Book four to six months ahead for a wedding and six to eight weeks for a corporate function or private party. Saturdays between October and April go first, as do dates around Diwali and the spring wedding season. Smaller mid-week events can often be arranged with two to three weeks notice, depending on the guest count and venue.

We cater events from around 30 guests upwards, with no practical upper limit for a buffet. Small home functions in Williamstown or Yarraville work well as drop-off or lightly staffed service. Larger weddings and corporate functions run with full service staff. For very small numbers the service style matters more than the headcount.

Yes. We supply service staff, chafing dishes, serving utensils and food transport as standard. Crockery, cutlery, glassware, linen and furniture are arranged on request, either through us or the venue, depending on what the venue already holds. We confirm exactly who is supplying what in writing before the event so nothing is assumed.

Yes, we cater private homes, parks, halls and marquee sites across Melbourne. Home events need access to a bench or garage space for setup and we check that during planning. Outdoor sites need confirmed power, shade and a wet-weather plan. Open-flame stations such as the live tandoor depend on the site and local permissions.

We cater across metropolitan Melbourne, with the inner west and western suburbs as our home ground. South Kingsville, Williamstown, Yarraville, Newport, Altona North, Point Cook, Hoppers Crossing, Tarneit, West Footscray and the CBD are routine for us. We also service Keilor East and Fawkner, where we operate our own venues, and travel further for larger functions.

Yes, we cater halal, vegan, vegetarian, Jain, satvik and gluten-free requirements, and we work to named guest counts rather than estimates. Vegan mains such as Vegan Butter Chicken, Tofu Masala and Saag Tofu are on the standing menu. Severe allergies are handled with separate preparation, separate serving gear and clear labelling on the line.

Book peak-season Saturdays several months ahead, and anything in the October to March wedding and festival window as early as you can. Mid-week functions, corporate lunches and smaller gatherings often come together in a couple of weeks. The limiting factor is usually chef and staff availability on popular dates rather than the kitchen itself, so earlier always gives you more menu freedom.

A caterer builds the whole operation around off-site service. We are a caterer, not a restaurant, so our kitchen, equipment, transport and staffing all exist to produce food that travels and holds. A venue doing catering on the side is fitting your event around its main business. That shows up in equipment, in staffing depth and in how a late running schedule gets handled.

Both, depending on what you need. We can deliver and set up a buffet and leave you to run it, or supply chefs and service staff for the full event including replenishment, live stations and pack-down. Larger functions and plated service need our staff on site. Smaller drop-off catering often does not. We will tell you which your event actually requires.

We cook to temperature in our commercial kitchen in South Kingsville, transport in temperature-controlled equipment, and hold on site with our own chafing and heating gear. Our team works to Victorian food safety requirements with documented handling. For no-kitchen venues and marquee events we plan the menu around dishes that hold safely for the service window rather than ones that do not.

Small movements are normal and we expect them. We set a confirmation date, usually about a week out, where the final number locks in because that is when food is ordered and staff are rostered. Increases after that point depend on what can still be sourced. Decreases after the cut-off generally cannot be refunded because the food is already committed.

Yes, with some planning. Home events need somewhere to stage equipment and ideally access to power. Parks and reserves usually need a permit from the local council and may restrict open flame or vehicle access. Tell us the exact location early and we will work out what service style is realistic there. Some sites rule out live cooking entirely.