Bespoke Catering & Events
Talk to us at 02 9066 4091

What We Do

A La Carte

Bespoke Catering prides itself on fun, modern and wholesome food. We will work with you to ensure your A la Carte Dining Experience is tailored to your requirements and vision. Bespoke Catering offers two packages for A la Carte events. Our pricing is set around the number of guests attending and location logistics. The ‘Per Person’ amount includes the cost of the food selections, your own personal Chef for the duration of the event, crockery, cutlery. Serving dishes and serviettes for the Canapés. Waitstaff will be an additional cost and we have a ratio of 1:15 guests.. Bespoke Catering can assist you with equipment hire such as glassware, tables, chairs etc. To enhance your guests experience we also provide a personalised Waitstaff solution as well as your own personal Mixologist. Whatever you need for your event, we can help you find the perfect solution.

2 Courses Service
$109.00 per Person

Create your own menu by selecting:

  • Entrée and Main
  • OR
  • Main and Dessert
  • Your own Personal Chef
  • Crockery and Cutlery Set

 

Min Spend $1,800

Pricing Excluding GST

3 Course Service
$129.00 per Person

Create your own menu by selecting:

  • Entrée
  • Main
  • Dessert
  • Your own Personal Chef
  • Crockery and Cutlery Set

 

Min Spend $1,800

Pricing Excluding GST

Additional
Select from:
    • 3 Canapés Package for $18 per person + GST
    • Extra Side Dish for $6 per person + GST
    • A grazing Board starting from $89 + GST
    • Any Additional Equipment from Tables, Chairs, Linen and /or Glassware

 

Pricing Excluding GST

Download Menu
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ARRIVAL CANAPÉ SELECTION

ENTRÉE

Use Tick boxes to select menu choices

Entrée: Cold

• Kingfish, Scampi and Chives Carpaccio – Gf – Df

• Prawns Salad a la Catalana with Cherry Tomatoes, Caper-berries, Spanish Onions, Lemon Dressing -GF

• Beef Carpaccio, Baby Rocket, Truffle Pecorino, Quail Egg -GF

• Burrata, Roast Baby Beetroot, Crushed Hazelnut, Balsamic Reduction – GF-V

• Parmesan Millefeuille With Heirloom Tomato And Avocado Tartare, Goat Cheese Dressing – V

Entrée: Warm

• Chargrilled Prawns Skewers Wrapped In Prosciutto, Basil Pesto, Radicchio Salad, Balsamic Glaze -GF

• Pan Fried Scallops, Cauliflower Purée, Ribbons Cucumbers, Parsley Oil – GF

• Roast Pumpkin, Blue Cheese and Walnut Tart – V

• Veal Involtini Spinach And Ricotta On A Smokey Crashed Tomato Passata

• Spiced Roasted Cauliflower, Toasted Sesame Dressing, Green Chilli Chutney, Fresh Pomegranate – GF – VG

• Caesar Salad Croquettes, Spinach & Cos Puree, Anchovies, Parmesan Mayo

Mains

Use Tick boxes to select menu choices

LAND

• Barbecue Garlic And Parsley Chicken With Pancetta, Chargrilled Corn, Roast Scallop Potatoes, Thyme, Verjuice And Pinenuts- GF

• Chargrilled Butterfly Leg Of Lamb, With Rosemary, Lemon And Garlic Served With Salsa Verde, Roasted Zucchini And Baby Carrots- GF-DF

• Veal Saltimbocca, Sage, Crispy Prosciutto, White Wine Sauce , Sautéed Wild Mushroom, Baby Spinach

• Duck Leg A L Orange, Baby Spinach, Grilled Peaches & Pine Nuts Salad- GF

• Beef Eye Fillet , Potato Purée, Asparagus, Smoked Garlic & Thyme Butter – GF

SEA

• Confit Fillet Of Ocean Trout, Broccolini & Cauliflower Puree, Parsley Oil – GF

• Crispy Skin Barramundi, Romesco, Grilled Lebanese Eggplant And Wilted Baby Spinach – GF-DF

