Art Box Catering

It's a first-class catering solution that aims to meet

every need of every event.

v Event Catering
v Private Chef/Fine dining
v Bar Service
v Table & Venue Décor
v Box Catering

more
Event
Catering
Whatever your private business, corporate event, or

incentive – we are happy to organize and customize

menus, themes, and service styles to match your brand

and your guests' expectations.
Finger Food Menu
Cold Bites
10. Vegetable sticks with tar-tar souse
1. Pancakes with smoked salmon & Philadelphia cheese
11. Salmon tartare with avocado mousse in an Asian spoon
2. Bruschetta with avocado muse & cocktail shrimps
12. Homemade hummus with vegetables
3. Bruschetta with smoked salmon & herbs Philadelphia cheese
13. Bluefin tuna tartare in an Asian spoon
4. Brussels sprouts with Jamón dried tomatoes & brie cheese
14. Prawn cocktail with caviar in a short glass
5. Duck liver pate on crackers with blueberry and mint
15. Smoked salmon and cream cheese in cucumber short
6. Black bread toast with herring fish and onion
16. Beetroot-walnut-goat cheese lolly pops with parsley salad
7. Mini club sandwiches
and horseradish crème
8. Parma ham with melon
17. Prawn & Salmon rillette on shrimps crackers
9. Organic Cheery tomatoes with homemade mozzarella
cheese, Italian basil leaves and balsamic cream
Finger Food Menu
Salads Tarts
1. Rocket Salad with Smoked Salmon 1. Olivier Salad with Shrimp and fresh sweet pea
2. Japanese Seaweed Salad with cocktail shrimps and sesame sauce 2. Crab Sticks with cheddar cheese and fresh cucumber
3. Italian mixed salad with sliced smoked duck breast and mango 3. Tartlets with eggs and leek mouse and premium red caviar
mousse 4. Duck liver paté with blueberry and mint
4. Rocket salad with pickled cucumber bell pepper and beef in 5. Tartlets with Mushroom Pate with black truffle caviar
oysters sauce 6. Tartlets with herbs Philadelphia cheese and lightly salted
5. Beetroot tar-tar marinated in herbs with farm goat cheese and Tasmanian salmon
fresh peppermint
Finger Food Menu
Warm bites
1. Chicken Satay with peanut sauce
2. Chicken & Vegetable Spring Rolls with sweet sauce
3. Asian Spoon with Tiger prawns in sweet and sour tamarind sauce
4. Mini burgers
5. Andaman Sea scallops with creamy sauce on shells
6. Gyozas

Soups
1. Gazpacho cold soup
2. Smoked Beetroot cold soup with cream
Finger Food Menu
VEGETARIAN/VEGAN
1. Organic Cheery tomatoes with homemade mozzarella cheese, Italian basil leaves and balsamic cream
2. Guacamole Bruschetta
3. Fresh Vegetables Stick with Sour Cream
4. Vegetable Spring Rolls
5. Greek Salad
6. Green Mango Salad
7. Banana Flower Salad
8. Beetroot-walnut-goat cheese lolly pops with parsley salad and horseradish crème
9. Beetroot Tar Tar with Mint & Goat Cheese (optional)
10. Brussels Sprouts with Dried Tomato & Brie Cheese
11. Homemade hummus with vegetables
12. Tartlets with Mushroom Pate
13. Vegetable Green Curry in Young Coconut
14. Mini Veggie Burgers
Buffets and
Stations
SALAD BAR
1. 4 types of lettuce, Fresh cut -Cucumbers, Bell Peppers, Cherry tomatoes,
Carrot, Olives, Pickled beets, Shallot onion, 4 types Sauces
2. Italian pasta salad with ham
3. Greek Salad
4. Cesar Salad
5. Caprese Salad
6. Papaya Salad
7. Spicy seafood salad with glass noodles
Buffets and
Stations
WARM STATION
1. Spaghetti Bolognese
2. Chicken Wings
3. Tilapia fish fingers
4. Beef Stroganoff
5. Stir-fried prawns with asparagus in parsley-garlic butter
6. Stir-fried Tilapia fish in sweet & sour sauce
7. Stir-fried Clams in chili past and Thai Basil
8. Stir-fried Muscles in cream garlic sauce

