Cocktail parties start from $45pp+GST for 30 guests and over

  • We write menus to suit each client

  • prices include food staff and kitchen staff and function supervisor


Canape menu



Garlic & rosemary marinated lamb fillet with a minted cucumber and capsicum salad served on sweet potato  - GF

Mini Beef Wellingtons

Moroccan lamb & date filo cigars w tzatziki

Pulled pork slider w apple-slaw on mini brioche bun

Pork sang chow bow on Asian spoons w iceberg and toasted cashews - G

Pepper steak pies w tomato relish

Beef cheek pastries w caramilised onion

Pulled Beef sliders with gruyere, ice berg and spicy pickles on brioche bun

Chicken pancetta and coriander sausage rolls with sweet sultana and chilli sauce

Prosciutto wrapped, gorgonzola stuffed Figs - Seasonal - GF


Tempura flathead tails w lime aioli - G

BBQ flathead tails in orange rosemary salt and served with lime aioli - G

Pink peppercorn encrusted tuna carpaccio with shaved pickled ginger on a crispy tortilla - G

Kingfish and orange ceviche with guacamole tostada

Best ever tuna, pine-nut, parmesan & lemon balls w tomato ragu

Swordfish bbq'd in orange rosemary salt served with orange mayo - G

Seared scallops w pork belly & black pepper caramel - G

BBQ scallops w spring onion and pickled ginger salad - G

King prawn laksa shots - G

BBQ King prawns with Vietnamese tomato nahm jim - G

BBQ King prawns with Mandarin minted salsa - G

Skewered king prawns with lime aioli - G

Chinese Crab Wontons w soy & ginger - G

BBQ kingfish w saffron & lime yoghurt - G


Roasted butternut pumpkin, sage, parmesan risotto balls w green goddess sauce -GF

Indian samosas w raita

Stuffed mushrooms topped w bbq haloumi

Roasted cinnamon pears & goats cheese bruschetta

Mixed mushroom, pine-nut & feta filo cigars served w almond pesto

Spinach, tomato, feta and pine nut filo tarts topped with cripsy beetroot shards

Mushroom, parmesan and gruyere risotto balls w almond pesto

Twice baked goats cheese mini souffle with grape salad

Tomato risotto balls with almond pesto - GF

Beetroot, shallots and goats cheese parcels

Crispy deep fried spinach and ricotta ravioli with deep fried sage leaves and a tomato ragu style sauce to dip

Caramilised French onion tartlets with poached quail egg and truffled hollandaise

Zucchini and feta pilaf filo parcels with roast red pepper dip

Vegan Canapes

Mixed mushroom risotto balls

BBQ veg skewers w chilli lime salt

Spicy samosas served w sweet & sour dipping sauce

Cashew & basil pesto stuffed Portabello mushrooms

Chinese wontons with pickled ginger & soy

Zucchini fritters topped w avocado tomato salsa


Vietnamese beetroot, caroot & chinese cabbage salad w avocado & sushi rice - G, Vegan

Thai beef salad w carrot slaw, toasted sesame seeds & sesame wafers

Cajun chicken salad w mango & chili mayo & tortilla crisp

Kingfish cerviche w avocado cream & salt wafers

Roasted beetroot, goats cheese, beetroot leaves & pickles walnuts 2 rocket & vino cotto dressing

Pearl barley, grilled peppers, kale, sweet potato, ricotta & salsa verde


Mexican chicken mole w fragrant rice & tortilla crisp

Beef chimichurri, crunchy slaw & roasted chats

Pulled pork & glass noodle salad

Snapper pie w micro herbs

Chicken & prawns laksa bowls

Spiced pumpkin & lentil curry w naan bread

Sweet potato, date, Israeli couscous, carrot, rocket and feta salad


Seafood and Squid Ink Chorizo $15pp + GST

Chicken and Chorizo $8pp + GST

Vegetarian $6pp + GST

We write menus to suit your function

Linen from our sister business Beautiful Linen Hire. Styling by Sassy

Linen from our sister business Beautiful Linen Hire. Styling by Sassy

Prosciutto mozzarella forks with vino cotto dressing

Prosciutto mozzarella forks with vino cotto dressing

Canape Menu

2018 COLD CanapES


Hoisin duck pancake with chilli, lime and coriander

Prosciutto wrapped burrata w Vino Cotto, Sutten Forest Olive Oil served on a fork with micro herbs and flowers - G

Vietnamese Beef Salad served on an Asian Spoon - G

Rare Roast Beef w Beetroot & Orange Relish on salted bark

Pork and muscatel terrine on sourdough w tomato jam

Prosciutto wrapped watermelon and Persian feta - G


Beetroot cured salmon w fast zucchini pickle & creme fraiche - G

Tuna carpaccio w lime & pickled ginger - G

South Coast oysters 3 ways - prosciutto Kilpatrick. Natural. Japanese salad - G

Smoked salmon w balsamic marinated strawberries - G

Thai crab salad w red vein sorrel - G

Kingfish ceviche w micro herbs on Asian spoons - G

Smoked salmon & lime mascarpone on chive blini w salmon roe

1960's prawn cocktail in a cone - G


Artichoke, gorgonzola & mascarpone tarts w caramilised onion

Filo tart filled with eggplant tapenade and topped with tomato and yoghurt dressing

