Elegant Canapé Menu


Sydney rock oysters with cucumber vinaigrette & native finger lime G/F, D/F

Bruschetta with lemon ricotta, heirloom tomato, dehydrated olive & capers V

Confit salmon & wasabi balls with ginger soy dip D/F

Cauliflower, red capsicum & parmesan frittata, gremolata aioli, kale crisp V, G/F

Chicken larb, cucumber, chilli, lime, coriander, puffed rice G/F, D/F

Tuna tartar, pickled onion, caper aioli, potato crisp – on spoon G/F, D/F

Prawn & dill salad on toast, trout roe, horse radish & lemon mayonnaise D/F

Black bean & jalapeno fritter, avocado, charred corn, pickled onion V, G/F

Yuzu cured Kingfish on rice crisp, toasted sesame, seaweed, chilli & shiso G/F, D/F

Peking style duck pancakes, hoisin & cucumber D/F

Compressed melon with jamon, gin, goats curd, red sorrel G/F

Rare beef on prawn cracker, mint, lime, chilli, palm sugar dressing & smoked soy kewpie G/F, D/F


Crispy fried whiting, garlic & herb salt, bang bang sauce D/F

Glazed plum & goat cheese flan, agrodolce & cress V

Indian spiced lamb koftas, green chilli & mint chutney G/F, D/F

Gorgonzola & mushroom tart, roasted pear, candied walnut V

Seared scallops, vadouvan carrot puree, coriander yoghurt, hazelnut dukkha G/F

Green pea, mint & lemon zest arancini, harissa mayonnaise G/F, V                                                                                                                                                          Chicken popcorn, sriracha aioli, young herbs

Roasted vegetable & smoked paprika empanadas, chimichurri sauce V

Chicken pistachio & currant sausage roll, tomato chilli compote

Black Angus & stout pie, tomato & tarragon relish

Pizzetta with baba ghanoush, cherry tomato, labneh, preserved lemon & parsley pesto

BBQ red sticky pork belly, black bean & spring onion salsa


Mascarpone & honey mousse, brown sugar meringue & berries, served in glass G/F

Beetroot & almond cake, vanilla & pomegranate yoghurt G/F

Mini banoffee pie – Banana, dulce de leche, cream & chocolate G/F

Chocolate & nut bar, berry & crème cheese icing, passionfruit tuille

Meringue with Chantilly cream, mango & red currants, berry crumble

Cherry & chocolate frangipane tart, vanilla double cream

Selection of macaroons

Substantial canapés


Peri Peri chicken, lettuce, red onion, spiced yoghurt

Wagyu beef burger, bush tomato jam, swiss cheese, pickle mayo

Crumbed fish, chilli salt, fennel slaw, lemon tartar

Mini pulled pork banh mi – pickled carrot & radish, cucumber, coriander, sriracha aioli

Falafel, green pea hommus, caramelized onion, chermoula yoghurt V

Bowls, boats and boxes

Chilled soba noodle salad, shitake mushrooms, toasted sesame, togarashi & shallots V, D/F

Crumbed flathead, herb salt, chunky chips, homemade tartare sauce G/F, D/F

Chinese sticky pork stir fry, jasmine rice, fried onion G/F, D/F

Lamb kofta meat balls, dried fruit & nut cous cous, harissa yoghurt

Prawn, chicken mince & green papaya salad, mint, coriander, nuoc cham G/F, D/F

Salmon tostada salad, avocado, corn, tomato salsa D/F

Artichoke ravioli, pecorino cream, semidried tomato, basil oil & pangratata V


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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