paddock to fire
Paddock to Fire
Think black wattle, ironbark, macadamia or manuka wood smoking slowly and filling your event with incredible aromas.
the best way to cook the Australian native ingredients, beautiful pasture-reared meats and local Sydney basin-grown vegetables that we are lucky enough to get our hands on.
one of the most interactive cooking experiences to share with your guests
Bread
Wattle seed and Murray river pink sea salt damper with cultured butter
Proteins
Bannockburn chicken on a string with Tasmanian leatherwood honey gremolata.
Whole 9 hour Lachlan valley 30 day dry aged rib eye with tamarillo hollandaise.*
Lemon myrtle and garlic Cowra lamb shoulder with smoked jus.
Barbecued sustainable farmed Goulburn yabbies with native lime mojo verde.
Western Australian Marron cooked over the coals with chipotle butter and Mudgee Riesling. *
Whole wild barramundi stuffed with lemon myrtle and Myer lemon wrapped in paperbark.
Dry aged glazed northern rivers beef brisket.
Sides
Broccolini with Myer lemon bagna cauda.
Smokey roast cauliflower with tahini and pomegranate.
Ember cooked whole country Kent pumpkin with jannei goats cheese and river mint.
Heirloom beans with manzanilla olive oil.
Seaweed-grown crispy duck fat potatoes with seaweed salt.
Salads
Ember cooked pear, rocket and central coast jersey cow feta.
Smokey Lexington style slaw.
Heirloom carrots and spiced buffalo yogurt.
Details and Pricing
$95
includes damper, two proteins, two sides and two salads.
served AS share platters or A buffet
Additional PROTEIN per person $16
Additional side per person $13
Additional salad per person $10
children’s MEALS $20
vendor MEALS $40
*price on request
Staffing
professional RSA certified, wait and/or bar staff are $70 per person per hour for a minimum of 4 hours.
Chefs are charged at $80 ph.
Travel fees apply for events over 1 hour from MONA vale.
We are always happy to customise a menu for whatever dietary needs you have. If you have something else in mind other than what's on our menu no worries we would love to work together to get exactly what you are after.
Allergies and Dietary Requirements
At paddock to plate, we understand that catering isn't just about serving delicious food; it's about accommodating the diverse dietary needs and preferences of all our guests. We take allergies and dietary requirements seriously to ensure everyone can enjoy our culinary creations safely and with peace of mind.
Our team is well-versed in handling a wide range of dietary restrictions, including but not limited to gluten-free, dairy-free, nut-free, vegetarian, and vegan diets. We meticulously source our ingredients and prepare our dishes in a manner that minimizes cross-contamination risks.
If you or your guests have any specific dietary needs or allergies, please don't hesitate to inform us during the booking process. Our experienced chefs and staff will work closely with you to create a customized menu that not only meets but exceeds your expectations while taking into account any dietary restrictions.
With our commitment to excellence and attention to detail, you can trust Paddock to plate to provide a memorable dining experience for all, regardless of dietary preferences or restrictions.