• Blue Eye Cod In A Potato Crust, Chargrilled Asparagus, Roasted Heirloom Cherry Tomato And Crispy Basil -GF-DF

• Sesame Crusted Seared Tuna, Green Beans, Potato And Taggiasche Olives Cherry Tomatoes Sauce -GF

• Lobster, Prawns, Chilli, Lime & Lemongrass Ravioli, Cherry Tomato, Zucchini & Bisque

VEGETARIAN

• Roasted Red Pepper Polenta, Red Pepper Purée, Asparagus, King Brown Mushroom – GF – V

• Eggplant And Ricotta Dumpling In A Garlic, Sicilian Green Olives And Tomato Passata Sauce – GF – V

• Crispy Raviolone With Vegetables In Filo Pastry On A Parmesan Fondue – V

• Wild Mushroom, Baby Spinach, Pumpkin, Ricotta And Basil Pesto Lasagna – V

• Beetroot Gnocchi Creamy Blue Cheese, Walnut And Crispy Sage – V

Side Dish

Use Tick boxes to select menu choices

    • Radish, Cucumber Salad With Chipotle Peanuts – GF- V

    • Grilled Butternut Squash, Spanish Onion, Tahini Dressing And Za’atar- GF – V-DF

    • Freekeh Salad, Fresh Figs, Cranberry, Shaved Almond , Pomegranate And Goat Cheese – V

    • Wild Baby Rocket, Pear, Parmesan Walnuts And Balsamic Glaze – GF – V

    • Beetroot, Baby Spinach, Yogurt, Preserved Lemon – GF – V

    • Broccolini, Chilli And Garlic Butter, Flaked Almond- GF – V

    Additional $6 per person, per side + GST

Dessert

Your Bespoke Petite Four selection may include:
  • • Citrus Creme Brûlée , Fresh Mixed Berries – GF
  • • Millefeuille , Pear Custard Cream, Fresh Pear And Mint Salad
  • • Orange And Almond Tart , Mascarpone Cream – GF
  • • White Chocolate & Citrus Panna Cotta, Balsamic Fresh Strawberry – GF
  • • Espresso Parfait, Chocolate Crumble And Raspberry Coulis – GF
  • • Torched Lemon Meringue Tart
  • • Chocolate Fondant With Mix-berries Sorbet

ADDITIONAL GRAZING TABLES & BOARDS

The Antipasto Table Grazing Table $18.90 per person (over 20 Guests) Grazing Board for 6 Guests $89 Grazing Board for 12 Guests $149

Selection of San Daniele Prosciutto, Air-Dried Bresaola, Mild Italian Sopressa, Tarago River Triple Cream Brie, Australian Cheddar, Home-made Hummus And Tzatziki Accompanied With Roasted Eggplants, Marinated Olives And Sun-dried Tomatoes

The Cheese Table Grazing Table $19.90 per person (over 20 Guests) Grazing Board for 6 Guests $89 Grazing Board for 12 Guests $149

12 Months Aged Manchego, Paprika Coated Goat Cheese, Tarago River Triple Cream Brie And Willow Grove Blue Cheese Served With Crispy Bread, Selection Of Premium Crackers With Jam, Fresh And Roasted Nuts, Dried And Fresh Fruits

Seafood FeastGrazing Table $21.00 per person (over 20 Guests) Grazing Board for 6 Guests $89 Grazing Board for 12 Guests $149

Sydney Rock Oysters Served With Mignonette, Cristal Bay King Prawn With Aioli, Tasmanian Smoked Salmon With Browned Bread, Hirasama Kingfish Sashimi With Japanese Sauce And Toasted Sesame Seeds.

