Our truck is a 1964 International ABM-130. When we found the truck it was in a state of disarray needing a full restoration. We spent over 12 months removing every nut and bolt restoring the truck to its former glory.

Outfitted with a fully equipped commercial kitchen that has been tailored made for our menus allowing a diverse range of Asian food catered to your needs.



Ben is the creative force and founder of Wandering Elephant. With vast experience in the hospitality industry having learned his craft over a number of years working in and running restaurants, teaching cooking classes and catering for events. Ben has a passion for food especially South-East Asian Cuisine. He grew up learning all things Thai food from the ultimate master and critic his Thai mother who was a talented chef in her own right. Skilled in Asian cuisine, Ben has been perfecting his style in Thai and Malaysian.



Mel has a passion for good food and wine, and is always willing to go the extra mile to personally research the right drop for you. Drawing on her years of experience in restaurants and fine dining in Australia and abroad, Mel is skilled at wine pairings and can curate a wine menu that complements the culinary creations created by Chef Ben. Whether you are interested in discovering a cold climate Pinot from Murrumbatemen, a funky pet nat out of the Adelaide Hills, or a classic syrah from Margaret River, Mel can help you select the perfect wines for your event.



Elliot has spent many years working both sides of the bar – mixing up perfect cocktails (and knocking back a few as well). Fresh from a recent residency in Tasmania, where he connected with some of Australia best distillers, he brings a unique knowledge of brews and spirits that will make your event extra special. When he isn’t behind the bar, Elliot can be found in the kitchen perfecting a pickle or at the Fermentation Station, developing delicious flavours to accompany Wandering Elephant’s menu.

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