When you choose Hatrick Catering as your wedding caterers, you can be certain that the food will look wonderful and taste delicious. Our team will ensure your vision is realised by working closely with you in the lead up to the big day. From first inquiry and site inspection to menu selection, the tasting and beyond we are your partners.
When deciding on a menu for your wedding it’s a good idea to think about wether you want a very formal Sit Down Platted meal or more casual Rolling Buffet. Some locations and styles are better suited to a stand up Canape service, a self serve Buffet station or even a Grazing table. The choices and options can seem overwhelming until you speak to us.
We don’t believe your special day should cost more because it’s a wedding – that’s why we offer the same prices for weddings as we do all our events.
When seeking gourmet wedding catering Sydney couples soon feel they can trust us to deliver a catering experience which will delight guests and be reflected upon and cherished for a lifetime.
We are incredibly fortunate to have been part of a variety of weddings with the most amazing people. Each one has been different from the last and we have walked away with great memories and feeling inspired by the experience.
The perfect definition of intimate was a casual country wedding last year. A small group of people were invited to join the Australian/ Persian/French couple for a care-free and casual celebration. This was our brief from the couple before handing over to key family members and friends plus our event partners from the venue and wedding organisers. But what to cook? In the weeks and months prior we heard from family members and friends which inspired a menu suited to the range of cultures, palates, dietaries and personalities we were to serve. With a small outdoor ceremony and star-lit reception and styled with books, succulents, string lights and well loved rugs it really felt like a casual backyard dinner and the menu was a hit. Here are a few of our favourite dishes from the evening:
Roast Chicken with Almond, Sage and Caper Burnt Butter Sauce on Baby Spinach Persian Quail Breast with Radicchio, Mache, Fig, Walnut and Goats Curd
Warm Bondi Lentil, Tomato and Spanish Onion Salad with Xeres Vinegar
The success of this wedding, like all weddings, is underpinned with important details gathered along the way from our event partners. Details, details, we love details – Boorish to the bridal party but crucial to us that we have them so we will ask you early on to connect us with those involved in your wedding planning. We do this to save you the time and effort required to coordinate and communicate with each person involved. We ask pointed and searching questions throughout the planning process so that on the day everything is smooth and seamless.
We don’t mind speaking to multiple people involved, in fact we feel it can enrich the experience for everyone as they feel more involved in the process and therefore more relaxed about the whole event. After all, a wedding is a chapter of a love story everyone wants to be in.
Earlier this year a young couple wanted their ceremony at home but once guest numbers hit above 100 they hired the garden of the neighbouring pub, opened up the fences and booked the local town hall for the reception. Multiple locations, multiple set ups and lots of coordination needed. The food needed to be tailored to suit each location, situation and theme. The ceremony timings were broad and garden was littered with obstacles from wooden barrels, veggie gardens, a Welsh dresser, giant Jenga and more which was beautiful but greatly restricted the space to move around guests.
For such a situation we created a menu of canapés ready to serve and not in need of refrigeration, except the prawns which we served out of cool boxes hidden under the bar. The menu while limited, met the requirements to fill and satiate while providing variety, colour, texture, taste. It turned out to be a great help to the brides, as we could offer this service at a great price. It also meant the team of chefs could prepare at the hall before guests arrived. Below is the menu we did for the garden ceremony taken from our DIY Canapé Menu
King Prawns with Lime, Chili, Japanese Mayonnaise
Sweet Sour Eggplant Ricotta Tartlets (V)
Moroccan Spiced Pumpkin Socca Wraps with Candied Carrot (V)
Raw Beetroot, Kale and Sunflower Miso Paste Sushi with Tamari Dip (V)
Dates Stuffed with Goats’ Curd, Pistachio and Pomegranate, Pistachio Soil (V)
Artichoke and Feta Galettes with Paprika, Parsley, Garlic Oil (V)
Lucky for us both brides’ families and friends were big communicators, despite most of them being interstate and overseas. Everyone was very willing to lend a hand, so much so that the plates and cutlery used in the hall were from 13 households.
It doesn’t always have to be so complicated to be meaningful. Sometimes just adding a hint of something significant to the couple can really personalise the experience for everyone.
For example, a beautiful couple, both marrying for the second time, had so many stories to tell, so many things they wanted to bring into the event. From merging their families to the creation of a new business and to honouring the integral Au Pair that made their love possible, we had to find a way to help bring it all out. Adding branches of cotton to the grazing tables we paid homage to a business in the cotton industry they started together. Building a live paella station on the deck of the Coogee Surf Club to look like the port of Valencia we brought the Au Pair home. Each of the four children told us their favourite food or colour and we took it as inspiration for the four of the eight canapés served.
Angus Beef Sliders in Brioche Buns with Greyere and Pickled Beetroot
French Fries with Truffle Oil, Parmesan and Basil
Fresh Doughnuts with Dulce De Leche Sauce
Violet Crumble Smash of Chocolate, Violets, Honeycomb, Gold and Ginger
For more Hatrick wedding stories click this link to a blog about wedding catering in Sydney we did last year.