Joshua Charles


From a large event to a child's special birthday we are here to make your experience a memorable one

Catering & Events

Delicious Food and Great service

We offer complete event management & catering solutions from concept to table. Tailor-made to suit your brief, budget and location. We start with a discussion about your event - your likes, your dislikes and the atmosphere you wish to achieve. We follow up with a customised selection of menus and dishes for you to choose. From there we can fine-tune every element of your dining experience

What they say


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The Menu
Thanksgiving Dinner
Whole Roasted Free Range Turkey

House made raspberry cranberry sauce and savory gravy

Savory Bread Pudding with Wild Mushrooms and Sage
Butternut Squash Gratin with Goat Cheese, Tart Cherries, and Toasted Hazelnuts

With melted leek and thyme

Creamy Yukon Gold Mashed Potatoes V GF

With chives and butter

Roasted Baby Rainbow Carrots VN GF

Herb pistou, toasted sesame seeds, and pea shoots

Green Beans

Dressed in shallot butter and toasted pecans

Pumpkin Pie Tartlets with Chocolate Ganache Glaze

Served with Chai Spiced Creme Fraiche

Caramelized Apple Tartlets
Buffet Main Courses
Pollo Ala Brasa GF DF

blackened airline chicken with rosemary

Herb Grilled Chicken GF DF

chicken breast served with salsa verde and arugula

"Coq au Vin" GF

Chicken thigh marinated and braised in red wine with bacon, mushrooms and aromatic vegetables

Cornmeal Crusted Red Snapper Filet GF

With cauliflower puree and kimchi black olive tapenade

Seared King Salmon Filet GF DF

pan seared with avocado aioli, brussel sprout butternut squash and micro greens $10 surcharge

Sage and Black Chile Brined Pork Loin Roast DF GF

With bacon mustard jus

Slow-Cooked Baby Backs Ribs DF

with lemongrass, korean BBQ sause and sesame crust

Herb Marinated Bavette Steak GF/ DF

With chimichurri rojo and arugula

Braised Beef Short Ribs GF DF

Tender short rib braised in Zinfandel with horseradish gremolata

Lamb tagine DF GF

Tender chunks of braised lamb shanks in cardamom scented broth with dried apricots and baby root vegetables. Spicy harissa served on the side

Winter Vegan Cassoulet VN

Hearty bean stew with roasted butternut squash, rapini and crispy breadcrumbs

Grilled Polenta VN GF

With Tomato Sugo and Basil Pesto

Lasagna Bianca Verde V

Artichokes , rapini, ricotta, basil pesto, parmesan

Wild Mushroom Risotto V GF
Passed Dessert
Blueberry Tea Infused Panna Cotta V

macerated berries, mint

Strawberry Cheesecake Mousse Shots V

strawberry gelee, violas

Chocolate & Salted Caramel Jars V

chocolate pot de creme, dulce de leche, whipped cream

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