Commercial kitchen hire · Osborne Park
The bench is free at 4am. Most of ours are.
A registered commercial kitchen in Osborne Park, hired by the hour, day or night — ovens, blast chiller, cold room and a loading door, from $42 an hour plus GST.
Nine hirers cook here every week·Four-hour minimum, said before the total·Induction and keys at no charge·Book direct, no platform between us
- Six-burner gas range, static oven under
- Four-deck convection oven
- 60 L tilting bratt pan · 20 L planetary mixer
- Blast chiller and a 4°C cold room
- Seven metres of stainless and a pot wash
- Loading door, three bays, no stairs
What a block costs
Every rate below is ex GST and it is the rate you get on the phone. We do not run a first-month teaser and we do not quote by the job when the job is measured in hours.
Casual hire
Book a single block. Bench, ovens, cooktop, cool room access, pot wash and the loading door. Four-hour minimum, charged in whole hours.
from $42/h + GST4 hour minimum
Standing weekly block
The same hours, the same night, every week. Your block is held and the rate drops. Four weeks notice either way to end it.
from $38/h + GST4 hour minimum · same block every week
Cold-room shelf
A named, labelled shelf in the 4°C room that stays yours between bookings. Stock in and out whenever the kitchen is open.
from $18/week + GSTper shelf, held in your name
Dry store shelf
Ambient shelving in the locked dry store for flour, oil, packaging and dockets. Same access as the cold room.
from $12/week + GSTper shelf
One-off bond
Charged once, on your first booking, refunded when you hand the keys back and the kitchen passes its clean-down check.
$220 one-offrefundable, charged once
Induction and keys
Ninety minutes on site: the gear, the clean-down sheet, the fob, the cold-room rules and where the waste goes. Before your first block.
$0we do not charge for this
Price your block
Tonight and the next six
$277.20
one 6-hour casual block, GST included
Book it twice and we drop your own rate
Four-hour blocks, tonight and the next six
FreeBooked
Tap any free block to put it on the form.
Before you book anything
One market stall a month? You may not need us at all.
If you are trading at a single stall once a month, a standing block in a registered kitchen is probably more room and more money than your product needs, and we would rather say that now than take a bond off you. Ring the local government for the district your business sits in and ask them what your business needs. That call is free and it is the one that actually answers the question.
Then, if a bench is still the answer, take one four-hour casual block at $168 plus GST and see how the night goes. No standing booking, no notice period, no bond beyond the usual $220. That is the smallest thing we sell and on those numbers it is the one we would sell you.
“Local government enforcement agencies are responsible for enforcing the Food Act 2008, Food Regulations 2009 and the Australian and New Zealand Food Standards Code including Chapter 3: Food Safety Standards.”
Their words, not ours. We hire out a kitchen; we do not tell you what your business must hold, and hiring here does not answer that question for you.
How a first block works
Four steps, none of them a sales call. Most hirers are cooking inside a week of the first phone call.
Tell us what you cook and when
Two minutes on the phone. What comes out of the kitchen, how much of it, and which nights suit. If the gear here is wrong for your product we will say so on that call.
Walk the kitchen
Come at the hour you would actually be cooking — a kitchen at 2am is a different room to a kitchen at 2pm. Bring your council paperwork and your certificate of currency.
Induction, keys, bond
Ninety minutes, no charge. Gear, gas isolation, clean-down sheet, cold-room labelling, waste. The $220 bond is charged once and comes back when the keys do.
Cook, then hand it back clean
Fob in, fob out. The clean-down sheet is signed by you and checked by us before the next hirer walks in. Two late clean-downs and we have a conversation.
What the hirers say
Demo copy for this build — written the way our hirers actually talk, not marked up as review data.
★★★★★
“I roast and pack 40 kilos of chilli oil on a Tuesday from 10pm. Nobody else is in the building, the extraction actually copes, and the cold room has my name on the shelf. I have never once had to move somebody else’s trays to find my own.”
Thuy NgoSmall-batch chilli oil · Tuesdays 10pm–2am
★★★★★
“Two hundred lunch boxes every Sunday, 4am start so they are chilled and on the van by nine. The blast chiller is the reason I hire here and not somewhere cheaper. Standing block, same six hours, same rate every week.”
Marcus DeeleyMeal prep · Sundays 4am–10am, standing
★★★★★
“I do the Mount Claremont markets twice a month, so a standing block was never going to make sense. They told me that before I asked. I take a four-hour casual block on the Friday night and that is genuinely all I need.”
