Menu

  • Sour dough bread rolls, organic butter

Entrée – Please select from the following:

  • Roasted pumpkin cannelloni with goats curd, charred leek and basil cream
  • Gravlax – dill cured salmon, crumbled rye bread, caramelized mustard dressing and fresh dill
  • Seared scallops on tomato confit, potato wafer, baby celery and brown butter vinaigrette G/F
  • King fish carpaccio with crab and sweet corn salad, parsley oil and bell pepper dressing G/F
  • Cooked prawns on shaved fennel, nashi pear and radish salad with chervil oil and vanilla infused mayonnaise G/F
  • Balsamic braised chicken roulade with buratta, slow roasted tomatoes, rocket and mandarin G/F
  • Seared tuna teriyaki with seasame cucmber salad, green chilli, crispy noodles and smoked soy mayonnaise
  • Grilled lamb with chickpea, roasted cauliflower, haloumi, oregano and roasted beetroot reduction G/F
  • Spanish air dried ham with sprouts, olives, chorizo croquette and mustard sherry dressing G/F

Main – Please select from the following:

  • Pan fried berbere spiced barramundi with black lentils, roasted pumpkin, green peas, pickled onions and preserved lemon buerre blanc G/F
  • Grilled grass fed beef fillet and braised brisket ravioli with roasted root vegetables, spinach and red wine jus
  • Roasted duck breast on warm kipfler potato and shallot salad with lardons, brussel sprouts, celery and truffle sauce G/F
  • Roasted stuffed leg of chicken on potato puree with glazed chestnuts, carrots, braised cabbage and mushroom sauce G/F
  • Crispy skinned salmon with saffron potatoes, wilted kale, roasted witlof, pippies and seafood nage G/F
  • Five spice roasted pork with sticky black rice, bok choy, green beans, capsicum, eggplant relish and tamarind peanut sauce G/F
  • Peppered lamb loin with roasted tomato risotto, broccoli, Swiss chard and rosemary infused lamb jus G/F
  • Sweet potato rosti with portobello mushroom, tomato, wilted spinach and blue cheese dressing V, G/F

Dessert – Please select from the following:

  • Dark chocolate and hazelnut mousse, passionfruit maringue, coffee cream and fairy floss served in a glass G/F
  • Demerara sugar and pear pudding with gingerbread crumble and maple syrup infused cream fraiche
  • Rhubarb tart with vanilla cream, pistacchio praline and strawberry jelly
  • Marinated orange salad with honeycomb panna cotta, almond flan and pomegranate seeds G/F
  • Australian cheese selection with lavosh, grapes & fresh figs

Stazione espresso coffee and SereniTea with complimentary petit fours

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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 9550 0662 or email tarrah@blondcatering.com.au

CAREERS

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.

GENERAL ENQUIRIES

For general information about our venues and catering please call 02 9550
0662 or email admin@blondcatering.com.au

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

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