Entrée – Please select from the following:

Marinated burrata, heirloom tomato, caramelized fennel, balsamic pearls gf

Grilled lamb loin with feta, fattoush, pomegranate, parsley dressing gf

Sangria marinated watermelon, baby cos, ashed goat cheese, mint, croutons v

Marinated kingfish, wasabi roe, rye crumbs, apple remoulade, pickled radish

Beef carpaccio, summer leaf salad, truffle & lemon dressing, potato crisp gf

Citrus cured salmon, dill aioli, cucumber, seaweed crisp, celery cress gf

Roasted pumpkin ravioli, toasted seeds, crispy quanciale, tarragon pesto

Seared scallops with kimchi salad, coriander puree, soy & mirin vinaigrette gf

Main – Please select from the following:

Pan fried barramundi, grilled prawn, sweet corn, shimeji mushrooms, Riesling beurre blanc gf

Grilled Angus beef rump, potato puree, wilted spinach, onion jam, pink peppercorn jus, watercress gf

Baked blue eye cod, sautéed silver beet, cherry tomatoes, caper & parsley butter, potato curls gf

Roasted free range chicken, pea puree, carrots, shitake mushrooms, spring garlic jus gf

Spring lamb, broad bean tortellini, asparagus, onion puree, burnt butter jus

Seared duck breast, confit new potatoes, spring vegetables, red currents gf

Grilled salmon, roasted zucchini, crispy quinoa, mango relish, chili threads gf

Roasted pork belly, Moroccan spiced sweet potato, green beans, preserved lemon yoghurt gf

Pappardelle, sautéed champions, roasted capsicum, eggplant, parmesan, basil oil v

Dessert – Please select from the following:

Chocolate & nut cake, Blood orange gelato, curd, meringue, hazelnut praline gf

Salted caramel sponge, grape, mint and lychee salad, raspberry reduction gf

White chocolate & crystalized ginger mousse, caramel, black pepper spiced pineapple salsa gf

Passion fruit Brulee tart, mascarpone, strawberry, chocolate soil

Cheese selection with toasted fig bread, mustard fruits

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


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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