Menu selections and venue set up to be agreed no later than 3 week days prior to the function /event
Notification of the final number of guests attending at the latest 3 week days prior to the function /event. Any decreases in numbers of guests after this time may result in the original confirmed number invoiced for. Decreasing in numbers of guests within 48 hours will result in the previously agreed notified number being invoiced for
Cancellation of the catering within 7 days of the function / event will incur a 50% charge of the arrangements to date.
Cancellation within 48 hours of the function / event will incur a 100% charge of the arrangements to date including ordered, prepared food and rostered staff.
Where possible all notified dietary requirements can be accommodated, provided adequate notice (up to seven days) is given.
A 10% surcharge on all food ordered and beverage consumed will apply on public holidays.
Buffet meals are always prepared and served in volumes that ensure ample food is available for the confirmed guest number.
Additional guests dining from the buffet will be charged for, in some cases there will be excess food, however due to Health and Safety reasons, this excess food will be removed at the end service and will not be available for guests to take home.
In addition any food service will be available to the guests for a maximum of 1 hour to ensure all Health and Safety regulations are adhered to.
All initial pricing is offered on a proposal basis and can be further tailored to client requirements e.g. price, content and timings, by negotiation.
Unless stated otherwise, all pricing is GST exclusive.
A 30% deposit based on estimated guest numbers 30 days prior to the function.
Bar tabs are to be paid in full at the conclusion of the function by credit / debit card
The remainder balance must be paid within seven days of the final invoice date
A venue site visit may be appropriate to view the space and discuss your vision further.
Menus can be created to suit the vision for the function and accommodating a budget.