Elegant Canapé Menu


Sydney rock oyster, finger lime and ginger gf df

Gravlax – fennel and dill cured Tasmanian salmon with honey mustard dressing df

Mini lobster roll, pickled celery, Blond’s Kewpie tartare

Rye blini with Yarra Valley caviar, dill crème fraiche & cucumber

Vegetarian rice paper roll with coriander & lime v gf df

Cherry bocconcini, caper & olive crostini with marjoram v

Fig and prosciutto crostini with gorgonzola cream

Sobrasada tartlet with pickled onions & herbs df

Chicken and foie gras terrine with spiced plums gf df

Smoked chicken tartlet with parsley & celery df

Vietnamese beef tartare with fried shiso leaves df

Peking duck pancakes with salted cucumber and Hoi Sin

Beetroot and bresaola tart with watercress pesto and horseradish


Beef and pancetta skewers with tarragon dipping sauce gf

Mini beef pie with smoked tomato relish

Summer vegetable tartlet with marinated feta v

Crumbed fish with broad bean tapenade, lemon and watercress

Frikadeller – Danish pork meatballs with pickled cucumber

Salt cod fritters with green goddess sauce

Lemon chicken with spinach and olive tapenade gf df

Pizzetta with pumpkin, taleggio, pine nuts and wild rocket v

Pork belly with Davidson plum jam, puffed pork skin & fennel pollen gf df

Pulled chicken slider with chipotle & apple slaw df

Lamb kofta with green pea and mint sauce gf

Porcini arancini with spinach and salsa verde v

Pulled pork slider with pear and apple slaw df

Seared scallops, brown mushroom duxelle and cumin gf

Pork & fennel sausage rolls with tomato relish


Mini waffles with maple cured bacon & salted caramel

Chocolate brownie with pretzel praline

Nutella éclair with hazelnut crumble

Wattle seed pannacotta with bush passion fruit

Chocolate churros with Dutch cocoa

White chocolate mousse with berries & toasted almonds

Fruit macarons – blackcurrant, green apple, lemon

Substantial canapés


Chicken, smoky bacon, avocado & chipotle mayo df

Wagyu beef, dill pickles, baby cos, blue cheese mayo

Tasmanian salmon with wasabi, Japanese slaw and edamame pesto df

Roasted kangaroo fillet with beetroot relish & black pepper aioli df

Portobello mushroom with haloumi, basil & spinach pesto v


Bowls, boats and boxes

Steamed bao with honey & soy chicken and plum dipping sauce df

Seafood and risoni salad with asparagus, olives, truss tomatoes and lemon chilli dressing df

Crumbed flathead with chunky chips and tartare sauce df

Pork tenderloin with field mushrooms, sage and creamy semolina

Caramelised fennel, zucchini, rosemary and ricotta tart v

Lime and honey marinated chicken, daikon noodles, mint and chilli df

Goan barramundi curry with cumin steamed rice, coriander and green chilli salad df


Contact Us


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


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.


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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