SIDE DISHES
1. Steam rice
2. Mashed potato
3. Fried potato
4. Stew cabbage
5. Macaroni
Buffets and
Stations
GRILL STATION
1. Jumbo Tiger Prawns
2. Marinated Squids
3. Australian Beef skewer with vegetables
4. Australian Lamb skewer with vegetables
5. Pork skewer with vegetables
6. Pork Ribs in BBQ sause
7. Duck Breast skewer in honey-ginger sauce11
8. Chicken Satay with peanut sauce
9. Grilled Veggie skewers marinated in green oil
10. Tilapia fish in banana leaf

ROASTED MEAT STATION

1. Whole pig (from 15kg)
2. Whole duck (up to 3 kg)
3. Whole Turkey (up to 6 kg)
4. Sturgeon (up to 3 kg)
Buffets and
Stations
COLD SEAFOOD STATION
1. Steamed Shrimps
2. Steamed Blue Crab
3. Steamed Mussels
4. Steamed Canadian lobsters
5. Wild Tasmanian Salmon sashimi
6. Red Caviar
7. Black Caviar
8. Whole or sashimi yellowfin tuna
9. Whole or sashimi albacore
10. Whole or sashimi marlin
11. Whole or sashimi Oil fish
12. Whole or sashimi Mahi-mahi
13. Whole or sashimi Swordfish
Buffets and
Stations
OYSTERS BAR
Seafood hungry family and friends? Why not add a connoisseur’s oyster bar to
your event, they are a delicious and refreshing addition to any party
Celebrate with interactive dining at its finest, live food stations do add a
unique touch and different dimension to your event

We use local live yang oysters and premium live oysters Fine de Claire, Baron
Point, Eagle Rock, Yamamoto, Coffin bay to Calm cove for request.
We prepare the oysters with the following;
Freshly shucked naked oysters on crushed ice with lemon & limes, raspberry
vinegar with shallots, Chili & coriander dressing, Tabasco.
Kids Menu
1. Spaghetti Bolognese
2. Spaghetti Parmesan cheese
3. Cesar Salad
4. Greek Salad
5. Mini Burgers
6. Corn Dogs
7. Homemade Chicken Nuggets
8. Smile Potato
Fine
Dining
As a professional team, we can arrange for you a skipper, host/ess chef,
and deckhand for your vacation villa and/or sailing trip. You can hire the
entire crew or just one member, depending on your wishes and needs
Fine Dining Menu
COLD STARTER
Wild Tasmanian Salmon Tar Tar
with kenyan pink pepper, organic cucumber and apple topped with
salmon skin chip and homemade balsamic cream

Original France Beef Tar Tar

with tenderloin Australian beef. Serve with bred toast and wild capers

Asian Fusion Style Crab Ceviche

with 2 kind crab meat and soft shell crab on top

Smoked Duck Breast

with arugula salad bred chips and mango mousse

Wasabi marinated oysters in Prosecco jelly

WARM STARTER
Tiger prawns and Deep Sea Calamari Tentacles
on ogranic green asparagus with parsley garlic butter

White porcini mushrooms cream soup with Truffle caviar

Duck Liver Pancake

with vegetable salsa and horseradish sauce

Roasted baby eggplants

with tomato salsa and feta cheese
Fine Dining Menu
MAIN COURSE
Roasted Duck Breast
marinated in honey-soy-ginger sauce with pure mash potato and
Porto-cherry sauce.
Served with spicy mixed salad & grilled cherry tomatoes

Japanese Hokkaido Scallops

Seared scallops with green pea and creamy cauliflower puree
topped with black truffle caviar

Australian Gruss Fet Beef Ribeye stake

with baby vegetables and Porto sauce

Duck Leg Confit

6 hours slow cook
With Asian stile chili past risotto and roasted shiitake mushrooms
Open Bar
We can provide a tailored beverage package, or you can
choose from our extensive wine list with wines charged on
consumption. With our team of skilled mixologists, we can
provide a full cocktail bar, offering the classic to the
contemporary.

Specialty Cocktails, Champagne, Wines and custom upgrades

to the packages can be added, ask us for suggestions to
enhance your memories & event.

Minimum of 20 persons is required for all beverage &

Speciality packages.
Open Bar
PREMIUM BAR
Absolut Vodka, Gordons Gin, Johnnie Walker Red, Jack
Daniels, Bacardi Silver, Aperol

Singha Beer, House Red Wine, House White Wine, Sparkling

Wine

Orange, Apple, Pineapple and Cranberry Juice, Soft drinks,

Soda Water, Tonic Water, Bottled Water, Fruit Garnish,
Including House-Made Sweet & Sour Mixes and Bitters

8-hour open bar: THB 3200 per person

6-hour open bar: THB 2500 per person

4-hour open bar: THB 1800 per person

2-hour open bar: THB 1400 per person

Minimum of 20 persons*
Open Bar
PROSECCO BAR
It’s not every day we get a chance to spoil ourselves! we can
help you by indulging in our bubbles selection that will make
your event special

Prosecco, Aperol, Orange Juice, Peach, Berry, Mango Puree &

Tropical Fruit!

