Melbourne based · Victoria‑wide · interstate for the big ones
Wholesome festival catering
We bring the whole shack — stall, crew, signage and boards — and cook every order in front of your crowd.
What we do
Festivals are the day job.
Most of our year goes on festivals, markets and music events across Victoria, plus the interstate runs worth packing the truck for. The same stall and the same crew also cater private bookings — wedding breakfasts, work days, parties — where nobody queues and nobody pays at the counter.
Festivals & markets
We trade at your event
Full stall build with our own signage and boards, breakfast through to last drinks. A vendor who turns up early, holds the line and leaves the site clean.
See moreWedding breakfasts & corporate
We cater for you
Wedding breakfasts, late-night feeds, launch mornings and conference lunches — on your tab, on a set menu, cooked in front of your guests.
See more
What we serve
Wraps, avo toast and crunchy fries.
The rest of the board is good. These three are why people cross a festival field twice in a day, and they are what every private menu is built around.
The wraps
Grilled, rolled and handed over hot. The B.L.A.T, cheeky chicken, mushroom and haloumi, spiced falafel with lemon tahini.
Smashed avo
Herb-tossed chunky avocado on rustic sourdough with lemon and omega seeds. Vegan as it comes.
Crunchy fries
Rosemary and sea salt, with fresh smashed avocado piled on top. Our busiest hour is usually the last one.
7 News, at Party in the Paddock Festival.
Meet Sam
These days we cater all over the country.
Sam started Sammy’s Smashed Avo at a Melbourne market — a folding table, a toaster and a crate of avocados, selling smashed avo on sourdough to whoever walked past. It sold out, which was more luck than plan, so he came back the next weekend.
People kept asking for it in something they could carry, so the wraps came next and the name changed with them. The Avo Shack did well enough to open a café in Byron Bay, which we ran for a while, enjoyed, and eventually sold.
We came back to events because events are more fun — and these days the shack travels, from Melbourne markets to festivals interstate. Same crew, same standard, whichever site you get.
On the day
How a service day runs.
The shape of any booking, so an organiser knows when we’re on site, when we’re serving and when we’re clear of it. You get this as a written run sheet beforehand, built to your site plan.
- Bump in
Stall, signage, power and water go in the day before or first thing, to your site plan and your access window.
- Prep
Avocado, sauces and salads prepped fresh on site each morning of service. Nothing arrives pre-made.
- Service
Cooked to order through the whole session, with the crew sized to the numbers you’re expecting.
- Bump out
Everything struck and hauled, bins cleared, waste taken with us. The ground goes back the way we found it.
Running an event?
Tell us the dates, the site and roughly how many people you’re expecting. We’ll come back the same week — anywhere in Victoria, and interstate for the right one.