Weddings
A wedding is a one-off, and the catering brief should read that way. Every menu is shaped one-on-one with the couple — dishes, format, service style and the flow of the day — before anything is locked in.
Food comes from one kitchen: modern Asian technique from Min, Mediterranean depth from Michael. Chefs cook on site where the venue allows and finish courses to order, so what arrives at the table matches what you tasted in the conversation.
Quotes break out chef, waitstaff and barstaff as separate lines and confirm dishes, dietaries and timings in writing before the day. Supported dietaries are GF, DF, NF, V and VE.
The wedding day
A wedding is rarely a single meal. Pick the moments that apply and the team will shape each one with you.
The window between vows and sit-down is its own service. Passed canapés and a small grazing moment that keep guests moving through photographs and drinks, timed against the run sheet so the room stays warm without pulling forward the reception.
The main meal of the day, run at restaurant pace. Shared feasting down the table or plated courses to seat — modern Asian and Mediterranean cooking finished on site, dietaries confirmed in writing, service timed against speeches and the first dance.
The night before, or the quiet hosted meal for family who've flown in — a tighter guest count, a shorter menu and closer service. The same chefs you'll see on the wedding day, so the food across the weekend reads as one thread rather than two bookings.
Start the brief
Share the date, guest count and format and the quote tool returns an on-screen estimate. For weddings, book a consultation and we'll design the day with you.
From the kitchen
Platters and plates from the Kreative kitchen — a sense of the range that shapes wedding menus across the day.
