The new menus include more than 100 new choices – from golden pastry cigars with foie gras parfait, finger lime caviar and crème fraîche to Poke bowls with South Coast tuna and Mongolian beef skewers.
“We’re not just delivering meals – we’re crafting moments,” said Laissez-Faire Catering general manager, Sara Flaksbard.
“Our goal is to continue to create catering experiences that are so unexpected and spectacular, they stop guests in their tracks. That’s what keeps people coming back.
“Our culinary team has reimagined the entire menu collection, showcasing seasonal produce, trend-led flavours and a refined selection of guest favourites, all crafted to deliver unforgettable experiences.
“We’ve always been passionate about creating food experiences that surprise and delight.
“Every dish is designed to bring unexpected joy.
“The secret ingredient is – and always has been – passion: a passion for the freshest local produce, and for combining imagination with experience to create something truly unique, every time.”
Laissez-Faire has catering partnerships with some of Sydney’s most iconic and unique venues, including The Calyx in the Sydney Botanic Gardens, new venue Machine Hall in the Sydney CBD and the Big Top at Luna Park Sydney. The business can also work within the likes of the Overseas Passenger Terminal on Sydney Harbour, the State Library of New South Wales and The Venue Alexandria.
As for the new brand, Flaksbard says: “Our refreshed brand reflects the immense innovation already happening within our kitchens and at our clients’ events.”