The VegetarianGrazing Table $14.50 per person (over 20 Guests) Grazing Board for 6 Guests $89 Grazing Board for 12 Guests $149

A Variety Of Crudités, Home-made Hummus, Tzatziki And Traditional French Onion, Moroccan Olives And Fresh Cherries Vine Tomatoes And Ciliegine Mozzarella Skewers, Home-made Falafel Accompanied With Crispy Flatbread And Crackers. (GF available)

    2 Course Service3 Course Service
    Spiced vegetable samosa with fresh mint chutney (V)Lamb and rosemary piesWild mushroom tart with truffle cream (V)Rare roast beef, charred potato cake, horseradish cream & cress (GF)Cocktail chicken and mushroom piesRoasted duck rillettes on brioche with sumac labne and pomegranate mollasesPeking duck pancakes with plum sauce and julienne cucumberGrilled haloumi & zucchini fritter with mixed leaf & yoghurt labne (GF)(V)Pistachio herb and feta pesto arancini with garlic aioliVodka & beetroot cured salmon on a fresh blini & horseradish creamYellow fin sashimi with soy & miso dressing served on a ceramic spool (GF)Coconut prawns with a mango & cilantro salsaSydney rock or Pacific oysters served how you like (GF) – minimum 50 servesSeared Australian scallops with pea puree & burnt butter (GF) – minimum 50 servesClassic crab cakes with chilli & lime aioli – minimum 50 serves
    Perfect sous vide eye fillet, creamy parmesan mash, vibrant lemon asparagus, golden shallot jus (GF)Vincotto and fig braised cheek of beef, glazed root vegetables, goats cheese emulsion, watercress (GF)Beef bourguinon en croute, pomme fondante, garlic french beans.
    Lamb shank, wood fired peppers, fig and roast eschallot, parsnip mashThree point rack of lamb, smashed pea, Pommes Anna baby, carrot & red wine jus (GF)Rump of young lamb, native honey and sweet potato puree, savory cabbage roll (GF)
    Supreme of chicken, spinach infused, sweet potato & orange mash, broccolini, burnt butter sauce (GF)Confit duck, rosti, caramelised sticky orange shallots, jus
    Mushroom strudel, red pepper puree and baby leaves (GF) (V)Chive and lemon risotto, parmesan wafer, herb oil (GF)Leek and truffle butter puff fold, pistachio crumble, toasted tomato salsaFormed aubergine, smoked potato,soft crottin de cheve, roasted fennel (GF)Sun blushed tomato gnocchi with silver beet, chili, tomato & pecorino (V)
    Barramundi with scallop and prawn vermouth risotto, garden pea tips, green pea mousse (GF)Seared salmon fillet, persian spiced potatoes, french beans, cardamom beurre blanc (GF)
    Oven dried roma tomato and buffalo mozzarella tart, rocket and cashew nut pesto (V)Wagyu bresaola, shaved honey butternut pumpkin, frisee lettuce, hazelnut crumbed goats cheese (GF)Snapper and coconut cerviche, coconut emulsion, coconut and pandan dressing (GF)Sous vide chicken breast, apple & celeriac remoulade, caper crunch, verjuice gelee (GF)Exmouth prawn cocktail, avocado, tomato & sumac chard
    Szechuan pepper squid, chilli and cucumber ribbons, soy mayonnaisePerfect seared sous vide beef, beetroot and cardamom relish, crisp radish salad (GF)Mushroom and gruyere cheese tart, dehydrated olive, fine leaves (V)Ginger seared scallops, palm heart puree, parsley essence & chorizo crumbBeetroot cured smoked salmon, potato rostie & trout caviar
    Warm green beans and vine ripened tomato puree with garlic butterCrunchy green leaves with water radish with French mustard vinaigretteSauteed seasonal broccolini tossed in warm lemon, thyme, olive oil & garlic dressingRocket & parmesan salad with poached pearWalnut, spinach & shaved pear salad in a grain mustard dressingRoma tomato, mozzarella & rocket, dressed with aged balsamicHand pickled vegetables with radicchio lettuce & cumin scented yogurtBaked Australian vegetables with spinach & salsa verdeFresh garden salad with ribbons of zucchini & Lebanese cucumberFrench beans tossed in macadamia pesto & ripped mintOven roasted kipfler potatoes with rosemary & thyme
    Pear tart tartin with honey cream, vanilla syrup & honey combPerfect individual lemon meringue tart with vanilla creamTraditional crème brulee, vanilla Sablé & almond wafferDecadent dark chocolate fondant, cocoa sponge, raspberry glazeWhite chocolate & Baileys charlottePeach melba tart, raspberry inspirations & peach gloss
    Classic Charcuterie PlatterCheese of the WorldVegetarian Crudite PlatterFresh Fruit Platter
    Salted caramel and praline tartMini individual chocolate tartAssorted macaroons (GF)Bespoke Catering signature chocolate brownieTorched lemon meringue tartVanilla and berry crumbleMini orange cake, cheese frosting (GF)Raspberry mousse, fine chocolate shard
    Toasted American marshmallows on skewers (requires an open camp fire)Cadbury chocolate & marshmallow S’more (requires an open camp fire)Cheese & tomato toastiesSliders – 100% Angus beef with cheese, tomato chutney & lettuceBeef Nachos with sour cream & cheese (served in Bio degradable bowls)Bean Nachos with sour cream & cheese (v) (served in Bio degradable bowls)







