Yes, we build the food service around your cake time, which is the fixed point in a birthday run order. Mains go out well before the candles so the room is fed, and we hold dessert until after the cake so the two do not clash. Our crew can also plate and distribute the cake if you want that handled.

Yes, we count children separately in the quote and set a mild section for them. Typical kids’ choices are Veg Noodles, Chicken Noodles, Veg Fried Rice, Plain Naan and a low-heat curry such as Butter Chicken. Give us the child headcount when you enquire, since quantities for fifteen kids are nothing like quantities for fifteen adults.

A first birthday is daytime, mild and short; a twenty-first runs late and needs food available after the dancing starts. First birthdays mean child portions, mild curries and early service around lunch. Twenty-firsts mean bolder entrees, a second wave of hot tandoor and fried items late in the night, and larger overall quantities per guest.

Yes, we can run a late service wave, usually tandoor and fried items that hold well and go out again after the main buffet closes. Dishes like Chicken 65, Seekh Kebab and Chilly Chicken suit this. Check your venue’s finish time first, because a hall with an eleven o’clock cut-off limits how late the second wave can run.

Milestone birthdays we cater usually run between sixty and two hundred and fifty guests, which suits either a hired hall or one of our own function spaces. At those numbers a staged buffet works better than plated service, because it keeps the room moving between speeches. Above two hundred and fifty we would recommend one of our venues.

Yes, we provide serving staff and the number scales with your guest count and service style. Staff manage the buffet line, keep the hot dishes topped up, clear plates and pack down at the end. For smaller parties a drop-off with chafing dishes and burners is also possible if you would rather run the line yourselves.

Yes, within what the kitchen can produce at scale. Themed requests work best when they shape the presentation and a few signature dishes rather than the whole menu — a street-food corner, a regional spread, a dessert feature. Send the theme at booking with your guest count. Highly specialised one-off dishes are possible but need confirming well before the final menu is set.

Plan higher per head on handheld items and lower on rice-and-gravy mains. Teenagers at an eighteenth or twenty-first will clear fried snacks, rolls, chaat and anything they can eat standing, while a formal buffet section often goes untouched. We weight quantities toward the popular items and hold a second release for later in the night so nothing runs dry at 11pm.

Yes, and for 30th and 40th birthdays we usually recommend it. A short children’s section — plain rice, mild gravy, something fried, fruit — sits at a separate low table away from hot equipment. It keeps children fed quickly and stops parents queueing twice. Give us the number of children under twelve so the portion split is right.

Yes. Surprise parties need a tighter plan because setup has to finish before the guest of honour arrives, often with no visible activity. We arrive earlier, stage equipment out of sight, and hold food until a signal from you. Give us the arrival time, the reveal location and one contact who will send the go-ahead on the night.

We work from around twenty guests upward for a full catered service. Below that, drop-off trays make more sense than on-site staffing. There is no hard ceiling at the other end — milestone birthdays at our Keilor East venue regularly run into the hundreds. Tell us your rough number and we will say which format fits before you commit to a space.

Yes, and the key is a shared bump-in schedule. Decorators need the room first, we need the buffet wall before guests arrive, and DJs need power and floor space. When everyone loads in at once in a tight room, something gets delayed. Give each supplier a staggered arrival time and share the floor plan so power and footprint conflicts surface early.