600 burgers.
One afternoon.

We serve rain or shine. The truck is the kitchen, so weather doesn't stop us cooking. What we ask of you is level ground the truck can reach, and some cover for the queue if the forecast is bad — nobody wants to stand in the rain for a burger, even a good one.

We arrive self-sufficient — generator, water tank and LPG on board — so we can park on grass in a park as easily as in a car park, and you won't be scrambling for an extension lead.

That said, a power point and a tap nearby are always welcome. Our autonomy is real but it isn't endless, and on a long service they make the difference between comfortable and tight. If you have them, mention it in the enquiry.

The truck is 3.7 metres tall. That's the measurement everyone forgets and the one that stops a booking dead. Check branches, awnings, shade sails and especially car park entries before you book.

On the ground we need about 8 metres by 3.5 metres of level surface — roughly three car spaces — plus clear vehicle access in and out. We ask for more length than the truck actually is because we need room to open up, work, and leave again without a twelve-point turn.

Tell us the surface in the enquiry — sealed, grass or covered. Along with the height, it's the most common reason a booking goes wrong on the day.

We always bring food for five extra guests. Beyond that we'll do what we can, and we'll invoice you afterwards for what we actually served. You'll never have guests turned away over a headcount technicality.

Count burgers, not people — that's what the grill actually limits. The smash line cooks about 100 an hour, so two hours of service is around 200 burgers. The Xis line is pressed to order and runs at about 60 an hour, so about 120 in the same window.

You don't have to work this out. Tell the calculator how many people and how hungry they are, and it sets the shortest window the food will actually fit in — then shows you the cooking time so you can judge it yourself. You can always add an hour; you just can't book less time than the food takes to cook. We'd rather send you home early than have you pay for a truck standing idle.

Yes, and you decide that upfront rather than on the night. In the calculator there's a line for how hungry your crowd is: one each, seconds for about half the room, or two each for everyone. Each extra burger is A$11 — less than it costs over our own counter.

One thing worth knowing: seconds need time as well as patties. People have to eat, talk and get hungry again before they'll come back, so a room going back for more is happier with three hours than two. The calculator will say so — it won't force it. Tell us the appetite and we bring the patties to match.

Yes — and let's be straight about it: the minimum doesn't move. A$1,950 midweek or A$2,450 on a weekend is what it costs to put the truck on your street: the drive, the setup, the crew, two hours of service. That's the same bill for twenty guests as it is for sixty.

What changes is what you get for it. With a small group there's no queue and no three-flavour compromise — the full menu is open, every burger is cooked to order in front of your guests, and the crew is cooking for your table instead of a line. If that's the night you want, we'd rather run it than talk you out of it.

Please do. Send us the enquiry, then come into Maroubra or Surry Hills and order what you're thinking of serving. We'll have it ready and the tasting is on us. It's the only way to settle a food decision honestly — and if it isn't for you, better we both find out over a counter than over 150 guests.

Chips come out on a side table and we top them up through the service, so they never hold up the order window. Everyone gets a serve and there's a healthy buffer on top — nobody goes without. It isn't a competitive eating event: we bring what a real crowd eats, generously, not what a hypothetical one might.

Both lines have a vegetarian option at no extra cost — the Halloumi Burger and the Xis Cheesy Palmito. Tell us about allergies in the enquiry and we'll tell you honestly what we can and can't guarantee in a truck kitchen.

Two to four weeks is comfortable. December, and Saturdays between October and March, go early. We're taking bookings from October 2026.

A$500 locks your date. The balance is due seven days before the event, along with your final numbers — you can drop up to 10 guests after the deposit without penalty. Cancel more than 30 days out and the deposit comes back less A$150. Inside 14 days it's 50%, inside 7 days it's the full amount.

Yes. A ten-year-old eats the same burger, waits in the same queue and takes the same handful of chips, so they count the same. We'd rather be straight about that than quote you a kids' rate and make it back somewhere you can't see.