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Kat + Toby were married at Ataahua Garden Venue during Spring. At our initial catch up it was obvious these two were really into food and had thought a lot about what they wanted to be eating at their wedding. We created a menu that reflected what would be in season and made sure there were lots of vegetable options – as this was another important factor for the couple. These two were an absolute dream to work with from the outset and we were thrilled with how the menu came together.
One comment we loved was “the flavour of the produce shines through, it hasn’t been covered up by lots of sauces. It was really fresh and delicious.” This is exactly what we’re trying to achieve – sourcing great local produce that is the star of the dish.
For a look at their full wedding menu – scroll to the bottom of the page.
Photographer. Libby Robinson
Florist. Flowerette
Catering. No Biggie Food
Venue. Ataahua Garden Venue
Furniture. LL Furniture Hire
Grazing table.
Mt Eliza and Over the Moon cheese selection, venison salami, guacamole, hummus, herby tzatziki, focaccia, crackers, pickled vegetables, jams and conserves.
Roaming canapés.
Oysters with cucumber + ginger dressing
Smoked fish pate + avocado toasts
Potato rosti + smashed peas
No Biggie freshly baked focaccia
Salads.
Asparagus, peas, popped buckwheat + herbs
Roast kumara, almonds + tahini dressing
Broccoli, chilli + toasted seeds
Green salad, herbs + sprouts
Pickled red onions
Roasted potatoes, fried capers, parsley + lemon
Meats.
Charcoal grilled kingfish served with grilled citrus
Split and grilled organic chicken
Slowly roasted lamb shoulder with onions + olives
Dessert.
Cake served with berries
Chocolate dipped strawberries
Mini Magnums garnished with lots of fun things