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2 hour Cocktail Service3 hour Cocktail Service4 hour Cocktail Service
Shredded Chicken rice paper rolls of with chilli and Shiso leaves (GF)Betel leaf with smoked chicken, green papaya, cucumber & mint (GF)Rare roast beef, charred potato cake, horse radish cream and cress (GF)Cumin crusted lamb fillets and babaganoush in a crisp tartlet with eep fried beetrootMarinated lamb skewers, cypriot oregano with garlic tzatziki (GF)Petite Lamb and rose mary piesMini panini steak buns with caramelised onions & bernaise saucePork belly with its own crackle and little apple salad (GF)Cocktail chicken & mushroom piesVietnamese rice paper rolls with chilli and Shiso leaves (Chicken, Prawn, Vegetarian) (VG / GF)
Green king prawns in zucchini flowerFresh king prawns tossed in a chilli and mint dressing (GF)Barramundi spring rolls with classic tartare sauceSpanish chorizo, scallops with smoky essence on a stickSnapper sashimi on julienne cucumber with soy and ginger dressing on a ceramic spoon (GF)Prawn rice paper rolls with chilli and Shiso leaves (GF)Classic crab cakes with chilli lime aioliVodka and beetroot cured salmon, Persian feta, fresh blini & baby herbsKing fish ceviche, fresh salsa, lots of citrus on taco discSydney rock or Coffin Bay oysters served ‘howyoulike’ (GF)Seared Australian scallops, green pea puree, snow pea & preserved lemon essence (GF)Smoked cod croquettes, lemon grass & lime aioliCoconut tempura prawns with mango salsa (GF)Fried taco discs with Yamba prawns, Mexican slaw, avocado and coriander (GF)Fish fajita with Mexican slawAustralian green prawn tempura with lemon and garlicaioliKuro Prawns – Argentinian red prawn coated in bamboo charcoal infused panko breadcrumbs
Mint & pea arancini with creamy sundried tomato (V)Grilled haloumi and zucchini fritter, mixed leaves and dill yogurt (GF)Sweet potato, kale and quinoa balls with a tomato and olive tapenade (VG / GF)Wild mushroom tartlets with truffle cream (GF available)Cauliflower soup with smoked mozzarella grissini (served in glass Jars)Pea soup with potato and sage crisps (served in glass Jars)Spinach and Fetta filo pastries (V)Mini Pizzettas of buffalo mozzarella and fresh rocket (V) (VG if needed)Tartlet of warm mushroom Persian fetta and white truffle (GF if needed)Baked cherry tomato and brie cheese tartlet, thyme, garlic & lemon (GF) if needed)Polenta gnocchi with currants, pinenut, capersalsa (GF)Samosa with fresh mint & mango chutneySpinach & ricotta arancini with pecorino (V)
Angel bay beef burger with camembert, caramelised onions & rocketMini BIG MAC with 100% Australian beef pattie, Jack cheese and that famous saucePulled pork with apple and fennel slaw (charcoal brioche)Fried crispy chicken with shredded lettuce and spring time honey mayoJalapeno fish tail burger with Mexican slaw
Braised lamb tagine with apricot cous-cous & air-dried tomatoSlow cooked beef cheeks with orecchiette pasta, parmesan padano & truffle oilFree-range chicken schnitzel baguette with coral lettuce, tomato & fresh herb mayoThai green curry with chicken baby corn, water chestnuts and coriander (GF) (V) availableTaiwanese street bao sandwich with sesame fried chicken
Tempura flathead fillets ,straw chips & caper aioli (Chef required for this item)Oven baked Tasmanian salmon with wilted Asian greens, stick soy and pork flossSalt & bush pepper squid with French fries & cumin aioliYamba prawns with green beans & red miso wild riceSquid Ink risotto with scallops
Porcini mushroom risotto w/ garlic, thyme & spinach (GF)Haloumi, sesame & baked capsicum slider (without haloumi – (Vegan)Vegan lasagna w/ almond béchamel and toasted walnutsPumpkin, sage and zucchini lasagna with parmesan béchamelRavoli filled with butternut pumpkin & goats cheese & sagePolenta gnocchi with napoli sauce
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 tartMini orange cake, cheese frosting (GF)Raspberry mousse, fine chocolate shard







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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 1 wait 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

ravel Time

A fee for staff travel time will be incurred where the event is held more than 20km 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 a detailed quote covering all your requirements. Depending on the location and access, the equipment will be delivered on the same day or a day before the function and picked up at the conclusion of the event or a day after the function. All pick ups for weekend functions, if not after the function, will be organised for the following Monday unless different arrangements are made with the client. 

Beverages

Designed based on our food selection, the Bespoke Beverage offering will take you in a journey of different wine styles, brands and regions as well as handcrafted cocktails and local and international beers. As we understand you have your preferences. Our specialised Wine Advisors and Mixologist are on hand to customise your beverage selection specifically for your menu selection. This can be offered on a package basis or on consumption.

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 unless different arrangements are made between the parties.

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 PTY Limited). Credit Card will incur in a 2,5% surcharge. 

Blog

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