Grazing Table Greatness
“ The shared meal elevates eating from a mechanical process of fueling the body to a ritual of of family and community,….an act of culture” Michael Pollan
One of the first things we always say to our clients is that the art of hosting a splendid celebration is quite simple, it is not secret knowledge, or anything especially elevated or hard to achieve. It is merely ensuring you have the right amount of food served at the right time. This means that if your event starts at 3pm and goes to midnight serving food once, say dinner, is insufficient, hungry guests are not happy guests. We suggest a series of well considered food moments, these not only keep bellies happy but serve to add structure to your event, a food framework. Number one simple high impact suggestion that is brilliant for a long event is a grazing table- for weddings this can be served immediately post ceremony when the bar opens or for other events, set up to WOW guests on arrival.
We approach our grazing tables as an interactive still life, painting a welcoming picture and reflecting your theme while feeding guests delicious home made food. Everything is prepared from the heart using the best of season from our pickles, dips to our pernod cured gravlax and Dukkha baked ricotta. Our grazing table style has evolved over the past decade, we approach each as unique, selecting a look for each client from our beautiful collection of ceramics and vintage pieces based on the style of each event. The current all in together abundant catering Gold Coast platters trend, while beautiful in its initial impact is not practical- half an hour and 30 plus guests later, it has gone from supermodel to train wreck. Instead we favour a more European style of table, classic with a twist, with food monitored and replenished by our wait staff through the service. Ensuring everything is delicious and fresh from beginning to end. Our Grazing menu is only the beginning, we are happy to create a menu reflective of your celebration.
A gorgeous grazing table of homemade dips, cured seasonal vegetables
crispy pancetta & Prosciutto, pickled baby octopus, baked ricotta, marinated Persian feta, warm spiced olives with homemade flatbreads, breadsticks & crackers
Sweet bangalow ham on the bone, straight from the oven with a caramelised maple Guinness & apple glaze, crusty French bread, mustards, dijonnaise & piccalilli (for old time’s sake), pickled onions, cornichons & farmhouse cheddar, greenoak lettuce, walnuts & green grapes
Abundant antipasti of crispy pancetta & prosciutto, house cured salmon in White Sambuca, dill & juniper, warmed olives, fetta marinated in lemon thyme & pink pepper, artichokes, baby asparagus, baked ricotta, pesto dip and salsa rossa, parmesan & chilli polenta. served with fresh breads, grissini, biscuits & crackers
Savoury high tea; classic scones, cheesy scones, & pumpkin scones served with a quince jelly, tomato jam, fresh curd. flavoured butters; sea salt, olive & thyme, smoked tomato & saffron. cheese wheel, market garden crunchy crudité, strawberries & cream
melt in the mouth savoury macaron’s can be added to the high tea at their canapé price
garden crudité; a pretty seasonal selection of garden fresh vegetables, watermelon radish, celery hearts, cucumber, baby dutch carrots, tiny roma’s, butter beans, violets, gem capsicums, snow peas, asparagus with a side of macca dukkah & lemony yoghurt