European Catering

Exciting news! European Catering is heading to the 2024 Nationals Hostplus Awards for Excellence at Zinc, Fed Square on Monday, November 11. As the State Winner for 2024 Caterer of the Year, we're honoured to represent NSW and join the best in the country to see who will be named the National Winner. Stay tuned!

We had the pleasure of serving afternoon tea for the John Grill Institute, featuring a delicious spread of raw cacao slices, Mediterranean feta and olive tarts, and an assortment of tea sandwiches. A perfect blend of sweet and savoury to keep conversations flowing!

We had the pleasure of catering Volle Jewellery’s Annual Cocktail Event, where 70 guests enjoyed a French-themed menu designed to impress.

From salmon tartare waffle cones to sous vide beef rump with black garlic, every bite was a celebration of culinary creativity. The evening was a perfect mix of elegance, exquisite food, and celebration, set against the beautiful backdrop of Volle Jewellery.

At the new office launch for 26 Degrees Global Markets, we celebrated in style with a champagne pyramid that set the tone for the evening. With a menu designed to impress and a flawless setup, it was a night of toasts, great food, and exciting new beginnings.

At a recent boardroom luncheon for 22 guests, European Catering delivered a perfectly tailored 2-course menu.

Guests enjoyed lamb shank tortellini followed by sous vide wagyu beef rump with Paris mash.

With a focus on fine dining and seamless service, it was an elegant and productive afternoon at Barangaroo.

At the Senate Mini Retreat, our team catered a full day of meals and refreshments for 31 guests.

From a stand-up breakfast with smashed avocado crostini to a Greek-inspired lunch, and ending with an evening cocktail menu featuring poached lobster tartlets and vegetable curry puffs, each dish was carefully selected to complement the day's discussions.

We recently had the privilege of hosting a VVIP food tasting in Vaucluse. The tasting unraveled some of Australia’s most popular dishes, with our head chef, Michael Bakhet, personally guiding the guests through the story behind each course.

With dishes like Baharat roasted prawns and sous vide beef fillet, it was a true celebration of local ingredients and culinary craftsmanship. Michael, mentored by the renowned Neil Perry, brought his expertise and storytelling to the table, creating an unforgettable experience.

We were honoured to cater a book launch on July 27th, 2024. It was a wonderful evening filled with lively discussions and delicious bites, as guests gathered to celebrate the release of an exciting new work.

We recently catered the University of Notre Dame’s Corporate Dinner, serving a carefully curated 3-course menu for 24 guests.

Highlights included sous vide wagyu beef and roasted barramundi, followed by a decadent dark Belgian chocolate fondant for dessert.

At European Catering, we tailor every menu to suit the occasion, ensuring a memorable dining experience every time.

We had the pleasure of catering the FMH EMCRs' Cocktail event for 80 guests. The menu featured a mix of vibrant flavours, from traditional Vietnamese rice paper rolls to seared scallops with pickled daikon. Guests enjoyed a sweet finish with coconut and pineapple tartlets and fresh fruit skewers. It was an evening of delicious food and great company, perfectly suited for celebrating the FMH EMCRs.

We had the pleasure of catering Anna Barry's birthday celebration with a beautifully curated cocktail menu for 22 guests.

From heirloom tomato bruschetta to poached lobster tartlets and Szechuan eggplant spring rolls, every dish was carefully crafted to fit the occasion.

European Catering can provide perfectly tailored menus for every event, ensuring an unforgettable experience.

At the recent Alumni Forum, we catered to 36 guests with a delightful morning tea and cocktail spread, followed by a sit-down lunch for 45. The day started with fresh blueberry lemon muffins, assorted fruit danishes, and seasonal fruits.

For lunch, guests enjoyed alternate servings of roasted barramundi and chicken fillet steak, finishing with strawberry gum crème brûlée or vanilla panna cotta. Later, we wrapped up the event with cheese and antipasto platters. A perfect blend of flavours for a day of meaningful connections.

