Canapes
At Barbet Catering, we put just as much love into our canapés as we do into everything else on our menu, whether they're the main attraction at your event or just a tasty teaser to get your guests excited. Below are some examples of what we can offer.
MEAT
Steak tartare, Big Mac sauce
Soy braised pork belly, smashed cucumber, Sriracha honey
Treaty farm chorizo sausage, romesco sauce
Quail scotch egg, black garlic mayonnaise
Serrano ham and truffle cheddar croque monsieur
Coronation chicken, poppadom, coriander
Mini Yorkshire pudding with pastrami and tewkesbury mustard
Pulled lamb shawarma, flatbread, tahini sauce, pickled red onion
Shredded confit duck pancake cups, hoisin sauce, spring onion, cucumber
Fish/Shellfish
Portland crab and cheddar tartlet
Seasonal fish ceviche taco, pico de gallo relish
Scallop and bacon pops
Smoked Dorset trout blini, creme fraiche dill
Oysters mignonette
Salt cod croquette, aioli
Smoked haddock rarebit
Atlantic prawn cocktail , squid ink cracker
Devon smoked eel, horseradish, beetroot
Salt and fire mackerel crostini, ponzu dressing
Fish finger bites, Katsu mayonnaise
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Vegetarian /vegan
New potato jackets with Quick's red rarebit, pickled walnut
Fava bean falafel, harissa yoghurt
Tempura cauliflower bites, gochujang sauce and chili mayonnaise
Butternut squash crostini with goat's curd and sage
Refried black badger bean tostada with poismole, feta
Hummus, crispy flatbread, vegan nduja (VG)
Aloo tikki, spiced tomato chutney (VG)
Cheddar Gougeres
Caponata tartlet, pangratta (VG)
Carrot and parsnip pakora, mint yoghurt
Roasted portobello mushroom with garlic and thyme, mozzarella, hazlenut pesto
​* Many of our vegetarian canapé selection can also be made vegan
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Seasonal Variations
Spring
Nettle and wild garlic arancini
Wye Valley Asparagus spears, ​air dried ham
Smashed broad bean and pea crostini with goat's curd and mint
Chilled watercress and creme fraiche soup
Cuttlefish croquettes with wild garlic mayonnaise
Summer
Panisse with slow roasted tomato sauce and white lake pecorino
Slow roasted cherry tomato, burrata, polenta bites, pistou
Isle of Wight tomato gazpacho
Courgette and halloumi fritters
Pepperonata and white lake feta crostini
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Autumn/Winter
Autumn squash, labneh and dukka flatbread
Woodland mushroom vol au vent
Jerusalem artichoke jackets, cheddar, pickled walnut
Venison carpaccio crostini, roasted fig, Isle of Wight blue
Caramelised onion arancini
Pickled pear and blue cheese bites
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