Breakfast

Available until 11:30am

TOAST SELECTION

Sourdough, quinoa & soy sourdough, Turkish bread, gluten free.

Conserves – Strawberry jam, orange marmalade, honey, crunchy peanut butter, Vegemite.

 

SMASHED AVOCADO

Seasoned avocado, crumbled feta, spiced dukkah and single pressed olive oil on toasted quinoa and soy sourdough (V)

 

CYCA BACON & EGG ROLL

Free range egg, bacon, Swiss cheese, smoky tomato relish on a toasted milk bun

 

EGGS BENNY

Free range poached egg on toasted sourdough, crispy bacon or smoked salmon, rosemary hollandaise sauce

 

BUILD YOUR OWN

Free range eggs cooked to your liking served with toasted sourdough and your choice of 2 sides

 

BIG BREAKFAST

Free range eggs cooked to your liking on your choice of toasted bread, crispy bacon, sauteed mushrooms with lemon and thyme, hash brown, roast vine ripened tomato

SIDES

Free range eggs cooked to your liking

Avocado salsa

Hash brown

Roast vine ripened tommato

Sauteed button mushrooms with lemon and thyme

Crispy bacon

Smoked salmon

FROM THE DISPLAY

Selection of muffins

Croissants

Toasted banana bread with butter

Fruit salad

Individual quiche

Beverages

COFFEE

FLAT WHITE

LATTE

CAPPUCCINO

MACCHIATO

PICCOLO

SHORT/LONG BLACK

HOT CHOCOLATE

CHAI LATTE

DECAF / MOCHA / SOY / ALMOND MILK

TEA

BREAKFAST BLEND

EARL GREY

GREEN

APRÉS MEAL

AYURVEDIC

MINTED

TEA

BREAKFAST BLEND

EARL GREY

GREEN

APRÉS MEAL

AYURVEDIC

MINTED

DOWNLOAD BREAKFAST MENU BROCHURE

LUNCH & DINNER

Available from Midday

SALADS

Mixed grain salad of Farro, chickpea, roast pumpkin, cauliflower and kale with marinated feta (V)

 

‘Our Signature’ Grilled chicken, haloumi and avocado salad with cucumber, cherry tomato, mixed leaves & mustard vinaigrette (GF)

 

Crispy pork and Chinese mushroom wonton salad, Chinese cabbage, bean shoots, cherry tomato, carrot and sesame and soy dressing

BURGERS

Aussie Burger – Grass fed beef, cheese, smoky bacon, tomato, beetroot, pickle, lettuce and our burger sauce on a toasted milk bun

 

Southern style crispy chicken, chipotle aioli, cabbage slaw and tomato on a toasted milk bun

 

Fried flathead fillets, pico de gallo with toasted corn, avocado, lime and coriander on warm flour tortillas

 

Chargrilled scotch fillet steak, caramelized onion, horseradish crème, lettuce and tomato on toasted Turkish bun

MAIN

Beer battered salt water Barramundi with thick cut chips, side salad, tartare sauce and lemon

 

Panko crumbed chicken schnitzel, thick cut chips and shaved fennel & cabbage slaw and aioli

 

Cape Grim grass fed Scotch fillet steak with cabernet jus, grain mustard, thick cut chips, side salad

 

King brown mushroom, Buck wheat noodles, sautéed silver beet, baby king mushrooms and a coriander butter sauce (V)

 

Linguini Norma – Smoked eggplant and tomato passata sauce with fresh basil and single press olive oil (V)

SEAFOOD

Sydney Rock oysters served natural with fine chardonnay vinegar dressing and fresh lemon (GF)

 

Pot of Kinkawooka mussels with a splash of white wine, tomato passata and fresh herbs served with toasted sourdough

 

Fish pie – Selection of seafood in a dill & white wine cream sauce with flakey butter puff pastry

PIZZA

Margherita – Bocconcini, mozzarella, roast cherry tomato and fresh basil (V)

 

Quattro salumi – Smoked chorizo, sopressa, prosciutto and pepperoni, provolone and oregano

 

Mare e Monti – Grilled prawns, sautéed mushrooms, Napoli sauce and shallots

 

Mediterranean vegetable – Grilled eggplant, roast capsicum, zucchini and cherry tomatoes (V)

 

Pork and fennel sausage with potato scales, mozzarella and rosemary oil

TO SHARE

Antipasto Platter – Salami, prosciutto, grilled Italian sausage, marinated olive, fried mozzarella chips and grilled ciabatta

 

Artisan Cheese selection – Please ask for today’s selection, accompaniments (V)

 

Half Kilo of cooked Tiger prawns with roast tomato, chipotle aioli and fresh lemon (GF)

 

Chilled Seafood platter – Sydney rock oysters, Blue swimmer crab, King Tiger prawns, sliced smoked salmon, Wakame seaweed salad with sauce Marie Rose and fresh lemon (GF)

 

Hot Seafood platter – Beer battered barramundi, salt and pepper dusted squid, grilled Queensland prawns with garlic butter, steamed mussels in tomato and white wine sauce and tartare sauce and fresh lemon

SIDES

Thick cut chips with aioli and tomato relish (V)

 

Crunchy sweet potato wedges with sour cream and sweet chili (V)

 

Mixed leaf salad, cherry tomato, cucumber, carrot and seeded mustard vinaigrette (V)

 

Garlic pizza with garlic and herb butter, bocconcini, mozzarella (V)

DESSERT

Sticky date pudding with butterscotch sauce and vanilla bean ice cream

 

Warm dark chocolate fondant, toffee almond crunch and salted caramel ice cream

 

Gelato selection – We change our gelato weekly. Please ask our friendly staff for today’s selection

DOWNLOAD LUNCH & DINNER MENU BROCHURE

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 events@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 events@blondcatering.com.au

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

Name*

Email Address*

Subject*

Message*