• Sour dough bread rolls, organic butter

Entrée – Please select from the following:

  • Cured Salmon with soft quail egg, roasted apple, pickled fennel, dill, sour & sweet dressing G/F
  • Duck liver parfait with elderflower marinated pears, watercress salad, charred sourdough bread
  • Skagen Prawn salad: cooked king prawns, dill mayonnaise, bread crisps, fish roe and lemon oil
  • Roasted cauliflower, mint and marinated feta, chickpeas, pomegranate and yoghurt dressing V, G/F
  • Seared scallops with chilli jam, chorizo, broad beans and smoked pimento dressing G/F
  • Tuna tartar, horseradish, crispy potato, chilli threads, avocado and celery oil G/F
  • Sumac marinated lamb with puffed grains, pickled carrot, sorrel and tarator sauce
  • Serrano ham with watermelon and goat cheese, green peppers, croutons and sherry vinegar

Main – Please select from the following:

  • Seared duck breast with broccoli and wasabi puree, roasted eggplant, charred radicchio and tomato reduction
  • Roasted pork loin with carrot and star anise puree, spinach, caramelized onions and tamari jus G/F
  • Grilled beef fillet wrapped in prosciutto, porcini butter, braised leek s, beans and polenta chips G/F
  • Miso and ginger glazed salmon with wilted greens, sprout salad and coconut rice
  • Chermoula marinated Blue eye cod with spring vegetables, preserved lemon and fragrant cous cous
  • Smoked tomato and chickpea tajine with pistachio pilaf rice, kale crisp V, G/F
  • Pan fried barramundi with brandade croquettes, asparagus, roasted zucchini, Pernod veloute G/F
  • Oven baked chicken breast with barely vegetable risotto, roasted truss tomatoes and tarragon jus

Dessert – Please select from the following:

  • Grilled apricots with honey custard, toasted brioche and vanilla yoghurt
  • Poached peach, white chocolate and raspberry trifle
  • Dark chocolate and pomegranate molasses bar, lychee and strawberry salad, mint crumble
  • Flourless coconut cake, roasted pineapple, palm sugar caramel, Cointreau sabayon G/F
  • Cheese selection with lavosh, quince paste, fresh and dried fruit

Stazione espresso coffee and SereniTea with complimentary petit fours


Contact Us


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 9550 0662 or email


Looking for a rewarding hospitality position with an award winning company? Contact us now on 02 9550 0662 to find out what positions we have available.


For general information about our venues and catering please call 02 9550
0662 or email

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


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