Chilli corn cakes w avocado salsa & beetroot chips

Fig & walnut scones w quince and South Cape Brie

Zucchini, current, mint & toasted pine-nut bruschetta

Roasted eggplant tapenade w shaved parmesan bruschetta

Vietnamese salad bowls with glass noodles & sweet & sour dressing & chilli salt wafers

Haloumi and zucchini fritters with guacamole and chilli oil

Dessert canapes

Belgium chocolate shots w raspberry sauce & crumbled honeycomb

Orange vanilla ricotta canoli

Cinnamon pannacotta w coffee syrup = G

Figs grilled with honey and almond slivers - G

Cocktail size cupcakes - many flavours

Lemon meringue tartlets

Portuguese tartlets

Fruit tartlets

Salted caramel & chocolate tarts

Citrus tarts w blueberries

Rhubarb, chocolate, apple & strawberry crumble served in jars

Salted caramel banoffee shot

Creme brulee shots topped w sesame praline = G

Chocolate & pistachio dipped strawberries - G

Jar of homemade meringues 

Hazelnut, chocolate and fig slab - served on butchers paper 

Chunky caramel slice - totally decadent

1960's coconut chocolate slab

Eton mess - served in martini glasses

Cool cocktail ideas

White peach & rosemary prosecco bellini

Raspberry & mint bellini

Mandarin champagne cocktail

The OMG & T (G&T w a berry make over)

Pimms Royale

Cider Sangria

Champagne mojito

Pineapple rum tea punch

Rhubarb & raspberry champagne Fizz

Lavender Prosecco 

Seated dinners start from $75pp+GST

  • Prices will vary on numbers. Leonie can advise on this

  • price includes food waiters & kitchen staff & front of house manager

  • RSA bar staff available

EXample menus

Example formal menu

After the ceremony

Beetroot cured salmon w zucchini pickle

Homemade spicy pepper steak pies with tomato relish

Wild Mushroom Arancini on green goddess sauce 

When seated
Sassy Marinated Olives with Fennel, Lemon and Garlic
Warm Sourdough Rolls
Prawn, BBQ Nectarine and Hazelnut Salad

Tempura Ricotta, mint filled zucchini flowers with Italian apple and walnut slaw
Main course
Veal Cutlets with Vanilla infused oil
& Zucchini, Pinenut & Roasted Grape Tomato salad
Snapper tail with Sicilian Summer Caponata
Rosemary and Rock salt Potatoes
Mixed Greens with Fig Vino Cotto Dressing
Roasted Root Vegetable Salad with English Spinach and Walnuts

Poached Pears with Orange Ricotta, Persian Fairy Floss and Cream
Chocolate and Salted Caramel Tart with Vanilla Icecream

Wedding cake cut up and served with coffee and tea and
Almond Biscotti 


Grazing table then feast 

Served after the ceremony on a grazing table

Cheese boards with figs, muscatels, quince paste, homemade salt bark and water crackers

Roasted Ricotta with Black olive dressing, roasted cherry tomatoes and BBQ Asparagus with rosemary orange salt served with sourdough 

Prosciutto, Truffle Salami, Eggplant Tapenade and artichoke heart platter served with crusty bread and homemade relish

As guests are being seated

Warm bread is served

Shared platters served in the order following

Sides - Roasted Tomato, onion, freekah and celery leaf salad. Cabbage, parsley and parmesan salad. Roasted Kipflers with beans, shaved fennel, sicilian olives and white anchovies.

Seared Kingfish with sauce verge then

Slow roasted pork with honey and rosemary and served with a Jap pumpkin, pomegranate salad then

3 day balsamic marinated beef fillet served with vino cotto slow roasted baby onions and BBQ wood mushrooms

Dessert served on a grazing table

Eton mess with meringue fresh berries, raspberry coulis and vanilla cream

Sticky toffee puddings with cream

Vanilla Pannacotta with coffee syrup

Blood orange syrup cakes

Cheese and Fruit platter 

Coffee and tea with almond biscotti

Supper P.O.A.

Fig glazed ham w damper & chutneys

Prosciutto w roasted tomatoes & sourdough

Ham, onion jam & lettuce individually wrapped rolls

Pepper Steak pies with tomato relish

Lamb & rosemary sausage rolls w mint sauce

Thai pumpkin & cashew soup shots w toasted cheese sandwich triangle

Hot drinks for supper

Hot chocolate & donut bar $5pp

Boozey hot chocolate w chocolate marshmallow sticks $5pp

Mulled wine & house roasted nut bar $3pp

Mulled cider & strawberry bar $5pp

Chocolate fondue bar w strawberries, banana & pineapple $5pp

Note: Sassy does not supply the alcohol, we supply the other ingredients & the prep. We will advise how much and what alcohol to get

example side dishes

Tomato caprese with burrata, basil oil and tomato jelly

Roasted kipflers, beans, capers, and shaved fennel

Rocksalt and rosemary potatoes with preserved lemon

Summer greens with BBQ haloumi and peaches

Rocket, pear and parmesan salad

Eggplant and lentil moussaka 

Roasted sweet potato and dutch carrots with burnt butter sage

Chinese cabbage, parmesan, parsley with shaved green apple

Roasted sweet potato, Israeli couscous, date, shaved carrot, coriander salad with Moroccan spices and a yoghurt dressing

example grazing table P.O.A.

