Weddings across South Australia

Wedding catering in Adelaide
worth remembering

Canapés on the lawn, a proper dinner, late-night toasties. We plan, cook and serve your wedding menu so you can spend the day actually getting married. Packages from $95 per guest.

Contact us

$95 ppstarting price

40–250typical group

4.9/5client rating

The overview

Wedding food that doesn't taste like wedding food

We've catered more than 300 weddings across South Australia, from 40-guest garden ceremonies to 250-seat vineyard receptions. Every wedding gets a custom menu, a dedicated event manager and a chef who finishes the food on site, not in a truck three suburbs away.

Share plates, plated courses, grazing stations or all three at once. We sort the timing with your MC, talk to the venue about their kitchen, and handle every dietary request without adding a dollar to the bill.

300+ weddings

Every style, size and season since 2014.

Fully covered

Licensed, insured and food-safety certified crew.

Free tasting

For all bookings of 80 guests or more.

Day manager included

A senior floor lead runs service all night.

Long wedding reception table with shared platters and candles

300+

weddings catered

11 yrs

in business

96%

rebook or refer

Wedding menus

Three ways to feed your guests

All prices per person. All include staff, standard equipment, setup and cleanup.

Sharing feast

$95

Generous shared platters down long tables. The social option, and our most relaxed format.

4 arrival canapés
3 shared mains + 2 sides
Dessert boards to share
Full wait staff + equipment

Most booked Plated dinner

$115

Alternate-drop or full choice menu, paced like a good restaurant.

5 canapés on arrival
Entrée, main & dessert
Wine service at tables
Printed menus + event manager

Signature celebration

$145

The full Luxe treatment with a live chef station and late-night service.

Premium canapé selection
3 courses + cheese course
Live carvery or pasta station
Late-night snacks + free tasting

Metro Adelaide pricing. Saturday peak dates (Oct–Apr) carry a $3,500 minimum spend. Kids under 12 are half price, under 5 free.

The process

How your wedding catering comes together

Six steps between 'let's do this' and the best meal of your life.

Chef and event manager reviewing a wedding run sheet

Step 01

First chat

Tell us the date, venue, guest count and the feel you're after. Twenty minutes on the phone is plenty.

Step 02

Menu proposal

We write a custom menu with a straight per-head price. Revisions are free until it reads like yours.

Step 03

The tasting

Bookings over 80 guests come taste the shortlisted dishes at our kitchen. Smaller weddings can add a tasting for $120, redeemable on booking.

Step 04

Logistics locked in

We call your venue, build the run sheet with your MC or planner, and confirm staffing two weeks out.

Step 05

The day itself

Chef and crew arrive early, finish everything on site, and run service to the minute. You just show up and eat.

Step 06

After the last dance

We pack down, box the leftovers for you, and leave the kitchen cleaner than we found it.

Also on the menu

Planning something different? These might fit better:

Corporate catering Cocktail & canapé BBQ & outdoor All pricing

Recent weddings

Weddings we've cooked lately

A few receptions from the last season. Every menu different, every plate cleared.

Vineyard wedding reception at golden hour — **McLaren Vale, 140 guests**Sharing feast under the gums

Bride and groom served plated entrées — **Plated dinner, Adelaide Hills**Alternate-drop three courses

Wedding grazing table with cheese and antipasto

Late night toastie tray passed at a reception — **The 11pm toastie run**Most-requested add-on

Dessert board with mini pavlovas — **Dessert boards**Seasonal fruit, house-made

Who you'll get

Your wedding day crew

The same three people who plan it are the ones who show up on the day.

Daniel Mercer

Exec chef

Writes every wedding menu himself. 300+ receptions deep and still gets nervous before entrées.

Grace Liang

Event manager

Runs your run sheet, your vendors and your timeline. Has never been late to anything, ever.

Holly Brennan

Floor manager

Leads the floor crew on the night. The reason glasses stay full and plates land quietly.

Questions

Wedding catering questions

The stuff couples ask us every week. Call +61 3 9517 2843 or use the contact page.

Yes. About a third of our weddings are at venues with no working kitchen. We bring mobile gear, generators and cool storage. We'll do a site check first and tell you straight if something won't work.

Saturday weddings between October and April book out 6 to 9 months ahead. Off-peak dates can come together in 8 to 10 weeks. A 20% deposit locks your date.

Yes. We take the dietary list with your final numbers and plate those meals separately. Coeliac, nut-free, vegan, halal-friendly, all handled at no extra charge.

We're licensed, so yes. Full bar service, beverage packages from $28pp, or we serve drinks you supply. Bar staff are $55 per hour each.

It goes home with you, boxed and labelled. Contract caterers throw it out. We think that's criminal, so we pack it for the next-day barbecue instead.

Compare

All our services side by side

Not sure this is the right fit? Here's how every service stacks up.

Service	Best for	From
Wedding catering	Receptions, ceremonies, vineyard venues	$95 pp	View
Corporate catering	Meetings, conferences, office events	$45 pp	View
Private party catering	Birthdays, engagements, home events	$55 pp	View
Cocktail & canapé catering	Standing events, launches, sundowners	$38 pp	View
BBQ & outdoor catering	Gardens, farms, festival sites	$42 pp	View
Gourmet buffet catering	Big groups, community events, feasts	$58 pp	View

Your date is only free once

Popular Saturdays go 6+ months out. A two-minute enquiry now costs nothing and holds nothing against you.

Contact page

Or call +61 3 9517 2843 · Mon–Sat 9am–6pm · Free tasting on bookings of 80+ guests

Wedding catering in Adelaide worth remembering