Welcome to our 2023 tasting round up, a snapshot of the best day in the No Biggie calendar. Once again we hosted our guests in the glasshouse at Black Walnut, where we experienced all four seasons in just a few short hours. However, nothing could rain on our parade and we had the most incredible day sharing our food with everyone. This year we rolled out a number of new and absolutely smashing dishes. The feedback we received on the menu really blew us away, so a big thanks to everyone who came along and shared their thoughts. Bring on the 2023/2024 wedding season, we can’t wait to share our food with y’all.
A big thanks to all the epic vendors who made our vision come to life.
Table cloths and napkins by Tble Linen
Side plates by Social Hire
Candle sticks by Sitting Pretty Design
Photos by Rach from Swift and Click
Venue legends Black Walnut
Menus and name cards designed by Hey Lola Design
Photo Booth by The Photo Booth Lady
Prosecco by Everyday Wine
Beer by The Island
Prawn toast + spicy tartare
Thai fish cake, turmeric, lemongrass + sweet chilli GF DF
Ceviche, jalapeno, red onion, coconut, coriander + tostada GF DF
Beef cheek croquettes + burger sauce
Lamb, white bean hummus, sumac, herbs + lavosh DF
Karaage fried chicken, kewpie + togarashi GF DF
Pani puri, dahl, tamarind + coconut DF VG
Socca, roast onion + olives DF VG
Fresh focaccia, butter + smoked salt
Melt in yo’ mouth lamb, pickled red onion, sumac, herbs + aioli GF DF
Charcoal grilled skirt steak + chimichurri GF DF
Poached organic chicken, spicy mustard + pickles GF DF
Charcoal grilled chicken + romesco GF DF
Hot smoked Akaroa salmon + caper gremolata GF DF
New potatoes, butter + herby deliciousness GF
Beetroot, feta, herbs + crunchy buckwheat GF
Charcoal grilled broccoli, tahini, chilli oil + fried onions GF VG
Spring panzanella VG
Green salad, herbs, sprouts + roasted seeds GF VG
Triple choc salted caramel brownie, mascarpone cream + plum GF
Mini lemon meringue tarts
Meringue, cream, berry jelly + roasted oats
For more inspo check out our 2022 tasting here and for all enquiries head to our contact page.