Cocktail Tapas Menu
Cocktail /Tapas Event, an elegant way to celebrate.
We have three options for cocktail tapas events.
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 it self. Canapes 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
Gold Package option, select 3 cold and 3 hot choices, one bowl/box option. (1 premium)
Platinum option, select 4 cold, 4 hot choices and 2 bowl/box options.( up to 2 premium)
Diamond option, select 3 cold, 4 hot choices, 3 bowl/box options and 2 dessert options.(3 premium)
Depending on the size of your function, you will require at least one chef and possibly up to several wait staff/bar staff.
Contact us for a package price.
Trout ceviche, avocado sorbet, pickled pink radish gf (Premium item)
Seared tuna with pickled cucumber and wasabi gf (Premium item)
Beetroot blinis with garlic mushrooms v
Duck liver pate with baguette
Blini with sherry soaked figs, mascarpone and proscuitto
Chive pancakes with crème fraiche and red onion confit
Prawn cocktail shots gf
Bloody Mary oyster shots gf (Premium item)
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
Teriyaki 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 prosciutto shards
Chilled prawn gazpacho served in shots
Chilled vicychoisse soup served in shots v
Beetroot, fetta and dill frittatas
Smoked salmon canapés
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 (Premium item)
Oyster with tequila, lime and chilli gf (Premium item)
Oyster with shallot, red wine vinegar gf (Premium item)
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 (Premium item)
Oyster, verjuice pomegranate vinaigrette gf (Premium)
Beef carpaccio, asparagus, mustard aioli gf (Premium)
Mushroom madeleine, baba ganoush truffle mayo
Beef and Guinness mini pies
Prawn and chorizo croquettes
Beer batter fish bites with lime aioli
Salmon, leek and dill tartlets
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 (Premium)
Fillet mignonette gf (Premium)
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 vegetable spring rolls with hot and sour sauce
Seafood chowder shots
Leek and potato soup shots v
Prawns wrapped in pancetta gf
Chilli, garlic squid skewers gf
Slow roasted pork with Asian salad taste plates gf
Sea scallops with Venison chorizo on a cauliflower puree gf (Premium)
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 Kilpatrick gf (Premium)
Mini naan with tandoori chicken and riata taste plate
Salt and pepper squid
Cajun squid with lime aioli gf
Frenched lamb cutlet cooked in red wine, garlic, mustard and rosemary gf (Premium)
Cauliflower Pakoras v
Onion Bhajias v
Lamb koftas with tzatziki gf
Scallop, black pudding and pea puree spoons (Premium)
Mini quail scotch egg gf
Scallop boudin in seafood bisque with salmon roe gf (Premium)
Beetroot tart with goats curd v
Frenched lamb cutlet, parmesan crust with a port and redcurrant dipper gf (Premium)
Seared scallop with ginger, soy and spring onion spoons gf (Premium)
Tikka marinated king prawn gf
Crumbed camembert with a berry dipper
Cheesy bacon and onion croquettes
Greek lamb cutlet with tzatziki gf (Premium)
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
Buttermilk fried chicken, crunchy slaw and ranch dressing
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 (Premium)
Coq au Vin, mash gf
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
Shrimp po boy sliders (Premium)
Coriander, lime chicken sliders
Hawaiian ham cheese and pineapple sliders
Polenta with slow roasted lamb and mushroom Ragu (Premium)
Vegetarian Dahl and basmati rice v
Indian beef curry with rice and papadoms
Seared salmon and citrus salad with Thai flavours gf (Premium)
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)
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
Mini sugared doughnuts
Mini apple galette
Mini dark chocolate éclair with vanilla bean creme
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
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.
POA for guests under 10
Chef @ $75.00/hour Mon-Fri. Add 50% to hourly rate for weekends and Public Holidays, minimum 3 hours.
Wait staff @ $40.00/hour Mon-Fri. Add 50% to hourly rate for weekends and Public Holidays, minimum 3 hours.
Servicing Dunsborough, Yallingup, Eagle Bay, Margaret River, Busselton, Cowaramup, Grace Town and all surrounding townships in the South West.
(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 followed 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.
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.
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.
We offer to reschedule due to Covid. Cancellation policy remains the same.