Canapé Menu
Cold
Sydney rock oysters with cucumber dressing, buttermilk & fish roe
Silken tofu with shitake, soy, ginger & crispy shallots – served on spoon v, gf, df
Crab salad tartlet with corn, chilli & lime gf
Heirloom tomato bruschetta with bocconcini & crisp quinoa v
Grilled chicken & green papaya salad with lime & chilli in crispy rice paper gf, df
Rare tuna Niçoise on saffron potato fondant & olive tapenade gf, df
Pulled lamb salad on toasted pita, yogurt, garlic, cucumber & tomato
Baked ricotta with caponata, crispy capers & green chilli oil v, gf
Confit salmon sandwich with lemon crème fraiche, radish, dill, dehydrated olive & trout roe
Peking duck pancakes, hoisin, cucumber df
Cured salmon on buttermilk pikelets, pickled red onion, horseradish sour cream
Rare beef on rye toast with pickled beets, tarragon & Dijon mayonnaise df
Hot
Gratinated polenta toast with caponata, parmesan & aged balsamic v, gf
Mini Yorkshire puddings, roast beef, horseradish, red wine jus reduction, baby celery
Mini potato rosti, mushroom & thyme ragout, salsa verde v, gf
Seared scallops on yuzu & edamame puree, wasabi pea crumbs
Sichuan braised red pork belly, chilli, ginger & Shallots gf, df
Mini Rueben sandwich – corned beef, sauerkraut, swiss cheese & Russian dressing
Roasted pumpkin & goat cheese pizza, pine nuts, oregano pesto v
Crispy fried Whiting, smoked almond romesco sauce, young herbs df
Pork & zaatar Sausage rolls, preserved lemon labneh
Crispy Manchego & parmesan cheese arancini, lemon zest, herb aioli v, gf
Chicken skewers marinated with turmeric & kaffir lime leaf, nam jim gf, df
Chunky beef and burgundy pie with tomato relish
Sweet
Honey panna cotta with poached quince & mint – served in glass gf
Mini date pudding with roasted pear & dolce de leche
Chocolate ganache tart with passionfruit jelly & strawberry gf
Meringue with rhubarb compote & vanilla yogurt, toasted pistachio gf
Spiced pumpkin, white chocolate soil, pomegranate – Served on Spoon gf
Toasted banana bread, caramel, pretzel crunch
Selection of macarons
Substantial canapés
Sliders and burgers …..
Pulled slow roasted lamb shoulder in damper roll, fennel slaw & onion jam df
Grilled beef burger in sesame milk bun, double smoked bacon, tarragon & Dijon mayonnaise
Pan fried king fish, cos lettuce, salmoriglio mayonnaise
Miso & honey marinated chicken, wasabi aioli, Asian slaw
Grilled eggplant & pumpkin, smoked mozzarella, green tomato relish v
Box, bowl, boats…..
Artichoke ravioli, pecorino cream, semidried tomato, basil V
Braised daub of beef, potato gnocchi, sauce pistou
Crumbed flathead with herb salt, chunky chat potato and homemade tartare sauce df
Roasted Brussel sprouts & broccoli, marinated feta, cherry tomatoes, moghrabieh, chimichurri v
Turmeric & tamarind fish curry, steamed basmati rice, roti, mint salsa
Crispy chicken bao with pickled carrots, coriander, sichuan mayonnaise df
Sticky pork, jasmine rice, garlic fried greens
Live cooking station
A great way to offer something unique to your corporate or private event, we can tailor to your specific needs and look for event. A popular choice is Jesper’s Smørrebrød (open sandwiches) Station, where Jesper builds open sandwiches in front of your guests and slice his famous Food Safari Gravlax
Delivered Canapé Menu
Cold – to be delivered on platters ready to serve
Sydney rock oysters with cucumber dressing, buttermilk & fish roe
Crab salad tartlet with corn, chilli & lime gf
Heirloom tomato bruschetta with bocconcini & crisp quinoa v
Grilled chicken & green papaya salad with lime & chilli in crispy rice paper gf, df
Rare tuna Niçoise on saffron potato fondant & olive tapenade gf, df
Pulled lamb salad on toasted pita, yogurt, garlic, cucumber & tomato
Confit salmon sandwich with lemon crème fraiche, radish, dill, dehydrated olive & trout roe
Peking duck pancakes, hoisin, cucumber df
Cured salmon on buttermilk pikelets, pickled red onion, horseradish sour cream
Rare beef on rye toast with pickled beets, tarragon & Dijon mayonnaise df
Sweet
Chocolate ganache tart with passionfruit jelly & strawberry gf
Toasted banana bread, caramel, pretzel crunch
Selection of macarons
Hot – to be delivered in foil trays ready to be warmed then served
Sichuan braised red pork belly, chilli, ginger & Shallots gf, df
Roasted pumpkin & goat cheese pizza, pine nuts, oregano pesto v
Pork & zaatar Sausage rolls, preserved lemon labneh
Crispy Manchego & parmesan cheese arancini, lemon zest, herb aioli v, gf
Chicken skewers marinated with turmeric & kaffir lime leaf, nam jim gf, df
Chunky beef and burgundy pie with tomato relish
Danish Classics
Gravlax, dill cured salmon with mustard dressing
Pink roast beef with caramelized onion & mustard Remoulade
Marinated fillet of herring with onions & capers, curry mayonnaise
Crumbed dory with sauce remoulade & dill
Pork rillette with marjoram, apple puree & pickled red cabbage
Roasted chicken, apple & celery salad with crispy bacon & chervil
Veal liver pate with pan fried mushrooms & bacon
Smoked salmon with tarragon & horseradish sour cream & pickled onion
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Contact Us
WEDDINGS & EVENTS ENQUIRIES
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
CAREERS
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.
GENERAL ENQUIRIES
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.