Canape Menu

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First Class Functions specialise in outdoor catering, providing you with your own personal chef to cook fresh, mouth watering food at your home or venue. We have been preparing delicious cuisine for more than 25 years and our talented team of chefs can create menus to suit every style of event:

  • Formal seated events and weddings
  • Cocktail events and weddings
  • Breakfast events
  • Conferences and corporate events
  • School formals and Graduations
  • Gala events

If you cannot find a menu to suit your exact requirements then we will design a menu especially for you. We are very sensitive to dietary requirements and have a range of vegan, gluten free, nut free and vegetarian dishes to ensure everyone is catered for.

Unlike other caterers all our chef costs, cutlery and crockery are included in the price. We can also supply friendly and professional bar and wait team who are all highly experienced, RSA qualified and impeccably presented.

Our Liquor Licence enables us to provide beverages for our however, if you prefer to provide your own beverages then our advice on beverage quantities is invaluable.

Please note: we require that all catering bookings have a minimum of 2 courses and a minimum 35 guests.  For under 35 guests, a flat fee is charged.


     Vegetarian   MV    Can be modified to suit vegetarians

GF     Gluten Free MGF Can be modified to suit Gluten Free


Chefs combination of delicious charcuterie, local cheeses and marinated Italian
vegetables. House made dips, breads, vegetable crudites and crackers also
included. (Vegetarian platters available)

A delicious selections of roving main course dishes served in bowls, bamboo palm plates , noodle boxes and timber cones

Select 4 CANAPES (FROM canape MENU) & 3 mains (BELOW)


  • Linguini with Smoked chicken, Pinenuts and Pesto cream
  • Lemongrass Prawns on an Asian Salad
  • Duck in Spicy Plum sauce of Egg Noodles
  • Yellow Thai chicken curry with Thai basil, Pak Choy and cashews on Jasmine Rice ( MGF )
  • King prawn, baby leaves, avocado and sundried tomatoes, lemon caper dressing ( GF )
  • Tempura Seafood Pail – Whiting, prawns, calamari with chunky chips and Tartare
  • Lemon Thyme Roast Chicken on Cous Cous
  • Thai beef salad ( GF )
  • Japanese Golden Pork Curry
  • Beef in Red Wine on Garlic mash ( GF )
  • Moroccan Lamb Tagine and Coriander Cous Cous
  • Slow Simmered Chinese Beef with Sugar Snap Peas & Shallots ( GF )
  • Kashmiri Vegetable and Coconut Curry ( V, GF )