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What would be your preferred cuisine for catering for a HSSETQA Workshop?
HOT NIBBLE PLATTER A - TORPEDO PRAWNS, VEGETARIAN SPRING ROLLS, CHICKEN SATAYS, SALT AND PEPPER SQUID, CURRIED, SAMOSA, SWEET CHILLI DIPPING SAUCE
HOT NIBBLE PLATTER B - PARTY PIES, SAUSAGE ROLLS, MINI QUICHES
PULLED BBQ PORK AND KIMCHI SLIDERS & PULLED BBQ CHICKEN, HERB AILOI AND AVOCADO SLIDERS
Self serve - Soft and Hard Shell Tacos - Fresh Tomato, coriander, charred Corn salsa, Chipotle slaw, Rice salad, Mixed lettuce leaves, Guacamole, Sour cream, Tasty Cheddar, Jalapenos, Hot Sauce, Pulled BBQ pork, Cajon Chicken mince, Refried Beans
Bowls of Chunky side winders signature chips
Other
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