Our menu is decided 2 days before the event. In order to keep the produce as fresh as possible and work with the farmers as to what they want us to use, rather than what we want to use.

This way our guests are getting the freshest and most seasonal menu available. Our menu is always different. We may use the same ingredients at some events but we continue to push ourselves to create new dishes.

As a chef, we are creative people and we want to keep being creative by using new produce and cooking it in different ways. Cooking the same dish more than once is boring.

Our menus generally consists of our bread and butter, 2 sharing courses of vegetables, then individual entree, main and dessert

Drinks — As part of the Farmed Table experience, we want you to try not only food from Chef Brendan Cato, but also his wine. He makes natural wine from organic fruit sourced from around NSW.