Canapé Menu
Cold
Sydney rock oyster, finger lime and ginger GF DF NF
Gravlax – fennel and dill cured Tasmanian salmon with honey mustard dressing DF NF
Mini prawn roll, pickled celery, Kewpie tartare NF
Beetroot compressed watermelon, crème Fraîche, Marcona almonds V GF
Parmigiano Croûte, fresh tomato salsa, aged balsamic V NF
Kingfish ceviche, coconut, coriander, lime, chive oil GF DF NF
Asparagus, cherry tomato and ricotta frittata V GF NF
Blini with Yarra Valley caviar, dill cream & cucumber NF
Cherry bocconcini, caper & olive crostini with marjoram V NF
Peking duck pancakes with cucumber and Hoi Sin NF
Beetroot and bresaola tart with watercress pesto and horseradish
Hot
Crispy fried whiting, salt & native bush pepper and lemon aioli DF NF
Chicken and water chestnuts Siu Mei and soy sauce DF
Beef Wellington and bearnaise dipping sauce NF
Summer vegetable tartlet with marinated feta V NF
Sugar cane skewer – coconut chicken, Nam Jim GF DF NF
Pizzetta with pumpkin, taleggio, pine nuts and wild rocket V
Pork belly with Davidson plum jam and fennel pollen GF DF NF
Porcini arancini with spinach and parmesan aioli V NF
Turkey, cranberry and camembert sausage rolls and fig chutney NF
Mini chilli beef Empanadas, caramelised onion and smoky harissa mayo NF
Mini beef pie and smoked tomato relish NF
Seared scallops, brown mushroom duxelle and cumin GF NF
Sweet
Bambino gelato cones
Wattle seed pannacotta with bush passionfruit GF NF
Mini waffles with maple cured bacon and salted caramel
Chocolate brownie with pretzel praline GF
White chocolate mousse with berries and toasted almonds GF
Macarons – blackcurrant, green apple, lemon GF DF
Substantial canapés
Sliders and burgers …..
Slow cooked pulled pork, fennel slaw and jalapeno aioli NF
Southern style crispy fried chicken, kale slaw and paprika aioli
Beef burger, bacon, Swiss cheese, tomato jam and pickle mayo NF
Portobello mushroom with haloumi, basil and spinach pesto V
Box, bowl, boats…..
Potato gnocchi with roasted pumpkin, broad beans, basil V GF NF
Tuna sashimi with sushi rice, edamame, seaweed, shallots and yuzu wasabi soy dressing DF NF
Crumbed flathead with herb salt, chunky chips and homemade tartar sauce DF NF
Traditional beef lasagne – premium beef, bechamel and napolitana sauce, cheesy top NF
Salt & Sichuan pepper squid, lemon and coriander aioli GF DF
Asparagus, orange & shallot Ravioli, roasted cherry tomatoes and parmesan V NF
Live cooking station
A great way to offer something unique to your corporate or private event, we can tailor to your specific needs and look for event. A popular choice is Jesper’s Smørrebrød (open sandwiches) Station, where Jesper builds open sandwiches in front of your guests and slice his famous Food Safari Gravlax
Delivered Canapé Menu
Cold – to be delivered on platters ready to serve
Sydney rock oyster, finger lime and ginger GF DF NF
Gravlax – fennel and dill cured Tasmanian salmon with honey mustard dressing DF NF
Mini prawn roll, pickled celery, Kewpie tartare NF
Kingfish ceviche, coconut, coriander, lime, chive oil, cucumber GF DF NF
Asparagus, cherry tomato and ricotta frittata V GF NF
Blini with Yarra Valley caviar, dill cream & cucumber NF
Cherry bocconcini, caper & olive crostini with marjoram V NF
Peking duck pancakes with cucumber and Hoi Sin NF
Beetroot and bresaola tart with watercress pesto and horseradish
Chicken sandwich – rocket, grain mustard and cucumber on white bread
Tandoori lamb on dahl pikelet with eggplant relish and coriander yoghurt
Poached trout salad on brioche toast with dill and pickled red onion
Sweet
Bambino gelato cones (please have freezer on site)
Chocolate brownie with pretzel praline GF
White chocolate ganache tart with berries and toasted almonds
Macarons – blackcurrant, green apple, lemon GF DF
Hot – to be delivered cold with heating instructions
Crispy fried whiting, salt & native bush pepper and lemon aioli DF NF
Chicken and water chestnuts Siu Mei and soy sauce DF
Beef Wellington and bearnaise dipping sauce NF
Summer vegetable tartlet with marinated feta V NF
Sugar cane skewer – coconut chicken, Nam Jim GF DF NF
Pizzetta with pumpkin, taleggio, pine nuts and wild rocket V
Porcini arancini with spinach and parmesan aioli V NF
Turkey, cranberry and camembert sausage rolls and fig chutney NF
Mini chilli beef Empanadas, caramelised onion and smoky harissa mayo NF
Mini beef pie and smoked tomato relish NF
Sliders – to be delivered cold with heating instructions
Slow cooked pulled pork, fennel slaw and jalapeno aioli NF
Southern style crispy fried chicken, kale slaw and paprika aioli
Beef burger, bacon, Swiss cheese, tomato jam and pickle mayo NF
Portobello mushroom with haloumi, basil and spinach pesto V
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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 tarrah@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 admin@blondcatering.com.au
All other questions, please use the form on the right.