Expert Advice: Creating The Perfect Reception Menu

Article Collaborators : Sorrento Catering Company

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Collaborators Sorrento Catering Company

We’ve asked Melbourne’s top caterers to share their knowledge to help you create an exciting menu


Rose Marie of White Card Events 

SHOULD THE CATERING MATCH MY WEDDING VENUE?
You should always take the style of the venue into consideration when selecting your wedding theme. We are very fortunate to operate two of Melbourne’s amazing iconic wedding venues (Scienceworks and the Immigration museum) that perfectly suit those looking for something unique.

The Immigration Museum is full of wonderful stories related to the arrival of immigrants. We have designed menus to suit different cultures relating to the history showcased in the museum. The visual characteristic of our spaces combined with mouthwatering cuisine is nothing short of sensory indulgence.

HOW DO I CATER FOR A VARIETY OF TASTES?
Ensure your menu is designed using the fi nest quality ingredients. Our chefs are continuously sourcing new and exciting ingredients to tempt the fussy palate.

A FEW OF MY GUESTS ARE VEGETARIANS. HOW CAN I MAKE THEM FEEL INCLUDED IN THE MEAL WITHOUT SKIMPING ON MEAT FOR OTHER GUESTS?
Consider serving a similar vegetarian and meat entree to create a sense of unity at the start of the meal. Our entrees are usually a vegetarian take on the dish. As meat is a central component of the non-vegetarian guests’ main meal, we design vegetarian mains separately to create the best possible dish with zestful flavours, thus ensuring vegetarians receive an exciting meal and feel as special as everyone else's.

HOW DO I ENSURE GUESTS MINGLE?
Incorporating a cocktail component to the evening is a great way to ensure guests can move around and talk to different people. Having sensational canapés passed around on arrival is a great conversation starter, giving unfamiliar guests a neutral topic to talk about. For seated weddings, consider a desert buffet so guests can get up create their own desserts, giving them the chance to leave the table and talk to other guests.

WHAT ARE SOME DESSERT OPTIONS OTHER THAN THE TRADITIONAL WEDDING CAKE?
Sweet buffets have been popular and work beautifully in our spaces and add an element of indulgence to the evening. We also fi nd our clients love having a selection of sweet canapés, including raspberry pepins, delicate éclairs, baby gelati, berry fool and macarons .

Barry Iddles of Sorrento Catering


FIRST IMPRESSIONS COUNT, HOW DO I “WOW” MY GUESTS UPON ARRIVAL? 
French champagne and canapés with impact and individuality will blow your guests away.

HOW SHOULD I CHOOSE A CATERER?
Look for a reputable caterer. Sorrento Catering Company has a fantastic reputation, creating events worldwide, celebrity weddings in New York, heiress weddings in London and casual affairs in Thailand, as well as being the caterer of choice on the Mornington Peninsula

I WANT TO MATCH CROCKERY AND CUTLERY BASED ON THE THEME AND STYLE OF MY WEDDING. IS THIS POSSIBLE? 
We are professional caterers and control freaks, we event manage the wedding, we match the food with stylish plates and we tailor menus to suit the style of the wedding. It is vital that all food, crockery and presentation oozes that “wow” factor.

HOW DO I SELECT WINES TO MATCH FOOD?
We match all of our foods with stunning wines from Mornington Peninsula, Victoria and Beyond. It is, of course, a must to serve French champagne to set the mood.

I plan on having a wedding during late autumn (April, May), what are some great dishes using seasonal produce from this time of year?


ENTRÉE

  • Tempura Prawns with cashew nut relish
  • Lombardi styled spinach gnocchi with pine nut and istra bacon in creamy sauce


MAIN COURSE

  • Eye fillet dusted in coriander, cumin and pepper on a potato pattie with rich beef jus and greens
  • Sliced rack of lamb, berber seasoning, polenta, roast roma, French beans with mint honey and mustard glaze
  • Chicken breast topped with a light herb crust, served with sweet potato mash and lime-scented chicken stock sauce
  • Chinese roasted duck legs, Asian greens, sweet potato mash

DESSERT

  • Molten chocolate pudding with chocolate ripple cake ice-cream
  • Thai banana pancakes with butterscotch semifreddo

 

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