Our Food Philosophy Our Food Philosophy Our expert chefs use their experience and endless creativity to make the most of every ingredient. Their innovative menus evolve with the seasons, ensuring that only the freshest produce is used for maximum flavour. Sourced from local producers who share our passion for flavour and sustainably grown food, we look for ways to eradicate waste and reduce our carbon footprint, while never compromising on quality. It’s one of the reasons why we were among the first caterers to get a Gold Licence with Restaurant and Catering NSW. Contact Us We want every dish to bring unexpected joy. The secret ingredient to making that happen is passion - the passion to take the freshest produce and use our imaginations and experience to create something unique, every time. Our Menus Seated Menus Standing Menus Conference Menus Drinks Menus SUSTAINABILITY Sustainability guides everything we do at Laissez-Faire. As a bespoke, privately owned events caterer, we have used seasonal and artisan produce from the moment we began, partnering with small suppliers who understand food and share our ethos. We seek the best suppliers in NSW so we can support local communities, while reducing food miles and our carbon footprint. We maximise efficiency and minimise food waste. We nurture our staff, partnering with Job Support and The National Indigenous Culinary Institute to recruit and train. And we annually sponsor charities to further strengthen the communities we’re committed to supporting and helping. FRESHEST INGREDIENTS We prioritise fresh ingredients in 84% of our menus, recognising their superior flavour and nutritional value. Over the years, we’ve partnered with local farmers and producers to source organic, and sustainably grown produce so that our seasonal menus showcase the very best that NSW can offer.