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

MAKE AN ENQUIRY

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.

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