaked figs, mascarpone and proscuitto  

Chive pancakes with crème fraiche and red onion confit  

Medjool dates with tasty cheddar   v

 Prawn cocktail shots    gf

Bloody Mary oyster shots    gf

Tomato, bocconcini and basil skewers    gf v

Smoked salmon blini

Bacon and avocado blini

Tea smoked chicken Waldorf on witlof or in shots  gf

Plantagenet pork and prawn rice paper rolls   gf

Peking duck, spring onion and enoki rice paper rolls   gf

Teryaki chicken sushi  gf

Salmon sushi  gf

Vegetable sushi   gf  v

 Thai cucumber cups with beef fillet   gf

Thai fish cakes with soy and ginger on spoons

Zucchini & dill fritters with goats curd and proscuito shards 

Chilled prawn gazpacho served in shots

Chilled vicychoisse served in shots    v

Beetroot, fetta and dill frittatas  

Smoked salmon canapes

Chicken terrine with fig chutney on spoons    gf

Prawn with mango, lime, mint and chilli salsa on spoons    gf

Smoked salmon cones

Oyster Naturelle    gf

Oyster with tequila, lime and chilli    gf

Oyster with shallot, red wine vinegar    gf

Jamon and fig brochette    gf

Smoked salmon with wasabi cream and caviar spoons   gf

Serrano wrapped pear with goats cheese  gf

Watermelon, feta and mint bites  gf

Prawns with Marie Rose sauce  gf

Milk poached scallop with coriander dressing  gf


Hot choices


Mini creamy mushroom pies  v

Mini smoked fish Scotch eggs with asparagus mayonnaise

Chargrilled asparagus wrapped in parma ham  gf

Local marron with garlic butter (seasonal) gf

Mini beef wellington

Fillet mignonette   gf

Chicken satay's with spicy peanut sauce    gf

Chicken and medley of mushroom croquettes    gf

Miniature lamb & rosemary potato pies

Scallops wrapped in smoked bacon    gf

Miniature Yorkshire puddings with rare roast beef and horseradish sour cream

Bruschetta with black olive tapanade, pepperonata, red onion and goats curd     v

Plantagenet pork and Asian vegetable spring rolls with hot and sour sauce    

Seafood chowder shots

Beef consommé shots   gf

Leek and potato soup shots    v

Prawns wrapped in pancetta    gf

Chilli, garlic squid skewers    gf

Slow roasted Asian Plantagenet pork with Asian salad taste plates    gf

Sea scallops with Venison chorizo on a cauliflower puree     gf

Caramelised onion tartlet with goats curd    v

Warm triple cream brie, sautéed leek and roasted tomato tartlet    v

Arancini, mushroom and sage or tuna and fennel or chicken & basil or pea with proscuito    v gf

Beetroot arancini with goats cheese

Oyster Kilpatric    gf

Thai curry Oyster    gf

Mini naan with tandoori chicken and riata taste plate

Salt and pepper squid

Cajun calamari taste plate

Frenched lamb cutlet cooked in red wine, garlic, mustard and rosemary  gf

Cauliflower Pakoras     v

Onion Bhajias    v

Mini open Mexican pies

Lamb koftas with tzatziki    gf

Scallop, black pudding and pea puree spoons
Mini quail scotch egg
Moroccan spiced lamb and cous cous spoons   gf
Scallop boudin in seafood bisque with salmon roe   gf
Beetroot tart with goats curd   v
Spiced Moroccan vegetable tart   v
Frenched lamb cutlet, parmesan crust with a port and redcurrant dipper   gf
Seared scallop with ginger, soy and spring onion spoons   gf
Tikka marinated king prawn    gf

Crumbed camembert with a berry dipper

Cheesy bacon and onion croquettes

Greek lamb cutlet with tzatziki  gf

Prawn taco bites

Chicken Taco bites

Pear, brie and honey crostini  v

Bacon wrapped grilled peaches with balsamic glaze  gf
Coconut prawns with lime aioli  gf
BBQ prawns, smokehouse dipper  gf

BBQ chicken skewer with a coriander salsa verde





Mini bowl or boxed meals


Daube of beef “bourguignon”, button mushrooms, red wine and fresh parsley, mash
Thai green chicken curry with steamed white rice   gf
Wild & cultivated mushroom stroganoff with crispy croutons
Sausages and creamy mash with onion gravy
Chicken tikka Masala with basmati rice and mini poppadoms
Fresh pasta with baby spinach, roasted tomatoes and pine nuts in a citrus dressing
Chunky beef Chilli bowl, topped with avo, cheese & sour cream   gf

Bangers and mash taste plate   gf

Mini fisherman's pie in a pernod sauce with a saffron mash

Plantagenet pork and chicken fried rice box gf

Chicken satay noodle box

Plantagenet pork and prawn noodle box gf

Beer batter snapper and chips in paper cones

Frenched lamb cutlet with truffle mash gf

Coq au Vin, mash gf

Lasagna

Sumac beef sliders with dijonnaise

Slow cooked brisket sliders with tasty cheese and pickles  
Lamb sliders with caramelised onions and blue cheese

