Waji Catering

T 0418 568 624 • F 03 6234 5517 • E waji@waji.com.au

Waji's 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.

• Bang Bang Chicken: smoked chicken, peanut butter, vegetables and sweet chilli sauce in filo pastry case.
• Mini foccacia with assorted grilled vegetables and coriander pesto.
• Steamed, blue lip mussels with a vegetable vinaigrette.
• Smoked salmon on mini toast with capers, red onion and horseradish cream.
• Fish goujons in a spicy chick pea batter.
• Pork won tons.
• Chinese five spice chicken chinese, chinese BBQ sauce.
• Chinese five spice beef with pepper sauce.
• In filo pastry cases: Asian eggplant babaganoush, or Traditional hommus, or Beetroot, spring onion and tahini, or Pumpkin with olive oil cumin, or Spicy lentil, or Guacomole.
• Skewers: Beer battered fish with lemon & lime sauce, or Chicken with malaysian sate sauce, or Cajun lamb with BBQ Rib Sauce.
• Rare smoked eye fillet on mini toast with horseradsih cream.
• Fresh tuna in nori, served rare with soy dipping sauce.
• Fresh tuna in nori, served rare with soy dipping sauce.
• Selection of sushi, with wasabi soy dipping sauce.
• Sugar cured ocean trout with capers, spring onion and red chilli oil.
• Half shell scallops with thai crust and lemon and lime dressing.
• English fish cakes with saffron and dill mayonnaise.
• Trevalla thai fish cake with a chilli dipping sauce.
• Prawn and vegetable wonton with soy dipping sauce.
• Prawn cutlet with a gumbo sauce.
• Prawn and avocado on mini brioche.
• Pan seared scallop on white bean puree with cucumber oil.
• Shooters: Potato, leek and truffle oil, or Cauliflower and brie, or White bean with salmon caviar, or Steamed mussel with a laksa sauce
• Quail breast filled with spinach and pinenuts in filo pastry.
• Confit of baby abalone with apple and cucumber salad and palm sugar dressing.