Frequently Asked Questions

 


Do you require a deposit?

We do not require a deposit, the payment will need to be made in full on the day of your function. If you require an invoice or receipt please ask.

How do I pay?

Payment can be made to the staff on the day by cash, check or money order. You can also pay via EFT please ask for our bank account details. We also except Visa and MasterCard credit cards, a surcharge of 2.5% will incure. Credit card details to be given to admin staff prior to your function.

Do you cook on site?

We do not cook our Spit Roast menu on site, our food is prepared in our health department registered kitchen, and then delivered to your venue. We do cook our Finger Food on site, we bring a deep fryer and use an oven if available.

Does that price include plates?

(Standard Menu)
Our prices for the standard spit roast menu include heavy duty disposable plates, bowls, knives, forks and spoons.
If you require proper crockery and cutlery, additional charges will apply.

What age does the children's price apply?

We encourage you to go by appetite rather than age. As a guideline, we recommend ages 4-10. Toddlers that won’t eat, do not need to be counted

How does it work?

Our staff will arrive approximately 15 to 30 minutes before your requested eating time, and set up the table buffet style. Your guests will help themselves to a plate, bread and salads/vegetables, then a staff member will serve the meats to ensure everyone gets a meal.

What do you I need to supply?

You will need to provide 1-2 tables for the food, and urn or kettle for your tea and coffee.
Also some cake servers for your desserts.

What happens when you leave?

Any food left over is yours. Our food is served in presentable disposable dishes, there is no need to transfer food.

Do you need electricity?

For our standard menu and sit down menu we do not require electricity.
We only need a power point for our deep fryers when doing a finger food function.

Do you require and oven, how is the food kept hot?
We only require an oven for finger food items such as quiche & arancini. For the spit roast menu, meat & vegetables are wrapped in foil trays & transported in polystyrene boxes. These boxes help retain heat and keep the food HOT for several hours