PRIVATE EVENT CHEF • BYRON BAY & BYRON SHIRE
The restaurant, brought to you.
Intimate, seasonal, restaurant-quality dining — in your home, your garden, or your chosen space.
Elevate Your Special Occasions
-
Intimate Weddings & Elopements
Celebrate your love with a beautifully styled, farm-to-table long lunch or elegant plated menu, crafted to make your Byron Bay elopement truly unforgettable.
-
Milestone Birthdays & Anniversaries
Mark milestone birthdays and anniversaries with bespoke private chef menus, seasonal produce, and restaurant-quality fine dining in the comfort of your home or special venue.
-
Family Gatherings & Reunions
Bring your family together over shared-style, seasonal meals, crafted from fresh, local ingredients to nourish both body and soul.
-
Corporate Celebrations & Private Events
Elevate any professional or celebratory event with effortless, fine-dining private chef service in Byron Bay, the Gold Coast, or your chosen venue.
Each private dining event is a carefully crafted experience — designed around you, your guests, and the meaning of the moment.
From the first conversation to the final course, I approach each event as an entirely personal commission, shaped by the season, your intentions, and the atmosphere you want to create.
Nothing is templated. Everything is held.
The kitchen is mine.
The evening is yours.
What’s Included in Every Event
+ Menu Design
A seasonal menu designed entirely around your occasion, your guests, and their dietary needs.
+ Ingredient Sourcing
All ingredients sourced fresh — predominantly organic and spray-free, locally grown wherever possible.
+ Table Styling
Undyed linen, seasonal botanicals, beeswax candles, wooden risers, serving platters, travertine stone, and considered vessels.
+ Crockery & Linen
All elite crockery, cutlery, and linen napkins provided — nothing for you to source or hire.
+ Service
I’ll be present throughout the evening, managing the kitchen, pacing the courses, and ensuring everything flows.
+ Clean-up
Full kitchen and dining space clean-up on completion. The space is left spotless.
How It Works
-
Initial Enquiry
Share your occasion, number of guests, preferred date and vision.
-
Menu Design
Together, we shape a seasonal menu that reflects your tastes, dietary needs, and the overall style of your event.
-
Planning & Sourcing
I source the freshest seasonal produce, ethically-raised meats, and local vegetables.
-
Event Day
On the day, I arrive to cook, style, and serve — before quietly taking care of everything behind the scenes, leaving your space just as it was.
SIGNATURE MENUS
Two signature experiences to begin from — or the starting point for something entirely your own:
-
Styled Buffet
FORMAT
-
Up to 35
GUESTS
-
Your Home or Venue
SETTING
-
75% +
ORGANIC OR SPRAY-FREE
-
From $150pp
ALL-INCLUSIVE
THE HARVEST TABLE • SAMPLE MENU
01 · TO BEGIN
Warm buckwheat & seed rolls
Served in heated river stones with smoked salt, cold-pressed olive oil and aged balsamic.
Living green kefir dip
A smooth, probiotic-rich kefir dip, piped with intention and finished with a dusting of spirulina and dried herbs.
02 · TO SHARE
Beef braciole · rustic tomato · olive tapenade
Grass-fed beef rolled with parsley, garlic, toasted pine nuts, parmesan and currants, slow-braised and sliced over a deep tomato sauce with good olives, tapenade and shaved parmesan.
Roasted mulloway · caramelised fennel · white bean purée
Locally caught mulloway roasted and served over smooth white bean and cannellini purée with caramelised fennel, hand-rolled zucchini ribbons and fried curry leaves.
Whole roasted sweet potato · cultured cashew cream · charred stone fruit
Roasted whole and split open, filled with cultured cashew cream, charred peach or nectarine, tempeh and fresh chives.
Roasted rainbow carrots · native dukkah · tahini
Heirloom carrots roasted with honey until caramelised, served over whipped tahini with native dukkah, shaved radish and sprouted quinoa.
Baby cos & radicchio · figs · avocado · marinated olives
Crisp leaves, ripe figs, avocado, marinated dried olives, cucumber and torn basil, dressed with aged balsamic and cold-pressed olive oil.
Grated beetroot · cumin · orange · goat's cheese · activated almonds
Raw beetroot dressed with toasted cumin seeds, fresh orange, pink pickled onions, activated almonds and generous cubes of Meredith's goat's cheese.
03 · TO FINISH
Raw passionfruit & lemon cheesecake
A layered raw cheesecake slice — cashew-based, naturally sweetened, with passionfruit and fresh lemon.
SIGNATURE EXPERIENCE 02 · INDIVIDUALLY PLATED
The Five Plates.
Five individually plated courses, each one a considered expression of what the season has to offer — served with intention, paced with care.
