Our unique food culture promotes interaction amongst conference delegates.
Our talented team including Katherine Farrugia, Josh Reader, Hayden Brown and Katrina Woods led by Executive Chef, Adam Draper have a food philosophy that is quite simple.
Complement each ingredient, not to complicate it.
Our kitchen believe real food is local, organic, sustainable and has a real connection to the land and community.
Menus are crafted on what’s in season.
A message from our executive chef – Adam Draper
Food is our way of connecting locality, culture and people.
A taste of spring – It is the rebirth, rejuvenation, renewal, resurrection and regrowth of my favorite time of all the seasons.
Spring is when our kitchen garden comes alive.
It is all about fresh, crisp, clean flavours that will aid the body with substance and excitement.
You can expect to see local and regional, broad beans, asparagus, beans, kohlrabi, garden greens, tomato’s, edible flowers, meat from the Western District and sustainably caught fish.
What styles of conference catering do we offer?
Conference Catering FAQs
Do you cater for delegate with special dietary requirements?
Absolutely, our team can cater for any dietary requirement.
Is morning and afternoon tea supplied?
This is dependent on what package has been booked.
Is coffee and tea supplied during my meeting?
We offer Nespresso coffee and sereniTEA in the lounge area, available all day at no charge to guests.
Do delegates get a choice of what protein they would like?
The organiser may pre-select the menu or they can leave this up to the Chef to select.
Can the catering be delivered to our conference room?
Yes of course. We understand that sometimes our groups require the ability to work during a catering break and we can discuss the best option to make this happen.
Can we eat outside in the warmer weather?
You sure can. In the warmer months, we love hosting our groups in the fresh air for breaks. Be it morning tea on the terrace, lunch overlooking the pool or canapes in the kitchen garden.