Topic All Topics


























Keyword

Catering by All Seasons Catering

Catering by All Seasons Catering

Planning the perfect party – from the guest list to the decorations – can be stressful enough without having to think of what style of food to serve.

From intimate dinner parties to corporate events for 2000 guests, All Seasons Catering will provide you with professional staff, excellent service and tantalising menu options.

There are menus to suit special requirements, or choose from the vibrant All Seasons Catering options, which can be tailored to suit any type of function.

All Seasons Catering’s breadth of experience means it can also take on assignments of any size, from an intimate candlelit dinner for two or a rooftop cocktail party, right through to a large-scale garden wedding for 200 guests.

With a long list of corporate clients including Telstra, Worley Parsons, the University of Western Australia, Alinta Gas and the Commonwealth Bank, All Seasons Catering is no stranger to creating large corporate events for more than 2000 people.

All Seasons Catering can provide individualised menus, and prides itself on its flexibility and commitment to providing a complete service. Listening to clients and their individual needs has been a key to its success.

Details

Service | All Seasons Catering specialises in corporate events and weddings, however can also cater for birthdays, family events, breakfasts, lunches and dinners. The experienced team will come to you, metro or regional.
Numbers | Their chefs can adapt menus for a range of function sizes and budgets.
Food | All Seasons Catering can provide any type of menu, from intimate dinners at home to large corporate events and staff functions.
Drink | Total beverage solutions for your function can be arranged, or the team is happy to serve drinks that you provide.

Address  Unit 1/27 Collingwood Street,
Osborne Park
Phone  0412 214 349, 1800 752 883
Email  info@allseasonscatering.com.au
Web  www.allseasonscatering.com.au

 

comments powered by Disqus