The food at your wedding is undoubtedly one of the most important elements of the whole event. No matter which style you pick, whether it’s a formal plated dinner or a cocktail-style reception, the menu should reflect the two of you as a couple.
For us, wellness extends far beyond eating healthily. It also means eating well – being present to enjoy the experience in its entirety, from wholesome food to good company and incomparable settings that leave lasting impressions on the soul. At its core, our food philosophy is about loved ones connecting over beautifully prepared and presented meals. It’s a philosophy that infuses our food journey from start to finish – from the responsible procurement of ingredients to the mindful preparation and final enjoyment of each meal.
The most traditional reception style, a plated meal is what the majority of couples choose. This is when all the guests are seated and served a formal dinner. Typically, it consists of two courses (an appetizer and an entrée), plus dessert. Everyone is usually served the same appetizer and then the main course is handled a few different ways:
A family-style meal is exactly as it sounds: Everyone is seated as big platters and bowls of food are passed around the table, just like you might do with your own family at home. This is a great option if you want to keep people seated at tables but don’t want something as formal as a plated meal. The first course is typically served with about one or two options and the main course includes as few as a protein and two sides or multiple proteins with multiple sides.
A buffet features long tables topped with a wide variety of food options. This meal style offers the most variety for your guests, making it particularly desirable if you want a wide range of cuisines or have picky eaters. The most important thing to consider here is how to get your guests through the food lines as quickly and efficiently as possible.
Starters - Fine tart of buffalo mozzarella, vine tomatoes, tapenade, baby rocket - Apulian Vegetable Gallette with Goats Cheese, Pine Nuts and Pesto - grilled shrimp, tanimura artisan greens, avocado, oranges, ricotta cheese, green peppers, red onion, coriander vinaigrette heirloom tomato & stone fruit salad, burrata, capers, basil & herb vinaigrette - Shrimp & orzo salad, sungold tomato, yellow corn, cucumbers, yellow nectarine, mint & basil. - Pomegranate couscous with melon, cucumber, lime, yogurt & almonds.
Mains - Pan seared sea bass, crushed lemon potatoes and saffron - Herbed falafels, peppadew hummus, lemon israeli couscous, charred avocado, spiced yogurt (vegetarian) - Herb Crusted Cod with Balsamic New Potatoes, Roasted Cherry Tomatoes, Lemon Butter - Grilled Supreme of Chicken with Arran Mustard Mash, Creamed Leek and Cream Sauce - Grilled Salmon Fillet with Crushed New Potatoes, Olives and Sauce Vierge - Roast Loin of Pork, Apricot and Sage Stuffing and Calvados Jus - Loin of Pork, Creamed Leeks, Fondant Potato, Thyme Jus - Penne Pasta with Sun-Dried Tomato Pesto, Char Grilled Vegetables and Parmesan. - Seared Salmon Fillet, Crispy Gnocchi, Mushrooms Fricassee, Basil Cream, Cavolo Nero
- Pan-Seared Sea Bass, Lemon-Caper Beurre Blanc, Garlic Mashed Potatoes & Grilled Asparagus
- Vegan Vegetables Wellington, Puff Pastry, Ratatouille, Basil Pesto (Vegan)
- Pan Seared Chicken Breast, Madeira Wine Sauce, Garlic Mashed Potatoes, Roasted Tenderstem Broccoli & Toasted Almond - Poached mexican white shrimp, pomegranate couscous, Apulian almonds, spiced lavender feta, cilantro. - Swordfish steak with summer squash ratatouille. - Soy marinated tuna, persimmon, pomegranate, mizuna & quinoa salad, Roasted striped Bass with Vegetarian meatballs, potato purée & cranberry preserve.
Or you may choose to offer a barbeque with flavoursome food, delicious meats, salads and sides.The great Italian barbie means bunting and build-your-own jam jar cocktails and magnificent cuisine cooked on traditional BBQs to really enhance the flavour.
Our food stations are priced per person with a minimum of 50 guests. We recommend a selection of at least three stations to compose a meal. A professional uniformed chef will attend your station...
Parmesan Artichoke Hearts
Quartered Artichoke Hearts topped with Goat Cheese
Rolled in Parmesan Breading and Served with a Lemon Aioli Dipping Sauce Wild Mushroom Vol-en-Vent
Sauteed Mushroom, Shallots, Chives and Roquefort
Presented in a Delicate Pastry Tower Chicken Springrolls
Chicken and Julienned Vegetables in a Crispy Won Ton
Served with an Asian Barbecue Dipping Sauce Crab Cakes
A Blend of Crabmeat, Peppers and Spices, Hand-Formed and
Lightly Breaded Served with a Creamy Remoulade Dipping Sauce Coconut Prawns
Large Butterflied Shrimp in a Mild Coconut Batter rolled in
Shaved Coconut and Japanese Breadcrumbs, Served with Sweet Chili Sauce Red Curry and Garlic Grilled Prawns
Marinated Prawns in Red Curry, Lime Juice and Fresh Garlic
Grilled and Served with a Chili Vinaigrette Lemongrass Chicken Lollipops
Served on Sugar Cane Skewers with a Hoisin Dipping Sauce Thai Chicken Peanut Satay
Skewered Chicken with Peanut Sauce Mini New Zealand Lamb Chops
Grilled and Served with a Homemade Avocado Mint Relish Szechwan Beef Satay
A Skewered Strip of Tender Beef in a Ginger Garlic Glaze Potstickers
Pan-Seared Chicken, Shrimp, or Vegetable Potsticker
Served with a Soy Ginger Dipping Sauce Gruyere Tartlets
Baby Butter Pastries Filled with a Mix of Gruyere,
Goat Cheese and Vanilla Custard, Garnished with Scallion Curls Truffle Seared Scallops
Marinated Scallops Seared in Truffle Oil
Served on Shallot Phyllo Crisps with Black Truffle Shavings Roasted Chicken & Cheese Quesadillas Coronets
Grilled Flour Tortillas stuffed with Roasted Chicken, Pepper-Jack and Aged Cheddar, Served with an Organic Mango Salsa