grazing tables

Feast of Ferments Grazing Table. Available in private event space.

Exceptional quality ingredients are everything to us. We source the finest, artisan products from our favourite small producers, both locally and abroad. We distinguish ourselves through product knowledge and careful curation. Our thoughtful arrangement emphasises complementary combinations of ingredients that we know work best together. Drawing from our knowledge and guidance ensures every mouthful is novel and exciting.

We offer two distinct grazing tables, which can either be enjoyed at our beautiful Fitzroy event space (max capacity 50 people), or in a location of your choice.

If you’re after the full breadth of service, we also offer bar service and waitstaff for groups of 50 people or more. We have curated our wine list to promote small, local producers, focusing on more obscure styles that our customers might not have encountered before.


feast of ferments grazing table

menu

The Feast of Ferments grazing table is a carefully curated, generous assortment of artisan cheeses, the finest local charcuterie, sweet and savoury pickles, small batch condiments, and other accompaniments.

We have purposefully clustered together well-matched ingredients to encourage specific combinations that we love to eat.

Each grazing table is comprised of three boards, which we select and rotate, accompanied by a more traditional cheese board, which remains a core board.

Boards:

cheese please: Will Studd Vacherin Le Duc, Tarago River Shadows of Blue, house made sweet and spiced pickled pears, The Jam Lady’s spiced syrian fig jam, dense fruit bread (V), Toolunka Creek Sevillano olives, smoked almonds, and other accompaniments.

the scandi: Harris Smokehouse beetroot, ginger, and vodka cured salmon, ash chèvre, and rye crispbread, garnished with caper berries, fresh dill fronds, and nasturtiums.

the basque: boquerones (white anchovy fillets) and guindillas (pickled green peppers) on crunchy sourdough toast with spicy passata and a dusting of smoked paprika.

the austrian: locally cured capocollo, The Fermentary’s original sauerkraut, cornichons, seeded mustard, and rye bread. 

the french: City Larder free range chicken, leek, and truffle terrine, duck liver and cherry pate, cornichons, salted butter, served with Baker Bleu baguette.  

the spaniard: La Boqueria’s jabali wild boar chorizo, San Simon Smoked Queso, piquillo red peppers, The Jam Lady’s roasted tomato chutney, and toasted sourdough.

the italian: bosquito (forrest mushroom salami), pepper pecorino, The Jam Lady’s sherry onion jam, giardiniera mixed pickle, rocket and radicchio salad, served with toasted sourdough.

the provence: fuet anis (pork and fennel salami), Wild Studd’s Brilliat Savarin, andThe Jam Lady’s spiced Syrian fig jam, served with Baker Bleu baguette. 

the brit: free range Pacdon Park pork pies served with smoked cheddar, sweet mustard pickles, and a salad of raddish, mint, and peas. 

Note that a vegan board is available upon request at no addition charge. the middle eastern: Botanical Cuisine Persian style macadamia feta, house made hazelnut dukkha hummus, house made mint and grape tabbouleh, and Za'atar flat bread.

pricing

If catered at our private Fitzroy event space:

  • 20 people - $ 500

  • 30 people - $720

  • 40 people - $920

  • 50 people - $1,225

  • 60 people - $1,320

  • 70 people - $1,505

  • 80 people - $1,680

  • 90 people - $1845

  • 100 people - $2,000

For groups larger than 100 people: $20 per person.

Catering offsite, within 15 kms of Fitzroy, attracts an additional fee of $100 for delivery, assembly, styling, disassembly, collection of all boards and props, as well as waste removal for groups 20-40 people. When the group size exceeds 50 people, the fee changes to $150.

optional add ons

These items can be added to the Feast of Ferments grazing table to further elevate your dining experience:

  • Professional floral arrangement designed by senior florist, $100 per piece.

  • 50g wild salmon caviar to be added to the scandi board, $25.

  • One dozen best season oysters served on ice with gin infused finger lime caviar, $42.

  • House made orange and pomegranate glazed free range whole leg ham on the bone. Served with Baker Bleu country wheel sourdough bread rolls and an assortment of mustards. Serves approx. 45, $300.  

  • Dessert board of house made baked ricotta, roasted and fresh strawberries, pistachios, candied cinnamon walnuts, and dark chocolate. Serves approx. 20, $75.

details

Price includes the provision of a bamboo plate, wooden fork, and serviette per person.


brunch grazing table

Menu

The brunch grazing table shows off three of our favourite light, house made creations. Each guest receives:

  • Half of a multi seed Mile End bagel generously lathered with our creamy schmear of horseradish, dill, and caper berries, topped with Harris Smokehouse beetroot, ginger, and vodka cured salmon, finished with house made pickled cucumbers and a garnish of snow pea tendrils.

  • Well-seasoned cherry tomatoes gently tossed with basil, garlic, and extra virgin olive oil, served with fresh burrata and toasted sourdough.

  • A cup of house made vegan-friendly bircher muesli; thick and creamy with notes of crisp green apple, cinnamon, plump cranberries, and crushed hazelnuts, topped with coconut yoghurt and our much-loved pickled fruit, adding zing (V).

pricing

If catered at our private Fitzroy event space:

  • 20 people - $450

  • 30 people - $675

  • 40 people - $900

  • 50 people - $1,125

Catering offsite, within 15 kms of Fitzroy, attracts an additional fee of $100 for delivery, assembly, styling, disassembly, as well as waste removal for groups 20-40 people. When the group size exceeds 50 people, the fee changes to $150.

Optional add ons

  • Professional floral arrangement designed by senior florist, $100 per piece.

  • CAPI blood orange with straw on ice, $86 for 20 bottles.

  • House made banana, date, and walnut loaf served with maple ricotta delicata (GF), $5.50 pp.

  • House made cinnamon and cardamom rice pudding, crushed almonds, and brandy soaked blackberries (GF), $7.50 pp.

  • House made lemon yoghurt cheesecake cup w a yoghurt Eton mess of passionfruit and lemon curd (GF), $8.50 pp.

Please note that all group members must order the same optional extras.

details

Price includes the provision of a bamboo plate, wooden fork, and serviette per person.