Wedding Catering
Spade to Blade has over 25 years of experience crafting weddings. We understand that you want your wedding to be unique and reflect your style as a couple. Big or small, formal or casual, we'll work closely with you to turn your vision into a reality.
We use fresh, seasonal ingredients sourced directly from local farms. Our service is professional and friendly, with a touch of country hospitality. We'll make sure your wedding is stress-free and memorable.
Sample Menus
Menus are samples and indicative only. Subject to seasonal availability and your preferences. Total staffing costs are calculated in consultation on the number of staff, hours worked and travel time.
Gary & Trudy Get Married
Location: Regional winery
124 guests, 6 kids 7-14, 6 babies
5 pescatarians, 9 vegetarians, 2 vegans, 5 gluten free
2 allergy to shellfish, 1 to eggs, 1 to sesame, 2 to garlic & onion
Bread rolls placed on tables
All drinks, glassware and bar staff supplied by family. Dining area setup also.
Canapes
Little beef pies, some vegan tartlets
Pea risotto cakes, flower stock, beet salsa v, gf
Jars of kangaroo skewers with native dukkah gf
Asparagus and goats cheese brioche, grilled spears v, some gf
Panko nori roll and dipping sauce – some gf, v
Cauliflower fritters v, gf
700 pieces $3500
Shared mains
Spring chicken!!! gf
Grilled ocean trout fillets
Mt Beckworth free range porcetta gf
Potato wedges roasted with fennel gf, v
Root vegetable salad, Persian cress, strawberry vinegar gf, v
Broccoli, spinach and balsamic reduction gf, v
Veggie terrine w smoked tofu gf, v
Pumpkin tossed with spicy glazed lentils gf, v
$60 per head (includes crockery, cutlery, serving ware)
Dessert Table (Bite Sizes)
Classic profiteroles
Nice little pear pastries
Chocolate brownie
Lemon tartlets some gf
Mini pavs gf
400 pieces $2200
Staffing including bar
(if required)
$62 per staff member per hour
*Additional travel fees may apply.
