To commence the evening, guests were greeted and treated by two of our fresh summer cocktails, Ginger Zest Apple Pressed and Blush Crush Lychee Lush.

With the couple creating a casual cocktail affair, guests enjoyed our range of hot and cold canapes, bigger bites, and a selection of our stand-up plated meals through the night.

Cold Canapés:

Lime salted taro chips topped with pomelo pearls, avocado & toasted coconut (vg/gf/df)

Baby bocconcini rolled in herb powder & crunchy guanciale & prosecco syrup (gf)

Mini tart with homemade duck ham, fig & port chutney, watercress

Smoked salmon & creamed rocket frittata with tomato dust (gf)

Hot Canapés:

Lamb baklava – orange blossom & pistachio glazed filo layered with subtly spiced lamb (df)

Moroccan lamb pie with saffron & tomato jam, sweet potato crisps

Rare roast beef strip with fennel & onion chutney on Yorkshire pudding (df)

Bigger Bites:

Jerk chicken slider with Caribbean slaw & chilli mayo

Luis’ famous Venezuelan grilled corn bread pockets

Shredded Venezuelan beef brisket, manchego & black bean (gf)

Stand Up Plated:

Herb sous vide lamb loin with Jamon salted kipflers, Merguez sausage, pumpkin puree & sherry jus (gf)

Gourmet mac & cheese – parmesan, taleggio, aged cheddar, mozzarella & herb buttered crust (v)

Photography Finch & Oak

Venue State Library of Queensland

Styling + Planning Hope & Lace

Catering Wine & Dine’m Catering