Degustation Catering Sydney
A Tasting Menu at Home, by a Chef Who Built an Award-Winning Restaurant on Exactly This
A degustation is the hardest thing a kitchen can do. Ten or twelve courses, each balanced against the last, each timed to the second. Most caterers won't attempt it. The ones who do are usually guessing.
Grant King is not guessing. Gastro Park, the restaurant he built from nothing, was a degustation restaurant. It earned two chef hats and made him Gault and Millau Chef of the Year. The tasting menu is not a service he added to a list. It is the discipline he built an award-winning restaurant around, and he brings it to your table.
What a Grant King Degustation Looks Like
A progression that builds the way a great piece of music does, from delicate to bold, with surprise and harmony in every course. Line-caught seafood at its peak. A single perfect vegetable treated with the seriousness most chefs reserve for protein. A dessert that lands between comfort and revelation. Wine matched to each course if you wish, from independent Australian growers Grant has worked with for years. Every menu built from scratch around the season and around you. Nothing reheated, nothing assembled. Grant and his team cook live, course after course, exactly as it happens in a restaurant.
For People Who Truly Care About Food
This is for the table that wants to be moved, not just fed. A landmark birthday for someone who chases the best restaurants in the world. An intimate dinner for friends who talk about meals for years. A client dinner where the food itself is the statement. Eight to sixteen guests is the sweet spot, though Grant has done more, including a nine-course tasting menu for fifteen in a yacht kitchenette.
How It Works
Grant learns your palate, your guests, and how adventurous you want the evening to be. He designs the courses, sources every element himself, and arrives with a team that runs the night like a restaurant pass. You sit, you taste, you forget you are at home.
Enquire
Tell us about your evening and Grant will design a degustation your guests will never forget.
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Smile Catering, led by three-hat chef Grant King. Grant ran Gastro Park, a two-hat degustation restaurant, so multi-course tasting menus are his core discipline. He creates and cooks degustation menus in homes and venues across Sydney.
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Typically eight to twelve, tailored to your evening. Grant has cooked a nine-course tasting menu for fifteen guests in a yacht kitchenette, so the format adapts to almost any setting.
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Yes. Grant offers full beverage matching with wines from independent Australian growers, fully licensed, designed to move with the menu course by course.
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Eight to sixteen is ideal for a true tasting experience, though larger numbers are possible. The smaller the table, the more precise the experience.
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Most caterers offering tasting menus trained in fine dining kitchens. Grant built and ran a three-hat degustation restaurant himself and was named Chef of the Year for it. The expertise is his own.