Conference Catering
Kick start the day…
Working Style breakfast:
Natural Yoghurt shot with nutty granola and fresh berries gf
Ham, cheese and Dijon mustard toasty
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Light Standing Breakfast:
Chia coconut pot with berry compote gf, df
Fruit salad with vanilla and star anise consomme gf
Milk bun with bacon, scrambled egg and bbq relish
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Substantial Standing Breakfast:
Yoghurt shot with passion fruit and chocolate granola gf
Fruit salad with honey and lime gf
Assorted mini muffins
Pumpkin, kale and feta cheese frittata v gf
Smoked salmon toast with apple crème fraiche, dill and pickled radish
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Working style Lunch Options
Sandwich Lunch
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)
Grilled chicken salad with cabbage, red pepper, tomato, chick peas, and cucumber dressing gf, df
Roasted cauliflower, sweet potato, rocket, dried cranberries and fetta salad with balsamic dressing gf, v
Seasonal fruit platter
Premium Lunch
Minimum 20 guests
Selection of breads with Danish butter
Roasted peri peri chicken breast with chimichurri gf, df
Seared Tasmanian salmon with lemon, olive and capers gf, df
Roast potato with crispy bacon gf df
Panzanella salad with sherry vinegar dressing v df
Kale & spinach salad with toasted hazelnuts, quinoa, fennel and orange dressing v, gf, df
Seasonal fruit platter
Selection of mini desserts
Tea Break Snacks
Sweet:
Natural Yoghurt shot with nutty granola and fresh berries gf
Orange, almond and olive oil cake gf, df
Portuguese custard tart with cinnamon
Chocolate & walnut brownies gf
Seasonal fruit skewer gf df
Mini meringues with passionfruit gel and strawberries gf, df
Mini chocolate and raspberry lamingtons
Assorted macarons
Toasted banana bread with vanilla ricotta
Buttermilk scones with jam and whipped cream
Mini chocolate croissants
Carrot cake with crème cheese icing
Mini apple and frangipane tarts
Almond, chocolate, berry or lemon friands
Mini hummingbird cakes
Savoury:
Mini pork and fennel sausage rolls with tomato relish
Kale, roasted pumpkin and feta frittata v gf
Mini chicken and leek pie
Spinach and cheese pasties v
Cauliflower fritters with mint yoghurt v, gf
Chicken, walnut and celery baby roll
Leek and goat cheese tart with caramelized onion v
Mini lamb and pea Cornish pasties
Smoked salmon and herbed cream cheese finger sandwiches
Mini croissant with ham and gruyere
Pulled chicken slider with chipotle & apple slaw
Pizzetta with cherry tomato, chorizo, basil and mozzarella
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.