Pulled pork sliders with Asian slaw

Polenta with slow roasted lamb and mushroom Ragu  

Vegetarian Dahl and basmati rice  v

Indian beef curry with rice and papadoms

Seared salmon and citrus salad with Thai flavours gf

Nachos with meat or vegetarian (v)

Vietnamese pork belly Bahn mi ( The best roll in the world )

Nachos beef or chicken (can do a vegetarian option too)

Fish tacos

Chicken Tacos

Cajun chicken, jalapeño relish and corn salsa sliders

The Mini Reuben - corned beef, Swiss cheese, sauerkraut in toasted sour dough

Croque Monsieur - toasted sandwich of ham, mozzarella with Gruyere mornay

Loaded pint sized hotdogs






Dessert choices


Banoffee tartlets

Chocolate pot d' creme shots   gf

Chai creme brûlée miniatures   gf

Rice puddings shots with berry compote  gf

Churros with chilli chocolate

Dark chocolate dipped strawberries  gf

Strawberry Jubilee shots   gf

Tiramisu shots

Chocolate mousse shots   gf

Berry trifle shots

Profiteroles with creme patissiere and crunchy caramel

Mini triple dark chocolate mud cakes

Lime pie tartlet

Classic lemon tartlet

Lemon meringue tartlet

Strawberry and creme anglaise tartlet

Strawberry shortcake shots

Apple berry crumble spoons

Summer berry pudding shots

Banoffee cheesecake shots

White chocolate and raspberry cheesecake shots

Dark chocolate fondue with fresh and dried fruits    gf




The above choices are an example of what can be achieved, there are many more options available, or should you require a 

specific dish, we can accommodate.


Chef @ $75.00/hour. Add 50% to hourly rate for Public Holidays, minimum 3 hours. Plus set up and pack down.
Wait staff @ $40.00/hour. Add 50% to hourly rate for Public Holidays, minimum 3 hours.Plus set up and pack down.
Bar staff @ $40.00/hour. Add 50% to hourly rate for Public Holidays, minimum 3 hours.Plus set up and pack down.





Quick overview.

(please see below for policies)

In the event you cancel your function/event your deposit is non refundable.

Functions booked more than a year ahead attract a 25% deposit follwed by a further 25% six months prior to the date, 

with the remaining 50% balance due one week prior to the date in question.

In the event you fail to make your 6 month progress payment you risk losing your date and your 25% deposit.

A further 2% will be added per week as a late fee for that payment only.

Functions less than one year require a 50% deposit, with balance due one week prior to the date in question.

All quotes are valid for 3 months.

Prices subjected to change, but finalised with a deposit.


Policies


Deposit policy and payment schedule

A non-refundable deposit of 25% of the quoted function cost along with a signed booking form is required. (50% if the function is less than one year)

Credit Card Authority is required to confirm your booking. A further 25% payment is due six months prior to the function date. Failure to make this payment will incur a 2% fee weekly and you risk losing your date and deposit. Full payment of all anticipated function costs is due 7 days prior to the function. Credit card details are to be provided as security for additional charges. Additional charges are to be settled at the conclusion of the function.

Card cards attract a 2.5% fee.

Cancellation policy

Cancellations must be made in writing. Please note all deposits are non-refundable and non- transferable. A cancellation fee will be charged based on the anticipated function cost as follows:

Notice of more than 3 months: 50% of your quote 
Notice within 3 months: 75% of your quote.

Notice within 14 days: 100% of your quote.


Final attendance numbers and special dietary requirements policy

A guaranteed number of guests and special dietary requirements are due 14 days prior to the event. We can accommodate any dietary requirements gluten-free or dairy-free menus, and allergies. This should be discussed upon making your booking.


Staff Costs, equipment hire, travel, staff in transit policy 

Additional Chef's are charged at $75 per hour, kitchen hands are charged at $40 per hour.

Wait staff are charged at $40 per hour per staff member, we recommend 1 wait staff per 20 guests for approximately 4-5 hours. 

Bar staff are charged at $40 per hour. 

Hire equipment is available, please ask for a quote.

Travel is charged at $3 per kilometre from Catered by Jacqueline headquarters (Dunsborough Lakes DR Dunsborough).

Staff in transit is charged at $25 per member per hour from headquarters each way.
Should circumstances beyond our control mean we are delayed in our service due to late arrivals, speeches etc and run over time, extra staff costs
will be settled at conclusion of event in full.

Breakages, damages and sundries policy

Any glass, crockery or equipment breakages as a direct result of the function will be charged at replacement cost,  and will be settled at conclusion of event in full.


Set up and pack down policy
All set up and pack down costs are including in your quote, there are no additional charges that apply. 

At times it may be necessary due to seasonal or supplier circumstances beyond our control to vary the menu. Substitutes will be of equal value and we will endeavour to inform you of any changes prior to your event.

Refuse and bottle removal. It is the customers responsibility to ensure there is adequate facility to dispose of all rubbish.

Catered by Jacqueline does not accept any liability for non-completion or delays of the event in the unlikely result of adverse weather conditions, traffic accident or road closure, civil riots or strikes. Fire, flood or any other act of God or natural disaster, or any other event which is beyond the reasonable control of Catered by Jacqueline.