Kate & Dan

Catering & Co-ordination, Eat Drink

Photography, Feather & Stone

Venue, The Rhiad

Stationary & Wedding Favours, Senna Jean Designs

Kate & Dan shared an intimate day at The Rhiad with their family & friends to celebrate their nuptials.

An Asian inspired menu complimented the beautiful venue and lent a a tropical twist to this thoroughly modern country wedding.



  • giant mezze platter of cured meats & seafood, dips, cheeses, cured vegetables, marinated olives.
  • served with fresh breads, bread sticks, biscuits & crackers
  • separate bridal platter


  • salt & pepper baby squid, kaffir chilli dip
  • vietnamese fresh spring rolls, nahm jim sauce
  • bang bang chicken rice noodle salad, julienne of kaffir lime and coriander
  • chilli ginger caramelised pork belly: salted cucumber& nashi pear


  • baguettes, chilli butter & kaffir lime.
  • tat soi salad, cucumber ribbons, shallot & coriander, crispy noodles, spiced peanuts, red chilli
  • baked rice of shitake, wild mushroom, cashew, frizzled basil & fried eschallots, caramelised lemon squeezes
  • traditional fresh green papaya salad
  • whole crispy snapper, coriander, chilli, ginger lime, sesame soy flash
  • glazed ginger grilled beef with green peppercorns, braised bok choy
  • 5-spiced japanese pumpkin wedges
  • asian vegetables wok flashed with ginger & lime; beans, snow peas, baby corn, shallot


  • asian ice cream parlour: lychee, mango and lime ice cream & sorbet
  • to accompany; mixed jelly squares, coconut sago, fresh mango, lychee, sweet ginger syrup, sweet red beans, whipped cream and sweet caramel peanuts
Sarah DeNardi