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Feeding a crowd in Newcastle can mean a chef-led plated dinner, a charcoal grill on the lawn or a grazing table guests help themselves to. The caterers here cover all three, so the real choices are the style of service and how much kitchen your venue has.
For full-service menus, Fennel & Co. Catering, run by chef James Borg and Tess Borg, cooks modern Australian food shaped by South-East Asian and Middle Eastern cooking, plus an Italian banquet to share, with extras such as an oyster bar and a chef-run cheese wheel pasta station. The Wilderness Chef, led by executive chef Cooper Thomas, moves from roaming canapés to plated courses and brings a mobile kitchen to sites that have none.
Billy Goat Catering cooks charcoal BBQ, banquets and canapés on site from $56 per person, with chefs and waitstaff included, and holds a monthly tasting at its Charlestown kitchen. Miss Mays Events builds grazing spreads for 50 to 300 guests and sets up luxury picnics at $55 per person.
Narrowing it down:
Celebrating at home or in a garden? Pair the menu with event furniture hire or a marquee.
The Wilderness Chef includes waitstaff in every quote, and Billy Goat Catering's packages come with chefs and waitstaff.
The Wilderness Chef brings its mobile Wilderness Kitchen to marquees, homes and sites without a kitchen, and Billy Goat Catering cooks on site.
Billy Goat Catering starts from $56 per person, and Miss Mays Events' luxury picnics are $55 per person including GST. The Wilderness Chef and Fennel & Co. Catering quote to your menu.
Fennel & Co. Catering runs a corporate arm, Cranky Chef, for boardroom lunches, launches and staff celebrations.
Billy Goat Catering holds a monthly tasting at its Charlestown kitchen.
Billy Goat Catering has RSA-trained bar staff available, and The Wilderness Chef offers bar service and tableware.
