Who was the client?
What was the event?
Breakfast and lunch served daily to their office.
How many guests were there?
Where was the event held?
What was on the Menu?
There was a daily changing breakfast and lunch menu.
For breakfast, teams tucked into apple and pecan bircher muesli or quinoa, avocado and egg protein pots. On a Friday we served hot bacon and sausage baps.
A typical lunch menu was as follows:
Sticky Asian pork belly
Sichuan soy and chilli roasted aubergines V Vegan
Egg fried rice V GF
Asian stir-fried greens V GF Vegan
Pickled kimchi V GF Vegan