Eight: Indian, Sri Lankan, Middle Eastern, Vietnamese, Greek, Italian, African and Samoan/Pacific Islander. All from one production kitchen in South Kingsville, cooked by chefs who know the cuisine rather than approximating it.

Yes, and plenty of clients do. We group stations so each cuisine reads as a coherent offering rather than a buffet of unrelated dishes.

Indian remains our largest by volume, but mixed menus are growing fastest — Indian with Sri Lankan, or Indian with Middle Eastern, for weddings where the two families eat differently.

Yes. Every cuisine page lists vegetarian and vegan dishes, and they are part of the standard menu rather than a surcharge.

Halal-certified meat is available on request for any cuisine. Tell us at enquiry and we will confirm certification details in writing.

Yes, and we ask about it at menu stage. We generally build a spread with a range so guests who want heat and guests who do not are both looked after.

For several — tandoor grill for Indian, charcoal shawarma for Middle Eastern, rice-paper-roll bar for Vietnamese, dosa and chaat stations, and live pizza for Italian.

Start with your guest list rather than your own preference. We will ask who is coming, what they are used to, and what the occasion calls for, then recommend accordingly.

Ask us. We will either tell you honestly that it is outside what we do well, or propose something close that we can genuinely execute.

Yes, and for mixed-menu weddings we recommend it. It is easier to decide how two cuisines sit together when you are tasting them side by side.

Every menu on these pages is a starting point. Final menus are built around your guest count, budget, dietary needs and the service style you choose.

Indian, Sri Lankan and Middle Eastern all scale well because the dishes hold temperature and serve quickly. For 300-plus guests we will steer you towards dishes that stay excellent through a long service window.

Yes, two cuisines on one buffet is one of our most common requests. We run separate serving sections with their own gear and labelling so each cuisine stays distinct. The usual split is one lead cuisine with full depth and a second that covers the guests the first one misses, rather than two half menus sitting side by side.

North Indian with the heat dialled back works best for a mixed Indian and Australian crowd. Butter Chicken, Malai Chicken Tikka and Dal Makhani read as familiar to guests new to Indian food, while Lamb Rogan Josh and a biryani keep the Indian guests happy. Add Green Salad and a mild rice and the room is covered.

Around ten to fourteen dishes total is the right range for 200 guests. That is typically four entrees, four to five mains split between vegetarian and meat, two rice options and two breads, plus condiments. More dishes than that and guests take smaller amounts of everything, which drives up waste without improving the meal.

Yes. Alongside Indian we cook Sri Lankan, Greek, Italian, Middle Eastern, Vietnamese, African and Samoan menus from our South Kingsville kitchen. Each has its own page with sample menus. We built the range because Melbourne events are rarely single-culture, and sending guests to two separate caterers creates more problems than it solves.

Vegetarian is part of the main menu, built in from the start. Every buffet we quote includes vegetarian mains, entrees and sides as standard, served from their own section of the line with dedicated utensils. For guest lists that are majority vegetarian we simply shift the ratio rather than treating it as a special request.

A chaat station is the strongest choice for a mixed crowd because it is vegetarian, interactive and easy to explain. Guests build their own Bhel Puri or Dahi Puri, which gets people talking across tables. A rice-paper-roll bar is the lighter alternative, and a live tandoor station suits rooms where the Indian guests dominate.

Yes, and the way to do it is to give each cuisine its own section rather than mixing dishes side by side. We separate the serving line so one end is clearly one cuisine and the other end is the second, with shared sides in the middle. Guests understand it immediately and the food holds its own identity instead of blurring.

Two cuisines is the practical limit for most events. Three is possible above roughly 250 guests, where the line is long enough to carry the extra sections. Below that, three cuisines means tiny portions of everything and a kitchen stretched across too many techniques. Two done properly reads as generous. Three done thinly reads as indecisive.

Mediterranean or modern Australian as the base with Indian as the feature section works best. Guests get something recognisable on the plate first, then try the Indian dishes with less hesitation. We also keep breads, rice and a mild gravy in the Indian section so the step across is small. Most people end up eating from both sides.

Yes. Daytime functions take lighter cuisines well, so South Indian, Mediterranean and grazing-style menus suit a lunch or morning event. Evening functions carry richer North Indian and Indo-Chinese menus better, especially when guests have been drinking. The same guest list eats quite differently at midday than at nine at night, so the menu should reflect that.

North Indian and South Indian both do this well in a single menu. Most of the vegetarian range is already vegan or close to it, and the meat dishes can be sourced halal without changing the recipe. That means one coherent menu instead of three parallel ones. Mediterranean also handles all three, with salads and grills doing most of the work.

It helps but it is not a rule. A formal ballroom carries plated Indian or Mediterranean service well, while an outdoor or marquee event suits buffet and live stations better. The bigger constraint is the kitchen and power available on site. We check that before confirming a cuisine that needs live cooking, because some venues cannot support a tandoor.