Entrée – Please select from the following:

Seared tuna, grilled asparagus, avocado puree, smoked soy aioli, lemongrass vinaigrette gf, df

Burrata with heirloom tomato & peach salad, basil, toasted sourdough, pomegranate dressing v

Serrano ham & rillette, watermelon, goats curd, green chili mint salsa gf

Cured kingfish, pickled carrots, dill sour cream, caper berries, red onions, rye croutons

Asparagus & orange zest ravioli with roasted cherry tomatoes, chili, basil & shaved parmesan v

Poached tiger prawns, cucumber & mango salad, crispy wonton skins, nuoc nam cham dressing df

Slow roasted pork belly, pineapple & chili jam, tamarind caramel, cress salad gf, df

Seared scallops with sauteed mushrooms, green pea puree, wasabi oil & ponzu gf

Main – Please select from the following:

Seared duck breast, roasted vegetables fregola, onion puree, roasted plum jus

Hoisin glazed pork loin, carrot & ginger puree, stir fry greens, shimeji mushrooms

Pan fried barramundi, new potatoes, edamame, broccoli, seaweed oil, miso beurre blanc gf

Grilled Angus beef rump, potato & leek gratin, roasted carrot, beans, horseradish cream, madeira jus gf

Roasted free range chicken, sweet potato puree & croquettes, buttered greens, bacon reduction gf

Grilled Tasmanian salmon, potato gnocchi, olives, tomatoes, spinach, Riesling cream sauce

Chermoula Spring lamb, cous cous with pistachios & dates, roasted zucchini, preserved lemon yoghurt

Tomato & coconut curry with chickpea & spinach dumplings, steamed rice, apple & mint relish gf, df, Vegan

Dessert – Please select from the following:

White chocolate & almond brownie, stone fruit, sorbet, raspberry puree gf

Passionfruit tart with coconut Chantilly cream, tuille, berry cremeux

Dark chocolate & Cointreau mousse, mango jelly, curd & meringue – served in glass gf

Caramelized compressed pineapple, pistachios, vanilla bean ice cream, dulche de leche gf

Cheese selection with charcoal crackers, roasted pear & truffled honey

Seated menus are served with
Sour dough bread rolls, organic butter
Freshly brewed coffee and selection of The Organic Tea Project teas, served with Petit Fours

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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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