Waji's Funky Floating Food
Waji's Funky Floating Food - for events with a difference!
Waji's floating food menu is designed for stand-up functions. All dishes are appetizer sized portions that are served in individual containers to be held in the hand. These dishes compliment canapes perfectly. We recommend that four canapes be chosen as a prelude to floating food.
Please contact Waji for current pricing
- Crispy Cajun Calamari with lettuce and Waji's palm sugar dressing.
- Steamed mussel laksa: local blue lip mussels in Waji's laksa stock served in a demi tasse glass.
- Mini premium beef burger with bacon and onion jam.
- Asian Poached Chicken Breast poached in a master stock served of soba noodle salad of greens, cucumber and spring onions.
- Curries served with saffron rice: Waji has an array of curry recipes from Vindaloo, Korma Style to Sri Lankian, let us design a curry to you taste and liking Also available: beef stroganoff, or chicken and mushroom.
- Mini fish and chips - Fresh local fish Penko crumbed fried crisp.
- Waji's smoked salmon served in a bagel with cream cheese, Spanish onions and capers.
- Vegetarian noodle box: tofu and seasonal vegetables served with hokkien noodles and chilli jam.
- Tempura of vegetables in a wood cone with a lime soy dressing.
- Beef cheek with Paris mash in mini casserole.
- Spring lamb souvlaki with salad and cucumber yoghurt dressing.
- Roasted duck noodle box: Asian roast duck served with Asian greens, hokkien noodles and a chilli BBQ jam.
- Five spice quail served crispy on a cucumber and Spanish onion salad.
- Confit ocean trout on grilled potato with a roasted capsicum and saffron salsa.
- Seared scallops with confit potato, roasted capsicum, saffron salsa and scallop roe hollandaise.
- Grilled eggplant with a ragout of shitake and oyster mushrooms and herbs, served with a pommegranate molasis dressing.
- Thai beef salad: marinated in Thai herbs and spices roasted rare served on a tossed salad with roasted rice.
- Prawn Cutlets pan seared served on a kaffir lime risotto cake with a roasted capsicum and saffron salsa.
- Local Trevalla roasted on paris mash with parsley oil.
- Roasted Duck served on apple and red cabbage ragout with Pinot Jus.