8-hour open bar: THB 2000 per person

6-hour open bar: THB 1800 per person
4-hour open bar: THB 1600 per person
2-hour open bar: THB 1300 per person
Add to an existing package: THB 1500 per person
Box Catering
v Delicious Bites in a Stylish Box.
v No dishes & serving, Only fresh food and
v Eco-friendly packaging

Freshly prepared catering boxes delivered

directly to your villa, boat, at the beach or
anywhere you decide to be.
Just open
the Box
and Enjoy
the Taste!
Insert Your Creative Idea

Table & Venue

Decor
Having a well established relationship with some of the islands best
providers, we can help style your event into perfect ambiance with our
decoration and event stylist specialists. Our team can help guide, inspire
and design all those aesthetic aspects of the day – turning your vision
into reality. Together, we will help you unravel your own personal
bespoke style and ensure every element from floral design, furniture,
lighting, props and tableware creates nothing short of a magical
atmosphere.
art.box.catering.phuket@gmail.com
+ 66 92 867 12 31 / + 66 80 240 3530
IG/FB: @art box catering phuket
General Terms & Conditions

All prices are excluding VAT

Minimum order is 10.000 Thb, during the holiday season (22 Dec – 15 Jan) minimum order is 18.000 Thb
Terms and conditions
General Terms & Conditions
1. RELATIONSHIP catering - CLIENTS
1.1. The Clients – as event hosts – contract the catering company Art Box Catering (Commercial name: The Art Food Factory) to render the agreed service package, for the agreed fees. The catering starts fulfilling here with listed contractual obligations
after the contract is signed and after receiving the bo
1.2. The Clients are considered one unit in the communication process, meaning it is assumed that both internally agree upon any request or information provided by one of them. The catering is not liable for any inconveniences that arise from actions
that have not been previously discussed and/or agreed upon by the Clients.
1.3. Upon written request, the catering can also act as an intermediary and make payments for and in the name of the Clients for the suppliers/service providers. The catering shall not be a contractual party to the supply/services. Contracts shall be closed
between the supplier of the products/services and the Clients. The catering shall not be liable to the Clients for obligations of the supplier/service providers and shall not be liable to the supplier/service providers for the obligations assumed by the Clients.
The catering shall only act as an intermediary.

2.general terms
2.1. The time limit for menus are as follows: private chefs 1,5 hours food service, three-course event menus up to 50 guests 2h, three course event menus up from 50 guests 2,5h.
2.2. Chefs have to enter the catering venue at least 1-1,5 hours before service.
2.3. Prices and timings are offered according to a minimum number of guests. If the number changes, prices
can be revised.

