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

**Please note – a minimum order of 10 people applies to all in room catering**
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.

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