We’re incredibly grateful to have been part of some truly special events — from weddings and long lunches to intimate dinners and one-off gatherings.

Catering for us is about creating something that feels personal, considered, and reflective of the moment. No two events are the same — everything is shaped around the brief, the setting, and what’s in season.

Our menus are developed with seasonal intent, but always serve as a guide.

  • Designed for long lunches, weddings and relaxed celebrations, our grazing offering is built around abundance, local produce and bold, house-made elements.

    Cheese Board — $170 (serves 10) A selection of local and imported cheeses, served with house-made pear & whisky jam, house-made lavosh and seasonal accompaniments.

    Charcuterie Board — $170 (serves 10) Cured meats with house pickles, roast capsicum & walnut dip, and koji & roast onion cream.

    Focaccia & Butter — $90 (serves 10) House-made focaccia served warm with burnt butter and infused oils.

  • Gildas — $10pp (3 pieces)

    Simple, bold skewers designed for flowing service alongside drinks.

    Olive, pickled pepper & cured shiitake | Manchego & semi-dried tomato | Ortiz anchovy & tomato

    Canapés

    A curated selection of refined, seasonal bites

    Pea & mint arancini, smoked feta cream

    Coronation chicken skewer, house-made compote

    Lamb kofta, ezme, smoked labneh

    Confit duck toast, cured egg emulsion, shiso

    Cured market fish tostada, kohlrabi, smoked crème fraîche

    Caramelised onion & Tallegio quiche

    Packages: 6 ($55pp) | 8 ($70pp) | 10 ($85pp)

  • Designed for sharing, our banquet menus showcase generous, seasonal dishes and fire-driven cooking.

    From $85pp ($105pp with dessert)

    Mains

    16-hour lamb shoulder, nduja, caramelised honey, preserved lemon, roasted tomato & romesco

    Roast pork neck, caper-berry tapenade, creamy white polenta

    Shredded roast chicken Waldorf, mustard cream, grapes, candied walnuts, celery heart, garden leaves

    Roast vegetable lasagne, house-made pasta, smoked scamorza

    Sides & Salads

    Hand-cut roast potatoes, tarragon aioli

    Seasonal garden salad, radish, herbs, mustard greens, horseradish dressing

    Roast beetroot & pear, Gorgonzola, preserved lemon dressing

    Charred autumn greens, caper butter, preserved lemon

    Dessert

    Pistachio tiramisu

    Olive oil sponge, seasonal fruit, whipped labneh, fermented honey

  • For a more elevated and intimate dining experience, our tasting menu is designed around our current night menu.

    Showcasing seasonal produce, fire-driven cooking and house-made elements, each menu is curated specifically for your event.

    Menus change regularly — please get in touch to explore current offerings. For a sense of style and seasonality, please see our current night menu.

We believe it’s important that each event carries your stamp, and we work closely with you to shape something that feels genuinely yours.

The food leans generous and grounded in flavour. Shared tables, thoughtful details, and dishes designed to be enjoyed — not overworked.

Contact us about your event

We work closely with producers across New South Wales, sourcing with care and building menus that reflect both the region and the season.

Wherever possible, we bring the same philosophy we use in our kitchen — making things in-house, treating ingredients with respect, and letting them speak for themselves.

Whether it’s 20 guests or 200, the goal is always the same: to create something memorable, relaxed, and genuinely delicious.