Conference Catering

Kick start the day…

Working Style breakfast: 

Greek yoghurt pots with coco nib muesli, blue berries & honey gf, v

Field mushroom, Swiss cheese & jalapeno toasty v

Berry smoothie gf

Freshly brewed filter coffee and selection of The Organic Tea Project teas

Light Standing Breakfast:

Almond milk chia pots with rhubarb compote, toasted almonds & passionfruit gf, df, v

Brioche bun with bacon, scrambled egg, caramelized onion & sriracha mayonnaise

Spinach & egg tart with roasted cherry tomato v

Berry smoothie gf

Freshly brewed filter coffee and selection of The Organic Tea Project teas

Substantial Standing Breakfast:

Fruit salad with natural yoghurt & granola gf

Smoked ham, Gruyere cheese & fig jam croissant

Assorted mini muffins

Smoked Tasmanian salmon on rye toast with dill cream cheese & pickled onion

Zucchini, mint & feta cheese frittata, onion-chili jam gf, v

Freshly brewed filter coffee and selection of The Organic Tea Project teas

Working style Lunch Options

Sandwich Lunch

Selection of gourmet sandwiches and tortilla wraps (1.5pp)

Seasonal fruit platter

Cheese platter with grapes, dried fruits and a selection of crackers

Healthy Lunch

Selection of gourmet sandwiches and tortilla wraps (1.5pp)

Selection of 2 salads

Seasonal fruit platter

Premium Lunch

Minimum 20 guests

Selection of breads with Danish butter

Chargrilled harissa chicken breast, pilaf rice, coriander yoghurt gf

Seared Tasmanian salmon, steamed greens & salsa verde gf, df

Roasted new potatoes & pumpkin with smoked paprika gf, df, v

Fattoush salad – cucumber, avocado, cos, tomato, toasted bread, lemon dressing & sumac df, v

Rocket & red onion salad, feta, candied walnuts & sherry dressing gf, v

Seasonal fruit platter

Selection of mini desserts

Tea Break Snacks


Almond & white chocolate blondie, strawberry compote gf

Passionfruit curd tart, vanilla double cream

A mix of chocolate & raspberry lamingtons

Seasonal fruit skewers gf, df

Mini chocolate croissants

Buttermilk scones with strawberry jam and whipped cream

Belgian chocolate and walnut brownie gf

Assorted muffins

Berry frangipane tart

House made oat, nut & dried fruit muesli bars with yoghurt glaze

Mini blackberry cheesecakes

Selection of apricot glazed Danishes

Assorted macarons

Orange, polenta and olive oil cake gf, df

Chocolate beignet – mini-French style doughnut


Lamb & harissa sausage roll with mint & preserved lemon yoghurt

Cauliflower, fennel & coriander fritters, truffle aioli gf, df, v

Mini beef & red wine pies with tomato chilli jam

Roasted vegetable & smoked paprika empanadas, chimichurri sauce v

Pulled pork slider with chipotle aioli & apple slaw

Cucumber, crème cheese & chive finger sandwiches v

Asparagus, lemon myrtle & goat cheese tart v

Ham, Swiss cheese & caramelized onion toasty

Pizzetta with roasted pumpkin, chorizo, tomato and mozzarella cheese

Vegetable crudites with assorted dips, gf, v

Cured salmon toast with lettuce, mustard – dill dressing & red onions df

Mac & cheese croquettes with sriracha aioli v

Lemon & herb marinated chicken and haloumi rolls with herb mayo

Mushroom arancini with smoked paprika aioli gf

Prawn & noodle spring rolls with nuoc cham df

**Please note – a minimum order of 10 people applies to all in room catering**
The Blond Bistro menu is available for smaller groups.


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


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

All other questions, please use the form on the right.


    Email Address*