
Boardroom lunches
Working lunches delivered to the office and set for the room. Sandwiches, salads and hot options that hold their quality through a long agenda, packed to clear cleanly at the end of the meeting.


Corporate catering
Every corporate booking starts with the format — how many guests, how long the event runs, whether people are seated or moving, and what the room needs to do around the food.
Menus come from one kitchen: modern Asian technique from Min, Mediterranean depth from Michael. Chefs cook on site where the venue allows and finish courses to order, so the food arrives at the same standard as it would in a dining room.
Quotes break out chef, waitstaff and barstaff as separate lines and confirm dishes, dietaries and timings in writing before the day. Supported dietaries are GF, DF, NF, V and VE.
The occasions
Different formats, one kitchen behind them. Pick the closest fit and the team will shape the detail with you.

Working lunches delivered to the office and set for the room. Sandwiches, salads and hot options that hold their quality through a long agenda, packed to clear cleanly at the end of the meeting.

Grazing tables and canapé service for the moments you host a client in-house. A staffed offer that reads considered without becoming the centre of the room, timed around the meeting itself.

Canapé and substantial bites run to a floor plan and a running order. Chefs, waitstaff and barstaff on site, quoted upfront per role so the production side of the event is legible to the whole team.

Seated menus for smaller groups — leadership offsites, partner dinners and end-of-year tables. Courses finished by the chef on site, shaped one-on-one before the date is locked in.

Start the brief
Share the date, guest count and format and the quote tool returns an on-screen estimate. For larger activations, launches and multi-day programmes, book a consultation and we'll design it with you.
Recent work
Platters and plates from recent Sydney workplace bookings.