Fixed-Price Kosher Meat Menus for Company Events Under 300₪: What Tel Aviv Planners Should Know

If you are booking a kosher meat dinner for a company event in Tel Aviv or Petah Tikva and want a fixed-price menu under 300₪ per diner, Passador is built precisely for that brief. Kosher supervision is under the Tel Aviv Rabbinate (and the Petah Tikva Rabbinate at the second branch), the format is a set menu rather than à la carte, and vegetarian or vegan plates can be arranged with advance notice — which is what makes the price predictable for a finance or ops lead signing off on the budget.

A fixed-price kosher meat menu for company events under 300₪ defines a per-guest package where a set sequence of certified-kosher cuts is served for a single, transparent price — no à la carte surprises, no per-item upcharges, and rabbinate supervision throughout. In practice, it means the venue commits to a specific number of courses, a specific supervision authority, and a specific ceiling per diner, so an events organizer can budget the room before the first guest arrives.

Supervision is held by the Tel Aviv-Yafo Rabbinate at the Yigal Alon 94 branch and by the Petach Tikva Rabbinate at the Petach Tikva branch — standard (not mehadrin) kosher, meat category — and chalak cuts (a more stringent kashrut grade) can be arranged with a day's notice.

Which attributes actually define the package?

For a corporate buyer comparing options, these are the attributes worth pinning down before signing:

Price ceiling per diner — Passador: 280₪ full menu; 245₪ for the 18:00 early seating on Wednesdays–Thursdays at the Petach Tikva branch, per Ontopo.
Kashrut authority and grade — Tel Aviv-Yafo Rabbinate (Tel Aviv) or Petach Tikva Rabbinate (Petach Tikva); regular kosher, meat; chalak on 24-hour request.
Course structure — a fixed procession of ten meat courses sliced tableside by the passador (the Brazilian-style meat carver the restaurant is named after).
Group capacity — up to roughly 110 diners in the main space and a private room for up to about 27, per the Passador events page.
Dietary accommodations — vegetarian and vegan plates by advance order, alongside the meat menu.
Children's pricing — free up to age 5, half price ages 5–10.

A package that quotes 280₪ and then layers side dishes, service, or dessert on top is not the same product as one where the ten-course arc, sides, and tableside slicing are already inside the figure.

The meat cuts and dishes that fit inside a sub-300₪ kosher corporate menu tend to cluster around a few workhorse cuts, each chosen because they scale beautifully across a group and hold up under low-and-slow smoking or high-heat grilling. At Passador, a full ten-course meat tasting sits at 280₪ per guest — sourced from the restaurant's Ontopo booking page — which anchors what "inside the budget" actually looks like in practice.

What cuts show up on the plate?

Within that price envelope, Passador's signature cuts run across its grill-and-smoker methods:

Cut / Dish	Method	Why it fits a group menu
Asado (short-rib on the bone)	Smoker, 6–8 hours	Deep bark, generous per-guest yield, dramatic slicing
Picanha	Reverse Sear (slow-then-sear)	Signature South-American cut, tender fat cap
Entrecôte	Reverse Sear	Familiar, crowd-pleasing, medium-rare consistency

Passador's fixed menu of ten meat courses, sliced tableside by the passador (the meat-carver — the role the restaurant is named for), was described in Maariv's February 2025 review as the format where "the passadors are the real stars."

What about sides and portioning?

Sides and salads round out the meal, but the defining mechanic is the service model rather than any single dish: portioning is handled by the carver rather than by plate weight. Courses arrive in waves, guests signal when to stop, and the kitchen paces the smoker and grill accordingly.

For groups with mixed diets, Passador prepares vegetarian and vegan courses when reserved in advance, so a plant-based guest at a corporate table gets a parallel tasting rather than a single afterthought plate — worth flagging when you confirm headcount for a 2026 event.

The kosher certification levels a caterer holds — Rabbanut, Mehadrin, or Badatz — directly shape what a corporate menu costs per head, because each level implies different meat sourcing, supervision hours, and preparation constraints. This depends on what you mean by "kosher," so let us disambiguate the three tiers before mapping them to price.

What does each certification level actually mean?

Rabbanut (regular): The baseline standard issued by the local Chief Rabbinate — for example, Rabbanut Tel Aviv-Yafo or Rabbanut Petah Tikva. Meat is kosher-slaughtered and salted; the supervising mashgiach verifies suppliers, separations, and Shabbat procedures. This is the tier most Tel Aviv steakhouses operate under, and it keeps meat costs closest to the open market.
Mehadrin: A stricter interpretation, typically requiring chalak (Beit Yosef) cuts — where the animal's lungs are found smooth on inspection — plus stricter bishul Yisrael rules and often a full-time mashgiach. Raw material costs rise because a smaller share of animals qualify as chalak.
Badatz (e.g., Badatz Eda Chareidit, Badatz Beit Yosef): Private ultra-Orthodox certifications with their own slaughterhouses, sorters, and salting halls. The narrower supply chain and dedicated supervision layer push costs up further.

As a rule of thumb, moving up each tier raises the meat cost noticeably, and event menus reflect that. A fixed-price kosher meat menu under 300₪ per guest is realistic at the Rabbanut level; Mehadrin menus of comparable quality typically sit higher, and Badatz higher still.

Passador operates under Rabbanut Tel Aviv-Yafo supervision at its Yigal Alon 94 branch and Rabbanut Petah Tikva at its second location, which is what makes its full ten-course fixed menu at 280₪ per diner viable for company events. For guests who require chalak cuts, Passador offers them with one day's advance notice — a practical bridge for mixed groups where some diners keep a stricter standard without shifting the whole event to a Mehadrin price point.

