What's on the Menu?

So you are armed with what your catering options will be, here is a menu of menus...a list of commonly chosen catering styles to suit every occasion.

Your wedding menu is largely dependant on your budget, your venue and your guest numbers. While you may desperately want a 3-course meal, it might not be feasible if you are planning for 120 guests in a tight ballroom with a budget of $50 per head. Alternatively, a family buffet or an evening of canapes may be your best option.

It's important to keep your mind and opinions open to what style of catering will best work with your wedding style and space.

BUFFET
A buffet is a meal consisting of several dishes, from which guests serve themselves. The buffet is set up in a designated area of the reception room, and guests are invited, usually by the MC and designated by table, to come up to serve themselves. Plates can either be set out on the tables or stacked at the head of the buffet.

The number of dishes is up to you, but you should typically expect or budget to have 2-3 main dishes, 2-3 sides and 1-2 salads. These of course are accompanied by breads and dressings, and followed by 1-2 desserts and your wedding cake.

A buffet is a great option if you are working to a tight budget, have a small kitchen space to work with and/or will be catering for 80+ guests.

FAMILY BUFFET
This is what I like to call the "happy medium" between the buffet and the plated meal. Your guests don't need to worry about getting up and serving themselves - it comes to them.

Ideally, after a few post-ceremony canapes, your guests are seated at their tables and served a salad or light first course, accompanied by baskets or plates of breads. Dinner is then served on platters - ideally, you will have two or more platters per table (i.e. one lamb or beef platter and one seafood/chicken/vegetarian platter). Accompany these mains with a few bowls of sides - maybe a salad, a dish of roasted vegetables and/or a potato dish.

It has the intimate feel of a family shared meal, and your guests have the luxury of helping themselves to seconds without leaving the comfort of their seats.

A table buffet is more expensive than a standard buffet but more affordable than plated courses. It is suitable for any size wedding.

PLATED COURSES
A plated-course meal is the most formal catering option. There are a few ways you can do this. You can work with a caterer to build a menu that offers your guests selection - a choice of 3 starters, 2 mains and 3 desserts (or any number variation). Alternatively, you can pre-select each course, ensuring any special dietary requirements for particular guests are handled on an individual basis.

The price per head is often more expensive for a number of reasons - more serving staff is required, food has to be ordered fresh and ready, should everyone order the same dish etc.

Plated courses provide for a very elegant, sophisticated and formal menu.  Guests will be individually attended to, which will make them feel special and important.

A plated-course wedding menu tends to be the most expensive option and is most successful with medium to small wedding parties.

CANAPES
For a chic, cocktail style wedding, some couples opt for all night canapes (nibbles).

The key to a successful menu of canapes in ensuring that platters of food are continuously coming out of the kitchen and passed around to guests. You run the risk of guests feeling there isn't enough food, simply because they aren't sitting in front of a plate. 

Remember that if you are planning to serve canapes for hours, you will need a greater selection of dishes than if you were organizing your pre-dinner nibbles. You should also include some substantial additions to satisfy your guests' appetites.

Continuous canapes are cheaper than any of the above options and are ideal for venues that cannot accommodate seating for all of your guests. They also make for a more relaxed and social wedding, rather than a formal sit down dinner.

BBQ
If you plan to have a casual, backyard, summer wedding, a BBQ is a great and affordable option to keep your guests full and happy.

The caterer will most likely prepare an array of salads, breads and sides, all of which will be accompanied by fresh grilled meats, seafood and vegetables. You can either set up rugs and plastic plates or for a more formal BBQ, set out formal place settings on beautifully rustic picnic tables.

A BBQ is a great option if you are planning an outdoor, casual wedding for any number of guests.

PICNIC BASKETS
The idea of picnic baskets takes the laid-back nature of a BBQ one step further. For a backyard wedding, place a large picnic basket on each rug or picnic table. Fill it with sandwiches, salads, fresh loaves of bread, crisps and dips!

Picnic Baskets are a quirky, yet very affordable way of keeping garden wedding guests full.

STATIONS
This is a new idea, and make sure you discuss this concept with your caterer to see if they can handle such a request, but it certainly adds to the fun of a wedding reception!

Set up "stations" around your reception venue, where guests can have food that suits their tastes. Some station ideas include:
1.    Sushi Bar - A sushi chef making rolls to order!
2.    Potato Bar - Baked potatoes prepared, and a chef to embellish it with your choice of topping...sour cream, fresh ham, cheese, broccoli, chili, feta and olives etc.
3.    Omelet Station - Omelets made to order with your choice of filling (best for a brunch wedding reception).
4.    Steak Bar - A chef there to cook your steak to your liking, of which you can choose an array of sauces to taste.
5.    Salad Bar - A selection of salads to choose from to accompany your meal.
6.    Dessert Station - Make your own ice cream sundaes and choose your own treats after you've finished your meal!

NOTE: With plated courses, the schedule of speeches is of utmost importance, and the reception should be discussed with the chef to ensure dishes and preparations are not disrupted. While this should be done regardless of the menu style, it is especially important that you follow the lead of the chef creating a plated meal.