King Prawns wrapped in Mange tout with Sweet Chilli Dipping Sauce
Mini Filo Cups filled with Quails Egg topped by a Hollandaise Dressing on a bed of Julienne Lettuce
Array of Delicate Pastry Cups with a guacamole, hummus, and salsa
Cornetto of tartar Salmon with Wasabi Cream
Cherry Tomato and Mozzarella on a Parmesan Biscuit with Pesto
Barquettes of Chicken Liver Parfait with a Sweet Cranberry Relish
Gravlax on Pumpernickel with a Honey and Mustard Drizzle
Smoked Salmon Blinis with Sour Cream and Dill
Sundried Tomato and Feta Vol-au-vents
Miniature Vine Tomato and Pesto with Fresh Basil
Beef Carpaccio on a Chive Bellini with Truffle oil and Parmesan
Smoked Salmon Crown with Rye Bread, Greek Yogurt and Dill
Liver Parfait Apricot and Plum Chutney
Cherry tomato, buffalo mozzarella and basil skewers with truffle oil
Caramelized red onion, Gorgonzola and Rocket tartlets
Caramelised Red Onion and Goats Cheese Puff Tart garnished with Basil
Mediterranean Vegetables Grilled en Croute with Tapenade and Parmesan
Tuna & Salmon Nigari Sushi or Maki Roll
Spanish Gazpacho with Watermelon, Pineapple and a hint of Vanilla
Mini Filo Cup filled with fresh Devonshire Crab salad with Lime, Coriander and a hint of chilli
Brochette of Parma Ham, Galia Melon and Mozzarella
Hand Dived Scallop Tartare with Yuzo Lemon and Miso
Chicken and Apricot Roulade En Croute
Olive Oil Bruschetta topped with: Roasted Vegetables and Parmesan Shavings, Olive Tapenade, Cream Cheese and Crispy Bacon
Rosemary Skewered Marinated Spring Lamb with Pea and Mint Dip
Thai Fishcakes with Plum Sauce; Salmon Teriyaki Kebabs
Chicken Skewers steeped in a choice of Marinades - Lime & Coriander; Lemon & Black Pepper; and Sesame Seed & Soy
Individual Lincolnshire Sausage and Mash with Red Onion Gravy - (Served in an espresso cup and Saucer)
Mini Yorkshire Pudding with Fillet of Beef and Creamed Horseradish
Mini Chorizo in Jerez Vinegar and Tomato Marmalade
Homemade Spring Onion and Pea Shoot Tortellini with a Sage Butter
Mini Lemon sole & chips served in a Newspaper cone with Tartar sauce
Scallops with Pancetta on a Beetroot crisp (£1 pp supplement)
Fresh Tuna with Soy, Mustard, Lime and Coriander
Duck Pancakes with Hoi Sin sauce, cucumber and mango
Fillet of pink lamb marinated in shallots and honey served on branches of rosemary
Chicken Skewers with Sardinian lemon confit
Truffled wild mushrooms with crisp leeks on a Brioche Croute
Char-Mini English fish & chips served in a Newspaper cone with tartar sauce
Baby burgers in a sesame bun with tomato relish & Monteray Jack cheese
Pork belly five spiced with apple compote & topped with crackling
Mini homemade Vegetable samosas with mint yogurt dip
Venison & Cranberry Scotch Quail Egg
Chicken Teppanyaki (Soy & Honey Glaze)
Roast Pumpkin (or Butternut Squash dependent on season) Soup with Truffle & Parmesan
(in a shot glass)
Macaroni Arrancini with Lincolnshire Poacher
Our selection of handmade hot and cold canapés are perfect for welcoming your guests and accompanying any drinks reception, cocktail party, corporate function or dinner party.
We have found that offering canapés is extremely functional at weddings when the Bride and Groom are busy taking photos - keeping guests happy whilst they await the formal wedding breakfast.
Our canapés are priced at £6.45 per person and offers you a selection of FOUR pieces (per person) and £1.75 for any additional.
Below is a list of our most popular canapés selection. But as with all our services and menus, these are simply to give you an idea of what we can offer and perhaps provide some inspiration. We would be more than happy to pull together a menu that better fits your needs.
All our menus are an example and prices are subject to change in line with inflation.
At Make It Perfect our mission is to create unforgettable events by exceeding your expectations with innovative cuisine, exceptional service and creative presentation.
We achieve this by combining our ideas, passion and professionalism in everything we do. Our name is our statement. We aim to 'Make It Perfect'.