Questions & Answers
Everything couples and hosts ask before they book.
Still Wondering?
A planner will answer in a call, not a form letter.
Studio Mon - Sat
+1 212 555 0148
Menus & Tastings
Yes. Any dish can be swapped for another of the same course; the price per guest follows the menu builder.
Usually four to six months before the day, on a Thursday evening or a Saturday lunch at the studio.
Every dish is marked for every diet, and allergies are cooked separately, plated separately and labelled.
Guests & Service
It depends on the service style: one server per twelve guests for a plated dinner, one per thirty for a buffet.
Packages start at thirty guests; private dining starts at six.
Yes, at half the adult price per guest, served first.
Booking & Payment
A thirty percent deposit holds the date and the kitchen; the balance is due two weeks before.
The final count is due fourteen days before the day; the quote is repriced line by line.
The first twenty kilometres are free; after that it is a fixed rate per kilometre.
On The Day
Five to six hours before the first course, earlier for an outdoor field kitchen.
Everything: plates, glasses, linen and the kitchen. The venue is left as we found it.
Yes. We work with two food rescue charities in the city and arrange the collection.