Breakfast

Available until 11:30am

White toast

Brickfield’s sourdough, soy
& linseed toast
served with your choice of spreads –
Jam, Peanut Butter, Marmalade, Vegemite

Bacon & Egg Roll, BBQ relish

Avocado on Soy & Linseed Toast,
Pistachio Dukkah

Two Eggs poached, scrambled or
fried on toast

Brioche French toast with maple,
mascarpone & banana

Bircher muesli
with fresh fruit & yoghurt

Big Breakfast
two eggs, sourdough, bacon, sausages,
tomato, mushrooms

Croissant
plain or chocolate

Banana bread

EXTRAS

Extra Egg (poached/scrambled
or fried)/slow cooked tomato/
sautéed mushrooms

Bacon, chicken chorizo

Smoked salmon

Beverages

COFFEE

Short Black

Cappuccino, Long Black, Latte,
Flat White, Macchiato

Hot Chocolate, Chai Latte
*Decaf, Soy, Mocha extra

TEA

Ovvio Premium Organic Tea
English Breakfast, Earl Grey, Sencha Green,
White Jasmine, Minty, Chamomile Days,
Chai High, Rise & Shine, Ruby Heart Berry

FROM THE FRIDGE

Parkers 100% Organic Juices
& Iced Teas

Main Courses

Salt & pepper squid
with chips, slaw & aioli (DF)

New Zealand Clam Linguini
with white wine, chilli, tomato sugo, capers & rocket

Pan fried barramundi
with pumpkin, chickpeas, cumin aioli & lime

Grilled fish
with caper butter, chips & salad

Panko crumbed chicken schnitzel
with chips, slaw & aioli (DF)
*make it a parmigiana

Beer battered fish & chips
with tartare sauce (DF)

Pumpkin & goat’s cheese ravioli
with burnt butter & sage

Char grilled 250g Jack’s Creek MBS3+
black angus Rump
served with chips, steamed greens & chimichurri (DF/GF)

CHILLED & RAW SEAFOOD

Available from 12.00pm

Sydney Rock Oysters
served natural with mignonette (GF/DF)

Yellowfin tuna sashimi
with fried shallots, shiso, soy & Japanese mustard dressing (DF)

Half kilo of tiger prawns
(unpeeled)
with cocktail sauce & lemon (GF/DF)

Seafood Plate
6 Sydney rock oysters, 6 tiger prawns, smoked salmon,
lemon & cocktail sauce (GF/DF)

SALADS

Hot smoked salmon
& green tea noodle salad
with mushroom & blackened chilli vinaigrette (DF)

Tuna Poke
with brown rice, seaweed, avocado, cucumber

Caesar salad
with bacon, parmesan, egg & croutons

Greek salad
with organic olives, feta, oregano
& lemon vinaigrette (GF)

*Add chicken to your salad

*Add hot smoked salmon to your salad

BURGERS

Classic cheeseburger
American cheese, onion, house sauce & pickles

CYCA beef burger
American cheese, lettuce, tomato, house mayo & pickles

El Paso beef burger
American cheese, chilli aioli, jalapenos,
refried beans, tomato & corn chips

Grilled chicken burger
American cheese, chilli aioli, avocado, lettuce & tomato

*All burgers served with fries. Add bacon to your burger. Add an extra meat patty.

PIZZA

Garlic, mozzarella & parsley

Margherita
sliced tomato, mozzarella & basil

Red spiced chicken
Spanish onion, roasted red peppers, mozzarella, parsley & aioli

Pepperoni
Spanish onion, chilli & mozzarella

Hawaiian
ham, pineapple & mozzarella

PANINI of the day

Available 12 – 4pm
Monday to Friday

SNACKS

Salt & pepper squid
with chilli, shallot & spiced salt (GF)

Warmed olives
marinated in chilli & orange (GF/DF)

SHARE PLATES

BEEF Nachos
Corn chips with refried beans, chilli cheese,
avocado, sour cream & jalapeños

Dips Plate
Three dips with toasted sourdough

SIDES

Toasted sourdough
with extra virgin olive oil (DF)

Garlic bread

Side salad with vinaigrette
(GF/DF)

Rocket & parmesan salad
(GF)

Steamed greens
with butter & almonds

Mashed potato

Fries

Wedges
with sweet chilli & sour cream

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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 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.

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