Event & Reception Catering

Every gathering has its own rhythm: the welcome, the conversation, the meal and the moments everyone came to share. We plan the food around that rhythm, with menus and service that feel part of your occasion from arrival to dessert.

Across the evening

On arrival, welcome mocktails or a bar service, with canapés passed through the room while guests are still finding each other. Prawn kataifi nests, beef tataki with ponzu and pickled radish, truffled mushroom arancini and smoked salmon blinis all hold up to being eaten standing.

Seated, the plated dinner menu is built for courses that arrive together and look composed: spiced butternut or truffled creamy mushroom soup, prawn bisque, tuna tartare, Niçoise salad or spinach and feta ravioli to start; grilled ribeye, surf and turf, chicken supreme, Portuguese spatchcock chicken, miso-glazed salmon en papillote, sesame-crusted tuna steak or barramundi with gremolata to follow. Desserts run to lavender and honey, crème Catalana, or a seasonal fruit salad tart.

Where the evening is better served by movement than by place cards, a chef-led buffet or interactive stations do the same job with a different energy.

To close, a confectionery table, sweet canapés, or a single-tier ceremonial cake where the occasion calls for a moment rather than a dessert.

Matching the theme

Menus are designed around the event rather than adapted to it — that includes how food is presented, not only what is on it. We often build menus that draw on Asian, Western and African influences, and design fusion dishes that are culturally respectful and properly balanced rather than novel for the sake of it. Where a brief calls for South African food done seriously, the menu has the depth for it: Cape Malay bunnies, bobotie spring rolls, pap bruschetta with braai meat and chakalaka purée, milk tart profiteroles and mini rooibos cake.

The logistics

We coordinate across the full evening, and confirm equipment, crockery, cutlery and service staff during planning. Setup and cleanup are handled according to the scope of the event. Dietary requirements — vegetarian, vegan, halaal-friendly, gluten-free — are planned into the menu from the start, and tastings can be arranged by appointment for confirmed bookings or larger events.

Larger events need more lead time, because menus, staffing and venue logistics all have to be planned properly. We cater events and receptions across Pretoria, Midrand, Johannesburg and the surrounding areas, and can arrange travel beyond Gauteng on request.

See the full catering menu for everything available.

Bring the running order, venue details and any theme or presentation ideas to our first conversation. Speeches, performances and breaks all help us decide when each part of the menu should reach your guests.