COMPILED BY EDWINA STORIE

Platters of overflowing oysters, steaming bowls of aromatic noodles, and rows upon rows of handmade pastries – food stations are about the presentation of beauty and abundance. The open invitation allows guests to interact with the food and one another, and not have to rely on grabbing a few passing canapés from roaming waiters. We feature a small selection of some of our favourites.

Fresh Catering

asian food stall

“Fresh Catering creates food that is authentic in style rather than adaptions. Our Asian Food Stall is reminiscent of a Hawker Market in the bustling streets of Asia. In keeping with the authentic market style offerings – such as steamed buns, freshly made dumplings, aromatic broths, wok-fried handmade noodles and freshly rolled Peking duck pancakes – all dishes are cooked in front of guests.”
Managing director Peter McCloskey

Food stations start at $25 per person.

www.freshcatering.com.au


Dockside

chocolate and cheese bar for relaunch of l’aqua

“Our entrée bar draws the diner in with a promise of greater things to come, while the dessert bars end the experience with a bang. This station incorporates the exotic and exciting whilst retaining a familiarity depicted by chocolate fondues and handmade Australian cheeses.”
Executive chef Heiner Volkens

Dockside food station prices start from $12.00 per person.

www.docksidegroup.com.au


Fresh Catering

sweets station

“The key to our kitchen team is French pastry chef, Patrick Crouzet. He crafts beautiful, creative desserts such as our signature macarons and the lavender panna cotta with hazelnut crunch and honey toffee apples in the picture. We strive to offer our clients a superior and indulgent food experience where quality and taste are of the utmost importance.”
Executive chef Marco Adler

Fresh Catering’s dessert and food bars start from $25 per person.

www.freshcatering.com.au


Melbourne Convention and Exhibition Centre

fresh food station for club melbourne ambassadors christmas cocktails

“The inspiration behind this food bar was to offer a mix of creative and fun options that get people talking. The cured trout is a popular choice – it’s light, fresh and goes well with pre-dinner drinks. This canapé lines your mouth with a subtle chocolaty film, and then the fish cuts through with the chilli and lime leaving a zesty freshness. It ticks off dietary requirements too because it’s gluten free.”
Executive chef Tony Panetta

Food station packages start from $34 per person.

www.mcec.com.au


Arts Centre Melbourne

garden of desserts station for arts centre melbourne launch event

“The drive behind our Garden of Desserts spread was to create a display that was a feast to the senses in sight, touch, taste, and textures. It’s seasonally designed and uses florals to compliment the ingredients of each of the desserts – from beetroot panna cotta to delicious chocolate-coated garlic. We also like incorporating a chef into the spread to create deconstructed Turkish delight pavlova in front of guests.”
Chef Sean Keating

Dessert station design and set-up as pictured stars at $1200 plus $20 per head for a selection of two desserts per guest.

www.artscentremelbourne.com.au

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