Live Cooking Stations in Sydney

Our signature experience

The MozzaBella Bar

Fresh fior di latte, hand-stretched and prepared to order — tableside or at a station of its own. The single most talked-about moment at every event we cater.

• — Served with pesto as standard
• — Mortadella, sundried tomato or olives, +$3pp each
• — White truffle oil, truffle honey, peach or blueberries, +$9pp each

From $900 booked on its own, minimum 30 guests.

Pasta cooked in front of your guests

Pasta Bar

An immersive station bringing the nourishment of a homely pasta meal to your guests — including two dishes finished inside a whole wheel of Parmigiano at the table.

• — Gnocchi Napoletana in velouté, with shaved Grana Padano
• — Spaghetti cacio e pepe, tossed inside the cheese wheel
• — Paccheri Norcina with pork sausage, truffle and mushroom
• — Risotto Marinara on slow-cooked carnaroli, or a custom pasta by arrangement

From $22pp as an add-on, or $900 on its own, minimum 30 guests.

The fry station

La Friggitoria

A theatrical frying station with the energy of a Neapolitan street market. The chef cooks to order in full view of your guests — the sizzle and the aroma are part of the experience.

• — Calamari, prawns and zucchini, fried golden and served straight into a cone
• — Crispy Australian barramundi bites with house aioli, +$4pp

From $22pp as an add-on, or $900 on its own, minimum 30 guests.

Mussels and prosecco bar

Cozze e Prosecco

Fresh Southern mussels steamed to order and served in their shells with crusty bread — best paired with a glass of cold prosecco.

• — Cozze al vino bianco with garlic, parsley and chilli
• — Or cozze alla marinara in a tomato broth with herbs and olive oil
• — Focaccia and artisan bread alongside for dipping, +$2.50pp
• — Prosecco pairing optional: you supply the bottles, we provide the theatre

From $28pp as an add-on, or $900 on its own, minimum 30 guests.

The charcuterie and salumi board

Banco dei Salumi

An abundant, styled Italian salumi station — a visual centrepiece as much as a culinary one. Prosciutto can be carved by hand in front of your guests on request.

• — Prosciutto, mortadella and cacciatori salami — three varieties minimum
• — Pecorino Sardo, Parmigiano Reggiano and aged provolone
• — Olive tapenade, grilled bread, grissini and olive oil
• — Full board styling with fresh herbs and branded signage

From $48pp as an add-on, or $1,950 on its own, minimum 30 guests.

The baking and bubbles station

Focaccia e Prosecco

Focaccia baked at the station throughout service, with guests choosing their own toppings while the prosecco is poured. Equal parts delicious and theatrical.

• — Rosemary and sea salt, cherry tomato and olive, or pesto and mortadella
• — A second topping, +$2.50pp
• — House-blended olive oil with herbs and aged balsamic for dipping
• — Prosecco service optional: you supply the bottles, we style and pour

From $18pp as an add-on, or $650 on its own, minimum 30 guests.

The wood-fired pizza station

Il Forno

A wood-fired oven on wheels, brought to your event and run through service by its own pizzaiolo. It works above 400°C, which is why a pizza takes about ninety seconds from peel to plate.

• — Napoletana-style pizza, cooked to order in front of your guests
• — The oven arrives on its own trailer and is fired on site
• — From twenty guests, which is fewer than any other station takes
• — Cooked by our partner Rotonda Pizza Catering, not by our kitchen

From $22 a head through our partner Rotonda, minimum 20 guests. Setup and delivery quoted separately.

Cooked by Rotonda Pizza Catering , our partner for pizza.