Our Menus

Everything we cook is made on site on the day. One per-guest price covers the food, the chef, all waitstaff, service and all our equipment. Travel is the only separate charge, and all prices include GST.

Minimum 50 guests. Groups of 30 to 49 can book by adding canapés.

The Stand Up Menu

$50 per person, choose any 5 items. All-inclusive: waitstaff, equipment and service included.

No seating plan, no set places, and a room that keeps moving. Food is cooked on site and walked around on platters by our staff until everyone is full.

Po boys and buns

Grilled Fish Po Boy
with green onion mayo and rocket

Pulled Pork Po Boy
fresh mini roll, apple slaw and chipotle BBQ sauce

Southern Fried Chicken Po Boy
with fresh slaw, Frank’s red hot and side pickles

Smoked Brisket Slider
with spicy BBQ sauce, slaw and brioche

Mini Cheese Burger
with brioche, pickle and chipotle ketchup

Pulled Pork Slider
brioche bun, beetroot relish and rocket

Pork Belly Bao
hand made steamed bao buns with roasted pork belly, fresh cucumber and chilli jam

Bowls

Cali Bowl (veg)
quinoa, avocado, fried chickpeas, pumpkin and lemon kale

Brown Rice Bowl (veg)
with black beans, sweet potato, salsa and pickled vegetables

Grilled Street Corn Salad (veg)
with creme fraiche, feta cheese and lime

Roast Cauliflower Salad Bowl (veg)
fried chickpeas, mint yoghurt and quinoa

Fried Noodle Box
fried rice noodles, ginger and pulled chicken

Mexicano

Pulled Beef Quesadilla
with fresh tomato salsa and coriander

Fried Fish Taco
with light slaw, Baja sauce and Pico de Gallo

Nachos Chili Con Carne
corn chips with melted cheese, salsa roja and sour cream

Tostada (veg)
slow cooked black beans, feta, grilled corn salsa and pickled red onions

Pork Taco
slow cooked pulled pork, grilled pineapple and salsa negra

Chargrilled Chicken Taco
with green salsa and pickled red cabbage

Black Bean Nachos (veg)
corn chips, slow cooked black beans, tomato salsa and nacho cheese sauce

Fried bites

Salt and Pepper Squid
with wasabi-lime mayonnaise

Mushroom Arancini (veg)
with chipotle aioli

Beer Battered Fish n’ Chips
with lemon and chive mayonnaise

Fried Mac ‘n Cheese Bites (veg)
pumpkin and sage mac ‘n cheese, crumbed and fried

Dirty Fries
with smoked brisket, chipotle BBQ and melted cheese

(veg) vegetarian. We cook altered versions for vegan, gluten free and dairy free guests.

The Long Feast Menu

$66 per person, choose one menu. All-inclusive: waitstaff, equipment and service included.

Food is laid in the middle of long banquet tables, allowing maximum interaction among guests. Just like a big family dinner, dishes are shared and passed around while having a relaxed conversation.

The Country Farmhouse Menu

Slow cooked lamb shoulder with minted pea puree
Lemon and thyme roasted whole chicken with gravy
Beer battered local fish fillet with garlic and chive aioli
Rosemary roasted potatoes
Honey roasted carrots
Quinoa, black bean and feta salad
Tomato, bocconcini and fresh basil salad with balsamic dressing
Fresh bread rolls with butter

The Southern-Style Menu

Low and slow smoked beef brisket with tangy barbecue sauce
Southern fried chicken with Frank’s red hot sauce
Chickpeas in harissa tomato sauce with mint yoghurt
Roasted potatoes topped with creme fraiche
Sweet corn fritters
Artichoke gratin
Sweet potato, almond, feta and baby spinach salad
Corn bread and bread rolls
House made pickles

The International Menu

Braised beef shin in red wine gravy
Penne with mushrooms, pesto and provolone cheese
Charcoal grilled peri-peri chicken
Grilled asparagus with pecorino
Rocket, pear and goat cheese salad
Roasted cauliflower, crispy spiced chickpeas and minted labneh salad
Soft polenta
Roasted baby beets with vincotto
Crusty bread and butter

Dishes can be swapped between the three menus, like for like: meat for meat, salad for salad.

Canapés

$18 per person, choose any 3 items. All-inclusive: waitstaff, equipment and service included.

An add-on to the stand up or long feast menu, to fill the hour between the ceremony and the mains.

Mushroom arancini with chipotle aioli (veg)
Black bean tostadas with avocado and grilled corn salsa (veg)
Slow smoked brisket on mini cornbread
Fig and goat’s curd tarts (veg)
Grilled lamb skewer with mint yoghurt
Sweet potato and caramelised onion tartlets (veg)
Salt and pepper squid with wasabi-lime mayonnaise
Pumpkin and sage mac ‘n cheese bites (veg)

Pork belly bites with chilli jam
Halloumi and roast pumpkin skewer with harissa honey (veg)
Southern fried chicken bites with hot honey
Corn and jalapeño fritters with lime crema (veg)
Spiced lamb sausage rolls with tomato relish
Roast cauliflower bites with beetroot tahini (veg)
Zucchini and halloumi fritters with mint yoghurt (veg)
Crispy potato and rosemary rösti with sour cream and chive (veg)

(veg) vegetarian. Canapés are an add-on to a main menu, not a standalone package.

Add-ons

Late-night snack, one item per guest – $10 per person
Vendor meals for your celebrant, photographer, DJ or planner – $40 each

Travel

Costed as a return trip from our base in Armadale.

Perth metro, including the Hills – $250
Wheatbelt, Mandurah and Bunbury – $500, plus $5 per guest for staff travel
South West – quoted per event

Good to know

Minimum 50 guests. Groups of 30 to 49 can book by adding canapés.
We cook altered versions of your chosen dishes for vegan, gluten free and dairy free guests.
All prices include GST.
A 30% deposit locks your date. Final numbers, menu choices, timings and dietaries are confirmed 14 days before the event.

Frequently asked questions

Do guests come to the truck?
No. Waitstaff are included in every package. All the food is served on platters and walked around by our staff.

How many waitstaff will we have?
Enough for your guest count, and it is already in the price. As a guide, a 150 guest stand up event runs three waitstaff.

How do you handle dietary requirements?
We cook altered versions of the dishes you have chosen, rather than a separate menu. On a stand up event those guests let the waitstaff know on the night. On a long table we ask for a seating plan showing where they are sitting, so we serve them correctly.

What order are the dishes served in?
There is no set order. We bring out two or three dishes at a time and rotate through them, with fresh platters coming out constantly.

How long does service run?
About an hour, then usually a pause for speeches, then another 30 to 45 minutes. We keep going until everyone is full.

How much food is that?
Each guest gets a serving of each of the items you choose, not one item each. We keep going until no one wants more.

What time do you arrive?
About an hour before food service starts, unless your run sheet says otherwise.

What do we need to provide?
Mains power and reasonably level ground to park the truck. The truck carries its own water and refrigeration, so no cool room and no site water are needed. On a long table event you hire a dinner plate, a side plate and one set of cutlery per guest. We recommend C Event Hire in Carlisle. On a stand up event you need nothing.

What is the minimum number of guests?
50 guests. Groups of 30 to 49 can book by adding canapés.

How do we book?
A 30% deposit locks your date. Final numbers, menu choices, timings and dietaries are confirmed 14 days before the event.