Platters made the morning of delivery
Artisan Pastry Catering
Belarim puts together pastry platters for meetings, launches and small events across Adelaide. Everything is baked and assembled on the day, packed flat so nothing bruises in transit, and delivered in a chilled van to keep the glaze and cream where they belong.
What arrives
A platter that holds up on a board at two in the afternoon
Most catering fruit and cream turns tired after ninety minutes on a trestle table. We build to a different idea: viennoiserie, shortcrust tarts, small cakes and a few savoury pastry items that keep their texture through a long meeting. You choose the mix from the seasonal sheet, we count portions against your headcount and quote per person so the cost is predictable.
A platter is packed in layers with dividers, and each drop comes with a timer card so staff can see when it was made.
- Hot and cold options
- Vegetarian and vegan picks
- Returnable wooden boards
- Billing on account available
Bench to venue
How a platter gets made
Laminated overnight, baked at first light
Our viennoiserie is laminated the afternoon before and proved overnight in the retarder. Bakes come out around five in the morning so the platters can be packed by eight. Tarts are shortcrust, blind baked and filled to order, never piped ahead, and the glazes are set on a rack so they do not sweat under cling film.
- Overnight prove for layered pastry
- Tarts filled no more than two hours before dispatch
- Two vans with chill space on bigger orders
- Boards collected within three days
Platter packages
Priced per person, with a simple minimum
Prices below cover delivery inside the Adelaide metro. Anything further out gets a short delivery quote before you confirm.
A light mix for a short meeting, minimum eight people
$14 per person
- Two viennoiserie and one small cake
- Filter coffee sachets and milk
- Paper plates and napkins
- Delivery before nine
Lunchtime platters for a boardroom or launch, minimum twelve
$26 per person
- Three sweet and two savoury pastry lines
- Seasonal fruit and cheese corner
- Two drop-offs across the day
- Returnable board included
Staffed setup for launches and larger rooms, minimum thirty
$41 per person
- Six sweet and four savoury lines
- On-site plating by our team
- Refill run mid-event
- Board collection the next day
Invoiced accounts run on fifteen day terms. Card or cash on the day is fine for one-off orders.
How an order runs
Six steps between your email and the board on the table
Orders before nine can usually go out the same day. Bigger events get dated checkpoints in writing.
Headcount and venue
Send the number of people, the delivery address and the time you want the boards out. We check the van route before replying.
Pick the mix
Choose lines from the seasonal sheet. We will flag anything that does not travel well to your venue.
Confirm and pay
Recurring clients bill on account. One-off orders are paid at confirmation, with the delivery slot held for two hours.
Bake and pack
The pastry is finished the morning of delivery, packed in layers with dividers, and loaded into the chill van by eight.
Setup and collect
Staff can stay and plate for the first hour, then come back for boards within three days.
Post-event count
We log what went back untouched and adjust the next order so you are not paying for food nobody ate.
Platters we have sent
What a Belarim board actually looks like
Real orders from office kitchens and launch events, with the client names left off.
Before you order
Questions from the office manager and the event planner
If your question is about a specific venue or diet, ring us during shop hours and we can talk it through.
Order a platter
Tell us the headcount and the date
Give us the numbers and the venue and we will come back with a mix and a firm price, usually inside four hours.
- +61 8 8472 3956
- belarim@hotmail.com
- 397 Sir Donald Bradman Dr, Adelaide Airport SA 5950, Australia
Running a recurring order?
Weekly office platters and monthly boardroom lunches get a set mix, a fixed time slot and a single invoice.