CANAPÉ CATERING ON THE CENTRAL COAST
CENTRAL COAST canapé CATERING
We turn first bites into first impressions with canapés that pack flavour into a single mouthful. At Coastal Catering, we design roaming menus that keep guests mingling while servers glide through the crowd with trays of hot and cold delicacies. Crafted to order, every piece is cooked fresh, plated fast and presented with just-right garnish so nothing wilts or loses its crunch.
- Bite-sized elegance
- Seamless tray service
- Made fresh to order
You set the mood and we keep the nibbles coming, topping up platters before they run low and whisking empty glasses away without fuss. Ready to raise the bar on cocktail hour? Call
0419 254 282 and let’s tailor a canapé selection that fits your guest list and budget.
Canapes (from $25p/p)
Arancini (GF)
Chorizo & Parmesan
Mushroom
Three Cheese
Crab
Cocktail Tarts
Smoked Ham & Cheese
Roasted Tomato & Feta
Pumpkin, Pine Nut & Goats Curd
Spinach & Parmesan
Caramelized Onion & Goats' Cheese
Fritters (V & GF)
Carrot, Ginger, Coriander, and Goat's Curd
Corn Fritters w/ Avocado & Prosciutto
Pumpkin Sage & Parmesan Fritters
Ricotta Fritters w/ Beetroot Relish & Smoked Trout
Cocktail Meatballs (GF)
Thai Chicken
Mexican Beef
Pork & Water Chestnut
Hot Canapes
Chicken Satay Skewers (GF)
Moroccan Chicken Skewers (GF)
Duck Sang Choi Bao (GF)
Grilled Fig Wrapped with Prosciutto, Gorgonzola (GF)
Mini Filet Mignons / Bearnaise
Lime & Chili Squid / Asian Dipping Sause (GF)
Scallops w/ Cauliflower Puree & Prosciutto Crumb (GF)
Cold Canapes
Bruschetta w/ Avocado, Tomato Salsa (V & GF)
Bocconcini, Prosciutto, Semi Dried Tomato & Rocket (GF)
Cucumber Cups w/ Tandoori Chicken, Minted Yoghurt (GF)
Duck Pancakes w/ Hoisin, Cucumber & Shallot
Kingfish Sashimi w/ Ponzu Dressing (GF)
Salmon, Pickled Ginger, Wakame, Wasabi Mayo (GF)
Smoked Trout on a Crispy Wonton
Cocktail Tacos
Crispy Fish Tacos / Guacamole / Lettuce
Pulled Pork Tacos w/ Spicy Slaw
Creative Canapés for Every Occasion
From sunset
weddings and gallery openings to
corporate launches and milestone
birthdays, our canapés travel wherever the party goes and arrive in styles to suit any occasion or event. Think chorizo & parmesan arancini, roasted tomato & feta cocktail tarts, corn fritters with avocado & prosciutto, Thai chicken meatballs, duck sang choi bao, kingfish sashimi with ponzu dressing or smoked trout on a crispy wonton. We keep hot bites sizzling and cold flavours crisp, label every platter clearly for vegan, dairy free or gluten free guests and glide through the venue with trained staff so service never stalls. Since 2013 we’ve fine-tuned the art of timing—circling trays just as glasses clink—to keep energy high and queues low.
- Hot and cold mixes
- Dietary requirements covered
- Professional roaming staff
With flexible quantities and per-person pricing you stay in control of cost while still offering plenty of variety. Reach out today to chat about how many pieces you’ll need and the best flavours for your theme.
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Frequently Asked Questions
How many canapés should be served per guest at a cocktail party?
For a two-hour cocktail function aim for six to eight pieces per guest. Events stretching to three hours often require ten to twelve pieces, while receptions replacing dinner may need fourteen to sixteen plus a late-night top-up. Always consider guest demographics—teenagers and athletes generally eat more than retirees—and balance hot and cold items so kitchen staff can maintain steady service.
What types of canapés suit mixed dietary requirements?
Offering a base selection of meat, seafood, vegetarian and vegan options ensures everyone feels included. Popular pairings include chicken skewers with peanut dipping sauce, smoked salmon blinis, mushroom arancini and falafel bites. Using gluten free bases such as polenta rounds or rice paper wraps helps cover coeliac guests without changing the main menu. Make sure platters are labelled clearly and servers know which items contain common allergens.
Do canapés need a kitchen onsite?
Many caterers arrive with portable convection ovens, induction burners and cool boxes so they can finish or heat items without a full kitchen. A small prep area with access to power and running water speeds service and keeps food at safe temperatures. If the venue lacks kitchen space confirm what equipment the caterer provides, where it can be set up and whether any venue restrictions apply to gas or open flame devices.
