As such, we do not offer single-plating as an option for catering events.

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We strongly believe the banquet style works best to format a menu for every person seated. This structure also helps to to garner conversation and create wonderful involvement and love between the food & all guests.

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Whether it be a group of 8, or 80 people, guests are seated at a beautifully set table, then the tables are served by our staff (usually 8 people per table served). All guests are served the same dishes at each table (rough menu below), unless otherwise organised. Then the seated guests serve themselves. Everyone can eat what they wish and their desired amount. 

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         *note - we like to feed well and with large portions, so there is often a good amount of leftovers for the day after*

 

A regular seated banquet format will be constructed like this:

*please note, these menu ideas and options are purely a guide, to give you a rough price-point*

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Canapés / Starters 

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// usually served 1 to 2 hours before a seated lunch or dinner - served on a single table hosted by Vera Byrd  Staff, or served on platters to guests - you can decide your preferred option //

 

         - home-made breads & focaccia

           + 2 X whipped butters of choice

- 2 - 3 X starters of choice [e.g. locally caught ceviche/sashimi, kangaroo carpaccio, polenta chips, house-made dolmades, local seafood platter]

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Sit-Down Menu

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- 2  X  mains/proteins [e.g. 48-hour slow cooked lamb shoulder, whole fish, chickpea tagine]

- 2 - 3  X  salads [e.g. niçoise, roquette, calabrese, steamed greens]

- 1  X  side [pasta dish, polenta or potato dish of choice]

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     Please click the link below to view the mock-up quote for the menu listed above

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