Fresh Catering offer a superb range of menus featuring Sydney’s finest produce, executed by professionally trained chefs who provide our guests with contemporary, innovative dining with broad appeal.  Internationally acclaimed Culinary Director, Geoff Haviland leads our talented team of chefs. Geoff’s extensive experience, passion and attention to detail ensures that his team delivers world class dishes at every event.

In a partnership that is truly unique and signals our dedication to sustainability, James Viles, Chef and owner of two hatted Biota Dining + Rooms in Bowral joins Fresh Catering as Consultant Chef. The two acclaimed chefs and old friends Geoff and James share a vision to strengthen our commitment to the passions that define Biota: sustainability, local produce and botanical ingredients. We are proud to be able to offer a series of James Viles signature four course menus and interactive culinary installation that complement our showpiece event spaces and offers the ultimate premium dining experience.  

Each dish has been carefully crafted focusing on organic produce, artisanal ingredients and propagated and foraged botanicals to bring paddock, plant and plate closer together allowing you to experience Biota Dining’s celebrated cuisine.

Viles’ favourite local producers take centre stage in interactive new installation created by Viles. “The Pear Tree” is set around a pear tree with sheets of dried pear paper leaving hanging from the branches. Guests are invited to pick a leaf from the tree and a Chef will add some Pecora Dairy cheese to each piece for a remarkable sensory experience. Or bring pasture to plate through this popular installation of pink Himalayan salt licks (used in the paddock for cattle to lick as a source of essential minerals). Wagyu beef, glazed in molasses and coated in puffed amaranth sits on top of skewers that are placed into the salt bocks. Served hot with single origin wheat noodles, dressed in thickened broth, it’s always popular with guests. 

Contact us for more information and availability for your next event.