(Alternate title: “The Bighorns Versus the Food”)
Between my master’s work, the wedding, and life, I began thinking about menu options. At the four-month mark of the wedding, I decided it’ll be good to knock a few things out of the way. One of those was something Mr. Big and I excitedly discussed EVERY time we thought about our venue: the food.
Now Tamburlaine provides catering and drinks in a package, so that the couple doesn’t have to worry about finding their own catering company. Plus side—we don’t have to do the additional searching. Not so much a plus side, that meant we HAD to use their company. But after mulling over the menu, we concluded that they sounded delicious, and so we settled with Tamburlaine, comfortable with the menu and the catering company they use, Wine Country Catering.
Unfortunately, we then found out (after putting a deposit down) that the catering company no longer does tastings (BALLS!!!), which completely bummed us out (we wanted to taste some food, dammit!). The catering company, however, is known as one of the most prestigious catering companies for corporate, weddings, and other events, so we concluded that we weren’t worried about the quality of the food.
The most difficult for us in this foodie journey, being lovers of food ourselves, is choosing the food.
Let me just post a few pictures of the foods from Wine Country Catering to demonstrate what I mean:
Steamed asparagus with Persian feta tartlet served with honey roasted tomato and chilli jam / Image from The Barrel Room
Fromage blanc tart with peanut brittle and Persian fairy floss / Image from The Barrel Room
I don’t know what this is, but it looks good. / Image taken from The Barrel Room
Um, can people say, yes please!
So, from those pictures above, you can see that Mr. Big and I had a pretty tough choice on our hands. Luckily, there were a few things that helped us choose:
Chinese weddings often serve seafood only as that is believed to bring good fortune and prosperity to the couple.
Not all of our guests can have seafood only—for example, the mother of the groom and the groom himself dislike eating lots of seafood, and some of our guests have a severe allergy to certain types of seafood.
Some of our guests are picky regarding certain meats—for example, BM Cupcakes doesn’t eat beef or lamb, Groom’s Homie Oddball doesn’t eat lamb, we have three vegetarians, and one of our photographers is vegan.
- Some of our guests are lactose intolerant and another is allergic to chocolate, so dessert needed to be carefully considered.
- We’ll have children there! So they need to be kept happy and fed.
Now, in order to ensure that point one could be met, to an extent, we needed some seafood options. However, we had to cater for point two. Point three meant that we also had to have a meat that everyone could eat. Point four meant that dessert needed to be carefully considered. And so, with all of that, we decided on the following:
- V – vegetarian
- SF – seafood
Canapés: (choice of 4)
- Potato rosti with roasted beef and caramelised onion
- Spinach and pinenut filo pastry parcels (V)
- Satay chicken skewers
- Roma tomato and fresh basil on garlic bruschetta (V)
Entrée: (choice of 3)
- Smoked salmon, potato, and rocket salad served with horseradish cream and capers (SF)
- Slow cooked pork belly salad with braised cabbage, sautéed bok choy, and an orange soy dressing
- Tempura battered king prawns with Asian greens and honey/chilli sauce (SF)
Mains: (choice of 3)
- Herb-crusted perch fillet, baked with lemon and parsley beurre blanc served on creamy mashed potato (SF)
- Corn-fed chicken supreme filled with pinenuts, spinach, and feta on linguine pasta with basil pesto cream sauce
- Roast of soy and thyme beef rib eye served with roasted chateaux potatoes, dutch carrots, and seasonal vegetables
Dessert: (choice of 2)
- Fromage blanc tart with peanut brittle and Persian fairy floss
- White and dark chocolate terrine with raspberry coulis and fresh seasonal berries
We’ll also have tea and coffee at a station where the cake will be plated up for our guests.
And in keeping with point five, we chose the “party platter” for the kiddies, so they will get a selection of things to eat.
Children’s Options: Party platter, which includes nuggets, party pies, frankfurters, etc.
Dessert: Vanilla ice cream with chocolate toppings (other flavours available upon request)
As for the vegetarians, we got a general consensus from our vegetarian guests and settled on the following.
- Steamed asparagus with Persian feta tartlet served with honey roasted tomato and chilli jam
- Sweet potato and fresh herb gnocchi with a saffron cream sauce, fresh shaved grana padano
Hopefully our guests like the food! We’re certainly excited!
In the next post, I’ll talk about every adult’s favourite things at weddings: BOOZE (and non-alcoholic drinks).
So what do you guys think of the menu?
- Sydney, NSW, Australia
- Research Officer
- Wedding Date:
- February 2014
- The Hunter Valley Gardens & Tamburlaine Organic Wines