This is an alternative to a straight cocktail party.  Our suggestion is to serve a minimum of 6 canape items and have a grazing table available for guests also. Select any canape items from our cocktail list

It also works as a stand up entree prior to sitting down to dinner or lunch.

The menus listed below are just examples. Leonie is happy to write a menu to suit your venue, season and style of function.

Supper is popular for some functions that are going late into the night. Our suggestion is to offer sliders or glazed hams or soup cups. We can individually wrap rolls or sliders for your guests and serve them in baskets on the bar once the bar has closed for service. 

If you have guests with dietary requirements let us know and we will ensure that they are looked after.

Example 1.

Antipasto Platter                                                                  

contents of antipasto platters changes seasonally but usually the contents are marinated olives, roasted Padron peppers, BBQ asparagus & BBQ Corn with chilli salt, cured meats, goats cheese with honey and thyme, tempura zucchini flowers, sourdough and salt bark

Mixed Highland Mushroom, Feta and Pinenut Filo Cigars with Yoghurt dip

Pork and Muscatel Terrine served with Crusty Bread and Beetroot and Orange Relish

Gorgonzola and Mascarpone Tarts with Onion Jam

Roasted Ricotta with Black Olive Dressing, Roasted Grape Tomatoes and Salt Wafers

Seasonal Fruit

Example 2.                                                       

Seafood and Squid Ink Chorizo Paella served with flatbreads on our giant paella pans

Beetroot cured salmon with homemade zucchini pickle and creme fraiche

Thai chicken and coriander sausage rolls with sweet chilli sauce

Beef cheek and caramilised onion pocket pastries served with tomato ragu

Seasonal Fruit


Example 3.

Fig Glazed Ham

Served with roasted and fresh tomato, assorted relishes and mustards, mixed lettuce and mini Damper Rolls

Spinach, Feta and Tomato Filo Parcels with Lemon Minted Yoghurt

Heirloom tomato, Gruyere and onion tarts

Rosemary, Preserved Lemon, Garlic Roasted Chicken Pieces served with Capers and Green Olives

Cheese stack with accompaniments and fruit platter



6 canapes served after the ceremony

Smoked Salmon on Chive Blini with Lime Mascarpone and Roe. Moroccan Chicken and Date fill Cigars with Tzatziki. Prosciutto wrapped burrata forks with vino cotto and ev oil. Butternut pumpkin arancini on green goddess sauce and fried shallots. Mixed oyster platters w pancetta kilpatrick, lime and Japanese Ginger, Vietnamese Salad. Garlic and rosemary marinated lamb fillet on roasted sweet potato w mint dressing

SHARED FEAST served in the centre of the tables

Warm bread served while guests are being seated followed by BBQ Blue Eye with a Salsa Verde then Verjuice and Vino Cotto Roasted Chicken that are tossed with artichoke hearts, grapes, kalamatas and baby English spinach and Highland Beef Fillet marinated for 3 days in smashed pepper and balsamic, seared and served with fig and balsamic caramilised onions and red wine roasted pears then Rosemary and rocksalt roasted Kipflers with beans, shaved fennel, olives and white anchovies, Chunky Jap Pumpkin roasted skin on and served with yoghurt and pepitas, Tomato caprese salad with tomato jelly, burrata and basil oil Mixed greens with lime and Southern Highlands EV oil


Valhronna Chocolate Shots with Raspberry and crumble honeycomb. Orange Vanilla Ricotta Cannoli. Apple Pie served with Orange Englaise. Red velvet and buttercream cupcakes. seasonal fruit board with cheese selection, quince, fresh dates and salt bark.Biscotti served with Coffee and Tea


Example side dishes

Green lentils, caramilised pear and pedro zimenez salad

Spelt berry, ratatouille and borlotti bean salad

Roasted seasonal root vegetable with fig vino cotto and tossed with baby spinach

Sicilian summer caponata

Iceberg with buttermilk dressing and roasted walnuts

Roasted skin on Jap pumpkin with toasted pepitas and creme fraiche dressing

BBQ brussels with walnuts and parmesan

Summer show off salad - everything seasonal wth a vino cotto lime and mint dressing

Baked cauliflower salad with almonds, avocado, freekah and tossed with rocket


call 0411 155 024 for a quotation


Slow roasted pork belly in honey, fennel with pomegranate fennel salad

Slow roasted pork belly in honey, fennel with pomegranate fennel salad

Highland beef fillet marinated for 3 days in smashed pepper and balsamic served with caramilised onions and red wine roasted pears

Highland beef fillet marinated for 3 days in smashed pepper and balsamic served with caramilised onions and red wine roasted pears