Three ways to feed your guests
Priced per guest for thirty or more. Every proposal is written out in full before you pay a deposit.
Canapé reception
Passed canapés for a launch, a reception or the hour before dinner.
- Six canapés per guest
- Two hours of service
- Waiters included
The buffet
Our most-loved spread, set out and kept full all evening.
- Two curries and a roast
- Salads, breads and rice
- Dessert table
- Serving staff
Plated dinner
Three courses served at the table, for weddings and formal dinners.
- Three courses
- Table service
- Crockery and cutlery
- A tasting for two
Good to know
Before you book
The things hosts usually ask before they settle on a caterer.
Is there a minimum number of guests?
Thirty for the buffet and plated dinner. For smaller private dinners, ask about a chef in your kitchen.
Can you cater for dietary needs?
Yes — vegetarian, vegan, gluten-free and allergy-friendly dishes on every menu. Tell us at the tasting and we label each one on the day.
How does the deposit work?
Half the quote confirms your date. The balance is due a week before the event, once your final numbers are in.
Do you supply staff and equipment?
Our own waiters and chefs, and crockery, linen and chafing dishes to hire. We can recommend tent and table hire if you need it.
Where do you cater?
Durban, Umhlanga, Ballito and the Midlands. Beyond fifty kilometres from our kitchen there is a travel fee, shown on the quote.
Can we taste the food first?
For weddings and plated dinners, a tasting for two is included once your date is booked.