Priya SekhonMarket baking · two Fridays a month, casual
Who cooks here
The kitchen does not travel — you come to it. Osborne Park, twenty minutes off the Mitchell either way at the hours most of our hirers work. Loading door, three bays, no lift and no stairs.
Rings are night driving, not peak
Our hirers are on the road at hours when the Mitchell is empty, so the middle ring takes in most of the inner north-west. If you are coming from further out, the same block still costs the same — the drive is the only thing that changes.
- Osborne Park
- Herdsman
- Glendalough
- Tuart Hill
- Joondanna
- Innaloo
- Balcatta
- Stirling
- Wembley
- Mount Hawthorn
- Leederville
- Scarborough
- Yokine
- Malaga
- Bayswater
- Northbridge
- Perth CBD
The questions we get asked at 11pm
What is actually in the kitchen?
A six-burner gas range with a static oven under it, a four-deck convection oven, a 60-litre tilting bratt pan, a 20-litre planetary mixer, a blast chiller, a two-door under-bench freezer and about seven metres of stainless bench. Extraction over the whole cook line. Pot wash with a commercial sanitiser, hand basins, and a locked dry store.
Not here: a woodfired oven, a smoker, a vacuum sealer, a dehydrator, or anything for raw seafood processing. If your product needs one of those, say so on the first call and we will tell you straight away rather than after the induction.
What do I have to bring?
Your own knives, small wares, containers, packaging and labels. Your own chemicals if you are fussy about them. Your ingredients — we do not hold stock for you unless you are renting a shelf.
Paperwork: your public and products liability certificate of currency, and whatever your own local government asks a business like yours to hold. We ask to see it before your first block; we do not tell you what it should say.
What happens to my stock between bookings?
If you are renting a shelf it stays where you left it, labelled with your business name and the date, and you can come in for it at any hour the building is open. Cold-room shelves are $18 a week plus GST; dry store shelves are $12.
If you are not renting a shelf, everything goes out with you at the end of the block. Anything left on an unrented shelf is bagged, tagged and held for seven days at the pass, then binned. That rule exists because the alternative is somebody else’s bain marie insert in your mise en place.
Can two businesses cook at the same time?
Yes, and about a third of our blocks are shared. The cook line splits into two stations with their own benches and their own bin. What does not split is the bratt pan, the mixer and the blast chiller — those are first in, first served, so if your product lives or dies on the blast chiller, tell us and we will book you a block where you have it to yourself at no extra cost.
What does the $220 bond cover?
The fob, and the clean-down. It is charged once, on the first booking, and it is refunded in full when you hand the keys back and the last clean-down passes. We take from it for exactly three things: a lost fob, a clean-down we had to finish ourselves, and damage. Each one is itemised in writing with the hours and the rate. We do not take a bond deduction for a late finish — a late finish is just billed as the next hour.
Do I need something from my council before I book?
Probably, and we are not the right people to tell you what. The WA Department of Health publishes the mechanism plainly: Local government enforcement agencies are responsible for enforcing the Food Act 2008, Food Regulations 2009 and the Australian and New Zealand Food Standards Code including Chapter 3: Food Safety Standards.
The same department states that All food businesses have a legal responsibility to comply with the Food Act 2008, Food Regulations 2009 and the Australia New Zealand Food Standards Code including Chapter 3; Food Safety Standards.
What that means for you: ring the local government for the district your business sits in and ask them what your business needs. That is one phone call and it is free. This kitchen holds its own food-business status for these premises — that status is ours, it covers this address, and it does not transfer to your business. Anyone who tells you that hiring a registered kitchen covers your paperwork is selling you a block.
Both quotes above are the Department’s own words, from health.wa.gov.au. We have not paraphrased them and we do not add anything to them.
Book a block
Tell us what you cook and roughly when. We answer the phone at any hour and we answer this form inside four working hours.
Got it — that is enough to hold you a block
We will ring you back inside four working hours to confirm the block and book your induction.
Nothing has been charged and nothing is committed. The bond only appears on your first confirmed booking.
This is a demonstration page, so nothing was sent anywhere — your details stayed in this browser and no message left your device. On the real site this would land in the kitchen’s booking inbox.
Ring us instead
Somebody is in the building most hours. If you are standing in your own kitchen at 1am wondering whether this solves your problem, that is exactly the hour to call.
(08) 9000 0464- Four-hour minimum, stated before you see a total
- Standing rate offered the moment it beats casual
- No booking fee, no platform commission, no lock-in beyond four weeks notice
- Induction and keys at no charge
- Bond refunded in full, itemised if it is not