-
Individually Plated
FORMAT
-
2 to 8
GUESTS
-
5
COURSE DINING EXPERIENCE
-
75% +
ORGANIC OR SPRAY-FREE
-
From $220pp
ALL-INCLUSIVE
THE FIVE PLATES • SAMPLE MENU
01 · TO BEGIN
Saffron & preserved lemon prawns · pickled fennel · shaved radish
Wild-caught prawns dressed in saffron and preserved lemon, with pickled shaved fennel, radish and cold-pressed olive oil.
02 · SECOND COURSE
Heirloom tomato carpaccio · quenelled green kefir · basil oil · linseed crisps
Thinly sliced heirloom tomatoes with a quenelle of living green kefir, house-made basil oil and linseed crisps.
03 · MAIN COURSE
12-hour beef cheeks · roasted garlic & parsnip purée · local mushrooms · native pepperberry
Grass-fed beef cheeks slow-braised in thyme and red wine for twelve hours, served over roasted garlic and parsnip purée with sautéed local mushrooms and native pepperberry salt.
04 · PALATE CLEANSER
Fresh mango & native lime granita · basil
A bright, frozen granita of fresh Byron Bay mango and native lime, finished with fresh basil.
05 · TO FINISH
Raw cacao & macadamia tart · activated walnut & almond base · seasonal fruit
A naturally sweetened raw cacao tart on an activated walnut and almond base with raw honey, served with seasonal fruit.
SOMETHING ENTIRELY YOUR OWN
Have something else in mind?
Every Harvest & Heal event begins with a conversation. Bring me your vision and we'll design it together.
A Note On Drinks & Timing
Drinks
Harvest & Heal events are alcohol-free — a deliberate choice rooted in the same philosophy as everything else on the table. In its place, I create bespoke sparkling elixirs designed to complement each menu — house-made botanical blends, adaptogen-infused waters, and seasonal fruit and herb combinations that are genuinely beautiful to drink.
Think sparkling hibiscus and rose with a hint of cardamom, or a warm spiced apple and ginger elixir for cooler evenings. Guests consistently find them to be one of the most memorable parts of the experience.
Timing
I schedule first courses no later than 6pm — grounded in the science of circadian rhythm, supporting digestion, deeper sleep, and a natural, unhurried pace to the evening.
In Their Words
-
"A huge thank you for the beautiful food last night! It was absolutely perfect - so delicious, beautifully presented, and with your lovely calm energy just made the whole night flow so nicely. Deeply grateful! And that lamb omg! Deep gratitude! X"
Madeline E • Mullumbimby • Private Event
-
"Thank you so very much for a wonderful meal - it was such a lovely evening filled with laughter and great food!"
Andrew S • Gold Coast • Private Event
-
"Oh my goodness Amy your food is absolutely sensational!! Thank you so much!"
Tina A • Suffolk Park • Private Event
-
“Amy was a dream. She catered for our wedding this past weekend. She was without flaw and every aspect was as smooth as you could imagine. Thanks so much Amy for everything, I will be telling all my mates getting married to contact you."
Jeremy & Nat • Coromandel Beach • Private Event
-
“Amy made us the most incredible dinner! She was a breeze to plan with and offered to make cute menus and bring the cutlery and crockery, making the table look cute and aesthetic. The food was amazing. Thanks so much for being a part of our special day!”
Tayne & Danika • Northland • Private Event
-
“WOW! The food was delicious, beautifully presented and plentiful. Amy made sure the food was prepared in perfect time and was always so calm and approachable even in the busy times of service. Can't wait to work with Amy again - would highly recommend.”
Sarah Jane L • Wategos • Private Event
-
Fridays and Saturdays book out two to three months ahead - the earlier the better. Midweek bookings can often be secured with two to three weeks' notice. If your date is sooner, reach out anyway.
-
Every event is priced individually. The per-person starting price covers menu design, all ingredient sourcing, full preparation, table styling, crockery and linen napkins, music, on-site cooking, service, and complete clean-up. No hidden costs.
-
Based in Byron Bay, working across the Byron Shire - Bangalow, Wategos, Lennox Head, Ewingsdale, Suffolk Park, Newrybar, Ocean Shores, and surrounding areas.
-
All meals are prepared using non-toxic, low-plastic cookware - no Teflon, no non-stick coatings, no plastic in contact with heat. Cast iron, stainless steel, and ceramic throughout. This is a standard I hold in my own kitchen and bring to every event.
-
Yes, and I do this regularly. I design menus that work across the table without anyone receiving a compromised version of the meal. From gluten-free to low FODMAP, vegan, paleo, autoimmune protocols, and everything in between.
-
Harvest & Heal events are alcohol-free by design. In place of wine, I create bespoke sparkling elixirs - house-made botanical blends and seasonal combinations as considered and beautiful as every other element of the meal. Guests are always pleasantly surprised.
-
Absolutely. Discretion is a matter of course. I do not share client details, guest lists, or anything about the events I work. A formal confidentiality agreement is available on request.