Event Packages
Six ways to host, from canapés to three‑day retreats.
Each package is a starting point. Choose the style that suits your event and we shape the menu around your guests, your venue and every dietary need.
- Tailored, not fixed
- Gluten, dairy & sugar free
- Fully managed service
Find the style that suits your event.
Every package can be tailored. Swap a dish, adjust a course or have the whole menu prepared gluten, dairy or sugar free, at the same standard.
Retreat Catering
For wellness, corporate and lifestyle retreats.
- From the arrival-day welcome to a farewell breakfast
- Breakfast, morning tea, a light lunch buffet, afternoon tea and dinner on every full day
- A three-course dinner and a share-style dinner across the stay
Cocktail Parties
For celebrations where guests mingle.
- Hot, cold and dessert canapés, about 10 to 12 pieces per guest
- Chosen from 28 canapés, from wagyu sausage rolls to tuna tartare
- The Elite reception adds substantial fork dishes
Three-Course Dinners
For seated dinners and milestones.
- Arrival canapés, then entrée, main and dessert
- Dishes such as seared scallop, beef eye fillet and pan-roasted toothfish
- Alternate-drop option: two dishes served alternately at entrée and main
Family-Style Sharing
For long tables and relaxed gatherings.
- Warm breads and dips to begin
- Shared mains brought to the table with generous sides
- Desserts to share
Buffets & Live Stations
For weddings and corporate events.
- Meats cooked live in front of your guests
- A buffet of sides and salads with house condiments
- A dessert station to close the night
High Tea
For bridal showers and birthdays.
- Sandwiches, savoury tartlets and sweets
- Warm scones with jam or compote and cream
- A premium tea selection
How booking works
Tell us about your event
Date, location, guest numbers, style and any dietary requirements.
Receive your menu and quote
We tailor your chosen package and send a proposal with the investment.
Secure your date
A deposit confirms the booking. The final balance is due one week before the event.
Every dish, every option, in one document.
Fourteen menus, dish by dish, with the investment for each one, the fork dish upgrades and how bookings work.