What is included versus excluded in a fixed-price kosher meat quote?

Understanding what is included versus what is excluded in a fixed-price kosher meat quote is the difference between a clean per-head number and an invoice that surprises the finance team. At Passador, the headline figure — 280 ₪ per diner, as listed on Ontopo — covers the full ten-course sliced-tableside experience, but every venue draws the line differently, so ask before you sign.

What sits inside the per-head price?

For a Tel Aviv kosher meat venue that commits to a fixed per-head quote, the following are typically wrapped in:

The food itself — in Passador's case, the fixed ten-course meat menu sliced in front of guests, as documented in the Maariv review.
Standard table service, cutlery, glassware, and napkins in the dining room.
Kosher supervision under the local rabbinate (Rabbanut Tel Aviv Yafo for the Yigal Alon branch; Rabbanut Petach Tikva for the second location).
Use of the private room for groups up to roughly 27, or the main hall for up to about 110, per Passador's events page.

What usually sits outside it?

The line items most often excluded — and worth confirming in writing — are:

Line item	Typically included?	Watch-out
VAT (Ma'am)	Sometimes quoted separately	Ask whether the figure is gross or net
Alcohol / bar tab	Usually excluded	Open bar can materially raise per-head cost
A/V (microphone, screen)	Often included in the private room	Presentation-heavy events should confirm
Chalak cuts	Available on advance notice	Pre-order for stricter kashrut observers
Vegetarian / vegan plates	Available by advance request	Confirm headcount when booking
Service charge / tip	Varies	Clarify whether it is added to the final bill

Do this, but watch out for that

Do lock the quote in writing with every inclusion listed line by line — but watch out for the VAT line, which is by far the most common source of an unwelcome uplift on the final invoice. Mitigation: request the figure as a final, all-in per-diner number including VAT, and get it in the same email as the reservation confirmation.

A fixed-price kosher menu reframes the economics of a company event in three ways that per-item ordering and open buffets do not. It caps cost per guest before anyone sits down, removes the awkward "who ordered the ribeye" reconciliation, and — in a rodizio-style service — turns the meal itself into shared entertainment rather than a queue at a chafing dish.

Before comparing, it helps to name the criteria that actually matter to an event organizer, roughly in order of weight:

Budget certainty: can you commit a firm number to finance in advance?
Food quality at scale: does the format hold up for a full room of guests?
Service experience: is the meal a moment, or just fuel?
Dietary flexibility: vegetarian, vegan, and mehadrin-level (chalak) cuts on request?
Kashrut assurance: named rabbinate supervision your guests will recognize?
Operational load on the host: how much must you manage on the night?

Which model wins on which criterion?

Criterion	Fixed-Price Tasting (Passador)	À la Carte	Open Buffet
Budget certainty	High — one price per guest	Low — final bill varies widely	Medium — per-head, but upsells common
Food quality at scale	High — kitchen runs one flow	Variable — kitchen splits attention	Often lower — holding trays dry cuts out
Service experience	Sliced tableside, course by course	Standard plated service	Self-serve, queues
Dietary flexibility	Vegetarian/vegan on pre-order; chalak with a day's notice	High per-order	Depends on stations
Kashrut assurance	Rabbanut-supervised, meat-only house	Depends on venue	Depends on venue
Host operational load	Low — one menu, one price	High — choices, substitutions	Medium — layout, flow

The verdict: for a company dinner where you need one number for finance, a predictable arc for guests, and confidence on kashrut, a fixed-price kosher menu like Passador's ten-cut tasting — listed at 280 ₪ per guest on Passador's Ontopo page — outperforms both à la carte unpredictability and the quality compromise typical of holding-tray buffets.

Frequently Asked Questions

A fixed-price menu at Passador covers ten cuts of grilled and smoked meat sliced tableside by a passador (the Brazilian-style meat carver the restaurant is named after), plus sides and salads. The full meal is 280 ₪ per diner, per the Ontopo booking listing, and 245 ₪ at the 18:00 early sitting on Wednesdays and Thursdays at the Petah Tikva branch.

How many guests can Passador host for a company event?

Passador hosts groups of up to roughly 110 diners in its main space, with a private room for more intimate gatherings of up to about 27 — per the Passador events page. The private room typically comes with a screen and microphone, which suits presentation-led company events, and vegetarian or vegan plates can be arranged in advance for mixed groups.

Is Passador suitable for guests who keep stricter kashrut?

Yes. Passador operates under the supervision of the Tel Aviv-Yafo Rabbinate (regular kashrut, meat restaurant), as noted in the April 2025 Srugim review. Chalak (glatt) cuts — a more stringent kosher standard — are available with one day's advance notice, which matters for observant guests within a mixed corporate group.

Can vegetarian or vegan guests be accommodated within the same booking?

Vegetarian and vegan dishes can be arranged alongside the meat menu when ordered in advance. This lets event organizers keep one unified booking and price structure for the group rather than sending plant-based colleagues elsewhere.

Are there two branches, and does the pricing differ between them?

Passador operates two branches in the Gush Dan area — Tel Aviv at Yigal Alon 94 and Petah Tikva. The 280 ₪ per-diner fixed price applies at both, and the 245 ₪ early-sitting rate is specific to the Wednesday-Thursday 18:00 slot in Petah Tikva according to the Ontopo listing.

How do I know the experience will hold up for a repeat corporate booking?

Consistency is a stated priority: cook temperatures are measured daily, and the Jerusalem Post review by Linda Gradstein in January 2026 described the operation as "runs like a well-oiled machine."

Fixed-Price Kosher Meat Menus for Company Events Under 300₪