Catering
Catering by Method to the Madness
Minimum spend
Our catering starts with a $400 minimum spend. Full payment is required up-front to confirm your booking, and we’ll make sure everything’s freshly prepared and ready when you need it.
If you’ve got any dietary requirements, just let us know when placing your order so we can take care of everyone properly.
And before you book, please take a moment to read through our terms and conditions.
Catering menu
40 pieces per platter
| MINI LOBSTER ROLLS on a mini milk bun with preserved lemon mayonnaise and salmon caviar |
260 |
| Whipped cod roe | gfo on homemade lavosh |
240 |
| Cucumber cups | vg, gf with creamy avocado and chipotle chickpeas |
130 |
| Beef tatare | GFO on homemade lavosh |
180 |
| GOCHUJANG FRIED CHICKEN SLIDERS with butter lettuce, lemon mayo and caramelised onions, served on a brioche bun |
170 |
| Black pepper beef party pies | 150 |
| Four cheese mushroom arancini | V, gf with smoked tomato relish |
150 |
| Vegetable quiche | V, gf with caramelised onion and goat cheese |
140 |
| Sausage rolls with tomato relish |
130 |
| Lamb kofta | GF with herb yogurt, lettuce, cucumber and onion |
180 |
| Mini cheeseburgers | 180 |
| Chinese vegetable spring rolls | Vg with sweet dipping sauce |
130 |
| XO pork belly with pickled cucumber and hoisin sour cream |
150 |
| Smoked salmon + chive puffs with lemon myrtle hollandaise |
150 |
| Tandoori chicken bao with pickled onions and cucumber raita |
140 |
| Whole Roast chicken | GF served with crispy chats and mixed vegetables |
120 |
| Beef brisket | GF slow cooked beef brisket, served with crispy chats, mixed vegetables and gravy |
160 |
| Chilli pork | GF with charred chilli lime corn and toffee apple chutney, served with crispy chats and mixed vegetables |
140 |
| Vegetable lasagne | V with mixed vegetable, Napoli sauce and mozzarella |
100 |
| Spanakopita | V savoury Greek spinach and cheese pie |
80 |
| Vegetable curry | V, GF black lentils and kidney beans cooked in a rich tomato butter sauce with Indian spices, served with mint yoghurt and garlic naan |
110 |
| Quinoa, Lentil & Buckwheat Salad | VG, GF with caramelised onion, sultanas, mixed herbs & citrus maple dressing |
80 |
| Caprese salad | V, GF heirloom tomatoes, buffalo mozzarella, basil & balsamic vinegar |
80 |
| Chickpea falafel salad | vg, gf sumac pumpkin, maple beetroot, heirloom tomatoes, almonds, pepitas & beetroot hummus |
80 |
| Confit garlic & rosemary potato salad |V, GF with boiled eggs, avocados & whole egg mayonnaise |
80 |
serves 10 guests
| Charcuterie boX a selection of cured meats + cheeses, chutneys + dip, quince paste, char-grilled breads and crackers, fresh strawberries |
200 |
| Dessert boX a selection of home-made mini cake, home-made Frangelico brownies with orange mascarpone, vegan slices, cookies and fresh fruit |
100 |
“Hosting our ‘Christmas in July’ fundraising dinner at Method to the Madness is always an absolute delight. From the moment we arrive, the atmosphere is festive and welcoming, the perfect blend of elegance and warmth. The team always go above and beyond to accommodate our needs, ensuring every detail runs smoothly so we can focus on connecting with our guests and sharing our cause.
The food is always exceptional, beautifully presented and full of flavour. The service is attentive yet relaxed, creating the perfect environment for an evening of laughter, generosity, and community spirit.
We can’t ask for a better venue to celebrate a wonderful night that raises vital funds for The Fig Tree Children. We’re so grateful to Method to the Madness for their generosity and support, they truly embody what it means to be a community-minded business.”
