Sun & Moon CateringSun & MoonPrivate Hibachi
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Portfolio

Evenings we have
built from fire.

Four representative case studies from across the Lowcountry and Savannah — the setting, the guest count, the menu, and how each night was choreographed from arrival to the final plate.

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Private hibachi chef sending up a flame at a long candlelit rehearsal dinner table under live oaks at dusk.
Waterfront estate, Palmetto Bluff 48 guests 3.5 hours on site

Case 01 — Wedding weekend

A rehearsal dinner beneath the oaks

A full teppanyaki line built on the lawn so the ceremony rehearsal could roll straight into dinner without moving a single guest. Two chefs worked in sequence — one on protein, one on rice and vegetables — so all forty-eight plates landed hot within the same twenty minutes.

  • Miso soup and ginger salad on arrival
  • Filet mignon, jumbo shrimp, chicken teriyaki
  • Hibachi fried rice, seasonal vegetables
  • Signature yum yum and ginger sauces
Format
Two-station live line
Setting
Open lawn, dusk service
Package
Eclipse
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Chef flipping shrimp over a flaming teppanyaki grill at a poolside villa birthday party under string lights.
Private villa, Hilton Head Island 16 guests 2.5 hours on site

Case 02 — Milestone birthday

Poolside fire on the oceanfront

A vacation rental turned into a supper club for one night. The station was set between the pool and the dune line so the flame read against the dark water, with the birthday guest seated directly across the grill for the shrimp toss.

  • Steak and shrimp for the table
  • Kids' chicken plates served first
  • Gyoza and edamame starters
  • Sake toss and onion volcano finale
Format
Single station, U-seating
Setting
Poolside, night service
Package
Moonlight + upgrades
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Chef slicing seared steak at a teppanyaki station on a Savannah rooftop at blue hour with church spires behind.
Historic district rooftop, Savannah 24 guests 3 hours on site

Case 03 — Corporate retreat

A rooftop close to the quarter

An executive dinner where the entertainment had to be the meal itself. Service was timed to blue hour, plated in three waves so conversation never broke, and packed out invisibly before the last drink was finished.

  • Chilled starters passed on arrival
  • Filet and scallops, cooked to order
  • Vegetarian tofu hibachi, prepared separately
  • Individual dietary plates flagged in advance
Format
Timed three-wave service
Setting
Rooftop terrace, blue hour
Package
Eclipse
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Chef plating seared scallops for a couple at a candlelit table on a private dock at night.
Private dock, Bluffton marshfront 2 guests 2 hours on site

Case 04 — Anniversary

Two seats at the end of the dock

The smallest service we run, and the most exact. A compact grill at the end of the dock, candles set low so the marsh stayed visible, and a course-by-course pace built for two people rather than a crowd.

  • Seared scallops to open
  • Filet mignon and lobster tail
  • Garlic butter fried rice
  • Quiet, unhurried plating between courses
Format
Intimate coursed service
Setting
Dockside, candlelight
Package
Eclipse, coursed
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Close-up of hibachi flame rising from the grill.Finished hibachi plate with steak, shrimp and fried rice.

Your night, designed

Tell us the date, the setting and the headcount. We’ll confirm availability and send an estimate within 24 hours.

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