Polly's

Catering & events connecting people to place.

17/09/2026

An evening of sound, design, w**e and food at Bang & Olufsen Collins Street showroom, celebrating Kristan Oud’s latest collection inspired by winter travels through Italy and Switzerland.

Polly’s created a roaming canapé menu designed around the alpine-meets-Italian character of the evening, with warm, generous bites and seasonal Australian produce served alongside Penfolds w**es.

MENU
- Pumpkin & goat’s curd cannoli, pistachio, sage salt
- Nonna’s meatballs, sugo, taleggio
- Parmesan custard tarts, red w**e, burnt onion
- Butterbean crostini, Otways mushrooms, herbs
- Gnocco fritto, San Daniele prosciutto, honey, guindilla
- Beet-cured ocean trout, cultured cream, potato pancake

08/05/2026

Canva Day to Play: nostalgic party food reworked for a sit down dinner for 250 at Canva HQ, celebrating all the magic happening behind the scenes.

Things like caviar fairy bread, balloon dogs, bougie party pies, wattleseed Milo scoop shakes and rosella Zooper Doopers.

jumped in to style the tables and .the.farm brought more ridiculously big vegetables down.

07/04/2026

Chocolate peppers smashed up with sweet roadside fennel and wild garlic from our farm visit w .r.a.e.r. On crusty bread.

The pistachios were still in their soft little husks and super bright and less intense (last slide) which I hadn’t actually used before. The husks have a crazy pine/sap/mango peel/hop/resin aroma when you’re peeling them, like a can of kaiju crush, wondering if they can be steeped in alcohol as a Nocino type thing or it would kill u? Not much info on the internet if anybody has any insights... We also made a clamato cocktail with abalone shell gin and juice and Scottie’s tomatoes. Way better than you’re imagining.

07/04/2026

Chocolate peppers smashed up with sweet roadside fennel and wild garlic from our farm visit w .r.a.e.r. On crusty bread.

The pistachios were still in a soft husk and super bright and less intense (last slide) which I hadn’t actually used before. The husks have a crazy pine/sap/hop/resin aroma when you’re peeling them, like a can of kaiju crush, wondering if they can be steeped in alcohol as a Nocino type thing or it would turn into poison :P Not much info on the internet if anybody has some insight... We also made a clamato cocktail with abalone shell gin and juice and Scottie’s tomatoes. Way better than you’re imagining.

07/04/2026

Assessing our Soli Farm haul; young Theodore heads off in search of eels.

Cook up in grid & edit from our farm visits w .r.a.e.r otw.

07/04/2026

Flathead and spuds in the for the last of our .works edits.

Find the full episode of our island adventure via .

03/04/2026

Contemporary weddings & engagements - set up the space how you like, go out on Lojo afterwards 💫

26/03/2026

Eat Polly’s (like a fruit bat) .

Weddings, engagements, ‘not weddings’, birthdays, you name it.

24/03/2026

Shovelnose shark and warrigal greens baked in paper bark with moringa, betel, curry, coconut sugar and lime.

tee and .works gardener pant for .

Full length episode of our Minjerribah/North Stradbroke mission at 🏝️

Address

67-71 Johnston Street, Collingwood
Melbourne, VIC

Website

http://eatpollys.com/

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