07/10/2026
Seasonal Snacks/ canapes to start to set menus
Current Menu:
- Vegetable crudités and tasty waste paste
- Buckwheat fish-shaped waffle with cured mullet roe and horseradish
- Whipped brie with sunflower seed and pickled pear
- Duck salami with pickles
- Sourdough bread with macadamia and kefir butters
+ADD: Rock oysters with macadamia milk, kelp and citrus
It always fascinates me that every time we do Young Chefs Collab, all chefs love adding canapes too! Prehaps because:
- It’s punchy small bites
- Can connect to later courses
- Grazing more flavours, textures, ideas
…eitherway, both chefs and diners love them, so long live the snack course!!!
🍷THURS TO MON
www.pipitrestaurant.com
📸Credit/ Thanks for dining EIaine