Canapés

• Gravlax – dill cured salmon, cumin flavoured bread, caramelized mustard
• Snapper tartar on beetroot blini with crispy capers and dill sour cream
• Asian style prawn salad with snow peas, mango, chilli, ginger and lime served on a spoon G/F
• Baked ricotta with eggplant relish, roasted cherry tomato and salsa verde V, G/F
• Ras el hanout spiced lamb fillet on cucmber with harissa mayonnaise and coriander G/F
• Savoury muffin with smoked trout, crème fraiche, keta caviar and lemon salt
• Tostada with fried beans, charred corn, avocado, tomato and coriander V
• Beef tataki with cucumber, miso and ginger served on a spoon G/F
• Smoked salmon and crab roulade with wasabi tobiko on rye toast G/F
• Vitello tonnato, roasted veal with tuna, lemon and caper dressing served on a spoon
• Silken tofu with crisp vegetables, wakami and smoked soy served on a spoon V

• Frikadellar – pork dumpling, pickled cucumber and radish
• Crispy salmon in soft tortillas with tomato and avocado, chipotle mayo
• Truffled gorgonzola and porcini mushroom tart V
• Black sesame mini bun with brie and apricot chilli chutney V
• Buttermilk marinated Southern style fried chicken with sriracha mayo
• Seared rosemary marinated scallops wrapped in prosciutto with olive and pea salsa G/F
• Shami kebabs – Lamb meat balls, stuffed with onion and mint, served with green chutney G/F
• Mini Yorkshire puddings with peppered roast beef, horseradish, red wine beef stock reduction and baby celery
• Grilled polenta toast with roasted peppers, tomato, basil, bocconcini and vino cotto V, G/F
• Crispy pork belly with pineapple salsa, chilli caramel, micro G/F
• Prawn, coconut and lemongrass curry, baked in puff pastry
• Chorizo, manchego and potato croquettes with almond aioli G/F

• Tandoori lamb on dahl pikelet with eggplant relish and coriander yoghurt
• Risotto cakes with apricot chutney, crispy prosciutto and green onion, G/F
• Poached salmon salad on brioche toast with dill and pickled red onion
• Prosciutto and melon with cashew pesto and pink pepper corns, G/F
• Cheddar shortbread with pickled eggplant, roasted tomato and chives, V
• Chipotle pancake with avocado mousse, chorizo and tomato salsa
• Vegetarian rice paper rolls with chilli lime, V, G/F
• Marinated artichoke and goat cheese on toast with dried kalamata olives, V
• Crushed minted peas on crostini with shaved parmesan, V
• Pumpkin scone with smoked ricotta, date chutney and chervil, V
• Caramelized onion tart with goat curd, hazelnut crumble and pickled apple, V
• Cumin roasted sweet potato, kale and cheese frittata with mint yoghurt, V
• Saffron labne balls with pistachio dukkah, V, G/F
• Bruschetta with basil, roasted capsicum and olive tapenade, V
• Gravlax, dill cured salmon with mustard dressing
• Pink roast beef with caramelised onions and horseradish
• Marinated fillet of herring with onions and capers
• Crumbed dory with sauce remoulade and dill
• Veal liver pate with pan fried mushroom and bacon
• Slow roasted pork with crackling and pickled red cabbage
• Char Sui pork neck with black bean salsa in a pastry case
• Peppered rare beef on new potato with sriracha mayonnaise and crispy shallots, G/F
• Rilette of orange glazed beef brisket on roasted mushroom cup, chilli jam and baby celery, G/F
• Bruschetta with basil white anchovy, roasted capsicum and olive tapenade, V
• Chicken sandwich – walnuts, grain mustard and parsley on white bread

Blond are delighted to assist you with all details for your upcoming special day. Contact us now to arrange a venue inspection and appointment with our wedding specialist. Please call us on 02 8292 7892 or email tarrah@blondcatering.com.au

Looking for a rewarding hospitality position at the home of the Sydney to Hobart Yacht race? Contact us now on 02 8292 7892 to find out what positions we have available.

For general information about our venue and catering please call 02 8292 7892 or email admin@blondcatering.com.au

All other questions, please use the form on the right.