Food people remember.

Service you can rely on.

More than catering. A complete event solution.

Menus, service and event coordination designed to work seamlessly together.

When thoughtful design, well-executed food and a confident front-of-house team come together, events feel effortless. That alignment sets the tone in the room and is what guests remember long after the day is done.

Our events journey began over 25 years ago with the redevelopment of the heritage-listed Blue Baths in Rotorua. Since then, our work has evolved into preferred supplier partnerships across multiple venues, alongside the development of Eastwood at Scion and the renovation of Terrace Venue, now a modern conference and events destination on the Lakefront.

Our menus are designed to suit a wide range of tastes, budgets and event formats, ensuring conference and meeting delegates are well catered for across single sessions, full days or multi-day programmes.

We offer an integrated event service encompassing food, beverages and event management. This consolidated approach provides a single, reliable point of contact and a consistent standard of delivery, supporting well-run events across the Bay of Plenty.


ORDER ONLINE
DAY CATERING
EVENING CATERING

Venues

  • Terrace Kitchen

    With capacity for up to 200 standing or 150 seated, the glass pavilion and adjoining spaces provide an elegant, highly adaptable setting for considered events. The pavilion forms a light-filled, neutral core that opens onto a European-inspired courtyard garden, divided into two intimate zones by mature planting, allowing ceremonies, live music and cocktail-style gatherings to unfold with ease. A connected dining room extends the footprint further, supporting seamless transitions and a composed, elevated atmosphere throughout the event.

    See More

  • Sir Howard Morrison Centre

    The Sir Howard Morrison Centre accommodates up to 950 seated in its main theatre or 400 standing in the foyer, with flexible black box, banquet and studio spaces that can be configured to suit plenary, breakout or cocktail formats. The layout lets you move seamlessly between large theatre presentations, more intimate performance or function areas, and a generous foyer that works well for networking or pre-event mingling. It’s a venue that supports clear flow and functional transitions across diverse event types while keeping the experience comfortable and purposeful for organisers and guests alike.

    See More

  • The Black Barn

    The Black Barn sits high on a ridge overlooking Lake Tarawera and accommodates up to 150 guests, with flexible use of barn and outdoor spaces that suit both seated dinners and standing, cocktail-style gatherings. The main barn and adjacent grounds allow you to layer ceremony, dining and mingling without awkward transitions, keeping guests moving naturally through the day. Its scale and setting make it straightforward to plan flow and sightlines, whether you’re anchoring a central reception inside or spreading activity across lawn and terrace.

    See More

  • Longfords

    Longfords accommodates up to 200 guests, with flexible use of its permanent marquee and surrounding outdoor spaces that suit everything from seated dinners to larger standing receptions. The layout lets you work with indoor tented areas and an adjoining courtyard so teams or groups can flow naturally between meeting, dining and breakout modes. Set on a broad farm landscape near the lake, the scale makes it straightforward to plan transitions and manage activity across zones with a clear sense of how guests will move through the day.

    See More

  • The Redwoods

    The Redwoods, Under the Sails venue sits beneath towering forest canopy and accommodates up to 220 seated or 350 standing, with a fully customisable open-air layout that can be shaped around ceremony, dining and mingling. The space lets you thoughtfully sequence moments under the sail-canopy and through the surrounding grove, helping guests move between formal and relaxed phases of the event with ease. Its informal setting and flexible configuration make it straightforward to plan clear transitions and maintain a cohesive rhythm from the first arrival to the last toast.

    See More
See More
Chef with black cap and striped apron preparing salad bowls in a kitchen.
Plates of seared tuna bites with sesame seeds, garnished with edible flowers and herbs, placed on a wooden table.
Colorful roasted carrots with pumpkin seeds in a metal dish on a wooden table with cloth napkin and wooden bowls nearby.
Outdoor dining table setting with a red cocktail garnished with mint and herbs on ice, flanked by a wine glass, a water glass, a plate with beige napkin, a menu, and cutlery on a white tablecloth.
Person wearing a black apron with the word "Terrace" embroidered, standing against a dark background.
A table displaying various gin-themed items, including bottles of Kā Kāpō gin, a jar of dried lemon slices, a jar of pink peppercorns, whole lemons, a bouquet of white flowers, and neatly arranged empty glasses.
A wooden table with a variety of cocktails garnished with slices of blood orange and herbs, accompanied by a plate of appetizers, and a menu on the side. A person's hand is reaching for a drink.
Slices of seared sesame-crusted tuna garnished with mayonnaise and dill on a platter, with small forks.
Elegant table setting with various dishes, including roasted vegetables, salad, and greens, accompanied by champagne glasses and a menu on a white tablecloth.