We are delighted to present this selection of menus exclusively developed for guests on the cruises of Sydney’s Luxury Charter Boats.

Our Executive Chef Jesper Hansen is a talented and creative Chef originally from Denmark. Prior to moving to Sydney, Jesper worked in some of Denmark’s finest restaurants and now heads up Blond Catering, who are also the in-house caterer of the prestigious Cruising Yacht Club of Australia in Darling Point. Jesper brings to Sydney’s corporate and private catering events a new creative freshness unique to his background in Scandinavian food.

Our exclusive Blond Catering Luxury Boat Menu packages have been designed to offer guests a balanced and delicious collection of flavours and styles, which are ideal for cruising on Sydney’s beautiful harbour.

All of these menu items are prepared by our team in our RCA-Gold-License accredited catering kitchen and finished fresh on-board the boat for your enjoyment.

Please select from the menus below and let us know of any special dietary requirements

Blond Catering - Sydney Catering Services

Buffet

  • Mixed olives & trail mix on arrival G/F

Canapés to start

  • Lobster tail salad on grilled potato with saffron mayo & young leaves
  • Peking duck pancake with crisp cucumber & Hoi Sin sauce
  • Purple potato, kale & red pepper frittata with olive tapenade V G/F

Salads

  • North African spiced lentil salad with cucumber & lentils V G/F
  • Chickpea, tomato, feta & rocket with balsamic vinaigrette V G/F
  • Chat potatoes with rosemary, spring onions & yoghurt dressing V G/F
  • Sweet potato, caramelised onion, cherry tomato, pinenut & rocket salad

Main cold items

  • Smoked chicken with avocado & charred corn salsa G/F
  • Tasmanian Smoked salmon with horseradish cream, capers & onions G/F
  • Gravlax – Dill marinated salmon with caramelised mustard dressing
  • Sydney Rock oysters with sherry vinegar & shallot dipping sauce
  • Poached Rock Lobster salad with asparagus, mango & citrus dressing
  • Large King prawns with fresh lemons & homemade cocktail sauce G/F

Main hot items

  • Eggplant, zucchini & haloumi skewers with salsa verde V G/F
  • Chicken & lemongrass skewers with chilli & lime G/F
  • Seared Barramundi fillet with orange & fennel salad, dill pesto
  • Rare roasted scotch fillet with mushrooms & red wine jus

Condiments

  • Marinated feta, hummus, tomato relish, English and grain mustard
  • Sourdough rolls with organic Danish butter

Sweets selection

  • Salted caramel, chocolate & passionfruit tart
  • Coconut & banana sponge with glazed ginger and dulce de leche G/F
  • Mixed berries & lychees with botrytis mascarpone, meringue & fairy floss

Seafood Buffet

  • Mixed olives & trail mix on arrival G/F

Canapés to start

  • Prawn and avocado salad with yuzu mayo in endive leaf G/F
  • Citrus cured king fish on blinis with salmon roe and dill crème fraiche
  • Bruschetta with burrata, capsicum and olive tapenade

Salads

  • Smoked salmon Caesar salad with crispy bacon, garlic croutons & anchovy dressing
  • Roasted carrots, spinach, pearl cous cous, pomegranates & walnut dress V
  • Potato salad with red onions, cherry tomatoes, green beans & mustard vinaigrette V, G/F

Main cold items

  • Tasmanian smoked and cured salmon with caramelized mustard & dill dressing, capers and onions G/F
  • Large king prawns with lemons & homemade cocktail sauce G/F
  • Sydney rock oysters with sherry vinegar and shallots, bloody Mary jelly & preserved lemon
  • Poached rock lobster, asparagus and mango salad with citrus dressing

Main hot items

  • Eggplant, zucchini & haloumi skewers with salsa verde V, G/F
  • Poached flaked salmon on green tea noodles with sesame soy glace
  • Grilled barramundi fillet on panzanella salad

Condiments

  • Marinated feta, hummus, tomato relish, English and grain mustard
  • Sourdough rolls with organic butter

Sweets selection

  • Orange and almond square with yoghurt icing G/F
  • Chocolate bar with dolce de leche and fresh raspberries G/F
  • Freshly baked Passionfruit tartlet

