The company will join a panel of suppliers at Luna Park Sydney’s new Big Top venue, as well as being the exclusive in-house management partner for Urban Winery Sydney at The Entertainment Quarter in Moore Park.
Laissez-faire Catering will also be food caterers at Machine Hall, a new 1000-square-metre industrial-meets-heritage space in the Sydney CBD.
“I couldn’t be prouder of the team,” says Laissez-faire Catering general manager Sara Flaksbard.
“We not only deliver what is promised, but constantly innovate, staying ahead of industry trends and thinking differently for our partners. We provide expert insight into the events industry, creating unique experiences at every venue we manage.
“Each of these collaborations mirrors our steadfast commitment to delivering extraordinary food and beverage experiences that leave a lasting impression on guests.
“Our values are deeply rooted in sustainability and ethical food practices, exemplified by our strong foundation of working closely with local producers and suppliers in NSW.
“As we embark on this expansion journey, we are dedicated to bringing sustainability, community engagement, and the five-star restaurant experience to events, showcasing creative culinary excellence at our existing and new venues.”
The company’s cuisine supply to Luna Park promises a fun and vibrant approach to food.
“The addition of Laissez-faire Catering to our panel of suppliers adds great strength to what we can offer the corporate market,” says Luna Park Sydney CEO John Hughes.
“Their reputation and experience as a trusted caterer to Sydney venues for 35 years precedes them. We look forward to tapping into this expertise, standard of delivery and creativity for our guests to match our new Big Top offering, spectacular park and iconic views of Sydney.”
Machine Hall has a focus on curating some of the most innovative cultural experiences, brand events and private celebrations in Sydney.
“We are driven to work with the best of the best in everything we do so our alignment with Laissez-faire Catering just makes sense,” says Machine Hall general manager Trish Rogers.
“Bringing with them a depth of experience and expertise in the gastronomical space, Laissez-faire Catering delivers elevated standards of service and creativity that set the stage for a long and fruitful collaboration.”