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    Is there anything else you will require?

    StaffGlasswareEquipment – including crockery, cutlery, tables, chairs, tablecloths, napkins, warming ovenCakeStylingPhotographerFloristPhotobooth

    Terms & Conditions

    Delivery Only
    Your catering order is prepared and delivered to you. You are required to pay for the order per person plus a delivery/collection fee. This fee will vary based on travel distance and time of day. If you require your function to be setup then an additional charge will be incurred.

    Staffed Function
    Your catering order is prepared, delivered and setup as required. We provide people to cook, serve and clean up. Staffing charges are as detailed below. This option requires you to pay for your menu (and beverages) per head, charges for any equipment hired, staffing as required and a delivery fee.

    Staffing
    Bespoke Catering provides staff for a minimum of 4 hours from the time they arrive at your venue. Wait staff will be allocated at a 1wait staff to 40 guests ratio unless otherwise discussed with the client. Chefs will be allocated based on number of guests and complexity of chosen canapés. If staff are required beyond the quoted time, clients are required to pay the additional staffing costs at event conclusion. Bespoke Catering will provide a final receipt within 7 days after your event.

    Travel Time
    Calculated staff travel time starts at 30 km out of Sydney CBD Travel time is charged at the applicable hourly rate per staff person. As final guest numbers determine staffing levels, travel time is reconciled after your function and invoiced accordingly.
    Bespoke Catering reserves the right to determine when staff travel time is applicable. The Client is responsible for payment of all staff at completion of shift at each event.

    Equipment HireBespoke
    Catering can assist you with equipment hire, such as tables, chairs, glassware etc. We can provide you with the details of our preferred equipment hire company or where the spend on equipment is over $300.00, Bespoke Catering will organise the hire equipment on your behalf. The equipment hire company will deliver the equipment a day before the function and pick it up a day after the function (Monday if the function is held Fri-Sun).

    Deposits – Payment installmentsare detailed as follows:50% of the total amount quoted to you by Bespoke Catering is required as a deposit. The deposit is expected after your initial quote, before Bespoke Catering proceeds further with your event coordination. This secures your booking date and allows Bespoke Catering to commence organisation and booking of any additional services that you may require. Without a 50% deposit Bespoke Catering cannot guarantee availability of services originally quoted by us.
    100% of the total amount quoted to you by Bespoke Catering is required7 after your event date. Any supplementary costs or credits not recognised in the confirmation will also be invoiced seven days after the event as a tax invoice
    ➢ CancellationsA minimum cancellation fee of 50% will apply within 7 days of the total amount quoted to you by Bespoke Catering will apply to cancelled events. Bespoke Catering events cancelled within 48hrs of an event will incur a cancellation fee of 100% of the total amount confirmed.
    ➢Method of payment
    ➢We accept direct deposit or cheque (made out to Bespoke Catering Sydney). Dishonoured payments incur a $25.00 fee, plus any other bank fees incurred by Bespoke Catering Sydney. Late fee is 15% of the outstanding balance over 30 days.

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