Catering and functions
Platters, private functions, cakes to order, and menu work for other kitchens. Same food as the cafe, same kitchen, just more of it.
The short version
Catering out of a small kitchen means we take on fewer jobs and cook all of them properly. Lee is on the pass for every one, so what turns up is what you tasted.
Roughly half of what we do is vegan or gluten free already, so a mixed table is normal here rather than a problem. Tell us who is eating and we will build around it.
Numbers from about 10 up to about 40 in the cafe. Larger drop off catering, ask and we will be honest about it.
What we do
From about 10 people
Breakfast platters, sandwich and wrap platters, poke and grain bowls by the tray, snack boards. Cooked here that morning, delivered in Hilton, Howick and Pietermaritzburg, or collected from the cafe.
Up to about 40 people
Book the place outside normal trading, or take a section of it during the day. Birthdays, work lunches, christenings, a wake, a book club that got out of hand. Seating inside and on the lawn, and the jungle gym keeps the children occupied.
A few days notice
The chocolate cake people keep asking about, baked cheesecake, Bounty bars, and whatever is coming out of the oven that week. Gluten free versions of most of it. Tell us the occasion and how many it needs to feed.
For other food businesses
Lee trained under Christina Martin, ran Flavour Cafe in Pietermaritzburg for twelve years and has built kitchens from nothing. If your menu is not selling, costing badly or taking too long on the pass, he takes on a small amount of consulting work.
Same kitchen, just more of it
Lee is on the pass for every catering job that leaves here.
How it works
01
Date, rough numbers, what the occasion is, and anything the kitchen needs to work around. A budget per head helps more than anything else.
02
Usually the same day. He will either confirm it is doable or tell you straight if it is not, and suggest what would work instead.
03
You get a written menu and a price per head. Nothing is booked until you say yes to both.
04
A deposit holds the date. Final numbers a week out, final dietary requirements three days out, then we cook.
Good for
If yours is not on the list it is probably still fine. Ask.
Good to know
A week is comfortable for platters and cakes. Two to three weeks for a function. Short notice is worth asking about anyway.
From about 10 for catering. Up to about 40 in the cafe for a function.
Quoted per head once the menu is agreed. Tell us your budget and we will build to it rather than guess.
Hilton, Howick and Pietermaritzburg. Further afield, ask.
We are not licensed. For a private function you are welcome to bring your own.
A deposit confirms it. Final numbers a week out, dietary requirements three days out.
Enquire
The more you put in here, the better the first answer will be. Date, numbers, budget per head, and anyone with a dietary requirement.
Prefer to talk? 076 676 3140 or WhatsApp.
Just after directions or opening hours? Try the contact page.