Greek Catering Melbourne
Souvlaki, moussaka and generous mezze spreads — Greek catering built for relaxed, share-everything celebrations across Melbourne.
Melbourne Greek Catering
Spit-roast lamb, generous mezze and the baked dishes that make Greek celebrations feel like Greek celebrations — served the way they are meant to be, with food arriving steadily rather than all at once.
We cater Greek weddings, christenings, name days and Easter celebrations across Melbourne, with spit roast available where the venue and site allow.
The vegetarian side is properly built out, and much of the menu is naturally gluten-free.
- Spit-roast lamb where the site allows
- Generous mezze and dip spreads
- Strong vegetarian selection
- Much of the menu naturally gluten-free
- Weddings, christenings and name days
- Halal-certified meat on request
Sample Greek Catering Menu
A starting point, not a fixed list. Every menu is built around your guest list, your budget and the dietary needs in the room.
Mezze & Dips
Tzatziki, Taramasalata, Melitzanosalata, Saganaki, Dolmades, Spanakopita
Grills & Mains
Spit-roast lamb, Chicken souvlaki, Pork souvlaki, Moussaka, Pastitsio, Grilled fish
Vegetarian
Gigantes, Briam, Horta, Greek salad, Fasolakia, Stuffed tomatoes
Sides & Sweets
Lemon potatoes, Pilafi, Baklava, Galaktoboureko, Loukoumades, Greek coffee
Three Melbourne Venues Of Our Own — Or We Come To Yours
Tandoori Flames is a catering company first. We own and operate three event venues across Melbourne, and we also cater your event at any venue, marquee, hall, park or private home you choose.
Ultima Function Centre
Keilor East — eight event spaces and capacity to 800 guests. Catered in-house by our own team.
Visit site →Fleur Weddings & Events
Fawkner — a glamorous single-room reception for up to 400 guests. Catered in-house by our own team.
Visit site →Amora
Melbourne — our third event space, for clients who want a hotel-grade setting. Catered in-house by our own team.
Melbourne-Wide, From Our South Kingsville Kitchen
Our production kitchen is in South Kingsville and our vans go everywhere — the inner west, the CBD, the bayside suburbs, the north and the outer west. Any delivery charge is quoted up front, never added later.
South Kingsville · Williamstown · Newport · Yarraville · Altona North · Point Cook · Hoppers Crossing · Tarneit · West Footscray
Melbourne’s Greek community has deep roots in Oakleigh, with the strip along Eaton Mall still the social centre, and long-standing populations in Richmond, Preston, Thomastown, Northcote and across Keilor East. Events run through Greek Orthodox parish halls, community club rooms, reception venues and family homes with big backyards. The calendar matters: Orthodox Easter dominates, with the Lenten weeks before it shaping menus, and name days, baptisms and panigiria fill the rest of the year. January and February bring outdoor family gatherings; winter shifts the work indoors to parish and club venues.
Greek Catering — Your Questions Answered
Souvlaki, lamb on the spit, moussaka, pastitsio, saganaki, spanakopita, dolmades, Greek salad, tzatziki, taramasalata, lemon potatoes and baklava.
Yes, where the venue and site allow it. Spit-roast lamb is the centrepiece of most Greek celebrations and we treat it as such rather than as an add-on.
Yes. Spanakopita, dolmades, gigantes, briam, horta, saganaki and a full dip and salad range mean vegetarian guests eat properly rather than picking around the edges.
Yes, both. Greek celebrations tend to run long with generous food throughout, and we plan the service to match rather than serving everything at once.
Yes. A mezze-led start with dips, saganaki, dolmades and breads works well and keeps guests fed while the mains come together.
Well. Spit roast, baked dishes like moussaka and pastitsio, and salads all scale comfortably and hold through a long service.
Yes. Greek with Middle Eastern is a natural pairing, and Greek with Italian works for mixed-heritage weddings.
Yes, and Greek Easter books out early. Tell us your date as far ahead as you can.
Halal-certified meat is available on request. Many Greek dishes are naturally gluten-free — grills, salads, dips and lemon potatoes — and we can build a largely gluten-free menu on request.
Yes. Baklava, galaktoboureko, loukoumades and kataifi, with Greek coffee service available.
Around 15 for a full menu. Spit roast realistically needs a larger group to make sense.
Yes — chefs, wait staff, chafing dishes, crockery and cutlery, or drop-off if you would rather handle service yourself.
Yes, we cater Greek weddings across Melbourne including full charcoal souvlaki service and lamb on the spit. Typical structure is a long mezedes table as guests arrive, charcoal meats and oven trays for the main service, then sweets with coffee. We can also run a second cuisine alongside for mixed-heritage weddings.
