The Sourcing Comes With the Kitchen
We bring sourcing that can be named. The Australian lamb arrives at your event with a coal-fire crust — Mibrasa-grade fire travels with the kitchen. Every protein traces to a named producer the same way. Our pantry is the same one the restaurant runs on.
How We Serve It
Stations
Built around a theme or a protein: a meze station with hummus, labneh, wood-roasted vegetables, and warm flatbread finishing live. A protein station with lamb, octopus, or salmon carved to order. A wood-fired pizza station — dough cold-fermented 24 hours, crackling off the oven with toppings rotating across the evening. For the company picnic that wants something more. For the multi-room event where each space needs its own energy.
Brunch
The morning after a wedding. The team breakfast before the conference opens. Warm pita with honey, whole roasted vegetables, eggs from the wood-fired oven, smoked fish, Mediterranean spreads. Unhurried. Built around a table that lingers.
Passed Appetizers
The party starts before anyone sits down. Warm pita with Iliada oil. Charred octopus on small plates. Salmon crudo with preserved lemon. Whipped feta with Arma honey. Served on the move — cocktail hour, rooftop, lawn, lobby. For the engagement party, the product launch, the opening reception where the room needs to feel alive before anything is said.
Plated Service
Each course delivered to each seat, timed by our events team and paced for the room. The olive oil pour first, then the progression. For the seated wedding reception where the evening has a rhythm. For the awards dinner where conversation is the point and food should support it without demanding attention.
Buffet with Carving and Live Stations
A full spread with presence — carving stations for lamb and whole fish, live fire for flatbreads finishing to order. For the corporate holiday party feeding two hundred people that still needs to feel like somewhere specific. The cooking happens on-site; the food arrives the way it does at the restaurant.
Family-Style
Platters at the table, and the table decides what happens next. Charred octopus, whole roasted fish, wood-fired lamb, meze spreads, warm pita with olive oil poured tableside. For the wedding that wants dinner to feel like a gathering. For the rehearsal dinner that needs the evening to slow down.
What It Looks Like
The Same Kitchen. Extended to Your Space.
Fire, olive oil, named-source ingredients. For events inside our walls, the venue is waiting.
Planning something private? Private dining at both locations.
Frequently Asked Questions
What is your catering service area?
Throughout Jacksonville, Jacksonville Beach, and the surrounding Northeast Florida area. For events outside the Jacksonville metro, reach out directly.
Is there a minimum headcount?
Catering minimums vary by format. Most family-style and buffet events start at 30 guests; smaller groups are accommodated where staffing allows. Tell your coordinator the headcount when you inquire and we'll tell you what's possible.
Can you accommodate dietary restrictions and allergies?
Yes. The full menu is seed-oil-free; vegetables, whole fish, and sharing plates are naturally flexible. Tell us what your guests need when you inquire and we build the menu around it.
Do you offer full-service staffing or delivery only?
Both. Full-service includes our team on-site for setup, service, and breakdown. Delivery and drop-off is available when you have staffing in place.
How much lead time do you need?
Two to three weeks for most events. Four to six weeks for larger seated events — weddings, multi-station corporate. We confirm feasibility within 48 hours of your inquiry.
What's included in the catering price?
Full-service: all food, on-site setup, service staffing, and post-event breakdown. Delivery and drop-off: all food and packaging. Every proposal is itemized line by line. Nothing is added after.