Canapé Menu
Cold
- Smoked trout with miso scrambled egg, rye toast, shiso,
- Butter sautéed kipfler potato, horseradish ricotta, crispy chicken, baby tarragon G/F
- Herb blini with cured kingfish, saffron labne, pickled onions, lemon balm G/F
- Scallop cheviche with sweet & sour coconut sago, chili, coriander G/F
- Crispy wonton skins with crab, lychee and coriander salad
- Braised lamb shoulder pancakes with hoisin and shallots
- Rare beef salad on spoons, with mint, chili, lime, green papaya, G/F
- Profiteroles with poached Tasmanian salmon salad, wasabi tobiko, pickled radish
- Tortilla with goat cheese, asparagus, tomato jam V, G/F
- Aged cheddar shortbread, fig, feta crumble, truffle scented honey V
Hot
- Vine ripened tomato and fennel tartin with goat cheese fondue, arugula oil, red garnet V
- Spinach, currant and manchego empanadas V
- Seared Danish style beef tartar on rye toast with capers, horseradish cream, crispy beetroot
- Sweet potato and zucchini bhajis with cucumber and red pepper dip V, G/F
- Teriyaki glazed Tasmanian salmon with green onion and Kewpie dressing G/F
- Smoked chicken sliders with apple and fennel slaw
- Red lentil lamb koftas with pickled red onion dip G/F
- Salt cod croquettes with parsley and smoked paprika aioli G/F
- Grilled chicken skewers, marinated with North African spices, tarator dip G/F
- Zatar spiced pork, celery and carrot sausage roll, fig relish
Sweet
- Poached peach tart with honey custard, vanilla crumble
- Dark chocolate and pomegranate brownie, lychee and strawberry salad G/F
- Flourless coconut cake, caramelized pineapple, vanilla cream G/F
- White chocolate mousse with raspberries and rosewater fairy floss, served in shot glass G/F
Substantial canapés
Sliders and burgers …..
- BBQ pork with Asian slaw and hoi sin
- Wagyu burger with Swiss cheese, pickles and chipotle mayonnaise
- Chicken, ginger and coriander burger with lime dressing
- White fish burger with cucumber yoghurt and pickled onion
- Eggplant, tomato and buffalo mozzarella with garlic and herb dressing
Box, bowl, boats…..
- Fish and chips – crumbed flat head fillets, potato crisps, tartar sauce, fresh lemon G/F
- Freekeh pilaf with braised lamb shoulder, wilted greens, chickpeas and sweet spices
- Poached salmon with Risoni, asparagus, olives, truss tomatoes and lemon chili dressing
- Chilled soba noodle salad with shitake mushrooms, toasted sesame, chili and shallots
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
- 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
- Cumin roasted sweet potato, kale and cheese frittata with mint yoghurt, V
- 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
- Caramelized onion tart with goat curd, hazelnut crumble and pickled apple, V
- 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
- Chicken sandwich – walnuts, grain mustard and parsley on white bread
Hot – to be delivered in foil trays ready to be warmed then served
- Zatar spiced Pork, celery and carrot sausage roll with tomato chutney
- Harissa, Kale and smoked ham quiche
- Seasonal vegetable spring rolls with soy ginger dip
- Thai style pork satay with roasted peanut and tamarind sauce
- Pan fried veal and Pork meat balls with pickled cucumber
- Mixed vegetable pie with homemade tomato sauce
- Beef and burgundy pies homemade tomato sauce
- Chicken and mushroom pie with homemade tomato sauce
- Tandoori marinated chicken kebabs with coriander yoghurt
- Salt and pepper prawn dumpling with chilli soy
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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.