Marquee Wedding Catering: Tailored Wedding Menu Example
December 28, 2015
MARQUEE WEDDING CATERING EXAMPLES
Occasion: Hannah & Doug’s Wedding, Katelyn & Alex’s Wedding
Venue: Garden Marquee
Event type: Sit down meal
Menu: Tailored wedding menu
Photography: Rebecca Williams Photography http://www.rebeccawilliams.com.au
Cuisine on Cue was delighted to be a part of both Katelyn and Hannah’s marquee weddings. Hannah held her wedding in October, and her sister Katelyn loved it so much that she arranged a similar wedding in November the following year. It was the wedding so nice, we did it twice.
Wedding Catering Case Study: Marquee Weddings
Our wedding catering team spent the morning setting up the venues, a beautiful white marquee set up in a Holland Park garden. With the versatility of a marquee wedding, the venue could be transformed into a wedding wonderland entirely dependent on the girls’ individual style, with Hannah opting for a stunning hanging floral centerpiece with classic white surrounds, and Katelyn choosing a striking woodland wedding, featuring earthy tones and hanging floral garlands. The magnificent theming for these events were provided by Kate Dawes Flower Design.
As one of Brisbane’s premier wedding catering companies, Cuisine on Cue is proud to collaborate with clients to create unique experiences for each of our events. For example, we contributed a selection of salted caramel sweets to a dessert buffet for Hannah’s wedding. We also organized a special fairy floss stand, featuring a machine and sticks, for a similar dessert buffet at Katelyn’s wedding. We delight in each little detail.
Wedding Catering Case Study: The Food
Guests were treated to a selection of canapés and drinks upon welcome to the reception. Cuisine on Cue dished up an assortment of hot and cold canapés like slow roasted cherry tomato and goats cheese tarts, chicken and noodle rice paper rolls, crispy fried squid and confit pork belly. Guests were then seated for a sit down menu with an alternate drop of grilled eye fillet with confit garlic mash, baby carrots and red wine jus and twice cooked lamb shoulder with double cutlet, served with parsnip puree, potato and turnip bake.
Wedding Catering Case Study: The Equipment
Cuisine on Cue is able to supply equipment hire for weddings including napery, crockery, glassware and specialty items like fairy floss machines, lolly buffet equipment and vases.
The whole team at Cuisine on Cue was delighted to cater to both Hannah and Katelyn’s special day, and proud to be a part of such a momentous occasion for both couples. We love an opportunity to celebrate with each couple in their own special way, and cater to each bride and groom’s individual style.