Conference Catering
Kick start the day…
Working Style breakfast:
Yoghurt pot with crunchy granola and berry compote
Mini croissant with ham and gruyere NF
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Light Standing Breakfast:
Yoghurt pot with crunchy granola and berry compote
Fruit cocktail with spiced syrup GF NF
Brioche slider with bacon, egg and provolone NF
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Substantial Standing Breakfast:
Yoghurt pot with crunchy granola and berry compote
Fruit salad with spiced syrup GF NF
Assorted mini muffins
Asparagus, cherry tomato and ricotta frittata V GF NF
Smoked salmon blini with crème fraiche, dill NF
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Working style Lunch Options
Sandwich Lunch
Chefs selection of gourmet sandwiches and tortilla wraps (1.5pp)
Seasonal fruit platter
Cheese platter with fig jam, dried fruits and sesame lavosh
Healthy Lunch
Selection of gourmet sandwiches and tortilla wraps (1.5pp)
Lemon roasted chicken salad with cumin flavoured cauliflower, labneh dressing GF NF
Quinoa, roasted vegetables & avocado with citrus dressing GF DF V NF
Seasonal fruit platter
Premium Lunch
Minimum 20 guests
Selection of breads with Danish butter
Lemon and sage roasted chicken breast GF NF
Slow cooked salmon with lemon thyme & caper aioli GF DF NF
Roast potatoes & Spanish onion V GF DF
Panzanella salad with vincotto V DF
Quinoa with beetroot, ashed chevre & spinach V GF NF
Seasonal fruit platter NF
Selection of mini desserts
Tea Break Snacks
Sweet:
Mini apricot glazed Danishes
Yoghurt pot with crunchy granola and berry compote
Persian orange and almond cake GF DF
Portuguese custard tart
Chocolate & walnut brownies GF
Seasonal fruit skewer GF DF NF
Mango and coconut baby cakes
Mini chocolate and raspberry lamingtons
Macarons – blackcurrant, green apple, lemon GF DF
Toasted banana bread with butter and honey GF NF
Buttermilk scones with jam and whipped cream NF
Mini chocolate croissants NF
Mixed friands, almond, sticky date, berry, lemon GF
Mini baked blackberry cheesecakes
Savoury:
Turkey, cranberry and camembert sausage rolls and fig chutney NF
Asparagus, cherry tomato and ricotta frittata V GF NF
Mini chilli beef Empanadas, caramelised onion and smoky harissa mayo NF
Mini beef pie and smoked tomato relish NF
Baked vegetable samosas and mint chutney V NF
Chicken, walnut and celery finger sandwich
Caramelised onion and olive tart V NF
Smoked salmon and herbed cream cheese finger sandwiches NF
Mini croissant with ham and gruyere NF
Pizzetta with prosciutto, basil and mozzarella NF
The Blond Bistro menu is available for smaller groups.
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.