Only if the site allows it. Spit roasting needs an outdoor area, a level surface, mains power for the motor and clearance from the building for smoke. Most backyards, farm venues and marquee sites in Melbourne work. Indoor function rooms and apartment buildings usually do not. We check the site before confirming.
Yes. We build full nistisima menus with no meat, dairy or eggs, and oil-free versions for strict fasting weeks. Dishes include gigantes plaki, fasolada, lahanodolmades, marinated octopus, horta, pickled vegetables, taramosalata made without dairy, and halva or koulourakia nistisima for sweets.
Greek baptism catering usually means a grazing mezedes spread for arrivals, then a seated or buffet main of charcoal meats, pastitsio, lemon potatoes and salads. Guest counts run high because the whole extended family attends. We also handle the sweets table and can coordinate around the bomboniere and cake service timing.
We try to, and we know these bookings come with very little warning. A makaria lunch is typically fish, pulses, pilaf, salads, bread and paximadia, served simply and without celebratory presentation. Tell us the church and hall when you call so we can confirm access and kitchen facilities quickly.
More than standard per-head catering calculators assume. We build Greek menus at higher quantities because mezedes get grazed for a long stretch before the main food lands, and because leftovers going home with guests is expected rather than a failure. We will give you a quantity plan based on your guest mix and event length.
Yes, subject to the venue. Spit roasting needs outdoor space, clearance from structures, and a long lead time because the animal must be ordered and the cook starts many hours before service. Plenty of Melbourne venues and private properties allow it. Indoor function rooms generally do not, in which case we slow-roast lamb shoulder in the kitchen instead.
Largely yes. Grilled meats, lemon potatoes, horiatiki, tzatziki, gigantes, dolmades and most lathera dishes are naturally gluten free. The exceptions are spanakopita, pastitsio, pita and anything crumbed. We prepare gluten free portions separately, keep them off the shared fryer and label them, so guests are not guessing at the buffet.
Nistisimo means fasting food, prepared without meat, dairy, eggs and often without fish or olive oil depending on the day. We cater it properly rather than just removing items. Think fasolada, gigantes plaki, lahanodolmades without mince, briam, olives, halva and good bread. We confirm which level of fasting applies before finalising the menu.
Yes, and you should book early. Orthodox Easter often falls on a different date to the Western one, and the whole weekend books out across Melbourne. We take Greek Easter enquiries months ahead because lamb supply tightens and every caterer who cooks Greek is busy on the same Sunday. Confirm the Orthodox date when you enquire.
More than most people plan for, because mezze sets the pace of a Greek event. If the main course is forty minutes away, guests graze heavily. We scale dips, bread, olives, haloumi and small pastries to the gap between arrival and the main service, not to a fixed per-head figure. Long speeches mean more mezze.
Yes, and it is one of our more common requests across Melbourne’s west. The practical approach is a Greek backbone with one or two familiar additions rather than two competing menus. Shared platters work well because they encourage mixing. We also flag which dishes carry strong flavours like skordalia so guests can choose knowingly.
Greek Catering For Weddings, Baptisms And Name Days
Greek events in Melbourne run long and they run on food. We cater baptisms, engagements, weddings, name days and memorial lunches from our South Kingsville kitchen, working across the inner west, Oakleigh, Northcote and the northern suburbs. Charcoal-grilled souvlaki, lamb on the spit, trays of pastitsio and moussaka, mezedes that keep arriving. Our Greek menus are built to be generous, because a Greek host would rather send food home with guests than run short.
We cook for Greek-Australian families and for mixed weddings where one side is Greek and the other is not. That usually means running a full Greek table alongside a second cuisine without either looking like a compromise. We also work the church calendar — Orthodox Easter, the fasting weeks before it, Lent menus for memorial services. Those are not special requests to us, they are a normal part of the year.
Tandoori Flames MelbourneTalk To A Human
Call 0401 338 005 any day between 9am and 8pm, or send the form and we will come back within 24 hours.
Get An Itemised QuoteWhy Greek Families Book Us For Their Functions
Charcoal, not gas grills
Souvlaki and paidakia go over real charcoal. Gas is faster but the flavour is flat and Greek guests notice immediately. We bring our own charcoal grills, fuel and extraction planning, and we grill through service rather than cooking everything in advance.
Lent and fasting menus
Orthodox fasting is strict and we treat it properly. For Sarakosti and memorial lunches we build menus with no meat, dairy or eggs, and in strict weeks no olive oil — gigantes, lahanodolmades, octopus, horta, fasolada, halva. The food is substantial, not a side table of salads.
Volume without losing the detail
Greek functions are big. Three hundred guests at a baptism is normal. We scale pastitsio and moussaka in deep gastronorms that hold their structure, keep filo pies on separate trays so they stay crisp, and cut and plate on site rather than pre-portioning hours ahead.
