Entrée – Please select from the following:

Confit salmon with cucumber, wasabi crème, apple, radish & red garnet gf

Salad of roasted cauliflower & Brussel sprouts, currants, parmesan wafer, truffle dressing v, gf

Seared scallops, pea puree, red curry sauce, shaved bonito, puffed rice, shiso gf

Crispy pork belly, apple puree, roasted pumpkin, pickled red onion, fried parsley gf

Artichoke, spinach & lemon zest ravioli with cherry tomatoes, mint, olives & shaved pecorino v

Cured kingfish with celeriac remoulade, trout roe, rye crisp, pickled radish & dill oil

Grilled lamb with green pea hommus, eggplant caponata, crispy potato & burnt butter dressing gf

Tuna tartar with wasabi tobiko, smoked ponzu, pickled enoki mushrooms, ginger & asparagus gf

Main – Please select from the following:

Steamed barramundi with saffron angel hair pasta, leeks, cherry tomatoes & verjuice beurre blanc

Stout braised beef cheek, colcannon, roasted beetroot & carrots, glazed onion gf

Roasted organic chicken breast, boulangère potatoes, wilted greens, swede, wild mushrooms gf

Pan roasted lamb rump, red wine & pancetta risotto, roasted pumpkin, silver beet & gremolata gf

Seared duck breast with sweet potato, broccoli, fennel & muscatel jus gf

Grilled Tasmanian salmon with black rice, garlic fried choy sum, turmeric & kaffir lime sauce gf

Roasted pork loin, polenta chips, Brussel sprouts, braised apple & red cabbage, lemon thyme jus gf

Polenta & mushroom fritters with parsnip puree, kale, carrots & beets, pistou sauce v, gf

Dessert – Please select from the following:

Poached quince with honey panna cotta, mint, macadamia praline gf

Roasted nashi pears with date pudding, vanilla bean ice cream, gingerbread crumble

Rhubarb & mascarpone trifle with brown sugar meringues – Served in a glass, gf

Chocolate ganache log & donut with passionfruit & berries, honeycomb ice cream

Cheese selection with toasted fig bread, fresh & dried 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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