What We Do

Your Bespoke Wedding Package

Bespoke Catering will take You and Your Guests into a food journey to celebrate your special day with style. With beautiful fresh products, well designed dishes and impeccable service, we take care of every detail so that you sit back, relax and enjoy the time of your life. Bespoke Catering is a blank canvas ready for you to bring all of your ideas to life. Our experienced team of Chefs and Front of House staff is here to help bring your vision to life on your special day.

ARRIVAL CANAPÉ SELECTION

Mains

Side Dish

ARRIVAL CANAPÉ SELECTION

Mains

Entree

Dessert























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Betel leaf with smoked chicken, green papaya, cucumber & mint (GF)Rare roast beef, charred potato cake, horseradish cream and cress (GF)Snapper sashimi on julienne cucumber with soy and ginger dressing on a ceramic spoon (GF)Seared Australian scallops, green pea puree, snow pea & preserved lemon essence (GF)Classic crab cakes with chilli lime aioliVodka and beetroot cured salmon, Persian feta, fresh blini & baby herbsCoconut tempura prawns with mango salsa (GF)BBQ Peking duck pancakes with plum and hoi sin sauceBaked cherry tomato and brie cheese tartlet, thyme, garlic & lemon (GF)Wild mushroom tartlets with truffle cream (GF available)Grilled haloumi and zucchini fritter, mixed leaves and dill yogurt (GF)Sweet potato, kale and quinoa balls with a tomato and olive tapenade (VGSpinach & ricotta arancini with pecorino (V)
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 chilli
Bespoke secret recipe bbq salmon with crunchy radish & crispy scallion (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)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 (VG)French green beans tossed in garlic butter topped with flaked almonds (V)(GF)
Betel leaf with smoked chicken, green papaya, cucumber & mint (GF)Rare roast beef, charred potato cake, horseradish cream and cress (GF)Snapper sashimi on julienne cucumber with soy and ginger dressing on a ceramic spoon (GF)Seared Australian scallops, green pea puree, snow pea & preserved lemon essence (GF)Classic crab cakes with chilli lime aioliVodka and beetroot cured salmon, Persian feta, fresh blini & baby herbsCoconut tempura prawns with mango salsa (GF)BBQ Peking duck pancakes with plum and hoi sin sauceBaked cherry tomato and brie cheese tartlet, thyme, garlic & lemon (GF)Wild mushroom tartlets with truffle cream (GF available)Grilled haloumi and zucchini fritter, mixed leaves and dill yogurt (GF)Sweet potato, kale and quinoa balls with a tomato and olive tapenade (VGSpinach & ricotta arancini with pecorino (V)
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)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
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







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Is there anything else you will require?

StaffCelebrantGlasswareEquipment – including crockery, cutlery, tables, chairs, tablecloths, napkins, warming ovenCakeStylingPhotographerFloristPhotoboothVideographerServices

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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