Guests are served at their tables with multiple courses. Includes starter, main, dessert. (optional wine pairings).
Guests help themselves to a spread of dishes. Optional live stations and themed sections.
Dishes are served on platters and shared at each table. Creates a warm, communal feel.
Small bites and hors d'oeuvres served throughout the event (tray-passed or at stations). Less formal, more mingling.
Sparkling rosé or non-alcoholic bubbly, Elderflower spritz with mint & cucumber, Strawberry daiquiris, Margarita
English Breakfast, Earl Grey, Rooibos, Chamomile, Green tea with jasmine, Fruit-infused herbal teas.
Cucumber & cream cheese tea sandwiches, Smoked salmon with dill on rye, Chicken mayo pinwheels, Mini quiches (spinach & feta) Cheese & tomato tartlets, Deviled eggs with paprika & chives
Scones with clotted cream, jam & lemon curd, Mini cupcakes (floral, vanilla, red velvet), French macarons, Petite fours or fondant fancies, Chocolate-dipped strawberries, Shortbread or butter biscuits, Mini eclairs or cream puffs
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