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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. 


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.

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