Most of our work falls between 100 and 400 guests, with weddings and large cultural functions at the upper end. We regularly cater 30 to 80 guest private functions as well, and we run events up to 800 guests at Ultima Function Centre in Keilor East, which is the largest of the three venues we operate.

A 300-guest reception typically opens with a roaming canape hour, moves to a staggered buffet dinner after speeches, then a late dessert table. Dinner usually lands later than the original schedule because speeches overrun. We batch cook through service so the last tables get food at the same standard as the first.

Yes, we cater corporate lunches, conference catering, end-of-year functions, product launches and award nights across Melbourne and the CBD. Corporate briefs usually hinge on a tight service window and a hard finish time, so we staff these more heavily and build menus around dishes that serve quickly without losing quality.

Yes, we run multiple events on the same day, which is normal through peak season. Each event gets its own team, its own vehicle and its own run sheet. Capacity is finite though, so popular Saturdays between October and April fill well ahead and are worth locking in early.

Timing, almost always. Ceremonies run late, speeches overrun and dinner shifts by 30 to 60 minutes. We plan for that by holding food correctly rather than serving early, keeping batches rolling through service, and building buffer into the run sheet. The second common issue is unconfirmed power at outdoor sites.

Yes, we cater funerals, prayer meetings and memorial gatherings, usually at short notice. These bookings are handled quietly and simply: vegetarian or satvik menus, minimal setup, no music or display, and a service style that lets people serve themselves without ceremony. We can turn these around faster than a standard function.

We cater functions into the high hundreds, and Ultima Function Centre in Keilor East holds up to 800 guests across its eight spaces. Beyond our own venues, the practical limit depends on the site: kitchen access, power and the number of service lines we can run. For very large guest counts we split the buffet into multiple identical lines so nobody waits long.

Yes. Outdoor events need more planning because we bring everything, including heating equipment and often a generator or power access. Melbourne weather also means a wet-weather plan for the food service area, not just for guests. We design the menu around dishes that hold well outdoors and avoid items that suffer in wind, heat or a long service window.

Yes, and we regularly do. Our kitchen and staffing are built for multiple concurrent events, which is why we ask for dates early rather than menus. What we will not do is take a second event that compromises the first. If a date is already heavily booked we will tell you up front rather than stretch the team thin.

We plan for it. The cooking schedule is built backwards from the service window with some slack, and our chefs hold food correctly rather than letting it sit under heat too long. For events with a high chance of delay, such as weddings with a ceremony on site, we stage the cooking so the main service can shift without quality dropping.

Our team usually arrives two to four hours before service, depending on the menu and whether there are live stations. That covers equipment setup, buffet layout, labelling and final cooking on site. Live stations need the longer end of that. For drop-off catering it is much shorter. We confirm the exact arrival time once the venue’s access window is known.

Yes. House gatherings, naming ceremonies, small prayer meetings and intimate engagement parties are regular work for us. Smaller events usually suit a delivered and set-up buffet rather than full on-site staffing, which keeps the format simple. The menu planning is the same process; only the scale and the staffing change. Short-notice small events are often possible.