Entrée – Please select from the following:

Bloody Mary prawn salad with celery heart, tabasco, tomato, black pepper & vodka vinaigrette gf df

Ceviche of Cobia, finger lime, capers, salted celery & lime oil gf df

Miso glazed pork tenderloin salad with red cabbage, kale and maple dressing gf df

Summer vegetable tart with labneh, lemon oil and mint v

Seared lamb fillet with lemon myrtle and native pepper dukkah & quinoa crisp gf df

Spinach, ricotta & pine nut ravioli, prosciutto, parmesan and sage

Beef carpaccio with wasabi crème fraiche, toasted rice dressing, shiso, nori & puffed rice df

Gravlax – fennel and dill cured salmon, gin cured cucumber, juniper & potato gf df

Seared scallops with chorizo, Ooray plum chutney, paprika oil gf df

Chicken and foie gras terrine, sauternes jelly and grilled stonefruit gf df


Main – Please select from the following:

Chicken breast stuffed with thyme and walnuts, chantelle sauce & chervil gf

Polenta crusted lamb rump with Israeli cous cous, hazelnut and herbs df

Lemon myrtle crusted pork loin, glazed pears and cider sauce gf df

Confit salmon with sesame glazed Chinese broccoli, edamame wontons & garlic chives

Roasted duck with apple, beetroot, rye and caraway crumb and calvados jus df

Barramundi fillet with fennel puree, broccolini and toasted walnuts gf

Grilled beef fillet with potato gratin, green beans & morel jus gf

Blue Eye trevalla with baby zucchini, golden shallots & skordalia

Roasted field mushroom with asparagus risotto, glazed baby carrot v gf


Dessert – Please select from the following:

Chocolate fondant with candied orange and wattle seed crème anglaise

White chocolate mousse with rock salt caramel & Summer fruits gf

Lemon tart with Chantilly cream & yuzu marmalade

Peach & rosemary tarte tatin with vanilla ice cream

Tiramisu with ‘Mr Black’ coffee liqueur

Australian cheese selection with pickled walnuts, grapes and sesame lavosh


Seated menus are served with

Sour dough bread rolls, organic butter

Will & Co filter coffee and selection of SereniTea with Petit Fours


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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