Duck
Chinese five spice duck pancakes with hoisin and coriander
Peking duck breast with wombok and nectarine jam on spoons
Duck rillettes on sour dough toasts with micro herbs

Pintos (skewers)
Beef - Smoked paprika and garlic  with coriander yoghurt dipping sauce
Chicken – marinated in coriander, garlic and lemon zest
Lamb – marinated in garlic, rosemary and lemon with riata
Vine leaf wrapped swordfish with pomegranate tzatziki

Seafood
Capelli uses local Fraser Island Prawns and scallops

Grilled king prawn with smoked paprika and harissa
Kaitifi wrapped prawns with lime aioli
Tempura prawns with wasabi aioli 
BBQ garlic prawn skewers with lemon
King prawn and baby snapper dumplings with house made sweet chillli dipping sauce
Prawn and sweet potato croquette with spiced aioli
Vodka cured kingfish crostini with fennel, tomato and fresh herb salad  
Grilled Harvey Bay scallops with chilli, coriander and nectarine chutney
smoked salmon roulade of crème fraiche, lemon and capers
Salmon and minted pea fish cakes with horseradish cream
Smoked salmon mousse profiteroles with dill aioli
tartlet of braised leek, tarragon and gruyere, topped with smoked salmon and herbs

Freshly shucked oysters
Natural with lemon
Chilli, lime vodka gazpacho shot
Wasabi and apple granita

Meat
Prosciutto wrapped veal medallions with horseradish mustard
Pickled vegetables encased with Nolan’s private selection rare roast rib eye
Butter chicken and minted yoghurt pizzetta
chicken, herb and lemon finger sandwiches
Mini lamb korma shepherds pies
Lamb kofta with cucumber and mint riata
Jamon and manchego croquette with smoked paprika aioli

Petit Bread rolls filled with,
Moroccan baby lamb rump and spinach
Pork chipolatas with chilli jam
Bratwurst with German mustard and sauerkraut
Mini beef burger with cheddar cheese, caramelized onion and tomato relish
Grilled meditaranian vegetables with spicy chutney
Smoked chicken with chives and sour cream

Vegetarian
falafel fritters topped with spiced candied pumpkin and chilli labneh  
potato and confit onion tortilla topped with salsa verde cream
Tartlet of braised leek, manchego and tarragon finished with tomato and herb salsa
Mushroom, lemon thyme and parmesan suppli
Goat’s cheese and saffron risotto stuffed zucchini flower
Roasted or chargrilled vegetables with pesto and pizzettas
Caramelized pumpkin and fetta tart topped with onion jam
Tartlet of goats fetta, glazed beetroot and roasted walnuts
Caramelized onion and oven dried tomato pizzetta
Spicy avocado, onion marmalade and mascarpone in cones
Fetta and chickpea fritters with fennel and herb salsa
Corn and manchego croquetta

Bowl food
Slow cooked lamb korma with saffron pilaf
Twice cooked organic confit duck with crushed sweet potato and chocolate infused jus
Wild mushroom risotto with basil pesto
Beef bourguignon with creamy potato mash
Battered reef fish and chips with Capelli tartare
Soy and ginger glazed pork belly with wakame salad and bean shoots
Moroccan lamb tagine with cous cous
Chicken tikka on rice with riata and fresh coriander

Canapé Desserts

Chocolate shot pots with double cream and candied orange
Mini citrus tarts
Mini meringues with double cream and raspberries/peppermint crisp/pineapple and caramel
Churros with chocolate dipping sauce
Chocolate terrine squares with orange dust and cream