Conference Catering
Kick start the day…
Working Style breakfast:
Greek yoghurt pots with coco nib muesli, blue berries & honey gf, v
Field mushroom, Swiss cheese & jalapeno toasty v
Berry smoothie gf
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Light Standing Breakfast:
Almond milk chia pots with rhubarb compote, toasted almonds & passionfruit gf, df, v
Brioche bun with bacon, scrambled egg, caramelized onion & sriracha mayonnaise
Spinach & egg tart with roasted cherry tomato v
Berry smoothie gf
Freshly brewed filter coffee and selection of The Organic Tea Project teas
Substantial Standing Breakfast:
Fruit salad with natural yoghurt & granola gf
Smoked ham, Gruyere cheese & fig jam croissant
Assorted mini muffins
Smoked Tasmanian salmon on rye toast with dill cream cheese & pickled onion
Zucchini, mint & feta cheese frittata, onion-chili jam gf, v
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 grapes, dried fruits and a selection of crackers
Healthy Lunch
Selection of gourmet sandwiches and tortilla wraps (1.5pp)
Selection of 2 salads
Seasonal fruit platter
Premium Lunch
Minimum 20 guests
Selection of breads with Danish butter
Chargrilled harissa chicken breast, pilaf rice, coriander yoghurt gf
Seared Tasmanian salmon, steamed greens & salsa verde gf, df
Roasted new potatoes & pumpkin with smoked paprika gf, df, v
Fattoush salad – cucumber, avocado, cos, tomato, toasted bread, lemon dressing & sumac df, v
Rocket & red onion salad, feta, candied walnuts & sherry dressing gf, v
Seasonal fruit platter
Selection of mini desserts
Tea Break Snacks
Sweet:
Almond & white chocolate blondie, strawberry compote gf
Passionfruit curd tart, vanilla double cream
A mix of chocolate & raspberry lamingtons
Seasonal fruit skewers gf, df
Mini chocolate croissants
Buttermilk scones with strawberry jam and whipped cream
Belgian chocolate and walnut brownie gf
Assorted muffins
Berry frangipane tart
House made oat, nut & dried fruit muesli bars with yoghurt glaze
Mini blackberry cheesecakes
Selection of apricot glazed Danishes
Assorted macarons
Orange, polenta and olive oil cake gf, df
Chocolate beignet – mini-French style doughnut
Savoury:
Lamb & harissa sausage roll with mint & preserved lemon yoghurt
Cauliflower, fennel & coriander fritters, truffle aioli gf, df, v
Mini beef & red wine pies with tomato chilli jam
Roasted vegetable & smoked paprika empanadas, chimichurri sauce v
Pulled pork slider with chipotle aioli & apple slaw
Cucumber, crème cheese & chive finger sandwiches v
Asparagus, lemon myrtle & goat cheese tart v
Ham, Swiss cheese & caramelized onion toasty
Pizzetta with roasted pumpkin, chorizo, tomato and mozzarella cheese
Vegetable crudites with assorted dips, gf, v
Cured salmon toast with lettuce, mustard – dill dressing & red onions df
Mac & cheese croquettes with sriracha aioli v
Lemon & herb marinated chicken and haloumi rolls with herb mayo
Mushroom arancini with smoked paprika aioli gf
Prawn & noodle spring rolls with nuoc cham df
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.