Sample Greek Function Menu
One version of a Greek catering menu for a wedding or baptism, scaled for large guest counts and adjusted to the season and the church calendar.
Mezedes
Tzatziki, taramosalata and melitzanosalata with warm pita, Spanakopita and tiropita cut into squares, Dolmades with lemon, Keftedes with oregano, Grilled halloumi with honey
From The Charcoal
Chicken and pork souvlaki skewers, Paidakia, lamb cutlets with lemon and oregano, Loukaniko, Greek sausage, Whole lamb on the spit, Grilled octopus with red wine vinegar
Oven Trays
Pastitsio, Moussaka, Lemon oregano potatoes, Gemista, stuffed tomatoes and capsicum, Youvetsi with lamb and kritharaki
Salads And Sweets
Horiatiki with Greek feta, Horta with olive oil and lemon, Galaktoboureko, Baklava and kataifi, Loukoumades fried to order
A starting point, not a fixed list. Swap any dish at no extra charge — the menu is built around your guest list, your budget and the dietary needs in the room.
Charcoal, Spit Roasting And Site Requirements
Charcoal grilling is the part that decides where we can and cannot set up. Souvlaki and paidakia need an open-air area with clearance from the building, a path for smoke that does not run into the marquee or the hall, and a safe space for hot coals and ash disposal. Lamb on the spit needs more again — a level surface, a power point for the rotisserie motor, and four to five hours of unattended turning before guests arrive. We walk the site before we quote. Indoor-only venues and most strata function rooms rule charcoal out, and we will tell you that upfront rather than turn up and improvise.
The oven trays and the filo work determine our timing. Pastitsio and moussaka need to rest before cutting or they slide apart on the plate, so they come out of the kitchen with resting time built in and are cut on site. Spanakopita and tiropita cannot sit under a lid — the steam softens the filo in minutes — so they travel on open racks and go out in waves rather than all at once. Loukoumades are fried on site and syruped in small batches, because a tray of pre-syruped loukoumades turns to pudding.
Greek Catering Formats By Event Type
Greek food suits different service formats depending on the event, the venue and how long guests are standing. This is how we match them.
| Event type | Recommended format | Core dishes | Serving note |
|---|---|---|---|
| Wedding reception | Shared platters to the table, then carved lamb | Mezze spread, lemon potatoes, slow-cooked lamb, horiatiki | Platters land before speeches; lamb carved in waves so it is not sitting cut and drying |
| Baptism lunch | Seated buffet with staffed carving point | Souvlaki, gemista, spanakopita, tzatziki | Large family tables means long queues. Two service lines halve the wait |
| Name day or birthday at home | Drop-off with reheat instructions | Keftedes, dolmades, pastitsio, Greek salad | Pastitsio and moussaka travel better than fried items and reheat cleanly in a domestic oven |
| Corporate function | Roaming canapes and mezze stations | Mini spanakopita, loukaniko, grilled haloumi, dips | Fried and grilled pieces go out in rotation rather than one drop, so nothing softens on the tray |
| Memorial gathering | Simple buffet, no alcohol service, Lenten option | Fasolada, gigantes, lahanodolmades, olives and bread | Many attendees observe fasting rules. A clearly labelled vegan line removes the awkward question |
| Festival or large community day | High-volume souvlaki and gyros station | Pork and chicken souvlaki, pita, chips, tzatziki | Pita warmed in staged batches and kept wrapped, or it stiffens within minutes |
Where Greek Catering Falls Over At Scale
Carving the lamb too early
Slow-cooked lamb carved ahead of time loses moisture fast, and reheating it only tightens the meat further. We rest the whole shoulder or leg, hold it covered, and carve in waves as the service line moves. Guests at the back of a long queue should get meat in the same condition as the first table.
Pita stacked and left out
Warmed pita loses its fold within minutes once it hits dry air. Cold pita cracks when wrapped. We warm in staged batches tied to the service rate, keep each batch wrapped in cloth inside a covered container, and never warm the full quantity at once. A stiff pita breaks the whole souvlaki.
Ignoring Lent and fasting guests
Greek Orthodox Lent, the Nativity fast and Wednesdays and Fridays all affect what a portion of guests will eat. Catering a lamb-heavy menu to a Lenten gathering leaves people with salad. We ask about the date early and build a proper nistisimo line with gigantes, fasolada, dolmades and lathera dishes, not an afterthought.
Dressing salad in advance
Horiatiki dressed in the kitchen arrives as a bowl of collapsed tomato and limp cucumber. The salt draws water and the whole thing waters down the dressing. We transport the components separately and dress on site, in batches, just before each tray goes out. Feta goes on last so it stays in slabs.
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