2.4. The Client has to confirm the number of guests two weeks prior to the event date.
2.5. The Client may cancel up to 10% of the minimum number of guests agreed up to one week before event date.
3. VENDOR MANAGEMENT
3.1. The Catering will exercise reasonable care and skills in locating and recommending any vendors for the Clients. However, the catering is not responsible for the conduct and/or performance of any vendor. The vendors will prepare proposals and they
will invoice the Clients. It is the Clients' sole responsibility to hire, contract and pay all vendors and/or venues in a timely manner.
3.2. The Catering does not recommend hiring vendors outside the list of Art Box Catering
3.3. Vendors have own terms and conditions and client has the responsibility to ask for it.
4. PAYMENT AND EXPENSES
4.1. The Catering remuneration and expenses will be listed in detail in each Agreement, along with the agreed service packages, and does not include (as may be applicable) costs of bank fees, translation, legalization or notarial charges, travel,
accommodation, meal costs, or any fees incurred by other vendors.
Payments are due for events under 50000Thb+VAT total turnover 50% of the total Booking Fee by agreement
100% of the total Booking Fee up to 3 days before the event date Payments are due for events over 50000Thb +VAT total turnover 30% of the total Booking Fee by agreement
50% of the total Booking Fee 6 months before the event date 100% of the total Booking Fee up to 1 week before the event date
4.2. Payments can be made via bank transfer or via credit card. Please state full name and date of event for payments via bank transfer. Note that on credit card payments a surcharge of 1,5% for Visa and Mastercard and 3% for American Express is
applied.
4.3. For booking with rental equipment or turnover over 50000thb a refundable 15000thb safety deposit is required. This is used in case of damages, delays or any other extra cost which may arise. The catering must submit a report to the client of any
damages, overtime or extra expenses no later than 14 days after the event.
5. LIABILITY
5.1. The catering does not act as general contractor, but only as intermediary between the Clients and vendors. Therefore, the catering is not liable and cannot be held responsible for any supplier/service provider’s performance or product, nor for any
obligation that is delayed/not fulfilled and arising from the contracts between the Clients and third parties, including payment delays to the vendors.
5.2. The catering is neither liable for inconveniences caused by acts of nature or responsible for the private belongings of the Clients, event guests or vendors, present at the event locations on the event day.
5.3. The catering is not liable for any damage during the event caused by any guest, external supplier, subcontractor or vendor.
5.4. The catering is not responsible for any damages made by the client.
5.5. In case of meteorological problems or other causes which prevent to perform the event on the chosen day, the catering will not be held liable for any possible expenses incurred and standard cancellation policy is applied. In case of bad weather
conditions where it’s necessary to put up a marquee the cost involved will be covered by the client, also the costs of a generator if needed for the elaboration of the chosen menu needs to be covered by the client.
5.6. In case the client is acting against laws and/or noise restrictions the catering is not liable for any fines or the premature termination of the event.
6. CANCELLATION TERMS
6.1. Should the Clients terminate the Agreement prematurely, the following payments are due:
Events under 50000thb +VAT total turnover
50% of the total Booking Fee for cancellation after initial deposit payment
100% of the total Booking Fee up from 3 days before the event date, during the holiday season (22 Dec – 15 Jan) 2 weeks before
Events over 50000+VAT total turnover
30% of the total Booking Fee for cancellations after initial deposit payment
50% of the total Booking Fee 6 months to two weeks before the event date
75% of the total Booking Fee from two weeks and 3 days before the event date
100% of the total Booking Fee up from 3 days before the event date, during the holiday season (22 Dec – 15 Jan) 3 weeks before
The catering reserves the right to cancel all bookings in case payments are not made on time by the client without any refund of deposits.
7. FORCE MAJEURE
7.1. If performance of this Agreement or any obligation under this Agreement is prevented, restricted, or interfered with by causes beyond either party's reasonable control (The Force Majeure), and if the party unable to carry out its obligations gives the
other party prompt written notice of such event, then the obligations of the party invoking this provision shall be suspended to the extent necessary by such event. The term Force Majeure shall include, without limitation, fire, explosion, vandalism,
natural disasters, orders or acts of military or civil authority, or by national emergencies, insurrections, riots, wars, strikes, lock-outs, work stoppages, or other labor disputes,
or supplier failures.
7.2. The excused party shall use reasonable efforts under the circumstances to avoid or remove such causes of non- performance and shall proceed to perform with reasonable dispatch whenever such causes are removed or ceased. An act or omission
shall be deemed within the reasonable control of a party if committed, omitted, or caused by such party, or its employees, officers, agents, or affiliates.
7.3. By changing the date of event due to force majeure the reference date for the cancellation terms in chapter 6. will remain the initial event date. In addition, chapter 5.5. will prevail in the procedure of choosing the new event date.
8. ADDITIONAL STIPULATIONS
8.1. If any provision of the Agreement between The Art Box Catering and Clients is held or deemed to be invalid or unenforceable to any extent when applied to any person or circumstance, the remaining provisions here of and the enforcement of such
provisions to other persons or circumstances, or to any other extent shall not be effected thereby, and each provision here of shall be enforced to the fullest extent allowed by law.
8.2. The Agreement, its Amendments, and referenced Attachments constitute the full and complete Agreement between the parties, and supersede all prior understandings and Agreements, including any and all prior Agreements, whether written or
oral, between the parties. The parties acknowledge that they have relied solely on the covenants and representations set forth in the Agreement and no others. Any amendments to the Agreement shall be in writing and signed by the party against whom
enforcement of any waiver, change or modification or discharge is sought.
8.3. The contract parties agree upon the headquarters location of the catering –Art Box – as competent court of jurisdiction and the application of Thai law. In the unlikely event of a dispute and/or legal action, the catering liability is strictly and completely
limited to refund of money paid directly to the catering for its services.
8.4. By signing the Agreement or paying the 1st deposit - the Parties agree to and accept the terms and conditions.