Entrée – Please select from the following:

Gin cured salmon, kipfler potato salad, pickled fennel, radish, rye crumbs & tarragon sour cream G/F

Fig, marinated feta, pistachio, mint & freekeh salad, pomegranate dressing V, G/F

Duck rillette, toasted sourdough, crispy pancetta, chervil aioli, red currants & elderflower vinaigrette

Kingfish ceviche, green chilli & lime salsa, charred corn, coriander & capsicum salad G/F

Zucchini, ricotta & mint ravioli, toasted walnuts, cherry tomatoes, lemon zest & shaved parmesan V

Poached tiger prawns, gazpacho salad, black toast, Pedro Ximenez dressing G/F

Slow roasted pork belly, fennel, nashi pear & red cabbage salad, cress, muscatel reduction G/F

Seared Queensland scallops with chorizo, heirloom tomato, micro herbs, hazelnut picada G/F

Main – Please select from the following:

Seared duck breast, red wine & pancetta risotto, spring vegetables, glazed plum

Roasted free range chicken, sweet corn, grilled eggplant, tomato, basil & burnt butter jus G/F

Grilled salmon with mussels, chats, tomato, fennel, zucchini & green pea cream G/F

Mustard & molasses roasted pork loin, glazed root vegetables, carrot puree, snow peas, caraway jus G/F

Spring lamb, fondant potato, savoy cabbage with bacon, green beans & truffle velouté G/F

Pan fried barramundi, green pea puree, silver beet, glazed carrots, lemon myrtle beurre blanc G/F

Grilled Angus beef rump, caramelised onion, confit potato, mushroom, broccolini, shiraz jus G/F

Mushroom & broad bean fritters, smoked eggplant, charred broccolini, glazed carrots & pistou G/F, Vegan

Dessert – Please select from the following:

Red currant and white chocolate panna cotta, Berry sorbet, passionfruit tuille

Poached peach, mascarpone & honey mousse, brown sugar meringue & berries, served in glass G/F

Beetroot & almond cake, yoghurt mousse, preserved pears, G/F

Banana flan with dulce de leche, vanilla bean ice cream, chocolate soil

Cheese selection with toasted fruit bread & fig compote

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.


    Email Address*