A grazing table comprised of four unique boards that change with the seasons.
All have been carefully curated using exceptional quality ingredients that have been sourced from from the finest, artisan producers, both locally and abroad.
This table includes a generous assortment of artisan cheeses, the finest local charcuterie, such as wild boar chorizo, forrest mushroom salami, and City Larder’s free range chicken, leek, and truffle terrine and duck liver and cherry pâté, pickled goods, and small batch accompaniments. Other crowd pleasers include boquerones (white anchovy fillets) and beetroot, ginger, and vodka cured salmon.
A vegan board is available upon request at no addition charge and includes: Botanical Cuisine Persian style macadamia feta, house made hazelnut dukkha hummus, house made mint and grape tabbouleh, and crunchy Za'atar flat bread.
If catered at our private Fitzroy event space:
20 people - $ 500
30 people - $720
40 people - $920
50 people - $1,125
60 people - $1,320
70 people - $1,505
80 people - $1,680
90 people - $1845
100 people - $2,000
For groups larger than 100 people: $20 per person.
If catering is provided offsite, within 15 kms of Fitzroy, an additional fee of $100 is charged for the delivery, assembly, styling, disassembly, and removal of waste for 20-40 people; when the group exceeds 50 people, the fee becomes $150.
Grazing table prices include the provision of a bamboo plate, wooden fork, and serviette for each of your guests.
OPTIONAL ADD ONS
These items can be added to the Feast of Ferments grazing table to further elevate your dining experience:
Professional floral arrangement designed by senior florist, $100 per piece.
50g wild salmon caviar to be added to the scandi board, $25.
House made orange and pomegranate glazed free range Peter Bouchier whole leg ham on the bone (7-9kg). Served with fresh Baker Bleu country wheel sourdough bread rolls and an assortment of condiments. Serves approx. 55, $360.