BBQ Spit Roast

Pro

Pricing: From $14 per personCategory: CaterersLocation: Sydney-wide

Highlights

Spit roast catering in New South Wales since 1987
Ten set menus, from meat only to a gourmet spit roast
Chefs and bar attendants from $220 for up to four hours

About BBQ Spit Roast

BBQ Spit Roast has been catering spit roasts in New South Wales since 1987, and the shape of the job has not changed much. The team comes to your home or venue, carves two slowly oven-roasted meats from a bain marie, and lays out a baker's basket of fresh breads, hot jacket potatoes with sour cream and a spread of salads. Roast beef arrives with gravy and roast pork with apple sauce. Groups of 20 to 44 pick four salads, groups of 45 and over pick five, and swapping salads for hot vegetables costs another dollar a head. Ten menus sit behind that. The Classic Spit Roast is the mainstay, the Budget Spit Roast trims it to three salads for groups of 40 and up, and the Gourmet Spit Roast adds hot starters, four meats, six sides and individual desserts. Away from the spit there is an Aussie BBQ of minute steaks, sausages and char grilled burgers, hot roast rolls, a bacon and egg BBQ breakfast, a fresh seafood banquet, a meat-only order and two finger food menus offered at six, nine, twelve or fifteen pieces a guest. A traditional Christmas menu with cold turkey, leg ham, pudding and pavlova runs alongside them. Every menu is priced per guest on a sliding scale, so the rate falls as the group grows. A chef is $220 for up to four hours including preparation before arrival, with roughly one chef per 50 guests, and a bar attendant is the same. Disposable plates, cutlery and serviettes are $2 a guest. Public holidays and venues outside the metropolitan area carry a surcharge, December adds $1 to $2 a head, and the two finger food menus need an oven on site.

Inclusions & amenities

Service

Caterers

Cuisine type (caterers)

Modern AustralianAmerican / BBQSeafood

Catering style (caterers)

BuffetCanapes

Dietary support (caterers)

VeganVegetarianGluten-Free

Budget

$ (Lower)

Pricing

Prices are per guest, include GST, and fall as the group grows. The Meat Only Menu is $17.90 per person for 40 to 49 guests, dropping to $14.00 for 100 or more, with a 40 guest minimum. Hot Roast Rolls run from $18.90 per person for 20 to 39 guests down to $14.90 for 100 or more. The Aussie BBQ starts at $22.50 per person and falls to $17.25 at the top tier, the Classic Spit Roast starts at $28.95 and falls to $22.50, the Traditional Christmas menu starts at $35.50 and falls to $28.00, and the Gourmet Spit Roast starts at $38.95 and falls to $32.25. Finger Food Menu 1 is $15.90 per person for six pieces at 20 to 39 guests, and Finger Food Menu 2 starts at $21.90. Staff are extra: a chef is $220 for up to four hours on most menus and $270 for up to five hours on the Gourmet Spit Roast, and a bar attendant is $180 to $270 depending on the menu. Disposable dinnerware is $2 per guest, or $2.50 with dessert plates. Platters run from $70 for a cold meat or chicken platter up to $150 for a seafood platter, the children's menu is $12.95 per child, and a soft drink and water package is $3.95 or $5.95 per guest. A $1 to $2 per person surcharge applies in December, and surcharges also apply on public holidays and at venues outside the metropolitan area.

Service Details

The team travels to your home, office or venue and serves from a bain marie, so no kitchen fit-out is needed for the roast menus. Both finger food menus need an oven on site, and the children's menu also needs kitchen facilities. A chef arrives ahead of service to prepare, serves the food and cleans up, and is costed for up to four hours on most menus or five on the Gourmet Spit Roast; one chef covers roughly 50 guests. Bar attendants can be added on the same basis. Salad and vegetable choices scale with the group, with four selections up to 44 guests and five or six above that depending on the menu. Menus can be adapted for corporate functions, and gluten free, dairy free, vegetarian, vegan and plant-based items are marked throughout, including gluten-free rolls, individual frittatas and quiches, veggie and vegan patties, and plant-based salads. If you do not want staff, the food can be prepared and delivered instead, with delivery charges applied and no bowls, platters or utensils supplied. Bookings are made by phone on 1300 460 716 or through the enquiry form, which asks for the date, location, guest numbers and the menus you are interested in.

Frequently asked questions

What is included in the Classic Spit Roast?

Two slowly oven-roasted meats carved from the bain marie, roast beef with hot gravy and roast pork with apple sauce, plus a baker's basket of fresh breads and hot jacket potatoes with sour cream. Groups of 20 to 44 choose any four salads and groups of 45 or more choose five, from a list that includes New York coleslaw, Stockman's potato salad, Caesar, Greek and mixed bean. A combination of salads and hot vegetables can be arranged for an extra $1 per person.

How much is it per person?

Every menu is priced per guest and the rate drops as numbers rise. The Meat Only Menu runs from $17.90 per person for 40 to 49 guests down to $14.00 at 100 or more. The Classic Spit Roast runs from $28.95 per person for 20 to 24 guests down to $22.50 at 250 or more, and the Gourmet Spit Roast from $38.95 down to $32.25. Finger food starts at $15.90 per person for six pieces. All prices include GST.

How far ahead should we book?

The site does not publish a cut-off, but bookings are held with a deposit and the enquiry form asks for your date, location and expected guest numbers, so earlier is safer for weekend dates. The standing monthly offer of free oven-roasted chicken drumsticks and free desserts applies to Classic Spit Roast parties of at least 45 adults whose deposit is paid within that month, which is another reason not to leave it late.

Do they travel outside Sydney?

Yes. They cater at venues throughout New South Wales, including Sydney, Wollongong, Newcastle and the Central Coast, and have worked at homes, offices, conferences, product launches and campsites. A surcharge applies for bookings at venues outside the metropolitan area, and a separate surcharge applies on public holidays.

Do we have to have staff, or can the food be delivered?

Either. A chef is $220 for up to four hours, which includes preparation time before arrival, and one chef covers around 50 guests; a bar attendant is charged the same way. If you would rather go without staff, preparation and delivery charges apply and no bowls, platters or utensils are supplied, so you need your own serving gear. Disposable dinnerware is $2 per guest for mains, or $2.50 with dessert plates and spoons.

Areas we service

Eastern SuburbsInner WestNorth ShoreNorthern BeachesHills DistrictWestern SydneySouth West SydneySouthern SydneySutherland ShireMacarthurHawkesburySydney CBD & Surrounds