The BriefWith guests from New Zealand, Australia and the UK, Tansy and Brett wanted a friendly, informal wedding where everyone could meet and talk over choices of good food in a relaxed setting. They wanted "something different” so their 115 guests could move around, enjoy the views and meet new friends.
The ResultCeremony and reception were held at The Boatshed overlooking Wellington Harbour and the Lagoon, so everyone stayed in one place. On arrival, guests were served "yummy refreshing lavender lemonade”, pleasantly non-alcoholic on a hot day.
After the ceremony, guests enjoyed passarounds with drinks on the balcony, overlooking the rock garden and photography session. Dispensing with tradition, guests stood as the few speeches were made first, after which the food stations opened for everyone to graze at leisure.
"The whole idea of food stations suited our casual theme perfectly. Having Ruth’s famous whitebait fritters was non-negotiable as far as I was concerned!” Tansy laughed.
Other stations featured Fillet of Beef with classic accompaniments including Béarnaise Sauce and a Glazed Ham served hot with Melted Raclette Cheese Station.
Guests were given tables to sit at but no formal seating plan. Tables were named for very personal themes (eg. favourite ice creams, first cars) which added to the informal style and gave guests ideal conversation starters.
Later in the evening a stunning 3 tiered rich Chocolate Wedding Cake filled with Chocolate Ganache, accompanied by raspberries and cream, made an appearance. The dessert debate ranged from classic Crème Brûlée to fun cupcake towers, but settled on the timeless combination of chocolate Celebration cake with raspberries because "Ruth’s Celebration Cakes taste as good as they look”.
"Brett and I were very happy with our wedding day," reported Tansy. "There was no fuss as far as we were concerned, and everything ran so smoothly. Our guests thoroughly enjoyed themselves and the food, staff and organisation of the whole event were exceptional.”
We don’t have standard menus or catering packages, as everything is custom-made to suit. Please call us on 06-364 3161 or email firstname.lastname@example.org to talk about your wedding and how we could help you. We can give you indicative prices to help you plan your budget, as well as other practical suggestions to make your event a success.
Canaan Cottage Cheese, Sundried Tomato
and Pesto Sandwiches (v)
Little Chicken and Pistachio Pies
with Cranberry Chutney
Skewered Home Smoked Duck and
Roasted Cherries with Balsamic Jus
Sugar Club Scallops with Sweet Chilli Sauce
and Crème Fraîche
Herbed Yorkshire Puddings with Hot Smoked Salmon, Horseradish Cream
and Salmon Caviar
Scampi Tails with Lime Wasabi Dressing
and Karengo Fronds
Waikanae Crab Cakes
with Lime Mayonnaise
Fillet of Beef carved at Station
with Béarnaise Sauce and
Portobello Mushrooms accompanied
with Minted New Potatoes
and Springfield Garden Salad
Ham and Raclette Cheese Station
Glazed Ham with Pickled Fruit,
Mustards and Chutneys
Minted New season Potatoes
Raclette Cheese Grilled on
Mixed Lettuce and Herb Salad
West Coast Whitebait with Broccolini
and Hollandaise Sauce
served with Supper Rolls
Chocolate Cake filled with Chocolate Ganache and iced with shiny Chocolate icing,
decorated with fresh flowers and
ribbon to complement the colour theme.
To be used as a Wedding Cake and then brought to table to be served with ice cream, whipped cream and raspberries
L'affare Plunger Coffee
Loose Leaf Tea/Mint Tea