At the AI in Industry Panel, we served 60 guests a carefully curated cocktail menu featuring 10 cold canapés. From poached lobster tartlets to seared salmon with wasabi avocado, each dish was designed to complement the insightful discussions of the evening.

At the NMC Stakeholder Event, we catered to 90 guests with a thoughtfully crafted menu featuring dishes like poached lobster tartlets, Angus beef fillet roulade, and a selection of desserts. A big thank you to everyone who joined us!

At the FOD Reception 2024, our team had the pleasure of serving 130 guests with a menu designed to impress. From poached lobster tartlets to sous-vide pork belly, every bite was crafted with care. It was an evening of great food, conversation, and connection at the UTS Great Hall. Thanks to everyone who made this event a success!

We recently had the pleasure of catering a beautiful birthday lunch for 41 guests. The menu featured a range of delicious canapés, including coconut tiger prawns with Sriracha aioli and tempura zucchini flowers, followed by fork dishes like harissa roasted cauliflower and roasted prawn risotto. It was a lovely afternoon filled with great food, company, and celebration.

Zoes' wedding was a celebration filled with love, laughter, and delicious food!

Hosting 160 adults and 30 children, the day kicked off with a selection of canapés. The buffet spread that followed was equally impressive, featuring dishes like pan-seared salmon with pomegranates and slow-cooked beef cheeks. Even the kids had their own special menu, complete with popcorn chicken bites and spaghetti Bolognese.

The evening ended on a sweet note with a dessert buffet that included three berry tartlets and passion fruit pavlova. A truly unforgettable day!

At the Engineers Cocktail Event, we brought together two crowd favorites: gourmet burgers and a sushi station featuring teriyaki chicken, fresh tuna, and tofu rolls. A perfect blend of flavors for a night of innovation and celebration!

At the Richard Crookes event, we served up a feast for 400 guests with a mouthwatering Smoked American BBQ Station featuring 16-hour Texas-style Wagyu brisket, pulled pork, and more.

The event also featured vegetarian and vegan options, plus a spread of antipasto, cheeses, and charcuterie boards. Big thanks to our incredible team for making it all happen - your hard work behind the scenes ensures every event is unforgettable!

For a 4-day conference hosting 70 guests, we curated a diverse culinary experience with four distinct menus.

Each day featured a new theme: Greek-inspired, Asian-inspired, Austrian-inspired, and a plant-based menu. It was a delicious journey around the world, right at the table!

We are thrilled to announce that European Catering has won two awards at the NSW Restaurant & Catering Awards for Excellence Gala Dinner, including the most prestigious title of Caterer of the Year!

A huge congratulations to all the nominees and winners this year, and a heartfelt thank you to our founders, Arnold and Carlo Huber, for their passion and commitment to the catering industry. We are also deeply grateful to our shareholders for their unwavering support, especially over the past year.

To our incredible department heads and every member of our staff, thank you for your dedication and hard work. You are the backbone of our success!

We’re honoured to celebrate this achievement with all of you and look forward to continuing to bring excellence to every event. Here's to more amazing moments ahead!

Thank you to the sponsors for making this night possible!

Lunch at the H69 Kitchen Hub was an amazing gathering of 190 guests, and the menu brought the best of autumn and winter to the table.

Highlights included grilled veggies on linseed sourdough, spiced pumpkin salad, and honey-harissa baked chicken. The cherry cheesecake was a sweet finale that no one could resist.

Thanks to everyone who joined and to the team for making it all come together!

At the NMC Stakeholder Event, our team brought their A-game with a selection of cold and warm canapés, including heirloom tomato bruschetta and Peking duck pancakes.

The evening wrapped up with desserts like lemon & lime meringue tartlets and a curated beverage menu that kept everyone refreshed throughout the night.

We’re proud to deliver seamless service for every event, ensuring guests enjoy every moment, from the first bite to the last sip.