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Bring our woodfired legacy, volcanic-soil produce, and premium local Victorian wines directly to your preferred estate or venue.
Set Menus
From, Per Guest
From Trentham East
Start from a tier and shape it with our chefs — every menu flexes to season, site, and dietary needs before it is priced.
PACKAGE 01
Two hours of roaming service, minimum 20 guests. Six woodfired canapés, local craft beer and Victorian sparkling on tap.
$85per person
PACKAGE 02
Three hours, minimum 15 guests. A custom three-course seasonal share menu with premium valley wine pairings and a dedicated house host.
$120per person
PACKAGE 03
Four hours, maximum 30 guests. A tailored six-course degustation inside the underground vault, with a pre-event sommelier consultation.
Select from our premium packages, or ask for a fully custom curation built to your brief.
Specify local delivery, on-site setup, or full service staff — we quote each honestly.
Our team delivers in custom-crafted insulated cedar timber boxes, warm and ready to plate.
Staffing, glassware, an on-site chef, or the bar run for you — added per line, so you only pay for what your venue is missing.
A solo guitarist through dinner service, or quiet jazz after.
A shucker working the room for the first hour, with Coffin Bay and Pacific oysters on ice.
Historical cellar-reserve vintages drawn from the vault, matched course by course.
Share the where and the how many, and we will come back with a menu, a quote, and a plan. Nothing is charged until you have approved both.
“They cooked in a paddock like it was their own dining room, and left nothing behind but the smell of wood smoke.”
$165per person
Prices are starting points for standard service. Travel, on-site staffing, and equipment hire are quoted per venue after your enquiry.
Three cool-climate pours matched to your menu by our sommelier, poured at the table.
A dressed grazing table of flatbreads, cured meats and estate cheese for guests on arrival.
A coordinator on the floor for the duration, running the timeline so you do not have to.
The bar held open past close, staffed and stocked.
The room dressed in wattle, eucalypt and seasonal natives cut that morning.
Four private spaces under the cedar beams and below them — the same kitchen, none of the driving.