What We Do

Buffet Service

Bespoke Catering prides itself on fun, modern and wholesome food. We will work with you to ensure your buffet event is tailored to your requirements and type of function. Bespoke Catering offers three packages for cocktail 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, all cookery equipment, platters, serving utensils and cocktail napkins. All additional costs are explained below.

ARRIVAL CANAPÉ SELECTION

MAINS

SIDE DISHES

DESSERT





















 

Bespoke Buffet ServiceBespoke Buffet Service with CanapesPremium Bespoke Buffet 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)Pea and zucchini fritter, avocado puree, pickled cucumber & lime (VG/GF)Pistachio herb and feta pesto arancini with garlic aioliVodka & beetroot cured salmon on a fresh blini with horseradish creamCoconut prawns with a mango & cilantro salsa
Yellow fin sashimi with soy & miso dressing served on a ceramic spoon (GF)Seared Australian scallops with pea puree & burnt butter(GF)Classic crab cakes with chilli & lime aioliSydney rock or Pacific oysters served how you like (GF)
Grass-fed beef roast with caramelised onion, sautéed spinach & béarnaiseSucculent breast of chicken, stuffed with creamy English spinach topped with crispy leek & almondsMirrol creek slow cooked lamb shoulder with mint, parsley & caper butterGrass fed beef cheeks with thyme, garlic and red wine jus12 hour slow cooked lamb shank with tomato gremolata and mild red chilliSpiced duck leg confit, slow cooked with winter vegetables under creamed polenta
Bespoke secret recipe bbq salmon with crunchy radish & crispy scallions (GF)Cumin roast barramundi, pumpkin puree, spicy chorizo & tarragon butter sauce (GF)Slow cooked Tasmanian ocean trout with wilted spinach, lemon & dill (GF)
Pumpkin lasagna with chargrilled zucchini, layered with fresh ricotta topped with basil pesto (V)Potato & pumpkin gratin with golden parmesan & pistachio crumb topping (V)Field mushrooms baked with thyme, garlic & French brie (GF,V)Stuffed capsicum with wild rice, currents & fresh Caribbean salsa (GF, VG)Field mushrooms with Mediterranean chickpeas, red peppers, beans & artichokes, herb dressing (VG, DF,GF)Asparagus, goats cheese & parmesan tartlet w fennel & roquette salad (V)Butternut pumpkin & sage ravioli w a hazelnut & lemon butter (VG, V)Spinach & ricotta cannelloni served w tomato & basil coulis (V)Pumpkin gnocchi w wilted spinach, parmesan & napolitana sauce (V)
Roasted root vegetables – braised fennel, parsnip, beetroot, sweet potato and carrot (VG)Quinoa salad with roasted kumera, pomegranate, slivered almonds, parsley, mint, semi dried cherry tomatoes (VG)Pine beetroot, Vienna almonds, shredded apple, goats cheese with balsamic dressing (V)(GF)Wild rocket & parmesan salad with poached pear (V)(GF)Garden leaves, cucumber, cherry tomatoes with French mustard vinaigrette (VG)Creamy dill, cucumber & potato salad (GF)(V)Orecchiette with sundried tomatoes, basil & pinenut pesto topped with aged parmesan pandano (VG)Roasted baby chats with rosemary & sea salt (VG)Baked Australian root vegetables with spinach & salsa verde (VG)Oven roasted kipfler potatoes with rosemary & thyme (when in season) (VG)French green beans tossed in garlic butter topped with flaked almonds (V)(GF)
Apple crumble tart with vanilla cream & honeycombTraditional vanilla bean brulee with a golden cracklePear tart tartin with honey cream & vanilla syrupPerfect individual lemon meringue tartsDecadent dark chocolate Gianduja log cake with layers of praline mousseNew York baked cheesecake with vanilla cream and toasted almond biscottiTraditional tiramisu charlotte with mascarpone, expresso coffee on a savoiardi spongeDark chocolate tart with triple cream & golden crumbleFreshly slices seasonal fruit platter







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Is there anything else you will require?

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

Terms & Conditions

Delivery/Van Movement
The delivery fee will vary based on travel distance and time of day. The fee covers insurance, on-time delivery and covers all cost between the Bespoke Catering kitchen and the venue.

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/van movement.

Staffing
Bespoke Catering provides staff for a minimum of 4 hours from the time they arrive at your venue. Required staff will need to have access to the venue 1 hour before guest arrival. Wait staff will be allocated at a 1wait staff to 30 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. Bespoke Catering will provide a final tax invoice within 7 days after your event.

Travel Time
A fee for staff travel time will be incurred where the event is held more than 30km out of the Sydney CBD. Travel time is charged at the applicable hourly rate per staff person.
Bespoke Catering reserves the right to determine when staff travel time is applicable, depending on the staff numbers needed for the event as well as the access and parking facilities.

Equipment Hire
Bespoke 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 oragnise 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

Beverages
Beverage package. We have our own personal wine adviser at Cellarmasters available to you. It’s a free service for Cellarmasters customers and your Wine Advisor is knowledgeable about all things wines, from wine styles, brands to regions. We can certainly provide you with contact details and she will be able to advise you on finding perfect wines for your
occasion and your selection will be delivered to you. You will also have access to $50 off your first order when you mention Bespoke Catering.

Deposits ! Payment instalments are 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.

50% of the total amount confirmed to you by Bespoke Catering at least 7 days prior to your event date.

100% of the total amount quoted to you by Bespoke Catering is required 7 days 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.

Cancellations
A 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, cheque or credit card (made out to Bespoke Catering Sydney). Credit Card will incur in a 2,5% surcharge. Dishonoured payments incur a $25.00 fee, plus any other bank dishonour fees incurred by Bespoke Catering Sydney. Late fee is 15% of the outstanding balance over 30 days.

Blog

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