Yes, we cater at private homes right across Melbourne, with the inner west and western suburbs being our closest run from South Kingsville. We work in backyards, garages, driveways and inside homes. We bring serving equipment, burners and staff where needed. For addresses further out we may apply a travel allowance, which we confirm when quoting.

We take private party bookings from around twenty to twenty five guests. Below that number the set-up and travel cost outweighs what you would pay, so a drop-off order of trays usually makes more sense. Tell us your guest count when you enquire and we will tell you honestly whether a served menu or a drop-off suits you better.

You need to provide table space for the serving line and a parking spot close to it. That is the minimum. Everything else — chafing dishes, burners, serving spoons, transport carriers — comes with us. If you want the food under cover, arrange a marquee or clear a garage bay, because Melbourne weather will decide that for you otherwise.

Yes, hired halls are one of the most common private party venues we work in. Send us the hall’s conditions of hire before you book us. We need to know the access time, the finish time, whether trestles and a fridge are supplied, and what the cleaning requirement is. We plan our set-up and pack-down inside those rules.

We cook vegetarian dishes separately with their own utensils and serve them on their own section of the line, clearly separated from meat dishes. A typical mixed party menu runs two vegetarian mains to two meat mains. Tell us how many of your guests are vegetarian and we adjust the quantities rather than just the dish list.

Book two to three weeks ahead for a standard weekend private party, and longer if your date falls in October through December or near Diwali. Smaller mid-week parties can sometimes be arranged in under a week. Final guest numbers are due about seven days out, since that is when we lock in ordering and staffing.

Yes, with access confirmed first. Apartment buildings in Docklands and Footscray often need a lift booking, a loading bay permit from building management, and after-hours access codes. Give us the building manager’s contact and we will sort the logistics. Where lift access is restricted, drop-off trays or a hallway-free canape format works better than full buffet equipment.

We bring what the buffet needs, and you tell us which bits you already have. Many people own two or three trestles and only need one or two more. Confirm table count two weeks out so we load correctly. If you are hiring a hall, check whether its tables are included in the hire fee before adding them to the catering order.

We work to whatever cover exists on the day, so build a wet plan at booking. Hot food cannot sit under open sky in Melbourne weather. A marquee, carport, garage or verandah with at least a three by three metre footprint keeps the buffet running. Tell us the backup location in advance and we set up there without changing the timing.

Yes. Splitting food into a main service and a later supper release suits parties running six hours or more. The second release is usually lighter and faster to set — chaat, rolls, a sweet or a snack platter. Lock the second release time at booking so the kitchen loads the right quantities and the team stays on site.

We do not supply alcohol for private functions at your own property. You buy your own, and we can supply staff to pour, clear glassware and manage the drinks table where a licensed context allows it. At our own venues, licensed bar service is handled on site. For hired halls, check the hall’s liquor conditions before bringing anything in.

Four to six weeks suits most private parties, and two weeks is workable for smaller numbers. Saturdays between October and March book out earliest, along with the weeks around Diwali and Eid. If your date is fixed, lock catering before you finalise the guest list — numbers can be adjusted later, the date cannot.