60’s Hollywood Wedding Catering

Last year we were invited to Ataahua lodge by the amazing Sweet Event Photography.

With Hollywood Glamour in mind we designed a menu to suit the setting and theme, and the result was luxurious Mediterranean charm, that oozed elegance.

Now Featuring in New Zealand Weddings Magazine.

With table styling and beautiful plateware and crockery from The Heirloom, that complemented the food so well.

Canapes:

Smoked salmon mousse in a savoury poppy seed macaroons with green pea & caper spread.

Buffalo mozzarella, sun blushed tomato & basil bruschetta.

Caramelised sticky pork on crispy wonton wafer.

Main:

Za'atar crusted lamb fillet, agria potato confit in burnt butter with pea, carrot and parsnip puree and steamed broccolini. Cherry mostarda on the side

Dessert: 3 dessert choices

Red fruit charlotte - a gourmet genoise sponge cake with raspberry pieces, a vanilla flavoured mousse and a red berry jelly. As a final touch, it is decorated with whole red berries and pistachio pieces.

Caramel delight - a crumble base topped with a caramel cream and a further light cream layer with a hint of caramel flavour.

Lemon meringue pie - a crispy butter shortcrust combined with a slightly tangy lemon cream mix and a light Italian meringue

For more information on our Wedding Catering - contact us today to confirm a catering consultation.