On the Menu
Catering is potentially one of your biggest wedding costs. Make sure you get it right, using this cheat sheet as a guide.
NICK HONEYMAN, HEAD CHEF AT AUCKLAND’S PARIS BUTTER
Oysters and crayfish, along with terrines and venison carpaccio and parmesan. Then a salt-crusted baked fish, a Moroccan lamb shoulder roast, or eye fillets with warm and cold salads. Desserts: crème caramels, caramelised figs or chocolate mousse tiramisu.
KATE FAY, HEAD CHEF AT CIBO
A degustation is the ultimate indulgence, but a three-course menu (with a few options) is a great alternative. Premium ingredients (think whitebait, oyster) make an event feel special. Dessert platters mean guests can dance, but keep returning to indulge in more.
BEN BAYLY, MASTERCHEF JUDGE
I’d offer guests three options per course – an easy way to show you’ve gone the extra mile. The entrée and main would each have a meat, fish and vegetarian option, while desserts would include a soufflé, a chocolate dish or a selection of handcrafted Kiwi cheeses.
VOLKER MARECEK, EXECUTIVE CHEF AT CORDIS AUCKLAND
I’d serve a fish starter and a choice of beef and chicken for the main. I love celeriac – I’d bake it with a slow-cooked beef short rib, crispy shallots and truffle potato purée. For dessert, it’d be a buffet with a chocolate fountain and cake.
EXPERT TIP
Don’t over think the drinks list. It’s not a restaurant, it’s like inviting someone to dinner. If they’re gracious, they’ll be happy with whatever they are offered.