One of the most important elements of your wedding day is the food! So, Wedded Wonderland sat down with the team at The Pavilion Kiama and chatted about planning your menu, popular food options and what to choose for a Spring/Summer wedding!
Have an idea of what type of menu style you want (cocktail, formal, shared) and discuss what your budget is and where you prefer to allocate that money more.
Couples should ask about what menu items are in season, the style of wedding reception they are trying to create eg. Formal with plated meals, relaxed with stand up canapes or feast style with shared platters. Do they want any additional food available to guests such as a grazing table which is lovely for guests to enjoy with pre dinner drinks while the bridal party is taking photos? Did they want to make any fun food additions such as our vintage gelato cart or some hot finger food for guests to enjoy later in the evening?
For entrée, Double roasted Pork Belly coated with five spice served with apple puree and a white cabbage, chive and pear salad and Roasted Peking style Duck drizzled in sweet soy and sesame oil dressing with crisp julienne vegetables rolled in a house-made Crepe served with micro herbs. For main our Tuscan style Chicken breast filled with sun-dried tomato, fresh basil and aged parmesan. Served on a bed of seasonal steamed greens and baked potatoes. Complimented with a white wine and chive cream sauce and Lamb Rump stuffed with bacon and leek served with kumera mash, steamed greens, grilled mushrooms and a port wine jus. For dessert our Burnt toffee and vanilla bean Crème Brulee with The Pines locally made Coffee Gelato. Garnished with edible flowers and House baked petit Sticky Date Pudding served with warm butterscotch sauce with local handcrafted vanilla bean and marinated baby figs gelato by the Pines Kiama.
About one month before.
We think for entrée our corn cake with chunky avocado salsa, fresh dill and a smoked Salmon rosette and our Thai Beef Salad with a mesclun of assorted green leaves with fresh mint, Thai basil, coriander and bean shoots. Topped with tender marinated beef and complimented with our own secret Thai dressing.
For main our pan-seared Tasmanian salmon fillet served with potato chats roasted in olive oil and rosemary with steamed greens and a lime butter drizzling and our slow-roasted pork glazed with Asian spices and palm sugar served with a timbale of coconut rice with steamed Asian greens with a sticky plum sauce.
For dessert, our refreshing lemon and lime curd tart served with double cream and seasonal fresh berries and The Pines locally produced gelato selection served in a martini glass with a chocolate dipped strawberry.
RELATED: A vibrant wedding at The Pavilion Kiama
Featured Image: The Pavilion Kiama
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