Canapé Menu

  • Mixed olives & trail mix on arrival – G/F

10 x Elegant Canapés

  • Mustard roasted frenched lamb cutlets with olive pesto
  • Seared scallop with spiced avocado & mandarin oil served on the shell
  • Cooked & peeled king prawns with homemade cocktail sauce
  • Blackened salmon with coriander & mango mojo G/F
  • Grilled prosciutto & haloumi wraps with date compote G/F
  • Grain fed rump skewers with chimichurri sauce
  • Chipotle spiced corn, fried beans & sour cream pizza V
  • Toasted brioche with duck liver parfait & port wine marmalade
  • Mini damper roll with spicy crab salad
  • Lobster tail salad on grilled potato with saffron mayo & young leaves

2 x Substantial Canapés

All served in bamboo boats, with wooden forks

  • Chipotle spiced pulled pork slider with red slaw & guacamole
  • Poached salmon with quinoa, green peas, cherry tomatoes, kale & preserved lemon

3 x Sweet Canapés

  • Sydney’s famous Makmak macarons
  • Caramel & chocolate tartlets
  • Freshly baked Lemon curd tartlets

Seated Menu

  • 3 elegant canapés on arrival (chef’s selection)
  • Sour dough bread rolls, organic butter

Entrée – please select one

  • Seared scallops with spiced avocado, gazpacho dressing & balsamic vinegar glaze G/F
  • Grilled asparagus with poached egg, bitter leaf salad, truffle dressing & parmesan wafer V G/F
  • Chicken, pistachio & mushroom terrine with date chutney, sourdough toast & watercress vinaigrette
  • Lamb fillet with charred corn, Spanish onion puree, broad beans & roasted garlic jus G/F
  • Grilled prawns with mango & cucumber salad, aquavit jelly, rye crisps & dill pesto

Mains – please select one

  • Grilled barramundi with prawn risotto, asparagus, zucchini & a light curry broth
  • Beef fillet with mushroom duxelle, potato gratin, buttered beans & balsamic jus
  • Seared salmon on panzanella, (roasted peppers, tomato, anchovies, olives, capers and toasted sourdough with sherry vinaigrette)
  • Crispy skinned chicken breast with colcannon, sugar snaps, roasted cauliflower & gremolata G/F
  • Roasted field mushroom on zucchini spaghetti with peperonata, feta, black garlic & herb cream G/F

Dessert – please select one

  • Mixed berries and lycees with botrytis mascarpone, meringue & fairy floss
  • Chocolate & cherry ganache tart, gold leaf, cherry syrup & vanilla crème fraiche
  • Almond & white chocolate cake with tuille, macerated strawberries & Pimm’s jelly G/F
  • Coconut & banana sponge with glazed ginger, dulce de leche & passionfruit crème cheese G/F
  • Australian cheese selection with lavosh, grapes & fresh figs

Asian Buffet Menu

  • Mixed olives & trail mix on arrival G/F

Canapés to start

  • Rice paper rolls with marinated vegetables & nam jim G/F
  • Peking duck pancake with crisp cucumber & Hoi Sin sauce
  • Mango, carrot and peanut salad with coriander dressing V, G/F

Salads

  • Chicken, cashews, roasted pumpkin and spinach salad with tamarind dressing G/F
  • Rice noodle salad with toasted sesame seeds & black vinegar dressing V, G/F
  • Cabbage, baby corn, red peppers, water chestnuts & Vietnamese mint salad V, G/F

Main cold items

  • Roasted strips of beef with crispy vegetables & chili lime dressing G/F
  • Large king prawns with lemons & homemade cocktail sauce G/F
  • Sydney rock oysters with citrus soy dressing & fresh lemons

Main hot items

  • Fried Rice with vegetables, omelette & crispy shallots V, G/F
  • Chicken & lemongrass skewers with chili and lime G/F
  • Marinated BBQ Pork on stir-fried bok choy, red peppers, broccoli & sesame glaze

Sweets selection

  • Fruit Skewers – seasonal fruits & berries G/F
  • Coconut panna cotta with mango & palm sugar caramel G/F
  • Banana cake with candied ginger & passion fruit icing

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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.

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