Booking | Supper by Matt

Watermelon and feta salad on an outdoor long table

A recent event

[Event title, e.g. “A 40th in the garden”]

Occasion: [Occasion]
Guests: [Number]
Where: [Suburb or town]
Style: [Family style / plated / canapés]

The menu

What was included

[e.g. Shopping, cooking on site, family-style service, kitchen clean-down, plus add-ons booked: table setting, drinks pairing…]

How it went

[A few sentences in your own words: the brief, the produce you used, a moment from the night.]

The service

What's included

01

Menu planning

A sample menu built around your occasion, theme and dietary needs. The final seasonal menu is confirmed two weeks out.

02

Shopping

I source the produce, buying from good growers and suppliers wherever I can.

03

Cooking on site

Everything is finished in your kitchen so it comes to the table at its best.

04

Service

Three courses served to the table, family style. Individually plated service is available for an extra charge.

05

Clean-down

I leave the kitchen clean when I go.

Base rate

$120 per person

Three family-style shared courses · minimum 8 guests

Add-ons

Extra courses
Premium produce
Individually plated service
Table setting
Drinks pairing
Wait staff
Photographer

Add-ons are quoted on top of the base rate. Canapés and grazing are on request.

How it works

Four steps to the table

1
Enquire
Guest count, location, the kind of food you'd like (canapés, family style or a theme) and any dietary needs.
2
Hold the date
We agree a sample menu, and a 20% deposit holds your date.
3
Confirm the menu
Two weeks out, we lock in the final seasonal menu.
4
I cook, you host
I arrive, cook on site, serve, and clean down before I leave.

Book

Check a date

Pick a time to chat in the calendar, or send an enquiry and I'll come back to you with availability and a sample menu. Weekday lunches and weeknight dinners are very welcome.

[Motion booking calendar goes here]

Prefer a DM? Message me on Instagram.

Draft for Matt to review. Not yet final.

Terms & conditions

The fine print

1. Booking and payment

A 20% deposit holds your date. Your booking is confirmed once the deposit is received.
The balance is due [balance due date, e.g. X days before the event / on the day].
Cancellation and refund policy: [your cancellation and deposit refund terms].

2. Menu and guest numbers

Your menu is built from a sample menu we agree together. The final seasonal menu is confirmed two weeks before the event, and dishes may change slightly depending on what's at its best.
Please share all allergies and dietary needs when you enquire, and confirm them when the menu is finalised.
Final guest numbers are due by [date or number of days before].
The base rate covers three family-style shared courses for a minimum of 8 guests. Plated service, extra courses and other add-ons are quoted separately.

3. What's included

Menu planning and shopping for all produce
Cooking on site in your kitchen
Service of each course to the table
A full kitchen clean-down before I leave

Drinks, wait staff, table setting and photography are not included unless booked as add-ons.

4. What I need on site

A working oven and stovetop
Fridge space for the produce
Clear bench space to prep and plate
A sink with running water
Access to the kitchen [X hours] before guests arrive
A dining table and chairs for all guests, unless table setting has been booked
[Confirm: who supplies plates, cutlery and glassware?]
[Parking or access notes, e.g. a park near the door for unloading]

5. Travel

I cook anywhere in Victoria. [Travel fee for regional bookings, if any.]

Your table, looked after.