MV MERIDIAN Wellington

Vegetarian samosa and spring rolls with tandori spiced lemon dip. Served hot.

Crispy vegetable deli money bags with sweet and sour garlic dip. Served hot.

Yorkshire puddings filled with gingered lamb and a minted pea puree. Served hot or cold.

Chicken morsels in rendang spices and coconut with a cucumber dip. Served hot or cold.

Petite noodle tart topped with charred vegetables and a onion marmalade. Served hot or cold.

Fillet of beef served med/rare topped with grain mustard on rye. Served cold.

Hot smoked salmon, relish, spinach and sour cream in a crepe. Served cold.

Turkey, cranberry, spinach and brie on foccocia bread squares. Served hot or cold.

Assorted sushi rolls (vegetarian fillings available) with wasabi soya dip. Served cold.

Petite gourmet cocktail sandwiches. Served cold.

Sun-dried capsicum, sweetcorn, bok choy and dill fritters with orange mayo dip. Served hot.

Strawberries dipped in chocolate and rolled in coconut and almonds. Served cold.

Moroccan spiced lamb loin with spicy tomato salsa dip. Served hot.

Kapiti blue cheese, sun-dried tomatoes and fresh basil spike. Served cold.

Kumara hash browns topped with pork, leek and mushroom warmed salad. Served hot.

Prawn tails wrapped in crispy pastry with a soft mayonnaise dip. Served hot.

Salmon and caper tartare with a lime dressing canapé. Served cold.

Beef and burgundy baby open pies. Served hot.

Smoked salmon, sour cream, caviar and fennel canapés. Served cold.

Breast of chicken filled with a mint farce enclosing a grape. Served hot or cold.

Marinated lamb salad served on a baby tomato fritter. Served hot or cold.

Spicy squid and coriander served on a baby bami gorong noodle basket. Served cold.

Chicken, almond and chive balls with a mango salsa dip. Served hot or cold.

Crispy vegetarian ravioli with a basil and olive dip. Served hot.

Roasted duck, pear and whitloaf petite tartlets . Served hot or cold.

Camembert pate served on garlic brioche finished with preserved walnuts. Served hot or cold.

Thai chicken and lime custard served in a mushrooms cup. Served hot or cold.

Scallop and salmon mousse topped with honey marinated shrimps. Served cold.

Veal and tomato roulade topped with parmesan and capers on a potato galette. Served cold.

Roasted mushroom trio topped with chive ricotta served in a filo triangle. Served hot or cold.

Butter chicken in a roti basket with mint raite. Served hot or cold.

Smoked tuna and lime cream cheese omelette rolls. Served cold.

Saffron noodle tartlets with a venison capriccio and blueberry coulis. Served cold.

Pork, prune and prosciutto strudel dusted with cinnamon. Served hot.

Chicken rounds filled smoked ham, capsicum and roasted spring onions. Served hot cor cold.

Honey cured salmon cubes in a pistachio and mint pesto. Served cold.