Plated Menu
Our Plated Menu menu is inspired by local seasonal produce. Choose two delicious courses or go all in with a three-course feast!
Please note: we source our ingredients from local suppliers, ingredients may change due to seasonality and availability
To Start
House made foccacia and Local Olive Oil
Entrée
House-made gnocchi, king brown mushroom XO, fermented chilli (VG)
Charred peach, Vannella stracciatella, basil oil (GF) (VG) Salt-baked beets,
labne, hazelnuts, carrot top gremolata (GF) (Vg) Ora King salmon rillettes, capers, heirloom radish, toast'
Kingfish crudo, ruby grapefruit, kaffir lime oil (GF) (DF)
Charred octopus, citrus, green olive, romesco (GF) (DF)
Wagyu bresaola, pickled pear, Parmigiano Reggiano, radicchio
Main
Torched Salmon, Marrickville Backyard Honey & Miso, Charred Limes (DF, GF)
Roasted Market Fish, Charmoula, Blackened Lemon (DF, GF)
Glazed & Roasted Free Range Chicken, Black Vinegar, Scallion Oil (DF, GF)
Pasture Raised Porchetta, Fennel Pollen, Salsa Verde (DF, GF)
Slow roasted Cowra Lamb Shoulder, Chimichurri (DF, GF)
Char Grilled Picanha, Black Garlic Butter, Jus (DF, GF)
12 hour Slow Cooked BBQ Brisket, Molasses Jus, House Pickles (DF, GF)
Charred Cauliflower Wedge, Salsa Macha, Blistered Cherry Tomatoes (VN, GF,
DF) Roasted Kabocha Pumpkin, Pomegranate Glaze, & Macadamia Dukkah (VN, GF, DF)
Dessert
Mini Cannoli, filled with Orange, Ricotta & Dark Chocolate chunks Dulce de leche & Sea Salt Brownie, Crème fraîche (GF)
Mini Burnt Pavlova, Strawberry & Davidson Plum Cream (GF)
Tiramisu Bobalini- Mini Donuts filled with Espresso Crème Pâtissière
Meyer Lemon Tart, Fresh Raspberries
Cheese selection, house made lavosh, fruit paste, local honey
Sides (optional Extra)
Heirloom tomato salad, basil, pangrattato
Grilled zucchini, yellow squash, mint, marinated feta
Crispy Kipfler potatoes, rosemary and thyme salt
Charred baby Kumara, fresh herbs, preserved lemon, seaweed butter
Gem lettuce, radicchio, radish, green herb and tahini dressing
$8pp
*GF gluten free | DF dairy free | VG vegetarian | VN vegan
Pricing
2 courses $80pp
3 courses $90pp
Staffing Recommendations
1 Chef per 25 guests: $75/hr
1 Waitstaff per 12-15 guests: $75/hr (minimum 4 hours)
Staff hours include setup, service, and bump-out; final staffing recommendations will be provided with your quote
Additional Menu Options
Alternate Drop $10 per person
Extra entrée or dessert course: $20 per person
Additional side or salad: $8 per person
Arrival canapés (4 per person): $24 per person
Light grazing table: $28 per person
Event Notes
Minimum 30 guests for plated menus
Prices are per person and exclude GST
Menus may vary seasonally due to ingredient availability
Travel outside Sydney metro area may incur a surcharge
Get in Touch
For a complete quote including staffing and menu add-ons, please contact us.
We love talking about food, making food & eating food so get in contact to chat about your next event.
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