The Brief
When you live near the beach and love that relaxed environment, it makes good sense for your wedding to follow a similar style. Abby and Dan chose to invite fewer than 40 friends and family to celebrate their marriage, ranging from babies to grand-parents, held in a small marquee in their garden. It was a true family wedding.
The Result
A sense of hospitality and family is very important to this couple. They chose to be married on Otaki beach, and invited guests for drinks and passarounds on the beach both before and after the ceremony.
While photos were being taken – also on the beach – the bridal couple enjoyed a special hamper of delicious small tastes, accompanied by champagne.
With several vegetarian friends to cater for, Ruth ensured plenty of choice for people who wanted to eat meat and those who didn’t. The barbecued seafood platter was particularly popular. Young children’s tastes were also catered for, with a special meal.
The family concept spread to the food and seating style. Everyone was seated together at long tables, and the food was presented "Italian family style” with platters for sharing. In a warm March evening, guests could be forgiven for imagining they were in Tuscany rather than beneath a marquee with the sides folded back to catch a breeze.
The modern celebration cake was cubist in style, comprising three stacked squares of Hazelnut Genoise and Hazelnut Dacquoise. Abby made her own sugar roses to decorate the cake, wanting to contribute something of her own.
For Abby and Dan, it was a relaxed, friendly and intimate celebration to start their new life together.
We don’t have standard menus or catering packages, as everything is custom-made to suit. Please call us on 06-364 3161 or email weddings@ruthpretty.co.nz to talk about your wedding and how we could help you. We can give you indicative prices to help you plan your budget, as well as other practical suggestions to make your event a success.
While photos were being taken – also on the beach – the bridal couple enjoyed a special hamper of delicious small tastes, accompanied by champagne.
With several vegetarian friends to cater for, Ruth ensured plenty of choice for people who wanted to eat meat and those who didn’t. The barbecued seafood platter was particularly popular. Young children’s tastes were also catered for, with a special meal.
The family concept spread to the food and seating style. Everyone was seated together at long tables, and the food was presented "Italian family style” with platters for sharing. In a warm March evening, guests could be forgiven for imagining they were in Tuscany rather than beneath a marquee with the sides folded back to catch a breeze.
The modern celebration cake was cubist in style, comprising three stacked squares of Hazelnut Genoise and Hazelnut Dacquoise. Abby made her own sugar roses to decorate the cake, wanting to contribute something of her own.
For Abby and Dan, it was a relaxed, friendly and intimate celebration to start their new life together.
We don’t have standard menus or catering packages, as everything is custom-made to suit. Please call us on 06-364 3161 or email weddings@ruthpretty.co.nz to talk about your wedding and how we could help you. We can give you indicative prices to help you plan your budget, as well as other practical suggestions to make your event a success.
Menu
Pre-ceremony passarounds
Goat Cheese Tart with Caramelised Onion
West Coast Whitebait Fritters
Post-ceremony passarounds
Little Fillet of Beef Burgers
with Pesto and Roasted Red Pepper
Skewered Lamb Balls with Bocconcini Centres
Fig Salami with Pecorino Romano
and Roasted Almonds
Served entrée
Barbecued Seafood Platter
with Basil Lemon Dressing
Or
Springfield Garden Salad
with Neudorf Sheep’s Cheese and
Roasted Nectarines and Tarragon Dressing
Served with
Sourdough, Ciabatta and Foccacia bread
on each table, with Extra Virgin Olive Oil
and table butter
Main course
Bacon Wrapped Fillet of Beef
with Caper Butter Sauce
Or
French Rack of Pork stuffed
with Prunes and Pistachios
Or
Roasted Eggplant, Red Pepper
and Chickpea filled Roll
with Pomegranate Molasses Dressing
Served with
Potato and Pancetta Gratin,
Melange of Barbecued Vegetables,
Tomato and Basil Salad
Dessert
Dessert Tasting Plate: Tiramisu, Vanilla Bean Panna Cotta, Dark Chocolate Ice Cream with Fresh Raspberries
L’affare plunger coffee, Loose Leaf Tea, Mint Tea
Served with shooter glasses of
Springfield Limoncello
Children’s Meals
Baby Pizza
Oven Baked Wedges
Chicken Nibbles
Fresh Fruit Salad
Baby Chocolate Cupcake
Goat Cheese Tart with Caramelised Onion
West Coast Whitebait Fritters
Post-ceremony passarounds
Little Fillet of Beef Burgers
with Pesto and Roasted Red Pepper
Skewered Lamb Balls with Bocconcini Centres
Fig Salami with Pecorino Romano
and Roasted Almonds
Served entrée
Barbecued Seafood Platter
with Basil Lemon Dressing
Or
Springfield Garden Salad
with Neudorf Sheep’s Cheese and
Roasted Nectarines and Tarragon Dressing
Served with
Sourdough, Ciabatta and Foccacia bread
on each table, with Extra Virgin Olive Oil
and table butter
Main course
Bacon Wrapped Fillet of Beef
with Caper Butter Sauce
Or
French Rack of Pork stuffed
with Prunes and Pistachios
Or
Roasted Eggplant, Red Pepper
and Chickpea filled Roll
with Pomegranate Molasses Dressing
Served with
Potato and Pancetta Gratin,
Melange of Barbecued Vegetables,
Tomato and Basil Salad
Dessert
Dessert Tasting Plate: Tiramisu, Vanilla Bean Panna Cotta, Dark Chocolate Ice Cream with Fresh Raspberries
L’affare plunger coffee, Loose Leaf Tea, Mint Tea
Served with shooter glasses of
Springfield Limoncello
Children’s Meals
Baby Pizza
Oven Baked Wedges
Chicken Nibbles
Fresh Fruit Salad
Baby Chocolate Cupcake